Please join us in welcoming Jacquelyn Scoggin to our writers for our new blog, Good Food. Jacquelyn has a love for seasonal whole food recipes and the experiences that come with simple living, which shine on her blog Good Things Grow. Find her on Facebook and on Twitter (@slidesideways), and let us know what you think of this recipe in the comments below!
When I wake up in the morning, the first thing I do is a little yoga to stretch my limbs and wake my body up. The second thing I do is prepare breakfast. We've all heard that you shouldn't skip breakfast, but I think what's more important is fueling it with the right choices.
I've been a vegetarian for over 10 years and I've learned that a diet made up of seasonal whole foods is a must for making me feel at my best. While I don't believe there is a perfect way of eating that includes everyone, since every body is different, I do believe whole, clean foods are what a body needs, not packaged food with lots of unknown ingredients. My go-to meals consist of vegetables and fruits, carbohydrates, and protein. Since I don't eat meat, seeds, nuts and nut milks, beans, legumes, and eggs provide the protein. Oats, whole grains, and fruits provide the carbs and packing in lots of extra veggies give me the extra dose of vitamins and nutrients to fuel me through the day.
On days or weekends where I have a little extra time in the morning I like to make muffins, pancakes, or baked oatmeal. July is ripe for cherry season though, so these Cherry Almond Meal Muffins are what's on my mind. Unlike most pre-made muffins you see at stores, these are packed with protein from the almond flour and eggs and only a touch of sweetness from the honey and cherries is needed. They happen to be gluten and dairy free, but more importantly, they taste amazing too. Feel free to use berries in place of the cherries or diced apples and pears and a pinch of cinnamon in the Fall.
2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 cup honey
1/4 cup olive oil
1 cup fresh sweet cherries, pitted and halved
1. Preheat oven to 350F. Line a muffin tin with paper liners.
2. Whisk together the almond flour, baking soda, and salt in a medium bowl.
3. In a separate bowl, beat the eggs. Add in the honey and oil and beat until well combined.
4. Add the dry mixture to the wet, stirring just until combined. Carefully fold in the cherries.
5. Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack at least 5 minutes and serve warm.
6. Store tightly covered at room temperature for up to 2 days.