I like muffins to be rather distinctive from cupcakes.
Not too sweet. Heartier than a light and fluffy cake. And filling enough to leave me satisfied after just one.
Although, hints of decadence (like chocolate chips) are a must, so that the yearning for an icing topped cupcake doesn’t follow.
These Vegan Banana Chocolate Chip Muffins fit the bill perfectly for that description, packed with wholesome ingredients like oats, whole grain flour and bananas, while being balanced with a touch of sweetness lent by brown sugar, cinnamon and a dose of dark chocolate.
Eat them for breakfast, eat them at snack-time, eat them for dessert, eat them whenever — guilt-free.
Feel free to play around with this recipe, too, by adding nuts or raisins or even other spices. There’s no better time to play around in the kitchen than when it’s cold outside, and as I agonize over the blanketing of snow outside my window, I hope these will give you a little comfort like they’ve given me!
Could it be the next avocado toast?
When the avocados on display at the store aren’t ripe, but the champagne mangos are awaiting at their prime, the answer is a clear yes.
Mango toast becomes the snack or breakfast of champions.
Easy-to-make yet feeling oh-so luxurious, mango toast is the kind of eat you can treat yourself whenever the moment calls for it.
Feel like having an indulgent Sunday brunch? Mango toast is there for you. And won’t make you feeling like crawling back into bed afterwards.
Need a mid-afternoon snack during a hard day at work? Mango toast is there for you, too, without calling for too much of your attention.
In moments where you simply need to refresh, mango toast allows you to relax and enjoy with a prep time of 5 minutes or less.
It’s not a bad dessert option, either.
Here, sweet mango compliments an earthy, creamy drizzle of tahini, all of which gets topped with aromatic, toasted walnuts. Choose a rich, whole grain bread. You want a slice with some oomph versus one filled with an excess of air bubbles. Go for something with seeds, a loaf that feels nourishing and hearty. If a whole grain sourdough option is there, reach for that. The tanginess in contrast with the mango and honey is divine.
Well hello there! I’m not really sure how a new year is on its way already, but I’ll welcome it with open arms. I’m hoping 2016 is every bit as great as 2015 was – filled with adventure, travel, photos, good people and good food. I’m sure we’re all raising our glasses to at least one of those gems. Now let’s get to that latter topic.
After one too many days of hefty holiday eats, I’m ready to start 2016 out on a light and refreshing foot. Are you with me?
I consider 99% of the recipes that go on my blog to be healthy. But I’ve rounded up a few that I particularly seek out when I’m looking for a truly nourishing cleanse for my body. These are recipes filled with whole foods. Bright ingredients. Produce. Fiber. And definitely not a lack of flavor. Let’s be clear, this is not akin or meant to be akin to a juice cleanse. This is meant to be a guide for wholesome recipes that’ll make you feel both energized and satisfied.
I’m already putting my spoon into that last one on this list. Happy New Year everyone, and cheers to a great year ahead!
If you’re not on the socca train yet, you should grab a ticket this week and get on it. It’s so easy to make, and incredibly tasty in many, many forms.
I’d say socca is akin to pizza crust – only full or protein and nourishment and a little more flavor. Really, you can add any toppings of your desire, including the classic tomato, basil, mozzarella trio that makes a good slice of ‘za. You can get fancy, like in this roasted carrot rendition. Or you can keep it fairly simple like this breakfast version below. And unlike pizza crust, it takes just a handful of minutes to whip up, no rolling pin needed.
Note – if you’re going to grab a ticket for the breakfast route, go for the savory option vs. taking a ride down a sweet socca road. I’ve tried to turn socca batter into blueberry pancakes, and it’s the first time socca’s failed me. Although, I must say, I haven’t totally given up on it in a sweeter form just yet. Future experiments are certainly to be had, and if you find a creation that works, by all means, please share!
As far as savory goes, this is a combination that works. Eggs, greens, and the last of summer’s tomatoes get piled onto a warm, nutty socca canvas. You could add a sprinkle of Parm on top, but it doesn’t even need it. If you’re seeking for more, serve it with a side of sweet potato hash, and a steaming cup of coffee. Magic. Continue Reading…
Early evening sunsets. Cool-breezed nights. Tapering tomato harvests. Weddings on weddings on weddings. September.
Can you believe it? Yeah, I can’t really either, especially as I sit here in a slightly steamy and sunny room writing about zucchini quiche. The deliciousness of late summer days. I love it.
This is actually the first quiche I’ve ever made, seasoned with the loving help of my roommate who has a rich history of it in her repertoire. (Thanks Amelia!)
It was inspired by some farm fresh eggs delivered from a friend and a large bounty of zucchini awaiting usage in the refrigerator. Those two ingredients go together quite well, especially when tomatoes are in the picture, too.
I chose to go crustless with this quiche in the name of keeping it a little lighter as we ride out these last few weeks of hot weather. However, if you want to make this a little richer, feel free to flake on the crust. You could also add some extra cheese if you wish too. If you do so, I’d recommend medium hunks of goat cheese.
The main focus here though is the veggies. Zucchini gives this some texture, while tomatoes add a sweet, acidic flavor that bursts across the surface. Perfecto.
Enjoy for breakfast or lunch, warm or at room temp. Continue Reading…