Fabulous Gluten-Free Cornbread Muffins *Dairy-Free*

IMG_2193Cornbread muffins are one of my absolute favorite kinds of muffins! I love to eat these plain or add some jelly in the middle but I also love to pair them with my Spicy Vegetarian Chili recipe which just adds a touch of delight to my tastebuds!  Enjoy this fluff yellow specks of joy!!!!

1 cup gluten-free yellow cornmeal
1 cup gluten-free all-purpose flour mix (I use brown rice flour mix)
1/2 cup granulated sugar
1 Tbsp of baking powder
1 t salt
1 cup almond milk
2 large eggs
1/4 cup diary-free butter substitute (I used Earth Balance spread)
1/4 cup honey

1. Preheat oven to 400 degrees f.
2. Spray a muffin pan with non stick oil (I use non stick coconut oil)
3. Mix flour, salt, baking powder, and sugar together in a bowl.
4. In a separate bowl mix the wet ingredients: melted Earth Balance Butter (you may have to heat this butter in the microwave to melt it), almond milk (you may have to mix the butter and almond milk together and heat them in the microwave to make sure the butter does not clump up), then add the two eggs and honey and whisk well.
5. Add the wet ingredients to the dry ingredients and stir stir stir!  Pour into the muffin pan or individual muffin liners if you do not have a muffin pan.
6. Cook for 15 minutes.

*My muffin pan makes 12 medium to large muffins.

Spicy Vegetarian Chili

Spicy Vegetarian Chili Spice up your night with this veggie packed chili.  This has been my go to recipe for those cold wintery days when you just don’t know what else to cook but you are a hungry biatch! I also just made this last night for a dinner party/game night and literally had no left overs. Even all the men ate every last morsel on there dish! Pair this with my Gluten-Free Dairy-Free Corn Muffins for a scrumptious meal.

Ingredients List:

FIrst, preheat over to 350 degrees F

The Veggies:
1 1lb eggplant cut into 1 in cubes (For real, use graffiti eggplant, it takes it to another level!)
5 Tbsp Extra Virgin Olive Oil
3-5 garlic cloves
2 large red bell peppers, seeded, diced
1 to 2 jalapeño seeded, finely minced
3 medium carrots chopped
2 medium zucchinis diced

The Rest:
2 1/4 cups of diced tomatoes or 1 1/2 14.5 ounce can of diced tomatoes
I love to add a few handfuls of raisins and/or dried apricots to give it a Moroccan flair
1 Tbsp cumin
1 t fennel seeds
2 Tbsp fresh oregano chopped or 2 t dried oregano
1 to 2 Tbsp chili powder
1/2 cup red wine vinegar
Zest of one lemon
3 Tbsp lemon juice
1 can cooked white beans
1 can cooked kidney beans
1 t sugar (you can omit this part if you use raisins or dried apricots)
Top it off with some fresh cilantro and some fresh salt and pepper to taste!

What do I do now? Click to find out…… Continue reading

Music to My Ears


Welcome to the world of my love for music! I am right now crushing on some Old School, Indie Rock, electro-rock (like Lorde), folk-rock (like The Lumineers), and Alternative music genres.

The hubby got me this amazing Crosley Keepsake record player from Urban Outfitters over Christmas and I am swooning over how it sounds. It even has a USB outlet so you can hook it up to your computer to play music from iTunes or Spotify for a vintage sound!

See below how I paired it on top of vintage suitcases for a fun vintage flair that adds a bohemian vibe to our Boston apartment!

IMG_2098Click more to see the vintage collection of records my Mother gave me!!!!!!!  Continue reading

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