Gingered Carrot Maple Muffins

November 11, 2015

Cinnamon Carrot Muffins :: #vegan #glutenfree #lowglycemic #healthy and #superdelicious !

I am just about halfway through my Reset and Restore group class, and I am feeling p-ree-ttt-tt-y dang good. Just ten days of whole foods, plant based, sugar and gluten free eating has kicked me into high gear in so many ways.

My digestion is crushin’ it.

My energy is high.

My positive mental attitude is off the hook.

And yet, I have to acknowledge: a huge part of my recovery from all the eating disorders ever was learning to chill the fuck out around my restrictions. For *forever* I didn’t eat processed foods, or fake meats, or sugar, or soy, or grains, or beans, or, or, or, etc.. I was a prideful “clean eater” (ew, gross) and I had a lot of self-worth wrapped up in the things I did not eat.

It doesn’t take a rocket scientist to know that this is an unhealthy way to live.

It is complex to note that I feel better physically and mentally eating in a Reset + Restore approved fashion, but that for my ultimate wellness I know I cannot cling to this way of eating forever. As I am prone to extremes, I thought it wise to begin brainstorming ways to gently ease out of this “perfect” style of eating.

And thus, this recipe was born.

These muffins are a perfect blend of sweet and healthy. They are moist, soft, a little bit spicy from fresh grated ginger, and are loaded with whole grains and a sneaky dash of vegetables. I made a quick batch yesterday, all the while letting the spices entice my nose.

Cinnamon Carrot Muffins :: #vegan #glutenfree #lowglycemic #healthy and #superdelicious ! 4

The star ingredients are juicy lemons, moist, rich dates, and beautiful bright carrots. Yes, these muffins contain milled flour. Yes, they are kissed with maple syrup and coconut sugar. But the magic lies in the produce, almost as always.

Cinnamon Carrot Muffins :: #vegan #glutenfree #lowglycemic #healthy and #superdelicious ! 3

After feeding a few test batches to my dear partner, I know they’re perfect. I have just about a 1/2 dozen dutifully waiting in the freezer for the day the Reset and Restore is over and with grace and ease, I will move into the realm of just slightly-processed eating. I truly cannot wait!

Gingered Carrot Maple Muffins

Ingredients:
2/3 cup unsweetened cashew milk
1/3 cup coconut oil, melted
1/4 cup maple syrup
1 tsp. fresh squeezed lemon juice
1 cup fresh ground oat flour
1/2 cup fresh ground buckwheat flour
1/2 cup almond flour
1/4 cup coconut sugar
1 tbsp grated fresh ginger
1 tablespoon grated fresh turmeric
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp sea salt
1½ cups grated carrots or zucchini
1/3 cup pitted and chopped Medjool dates

Optional add ins: 1/3 cup chopped walnuts, vegan chocolate chips, a dash of fresh ground nutmeg, candied ginger chunks.

Instructions:
1. Preheat oven to 400F. Grease your muffin pan with spray oil or line it with 8 to 10 muffin liners.
2. Whisk cashew milk with the maple syrup, melted coconut oil, and lemon juice. Set aside.

Cinnamon Carrot Muffins :: #vegan #glutenfree #lowglycemic #healthy and #superdelicious ! 5

3. In a large bowl, whisk together the flours, coconut sugar, baking soda, baking powder, grated turmeric, grated ginger, cinnamon, and salt.

4.Pour the liquid ingredients into the bowl with the dry ingredients and stir just to combine. Fold in the grated carrots or zucchini, and chopped dates.

5. Scoop the batter evenly into the prepared muffin pan.

6. Bake for 15 minutes, or until a toothpick is inserted into the center, and comes out clean. Allow to cool for a few minutes before transferring muffins to a cooling rack, where they will cool completely.

Cinnamon Carrot Muffins :: #vegan #glutenfree #lowglycemic #healthy and #superdelicious ! 6

Don’t forget to enjoy! Because what is food (or life!) without a little pleasure?

Comments {4} Recipes

Kung Pao Style Beyond Chicken

August 5, 2015

Kung Pao Beyond Chicken II #vegan #glutenfree goodness from Super Strength Health

The first time I had Kung Pao “chicken” it was a vegan version at a restaurant here in Oakland called Great Wall.Kung Pao Beyond Chicken II #vegan #glutenfree goodness from Super Strength HealthI had just entered my freshmen year of college, and because I am basically 150 million years old, I wasn’t used to seeing fake meat around. Great Wall’s menu was chock full of classic chinese delights, and most of it was vegan. I was floored, and then I was stoked. I proceded to eat there most days for the next couple of years.

Ah, memories.Kung Pao Beyond Chicken II #vegan #glutenfree goodness from Super Strength Health

Great Wall tasted great, but from where I stand now, it leaves much to be desired nutritionally. Most things were deep fried, MSG was certainly used liberally. There weren’t many fresh vegetables in the meals, because- you know- that wasn’t really the point. It was a vegan version of greasy takeout! Obviously I can’t expect it to be some seasonal, local, organic veg plate.

These days, when I want Kung Pao, I make my own. I use ingredients I am stoked on, and- real talk- this recipe is SO delicious. I can’t wait to share it with you.

Kung Pao Beyond Chicken II #vegan #glutenfree goodness from Super Strength HealthKung Pao Beyond Chicken II #vegan #glutenfree goodness from Super Strength Health

Kung Pao Style Beyond Chicken
Print
Recipe type: Vegan
Cuisine: Gluten Free
Author:
Serves: 4
Ingredients
  • Marinated Beyond Meat:
  • 1 tablespoon Bragg's liquid aminos
  • 1 tablespoon mirin
  • ¼ cup apple cider vinegar (or Chili Ginger Lime KeVita Tonic for an extra punch)
  • 1 container Beyond Meat Chicken Strips
  • Kung Pao sauce:
  • ½ cup miso broth
  • 1.5 tablespoons tomato paste
  • 1 tablespoon Tahini or peanut butter
  • 1 tablespoon Bragg's liquid aminos
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon maple syrup or coconut sugar
  • 1 tablespoon sriracha
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • Other stir-fry ingredients:
  • 1 tablespoon coconut oil or vegetable broth
  • 1 tablespoon. minced ginger
  • 2 cloves garlic, minced
  • ½ cup green onion, chopped
  • 2 medium zucchini, chopped
  • 2 large stalks celery, chopped
  • 4 cups kale, chopped
  • ¼ cup peanuts
Instructions
  1. For marinating the chicken: Stir together the Bragg's, apple cider vinegar and mirin in a bowl and add the Beyond Meat. Let sit for anywhere from 10 minutes to overnight. The longer you let it sit, the more flavor the Beyond Meat soaks up.
  2. Whisk together all of the sauce ingredients and set aside.
  3. Heat oil or broth in a large skillet over high heat. When the oil is hot, add the green onion, stirring continuously for 1-2 minutes.
  4. Continuing to stir, add the zucchini, kale, ginger, and garlic. Stir fry for five more minutes.
  5. Stir in the sauce. Add the chicken, with all its excess liquid if there is any. Cook for 5-10 more minutes, continuing to stir frequently, until the mixture is hot throughout and the sauce has coated the chicken and vegetables. In the last minute, add the chopped celery and peanuts and mix in thoroughly.
  6. Serve and enjoy!

Kung Pao Beyond Chicken II #vegan #glutenfree goodness from Super Strength Health

Comments {4} Recipes

Raspberry Chipotle BBQ tofu and cauliflower

July 22, 2015

Rasperry Chipotle BBQ roasted tofu and cauliflower 2

Good morning!

SO. I have a recipe for you today, which I am ridiculously excited to present.

I haven’t posted a recipe in quite some time. Obviously, I have been eating- and cooking, even!- every day. Quinoa here, tofu there. A dash of tamari. Some broccoli and nooch. Delicious, sure, but I am not trying to waste the Internet’s time acting like my bowls are some sort of revelation. I’ve been busy as heck (Podcast! Book proposal! Wedding! Moving! Training! Clients!) and that is truthfully when I am most prone to food ruts. This roast was a personal game changer for me, and even aside from the pandora’s box of recipe formulation it re-opened, the flavors are completely delicious and perfect for these waning days of Summer.

Rasperry Chipotle BBQ roasted tofu and cauliflower 3

I really do believe you could make this recipe with any old raspberries and cauliflower, but these farmer’s market fresh beauties made the color of the recipe pop as much as the flavor. What can I say?-  visuals are important to me. White cauliflower is great, but give me hues of orange or purple and my brain automatically codes whatever dish is being made as “fancy”.

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And who doesn’t like being fancy?

Rasperry Chipotle BBQ roasted tofu and cauliflower 5

Raspberry Chipotle BBQ tofu and cauliflower
Print
Recipe type: Vegan BBQ
Cuisine: Gluten-free
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 14.5 oz can fire roasted tomatoes
  • 6 oz fresh raspberries
  • 1 tablespoon maple syrup
  • 1 tablespoon gluten-free tamari
  • ½ teaspoon smoked paprika
  • ½-1 teaspoon liquid smoke, depending on your tastes
  • 2 teaspoons chili powder
  • ¼ cup apple cider vinegar or lemon cayenne KeVita if you want an extra kick
  • salt and pepper to taste
  • spray oil
  • 2 small heads cauliflower
  • 1 14 oz. block sprouted tofu
Instructions
  1. Preheat your oven to 375F
  2. Combine tomatoes, raspberries, maple syrup, tamari, paprika, chili powder, and apple cider vinegar in a high speed blender. Blend on high until very smooth.
  3. Chop your tofu and cauliflower into 1" pieces
  4. Spray 1-2 baking sheets with spray oil. The larger your cauliflower heads are, the more baking sheet space you will need.
  5. Place your cauliflower and tofu on baking sheets, making sure to spread the pieces out in a single layer.
  6. Bake your mixture for 45 minutes-1 hour, checking intermittently. You want your cauliflower to be soft and the edges to be getting crispy.
  7. Plate and enjoy!

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What Summer foods are YOU enjoying?

 

 

Comments {3} Entrees, Recipes