 Banana Blueberry MuffinsServings: 12 muffins 2 cups of spelt flour (or whole wheat) 3 tsp of baking powder 1/2 tsp of salt 1 tsp of cinnamon 1/4 cup of light brown sugar 1/4 cup of cane sugar 1/4 cup of coconut oil - melted 1.5 large bananas - mashed (about 3/4 cup) 2 Tbsp of maple syrup 2 tsp of pure vanilla extract 3/4 cup of almond milk (or milk of choice) 1/2 cup of plain greek yogurt 1 cup of blueberries 1/2 cup of chopped pecans *Recipe can be vegan if you use a dairy free yogurt instead of greek. Preheat oven to 350 degrees and line muffin tin with baking cups.
Whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, beat together the coconut oil with the brown and cane sugar until smooth. Add the banana and whisk together. Mix in the maple syrup, vanilla, yogurt, and milk until well combined. Fold the wet ingredients into the dry until just combined, being careful to not over-mix. Lastly, fold in the blueberries and pecans. Scoop the batter into the muffin tin then place in the oven to bake for 20-25 minutes until the knife comes out clean.
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 S'mores CupcakesServings: 12 cupcakes Cupcakes: 1 cup of graham cracker crumbs 1 cup of spelt flour (or all-purpose) 1 1/2 tsp of baking powder 1/2 tsp of salt 1/2 cup of coconut oil, room temperature 1 cup of maple syrup 2 large eggs 1 tsp of pure vanilla extract 3/4 cup of almond milk Frosting: Marshmallow fluff & Nutella 1-2 graham crackers for topping *Recipe adapted from Real Simple magazine Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together the graham crackers, flour, baking powder, and salt. In a separate bowl (or electric mixer), beat together the coconut oil and maple syrup. Beat in the eggs, one at a time, then add the vanilla, scraping the sides of the bowl as necessary. Begin to slowly add in the dry ingredients and milk, alternating and adding in thirds. Mix until just combined. Divide the batter among the 12 tins and place in the oven on the middle rack. Bake for 20-24 minutes, until the toothpick comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack. Let cool to touch before frosting. Fold together the marshmallow fluff and Nutella in a bowl then place into a piping bag or plastic bag (and cut the tip) then swirl onto each cupcake. Break a few graham crackers into squares and place on top of cupcakes for garnish. 
Vegetable Fried QuinoaServings: ~2-3 1.5 cups of cooked quinoa ~1/2 cup of shredded kale 1/2 of a small red pepper, chopped 1/2 of a small red onion, chopped 1/4 cup of chopped mango (or pineapple) 1/2 Tbsp of freshly grated ginger 1/4 cup of coarsely chopped cashews 2 Tbsp of coconut oil 1 Tbsp of sesame oil (or peanut oil) 1 Tbsp of tamari (or regular soy sauce) 1 egg, beaten pinch of salt Heat a medium non-stick skillet over medium-high heat with 1 Tbsp of the coconut oil. Add a pinch of salt to the beaten egg and once the oil is heated, place the egg in the skillet and swirl around to fill the pan creating a thin layer. Cook 1-2 minutes on each side until the egg is firm then remove from the skillet. Roll the egg up and cut into shreds then place aside for later.
Using the same skillet, heat the remaining 1 Tbsp of coconut oil over medium-high heat. Place in the chopped onions and red pepper, let cook for 2-3 minutes. Mix in the grated ginger, let cook for 1-2 minutes until fragrant. Add the chopped cashews, mango, and kale, stir together and let cook for another minute. Finally, add in the quinoa, sesame oil, and tamari then turn up to high heat and let "fry" for 1-2 minutes. Take off the heat and toss in the egg shreds. At this point, taste the dish and add another pinch of salt if necessary.   Chocolate Chip Pumpkin Oat CookiesServings: 12 cookies Dry: 3/4 cup of spelt flour 1/2 cup of rolled oats 1/4 cup of pure cane sugar 1/2 tsp of baking powder 1/4 tsp of salt 1 tsp of cinnamon 1/4 tsp of all spice 1/4 tsp of ground ginger Wet: 1/4 tsp of maple syrup 1 1/2 Tbsp of coconut oil (melted) 1 tsp of pure vanilla extract 1/2 cup of pumpkin puree 1/4 cup of chocolate chips large handful of crushed pecans (optional) Preheat the oven to 350 degrees. Parchment paper a cookie sheet.
In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients and mix well. Fold the wet ingredients into the dry ingredient mixture until a dough forms. Be careful to not over mix! Lastly, gently fold in the chocolate chips and pecans. Use a tablespoon to scoop dough onto the cookie sheet, you should get about 12 cookies. Use the bottom of the spoon to flatten each cookie slightly. Place in the oven for 10-12 minutes, the cookies might seem a little soft but will set once they cool. Remove from the oven and let them cool on the pan for about 5 minutes (try not to touch them so they don't fall apart!) Place the cookies onto a cooling rack and let them continue to set and cool. Simply inspired by having a sh*t ton of carrots in my fridge that were askin' for some lovin'. These cupcakes are vegan & gluten free and sometimes those words can get a bad rap, cross my heart, hope to die that these are dressed to impress.   Carrot Cake CupcakesServings: 12 cupcakes 1 cup of almond flour 1.5 cup of oat flour 1 1/4 tsp of baking powder 1 1/4 tsp of baking soda 1 tsp of salt 1 Tbsp of cinnamon 1/2 tsp of nutmeg pinch of allspice pinch of ground ginger 1/2 cup of pure cane sugar 1 cup of mashed banana (~ 2 medium bananas) 3/4 cup of coconut oil - melted 1 pound of carrots - shredded ~1 cup of roughly chopped walnuts ~ 1/2 cup of raisins Preheat oven to 350 degrees. Place baking cups into cupcake pan.
Place the flours, baking soda, baking powder, salt, and spices into a large bowl then give a good mix until well combined. In a separate bowl, mix together the mashed banana, coconut oil, and sugar. Pour the banana mixture into the flour mixture and mix well until a dough forms. Fold in the carrots, nuts, and raisins. Scoop the dough equally into the cupcake pan and place in the oven for 30-35 minutes until they are golden brown and pass the "knife comes out clean" test. Remove from the oven and let cool in the pan for about 5 minutes. Once cool enough to touch, place on a cooling rack or plate to finish. Once cool, spread on some cashew icing and top with toasted walnuts. This is what happens when I clean my apartment and find canned chickpeas in my cabinet and apples in my fridge that are begging to be used. I had a flash back to when I made my Flour-Less Peanut Butter Chocolate Chip Blondies and instantly began drooling. Then, on this one rainy night, came the genius idea to make a combination of a pie and blondie. Yes, I know, why didn't you think of that?  Apple Pie Chia BlondiesServings: ~12 small or 8 large blondies Blondie batter from Flour-less Peanut Butter Chocolate Chip Blondies with a few changes: *NO chocolate chips *I also used 1/4 cup of almond butter & 1/4 cup of coconut oil in place of the 1/2 cup of peanut butter Apple pie filling: 3 cups of chopped apple 2 heaping Tbsp of coconut oil 1/2 tsp of pure vanilla extract 1/2 tsp of cinnamon big pinch of nutmeg 1/8 tsp of salt 2 Tbsp of chia seeds  Preheat the oven to 350 degrees. Parchment or grease a small brownie/cake pan.
Heat the coconut oil over medium heat in a small pot over the stove. Place the apple pie filling ingredients (minus the chia seeds) into the pot and give a good stir. Let sit over the heat to soften and caramelize for about 15-20 minutes. Keep an eye and stir occasionally. Meanwhile, begin to prepare your blondie batter. Once the apples have softened, remove from the heat and stir in the chia seeds. Place half of the dough into the bottom of the brownie pan and spread evenly. Layer on the apple pie mixture. Then, top with the remaining batter and sprinkle with cinnamon & sugar. Place in the oven for 25-30 minutes until top begins to form crust and become golden brown. They will be soft to touch and may seem undercooked at this point but will harden a bit once they cool! We want goo-ey centers! Let cool in the pan for 5-10 minutes then serve warm or let cool completely before cutting. One year for Halloween I dressed as the cookie monster and I swear it was the most fitting costume ever. I have such a sweet tooth and I could eat cookies every day for every meal if you let me. Lately, I've been picking up almond fig biscotti from my favorite local coffee shop Thinking Cup. There's something about dipping biscotti in coffee that makes me feel like I slightly fit in with the neighborhood Italian culture. To me, it's more of identifying with the ritual of taking a mid-day break to let the world stop, if even for a moment, to sip and savor the coffee while occasionally dipping the biscotti in to enhance it's nutty, roasted flavor.  Because biscotti are twice baked, they develop a crunch factor that is addicting. These biscotti are egg and butter free so snack freely my friends. Spelt flour's mildly sweet and nutty profile adds a whole 'nother level of flavor to these cookies while contributing fiber and a long list of vitamins/minerals. Add in some cinnamon, honey, and almonds then we're talking mellow, sweet, gimme more biscotti.  Honey Cinnamon BiscottiServings: ~ 16 biscotti 2 cups of spelt flour 3/4 cup of almond flour 1/2 cup of sugar 1 cup of almonds 1/2 tsp of baking soda 1/2 tsp of baking powder 1/2 tsp of salt 1-1.5 tsp of cinnamon 1/2 cup of water 1/2 cup of honey 1/4 tsp of pure vanilla (or almond) extract Preheat oven to 350 degrees. Grease or parchment a cookie sheet. Combine dry ingredients in a large bowl and mix well. Combine wet ingredients in a separate small bowl and mix well. Pour wet ingredients into dry ingredients and fold together until dough forms (I find using your hands is the best way!) Divide the dough in half. Form each half into a small loaf shape and place onto cookie sheet, making sure to leave enough space in between them. Place in the oven for 30 minutes; remove from oven and let cool for 10 minutes. Turn down the oven to 325 degrees. Once cool, slice horizontally into about 1/2 inch slices. Put the slices cut side up back onto the cookie sheet and place in the oven for another 20-25 minutes until the biscotti is golden brown.  With my busy schedule, I need things like these burgers in my fridge to warm up when I come home from work. Prep is KEY when it comes to maintaining healthy eating habits because let's admit, we're all lazy. When I'm hungry, my stomach screams "Give me food, NOW!" so it's for the best that some chickpea & quinoa burgers are in the fridge and only need to be grilled in a skillet quickly. The chickpeas and quinoa throw a one, two punch of fiber and protein. Full of flavor and health benefits, these are the type of burgers that will leave your taste buds and digestive system satisfied.  Chickpea & Quinoa BurgersServings: 4 burgers 1 can of cooked chickpeas (about 1.5 cups) 1 cup of cooked quinoa 2 tsp of dijon mustard 2 tsp of chopped shallot 2 cloves of garlic 1 tsp of dried parsley ~ 1 Tbsp of fresh thyme leaves 1/4 cup of olive oil + a bit more for brushing 3 Tbsp of flax meal (ground flax seed) Preheat the oven to 400 degrees. Parchment a baking sheet and brush with olive oil.
In a food processor, combine all ingredients (except the quinoa) and process until a paste forms. Be careful not to over process, you still want a bit of texture to the chickpeas. Transfer the mixture over into a medium bowl and fold in the quinoa. Form the mixture into four patties and place onto the baking sheet. Brush the tops with another light layer of olive oil. Place in the oven for 15 minutes then flip the burgers over and bake for another 10-15 minutes, keep an eye. Once they are golden brown on each side, remove from the oven and let cool for a few minutes. Serve warm or let cool completely and store in the fridge/freezer. Giada De Laurentiis has always been one of my favorite Food Network stars. Maybe it's her beach view kitchen or her sexy paddle boarding husband or perhaps, it's just the simplicity of her recipes. This nutritimentation was inspired by watching her make Mini Almond Butter & Strawberry Muffins. I couldn't resist the itch to make my version of these, I mean c'mon, the strawberry jam oozing out of the middle, are you kidding!?   Almond Butter & Strawberry Chia MuffinsServings: 8 large muffins 1/2 cup of oat flour 1/2 cup of spelt flour 1/2 tsp of baking soda 1/2 tsp of salt 1/4 tsp of baking powder 1/2 tsp of cinnamon 1 cup of almond butter 1/2 cup of pure cane sugar 1/4 cup of coconut oil - melted 2 tsp of pure vanilla extract 1/2 cup of plain yogurt (or dairy free yogurt) strawberry chia jam* Preheat the oven to 325-350 degrees.* Fill muffin tins with baking cups. In a medium bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the almond butter, sugar, coconut oil, vanilla, and yogurt then mix well. Fold in half of the dry mixture into the wet mixture until combined. Repeat once more with the remaining dry mixture. Fill the individual muffin tins halfway with the dough mixture then add a layer of 1 Tbsp of strawberry jam on top followed by another scoop of dough. They will be filled just about to the top of the baking cup. Bake for 25-30 minutes until the muffins are golden brown. Let cool to touch then remove from pan and serve warm or place on a cooling rack to finish.  Notes:
*You can find the recipe for strawberry chia jam in my Nutritimentation Cookbook :) *Giada's recipe called for 325 degrees but I know my oven runs at a lower temp so I set it to 350. Today was one of those mornings I just felt productive. I baked some muffins, ate one of those muffins, took some snap shots of the muffins, anddddd... even prepped some turkey burgers for dinner (I know, you thought I was going to say something else about these muffins). I freaking love muffins. Especially fluffy, warm and toasted muffins topped with melted butter (or in this mornings case, almond butter). Let's call these a lighter version of your typical muffin because you won't feel heavy in the you know what afterwards. If the sweet smell of baked apples, cinnamon, and cardamom isn't enough to get you to try these, I don't know what is.  Thanks to our good friends spelt and oat these babies are also filled with fiber and protein to help power you through your productive morning :)  Vegan Apple Cardamom MuffinsServings: 8 large muffins DRY: 1 cup of spelt flour 1 cup of oat flour 1/4 cup of brown sugar 2 tsp of baking powder 1/2 tsp of baking soda 1.5 tsp of cinnamon 1/2 tsp of cardamom 1/2 tsp of salt WET: 3/4 cup of unsweetened applesauce 1/4 cup of almond milk 1 tsp of apple cider vinegar 1/4 cup of maple syrup 1/4 cup of coconut oil - melted 1 tsp of pure vanilla extract Preheat oven to 350 degrees. Place baking cups into muffin pan. In a large bowl, whisk together DRY ingredients until well combined. In a separate small bowl, combine WET ingredients and mix well. Pour wet mixture over dry mixture and gently fold/stir together. Be careful to not over-mix! Pour batter evenly into each muffin tin (filling right to the top of the baking cup for large muffins). Bake for 20-25 minutes until golden brown. Let cool in the pan for 5-10 minutes then feel free to enjoy warm or place on a cooling rack to finish.
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