WHAT'S COOKING

Almond Flour Muffins

Serves: 12

Ingredients:

• 3 eggs
• 2 cup almond flour
• 1 cup applesauce
• 1 Tbsp. cinnamon
• 1 tsp. baking soda
• 1 tsp. baking powder
• 2 tsp. vanilla extract
• ¼ cup maple syrup
• Berries, bananas, chocolate chips, nuts, or coconut for topping

Directions:

1. Preheat oven to 350˚F.
2. Beat 3 eggs in a bowl, and set aside.
3. Add almond flour, applesauce, cinnamon, baking soda, baking powder, vanilla, and maple syrup. Mix well.
4. Slowly fold in eggs, and mix until well combined.
5. Line a muffin tin with liners.
6. Using an ice cream scooper, scoop to fill.
7. Top each muffin with berries or toppings of choice.
8. Bake in oven for 20-25 minutes, or until golden brown.
9. Cool for 10 minutes, and enjoy!

Gluten Free Almond Meal Pancakes

Serves: 1

INGREDIENTS:

• 3 Tbsp. almond meal
• 2 eggs (1 yolk)
• ¼ mashed banana
• ¼ tsp. vanilla
• cinnamon

DIRECTIONS:

1. Combine all ingredients in a bowl.
2. Spray a non-stick pan with organic cooking spray.
3. Pour batter into pan and let it set.
4. Once the edges bubble, flip over and continue to cook another 1-2 minutes. Enjoy!

Apple Donuts

INGREDIENTS:

• 1-2 apples, sliced crosswise
• Natural peanut, almond or sunflower butter
• Toppings: unsweetened coconut, mini chocolate chips, granola, sliced almonds, raisins and or Dye-Free Sprinkles.

DIRECTIONS:

1. Slice apples crosswise into 1/2″ slices.
2. Use a mini cookie cutter to remove the core and make a hole in the center of each slice.
3. Spread each “donut” with peanut/almond/sunflower seed butter.
4. Top with a sprinkle of unsweetened coconut, granola, mini dark chocolate chips, raisins, sliced almonds and/or sprinkles.

Apple Donuts

Avocado Boats

This recipe could be such a beautiful breakfast and it will be perfect for lunch as well . I could eat avocados every day and with an egg baked in to them.

Total Time: 5 min
Yield: 1 serving (8-10 oz)

INGREDIENTS:

• ½ avocado
• 1 egg
• Fleur de Sel

DIRECTIONS:

1. Split the avocado in half and scoop out a little of the center.
2. Crack an egg in the center and bake for 20 minutes.
3. Sprinkle with fleur de sel and ENJOY! (I like it with a frisee salad dressed with a lot of lemon and a drizzle of Sriracha.)

Banana Chia Overnight Oats

Serves: 1-2

Ingredients:

• 1 ripe banana
• 2 Tbsp. chia seeds
• ¼ tsp. cinnamon
• ½ cup rolled oats
• ¾ almond milk
• ¼ tsp. vanilla extract
• ½ Tbsp. pure maple syrup
• Unsweetened shredded coconut and fruit for topping

Directions:

1. In a small bowl or mason jar, mash the banana well until few or no clumps remain.
2. Add chia seeds and cinnamon. Stir until combined.
3. Add rolled oats, almond milk, vanilla extract, and maple syrup. Stir until all contents are completely combined.
4. Cover and refrigerate overnight.
5. Serve topped with unsweetened shredded coconut and/or fruit of choice.

Charoset Muffins

Time: 1 hour

Serves: 18 muffins

INGREDIENTS:

Charoset:

• 2 medium granny smith apples, diced
• 1/2 cup red wine
• 1 cup chopped walnuts
• 1/2 cup chopped dried dates
• 1 teaspoon cinnamon
• 1/3 cup honey
• 1/2 lemon, squeezed
• 1/2 teaspoon lemon zest

Muffin:

• 1 ½ cups almond flour
• ½ cup matzo meal flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¼ cup honey
• 3 eggs
• ½ cup grapeseed oil
• 1/3 cup orange juice
• 1 teaspoon vanilla extract
• 1 cup charoset

DIRECTIONS:

1. Prepare the charoset by mixing all of the charoset ingredients together. This can be made a day in advance and chilled in the refrigerator.
2. Preheat the oven to 350˚F and prepare 20 muffin cups with liners.
3. In a bowl, whisk together all of the dry ingredients, from the almond flour to the salt. In a separate bowl, mix the wet ingredients from the honey to the vanilla. Combine the dry into the wet ingredients and fold in 1 cup charoset.
4. Fill the muffin cups ½ way and bake for 18 minutes. Muffins are ready when a toothpick inserted into the center comes out clean.

Chocolate Almond Butter Banana Muffins

Serves: 12

INGREDIENTS:

• 2-3 large ripe bananas
• 3 organic eggs
• 3 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ⅓ cup natural creamy almond butter
• ⅓ cup coconut flour
• ⅓ cup cocoa powder
• ¾ teaspoon baking soda
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup dark chocolate chunks

DIRECTIONS:

1. Preheat the oven to 350ºF. Line 12 muffin tins with paper liners or grease with coconut oil.
2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Gently add the chocolate chunks.
4. Divide the batter between the prepared muffin tins.
5. Bake in the preheated oven for about 16 minutes. A toothpick inserted into the center of a muffin should come out clean.
6. Remove from oven and allow to cool on a wire rack for about 15 minutes.

Egg Muffin Cups

INGREDIENTS:

• 5 eggs whites
• 2-3 yolks
• Milk
• Broccoli florets
• 1 Tbsp. skim mozzarella cheese per muffin cup

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Beat 5 egg whites plus 2-3 yolks, with a splash of milk.
3. Spray muffin tin.
4. Chop broccoli, and add to the bottom of the tin.
5. Add 1 tbsp part skim mozzarella cheese, and then pour egg mixture on top.
6. Bake for 20 minutes.

**Try different combinations of vegetables, cheeses, and even blueberries!

Fig and Berry Smoothie

Serves: 1-2

Ingredients:

• ½ cup frozen berries of choice
• 3-4 large ripe figs
• 1 Tbsp. chia seeds
• Unsweetened almond milk to taste
• ½ tsp. vanilla extract
• ½ – ¾ cup frozen cauliflower (or ¼ cup frozen banana + ¼
  cup frozen cauliflower)

Directions: 

1. Add all ingredients to a high powered blender.
2. Blend on high for 2-5 minutes, or until all ingredients are completely combined.
3. Serve and enjoy!

Gluten-Free, Grain-Free Pumpkin Muffins

INGREDIENTS:

• 2 cups blanched almond flour
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp nutmeg
• 1 cup fresh pumpkin puree or organic canned pumpkin puree
• 3 eggs
• ¼ cup organic extra virgin olive oil
• ¼ cup maple syrup
• 1 tsp pure vanilla extract
• Optional: Add organic raw coconut, chocolate chips or chopped pecans as toppings

DIRECTIONS:

1. Preheat oven to 350. Prepare muffin tins with muffin liners.
2. Mix dry ingredients together
3. Mix wet ingredients together
4. Add dry ingredients to the wet ingredients
5. Pour batter into muffin tin, about 3/4 cup full for each.
6. Bake for approximately 22-25 minutes or until a tester inserted in the middle comes out clean
7. Enjoy!