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RECIPES

Updated Recipe: Apricot Almond Muffins via Choosing Raw

I previously wrote about this amazing grab ‘n’ go breakfast muffin recipe during May 2013, but made them again last night and couldn’t resist re-sharing!

I love experimenting with new cooking and baking techniques. While I’m an equal opportunity eater (e.g. meat, dairy), I have no problem going vegetarian or vegan for a meal or baked good depending on my mood and cravings. During an especially busy week, I made these delightful apricot almond muffins to grab & go for my morning commute. Discovered on the Choosing Raw blog, they are made with a mix of flour, almond flour, dried apricots, coconut oil and more. Let’s just say that I loved them and they also passed the roommate test!

RECIPES

Recipe: Raspberry Oat Bars via Choosing Raw (Vegan)

A vegan take on the traditional raspberry oat streusel bar, these bars were far too addicting – in a good way. Though listed as a breakfast recipe, I found it to be more like dessert, or a sweet treat to enjoy with an afternoon coffee or tea break.

I discovered the recipe from Choosing Raw. Originally listed as blueberry oat bars, I made the swap for raspberry preserves that I already had at home. My favorite jam comes from Bonne Maman – from the raspberry, to blueberry, strawberry and fig, I haven’t tried a jam from this company yet that I didn’t like.

The recipe is fairly easy and takes advantage of ingredients that you probably already have at home. The only challenge I had was with the vegan streusel topping. I’m not quite sure it came out right, but the end result was delicious, prompting compliments from my roommate.

All in all, I would make this recipe again. To view this recipe in its entirety, visit the Choosing Raw blog for the link.

For more of my recipes, click here.

RECIPES

Recipe: Asian Spiced Pork Tenderloin Tacos

Shredded pork tenderloin seasoned with Asian spices and cooked until tender in a slow cooker is the shining star of this recipe. Add the complementing ingredients of black beans, shredded carrots, sliced cucumbers, a dash of spicy salsa and wrap it all in a tortilla and you have a winner. Oh, and did I mention that it’s incredibly easy to make? Yep, this is precisely why I keep coming back to this recipe.

RECIPES

Recipe: Pumpkin Chocolate Chip Cookies (Vegan)

Prepare yourself to be wowed with these pumpkin chocolate chip cookies. With their delightful orange hue, mix of savory-sweet spices and chocolate chips, these cookies are addicting. I served them for a dinner party waaaaay back when and cannot believe that I have not blogged about them (bad, bad blogger). Though vegan, my friends could not tell the difference!

The recipe for these cookies comes from the Healthy. Happy. Life blog, which I just love. It’s a vegan blog and even though I’m not vegan, I enjoy cooking with a lot of vegetables – something this blog offers in abundance. I also really like the creative smoothie ideas, such as freezing cubes of watermelon to use in a smoothie. Seriously next level stuff, right? 🙂

RECIPES

Recipe: Avocado Toast

Please allow me to introduce you to my newest obsession – avocado toast! Simple, yet decadent, avocado toast is an easy way to splurge a little at breakfast. Just toast your favorite bread (my favorites are Iggy’s or Pain D’Avignon), brush on a little extra virgin olive oil with a pastry brush and mash 1/4 avocado for each slice of toast and top with a little sea salt. One slice of avocado toast on whole wheat bread clocks in at about 185 calories, so I pair with an apple for a delicious, yet satisfying breakfast.

Apparently I’m not the only one rediscovering their love for avocado toast. Bon Appetit recently wrote a recipe for avocado toast on grilled bread that also includes a sprinkling of chili flakes. Check it out for more inspiration on how to dress up grilled or toasted bread.

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