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:
- I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
- Bake something delicious for the week
- 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!
Raspberry Lemon Yogurt Muffins
- 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
- Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
- In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
- In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
- Gently mix the dry ingredients into the wet ingredients.
- Fold the raspberries into the batter, trying not to break the berries.
- 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.
- 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.
- Carefully remove the muffins from the pan and let cool on a wire rack.
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
- 1 medium sweet potato, peeled with ends cut off.
- 4 eggs (2 per person)
- 1-2 Tbsp coconut oil
- 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).
- Heat oil in a skillet over medium-high heat.
- 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.
- Gently flip the noodles over and continue to cook for 3-5 minutes or until golden brown and crispy (like hash browns).
- 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.
- Serve immediately and enjoy!
I could have called this my kitchen counter frittata…but that doesn’t sound very delicious. Truly, that’s what this was. The beauty of a frittata is that there are no rules! You’re free to put whatever your heart (or stomach) desires into that skillet. Obviously eggs are a must but, other than that you are free! This combination was inspired by the items on my counter (and a few in my fridge). And since I made this on a Sunday, I had leftovers for breakfast all week! How fantastically easy! I might also recommend making a “muffin tin” version of this recipe….hand held goodness right there 🙂
Frittata with Spinach, Goat Cheese, Sweet Potato, and Caramelized Onions
- 1 cup of fresh baby spinach, roughly chopped
- 4 oz of goat cheese, crumbled
- 1/4 of a large sweet potato, skin removed and diced (about 1/2 cup)
- 1/2 large sweet onion, diced
- 8 large eggs
- 1 Tbsp coconut oil
- Pre-heat oven to 350 degrees Fahrenheit.
- In a medium to large oven proof skillet, heat coconut oil. Add onion and sauté. Once translucent, add sweet potato and continue to sauté. Let cook until onions are a caramelized texture and potatoes are soft.
- Remove the onions and potatoes from the pan.
- In a large bowl, beat eggs with a fork until all yolks are broken and mixture is somewhat consistent. About 30-60 seconds.
- Pour the egg mixture into the skillet, add goat cheese, sweet potatoes, onions, and spinach (spread evenly). Cook for 1 minute on stove over medium heat.
- Gently place skillet into oven and frittata cook for about 10-15 minutes. Once done, the eggs should be set but not browned.
- Serve from the skillet or slide on to a plate. Cut into 6-8 slices and enjoy!