Gingerbread Muffins

Ingredients:

• 3/4 cup buckwheat flour
• 1/4 cup coconut flour
• 1/4 cup sorghum flour
• 1/4 cup flaxseed meal
• 2 tsp. gluten-free baking powder
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1/3 cup 1 % milk
• 1/4 cup unsweetened applesauce
• 3 tbsp. extra-virgin olive oil
• 1 large egg
• 1/4 cup monk fruit no-calorie sweetener (baking formula)
• 2 tbsp. agave nectar
• 1/2 tsp. vanilla extract

Makes 12 Servings (1 muffin per serving)

1. Preheat the oven to 400 F. Lightly spray a standard 12-cup muffin tin with olive oil.
2. In a medium bowl, whisk together buckwheat flour, coconut flour, sorghum flour, flaxseed meal, baking powder, cinnamon, ginger, allspice, and salt.
3. In a large bowl, with an electric mixer at low speed, beat together the milk, applesauce, oil, egg, monk fruit sweetener, agave nectar, and vanilla. With the mixer running, gradually add the dry ingredients to the wet ingredients and beat until well combined.
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 19-22 minutes. Serve warm or at room  temperature.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. These treats make a nice holiday treat for breakfast, brunch or even on the go. They do taste like gingerbread and they aren't your typical muffins. The applesauce adds a nice sweetness to it and you won't miss the sugar. Leave these for Rudolph and the reindeer this Christmas. They'll need them for all the energy.



Osso Buco-Style Chicken

Ingredients:

• 1/4 cup brown rice flour or sorghum flour
• 4 boneless skinless chicken breast halves (6 oz. each)
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 2/3 cup gluten-free low-sodium chicken broth
• 1 cup coarsely chopped fresh or canned no-salt-added tomatoes
• 1 tbsp. no-salt-added tomato paste
• 1 1/2 tsp. gluten-free Italian herb seasoning
• 1/2 tsp. salt
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tsp. grated lemon zest

Makes 4 Servings

1. Place the flour in a pie plate or shallow bowl. Dredge the chicken in the flour, shaking off any access.
2. In a large skillet, heat the oil over medium-low heat. Add the garlic cloves and cook, turn them as they cook and become golden brown, about 5 minutes. With a slotted spoon, transfer the garlic to a plate and set aside. (leave the heat on).
3. Add the chicken to the pan and brown on both sides, about 2 minutes per side. Add the broth, tomatoes, tomato paste, Italian seasoning, and salt. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is cooked through but still juicy, about 15 minutes.
4. Meanwhile, in small bowl, combine the parsley and lemon zest. Finely chop the garlic and add to the parsley mixture. ( This is the gremolata topping.)
5. Divide the chicken breasts among 4 plates and spoon 1/3 cup of the pan juices around each. Divide evenly, sprinkle with the gremolata.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten-Solutions Cookbook. Osso Buco is a traditional Milanese dish that was first attested in the 19th century near Milan, Italy. Osso Buco means bone with a hole in Italian, a reference to the marrow hole at the center of the cross-cut veal shank. Osso Buco is usually braise with white wine, vegetables, and broth and often garnished with gremolata and served with risotto Milanese. This version of osso buco uses chicken in place of veal and chicken broth in place of the white wine and the meal is delicious. Don't worry if the meal looks a little messy. The end result is a compliment to Italy. You can also use turkey, pork or veal in this recipe and the dish will still be good.

Coconut-Apple Muffins

Ingredients:

• olive oil cooking spray
• 1 cup sorghum flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup monk fruit  natural no-calorie sweetener
• 2 tsp. gluten-free baking powder
• 1 1 /2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 cup 1 % milk
• 2 tsp. extra-virgin olive oil
• 2 tsp. pure vanilla extract
• 1 1/2 cup grated carrots
• 1/2 cup grated Granny Smith apple
• 1/2 cup grated red apple
• 1/2 cup unsweetened shredded coconut
• 3 large egg whites

Makes 12 muffins (1 muffin per serving)

1. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and lightly spray with olive oil.
2. In a medium bowl, whisk together the sorghum flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, cinnamon, ginger, and nutmeg.
3. In a bowl, with an electric mixer on low speed, beat together milk, oil, and vanilla. With the mixer running, add the flour mixture in 3 additions, mixing well after each addition. By hand, gently mix in the carrots, apples, and coconut.
4. In a separate bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Spoon the batter evenly into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 24-28 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach have done it again with muffins. Who knew that coconut and apples tasted so good together? These muffins to take time but they are worth the effort. Make these on Sunday and you can enjoy them throughout the week. These muffins are fluffy and moist not to mention delicious. If you're trying to incorporate more fruits and vegetables in your diet, these treats are for you. Enjoy these with a glass of tomato juice, water, milk or juice and you won't be going to the drive through again.

Braised Pork Rolls

Ingredients:

• 1/2 cup chopped fresh parsley
• 1/3 cup grated Parmesan cheese
• 1 tbsp. + 1 tsp/ nonpareil capers, rinsed
• 3 garlic cloves, minced
• 1 tsp. grated lemon zest
• 4 boneless center-cut pork chops (5 oz. each, about 3/4-inch thick)
• 3 tbsp. sorghum flour
• 1 tbsp. extra-virgin olive oil
• 3/4 cup gluten-free low-sodium chicken broth
• 2 tbsp. no-salt-added tomato paste

Makes  4 Servings

1. In a small bowl, combine parsley, Parmesan, capers, garlic, and lemon zest.
2. With a sharp knife, slice each chop in half horizontally to make 8 thinner chops. Working wit hone piece at a time, place between 2 sheets of wax paper or plastic wrap and use a meat mallet or a small skillet to pound each to a 1/8-inch thickness.
3. Divide the parsley mixture evenly among the 8 cutlets, pressing down and leaving a 1/4-inch border all around. Starting at one short end, roll the cutlets up. Press on the rolls to seal. Using 2 tablespoons of the flour, sprinkle the rolls evenly all over.
4. In a large skillet, heat the oil over medium heat. Add the pork, seam-side up, and cook until browned, about 2 minutes. Turn the pork, seam-side down, and add the broth and tomato paste to the pan, stirring to combine. Bring to a boil, then reduce to a smmer. Cover and cook until the pork is cooked through but still juicy, about 7 minutes.
5. With a slotted spoon, transfer 2 pork rolls to each of 4 serving plates, leaving the heat on under the sauce.
6. In a small bowl, whisk together 2 tablespoons cold water and the remaining 1 tablespoon flour. Whisk the flour mixture into the sauce in the pan and simmer until lightly thickened, about 2 minutes. Spoon 2 tablespoons of the sauce over each serving.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is an elegant Italian dish you won't find at a restaurant but you can make this at home any night of the week. The combination of capers, Parmesan cheese, parsley, garlic, and lemon zest is certainly the perfect taste of Italy mixed in with chicken broth and tomato paste. If you're not going gluten-free, you can use whole wheat flour or all-purpose flour and your meal will be just as tasty.