Gluten Free Muffins

Raspberry Lemon Yogurt Muffins (gluten-free)

Lazy Sundays are just the best. My idea of a lazy Sunday would include some (or all) of the following: sleeping in, a trip to the farmer’s market, brunch with friends, watching football (GO HAWKS!) or movies, baking or cooking, a nap, a walk around Greenlake, reading a new novel……I could probably go on and on.

Seattle got a little taste of the fall this weekend with crazy windstorms, rain, and power outages galore. With the weather still crisp this morning, it meant one thing….today was going to be a lazy Sunday:

  1. I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
  2. Bake something delicious for the week
  3. Snuggle up with a good book and a mug of tea in the afternoon

Knowing that berry season is just about over and Fall is just around the corner, I was inspired to pick up some local raspberries during my trip to the Ballard farmer’s market. However, I knew that I wasn’t looking to add these to yogurt or throw them into a smoothie. No, these raspberries had to be made into something warm and “Fall-like”. Summer berries + Fall inspired food = A delicious berry muffin.

Over the last year, I have been exploring fun ingredient substitutions for my recipes. In this recipe, the subtle nutty flavor and higher protein contents of the almond meal offers a pleasant alternative to classic all-purpose flour. I chose to use yogurt instead of oil/butter, simply because I knew the eggs and almond meal would offer enough fat; while the yogurt would give the desired moisture one looks for in a muffin.

Hope you enjoy!

raspberries and eggs

Raspberry Lemon Yogurt Muffins

  • Servings: 12
  • Time: 30-35mins
  • Difficulty: easy
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Ingredients:

  • 2 cups almond meal/flour
  • 3 large eggs
  • 6 oz container of plain Greek yogurt (1% or 2%)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 Tbsp raw honey
  • 1/3 cup fresh lemon juice + zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup fresh raspberries

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
  2. In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
  3. In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
  4. Gently mix the dry ingredients into the wet ingredients.
  5. Fold the raspberries into the batter, trying not to break the berries.
  6. Using a 1/3 cup measuring cup, scoop the batter into the muffin pan cups. The batter should be even with the top of the muffin liner.
  7. Bake for 20-25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
  8. Carefully remove the muffins from the pan and let cool on a wire rack. 

Santé!

xoxo,

Megan

Raspberry Lemon Yogurt muffins gluten free


Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

My clients hear me say this all the time, “use your vegetables as your vessel!” What I mean is, skip the white bread, rice, and pasta; look for ways to be creative with your food. You can still have the texture of noodles, but maybe they’re made of broccoli stems. Or, instead of using bread for your sandwich, make a wrap using Boston lettuce or collard greens. I know this can sound weird for many, but with some trial and error, I guarantee that you’ll find some recipes that you love…like this one!

Philly Cheesesteak Stuffed Bell Peppers

  • Servings: 4-8
  • Time: 30mins
  • Difficulty: easy
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Ingredients:

  • 16 thin slices of provolone cheese
  • 4 green bell peppers, stem removed, cut in half lengthwise, seeds discarded
  • 1/4 pound of deli roast beef, sliced into 1/2-1″ strips
  • 1 small yellow onion, cut into 1/2″ strips
  • 4 cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1 Tbsp coconut oil

Directions:

  1. Preheat the oven to 350.
  2. Line a baking sheet with tinfoil and place the peppers skin side down.
  3. In a skillet, heat oil over medium-high heat. Add onions and sauté until golden brown. Turn the heat down to medium. Add the mushrooms, roast beef, and spices. Stir fry until the mushrooms are soft, about 2-3 minutes.
  4. Place the peppers in the oven to cook for 5 minutes.
  5. Gently remove baking sheet from oven and carefully line each pepper with 1 slice of provolone cheese.
  6. Scoop the beef-mushroom mixture into each pepper.
  7. Place baking sheet back in oven and cook for another 5-7 minutes, or until pepper is soft.
  8. Remove the baking sheet from the oven and add 1 slice of cheese to the top of each pepper. Cook again for 1-2 minutes, or until cheese melted.
  9. Serve immediately. 

Hope you enjoy!

Santé!

xoxo,

Megan


Sweet Potato Egg Breakfast

Sweet Potato Noodle Egg Nests

I’m pretty sure that my spiralizer is one of my favorite kitchen gadgets of all time. I have made noodles from different fruits and vegetables: broccoli stems, zucchini, apples, and cucumbers to name a few. For this recipe I wanted to try something new; try to incorporate veggie noodles into a breakfast meal! Thus came the sweet potato veggie noodle hash browns! Add an egg and you have a great protein + carb mix!

Sweet Potato Noodle Egg Nests

  • Servings: 2
  • Time: 20mins
  • Difficulty: easy
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Ingredients:

  • 1 medium sweet potato, peeled with ends cut off.
  • 4 eggs (2 per person)
  • 1-2 Tbsp coconut oil

Directions:

  1. Attach the sweet potato to the spiralizer and begin spiralizing! For further instruction watch this YouTube video. Divide the noodles into four piles (should be about a small handful or <1 cup).
  2. Heat oil in a skillet over medium-high heat.
  3. Add the noodles to the skillet, making sure to keep them in four separate piles. Gently hollow out a circle in the middle of the pile for the egg to settle. Let the noodles cook for 3-5 minutes, until golden brown on the bottom and form holding.
  4. Gently flip the noodles over and continue to cook for 3-5 minutes or until golden brown and crispy (like hash browns).
  5. Crack eggs into middle of hollowed area of noodle and cook 2-3 minutes, or until desired consistency. If you don’t like a runny yolk, you may want to flip the “egg nest” over to allow the yolk to cook.
  6. Serve immediately and enjoy! 

Santé!

xoxo,

Megan