Clean Eating Goddess

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1-Bowl Banana Blueberry Muffins (GF/No Oil!)

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After many failed pumpkin muffin attempts I finally realized the problem… I just don’t really love pumpkin. My desire for a delicious muffin did not however, go away. I find breakfast to be a real challenge lately as I am getting bored of the same old smoothie/oatmeal/toast situation. I wanted a muffin that truly felt breakfast-y. No chocolate, not too sweet, maybe a little healthier tasting, and packed with fruit. I love having a muffin breakfast bowl filled with yogurt, ground flax seeds, fresh fruit, and a chopped up muffin. Delicious! Doesn’t get easier with 1 bowl, and did I mention no added oil? Enjoy!

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5 from 1 vote

1-Bowl Banana Blueberry Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12

Ingredients

  • 2 ripe bananas, mashed approx 1 cup
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1/2 cup blueberries

Instructions

  • Preheat oven to 350 F. Line a muffin tray with liners. 
  • In a large bowl, add each ingredient one by one, whisking well in between each. Fold in blueberries. 
  • Scoop approx 1/4 cup of batter into each muffin liner or until 3/4 of the way filled. Feel free to top with more blueberries!   
  • Bake for 20 minutes or until a toothpick comes out clean. Allow to cool, then store in an airtight container for up to one week. Freezer-friendly as well!

Banana Blueberry Muffin

1-Pot Beef and Loaded Vegetable Stew

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Beef and Veggie StewFall is here and were all looking for the next best comforting meal. After asking my followers on Instagram what they want to see for the season, so many of you wanted a meat version of chilli. Ps. If you want a vegetarian version, try this sweet potato one. Truth be told, I don’t really love the spices that go into a classic chilli. No judgement, but that smokey flavour is just not for me. So…I decided to make a dish that is as flavourful as chilli, but without the typical spices.

What I love most about this meal, is you can really dump everything into a pot and let it do its thing. This makes a big batch, so I like to freeze a few small containers for another day. Zach and I ended up going through it so quickly, we actually unfroze some- it was THAT good. To freeze: allow to cool fully, and use air-tight containers. I like to use a label on the outside to note the date as well as what is inside in case I forget! Hard to tell what’s inside a frozen glass container.

Serve this meal over cauliflower rice, polenta, corn chips- or just eat it on its own! ENJOY!

Print Recipe

1-Pot Beef and Loaded Vegetable Stew

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course

Ingredients

  • 3 tbsp avocado oil
  • 1 yellow onion finely diced
  • 4 cloves garlic finely chopped
  • 1/2 kg lean ground beef I use grass-fed organic
  • 4 carrots chopped
  • 4 stalks celery
  • 1 parsnip chopped, can sub with more carrots
  • 1 rutabaga chopped, approx. 2 cups
  • 1 zucchini chopped
  • 2 bell peppers chopped, any colour variety
  • 2 979 ml cans crushed tomatoes preferably San Marzano
  • 1/4 cup Frank's Red Hot Sauce or your favourite hot sauce, adjust based on how spicy you like it!
  • splash apple cider vinegar
  • 1 tbsp pure maple syrup
  • salt and pepper to taste
  • 1.5 cups cooked white beans well-rinsed
  • 1.5 cups cooked red kidney beans well-rinsed

Instructions

  • In a large pot, heat avocado oil over medium heat and saute onion until translucent. Add garlic and stir for 30 seconds. Add ground beef, breaking apart with a wooden spoon, cook until no longer pink.
  • Add all vegetables, crushed tomatoes, hot sauce, apple cider vinegar, and maple syrup. Reduce heat to a simmer and cover, allow to cook for at least 45 minutes, stirring occasionally. Make sure nothing is sticking to the bottom of the pot.
  • After 45 minutes, add beans and season to your liking. Simmer for another 15 minutes (or longer), serve with fresh cilantro or scallions. Enjoy!

Notes

Feel free to swap beef with meat of your liking, ground turkey would work well!

1 Bowl Grain Free Avocado Brownies (GF)

by 2 Comments

avocado brownies

 

It does not get easier than these brownies. With one bowl, and minimal ingredients Using avocado as the fat source makes for a super fudgey and nutrient dense brownie. Without any grains, these are great for those who have dietary restrictions!

Want to see me make this? Head over to my Instagram highlights to see the video breakdown!

Hope you love them!

avocado brownies
Print Recipe
5 from 2 votes

1 Bowl Grain Free Avocado Brownies

Prep Time5 mins
Cook Time35 mins
Total Time40 mins

Ingredients

  • 3 eggs can sub with flax eggs
  • 1 tbsp pure vanilla extract
  • 1/2 cup pure maple syrup or honey
  • 2 ripe avocados approx 3/4 cup, can use defrosted avocado
  • 1/2 cup melted vegan chocolate I like 70% chocolate
  • 1/2 cup raw cacao can sub with cocoa
  • 1 tsp baking powder
  • 1/2 cup almond flour
  • 1 pinch pink himalayan salt

Instructions

  • Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper. 
  • In a small food processor, process avocado until smooth. Then, in a large bowl, add ingredients in order, whisking after each addition. Make sure batter is smooth and well combined. 
  • Pour batter into prepared baking dish (option to top with course salt.) Bake for approx 30- 35 minutes or until a toothpick comes out clean. Store in an airtight container for up to 1 week. I like to keep mine in the fridge!

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