Awesome Almond Flour Muffin

I’m going out on a limb here and naming this the “Awesome Almond Flour Muffin” because it’s so yummy and versatile. This has become my go-to breakfast and mid morning snack for the kids and myself on Friday mornings as we rush off to Friday School (homeschool co-op).

Below is the recipe for Carrot Spice Muffins, but you can use the basic recipe for zucchini muffins, blueberry muffins, apple spice muffins, or banana muffins. And it’s a kissin’ cousin to my Chocolate Cupcakes. See below for variations.

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Carrot Spice Muffins

Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor with S blade:

5 large carrots, chunked

Process until mostly fine, then add:

3.5 cups almond flour (I use Bob’s Red Mill; almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
1/2 tsp. fine sea salt (Real Salt)
1TBS. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/4 tsp. cloves

Pulse to incorporate dry ingredients into carrots. Add:

1 tsp. vanilla
1 TBS. apple cider vinegar
4 large eggs
1 cup honey (can go down to 3/4 cup if you prefer)

Blend all ingredients until smooth. Don’t over-blend.

Ladle into greased muffin papers. Bake for about 25 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!

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Variations:

Zucchini Spice Muffins
Replace carrots with 2 medium zucchini, processed with S blade until fine at outset of recipe. Omit ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from zucchini.

Apple Spice MuffinsOmit carrots and ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from apples. Add 2 cups chopped apple at the end, after blending all ingredients smooth. I like to fold it in with a spoon after removing bowl from food processor. Add an additional 3/4 cup raisins if desired.

Blueberry Muffins
Omit carrots, cinnamon, nutmeg, ginger, cloves, and vanilla. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from blueberries. Add 2 tsp almond flavoring. Add 2 cups blueberries (frozen is fine) at the end, after blending all ingredients smooth. I like to fold them in with a spoon after removing bowl from food processor.

Banana Muffins here.

Chocolate Cupcakes here.

Guest Blogging: Blessing of Health

Today I’m a Guest Blogger over at The Lord’s Lass. Sarah is a good friend and she is hosting a birthday party for her blog all week long with prizes, polls, and guest bloggers. Pretty fun, right? Makes me want to throw a party here at CleanGreenStart. 🙂

This is my first time to be a Guest Blogger, and I’m really honored to be asked to be part of Sarah’s party. My topic is The Blessing of Health; I hope you’ll head over and read my thoughts!

Chocolate Coconut Ganach

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In celebration of our completed Whole30, we are using this as a chocolate syrup over Black Cherry Ice Cream in banana splits. Hurray for us!

Chocolate Coconut Ganach
Melt over low heat:
1/2 cup coconut oil
1/2 cup honey
3/4 cup cocoa powder (TJs)
1 tsp vanilla
Whisk until smooth. Use warm as a syrup, or pour into a pan or moulds and cool for Ganach dessert (serve plated with a dollop of Creme Fraiche).

Here the Ganach is served in our banana splits.

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Black Cherry Ice Cream

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Oh, this ice cream is so good!

Whir in food processor until almost puréed:
2 cups frozen organic black cherries (Costco)
1/4 cup honey
1 tsp almond flavoring

In a large glass mixing bowl, whisk together:
2 cups SCD yogurt or kefir (24 hour=lactose free)
1/2 cup honey
1 cup coconut cream (or heavy whipping cream if you aren’t concerned about lactose)
1/4 cup flaxseed oil

Add cherry mixture, whisk until combined and pour into an ice cream maker.

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The flaxseed oil may be omitted if you will be serving the ice cream immediately, but if you will be freezing it for later, the oil helps for scoop-ability; without it your ice cream will be hard as a rock!

Clean Eating Day 30(!!) [SCD, GAPS, Whole30]

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This was a kid lunch…bell peppers are good dippers with guacamole.

Breakfast
Scrambled eggs, turkey sausage and apple hash, orange slices
Lunch
Veggie Curry soup with avocado, chicken sausage or hot dog, guacamole and pepper slices
Snack
Apples and almonds
Dinner
Roasted turkey, mashed sweet squash with cinnamon, green beans, and sauteed celery, green onion, and mushroom hash

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Here is the turkey after dinner was over. It got moved back to the kitchen, but Thad decided he needed more of the yummy salty-crisp skin.

And so…our 30 day diet adventure ends. I’m not sad to see it go: although I will be cooking a lot of the same food in the weeks (months, years?) ahead, at least now we can add back in dairy and honey to broaden our food choices (and dairy is really great for a ready snack…).

So we’ve eaten a LOT of great food, and here’s where we stand:

Mr. Wonderful: lost 10lbs and 6 inches in two measurements (waist and belly)

Me: lost 4lbs and 3 inches in 6 measurements (pecs, bust, ribs, waist, belly, hips)

Favorite new habit: the “big” sit down breakfast as a family…with tea!

Favorite new food: roasted veggies…both the cauliflower and butternut squash. Ohhh…then there’s the Asian Meatballs…or Tiki Masala.

It’s been a great month.

Clean Eating Day 29

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Breakfast
Scrambled eggs, turkey sausage patties, orange slices
Lunch
Salmon salad (scd mayo with curry added) on a bed of romaine, or hot dog, apple slices
Snack
Apples and almond butter
Dinner
Taco Tuesday! (Taco meat over finely sliced romaine and cabbage, with tomatoes, guacamole, bell peppers and salsa)

And finally a photo of a Taco Bowl. I think I always devour it before I can snap a picture.

Clean Eating Day 28 [SCD, GAPS, Whole30]

2013-01-28 12.35.38Breakfast
Fried eggs, turkey sausage patties, grapefruit
Lunch
Hot dog or leftovers, with spaghetti squash sauteed in ghee and garlic, apple slices
Snack

Raisins and almonds
DinnerPlum-mustard BBQ Chicken Drumsticks, roasted carrots, salad with apple and avocado

I thought the sauteed spaghetti squash (leftover from our “spaghetti” of last week) was good. Mr. Wonderful disagreed. You can decide for yourself.

Do you notice I’ve had fewer pictures, less new meals, and more recycled meals in the last few days? Yes…running out of steam. 🙂 Looking forward to day 31 when we can add dairy back in!

Clean Eating Day 27 [SCD, GAPS, Whole30]

Breakfast
Hot tea, Soft boiled eggs, orange slices, turkey sausage patties
Lunch
Taco Bowls: Ground beef fried with Oregon Spice Taco Seasoning, over lime juice tossed shredded cabbage with avocado and approved salsa (TJs), black olives
Dinner
Leftovers

We made our weekly shopping trip to Trader Joes tonight, and bought (drumroll…) non-whole30 foods! Mostly dairy, which is what we intro on Thursday. Also…stuff for Super Bowl(!!). All stashed away. We aren’t cheating. I promise.

Clean Eating Day 26 [SCD, GAPS, Whole30]

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I love watching my two year old chow down on good food I’ve made!

Breakfast
Grapefruit, Banana Crepes with berry compote and turkey sausage
Lunch
Leftovers and hot dogs
Dinner
Bratwurst Roast

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The Brat Roast is our new Saturday night tradition; we love this meal!

Although acorn squash looks beautiful in the brat roast, pealed and chunked butternut squash works better as it doesn’t need to be scraped out once on the plate.