Almond Orange Blueberry Muffins (Grain-free)

My mom is an excellent baker. She might tell you otherwise, but that's expected. She's so humble and extraordinarily kind...I wish I was better at emulating her example. When my sister and I were little, she would get us both involved in baking pastries and cookies. I specifically remember her teaching me to roll out the dough for pie crusts, and me sneakily nibbling on the forbidden dough. I'd usually get caught doing that or licking the cookie dough bowl and get a stern, "Bethany Marie! There's raw eggs in there, you know better than that.." Whoops...sorry Mom.

I remember us loving her lemon poppy seed muffins and classic blueberry muffins. My own version of the blueberry muffins has a sweet citrus twist from organic orange oil that I think plays well with the berries and hints of warm vanilla and cinnamon. My mom doesn't live near here, but I'd like to think they'd be Mom approved. And you'd be proud, mom. I didn't lick the bowl....this time. I love you for all you've taught me through the years. You're simply the best.

Almond Orange Blueberry Muffins (grain-free)

This recipe is free of: Gluten, Grains, Soy, Dairy, Peanuts, Legumes, Yeast, and Sugar.

Yields: 9 or 10 muffins.

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 30 - 35 drops Stevia (liquid) or more if you like it sweeter.
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange oil. I use Simply Organics orange flavor. If you like it fruitier, add 1 teaspoon instead.
• 3 eggs
• 3/4 cup almond milk (other non-dairy or dairy milks can be used instead).
• 1/4 cup olive oil
• 1/2 cup blueberries (or about 4 to 5 blueberries per muffin).

1. Preheat oven to 350 degrees F.
2. Combine dry ingredients (except blueberries) and set aside. Combine the wet ingredients (except blueberries) and mix well. Add the wet ingredients to the dry and mix until well combined. I did not need to use an electric mixer. Carefully stir in the blueberries until combined, being sure not to squish them too much. (**An alternative way would be to pour the batter into the muffin tin first, then add 4 to 5 blueberries per muffin).
3. Line a muffin tin with cupcake liners, or lightly oil the tin to prevent sticking. I used liners, but the muffins did stick a little to them until they cooled completely. I was able to peel the liners with no problem after waiting several hours for cooling.
4. Pour the batter into the muffin tin evenly. I used about 1/3 cup measuring cup for this.
5. Bake at 350 degrees F for about 15 minutes or until muffins have risen and are golden brown on top. Insert a toothpick into the center of a muffin to make sure they're done. If the toothpick comes out clean, they're ready. Let cool and serve with butter or orange marmalade.

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The Weekend in Pictures

 - Qrunch Quinoa Veggie Burgers, free of the top 8 allergens, gluten, and corn. -

This weekend was a rare occurrence. We had a leisurely weekend without planning anything or working on projects and it really felt like a mini-vacation, even though we didn't travel anywhere. Since I graduated from college with my undergrad degree two years ago, I felt like I'd been living on a scrambler carnival ride non-stop. I treasured having some time to recharge and definitely agree with the sentiment that the best ideas, creativity, and motivation comes from taking a time out from the bustling.

- Homemade Southwest Chicken Salad with salsa and black beans. Wait...did I say Black Beans? Yes, I did. My legume allergy seems to be lessening, as I can now tolerate black beans with no adverse reactions. I'm ecstatic! -

- Leftovers done right: Hearty Brown Rice Pasta with Turmeric Roasted Chicken with Italian Herbs -

- Quick Goat Cheese Pizza using Brown Rice Crusts -

- Almond Flour Orange Blueberry Muffins. I'll be sharing this recipe in my next post. -

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Dairy-free Cream of Celery and Avocado Soup

This January, I began the journey to earn my master's degree in human nutrition. It's been a month of adjusting to being a college student again, but I have no complaints whatsoever. I knew I wanted to study nutrition four years ago this month, when my gluten issues were first diagnosed. My passion for health and food has only grown more full in time. I'm loving every second of grad school so far and constantly find myself asking, "what took me so long to start this?" Well regardless of the delay, I'm here and can't wait to savor every second of it.

Before I started formally studying nutrition, I knew veggies were nutrient powerhouses, but after learning some of the science behind these babies, I decided I need to incorporate even more of them into my menu. Since winter is still in full swing in Michigan right now, a warm and creamy veggie soup sounded more than appropriate. I'm largely dairy-free due to lactose intolerance so I opted for whole coconut milk to achieve a classic "cream" of celery soup. I went a step further and added half of an avocado, which in my opinion really puts this velvety smooth soup over the top.

Dairy-free Cream of Celery & Avocado Soup

This recipe is free of: Gluten, Grains, Soy, Peanuts, Dairy, Legumes, & Processed Sugar

• 2 cups celery, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups water, or vegetable stock
• 1/2 cup whole coconut milk
• 1/2 of 1 large avocado
• 2 tablespoons olive oil
• Salt
• Freshly cracked black pepper
• 1/2 teaspoon white pepper
• Optional: Dash of cayenne pepper

1. In a large saucepan, saute celery, onion, garlic, and spices over medium heat for 4-5 minutes.
2. Add water, coconut milk, and avocado and bring to a boil.
3. Reduce heat, cover and let simmer for 15-20 minutes.
4. Remove from heat, let cool slightly, then transfer to a blender.
5. Blend on high until a smooth consistency is achieved. Transfer to serving bowls, garnish with celery leaves or stalks and serve hot or at room temperature.

**Note: If a thicker consistency is desired, decrease the water in the recipe. If you'd like it thinner, increase water content.

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