Strawberry Muffins | Gluten and Dairy Free

Strawberry Muffins | Gluten and Dairy Free

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend  

1 + 1/8 t xanthum gum

1/2 cup coconut sugar

1/2 T cinnamon

1/2 t baking soda

1/4 t salt

1/4 c honey

1 cup fresh strawberries, hulled, and finely chopped

1/2 cup unsweetened applesauce

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2 egg whites

Pre-prep:

Preheat oven to 325. Grease 12 muffin cups or use paper liners.

Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.

In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.

Directions:

In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.

Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.

Enjoy!

Mango Chia Pudding

This is a great way to get your energy sustaining chia seeds in the morning! We love the sweet/savory Indian-inspired flavors in this easy make-ahead breakfast.

Mango Chia Pudding

1\2 cup chopped mango (fresh or frozen)

1\2 a banana

1 cup milk (I use almond milk)

1\2 t turmeric

1\4 t cinnamon

2 T chia seeds

Mix first 5 ingredients together in a blender. Add chia seeds, and stir or pulse a few times to evenly distribute. Cover and refrigerate overnight. Keeps well for up to 5 days.

 Original recipe inspired by Raw Food Bali.

 

Summer Brunch Soup

2 cups chopped fresh pineapple
1 cup frozen raspberries (unsweetened)
10 mint leaves (or more to taste)
1/2 cup unsweetened applesauce
1/2 cup sweet red wine

Place all ingredients into a blender, and blend until smooth. This recipe comes out a bit frothy (which I love), so if you prefer your fruit soup more liquid-y add some water or more wine. If you like it frosty, add some ice cubes!

Overnight Cold Pumpkin Oatmeal

So here is my ultra-autumnal version of a fabulous make-ahead breakfast that is ready for you as soon as you wake up in the morning, and packed with good things to help get your day started right!

Overnight Cold Pumpkin Oatmeal

2/3 cup old fashioned rolled oats
2/3 cup 0%fat plain Greek yogurt
2/3 cup unsweetened vanilla almond milk (or milk of choice)
6 T pumpkin  puree
Ground cinnamon, ginger, nutmeg, and cloves to taste
Splash of pure vanilla extract
Pure maple syrup
Before you go to bed, mix all ingredients together except for maple syrup, seasoning with the spices to taste. Cover with saran wrap and refrigerate overnight. In the morning, scoop into individual bowls and top with a drizzle of maple syrup. Enjoy!

Serves 2

Sunday Morning Muffins

I love these not-too-sweet yet packed-with-goodness muffins. I always include them on my list when I have a freezer cooking day, because they are just perfect to bake up in large batches and then pop a few out for breakfast or a snack whenever you want them!

Sunday Morning Muffins

Yield: 24 muffins 

Ingredients: 
2 cups fresh ground whole wheat flour
1/2 cup granulated sugar (Sucanat or agave can be substituted as a natural sugar)
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
4 egg whites, lightly beaten
½ cup applesauce
2 cups grated carrots
½ cup chopped pecans (optional)
½ cup undrained crushed pineapple

Directions:

1. Preheat oven to 350 degrees. Spray two 12-cup muffin tins with non-stick cooking spray.
2. In a large bowl, combine flour, sugar, cinnamon, soda and salt.
3. In a small bowl mix eggs and applesauce and add to flour mixture. Stir the batter just until the dry ingredients are moistened.
4. Fold in carrots, pecans and pineapple. Stir until blended.
5. Pour batter into prepared muffin tins. Bake 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool in tins for 10 minutes before removing.

Strawberry Soup

Perfect for a brunch - everybody will think that you fussed, when really this recipe is a snap to throw together. So refreshing and crisp (and healthy to boot!) - I think you'll enjoy this addition to your springtime repertoire.

Strawberry Soup

1/2 cup of unsweetened applesauce
2 cups of hulled strawberries
3 splashes of white wine (sweet, preferably)
20 mint leaves
6 ice cubes
1 T honey (optional)

Mix everything together in a blender and serve chilled in bowls. Top with a mint leaf. The honey is only really necessary if you're not using sweet wine and your berries aren't that sweet on their own. Makes 4 servings.

Are you like me? You love having a hot, steaming, stick-to-your-ribs breakfast, but hate having to get up early to make it? Thank goodness Mr. Crockpot doesn't mind laboring diligently all night for all those of us grumpy non-morning people! Just throw these ingredients together before you hit the hay, and a mouthful of YUM will be ready and waiting for you bright and early!

I won't wax eloquent on the extensive benefits of quinoa today, but if you're interested, HERE and HERE are a couple of articles that just scratch the surface of the nutritional punch packed into this superfood powerhouse! Original recipe is from The Realistic Nutritionist.

Crockpot Banana Quinoa

1 cup of quinoa
1 cup milk (I use rice milk)
1 T cinnamon
1 cup water
1 1/2 banana (past ripe)
3 tablespoons sucanot or honey
1/2 teaspoon vanilla extract

Mash the banana in a bowl and set aside. Combine the rest of the ingredients in a crockpot sprayed with PAM, and mix well. Fold in the mashed banana.

Cover and cook on low for 4 – 6 hours, or until the quinoa is fully cooked. My crockpot has a "warm" temperature, and that allows it to cook for 8 hours or so.

Serve warm with a dab of butter, a splash of milk, and some slices of fresh banana. If you're not careful, you just might think you're enjoying dessert for breakfast ;-).

Orange Date Cardamom Muffins

 

2 1/4 cup fresh ground whole wheat pastry flour
1/4 cup - 1/2 cup sucanot (or sugar) - based upon if your dates are sugared (see below)
1 t cardamom
3 t baking powder
1/4 t sea salt
3 egg whites
1 cup orange juice
1/3 cup unsweetened applesauce
3/4 cup chopped dates (can either use medjool or the pre-sugared/chopped varieties you can find in the store - adjust sweetener accordingly)
Zest from one orange

Preheat oven to 400. Spray muffin tin, or line with paper baking cups.

In a large bowl, combine dry ingredients. In another bowl mix together egg whites, orange juice, and applesauce. Stir into dry ingredients just until moistened. Fold in dates and orange zest.

Fill muffin cups 2/3 full with batter and bake for 15-20 minutes or until toothpick comes out clean. - Cool for 5 minutes in pan before removing to a wire cooling rack.

Makes 12 muffins

Overnight Breakfast Casserole

Originally from BHG, below you'll find my modifications to this savory bread casserole. Also good if you enjoy breakfast for dinner!

 Overnight Breakfast Casserole

1 sweet onion, thinly sliced
2 cups broccoli florets
5 egg whites
1 1/3 cups milk
1 t dried basil
1 t garlic powder
1/4 t salt
1/4 t pepper
4 cups "everything" french bread cut into 1" cubes
4 oz reduced fat cheddar cheese, cut into 1/2" cubes
6 fully cooked turkey sausage links, chopped

In a large skillet, drizzle a tablespoon of olive oil to coat. Add onion, cover and cook on medium-low for 15 minutes, stirring occasionally. Uncover and cook over medium heat until caramelized, about 5 minutes.

Meanwhile, in a small saucepan cook broccoli for 3 minutes in enough water to cover. Drain.
In a large bowl, combine egg whites, milk, basil, garlic, salt, and pepper. Stir in bread cubes, broccoli, caramelized onion, cheese, and sausage. Transfer to a 2 quart square or round baking dish, cover with aluminum foil, and chill overnight (2-24 hours).

Preheat oven to 325. Bake casserole, covered, for 20 minutes. Uncover and bake 20-30 minutes more or until knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Cranberry Sweet Potato Bread

This recipe was adapted from myrecipes.com. I LOVE quick breads...great for breakfasts, brunches, and snacks. I like mine full of flavor and not too sweet. Add in some nutrition and I'm sold. This little number fits my bill:

Cranberry Sweet Potato Bread

2 1/2 cups whole wheat pastry flour
2/3 cup sucanot sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 t ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup baked and mashed sweet potato
3 egg whites
1/3 cup orange juice
1/4 cup unsweetened applesauce
1 cup chopped fresh cranberries

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; make a well in center of mixture. Combine sweet potato, egg whites, orange juice, and applesauce in another bowl; add to well in dry ingredients. Stir just until moist. Fold in cranberries.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Lowfat Chocolate Banana Muffins

This recipe is originally from Lauren - whom I love - with a few Kristinifications (as usual). My husband and I have decided that we must have a batch of these delicious muffins (equally as good for breakfast, a snack, or dessert) in the house at all times - or we tend to get
a tadgrumpy. They freeze wonderfully and you'd never in a million years guess that they were full of good ingredients and low in fat!

Lowfat Chocolate Banana Muffins

3 large overripe (with almost black peels) bananas

1/2 (scant) cup sucanot
2 egg whites
1/3 cup unsweetened applesauce
1 cup whole wheat flour
1/2 cup (scant) good quality unsweetened cocoa powder
1/2 t salt
1 t baking powder
1 t baking soda
1/4 cup grained-sweetened chocolate chips
1/4 cup (or less) all natural peanut butter (optional)

Preheat oven to 350. Lightly grease a 12 cup muffin tin. In a large mixing bow, mash the bananas with a fork. Stir in the sucanot, egg white, and applesauce.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet just until combined. Fold in chocolate chips. Batter will be lumpy.

Fill each muffin cup 3/4 full and top with a small dollop of peanut butter if desired (maybe 1/2 a t). Swirl peanut butter with a knife to form a pretty pattern on the surface. Bake for 20 minutes or until toothpick comes out clean (note that the chips and peanut butter may give you a false reading-you can also go by a touch spring test).



Cool on a wire rack. Store in an air-tight container at room temperature for a few days, in the fridge for about a week, or freeze for a month (if they last that long!).

Crockpot Irish Oatmeal

Do you remember when I posted about loving breakfast foods, but hating the fact that breakfast takes place in the morning? Yup. Not a morning person. BUT, non-morning people unite and take heart! I have found a recipe for Irish Oats that I am in love with. You just throw everything into your crockpot before you go to bed, and wake up to a nice hearty bowlful of steaming oatmeal. {{cue angel chorus}}

 

Crockpot Irish Oats

1 cup steel cut oats (also called Irish Oats) - CANNOT substitute rolled oats!
4 cups water
1/2 cup milk
1 t cinnamon (opt.)

Spray crockpot with non-stick cooking spray - trust me, this will make clean up soooo much easier! Stir together oats, water, milk, and cinnamon if desired. Cover and set on warm for 8-10 hours. If you have an older crockpot, set on low. If you wake up in the morning, and the oats are too watery for your tastes, turn the crockpot up to high for a few minutes. - The original recipe called for dried fruit, but I thought the extended cooking time leached the sweetness out of the fruit, and into the oatmeal - which made the oatmeal taste good, but the fruit taste a bit bitter. I prefer adding my raisins/craisins/cherries/blueberries/whatever-fruit-I-have right before eating now. I also like maple syrup, honey, and yogurt as optional stir ins!

*This recipe works just as well with non-dairy milks such as rice, almond, and soy.

Enjoy!

Blueberry Sweet Potato Pancakes

We have a favorite brunch joint here in town, and at that joint, our favorite thing to get is Blueberry Sweet Potato Pancakes! Well, I finally got tired of only having them every-once-in-awhile, and started looking for a recipe to alter. HERE is one that I found on Pinterest from Fuji Mama, and below you will find my adaptation.

 

Blueberry Sweet Potato Pancakes

 

2 medium sweet potatoes
1 1/2 cup freshly ground whole-wheat flour pastry flour
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup plain Greek yogurt
2 egg whites, beaten
1 1/2 tablespoons unsulphured molasses
1 tablespoon vanilla extract
1 1/2 cups milk (I use rice milk)
1/2 cup blueberries

To cook the sweet potatoes, I scrub them, pierce them with a fork all over, and place them in a pan to roast for 20-50 minutes at 400 degrees, rotating occasionally.

While the sweet potatoes are cooking, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

When the potatoes have cooled slightly, remove the pulp from the skin into a bowl, and add the yogurt, mashing until relatively smooth. Add the egg whites, molasses, vanilla extract and blend. Finally, mix in the milk.

Add the sweet potato mixture to the dry ingredients and mix with a spoon until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.

Preheat a lightly greased skillet or griddle over medium heat. Using a 1/4 cup measure, pour the batter onto the preheated skillet or griddle. Drop 5-7 blueberries onto each puddle of batter. Turn the pancakes once with a spatula when the surface begins to bubble. Cook until golden brown.  Serve hot with your favorite pancake toppings.

Enjoy!