Corn Muffins

Flour free, and perfect right out of the oven smeared with grass fed butter.  #treatyoself

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What You'll Need:

1 c organic cornmeal

1 Tbsp ground flax

1 c unsweetened almond or soy milk

1 c corn kernels, cut fresh from the cob, or frozen

1/4 c unsweetned applesauce

3 Tbsp olive oil

1 c oat flour 

1 Tbsp raw honey

1/4 tsp turmeric 

2 tsp baking powder

1/4 tsp baking soda

Preheat oven to 375*

Combine ingredients in a large bowl.

Divide evenly into standard muffin pan (approx 1/4 c scoops)

Bake for 22-25 minutes.

Best served warm, smeared with grass fed butter.

Makes about a dozen perfect muffins.

Hearty Vegetable Soup

Warms the soul, from the inside out.  Perfect to make on a Sunday for the week ahead.  Or, double the batch and freeze! 

What You'll Need:

1 onion, chopped

2 carrots, chopped

4 celery stalks, chopped

4 c veggie stock

2 c water

1 bunch kale, chopped

1/2 c quinoa, uncooked

1 large sweet potato, chopped

1 c corn

1/2 small green cabbage, chopped

1 (28) ounce can tomatoes 

olive oil

salt and pepper

Saute onion with a drizzle of olive oil in a large soup pot until aromatic.  Add celery and carrots, stir and cook for an additional 3-4 minutes.  

Add remaining ingredients, add salt and pepper to taste.  

Bring to a boil, reduce to a simmer and cover.  Cook for at least 30 minutes before serving.

Serves 6.