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Morning Cocktails and a Muffin to Cap It Off!

by caroline

Nothing like a green cocktail to kick the morning off right!

My mom took a sip before the photo op — couldn't resist! :D

Madeline decided to be naughty and sneak in this one!

My mom and youngest brother, Isaac, headed home to Pittsburgh today, but not before spending the morning with me which meant green smoothies for the two ladies of the house!

I made these (a bit of a Green Monster spin off) by popping all of these ingredients into the blender:

The Super Seed gave this green smoothie a slight nutty taste that was a pleasant surprise. It was very filling and hit the spot!

After our smoothies, I decided to make a quick batch of quinoa muffins, inspired by the quinoa flakes my mom picked up during our trip to one of the best places on Earth yesterday — Health Foods Unlimited!

I based this recipe on the Banana-Quinoa Muffins one that was on the back of the Ancient Harvest Quinoa Flakes box. I have to admit, I was a little turned off by the color at first (kinda an icky yellow), but I was pleasantly surprised by how these muffins turned out! They have a texture that I would liken to a bran muffin (very healthy tasting), but much softer and a little sweeter.

Here are the details for my take on 'em, Strawberry-Banana Quinoa Muffins:

Ingredients

  • 1/2 cup of gluten-free flour (I used the G-Spot Gluten Free Baking Flour Blend.)
  • 1/2 cup quinoa flakes
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 Tbsp of brown sugar
  • 2 very ripe bananas
  • 1/4 cup flaxseed meal
  • 6 Tablespoons of all-natural applesauce
  • 1/4 cup of fresh strawberries, puréed

 

Directions

Preheat oven to 400 degrees. Mix flour, flakes, baking powder, baking soda and salt in a medium sized bowl, set aside. In a standing mixer or separate bowl (with hand mixer), mix bananas, flaxseed meal and applesauce on medium speed, until well combined. Slowly add dry ingredients to wet ingredients, mixing on low speed. When ingredients are well combined, stir in strawberry purée by hand, swirling through the batter.

Scoop batter into a 12-cup greased muffin pan or use muffin papers to line the cups. Spoon batter into muffin pan, filling each cup only about halfway. Bake 18-20 minutes or until golden. Allow to cool completely before eating.

 

I packed my mom a few of these guys for the car — should make for a nice driving snack!

 

Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)

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So, my mom and Isaac are off, and we have more guests coming in throughout the weekend to celebrate Dan's first professional choreographic commission (so proud of him!). His mom will be at the show tonight, and my sister, other brother (Luke), and my sister's fiance will be in town tomorrow.

Should be a blast!