Meyer Lemon Almond Muffins

INGREDIENTS:

1 ¼ cups superfine almond flour

2/3 cup bread flour, Einkorn or gluten free

2 scoops Clean Simple Eats simply vanilla protein powder (about 2/3 cups)

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

2 large eggs, beaten

2/3 cup granulated, unrefined cane sugar, organic

1 (4.4 oz) container extra creamy lemon yogurt (Icelandic Provisions; I used Noosa brand yogurt)

¼ cup unsalted butter, melted

1 Tbsp Meyer lemon zest

¼ cup Meyer lemon juice

Sliced almonds, for topping

 

DIRECTIONS:

 1.  Preheat oven to 350*F. Oil 12 muffin cups. Set aside.

 2.     In a medium bowl, whisk together almond flour, bread flour, protein powder, baking powder, baking soda, and salt; set aside.

       3. In a large bowl, whisk together eggs, sugar, yogurt, melted butter, & lemon zest and juice until well combined.

       4.  Add egg mixture to flour mixture.

       5.  Gently stir just until moistened (batter should be lumpy).

       6.  Spoon batter into prepared muffin cups, filling each about ¾ full (about 1/4 cup each).

       7.  Top with sliced almonds.

       8.  Bake for 15-17 minutes or until a toothpick inserted near centers comes out clean.

       9.  Cool muffins in muffin cups for 3 minutes. Remove and cool on a wire rack.

 

Yum, yum!

PB &J Overnight Oats

 INGREDIENTS

1 cup organic rolled oats (or Bob’s Red Mill Protein Oats)

2 Tablespoons organic ground chia seeds

1 Tablespoon organic whole flax seeds

1 1/2 cups almond or flax milk, divided (or milk of choice)

1 (5.3 oz) container Silk vanilla greek-style coconut milk yogurt

4 Tablespoons peanut butter, divided

2 Tablespoons maple syrup

4 teaspoons no-added-sugar strawberry jam

Fresh organic strawberries, for garnish

Lightly salted peanuts, chopped, for garnish

DIRECTIONS

1. In a medium bowl, stir together oats, chia seeds, & flaxseeds.

2. Stir in 1 cup milk of choice, yogurt, 2 Tablespoons peanut butter & maple syrup until well combined.

3. Cover and refrigerate 6 hours or overnight.

4. Just before serving, in a small microwave-safe bowl, place the remaining 2 Tablespoons peanut butter. Microwave on high for 15 seconds or until warmed; set aside.

5. In another small microwave-safe bowl, place jam. Microwave on high for 15 seconds or until warmed. Set aside.

6. Remove oat mixture from refrigerator. Stir in remaining 1/2 cup milk.

7. Place 3/4 cup oat mixture into each of 2 16-oz serving bowls.

8. Top each with 1/2 Tablespoon warm peanut butter & 1 teaspoon jam.

9. Top with remaining oat mixture, warm peanut butter & jam. Lightly swirl together the jam & peanut butter.

10. Garnish with fresh strawberries and chopped peanuts.

NOTE: Because I don’t like my oats refrigerator-cold, I take them out of the fridge first thing in the morning so they can “warm up” a bit.

Almond Four Banana Muffins or Bread

INGREDIENTS

2 1/2 cups blanched almond flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

3 eggs

1/2 cup maple syrup or honey

2-3 very ripe bananas, mashed

1 teaspoon pure vanilla extract

1/4 cup chopped walnuts, optional

DIRECTIONS

1. Preheat oven to 350*F

2. Grease muffin cups or large bread pan with coconut oil or butter

3. In a large bowl, mix together dry ingredients

4. In a medium bowl, whisk together wet ingredients, including mashed banana

5. Stir the wet ingredients into the dry ingredients until well combined

6. Fold in the chopped walnuts, if using

7. Pour the batter into cups or pan

8. Bake about 25 minutes for muffins or 50-60 for bread until the center is firm

       For large muffins bake at 325*F and begin checking doneness at about 30 minutes

9. Allow to cool. Remove from pan

Lemon Blueberry Dutch Baby

 

1) Preheat oven to 450 degrees

2) Place in blender:

4 eggs

½ cup milk

½ cup flour, spelt or Einkorn

1 teaspoon vanilla

¼ teaspoon salt

3 Tablespoons maple syrup or organic sugar

2 Tablespoons melted butter

Zest of 1 lemon (or generous 1/2 tsp dehydrated lemon zest + 1 TBsp lemon juice)

3) Blend until smooth.

4) In a cast iron skillet (I have used both an 8 1/2” & a 10”, measured at the interior bottom of the pan) over medium-high heat, melt 2 Tablespoons butter

5) Add 1 cup blueberries.

6) Immediately add batter from blender.

7) Place skillet in oven.

8) Bake for 15 minutes.

9) Remove from oven. Drizzle with maple syrup, if desired. Or, in place of maple syrup: Drizzle with fresh-squeezed lemon juice & sprinkle with powdered sugar.

This will likely work in various sizes & shapes of ovenproof pans/casserole dishes.

Garlic Butter Dipping Sauce

 1 clove garlic, peeled

4 Tablespoons (1/4 cup) unsalted butter, melted

1/8 teaspoon Kosher or sea salt

Chives, parsley or scallions, chopped for garnish

1. Mince or grate garlic into small bowl.

2. Melt butter.

3. Pour hot butter over garlic and stir.

4. Sprinkle salt on top.

5. Add any garnish desired.

6. Dip! Great with bread, seafood, chicken or veggies.

If using a French garlic grater instead of garlic mincer: Moisten the garlic grater with cold water. Hold the grater in one hand, and with the other hand hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

Warm Cheesy Bean Dip

 

INGREDIENTS:

2 cans refried beans

1 envelope taco seasoning (or equivalent DIY)

2 cups sour cream

8 or so ounces grated cheese

 

DIRECTIONS:

1.      Preheat oven to 325 F

2.      Empty beans into a glass 9 x 13” pan

3.      Sprinkle taco seasoning over top of beans

4.      Mush all together with fork, mixing taco seasoning into beans

5.      Spread evenly in pan

6.      Stir sour cream in its container to make more spreadable

7.      Spread sour cream on top of bean mixture

8.      Sprinkle cheese over top

9.      Heat thoroughly in oven, about 30 minutes

 

Superb with tortilla chips!

Cream Cheese Salsa Dip

 INGREDIENTS:

8 oz cream cheese

4 oz salsa

1- teaspoon onion salt

½- teaspoon garlic salt

Celery, jicama, other dipping favorites

 

INSTRUCTIONS:

Mush together well with a fork.

If using a blender, cut the cream cheese into chunks first and barely blend.

Great served with celery!