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Guacbread Muffins

3 Nov

img_2786Okay, I think I am on to something here.  I have been in search of a savory staple muffin for a long time, but I just can’t do complicated recipes.

I have FOUR avocado trees in my yard, and over the course of my time in this house, they have given us more than a lifetime supply of guacamole.  This year I did not want to waste a morsel of the “meat” and so I got to thinking…how can I use up these avocados (and get my kids to eat them as well?!!)

If you are hesitant to go out on a limb and try these, let’s remember how healthful these ancient fruits really are.  I am not typing a bunch of sentences to convince you.  So, I will give you a few key words that may motivate you to grab some off the trees that you have in your yard, and get to baking: Superfood, Antioxidant, Potassium, Folate, Oleic Acid, Lutein, Satiety, Caloric Density, Not Eggs.

These taste like avocado, but I like that.  They are a great base for mix-ins: ground breakfast sausage, green onion, cheese, bacon, tomatoes (chopped & drained), even chocolate chips.  They are an awesome alternative to egg muffins… My kids think they are pretty good, but they liked them the most with chocolate chips.  We are going to call that a win when it comes to getting them to eat well.  🙂

2 ripe avocados
1/3 cup oil
1/4 cup water
2 1/2 cups nut flour
4 eggs
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

OPTIONAL: 1 cup of mix-ins of your choice.  (I like cheddar/bacon the most, kids liked chocolate chips)

With a hand mixer, mix up the avocados, oil and water until smooth and shiny.  Then add in the rest of the ingredients and mix until you have a nice batter.  Stir in your mix-ins.  

Bake at 350 for 23-25 minutes or until the tops are golden brown.

Enjoy real food!
Leigh

If you are looking for more breakfast ideas that are not just another egg concoction, try this casserole, these pumpkin muffins, and these bacon “biscuits”

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Pumpkin Spicecream

25 Oct

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Here is my newest submission because for one thing, we are in the middle of National American Pumpkin Spice Season, but I also want to be in on the smoothie bowl trend.  This is cold, filling, and has a dose of protein to boot.  With extra toppings, this would make a hearty breakfast, but it also makes a light dessert if that is your preference.

1/4 cup water
a heaping 1/2 cup frozen pumpkin (1/3 of 15 oz can)
1/3 cup cottage cheese** 
1/2 frozen banana
1/2 tsp pumpkin pie spice
2 tsp maple syrup, more for garnish/to taste 

toppings: whipped cream, coconut flakes, chopped apples or pears, chopped pecans, drizzle of honey, maple or even chocolate syrup!!

Place everything in your Vitamix or blender. Blend until mixed thoroughly, you may have to scrape down the sides with a spatula once or twice during processing.  Spoon out into a bowl and sprinkle with your choice of yummy toppings.  (If you are using a regular blender, you may want to allow the frozen pumpkin and banana to soften slightly.  Also, I freeze the pumpkin in pre-measured amounts because I use it in my morning breakfast smoothies.)

This is such a great treat–it is full of natural goodness, with a solid dose of protein to boot.  My kiddos all really liked it (the dollop of whipped cream sealed the deal for them!)  Everybody wins!

**To avoid dairy, increase the amount of frozen pumpkin to 2/3 c and add a tbsp of almond butter and a pinch of salt.  After all my experience making smoothie bowls, the consistency and flavor will be just as good.  🙂

If you are new to our site, please also check out my two other favorite pumpkin recipes:  Fall’s Best Pumpkin Muffins and Pumpkin Sausage Soup.

Enjoy, Leigh

 

 

Acai Bowls 

21 Oct
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Those butter avocados came from a tree in my yard

I moved to Hawaii nearly 2 1/2 years ago, and there were many new foods I had never seen or heard about before living here.  Shave ice**, Poke, Musubi, Loco Moco, and Acai Bowls…there have been so many new foods I have experienced!

One that I’ve loved is the Acai Bowl.  These are for sale everywhere here, usually around 8 dollars a pop (GAH!!).  Because I am living life and not blogging much, I just assumed Acai Bowls are everywhere on the mainland by now and are not a novel concept anymore.  However, when my uber-hip, jet-setting sister told me she had never heard of them, I decided to let you all in on this really fun treat, just in case you haven’t seen them or were not sure what is in one.  This is just fun to eat.  It’s breakfast, a cold snack, or comforting dessert.

1 Packet of frozen Sambazon Acai puree
1/4 cup liquid (I use water but you can use any juice or milk you prefer)
1/2 cup frozen blueberries (or any frozen berry)
1/2 frozen banana

Throw them all in blender and mix.  Consistency should be of a soft sorbet, you’ll have to scrape down the sides if you aren’t using a Vitamix with its tamper. Top with your favorite toppings: sliced fruit, coconut, nuts, seeds, chocolate chips, and a drizzle of honey if you want an extra kiss of golden sweetness.

Next time you see these Acai Packets, grab them.  THIS is what to make.
Enjoy!!
Leigh

**It’s not “shaved” ice.  Shave Ice.  Say “shaved” and you’re definitely a tourist!

If you’re in my neck of the woods, let’s meet up at Surfer’s Coffee Bar for one of the best Acai Bowls on Oahu!!

surfers-acai

 

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