Cooking for the Wolf: Kale Chips & Gluten-Free Quinoa Muffins

It’s day one of being detox-free, but before the final word on my detox challenge, I thought I’d squeeze in a quick “Cooking for the Wolf” post. It’s a cool, rainy, Fall day and the weather change has me nesting inside with a cup of lemongrass tea.  Having surpassed my napping quota of the day, I resolved to keep my joints moving by throwing a few things in the oven:  My first batch of kale chips and a gluten-free version of quinoa muffins.

Lemon Salt Kale Chips:  

I came across this recipe for Crispy Crunchy Kale Chips on the “Making Love in the Kitchen” blog.  My first batch of kale chips were a little too tart and salty for my liking, so I added some freshly ground pepper to soften the bite.  They did, however, come out perfectly crisp, making them a perfect (and much healthier alternative) to potato chips.  Next time, I will go with my intuition when it comes to the amount of seasoning instead of finding recipes and following them to the letter.  I’m excited for some future experimentation to find my favourite flavour of homemade kale chip!

"Cooking for the Wolf" Baked Experimentations!!

Gluten-free Cranberry Quinoa Muffins:

I ran into one my readers at the grocery store and she inspired me to attempt a gluten-free version of the quinoa muffin recipe I posted here.  I used a combination of brown rice and potato flour instead of wheat.  According to my local bulk store, 1 cup of wheat flour equals 2/3 cup brown rice flour plus 1/3 cup potato flour.  I also replaced the brown sugar with a healthier sweetener alternative, agave syrup.  Agave syrup heats up faster, so I lowered the oven temperature to 300.  I decided to go with the original recipe and use fresh cranberries instead of frozen raspberries.  The dough consistency was much drier, but the muffins taste just as delicious.  I’ve had four already!  The only thing that could make them better is if they were vegan, but I was stumped for an egg substitute.

So, there you go, my friends, a quick “Cooking for the Wolf” post to end a wonderful, Thanksgiving long weekend.  I am thankful for so many things, for being here, for my friends, my family, for the love and support I have in my life.  I am grateful to be living in a country where my healthcare is free and where I have the ability to be selective with my food when so many around the world go without.  So, whether you are celebrating Thanksgiving or not, I wish everyone a happy everyday of gratitude!


2 thoughts on “Cooking for the Wolf: Kale Chips & Gluten-Free Quinoa Muffins

  1. Eggs kinda creep me out, this is a great egg substitute (only for baking) if you interested:
    1 tsp baking powder
    1 tsp oil
    1/4 cup water or milk
    mix together then use as 1 egg


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