moist & delicious grain-free blueberry muffins!

When i first started venturing into "healthy" baking, I experimented with whole wheat flour (like this banana bread). since then, I've read {some of} the book wheat belly (helpful summary here) and my eyes were opened to how wheat - whether it be white or whole - is actually detrimental to our health, in a number of ways (stemming from its uncommonly high glycemic index). Yikes.. that was not an easy thing to swallow! since then, i have mostly eliminated if from my diet, with some exceptions here and there of course (um hello, I can never say goodbye to bread or pizza altogether (the real stuff)... although i am excited to use this to make my own GF crust). I'm pretty sure that eliminating it has been the biggest contributor to my losing weight and feeling a million times better (I used to feel tired frequently, esp. late afternoon, plus I would usually wake up with a tummy ache and have frequent bloating issues).

I have since discovered the wonders of almond flour... it makes amazing baked goods (and is super healthy -- win-win)!! In my opinion, it's results are FAR superior to whole wheat flour.. so much more moist and delicate! I started out with the Trader Joe's brand but recently finally splurged on Honeyville's and will never go back. It is freaking amazing. Because it is made with blanched almonds, the texture is far finer and superior to the TJ's brand. And though i know it seems crazy expensive, because it is such a large quantity, it should last you several months. also, if you sign up for their newsletter, you'll get updates about special sales (they actually just finished having a storewide 20% off sale)!

I have been making muffins like crazy lately for the hubs and I for breakfast (we love them and they stay good for a few days). Some of my favorites so far have been raspberry chocolate chip (amazeballs), pumpkin chocolate, and banana chocolate). Finally made one without chocolate, haha. Plan on trying these and these next.

GRAIN-FREE BLUEBERRY MUFFINS 

(adapted from this recipe)

Yield: 12 muffins

Ingredients:

2 eggs
1/3 cup honey
4 tablespoons melted coconut oil (or pastured butter)
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon lemon zest (from 2-3 lemons)
2 1/2 cups almond flour
1 cup fresh blueberries

Directions:

1. Preheat oven to 325°F. Grease muffin pan with coconut oil or butter or use unbleached muffin liners.
2. In a medium mixing bowl use either a whisk to combine the eggs, honey, coconut oil, vanilla, baking soda, sea salt and lemon zest.
3. With a spatula, first mix in the almond flour, in batches, and then gently fold  in  and blueberries.
4. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amonst the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
5. Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown. 

This is a recipe I will be coming back to time and time again, for sure. I am craving them as I type this! 

breakfast.

Since changing the way I eat, I've discovered how important breakfast is. I've said goodbye to cereal or breakfast bars on the go and now take the time to make something nutritious that is going to actually energize me and keep me full until lunch time. My favorites lately have been scrambled eggs with cheese and avocado, frittatas and Greek yogurt mixed with fresh fruit and honey or granola. 

I have also recently discovered that oatmeal can actually be quite tasty. There are so many mix-in options, from honey and nuts to dried fruits and fresh fruits. My favorite new combination is peanut butter and honey, topped off with bananas seared in coconut oil. Guys, you have to try this. It is delicious.

What are your go-to breakfasts? I would really like to start making fruit smoothies with a bit of greens mixed in, I feel like that is the healthiest way to start the day. But it's just so darned expensive and my blender kinda sucks. For those of you who make breakfast smoothies, do you use frozen fruits? What are your favorite combos?

baking can be healthy!

since my big shift in how i eat, i have cut out white flour, replacing it with whole wheat. i was pretty wary about how baked goods would taste with all whole wheat (some people will do half all-purpose & half whole wheat, but not many substitute whole wheat altogether). but i have been pleasantly surprised on my whole wheat baking adventures thus far. my first attempt was with whole wheat blueberry muffins, and my hubby and i scarfed them down. they were certainly heartier than the muffin i was used to, but still moist and delicious.

with this bread, i went even healthier, leaving out sugar (well, with the exception of the dark chocolate chocolate chips.. but banana bread just isn't the same without chocolate!) i have to say i was a bit nervous about how it would taste, but my hubby will atest, it was pretty darn scrumptious. i actually think it was even better tasting than banana breads i've made in the past. i definitely won't be going back to all-purpose flour with breads & muffins. next, i will have to try whole wheat cookies (eep!)... thinking pastry flour will be a better bet for those.

DARK CHOCOLATE CHIP WHOLE WHEAT BANANA BREAD (adapted from this recipe)

INGREDIENTS ::

2 cups whole-wheat flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt

2-3 ripe bananas, mashed

1/4 - 1/2 cup honey (i used 1/2 cup because i only had 2 bananas)

2 eggs

1/3 cup coconut oil

1 teaspoon vanilla

1 cup dark chocolate chips (optional)

DIRECTIONS ::

1. Preheat oven to 350 degrees F and grease bread pan.
2. Whisk together the flour, baking soda, and salt.
3. In a separate bowl, mix mashed bananas with honey, eggs, oil, and vanilla.
4. Fold the banana mixture into the flour mixture until blended. Do not over-mix.
5. Pour batter into prepared pan.
6. Bake for 40 – 50 minutes or until a toothpick comes out clean. (Mine took 40 minutes).

i hope you are inspired to try whole wheat baking! it is seriously so much better than you'd think. and, better yet, it is nutritious!! you can actually feel good about eating it.
(sidenote :: i didn't take the above photo until day 3, so it looked (and tasted) even more moist initially. sorry to those who are squirmish about the word moist, haha.)