Banana Blueberry Muffins

Started this week off by prepping these vegan, gluten free BANANA BLUEBERRY MUFFINS. I’ve been having one for breakfast... or two... or another after lunch. And basically it’s Wednesday and they’re all almost gone. They’re quick to make, gluten free, dairy free, nut free and vegan!

Ingredients

2 bananas mashed

1 cup applesauce

1/3 cup olive oil

1/3 cup coconut sugar1 cup gluten free flour

1/2 cup oat flour (or blended up instant oatmeal @fielddayproducts)

1/2 cup coconut flour @bobsredmill

1/4 tsp baking soda

1/4 oat milk @oatly

2 cups blueberries

Directions

1. Preheat oven to 350.

2. In one bowl, combine all the wet ingredients and mix together.

3. In another, combine all the dry ingredients and mix together.

4. Pour the dry ingredient bowl into the wet and slowly mix, folding in fresh blueberries.

5. Pour into muffin tin. Fill cups approx 3/4 of the way. Recipe will make approx 12-14 muffins.

6. Bake for 16-17 minutes.

Gluten Free Bagels

My whole handful here was made from scratch.... the sandwich AND the bagel. I made these gluten free everything bagels. To be completely transparent it took 2 tries. The first time I used coconut flour and that was mighty unsuccessful. The second time I switched to @kingarthurflour gluten free flour and that was quite the success! They were soft and fluffy just like regular gluten bagels would be! Between me and my boyfriend we ate all 4 of them in 24 hours. No judgement. They are only 5 ingredients and took less than 30 minutes from start to finish. They’re gluten free, nut free and fat free!

Bagel Ingredients

1 1/3 cup gf flour @kingarthurflour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup non-fat Greek yogurt @chobani

1 egg

Bagel Directions:

1. Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

2. In a bowl, add the baking powder, salt, flour and mix together. Next mix in the yogurt and egg. Stir until fully combined.

3. Add some extra flour to the surface you will be working on, i.e. counter or cutting board.

4. Make a ball with the dough and place in the center of the floured surface. Dough will be sticky so you will need to lightly roll the ball to over the exposed edges in flour.

5. Split into 4 equal balls and roll each out into a 1” tube, then connecting the ends to form into a circle.

6. Lightly wet your fingers and smooth bagel surface for optimal appearance.

7. Spray with cooling spray and add optional toppings such as everything bagel seasoning, salt, poppy seeds, etc.

8. Transfer onto baking sheet and bake for 20 minutes!

Healthy Green Goddess Dressing

This week the star of the show was this low fat, super fresh HEALTHY GREEN GODDESS DRESSING I made in 5 minutes with fat free Greek yogurt as the base. I used extra herbs for a big burst of flavor, and honey to sweeten it up. It’s perfect for salads, as a veggie dip or even on tacos. I even used it on a vegan lunch taco that I also can’t wait to share. Super simple, and quick to make! It’s gluten free, low fat, and nut free. 🌿🥗🥑🥬

Ingredients

• 1 tsp fresh cilantro

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 Tbsp lemon juice

• 2 Tbsp honey

• 1 Tbsp olive oil

• 1 Tbsp vinegar

• 1/2 fat free Greek yogurt

• Salt

• Pepper

Directions

1. Add all ingredients to a small blender and blend!

2. Refrigerate for 1/2 hour before serving.