I usually don’t crave muffins but for some reason I really wanted some homemade blueberry muffins to accompany my morning coffee. These muffins aren’t too sweet, are super moist (thanks to the sour cream), and are packed with nutritious blueberries. You can also substitute for any other berries you wish, such as raspberries or mulberries.
The below recipe is dairy-free, however feel free to substitute for real milk and sour cream (or yogurt) if you wish.
1 1/4 cups all-purpose flour (you can also use Almond or Whole-Wheat flour)
1 teaspoon baking powder
Pinch of salt
2/3 cup sugar
1/2 cup vegetable oil
1/3 cup Almond milk
1 teaspoon vanilla
1/2 cup dairy-free sour cream ( I use Tofutti – it actually tastes really good!)
1 1/2 cups blueberries
Additional sugar for topping (optional)
Pre-heat the oven to 375.
In a small bowl, combine the flour, baking powder and salt. Mix to combine. In another bowl, combine the sugar, egg, oil, milk and vanilla. Gradually stir in the flour mixture. Stir in the sour cream until well mixed then gently fold in the blueberries.
Grease a muffin pan or add muffin liners. Pour batter into the muffin tin, filling it to the top. Add a few more blueberries to the top and sprinkle with a little bit of sugar.
Bake for 25 minutes. If you used frozen berries, you may need to bake it for about 4 minutes longer. Check muffins with a toothpick – if the toothpick comes out clean they are ready! Let cool before enjoying.
This easy to make snack is crunchy, healthy and delicious!
2 cans chickpeas (garbanzo beans)
Pre-heat oven to 400 degrees. Drain, rinse and throughly dry chickpeas. Lightly coat chickpeas in oil and sprinkle with salt. Roast on a baking sheet for about 40 minutes, shaking pan every 10 minutes.
Toss with your favorite seasoning. *Here are some ideas.
As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.
My inspiration for today’s recipe came from a post I shared last summer – Heirloom Tomato, Peach and Mozzarella Crostini. Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.
Spring greens mix
4 ounces fresh burrata
2 large peaches, peeled and sliced
4 slices of prosciutto
2 lemons, juiced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.
If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.
1 baguette, sliced
4 ounces fresh burrata
2 slices of prosciutto
1 large peach, peeled and sliced
Extra virgin olive oil
Salt and pepper
Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.