These muffins are quick, delicious, and healthy! Great quick breakfast, mid-afternoon snack, or in school lunches. I like to add a tbsp of chia seeds before baking, for added fiber and nutrients! You can also add 1/2 cup of goji berries for more sweetness and protein, or top a warm muffin with almond butter. So good!
1/3 cup plus 1/2 cup gluten-free oats, divided
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. Himalayan sea salt
1/2 tbsp. cinnamon
2 tbsp. raw honey
2 very ripe bananas, mashed smooth
1 cup chopped apples
1 cup chopped walnuts
1. Preheat oven to 400 degrees. Line a 12 cup muffin tin or lightly grease with coconut oil.
2. Pulse 1/3 cup oats in a food processor until it’s the consistency of flour.
3. Combine the processed oat flour, 1/2 cup whole oats, baking powder, baking soda, salt, and cinnamon in a medium bowl.… Read More
This is a favorite right now at Ocean Midwives! I make half this recipe and it makes about 2 mason jars full, which lasts me about a week. I often skip breakfast but when I have the granola in the house I don’t! Throw in some berries, greek yogurt, coconut and a little honey drizzled on top, and you are set for a great, healthy, nourishing start to the day. A great thing to have on hand in pregnancy- full of great healthy fats, protein, and nutrients.
1/2 c honey
6 tbsp coconut oil
2 tsp cinnamon
2 tsp vanilla
Pinch of salt
3 c oats
1 c sweet shredded coconut
Raw nuts and seeds of choice (I use raw organic almonds, peanuts, sunflower, pecan, hemp hearts, and chia. Have also added organic dried banana chips)
Heat honey and oil and spices until melted. Add oats, coconut, and nuts/ seeds.… Read More
Peas are high in fiber, protein, Vitamin C, Vitamin K, and many micronutrients.
They are inexpensive, readily available, and easy to prepare. This soup is hearty and delicious- perfect in the fall/ winter with crusty bread and butter. There are also many things you could add to experiment with the flavor and nutrition, such as celery, carrots, spinach, garbanzo beans, or cauliflower. Enjoy!!
4 1/2 cups frozen peas
4 cups vegetable stock
2 medium potatoes, cut into cubes
2 medium onions, chopped
1 leek, trimmed, washed, chopped
3 cloves garlic, chopped
2 tbsp. vegetable oil
1 Tbsp. fresh parsley OR 1 tsp. dried mixed herbs
1/3 cup sour cream
Salt and Pepper to taste
How to prepare:
1. In a large saucepan heat the oil, then add the leek, onion and garlic. Sauté for 5 minutes.
2. Add the potatoes and the peas. Stir well, and sauté for 2 minutes.… Read More
Amaranth is new to me, and I wanted to share it with you all! It is an ancient crop that is naturally gluten free and a complete protein. Amaranth is high in the amino acid lysine, as well as a great source of fiber, calcium, iron, and magnesium. It is a flexible ingredient and can be used in porridges, with entrees instead of rice or quinoa, popped for a snack instead of popcorn, and for baking- amaranth flour is a great way to get extra nutrition into cookies and muffins!
To cook: 1 c. amaranth to 5-6 c. of water, bring to a boil and then simmer on medium for 20-25 minutes.
To pop: Heat a pot to high, then add 2-3 tbsp. amaranth, reduce heat to medium, and stir until most of the grain has popped! Try mixing the popped amaranth with chopped dates and roll in coconut for a delicious treat!… Read More