I'm having issues figuring out what to get Kaylee and Mo. I want to get them everything and I can't make up my mind.
Are you having issues finding the perfect gift for the foodie in your life? Well I have a suggestion. The new book from Lindsay Nixon, The Happy Herbivore. The Happy Herbivore is a blog that I follow religiously. I received her book, Happy Herbivore Light & Lean a few weeks ago to review.
This book is great. There are over 150 recipes. The first half is recipes and the second half has some exercises and workouts. Perfect healthy living book. I would say that if you are new to the healthy living scene, this book is definitely something you should pick up.
All of her recipes contain no added fat or oil and are plant-based. This is the description from the blog.
"I don't cook with oils or other added fats. All my recipes are fat-free or low fat and I focus on using whole, unprocessed plant foods -- but nothing obscure or bizarre! I use normal "everyday" ingredients we all have on hand and most of my recipes come together in 20 minutes or less, too!
I keep it healthy, affordable, easy, no fuss and most importantly: delicious!"
Her recipes are perfect for my dietary restrictions.
As soon as I opened the book I was in love. Every single recipe looked delicious and called for me to try it. Since I received the book 2 weeks ago I have already made 3 recipes and have 6 more on the menu for December. The recipe I'm sharing with you today is one of my favorites. When the girls and I have smoothie and muffin nite I like to try a new recipe. Luckily, smoothie nite was planned for a few days after the book arrived in the mail.
Blueberry
Yogurt Muffins
Makes 12
Soy-free,
Fat-free, Quick
If I had to pick a favorite kind of muffin, I think
blueberry muffins would be it for me. With their hint of lemon, these muffins
make me think of sunny, relaxed mornings. I also love that they’re made with
vegan yogurt (a boost of protein!) and very little sugar.
2 c white whole-wheat flour
1 tsp baking powder
½ tsp baking soda
pinch salt
¼ c raw sugar
1 ripe (spotted) banana
½ c vanilla nondairy milk, divided
6 oz vegan yogurt (plain, vanilla, or
blueberry)
¼ c unsweetened applesauce
1 c blueberries (thawed, if using frozen)
3–4
tbsp lemon zest
Preheat oven
to 350˚F. Line muffin tin with paper or silicone cups or use a nonstick pan,
and set aside. In
a mixing
bowl, whisk flour with baking powder, baking soda, salt, and sugar. In a small
food processor or
blender, whiz
banana with 1⁄4 cup nondairy milk until silky smooth.
Stir into flour mixture, then add yogurt, applesauce, and remaining nondairy
milk. Stir a few times, add blueberries and lemon zest, and stir gently,
folding in blueberries, until just combined. Spoon into muffin cups and bake
15–20 minutes
or until
muffins are golden, firm to the touch, and a toothpick inserted in the center
comes out clean.
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Do you have any favorite bloggers? How excited are you for this holiday season?
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