Favorite January Recipes

Hibernation season is in full effect and we’re craving warm, cozy, protein-based meals as we recover from the carb-heavy holidays. We have been incorporating many of our frozen vegetables, fruit and herbs from the past summer’s harvest as a way to keep some homegrown ingredients in the mix.

My two favorite recipes to share this month are Flourless Banana Chocolate Chip Mini Muffins and White Bean Chicken Chili.

Image: Averie Cooks

Flourless PB, Banana Chocolate Chip Mini Muffins | Gluten Free & Dairy Free

(Source: Based on a recipe from Averie Cooks, with a few adjustments and add-ins)

This has become one of my favorite fall dishes because it combines so many great flavors - it’s creamy, sweet, savory, hearty, satisfying and comforting. It is pretty easy to make and reheats well for leftovers. There are many variations you can create with whatever veggies, proteins and starches you have on hand.

INGREDIENTS:

• 1 medium ripe banana, peeled

• 1 large egg

• 1/2 creamy peanut butter (we LOVE Teddie’s All Natural Smooth because it is literally just peanuts and a pinch of salt, no junk!)

• 2 Tablespoons local honey

• 1 Tablespoon vanilla extract

• 1/4 teaspoon baking soda

• Pinch of salt

• 1/2 cup mini chocolate chips (we use Enjoy Life’s Semi-sweet Mini Chips which are allergen free)

• Optional add-ins:

  1 Tablespoon Ashwagandha powder (a stress and immune support adaptogen)

  1 Tablespoon Flaxmeal, for added fiber

  1/3 cup cocoa powder to make the batter chocolate flavored

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Prepare mini muffin pan by lining with mini muffin liners or coating with cooking spray.

2. Add the first 7 ingredients to a blender, blend on high speed until smooth and creamy, about 1 minute

3. Fold in chocolate chips with a spatula (do not blend).

4. Using a Tablespoon or small cookie scoop, add measured mounds into each muffin pan cavity (they should be 3/4 full).

5. Bake for 8-9 minutes, or until tops are set, springy to touch and a toothpick inserted at the center comes out with just a few moist crumbs attached, but no batter. Resist the urge to keep baking them - once cooled and set they will be super springy and moist.

6. Store in an airtight container at room temperature for up to 5 days, or in the freezer for up to 4 months.

White Bean Chicken Chili | Gluten Free & Dairy Free options

(Source: Based on a recipe from All Things Healthy, with a few adjustments and add-ins)

I love a good chili recipe but sometimes crave one that is lighter and less acidic than the traditional red chili. This recipe we’ve adapted is hearty, bright and flavorful with just a touch of heat, and lots of opportunity to add in some of your favorite ingredients. Enjoy!

INGREDIENTS:

• 1 Tbsp Avocado Oil

• 1 lb ground chicken OR 2 cups leftover cooked and shredded chicken (rotisserie works great, very flavorful)

• 1 sweet yellow onion, diced

• 2-3 garlic cloves, minced

• Assortment of fresh peppers sliced:

  • 1 poblano sliced

  • 3 banana peppers or green chilis sliced

  • OR 1 (7 oz) can diced green chilies

• 3 cups chicken stock or bone broth

• 1-2 bay leaves

• 2 tsp cumin

• 1 tsp paprika

• 1 tsp dried oregano

• 1 tsp ground coriander

• ¼ tsp cayenne pepper

• Salt and ground pepper, to taste

• 1 can Northern Beans, drained and rinsed

• 1 cup full fat coconut milk

• 1/4-1/2 cup lime juice, to taste

• Gluten free noodles, cooked al dente

• Optional add-ins:

  1/2 green lentils

• Optional toppings:

  Fresh cilantro or parsley to garnish

  Sliced avocado

  Sour Cream (we love Lactaid or Green Valley’s lactose free sour cream) or Greek Yogurt

  INSTRUCTIONS:

1. Heat a medium fry pan to medium-high heat, add oil

2. Sauté ground chicken in large chunks

3. Add onion and peppers, sauté 4-5 min until fragrant. 

4. Add garlic and sauté additional 1-2 minutes. Reduce heat and set aside.

5. In stock pot add broth and spices, bring to a boil, reduce and simmer 1 hour

6. Reduce heat to low, add in coconut milk and lime juice

7. Remove bay leaves

8. Add in chicken and vegetable mixture, add in beans and optional lentils, simmer 20-30 min

9. If time allows, turn off heat, cover soup and let sit for a few hours more.

10. Serve with gluten free noodles, freshly chopped herbs, sliced avocado, sour cream