Simple, Yummy, and Pretty

This morning I made Cranberry-bran muffins. Vegan. Ate them with raw honey, and a French Butter pear. Mmmm. If you'd like the recipe for my muffins leave a comment. If you want to simply comment, please do!

Ceej In the Kitchen!

Last night Ceej wanted to put to use the leftover almond meal that I have after I make almond milk. So he combined the almond meal with oats, honey, dried cranberries, and orange zest. He baked it at 300 degrees for about 40 minutes. It turned out quite yummy, and I had some for breakfast this morning with some strawberries!! I think we will be perfecting this little recipe for sure.

Fruit Smoothies

Smoothies make for a good snack or a full meal. I love them because they are sweet and take care of any cravings I might have. They are also packed with fiber (depending on the fruits you use) so they fill you up. They just feel so clean and fresh. I had one for breakfast today.

1/2 cup sliced fresh strawberries

1 medium banana, sliced

1/2 cup almond milk

Blend it all up. Easy.

Whole Grain Cranberry Muffins

I go through phases where I eat these every morning for weeks. I'm in one of those phases right now. These muffins are oh so yummy...and no refined sugars! They're super filling too. Lately I've been eating them with fresh strawberries from the farmers market. The strawberries are amazingly sweet...no white centers and a deep red. No added sweetness needed. Here's the recipe:

Whole Grain Cranberry Muffins
INGREDIENTS

3 eggs
½ salad oil (or canola oil)
½ cup honey
2 cups flaxseed meal
1 ½ cups bran
1 ½ cups milk or homemade almond milk
2 cups whole wheat flour (whole wheat pastry if you’ve got it)
1 tsp cinnamon
2 tsp baking soda
Cranberries…as much as you like.

DIRECTIONS

Heat oven to 350 degrees.

Whisk together the eggs, oil, and honey. Then slowly stir in the flaxseed meal and bran. Next, add the milk. Add the whole wheat flour ½ cup at a time as you stir the mixture. Finally add the cinnamon, baking soda, and cranberries and mix well. (You can mix this by hand or use an electric hand-held mixer). The mixture should be wet and sticky. Spray an aluminum muffin tin and fill each cup 2/3 way with the batter.

Bake in the oven for 25-30 minutes.

VARIATION: I also like to add a couple of very ripe bananas to the mix when I happen to have some.