afternoon snack, a chocolate croissant, and then we have family dinner. Todd and I alternate reading to Jade each night. On Sundays, we pick a book with multiple characters and Todd and I act them out with Jade. She especially loves to do this with her princess storybooks! Itâs the perfect end to family day.
Orange-Scented Almond and Olive Oil Muffins
orange-scented almond andolive oil muffins
I love to take these muffins to Jadeâs school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven. makes 12 muffins
â cup sugar
3 large eggs, at room temperature
Grated zest of 1 medium orange
â cup fresh orange juice, at room temperature
¼ cup extra-virgin olive oil
3 tablespoons plain low-fat (2%) Greek yogurt, at room temperature
¾ teaspoon pure vanilla extract
¾ teaspoon pure almond extract
1 cup all-purpose flour
â cup almond flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
â cup sliced almonds, toasted
Position an oven rack in the center of the oven and preheat the oven to 325ºF. Line 18 muffin cups with paper liners.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour heaped â cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.
per muffin: Calories 200; Protein 5g; Carbohydrates 22g; Dietary Fiber 1g; Sugar 12g; Total Fat 11g; Saturated Fat 1g; Sodium 127mg
oatmeal with olive oil
The person who opened my eyes to eating oatmeal like this is my aunt Raffy. She never understood why we put sugar on it; instead, she has always gone the savory route, flavoring hers with olive oil and salt. After I got over my initial skepticism, I tried it and it was delicious. It has quickly become my go- to for a fast, savory breakfast, even on the road; you can almost always get oatmeal made with hot water and then season it to your liking (I always have packets of olive oil in my purse!). I know it sounds strange but think about it this way: Oats are a carbohydrate just like pasta or rice or mashed potatoes, which youâd eat seasoned with salt and olive oil. But oatmeal, unlike any of those, is a whole grain so itâs better for youâand, added bonus, it cooks quickly. serves 4
½ teaspoon fine sea salt
2 cups old-fashioned rolled oats
Grated zest of ½ lemon, or more to taste
1 teaspoon fresh thyme, or more to taste, chopped
4 teaspoons extra-virgin olive oil
In a medium saucepan, bring 3½ cups water and the salt to a boil over medium heat. Add the oats and cook, stirring frequently, until creamy, 6 to 7 minutes (for a thicker consistency, cook for 1 to 2 minutes longer).
Stir in the lemon zest and thyme. Spoon the oatmeal into 4 bowls. Drizzle each portion with 1 teaspoon of the olive oil and serve.
per serving: Calories 190; Protein 5g; Carbohydrates 27g; Dietary Fiber 4g; Sugar 1g; Total Fat 8g; Saturated Fat 1g; Sodium 292mg
oatmeal with cinnamon sugar
Iâm a big lover of oatmeal in the morning, so I have a few ways to vary it so I donât get bored. I make this recipe with almond milk, which has a nutty flavor that pairs so well with oatmeal and
Orange-Scented Almond and Olive Oil Muffins
orange-scented almond andolive oil muffins
I love to take these muffins to Jadeâs school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven. makes 12 muffins
â cup sugar
3 large eggs, at room temperature
Grated zest of 1 medium orange
â cup fresh orange juice, at room temperature
¼ cup extra-virgin olive oil
3 tablespoons plain low-fat (2%) Greek yogurt, at room temperature
¾ teaspoon pure vanilla extract
¾ teaspoon pure almond extract
1 cup all-purpose flour
â cup almond flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
â cup sliced almonds, toasted
Position an oven rack in the center of the oven and preheat the oven to 325ºF. Line 18 muffin cups with paper liners.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour heaped â cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.
per muffin: Calories 200; Protein 5g; Carbohydrates 22g; Dietary Fiber 1g; Sugar 12g; Total Fat 11g; Saturated Fat 1g; Sodium 127mg
oatmeal with olive oil
The person who opened my eyes to eating oatmeal like this is my aunt Raffy. She never understood why we put sugar on it; instead, she has always gone the savory route, flavoring hers with olive oil and salt. After I got over my initial skepticism, I tried it and it was delicious. It has quickly become my go- to for a fast, savory breakfast, even on the road; you can almost always get oatmeal made with hot water and then season it to your liking (I always have packets of olive oil in my purse!). I know it sounds strange but think about it this way: Oats are a carbohydrate just like pasta or rice or mashed potatoes, which youâd eat seasoned with salt and olive oil. But oatmeal, unlike any of those, is a whole grain so itâs better for youâand, added bonus, it cooks quickly. serves 4
½ teaspoon fine sea salt
2 cups old-fashioned rolled oats
Grated zest of ½ lemon, or more to taste
1 teaspoon fresh thyme, or more to taste, chopped
4 teaspoons extra-virgin olive oil
In a medium saucepan, bring 3½ cups water and the salt to a boil over medium heat. Add the oats and cook, stirring frequently, until creamy, 6 to 7 minutes (for a thicker consistency, cook for 1 to 2 minutes longer).
Stir in the lemon zest and thyme. Spoon the oatmeal into 4 bowls. Drizzle each portion with 1 teaspoon of the olive oil and serve.
per serving: Calories 190; Protein 5g; Carbohydrates 27g; Dietary Fiber 4g; Sugar 1g; Total Fat 8g; Saturated Fat 1g; Sodium 292mg
oatmeal with cinnamon sugar
Iâm a big lover of oatmeal in the morning, so I have a few ways to vary it so I donât get bored. I make this recipe with almond milk, which has a nutty flavor that pairs so well with oatmeal and
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