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Baked GoodsBreakfastVegetarian

Vegan Blueberry Coconut Muffins

written by Ali

For this year’s #FoodBloggerLove, I’ve made Vegan Blueberry Coconut Muffins to send some blogging love to Heather of Join Us, Pull Up a Chair.  Heather is a busy mom of two, who food blogs in her spare time.  She’s trying to expand her cooking into more vegan and dairy free recipes, so I thought making vegan blueberry coconut muffins would be perfect.  Oh – and she likes to bake muffins, so I’m hoping she enjoys this recipe!  You can find out more about Heather’s blog at any of her social media sites: Pinterest, Instagram, Facebook, and Twitter.

Here are just a few of the recipes I saw on Join Us, Pull Up a Chair that I want to make:  Jalapeno Popper Stuffed Mushrooms, Chocolate Cherry Almond Braid, and Minestrone Verde.

In the meantime, I’ll be having a vegan blueberry coconut muffin with my morning coffee.  I’m on a mission to use up all the blueberries I have stored in the freezer from last year’s farmer’s market.  Safe to say, I have enough for weeks more of blueberry muffins.  Given that I had coconut milk leftover from another recipe, it made sense to me to use it up to make vegan muffins.  The flaked coconut and ginger gives these muffins a bit of a tropical flair.

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Vegan Blueberry Coconut Muffins

Ingredients

  • 2 cups all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1 teaspoon apple cider vinegar
  • 1 cup coconut milk
  • 1/4 cup vegetable or olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated ginger (or to taste)
  • 1/4 cup flaked coconut
  • 2 cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine the flour, baking powder, baking soda, salt, and sugar.
  3. Add the apple cider vinegar, coconut milk, oil, vanilla, grated ginger, and coconut. Stir to combine until the wet and dry ingredients are thoroughly combined.
  4. Add the blueberries and combine until just incorporated.
  5. Spoon the muffin mix evenly between a 12 muffin cup lined muffin pan.
  6. Bake for 20-25 minutes or until a toothpick in the center of a muffin comes out clean.
  7. Makes 12. Enjoy!
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https://fixmealittlelunch.com/vegan-blueberry-coconut-muffins/

If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open!  Also, check out my prior #FoodBloggerLove recipes here and here. 

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February 11, 2019 3 comments
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AppetizersBreakfastFoodie PartiesHoliday RecipesQuick and EasySnacksVegetarian

Deviled Eggs with Preserved Lemon and Dukkah

written by Ali

Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs.  And since Easter’s right around the corner, this is definitely a recipe worth pinning for later.   I was inspired to make this recipe as part of this year’s #FoodBloggerLove.  I have so much fun with this event!  Bloggers are paired with each other and get to surprise one another with a great recipe.  This year, I was so lucky to have Colleen from  Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger.  Let’s just start with I so totally love the name of her blog!  The whiskered companion is a Bengal cat named Lady Brenna of Fairfax.  Oh and how I can relate to the joys and challenges of cooking with whiskered companions.  After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers.  Yes – animal crackers.  Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar.  And she was maaaad when we took them away from her.  One of my glass mixing bowls paid the price for that one)  Plus, the dog who thinks she’s a cat.   So, yes, Colleen’s food blog was right up my alley.

While I absolutely love all the great baked goods on the site (please – someone make this ginger and peach jam cake for me),  I was equally impressed by all the deviled egg recipes on Colleen’s site.  So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients – preserved lemon and Dukkah spice.  These deviled eggs are so delightfully spring-y.  The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.

I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening.  But let’s be real – the snuggling cat part is pretty unlikely.  The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.

I tried for a heart here, because #foodbloggerlove and all.  Unfortunately, my eggs weren’t really cooperating with me.

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Deviled Eggs with Preserved Lemon and Dukkah

Ingredients

  • 6 hard boiled eggs, peeled
  • 3 teaspoons mayonnaise
  • 1 tablespoon finely chopped preserved lemon
  • 1 teaspoon Dukkah spice

Instructions

  1. Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
  2. Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
  3. Enjoy!
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https://fixmealittlelunch.com/deviled-eggs-with-preserved-lemon-and-dukkah/

I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.

And check out all of Colleen’s social channels:

Facebook: https://www.facebook.com/faithhopeloveandluck
Pinterest: https://www.pinterest.com/luckybrenna/
Instagram: https://www.instagram.com/faith_hope_love_and_luck/
Twitter: https://twitter.com/LuckyBrenna

 

February 12, 2018 5 comments
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macadamia lemon shrimp salad
Farmer's MarketLunch RecipesQuick and EasySalad

Macadamia Lemon Shrimp Salad

written by Ali
macadamia lemon shrimp salad

Macadamia Lemon Shrimp Salad is a #FoodBloggerLove recipe.  What is #FoodBloggerLove?  Each year, The Pintertest Kitchen hosts #FoodBloggerLove, a great chance for foodies and bloggers to share the love around Valentine’s Day with another blogger.  This is my first year participating, and it’s been so much fun!  I was paired with Meadoe from Meadoe Out on a Limb.  Meadoe is a food and lifestyle blogger, so there are lots of great recipes for healthy food, as well as great fitness plans and tips, and parenting tips on her blog.  In addition, she’s got great tips for doing a 21 Day Fix, including lots of really tasty recipes.

Here are a couple of my favorites from Meadoe’s site:

Meatball Veggie Pesto Soup
Apple Crisp Parfait
Supreme Pizza Soup
Chocolate Protein Pancakes

I love that the foods, while healthy, also sound so incredibly tasty – I don’t think I’d miss my carbs and cheese with any of these recipes.

Meadoe is also on social media – check out her social accounts here:

Facebook
Pinterest
Instagram
Twitter

So when I got Meadoe’s name for the exchange, it included some information she wanted me to know, including that she posts easy, healthy recipes, in addition to stories from her fitness journey and posts about adventures in parenthood.  Her favorite recipes are soups and salads, but she hates onions.

This, and the health focus overall, inspired my macadamia lemon shrimp salad recipe.  I’ve been curious about the whole Whole 30 thing – by and large, minus the carbs, cheese and dairy, Clay and I eat a pretty healthy diet.  However, my lunches have been a little decadent here of late (I’m blaming the weather and the need for comfort food).  As spring is finally starting to peek around the corner, I think I’m ready for some healthier lunches.  So this week’s recipe is my inspired #FoodBlogerLove salad, which is Whole 30, quick, easy and definitely healthy.

macadamia lemon shrimp salad

macadamia lemon shrimp salad

macadamia lemon shrimp salad

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Macadamia Lemon Shrimp Salad

Ingredients

  • 16 – 20 medium sized shrimp (I used frozen – you could definitely use fresh here and cook until they are done)
  • 1 package of mixed lettuces (spring mix or similar)
  • 1 chiogga beet
  • 1 bunch of radishes
  • 2 cloves of garlic, chopped finely
  • Juice of 1 lemon + lemon wedges for an additional lemon
  • 1 tablespoon coconut oil
  • 3/4 cup roughly chopped macadamia nuts
  • Salt to taste

Instructions

  1. Peel and slice the chiogga beet into thin slices. Slice the radishes. Toss the lettuce, beets, and radishes in a bowl and set aside.
  2. Either cook the shrimp or thaw the frozen shrimp by running it under cold water. Once the shrimp is ready, combine with the chopped garlic and the juice of the lemon and set aside.
  3. In a small pan, melt the coconut oil over low heat. Add the macadamia nuts and stir the nuts until they turn a golden brown. Drain and add to the salad.
  4. Plate the salad and add the shrimp to each plate. Squeeze a bit more lemon over the top and add salt and pepper to taste.
  5. Serves 4
  6. Enjoy!
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https://fixmealittlelunch.com/macadamia-lemon-shrimp-salad/

If you would like to join up with #FoodBloggerLove next year, join the Facebook group here:  https://www.facebook.com/groups/foodbloggerlove/

 

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This post is linked up to Kahakai Kitchen Souper Sunday.

February 13, 2017 13 comments
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