This is a very delayed post, considering the fact that I made these muffins nearly a month ago, but who’s checking? For some reason, we had two big bags of cranberries in my house and I was tasked with figuring out what to do with them. Naturally, my mind gravitated towards baked goods! I found a recipe for whole wheat muffins online, but made a few small modifications.
These muffins were very easy to make, and came out delicious! So perfect for a quick grab-and-go breakfast.
I think this is the first time in a long time that I’ve followed a recipe rather closely. By some lucky stroke of fate, I saw the recipe for this (and a convincing photo!) posted online just as I was about to start debating what to make for dinner. Making this dish was my first foray into (consciously) making vegan food and needless to say, I’m convinced! It’s incredibly fast and simple. The pasta came out amazing and I have a feeling that it’ll even taste great cold (leftovers!!!). I even had some remaining avocado mix, so I decided to save it in the refrigerator to use as a dip or spread.
A few days ago I found myself craving some ice cream. UNFORTUNATELY, we were all out in the house so I decided to take matters into my own hands. The last time I tried to make my own ice cream, it was nothing short of disastrous, so I elected to make something that was more within my realm: sorbet! Now, I wasn’t going off of any recipe because I figured, how hard could it be? Turns out it’s super simple and really quick! I really can’t wait to make it again and try all sorts of different ingredient combinations.
Ingredients (these are all very approximate, as I was just tossing things into the Magic Bullet with abandon. Anybody who knows me well enough will know that I rarely follow recipes, as I’m really good at eyeballing things and just taking things as they come.):
1.5c frozen raspberries
.5c frozen peaches
3-4 ice cubes
2c orange juice (You can adjust the quantity, depending on how thick or thin you want it to be. Additionally, another liquid can be used here — I’d like to try coconut water next.)
1tsp vanilla extract
Throw it all into a blender and enjoy! This made about 2-3 servings, but if I had my way, I’d’ve eaten it all myself! It was SO GOOD. Another thing I’d like to try with this recipe is to add a squeeze of lime juice to make it a touch more tart.
I made brownies for the first time in forever! SO EXCITING. This time, however, I decided to (attempt to) make them a bit healthier than usual. I substituted coconut oil for regular oil and sprinkled in some chia seeds for fiber, protein, and added nutrients. I used half whole wheat flour, half regular flour, and I also added an extra heaping spoonful of cocoa because I like my brownies to be rich. I also threw some walnuts in there for a bit of crunch! I must say they turned out pretty yummy! They are pretty decadent but feel really light, much like the vegan Oreo cupcake at Baked & Wired. (Oh, the things I would do for a Baked & Wired cupcake right about now. Why don’t they deliver??) I can’t stop munching on these, but it’s okay because they’re totally healthy, right? Right???