Recipe (Re)creation: Apple Oat Muffins

After trying out a few apple muffin recipes, I think I have found myself a winner! I based my recipe off this one from Bon Appétit, but made a few tweaks. The crunchy oats on top and the perfect cake-like texture make them feel super indulgent, but they are gluten free and dairy free and full of protein and fiber so don't feel bad about reaching for a second one...

Makes: 12 muffins

Ingredients:

For muffins-

• 4 eggs
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice
• 2/3 cup maple syrup
• 2/3 cup coconut oil
• 2 1/2 cup paleo flour
• 2 tbsp. flaxseed meal
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 large apple, grated
• 1/2 tsp. cinnamon

For Topping-

• 1/4 cup sliced almonds
• 1/4 cup gluten free oats
• 1 1/2 tsp. maple syrup
• 1 1/2 tsp. coconut oil

Directions:

-Preheat oven to 350 degrees F and line a muffin tin with paper liners. 

-Whisk together the eggs, lemon zest, lemon juice, maple syrup and coconut oil in a bowl.
-Meanwhile, combine the flour, flaxseed meal, baking powder, salt, apple and cinnamon in another bowl.
-Pour the egg mixture into the bowl with the dry ingredients and mix.
-Divide the batter into the muffins tins.
-In a small bowl, combine the almonds, oats, maple syrup and coconut oil.
-Top each muffins with a sprinkling of oat mixture.
-Bake for 25-30 minutes or until cooked through.

Recipe (Re)creation: Greek Chicken with Meyer Lemons + Olives

It's been a long time, like a really long time since I last did a post, but I loved this recipe so much it inspired me to get back at it. It's essentially a one pan dish and is done in 30 minutes so it's the perfect weeknight meal. It also happens to be gluten and dairy free and is very kid-friendly. My toddler devoured this dinner and started stealing bites off my plate- it's really that good.

Serves 4

Ingredients:

• 4 boneless, skinless chicken breasts
• Mediterranean seasoning*
• 1 Meyer lemon, thinly sliced
• 2 Tbsp. Olive Oil
• 1/2 cup kalamata olives, halved
• 2 Tbsp. capers
• 1 red bell pepper, sliced
• 1 large yellow onion, sliced

Directions:

-Preheat oven to 400 degrees F and line a baking sheet with tin foil. 

-Season the chicken with salt and pepper and sprinkle with a a few teaspoons of seasoning.

-In a bowl, combine the veggies, lemon, olive oil and the remainder of the seasoning. 

-Transfer the veggies to the baking sheet and arrange chicken on top of the veggies. 

-Bake uncovered from 15-20 minutes, or until chicken is fully cooked. 

-Serve immediately, on it's own or over brown rice.

*If you prefer to make your own seasoning, combine dried oregano, thyme, paprika, garlic powder and salt to yield about 2 tbsp. seasoning.

Recipe Creation: Coconut + Almond Butter Milkshake

I don't know about you, but there is nothing more refreshing to me than an ice cold milkshake on a hot day.  I have recently discovered that I am completely obsessed with almond butter.  Like crazy obsessed. I have it at least twice a day (and blame it on pregnancy cravings). Anyhow, I figured nothing could be better than drinking my favorite food in the form of a frothy, creamy, and refreshing treat!  I decided to do some research, found a few versions on blogs I liked, and made a few changes.  Voila- liquid perfection!  Plus, it has healthy fat, fiber, and protein in it so it's totally a health food.  At least that is what I tell myself ; )

Serves 2

Ingredients:

• 5 large dates, pitted
• 1 14 oz. can of light coconut milk
• 1/4 cup almond butter
• 1 tsp. vanilla extract
• 2 cups ice
• (*optional- add Stevia, to taste)

Directions:

-In a high-powered blender or Vitamix, add all of your ingredients.

-Blend until smooth and creamy.

-Pour in two tall glasses and enjoy.