$3.33 a day: Spicy Noodles and Wheat Free Muffin Recipe

Spicy Noodles!

I've been at my old house for several days while my X was out of town. I brought over a bunch of food to cook there (and so I'd have something healthy to eat. They seem to live on white flour based products). I pureed the leftover peanut sauce from the freezer with more ginger, chickpeas and cooked zucchini (to make it a REAL one pot dish and get zukes and chickpeas into my younger son). Tossed with cilantro and lentil sprouts and finished with lime juice and of course Siracha, these are an all time favorite for my kids. I used whole wheat spaghetti for the noodles.

Mustard and Onion Baked Tempeh Collard Wraps

Sometimes, I have to go out of town and I always pack food. I avoid the drive through *cough Taco Bell* and save money at the same time. Collard wraps travel well as long as you wrap them in parchment to hold them together. I made 3 of these wraps and packed it along with a green smoothie, popcorn topped with nutritional yeast and cajun seasoning, raisins and sunflower seeds and some lentil sprouts.

Spring has finally sprung in New Hampshire!

Chickpea/Potato/Zucchini Scramble

Just simple scrambe.. topped with nutritional yeast, ketchup and toasted sesame seeds. Quick, healthy and one pot. We had around 1 c of leftovers which I mixed with marinara and kale for a quick soup.

Wheat Free Zucchini Breakfast Muffins

These came out delicious. Just a note if you make them; my breakfast muffins are pretty mild in flavor since my kids eat them so early in the morning. They are not like cake!

Wheat Free Zucchini Muffins

Dry Ingredients:

2 c oats, ground (measure before grinding)

1 c brown rice flour

¼ c chickpea or yellow split pea flour

2 t ground cloves

1 T cinnamon

¼ t kal stevia

¼ t black pepper

¼ t salt

2 t baking powder

1/3 c sugar or sucanat (or ¾ c sugar if not using stevia)

Wet Ingredients:

2 c shredded zucchini (1 medium)

¾ c cooked soy beans

3 T chia seeds

1 banana

¾ c water

¼ c evoo

Juice and zest of 1 lemon

1 t almond extract

1 t vanilla extract

1 t lemon extract (optional)

Optional: 1 c walnuts, cinnamon sugar

Method: Preheat oven to 375

Mix the dry ingredients together and make a well in the middle.

Shred the zucchini, place in a separate mixing bowl

Process of the rest of the wet ingredients then mix with the zucchini. Fold into dry mixture (adding nuts if desired)

Spray a muffin tin with cooking spray and scoop ¼ c for each muffin. Top with some cinnamon sugar if desired. Bake for 25 minutes

Yield: 18 muffins

Jorda approves this blog post!