Muffins are really versatile – they could be a replacement for cupcakes, they serve as a fulfilling breakfast option, they could be sweet or savoury, and most importantly, they could be as healthy as you make them to be. Here are a few recipes that you could try!
Carrot Cake Muffin
Carrot cake for breakfast? Don’t mind if I do! Not only is it full of healthy fat sources and fibrous grains, but you can also make the vegan and gluten-free version if you want! Check out the recipe here.
Blueberry Oat Muffin
Oatmeal could be pretty bland, but what if you make them into a muffin? Mixed with blueberries and vanilla, this muffin could not be more exciting. Check out the recipe here.
Quinoa Ginger-Pecan Muffin
This recipe replaces flour with quinoa. With low cholesterol and low saturated fat, this muffin is perfect to fill you up until lunchtime! Check out the recipe here.
If you have any difficulty finding pumpkin, you can replace it with squash. You can also add in whey powder before mixing the dough up for more protein; or to add more flavour, top the muffin with butter or cream cheese! Check out the recipe here.
Egg Breakfast Muffin
Looking for something a little more low-carb, or want something a little bit savoury? Try making this egg breakfast muffin – full of protein and very easy to make! Check out the recipe here.
These are recipes for healthy muffins. What would you make in the kitchen this week?
Spring season is here! To complement your warm outdoor picnics, here are some of the salad recipes with fresh, seasonal ingredients.
Pea, haloumi and mint salad
Recipe by: Katrina Woodman
380 g frozen baby peas
5 tablespoons extra virgin olive oil
180 g haloumi, cut into 1cm-thick slices
1 cup fresh mint leaves
1 lemon, zested
1 tablespoon lemon juice
1/4 teaspoon caster sugar
How to Prepare:
Place peas in a large heatproof bowl. Cover with boiling water. Stand for 1-2 minutes or until tender. Wash with cold water and drain.
Heat 2 teaspoons oil in a non-stick frying pan over medium-high heat. Cook the haloumi, turning, for 2 minutes or until golden. Transfer to a plate lined with paper towel.
Combine the peas, haloumi, mint and lemon zest in a large bowl. Season.
Whisk the remaining oil, sugar and lemon juice in a bowl. Pour over the pea mixture. Toss to combine and serve.
Fennel and radish salad
Recipe by: Whole Foods Market
1 bunch red radishes (about 8 radishes), trimmed and very thinly sliced
3 medium fennel bulbs
Zest and juice of 1 lemon
2 tablespoons virgin olive oil
Small amount of salt and pepper
How to Prepare:
Cut fennel bulbs in quarters. Core and thinly slice. Reserve the fronds for garnish.
Combine radishes and fennel together in a medium bowl.
Add lemon zest and juice, oil, salt and pepper. Toss together to combine.
Garnish with fennel fronds and serve.
Raw artichoke, celery and parmesan salad
Recipe by: David Downie
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt and black pepper
12 baby artichokes, stems trimmed
1 cup thinly sliced celery
3 Tbsp. chopped fresh flat-leaf parsley
2 Tbsp. chopped fresh mint
2 oz. shaved Parmesan cheese
How to Prepare:
Whisk oil and juice in a medium bowl. Season with salt and pepper.
Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2″ off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in dressing.
Repeat with remaining artichokes.
Add celery and remaining ingredients. Season with salt and pepper.
Transfer to a platter and serve with cheese.
Spring salad with asparagus, goat cheese, lemon and hazelnuts
Recipe by: Marie, ProudItalianCook
1 bunch of asparagus, on the thin side but thick enough to cut in half lengthwise
1 cup fresh peas
½ cup cooked fava beans
5 radishes, thinly sliced
2 medium raw zucchini made into ribbons with a vegetable peeler
½ bunch of red leaf lettuce chopped bite size
A handful of arugula
115 g of chevre goat cheese
Zest of 1 lemon
½ cup of toasted hazelnuts, slightly cracked open
shaved Parmigiano Reggiano cheese for topping
extra lemons for dressing
How to Prepare:
Roast asparagus on a sheet pan drizzled with olive oil for 5-10 minutes on 375F (190C) just until the raw taste is gone. Cool them off and slice lengthwise.
Make a lemon and olive oil dressing using 2 parts fresh lemon juice to 4 parts olive oil.
In a bowl, mash up goat cheese and loosen it up with 2 tablespoons of the lemon dressing.
Gently toss and coat sliced asparagus into the mixture, adding salt and pepper to taste.
On a large platter assemble the greens, peas, fava beans, radishes, zucchini ribbons all over ending with the goat cheese coated asparagus on top.
Sprinkle the toasted nuts all around.
Pour lemon dressing all around, as much as you think you need.
Add shavings of Parmiggiano Reggiano on top.
Garnish with a few lemon slices.
Those are the recipes for healthy spring salads. Which one would you bring to your next picnic?
Strawberries. What are they good for? Absolutely everything. Those delicious red sour and sweet things that you see in the supermarket, we’re actually supposed to eat a lot of it. But why? Here are the reasons why we should up our strawberry intake.
They’re high in anti oxidants.
Strawberries contain a little something called anthrocyanin, a powerful anti oxidant. What the hell does that mean? It means that strawberries can protect us from things like sun damage and other harmful effects in our environment.
They’re high in fibre.
This is important if you need to poop as it can help with bowel movements and improve your digestion.
They’re packed with Vitamin C.
Strawberries contain more than 100% of our daily recommended intake of Vitamin C in a cup. It’s also a great remedy for stress as it can decrease blood pressure down to a steady level. Neat!
They’re a great source of folate.
Folate is the folic acid found in our food which can help with arthritis and replenish our bodies to prevent atherosclerosis, vascular disease and improve our cognitive function.
They can also reduce the risk of cardiovascular disease.
Strawberries have been proven to suppress inflammatory in our bodies and reduce risk of hypertension by lowering cholesterol. People who eat three or more servings of strawberries and blueberries in a week can reduce their risk of a heart attack by 32%.