Tag Archives: berries

  1. Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette {paleo, keto, gluten-free}

    Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette. I am SO excited to share this delicious recipe inspired by my recent travels with The Feedfeed to Cascadian Farm’s home farm in Skagit County, Washington. Plus, I am sharing all of the incredible stuff I learned about their organic farming practices, from their commitment to regenerative agriculture, to the importance of crop rotation, cover crops, pollinator fields, soil health and so much more! We are also talking about this brain-boosting, nutrient-packed Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette, why frozen can sometimes actually be better than fresh and lots more! 

    Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette {Paleo, Keto, Gluten-free}

    Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette {Paleo, Keto, Gluten-free}

    You may remember a while back in my Kimchi Cauliflower Fried Rice Post where I shared that I would be heading to the Pacific Northwest with Cascadian Farm and The Feedfeed – hopefully you caught our amazing adventures over on Instagram in real time (and if not, you can still see the trip in my Highlights).

    To fill you in on that magical trip, we spent the entire day on Cascadian Farm’s home farm in Skagit County, Washington. This USDA certified organic farm, set on 90 acres of land, was the most picturesque and inspiring backdrop, perfect for learning all about their farming practices, their approach to organics, sustainability, regenerative agriculture and more. The Cascadian Farm home farm is actually a testing ground for organic and regenerative agricultural practices, the results of which help inform best practices across our partner farm network of suppliers.

    We had the opportunity to get our hands dirty in the soil that they work so hard to manage, protect and improve, for us, the land, their farmers and their community, we ate wild berries we picked straight from the vines. I played with friends, old and new, making gorgeous fall-inspired wreaths from flowers we picked from the pollinator fields and we finished the day enjoying the most incredible locally-sourced and seasonally inspired meal right there in the fields on the farm, the majestic mountains towering over us.

    Most importantly, I got to have the conversations that I love to have, chatting about regenerative agriculture and why it’s SO vital we nourish and give back to our land and soil, we learned more about Cascadian Farm’s commitment to these practices – that at this point, in my mind, is absolutely non-negotiable when we are talking about the future of our planet and our food!

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  2. Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Whipped Coconut Cream {gluten-free, paleo}

    What? Low Carb Keto Strawberry Shortcake? Yup, you read that correctly. This dreamy, classic summer treat gets a bit of an update with grain-free, low carb biscuits, tasty balsamic roasted strawberries and a basil infused whipped coconut cream. Real food, no weird ingredients. Just some tasty, clean whole foods.

    Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Whipped Coconut Cream {gluten-free, paleo}

    Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Infused Coconut Cream {gluten-free, paleo}

    Let’s start off by saying, if you think I’ve lost my mind and if you want to keep this classic dessert more simple and traditional, you can very very easily follow this recipe, opt simply for fresh strawberries or just roast the strawberries without the balsamic, but if you’ve never had balsamic roasted strawberries, yet, you truly aren’t living. And as for the basil infused coconut cream, will change your life. That has to be said.

    This recipe is quite fuss-free, despite the amount of characters required to accurately describe it. Make the easy, grain-free low carb biscuits ahead and while they are baking you can prep the strawberries to go into the oven next and then finally, whip together that delicious, basil infused whipped coconut cream while the berries roast.

    Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Infused Coconut Cream {gluten-free, paleo}

    Keto Strawberry Shortcake with Balsamic Roasted Strawberries and Basil Infused Coconut Cream {gluten-free, paleo}

    As far as I am concerned, strawberries are the quintessential summer fruit. They have such fond memories attached to them, for me. From strawberry picking with my mom and my sisters, to bowls of fresh berries being brought outside out for dessert after a delicious summer meal, enjoy al fresco. My mom loves to bake and she made an incredible strawberry shortcake, with fresh baking soda biscuits, which she always made to seem so effortless. Strawberry shortcake reminds me of backyard meals, towels wrapped around our chilly bodies from spending the entire day in the pool. It brings back memories of no school, being outside all day and late sunsets.

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  3. How-to Make Easy Chia Seed Jam {+ Video}

    How to Make Easy Chia Seed Jam

    How to Make Easy Chia Seed Jam

    This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).

    Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.

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  4. The 9 Best Foods for Eye Health

    I received compensation from Alcon for the below post, but all opinions expressed here are mine.

    The 9 Best Foods for Eye Health

    Glasses and contact lenses have been a part of much of my life. When we moved to California over three years ago, I actually had to give up wearing contact lenses as I began to suffer from dryness, allergies and itchy eyes – nearly daily. This certainly complicated things as wearing glasses in the kitchen, dealing with the steam of the oven or the dishwasher fogging up the lenses, can complicate things while cooking. Plus, glasses while at the gym or yoga practice, sliding off your sweaty face is also annoying and cumbersome. After some changes to my lifestyle, managing ongoing allergies and getting back to tip top eye health, I am back to wearing contacts again and I am loving my new DAILIES TOTAL1® contact lenses. Daily disposable contact lenses are totally new for me, but I am loving the freedom to enjoy my on-the-go lifestyle without the hassle of glasses and I love that each day, my contact lenses feel fresh and new. If you would like to try them, visit DAILIESChoice.com to learn about the Alcon DAILIES® Choice Mail-In or Online Rebate Offer and how to save up to $200 on a year’s supply of DAILIES TOTAL1® contact lenses!*

    The 9 Best Foods for Eye Health

    Research shows that much like the rest of our bodies, what you eat can also help support eye health as you age. Of course, as always, it is recommended that you eat plenty of fruits and vegetables rich in color, like orange, yellow, red and dark green as these are particularly likely to include the vitamins great for eye health. Foods rich in antioxidants are also known to help protect the eyes from age-related macular degeneration (AMD), which is the leading cause of blindness among older Americans; as well as cataracts and other eye-related conditions. It is documented that people who supplement their diet with Vitamin C, antioxidants, zinc, beta-carotene, and vitamin E experienced about a 25% reduction in risk of developing serious AMD1https://www.macular.org/antioxidant-vitamins-and-zinc-areds.

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    References   [ + ]

  5. Grilled Romaine Salad with Blueberries, Avocado and Creamy Lemon Tarragon Vinaigrette

    Grilled Romaine Salad with Blueberries, Avocado and Creamy Lemon Tarragon Vinaigrette

    Grilled Romaine Salad with Blueberries, Avocado and Creamy Lemon Tarragon Vinaigrette

    As I sit to write the posts for this website, 2-3 times a week, often I find myself lacking the words. I am no writer, have never claimed to be. I am sure my sentence structuring is atrocious, I am certain my posts are littered with typos and poor punctuation skills. I generally didn’t start this website to share my personal thoughts on life or my beliefs, as often as they do trickle into the pages by default. I mostly have always had a strong desire to help make a difference for those, like me, that struggle with their health, are challenged by navigating the ever-evolving landscape of eating and food and what it truly means to be well.

    As our worlds are all constantly changing and shifting, as life seems to get busier than ever for us all, I find myself more called to want to simply live my life without a filter, to share my experiences in all their realness and hopefully, simultaneously, inspire you to be excited about getting into the kitchen and tapping into your own creativity. I want you to approach food and your health without fear. I want you all to feel empowered to be your own advocates and to never settle for anything other that feeling amazing, every day. My hope is also that through sharing my recipes, how-to’s and other tips here on the website and on social media, that everyone knows eating well doesn’t always have to be about the crazy flavor combos and complicated ingredients that you can only buy online or at a specialty food store. I think we all have to admit that even though weeknight meals deserve a little flair sometimes, a totally boring, basic bitch meal of veggies and some baked fish, that isn’t exactly instagram-able – that’s totally OK, too.

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  6. Grain-free Apple Berry Crumb Pie (Paleo with Vegan and AIP options)

    Grain-free Apple Berry Crumb Pie (Paleo with vegan and AIP options)

    While this fall has been one of the busiest I can recall, I have also been fortunate to be traveling a ton, living life to it’s fullest and doing my best to enjoy each and every moment. While visiting San Diego county a few weeks ago, in the adorable town of Julian, my husband, Mark, and I were walking the Main Street of this quaint old gold mining town. Julian is an enigma of Southern California, experiencing all 4 seasons, even including snow in the winter. It’s unlike any other place I have been out here. It was an instant love-connection for this east coast girl.

    Grain-free Apple Berry Crumb Pie (Paleo with vegan and AIP options)

    We went at the start of the fall season and autumn was already in the air. Crisp cool breezes, chilly nights, the leaves of many of the trees already changing color and the sweet scent of apple pie in the air. This town doesn’t mess around when it comes to apples. After the gold rush was over, the pioneers remained in Julian, as they began farming the rich land. While many crops were planted and animals raised, apples seemed to be their new “gold”. To this day, during apple season, you will find fruit stands filled with fresh organic apples, locally pressed real apple cider and pies galore. Oh the pies! Quite literally, Main Street in Julian is filled with the aroma of this spiced comfort food.

    Grain-free Apple Berry Crumb Pie (Paleo with vegan and AIP options)

    As we strolled the tiny Main Street, Mark was seeking out what he deemed to be “the perfect slice”. I am pretty sure we walked into every single bakery and he looked on as if he was making a major investment purchase. Only a few city blocks long, Main Street had near 10 bakeries, all specializing in their version of this American classic. I was convinced, being gluten-free, I would only be experiencing this as an observer, enjoying the smells and the smile on my husband’s pie-loving face. But alas, I found one amazing bakery, tucked away a bit off the beaten path, Apple Alley Bakery. The only bakery in ALL of Julian offering gluten-free pies. I opted for the Apple Boysenberry Crumb Pie and as soon as my slice was gone, I wanted more.

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  7. Red White and Blue Berry Chia Parfaits

    Red White and Blue Berry Chia Parfaits

    I am a big fan of holidays, especially the ones where themed foods are encouraged. I can always get down with a reason to create a celebratory treat! Here’s the thing though, holiday or not, I cannot turn off on my strong feelings around seeking healthy options, first.

    I am definitely all about indulging every now and again, but I am a firm believer in our healthy choices fueling ongoing healthy habits and a ever present healthy lifestyle, all the rest of the days throughout the year when it isn’t a holiday. This means when it’s time to have fun and let loose, I still inherently find myself seeking an option that won’t make me feel terrible after I eat it or undo all the good I do the rest of the time. For me, it’s all about picking my battles and when possible selecting the right foods, the ones that have the power to heal and nourish my body, while still being fun and kitchy. When there is an option for something delicious, but still good for me, that will always be my first choice. #sorrynotsorry

    Red White and Blue Berry Chia Parfaits

    I’ll just say it, I am slightly creeped out by artificially colored foods. There is something so unnatural about all these patriotic-themed treats I see floating around, loaded with chemicals and dyes, it just doesn’t feel very festive to me.

    Mother Nature provides us with so many beautiful, vibrant hues, why not take advantage and celebrate with those instead. The bonus: richly colored plant foods are loaded with phytochemicals. These substances occur naturally only in plants and may provide health benefits beyond those that essential nutrients provide. Consider these phytochemicals, bright little disease fighters! Not only can we not say that about artificial dyes, but I would be we could say the opposite, in fact.

    Red White and Blue Berry Chia Parfaits

    According to information from the Produce for Better Health Foundation (PBH), phytochemicals may act as antioxidants, protect and regenerate essential nutrients, and/or work to deactivate cancer-causing substances. And while research has not yet determined exactly how these substances work together or which combination offers specific benefits, including a rainbow of colored foods in a diet plan ensures a variety of those nutrients and phytochemicals.[1]

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  8. Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

    In my opinion, it isn’t summer until you make the first frozen treat of the season! I’d love to say I have the energy and time to bust out the ice cream maker every week throughout the summer. I don’t. Homemade ice cream is good, but just so much work and there are so many steps. Honestly, popsicles are my favorite! Always an easy way to celebrate the season and all of it’s beautiful, fresh offerings. I also love that if you are smart with your ingredients you can make popsicles that will work for just about everyone at your party, no matter their eating style or preferences. No need for an ice cream maker or anything besides popsicle molds and you can even skip on those, just pour these into paper cups, add a popsicle stick and call it a day. Easy!

    Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

    If you haven’t been able to tell by the 5 years of posts up until now, I am slightly obsessed with roasting. OK a lot obsessed. It’s my easy answer to bringing out the best in foods. Fruit or veggies, there is just something about roasting, even in the dead of summer, I refuse to deny myself. Especially when it concerns fruit, roasting brings out the inherent sweetness, it provides pretty bursts of color and flavor and it’s a simple way to maximize all that juicy, saucy, sweet goodness. So yes, I am complicating something meant to be simple, by adding the extra step with the oven here, but you have to just trust me on this one.

    Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

    These popsicles have the perfect mix of sweet and tart, one of my favorite combos. I tend to go light on the sweetness myself, so if you want them more sweet than tart, you may want to add a bit more coconut sugar when roasting and/or more maple or honey. I like to barely fold in the roasted berries, to keep the gorgeous swirls of purple, violety blue.

    I opt for my homemade coconut yogurt to keep these popsicles dairy-free/vegan, but you can also go with Greek yogurt, regular yogurt or goat’s milk yogurt. I just suggest whatever you choose, to go with full fat if you can, this give you the rich creaminess and the extra fat which cuts down on the icy factor.

    Roasted Blueberry and Lemony Yogurt Popsicles

    Roasted Blueberry and Lemony Yogurt Popsicles

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  9. Blueberry Lavender Chia Seed Pudding

    This is part of my ongoing restricted diet series with Free People.

    Blueberry Lavender Chia Seed Pudding

     

    Most mornings I wake before dawn, roll out of bed, give myself a few minutes of silence or meditation and then I head off to an early morning yoga class. As the sun rises and I head back towards home, I look forward to refueling with that first nourishing meal of the day, hot tea and the quiet of the early morning.

    Blueberry Lavender Chia Seed Pudding

    Even better, the mornings where breakfast awaits m. Not because I have a personal chef or an extra sweet husband, but rather I planned ahead and prepped it the night before. Chia seed puddings are probably my favorite overnight breakfast treat, perfect for refueling after my early morning yoga session. Not only are chia seed puddings a breeze to whip up, but they taste wonderful, they are also super satisfying and loaded with healthy and nourishing goodness.

    If chia seeds were once used by Aztec warriors to build energy and stamina on battlefield, they certainly can refuel me after a sweaty, flowy yoga class and power me through the start of a busy work day. Chia seeds are a great source of fiber, cell-protecting antioxidants, minerals, protein and omega-3 fatty acids. They are anti-inflammatory and a dense source of crucial minerals, with more calcium than milk, more potassium than bananas, and more iron than spinach.

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  10. Mixed Berry Basil Sparkling Agua Fresca

    Mixed Berry Basil Sparkling Agua Fresca

    You didn’t think I would skip out on sharing a recipe for Cinco de Mayo, did you? I know when most of you think of Cinco de Mayo and Mexican food, you think of margaritas – I know I do. How could you not? But, today I am sharing the recipe for another traditional Mexican drink (also popular in Central America), this one non-alcoholic. Agua Frescas are traditional drinks, a blend of fruits, botanicals, seeds, etc., sweetener and water is added. It’s refreshing and a great way to celebrate what is in season. Of course, we already know how I feel about fruit infused water concoctions.

    Mixed Berry Basil Sparkling Agua Fresca

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  11. Blueberry Rosemary Chia Seed Jam

    Blueberry Rosemary Chia Seed Jam

    I don’t know if I will ever get over the fact that prior to like 3 years ago, my only experience with chia seeds were those funny chia pets from when we were kids. Cha-cha-cha-CHIA! People really didn’t have a clue they were amidst such a super food!

    Blueberry Rosemary Chia Seed Jam

    Not only are chia seeds loaded with amazing nutrients, they are also so versatile. I like added them to homemade granolas, smoothies, you can make pudding with them and yes, you can even make simple homemade jams simply by adding chia seeds.

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  12. Summer Berry Probiotic Smoothie

    Summer Berry Probiotic Smoothie

    I am sure you have read plenty of articles and posts about the many benefits of probiotics by now. Rather than carrying on about their many wonderful benefits and why you should be including them in your daily life, I though it better to just share a delicious Summer Berry Probiotic Smoothie that is sure to make your belly happy.

    If you do want to read all about how wonderful probiotics are and all of their many incredible benefits, I encourage you to check out this great post: 3 Tasty Ways to Heal With Priobiotics.  I also encourage you try your hand at making your own probiotic-rich water kefir or my simple homemade coconut milk yogurt – two wonderful ways to easily include more of that beneficial bacteria in your life.

    Summer Berry Probiotic Smoothie
    This smoothie is not only rich in probiotics, from the yogurt and probiotic drink, but I also included other super-food ingredients sure to please your tummy! Ginger, which has long been known to alleviate symptoms of gastrointestinal distress, and provide calming, anti-inflammatory and immunity boosting properties. Cinnamon, another digestive aid, known not just for it’s comforting, warming, aroma, but for it’s powerful anti-bacteria properties, its help with reducing bloating, and its help in improving circulation and digestive discomfort. Finally, I added some chia seeds, which is a great way to include healthy omega-3 fats and of course, one of your digestion’s other friends – fiber. Plus, I really love how thick chia seeds make my smoothies!

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  13. Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    I have been obsessed with berries lately. They are in season here in Southern California so much earlier than I was used to on the East Coast, so I feel like I have been given this extra special gift this year. The berries out here are seriously better than I have ever tasted before. The pint of strawberries I picked up a from my favorite organic farmer this week, are seriously THE best I have ever had. I can’t get over it.

    Lavender Berry Parfaits with Whipped Coconut Cream {Gluten-free + Vegan}

    When Sherrie from With Food + Love invited me to share a seasonally inspired dish for The Spring Dish {PLANT POWER}Blog Series, I knew instantly I wanted to share a sweet berry recipe. I wanted simple and light, but with a little something special to make it unique. A fragrant lavender simple syrup compliments the berries with all that lovely soft aroma and flavor and the coconut sugar gives it a nice robust almost rustic finish. And of course, the whipped coconut cream is the best way to finish these parfaits off. Read the rest of this entry »

  14. Grain-free Berry Cobbler – Gluten-free, Vegan + Refined Sugar-free

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free

    A week or two ago, I came across this amazing grain-free thick pizza crust recipe from Real Sustenance and it instantly peaked my interest. More and more I am amazed by what almond flour can do and the results you can get when baking with it. It is by far my favorite flour these days.

    When I saw the photos of that crust I couldn’t wait for my order of almond flour from Honeyville to come  in the mail. Oh and what a painful wait it was this time. This wait made me realize I should really stop waiting till I am totally out of almond flour to order more. Once the almond flour arrived it immediately became pizza night at our house and I made a version of my vegan hummus pizza with this new crust recipe. Oh my goodness! Best gluten-free pizza crust I have ever made at home, actually, best gluten-free crust that I have ever had anywhere. It was fluffy, soft and thick, and it has a nice subtle crisp to the outside of it. It was perfect and I couldn’t believe it was totally grain free.

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free
    As soon as I took a bite I couldn’t help but think about what else I could come up with to do with this dough. That is when I realized I needed to adapt the recipe to make a cobbler topping. It was perfect for it. I wanted to play around a bit to make it vegan, so I replaced the eggs with flax-seed eggs and I also used coconut oil instead of olive oil, plus I of course had to add a little sweetness, so I went with my go-to maple syrup. (feel free to use whatever sweetener you prefer, though)

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free

    This cobbler according to my hubby, is THE best cobbler I have ever made and maybe one of the best cobblers he has EVER had anywhere. Then he declared it might just be the best gluten-free dessert I have ever made. Mark hails from the south, so for him to not just eat my cobbler but to rave on and on about it, has to be the best compliment he could give. He is a harsh critic of cobblers and I have seen him push aside sub-par cobblers if they weren’t to his liking. And don’t even get him started on crisps, he doesn’t understand them and wishes they would just be a cobbler.

    The crust on this cobbler is thick and almost biscuit-like but not at all heavy or too dense. The flax seed eggs besides helping to bind also provide little golden flecks of color and texture in the crust that really makes it feel rustic, homemade and healthy, all of which it is. You can make this berry cobbler with any combination of berries that you choose. I had planned to use just blueberries, but I had a small amount of strawberries leftover that I decided to slice up and add in. You could also use blackberries, peaches, apples or whatever your favorite fruit or combination of fruits might be. I cannot wait to go apple picking in the fall and to make an apple spice version of this. Oh and like most cobblers, this one is of course be great served warm with a scoop of your favorite vanilla ice cream or even some whipped coconut cream on top.

    Grain-free Blueberry Cobbler - Gluten-free, Vegan + Refined Sugar-free

    [print_this]Grain-free Berry Cobbler – Gluten-free, Vegan + Refined Sugar-free
    Serves 6-8
    Inspired by this pizza crust recipe

    Berry Filling

    • 3 cups of organic berries – I used a pint of blueberries and 1 cup of fresh strawberries, sliced
    • 2 tablespoons maple syrup (you could also use honey, brown rice syrup, coconut nectar or whatever your favorite sweetener is)
    • 1 tablespoon arrowroot starch
    • 2 tablespoons fresh lemon juice

    Cobbler Crust

    • 2 tablespoons ground flaxseeds plus 6 tablespoons hot water (or two eggs)
    • 1 cup blanched almond flour
      1/2 cup arrowroot starch (you can also use tapioca or potato starch)
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon almond milk
    • 1 tablespoon maple syrup (you could also use honey, brown rice syrup, coconut nectar or whatever your favorite sweetener is)
    • 2 teaspoons melted coconut oil
    • 1 tablespoon psyllium husk
    • 1/2 teaspoon fresh lemon juice

    Preheat the oven to 425º F. Grease an 8″ square pan (or something similarly sized) with some coconut oil.

    In a medium sized bowl mix the berries with 2 tablespoons maple syrup, lemon juice and 1 tablespoon arrowroot starch, set aside.
    In a small bowl whisk together the 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water, set aside to let it thicken.

    In a large bowl whisk together the almond flour, arrowroot, baking powder and salt. In a second smaller bowl whisk together the flaxseed eggs, almond milk, maple syrup, coconut oil, psyllium husk and lemon juice. Add the liquid mixture to the dry and mix until well combined.

    Add the berry mixture to the greased pan and drop spoonfuls of the dough to the top. Spread it out evenly with your hands or a greased spatula. You can leave it as rustic biscuit-like rounds or spread it to one even dough topping, like I did.

    Place the pan onto a rimmed baking sheet to catch any berry juice that will run out. Bake for 30 minutes until the cobbler topping is golden brown and cooked through and the juices start to bubble up over the crust. Remove from oven, cool slightly, and serve.
    [/print_this]

  15. Strawberry Basil Almond Flour Muffins – Gluten-free, Dairy-free, Refined Sugar-free

    Strawberry Basil Almond Flour Muffins - Gluten-free, Dairy-free, Refined Sugar-free

    Before I get into chatting about muffins, I wanted to take a minute to thank all of you for your amazing, inspiring and humbling comments on my two year blogiversary post. Besides hearing about how many of you read Tasty Yummies and have been inspired by it, reading all of your touching comments about what makes you happy, seriously moves me. I have read each and every comment and so many of them brought tears to my eyes. So, even though I haven’t responded to all of you, thank you all from the bottom of my heart!

    The last week has been a really great one for me, between all the inspiring comments about happiness on my post, meeting a new friend and the wonderful week of yoga I had, I am seriously on cloud nine. I have managed to get to a ton of yoga classes this past week (6 in the last 7 days) and despite my injury a few weeks back, I seem to have found a really sweet spot in my yoga practice, at least it really feels that way to me. Every time I think I couldn’t possibly enjoy the practice of yoga and everything it brings, any more than I already do, I have a breakthrough week. This week that feeling came a few different ways, the first is that I got to spend some time with a fellow student that I have practiced alongside many times. Upon hearing the news that she would be moving back to Rochester tomorrow, after nearly a year of living in Buffalo, before heading off to Africa to teach yoga, we decided we had to get together before she left. We grabbed some food and had a couple drinks and just hung out and got to know each other better. I rarely meet people whom I feel that instant of a connection to, and it was yoga that brought us there. I know that although Lyndsey will be far away and I am relocating to California later this year, we both agreed we will stay in contact and who knows where that connection will take us. I feel there are people in this world that we are meant to meet and even though we wish the circumstances would be different or that they lived closer, etc, it is incredible how powerful it can be that we find one another despite all that. Life is pretty amazing. Besides all of the amazing teachers at East Meets West Yoga that I have gotten to know and love, there are so many other great people that are there, like me, to practice, that I have shared such meaningful conversations with, or even just a warm hello! I feel like I have never ever felt that sense of community anywhere else in my life.

    The other thing that made this week of yoga a special one is that I was able to get into three different arm balances that I hadn’t quite been able to master before. I had gotten close on all three in the past at different times, and maybe popped up into them once or twice (likely in happenstance), but it was like I hit a light switch this week and found something that I hadn’t found before. It felt amazing! That is what I love most about yoga, it is ever changing and ever growing. I can’t believe there was ever a time I told myself that I would never be “better” then where I was at that point and that I just couldn’t get into certain poses. Once I let go of that frustration and fear, it not only became so much more enjoyable, but I also found myself doing things I never thought I could. I can honestly say that yoga has changed me both on the mat and off and I will be forever grateful for that.

    Strawberry Basil Almond Flour Muffins - Gluten-free, Dairy-free, Refined Sugar-free

    OK, let’s talk muffins! Strawberry basil is one of my absolute favorite flavor combos! I discovered it a few summers back when I was obsessed with mojitos. I started playing with basil instead of mint and adding in strawberries instead of lime. It makes for a great adult drink if you add rum, or a refreshing non-alcoholic drink if you just muddle the two together and top it off with a little sparkling water. They are so perfect together, the tart and subtle sweetness from the strawberries paired with the sweet, almost peppery flavor from the basil. If you aren’t a fan of basil, you can add in fresh mint to these muffins, or just skip it altogether. But I highly recommend trying the two together if you haven’t yet, it is a wonderful surprise for your palette.

    These muffins are bursting with flavor and are also quite healthy for you. They are not only gluten-free, but they are totally grain-free, they are also dairy-free and refined sugar-free. I haven’t yet played with using an egg replacer to make these vegan, but I don’t see why it wouldn’t work. If you do try it out, please do let me know what you think. This recipe makes 6 large muffins. I fill the batter all the way to the very top and as you can see in the photos, that gives you the lovely puffy muffin tops, if you want more muffins, just fill the cups up less and keep an eye on your bake time, it may take a little less time.

    Thank you again guys for your wonderful blogiversary wishes and if you haven’t yet entered the contest, please do. You have 5 different opportunities to enter and the giveaway closes on Wednesday.

    Strawberry Basil Almond Flour Muffins - Gluten-free, Dairy-free, Refined Sugar-free

    [print_this]Strawberry Basil Almond Flour Muffins – Gluten-free, Dairy-free (vegan option)
    
makes 6 or 7 large muffins

    • 2 1/4 cups blanched almond flour*
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 2 local farm fresh large brown eggs
 (you can try an egg replacer here, I haven’t yet however)
    • 1/4 cup maple syrup (or honey)
    • 1/4 cup coconut oil, melted
    • 2 teaspoons vanilla extract
    • 1 cup fresh strawberries, hulled and roughly chopped
    • 1/4 cup fresh basil, finely chopped

    Preheat oven to 350˚F. Line a muffin tin with paper liners.

    In a medium bowl, whisk together the almond flour, baking soda, and salt. 
In a separate bowl, beat the eggs. Add in the honey, vanilla and oil and whisk until well combined.
 Add the dry mixture to the wet, stirring until combined. Carefully fold in the strawberries and basil.

    Spoon the batter into the muffin tin, filling to the top if you want a nice muffin dome, or as us ladies know it “muffin tops”. Bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don’t cool them longer than 5 minutes in the hot pan they’ll definitely get soggy). Enjoy a muffin after they have cooled 10 minutes, you know you want to.

    I find storing muffins covered tightly in the refrigerator or freezer to be the best. Just pop one out as you want it, heat slightly in the microwave if you want to take the chill off and go.

    *Something I have learned from baking on my own and from reading Elana’s Pantry, is that not all almond flour (or meal) is created equal. Bob’s Red Mill makes an almond flour, though easy to find, that doesn’t seem to react quite the same as other almond flours. It doesn’t seem to rise as much and it just seems to leave recipes flat. On Elana’s recommendation I now buy Honeyville brand almond flour in a 5-lb bag from their website.

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