Breakfast

Banana Chocolate Chip Muffins (Vegan & Gluten-Free)

We love muffins but spent a long time without them. It isn’t easy to make a gluten-free vegan muffin that rises and isn’t 80% gooey. I’m not saying this muffin isn’t dense because it is; however, it has more volume than I thought would ever be possible with a muffin that I was able to eat.IMG_0980.JPG

Chocolate Chip Banana Muffins (Gluten-Free & Vegan)

Ingredients

  • 3 ripe bananas
  • ½ cup cinnamon applesauce
  • 1 teaspoon gluten-free vanilla
  • 1 cup almond flour (I used Blue Almond from Costco)
  • 3/4 cup Namaste Gluten Free Perfect Flour Blend
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼  teaspoon  Redmond’s Real Salt
  • ½ cup chocolate chips (Use Lily’s Baking Chips to make a sugar-free, Paleo & vegan – they are sweetened with stevia, or Enjoy Life chips to make them vegan)
  • ¾ coconut sugar
  • ¼ cup organic pure maple sugar or you can substitute coconut sugar (I bought Coombs Family Farms Maple Sugar at Fresh Thyme)

Directions

  1. Preheat oven to 350 degrees F.
  2. Mash 3 ripe bananas on a plate. img_0946
  3. In a large mixing bowl, combine mashed banana, applesauce, sugars, and vanilla.
  4. Beat until smooth, and set aside.
  5. In a separate small bowl, combine flours, baking powder, baking soda, and salt. Stir and combine.
  6. Add the dry mixture to the wet ingredients. Mix until just incorporated. The batter resembles a very thick pancake batter.
  7. Fold in vegan chocolate chips.
  8. Lightly grease a 12-cup muffin tin and spoon muffin mixture so that each cup is almost full.
  9. Bake on center rack for 29-31 minutes, until a toothpick inserted into the center of one, comes out clean. 29 minutes was perfect for mine.banana chocolate chip muffins 2.jpg

 

susanellenlogoweb

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Veggie Hash

Eggs were a staple in my diet, but they were causing my non-stop bloating and gut pain. So, while I miss their taste, I don’t miss how they made me feel. When I want a big breakfast on the weekend or a healthy dinner at night – this is an easy way to incorporate a lot of veggies into my diet and they oddly fulfill my desire for eggs. I can’t explain why it makes me not miss eggs – I think because sometimes I just want a filling breakfast and this dish hits the spot. The essential oils (or fresh herbs) make this dish delicious.

Ingredients

  • Perfect Sliced Potatoes (you will need to make this dish as the base for your veggies)
  • 2 white mushrooms
  • 1 bunch of asparagus (pick the thin asparagus, not the thicker ones)
  • 3 cloves of garlic
  • 2 shallots (or 1 large onion)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 Roma tomato or a handful of cherry tomatoes
  • 3 tablespoons olive oil and / or avocado oil
  • 5 drops Basil Young Living Essential Oil ( 2.5 – 3 tablespoons fresh, 2.5 teaspoon dried)
  • 1 drops  Young Living Sage Essential Oil (1/2 teaspoon dried, 1 tablespoon fresh)
  • 1 drop Young Living Rosemary Essential Oil  (1/2 teaspoon dried, 1 tablespoon fresh)
  • Meat if desired (can be bacon, sausage, vegan meat: see my dish on coconut bacon)
  • Salt and Pepper to taste
  • Ketchup (optional)

Veggie Hash

  1. Clean  veggies. I like to clean them with Thieves Fruit & Veggie Soak to avoid chemicals.
  2. Prepare your bacon (to make it vegan make coconut bacon) and / or sausage. If you are going to make this with bacon, put it on a cookie sheet, and bake it on the oven for 15 minutes for 425. To include the sausage, start cooking it as well in a small pan.
  3. Prepare the Perfect Sliced Potatoes.
  4. Prepare the asparagus by snapping off the ends of the asparagus; where it naturally breaks, is how you know what to use and what to pitch. Throw the ends in a compost or the trash. Snap the asparagus in half again.
  5. Chop the vegetables.
  6. Heat 3 tablespoons olive or avocado oil in the pan (I like avocado oil because it is great at a high heat), or if you used bacon, you can use the bacon grease from the cookie sheet. Pull the bacon from the oven, pour the grease on the pan, and put the bacon back in the oven to cook.
  7. Sauté all vegetables on medium high heat (except the tomatoes), and add essential oils / herbs.
  8. Sauté until tender but not mushy (~8 – 10 minutes).
  9. In the last 3 minutes of cooking, just before the vegetables are tender, toss in the tomatoes cook them for 1 minutes with the rest of the veggies.
  10. Layer the Perfect Sliced Potatoes at the bottom of the bowl, top with vegetables, and sprinkle the bacon and / or sausage on top if you desire.veggie-hash
  11. I have made this for friends that aren’t vegan or allergic, and I topped the entire dish with a fried egg for them 🙂

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