• FIXATE WEEK: VEGAN ORANGE CHERRY MUFFINS

    These muffins hit the sweet spot for me…I love the combo of orange and cherry together. SO yummy!

    SERVES: 12 (1 muffin each)
    Prep Time: 10 min.
    Cooking Time: 20 min.
    CONTAINER EQUIVALENTS (per serving):
    PURPLE – ½
    YELLOW – 1
    BLUE – ½
    OILS – 1½

    INGREDIENTS: 
    Nonstick cooking spray
    1½ cups all-purpose gluten-free flour, sifted
    ½ cup almond flour, sifted
    2 tsp. baking powder
    ½ cup chopped raw walnuts
    1 tsp. sea salt (or Himalayan salt)
    ¼ cup extra-virgin organic coconut oil
    2 Tbsp. all-natural peanut butter
    ¾ cup pure maple syrup (preferably Grade B)
    1 Tbsp. finely grated orange peel (orange zest)
    ¾ cup fresh orange juice (approx. 1 to 2 medium oranges)
    2 tsp. ground flaxseed
    1 cup thickly sliced banana, very ripe (approx. 1 large banana)
    1 tsp. pure vanilla extract
    ½ cup chopped fresh cherries

    DIRECTIONS:
    1. Preheat oven to 375º F.
    2. Prepare 12 muffin cups by lining with muffin papers and lightly coating with spray.
    3. Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
    4. Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
    5. Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
    6. Add cherries; fold until just mixed.
    7. Spoon batter into prepared muffin cups. (One-quarter cup batter should fill each cup about three-quarters full.)
    8. Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
    9. Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!

    TIPS:
    • Not all brands of all-purpose gluten-free flour are vegan, so be sure to check the label.
    • Grade B maple syrup has a very strong, intense flavor that can be similar to molasses, and is perfect for baking

    GROCERY LIST:

    FRUITS
    1 banana, large, very ripe
    6 oz. cherries, fresh
    1 to 2 oranges, medium
    NUTS/SEEDS
    1 bag ground flaxseed
    1 bag walnuts, raw, chopped
    ESSENTIALS
    1 jar all-natural peanut butter
    1 bag all-purpose flour, gluten-free
    1 bag almond flour
    1 can baking powder
    1 bottle extra-virgin organic coconut oil
    1 bottle maple syrup, Grade B
    1 jar sea salt (or Himalayan salt)
    1 bottle pure vanilla extract
    BAKING SUPPLIES
    1 can nonstick cooking spray

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  • FIXATE WEEK: GRILLED PEACHES WITH MASCARPONE

    SERVES: 4
    Prep Time: 10 min.
    Cooking Time: 20 min.
    CONTAINER EQUIVALENTS (per serving):
    PURPLE – ½     YELLOW – ½ BLUE – 1

    INGREDIENTS: 

    3 Tbsp. mascarpone cheese
    ¼ tsp. pure vanilla extract
    2 Tbsp. pure maple syrup (preferably Grade B)
    ½ medium orange, orange peel finely grated (orange zest), juice reserved
    2 tsp. Kentucky bourbon
    2 medium peaches (preferably late-season freestones)
    Nonstick cooking spray

    DIRECTIONS:

    1. Beat together mascarpone and extract in a small bowl; refrigerate, covered.
    2. To make maple bourbon sauce, combine maple syrup, orange peel, orange juice, and bourbon in a small saucepan over medium-high heat. Bring to a gentle boil; cook, stirring constantly (being careful not to burn it), for approximately 5 minutes, or until sauce is reduced by half. Remove from heat. Set aside.
    3. Coat grill with spray. Preheat grill (or cast iron grill pan) on high.
    4. Cut peaches in half; remove stones.
    5. Grill peaches, flesh side down, for 12 to 15 minutes, or until you can see juices bubbling beneath the skin, flesh is slightly charred, and peaches are soft to their core. Place peaches on a serving platter.
    6. Fill each peach center with about 2 heaping teaspoons of mascarpone mixture; drizzle with maple sauce.
    7. If desired, top each with a few crystals of fleur de sel (or any large, flaky salt) and enjoy!

    TIPS:
    • For a kid-friendly version, skip the maple bourbon sauce and drizzle the grilled peaches with plain maple syrup or honey.
    • When possible, use Freestone peaches (available mid-June through August) since their stones can be easily removed. If using regular peaches, be sure to split them along their equator, not lengthwise, and remove the stone with a sharp paring knife.
    • If you don’t have a grill, you can arrange peaches flesh side up on a baking sheet and place under the broiler for 10 to 12 minutes. Watch carefully so they don’t burn!

    GROCERY LIST:

    FRUITS:
    1 orange, medium
    2 peaches, medium
    DAIRY:
    1 container mascarpone cheese
    ESSENTIALS:
    1 bottle Kentucky bourbon
    1 bottle maple syrup, Grade B
    1 bottle pure vanilla extract
    BAKING SUPPLIES:
    1 can nonstick cooking spray

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