Mad About Muffins

Greetings readers! I’ve been busy with school, yoga teacher training, and a bunch of other stuff (like jewelry makingโ€ฆbut I’ll discuss that a little later) hence why I haven’t posted much lately. One might think that being busy means that there’s no time to create healthy, delicious recipes, but cooking and baking is a priority for me. Not only because making healthy food is a necessity, but also because I’m a firm believer in doing activities that bring me joy, so even when I’m busy I try to make some time to play around in the kitchen. Tonight I made two really healthy muffin recipes that I’m sharing here. Both recipes are vegan, oil-free, and can be made gluten-free.

Blueberry Oat Muffinsphoto 1.PNG-2

Ingredients:

  • 2 cups whole wheat, spelt, or brown rice flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/3 c. sugar
  • 1 cup apple sauce
  • 1/2 cup unsweetened almond milk (or more. Aim for thinner than cookie batter but thicker than pancake batter)
  • 1 tsp. vanilla extract
  • 3/4 cup oats
  • 1 cup blueberries

Directions:

  • Preheat the oven to 350 degrees Fahrenheit
  • Measure dry ingredients and add together in a large bowl
  • Measure and mix in wet ingredients
  • Line a muffin tin with paper muffin cups, or use spray oil to prevent sticking of batter
  • Using a spoon, scoop batter into each cup and bake for 20-25 minutes
  • Remove from oven, let cool, and enjoy!

Banana Walnut Muffins

Indulging in a banana walnut muffin as I type this post!

Indulging in a banana walnut muffin as I type this post!

Ingredients:

  • 2 cups whole wheat, spelt, or gluten-free flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/3 c. sugar
  • 1 cup apple sauce
  • 1/2 cup unsweetened almond milk (or more, depending on the consistency. Aim for thinner than cookie batter but thicker than pancake batter)
  • 1 tsp. vanilla extract
  • 2 bananas, chopped up or pureed
  • 1/2 cup chopped walnuts
  • 1 tsp. ground cinnamon

Directions:

  • Preheat the oven to 350 degrees Fahrenheit
  • Measure dry ingredients and add to a large bowl
  • Measure wet ingredients (I included bananas and walnuts in here, even though technically they’re “dry”. What can I say, I live my life by my own rules ๐Ÿ˜‰ )
  • Add wet ingredients to dry ingredients in a bowl
  • Line a muffin tin or use muffin cups and transfer muffin batter to the tin/cups using a spoon
  • Bake for 20-25 minutes
  • Remove from oven, allow to cool, and enjoy!

As I mentioned above, I’ve been making a lot of beaded jewelry as of late (I find doing crafts to be a great way to procrastinate and a pretty decent stress-reliever!), so if you love both delicious food pictures and are interested in buying some of my crafty creations, follow me on instagram @vitaminvalentine

Falling for a Fall Recipe

I think fall is officially my favorite season in terms of seasonal produce. If you’ve read previous posts, you know that I love pumpkin. I also love kale, spaghetti squash, and tofu seems to be my go-to source of protein as of late. So what better way to enjoy my favorites than combine them in an incredibly nutritious, seasonal recipe. The following recipe is high in protein, healthy fats, fiber, vitamin A, vitamin C, vitamin K, and doesn’t take too long to cook either. If you don’t have fresh pumpkin, feel free to use canned (just make sure you’re using pure pumpkin puree).

Spaghetti Squash with Pumpkin-Crusted Tofu and Kale (serves 2-3)photo-47

Ingredients:

  • 1 large spaghetti squash (if you’re unfamiliar with what it looks like, it’s yellow and kind of football-shaped)
  • 3 cups kale
  • 6 oz. firm tofu
  • 1/2 cup onions
  • 1 cup pumpkin (softened and then pureed using a food processor/blender. Alternatively, use canned pumpkin. Honestly, I used canned pumpkin and it worked well)
  • juice of one lemon
  • juice of one orange
  • 1 tsp. rice wine vinegar
  • 2 tablespoons tamari or regular soy sauce
  • 2 tablespoons olive oil
  • fresh or dried ginger (about 1-2 tsp.)

Directions:

  • Cut the spaghetti squash in half (the long way). Take a sharp fork or piercing device and poke holes to aerate the squash during cooking.
  • Place the squash halves (soft side facing up) in a microwave safe dish and add ย 1 cup of water, dividing half of the water beneath the squash and the remaining water poured into the exposed soft sides of the squash. Cover with either a piece of paper towel or press and seal wrap.
  • Heat in the microwave for 12 minutes
  • As the spaghetti squash is cooking, cut, drain, and dry tofu into smaller pieces (the size of the tofu depends on your preference)
  • Combine measured, soft pumpkin with tamari/soy sauce, olive oil, lemon and orange juices, vinegar, and ginger
  • Spread the pumpkin mixture over the tofu so that each piece if saturated in the mixture. You can also marinate the tofu in this mixture overnight for more flavor
  • As you let the tofu sit in the pumpkin mixture for a few minutes, cut the kale and onions into smaller pieces
  • In a large saucepan, spray the bottom with a little spray oil or lightly oil the pan and then add the tofu/pumpkin mixture, kale, and onions. Cook on a low-medium heat setting, just so the tofu is lightly browned and the kale and onions have softened
  • After the squash has finished cooking, remove from the microwave and allow to cool. *Important to keep in mind: the squash is going to be extra hot, especially as you remove the squash “innards” (my weird little name for the spaghetti-like insides). Take this time to taste the tofu-pumpkin/kale combo and feel free to adjust any spices, oils, or accompaniments that you feel would complement the dish.
  • After the squash has cooled a bit, take a fork and remove seeds. The rest of the spaghetti-like strands should be easy to remove. Place on a plate and top with the pumpkin-tofu, kale, and onions.
  • Serve immediately and enjoy!

 

-Jess