Coconut-Banana-Oat Breakfast Muffins

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I am always looking for a quick and healthy breakfast to eat on the run. I am one of those people who will use every last minute of sleep before I absolutely have to get up in the mornings. I hit that snooze button like its my freaking job. Once I’m awake, I max out my morning with getting ready for work and leave myself the tiniest bit of time for breakfast. Why do I make life so difficult for myself, you ask? Well you are asking the wrong person. I am constantly struggling with an internal battle “Sleep or Eat?” “Eat or Sleep?”. It’s a true and consistent strife my friends, and I am working on it, ok? So, in an effort to make my life a little easier, I made these oatmeal muffins. They are super easy and teeming with healthy ingredients that I know will keep me full for hours before lunch. Vegan, gluten-free, dairy-free, and chalk-full of fiber! Yes! Now I can rest-assured that breakfast is done and ready for me for the next few days. Maybe I can set my alarm five minutes later now? I kid… Sort of. 

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Coconut-Banana-Oat Breakfast Muffins

Yields 12

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Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Ingredients
  1. 3 cups gluten-free rolled oats, plus a few teaspoons for topping
  2. 1/2 cup unsweetened shredded coconut
  3. 1/2 tsp cinnamon
  4. 1/2 tsp ground ginger
  5. 1/2 tsp sea salt
  6. 1/2 tsp baking powder
  7. 1/2 cup sliced almonds, plus a few teaspoons extra for topping
  8. 4 super ripe bananas smashed, plus 12 thin slices for topping
  9. 1/2 cup strawberries, chopped, plus 12 thin slices for topping
  10. 1 cup unsweetened vanilla almond milk
  11. 1/4 cup maple syrup
  12. 1 tsp pure vanilla extract
  13. 1/2 coconut oil, melted at room temperature
  14. 1/2 cup almond butter
Instructions
  1. Preheat the oven 375 and grease a muffin tin with baking spray. Make sure to spray the each tin all the way up the sides, since the batter will fill them entirely.
  2. Add the oats to the bowl of your food processor and pulse a few times until you get oat flour. It shouldn’t be super fine, just a bit broken down. Add the oats to large mixing bowl and then add the shredded coconut, spices, salt, baking powder, and sliced almonds and mix well to combine.
  3. In another medium bowl, mash the ripe bananas with a fork. Add the milk, maple syrup, vanilla and coconut oil. Add the almond butter to the same measuring cup as the coconut oil and then pour into wet mixture (adding the oil first keeps the almond butter from sticking to the measuring cup!). Mix all ingredients well with a whisk. Add the chopped strawberries to the wet ingredients just before adding all the wet to the dry ingredients. Mix until completely combined. Spoon the batter into the greased muffin tins and fill to the brim. Top with a sprinkle of whole rolled oats, sliced almonds, and then a thin slice of banana and strawberry to each muffin. Bake for 25 minutes or until golden brown on top and firm. Let the muffins cool and then run a knife around the edges to remove gently. Serve warm or cold and always add a drizzle of honey! Store in an airtight container or individually wrapped (for on-the-go breakfasts) in the fridge. Enjoy!
Adapted from Coffee & Quinoa, Baked Oatmeal Cups
HONEYED HOME http://www.honeyedhome.com/

Fry-Fecta w/ Vegan Chive & Onion Dip

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When I think back on the parties my parents had when I was little, I remember a few things in particular. I remember the way my parents would prepare days ahead of time; cleaning and organizing the house, arranging the patio furniture so that it would be perfectly accommodating for all our guests. I remember the way my mother smelled when she got dressed up just before the company arrived. The thing I remember most was the habitual appetizers they would present for everyone to snack on. They were only put out on special occasions and that is why I have such fond memories of the food. We always served päté with some soft cheese, whole grain mustard, and seeded crackers as well as some baked brie with crusty bread. They would also serve things that were a bit more kid friendly, although I personally thought the päté was divine, like ridged potato chips with the BEST sour cream and onion dip. I don’t recall it being anything fancy, maybe just one of those seasoning packets mixed with sour cream but I loved it. Now, in my adult life, the only difference is that I still crave those creamy onion flavors but would never purchase the artificial stuff. I wanted to make my own onion dip but instead use wholesome ingredients that are nutritionally beneficial yet still taste amazing. This vegan and healthy dip is seriously one of my favorite things I have ever made to accompany baked “fries”. The fries are a combination, or trifecta if you will, of my favorite veggies; organic carrots (of many colors), parsnips (otherwise known as carrots spicier cousin), and sweet potatoes. The mix of these not only creates the most beautiful presentation of fries you have ever seen, but tastes incredible while providing ample amounts of vitamins and minerals. Ridiculous. Fry-fecta in full affect! 

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Fry-Fecta w/ Vegan Chive & Onion Dip

Serves 4

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Prep Time
10 min

Cook Time
27 min

Total Time
37 min

Prep Time
10 min

Cook Time
27 min

Total Time
37 min

For the Fries
  1. 1 small sweet potato, peeled, cut into fries
  2. 3 parsnips, ends cut off and peeled, cut into fries
  3. 3 small carrots, ends cut off and peeled, cut into fries
  4. 2 TBSP extra virgin olive oil
  5. 1 tsp ground cumin
  6. 1/2 tsp ground chipotle chili powder (substitute paprika if you do not want the spice)
  7. 1/2 tsp sea salt
  8. 1/2 tsp pepper
  9. 2 TBSP fresh flat-leaf parsley, chopped, for garnish
For the Vegan Chive & Onion Dip
  1. 1 cup soaked cashews (soaked in water overnight and then drained)
  2. juice of 1 lemon
  3. 1 tsp worcestershire (anchovy-free if vegan)
  4. 1/2 cup plain organic almond milk
  5. 3-4 TBSP water or milk (until desired dipping consistency is reached)
  6. 1/2 tsp salt
  7. 1/2 tsp pepper
  8. 1 tsp onion powder
  9. 1/4 tsp garlic powder
  10. 2 TBSP fresh chives, chopped
Instructions
  1. Preheat the oven to 385. Line a baking sheet with a silpat or aluminum foil. Using tongs, mix the carrots, parsnips, and sweet potato fries with the olive oil and spices until evenly coated. Make sure the fries are in one even layer and aren’t overlapping. Bake for 20 minutes, toss them again with tongs, and turn up the heat to 500. Bake for another 7 minutes, keeping a close eye so they don’t burn, and then set aside.
  2. While the fries are baking, combine the soaked and drained cashews, into the blender. Add the lemon juice, worcestershire, and almond milk. Add a few tablespoons of water until you reach the desired dipping consistency you like. Add the spices, and salt and pepper. Taste and adjust seasonings (I added a tiny bit more salt, onion powder, and splash of worcestershire). Pour into a glass bowl and then add the chopped fresh chives and mix well.
  3. To serve, place the fries on a platter with the chive and onion dip, and sprinkle with chopped fresh parsley. Enjoy!
Notes
  1. There will be leftover chive and onion dip! There are endless possibilities for this sauce: use as spread on burgers or sandwiches, use as a dip for a veggie crudité, or serve with you favorite chips!
Adapted from A House In The Hills, Paprika Parsnip Fries
HONEYED HOME http://www.honeyedhome.com/

Raspberry Oat Crumb Bars

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In my last post, I made sure you were aware of my new passion for chia seed jam. I have been spreading it on anything and everything I can get my hands on; I eat it with toast for breakfast, or in a PB&J for lunch, and I may or may not have also poured it over some coconut ice cream last night. It is so versatile and can be thoroughly enjoyed at any time of day. I have been wanting to make some vegan crumb bars for quite some time but was playing around with filling ideas until it hit me that the chia seed jam would be just the perfect addition. These bars aren’t overly sweet and are extra-crumbly, which in my opinion, is just what they should be. I hope you enjoy! 

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Raspberry Oat Crumb Bars

Yields 9
Delicious vegan oat crumb bars filled with raspberry chia seed jam!

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Ingredients
  1. 1 cup whole wheat flour
  2. 1 cup rolled oats
  3. 1/2 cup almond meal
  4. 1/4 tsp sea salt
  5. 1/4 tsp baking powder
  6. 1/2 tsp cinnamon
  7. 1/2 cup packed brown sugar
  8. 1/2 cup coconut oil, in liquid form
  9. 1 tsp vanilla
  10. 1 TBSP maple syrup
  11. 1 cup raspberry chia seed jam (or any fruit jam of your choice)
  12. turbinado sugar for sprinkling
Instructions
  1. Preheat the oven to 350. Grease a 8×8 square baking dish and set aside.
  2. In a medium bowl, combine flour, oats, almond meal, salt, baking powder, cinnamon, and sugar. Using a fork, mix well to combine, breaking up any clumps.
  3. Add the coconut oil, vanilla, and maple syrup and mix well with a spatula. The batter will be crumbly. Press a little more than half of the mixture into the bottom of the greased baking dish. Pour the jam over the bottom layer and spread evenly to all the edges. Sprinkle the remaining batter all over the top of the jam, leaving no spaces. Sprinkle a bit of some turbinado sugar all over the top layer. Press very gently.
  4. Bake for 30 minutes or until golden brown. Cool completely and then place in the fridge for about 30 minutes before slicing into squares (I found that the bars have a better chance of staying together when they have been chilled a bit in the fridge before slicing, otherwise you may end up with a crumby mess). Enjoy!
HONEYED HOME http://www.honeyedhome.com/

Raspberry Chia Seed Jam

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My love for things on toast or rice cakes or crackers is pretty obvious and I am sure you are quite aware of the obsession by now. Every morning I try to switch up my breakfast routine but usually stay within a realm of something toasty or crunchy topped with something creamy or rich that embodies ample amounts of protein/fiber to get me through the day (or until lunch, rather).  It is most often a brown rice cake with almond butter, sliced banana, and a drizzle of honey. Sometimes I go the savory route and switch it up to smashed avocado with a hard boiled egg topped with salt and red chili flakes. Both are SUPER delicious and keep me feeling full for up to 5 hours, when I can usually take my lunch. My newest infatuation though, involves this recipe for raspberry chia seed jam. The jam is slightly sweet yet mostly tart and is chalk full of fiber (thanks to those little vitamin-packed chia seeds!) and pairs stunningly with creamy almond butter. It takes all of 5 whole minutes to prepare and is so ridiculously easy there is really no reason for you not to make it. Introducing your new favorite morning habit…you’re welcome! 

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Raspberry Chia Seed Jam

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Prep Time
1 min

Cook Time
4 min

Total Time
5 min

Prep Time
1 min

Cook Time
4 min

Total Time
5 min

Ingredients
  1. 1 cup frozen raspberries (or any mix of your favorite frozen berries)
  2. juice from 1/2 lemon
  3. 1 TBSP honey (or more if you like it a bit sweeter)
  4. 2 TBSP chia seeds
Instructions
  1. In a saucepan, over low heat, combine the berries, lemon juice and honey. Using a fork, smash the berries down so that they become a jam-like consistency. Once they have broken down, remove from heat and add the chia seeds and mix well to combine. Pour into an air-tight container and refrigerate for at least an hour. Store in the fridge for up to a week.
Notes
  1. The recipe yields about 1 cup prepared jam.
Adapted from A House In The Hills
HONEYED HOME http://www.honeyedhome.com/

Zucchini Noodles in Lemony Pesto

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Have you tried making zucchini noodles yet?! These little green ribbons are so much fun to make and eat! I recently borrowed this spiralizer from work because I absolutely had to make these at home. I paired the noodles with a super bright and zesty pesto and it was seriously one of the best lunches I have had in a while. Zucchini noodles hold up to any sauce and are perfectly “al dente” to the bite. The dish is served cold, but I could imagine that some warm grilled shrimp or chicken added on top could make it even more delicious.  The best thing about this “pasta” is that it doesn’t leave you feeling glutted or saturated like a wheat laden noodle would. Gluten-free pasta packed with vitamins and minerals? SIGN ME UP. Zucchini is extremely nutritionally beneficial. It is super high in fiber and very low in cholesterol, and the best part is, a single cup of zucchini only has 36 calories! Please help yourself to another bowl because you can afford it! 

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Zucchini Noodles in Lemony Pesto

Serves 4

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Total Time
20 min

Total Time
20 min

For the Lemony Pesto
  1. 2 packed cups fresh basil leaves
  2. 1 packed cup fresh flat-leaf parsley
  3. heaping 1/4 cup pistachio nut meats
  4. 2 garlic cloves
  5. zest and juice of 1 lemon
  6. 1/4 tsp sea salt
  7. 1/2 cup grated parmesan cheese
  8. 1/4 cup extra-virgin olive oil
For the Zucchini Noodles
  1. 4 medium size zucchinis, stem ends chopped off
  2. 1/2 cup slivered almonds
  3. 1/2 cup shelled edamame
  4. sprinkle of red pepper flakes
  5. a few mixed greens (optional)
Instructions
  1. 1. Make the Lemony pesto; add all the ingredients, except the olive oil, into the bowl of your food processor. Pulse a few times. While the motor is running, drizzle in the olive oil and pulse until fully combined. Set aside.
  2. 2. Make the zucchini noodles with either a spiralizer, julienne peeler, or mandolin. Add the noodles into a large bowl. Top the noodles with the pesto and use tongs to toss well to combine. Add the almonds, edamame, red pepper flakes, and mixed greens. Serve with a slice of lemon and enjoy!
HONEYED HOME http://www.honeyedhome.com/