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
  • 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

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Watermelon salad

Watermelon Salad with Goat Cheese and Basil

How is it already August?! Summer is flying by and I don’t want it to end! Being that watermelon is an iconic summer fruit, for me this salad wraps up some of the summer flavors in a nutshell (or should I say, a watermelon rind). Quick and easy to make, this recipe is perfect for a picnic, BBQ, or as a refreshing snack while you’re sitting on the porch drinking a tall glass of delicious _______.

Soak up the last few weeks of heat and enjoy these essential summer flavors!

Watermelon Salad with Goat Cheese and Basil

  • Servings: 2-4
  • Difficulty: easy
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  • 1 personalized watermelon
  • 4-5 oz of crumbled goat cheese
  • 4-6 sprigs of basil, leaves removed and cut in a chiffonade style
  1. Cut watermelon in half. Using a melon-baller, scoop ball shapes out of the watermelon and set them aside in another bowl. Once most of the watermelon balls are removed, scrape out the extra melon flesh and place in tupperware for another use (Watermelon Margaritas anyone?).
  2. Add the crumbled goat cheese to the bowl with the watermelon balls and gently toss. Make sure not to let the goat cheese melt or smear.
  3. Add the mixture back to the hollowed out watermelon “bowl”, garnish with basil, and serve immediately   

Santé!

xoxo, Megan


Broccoli Waldorf Salad

Waldorf Salad with Broccoli and Apple Noodles

About a year ago, I remember cruising through Pinterest and stumbling on something amazing…something that would forever change food for me. That something was a zoodle. For those who have never checked out Inspiralized, stop reading this post and go check it out right now.

Thanks to Pinterest and Inspiralized, my spiralizer is one of my most prized kitchen gadgets. My love of produce and noodles have finally been united as one. I’m pretty sure that I have not stopped talking about this gadget since I discovered it.

I’ll be honest, I tend to spiralize the same vegetables over and over. I love zucchini, seedless cucumbers, and carrots. Today, it was time to get out of my comfort zone and try something new.

Since my wonderful boyfriend, Tony, has been away in California for two weeks on training, I thought it would be nice if I made him some of his favorite foods when he returned. Broccoli Waldorf salad is on that love list and also seemed like the perfect recipe for me to spiralize!

Waldorf Salad ingredients

Start with your basic ingredients, washed and ready to go. I start by cutting the florets off the broccoli and saving them to throw into the salad later. Then I make sure the broccoli stem has a clean cut on both ends.

spiralized broccoli

Attach the broccoli in the spiralizer and begin spinning away!

spiralized broccoli

Collect the broccoli noodles (broodles?) on a plate.

spiralized apple

Remove the stem from the apple and attach the apple into the spiralizer.

apple noodles

Be careful the you have your apple attached correctly, you don’t want to spirals any apple seeds!

Once you have your apple and broccoli noodles, cut the noodles (broodles and appoodles) to the desired length.

sliced onion

Slice onion, preferably to the thickness of the noodles.

Next, cut grapes in half and mix all ingredients (including sunflower seeds and broccoli florets) in a bowl with dressing.

waldorf salad with broccoli and apple noodles

 

waldorf salad with broccoli and apple noodles

waldorf salad with broccoli and apple noodles

waldorf salad with broccoli and apple noodles

 

Enjoy!

 

Happy Cooking!

xoxo, Megan

 

Waldorf Salad with Broccoli and Apple Noodles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

2 stalks of broccoli (with long stems); florets cut from stem

1 Fuji apple

1/2 red onion, sliced

1/4 cup sunflower seeds

1/2 cup red seedless grapes, sliced in half

Dressing:

1/2 cup olive oil mayonnaise or non-fat plain Greek yogurt

2 Tbsp distilled white vinegar or apple cider vinegar

1 Tbsp raw honey

Salt and pepper to taste

Directions:

  1. In a small bowl, combine mayo/Greek yogurt, vinegar, honey, salt, and pepper and whisk until smooth and thoroughly combined.
  2. Remove florets from broccoli stems and set aside.
  3. Spiralize broccoli stems.
  4. Discard stem from apple and spiralize your apple.
  5. Cut broccoli and apple noodles to desired length or 6-10″
  6. Mix “noodles”, florets, grapes, onions, sunflower seeds, and dressing in a bowl. Serve chilled.