Recipe: Guiltless, delicious vegan carrot-banana muffins

Sometimes I get a little distracted while baking and forget to put an ingredient in. Baking soda, sugar, oil, salt — if you bake for long enough, you’ll forget one or all of these ingredients at one time or another. Usually, it spells disaster for the final product. But every once in a while you make a fortuitous omission, discovering … Read more

Recipe: Vegan banana chocolate chunk muffins

Now that it’s getting warmer, bananas and avocados ripen a lot faster on the counter than they did in the winter. They over-ripen a lot faster, too. Over the weekend, I found myself with a glut of avocados and bananas that were too ripe for my taste, but still edible. How could I use them up fast? I decided to make … Read more

Recipe: Simple Sauerkraut Sandwich

I haven’t done a Fermentation Friday in a while, so I thought I’d share with you one of my favorite ways to eat sauerkraut: in a grilled Swiss cheese on sourdough bread. I guess you could say it’s kind of like a Reuben, but without the meat, sauce, or heartburn. Rye sourdough is optional; you can also choose whole wheat … Read more

Recipe: Phyto-licious Chocolate Muffins (whole grain, vegan option, low fat)

I had a bunch of odds and ends in my fridge: an overripe avocado, half a banana, a spot of applesauce, some leftover millet and a bit of whey from making Greek yogurt. What could I make that used all of them? Muffins, of course! Avocados are a great source of beneficial fats, including anti-inflammatory phytosterols and oleic acid, similar to the … Read more

Recipe: Slow-cooker baked ziti with spinach and mushrooms

Knowing my love of slow cooking, my close and personal superior Mindy Celeste sent me a recipe from Real Simple for slow-cooker rigatoni. It’s the best kind of crock pot recipe, requiring little preparation beyond chopping and mixing. The original recipe calls for thawing and draining the spinach, but MC said, “I did not thaw or squeeze anything as I used whole … Read more

Recipe: Slow cooker spinach and red pepper strata

My friend who lives near the bakery brought me some day-old loaves this week. Yay! The perfect excuse to make strata – an egg, cheese, bread and vegetable dish that’s as good for breakfast as it is for dinner. Think quiche, but easier. I used a whole grain sourdough loaf as the basis for the loaf. Sourdough is my favorite for … Read more

Recipe: Sweet potato muffins (wheat-free, gluten-free, whole grain, sugar-free, dairy-free)

I’m still experimenting with coconut flour, but this week I wanted to try mixing it with another flour so I could use fewer wet ingredients and have a more traditional muffin texture. I loved how these turned out! Sweet potatoes and applesauce make them sweet with no added sugar. They’re moist and flavorful, and they keep well in the refrigerator if … Read more

Recipe: Blueberry corn muffins (wheat-free, gluten-free, whole grain, low sugar)

My friend Tania requested I do a wheat-free muffin recipe. I love corn muffins with sweet or savory add-ins, and lately my favorite edition has been blueberries. Juneberries (serviceberries), blueberry lookalikes that grow freely in many parts of the United States and Canada, can also be a nice addition.   When I am making corn muffins for myself, I usually include some … Read more

Recipe: Pumpkin chocolate-chip muffins (low sugar, low fat, vegan option)

My two favorite desserts are “anything with chocolate” and “anything with pumpkin.” This recipe includes both – although with its relatively low sugar content, you don’t have to save it for dessert. This muffin does not have the cake-level of sweetness that you’ll usually fine in prepackaged muffins or the ones they sell at coffee shops. I use just enough sweetener … Read more

Recipe: Peanut Butter Chocolate-Chocolate Chip Muffins (Vegan, Low Sugar)

After I posted last week’s Nutella-inspired muffins, a vegan friend asked me for muffins with the flavors of a dark chocolate Reese’s peanut butter cup. I experimented a little and this is what I came up with. I would love to have an even peanutier taste, but these muffins are quite moist and I fear anymore peanut butter would make them dense. I’ve been thinking … Read more