Sunday, March 31, 2013

[Road Trippin'] Mixed CD + Easy Energy Bars (Vegan, Gluten Free)

I love road trips. I know many people who dread them and would hands down rather fly anywhere than drive. Not me. If I can drive somewhere I'll do it. I'm not sure if it's the great music accompanied by loud out-of-tune singing or the gas station stops where everyone races to the bathroom because they've been holding it for the last three hours. Perhaps it's trying out new food in new places or the bonding that will enviably occur. Maybe it's that on a road trip the travel time is just as much a part of the vacation as the vacation itself is; you know,it's about the journey, not the destination sort of thing. No matter the reason, road trips are guaranteed to be an adventure!

Tomorrow I begin a thirty hour road trip to my new home in Colorado. The first four hours I will embark on alone, but once I get to PA the fun really begins! My friend/ old roommate/ new roommate, Molly is one of my favorite people to road trip and explore with so I know this will be a great trip!

Crucial to any road trip is great music. No question about it. Unfortunately, I haven't had the time I usually do to prepare multiple mix CDs, but I did have time to create one tonight.

Dive- Matt Costa
Neighborhood #1 (Tunnels) -Arcade Fire
It's Not You It's Me -Coconut Records
Private Lawns -Angus and Julia Stone
Little Black Submarines -The Black Keys
Into The Open -Heartless Bastards
Vagabond -Wolfmother
Cross Your Fingers -Laura Marling
Song For You -Alexi Murdoch
Navigate -Band of Skulls
Honey Come Home -The Head and The Heart
The Dead Sea -The Lumineers
Working Poor -Horse Feathers
Lakehouse -Of Monsters and Men
Map of the World -Monsters of Folk

This mix starts off pretty upbeat and slowly moves to a more folksy sound, which I thought would be appropriate for the mountains of Colorado. As always, all the songs sound great driving down the highway with the windows down and the wind in your hair. 

And of course, as I mentioned above, snacks are a very important part of the road trip experience. In an attempt to help Molly and I save a little cash, I made some energy bars for us to snack on. These bars are simple to make, contain wholesome ingredients and taste great. They are vegan, gluten-free, grain-free and depending on the ingredients you use-raw. It's also really easy to switch out ingredients and customize them to your favorite flavors.

Easy Energy Bars
  • 1 Cup Raw Nuts 
  • 1 Cup Dates or Dried Apricots
  • 1/2-1 Cup Unsweetened Shredded Coconut
  • Pinch of Salt
Makes 4-5 Bars or 12-15 Bites
Throw all the ingredients in a food processor until it is finally chopped and starts to stick. At this point you can fold in any other ingredients you'd like that you didn't want chopped up such as chocolate chips, dried fruit or seeds. Then dump the "dough" out into a loaf pan lined with wax paper and firmly press it down to spread it out. Make sure it's spread out evenly and looks smooth on top. Place the bars in the fridge to set for 20-30 minutes.Once the bars feel firm, pull the "dough" out with the wax paper and slice it to create the bars. I suggest storing the bars in the refrigerator, separated by wax paper so they don't stick together. For another option instead of creating bars, you can make energy bites and roll the "dough" into bite-sized balls for a quick snack. 

Some things to keep in mind when making the bars:
-Feel free to play around slightly with the ratios or to use a half a cup of two different type of nuts or seeds.
-When picking out dried fruit at the store, read the labels, make sure the only ingredient listed is the fruit you're buying, they like to sneak in other stuff like sugar and preservatives.

Some of my favorite combinations:
Apricots, Cashews, Dried Blueberries, Vanilla Extract
Dates, Sunflower Seeds, Vanilla Extract, Chocolate Chips
Dates, Almonds, Espresso, Chocolate Chips, Vanilla Extract
Dates, Pecans, Vanilla Extract, Cinnamon
Apricots, Macadamia Nuts, Candied Ginger, Dried Mango and Pineapple

Okay, I've babbled on long enough. Now it's your turn.
What are your go-to road trip songs?
Where would your dream road trip be/ go?
What flavor combination would you create for the bars?

Hope you all had a Happy Easter!

Peace & Love,

Friday, March 29, 2013

Sea Foam in My Veins.

"I have sea foam in my veins, I understand the language of waves." -Le Testament d'Orphee

"Because there's nothing more beautiful than the way the ocean refuses to stop kissing the shoreline, no matter how many times it's sent away." -Sarah Kay

"Her happiness floated like waves of ocean along the coast of her life." -Santosh Kalwar

Thursday, March 28, 2013

[Fitness] Sexy Surfer Body Workout

I believe that exercising is just as important as eating nutrient dense food if you want to have a healthy body. Excerising results in better sleep, more energy, beautiful skin, higher confidence levels, a stronger body, healthier digestion, better moods and an overall happier life. I also believe it is just as important to find exercises that you enjoy. You should be able to look forward to working out, not dread it. So I've decided to start sharing some of my favorite workouts in an attempt to help people find what works for them.

First up is the Sexy Surfer Body Workout designed by Amanda Russell. I love this workout because you can do it anywhere as they demonstrate in the video -they do the entire workout on a surfboard! It's fast, it's simple and it's fun! I also love that it's a full body workout with an emphasis on arms, shoulders, back and obliques; I'm as guilty as anyone when it comes to just doing a bunch of squats and lunges and no push-ups. Unfortunately, this isn't the type of video that you can workout alongside; they just demonstrate the different exercises. I found it worked best for me to watch the video and practice the different moves, then watch it again and write down the sequence so I could do the workout by myself. Below the video I've listed the exercises so you can jump right in and do it after watching the video. Happy exercising!

Sexy Surfer Body Workout
Chair Pose -10 Reps
One Leg Push-up to Downward Dog -10 Reps each
Jump Switch -10 Reps
Breast Stroke -20 reps
Right Leg Reptile -10 Reps
Front Crawl -20 Reps
Left Leg Reptile -10 Reps
Right Side Plank with Extended Arm -10 Reps
Hand Stand Kicks -8 Reps
Left Side Plank with Extended Arm -10 Reps
Push up to Downward Dog -10 Reps

Repeat 3-4 times.

My arms were definitely shaking by the end, but it felt great! My favorite move is definitely the reptile.

What was your favorite move? Do you have a favorite workout?

Peace & Love,

Wednesday, March 27, 2013

Chocolate Bark with Sunflower Seeds and Blueberries (Vegan, Gluten-Free)

This stuff is good. So good in fact, that I made it approximately five hours ago and it is loooong gone. I suppose that's what happens when you make something that is as delicious as it is nutrient dense. This bark is packed with antioxidants, iron and magnesium. Oh, and it's wicked easy to make, too.

Chocolate Bark with Sunflower Seeds and Blueberries 

  • 1 Cup Dark Chocolate (chips, chunks, bar.. doesn't matter what form, just be sure it's at least 60% Cacao and dairy-free) 
  • 1/2 Cup Dried Blueberries (be sure the only ingredient on the label is blueberries; no added sugar or preservatives)
  • 1/2 Cup Raw Sunflower Seeds
  • 1 Tablespoon Coconut Oil
  • 1/2 Tablespoon Vanilla Extract
In a double-broiler (you can make your own with a metal bowl over a saucepan filled 1/3 of the way with water), combine the chocolate with the coconut oil and vanilla extract. Continue stirring as it melts. Once it has melted, stir in the sunflower seeds and blueberries. Scrap out onto a sheet of wax paper and smooth out to desired thickness (1/4-1/2 inch is usually good). Place in the fridge or freezer to set until hardened. Once it's set, break off pieces and store in a container in the fridge. Enjoy and try to not eat it all at once!

Peace & Love, 

Five Things

Today I was oh-so-excited when I noticed one of the first signs of spring in my parents' front yard!

My IPad Mini finally showed up this week! And I quickly learned how to use it! (I'm not the most technologically savvy individual).

I tried to make a gluten-free lasagna tonight, but the noodles fell apart on me which was a major disappointment. However, I ended up just mixing the noddles with some goat cheese, spinach, shredded zucchini and summer squash; added some basil, oregano, parsley, green onion and garlic, topped it all with some tomato sauce and cooked it like lasagna. It actually came out pretty good! I'm calling it Lazy Girl's Lasagna Casserole.

I finished off a bottle of homemade vanilla extract tonight. I made this one back in July, didn't start using it until September. That'll give you an idea of how much vanilla I go through and why I make it myself! P.S.- Does anyone have a brilliant idea of how I can remove the vanilla beans from the bottle? I'd like to use them if I can.

I went to the beach yesterday morning and caught a beautiful sunrise! More pictures to come!

Hope your week is going well!

Peace & Love,

Tuesday, March 26, 2013

Double Chocolate Muffins (Vegan, Gluten-Free)

Chocolate for breakfast. What's better than that? 

Yesterday, I was reading this recipe for Glazed Chocolate Donuts over at Detoxinista, where she mentioned that you can use almost any donut recipe to make muffins- what!? A whole new world opened up before me. There have been so many delicious donut recipes floating around the blogoshpere and Pintrest, but I have yet to buy a donut pan so I've been left out of all the fun. Not anymore! These muffins are loaded with fiber and potassium and will have you believing you're indulging in a rich, chocolate cake.

Double Chocolate Chip Muffins
Adapted from: Detoxinista
  • 3 Ripe Bananas
  • 3/4 Cup Coconut Oil, Melted
  • 1/2 Cup Pure Maple Syrup (or Agave or Honey for non-vegans)
  • 2 Flax Eggs (2 Tablespoons Ground Flax Seed stirred into 6 Tablespoons Water)
  • 2 Tablespoons Pure Vanilla Extract
  • 3/4 Cup Coconut Flour
  • 3/4 Cup Unsweetened Cocoa Powder
  • 1/4 Teaspoon Sea Salt
  • 1 1/2 Teaspoon Baking Soda
  • 3/4 Cup Dark Chocolate Chips (Optional, if you don't want the double chocolate, but who wouldn't want that?)
  • 1/2 Cup Sliced Almonds (Optional)
Makes 12 Muffins.
Preheat oven to 350 degrees. Make flax eggs and set aside. Mash bananas in a large bowl. Add coconut oil,  maple syrup and vanilla extract, mix well. Add flax eggs; mix again. In a separate bowl, whisk together coconut flour, cocoa powder, sea salt and baking soda. Add the dry mix to the wet and stir until just combined. Fold in chocolate chips. Spoon batter into greased or lined muffin tins, filling them all the way. Sprinkle with almonds. Bake for 30-35 minutes or until firm or a toothpick comes out cleanly. Allow to cool for a few minutes before serving. Enjoy!
Note: Do not try substituting different flour for the coconut flour. It will not work due to the absorbent quality of the coconut flour. I found that neither the banana nor the coconut flavor was detectable. 

What's your favorite donut or muffin recipe?

Peace & Love,

Monday, March 25, 2013

Whole Wheat Tortillas (Vegan)

The first roommate I had when I got to Maui made homemade tortillas all the time. I think they may have been some of the best things I've ever tasted. There is nothing quite like a warm, freshly made tortilla. She knew to make a whole extra batch just for our other roommate and I because we loved them so much and would have eaten all of hers. 
After being spoiled by her, store-bought tortillas just don't cut it for me. So when I found this recipe, I couldn't wait to try it. It's so simple- only four ingredients, ingredients that I always have on hand and they only take thirty minutes to make. Plus, they don't contain lard which most tortilla recipes I've found do. I love tortillas and by making my own for only cents each, not only will it save me from consuming all those additives that store-bought tortillas contain, it will also save me money. And anyone who knows me knows I'm all about saving money.

All you need is two cups of whole wheat flour, 1/2 teaspoon of salt, 3/4 cup of water and three tablespoons of olive oil. Mix all the ingredients together. Knead the dough for a minute or two, roll it into a ball and let it rest for about ten minutes.

Then divide the dough into eight equal pieces. Roll the pieces into flat circles. Cook them in a skillet and you're done. Simple as that.

Whole Wheat Tortillas
Adapted from: Taste of Home
  • 2 Cups Whole Wheat Flour
  • 1/2 Teaspoon Sea Salt
  • 3/4 Cup Warm Water
  • 3 Tablespoons Olive Oil
  • 1/2 Teaspoon Baking Powder (optional)
Makes 8 tortillas.
In a large bowl, combine flour and salt, mix in the water and olive oil. Turn onto a floured surface and knead for approximately one minute or until the dough is a smooth texture. Let rest for 10 minutes. While the dough is resting, heat a greased skillet over medium heat. Divide the dough in 8 sections. On a floured surface, roll each section into a flat circle, about 7 inches across. Place the dough, one at a time, in the skillet. Once it starts to bubble, flip it. If the dough overcooks or if the skillet isn't pre-heated, the tortillas will become too stiff. Keep warm under a clean dish towel until ready to serve. Enjoy! Refrigerate to store. 
Options: For larger, burrito-size tortillas, divide the dough into 5-6 sections and roll the tortillas into larger circles. For perfectly circular tortillas, roll out the sections and use a bowl as a stencil and trace around it with a knife. To save time, I found that I had exactly enough time to roll out a section while one was cooking, rather than rolling them all out ahead of time. 

What's your favorite way to eat tortillas? Fajitas? Tacos? Enchiladas? Chips?

Peace & Love,

Friends, Sunshine and 90s TV Shows

Happy Monday! I hope everyone enjoyed their weekend! Saturday, I had a double wedding shower for two of my cousins getting married this summer. It was great to catch up with them and other friends and family I haven't seen in years. From there I continued traveling north to visit my dear friend Alisha. It's hard living far away from the people you love and she is definitely one of the people I miss most. 
Too cool for school.
By the time I arrived at her house we were both starving so we walked over to Wrapture to pick up some dinner. Alisha got the Jerk Chicken wrap and I got the Middle Eastern. There wasn't too much in the way of Middle Eastern food in Maui and I definitely missed falafels. We brought dinner back to her place where we enjoyed old episodes of Dawson's Creek and talking about life until after 2 in the morning. After all, that's what best friends are for, right?

The next morning we took our time getting up and then walked over to Atomic where Alisha got the Swinger Smoothie and I got a hot chai tea latte with soy milk. Next, we headed next door to Phantom Gourmet where we picked up some delicious croissants (Alisha-chocolate, me-almond) before walking down to the park. 

It was a beautiful day. The first day since I've arrived in New England where I've been able to spend a significant amount of time outside without completely freezing. 

I'm really going to miss living near the ocean when I move to Colorado so I took full advantage of the scenery and breathed in deep gulps of salty air.

So long Massachusetts. Thank you for the fun day. I'm sure I will see you again.

How did you spend your weekend?

Saturday, March 23, 2013

French Toast with Fresh Strawberry Sauce (Vegan, Gluten-Free)

Weekend mornings are for slowing down and enjoying a delicious breakfast that you normally don't have time for. It's about spending time with your family or roommates who are usually rushing past you on their way to the next place or appointment. So do yourself a favor this weekend. Sit back and relax. Go for a walk. Breathe in the fresh spring air. Make this super easy and delicious french toast!

French Toast
  • 3 Ripe Bananas
  • 1 1/4 Cup Coconut Milk
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Approximately 12 slices of toast (make sure it is either vegan and/ or gluten free)
Makes approximately 6 servings.
Blend all the ingredients together in a food processor until it becomes a smooth consistency. Transfer to a bowl or square pan. One at a time, dip the slices of bread in the batter, flip to ensure the slice is fully coated. Place slices on griddle or greased pan and cook approximately 1-2 minutes on each side on medium-low heat. Once cooked, remove from heat and top with strawberry sauce, shredded coconut, sliced almonds, chocolate chips, plain 'ol butter (vegan) and syrup... you name it. Get creative.

Fresh Strawberry Sauce
  • 1 Pound of Fresh Strawberries
  • 2 Tablespoons Pure Vanilla Extract OR
  • 1 Lemon, zested and juiced
  • 1 Tablespoon Pure Maple Syrup, Agave or Honey for Non-Vegans (Optional. You may find that your strawberries are sweet enough that no additional sweetener is needed)
Rinse strawberries and cut off the green leaves. Place strawberries in a small pot over low heat and cover. Once the strawberries have started releasing juice and becoming soft, add the vanilla or lemon. Stir, replace cover and allow to continue heating, stirring occasionally. After approximately ten minutes, remove from heat and mash the strawberries with a potato masher until you've reached the consistency you want (keep in mind, the sauce will set and thicken once removed from heat). If you'd like a thinner, more syrup-like sauce, transfer strawberries to a food processor and puree until you've reached the desired consistency. Pour over french toast, pancakes or waffles and enjoy!

How do you plan on spending the first weekend of spring?

Peace & Love,

Friday, March 22, 2013

Refried Beans Minus The Refry (Vegan)

 I love refried beans, but let's be real, the stuff at the grocery store that comes in a can has the tendency to look a little unappetizing. Plus, it's usually made with lard and who knows what else. That's why I got so excited when a friend told me how to make refried beans at home in a slow cooker. Not only do these beans taste so much better, they are better for you, they're easy to make and the price isn't all that different from buying a can. Quadruple win!

Refried Beans Minus The Refry
Adapted From: All Recipes

  • 1 Onion, Peeled and Halved
  • 2 Cups of Dry Beans, Rinsed (I used 1 1/2 Cups of Black and 1/2 Cup of Pinto because that's what I had)
  • 3 Heaping Teaspoons Garlic, Minced, Crushed or Chopped
  • 3 Teaspoons Sea Salt
  • 1 Teaspoons Black Pepper
  • Sprinkle of Cumin (approximately 1/8 Teaspoon)
  • 1 Bay Leaf
  • 6 Cups of Water
Place all ingredients in the slow cooker (there is no need to chop the onion as it will break down during the cooking process). Stir to combine. Cook on high for 8 hours. Once beans are cooked, remove the bay leaf and mash all the ingredients with a potato masher until you've reached the desired consistency. If the beans still seem too liquidy allow to cook a little longer, keeping in mind that they will thicken once pulled from the slow cooker. Serve with your favorite Mexican Dish or use as a spread on a sandwich or wrap. And as always, enjoy! Makes 10 servings.

*Feel free to add jalapeno pepper or cayenne pepper with the rest of the ingredients for spicy refried beans.*

Have you made your own refried beans before?

Peace & Love, 

Thursday, March 21, 2013

Vanilla Chia Pudding (Vegan)

I'm a big fan of pudding, but a couple years ago when I realized my body didn't enjoy dairy as much as my mouth did, pudding became off-limits. That is, until I discovered Chia Pudding, which is as easy to make as instant pudding, but has the added bonus of being good for you! How good you ask? Eat it for breakfast good!

Chia seeds are full of fiber, omega-3s and antioxidants. You can find them at Whole Foods and possibly at your local grocery store as they're becoming more and more popular. It doesn't matter whether you use the white or black seeds. I used white because that's what I happened to have in the pantry.

Vanilla Chia Pudding
Adapted from: The Detoxinista
  • 3 Tablespoons Chia Seeds
  • 1 Cup Almond Milk (or non-dairy milk of your choice)
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Tablespoon Pure Maple Syrup (or agave or honey for non-vegans)
Makes 1-2 servings.
For a more tapioca-like texture: place all ingredients in a mason jar or container and either shake or stir ingredients until mixed. Set pudding in the refrigerator overnight.

For a smoother, more uniform texture: Place all ingredients in a blender and blend for approximately one minute or until the mixture has thickened and looks smooth. Pour pudding in a container(s) and refrigerate for at least a couple hours or overnight.

Once the pudding is set, feel free to top it with sliced fruit, cinnamon, nuts, chocolate chips or anything else you can think of. Enjoy!

Peace & Love,

Lemon Pepper Roasted Asparagus

In keeping with the theme of spring, I thought it only seemed appropriate to showcase the ultimate spring vegetable: asparagus. It seems to me that a lot of people are intimidated by asparagus and aren't sure what to do with it or how to prepare it. In reality, it's a very low-maintenance and versatile vegetable. Below, I've listed a recipe for Lemon Pepper Roasted Asparagus along with some other great recipes from my favorite blogs. Whether you've always loved asparagus and are looking for new ways to prepare it or have never even tasted a stalk, I encourage you to head out to the farmer's market or local store and pick some up. Now's the time to buy it. It's in season which means it'll taste better, it's less expensive, you can probably buy it locally and it will be better for you because the fresher it is, the more nutrients are still intact. 

Asparagus has many nutrients to offer. It's loaded with fiber, folate, chromium and vitamins A, C, E and K. It's a great source of antioxidants and glutathione, which helps break down free radicals and detoxes the body. It also helps relieve the body of any excess salt. [source] Plus, it's one of the vegetables with the least amount of pesticides. And if all that hasn't convinced you to cook some up- it tastes great!

Lemon Pepper Roasted Asparagus
  • 1 Pound of Asparagus
  • 1 Lemon
  • Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
Preheat oven to 400 degrees. Line a pan with aluminum foil and spread the asparagus on top. Lightly drizzle some olive oil over the asparagus and toss to evenly coat the stalks. Spread them out once again so there is no overlap. Sprinkle lightly with sea salt. Sprinkle generously with fresh ground pepper. Thinly slice the lemon and lay the slices over the stalks. Place pan in the oven to cook for approximately 25 minutes. Serve and enjoy! 

*You may also want to try this recipe on the grill. Either place stalks directly on the grill or wrapped in foil.*

Some other asparagus recipes you may enjoy:

What's your favorite way to eat asparagus?

Peace & Love,

Wednesday, March 20, 2013

Mango Ginger Coconut Ice Cream (Vegan)

Looking for something refreshing, cool and creamy that you don't need to feel guilty about? Look no further! This "ice cream" takes all of five minutes to make and it doesn't require an ice cream maker.

Mango Ginger Coconut Ice Cream
  • 1 Heaping Cup of Frozen Mango, chopped
  • 1/2 Cup of Full Fat Coconut Milk
  • 1 Teaspoon Agave (or to taste)
  • 1 Teaspoon Freshly Grated Ginger (or to taste)
Place all ingredients in a food processor. Mix the ingredients together, I like using the "cream" setting. Continue mixing until the desired consistency is reached. I find that I like it better with a few mango bits left intact or you can add some mango bits on top as a garnish. Serve immediately for a soft-serve consistency or freeze for a firmer texture. If you do put it in the freezer, I find it's best to take it out a few minutes before serving to allow it to soften slightly. Enjoy!

What's your favorite flavor of ice cream? Do you prefer fruity or chocolate-y?

Peace & Love,

Honey Balsamic Vinaigrette

I wasn't even planning on posting again today, but then I tried Megan's (from The Detoxtinista) Honey Balsamic Salad Dressing. Oh man. It's good. I had to share it. I am currently enjoying my second bowl of salad just because I wanted more of the vinaigrette.

Honey Balsamic Vinaigrette
Adapted from: The Detoxinista 
  • 1/2 Cup Balsamic Vinegar
  • 2 Teaspoons Minced Garlic
  • 2 Tablespoons Honey (vegans, try Pure Maple Syrup)
  • 1/2 Cup Olive Oil
  • 1/2 Cup Water
  • Splash of Low Sodium Vegetable Stock
Whisk all the ingredients in a bowl until well mixed. Transfer to storage container. Allow to chill for at least four hours before serving for the best flavor. Enjoy!

I've been trying to make more and more of my own dressings and condiments. Do you have any favorites that you like to make?

Peace & Love,

Lemon Strawberry Muffins (Vegan, Gluten-Free)

Today is the first day of spring and I had hoped for a miracle that it would suddenly turn warm and sunny outside... no such luck.

At least I got the sunny part, right? 
In order to make it feel more spring-like I decided to make some delicious muffins with the fresh flavors of lemons and strawberries.

This recipe is vegan, gluten-free, full of fiber and protein and bursting with fruit. A great start to anyone's morning or as an afternoon snack.

Lemon Strawberry Muffins
  • 1 Flax Egg (1 Tablespoon Ground Flax Seed mixed with 3 Tablespoons Water)
  • 1 Ripe Banana
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave or Pure Maple Syrup (or Honey for non-vegans)
  • Zest and Juice of 1 Lemon
  • 1 Cup Almond Milk (or non-dairy milk of your choice)
  • 1 Cup Almond Flour
  • 1 Cup Oat Flour (Make sure it's Gluten-free for those who can't consume gluten)
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 3/4 Cup Strawberries, chopped
Preheat the oven to 350 degrees. Start by making your flax egg and putting it to the side to gel. In a medium bowl, mash the banana with the coconut oil and agave. Add the flax egg. Next zest the lemon into the bowl, then cut the lemon in half and squeeze the juice in the bowl, being careful not to drop any seeds. Add the almond milk, mix well. In a separate bowl, combine the almond flour, oat flour, salt and baking soda. Mix the dry ingredients into the wet until just combined, do not over mix. Batter will be thicker than most muffin recipes, if you find it's too thick, add a little more almond milk. Gently fold in strawberries. Spoon muffin batter into greased or lined muffin tins, filling them all the way. Place muffins in the oven for 25-30 minutes or until you can pull a toothpick out cleanly and the tops are golden brown. Allow to cool for a few minutes before consuming. Serve and enjoy!

Feel free to make this recipe with other fruit as well, blueberries or raspberries would be especially good.
Makes approx. 9 muffins.

Are you excited spring is finally here?

Peace & Love,