When I made the pumpkin French Toast this morning, I couldn’t help but wonder what I was going to do with the rest of the (14oz) tin of pumpkin. However, 1/4 cup for breakfast left exactly 1 cup left for muffins!
Yum! Killed two birds with one stone! Muffins were made for my husbands lunches during the week!
Recipe would be good with raisins as well!
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar free applesauce
- 1 cup maple syrup
- 1 tbsp pumpkin pie spice
- 2 eggs, beaten
- 1 cup canned pumpkin
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a dozen large muffin tins or mini muffin tins (makes about 30 mini muffins)
- In a large bowl, combine the pumpkin, applesauce, eggs, and maple syrup; mix well. Add flour, baking soda, spices and salt and mix just so all the ingredients are moist. Pour batter into prepared muffin tins.
- Bake in preheated oven until a toothpick inserted into center of the muffin comes out clean. Let in pan for 10 minutes, then turn out onto a wire rack. <a
Nothing says fall like pumpkin pie! However, having it for breakfast seems a little… Wrong…
… Though I’m certain it has been done!
However, I decided to give this a try… And yummy! I’m not a pumpkin pie fan… I know, so WHY would I make this? Well, a cool fall day screams pumpkin pie!
1/4 cup canned pumpkin (NOT pie filling)
1/2 cup egg whites
1 whole egg
Spices (pumpkin pie spice or combination all spice, cinnamon, nutmeg, and cloves)
4 slices thick bread
Mix pumpkin, eggs, and spices thoroughly. Dip bread, both sides, and put on hot pan. Repeat with rest of bread. Flip when lightly browned and cook on opposite side.
Serve with maple syrup.
You know, some foods I love photographing… Usually it’s treats, snacks, and desserts. Some foods I dislike photographing…
This is one of them! You can’t really make rice look “pretty”
… Good thing it’s so yummy!
I found this recipe in a pamphlet while sitting in the doctors office. Don’t know what it was, but it sounded too delish to pass up!
1 medium onion, diced
1 stalk celery
1 cup wild rice
1 cup brown rice
2 1/2 cups water
2 cups vegetable broth
1/4 cup raisins
1/4 cup dried apricots, diced
1/4 cup walnuts
1/4 tsp dried oregano*
1 tbsp fresh minced oregano*
Heat 1 tbsp coconut oil in skillet over medium heat. Sauté the onion and celery for 5 minutes. Add rice and sauté for additional 5 minutes.
Add water, broth, raisins, and apricots; bring to a boil.
Reduce heat, bring to a simmer and allow water to absorb and rice to become tender; about 50 minutes.
Stir in walnuts, and dried oregano. Top with fresh oregano and serve.
*original recipe called for sage
Note: I added in 2 minced mushrooms when I stirred in the walnuts.
So, I’ve fallen in love with chia… with all the wonderful properties, it’s a fantastic addition to any diet! And it makes for a fantastic, guilt free dessert with LOTS of variations!
Today I had an idea (well… yesterday- I just got around to making it today!) for using up some left over pineapple and juice. Why not make a tropical chia pudding… kinda like, you guessed it… a pina colada!
Can you say YUM?!
So… there’s no pics… as we ate it all… and though the recipe should have been 4 servings (2 each) we finished it in one sit down… it’s a good thing it’s a “guilt-free” dessert… casue it IS just that good!
- 1 Can (Thai Kitchen) Lite Coconut Milk… this is just over 1 1/2 cups
- Top up with reserve pineapple juice to make 2 cups liquid
- 1/2 can pineapple tidbits
- 6 Tbsp chia seeds (1/4 cup + 2 Tbsp)
- Place coconut milk, pineapple and juice in blender. Blend until very smooth. Add chia seeds and pulse until mixed will.
- Seperate into 2-4 dishes. Allow to chill minimum 2 hours.
I used the remainder of the pineapple tidbits after making ham and pineapple pizza the night before. You can use the full can (of each) but the amount of chia seeds used would have to be adjusted accordingly. Even with the measurements above, another Tbsp would have been better to make it more thick.
1 Cup fluid = 3 Tbsp chia… and a little trial and error!
When I tell my clients I’m planning on shifting to a Vegan (and as raw as possible) diet, I often get crossed eye looks. When the majority of people’s diets out there are (often) highly processed, nutrients cooked out of the food, and replaced with chemicals and fillers, it seems foreign for someone to willingly walk away from all that convenience.
But with proper planning and preparation, eating Vegan is easy and Raw fairly simple! Though I do still eat animal products occasionally (though I’m trying to keep it to byproducts like yogurt and whey powder) I’m hoping to make the transition to 100% Vegan and eventually as much Raw as possible. For now, I’m trying new recipes and taking my time finding what works for me!
The hardest thing was breakfast. When I usually only ate eggs, it was hard coming up with something to replace it with.
I’m totally addicted to this berry pudding- and it has lots of options with using different berries!
1 1/2 cups mixed berries (try 1 cup strawberries and 1/2 cup another berry)
1/2 cup almond milk
3 tbsp chia seeds
In a food processor, process the fruit until smooth. Add the milk and chia seeds, pulse until blended.
Nothing beats starting a Saturday morning than with wholesome, filling pancakes!
The original recipe was for waffles, but after an unfortunate incident involving my waffle maker, it made me less than keen on using it! So I adjusted the recipe by adding more liquid and made pancakes instead!
- 2 eggs
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon vanilla extract
- 3/4+ cup almond milk
- 1 ½ cups whole grain flour (or almond flour)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ apple, peeled and grated
- ¼ cup unsweetened shredded coconut
- In a medium bowl, whisk together eggs, maple syrup, vanilla, and milk until smooth.
- Add the almond flour, salt, baking soda, and cinnamon and mix thoroughly. Add apples and coconut and mix to combine. Add more milk until achieve desired consistency.
- Spoon onto hot girdle and cook until edges are firm and bubbles form on surface. Flip and cook on other side.
- Top with fresh fruit and pure maple syrup if desired.
If you use the almond flour, add 1 tbsp arrowroot powder as the flour doesn’t have the gluten to help bind.
That’s right- endive. I’d seen these weird torpedo shaped leafy veggie in the grocery store but had never tasted one or knew how to cook… But that didn’t stop me from picking a couple up!
Searching around online, I found a ridiculously simple recipe! Like, stupid simple!
1-2 endive (1/2 or 1 per person)
Cut endive in half length wise. Cut V out of core but not wide enough to separate leaves.
Lightly brush with oil (I use coconut oil) and place oil side down on warm grill. Brush other side with oil and close lid of grill. Leave on grill for 5-7 min. Flip when grill marks appear on endive and start to soften.
Enjoy as a side!