Whole Wheat Blueberry Muffins

July 24, 2011 by 4 Comments

WOW.

That’s all I have to say about this one!  The husband declared these the best blueberry muffins ever. 

A  great healthy snack or a lovely to-go breakfast with some fruit!

Whole Wheat Blueberry Muffins (makes 12 muffins)
(Print this recipe!)

Ingredients:
2 cups whole wheat pastry flour
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 cup organic sugar
1 cups unsweetened almond milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cup blueberries

Directions:
Preheat oven to 350 F.  Spray muffin pan lightly with cooking spray.

Combine dry ingredients in a medium sized bowl.

Add wet ingredients and stir until just combined.

Fold in blueberries.

Divide batter evenly into the muffin pan.  You should get 12 muffins.

Bake muffins for 20-25 minutes until toothpick inserted into a muffin comes out clean.

 

 

 

Oh.

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Em.

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Gee.

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Meatless Monday: Grilled Veggie Lasagna

July 11, 2011 by 6 Comments

Hey there!!  It’s time for another Meatless Monday!

Before I get into the recipe I need to show off my new refrigerator!!  (First, remember the old one??)

And here’s the new one!  (p.s. I know I need to go grocery shopping)

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On with the recipe!!

Grilled Veggie Lasagna

Ingredients:
Veggies for grilling- I used an eggplant, a zucchini, and an onion, and two portabellas.
Jar of your favorite pasta sauce
Whole wheat lasagna noodles cooked according to package directions- I used 10 of them, but it really depends on the size of your pan.
Mozzarella cheese- I like Daiya

Directions:
Slice your veggies up and grill them.  (if you don’t have a grill, you can use a grill pan.  If you don’t have either you can just sauté them, but it won’t be quite as good because it won’t have that smokey flavor)

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Let your veggies cool enough to handle them, then chop them up into pieces.

Layer your lasagna starting with sauce, then noodles, more sauce, veggies, noodles, sauce, veggies, etc…

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When you get to the top layer sprinkle on the cheese.  (make sure you get a really good layer of sauce on the top so that your noodles don’t get all crunchy)

Place in a 350F oven for around 30 minutes or until the cheese is nice and melty.

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Serve it with a nice salad and THIS BREAD!  It is maybe the best bread ever!  And you can thank Laura for the tip on the bread!

I made it in my bread machine and it came out perfect!  I sprinkled a little Tuscan Seasoning on it before it went to the bake cycle in the bread machine.

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Perfection!!!

Have a great one!!

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How To Milk an Almond

June 30, 2011 by 5 Comments

I know what you thought when you read that title.  Winking smile

And as much as that makes me giggle, it’s not how you make almond milk. 

Almond milk is one of my favorite things.  Ever.  We go through at least 2 cartons a week here.  I usually like to buy it because it comes fortified with calcium, and as much as I love veggies I don’t always eat enough greens to get my calcium in.  So I usually do that with almond milk.

But sometimes I like to make it.  It tastes better than its store bought counterpart and best of all, you get to control the ingredients that go in it! 

It’s insanely easy to make almond milk- you only need a couple of things…

  • almonds
  • water
  • blender
  • muslin bag (also called a nut milk bag- if you can’t find one you can easily make one with a large piece of muslin from your local fabric store)

And here’s what you do…

Place 1 cup of almonds into a container with a lid. (this will make 2 cups of almond milk, double this if you want more than that)

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Cover almonds in water.

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Cover with lid and soak overnight in refrigerator.

The next day, rinse almonds really well and place in blender with 2 cups of water(or 4 cups if you’re doubling it).

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Crank it up!  Bzzzzzz……

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Strain it through the muslin bag into bowl or pitcher.  Really squeeze it to get all the liquid out (TWSS). (you can save the pulp in the bag to bake with or add to smoothies if you want)

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For the best tasting almond milk, chill before drinking.  If you like your almond milk a little sweet, you can add a little agave nectar to it after you strain it.  I like mine straight up!

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BOOM.  Almond milk.  Done!  It’s awesome.  You should try it.  Like, now!

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Cinnamon Vanilla Almond Butter

June 28, 2011 by 3 Comments

I made this one day on a whim and it turned out pretty great. The only problem is that I didn’t really remember how I made it. I just threw stuff randomly into the food processor and it turned out tasty. I had to go back and think about it, but I think I finally got it! Plus I knew if I didn’t figure it out I’d have hell to pay from Laura Winking smile!

I hope you make this- it’s so good!

Cinnamon Vanilla Almond Butter

Ingredients:
2 cups raw almonds
2 Tablespoons maple syrup
2 teaspoons vanilla extract (my secret weapon is that I use Mexican vanilla!)
1 teaspoon cinnamon
pinch of salt
drizzle of canola oil (optional, depending on what kind of consistency you like with your AB- I like mine a little runny so I add a little)

Directions:
Preheat oven to 325 F.

Pour almonds onto a baking sheet.

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Pour maple syrup onto almonds.

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Get your paws in there and mix it all up!

Place in the oven for 20 minutes, stirring every 5 minutes.

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Let them cool completely, then pour them in the food processor (I help mine along by putting them in a bowl in the freezer- it cools them off faster!)

Follow my almond butter tutorial for butterizing the almonds in the food processor.

Toward the end of the processing add the cinnamon, vanilla, salt, and canola oil(if using).

When you’re done pour it into a jar and take pictures of it!

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And don’t forget to let me know how much you love it!

Open-mouthed smile

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Meatless Monday: Lentil Loaf

June 20, 2011 by 3 Comments

 

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We’ve heard of Meatless Monday, yes?  If you haven’t heard of it check out the Meatless Monday website.  Of course every day is meatless for us, but I don’t believe that the meatless thing has to be an all or nothing thing for everyone.  Not everyone is willing to go completely meatless, but everyone can commit to having one meatless day a week.  Simple!  You’ll get in more veggies, reduce your risk of some chronic diseases(heart disease, diabetes, cancer to name a few), and help the environment all at the same time!  So let’s do this!  Each Monday I’ll give you a great meatless recipe and a whole lot of encouragement!

On with the recipe…

I know you’re probably thinking that lentil loaf sounds weird, but trust me when I say it’s so good!  We actually crave it- especially in the winter.  It’s an amazing comfort food, and I think it’s appropriate at all times of the year!  This recipe gets a big thumbs up from the husband. (he actually requests it sometimes!).

And the best part…. the leftovers!  This is amazing on sandwiches the next day.

Lentil Loaf
(Print this recipe!)

Ingredients:
2 teaspoons olive oil
1 onion, chopped
2 carrots, shredded
1 clove garlic, minced
2 cups cooked lentils
1 cup whole wheat bread crumbs
1/2 cup walnuts, finely chopped or ground
1 Tablespoon ground flax seed
1/2 cup ketchup, plus more for spreading on top of loaf
2 teaspoons vegetarian worcestershire sauce
2 handfuls chopped parsley
1 teaspoon salt

Directions
Preheat oven to 350 F.

Spray a loaf pan with non-stick spray.

Sauté onion, carrots, and garlic in the 2 tsp of olive oil until tender.

Add to a large mixing bowl along with all of the other ingredients.

Stir and lightly mash the mixture with the back of your mixing spoon until it comes together.  If it’s too dry and won’t come together you may need to add a few splashes of water or vegetable broth. (or if it’s too wet you can add more bread crumbs)

Press mixture into loaf pan and spread a little more ketchup on top.

Bake for 1 hour, let cool for 10-15 minutes before serving.

Cut into slices- you should get eight servings.  Serve with mashed potatoes, green beans, and rolls for some classic home cooked comfort food.  OR on a sandwich- the best thing to do with the leftovers the next day!!!

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I swear I could NOT get a good picture of this- though I took like a billion. I think you’ll have to make it and just trust me that it’s delish.

Happy Meatless Monday!

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