I have reached to the conclusion that I like muffins in any way, sweet, sour, bread muffins...we just need to have ideas to make the muffin's tin work :)
I do love these egg muffins as they are easy to do and you can have them as breakfast, lunch or simply as a snack. They are perfect for lunch boxes with a salad on the side.
Ingredients:
6 eggs
Half of red capsicum
Half of orange capsicum
1/4 cup of spring onions
Coriander
Feta Cheese
Black pepper
Let's do it:
In a food processor add the capsicum, spring onions, coriander and pulse it for few seconds until the mixture gets into small pieces but not in powder
In a bowl whisk the eggs and add some black pepper
Add the capsicum mixture to the eggs
Pour the mixture into the muffin's tin (no need to grease it)
On the top add few pieces of feta cheese to each muffin
Bake for 20-25 minutes until egg is cooked
*Note*: Bake them in the middle of the oven to keep the moisture of the eggs, and to prevent them of burning the bottom.
Quantity: 9 egg muffins
Time of Preparation: 30 minutes (5 minutes preparing + 25 minutes baking)
I have been super chilled since my Hatha Yoga teacher training, and even my music tend to be more chilled, although I still need quality and rhythm in every song that I listen :)
Today I leave you some Sigur Ros, just allow yourself to go with the flow.
Enjoy every day, as tomorrow is a new day and today's already gone!!
We had tickets to a known party in Muscat and we foresee already that in the day after our body will crave food that is not art of our diet so I tried to plan the meals of the next day in advance, including a dessert because night outs ask for sweet things in the day after.
So beside planning the lunch and dinner, I decided to make this lemon tart. I inspired in a recipe that I randomly found in Pinterest but then while I was reading I started to change everything...hehe, so typical from me. I kind of get inspiration in different blogs but then I end changing to my own taste.
To make this recipe the easiest way is to have a food processor.
As you can see...it was hard to resist :)
Ingredients:
For the crust
1 cup of almond flour (I used the leftovers of the almonds of the almond milk)´
1/4 cup of almond butter
1 Tbsp of honey
1 tsp of cinnamon
1 Tbsp of butter melted
1 tsp of baking powder
1 tsp of vanilla extract
For the filling
6 eggs
1/2 cup of honey
4 Tbsp of coconut flour
1/4 cup of lemon juice
zest of 1 lemon
Let's do it
Pre-heat the oven to 200 C
Grease with butter or coconut oil a cheesecake tin, that ones that you can open
Put all the ingredients of the crust in the food processor and pulse for few seconds until it gets crumble
Pour the mix into the bottom of the cheesecake tin and press it down with your hands until it gets spread homogeneously
Bake it for 10 minutes
While the crust is baking you can prepare the filling
Mix all the filling ingredients in the food processor and pulse it for 1 minute, until well mixed
Pour the filling on the top of the crust, previously baked
Bake for 20-25 minutes
You know that is ready when insert a toothpick and the filling doesn't stick to it
Remove it from the tin and let it cool down. Is normal that the tart will open and crack a bit on the top
You can add berries, or any fruit of your preference to the tart
Time of preparation: 45 minutes (20 minutes of preparation + 25 minutes baking)
For today I leave you a song from "Melody am" that if I am not wrong, was the first album of the Norwegian band Royksopp. I guess is also the only album that I like.
This is a bit more electronic, downtempo music, but perfect for sunny days at home.
Since I arrived from holidays I am trying to do some HIIT every day, beside my daily yoga practice and some days I just don't find any motivation to the HIIT...even if it 15-20 minutes is just hard and sometimes my head is in yoga...sorry I can't help it.
However if there is something that I am enjoying even more, it's my breakfast after these sessions.
Recently a friend asked me to post some chia puddings and I never thought about it, and actually I tend to do them once in a while for breakfast or as a afternoon snack...they are so yummy!
Ingredients:
For the chia pudding:
150 g of raspberries
4 Tbsp of chia seeds (I used the white ones)
3 Tbsp of shredded coconut
1/2 tsp of vanilla extract (optional)
1 cup of almond milk
For the topping:
fruit of your choice (I chose mango)
blueberries
laminated almond or coconut
mint leafs
Let's do it:
In a deep bowl you start by smashing the berries with a fork
After smashing the berries you can add, the shredded coconut, the chia seeds and the vanilla extract and mix well with a spoon
Add the cup of almond milk and mix well until you get a homogenous mixture
Pour the mixture in 2 small glass jar and don't forget to close them with the lead. After you can place them in the fridge overnight
I topped the chia pudding with mint but I also add some smashed mango, coconut chips and poppy seeds and blueberries as I am working in adding a good amount of anti-oxydants especially in my breakfast.
I hope you try this one and have fun adding different things on your topping, you can even add shredded dark chocolate :)
Today I leave you with Angus & Julia Stone that is a folk indie pop band from Australia formed by sister and brother. I came across with this band in 2007 when I was living in Azores and for really long time their first album was all the time playing in my car and iPod.
After my 100 Hours course of Integrative Anatomy and Hatha Yoga, I arrived home missing my comfort zone and especially my kitchen. I started by browsing through few blogs and I like to sneak around in "Green Kitchen Stories". They have really nice vegetarian dishes and although they use several things that are not part of my diet, I like to go and get some ideas to apply to my own recipes.
I came across with this bread which I decided to name muffin bread, as I baked them in muffin tins, but you can also make them in a normal loaf pan.
These muffin breads are perfect snack for lunch boxes or for a quick breakfast.
One of the ingredients of this recipe is Psyllium Husks, you really need to have it to prepare this. I never found this in Oman but you can order it online, like Amazon. I advise to buy the powder one instead of the whole option. Psyllium is a form of fiber and It’s most commonly known as a laxative. However, research shows that taking psyllium is beneficial to many parts of the human body, including the heart and the pancreas.
There is a lot of bread recipes under ketogenic or paleo diet that are made with psyllium husk due to is benefits, especially to healthy gut.
Ingredients:
2 tbsp psyllium husks powder + 1 1/2 cup /350 ml water
1/2 cup of almonds
1/2 cup of hazelnuts
1/2 cup of sesame seeds
1/2 cup of sunflower seeds
1/2 cup of flax seeds
1/2 cup of pumpkin seeds
1-2 tsp sea salt
3 tbsp of melted cold pressed coconut oil + extra for greasing the pan
Let's do it:
Mix psyllium husks powder and water in a bowl and set aside for 5 minutes, it will get a thick gel consistency
Measure all the nuts and seeds and place in a food processor and pulse a few times, do not grind just coarsely chop
Place in a bowl, add the salt and coconut oil and stir until well combined
Add the psyllium gel and mix it with your hands
Set aside for 1 hour
Meanwhile pre-heat the oven to 175 C
Grease the muffin tin or the loaf pan with coconut oil
When 1 hour passed, pour the content to the muffin tin
Place in the oven for 45 minutes
Remove from the oven and let it cool down before you slicing it
Today I leave you Anoushka Shankar, daughter of the extraordinary Ravi Shankar and sister of Norah Jones.
I started to like to listen Indian Sitar music at the same time that I embraced my yoga practice in a daily day basis. Suddenly I saw myself practicing under the sound of Sitar music, allowing my body and mind to flow.
Eventually most of you will not like this music but just try it. In my humble opinion listening world music makes us more rich and open minded to the cultural differences of the world.
