Here's some more medicine! Some of my recent eats:
Frog in a hole, egg in a basket, whatever you want to call it! With salsa and cilantro on top. (This was made by the sweet and talented, Woody) Very tasty and made with love <3
2 carrots, 2 oranges and 1 chunk of ginger juiced and then blended with a banana, almond butter, vanilla and cinnamon! This was really delicious and a perfect pre-workout snack. I like the idea of making smoothies with fresh squeezed juice. I think this is definitely something I will revisit.
I have to share this recipe with you even though it's not prefect yet! These muffins were so sweet and BUTTERY even though there is NO butter in the recipe. It was magic. These muffins are vegan and gluten-free :-) The only problem with them is that they were a bit crumbly and fell apart, but the taste was perfect. Next time I think I will try incorporating a flax egg into the recipe to see if it helps hold them together better. (Note: I made a small batch since I was experimenting. This recipe makes about 5 small muffins. If you want more, double the recipe.)
Coconut Banana Oat Muffins (Vegan and Gluten-Free!)
- 1/4 cup coconut flour
- 1/2 cup oats
- 1/2 banana mashed
- 1/4 cup coconut oil
- 2 tbsp water
- 2 tbsp maple syrup
- 1-2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- Chocolate chips to sprinkle on top (I threw these on as an afterthought before I stuck them in the oven. Feel free to mix the chocolate chips in the batter.)
Preheat the oven to 350 degrees. Melt the coconut oil and then pour in a bowl. Add the rest of your liquid ingredients (maple syrup, water, vanilla, mashed banana.) Mix well. In a separate bowl, combine your dry ingredients (coconut flour, oats, salt, cinnamon, baking powder, baking soda.) Then pour the dry ingredients into wet ingredients and mix well. Pour the batter into muffin tin liners or a greased muffin tin about 3/4 of the way full. Sprinkle your chocolate chips on top if you haven't put them in the batter yet. Bake for 12 minutes. At this point, my muffins were turing brown on top but were still very mushy on the inside, so I turned the oven down to 275 degrees and baked them for 5 more minutes. They were nicely browned on the outside but very moist on the inside. I can't tell you how delicious these muffins are! They melt in your mouth and are not that bad for you either! Coconut flour and oats are both excellent sources of fiber! Like I said, next time I make these, I plan to add a flax egg to see if it helps with the crumbliness of the muffins.
This morning I met up with my very dear friend, Lauryn, for breakfast. I actually call her Snelly because her last name is Snelson. And sometimes I call her Sneow :-) Anyway, we know each other from Southern California where we both used to live. I moved up to Sonoma County about 5 years ago and Snelly moved up a couple years after that. We were roommates for a couple years when she first moved up here. I love, love, love this girl <3 We met at at a restaurant called, Flavor. They are open every day of the week but they only serve breakfast on the weekend, so it's kind of special. Their breakfasts are SO good.
I ordered the Chilaquiles.
And Snelly had the Mexican Ranch Eggs.
Such rich, delicious, filling food!
After we were done filling our bellies with food, and filling our hearts with each other's sweet company, we headed over to Barnes and Noble. I bought four new cookbooks! I'm so excited to devour them! I love adding to my cookbook collection!
So, it would appear that I have lots of reading to do today! And maybe some cooking and baking as well. I hope that you have a beautiful day and that your heart is shining and radiating love and light. Never forget that's it's perfectly ok to have an "off" day and to indulge in a good cry every once in awhile. It sure helped me out yesterday!