RIDICULOUSLY HEALTHY MUFFINS

This is a turbo-charged muffin (nutritionally speaking). It’s the healthiest muffin I’ve come up with to date and is so yummy. It’s gluten-free and sugar-free. It is very rich in fiber and omega 3′s because of the chia seeds, which you should be able to find in any health food store. I made mine in my Vitamix blender because it’s so very quick. I used the lowest speed, but literally threw the ingredients in, in the order listed below. You can obviously use a proper stand mixer if you prefer. The advantage of a high-speed blender is that the coconut oil gets whipped up real good. Remember coconut oil solidifies under a certain temperature, so if you’re not using a high-speed blender, I suggest gently warming the coconut oil by placing jar in a bowl of hot water, first.

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

Yields 4-5 medium muffins (just enough to see me through the week…hands off everyone else!!

Pre-heat the oven to 400 degrees F

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean

 

 

3 tbsps virgin unrefined coconut oil

1 small ripe banana

3 organic eggs

1/4 cup coconut flour

1/4 cup almond meal

2tbsp chia seeds

1/2tsp baking powder

1/4tsp salt

1tsp vanilla essence

1tsp ground cinnamon

1/2cup coconut milk

1/2cup pecan nuts

1/2 cup dried cranberries

As I said before, simply blend all the ingredients in the order listed and pour into a greased muffin pan or muffin cups. Bake for 18-20 minutes or until toothpick comes out clean.

 

PACE EGGS

Every Easter my mom and I would make Pace Eggs. It’s a lovely eco-friendly way of decorating eggs without using any dye. Pace Eggs were an very old English Tradition: Hardboiled eggs which were given to friends and relatives as a token of goodwill. Kids would also “harp” with their eggs, which was a game where you knocked your egg against your opponents with the hope that their egg would crack first! We don’t do the “jarring” but I made a basket of these eggs with my daughter because they look so pretty and work beautifully as an Easter table centerpiece.

Here’s how to make them.

 

SWISS CHARD & MUSHROOM FRITTATA

I found myself with way too much chard and way too many potatoes in my fridge this week. A high class problem for sure, but I can’t bear to throw food away and since the chard was on the point of wilting, I decided the best way to use all this beautiful organic, seasonal food up, was to create a hearty Winter Frittata.

This is peasant food at its best. I love budget-friendly recipes and this is one of them. Perfect for a family dinner with a warm, crusty baguette and perhaps a bowl of tomato soup – ooh, I’m getting hungry.

I don’t know why I don’t make these more often, as a good Frittata is heavenly. The chard works beautifully with the earthy brown mushrooms and caramelized onions and potatoes. I love to eat it at room temperature with some peppery Arugula. It also keeps really well in an airtight container for up to 2 days in your fridge.

 

2 cups potatoes, chopped into large cubes ( I used small red potatoes and so kept their skins on.)

1 large yellow onion

2tbsp olive oil

1 bunch Swiss Chard, leaves stripped off stalks

1 cup brown mushrooms, sliced

8 eggs

1tsp sea salt

1/2tsp pepper

Serves 4

Pre-heat oven to 400 degrees F

Add the potatoes to salted, boiling water and boil for ten minutes until just tender. Drain and set aside.

Slice you onion thinly.

Steam your chard, until wilted. When it’s cool, squeeze out any excess water with paper towels and then roughly chop.

Heat the olive oil in a large skillet. Add the potatoes and the onion. Fry on a very low heat for about 1/2 hour, making sure you turn the veggies over every now and again.

You want them to caramelize, so they should slowly and gently brown.

Add the mushrooms.

Beat up the eggs and add the seasoning.

Add the eggs to the pan and finally the chard. Shake the pan, to make sure that the egg gets evenly distributed.

Fry on a low heat for about 10 minutes.

Place the skillet in the oven for 10 minutes, or until the Frittata is browned on top.

Remove from heat and allow it to cool int he skillet. Gently edge the sides away from the pan with a spatula before lifting the Frittata out onto a serving platter. Serve with arugula or salad greens dressed with a citrusy dressing or you could even have a little dollop of garlicky aioli on the side.