Recipe: Good Morning Blueberry Muffins

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This is another great recipe from Elise Museles book Whole Food Energy.  I will say that if you are not used to eating primarily whole foods, you and/or your children are used to more processed foods in your diet (especially gluten), and your diet has not been rich in fruits and vegetables then it will take time to get used to these recipes.  You have to give your body time to get rid of toxins.  I am not a medical doctor; I only speak from my personal experience.  Once you are eating primarily whole foods they will start to taste like nothing you remember.  Everything is so fresh and delicious, and you become satisfied with much more basic, simple food choices and combinations.  I believe that things like smoothies and muffins are essential because they allow you to cram lots of stuff into one drink or muffin.  Smoothies only requires throwing all the ingredients into the blender. They are also easy to take and drink on the go, which is a must for busy families!  Muffins are perfect for breakfast or snack.  They can be made in large batches and individually frozen for later.  Get your children involved in picking out recipes and making the food. You might be pleasantly surprised at what they are willing to try when they help make it. Again, I am only offering my own personal experiences.  Take from it what you want and leave the rest!!  Happy Baking!

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Good Morning Blueberry Muffins (from Whole Food Energy by Elise Museles)

Ingredients:

  • 1 Tbsp. ground flax seed
  • 3 Tbsp. warm water
  • 1 Cup Almond Flour
  • 3/4 Cup quinoa flour *
  • 3/4 Cup brown rice flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 Cup honey **
  • 1/4 Cup coconut oil
  • 1/3 Cup applesauce
  • 1/2 Cup unsweetened almond milk
  • 1 Tbsp. apple cider vinegar
  • 1 Cup blueberries, frozen

*  I used chickpea flour because I didn’t have any quinoa flour

**  I didn’t have enough honey so I used a mixture of honey and maple syrup

I also added a little fresh lemon juice because I thought it would complement the blueberries well.

Preheat oven to 350 degrees F and oil 12-muffin pan with coconut oil or spray.  Mix flax seed and warm water together, whisk and let stand to thicken (this is a flax egg!).  In medium bowl, mix 3 flours, cinnamon, baking soda, baking powder and salt.  Set aside.  In large bowl, mix honey, coconut oil, the flax egg, applesauce, almond milk and apple cider vinegar.  Pour in the dry ingredients and mix.  Fold in the blueberries.  I used almost 2 cups of blueberries because I love the extra fruit in the muffins.  Do not overmix batter.  Fill the 12 muffin cups and bake for 25-30 minutes.

These delicious muffins are gluten-free and dairy free.  They freeze well and make a wonderfully filling snack or meal.  Enjoy!

Hello 2017!!!

2016 brought many changes for our family.  The Papa opened a new practice at the same time my sewing business took off.  I ended up having to step in and take on a bigger role in the practice than anticipated, so needless to say we were BUSIER than ever.  The Mama wasn’t “at home” anymore, and this required much adjustment on many different levels for everyone in our family.  One of the biggest areas that suffered was our healthy lifestyle, both with exercise and eating.  It became easier and easier to brush off exercising and homemade food in exchange for quicker, easier options.  I can honestly say that I firsthand have a brand new appreciation for working mamas.  That is not to say that being “at home” isn’t hard work; it is!  But trying to maintain that same level of everything that I had while at home while also working outside of the home on a daily basis was a brand new challenge for me.  I have given myself 6 months to transition, but now it is time to get down to business!  I have never been a fan of New Year’s Resolutions being a requirement in one’s life.  I believe that any time is a great time to make a decision to change.  BUT, the new calendar year brought a perfect opportunity to give me the push I needed to buckle down.  I have a renewed desire to feed my family healthy, homemade snacks and meals.  It is just going to require a stronger desire, incredible organization and forethought and planning.  I know that I am capable of all of these things, and I am excited to see what this year brings for our family.  Let’s start the year off with this delicious smoothie we had this morning for breakfast.  I did not have all the ingredients, so it was modified.  I will post the original recipe below, along with my changes.  ENJOY and make it a great 2017!!!

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Blueberry Blast Smoothie (Whole Food Energy by Elise Museles)

Ingredients

  • 1 Cup unsweetened almond milk
  • 1 Cup frozen blueberries
  • 1/2 avocado
  • 1 tsp. fresh lemon juice
  • 2 pitted Medjool dates*
  • 2 Tbsp. hemp seeds**
  • pinch of sea salt

*I used 2 Tbsp. raisins instead  **I used 2 Tbsp. Tahini  ***I also added 2 Tbsp. Peanut Butter and some crushed ice

Add ingredients to high powered blender in the order listed and blend until smooth.  This smoothie has a strong lemon flavor, and also a nutty flavor the way I made it.  It was delicious and very filling.

We enjoyed this before and after a family run.  We are embarking on a mostly whole foods diet this month.  Check back often for recipes and ideas.  Happy New Year!

Fall in Love with Healthy!

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I feel that one of the most important messages you can send your children is to love feeling good and being healthy.  For me, this translates to feeding them healthy, home cooked whole food meals (MOST of the time; I am not shooting for perfect!).  We have very little processed foods in our home, no candy, chips, sodas, juice, sugar snacks, etc.  We have very little cereals (other than granola).  These things do make an appearance (except for the soda, never soda), but it is on a very limited basis. Most of the junk my kids eat is done out of my home.  Your children will eat what you eat, and what you provide for them.

If cooking from scratch every day feels overwhelming or unrealistic given your schedule, then I would encourage you to start with one day of the week to dedicate to cooking and eating whole foods with your family.  Breakfast is a very important meal, and one that is often overlooked or not given the attention it deserves given most families busy mornings.  One thing I do to ensure that my children eat a healthy nourishing breakfast before heading off to school is to make a huge batch of pancakes, waffles or muffins on Sunday. Freeze them in small portions, and then throughout the week you can just pull a muffin out of the freezer and defrost it, or pull a pancake/waffle out of the freezer and heat it in the toaster. Pair it with some fruit, and you have an awesome whole food breakfast that will start their day off right.

You can find the recipe I use for pancakes here.  It is really simple, and there is no excuse to not have made from scratch pancakes from now on!  Need some other ideas for a healthy, nourishing breakfast for your kids before school?  Try some of the ideas below:

  • yogurt with fruit, nut butter & granola
  • whole wheat muffins like the ones here
  • oatmeal with fruit, honey and granola
  • apple slices or banana with nut butter
  • whole wheat waffles like these (leave out the blueberries if you want)
  • overnight oats

Enjoy your day, and remember, fill your body and your kid’s bodies every day with LOVE!

Whole Food School Lunch

It’s been awhile since I have posted a school lunch.  Getting 4 kids out the door in the morning in a timely manner is a challenge, 3 of them going to school, so I am not able to take photos that often.  This morning I did manage to quickly snap one before leaving!

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  • fresh mango
  • sliced cucumbers (peeled – they were not organic)
  • homemade blueberry muffin
  • organic cinnamon bears

Reusable BPA free lunch sets and cloth napkins found here.   Also, coming soon I will have build your own lunch sets.  Let your kids pick out their lunch sets and get them involved in packing healthy, delicious school lunches!

Gluten Free: A Day of Whole Foods

I will show you how easy it is to eat a day of unprocessed, whole foods.  Today was vegetarian, gluten free and minimal dairy.  It involved minimal prep and very little time in the kitchen cooking.  I feel great and completely satisfied after eating this today.  I will probably top off the evening with a cup or two of caffeine free herbal tea.

Breakfast:

  • coffee with 1 tsp. sugar and half & half
  • huge green smoothie (1/2 bag spinach, 1/2 bag frozen blueberries, 1/8 cup hemp seeds & water)

Snack:

  • peach

Lunch:

  • salad (romaine, cucumber, carrots, red peppers, raw pecans, dried cranberries, artichokes) with balsamic vinagrette dressing

Snack:

  • raw carrots, red peppers, cucumbers, celery & raw almond butter

Dinner:

  • onion, mushroom, green beans sauteed in ghee & Braggs liquid aminos with 3 scrambled eggs topped with tomatoes
Gluten-Free Vegetarian Dinner

Gluten-Free Vegetarian Dinner

Back Into the Mix with Vegan Blueberry Lemon Scones!

Well, it’s been awhile!  Buying a house + moving + summer + 4 kids = BUSY!!!  It will still be awhile until I a back in the swing of things, but I thought I would dive in and share this fantastic recipe with you.  These were so perfect for a breakfast treat.  Dessert like without a ton of sugar, fluffy yet dense at the same time.  Sweet blueberry flavor with a hint of lemon.  Delicious!  This is another recipe from the cookbook, “Vegan Lunch Box” by Jennifer McCann.  The only thing I changed is using a bit less sugar than the recipe called for, only whole wheat pastry flour, and I left off the sugar dusting on the top.

Vegan Blueberry Scones

Vegan Blueberry Lemon Scones

Vegan Blueberry Lemon Scones

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup soy butter
  • 1/2 cup plain, unsweetened soymilk
  • 3/4 cup frozen blueberries
  • zest of one lemon

Preheat oven to 400 F and spray a baking sheet with nonstick spray.  Mix first 5 ingredients in a large bowl.  Cut in butter.  Add soymilk and mix to combine, using a little extra soymilk if the mixture is too dry.  Fold in blueberries and lemon zest.  ***Divide the dough in half and press each half into a circle about 3/4 inch thick on a floured surface.  Cut like a pizza into 6 pieces each, for a total of 12.  Arrange scones on the baking sheet and cook for approximately 15 minutes, or until the edges are golden brown.

***If you wanted to save time, forget this step and just place 12 dollops onto the baking sheet for round scones.  I have done this before, and they turn out just as delicious!

Vegan Blueberry Lemon Scone

Vegan Blueberry Lemon Scone

Of course, I doubled the recipe for my gang of swimmers!  Enjoy friends and Happy Summer!!!

Oh, and don’t let the children burn themselves as they watch the scones cook in the oven with watering mouths 🙂

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