Category Archives: McKenzie Makes

McKenzie Makes: Berry Berry Good Gluten-Free Oatmeal Muffins!!!

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Nearly every time I enter a coffee shop I’m tempted to pair my soy latte with a muffin or scone but thanks to the required calorie counts on menus here in NYC I know better 😉

But for those days when I really want a fresh-baked good, I tell myself that I can just make my own and one that doesn’t have nearly the amount of calories as the ones sold in the coffee shops. But enough with telling myself I would do it someday…. and so I looked to my pantry and made a gluten-free muffin that is berry berry good! So this week as I walk to work my latte won’t be lonely as it has a new muffin friend!

***makes 12 muffins

Ingredients:

  • 2 1/2 cups gluten-free oats
  • 1 cup gluten-free all-purpose flour (I use Bob’s)
  • 1/2 cup dark brown sugar
  • 1/4 cup white granulated sugar
  • 4 TBL ground flax seed
  • 2 tsp ground cinnamon
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup boiling water
  • 1 1/2 cups fresh blackberries and raspberries

To Make:

  • pre-heat oven to 375 degrees
  • spray muffin tins with non-stick spray
  • whisk oats, flour, brown sugar, sugar, flax seed, cinnamon, baking soda and salt in a large bowl
  • in another bowl whisk together the buttermilk, egg, oil and vanilla and stir into the dry oat mixture
  • boil 1/3 cup water and stir into oat/buttermilk mixture and let stand for 5 minutes
  • fold in blackberries and raspberries
  • divide batter into prepared muffin tins and bake for 20 minutes or until tester inserted into center comes out  clean
  • cool for 10 minutes
  • enjoy!

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McKenzie Makes: Mango/Coconut Gratin!

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On a trip to the market the other day I saw some perfectly ripe mangoes that were basically begging me to buy them (the vendor was serving samples and I took four!). But what to do with mangos beside dicing them up and throwing them into a smoothie, a chutney, muffins or a cobbler? I flagged a recipe for a Mango Gratin from Real Simple a few weeks back and tweaked it a bit by adding flaked coconut and removing the butter to create a simple and delicious dessert!

Enjoy!

Ingredients:

  • 1 large ripe mango
  • 4 TBL coconut flakes
  • 1 lime, zest grated and then juiced
  • 1/2 cup vanilla yogurt
  • 2 TBL light brown sugar

To Make:

  • Heat broiler on high
  • slice mango lengthwise around side of pit, remove skin and cut into bite-size pieces
  • in large bowl combine mango, lime zest and coconut
  • divide equally amongst four oven-safe ramekins
  • top with yogurt and brown sugar and squeeze lime juice over each ramekin
  • broil until topping melts and browns (about 2-3 minutes)

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McKenzie Makes: Gluten-Free BLT Pizza!

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We’ve been topping classic dishes like burgers and pizzas with the craziest ingredients for a while now and a BLT pizza was the first “different” pizza topping I tasted a few years ago in Ohio. In looking through photos I happened upon the image of the pizza and became inspired….challenging myself to make something a little different for my dinner last night. I swapped bacon (the B in the BLT) for blue cheese and it produced  a flavorful result! Now you can certainly add bacon but this is enough just on its own!

Ingredients:

  • 1 cup grape tomatoes, quartered
  • 1/2 small red onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 Gluten-Free Pizza Dough Crust (I used Kinnikinnick Foods Pizza Crust)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup shredded mozzarella
  • 1 romaine heart, thinly sliced
  • 2 TBL olive oil
  • salt and pepper

To Make: 

  • pre-heat oven to 375 degrees
  • place pizza crust on baking sheet and bake for 10 minutes
  • toss tomatoes, onion, garlic, and olive oil together in a bowl and season with salt and pepper
  • remove pizza from oven and top with blue cheese and mozzarella cheese
  • return to oven and bake until cheese has melted and crusts are brown
  • add lettuce to tomato and garlic mixture and toss well
  • add BLT mixture to pizza
  • enjoy!

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McKenzie Makes: Red, White & Blue Sangria!!!

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Since I’ll be spending America’s Independence out of the US next week (I’ll be in Barcelona at a dear friend’s wedding), I wanted to make sure I made something in honor of the occasion this week.  Bring this to your backyard (or in NYC’s case…rooftop) barbecue or party for a light and refreshing alcoholic beverage that shows your American pride!

Happy (early) 4th of July!

Ingredients:

  • 1 pint strawberries, sliced into quarters
  • 1 pint blueberries
  • 1 red apple (or white peach), sliced and cut into chunks
  • 1 bottle Pinot Grigio
  • 1 bottle Pellegrino

To Make: 

  • In a large pitcher, combine wine and fruit
  • stir gently and let chill in refrigerator for at least 5 hours
  • when ready to serve, pour 1/2 bottle of Pellegrino in
  • gently stir and enjoy!

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McKenzie Makes: Quinoa Fruit Salad!

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If the past two weeks posts (and today’s) are any indication… it looks like I’m obsessed with summer salads! But instead of posting another savory salad, I went with one that can be enjoyed at breakfast, lunch or dinner! This easy and healthy quinoa salad with summer fruits is very light and just wonderfully delicious!

Ingredients:

  • 1 cup red quinoa
  • 1 large lime, juiced
  • 3 TBL honey
  • 2 TBL finely chopped fresh mint
  • 1 1/2 cups blackberries, halved
  • 1 1/2 cups strawberries, sliced
  • 1 1/2 cups kiwi, chopped
  • 2 cups water
  • pinch of salt

To Make: 

  • Rinse quinoa under cold water using a strainer
  • add quinoa, water and salt to a medium saucepan and bring to a boil over medium heat
  • boil for 5 minutes then turn heat to low and let simmer for 15 minutes or until water is absorbed
  • remove from heat, fluff with a fork and let cool
  • in a medium bowl whisk lime juice, honey and mint and set aside
  • in a large bowl combine quinoa and fruit and pour mint/lime/honey “dressing” over and mix well
  • can be served cold or at room temperature
  • enjoy!

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McKenzie Makes: Fresh Corn & Zucchini Salad!!!

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I absolutely adore summer salads. The last thing I want to eat when it’s hot as balls out is a filling meal and summer salads give me the sustenance I need but don’t drag me down! This is a great no-cook salad and the perfect dish to bring to a summer picnic or bbq! When fresh produce is used, little seasoning is needed to boost the flavors of the ingredients, so I only added extra virgin olive oil, fresh lime juice and seasoned it with salt and pepper to taste!

Ingredients:

  • 4 ears fresh corn, shucked, cleaned and kernels cut off
  • 2 medium zucchini, diced- corn kernel size
  • 1 jalapeno pepper, finely chopped
  • 1/4 cup cilantro, chopped
  • 4 TBL fresh lime juice
  • 4 TBL extra-virgin olive oil
  • salt and pepper

To Make: 

  • In a large bowl mix corn, zucchini, and jalapeno together
  • in separate bowl whisk together lime juice and extra-virgin olive oil
  • pour over corn, zucchini and jalapeno and mix well
  • add cilantro and salt and pepper to taste
  • Enjoy!

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McKenzie Makes: Summer Lentil Salad!!!

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While I would LOVE to take credit for this recipe (it’s that freaking good and super easy), I just can’t as I lifted it (and adapted it) from a recent BuzzFeed article titled “Your New Delicious, Go-To Summer Salad!” I check this site maybe five times a day to get a realtime look at what is going viral at any given moment and the food section is one of my favorites.

So when I saw this recipe I printed it out and got to work on my modifications. I looked at what I already had in my kitchen, purchased the currants and made this yesterday for a weeks worth of delicious and healthy lunches!

Ingredients:

  • 1 lb green lentils
  • 1 medium red onion, diced
  • 1 cup dried currants
  • 1/3 cup cornichons, diced
  • 1/2 cup mint, parsley and chive, minced
  • 1/2 cup cherry tomatoes, diced

Vinaigrette

  • 1/3 cup olive oil
  • 1 tsp red pepper flakes
  • 1 tsp lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground turmeric
  • 2 tsp salt
  • 2 tsp pepper

To Make: 

  • Rinse lentils well and drain
  • place in a pot and cover with 3-4 inches of water, bring to a boil and reduce to a simmer
  • after 15 minutes check lentils for doneness (i.e. al dente) as they should only take 20 minutes but you don’t want to overcook!
  • while lentils are simmering combine all ingredients for vinaigrette in a jar and shake well to combine
  • when lentils are done, remove from heat, drain and place under cold running water
  • once cooled place lentils in large serving bowl and toss with the vinaigrette
  • add the onion, cornichons, tomatoes, currants and herbs and toss well to combine
  • taste and add more salt and pepper if needed
  • Enjoy!

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