“Kitchen Sink” – Power Breakfast Muffins

Breakfast Muffins

These days I have exercising like a fiend.  I am extremely proud of myself because I usually train when I have a race coming up, and then take a more relaxed attitude to working out.  But, since this year I wanted to not only lose weight, but get healthier and feel better, I have stuck to a rigorous gym workout for the last 4 months.  (Patting myself on the back now.)

The only problem, is mid through my workout, I get ravenously hungry.  I have done the fruit and yogurt with granola, the eggs with toast, smoothies, you name it.  I needed something filling and portable to take to the gym with me, that is healthy, but also feels like I am indulging.  So, I went into my pantry, I love having a pantry after all these years, by the way, and basically took out a basket full of ingredients that could possibly go into a muffin.  I edited quite a few, but I did end up using most of them.  The result was perfect.

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Made with whole wheat flour, oat bran, chia seeds, walnuts, fruit and some cinnamon and chocolate for that splurge factor, these are fantastic little nutrient power houses, with no added fats!  Ridiculously delicious and easy to make, and super healthy, these will be a staple to carry in my gym bag when my belly starts a rumbling!!

So here’s what you’re going to need:

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup oat bran

1/4 cup chia seeds

1/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup chopped semi sweet chocolate

1 ripe banana, mashed

1 cup oat milk (you can substitute soy, almond or real milk if you want)

1/2 cup apple juice or sauce

1/2 cup molasses

1 egg

Preheat the oven to 350F (180C).  Spray a muffin tin with cooking spray, set aside.

In a large bowl, mix all the dry ingredients together.  Sprinkle in the walnuts, raisins and chocolate.  Mix well.  In another bowl, mix the banana, oat milk, apple juice, molasses and egg.  Fold into the dry ingredients.

Use a 1/4 cup measurement to fill the muffin tin 3/4 full.  Cook for 16-18 minutes.  Let cool on a wire rack for 10-15 minutes before serving.

From my kitchen to yours,

Carla

Nicoise Salad

How can you not love this salad?  It’s not really a salad, it’s a complete meal.  Of course, there are thousands of variations of Nicoise, and I don’t pretend mine to be the authentic one.  But, it’s my take, and I loved every bite of it.

When summer rolls around, I crave something that is cold, yet hearty.  But just the connotation of the word hearty to me is warm food.  But I think this is the equivalent of that for summer.  It really is a whole meal on a plate.  My version is chock full of vine ripe “Raff” tomatoes, green beans, new potatoes, red onion, tuna, boiled egg, and chickpeas (yum!), topped with a parsley pesto vinaigrette.  This combination is so satisfying and nourishing.  I truly enjoy making and then gobbling up this “salad” with a nice piece of crusty bread.  And really, it is quite easy to make.  Yes, you have to boil ingredients separately, but if you prepare beforehand, it is simple.

So here’s what you’re going to need:

Serves 2

2 hard-boiled eggs

3 new potatoes

80 g string beans

1 can of tuna, oil packed, drained

1 small red onion, sliced

100 g chickpeas, boiled and cooled. (or from a can or jar)

1 tomato, sliced

For the parsley pesto vinaigrette:

1 large bunch Italian parsley

1/4 cup extra virgin olive oil

1/2 tsp salt

2 garlic cloves, minced

2 tbsp pine nuts, toasted

4 tbsp grated Parmiggiano Reggiano

1 tsp lemon juice

1/8 cup olive oil

juice from 1 lemon

Arrange all the ingredients for the salad however you want.  I chose just for the picture to separate them, but it makes a really nice presentation if you have guests over.  You can even bring it out to the table without dressing, and then add the parsley pesto.

In a blender, pulse the parsley, 1/4 cup extra virgin olive oil, the garlic, salt and pine nuts until a fine paste.  Then add the parmesan and lemon juice.  Sprinkle about 2 tbsp of this over the veggies, and then dress with the rest of the olive oil and lemon juice.  Toss to coat.

Reserve the rest of the pesto to use on bruschetta, fish, pasta, whatever your heart desires!

I hope you enjoy this meal as much as I do, and you can feel good, because its super duper healthy!

From my kitchen to yours,

Carla