Tag Archives: maple syrup

YOUR HEALTHY PLATE: Thanksgiving Weekend Squash Heaven

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Here’s another recipe to share around. Even after you’ve eaten all the turkey and stuffing and gravy and mashed potatoes and cranberries and Brussels sprouts and mac+cheese and pumpkin pie and whatever else your family always makes for Thanksgiving, there is often a squash or two left on the counter. Here is something very special that you can do with that squash, a breathtaking way to elevate it to an honored spot at the table.  

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YOUR HEALTHY PLATE: Walnut Brownies

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I have a wonderful recipe for you to make for your kids, your friends, yourself. This might be good for Thanksgiving, too. No big groups this year, of course, so you may end up having to eat it all yourself. Go for it. It will make an amazing breakfast, too, with or without a cup of very good and fragrant black coffee. Continue reading →

YOUR HEALTHY PLATE: Hazelnut Spread (Not-tella)

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A group of us went out for breakfast this past Sunday morning at one of my favorite spots, a great local place called Cafe Avalaun, and a plate of their heavenly pancakes with “not-tella” arrived at our table in short order. Not nutella, whose first ingredient is sugar and second ingredient is modified palm oil, but not-tella, which the folks at Cafe Avalaun make with real food ingredients, all of which you can find at the grocery store.  Continue reading →

YOUR HEALTHY PLATE: Meal-in-a-Bowl in 20 Minutes!

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Wondering what to make yourself for dinner tonight? Make a meal for two with this magnificent bowlful of flavor, or save half to take to work tomorrow. Then again, you might want to pack this meal-in-a-bowl for a picnic, or to eat once you get situated on that train or plane ride you’ve been planning. A very smart choice…and it sure beats those sad, little pretzels! Continue reading →

YOUR HEALTHY PLATE: Banana-Almond Butter Muffins

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Today I am going to make these muffins especially for my two elder children and their close friends. The house is going to smell amaaaaaaaazing. I’m going to do my very best to use ingredients that come from bulk containers and which have not been stored in plastic. If you’re wondering why, check out this article about phthalates, which raise our bodies’ oxidative stress levels. What does that mean? Basically, it’s like rust, except that instead of being on your bike handles, it’s accumulating on your insides. Call me a radical if you’d like, but the proof is in the pudding, or the muffins, depending.

1 cup roasted almond butter

4 large organic eggs

2 medium ripe bananas

1/4 cup maple syrup

2 teaspoons vanilla

6 tablespoons coconut flour

3/4 teaspoon baking soda

1/2 teaspoon sea salt

 

Preheat the oven to 350F and line a 12-cup muffin pan with paper liners. Place all ingredients in a food processor fitted with the “S” blade and process until smooth. Scoop batter into muffin cups and bake 25-30 min. Cool on wire rack prior to eating.

 

This recipe is a gift from The Whole Life Nutrition Kitchen at http://www.nourishingmeals.com.