Do you feel rushed in the mornings leaving little time for breakfast? I have the perfect solution: Morning Buns! These muffins are delicious, filling, and taste great topped with a little honey. Not to mention, these are much lower calorie and are healthier than any pastry you will find at Starbucks.
- 2 bananas, mashed
- 1 cup nut butter (Any nut butter will do – I used half almond butter and half peanut butter because that’s what I had on hand.)
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 2-3 tsp organic maple syrup ( or more if you want them sweeter)
- 1 tsp baking soda
- 1/4 cup chopped walnuts
- Preheat oven to 400 degrees.
- In a large bowl, combine the mashed bananas, nut butter, and eggs. Mix well until mixture is creamy (this may take a few minutes).
- Add in the remaining ingredients and mix.
- Pour mixture into greased muffin tins. Fill up about 3/4 of the way.
- Bake for about 15 minutes or until cooked all the way through.
Makes about 9-10 morning buns.
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 cup diced onion
- 1/3 cup chopped cilantro
- 1 avocado, diced
- 1 cup uncooked quinoa
- 1 tbsp lime
- 1tbsp olive oil
- Optional: Chicken, Black beans, Corn
- The first step is to prepare your quinoa. I used white quinoa from trader joes. I measured out 1 cup quinoa and 2 cups water and brought it to a boil. Once it is boiling, cover and reduce to a simmer. Let cook for about 15 minutes. Always make sure to double check the instructions on the package of your quinoa in case yours is different.
- While your quinoa is cooking, chop up all of your veggies.
- Once your cucumber, tomato, cilantro, avocado, and onion are chopped, mix them all together in a large bowl until well combined.
- Add in the olive oil and lime to the veggies and mix.
- Next, add the spices (salt, pepper, garlic and cumin). As I have said in previous posts, I do not measure my spices. I think that everyone has different taste preferences so I would suggest adding in spices a little bit at a time and tasting the mixture until you like the taste.
- Once the quinoa is fully cooked, add the quinoa to the veggie mixture and mix well.
And that’s it! To add extra protein.I added in some chicken I already had prepared from the night before. My family members added in some black beans and corn. Get creative!
If you’re anything like me, hummus is a staple in your diet. I love pairing hummus with veggies, crackers, tortilla chips, or even in wraps. When I have the time, I like to make my own hummus. It’s simple, delicious, and the best part is that it has very few ingredients!
- 2 cans of organic low-sodium garbanzo beans
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Lemon juice
- 2 Tablespoons of water
- 1/4 cup sliced Kalamata olives
- Garlic powder
- Note: Use as much or as little of the salt, pepper, and garlic as you would like! I never measure my spices, I just add them in until I reach my desired taste.
- In a food processor, add in the garbanzo beans, olive oil, lemon juice, and water.
- Blend these ingredients until well combined and until it reaches a creamy consistency.
- Add in the kalamata olives, salt, pepper, and garlic powder.
- Blend until all ingredients are well combined.
- Store in an air tight container in the refrigerator and enjoy!
Unsure of how to use your left over zucchini? Try making Zucchini bread! I love making this because it’s another easy way to add vegetables into your food. Plus, I love dessert and anything that involves chocolate, so I would say this recipe is a winner! I used the Chocolate Chip Zucchini Bread recipe from “Gluten Free on a shoestring” but made a few minor changes, and it turned out delicious! Here are the changes that I made:
- I used Namaste Gluten-Free flour mix, therefore omitting xanthan gum since the mix already contains it
- I used 1/3 cup Enjoy Life Mini Chips to make the mix dairy free (instead of the 2/3 cup chocolate chips)
- Replaced the 1/2 cup granulated sugar with 1/2 cup coconut sugar
- Instead of using 1/2 cup brown sugar, I used 1/4 cup honey and 1/4 cup brown sugar (this make it a tad bit healthier).
- Instead of 2 1/8 cups zucchini, I did about 2 1/2 cups ( but I think it works either way!)
- I used grapeseed oil
I hope everyone loves this recipe as much as I did! The link to the recipe is below! 🙂