Warm from the oven!
Fire up the oven and get ready to whip together an incredibly moist and delicious muffin!
This muffin is my take on the Quinoa breakfast cakes you sometimes find at Mama Jeans. I got lucky and nailed a copycat on my first attempt!
I love this new recipe and am sure I will be serving this muffin on a fairly regular basis here at my house. I might even bring some samples into class sometime soon! Sound good? No, it sounds GREAT!
Quinoa and cranberry breakfast muffins
Makes about 14 regular sized muffins
- 1 1/2 c quinoa flakes
- 1/2 c tapioca flour
- 1/2 c gluten-free all-purpose flour
- 1/2 c almond meal
- 3/4 c shredded coconut (I used unsweetened)
- 1 c succrant
- 1/2 t salt
- 1 t xantham gum
- 1 t Chinese or Vietnamese cinnamon
- 1 c grated carrots
- 1/4 c maple syrup or organic agave nectar (honey might work as a substitute)
- 1/4 c orange juice (I used freshly squeezed)
- zest from 1 small orange
- 2 eggs
- 1/2 c dried cranberries
- 1/4 c coconut oil
- 1/4 c butter (if you don’t want to use butter, use an extra 1/4 c coconut oil–for a total of 1/2 c of oil)
- 1 t vanilla extract
- 1 t almond extract
Preheat oven to 350 degrees F.
Mix together the dry ingredients in a big bowl. In a separate bowl, mix together the wet ingredients. Add cranberries to the wet and mix in well. Combine the wet with the dry. Let the batter sit to rest for 5 minutes, or so. The batter will be pretty thick. Spoon the batter into a greased muffin tin and bake for 25 minutes, or until a toothpick comes out clean.
Serve with a big glass of almond milk and/or a cup of your favorite tea or coffee!
Zucchini bites. From the next time…
These roasted zucchini bites are SOOOO good! Andy and I ate them all before I could snap a picture for you! Sorry about that! Maybe next time?!
Super simple, very tasty, and a great, healthy snack food for your kids, family, or friends. Make these zucchini bites tonight and see what you think.
Roasted zucchini bites
- 1 small zucchini, cut in half and then sliced into thin pieces.
- 1/2 c nutritional yeast
- 1 egg
- 1 t chipotle pepper flakes, ground. I use a pepper mill to grind up my Victoria’s gourmet flakes. WORKS GREAT!
- PAM cooking spray
Preheat oven to about 400 degrees F.
Coat a cookie sheet with some oil or PAM cooking spray.
In a small bowl, beat the egg and set aside.
Mix together about a 1/2 c nutritional yeast with about a teaspoon of chipotle pepper flakes in a separate bowl.
Dip a zucchini piece into the egg mixture, to coat both sides. Use a spoon to sprinkle the nutritional yeast mix onto the strip on both sides. Place on the cooking sheet. Repeat until you have all of the pieces ready to go.
Bake for about 20 minutes or until you have a nice brown and slightly crispy zucchini strip. Eat and enjoy!
Look at those fat seeds?
I make my own herbal tea from the mint leaves grown here at the house and licorice root that I buy in bulk from my local health food grocer. I can’t believe how great it tastes–hot or cold! Have you ever had Aveda’s herbal tea? Well, my herbal tea tastes just like it, costs pennies a glass, and is kind of fun to play with!
Yesterday, I added chia seeds to my left over tea, stuck it in the fridge and enjoyed it as a snack later in the afternoon. The licorice root added a cool, herbal sweetness and the chia seeds plumped up beautifully to make a cool looking and tasting treat! I can tell you that this yoga belly was filled up and satisfied until dinner–all while adding only a few calories and a whole lot of good nutrition! I guess I should name this drink ‘pure awesomeness in a glass’! Give it a try and see what you think!
Chia seed herbal tea
Servings: 1-12 oz
- 14 oz room temperature herbal tea (make mine or use your favorite!)
- 2 T chia seeds (more or less to thicken to your desired consistency)
- splash of natural sweetener, optional (according to your palate). If your tea contains licorice root, like mine, you probably won’t need to sweeten it!
- splash of non-dairy milk or cream, optional (to make it more like a thai or english tea)
Add the chia seeds to the tea, stir well and let sit for 1 hour at room temp. Stir well and refrigerate if you like to drink cool tea. Otherwise, just drink it once the seeds are fully plumped up–usually good in a couple of hours! I love drinking it straight up, but you can add the non-dairy milk and/or natural sweetener to make things even more interesting. CHEERS!
Chia seed herbal tea