Paleo: Banana Orange Walnut Mini-Muffins

These muffins are very tasty and somehow better in the mini muffin cups. I blended a whole orange in my NutriBullet which gave them an extra level of moistness and flavor. You can also squeeze an orange or put it in a blender or food processor.  IMG_4695

Ingredients:

  • 1/2 cup coconut flour (sifted)
  • 4 eggs
  • 1 orange (blended or squeezed)
  • 2 bananas (very ripe/blended with back of fork)
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice or cinnamon
  • 1/4 cup ghee or butter melted

Directions:

  • Grease muffin pan with coconut oil
  • Combine all ingredients and pour into pan
  • Bake @400 degrees about 12 minutes
  • Let cool and gently remove from pan with a small spoon
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Chocolate Avocado Pudding

Don’t let the luscious looks of this puddin’ fool you–it is a health food!  IMG_4632

Although it tastes like a treat and satiates a chocolate craving it is loaded with nutritious ingredients. It has the same light and creamy texture as traditional chocolate pudding though (prepare yourself) it is not nearly as sweet.

Mint leaves are delicious in this recipe and (ta da!) also aid in digestion. You can also add in fresh ginger or even cayenne pepper for a spicy kick.

I used my beloved Nutribullet for this recipe though a food processor should work as well.

Ingredients:

  • One avocado (or 1/2 large)
  • 1 cup almond milk (add more or less for the right consistency)
  • 1 tablespoon coconut oil
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla
  • Fresh mint leaves
  • Honey or maple syrup to taste

Directions:

  • Combine all ingredients and blend

Looking for another healthy desert? Check out my Easy Apple Crumble which is gluten/dairy & sugar free.

Gluten-Free Mug Muffins

These delicious, easy to make mug muffins or (“mug-fins” as we have been calling them) have been a huge hit at my house since I created this recipe.IMG_4630

My daughter wanted to start a “mug-fin” club right after having one and my husband (man of few words) reported that they were good and “tasted like a muffin”. Success!

My daughter loves them with chocolate chips (I used Enjoy Life which are dairy and soy free). I like a “mug-fin” with blueberries and walnuts. They can also be made with coconut flour–just use two tablespoons instead of three.

Enjoy this healthy treat!

Ingredients:

  • Three tablespoons almond flour
  • 1/4 teaspoon baking powder
  • Pinch salt
  • Tablespoon (or less) maple syrup
  • 1/2 banana
  • Tablespoon coconut oil
  • 1 egg
  • Pumpkin pie spice or cinnamon
  • Chocolate chips, walnuts or blueberries

Steps:

  • Smash banana and coconut oil with back of a fork until combined
  • Add in almond flour, baking powder, salt, spices and maple syrup
  • Stir in egg
  • Add chocolate chips and walnuts
  • Bake in ramekin 25 minutes @375

 Wishing You a Happy  & Healthy 2014!-Julie

Yummy NutriBullet Smoothie Recipes

I love, love my NutriBullet and make “blasts” at least once or twice per day. It is an easy way to make a fast breakfast or snack and takes up very little counter space.IMG_4592

Here are a few of my favorite recipes:

Green Smoothie

You can use any combination of greens and fruit (fresh or frozen). We have been getting a lot of collards and mandarins in our farm box and I have found it makes a perfect combination.

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  • Collards
  • Whole mandarin orange
  • Avocado (whole or half)
  • Banana (whole or half)
  • Water
  • Fresh ginger

Sweet Potato Banana Smoothie

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  • Cooked Sweet Potato (1/2- 1 cup)
  • Banana
  • Pumpkin Pie Spice
  • Fresh ginger
  • Frozen pineapple
  • Almond milk

Gorgeous Beet Smoothie

The color of this smoothie is a gorgeous vibrant red that I just couldn’t capture in a photo. Great way to get your veggies and energize!

  • Cooked beets
  • Frozen Pineapple
  • Banana
  • Water

Chocolate Almond Shake

Great for a fix if you are craving sweets. I also add some beet greens sometimes.

  • Frozen Banana
  • Cacao Powder
  • Almond Milk

Let me know if you have a favorite smoothie recipe! Best wishes-Julie

Summer Squash, Goat Cheese & Arugula Salad

Enjoy this simple main course salad inspired by my farm box!IMG_4137

Ingredients:

  • Summer squash, sliced in large chunks
  • Spring onion, sliced thinly
  • Arugula
  • Goat cheese
  • Dill
  • Coconut & Olive Oil

Steps:

  • Combine squash, onions, dill and oils in pan. Bake in preheated oven @ 350 for about 25 minutes (don’t overcook-they are better firm)
  • Pour over arugula
  • Top with goat cheese
  • Stir together–the oils and cheese will add flavor to the arugula

Happy Spring!

Sweet Potato Ginger Carrot Stew

This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. IMG_4069It is very mild in flavor and full of medicinal benefits.

Ingredients:

  • 2 1/2 cups water
  • 3 tablespoons corn meal
  • Sweet potato, peeled and cubed
  • 2 carrots peeled and diced
  • Burdock root, thinly sliced
  • Ginger, crushed through garlic press
  • Slice of lemon
  • Salt
  • Shredded cabbage

Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.

Gluten-Free Chocolate Chip Banana Muffins

This is a gluten-free version of a recipe that has been in my family for years. It is an easy, one bowl mixture that is great to make with kids.IMG_3876

My daughter who is my most honest critic loved them–and she has no problem telling me when one of my baking experiments is an “epic failure”.

Enjoy this simple recipe!

Ingredients:

  • Three bananas
  • 1/4-1/2 cup honey
  • One egg
  • 1 1/2 cup Gluten-Free Flour (I used Trader Joe’s)
  • 1/4 cup melted coconut oil
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips

Mash bananas with fork.

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Combine rest of ingredients first, then mix in chocolate chips.

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Divide between 12 muffin cups. Bake at 350 in preheated oven for 20 minutes.

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SO Delicious: Homemade Almond Milk

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I decided to start making my own almond milk to avoid the additives in the store bought but after tasting my homemade almond milk I would make it for the flavor alone. It is light, fluffy, creamy and just scrumptious.

Good enough to be desert!

Ingredients:

  • One cup almonds
  • Four cups water
  • Teaspoon cinnamon

Soak almonds at least overnight in water in the refrigerator. 

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Rinse and put in blender with four cups fresh water.

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Blend for one minute –add cinnamon and blend for another minute.

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I got a jelly strainer bag from the hardware store and secured it over the top of the blender before carefully pouring into a bowl. I then squeezed out all the liquid. I plan on using the excess nut meat in a recipe. You can also put the contents of the blender through a cheesecloth or buy something called a “nut bag” for this purpose.

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I came out with four cups of heavenly almond milk-the same amount as a 32 ounce store bought carton.

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