Pancakes & Waffles!

Just like the lovely Leslie Knope, I LOVE BREAKFAST FOOD. Pancakes and waffles are absolute favorites of mine, but we all know neither of those things are good for you. It’s for this reason that I worked hard to create healthier recipes for these delicious breakfast treats. My waffles and pancakes are gluten free, lactose free, and refined sugar free.

Pancakes

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Ingredients:

2 cups oat flour
1/2 tsp salt
{Optional} 1/4 tsp cinnamon
3 tb maple sugar or coconut sugar
2 cups plant based milk
3 eggs
2 ounces of ghee, melted

Instructions:

In a large bowl, whisk together your dry ingredients.

Slowly add in your plant based milk.

Once smooth, add in your melted ghee. Continue to stir until there are no lumps or streaks.

Grease a pan or skillet with your oil of choice.

Spoon portions of batter into the pan and fry up your pancakes individually until desired doneness is achieved.

This recipe makes approximately 12 pancakes.

Enjoy!

Waffles

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Ingredients:

2 cups oat flour
1/2 tsp salt
{Optional} 1/4 tsp cinnamon
5 tb maple sugar or coconut sugar
3 tsp baking powder
6 tablespoons of ghee
2 cups plant based milk
3 eggs (pre beaten/fluffed)

Instructions:

In a large bowl, whisk together you’re dry ingredients.

Heat together your ghee and plant based milk.

Combine the ghee and milk mixture with your dry ingredients. Stir until no lumps remain.

In a separate bowl, beat your eggs until fully combined and foamy.

Gently and slowly fold your eggs into your batter.

When you no longer see any yellow streaks from the eggs, your waffle batter is ready to cook.

Using a waffle iron, cook your waffles until you’ve reached desired doneness.

This recipe makes approximately 8 large waffles.

Enjoy!

If you make these waffles or pancakes, post a photo on Instagram or Facebook and use #girlgonecrunchy

What are your favorite pancake/waffle toppings? Let me know in the comments below or connect with me on Instagram/Twitter @girlgonecrunchy

Stay crunchy!

-m

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Almond Muffins {RECIPE}

Hello Lovely People!

I wanted to share a quick and easy muffin recipe with you. These delicious treats are gluten free, dairy free, & refined sugar free. They’re moist and sweet, and the almond flavor really comes through. 

These are great when you’re trying to stay on a good track with your health, but you’re craving a dessert! 


INGREDIENTS:

1 cup finely blanched almond flour

Pinch of salt

1/4 tsp baking soda

3 tbsp raw honey

3 tbsp unsweetened apple sauce

3 eggs

2 tsp vanilla

1/4 tsp almond extract 

{OPTIONAL} 1/4 cup dark chocolate chips/stevia sweetened chocolate chips/carob chips

INSTRUCTIONS:
In a large bowl, whisk together almond flour, salt, & baking soda until thoroughly combined.

In a separate bowl, whisk together honey and applesauce. Add in eggs, one at a time. Stir in the vanilla and almond extracts.

Pour the liquid mixture into the dry. Use a spatula to thoroughly emulsify the batter. 

Your batter should be smooth and silky. 

Mix in the chocolate chips. 

Pour into muffin cups. Bake at 350 degrees for 15-20 minutes. 

Enjoy! 💗

Be sure to use #girlgonecrunchy if you try out this recipe. Follow me on Instagram & Twitter @girlgonecrunchy

And if you didn’t get the chance, check out my last post where I discuss the site’s revamp & new focus. 

Be Blessed!

-m

Gingerbread Muffin {RECIPE}

Merry Christmas, my little crunchies! It’s the most wonderful time of the year.

Christmas is such a festive season: movies, lights, music…FOOD! Ahhh yes, holiday food, the bane of a crunchy girl’s existence. It’s comforting, nostalgic, tasty, and completely unhealthy. It’s filled with sugar, refined grains, and too much dairy. So, what’s a girl to do?????

Create healthy versions of your junky favorites, or create healthy treats *inspired* by traditional Christmas goodies. 

That’s exactly what I’ve done here with my gingerbread muffins. They’re inspired by my Christmas Eve memories of making gingerbread cookies with my Mama and covering them with m&ms. 

I believe I’ve really captured the taste and aroma of a gingerbread cookie, “crunchy-fied,” it, and put it in a muffin.

 

Ingredients

Dry:

1 cup oat flour

1/4 cup brown rice flour

1/4 cup millet flour

2 tsp baking powder

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp cloves

Pinch of salt

Wet:

1/2 cup refined coconut oil

1 cup coconut sugar

2 tsp pure vanilla extract 

1 cup pumpkin purée 

1/4 molasses 

2 eggs

1/2 cup dark chocolate chips (stevia sweetened, grain sweetned, or otherwise)

Directions

Preheat your oven to 355 degrees.

Line a muffin tin with paper liners.

In a small bowl, combine your dry ingredients. 

In a separate, larger bowl, add your coconut oil. Soften slightly in the microwave (about 15 seconds), and whisk until thick and creamy. 

Add in the coconut sugar and vanilla. Whisk until smooth.

Using the same whisk, whip in the pumpkin purée and molasses until well incorporated. 

Use a rubber spatula to slowly and thoroughly fold your dry ingredients into the wet. 

Once well combined, whisk in your two eggs. 

Continue whisking until you reach a loose, but slightly thick consistency. 

Fold in your chocolate chips.

Pour batter into your muffin tin. Bake for 20 minutes. This will make about 12 muffins.

*Pro Tip: Don’t be scared to use pumpkin in non traditional ways. The flavor we associate with pumpkin is usually just pumpkin pie spice. In this recipe, the pumpkin purée adds moisture, substance, and a healthy dose of beta caratene*

If you enjoy the flavor of gingerbread, these muffins are for you! Test out this recipe, and post it to social media using #girlgonecrunchy. Be sure to follow me on Instagram @girlgonecrunchy 💗
Stay Crunchy,

-m

Peach Oatmeal Muffins {RECIPE}

Peach Oatmeal Muffins! 
3/4 cup oat flour

1/2 cup millet flour

2 1/2 tsp baking powder

1/2 tsp table salt

1/4 cup of oats

1/4 cup honey

1/4 cup maple syrup.

1/2 cup of almond milk

1/4 cup coconut oil

1/4 cup kerrygold butter

1/2 tsp vanilla

2 Eggs 

1 Egg Yolk

Zest of 1/4 of a lemon

INSTRUCTIONS

1 cup of cubed peaches doused in brown rice flour

Line a muffin tin with paper liners. Preheat your oven to 375 degrees

Place your cubed peaches in a bowl or a deep plate. Douse them lightly in brown rice flour until all pieces are covered.
Sift together oat and millet flours, baking powder and salt. Whisk in oats.
Heat together your sweeteners, fats, and almond milk. 
Add in vanilla and lemon zest. 
When mixture is cooled, stir in your egg and egg yolk. 
Slowly incorporate your liquid mixture into the dry. 
Once combined, gently fold in your peaches. 

Pour your batter into your muffin tins.

Bake for 16 minutes. 
Let cool…and enjoy 💛
Stay Crunchy

-m

Instagram: @girlgonecrunchy

Despicable Me Muffins {RECIPE}

Remember when I said I would be posting lots of healthy sweets recipes this month? Well, tonight I’m starting that off with these delicious Choco-Banana Hazlenut muffins. They’re gluten free, dairy free, high fiber, refined sugar free, and low glycemic. 

These are always a crowd pleaser in my family and with guests. They’re rich, chocolatey and have some wonderful warm, nutty undertones! 

These sweet, banana filled muffins are inspired by “Despicable Me,” 

Exhibit A:



Exhibit B:


WET INGREDIENTS:

1/2 cup refined coconut oil

1 cup coconut sugar

1 tsp vanilla

1/2 tsp almond extract

3 bananas, mashed

2 eggs

DRY INGREDIENTS:

1 cup oat flour

1/4 cup millet flour

1/4 cup cocoa powder

1/4 tsp salt

2 tsp baking powder

1/4 cup roasted hazelnuts, chopped 

Instructions:

Line a muffin tin with paper liners.

Cream together coconut oil and coconut sugar.

Add vanilla & almond extract and eggs.

Mix in banana until well incorporated.

In a separate bowl, combine your dry ingredients. 

Fold dry ingredients into the wet.

Add hazelnuts.

Pour into muffin tin. This will make about 12 muffins.

355 for 20 minutes

Try out these delicious muffins and post them on Instagram with #girlgonecrunchy 

Baking healthy treats is a wonderful way to keep on track!

Stay crunchy!

-m

Instagram: @girlgonecrunchy

Trimona Bulgarian Yogurt {REVIEW + RECIPE}

Remember I mentioned in a previous article that I’m obsessed with Bulgaria? Well, guess what? It’s Bulgarian Snacks ROUND TWO….with Trimona Bulgarian Yogurt. 

Bulgarians eat around 30kg of yogurt a year…and in a not so odd coincidence, Bulgaria has one of the highest concentrations of people over the age of 100 #themoreyouknow

  
What makes Bulgarian yogurt different from Greek? Well, I’m glad you asked! Bulgarian yogurt uses a specific strand of bacteria: L Bulgaricus, that has been directly linked to the longevity of Bulgarians. (It is also much thinner than Greek Yogurt, because it does not contain any thickeners or preservatives)

Let’s take a look at what makes Trimona the best Bulgarian Yogurt brand around: 

 

Sounds pretty great, right?

Trimona Yogurt has a thin consistency, similar to European style yogurt, but has a signature tangy kick. The tang is much more subtle and enjoyable than that of it’s Greek cousin 😉 It’s creamy, smooth, and very pure tasting. 

It can be eaten alone, used to make dressings or sauces, or put in a delicious smoothie like this one: 

TRIMONA STRAWBERRY BANANA SMOOTHIE

  

1/2 cup organic frozen Strawberries
1 container of Trimona Bulgarian Yogurt                             1/2 large Banana                                                           1 Cup of Almond or Rice Milk                                   1/2 tsp Vanilla Extract                                                     1-2tsp of raw, organic Honey

Place all ingredients (in the order listed above) into a high speed blender.  Blend for 1-2 minutes, or until the smoothie reaches the consistency of a “Danimals” drinkable yogurt. If you prefer a thicker smoothie, add  1/2 cup of ice.

Big Thanks to Atanas from Trimona for hooking me up with this wonderful Bulgarian treat! 

Are you a big yogurt person? What are your favorite ways to use it? Would you try Bulgarian yogurt?

Lemme know in the comments below or connect with me on Instagram: @girlgonecrunchy

Stay Crunchy!

-m

*I received this product in exchange for my honest review* 

Buddha Teas {REVIEW + RECIPE}

Can you truly be crunchy if you don’t drink tea? The answer to that is a big fat NO 😉 Tea, especially herbal, is a necessity for every crunchy guy and gal! 

But did you know that conventional tea can actually be filled with toxins? For more information check out this article by my blogger friend and fellow #pcoscyster Janny. How Toxic is your Tea?

A brand that she recommends, and that I had the opportunity to work with, is Buddha Teas. Buddha Teas use bleach and pesticide free tea bags, are certified organic, no added flavorings, and contain ZERO GMOs.

The flavor I tried was Saffron Green Tea. Would you like to know the ingredients? SAFFRON AND GREEN TEA! That’s it! No fillers! No “flavorings.” and No dyes! 

I am absolutely obsessed with saffron, and loved that the flavor of it really shined through in this tea.

Look at the cute little tea bag!  

 I can’t be the only person who thought of KungFu Panda when I read that inspirational quote!

Green Tea is one of the healthiest foods on the planet. Packed with antioxidants, vitamins, and healing properties for every disease known to man, it’s the OG superfood! And saffron? First off, it’s delicious, and, secondly, it is a known antiseptic, antidepressant, and anti-oxidant that’s packed with Vitamin C, Vitamin A, and Niacin. 

Buddha Tea’s Saffron Green Tea is a level 3 of 4 on their caffeine scale. If you’re sensitive to caffeine, I wouldn’t eex omend this tea…or green tea in general, actually. 

Here’s how I prepare my Saffon Green Tea!

  • Take 1 Bag of Buddha Saffron Green Tea and steep in boiling, filtered water for 5-6 minutes 
  • Stir in 1-2 tsp of raw honey
  • Add in organic rice milk to taste
  • Drink warm or pour over ice

Look at this GORGEOUS yellow color! 
What a refreshing treat! And it just looks like summer, doesn’t it?

Head over to BuddhaTeas.com to scout out all their lovely flavors, and follow them on Instagram @buddhateas

What’s your favorite flavor of tea? 

Lemme know in the comments down below, or connect with me on Instagram @girlgonecrunchy

Stay Crunchy!

-m

*I received a free box of tea in exchange for my honest, non persuaded review*

    Fun with Amy & Brian’s + RECIPE

    Coconut water is nasty! It’s pungent and disconcerting, and the flavor just won’t leave your mouth! 

    HAULT!!!!!!!!!

    This is what I used to think about coconut water. That was before I tried Amy & Brian’s Coconut Water made from fresh, young coconuts. 

      
    Amy & Brian’s Coconut Water is unbelievably refreshing. My father, who spent time in Guam as a child (military brat), said it reminded him of drinking straight from a coconut. A&B is so much sweeter than any other coconut water/juice on the market, and has a remarkable freshness. It’s also packaged in steel, so bonus points for being environmentally friendly. 

    Their original and “with pulp” varieties have the exact same taste, but the pulp has little sweet, chewy bits of coconut meat dispersed throughout. This adds, not only, texture, but extra fiber!

    The cinnamon coconut water, my favorite, has an added warmth and a KICK that really accentuates the sweet, coconut flavor. 
    We all know coconut water is versatile. It can be consumed as it, blended in smoothies, put in oatmeal, or even used to make coffee, but have you ever thought of baking with it? 

    Check out my recipe using Amy & Brian’s Coconut Water with Cinnamon.

      

    Cinnamon Coco-Nut Muffins

      

     
    INGREDIENTS:

    1/2 cup coconut oil

    1 cup coconut sugar

    2 organic eggs

    1/2 tsp vanilla extract

    1/3 cup applesauce

    2/3 cup Amy & Brian’s Coconut Water with Cinnamon

    1 cup oat flour

    1/4 cup millet flour

    1/4 cup brown rice flour

    1/4 tsp salt

    2 tsp baking powder

    2 tsp cinnamon

    1/4 cup coarsely chopped walnuts

    1/2 cup unsweetened shredded coconut

    METHOD

    Preheat your oven to 355 degrees, and prepare a muffin tin with paper liners.

    Cream together coconut oil and coconut sugar.

    Beat in eggs, one at a time. 

    Once combined, add in the applesauce and Amy & Brian’s Coconut Water with Cinnamon.

    In a separate bowl, whisk your dry ingredients (oat flour through cinnamon) together. 

    Slowly stir your dry mixture into the wet.

    Fold in walnuts and coconut.

    Pour batter into your prepared muffin cups.

    Bake for 20 minutes. 

    This should make about 12 muffins.

    Enjoy the Coco-Nutty Goodness!!!!

    Big thanks to Amy & Brian’s for sending me this package for review. You guys are amazing 🙂

    Check out Amy & Brian’s website: AmyandBrianNaturals.com

    What are your favorite uses for coconut water? Let me know in the comments below or connect with me on Instagram & Twitter @girlgonecrunchy

    Stay Nutty!

    -M

    Tomato Basil Zucchini Fries w/ {Snack Out Loud}

    As part of my collaboration with Snack Out Loud (click here to see my full review of all their wonderful products), I have developed a recipe using the Tomato Basil Crunchy Bean Snacks. Go to SnackOutLoud.com to find out how YOU can get your hands on some of these great snacks so you can make this fun and healthy recipe.

    Tomato Basil Zucchini Fries:

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    INGREDIENTS:

    2 cups of zucchini; sliced

    1 egg and 1 egg white

    1 cup of Snack Out Loud Tomato Basil Crunchy Bean Snacks

    2 tablespoons of organic parmesan cheese

    INSTRUCTIONS:

    -Line a baking sheet with tin foil and preheat your oven to 425 degrees

    -Wash your zucchini and cut it into wide “fry” type shapes.

    -Measure out your Crunchy Bean Snacks…Aren’t they cute? 😉

    IMG_3911

    -Put them in a plastic bag, and SMASH THEM!!!!!! Get all of your rage out.

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    -They should be about the same consistency as a panko bread crumb. Try to get them as even as you can. Once they are properly pulverized, stir in your parmesan cheese, and place the mixture on a plate or inside a bowl.

    -Beat your egg and egg white together in a bowl or Tupperware container.

    -One by one, take your zucchini slices, dip them in the egg mixture, roll them in the Crunchy Bean Snacks, and place them on your baking sheet.

    -When all of your zucchini is coated and on your baking sheet, pop it in the oven for 15-20 minutes.

    IMG_3930IMG_3927

    Now all that’s left to do is enjoy ❤ These zucchini fries will last in a sealed container in the refrigerator for 2-3 days.

    The tomato basil crunchy bean snacks are so reminiscent of marinara sauce, that they pair perfectly with the zucchini. This recipe is quick, kid friendly, and a whimsical way to get in a serving of vegetables AND plant based protein.

    Give it a try and tell me what you think! Tag me on Instagram & Twitter @girlgonecrunchy

    Happy Snacking!

    Raw & Tangy Vegetable Slaw

    We all know that apple cider vinegar is great for our guts, but some of you may not like drinking it by the spoonful before meals. Well, how about you use ACV to make a raw & tangy vegetable slaw? 

    Come on into my kitchen & I’ll show you how 🙂 

     
    How gorgeous is that? It’s so bright and vibrant!!!! 

    INGREDIENTS:

    1/2 an average sized bag of slaw cut broccoli, carrots, and cauliflower**

    Dressing:

    1 tbsp raw honey
    2 tbsp refined coconut oil (flavorless)

    1 tbsp + 1 tsp apple cider vinegar

    1 tsp Dijon mustard

    1 tsp yellow mustard 

    1/2 tsp garlic salt

    INSTRUCTIONS: Thoroughly whisk together all dressing ingredients OR place all dressing ingredients in your blender and combine. Toss with vegetables. Let sit up in the fridge for at least thirty minutes. 

    ENJOY! 

    Give this recipe a try and let me know how it turns out. Tag me @girlgonecrunchy

    **You can purchase a bag of organic “slaw” from your local Trader Joe’s. You can also cut them yourself or buy the mix from another brand**