healthy eating Archives - Page 10 of 16

Soaked Fruit & Spice Muffins

January 31, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

In our family, we love eating muffins for breakfast and for snacks throughout the day. I’ve made this recipe dozens of times and it always turns out great! These muffins are moist and will last for several days, but we usually eat them all within a day.

Soaked Fruit & Spice Muffins
(from Nourishing Traditions)

1 1/2 cups whole wheat flour, freshly ground
1 cup yogurt (or buttermilk or kefir)
1/2 tsp. sea salt
1 tsp. baking soda
1/4 tsp. cinnamon
dash of cloves
dash of nutmeg
2 Tbsp. pure maple syrup (grade A or B)
1 egg
1/2 tsp. vanilla extract
1 1/2 Tbsp. melted butter
1 ripe pear (or peach), peeled and finely diced

Grind wheat in the WonderMill.

Combine flour and yogurt in a bowl, stirring well to combine. Cover with a towel and leave in a warm place (like the top of the stove) for 12-24 hours. I usually wait close to 24 hours.

The next day, preheat oven to 325 degrees. Line 12 muffin tins with paper liners.

Stir all remaining ingredients into the batter. Pour batter into tins. Bake for 25 minutes or until a toothpick comes out clean.

Enjoy with butter!

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Real Food Eggnog Recipe

December 17, 2012 by Aliesha

Winner selected: Congratulations, Hillary!

This recipe is from a new eBook I have been enjoying this holiday season. It’s called Festive Traditions: A Real Food Guide to the Holidays. You’ll love the whole food remakes of classic dips, beverages, side dishes, and desserts. I am very excited to make some more of these recipes for our family’s Christmas dinner (and breakfast… can’t wait to try the Soaked Oatmeal Pecan Waffles!).

You are sure to find many new recipes to add to your holiday arsenal! (Be sure to scroll to the end of this post for a great giveaway and coupon code!)

I was SUPER excited to try the Pastured Eggnog recipe, and I have permission to share it with you today!

This is hands-down the BEST eggnog I’ve ever tasted! You’ll never go back to store-bought eggnog after you’ve tried this one. (Not to mention, store-bought eggnog has tons of yucky stuff in it… HFCS and the like…)

Pastured Eggnog
from Festive Traditions

3 egg yolks, pastured, from a source you trust
1/4 cup pure maple syrup
1/4 tsp. sea salt (I like Real Salt)
1 tsp. vanilla extract (I used homemade)
2 cups raw milk (whole pasteurized may be substituted if you don’t have raw)
1 tsp. nutmeg
1/2 cup raw cream (or organic heavy whipping cream)
nutmeg for garnish (optional)

In a double boiler over medium heat, whisk together first six ingredients until the mixture thickens (you’ll want it to coat the back of a spoon). Set mixture aside.

In a stand mixer, beat the cream until stiff peaks form. Fold into egg mixture gently.

You can serve it warm right away, or you can chill it. (I love it both ways, but I prefer it chilled.)

Pour into mugs or glasses and garnish with a sprinkle of nutmeg (optional).

Makes 4 servings

Enjoy!

Want to try other amazing recipes like this? Be sure to grab a copy of Festive Traditions!

Use coupon code FEATHERS25 to score Festive Traditions for 25% off! (Expires 12/27/12)

Today I am very excited… I get to give away one copy of Festive Traditions: A Real Food Guide to the Holidays! (Open internationally to anyone with an email address!)

To enter: Leave a comment telling me what recipe from Festive Traditions you would most like to make! (View the Table of Contents)
*Please make sure to leave a valid email address in your comment if your profile is not linked to one.

Enter by 11:59 EST on 12/21/12. Winner will be emailed on 12/22/12 and then announced at the top of this post.

Winner selected: Congratulations, Hillary!

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Savory White Cheddar and Chive Cornmeal Waffles

December 4, 2012 by Aliesha

At our house, “breakfast for dinner” is one of our go-to meals when we’re in a hurry or I forgot to plan something. I often make waffles for lunch too, so don’t think that waffles are limited to just breakfast!

I love these savory waffles because they are 100% whole grain (whole wheat & cornmeal), they have a wonderful flavor and texture, and you can top them in a variety of ways!

This recipe comes together in about 10 minutes (maybe less!), plus the cooking time for the waffles. It’s a delicious, fast meal!

These reheat well in a toaster oven, so if you have extras, you can enjoy them for breakfast throughout the week!

Savory White Cheddar and Chive Cornmeal Waffles
(adapted from here)

1 1/4 cup whole wheat flour, freshly ground
1 1/2 cup cornmeal, freshly ground
2 Tbsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
1 3/4 cup buttermilk (I used 1 Tbsp. vinegar plus enough milk to make 1 3/4 cup)
1 Tbsp. maple syrup
2 Tbsp. butter, melted
1 cup grated white cheddar cheese
1 Tbsp. snipped fresh chives

Grind wheat and popcorn in WonderMill.

Plug in and start heating your waffle iron.

In a large mixing bowl, combine flour, cornmeal, baking powder, baking soda, and salt. Whisk to combine.

In a smaller bowl, mix together eggs, buttermilk, maple syrup, and butter.

To the dry ingredients, add grated cheese and chives.

Add wet ingredients and stir just until combined.

Pour into waffle iron, but don’t overfill.

Follow manufacturer’s directions for cooking your waffles. When done, remove waffles using tongs.

Topping ideas:
-butter
-butter + honey
-crumbled bacon
-additional chives
-a fried egg
-chili & cheese

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

This post contains an affiliate link to the grain mill I use and love!