These gluten free mango muffins can also be made into mango bread or vegan!
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Mangoes…or is it Mangos? Either way, I think one of my favorite parts of early summer is all the mango everywhere down here in south florida. My number 1 favorite thing about summer though has gotta be the lighter traffic. I’m sorry mangoes but 30 minutes less of my commute each day is something that you just can’t buy.

Anyways, you are probably here to read about food and not Miami traffic, so back to the mangoes. I love experimenting with different ways to use them, and since they are plentiful this time of year, if I mess up and make something weird I can totally start over and try again. Topping fish with a fresh mango avocado salsa or adding some mango to rice like in the Coconut Mango Rice from my last post really just adds a summery freshness to things.
These gluten free mango muffins can also be made into mango bread or vegan!
So I have been wanting to make mango muffins for awhile. I didn’t want them to be super sweet though, so I could eat them for breakfast without getting a tummy ache… and they needed to be gluten free so I can eat them, cause watching other people eat food that you made but can’t enjoy is just silly. I have had a lot of success with Bob’s Red Mill Gluten Free All Purpose Baking Flour, and like that it has some bean flours in it for extra fiber and nutrients, so I went with that and just 1/4 cup of honey and they turned out great!

After I was done perfecting my gluten free mango muffins, I also wanted to try making the batter into a mango bread. But when I went to make the bread I realized that someone (Baby V) had been extra hungry and was eating two eggs at breakfast that week instead of her normal one and I did not have any eggs left. Luckily I remembered I had bought some ground flaxseeds to help get someone to poop (Baby V, again) and so I was able to substitute them in for the eggs. I then decided I mine as well go full vegan and I subbed out the honey for maple syrup to make a vegan gluten free mango bread!. So here  is my recipe for the gluten free mango muffins, if prefer to make them vegan, or into a bread, substitutions/modifications are listed right below the recipe!

Gluten Free Mango Muffins

Ingredients
Cooking Spray
2 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
2 Fresh Mangoes – Cubed (~2 Cups)
1 Teaspoon Vanilla Extract
2 Eggs
1/4 Cup Canola Oil
1/4 Cup Honey

Directions
1. Preheat oven to 350 degrees Fahrenheit
2. Spray 12 cup muffin pan with cooking spray
3. Mix together dry ingredients (flour, baking powder, baking soda, salt) in a large mixing bowl
4. Puree mangoes in a blender
5. Add mangoes to dry ingredients in mixing bowl along with vanilla, eggs, oil, and honey
6. Mix well and pour into muffin tin
7. Bake for 15-18 minutes or until muffins appear lightly golden brown on top
8. Allow to cool slightly and serve
9. Leftover muffins can be stored in an airtight container in the refrigerator or pop it in the freezer for a rainy day

*To make vegan simply sub out the honey for maple syrup and use “flax eggs” in place of eggs. To make 2 “flax eggs” mix 2 tablespoons of ground flax seeds in 6 tablespoons of water. Allow to sit for at least 5 minutes to gelatinize before stirring into dry ingredients.

**To make into bread simply pour batter into a loaf pan sprayed with cooking spray. Adjust cooking time to approximately 40 minutes.

 

These gluten free mango muffins can also be made into mango bread or vegan!

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Easy gluten free vegan coconut mango rice recipe with ciliantro
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It is getting hot here in South Florida and that means mango season! While I am not one of the lucky ones with a mango tree in my backyard, I do tend to somehow acquire a surplus of mangoes. Fresh mangoes are so delicious on their own, but sometimes it is fun to experiment and add them to different recipes, especially when you happen to have a large supply. My husband makes a great mango-avocado salsa that we like to put on top of mahi, and I have experimented with adding mangoes to baked goods (another mango recipe soon to come). Last year I had fun making some refreshing Coconut Mango Popsicles…I am however, super excited about this coconut mango rice recipe I am going to share with you.

 

 

Before I get to that though, I just want to take a minute to talk about the glorious mango. If you weren’t already aware, there are so many different varieties of mangoes. If you don’t like one kind, that does not mean you don’t like mangoes! When I first moved to Florida, I thought I didn’t like mangoes until I started trying all the different kinds. We even went to a mango festival and got to sample a whole bunch! I discovered that I like the ones that are firm and sweet, but not too sweet. There are some that I find too mushy, and some that I feel taste a little bit like pine trees. That’s a thing….right? Of course I can never remember the names of the different varieties though, I just have to try them and see!

 

Easy gluten free vegan coconut mango rice recipe with ciliantro

 

So other than mangoes being super delicious…. why should you eat them? Mangoes have a ton of nutrients! One of which is beta-carotene, a precursor to Vitamin A, which may help protect against certain cancers and can lower your risk of developing asthma. Fiber and potassium are also present in mangoes, and are both great for heart health. Mangoes also have Vitamin C, Folate, Vitamin B-6, and antioxidants, among a host of other nutrients.

Now onto the recipe! It is seriously so easy. If you can cook a basic batch of rice, you can make this. Basically, I just cooked short grain brown rice in a coconut milk beverage to infuse some flavor, added some mango, fresh cilantro from my herb garden, and a little bit of salt. Super easy, flavorful, colorful, nutrient-full, and delicious!

 

 

Coconut Mango Rice
Serves 4-6

Ingredients
1 Cup Short Grain Brown Rice
2 Cups Coconut Milk Beverage (I used So Delicious)
1/2 Cup Diced Mango
2 Tablespoons Fresh Cilantro – Coarsely Chopped + Extra for garnish
1/8 Teaspoon Salt (optional)

Directions
1, Bring coconut milk beverage to a boil in a medium pot.
2. Add rice, turn down to a simmer, stir and cover with a tight fitting lid.
3. Simmer on low for 45 min.
4. Remove from heat and fluff rice with a fork.
5. Stir in mango, cilantro, and salt if desired.
6. Cover with lid and allow to steam in pot for another ten minutes to allow mango to warm.
7. Serve.

 

Easy gluten free vegan coconut mango rice recipe with ciliantro

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Butternut Squash Soup
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I love butternut squash in the winter. It’s a nice hearty veggie and there are so many different flavor options. You can go sweet, salty, or even spicy. It is also chock full of nutrients like vitamin a, potassium, and fiber, and is low in calories. Per the USDA, 1 cup of cooked cubed butternut squash has only 82 calories, 6.6g of fiber, and 582mg of potassium.

Anyways, I have been meaning to try making a butternut squash soup for some time but just had not gotten around to it. So, a few weeks ago I was attempting to make my whole grain butternut squash risotto (which you can find here) and it did not turn out exactly as expected. My butternut squash risotto ended up turning into a mushroom risotto because I accidentally fell asleep with the butternut squash in the oven, and it got a bit over cooked…whoops. It was pretty mushy by the time I woke up and both myself and my husband prefer more firm chunky pieces of butternut squash in risotto (he hates mushy foods). So the overcooked butternut squash was transformed into a delicious velvety, smooth, soup. If you saw my facebook live video today about what is in my freezer, you may have seen me pull out a tupperware containing this soup. I am saving some for when I inevitably catch another cold from Baby V.

 

Butternut Squash Soup

 

Butternut Squash Soup

Ingredients

2 Cups Cooked and Mashed Butternut Squash

2 Cups Unsalted Vegetable Broth

1 Teaspoon Olive Oil

1/2 Teaspoon Ginger

1/2 Teaspoon Nutmeg

Pinch of Salt

1/4 Cup Apple Juice

 

Directions

Throw everything in a pot and cook on medium heat until warmed to your liking.

 

Butternut Squash Soup

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