Join me for a causal laid-back Saturday of fun food whats on the menu? Blueberry Muffins with Chickpea Spaghetti with meatballs without meat,the best! Leave any questions for me about healthy eating or my health journey in the comments below! Blueberry Muffin Recipe
Flax Egg
(1 tbsp ground flaxseed
3 tbsp water)
1 tbsp lemon juice (optional + a bit of lemon zest, you don't really need it)
1/4 cup almond milk
1/2 cup applesauce
1/4 cup cashew butter
1/4 cup +2 tbsp of maple syrup
1 tsp vanilla
1 cup whole wheat pastry flour
1/4 cup almond flour
1/4 tsp baking soda (you can add more of both up to 1/2 tsp)
1/4 tsp baking powder
1/2 tsp cinnamon or allspice or nutmeg (whichever you prefer)
1/2 cup blueberries
Mix together flax and water and set aside.
Combine lemon juice and plant milk and set aside. The milk will curdle as it sits but this is okay.
In a large bowl, combine apple sauce, cashew butter, maple syrup or agave, and vanilla and then add milk and flax egg.
Sift whole wheat pastry flour, almond flour, baking soda, baking powder, and cinnamon, making sure there are no chunks of flour/baking powder.
Add dry ingredients to wet and mix until just combined. Add in the blueberries and stir gently.
Preheat the oven to 350°F or 400F. Line a muffin tray with muffin liners, or grease muffin tin to prevent sticking.
Fill up each muffin liner about 3/4 full or so because they will rise while they bake. Bake for 30 minutes at 350 or 400F for 15 minutes until a toothpick inserted in the center comes out clean. Serve after they have completely cooled! Enjoy!
Recipe Adapted from:
The Best Meatless Balls Ever!
A drizzle or two of Balsamic vinegar
2 cups of mushrooms of sliced ( roughly chopped)
2 generous pinches of sea salt
1 small/medium sized onion diced
1 tbsp. of garlic powder
1 can of chickpeas (drained)
1/2 cup quick-cooking oats (old fashioned works just fine to if you’re using a food processor)
2 tbsp. of nutritional yeast
1 tbsp. Worcestershire sauce
1 tbsp. of tomato paste
1/2 cup bread crumbs
1/2 cup flat-leaf (Italian) parsley
1 flax egg
freshly ground black pepper to taste
a big pinch paprika or cayenne pepper, or to taste
a big pinch dried oregano
Optional: Low sodium marinara sauce, I used Trader Joes no salt added and GF chickpea pasta.
Instructions
• Heat up a nonstick skillet over medium-high heat. Add balsamic vinegar and then mushrooms sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Add more vinegar if you need it, stir garlic powder,sea salt and black pepper into mushroom mixture until fragrant, about 1 minute. .Remove skillet from heat and transfer mixture once cooled.
• Add all of your ingredients into the food processor, add more sea salt to the mixture once pulsed/processed to taste.
• Once everything is just combined form meatballs or for best results set the mixture in the fridge for 2-4 hours, I did this with half of the batch and it was even better.
Bake at 450 degrees F (230 degrees C) until meatballs are lightly golden brown, 12 to 15 minutes. Serve with your favorite low sodium marinara sauce,and pasta.
Don't forget to subscribe! Have any questions about my health journey or healthy/plant-based eating drop them below,a possible Q & A coming soon! Chao!
Join me on Instagram here:
0 Comments