Morning Glory Muffins {Gluten and Dairy Free}

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Delicious, dairy and gluten-free muffins that even your children will love!  If you have picky eaters, these muffins will be a great way to get some fruit and veggies into your little peanuts and maybe even the men in your life;).

Breakfast is one of the hardest meals for me to plan for, yet it should be the most important.  My issue is that half the time I am running late and when I don’t have time to make a smoothie, I end up grabbing a piece of fruit and am starving an hour later.  These muffins are full of fiber (to keep you feeling full longer) and nutritional ingredients for sustainable energy.  They also freeze well so double the batch and keep them for last minute healthy breakfast treats.

This recipe was adapted from The Healthy Gluten-Free Life.

Ingredients:

Dry

  • ¾ cup brown rice flour
  • ¼ cup teff flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • ½ tsp xanthan gum
  • 1 Tbsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt

Wet

  • ¼ cup raw organic honey
  • ½ cup coconut oil
  • ¼ cup packed organic brown sugar
  • 1 Tbsp pure vanilla extract
  • ½ organic, unsweetened applesauce
  • ¾ cup warm water

Add Ins

  • ¼ shredded organic coconut
  • ½ cup chopped walnuts (optional)
  • 1 large apple, chopped
  • 1 large carrot, grated
  • ½ cup organic raisins

*All flours can be found at most health food stores – I use Bob’s Red Mill.

Directions:

Preheat oven to 350 degrees.

Whisk dry ingredients together, set aside.

In a stand mixer, blend honey, oil, and brown sugar together until combined. Add vanilla and applesauce, mix well.  Slowly add dry ingredients to the wet, mix on low.  Add warm water until the dough is moist and thick but still able to be poured into muffin pans.  Fold in coconut, walnuts, apples, carrots and raisins.

Bake in oven for about 25 minutes or until golden brown.  Let cool and enjoy!

It’s Just Another Manic Monday – Time to Detox!

Please allow me to proclaim my love for the NutriBullet!nutribullet

For the longest time I’ve been saving up to get a really fancy blender (ie. Vitamix, Ninja, etc.) but as many of us know they are quite expensive. I recently became aware of the NutriBullet from reading reviews and hearing others talk about it so I decided to cave and buy it. So happy I did! It’s super easy to use, quick to clean and most importantly it does the job while also being quiet while the rest of the family sleeps in the morning! I couldn’t ask for a better product for the low price of $80 (when you buy from bed bath and beyond and use a 20% off coupon). I’ve been using it almost every morning to make delicious green smoothies! I typically throw in either spinach or kale, carrots, frozen fruit such as blueberries and a few strawberries, 1/2 cup of Greek yogurt for the protein, acai powder and flax seed for the added nutritional benefits. It’s delicious, keeps me full and is an excellent way to get your fruits and vegetables in in the morning! When you buy your NutriBullet it will come with an excellent resource guide with smoothie/drink recipes for you to reference as well.

It’s an awesome investment for your health!

For additional information regarding juicing vs. blending, please see this post here.

Cheers to Mindful, Healthy Living!

Southwest Style Chili – Delicious and Easy!

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Serves 5-6
Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients:
• 1 lb lean ground beef
• 2 cans of chili seasoned diced tomatoes
• 1 can of red kidney beans, not drained
• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 3 garlic gloves, minced
• 1 large green pepper, diced
• 1 large red pepper, diced
• 1 can of corn, drained
• 1 tablespoon chili powder
• 1 tablespoon cumin

Directions:
In a large saucepan, brown the beef and once cooked, drain the beef and transfer to a large pot. Add canned tomatoes and kidney beans. Let simmer on medium.

In the now empty saucepan, add the olive oil and lightly brown the onion and garlic on medium, ~5 minutes. Add the diced green and red peppers, cook until tender, ~ 5 minutes.

Add vegetable mixture to beef mixture and stir. Add in chili powder and cumin. Bring to a low boil and simmer for approximately 1 hour, stirring occasionally.

Pair with your favorite glass of red wine for some added antioxidant benefits and ENJOY!

Chicken “Fried” Rice!

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Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Here’s what I will be making for dinner tonight, a recipe that is packed full of nutrients and tastes so delicious. It can be easily modified as well for those following a vegan diet. Makes a great entrée!

Ingredients:
• 1 tablespoon olive oil (or other oil if you prefer)
• ½ onion, peeled and diced
• 2 garlic cloves, peeled and minced
• 1-2 egg(s), beaten (optional for vegan diet)
• ½ zucchini, diced*
• ½ cup of green peppers, diced*
• ½ cup of red peppers, diced*
• ½ cup of button mushrooms, sliced*
• 2 cups cooked long grain brown rice
• 3 tablespoons shoyu**
• 1/3 cup of water
• sea salt to taste
• ½ pound of chicken or tofu, chopped (optional for vegan diet)
• 2 scallions, minced

*You can use any array of vegetables you would like (other options that taste well are peas, broccoli, corn, etc).
** Shoyu is a dark brown soy sauce made from soybeans that have been naturally fermented; contains wheat. This can be found in most grocery stores.

Directions:
Heat 1 tablespoon of olive oil and sauté onion and garlic for approximately 2-3 minutes. Add in remaining vegetables and cook for an additional 3-4 minutes. Add egg and mix until cooked. Add sea salt for taste. Add cooked rice, shoyu and water to pan mixture. Cover and steam for 3-4 minutes. Garnish with scallions.

Cheers to healthy cooking!

Sunday Morning Omelet with a few Anti-Inflammatory Sides!

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Omelets are an excellent way to incorporate vegetables in your morning meal.  I use anything from tomatoes, spinach, mushrooms, green and red peppers, and maybe a tiny bit of cheese if your digestive system can handle it ;).

I typically do 1 full egg and 1 egg white to cut down on the saturated fat from the yolk.  I then, chop up all my vegetables and place them in a small pan with a tsp. of olive oil and sauté for a few minutes.  I whisk my eggs and the tiny bit of cheese mixture together and add to the veggie mix.  Cook on medium to low until most of your egg mixture is not runny and then with a spatula flip over and cook ~1 min and then fold over like an omelet.  Voila!  Delicious and nutritious breakfast for any morning!

I also add some blueberries, which are an anti-inflammatory food for those of you who have autoimmune diseases and have some silent (internal) inflammation.  Blueberries are good for my Hashimoto’s to reduce any internal inflammation.  I also added a Food for Life, Gluten Free, english muffin.  Why Gluten Free?  Products that contain gluten can also have an inflammatory response, not to mention it can prevent your thyroid from producing thyroid hormone, something that I, having Hashimoto’s, wants to avoid as much as possible.  Gluten free english muffins are perfect for breakfast and don’t make me feel bloated or weighed down and lethargic. 

For more information regarding my story and Hashimoto’s, please visit here.  Any questions regarding anti-inflammatory foods, please contact me at lacey.maiman@gmail.com . I would love to hear from you!