I am not a breakfast lover. Well not until around 11am, then I could eat just about everything! But when I get up, it’s all about the coffee and that’s about it! Mmmm…coffee!
I know eating breakfast is important and the healthy and responsible choice, but I just don’t think about it. About once a month, I make a pact with myself that I am going to eat breakfast everyday from now on. This pact lasts about 2 days and I forget again!
So I came up with a little healthy little breakfast muffin that goes so well with coffee, I look forward to them just as much or more than my coffee! The Good Morning Muffin!
Sugar free, gluten free goodness! It is so healthy, I don’t feel so bad about putting sugar and cream in my coffee! I like to make them bite size so I can eat more of them!!
GOOD MORNING MUFFINS
Makes 12 regular or 24 bite sized muffins
- 1 large yellow plantain
- 3 eggs
- 1/2 tsp baking soda
- 1/4 salt
- 2 tbsp oil
- 1/2 cup rice flour
- Cinnamon to taste
Make sure your plantain is yellow, even with some black spots. When plantains ripped, they get sweeter! Chop up the plantain in the food processor and then add the rest of the ingredients until well blended. Scrap the edges of the processor to make sure there is no chunks of plantain in there.
I always use muffin liners (mainly because I hate scrubbing anything and muffin tins are THE WORST!) Bake at 325c. for 18-20 minutes for bite size or 20-25 minutes for regular size muffins. You can test by lightly pressing with your finger for a slight spongy feeling.
I like to sprinkle extra cinnamon on top! They have a slight banana taste and are perfect with your morning coffee!
Now I wake up saying Mmmmm….muffins! I feel good about eating breakfast. Like a healthy, responsible person!
The weather here has been perfect for our gardens! Sunny days, rainy evenings, and cool nights. It has been years since we have had such a nice summer! I remember this time last year sitting on my porch sweating. It was such a hot, dry summer last year, I totally gave up on the garden.
This year is so different. I find myself running to keep up with the veggies coming out in the garden, especially the cucumbers. It has been years since we have had such a great harvest, I have had to go back into my archives for recipes to use them all!
Here are 4 fairly easy ways to use up those cukes and enjoy the taste of summer!
- CUCUMBER WATER – there are so many benefits to adding some sliced cucumbers to your water bottle everyday. Other than the taste (which is delicious) it really has a lot of health benefits! Read more here.
- REFRIGERATOR PICKLES – just 10 minutes and you can jam 4-5 of those cucumbers in a jar and have pickles the next day! This is the fastest and easiest way to use them up and enjoy them all summer long! Have friends that like pickles? Get the recipe here!
- CUCUMBER SALAD – this is a great make ahead side dish recipe for BBQs, pot lucks or even weeknights dinners. Get the recipe here.
- HOMEMADE DILL RELISH – want to enjoy your cucumbers all winter long? Why not make your own dill relish? This tangy recipes full of dill is so much better than store bought! Learn how to make it here.
I hope these ideas help you out when you are staring at that huge basket of freshly picked cucumbers!
Nothing is more beautiful than a bowl full of ripe, juicy blueberries, expect for maybe a bowl of warm blueberry crumble right out of the oven!
This recipe is healthy and easy so it is perfect for breakfast, dessert or make it in a large dish for pot lucks. It can also be made gluten free, and does not contain a lot of sugar!
I make this recipe in individual ramekins because there is just my Husband and I at the house, but even if I have company, I like to serve them like this. They are just so pretty! The colour of the blueberry sauce peaking out from the crumble after they are cooked is so bold and vibrant, it just screams freshness! You can serve with a scoop of ice cream or low fat frozen yogurt for extra special occasions!
BLUEBERRY CRUMBLE RECIPE
Serves 2 individual ramekins. Feel free to double or triple the recipe for groups!
- 1 cup of fresh blueberries, washed and check for stems
- 1 tbsp white sugar
- 2 tsp lemon juice
- 2 tbsp cinnamon
- 1/2 cup oats
- 1/4 cup flour, corn masa, coconut flour, almond flour, etc. Any flour works here. Its job is to keep the crumble from getting too soft and oatmealy! I use corn masa because that is what I have in the house and it turns out perfect every time!
- 1/4 cup brown sugar
- 1/4 cup melted butter
- 1/4 tsp salt
Preheat oven to 350 c. Wash blueberries and add white sugar, lemon juice and 1/2 of the cinnamon and mix. Let sit while making the crumble.
To make the crumble, add oats, flour, brown sugar, salt and the remaining cinnamon to a bowl. Melt butter and pour into dry ingredient. Mix together until you have a nice crumble. It shouldn’t be wet or too dry that there is dust on the bottom of the bowl.
Top blueberries with crumble and bake for 20-25 minutes until the top gets a nice brown colour and the blueberry sauce starts creeping up the side.
This is the hard part…..let sit for a couple minutes to cool. Believe me, and I know from experience, those blueberries are hot and will burn your mouth bad if you don’t wait!
Hope you enjoy! I had this for breakfast today and am already planning on making it for dessert next week!!
Raw, gluten free and vegan…how can you go wrong? These Peanut Butter and Jelly Bites only have 4 ingredients and take about 4 minutes to make and 30 minutes to chill before you can dive in and start eating them!
I often get super carb cravings that I used to satisfy with cookies or bread. Since going gluten free, I have been looking for something healthy curb that craving! This recipe is perfect for lunches, snacks or for breakfast. I keep a container of them in the fridge at all times!
Peanut Butter and Jelly Bites
Makes approximately 12 x 2 inch balls.
Mix everything together. If it is too wet, add more oats, too dry, more peanut butter.
Once rolled, put in the fridge for 30 minutes to set! That’s it! No seriously, that is all there is to it!
Hope you enjoy 🙂
I love pulled pork!! I love tacos!!! Do you see where I am going here?
Trying to eat healthier doesn’t mean you have to eat boring! Portion control, good balance and listening to what your body tells you are key to healthy eating. My body (and my mental health) doesn’t like wheat. Some peoples bodies don’t like meat, or dairy. Eating healthy will mean something different to everyone!
So just because my body doesn’t like wheat, that isn’t going to stop me from eating tacos! Or stuffing tacos with pulled pork!
Making homemade corn tortillas is pretty simple and cost efficient. I wrote an article that may help you make the perfect tortillas for your pulled pork tacos. Read the article Tricks to Making Homemade Corn Tortillas
Now that you have your warm, homemade tortillas, we can stuff them with delicious and savoury pulled pork! I like to buy pork shoulders when they go on sale and make pulled pork using this recipe – Savoury Pulled Pork in the Slow Cooker. It freezes really well, so I usually portion it into freezer bags for a quick dinner. You can even drop the frozen pulled pork right back into the slow cooker to reheat.
Now all you have to do it put the pulled pork on the corn tortillas, top with tomato, lettuce, avocado, cheese or whatever you crave!
I topped mine with lettuce, tomato and low fat blue cheese!!
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