Tag Archives: walnuts

Orange Walnut Oat Muffins

These are vegan and gluten free, and boy are they yummy! A touch of crispiness on top and of course a yummy walnut topper. The orange zest gives a wonderful flavor, making this both fresh and comforting. No added sugar, no gluten, no animal products, just good-for-you ingredients!!

Inspired by this recipe on The Healthy Apple. Lot’s of beautiful stuff on her site…

It was also my first time today blending up flours in my Vitamix, and yes I just use the original container, not the special “flours” pitcher, but it is SO easy!! I cannot believe it! It handles steel cut oats, red quinoa so effortlessly!! For this recipe I just used regular organic gluten-free rolled oats, but I wanted to try harder grains to see how easy it was, and it takes like 30 seconds to make flour out of anything! So cool.. Anyways, back to the recipe.

You need:
1 mashed very ripe banana
1/2 cup almond milk
1tsp coconut vinegar
1/2 small lemon juiced
1tsp vanilla

Mix in a bowl and let sit for a few minutes. Meanwhile :

Take 2 cups whole gluten free oats and blend into flour; combine with:
1 cup whole gluten free oats
1tsp baking soda
2tbs chia seeds
1tbs cinnamon
Pinch sea salt
1tbs fresh organic orange zest (!)
1/4 cup melted coconut oil

Mix all together well and turn into greased mini muffin tins, placing raw walnuts into tops of muffins.

Bake at 350F for 15 min and let cool.

Makes 2 dozen mini muffins.
So healthy, so pretty, so yummy!!! Store in the fridge and grab as little snacks or breakfasts. Yay for muffins 🙂











Savory Butternut Lentils

Can you tell that I’m obsessed with both butternut squash and kale? Another most satisfying recipe with some of my favorite ingredients ensues…

You need:

1 cup brown or green lentils, cooked (about 1/3cu dry)
1/2 large butternut squash
Coconut oil spray
Fresh rosemary
Crushed raw walnuts, handful
Shallots 2
Garlic 3 cloves, crushed
Yellow bell pepper 1
Chinese eggplant 1/2 large
Dinosaur kale 1/2 large bunch

optional garnishes:
1/2 lemon juiced
Fresh cilantro
Drizzle of olive oil

Preheat oven to 400. Chop squash and shallots into 1 inch cubes and place on cookie sheet with coconut oil spray and fresh chopped rosemary. Bake for about 15minutes. Sprinkle crushed walnut on top and bake another 15 minutes, let cool.

You could be cooking your lentils while these are baking, about 30min simmer.

On the stove, stir fry the garlic, eggplant, yellow peppers, and dino kale until just cooked.

Combine/toss all in a large bowl with optional garnishes as desired. Serve warm and be nourished!