Maple Squash Muffins

Fall is here which means apple pie, pumpkin pie, and pumpkin muffins. If you struggle with histamine intolerance certain spices such as cinnamon, nutmeg, cloves and allspice may be contributing to your symptoms. Cinnamon is a big trigger for me. So how do we make squash muffins or pumpkin pie tasty without these spices? I use some darker sweeteners like dark maple syrup, molasses and vanilla to get complex flavors without the spices. This combination brings a wonderful warming taste to these squash muffins without the added histamine. You can also add a pinch of cardamom which is a very nice low histamine spice. Adding veggies to baked goods is also a great way to get kids to eat more veggies too. These muffins are loaded with vitamin A, omega 3’s, fiber, B vitamins and good monounsaturated fats.

Also, I couldn’t resist this spatula at Target this past weekend, #squashgoals put me in the mood for some squash muffins. I love a good pun. So let’s meet our #squashgoals (hehe) with some amazing Maple Squash Muffins!

For more anti-inflammatory, low-histamine and gluten free recipes check out The Anti-Inflammatory Kitchen Cookbook, available now.

Maple Squash Muffins

Makes 12 muffins

Total Time: 45 minutes

Active Time: 20 minutes

Ingredients:

1C mashed buttercup or butternut squash or pumpkin

1/2C extra light virgin olive oil

1/2C dark maple syrup

1 Tbs molasses

1 tsp vanilla extract

2 eggs (or can substitute 2 Tbs ground flax or ground chia seed mixed with 6 Tbs water)

2C all purpose GF flour blend

1/2C all purpose oats

1 Tbs chia seed

1 tsp baking powder

1 1/2C plant milk (I like oat milk)

Garnish: sugar in the raw or maple sugar

Directions:

1. Prepare and cook squash or for a quick way simply purchase pureed frozen butternut squash and defrost. If cooking from whole squash, remove flesh from skin and mash well with a fork until smooth.

2. In a large bowl combine squash, olive oil, maple syrup, molasses, vanilla extract, eggs. Mix until well combined.

3. In a blender combine oats and chia seed and blend until smooth.

4. Add ground oats/chia seed and GF all purpose flour blend and baking powder to wet ingredients. Then add 1 1/2C milk and stir until combined. The oats and chia seed absorb more liquid to you will finds this thickens upon standing.

5. Grease muffin tins or line with paper wrappers. Fill muffin tins 3/4 full. Garnish with a pinch of sugar in the raw if desired.

6. Bake at 350 degrees for 25-30 minutes depending on the size of your muffins. Use a toothpick inserted in the middle to check for doneness, it will come out clean when cooked through. Let cool completely and remove from muffin tins. These muffins freeze great and are delicious with a drizzle of maple butter on top.

   (The muffins in the paper liners took 30 minutes, the large muffins in the tins took 25 minutes)

Homemade Gluten Free Herb Crackers

I made another batch of these cracker today and thought I should share this delicious and easy recipe. I know that I had struggled for years to find a really tasty, filling, and satisfying GF cracker so I thought I would make my own! It is easy to modify and add in different herbs, spices, garlic and to make them sweet try a little maple syrup and vanilla (this tastes like a graham cracker). It only takes 15 minutes to make the dough and cut up the little cracker squares. I like to use a pizza cutter to help make easy cuts. Don’t forget to separate the crackers before baking and prick pretty little fork holes in the top! Today I added basil, oregano, garlic and chia seeds for some extra nutrients. The oat base creates a nice wholesome flavor with added fiber and B vitamins.

Below is the recipe for Oat Crackers from The Anti-Inflammatory Kitchen Cookbook.

Oat Crackers

Serves 6

Active Time: 15 minutes

Total Time: 45 minutes 

Ingredients: 

1 ½ C oat flour (grind up 2C of oats in food processor)

1/3 C gluten free flour mix

pinch of salt

1/2 tsp baking powder 

herbs of choice minced: parsley, chives, thyme, rosemary (1 Tbs total)

3 Tbs olive oil

¼ C water

1 Tbs olive oil

Directions:

1.   Combine oat flour, gluten free flour, salt, baking powder, herbs, olive oil and water in a bowl. Add a little extra water if dough is too dry. Knead together lightly for 1-2 minutes. 

2.  On a baking sheet lay down parchment paper. Drizzle 1 Tbs of olive oil on the parchment paper. 

3.  Place dough on parchment paper and roll out to a 1/4 inch thickness. 

4.  Using a pizza cutter slice into 1 and a ½  inch squares and cut off the rough edges. Separate pieces a little for baking.

5.  Bake at 350 degrees for 35 minutes until crispy. 

*To make plain simply leave out the herbs or try adding garlic to make a nice garlicky cracker everyone will enjoy. These crackers will keep in a sealed container for about 1 week.

Try cooking something new today!

Grilled Peach, Macadamia Nut Cream & Basil Pizza

The garden is finally in and some of our summery produce is arriving. The Northeast has been excessively cold this year and our spring has been quite delayed. Peaches were finally in season at the grocery store this week and I couldn’t wait to make something succulent and summery. Grilled peaches came to mind on a creamy macadamia nut cream with a flatbread crust. Savory and sweet combined. I pre-make flatbreads that can be used for pizza crusts, as tortillas or even a flatbread. They can be frozen to pull out for a quick meal. The recipe for a garlic flatbread can also be found in The Anti-Inflammatory Kitchen Cookbook. This recipe is dairy free, vegan, low-histamine, anti-inflammatory, low in sugar and delicious!

Grilled Peach, Macadamia Nut Cream & Basil Pizza

Recipe makes 4 pizzas

Active Time: 30 minutes

Ingredients:

Flatbread crusts:

2 1/2C 1:1 all purpose GF flour mix or 1C white rice flour, 1C tapioca flour, 1/2C brown rice flour and 1/2 tsp xantham gum

pinch of salt

3 Tbs extra light olive oil + 2 Tbs for cooking

1/2C water (use more or less so the dough comes together into a firm ball)

1. To make the crusts, mix flour, salt, 3 Tbs extra light olive oil and water. Add more or less water to make a firm ball.

2. Preheat a medium skillet over low-medium heat. Add a drizzle of olive oil. Break the dough into 4 balls. Press ball out into a flat tortilla shape about 1/3 inch thick on a board floured with tapioca flour. I use a pot lid to cut out a perfect circle from the dough.

3. Add flatbread to pan, cook about 2-3 minutes or until slightly golden brown and drizzle top of the flatbread with olive oil before flipping. Flip and cook for another 2-3 minutes on the other side. Let cool on a plate and repeat with the remaining dough. Set aside. If you have extras these freeze well in a gallon freezer bag.

Macadamia Nut Cream Filling

1C macadamia nuts or cashews or sunflower seeds (soaked for 1 hour in water and drained)

pinch of salt

1 tsp vanilla extract

1/2 lemon juiced

3-4 Tbs water

1. In a food processor combine soaked and drained nuts or seeds, a pinch of salt, vanilla extract and lemon juice and 3-4 Tbs water as needed to thin out cream. Puree until smooth and set aside.

Toppings:

2 peaches sliced into 1/2 inch thick pieces

1/4C fresh basil leaves (that have been chopped)

1/4C fresh peach jam, thinned with 2-3 Tbs water

1. Preheat grill or grill pan to medium heat. Put sliced peaches on for 3 minutes and flip and cook for 3 minutes more. Remove and set aside.

To Assemble:

1. Take 1 flatbread and top with a few spoonfuls of macadamia nut cream and grilled peaches. Drizzle a few spoonfuls of the thinned out peach jam over the top and garnish with fresh basil.

Got questions or comments? Feel free to contact me through the Contact page!

Pea and Basil Pesto with Rice Noodles and Zucchini

It has been quite a crazy few weeks! I am happy to be back to recipe creation mode after a great trip to California. I love making different pestos since it provides so much flavor and is a great way to concentrate some really healthy anti-inflammatory foods! This latest variation was my attempt to boost some protein in my pesto sauce. Peas are a great source of protein, providing 8g in 1C. Peas are also a good source of fiber, vitamin K, manganese, vitamin B1 and some vitamin C and also available at almost any grocery store.

Pesto is so versatile. You can use any blend of nuts or seeds, add in many different veggies and other herbs. Try adding in kale or Swiss chard for another hidden veggie boost. Try this for your next quick dinner. This recipe from start to finish is only 20 minutes.

Pea and Basil Pesto

Time: 20 minutes

Makes 4 servings

Ingredients:

1C cooked peas (can be from frozen)

1/3C extra virgin olive oil

1 clove of garlic

1/4C pumpkin seeds, cashews or sunflower seeds

2 Tbs water (if needed to thin out the sauce)

pinch of salt

1C fresh basil

Directions:

1. Put all of the ingredients in a blender and blend on high until well combined and smooth.

2. Meanwhile cook gluten free noodles according to package directions and sautée or steam zucchini, broccoli, or asparagus.

3. Serve sauce over veggies and gluten free pasta.

Variation: Try using this pesto spread on bread or in a wrap instead of hummus for a vegetarian sandwich! Load up the wrap with grilled veggies and micro greens to make a filling anti-inflammatory lunch!

Eat for your Health!

Quercetin: An Anti-inflammatory and histamine Lowering Flavonoid

The old adage eating an apple a day keeps the doctor away, has some truth to it. Apples are not only a delicious fall favorite, but are also rich sources of vitamin C and this weeks featured flavonoid - quercetin. Quercetin is a bioflavonoid with high antioxidant action and also acts as a mast cell stabilizing compound.  Not an apple person?  Other food sources with high levels of quercetin are berries, grapes and onion.  

What is a mast cell stabilizing compound and why should we want to eat bioflavonoid heavy foods?  Some individuals with histamine intolerance or mast cell activation syndrome have overactive mast cells which can increase a variety of symptoms that are affected by the release of histamine and inflammatory molecules. Symptoms can include allergies, eczema, atopic dermatitis, interstitial cystitis, migraines, flushing, acid reflux, and diarrhea among many other possible symptoms.

Flavonoids have been shown to prevent some allergies and reduce allergy symptoms.(1)  For histamine intolerant individuals, quercetin has been found to stabilize mast cells and lower histamine, prostaglandins and cytokine release, equal to, if not better than, the common mast cell stabilizing medication called cromolyn sodium (a commonly prescribed medication for individuals with mast cell activation syndrome).(1)  Quercetin works as an anti-inflammatory compound by reducing release of inflammatory enzymes cyclooxyrgenase (COX) and lipoxygenase (LOX).(2) In other experimental studies quercetin has been shown to reduce asthma and allergic rhinitis symptoms (sneezing, sniffling).  In one study, it was found that individuals who ate just two apples each week, had a lower incidence of asthma because of their quercetin intake.(3)

To make sure you eat at least two apples this week, try making this fall harvest buddha bowl!  Rosemary roasted chickpeas, roasted apples, onions, sweet potatoes and beets creates a warm flavonoid rich meal to help lower inflammation.  The recipe below makes 4 portions, so I made one bowl for me and froze three servings for the weekday lunches. The oven does all the work so it is quick and easy to prepare.  The roasted apples and sweet potatoes provide a delicate sweetness to this filling bowl. For more antioxidant rich meals, pre-order The Anti-Inflammatory Kitchen Cookbook, coming out February 2019.

Fall Harvest Buddha Bowl

Makes 4 servings

Time: 45 minutes (including roasting time)

Ingredients:

1C dry quinoa

1 sweet potato

1 large golden beet or 2 small

2 apples

2 Tbs olive oil

1 large red onion

1 sprig of rosemary

1C chickpeas

pinch of salt

1. Add 2C of water to quinoa in a medium sauce pan and bring to a boil with the lid on. Once it is boiling drop heat to low and let it simmer until all the liquid is absorbed about 20 minutes. Set aside.

2. Meanwhile, slice beets, sweet potatoes, onions, apples into 1/3 inch pieces. Drizzle 1 Tbs of olive oil on the sheet pan and lay vegetables and apples on in a single layer. Bake at 400 degrees for 30 minutes until golden brown and tender.

3. While the vegetables are cooking, toss the chickpeas in 1 Tbs of olive oil, and add about 1 Tbs of chopped rosemary and a pinch of salt. Spread evenly onto a sheet pan and bake for about 15 minutes until golden. Set aside.

4. Assemble your buddha bowl! Add quinoa, veggies, and chickpeas. With another pinch of salt over the top or a drizzle of olive oil you are ready to eat.

Sources:

1.Zuyi, W, Bodi, Z, et al. Quercetin Is More Effective than Cromolyn in Blocking Human Mast Cell Cytokine Release and Inhibits Contact Dermatitis and Photosensitivity in Humans. Plos One. 2012. 7(3) e33805.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3314669/

2. Yao, Li, Jailing, Y, et al. Quercetin, Inflammation and Immunity. Nutrients. 2016. 8(3): 167.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808895/

3. Mickek J, Jurikova, T, et al. Quercetin and Its Anti-Allergic Immune Response. Molecules. 2016; 21(5): 623.

http://www.mdpi.com/1420-3049/21/5/623/htm

The Anti-Inflammatory Kitchen Cookbook: More Than 100 Healing, Low-Histamine, Gluten-Free Recipes

By Leslie Langevin

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