1. Is there an easy recipe that I can make for those quick on-the-go meals?
2. I travel frequently and want to stop eating airport/airline food. Is there a recipe you have that translates to portability when traveling in airplane/car?
3. I have teenage athletes that have big appetites and need a quick snack before hitting their tough workouts, do you have a recipe that is quick and will fuel their energy needs?
Not only is this recipe amazingly portable; it's easy to make, the variety of ingredients you can add to this are plentiful, which means you can customize these muffins to suit different tastes. If you double or triple this recipe on the weekend, you and your family have easy-access meals or snacks for the week that can be taken anywhere and will not spoil when taken to a hot football/soccer field for practices. The best part? These are chock-full of nutrients without the pro-inflammatory ingredients that are typically found in pizza or muffin recipes. These are incredibly moist and flavorful!
2 tsp coconut oil
1 tsp ghee**
2 tblsp coconut milk
1/4 tsp sea salt
1/4 tsp vanilla extract
1/4 tsp baking powder
1/4 c almond flour
1/4 chopped chorizo, prosciutto or bacon
1/4 c sun-dried tomatoes (in olive oil)
2 tsp finely chopped onion
1 tblsp fresh basil chopped (or 1 tsp dried)
1 tblsp fresh oregano chopped (or 1 tsp)
1/8 tsp garlic powder
1/8 tsp onion powder
Preheat your oven to 400 Degrees F
Mix together your eggs, oil, milk, salt, and vanilla
In a separate bowl, mix together flour, baking powder and spices
Add your flour mixture to your egg mixture and mix until there are no lumps left
Fold in your vegetables and chorizo (or desired meat)
Pour into cupcake pan
Bake for 15 minutes
While your muffins are baking, you can make a quick marinara sauce to serve with them.
In a food processor, blend together tomatoes, fresh basil, oregano, rosemary (straight from the garden!), 2-3 garlic cloves and some sea salt and pepper to taste.
Pour into sauce pan, heat to boiling and simmer for 15 minutes on low heat.
Pour sauce over muffins and relish the fresh flavors.
**Ghee is similiar to clarified butter in that the milk proteins have been removed, which leaves pure delicious butterfat. This is best if it comes from an organic, grass-fed source. It can be used for cooking, baking or melted and spreaded on veggies and used as another fat source. I love Ghee as it imparts a smoky, nutty and rich flavor without the added issues found in dairy butter. If you make my crackers (http://marianutrition.blog
spot.com/2011/04/crackers. html) and spread some ghee on them, you'll worship the ground I walk on.