whole foods and beyond....nourishing the body, spirit and soul

Friday, November 6, 2015

apple butter muffins

i love the seasonal foods of autumn! 
the way they warm you up and make you feel cozy is just magical, isn't it?!



i am so blessed to have found an amazing organic farmer in our area, whom i now call friend. once a week i make the drive through winding country roads out to her beautiful property to pick up eggs, meat and milk. this simple routine already makes my heart so full, but on top of that she's always sending me home with the latest homemade treats from her country kitchen, to really make my soul feel nourished!

oh this apple butter!!!



slow cooked in her crockpot with just the right blend of subtle sweetness and warming spice, this jar had me thinking of a million different ways to eat it,  just shy of digging in with a spoon! 




after mixing it into oatmeal and eating it spread on sourdough english muffins, i decided the perfect vehicle for this delicious concoction would be a light grain free muffin. of course store bought apple butter will give you that cozy november feeling too... 



apple butter muffins


**muffins**
5 eggs 
1/2 c unsweetened apple sauce
1 ripe banana, mashed
1/2 c coconut flour
1/4 c butter, melted
3 tbs honey
3 tbs cinnamon
2 tbs vanilla
2 tsp baking powder
1 tsp baking soda

**filling**
1/4 c apple butter
1 egg yolk




don't forget to instagram! #MyNourishedVibes

*preheat oven to 400 degrees.
*in a small bowl whisk together apple butter and egg yolk. set aside.
*in a medium bowl mash banana.
*mix in eggs, apple sauce, butter and honey until well combined.
*add rest of "muffin" ingredients and stir well.
*let rest five minutes.
*fill greased muffin tin 3/4 of the way full.
*bake muffins for 10 minutes.
*take out of the oven and use a spoon to make a small indent in the center of each muffin. fill each indent with about a tsp of apple butter mixture.
*return to oven for 4 to 6 minutes.
*allow to cool completely before removing from pan.

these are absolutely amazing! for the ultimate TREAT YO SELF situation, try these alongside




Thursday, November 5, 2015

starbucks copycat salted carmel mocha

this recipe has *saved* me from my starbucks addiction. literally, i am liberated! you see, i can know all the horrors of starbucks…that their milk contains hormones, pesticides and even pus, and that their coffee beans are not "gourmet", but are loaded with mold and mycotoxins and dear lord, don't even get me started on the bottle of cancer they call flavored syrup! but yes, knowing all those things, i could still see the starbucks sign and go "oh coffee!!", and be in line to order my grande iced carmel latte before you could blink. 



i'm sorry, but my afternoons just *need* an iced latte. this was a weekly habit, dare i say it, sometimes even daily habit for me, for almost three years. yikes!!! but i'm not gonna tell you that this coffee recipe is nourishing. because, well, sometimes i just want a latte, and in order for me to be making it myself and not ordering from starbucks, it better be the best drink i can imagine! 



so, to achieve the perfect carmel flavor that mimics starbucks, i use poison, i mean, butterscotch chips. they blend completely smooth in this drink and offer a rich flavor that i find the store bought syrups just don't. if you've got the time, go all out and make homemade carmel so you can be sure it is chemical free. if not, lets just go for balance here, and realize at this point the game is really more like "pick your poison." and for now, i am ok with that. because by choosing other quality ingredients i am certainly consuming a lot less chemicals than if i were standing in that starbucks line…..and saving loads of money too!



every day after my morning mug of nourishing coffee i pour the extra brew from my french press into a glass and store in the fridge. this way the coffee is waiting on me, making it that much more convenient to whip up my latte at home!





starbucks copycat
salted carmel mocha

1 c strong brewed coffee
3 tbs grassfed butter
2 1/2 tbs butterscotch chips (or carmel syrup)
1 tbs cocoa powder
1/2 tsp grassfed collagen
dash sea salt
ice



*if coffee was stored in fridge, gently warm on low heat for easier blending.
*pour all ingredients in blender and blend on high until smooth.
*fill your cup to the top with ice, and *slowly* pour drink in. (pouring too quickly will melt the ice a little too much, thus watering down your precious latte.)
*sprinkle the sea salt on top.
*drink up!