Blueberry Muffins with Lemon + Olive Oil

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It is fifty degrees here in New York City, and I thought this lovely temperature deserved some celebration! Plenty of winter still awaits, but for the moment, lets bring in the sunshine with these tasty treats! Great for a hearty breakfast on the go or with a mug of hot tea, the lemon gives off a nice little zest and there are so many blueberries in each and every bite you can’t help but smile. 🙂

~ Recipe below ~

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Blueberry Muffins with Lemon + Olive Oil ~ adapted from cannellevanille

1 cup oat flour*

3/4 cup millet flour

1/2 cup buckwheat flour*

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp lemon zest (I made them heaping teaspoons)

1/2 cup natural cane sugar

1/4 cup light brown sugar

2 large eggs

1 tsp pure vanilla extract

1/2 cup olive oil

1/2 cup unsweetened coconut milk

1 1/2 cups frozen or fresh blueberries (I used frozen here)

*The original recipe calls for 1 cup brown rice flour and 1/2 cup almond flour. I used what I had on hand and thought they still came out very tasty but I would recommend trying these as well)

Preheat your oven to 350 degrees. Line a muffin pan with parchment paper. In a large bowl mix together the flours, baking powder, baking soda, and salt. In another bowl combine the lemon zest and sugars and rub them together with your hands to release the oils, it smells wonderful! Add the 2 eggs and whisk until combined. Add the pure vanilla extract, olive oil and coconut milk and mix until combined. Add the wet ingredients to the dry and stir until combined as well, lastly mix in the blueberries.

Spoon the batter into your paper lined tin. I like to fold my parchment paper into cups, though you have to hold the paper in place until you fill it with the batter. Sprinkle a little bit of natural can sugar on top.

Bake for 22-25 minutes or until golden on top and a toothpick inserted in the center comes out clean. You may have to bake the muffins for longer depending on the size of your muffin molds.

Let them cool before eating and keep in the fridge for up to 3 days. They taste great the next morning after being warmed up for 20 seconds in the microwave.

~ Enjoy ~

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Simple Lemon Pasta with Spinach + Green Olives

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Last night I went to bed with today all planned out in my head. I was making a toasted quinoa dish with indian spiced apples and veggies. As you can see that isn’t how things happened. Instead I bring you one of my go-to meals. Easy and satisfying.

Recently I started reading again.. for the first time in a long time. I have a tendency to collect books I want to read and the beautiful untouched pages couldn’t be ignored any longer. Unlike most 20-somethings out there I spend my extra cash on random kitchen gadgets, plates and bowls, french patterned spoons… and cookbooks. So almost a year after purchasing ‘My Berlin Kitchen’, by Luisa of the blog The Wednesday Chef, I cracked the book open and began to read. It ignited a passion in me, opened my eyes again to everything I want to do with myself. It is easy to forget the things you enjoy when dealing with the ups and downs of day to day life. I laughed, my heart sank and flew as I read through the chapters of Luisa’s journey, and I was swept away by the tasty recipes that I have now added to my own tremendous pile of scribbled recipes. Like Luisa and so many other wonderful f00d-loving people I want to make a real effort to finally cook all the recipes I have collected over the past 5-6 years. Everything that I took time to keep around because something about it seemed special and tantalizing.

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This pasta is light and has a summer edge from the lemon, perfect for when you need something that isn’t take-out. Fast to prepare, you can use any veggies you happen to have on hand. The olives are what brings the pasta to life.

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Simple Lemon Pasta with Spinach + Green Olives

Brown rice pasta

spinach + corn (I used frozen)

A good extra virgin olive oil

sea salt

olives (I used jalapeno stuffed green olives)

fresh lemon juice

freshly grated parmesan cheese

Cook pasta, any variety will do, according to package directions. Chop up your olives in the meantime. I tossed my frozen spinach + corn in the microwave for a second before mixing with the strained pasta. Add desired olive oil and a sprinkling of sea salt. A squeeze of fresh lemon juice and a decent amount of parmesan cheese to top it off.

Enjoy on a stoop or porch in the summer sun.

Green Curry Vegetable Macaroni & Cheese

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Macaroni & cheese is one of my all-time favs when it comes to comfort food. Is there anything better on a bad day then a nice big bowl of macaroni and cheese? When food supplies are low I tend to whip this up quite frequently as an easy weeknight dinner. Mixing in different spices and vegetables every time to keep it fun! Here The classic dish gets dressed up with spicy green curry paste, fresh lemon and parmesan cheese.

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Green Curry Vegetable Macaroni & Cheese

1 3/4 cup dried pasta

3 large cloves of garlic, minced

olive oil

3 medium carrots, sliced

about a tbsp of soft cheese, I used a laughing cow wedge

1 tsp green curry paste

1-2 tbsp plain yogurt or milk

frozen spinach + corn

grated parmesan cheese

squeeze of lemon

sriracha

salt

Boil pasta according to box directions, I used quinoa shell pasta. drain pasta and set aside. Add minced garlic and about a tbsp of olive oil to the same pot. cook for one minute then add the spinach, corn and carrots. Cook until the vegetables are warm. Then add pasta back to pot with the yogurt or milk, green curry paste and soft cheese. I used laughing cow, you can use any type of cheese you like. Stir till combined and add more yogurt/milk if necessary to get the right consistency. If you want your macaroni to have a little more zing then go ahead and throw in a bit more green curry paste! Once everything is well combined and hot season to taste with salt, fresh lemon juice, and sriracha (if you like it a bit spicy). Serve with a lemon wedge and grated parmesan cheese on top.

Molten Raspberry Dark Chocolate Mug Cake

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Raspberries & dark chocolate = A match made in heaven by the almighty food gods. Is it possible to make this combo any better…? How about hot and bubbly and in the center of your own personal single-serving breakfast mug cake?

I think my AM just got a whole lot sweeter:

Molten. Raspberry. Dark. Chocolate. Mug. Cake.  

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Yes, yes… Cake for breakfast. I feel the morning is the best time of day to partake in a meal with a sweet twist. It gives you something to look forward to at night and jump out of bed for in the morning. The greatest thing about this breakfast cake is that you can throw all the ingredients in own large mug {or bowl}, microwave, and shazam! CAKE. You can get creative with the mix-ins and toppings, the possibilities are endless!

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~ Molten Raspberry Dark Chocolate Mug Cake ~

*1/4 cup flour (I use 1 tbsp ground flax seed, 2 tbsp almond meal, 1 tbsp brown rice flour)

1 egg

1 tsp melted coconut oil

1 tsp baking powder

1 heaping tsp cocoa powder

1 tsp maple syrup/honey

spoonful of greek yogurt (plain, vanilla, any flavor)

1 tsp pure vanilla extract

pinch of fine sea salt

1/2 heaping tsp ground cinnamon

large spoonful raspberry preserves

piece of good quality dark chocolate (chips will also work)

* I always alternate my flour on this recipe, many times I use a full 1/4 ground flax, sometimes just almond meal and brown rice flour. I tend to like the combination of all three the best.

In a large coffee mug or bowl mix together all the ingredients, except for the raspberry preserves and the chocolate, until well combined. I like to mix in a little of the raspberry preserves into the batter as well. Place the spoonful of raspberry preserves in the center of the cake batter. You can either stick the chocolate piece (or chips) in the center too, pushing them in a bit, or sprinkle around the top. Place in the microwave and cook for about one minute and thirty-seconds. If you don’t feel it is fully cooked put in for another thirty-seconds. The preserves should have sunken in and be bubbly. Top with multiple drizzles of maple syrup or honey and dig in!!!

~

Pear, Speculoos, Oat & Lemon Zest Muffins

A Star Muffin.

A tasty combination of awesome in one compact muffin. Are you ready?

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This is a time for warmth and comfort. For flavors that and a little heat and zing to your average ho hum day. As January comes to a close Spring begins its slow creep forward from the shadows. Their is a smell of hope in the air..it may be slight..and disappear at times like tonight when the weather drops down below freezing again..but alas it exists. With the combination of cinnamon, pear, lemon and that magical concoction known as speculoos you are sure to jump right out of bed in the morning just to have a bite.

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Pear, Speculoos, Oat & Lemon Zest Muffins

makes 10 small muffins or 6 large muffins

1 pear, diced (roughly a cup)

1 large egg

1 flax egg (1 tbsp ground flax + 3 tbsp water)

1/2 cup light brown sugar

3.5 tbsp coconut oil

2 heaping tbsp speculoos spread

1 tsp pure vanilla extract

1/2 cup millet flour

1/4 cup brown rice flour/almond flour mix

1/2 cup oats, plus more for topping

1 tsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

pinch of sea salt

zest of 1/2 an organic lemon

Preheat your oven to 350 degrees. In a small bowl mix the flax and water and set aside (for 5-10 minutes). In a Large bowl combine the millet, brown rice and almond flours, oats, the baking powder, baking soda, salt, and cinnamon. In a separate bowl whisk the egg, flax egg, vanilla extract, coconut oil (make sure the coconut oil is not solid), light brown sugar, and speculoos spread until fully combined with no lumps. Stir the lemon zest into the wet ingredients last. Add the wet ingredients to the dry and stir, once combined gently stir in the diced pear. Lightly grease a muffin pan or line with parchment paper and fill with batter. Sprinkle muffin tops with extra oats before placing in oven. Bake for 25-35 minutes or until a toothpick inserted into the center of the muffin comes out clean. If you decided to make 6 larger muffins they will need more baking time, at least 30-35 minutes.

~ Enjoy, and as always..stay warm ~

Apple Yogurt Upside-Down Cake

A Morning Worthy of Cake. Apple Cake.

apple_cake_1I am back! Shall I do a little dance? I think YES. It has been a busy busy past couple of months, the highlight being a romp through the Scottish highlands and Dublin in December. But it is a new year and I can’t wait to start putting more time in here.

This tasty treat is meant for fall, when the leaves are just starting to turn and the first cool breezes make themselves known…but when you have all the ingredients on hand and the exact number of crisp pink lady apples staring at you from the side of the counter…I say go for it. This is the coldest week I’ve experienced yet in New York (I actually NEED one of those face-sweaters..) and this cake is as delicious in the middle of Winter as it is in Fall. Full of warmth and comfort it is meant to be eaten at any time of day, while sitting on the couch, with thirty quilts, a thick pair of woolen socks and a cup of hot tea.

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Apple Yogurt Upside-Down Cake ~ adapted from Small Plates & Sweet Treats

3 pink lady apple

2 tbsp coconut oil

2 tbsp + more honey

2 tsp vanilla extract

3/4 cup brown rice flour + 1 tbsp

1/3 cup almond flour

1/4 cup millet flour + 1 tbsp

1/4 cup tapioca starch

1 tbsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

1/4 heaping tsp ground ginger

1/4 tsp fine sea salt

3 eggs

1/2 cup packed dark muscovado sugar

1/2 cup whole-milk plain yogurt

1/2 cup olive oil

Preheat the oven to 350 degrees F. Lightly grease a 8 by 8-inch square cake pan (or an 8 by 3-inch round cake pan) and line the bottom with a piece of parchment paper. Core the apples, quarter them, then cut each piece in half once more. Heat the coconut oil, 2 tbsp of honey and vanilla extract in a large saute pan (any soup or sauce pot will work, you may just need to cook the apples for a bit longer) over medium heat. Add the sliced apples and cook for about 10 minutes or until apples are soft but not mushy. Let cool for a few minutes before handling. Arrange the apples on the bottom of the cake pan as tightly as possible and pour any remaining liquid in the pot over the apples.

In a large bowl, whisk together all the flours, baking powder, baking soda, cinnamon, ginger, and salt. In a separate smaller bowl mix the eggs, dark muscovado sugar, honey (I did about 2 tbsp add more for a sweeter cake), olive oil, and yogurt. Pour the wet ingredients into the dry and stir until combined. Pour the batter into the cake pan making sure that it is evenly distributed over the apples. Bake for about 50min-1 hour, or until a toothpick inserted into the middle comes out clean. Let the cake cool for about 15 minutes before carefully flipping. Allow to cool before serving. Keep in the refrigerator for 3 or 4 days or freeze.

Serve warm by itself or with a speckled vanilla bean ice cream.

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~ Stay Warm! ~

A Day for Strawberry Cake

Summer has Come

It is not officially summer yet but don’t tell the farmers markets, almost every table is overflowing with fresh strawberries. The air is filled with their sweet scent before you have even reached the stand. And what better way to enjoy an overload of summer berries then in a cake.

Sweet Strawberry Cake adapted from La Tartine Gourmande

1/2 cup almond meal

1/2 cup millet flour

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

4 tbsp ghee

1/4 cup honey

1 vanilla bean, split and seeds scrapped out

2 large eggs

1/2 cup canned coconut milk

6 ounces strawberries, sliced

Preheat your oven to 400 degrees. Combine the flours, baking powder, soda and salt in a large bowl and set aside. In another bowl combine ghee, honey and vanilla seeds until whipped and mixed through. Then stir in eggs followed by the coconut milk. Add the wet to dry, stir till a batter forms, then fold in the strawberries. Pour into a greased 9-inch dish and  bake for 30 mins and/or until golden brown on top.

I highly recommend looking at how La Tartine makes the cake 😉 I made substitutions with what I had on hand and added in a bit more strawberries then I should have. Resulting in a cake that was absolutely delicious though leaning a bit to heavily on the moist side.

Enjoy ~

Banana Berry Pudding Cakes with a Hint of Lime

This past weekend a sweet breakfast was in high demand. The city has been under a canopy of rainy skies with a slight chill..not exactly the kind of May I’m used to. I’m ready for the heat, the sundresses, and the flip flops. Preferably soon, Please.

This recipe came about by accident, too much liquid, not enough flour. An accident, however, that turned into a tasty treat. With a crispy muffin-like outside and a creamy interior these are full of flavor and texture. Hints of raspberry and lime paired with strawberries and banana pull it all together.

Banana Berry Pudding Cakes with a Hint of Lime

1/2 cup almond meal (+2 tsp or so)

1/2 cup millet flour

1 cup roughly berries (strawberries and raspberries)

1 small banana

1/2 tsp baking soda

1 tsp baking powder

1/8 tsp lime zest

juice of half a small lime (roughly 1 1/2 tsp)

2 tbsp honey

4 ounces unsweetened applesauce

1 tbsp + 1/2 tsp coconut oil (liquid)

1 egg

1/2 tsp pure vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

dash of salt

Preheat your oven to 350 degrees. Mix the dry ingredients in a large bowl, set aside. I used frozen berries which, once thawed, added more liquid then if fresh fruit was used. Once berries are thawed mix all the wet ingredients together in a food processor until smooth (including the egg). Transfer the wet ingredients to the dry and mix well, add a few more tsp of almond meal to help thicken the batter, if you like (I did). Pour into a greased or lined muffin tin and bake for around 30 mins or until the outside of the muffins are slightly golden and crisp. The insides will remain very soft until cooled. Feel free to eat with a spoon and keep leftovers in the fridge.

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

A little bite of heaven….

On a whim these cookies came into existence last week. Light and airy they were exactly what I was hoping for. Due to my lack of baking sheets these were made in a muffin tin…If you dolloped them onto cookie sheet however they would stay soft in the center ~

Carob Chip Cookies with Poppy Seeds & Pink Sea Salt

1/2 cup brown rice flour

1/4 cup millet flour

1/4 cup buckwheat flour

1/4 cup + 4 tsp almond meal

1/2 tsp + 1/8 tsp baking soda

1/2 tsp  tsp sea salt

1/4 cup coconut oil

1/4 cup olive oil

1 egg

2 tbsp dark muscavado sugar

1/4 cup honey

2 tbsp apple sauce

1 tbsp poppy seeds

3/4 cup unsweetened carob chips

Pink sea salt for topping

Preheat your oven to 350 degrees. Combine the wet and dry separately, then stir both together. Once you have a smooth batter fold in the poppy seeds and carob chips. Bake for about 10-12 minutes, or until the edges are golden brown, top with a sprinkle of pink sea salt after removing from the oven to cool. Cooking times will vary.

Sweet Citrus Acorn Squash with Ginger & Honeyed Goat Cheese

Have you had enough squash yet? I admit I’m about ready to give it a rest for a while..BUT this, this is something differnt. A fresh look on squash with a citrus zing. Butternut squash is the new soup staple, from spicy purees to stuffed ravioli it’s everywhere. However there are many other varieties out there just waiting for your love and care! Welcome acorn squash.

I went for a sweet take with hints of citrus and ginger topped with a soft honeyed goat cheese. Now don’t be scared, but you can eat the skin. When cooked long enough it becomes soft and gives the dish an earthy flare.

Sweet Citrus Acorn Squash with Ginger & Honeyed Goat Cheese

One acorn squash, sliced

1 tbsp olive oil + extra for drizzle

1/2 tsp ground ginger

zest of one lemon

juice of half a lemon

ground sea salt

1 tsp dark muscavado sugar

sesame seeds

8 ounces of honeyed goat cheese (regular is fine)

Preheat your oven to 350 degrees. Cut the squash in half, remove the seeds, then slice and set aside. In a bowl whisk together all ingredients except sesame seeds, salt, and goat cheese. Lay the squash out in a pan or baking dish (grease if necessary) Pour sauce over the squash, grind a little sea salt on top and bake for around 30 mins or longer. When the squash is cooked through and the edges are beginning to brown they should be done. Sprinkle with sesame seeds and serve with the honeyed goat cheese.

I was able to find honeyed goat cheese at my local grocer, to make it yourself simply stir honey to taste into a soft goat cheese.

I ate this simply with a salad but it would make a wonderful side dish.