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.
A few months ago I decided to follow a grain free diet. Although I don’t have an allergy (that I’m aware of) to gluten or other grains, I liked the challenge of trying to cook gluten-free. While it was fairly easy to eat meat, dairy, fruit, and veggies….I still longed for many of my favorite grain-filled recipes. After reading lots of blogs and cookbooks, and exploring the nearest co-op, I discovered some amazing grain-free cooking and baking alternatives! Some of my favorite new kitchen staples include: almond, tapioca, and coconut flour! While a bit more expensive than wheat flour, these options provided amazing flavor and textures. Here is an alternative to fried chicken with wheat flour. Hope you enjoy!
Gluten Free Chicken Strips with Spicy Honey Mustard
- 1 pound chicken breast tenders
- 1/2 cup almond meal
- 1/4 cup tapioca flour
- 1 Tbsp garlic powder
- 1 egg
- 4 Tbsp coconut oil
- 4 Tbsp stone ground mustard
- 2 Tbsp honey
- 1-2 Tbsp Frank’s hot sauce (adjust based on desired spice level)
- Mix mustard, honey, and hot sauce in a small bowl for dipping.
- Over medium-high heat, melt coconut oil in a medium to large skillet or non-stick fry pan
- Combine almond meal, tapioca flour, and garlic powder in a medium bowl. Mix well.
- In a medium bowl, beat egg.
- Dip chicken tenders (one at a time) in egg and then gentle roll in flour mixture, coating evenly.
- Once oil has heated, gently place the coated chicken tenders in skillet. Be careful not to spatter oil or burn skin.
- Arrange chicken evenly in pan and cook 3-5 minutes or until golden brown. Once browned on the bottom, gently flip the chicken to the other side and cook for another 3-5 minutes until both sides are golden brown.
- Cover a plate with 1-2 sheets of paper towel. Remove chicken from skillet and place on paper coated plate for 1-2 minutes to reduce excess oil.
- Serve chicken with dipping sauce.
This recipe is very easy to adjust. Get creative by adding different seasoning/herbs to the flour mixture or adjust the dipping sauce to make it more/less spicy.
Please let me know what you think!
Everyone seems to be drinking smoothies, juices, and protein shakes these days….and, I have to admit, I’m one of them. I can’t seem to resist a trendy green drink containing an entire vegetable garden or smoothies that remind me of relaxing on a sandy beach in a tropical paradise. Although we are often taught to chew our vegetables rather than to drink them, I’m sure that we could all use a few extra antioxidants in our diet.
When people ask me the secret to a healthy diet, I always say one word: VARIETY. We need all different types of foods to support our bodies really awesome abilities. So mix it up, be creative, and think outside the box. Use food in new ways. Be adventurous and never stop experimenting.
This juice is one way that I mixed it up. I decided to make a juice based on a color rather than a specific flavor or ingredient. It is simple, yet it combines some powerful whole foods. Try it out, create a variation, or let it inspire you to come up with an entirely new idea.
Wash, rinse, and assemble your ingredients.
Start by preheating the oven to 400 degrees F.
Cut the beet greens from the root bulb. Wrap the beet in tinfoil and bake for 50-60 minutes.
Add all ingredients into a blender and pulse until smooth. I love to use my Nutri Ninja to make smoothies and juices because everything gets pureed perfectly.
Serve in a cute little glass or mason jar and enjoy the taste of a wonderful and nourishing beverage.
Avocado and Beet Smoothie
- 1 beet
- 1/2 cup frozen blueberries
- 1/4 avocado
- 1 Tbsp raw honey
- Juice of 1 lime
- Pre-heat oven to 400 degrees F. Remove beet stems from root bulb and bake bulb for 50-60 minutes.
- Let beet cool, then peel the skin and discard. Save 1/2 of beet for another smoothie or recipe.
- Add 1/2 beet, avocado, blueberries, honey, and lime juice to a blender. Add 2-3 ice cubes and 1/8-1/4 cup water.
- Then blend away!