Auntie E's Bluberry Muffins

We have been trying to be a Keto Friendly as we can and still enjoy our favorite foods.
Did some research on Carb free flours.  Decided on  one called " Carbalose" by Tova. I really like this flour. It is as close as it can be to regular flour.
 We are using Almond Milk for baking now.  Can not tell the difference in recipes.

This recipe came out great. I used Parchment paper liners in the muffin cups. That worked the best.
For the sugar alternative Truvia worked well.

Baking time was 30 minutes at 375 Fahrenheit.

1/2 cup salt free butter, room temp
1/4 cup Truvia Brown Sugar
1/4 cup Truvia cane sugar blend
2 large Eggs
1- 1/2 cup Carbalose flour ( low Carb flour)
1/2 teaspoon NU-Salt ( Potassium  Chloride)
2 teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Tablespoon Vanilla Bean Paste
3/4 Cup Unsweetened Almond Milk
 1 cup fresh blueberries.

Preheat oven 350 Fahrenheit. Line muffin cups ( 12) with parchment paper liners.

Cream Butter, Add sugar continue to cream. Add eggs. mix well.
 Mix together the  Flour, salt and baking powder and baking soda. Add to butter mixture. mix.
add almond Milk and Vanilla. continue to mix

Add Blueberries and fold in by hand.

 fill the liners with about 1/4 cup of batter

bake for 30 minutes

let cool.







Recipe copyright 2020 by "Auntie E Cookbook/EM Dubros"

Grinding: A Change For the 2020

Grinding is  a post of just changing things up.  A Metaphor for turning coffee beans into dust.

Changes are in store for the New Decade. The one thing this household is dealing with is High Blood  and High Glucose levels. Fat liver decease and thyroid issues. These health issues demand a change in our food intake.

Interesting thing, Fat in the diet is actually good. You would have thought that!  For Decades we have been told to eat Low Fat, did not eat certain foods and to use sweeteners to avoid Sugars. Now we have research that show the opposite. Some Fats are needed for control of Health issues. Sweeteners are not good for our bodies. Can contribute to IBS. It appears that the Drug industries have sold us into their drugs to control our health  problems. The problem with that is they are just band-aids and not solutions to the problem.

I am a Naturalist . Do not like taking Drugs just for the side effects or to control what can be controlled by a life change. The one thing I do know is that if a lifestyle change does not correct the health issue then One should look into another way. Be it a drug or surgery.

Now this year we are concentrating on a healthy food change. Have already manage to get the Blood glucose and High Blood pressure down. We have changed our lifestyle food choices. Have added some supplements to our daily routines. Sugar and Table salts are limited. The types of desserts we eat are new.

In this year on this blog you  will see a change in the recipes. There will be a little more knowledge shared. If you want to see how this is affecting our life you can visit "Auntie E's Fitness blog ". There we will share more on this subject.

Holidays are Upon Us: Soup Days

The holiday are upon us and with it come the colder weather in the East and Upper Middle United States. We are use to have Soups in this weather.

Today I made Lentil Soup. Lentils are a good Heart healthy food. Rich in Folic Acid, Potassium and Fiber. If you do a search on Lentils you will see all the reason one should eat them. they also are a high source of Protein.

I  created this recipe with the flavors I like. Traveling around the world I have grown to love all source of  taste.

this has a mixture of the flavors I enjoy.

Holiday Lentil Soup

3 Tablespoon Avocado oil
1 large onion, chopped
4 Tablespoon minced garlic.
1/2 cup of carrots, chopped.
1/3 cup of Celery heart, chopped
1/3 cup diced Jicama
1 large russets potato diced.
2 cans (14.4oz) diced tomatoes
2 Tablespoons Biryani Curry Paste
2 teaspoons Smoked Paprika (Ground)
2 teaspoons ground Cumin
1/2 teaspoon Himalayan Salt
1/2 teaspoon ground Pepper.
1/2 teaspoon Thyme Leaves

16 oz bag of Green Lentils
2 Qt of low sodium Chicken Stock
8.25 oz of Vegetable Unsalted Stock
  salt and pepper to taste at end.

Heat oil in a large soup pot, add onions and cook til translucent. Add the minced garlic cook for about 1 minute stirring.  Then add the the carrots and Celery and Jicama. Stirring cook and stir occasionally for 9 minutes.

Add lentils and spices. stir about 2 minutes,
Add tomatoes and potatoes, stir well cook for 2 more minutes.
 Add the stocks and stir well, bring to a light boil,  and allow to simmer boil for 4 minutes. stirring to prevent  sticking on the bottom of the pot.

Reduce heat to Low, cover and continue to simmer for 55 minutes, stirring occasionally.

salt and pepper to taste if you would like.
serves about 16 people.
You can freeze the soup for later.

My husband is not a fan of Lentils, However he loves this soup.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"