Plantain and Carrot Muffins

I am seriously on a plantain kick/high! Once you start baking with them you will see how amazing they are! Ok I’ll calm down.IMG_2239

This savory muffin recipe I came up with requires a black plantain for sweetness.  If you would like them sweeter I suggest adding maple syrup. I used acorn squash but any kind will do.

Ingredients:

  • 3-4 carrots peeled and chopped
  • 3 tablespoons melted coconut oil
  • 1/4 cup cooked squash (more ok)
  • 1 egg
  • 1 chunk fresh peeled ginger
  • 1 ripe plantain
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • Pinch salt

Directions:

  • Combine all ingredients in food processor and blend.
  • Divide into muffin cups and bake 400 degrees @ 30-40 minutes

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

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

Egg and Kale Muffins

These yummy little muffins are loaded with protein, greens, and Vitamin C.  They reheat nicely–just put them in the microwave for one minute for a quick and satisfying breakfast.IMG_3757

Ingredients:

  • 9 eggs
  • Handful of fresh flat leaf parsley
  • 3 or 4 kale leaves, ribs removed and shredded
  • 1/2 small onion
  • 1 red bell pepper
  • 4 slices turkey bacon
  • Salt and pepper to taste
  • Coconut oil melted, to grease pan

Steps:

  1. Preheat oven to 350
  2. Grease muffin pan with coconut oil
  3. In a food processor blend kale, parsley, onion and turkey bacon
  4. Chop bell pepper into small pieces
  5. Whisk egg and spices
  6. Combine all ingredients and pour into muffin cups
  7. Bake about 20 minutes or until set

Makes 12 muffins.

Chia Seed Pudding: I Get It!

Chia seeds are all the rage in the crowds I run with. They are highly nutritious being packed with omega-3 fatty acids, antioxidants and fiber. Plus they are a seed and we should all eat more seeds. For some reason I was resistant but once I tried them I had an Oprah like “aha” moment (you know when she sings/yells “I GET IT”).

My friend Roisheen, who gave me this recipe idea, has had all sorts of fun with chia seed pudding toppings with her daughter.  Kids like it ’cause it grows. It is a rather bland base and easy to make your own.

Chia Seed Pudding

Ingredients:

  • One tablespoon chia seeds
  • Nine tablespoons water

Allow chia seeds to soak up water for about five minutes. Then add “mix-ins”. I used a few frozen strawberries and a splash of almond milk.

Enjoy!

Gluten-Free Oatmeal

This is a quick, healthy and very filling breakfast.

Ingredients:

  • 1 cup water
  • 1/2 cup gluten-free oats
  • Pinch salt
  • 1/2 sliced bananas
  • Handful of walnuts
  • Sprinkle of cinnamon
  • Splash of rice milk

Bring water and salt to boil. Add oats and lower to simmer. Stir while cooking (not obsessively). Cook @ 5-10 minutes. When it’s at consistency you like cover for a minute to let it thicken. Pour into bowl and cover with the remaining ingredients.