It’s been raining and icky here in Boise. (WTF happened to spring?) Maybe that’s why I’ve been in the baking mood. I can’t wait to be in the salad and smoothie mood. That will mean summer is on the horizon!

This muffin recipe is on the back of the Bob’s Redmill flaxseed package. I’ve been making them for years and cannot believe I haven’t shared the recipe with you guys! Of course, I’ve switched some things up. I omitted the flour and used oats instead. I also add chia seeds. Why? Because I can....and I love the added texture.

One of the reasons this recipe makes my heart so happy is because I love having hearty and healthy fiber-loaded muffins around for my kids. You can make a batch and use them throughout the week. A quick breakfast or after school snack. Even my husband loves them and he’s the first to turn his nose at my “cardboard food.”

Just a FYI, the first few times I made these, I pureed the carrots so my kids wouldn’t freak out.

Here's the recipe:

2 1/4 cup oat flour (blend quick oats in the blender)
¾ cup Flaxseed meal
¾ cup brown sugar (I use palm sugar. Low glycemic and just as sweet!)
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 cups pureed or shredded carrots
2 cups shredded apple

In separate bowl mix
¾ cup almond milk
2 organic eggs
2tsp vanilla

Optional (I use raisins and chia seeds)
1 cup raisins or cranberries
1 cup slivered almonds
1/4 cup chia seeds

Feel free to mess around with the chia seed and flax combo. If you want to do 1/2 cup and 1/2 cup I totally support you and offer up a virtual high five!

Combined just until moistened. Fill muffin papers. Bake muffins at 350 for 20 minutes. Makes 24.

Throw some peanut butter and raw honey on top and enjoy!

**Side Note
You can also use this recipe for a “Baby’s First Birthday Cake!” This is what we did with Carsyn. Use homemade whipped cream or whipped coconut milk for the topping and omit the raisins.  Brilliant.

Altough I'm all for mindful eating, feel free to eat these like my three-year-old.

Pretty sure I wanted to do this post for the sheer purpose of posting the beatuiful picture of my juices! Well that, and the fact that this past week, I've had some friends with juicers reach out to me in hopes of getting some new juicing recipes. While I hope to do more informative posts on juicing down the road,  here are some of my favorite recipes! The first one is my favorite juice and the staple of my juice cleanse.

Enjoy friends! I'd love to hear some of your favorite recipes too!

Lean And Green Juice

1 green apple
5 stalks celery
5 stalks of kale
2 handfuls spinach
2 cucumbers
Juice of 1/2 lemon
1 inch knob of ginger

Just Beet It

1 apple
4 large carrots
1 beet
2 cups grapefruit
1 inch ginger

Revitalizing Red Juice

3 large carrots
1 red apple
1 beet

Watermelon Lime Mojito

1 small watermelon
Juice of 1/2 lime
1 Handful of mint
1 small cucumber

Carrot Romaine

6 large carrots
1 head of romaine

Green Paradise (perfect for those new to juicing!)

1 pear
1 green Apple
1 cup cubed pineapple
1 cucumber
3 stalks kale

Pear Necessities

3-4 ounces green chard leaves
1 large pear
1 orange, peeled
1 inch knob of ginger
Juice of 1 lime

The Italian Scallion (I made the name up. Do you love it?)

1 cup scallions
2 kiwis
2 apple
4 stalks celery
small handful basil

Sweet and Sour Green Juice

1 small honeydew cubed
4 stalks celery
handful parsley
juice of 1 lime

Sinus Clearing Juice

1 large orange
1/2 lemon
1 apple
1 inch piece of ginger
Pinch of cayenne pepper

If you're still hungry...I mean thristy for more, go to my friend Jenny's Healthy Crush Blog! She's a juicing wizard and inspires me daily!

This recipe post has been a long time coming! I made this raw strawberry pie for our friends and family last summer and it got rave reviews.  It’s super healthy and delicious. In the past week, I’ve had three different people asking for the recipe. So, here ya go guys, This recipe is for you!

Ingredients:

Crust:

2 cups almonds or pecans

1/2-1 tablespoon coconut oil

1/4 teaspoon vanilla extract or half of a vanilla bean

4-5 medjool dates, pitted

pinch of sea salt

Filling:

2 cups cashews soaked 1-2 hours

1/4 cup lemon juice

1/4-1/2 cup agave (depending on how sweet you want it)

3/4 cup coconut oil, melted
1/4 cup water

1 teaspoon vanilla extract or 1 vanilla bean

1/4 teaspoon sea salt

Topping:

1-2 cups sliced strawberries or fruit of your choice

Preparation:

Crust:
Place almonds or pecans in food processor or vitamix and process until crumbled. Add coconut oil, sea salt and vanilla and pulse a couple of times. Add the dates last, one at a time and pulse until the crust holds together when you squeeze it between your fingertips. If the crust does not hold, add more dates (again one at a time). Press into oiled (with coconut oil) tart or pie pan. Chill in Freezer for 30 minutes before adding filling.

Filling:
Blend all ingredients well in a Vitamix blender if you have one. Pour part of the filling into the pie crust (just enought to cover the bottom). Take some of the strawberries you cut up for the topping and scatter them on top of the filling. Pour the rest of the filling on top and place in freezer for 1-2 hours until firm. Decorate with the rest of your cut up strawberries. This pie needs to stay refrigerated to keep its firmness so make sure you keep in cold up until serving! I actually keep ours in the freezer until it’s ready to serve.

Note:
You can use any fruit for the topping! Berries are the best though :)