Made with a blend of oat flour and gluten free flour, these tangy and fluffy muffins are bursting with blueberries and guaranteed to make your morning that much better.

This recipe will make 9 bakery style muffins or 12 snack muffins. If you do bakery style you’ll get that nice crack at the top which is oh so satisfying.

Here’s how you can DO IT🏼

1 cup Gluten Free Flour blend 

1 cup oat flour (made by blending rolled oats)

1/2 cup raw cane sugar 

1/2 teaspoon salt

2.5 teaspoons baking powder

3/4 cup cashew milk or almond milk

juice and zest from one meyer lemon

1 egg

1/3 cup oil (I used a light olive oil)

6-8 oz. package of fresh blueberries 

Preheat oven to 400 degrees. Place your nut milk in a bowl with the Meyer lemon juice and let sit for 10 minutes while you prepare the other ingredient. This will help to “curdle” the milk to act more like buttermilk in the recipe. Mix all the dry ingredients together in a separate bowl.

Add the remaining wet ingredient plus lemon zest to the bowl of nut milk and whisk. Add to dry ingredients and stir, careful not to over mix or the muffins won’t rise. Fold in the blueberries. Add to a greased muffin tin and bake for 20 minutes. Cool for 10 minutes and enjoy! 

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The temperatures are officially starting to drop and it’s time for everything pumpkin spice. I know, I know… pumpkin spice may be a little overplayed this fall and winter according to some, but just wait until you try this bowl for yourself! I promise you will be boarding the pumpkin train and embracing the seasonal goodness when you have this.

This bowl of oats is nourishing, grounding and absolutely delicious! It is also so easy to make with just a few simple ingredients that you have on hand in your pantry.

Here is how you can make this for yourself, and enjoy a warm breakfast and celebrate the new season and changing leaves!

Ingredients:

1 cup water
½ cup rolled oats
2 tbsp. nut milk (cashew or almond works best)
3 tbsp. pumpkin purée
1 tsp. cinnamon
¼ tsp. ground ginger
1/8 tsp. ground nutmeg
Pinch of salt

Method:

Bring one cup of water to boil // add 1/2 cup oats // cool until the oats absorb the water // add your cashew or almond milk and stir // add 3 tablespoons of pumpkin purée + a pinch of sea salt + 1 tsp. cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. ground nutmeg* // spoon into a bowl and top with maple syrup and pumpkin seeds.

*if you have a pumpkin spice blend on hand, you can use 1.5 tsp. of this instead of the cinnamon, ginger and nutmeg combo.

Now sit in your favorite chair or couch, put those cozy socks on and dive under a warm blanket. Things are about to get cozy! Enjoy!

For more warming breakfast recipes, download my free breakfast recipe ebook!

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If there is one thing I have been cooking more of during this uncertain time it has been comfort food. More specifically, my childhood favorites. There is something about the nostalgia of a childhood favorite that is so comforting.

When my family took road trips when we were younger, we used to stop at Burger King and I would always get the chicken tenders. They were my absolute favorite. Now that I am older, I wanted to recreate them.

Enter this delicious and healthy version of my childhood favorite. I am so happy I discovered Open Nature® products that are available exclusively in my area at Albertsons and Safeway, especially Almond Flour which is used for the crispy coating on O Organics® Boneless Skinless Chicken Breasts. They are so easy to make and I love to eat them with a crunchy side of carrots or celery, O Organics Kettle Cooked Potato Chips and ranch or buffalo dipping sauce.

Here’s how you can make these paleo chicken tenders come together. I know you will enjoy it as much as I did!

Ingredients:

1 pound O Organics Boneless Skinless Chicken Breasts
1 egg
1 cup Open Nature Almond Flour
1 tsp. paprika
½ tsp. cayenne pepper
½ tsp. dried parsley
½ tsp. each salt and pepper

Method:

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. 

In a small bowl whisk together the egg with 2 tablespoons of water to make the egg wash. In a separate bowl, mix the almond flour, paprika, cayenne pepper, parsley, salt and pepper together.

Cut the chicken into tenders. Place a chicken tender in the egg wash and shake off the excess. Immediately place the chicken tender in the almond flour mixture and coat liberally. Shake off, then place on the prepared baking sheet. Repeat for remaining chicken tenders.

Bake at 400 degrees for 16 minutes flipping half way through. After 16 minutes, turn the broiler on high. Broil 4-5 minutes to make the chicken extra crispy. 

While the chicken bakes prepare your veggies for the side, grab a handful of chips and pour your sauce of choice!  

If you are eating more plant-based or gluten-free for health reasons, your local Safeway and Albertsons stores have thousands of products to choose from. I especially love O Organics because they are USDA certified I can find all my favorites at affordable prices and Open Nature makes products with simple ingredients and great quality. In the San Francisco area Open Nature products are available exclusively at Albertson’s and Safeway.

 Try any of these clean, free-from Open Nature products and USDA certified organic O Organics products exclusively at stores and online.

• VISIT www.albertsons.com/exclusivebrands

• VISIT www.safeway.com/exclusivebrands

This is a sponsored blog post in which I received payment for my opinion on all products.

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I’m going there by saying that this is hands down my favorite smoothie combination that I have made so far in 2020. I wasn’t sure how the combination of pear and blueberries would turn out but it is heavenly.

This is why I love making smoothies for breakfast. Not only are they a nutritionally balanced breakfast but you can have fun and get creative with combinations.

I followed my own advice on How to Make the Perfect Smoothie by combining the right amount of veggies, fruit, fats, fiber and protein. The outcome? Creamy, filling and delicious.

Here is how you can DO IT:

Ingredients:
1/2 cup water
1/2 cup coconut milk
1/4 pear chopped and frozen
3/4 cup frozen blueberries
1/2 cup frozen riced cauliflower
1 pitted date
1 tbsp. almond butter (use BBM25 for a 25% discount)
1/2 tbsp. chia seeds
2 scoops collagen peptides

Method:
Combine everything into a high speed blender and blend until smooth (longer that you think, you want it to be creamy).

Sip and say AHHHH!

FOR MORE SMOOTHIE RESOURCES:

My Top 5 favorite smoothie recipes (other than this recipe)

The best supplements to add to your smoothies

The best healthy fats to add to your smoothies

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