Category: Vegan

Real Food Recipe Roundup # 4 – Apple Flax Muffins

Good morning, all!!  I hope you’ve had a great week so far!! Happy First Day of Spring!!!

Does anyone have any exciting plans for the weekend??

We’re finally painting the nurseryyyyyyyyy!!!!!!! Eeeeeee!!!!!!!

Seriously, this pregnancy is going by so fast. Today I am officially in my third trimester!! WTF?!  (I’ll be posting a bUmPdate tomorrow for anyone interested.)  Little miss Emma is going to be here before I know it and I genuinely cannot put into words how excited I am to meet my little yogi! 😀 😀 😀

Today I’m pleased to share with you a super delicious muffin recipe I came up with this week that tastes just like the fall…right in time for spring!! Ha. Oh well. It was so rainy and chilly at the beginning of the week that I felt like the warm spices would do me some good…and I was right…because these muffins rock. They’re dense and chewy from the oats with a tiny bit of sweetness from the apples and brown sugar. You’ll notice that there is no butter or oil or added fat at all in these muffins either! That’s because flax seeds are high in omega-3 fatty acids (which, as a momma-to-be, are essential to my diet!)! I promise these muffins are still perfectly moist without any additional fat. I guess, technically, these are more like little baked oatmeals than muffins but tomato-tomatoe. I’ve also included some alternative ingredients to keep these both gluten free and vegan if you so desire. Please note, though, that the nutrition facts I’ve included at the bottom are for the recipe as it is written below.

Apple Flax Muffins

  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour
    (you can use oat or almond flour to keep this recipe g-free)
  • 1/2 cup flax meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/3 cup dark brown sugar
  • 3 large apples, grated
    (skin and all)
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 cup egg whites
    (I added these strictly to add some more protein to these muffins. If you’re vegan go ahead and leave these out and these muffins will still turn out great!)
  • 3/4 cup chopped walnuts
    (optional, but I love walnuts in my apple muffins!)

Preheat the oven to 350 degrees.

In a large bowl, combine the oats, flour, flax meal, baking powder, salt, brown sugar, spices, and walnuts (if using). Whisk well to combine and set aside.

In a separate large bowl, whisk together the grated apple, almond milk, vanilla extract, almond extract, and egg whites (if using).

Add the apple mixture  to the oat mixture and stir until just combined.

Scoop mixture into a muffin tin prepared with a bit of nonstick spray.

Bake muffins at 350 for 25 to 30 minutes or until golden brown and set.

Let cool ten minutes before removing to a cooling rack and serving!

Nutrition (calculated on myfitnesspal.com) Per Muffin:
Calories: 156
Total Fat: 7 grams
Carbohydrates: 20 grams
Fiber: 5 grams
Protein: 5 grams
Sugars: 8 grams

apple flax muffins

These muffins freeze really well, too! Just pop it in the microwave to thaw and heat through and you’ve got breakfast in no time!! I’ve been serving mine up this week with some cinnamon cream cheese wedges from the laughing cow. I’m obsessed. They’re 35 calories of delicious, cheesy, noms!!!

Also, you may be wondering why on earth I’d photograph my breakfast on a Pampered Chef catalog? Silly me. That’s because I’ve started my own Pampered Chef business!!! I was a consultant a few years back and I loooved it, but I had a hard time keeping in touch with my recruiter who was based out of Baltimore. Not convenient. I just kind of decided on a whim that now is as good of a time as any to start throwing parties for people and earning them free and discounted products…because come on now…who doesn’t love free stuff?! Especially free KITCHEN stuff. OOoooooo man I’m just too excited. I know that I’ve already picked out at least a dozen products that I can’t wait to earn for myself…and I’m looking forward to helping other folks do the same!! (My mother-in-law is dying for the executive cookware set!) If you’re in Central PA and you’d be interested in hosting a show – please feel free to contact me!!! If you’re not in Central PA and you’d like to host a catalog show – go ahead and contact me, too!!

Last, but certainly not least,  don’t forget to grab a badge and link up with your favorite real food recipe, today!!

Twenty-Something & Starving

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Confessions of an Omnivore

When you break it down to its most simple and basic definition, an omnivore is an animal or person that eats food of both plant and animal origin.

I am an omnivore and I am proud.

I love kale and blueberries. I love bacon and lobster. I love eggs and cheese.  I have no desire to omit any of these foods from my diet.

When it comes down to it, there are loads of other omnivorous creatures out there and I’m pleased as punch to be a part of the crew.

Turtles, Skunks, Chimpanzees, Hedgehogs, Sloths, Pigs, Red Pandas, and Piranhas are all omnivores!

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There have been times in my life where I’ve seriously considered vegetarianism – like after I watched Food Inc. for the first time or when I first started studying nutrition my freshman year of college.

Could I give up red meat, pork, and poultry? Probably. I’ve considered becoming a lacto-ovo-vegatarian or pesco-vegetarian before. Ultimately, though, I’ve always found both of those terms to be dripping in pretentiousness. “Hi. I’m Jen and I’m a pesco-vegetarian.” Ugh, I’d sound like such a douche! Particularly to friends and family who aren’t familiar with the terminology. I can just imagine someone saying “Why doesn’t she just say I only eat seafood?

Although I undoubtedly respect people who can adhere to a vegan lifestyle, I can openly admit that veganism is not something I’d ever be interested in. Now, don’t get me wrong,  I do love animals and  I certainly don’t support their “exploitation” or many parts of  American food and agribusiness industry, but it’s just not a lifestyle I want to live. The most “vegan” thing about me is probably the fact that I don’t eat veal or foi gras – though I tried both in culinary school.  I don’t think either of them are tasty enough to support the processes by which they are obtained.  Also,  I’ve never quite understood the vegan stance on honey. I’m not sure they all do either. Not hating…just saying.

It’s taken me  until very recently to realize that I think every food has its place in my life in one way or another.

Every food, of course, except for those few things I don’t eat. Aside from veal and foi gras, the list of things I don’t eat includes:

  • mayonnaise
  • dill (so also pickles)
  • anise flavored things (like black liquorice)
  • caraway seeds (rye bread)
  • sauerkraut
  • essentially anything containing these ingredients

Just so you know, and don’t judge me as hard, I have tried all of these things many ways on numerous occasions and I really just can’t stomach any of them. My Polish ancestors would be so disappointed in me.

The best part, in my opinion, about being an omnivore is that when I’m preparing food for myself or, ya know, whoever else happens to be around that day, I can use whatever I want! I love cheeseburgers, but I also love a great black bean burger, too! Usually at least two days a week I don’t eat any meat at all, but it’s quite rare that’s ever my intention. I just eat things that I enjoy! If what I make happens to be meatless, awesome! If it’s gluten free – spectacular! I think it’s such a blessing to have the ability so consume so many different things, as it assures my body has the best chance of obtaining all of the nutrients it needs from all of the necessary sources.

What brought on this omnivores rant?

Ha. I’m glad you asked…

Last night when I was preparing my breakfast for today I was just looking for something that would be tasty and good for me, which OBVIOUSLY is my favorite way to start the day. I threw some ingredients into a pot and before I knew it I realized it was vegan!

*Self Five*

I may not be a vegan, but that doesn’t mean I don’t enjoy some tofu from time to time. I may not live a gluten free lifestyle, but I can’t stop eating quinoa! I think it’s so important to realize that you can do so much with food.

An omnivore’s options are only limited by their taste-buds.

Today’s recipe (I know, we’re finally here! Woot!) is so delicious and healthful that even the most carnivorous folks out there could enjoy this vegan and gluten free recipe… for breakfast OR dessert!!

Coconut Brown Rice Pudding

makes 2 servings

  • 1 1/2 cups cooked brown rice
  • 1/2 can lite coconut milk
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ginger
  • Splenda, Stevia, or Whatever Sweetener You Like – to taste (I used 2 packets of Splenda)
  • 1/4 cup almonds, chopped, for topping

Combine all of the ingredients except the almonds in a small pot over medium-low heat.

Cover partially with a lid to allow some steam to escape.

Let cook for about 20 minutes, stirring occasionally to prevent scorching on the bottom.

Serve warm, topped with almonds and more cinnamon, and enjoy!

coconutbrownricepudding

Apple Pie Cookies

Well, the snowicane (as the weatherman so affectionately referred to it) has come and gone, and though my family in the Great North (Jersey that is) are beyond snowed in right now, I, on the other hand, am left with nothing more than a slushy parking lot and a lovely white coating over all of the ugly old snow. No complaints here. 🙂

Obviously, a snowy day makes me want to bake.
Who doesn’t want to bake on a snowy day?
Honestly?? (In my head, I sounded like Dr. Evil when I said that…just so you know 🙂 ).
The issue I ran into this evening, though, was that I have no butter.

*GASP*
NO BUTTER!?!?!


What the heck am I supposed to BAKE with no butter?!?!?!?!

Think, Jen. Think think think think think.

Well, what DO I have???  Flour – sugar – vegetable oil – applesauce?

Hmmmmmmmmmmmmmm… add some cinnamon, nutmeg, ginger and cloves…

It kind of sounds like apple pie,right?

But it’s not apple pie, I want to make cookies. Apple Pie Cookies!

Absolutely delectable, perfectly moist, slightly sweet with just the right amount of spice cookies … that just so happen to be vegan, too!

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