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in Entertainment/Fashion, Food & Lifestyle by

Blueberry Muffin in a Cup

Ingredients

  • Muffin
    • 1/4 cup flour
    • 1 tbsp sugar (I used raw sugar)
    • 1/8 tsp baking powder
    • 3 tbsp milk
    • 1 tbsp coconut oil (melted)
    • 1/4 blueberries (fresh or frozen)
  • Topping
    • 1 tbsp coconut oil
    • 1 tbsp flour
    • 1 tbsp raw sugar

Instructions

  • In a microwave safe mug, combine the flour, baking powder and sugar
  • Stir in the milk and coconut oil
  • Place the berries on top
  • Make the topping: crumble together coconut oil, flour and sugar
  • Sprinkle topping on top of the blueberries
  • Microwave on high 90 seconds
  • Cool slightly before removing the mug

Freezer Breakfast Sandwiches

Ingredients

  • 6 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 6 English muffins, split
  • 12 slices of ham
  • 6 slices of cheddar cheese

Instructions

  • Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
  • Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
  • Place one egg over the muffin bottom. Top with 2 slices of ham and 1 slice of cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  • To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely

 

Gluten Free Banana Bread

Ingredients

  • 1/4 cups unsweetened coconut milk
  • 1/4 cups of either almond or cashew butter
  • 1/4 tsp baking powder
  • 2 tbsp coconut flour
  • 2 tbsp brown sugar
  • 1/2 ripe banana, mashed
  • 1/5 cup dark chocolate chips
  • Sprinkle of shredded pecans
  • Pinch of shredded coconut

Instructions

  • Mix the dry ingredients (coconut flour, brown sugar and baking soda) in a small bowl and mixed until combined.
  • Add the mashed banana, almond butter and milk into the same bowl. Combine the dry and wet ingredients.
  • Once the mixture is free of lumps, add the toppings: chocolate chips, pecans and shredded coconut.
  • Place the batter into a half pint mason jar.
  • Bake in the microwave for 2 and 1/2 minutes.

Freezer Oatmeal Cups

Ingredients

  • 3 cups gluten free oats
  • ¼ cup brown or demerara sugar or to taste
  • 3 cups water
  • 3 cups milk of choice
  • pinch salt
  • Assorted chopped fruit nuts, chocolate chips, or other choice toppings

Instructions

  • Combine the oats, sugar, water, milk and salt in a large saucepan and bring to a boil.
  • Reduce heat to medium and cook for 2-3 minutes, or to desired consistency. Set aside to cool slightly.
  • Spray two 12-cup muffin tins with cooking spray and set out toppings in bowls.
  • Divide the cooked oatmeal between the muffin cups and top each with desired toppings.
  • Cover with plastic wrap and place in the freezer for several hours, or until frozen.
  • Once frozen, pop out of the muffin tins, loosening with a butter knife or small spatula, if necessary and wrap in sandwich bags or plastic wrap.
  • Remove desired number of cups (one to three per serving) from the freezer the night before or day you plan to serve them.
  • Warm in the microwave for 1-2 minutes (longer if still frozen), and stir in a little more milk, if desired.

 

Classic Acai Bowl

Ingredients

  • 1 (100g) packet frozen acai berry blend
  • 1 banana
  • ¼ cup non-dairy milk or yogurt
  • Fresh berries/coconut/granola to top

Instructions

  • In a high-powered blender, combine the acai berry packet, frozen banana, and 1/4 cup Silk Dairy Free. Blend until completely smooth.
  • Pour into a bowl and top with berries, coconut, and/or granola.

Almond Blueberry Breakfast Cookies

Ingredients

  • ¼ cup + 2 tablespoons coconut oil softened
  • ½ cup creamy almond butter
  • ½ cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • ½ cup gluten free rolled oats
  • 1 teaspoons baking soda
  • ½ teaspoon kosher salt
  • ¾ cup fresh blueberries
  • ½ cup almonds, toasted and chopped

Instructions

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • In a large bowl cream the coconut oil, almond butter, and coconut sugar. Add the egg and then the vanilla, mixing until combined.
  • Add the almond flour, rolled oats, baking soda, and salt and mix until just combined. Fold in the blueberries and toasted almonds. Refrigerate for at least 1 hour, or up to 24 hours.
  • Use a large cookie scoop to shape cookies and place the dough 2” apart on the parchment lined baking sheet.
  • Bake for 10 minutes or until the edges are crispy and the center is just set. Let the cookies cool on the baking sheet for 2-3 minutes before removing to a rack to cool.
  • Store in an airtight container for up to a week.

 

Chocolate Strawberry Oatmeal

Ingredients

  • ⅓ cup gluten-free rolled oats
  • 1 medium banana, mashed
  • ½ cup non-dairy milk, such as almond milk
  • 1 tbsp cocoa powder
  • ¼ cup diced strawberries
  • 1 tbsp dark chocolate, either chopped or mini chocolate chips

Instructions

  • In a small saucepan, combine oats, mashed banana, almond milk and cocoa powder.
  • Simmer until milk has absorbed into the oats, about 5-8 minutes, stirring occasionally.
  • Place into a bowl and top with chocolate chips and strawberries. Enjoy immediately.

Berry Pitaya Smoothie Bowl

Ingredients

  • 1 cup frozen mixed berries
  • 1 frozen banana
  • ½ cup frozen pitaya
  • ¼ cup almond milk
  • Fresh fruit, shredded coconut, almond butter and/or granola for topping

Instructions

  • Combine all ingredients except for the toppings in a blender. Puree until completely smooth – the mixture should be very thick.
  • Add a touch more liquid if necessary to get it to blend completely smooth.
  • Transfer to a bowl and add toppings. Enjoy!

As a sophomore, Kayla Rubenstein spends her second year on staff as Assistant Online Editor in Chief and Business Manager of iPatriot Post and the Patriot Post, respectively. Her world consists of reading as many books as she can get her hands on, binge watching Grey’s Anatomy, Supernatural and anything Marvel, sleeping in until noon during the summer and on weekends, baking until no more counter space in her kitchen exists and writing for her favorite news outlet, the Patriot Post.

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