Category Archives: gluten-free

Vegetable Pot Pie

I love Pot Pie and being vegetarian, I normally just pick out the chicken when I make this for my family, but this week we didn’t have chicken on hand and I thought I’d just add in some extra veggies and make a veggie pot pie. It was so yummy! My kids liked it too, though one mostly ate the potatoes and one mostly ate the crust…eh, it’s all good. I think this dish is more about the gravy, potatoes and the pie crust anyway! I even found a whole wheat pie crust at the store so this dish was pretty easy to put together.

This is what I put in my pot pie, but you can use a variety of veggies depending on what you have on hand. As you can see I used a little fresh and frozen. I think next time I’ll add in some cauliflower, too.

I made my homemade vegan gravy as the veggies boiled, and then I mixed veggies and gravy together and put them in the bottom of my mostly unbaked pie crust (You bake it for 5 minutes prior to adding in the veggies).

I placed another unbaked pie dough on top, pinched the edges, cut a few slits in the top to let the steam out and then placed it on a baking sheet (in case some gravy dripped out while cooking; I hate cleaning ovens) and put it in the oven.

Vegetable Pot Pie (vegan)
Serves 6-8

1 c diced carrots
1 russet potato, peeled and cubed
2 stalks celery, thinly sliced
1/3 c white or yellow onion, diced
1 c frozen green peas
optional: 1 c diced cauliflower, 1 c corn, etc
2 c gravy (CLICK HERE for my favorite gravy, and it’s vegan)
two 9-inch unbaked pie crusts (I used a whole wheat version but can use gluten-free or regular pie crust)

Preheat oven to 425 degrees. Line a jelly roll pan or baking sheet with silicone or foil to keep any filling from dripping and burning in your oven. Place one 9-inch pie dough crust in a pie pan and bake for 5 minutes and then set aside. In a medium saucepan, combine carrots, potatoes, onions and celery(or whatever optional chopped veggies you choose). Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. During the last 3 minutes, add the frozen peas. Remove from heat, drain and set aside. While that’s cooking if you haven’t yet made gravy, do so now. Mix the gravy and cooked vegetables together and pour into the partially baked pie crust. Top with the second unbaked pie crust, pinch the edges together and cut a few slits in the top with a knife so the steam can release. Bake for about 25 minutes or until crust is golden. Allow to sit for 10 minutes before serving. Cut into 6-8 slices and serve.

Advertisements

Leave a comment

Filed under Dinner, gluten-free, vegan, vegetarian

Vegan Sweet Potato Enchiladas

While taking my whole foods plant based nutrition class( aka WFPB, which I recently finished!!! Woot, woot!!), I searched our library and checked out various “China Study Cookbooks” …a total of 5. All of these cookbooks are WFPB which basically means the recipes not only vegan with no animal products, but also no processed foods including oils, refined sugars, and flours. I’ve been experimenting with the recipes and so far we’ve found a few keepers, one of which, is this recipe for Sweet Potato Enchiladas, which I adjusted some. My husband wasn’t too excited about the idea of having enchiladas without cheese, but he gave them a try and during dinner he commented a couple of times on how good they were, and afterwards he suggested we hold on to this recipe :). So, into my blog it goes because this is where my collection of our favorites are and I love that anyone in my house, can look up the recipe and make it, without mom!

You’ll want to make sure you’ve baked your sweet potato ahead of time. I prick the potato before cooking, put it in a 9×13 pan lined with foil, and cook it in the peel, without washing for about an hour at 400 degrees. You’ll know when it’s done because some of the juice will start seeping out of the holes from where you pricked it. Allow it to cool before peeling the skin so you don’t burn yourself.

Start off by preheating your oven to 350 degrees. In a large skillet, saute onions, garlic, cumin and coriander in vegetable broth over medium-high heat until the onions are light brown. Add the coconut aminos/soy sauce and spinach. Cook for a minute or two until spinach wilts. Remove from heat. Fold in sweet potatoes, black beans and salt.

Place a couple tablespoons of the mixture into the center of each tortilla and roll. Place the enchiladas, seam-side down, in a 9×13 baking dish.

Pour salsa on top and cover with aluminum foil. I like my food with a bit of spice so we used a Medium-heat salsa. I like this La Victoria Brand, and also Pace or Picante. Bake the covered enchiladas for 25 minutes.

Serve warm with sides. We love brown rice/quinoa, black beans, greens, corn and guacamole or chopped avocados.

Sweet Potato Enchiladas
*Serves 6

3/4 c diced onions
4 garlic cloves, minced (or 2 tsp minced garlic)
2 tsp ground cumin
1 tsp ground coriander
2 Tbsp vegetable broth
2 Tbsp coconut aminos (or soy sauce or braggs liquid aminos)
1 c chopped spinach
1 c baked sweet potato, mashed
1 c cooked black beans (or canned black beans)
1/4 tsp sea salt
14 corn tortillas
2 c favorite salsa (I love the medium heat La Victoria or Pace)

Preheat oven to 350 degrees. In a large skillet, saute onions, garlic, cumin and coriander in vegetable broth over medium-high heat until onions are light brown. Add soy sauce and spinach. Cook for a minute or two until spinach wilts. Remove from heat. Fold in sweet potatoes, black beans and salt. Place a couple tablespoons of the mixture into the center of each tortilla and roll. Place the enchiladas, seam-side down, in a 9×13 baking dish. Pour salsa on top and cover with aluminum foil. Bake 25 minutes. Serve warm with a side of brown rice/quinoa, black beans, corn and guacamole.

Leave a comment

Filed under Dinner, gluten-free, vegan, vegetarian, WFPB

Muesli

While my husband and I were visiting Italy and Austria last year, we noticed that nearly every breakfast we were offered, in various cities, had Muesli. We ate it regularly. Then we came home and forgot all about it. That is, I forgot until I was reading through some recipes and watching videos from my Whole Foods Plant Based nutrition course and they had one that looked quick and easy so we gave it a try and loved it. Most everything I had on hand, though I did subsitute a couple of things: ground flax for wheat germ, and mixed rolled grains (like triticale, oats, barley etc) for regular rolled oats.

I added all the ingredients to a large mixing bowl, stirred it all together and then stored it in an airtight container. My husband and I have been eating it for breakfast or for a snack. He likes to put warm milk over his, and I’m sure I will too as the weather gets cooler, though for now I’ve been having it with cold milk.

If it’s not sweet enough for you, you can either add fresh fruit to your individual serving (like sliced strawberries, peaches or blueberries), or you can flavor your milk first by adding a couple of dates or some raisins and blending that together before pouring it over your Muesli. 

This will store well in your pantry for a couple of months. 

Muesli
*Makes about 8 cups

4 1/2 c rolled oats (or other rolled grains…I sometimes get a blend of rolled red and white wheat, oats, triticale, barley and rye)

1 c raisins

1 c chopped dried fruit (I like chopped dates and dried cherries…just make sure there is no added sugar)

1/4 c ground flax

1/2 c chopped walnuts

1/2 c chopped or sliced almonds

1/2 c unsweetened shredded coconut

1/4 c raw sunflower seeds

Optional: 1/4 tsp cinnamon

Combine all ingredients in a large bowl and mix well. Store in an airtight container. Muesli keeps for 2 months at room temperature. Serve with unsweetened almond milk (or milk if choice). Can have this cold or warm…if warm, place in microwave for a few seconds after adding milk. You can also top this with fresh fruit like strawberries, blueberries or peaches.

Leave a comment

Filed under Breakfast, gluten-free, vegan

Lentil Vegetable Soup

Lentils are high in protein, iron, fiber, folate and magnesium(read heart healthy), and they improve digestion so they are something I always have on hand and I try to cook them for the familiy here in there, usually in the form of soups. This is a recipe most of the family likes; like 5/7 of us which is good in my opinion…we have a couple picky eaters who will only eat the allotted 3 bites we ask them to try, but honestly they do that with anything besides burritos or pizza.

Start off with chopping up your veggies: onion, carrot and celery. You don’t need much, just a half cup of each. Then warm your olive oil in a large pot (I use a soup stock pot), and once it’s warm, add your veggies and cook them til they’re tender, about 5 minutes. Add in your garlic, and Italian seasoning, stir for a minute, then add in the lentils, vegetable stock, water and tomatoes. Bring this to a boil and then turn the heat down to low and allow it to simmer, uncovered for about an hour. No need to stand right next to it and stir, I just grabbed a book and sat and read, and helped kids with homework til the buzzer rang. Once done, add in the salt, pepper and spinach and stir to combine; the spinach will wilt which is perfect. And that’s it! Easy, healthy and so yummy and warming! Enjoy!

Lentil Vegetable Soup
*serves 8

1 Tbsp olive or coconut oil
1/2 c yellow onion, chopped
1/2 c carrot, chopped
1/2 c celery, chopped
2 cloves garlic, minced (1 tsp)
2 tsp dried Italian seasoning
2 c dry lentils, rinsed (I used red but any will work)
4 c vegetable stock
4 c cool, filtered water
2 Roma tomatoes, chopped
1/2 c baby spinach, rinsed
1 tsp sea salt
1/2 tsp black pepper

Pour oil into a large soup pot, over medium heat. Add the onion, carrot and celery and cook for about 5 minutes, until tender but not burned. Add garlic, Italian seasoning and cook another minute. Add lentils, vegetable stock, water and tomatoes. Bring pot to a boil, then reduce heat and simmer uncovered for about 1 hour. Add spinach, salt and pepper. Stir until spinach is wilted and serve.

 

 

 

Leave a comment

Filed under gluten-free, Soups, vegan, vegetarian

Tikka Masala (paneer, chicken or vegan option)

My friend Jaya, who is from India gave me an amazing Tikka Masala recipe! All through dinner my husband and I were going back and forth on how wonderful it was and came closer to the restaurant style Tikka Masala than any other we’ve tried, and we’ve tested quite a few recipes. I was surprised to find out that the sauce didn’t have any dairy! Which is even better as dairy is mucus forming so I try to not do too much, especially in winter months when there seems to be more head colds going around. I deleted one of my other Tikka Masala recipes from this blog as this one is SO much better, but I’m keeping the crock pot Tikka up for now…but if I try this in the crockpot and it works, I may be updating that as well.

Here are your ingredients, and notice I’ve already created the marinade for the paneer (or you could do chicken) and it’s resting while I chop the other veggies.

Here’s a close up of a couple of the spices. I buy mine from Sprouts, but a lot of grocery stores should carry them on their spice/baking aisle, or if you have an Idian grocery store close by, head there because you’ll also find your Indian Green Chile there as well.

In a frying pan over medium heat add 2 tablespoons oil. Once it is hot add the chopped onions and cook until translucent about 5 minutes.

Add the chopped green chili, 1 tablespoon chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, a pinch of salt and stir to combine. Cook for one minute; this will help release the flavor in the spices and you’ll smell a wonderful aroma. Add the chopped tomatoes and 1/2 cup water. Cover and let Cook 10 minutes.

Meanwhile, grill or pan fry the paneer (or chicken). Add any extra marinade to your tomato mixture.

Take this tomato mixture and transfer it to a blender and blend until smooth.

Once blended put the sauce back in your pan on the stove and add water a tablespoon at a time to thin it according to your preference (I usually add 1- 2 tablespoons) once this is simmering add your grilled Paneer and Cook for five more minutes. Serve over brown basmati rice (or whatever rice you like) and garnish with chopped cilantro.

Paneer Tikka Masala(chicken and vegan option)

MARINADE:
1 c cubed paneer (or chicken, tofu, chopped veggies, etc)
1/4 c plain yogurt (or could use full fat coconut milk)
1 T chili powder
1 tsp turmeric powder
1/2 tsp garam masala
pinch of salt
juice from 1/2 lemon
1 T melted coconut oil (or other oil)

For the Sauce:
2 T coconut oil
2 medium white onions (yellow is too sweet)
1 Tbsp chili powder
1 tsp turmeric powder
1/2 tsp garam masala
3 large Roma tomatoes (romas are better for sauces, more meaty)

1/2 c water
1 indian green chile, chopped (these are smaller and thinner than a jalapeno; if you don’t have an Indian market nearby and you can’t find this at a store, I would try doing 1/2 a jalapeno…if it’s not spicy enough, once the sauce is all made, you could add in more)

1/2 can Thai kitchen coconut milk
cilantro for garnish

Marinate the paneer in 1/4 cup yogurt, 1 tablespoon chili powder, 1 teaspoon turmeric powder, half teaspoon garam masala, half of the juice from a lemon, and 1 tablespoon oil and a pinch of salt. Allow it to sit for at least 10 to 15 minutes.

In a frying pan over medium heat add 2 tablespoons oil. Once it is hot add the chopped onions and cook until translucent. Add the chopped green chili, 1 tablespoon chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, a pinch of salt and cook for one minute. Add the chopped tomatoes and 1/2 cup water. Cover and let Cook 10 to 12 minutes.

Meanwhile, grill or pan fry the paneer (or chicken). Add any extra marinade to your tomato mixture. Take this tomato mixture and transfer it to a blender and blend until smooth.

Once blended put the sauce back in your pan on the stove and add Thai coconut milk; once this is simmering add your grilled Paneer and cook for five more minutes. Serve over brown basmati rice (or whatever rice you like) and garnish with chopped cilantro.

*If vegan, you could totally do this without the paneer or the chicken. You could just serve this sauce plain over brown basmati rice or add any of these: firm cubed tofu, cashews, golden raisins, chopped veggies including potatoes, peas, carrots etc

Leave a comment

Filed under Dinner, gluten-free, vegan, vegetarian

Peanut Butter and Honey Popcorn 

 

We love peanut butter popcorn and I have another recipe posted on here that we also make all the time but I wanted to share a variation of that recipe that I often use because sometimes I don’t have brown rice syrup on hand, and sometimes I have a big Costco bag of SkinnyPop popcorn (which only has a couple of ingredients, which I love!) and I want to make a fun, yet somewhat healthy, Friday night treat for the kids that I know they’ll love (you could also easily pop 1/2 c kernels as well, which is what we usually do). It’s super quick and easy, you’ll be done in five minutes and have a delicious treat, one in which everyone will keep coming back for more. And look at how few ingredients you need! I love it! (As a side note, you can add a little vanilla extract to this recipe when you add in the peanut butter, but we treat vanilla like gold these days as prices have jumped crazy high, so if it doesn’t make that much difference in a recipe, I tend to leave it out.)

 

First you’ll want to get out get out a large mixing bowl and either make your 1/2 cup, plain, air popped popcorn, or measure out 10 cups of Original flavored SkinnyPop. Set the popcorn aside.

Next you’ll want to add your coconut sugar and honey to a medium saucepan over medium, to medium-high heat. Stir this mixture together  and once it comes to a soft boil, set your timer for 1 minute and allow it to boil while you’re continuously stirring. Once the timer rings, remove it from the heat and add in your peanut butter and quickly stir until they’re melted together. Immediately pour this peanut butter and honey mixture over your popcorn and stir until everything is combined and evenly coated. And that’s it!


 

Peanut Butter and Honey Popcorn

*makes 10 c

10 c SkinnyPop original popcorn (or 1/2 c kernels popped)

1/2 c coconut sugar

1/2 c honey

1/2 c natural peanut butter (creamy or crunchy; personal preference)

In a large mixing bowl add 10 cups of popcorn. Set aside. In a medium sauce pan, stir together coconut sugar and honey over medium  to medium high heat. When it comes to a soft boil, allow it to boil for one minute while stirring continuously.  Remove from heat, immediately add peanut butter and stir until combined and melted together. Immediatley pour over popcorn and stir to combine. Enjoy!

Leave a comment

Filed under Desserts, gluten-free, vegan

Mexican Kale Quinoa Salad

I can eat quinoa in so many ways, I throw it in stir frys, chili’s, in place of brown rice, but my husband doesn’t love quinoa, and will always go for the brown rice instead of quinoa. But this recipe is an exception. I think all the mexican foods, kale and the lime juice, masked the flavor and texture.He told me twice during dinner that he really liked this salad, and the next morning he had it for breakfast with some scrambled eggs on the side! If you’re looking for a good way to use this superfood, that contains all 9 essential amino acids, give this one a try!

THE RECIPE

Mexican Kale Quinoa Salad
Serves 6-8

1 c dry quinoa
1 1/2 c water
1/2 tsp sea salt, divided
3 c loosely packed, finely chopped kale, stems removed
1 red bell pepper, seeded and chopped
1 jalapeno pepper, finely chopped (include seeds if you like spice)
1/2  red onion, chopped (if you don’t love onion, try soaking in cold water for 10 min, drain then add to salad)
1/2 c chopped cilantro leaves
1 1/2 c cooked black beans (or a 15 oz can, rinsed and drained)
1/3 c lime juice (about 3 limes)
1/3 c extra virgin olive oil
1/2 c Feta cheese, crumbled (chopped olives work too)
1 avocado, sliced
1/2 c toasted pepitas (toast on cookie sheet in 350 degree oven for about 5-8 minutes)

In a medium saucepan over high heat, bring water, quinoa and 1/4 tsp salt to a boil. Reduce heat to low, cover and simmer for about 15 minutes until water has been absorbed. Transfer to a large salad bowl and fluff with a fork. Set aside to cool. Once cool, add the kale, bell pepper, jalapeno, onion, cilantro, back beans, lime juice, oil, Feta cheese and remaining 1/4 tsp sea salt to the quinoa and toss to combine. Chill in the fridge until ready to serve. Just before serving, top with the avocado slices and pepitas.

1 Comment

Filed under Dinner, gluten-free, Lunch, Salads, Snacks/Sides/Appetizers, vegan, vegetarian

Butternut Squash and Onion Frittata

I have my second ever half marathon coming up this Saturday morning and I’m a feeling a little nervous. I feel prepared, I trained a lot over the past four months, usually running 6 days a week, doing some speed work outs, long runs and easy runs each week, and also doing some yoga and weights mid week, but I ran this same half last year and I ran it hard, and I really want to get a personal record. But it may not happen. And that makes me nervous. But I know that in the long run, it doesn’t really matter and that PR or not, it’s gonna be okay.

Besides all my running, I’m also trying to get really nutritious and quality foods in this week(and always), and I’ve already got my dinner, the night before the race, and my breakfast that morning, all planned out. I’ve been trying lots of new recipes from Runner’s World magazine and my ‘Run Fast Eat Slow’ cook book and this is a recipe I lightly adapted from the Runner’s World magazine.   Scott and I LOVED this Frittata, though most of our kiddos didn’t appreciate all the chunky veggies.  But, since I don’t always cater to our children’s tastes anyway, because I know that they need to experience these foods so that they will one day develop a taste for them, we still make them and I will for sure be making this one again!

2016-12-28-12-43-20

You can buy already cubed butternut squash to save prep time, but to save money I usually buy the whole squash and then peel and cut it myself. And when I say ‘peel’, what I really mean is, I take a sharp knife and slice off all the skin with a downward motion on my cutting board. Once it’s all cubed, I put mine on a large rimmed baking sheet with a silicone liner, drizzle with my olive oil, salt and garlic and cook it in the oven at 425 degrees for about 30 minutes. You can do this step hours, or even a day, before you throw the dish together. If not using within a couple of hours, cover your squash and store in the fridge until you’re ready.

2016-12-27-14-29-39

In a medium sized mixing bowl, whisk together eggs, 1/4 tsp salt and pepper, feta cheese and cooked squash. Set aside. Heat 1 Tbsp of olive oil in a cast iron skillet over medium heat. Saute 1 sliced onion and cook, stirring until brown and soft, about 10 minutes.

2016-12-27-16-50-55

Pour the egg mixture into the cast iron skillet with onion and stir gently. Transfer to oven and bake at 350 degrees for about 30 minutes, until eggs have set.


2016-12-27-17-25-07

2016-12-28-12-43-26

Butternut Squash and Onion Frittata 

2 cups butternut squash, cubed
3 Tbsp olive oil, divided
1/4 tsp salt
1/4 tsp garlic powder
1 Tbsp olive oil
1 onion, sliced
9 eggs
1/4 tsp salt and pepper
1/2 c feta cheese

Cube butternut squash, if you haven’t already. Place on baking sheet, toss with 3 Tbsp olive oil, sprinkle with 1/4 tsp salt and garlic powder,  and cook in 425 degree oven for about 30 minutes. Set aside.

Heat 1 Tbsp olive oil in cast iron skillet (mine is 12 inches) over medium heat. Saute 1 sliced onion and cook, stirring until brown and soft, about 10 minutes. In a bowl, whisk together eggs, 1/4 tsp salt and pepper. Stir in  feta and 2 cups roasted cubed butternut squash. Pour into the cast iron skillet with onion and stir gently. Transfer to oven and bake at 350 degrees for about 30 minutes, until eggs have set. Serve warm.

1 Comment

Filed under Breakfast, Dinner, gluten-free

Berry Crumble

I have no excuse for the ‘no-post’ last week except that I didn’t plan ahead, meaning we had guests in town for a week, then my kids were off of school the next week for Spring break which was the week of the missed post, and since I knew I wouldn’t get around to it with them around, I should’ve written the post awhile back, but I did not. So I apologize. But that’s not to say that this won’t ever happen again, because it probably will some day, but I will try to let them be few and far between. Alright, let’s move on!

Last week was my 34th birthday and my sweet husband (and bff) made me a dessert he thought I’d like but boy was he wrong…I LOVED it! He knew I’d like it because of the ingredients: no dairy, no refined sugar but still sweet with a crumble topping and just amazing! And really, you can’t go wrong when there’s a crumble topping. He doubled the crumble topping from the original recipe because he knows me :). This is our modified recipe with the doubled crumble topping. Finish it off with a scoop of vanilla ice cream, or in my case, coconut milk vanilla ‘ice cream’ or coconut milk whipped topping. I hope you enjoy!

Berry Crumble
serves 6-8

4 c sliced strawberries (frozen or fresh)
2 c blueberries (frozen or fresh)
1 Tbsp lemon juice
2 Tbsp corn starch or tapioca starch
1 1/2 c rolled oats
3/4 c almond flour or almond meal
1 c chopped raw walnuts or pecans
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp sea salt
2/3 c pure maple syrup
1/2 c coconut oil, melted
Vanilla ice cream or whipped cream (I use coconut milk ‘ice cream’ instead of dairy)

Preheat oven to 400 degrees and adjust rack to center of oven. Get out a 12 inch  cast iron skillet(or 9×13 pan) and set aside. In a large bowl, toss together the strawberries, blueberries, lemon juice and corn starch. Spread the mixture in the skillet or 9×13; no need to grease. In the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, ginger and salt. Add the maple syrup and oil and stir until combined. Spread the oat topping evenly over the berry mixture. Place in the center of the oven. Bake until the topping is golden brown and the fruit is bubbling, 25-30 minutes(closer to 30  if using frozen fruit). Serve warm or at room temperature with whipped cream or vanilla ice cream.

Leave a comment

Filed under Desserts, gluten-free, vegan

Superhero Muffins

These Superhero Muffins are a recipe I lightly adapted from the cook book, Run Fast, East Slow. Shalane, an olympic marathon runner, often enjoys one of these before a long run or as a snack. They are filled with nutrient dense ingredients including zucchini, carrots, almond meal(they’re gluten-free), oats, walnuts and more! Shalane used olive oil in her recipe, but we subbed that out for coconut oil and a little applesauce, but either way works great.

If you’re not sure how to get grated zucchini and carrots, take a look at the picture below. Basically, I grate it on the really small holes on my cheese grater.

We added carob chips to these muffins, but you could also do chocolate chips or raisins, or you can leave them.

I like to line my muffin tins with silicone liners for easy clean up, and so it’s easy for the kids to grab one and take it to school for lunch. Paper liners are great too, I just always have these on hand because they’re reusable. You can also just spray the pan with Pam.

Enjoy!

Superhero Muffins– adapted from Run Fast, Eat Slow
*makes 15 muffins

1/4 c coconut oil (or olive oil)
2 Tbsp applesauce
1/2 c pure maple syrup
1 tsp vanilla
1 c zucchini (about 1 zucchini)
1 c grated carrots(about 2 carrots)
3 eggs
2 c almond meal**
1 c rolled oats
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
(optional) 1/2 c chopped walnuts
(optional) 1/2 c raisins, chopped dates, or chocolate/carob chips

Preheat oven to 350 degrees. Line muffin tins with paper or silicone liners, or spray with Pam. In a medium saucepan or a microwaveable bowl, warm the coconut oil, applesauce and maple syrup until coconut oil is melted(if they’re not warm, the coconut oil will turn into firm clumps). Transfer to a large mixing bowl. Stir in the zucchini, carrots and vanilla. Stir in eggs. Add the almond meal, oats, cinnamon, nutmeg, baking soda and salt and stir to combine. Add the optional chopped walnuts and chocolate chips. Using an ice cream scoop, pour batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes(20-25 for mini muffins).

*these can be frozen in a tupperware or freezer ziploc bags. Pull out in the morning and it’ll be thawed by lunch, or you can defrost in microwave on low power.

**I make my own almond meal in my high power blender by grinding 1 1/2 c raw almonds until they resemble almond meal. I blend for a few seconds, then scrape with my rubber spatula and blend for a few more seconds….don’t over blend as it’ll turn to almond butter.

 

1 Comment

Filed under Breads, Breakfast, gluten-free, Snacks/Sides/Appetizers