Eating breakfast is a bit of a treat for me. Since I'm a cake decorator, I work very early hours and I have little to no time to myself before I head off to work for the day. I envy my past self who had to wake up for an 8 am class in college or a 10 am arrival at my old job sometimes. That is SO much time! You could run, shower, make pancakes and still have time to spare! That is, if you get up as early as I do now...
I usually make myself a protein shake for breakfast. It's fast, easy, neutral in taste and easy to digest. I also love that it's so transportable. Sometimes, it is nice to chew something for breakfast. I do like chewing.
One day recently I was craving blueberry muffins something fierce. I haven't had one in so long. I used to love them as a kid. I didn't know how horrible the ones at the grocery store were for you, nor did I really care. I mean, they were sweet, moist and vanilla/blueberry flavor bombs. How could I NOT love them?
Now, since I'm much more conscious about what I eat, I do not get to enjoy muffins often. I love to make and eat them, though...I'd go as far as to say that muffins are one of my favorite food groups. Next to the noodle/rice group. ;D
I modified this recipe from my gluten-free cake recipe that I published last year for Vegan MoFo (which is coming up soon, everybody!). I wanted the muffin to be a little more nutrient-dense, so I added flax and some whole grain amaranth flour for extra fiber and healthy omega-3 fats. The resulting muffin is still light, fluffy and moist with a delicate buttery sweetness. It's quite wonderful in the morning, I must say. Now, on to the good stuff...
Jumbo Blueberry Muffins
Yield: 6 jumbo/12 regular muffins
Gluten & refined sugar free; can be soy and nut free
Oven preheat to 325 F.
Yes, I am that lunatic who uses the oven in the summer.
I love everything that the oven does for my food for the most part (unless I'm having an unlucky day). I tend to use it less as the weather gets warmer for the sake of my well being. However, when I found myself with an abundance of red potatoes that needed to be cooked, I decided to take one for the team and fire up the oven. Because, fries.
I do love a deep fried potato every once and a while, but usually not at home. I would always rather bake something than fry it at home because of a couple of reasons. I don't like to add any more excess oil than I need for cooking purposes. I do like oil, but I cannot eat anything that is too oily. It ruins the texture and mouth feel of the food you are eating. Also, I hate cleaning oil. When you deep fry, there's always that smelly left-over oil in your pan that you've got to dispose of and then wash off. Not for me, thanks! The last time I did all of that craziness I made it worth my while:
Yeah, an oozing mountain of doughnuts is definitely worth the clean up. ;)
But, for now, I think I'll stick to my trusty oven to crisp my food for me!
I sliced my potatoes into wedges and doused them with flavorful spices to give them an amazing aroma. Man, they were delicious.
These curry fries are easy to make, easy to customize, and super easy to pop in your mouth hole. They're great as a snack or with a wonderful main dish for dinner (veggie burger, anyone? Check Hilary's out! She's got great ones).
Summer's not over just yet, so make your picnic foods while they're still trendy! =P
Curry Oven Fries
Yield: 4-6 servings
Oven: 375 F
Happy end of summer, everyone! Maybe make some of these babies for Labor Day? ^_^
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.