Recipe: Good Morning Blueberry Muffins


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!


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


  • 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!

Gluten-Free Lemon Raspberry Muffins


Another delicious recipe from the cookbook, Whole Food Energy by Elise Museles.  A hit with 3 of my kids; the one who didn’t like it was not a fan of the strong coconut flavor.  These recipes can easily be modified to remove that strong coconut flavor, though.  These were moist and had a wonderful flavor from the lemons.  If you have never tasted gluten-free baked goods, please know that they have a very different texture from gluten muffins. I happen to be a fan, but it may take some getting used to if it is new for you!  These muffins are a great option for my oldest, who eats a mostly vegan diet.  Since he won’t eat eggs alone, he can still benefit from the protein from all the eggs baked into these muffins.  I did not add poppy seeds to mine because  didn’t have any.  They were still delicious, so I can only imagine how they would taste even better with the addition of the poppy seeds!


Lemon Poppy Seed Muffins with Raspberries

Ingredients (Makes 12 muffins):

  • 1/2 cup coconut flour
  • 1 tsp. sea salt
  • 3/4 tsp. baking soda
  • 5 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 2 Tbsp. lemon juice (***I used 2 lemons)
  • 1 Tbsp. grated lemon zest (***I used zest from 1 1/2 lemons)
  • 1 cup frozen raspberries (add to batter frozen)
  • 1 1/2 Tbsp. poppy seeds

Preheat oven to 350 F.  Lightly oil muffin pan; I used coconut oil spray.  Whisk eggs in a medium bowl.  Stir in coconut oil, honey, lemon juice and lemon zest.  Stir in coconut flour, sea salt and baking soda.  Fold in raspberries and poppy seeds.  This batter thickens the more you stir it.  Fill muffin pans almost to the top and bake for 22-25 minutes, until a toothpick inserted in the center of the muffin comes out clean.  These muffins should be enjoyed within a day.  If not, they should be stored in the freezer and reheated prior to eating.


TIP: When trying a new recipe, let you children taste it before you send it in their school lunch.  Unless you have a child who loves surprises!


Recipe: Granola

Homemade Granola

Homemade Granola

This granola is so yummy.  I modified this recipe from 100 Days of Real Food.  I have tried coming up with my own, but nothing compares!  By the way, there are so many other great recipes on this site. Here is my version of her granola. I changed it to make it dairy free, and also to adapt it to my children’s preferences.



  • 3 1/2 C. rolled oats
  • 1 C. unsweetened shredded coconut
  • 1 C. raw sunflower seeds
  • 1 C. raw pumpkin seeds
  • 2 tsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 6 Tbsp. Earth Balance butter
  • 1/2 C. honey (or maple syrup to make it vegan)
  • 2 tsp. vanilla
  • 1/2 tsp. salt

Preheat oven to 250. Mix oats, seeds, and spices in a large bowl.  Melt the butter in the microwave or a saucepan and stir in the honey, vanilla and salt.  Pour over dry ingredients and mix thoroughly.  Spray a large baking sheet with non-stick cooking spray and spread granola over baking sheet.  Bake for 60 minutes. Let cool before removing from baking sheet.

Recipe: Basic Whole Wheat Pancakes

These pancakes were very quick to come together.  We actually had these as a part of our dinner last night when I declared to the family that I was on a cooking strike.  I decided to cook dinner, but I made it very simple.  More on that in another post.  I served these with a little maple syrup.

Note:  I pour the syrup into a small glass container before the meal, ensuring that there is enough for everyone to have 1 serving size, and we use a spoon to drizzle it on our pancakes.  It is easy to get carried away with the syrup, especially when you buy it in those huge containers like I do!  It isn’t processed sugar, but it is still sugar. You really only need a small amount of syrup to complement the flavor of the pancake.  I put aside 12 pancakes (shown below) to freeze for breakfast on another morning.  I have learned that the freezer items need to pulled aside before the meal, otherwise they will be eaten (at least in my house), and then you will never have any freezer items!

Basic Whole Wheat Pancakes

Basic Whole Wheat Pancakes

Basic Whole Wheat Pancakes


  • 4 Tbsp. ground flax seed + 12 Tbsp. water, whisked together
  • 6 Tbsp. melted butter (I used Earth Balance)
  • 4 heaping Tbsp. honey
  • 2 1/2 C. unsweetened coconut milk
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 3 C. white whole wheat flour

Whisk together first 4 ingredients in large mixing bowl.  Add remaining ingredients and whisk. Cook on medium low until browned on both sides.  I used 2 heaping ice cream scoops of batter for each pancake, so mine were large.  It required me to flatten the pancake with the spatula after cooking on both sides to ensure that it was cooked thoroughly.  You could use one ice cream scoop to make smaller pancakes if you desire.

***A quick note about white whole wheat flour.  It is nutritionally comparable to whole wheat flour, but it comes from white wheat as opposed to red wheat, hence giving it a lighter color.  It is very confusing; perhaps they should call it whole white wheat flour?