Vegan Blueberry and Cacao Muffins

Hello Everyone! I am back with a new recipe that I am sure you will enjoy. Today I’m sharing with all of you my delicious vegan blueberry and cacao muffins. These muffins are perfect for breakfast or an on the go snack!

Ingredients:

  • 1 cup coconut flour (I use the Nutiva coconut flour)
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2/3 cup cacao powder (I use the Organic Traditions cacao powder)
  • 2 flax eggs (2 Tbsp  flax seed + 5 Tbsp water)
  • 1 tsp pure vanilla extract
  • 1 cup quinoa flour
  • ¾ cup apple sauce
  • ¾ cup honey
  • 2 cups fresh or frozen blueberries
  • ¼ cup coconut oil melted
  • ½ cup unsweetened shredded coconut
  • 1 banana mashed

Instructions:

  1. Preheat the oven to 375 degrees F and line 16 muffin cups
  2. Combine all dry ingredients together and mix well
  3. Prepare flax eggs in a large mixing bowl by mixing water and flaxseed meal and let rest for a few minutes
  4. Add in blueberries to dry mixture
  5. Add wet ingredients and flax eggs slowly into dry ingredients.
  6. Mix until completely combined. The mixture should not be too runny.
  7. Pour mixture into muffins cups
  8. Bake muffins for 20-24 minutes or until lightly brown from the top.

Please try this recipe out and let me know your thoughts! Eat healthy and be happy!

 

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Guacamole

Hola everyone!  Today I am going to share an authentic Mexican recipe with you called Guacamole.

Ingredients:

2 large ripe avocados mashed

1 large tomato diced

¼ of an onion diced

1 lemon

1 lime

Salt to taste

1 chile pepper

Making Guacamole:

  1. Mix avocados, tomato, onion and pepper.
  2. Squeeze lemon and lime into the above mixture.
  3. Add salt to taste.
  4. Store in fridge in an airtight container.

You can eat Guacamole with chips; use a dip with vegetables; use as a spread in sandwiches or wraps.

Please give above recipe a try and if you have any comments or questions please leave them below.

Eat healthy and be happy!

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Quinoa and Coconut milk

Hello Everyone!  Recently my family members found out that they have milk allergy.  While looking for cow’s milk alternatives, I tried making various other milk recipes.  The best recipe that I have created is Quinoa and coconut milk.  This milk has great taste, is a good source of protein and various other nutrients.

Ingredients:

I cup cooked Quinoa

4 cups of distilled or filtered water (use 3 cups if you want thicker consistency)

1 tsp of raw honey

3-4 green cardamom

Making Quinoa and coconut milk:

  1. Put all ingredients in a Vitamix and blend it for 2 minutes at high speed.
  2. Use nut milk bag to strain the mixture preferably in a glass container.
  3. Store the strained milk in a airtight glass bottle in fridge for upto 3 days.

You can use this milk with homemade granola for morning breakfast.  You can also make smoothies and milk shakes.

Please try this recipe and if you have any comments please leave them below.

Eat healthy and be happy!

Avocado Summer Salad

Salads are one of my favourite things to make when summer rolls around! I love using locally grown produce and fresh ingredients to create bright and colourful salads. Today, I am sharing my avocado summer salad with all of you!

Ingredients:

3 ripe avocados cut in cubes

1 ripe mango cut in cubes

½ cup of shredded carrots

1 diced cucumber

1 small diced onion

4 mint leaves chopped for garnish

For the dressing:

Juice of 2 lemons

¼ cup of olive oil

Making Avocado salad:

  1. Cut the avocados, mango, onion and cucumber into small cubes. Add all the chopped ingredients into a bowl.
  2. Add the shredded carrots to the salad mix and toss all the ingredients together.
  3. Drizzle the dressing on top of the salad.
  4. Garnish the salad with a few mint leaves for a pop of flavour!

Please give this recipe a try and let me know your thoughts in the comments below!

Eat healthy and be happy!

Phirni (Rice pudding)

Phirni is a delicious dessert made with rice and milk.  This dessert is usually enjoyed during festivals like Diwali, Holi and Karva Chauth.

Ingredients:

2 litres full milk

½ cup of good quality basmati rice

1 ½ cups sugar

¼ cup slivered almonds

¼ cup raisins

8 strands of saffron

½ tsp of green cardamom powder

For garnish:

1 tsp slivered almonds

8-10 chopped pistachios

5-6 strands of saffron

Making Phirni:

  1. Wash rice thoroughly and soak them in little water for ½ an hour.
  2. After ½ an hour drain rice and grind them to a very fine or little coarse consistency (your preference) and keep it aside.
  3. Boil milk in a heavy base pot. Simmer down the stove to medium and keep stirring it for ½ an hour to reduce the milk quantity.
  4. In a small bowl, add 8 strands of saffron and 2 tb spoons of boiled milk and stir.  Keep it aside.
  5. Add the ground rice to boiling milk and keep stirring to avoid lumps.  In this step you cannot leave the milk unattended, keep stirring until it thickens and rice are cooked, about 5-6 minutes.
  6. Add sugar, cardamom powder, raisins and saffron (kept aside in milk).  Stir well and mix everything for 3-4 minutes or until sugar dissolves.
  7. Phirni is ready, take it off the flame.
  8. Pour phirni in a bowl and garnish with almonds, chopped pistachios and saffron strands.
  9. Keep it in fridge covered for 3-4 hours and serve it cold.

 

Please give this recipe a try and please leave your comments and questions below.

Eat healthy and be happy!

 

Quinoa Salad

Quinoa is an excellent alternative to rice and is easier to cook.  It is much healthier choice as it is high in protein.  

Ingredients:

2 cups quinoa

1 cucumber

2 carrots

3 celery stalks

1 orange or red pepper

1 cup boiled chickpeas

1 cup boiled kidney beans

½ cup cranberries

½ cup chopped cilantro

4 cups of water to cook quinoa

¼ cup of homemade vinaigrette

Ingredients for Vinaigrette:

¼ cup olive oil

Juice of 3 lemons

1 ½ tsp of dry basil

Salt to taste

Black pepper to taste

Combine all the ingredients for vinaigrette in a small jar.  Close the jar and shake it well. Your vinaigrette is ready!

Making Quinoa Salad:

  1. Chop all the vegetables into bite size pieces and put aside.
  2. Boil quinoa in water for 10 min and take off the stove.  Keep it covered and leave it aside for 5 min and fluff it with fork.
  3. Add all the cute vegetables to the quinoa.
  4. Add cilantro and cranberries.
  5. Pour vinaigrette on top and mix well.
  6. Refrigerate for about 2 hours and serve it cold.

You can enjoy this quinoa salad as a snack, as full lunch or as a side with fish or chicken.  

Please try this recipe and if you have any questions or comments please leave it below. Enjoy!

Eat healthy and be happy!!