carrot-apple mini muffins

This recipe is one that I have changed and changed again to get it the way that I like, so I am sure  you can make it flexible to your liking as well. I love making these as mini-muffins... the kids do better with that size. I also love to double and triple the batch because they freeze really well... 

I hope you enjoy this recipe!

Ingredients:

3 C whole wheat flour

3/4 C oat flour

3/4 C sugar or sugar substitue

3 tsp cinnamon

1 1/2 tsp baking powder

1 1/2 tsp baking soda

3/4 C finely grated carrots

1 1/2 C applesauce (I usually just blend up raw apples)

3 eggs

3/4 C milk or milk substitute 

3/4 C coconut oil

3 tsp vanilla

3 TB milled flaxseed (soaked in 9 TB water)

Directions: mix dry ingredients, then wet and combine... bake @ 350 degrees for 10 min (for mini-muffins)

Potato Spinach Cakes

*Blendtec.com

These are not pretty and are kinda messy but they sure taste good. I love these for dinner.

2 slices whole wheat bread, toasted and quartered
10 oz. spinach, approximately 6 cups lightly packed
3/4 cups low fat buttermilk or any cows milk substitute
2 lg. eggs
3 yukon gold potatoes, baked or boiled and quartered
2 cloves garlic, quartered
1/4 t. salt
1/4 t. pepper
1/4 cup Parmesan cheese
1/4 cup feta cheese (optional)
1.5 T. olive oil, divided

Add toast to WildSide jar and secure lid. Press "Pulse" 6–8 times or until desired crumb size is reached. Set aside bread crumbs. In large skillet, sauté spinach in ½ tablespoon oil until spinach is wilted. Add buttermilk, eggs, potatoes, garlic, salt, pepper, Parmesan cheese, and bread crumbs to WildSide jar and secure lid. Select "Sauces." Add feta cheese, and use spatula to incorporate.

Preheat oven to 400°F. Heat 1 tablespoon oil in skillet or griddle. Spoon approximately ⅓ cup potato mixture onto skillet. Cook each side of potato cake until golden brown, approximately 1–2 minutes. Place each cake onto baking sheet lined with parchment paper, and bake for 10 minutes

My Protien Shake

So I've never been a big fan of protein shakes but then I came across this recipe and I loved it. Loved it! 

It's great for an on the go breakfast in the morning.

I use my magic bullet and it gives it a great texture, not too mixed up, just the right amount. 

4 ice cubes and about a cup of water

3 frozen strawberries

About 1/3 cup rolled oats

 

1 scoop protein powder

 

Obviously the kind of protein powder you use is key. This is a great one I use from Natures Sunshine called "love and peas". The protein is derived from split peas. So yummy too!

And mix, mix, mix. The finished product. 

Broccoli Bites with dipping sauce

This recipe is by no means dairy free, but is very delicious.  This is from the Unconventional Kitchen. You ladies have probably already seen it but I thought I’d post it just in case and to have it here to reference. We have this and a green salad for dinner and it’s plenty filling. 

Ingredients:

1 lb broccoli, chopped in small bit- sized pieces

1 c. cheddar cheese, shredded (I used mozzarella)

1/2 c. parmesan cheese, shredded 

3 eggs

1 c. almond flour

1 t. oregano

salt & pepper to taste   

Method:

Preheat oven to 375F. Mix all ingredients except for the broccoli in a medium sized bowl.

Next toss in the broccoli. It helps to use your hands to roll the pieces of broccoli in the mixture into little bite sized balls. Place balls on lightly greased parchment paper.

Put them in the oven to bake for 25-30 minutes, or until brown. Serve with the tasty Maple-Dijon Dipping Sauce.

Sauce:

6 T sour cream

2 T pure maple syrup

1 T Dijon mustard

1 T fresh lemon juice

salt to taste

 

Method:

Simply whisk all the ingredients together and you have yourself an awesome sauce. Kids love dipping so that is what makes this sauce extra fun.