Tag Archives: unprocessed

Piña Colada Oat Muffins {vegan}

30 Oct

I used to love those fancy, frozen drinks. Packed with flavor (sugar) and booze (rail rum/tequila), those blended drinks, such as piña coladas and margaritas were my go-to at Mexican restaurants. Luckily, I have since seen the error of my ways. These drinks are loaded with sugars, fats and artificial flavorings. I no longer opt for the tall piña coladas or the brightly colored margaritas. Instead, I opt for a REAL margarita or nothing at all.

Still, those flavors are hard to resist. So in the spirit of #unprocessed, I whipped up these healthy piña colada muffins. Fresh pineapple, real coconut milk and shreds, spiced rum and actual oats make these taste like the guilt-inducing drink, but without all the bad stuff! They’re fresh, fun and just a little bit naughty, spiked with a bit of rum. Oh, and they’re vegan! And whole wheat! And low in sugar! Seriously, what could be better?

Piña Colada Oat Muffins | xtinaluvspink.wordpress.com

Piña Colada Oat Muffins
Makes 24 muffins

  • 2 C pureed pineapple (I used one fresh pineapple)
  • 1 C canned coconut milk
  • 4 tbsp spiced rum
  • 2-1/2 C old-fashioned oats
  • 2 C whole wheat flour
  • 1-1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 C brown sugar
  • 12 packets stevia (33.6 oz or 960g)
  • 2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water, let stand 5 minutes)
  • 2 tbsp coconut oil, melted
  • 1 tsp coconut extract

Preheat oven to 375°. Line two muffin pans with papers.

Combine pineapple puree, coconut milk and rum in a large bowl. Stir in the oats. Let sit for 1-2 hours.

Gently mix in the rest of the ingredients and stir until just combined.

Scoop into prepared muffin cups, until they’re nearly full, and bake for 15-20 minutes.

Piña Colada Oat Muffins | xtinaluvspink.wordpress.com

2 Ingredient Fig Newton Bites

12 Oct

I ran 11 miles on Saturday. 11 long miles on what was thankfully a gorgeous day. I’ve recently learned that on such long runs, water just doesn’t cut it. So I brought a few dates, tucked into the pocket of my running tights.

While those dates were good, it got me thinking that I need to create a (simple) snack that I could eat before or immediately after a run – one that’s unprocessed, easy to make, and tastes good. Recalling a “fig newton” bar I’d eaten a while ago, I wanted to recreate the flavor and health that it combined.
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These bites are easy – they’re made of TWO ingredients: walnuts and figs. They’re loaded with healthy fats, fiber, sugars, carbs and just a little protein – the nutrients needed to fuel a run, or quickly recover while you prepare a bigger meal. What’s better: these keep well in the fridge or freezer, and taste absolutely amazing! Don’t let dried figs scare you – puree them with some walnuts, and you’ve got a wonderful snack.

2 Ingredient Fig Newton Bites
Makes 20 bites

1.5 C walnut halves
1 package whole dried figs

Use a food processor (a blender won’t work well) and pulse together the walnuts and figs. You’ll need to scrape down the bowl sides a few times, and it will take at least 5 minutes until a dough-like consistency forms.

Scoop spoonfuls of the dough into a mini muffin tin, or spread into a thin layer in an 8×8″ glass pan, lined with parchment paper, to be cut into bars.

Freeze the bites (or bars) for a few hours, but overnight is best. Transfer to a container and keep refrigerated, to maintain shape.

Eat one or two before a workout, or as a midday snack.

Triple Pepper and Tempeh Stir Fry

7 Oct

A lesson from six days into October #unprocessed this year: most sauces are filled with sugars, chemicals, salt, and unnecessary fats.

I was craving an Asian-themed dish for dinner, and decided a quick stir fry was perfect for the evening’s plans. Most of the recipes out there, however, require a variety of store-bought sauces: hoisin sauce, sriracha sauce, teriyaki sauce, etc. But all of these contain the worst possible ingredients!

Still in the mood for a stir fry, I took a second look at the bottles’ ingredients, and decided I could replicate the flavors from simple ingredients in my pantry. In fact, it’s pretty darn simple to make your own sauces, be they for barbeque, stir fry, marinade, dressings, or dipping!

Triple Pepper and Tempeh Stir Fry | xtinaluvspink.wordpress.com

A combination of from-scratch stir fry sauce, THREE types of peppers, and protein-rich vegan tempeh make this a dinner to please everyone. It’s also super quick to make, so you can enjoy it on even the busiest night of the week!

Triple Pepper and Tempeh Stir Fry
Serves 4

  • 1 C quinoa
  • 2 C water

Stir Fry Sauce:

  • 2 tbsp white wine vinegar
  • 3 tbsp Bragg’s amino acids
  • 1 tbsp molasses
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1 tsp chili powder
  • 1/4 tsp chili pepper flakes
  • Salt & pepper to taste

Triple Pepper & Tempeh:

  • 1 tbsp olive oil
  • 1 package organic tempeh, cut into small cubes, such as Westsoy Tempeh
  • 1/2 yellow onion, diced
  • 1 yellow pepper, diced
  • 2 sweet orange peppers, diced
  • 1/2 C diced roasted poblano pepper

Combine quinoa and water in a rice cooker, or cook over the stove, according to package directions.

Mix the sauce ingredients together in a small bowl; set aside.

Heat one tablespoon of oil in a large skillet over medium-high. Cook the cubed tempeh for a few minutes, stirring often to brown it.

Add a bit more oil if you need it, and toss in the onion and peppers. Turn the heat up and cook, stirring often, about 5 minutes. When the veggies reach a consistency that’s cooked but still crisp, pour over the sauce. Stir to coat and let it cook down for a minute or two.

Serve cooked quinoa into bowls and top with the stir fry. Enjoy hot!

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