Juice Pulp Muffins

Archive of ‘Breaky’ category

Juice Pulp Muffins

April 3, 2016

Happy Spring to you all!

Looking back I cant believe how fast time is flying by, and that it has been about 2 1/2 months since I last wrote here.

I have been a busy bee, like most of you out there…waking up from the hibernation phase of winter and starting new projects, education and intentions with the new energy of spring. That being stated, I didn’t deliberately take a hiatus from writing, but I realize now I was feeling a block in this area.

I noticed when I started thinking of making a new post, that I was feeling resistance. I truly love writing and I also love the topics I write about on this blog, so I needed to dig deep to figure out what was going on. Here is what came up:

I don’t like doing what I am “supposed” to do!

There, I said it! ; /

I am innately rebellious and like to go against the grain…even sometimes in spite of myself! I came to the realization that I was looking at posting bi-weekly as a “job”, and the scheduled– ness of it coupled with the fact that I was comparing my writing to long and eloquently written works from well seasoned bloggers, was draining all the joy out of it for me.

So, what does this epiphany mean for me and my page?? It means that I went to my journal and I wrote down what my new intention is this spring for my blog…and it goes like this:

I want to write what is authentic and inspiring to me, and that means writing when I am feeling those feelings and NOT on a schedule. But is this really “good business”? After all, the blogging powers that be are always hailing the importance of constantly putting out content to stay relevant…

Well, I think it would be more valuable to me and my blog followers to go by the old adage “quality over quantity” and I think that the people who align with the same things I do will appreciate this approach over filler fluff, and I will always feel really good about what I put out.

Secondly, I have committed to not comparing my work or expression to the work of others and will write my feelings, recipes, points of view, and knowledge in my own voice and in however little or many words as comes naturally to me that day. Only one sentence to go with a recipe?! So be it 🙂

I hope you enjoyed this little “rant” or “declaration of my blogging independence”, and I hope it inspires you to set yourself free from old constraints, and to set new aligned intentions this season… Because Spring is for cleansing, and that isn’t just confined to your physical self.

On that note, if you are planning to cleanse your body (liver is the organ of focus this season), here is one of my fave recipes for using up all that nutritious pulp left over from making your healthy green juices. Also check out my Spring Cleanse program to really get your body and mind cleared out and lightened up for summer 🙂

Blessed Be

Daly XO

Juice Pulp Muffins or Loaf

Ingredients:

1 1/2 cups pulp from juicer or grated veg
1/2 cup apple sauce
1/2 cup honey or 1/2 cup coconut sugar
2 eggs, beaten or equivalent in egg whites
1 teaspoon vanilla
1 1/2 cups gluten free flour ie. Quinoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg
1/2 cup nuts, chopped
1/2 cup organic raisins (optional)

Directions:

1) Beat eggs then mix together with apple sauce and honey ( if using), vanilla and pulp
2) Sift dry ingredients and add to pulp mixture.
3) Add nuts and raisins last.
4) Bake in a greased or lined 9″ loaf pan or a muffin tin at 350F for 45 to 60 minutes

Balsamic Mushrooms & Egg Bake

November 8, 2015

It’s about time I added a recipe involving mushrooms. After all..these deliciously meaty morsels are my all time fave veggie, and in case you haven’t noticed …they are also having a bit of a health food superstar moment!

This easy and filling breakfast is a great way to switch it up in the morning (I often get in a breaky rut), as well as a great new way to enjoy this superfood that is said to help ward off breast cancer, fight tumors, and improve circulation among many other immune boosting benefits.

I urge you to branch out and give this warming winter dish a go…your taste buds and overall health will thank you ;P

Ingredients:

2 cups quartered organic white button or crimini mushrooms
2 large organic eggs
1 Tbsp. Organic balsamic vinegar
1/8 cup shaved Parmesan flakes or GoVeggie dairy free grated “Parmesan”
Pink or sea salt and pepper to your liking
Optional- top with 1/4 avocado cubed AFTER cooking.

Directions:

Preheat oven to 350. Wash and quarter 2 cups worth mushrooms. Grease a small oven safe dish with your choice of high temperature safe oil ( coconut and avocado are both good options) and cover the bottom with your cut mushrooms. Drizzle the shrooms with balsamic and scatter the Parmesan to cover them all. GENTLY crack the two eggs on top of the mushroom mix side by side with yolks in tact. Sprinkle with salt and pep and place in the oven to bake for approx 12 mins (this will vary depending on your oven, so watch closely to not overcook). When all the egg white is solid and the yolks are set but still bright yellow and semi soft, remove from the oven and top with avocado. Devour and enjoy your day :p XO

Macros:

With Avocado

Cals: 337

Fat: 18.5

Protein: 17.5

Carbs: 14.5

Without Avocado:

Cals: 282

Fat: 13.5

Protein: 16.5

Carbs: 11.5

Graduation, Lifestyle Shifts and Sweet or Savory Egg Muffins

September 14, 2015

One year ago at the start of my school journey <3

Hello my fellow wellness warriors!

I cannot believe the time has come for my graduation from the Institute of Integrative Nutrition. This amazing part of beginning my holistic health career absolutely flew by, but I guess that’s what happens when you love what your learning<3

I am so thrilled about my full certification in the world of holistic health and nutrition, and my brain is already swirling with new ideas on how to incorporate my skills into new and fun ways to help others on their journey to a more well rounded and vibrantly healthy life!

My first mission since finishing school just a few weeks ago, has been to get more balance in my own life as far as physical training and a nutrition plan. I have remained lightly active throughout my course, but whenever I had extra time, and since I was still working full time, I felt the need to minimize my gym and extracurricular activities and use that time and my energy for my homework.

In addition to that, my eating needed a tweak! We students were encouraged to try the different dietary theories as we learned about them, and I believe this was key to knowing how each could affect your body and mind and those of your clients. However, consequently after a year of that hopping all over the place food wise, my metabolism seemed lagging and my body was left a little confused. Since grad, I am now focused on bringing my body to its happiest and healthiest state yet, by sticking to what foods and portions work for me.

My teachings at IIN helped me identify my trigger foods that cause bloating and other bad reactions in my body ( I do this for my clients as well) and I have removed them. I have also ditched any foods with sneaky hidden chemical ingredients as well as switching to eating more responsibly by avoiding any non ethically farmed or medicated animal products.

I am embarking on a new physical fitness and nutrition journey that I am so excited to document and share with you all here! This lifestyle is going to blend some traditional fitness training ideas with a cleaner, more holistic approach. I have teamed up with my dear friend and personal trainer Kirsten Lahti, who shares my commitment to health before aesthetic, but believes that you don’t have to trade one for the other when done right.

I am going to be following a way of eating that has always worked for my body and lifestyle in the past, called Flexible Dieting. This can also be called IIFYM, or If It Fits Your Macros (macro-nutrients; Carbs, Protein, Fat). The main difference in the way I will be following this lifestyle from how some others do is, I will not be using the flexibility of this way of eating to gorge my body with non fat chemical laden foods or junk foods just because I can make it work with my numbers. I choose this way of eating because I am not starving when I follow it, my body always responds well with good muscle building and lower fat, as well as being able to indulge in the tasty treats life has to offer once in awhile..in moderation and without the self shaming guilt of “falling of the wagon” that many other overly restrictive ways of eating can cause in myself and others.

I will make a video soon to better explain what i am up to soon, and in the meantime a lot of my upcoming recipes will have a macro nutrient breakdown written in, so that those of you who follow flexible dieting can easily use them 🙂

Lastly, I also encourage anyone looking to find out more about this lifestyle to contact me Here, as I would love to connect and possibly be a part of your fit and healthy transformation.

Here are two variations on one of my fave healthy breakfasts or snack (usually do a big meal prep Sunday then a smaller top up of foods made Wednesday). Enjoy!

Sweet or Savory Egg Muffins

Dairy Free Spicy and Savory Veggie Egg Muffins by Me 🙂

Makes 6 servings

Ingredients:

2 cups Simply Organic liquid egg whites
1/2 cup Organic baby spinach
1/3 cup Diced red bell pepper
Small Roma tomato diced
2 Tbsp Pickled Jalapeno slices drained and chopped
1/4 cup Daiya Mozarella style shreds
1/3 cup White or purple onion diced
Coconut oil on a paper towel to lightly grease tin

Directions:

Preheat your oven to 375 degrees while you chop your ingredients. Grease your muffin tin with coconut oil ( I just coat a paper towel and then rub the tin to use less). Divide your

ingredients to fill 6 muffin cups (I used a tin that fits a dozen and make 6 of each type of

muffin at once). Place the equal amounts of each ingredient into muffin cups and then fill each one just below the top (about 1/3 cup each) with the liquid egg whites. If you using the dozen sized tin, fill the other 6 with the sweet kind or water then place in the oven for approx 22 mins and I hit them with the broil on low for 2 mins to brown the tops. Watch closely as all ovens are different strength. I topped mine with a bit of hot sauce…YUM!

Macros for 1 serving (these # are as accurate as I could find)

Calories: 70

Fat: 2g

Carbs: 3.5g

Protein: 10.1g

Sweet Blueberry Banana Egg Muffins

Makes 6 servings

recipe adapted from LiveRightBeHealthy.blogspot.ca

Ingredients:

3/4 Cup Organic Blueberries

1 Large Banana

2 Large Organic Eggs

Pinch of Cinnamon

Optional: Diced almonds for the top (not counted in macros here)

Directions:

Blend the two eggs and one banana in your blender until smooth. Pour into a bowl and hand mix in 3/4 cup blueberries fresh or frozen and desired amount of cinnamon. Pour into a coconut oiled muffin tin and place in the oven for 22 minutes or until cooked through, then I broiled mine for 2 minutes on low at the end to brown the tops. These are a delicious grain free alternative to breakfast muffins and are great with real maple syrup or diced almonds on top for a healthy sweet treat! XO Enjoy

Macros:

Calories: 55

Fat: 2g

Carbs: 7g

Protein: 3g

Pear and Prune Breakfast Bowl with Chia Seeds and Apple

August 17, 2015

This is an absolutely fabuloso recipe I scored from a book I grabbed whilst grocery shopping (how do I always end up with more than I came for), and it is penned by a fellow health coach. I had never heard of the beauty Brit Amelia Freer when I spotted it, but I’m a sucker for a new health and wellness recipe book, so in the cart it went!

This is one purchase I will not regret, as I had been craving a more porridge-esque breaky, but minus all the usual grain. I was picturing something aromatic and warm to have on a rainy morning, when eggs just don’t seem cozy enough (I think only a true foodie would describe a meal as cozy :P), and then, there in the pages of my newly acquired book, was just the thing. A cinnamon and apple-y bowl of goodness..made with a walnut base instead of grains…genius!

I made this baby up the very next weekend, and it is sure to be a Fall staple in my house from now on. It is fairly simple (a lot of yummy healthy alternatives tend to be a lil complex and time consuming), and it pays to make extra and store for a few days in a mason jar in the fridge.

Give it a try and let me know if you loved it like I did, or if you make any tasty tweaks 🙂 XO

Pear and Prune Breakfast Bowl with Chia Seeds and Apple

Recipe from Eat.Nourish.Glow by Amelia Freer

Soak time 8 hours

Prep 10 minutes

Ingredients:

2 Ripe pears
6 Dried prunes
90g Fresh walnuts
Salt
1 tsp Chia seeds
Pinch ground cinnamon
1 Apple, cored and grated into matchsticks with a mandolin

Directions:

Put prunes and 250ml filtered water in a bowl. In another bowl, put the walnuts and cover with salted filtered water and leave both to soak overnight. Drain.

The next day, drain the prunes reserving the liquid. Soak the chia seeds in the prune liquid for 20 mins.

Put pears, soaked prunes, walnuts, chia seeds and cinnamon into a blender and blend until smooth, adding some of the soaked prune water if necessary.

Pour the mixture into a small bowl and top with apple matchsticks. Store the extra in a glass mason jar in the fridge for a couple days.

Serves 2. Enjoy 🙂

1 2 Next