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Pumpkin Collagen Muffins

Tis the PUMPKIN season; bring alllllll the hate! I’m a pumpkin lover through and through and whenever September hits, I dive right in. I’m eager to have some normalcy right now, especially as we are entering schools reopening and lots of uncertainty with what that looks like. Being in the kitchen, experimenting with flavors of Fall is exactly what I’m craving.

Jump to Recipe

I’ve spent the last week in the kitchen tampering with my pumpkin muffin recipe to no avail. It’s been a week for sure! The first batch were gummy, tasteless, and underbaked. The second batch were as gummy as the first, and incredibly oily (which makes no sense to me). I decided to do some reading on baking and simple swaps to the baking process, including the tools to whisk batter. I FINALLY perfected the recipe, they do say third time’s a charm right? These muffins are absolutely delicious: perfectly sweet with natural sugars, velvety texture on the inside, and as usual: gluten free.

I also didn’t bother with my hand mixer, I used a good ol’ fashioned whisk and literally blended until just combined. I honestly think this made a world of a difference. This batch of muffins is dairy free too, with the exception of the BEST eggs known to man from Organic Valley. I had to add a scoop and a half of Vital Proteins collagen too because as I am entering 6 months postpartum, the hair-loss is lessening and I owe it to taking probiotics, prenatals, and my daily scoop of collagen in my coffee.

Here’s what you’ll need:

  • 3/4 cup pumpkin purée
  • 2 eggs
  • 1 cup coconut sugar*
  • 1/2 cup avocado oil*
  • 1/3 cup maple syrup
  • 2 cups gluten free flour*
  • 1 1/2 scoop Vital Proteins collagen peptides powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • Pumpkin Pie spice
  • 1/2 cup chocolate chips (optional)
    • **You can find these awesome ingredients on Thrive Market – click the link here to head to the site! Get a free gift up to $24 when you sign up for a membership.

Preheat your oven to 350*. Grease a muffin tin with your preferred fat/oil – I use an avocado oil spray. Add all the dry ingredients to a small bowl and whisk until combined. Take a large mixing bowl and add the eggs, coconut sugar, pumpkin puree and whisk to combine. Add in the avocado oil and maple syrup and whisk again. Pour the dry ingredients into the wet and whisk until JUST combined (try not to overmix).

Pour the batter into the muffin tin and top with chocolate chips. You can throw chocolate chips into the batter if you desire (to prevent them from dropping to the bottom, coat with flour first). Bake for 23 minutes. These will be a fall staple in your home for sure!

Pumpkin Collagen Muffins

A seasonal Fall treat guaranteed to satisfy your pumpkin cravings

Course Breakfast
Cuisine Seasonal
Keyword collagen, dairy free, gluten free, muffins, pumpkin
Prep Time 15 minutes
Cook Time 23 minutes
Resting Time 15 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 1 cup Pumpkin purée
  • 2 Eggs
  • 1 cup Coconut sugar
  • 1/2 cup Avocado oil
  • 1/3 cup maple syrup
  • 2 cups gluten free all purpose flour
  • 1 1/2 scoop collagen powder optional if you don't have this!
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tbsp pumpkin pie spice

Instructions

  1. Preheat oven to 350* and grease a muffin tin and set aside

  2. Add flour, collagen, soda, powder, and salt to a mixing bowl and whisk to combine.

  3. In another bowl, add eggs, coconut sugar, and pumpkin puree and whisk to combine. Add the maple syrup and avocado oil and whisk again.

  4. Pour the dry ingredients into the wet ingredients and whisk until just combined. Batter should be thick enough to coat the back of a spoon.

  5. If you're adding chocolate chips, add 1/2 cup into a 1 tbsp flour to coat and pour into the batter. Let batter sit for 10-15 minutes.

  6. Pour batter into muffin tin and bake for 23-25 minutes.

Sea Salt and Rosemary Sweet Potato Wedges

Hubs and I have been watching a documentary on Netflix called Down to Earth and it’s actually co-directed and produced by Zac Efron and Darin Olien. Obviously, you’ll know Zac Efron as an actor, but Darin has been around the health industry for a while now. He discovered Barukas, a super nut in the Savanna and has been a notable figure of health and fitness. While watching this documentary, hubs and I had a conversation about our health and ways we can continue to not only cut out refined, processed foods in our life, but make smarter choices about water, waste, and recycling. This renewed my love for plant-based, wholesome foods and recipes, and sent me into a meal prep FRENZY last weekend. Needless to say, on the menu this week are homemade burgers with a side of sweet potato wedges, which is the recipe that I’m sharing with you here!

French fries are delicious, there’s no doubt about it. However, the oils that are used to fry the potato is consistently exposed to oxygen which then takes the oil and makes it harmful to your body. Oils that are usually used to fry french fries are often canola, soybeal, or sunflower, which carry high levels of trans-fats and is often times genetically modified and exposed to pesticides. My oils of choice are often between cold-pressed organic Olive oil and Avocado oil. The beauty of these wedges is that they’re not even fried, they are baked with olive oil and have a perfectly sweet, crisp-at-the-bottom texture, with an herbed flavoring due in part to the dried rosemary.

This is such a simple recipe that it’ll become a home staple:

  • 2 medium garnet sweet potatoes, rinsed
  • Dried rosemary
  • 2 tbsp olive oil
  • Sea salt

Line a baking sheet with aluminum foil. Preheat the oven to 400*. Take the sweet potatoes and cut off the ends. Slice them in half horizontally, then again vertically until you have four smaller quarters of the sweet potatoes. Slice them again into smaller wedges and toss into a large mixing bowl. Coat with olive oil and sprinkle with dried rosemary and sea salt. Toss to fully coat and add to the baking sheet. Bake for ~20m (give or take a minute or two depending on your oven).

I cannot wait for you to give these guys a shot; they’re absolutely perfect as a side for burgers, a base for bolognese (if you follow a Paleo diet), excellent with eggs (OMG DOING THIS), and a healthy snack!

Fusilli Pasta with Red Pepper Cream Sauce

Pasta. Who says no to pasta? There’s virtually endless “pastabilities” when it comes to making pasta as a meal. You can add vegetables, a variety of meats, different sauces, different shapes of pasta, even alternative pastas such as Banza (chickpea) or brown rice pasta! It’s literally one of the most reliable pantry items that never disappoints.

I’ve wanted to try and make an easy cream sauce and figured being at home lends itself to more experimenting in the kitchen. I had a jar of roasted red peppers and some heavy cream, and decided to throw it into a blender with some dried herbs and parmesan. I will say that this sauce is heavy on the red pepper flavor, so if you aren’t a roasted red pepper fan, this may not be for you. However, I love them so this was incredibly tasty for me (my husband not so much… but hey, ya can’t win them all).

This sauce has layers of flavor: the cream, the parmesan, the peppers themselves, and then the oregano and basil added into it. Tossed with some fusilli pasta – one of my favorites – and it was exactly what my belly needed.

Here’s what you’ll need:

  • 1 package of preferred pasta
  • 1 jar roasted red peppers
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • Red pepper flakes
  • Dried oregano
  • Dried basil
  • Salt
  • Pepper

Begin by boiling a pot of water. Salt the water and begin to cook your desired pasta until al dente and strain. Pour into a bowl. For the sauce, blend the peppers, cream, parmesan, and spices together in a blender. Pour the sauce over the pasta and stir to combine. Sprinkle a little more salt, pepper, and parmesan and mix. Serve with fresh basil, a dollop of ricotta, or even some sautéed spinach or zucchini! Plus, this pasta and sauce tastes EVEN BETTER as leftovers the next day. #winning

Barbacoa (Steak) Quesadillas

Day number 49723.6 of quarantine during this global pandemic, and here we are, staying at home, cooking up a storm, and watching reruns of reruns of The Office. Days are blending into the next, and with each day passing a small glimmer of hope appears. I continue to think about the families who lost all their income, the students who are without any source of food, and new moms such as myself navigating parenthood with very limited interaction with family and the real world. What a time in our history, huh?

Over in our home, we love a good Mexican night. What’s not to love? Guacamole, margaritas, and delicious food, such as quesadillas. I didn’t swap anything for these: I used Whole Foods organic flour tortillas, a chuck roast, homemade guacamole and Organic valley mexican blend cheese. THAT’S IT. Barbacoa is traditionally a stewed beef in an oven or a slow cooker, and so that’s what I did. I’ll admit, I started cooking a little late so it wasn’t as tender as I would have preferred, BUT the flavor was spot on and had it cooked for another 2 hours it would have been perfection.

Here’s what you’ll need:

  • 2lbs chuck roast
  • 1 package flour tortillas
  • 1 package mexican blend cheese
  • Beef broth
  • 2 cups water
  • Homemade guacamole or store-bought
    • for homemade:
      • two ripe avocados
      • 1/4 cup finely chopped red onion
      • 1/4 cup finely chopped tomato
      • half a lime to squeeze in juice
      • salt
  • Cooking spray
  • Chili Powder
  • Paprika
  • Salt
  • Pepper
  • Garlic powder

First and foremost, prep the chuck roast by patting it dry and seasoning generously with chili powder, garlic powder, paprika, salt and pepper. Place into the slow cooker and fill with 2 cups of water and 32oz broth (I LOVE Kettle and Fire’s beef broth – it’s delicious and packed with collagen and incredible benefits). Set on low cook for 8 hours, or high cook for 6 hour. You want the meat to be as tender as possible.

When the meat is done, pull apart with two forks or use poultry scissors to cut the meat into smaller pieces (this is what I did). Add the meat back to the stock and let it marinade. Spray cooking spray into a skillet and heat on medium high heat. Take a tortilla and let it begin to crisp. Add in the meat, then a few pinches of the cheese. Let it cook for two minutes on this side. Top the tortilla with a second tortilla and flip. Cook again for another two to three minutes. Repeat until all tortillas are used or to your desire. You can always leave some for leftovers tomorrow. Pair with the guacamole and an extra large margarita 🙂 Enjoy!

Chocolate Banana Muffin Bars

Can you believe we are already 11 days away from the end of May, and about to enter Summer? I can’t stand how time is flying right now and that our son is two months old. I remember writing recipes in October, basking in the second trimester glory, anticipating what the end result will be, and boy was it a journey (interested in my story? Here’s the link to my blog post).

This recipe was sitting in my notes on my phone for a very long time, probably since September last year, when I wrote it down while I was contemplating what to do with overripe bananas, because regardless of a pandemic or not, I always have at least two bananas that are about to RIP. Scrolling through my recipes I stumbled upon it again and as the ingredients are pretty simple, I decided that it’s about time I make it and see how it turns out – the result is AMAZING. Even my husband said they were good, and he is my biggest critic when it comes to cooking and baking.

These muffin bars are gluten free and made with Thrive Market cassava flour, calls for just one cup of sugar (both coconut and cane), two ripe bananas, and one of my favorite chocolates from Hu Kitchen. What I love about this recipe is that the bars came out so fluffy with a perfectly golden bottom, each bite has a delicate flavor of banana, and the chocolate literally came oozing out. This recipe yields approximately 12 smaller bars, but that depends on how you slice it 🙂

Here’s what you’ll need:

  • 2 ripe bananas, smashed
  • 2 eggs
  • 1/4 cup cane sugar
  • 1/3 cup coconut sugar
  • 1/2 cup whole milk (you could sub almond or oat milk too)
  • Vanilla extract
  • 3/4 cup Cassava Flour
    • You can find my favorite cassava flour on Thrive Market –> hit the banner to the right and it’ll bring you there!
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips
    • (I do recommend Hu Kitchen because they are a paleo-friendly and “back to human” style eatery located in NYC but you can find their products here. I LOVE their crackers too!

Preheat your oven to 375* and pre-grease a 9×9″ brownie or baking tin. Begin by adding the wet ingredients into a bowl (eggs, bananas, vanilla, sugars, and milk). Blend to combine. Then layer in the dry ingredients – I like to pour the flour in a bit at a time so that it doesn’t fly everywhere. Mix to combine until smooth, there will be some chunks because of the banana.

Add in the 1/2 cup of chocolate (I coat the chocolate with some flour so that it does not sink to the bottom) and fold in with a silicone spatula or wooden spoon. Pour into the tin and bake for 20-23 minutes. Let sit and spread on some almond butter, a dollop of whipped cream, or eat them all in one sitting with a cup of coffee and Bravo Below Deck marathon… no judgment. Stay safe friends!

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