Kale and Lemon Muffins

  • By RRC
  • 15 Sep, 2017

Recipe for: 12 Muffins


Ingredients

  • 2 cups packed, raw kale leaves, woody stalks discarded
  • ½ cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 lemon, zest and juice
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 325F. Lightly grease a muffin tray.
  2. Tear the kale leaves into bite-sized pieces and steam for 5-6 minutes until tender. Once softened, drain the water, and puree the leaves in a food processor.
  3. In a large bowl, mix together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, lemon zest and juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Fill the muffin cups ¾ full and bake for 15-20 minutes. 

The Personal Gourmet Blog

By RRC 27 Sep, 2017

Ingredients

  • 1 tsp pure vanilla extract
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2  tbsp maple syrup
  • 1.4  cup milk
  • 1/3 cup finely grated zucchini
  • 1/2  flour
  • 3 tbsp oat flour
  • 1/4  tsp cinnamon
  • ¼  tsp salt
  • 1 tsp baking powder
  • Optional: chocolate chip, slices of banana, blue berries 

Instructions

  1. Whisk together the vanilla, vinegar, maple syrup, milk, and zucchini in a bowl.
  2. In a separate bowl, stir together all remaining ingredients- flour, oat flour, cinnamon, salt, baking powder, and chocolate chips.
  3. Mix the wet with the dry ingredients, and whisk to make a batter. ***For best results, refrigerate the batter at least 15 minutes before cooking. 
  4. Grease a medium pan and place over medium heat. Once hot, drop on small ladles of batter. When the edges begin to look dry, flip and cook one additional minute before removing from the pan. Make sure to grease the skillet in between each pancake to prevent your batter from sticking. 
By RRC 15 Sep, 2017

Recipe for: 12 Muffins


Ingredients

  • 2 cups packed, raw kale leaves, woody stalks discarded
  • ½ cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 lemon, zest and juice
  • 1 ½ cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 325F. Lightly grease a muffin tray.
  2. Tear the kale leaves into bite-sized pieces and steam for 5-6 minutes until tender. Once softened, drain the water, and puree the leaves in a food processor.
  3. In a large bowl, mix together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then beat in the kale, vanilla, lemon zest and juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Fill the muffin cups ¾ full and bake for 15-20 minutes. 
By RRC 25 Aug, 2017
Heart disease is the leading cause of death for both men and women—and claims more lives than all forms of cancer combined. Having a cardiovascular disease can also take an emotional toll, affecting mood and overall quality of life. While weight control and regular exercise are critical for keeping your heart in shape—the food you eat is the key to a healthy heart. By adopting better eating habits, it’s possible to have lower cholesterol, prevent heart disease and high blood pressure, and take greater control over the quality and length of your life. No single food can make you magically healthy, so your overall dietary pattern is more important than specific foods. Instead of fried, processed food, packaged meals, and sugary snacks, a heart-healthy diet is built around “real,” natural food. Here are some of the best foods to eat for a healthy, happy heart:
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Prep Time: 25 minutes
Cook Time: 65 minutes

Serves 10

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After exercise and some intense calorie-burning, it is extremely important to replenish your body with the proper nutrients so that your body and muscles can recover. Here are the top 5 snacks to have after a sweaty session on the treadmill:
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Prep Time: 10 minutes
Cook Time: 35 minutes

Serves 6

By RRC 10 Aug, 2017

Prep Time: 10 minutes

Cook Time: 12 minutes

Serves 4


INGREDIENTS

  • 12oz raw shrimp, peeled and deveined, and tail removed
  • 8 oz cleaned squid cut into rings
  • 12 mussels, scrubbed 
  • 8 oz linguini 
  • 1 cup thinly sliced red onion 
  • 1/2 cup thinly sliced red bell pepper 
  • 1/2 cup thinly sliced zucchini
  • 3 tbsp olive oil, and 1 tbsp
  • 3 tbsp freshly squeezed lemon juice
  • 2 tsp minced fresh garlic
  • 1 tsp hot chili sauce, or to taste
  • 1/3 cup chopped cilantro
  • Salt and Pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 425ºF. Line a baking sheet with foil and spray with cooking oil. 
  2. Place the shrimp, squid and mussels on the prepared baking sheet. Roast for 8 minutes, or until the mussels open. Remove from the oven and keep covered.
  3. While the seafood roasts, cook the linguini in boiling water until al dente, about 8 minutes. Drain, reserving 2 Tbsp of the pasta water for the sauce. Set aside.
  4. While the pasta cooks, spray a large non-stick skillet with cooking oil, add the 2tsp of olive oil and place over medium heat. Add the onion, bell pepper and zucchini; stir-fry for 4 minutes, just until the vegetables begin to soften. Add the seafood, pasta, the final tbsp. of olive oil, reserved pasta water, lemon juice, garlic, chili sauce, cilantro, salt and pepper. Toss well and serve. 

Nutritional Analysis per Serving (1/4 of the recipe)

  • Calories 491 
  • Protein 32 g 
  • Fat 17 g 
  • Saturated Fat 2.5 g 
  • Carbohydrates 52 g 
  • Cholesterol 230 mg 
  • Sodium 379 mg 
  • Fiber 3.4 g 

By RRC 09 Aug, 2017
Ingredients
  • 1 cup of flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup brown sugar
  • 1/3 cup chocolate chips
  • 2 tbsp milk
  • 2 tbsp olive oil
  • 1/4 tsp pure vanilla extract
  • 1 cup raw kale (or spinach), woody stalks discarded

Instructions
  1. Preheat oven to 325 F.
  2. In a food processor, blend kale until extremely fine.
  3. Combine all dry ingredients in a medium bowl, then stir in remaining wet ingredients, as well as the kale, to form a dough. The dough will seem dry at first but will loosen up. **Add 1 additional tbsp milk of choice only if needed
  4. Roll the dough into balls. Place on a cookie tray, and bake 11 minutes. They will appear underdone, but leave them out to cool for 10 minutes, in which they will settle.
By RRC 31 Jul, 2017

Prep Time: 10 minutes

Bake Time: 14 minutes

Serves 12

By RRC 20 Jul, 2017
In the last decade, nutrition, health, and wellness have become a huge topic of discussion, and everyone seems to have a different opinion on what is best for overall health, well-being, and weight loss! But how much of this information is rooted in fact? Between vilified foods, strict diets, and excessive exercise regimes, it’s hard to decipher what is valuable nutritional information , and what is mainstream nonsense. Here are several “facts” from mainstream nutrition that you should reconsider:
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