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Blueberry Cornbread Muffins April 19, 2013

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins

Blueberry Cornbread Muffins
with a hint of lime

Ingredients

– 1 1/4 cup GF ground cornmeal
– Just under 1/4 cup ground flaxseed
– 1 1/2 tsp baking powder
– 1 1/2 tbsp honey
– Pinch of sea salt
– 1 egg
– 1 cup unsweetened almond milk (or chilled coconut milk)
– handful of fresh or frozen (de-thawed) blueberries
– juice squeezed from one fresh lime
-olive or canola oil (just enough to lightly coat baking tray)

Method

1) Preheat oven to 425°F. Combine ingredients in large bowl, mixing well.

2) Lightly coat 8 muffin baking tray spaces with olive or canola oil. You can skip this step if you have a non-stick pan. If you don’t have a muffin baking tray, you can use a regular baking tray and pour the mixture into about 8 muffin foil tins.

3) Bake at 425°F for 15-20 minutes. Mine only took 15 minutes. Enjoy hot and place the rest in a sealed container to store in the fridge. The muffins are great chilled as well. The perfect spread to compliment: earth balance organic coconut spread + fresh lime juice + light shake of salt. Enjoy!

Note: If you are serving these to individuals with gluten allergies, make sure that you purchase ground corn flour that is clearly labeled as gluten-free. While corn is naturally free of gluten, some unlabeled varieties may be processed in a facility that also processes wheat products. For those without an allergy or intolerance, any cornmeal is fine but go for one with a GF seal if anyone eating the muffins has celiac to be certain there’s no cross-contamination risk. 

 

Carrot Cinnamon Smoothie January 22, 2012

Carrots Smoothie- topped with Cinnamon & Ground Flax

Carrot Cinnamon Smoothie
with Strawberry & Mango

Ingredients
Serves 2

-4 oz 100% carrot juice
-3 large frozen organic strawberries
-1 fresh banana
-1/2 cup almond milk
-1/2 cup frozen mango chunks
-1/2 tsp cinnamon
-dash of turmeric

Garnish
-dash of cinnamon
-pinch of ground flaxseed
-a few carrot shreds (optional)

Method

1) Blend until smooth.

2) Top with ground cinnamon and ground flaxseed.

Nutrition Highlights: This smoothie is high in Vitamin A. Carrot juice is lower in sugars than many fruit juices and is used as an accent to the fruit and calcium-containing almond milk. Cinnamon and turmeric have valuable anti-inflammatory properties, adding to the health value of this smoothie without tarnishing the refreshing taste. Turmeric pairs well with sweet and tangy mango and cinnamon pairs well with the the radiant carrot flavor.