real food. real life.
These were an attempt to use up the copious amounts of frozen cranberries in our freezer! I like cranberries, don't get me wrong, but Lee's not much of a fan, so what else could I do with them, aside from the typical turkey side dish of cranberry sauce? I've tried them in some fruit crisps but Lee doesn't like the flavour of cranberries, I find them a difficult taste to hide. But this weekend, I looked into some fruit muffin recipes and went with a lemony-cranberry twist on a variety of other recipes. Of course, I wanted to make it dairy and sugar-free. Lee's still not a fan of those cranberries, but that's okay, more muffins for preggo-me! :):) It has eggs and wheat flour - sorry vegan/gluten free folks. However, it could easily have no nuts, so safe for school. I will try to recipe soon with blueberries, I think that would be tasty and Lee would love them! Here's the recipe:
Total Time: 22 minutes cooking + 10 minutes prep
2 cups flour (I used about 1 1/2 cup whole wheat and 1/2 cup all purpose)
1 tbsp baking powder
1/2 tsp sea salt
1 tsp lemon rind zest
3/4 cup unsweetened almond milk
1/4 cup lemon juice
1/2 cup vegetable oil
1/2 cup honey
1 cup or so of cranberries, fresh or frozen
Chopped nuts for topping, if you wish!
What to do:
1) Preheat oven to 400 degrees Fahrenheit. Prep muffin pan. This recipe made about 12 muffins.
2) Combine flour, baking powder, and sea salt in a large bowl. Set aside.
3) Mix lemon juice and almond milk in a measuring cup, and set for a minute. Meanwhile, in a medium bowl, beat eggs, oil, honey, and lemon zest. Add milk mixture. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with nuts, if using.
4) Bake in preheated oven until a toothpick inserted into a muffin comes out clean, about 20-22 minutes for me. Let cool and enjoy!!
This recipe is courtesy of my father, who started doing this instead of simply roasting potatoes in the oven with a little oil and salt/pepper. We tried it the other night and it definitely helps coat the potatoes in your selected spices and taste similar to the purchased version of spicy fries. However, I can guarantee you will use much less oil and you will know every ingredient! We, in fact, know exactly which field our potatoes are grown in and how they are transported to us via our CSA. Another great reason to a CSA folks!
Here's the recipe for the fries pictured above:
Total Time: 30-35 minutes
4-5 Potatoes of choice! Cut lengthwise into fries. We used a fun veggie slicer to get the crinkle cut.
1-2 tbsp vegetable oil
Spices of choice: sea salt, pepper, cumin, chill powder, oregano, garlic powder, etc.
What to do:
1) Preheat oven to 425 degrees fahrenheit.
2) Place spices in a large clear plastic bag, such as a freezer bag. Throw in potatoes, seal bag and shake until potatoes are coated. Add oil to bag, seal again, and shake more until everything is well coated.
3) Pour coated potatoes onto a baking sheet and toss around until laying flat and mostly not touching. Bake in oven on middle rack for about 30 minutes or until potatoes are soft and crispy! Gobble up! Yum!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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