Cinnamon-Chocolate Chocolate Chip Muffins

It's not often I get undeniable cravings, but when I do it's almost always for chocolate. Who can say they've never been thinking about dinner only to have their mind leapfrog the entree and skip right to dessert? 

Last week, this overbearing demand for chocolate led me to throw together a batch of chocolate chocolate chip muffins with a huge helping of cinnamon dumped in. I ate these muffins all week for breakfast (delicious way to start the day, right?), and my craving couldn't have been more satisfied. Try these out and see what you think.


Ingredients

2 cups buckwheat
2 cups oatmeal
4 tbsp cacao or cocoa
1 tbsp cinnamon (+ 2 tsp if you really love cinnamon)
2 tsp baking powder
¼ cup sugar
2 cups almond milk (warmed above room temperature)
1 cup water
2 tbsp coconut oil (melted)
¼ cup agave

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine dry ingredients.
3. Add the milk, coconut oil, agave nectar and water. Mix thoroughly.
4. Pour batter into greased muffin pans.
5. Cook for 25-30 minutes, or until muffins are cooked thoroughly
6. Remove from oven, let cool for 15 minutes.

The Grass is Always Greener Smoothie

When most people think of an appetizing smoothie, the color green doesn't come to mind. In fact, if it does come to mind people are usually imagining adjectives that stray very far from the meaning of the word appetizing.

I'm hoping that this smoothie will change those people's minds. Don't be scared by the multiple leafy-green ingredients; this smoothie is light, smooth, and has a naturally sweet taste. Not to mention that it's full of nutrients and natural protein. Give it a try and let me know if it changes your view on green drinks!

FYI: I use all organic ingredients to help prevent the ingestion of nasty chemicals and GMOs. This isn't necessary, but it is suggested.


Ingredients
3 full leaves chard (or 2 leaves kale), including stem
¾ cup spinach
¼ avocado
2’’ slice of cucumber
½’’ slice lemon, rind cut off
1’’ fresh ginger root
½ gala apple (or other sweet variety)
1 banana
¼ cup almond milk
1½ - 2  cups water (use enough for desired consistency)
4-6 ice cubes

Directions
1. Combine ingredients in blender
2. Blend
3. Enjoy!

Banana nut bread

I've been stockpiling over-ripe bananas in the freezer, which pays dividends: a ready supply of all the bananary goodness I need for whatever I want to bake on a given day. It's perfect. Since I've already got banana chocolate chip cake down, I decided a great banana bread would be next. With it's delicious, yet almost-breakfast-taste, it's a perfect snack any time of the day.


Ingredients:
3 very ripe bananas (preferably frozen)
1 1/2 cups unbleached white flour
1/2 cup raw sugar
1 1/2 tsp baking soda
2 tbsp ground flax seed
3 tbsp water
1/3 cup vegetable oil
1 tsp vanilla
2 tsp cinnamon
2-3 tbsp chopped almonds


*** FYI: If substituting applecause for oil, use 1/3 cup sauce but consider adding  2 tbsp flour to offset the chewiness


Directions:
1) Preheat oven to 350 degrees
2) Whisk together flax seed and water, set aside to thicken
3) In a large bowl, add bananas, oil, and vanilla. Mash together. Add the sugar, and flax/water combination, mix well.
5) In a medium bowl, combine dry ingredients.
6) Slowly stir dry ingredients into wet ingredients, mixing until a sticky dough has formed
7) Grease a loaf pan
8) Pour dough into pan, top with chopped almonds
9) Bake in oven for 60 minutes
10) Remove from oven, let cool 10+ minutes, then enjoy!