Loaded Lemon-Blueberry Vegan Muffins…. Say that 3 times fast! It’s a mouthful to say, yes. But let me just tell ya, these muffins are AMAZING. So amazing that my husband ate THREE of them in one sitting. He came in from work, saw muffins on the counter and divulged in the lemony-blueberry, crispy on the top, soft on the inside, melt in your mouth muffin. I won’t lie. I had two myself. Continue reading
My 18 month old little girlie, Gaby is pretty much living off of what I call the “4 P’s” – pasta, potatoes, peas, and pancakes. And occasionally she will eat some wild salmon. I make these pancakes for her in big batches because she LOVES them! She knows exactly where I keep them in the refrigerator, so when she gets hungry she pulls me into the kitchen (only to open the refrigerator door) and she helps herself to a pancake or two! I normally don’t put any syrup on hers because these are sweet enough if you use a super ripe banana, but every now and then she’ll let me smear a little bit of almond butter on it for her and she eats it right up! I have to find ways to sneak some protein in her diet since my little diva isn’t a big meat eater. 😉
You can make these vegan and/or gluten free depending on the flour you use….and I’m pretty sure no one will even know! These pancakes are perfect for breakfast, brunch, or a little something to snack on throughout the day! I like to top mine with some almond butter and a little bit of strawberry jam. SO GOOD!!!
Yields: 6 – 8 pancakes (depending on how big or small you make yours)
- 1 cup AP flour OR Gluten Free AP flour
- 1 tbsp baking powder (aluminum free)
- 2-3 tbsp organic cane sugar
- pinch of kosher salt
- 1 ripe banana, mashed
- 3/4 – 1 cup milk (dairy or non-dairy) + 1 tbsp apple cider vinegar
- maple syrup, almond butter, or jam for garnish, optional
- sliced banana for garnish, optional
- Mix the milk and apple cider vinegar together and let it hangout for a few minutes.
- Mash the banana into the bowl and then add all of the dry ingredients.
- Add the milk/vinegar to the bowl and whisk until you have a smooth batter. If you want a thinner batter, add a little bit more milk.
- Heat up a skillet on medium-low heat. Add some vegan butter or coconut oil to the pan for frying. Portion your batter out to the size pancakes you love most! Sometimes I make big pancakes and sometimes I make silver dollar ones… Smear on your favorite toppings and EAT!!!
It’s SEPTEMBER (my favorite month!) and that means PUMPKIN everything has begun!!!! It may be 95 degrees here, but it’s fall in my heart and that’s all that matters. Ha! I’m so jealous of everyone living in a city that actually cools off for part of the year! We wear flip flops at Christmas. I know… you’re probably not jealous…flip flops aren’t very Christmasy! Don’t even get me started on how hard it is to get in the Christmas spirit when it’s 100 degrees outside. 🙂
I haven’t blogged a good recipe in quite sometime, mainly because I have a one year old that won’t let me sit down for any length of time! In fact, she’s screaming at this very moment because I put her in the room with her daddy so I could type! As of late I’ve been trying to cut out ‘some’ meat and go vegan a couple days a week… Let me just tell ya, I feel SO MUCH BETTER. I’ve been drinking plant based protein shakes for lunch to give me some protein throughout the day and we’ve been eating fish 3-4 times a week…I’ve honestly not felt this good in a long time!
SO, with that said…these pancakes are totally VEGAN and can be made gluten free too!! Woohoo!!!! This recipe actually came about one morning when my husband wanted pancakes for breakfast, but I didn’t have any eggs. You can totally omit the pumpkin and pumpkin pie spice if you want a plain pancake….they’re just as good!!!
Yields: 8-9 pancakes
For the pancakes:
- 1 cup Organic AP Flour or Gluten Free AP Flour
- 1 tbsp baking powder (look for the kind with NO aluminum)
- 1 tsp salt
- 3 tbsp organic cane sugar
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 organic banana, mashed (optional)
- 1/2 cup organic pumpkin puree
- 3/4 – 1 cup milk (dairy or nondairy) + 1 tbsp apple cider vinegar
- butter or coconut oil for greasing the pan
- 1 tbsp butter (vegan or non-vegan), softened
- 2 oz organic cream cheese, softened
- 1/4 cup organic pumpkin puree
- 1 tbsp honey or maple syrup
- pinch of salt
Praline Maple Syrup:
- 1 cup pure maple syrup
- 1/2 cup nuts, roughly chopped (I used a mixture of different nuts)
- In a large bowl add all of the dry ingredients and whisk together. Start off with 3/4 cup of milk and add the apple cider vinegar to a measuring cup. Let this sit for a few minutes. Add the pumpkin and banana to the flour mixture…then add the milk. Whisk everything together until there are no lumps. If the batter is too thick, add a little bit more milk. Set aside for a few minutes.
- In a small bowl add all of the Pumpkin Butter ingredients, whisk together, and set aside until your pancakes are done.
- Start making your pancakes…I like to use a cast iron skillet – use whatever you prefer. I cook mine on low and slow. Heat your skillet up on med-low and grease the skillet with a pat of butter or coconut oil. While your pancakes cook, put the nuts in a dry skillet and toast them. After they’ve browned just a little add the maple syrup. Keep warm until your pancakes are ready.
- Plate your pancakes and top them with the praline maple syrup and pumpkin butter! Serve with a mimosa and a side of fruit…It’s the best weekend brunch!
I LOVE PANCAKES. Much like potatoes, I’ve never met a pancake that I didn’t like. Well, let me take that back… I have met a few “healthy” pancakes that I didn’t like, but since I finally achieved my perfect “healthy” (paleo & gluten free) pancake recipe, I’m in pancake heaven! I used the base of my perfect pancake mix and added strawberries this time….and topped them with the most delicious home-made strawberry syrup! Get ready for some excitement in your mouth! These little loves are SO GOOD!!! I made silver dollar pancakes, but feel free to make whatever size you love most. These are perfect for breakfast, brunch, or a snack! My 8 month old baby girl LOVED them so much…I’m hoping you will too!!!
Yields: 15-16 silver dollar pancakes
- 1/4 cup plus 1/2 tbsp coconut flour
- 2 1/2 tbsp tapioca flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- pinch of kosher salt
- 1 tbsp organic cane sugar
- 2 eggs, whisked
- 1/4 cup apple sauce
- 1/4 milk, dairy or nondairy
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup fresh strawberries, small diced
- 1 cup fresh strawberries, small diced
- 2 tbsp organic cane sugar
- 2 tbsp water
- zest of 1 orange
- 1/4 cup fresh orange juice
- 1/4 cup maple syrup
- pinch of kosher salt
- coconut oil or butter for greasing the pan
- Start off with making the syrup. In a small saucepan bring the strawberries, sugar, and water to a low boil on medium heat. Let the strawberries cook until you can mash them easily with a fork or potato masher; about 10 minutes.
- Next, add the zest, orange juice, maple syrup, and salt to the strawberries. Stir together and reduce heat to low. Let the strawberry syrup hangout until you’re ready to serve the pancakes!
- Now…In a small bowl add all of the dry ingredients and whisk together.
- In a large bowl, add all of the wet ingredients and whisk together. Slowly add the dry ingredients into the wet ingredients. I used a whisk to make sure there were no lumps. Use a spatula to incorporate the strawberries into the batter.
- Get out your favorite pancake skillet and heat it up! I like to use a cast iron skillet. I cook my pancakes on medium-low. I always find that if I cook them on any heat higher than that, they burn on the outside and aren’t done in the middle. It’s a gooey mess!
- Add just enough coconut oil or butter (a tablespoon or two) to the pan to grease it really good, let it get good and hot, and add the batter bit by bit.
- Make your pancakes as big are as small as you want.
- Once your pancakes are cooked, top them with the strawberry syrup!! YUM!!!
I love when I can use leftovers from the night before and make a delicious breakfast the next morning! This recipe is exactly THAT! I took my leftover zoodles and turned them into a healthy, veggie frittata. 🙂
Here’s what I did:
Yields: 2-3 servings
- Turn the oven on 350 and let it preheat while you get a few ingredients together.
- I used a cast iron skillet…make sure whatever skillet you use is oven proof. Warm up the zoodles in the skillet on medium heat.
- In a separate bowl, add 4 eggs, 1/2 cup milk or half and half, salt, and pepper. Whisk it with a fork.
- Spread the zoodles out so that they cover the bottom of the skillet. Pour the egg mixture on top. Put it in the oven and cook for 15 minutes. If you want to, grate a little cheese on top right before the frittata is done. It’s delicious!
- Serve with a side of fruit and some breakfast potatoes.
It’s a perfect breakfast and none of your leftovers will go to waste!
As of late, I haven’t been buying any processed meats unless they’re completely organic and have absolutely zero hormones, preservatives, and other garbage in it. Which can sometimes be hard to find…or if you do find it, you have to spend an arm and a leg on it. I do a lot of research on food, where it comes from, and how it’s produced. Because of this, I’ve been making a lot more “home-made” foods. More so now than ever before.
I LOVE breakfast foods of all kinds and I’ve really been missing my sausage and bacon days with home-made pancakes drenched in maple syrup! We got up this morning wanting a yummy breakfast…Actually, I think it was brunch by that time! So, I decided to try out a home-made version of sausage. I was really surprised at how good these turned out! And even better…the meat was clean – as in no hormones, all organic, there was no preservatives or additives – just fresh, healthy, and organic ingredients!
These sausage patties are so easy to make! They would be perfect for freezing too… Pull a couple out of the freezer when you need a healthy protein for breakfast or even a snack throughout the day. I hope you love these as much as we did! Let me know what you think if you try out this recipe! 🙂
Yields: 8-10 patties, depending on how big you make yours!
- 1 lb organic ground turkey (can substitute chicken or pork)
- 2 tbsp olive oil (plus a little more to cook the sausage in)
- 1 small organic apple, small diced
- 1/2 organic onion, small diced
- 2 tsp rubbed sage
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper to taste
- In a cast iron skillet on medium high heat, heat up one tablespoon of olive oil. Add the onion and apple to the pan and saute for about 5 minutes. Add the sage, garlic powder, onion powder, salt, and pepper. Let it cook a couple more minutes.
- In a mixing bowl, add the ground turkey and apple mixture to the bowl and stir until well combined. Add one tablespoon of olive oil to the turkey mixture. This will help keep the sausage patties from drying out.
- Heat your cast iron skillet up on medium-low heat. If it’s too hot, your patties will burn on the outside and still be raw on the inside. Low and slow is key here. Add some fat to the pan. At this point, I like to make a small patty and taste test it to see if it needs anything else before cooking the rest of the sausage patties. This part is completely up to you.
- Make your patties as big or as small as you prefer. I used around 2-3 tablespoons of meat and made 10 patties.
- Serve these delicious sausage patties up with pancakes, waffles, or a frittata!
Happy New Year! This is my first blog of 2016 and I’m super pumped! Ever since my precious baby girl arrived in September, I’ve had the hardest time getting motivated to do anything EXCEPT hold and love on her constantly. Now that she’s almost 4 months old, we’re finally getting ourselves in a better routine with SLEEPING, eating, exercising (again), and just overall life in general. I’ve been back in the kitchen cooking and trying to create some yummy recipes for some time now, but I’ve had the hardest time getting things written down and organized. I feel like my multitasking abilities are just not where they used to be. Maybe I’ll try to make this a new priority in the new year?! 🙂
There are very few muffins out there that I don’t like and these are no exception! They’re super easy and quick to make…and a lot healthier than most muffins you could buy in the store. They’re perfect for breakfast, a fun brunch, or just something to snack on throughout a busy day. So, do yourself and your family a great big favor and make you some!!!
Yields: 10 muffins
- 3 organic bananas, 2 mashed and 1 chopped
- 3 organic eggs
- 1/3 cup coconut flour
- 1/4 cup organic cane sugar, honey, or maple syrup
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 10 strawberries, fresh or frozen, chopped
- 1/4 cup butter, melted
- Preheat the oven to 350 degrees. Spray your muffin tin with nonstick spray OR use muffin wrappers.
- Pull out your blender and blend ALL of the ingredients together EXCEPT the strawberries and one banana.
- Once the batter is blended, stir in the chopped strawberries and banana.
- Evenly divide the batter into your muffin tin and bake for 20-25 minutes, or until done. Do the toothpick test if needed to check the middle.
- Eat warm with a little pat of butter on top! They’re delicious! Store in the refrigerator if you have any leftover.