Sweet Potato Blueberry Muffins {gluten free}

I’ve  been slightly obsessed with baking gluten-free muffins lately. Muffins are a nice, perfectly pre-portioned, grab 'n go snack or a great addition to a meal.  And oh-my-goodness, if you top a muffin with a little curried nut butter, prepare to be blown away. Soooo good!!

 
Sweet Potato Blueberry Muffins {gluten free!}
inspired by Practical Paleo
makes 12 muffins

1/3 cup sweet potato, baked
1 banana
6 eggs, lightly beaten
1/2 cup coconut oil or butter, melted and slightly cooled
1 teaspoon vanilla extract

1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon salt
3-4 teaspoons cinnamon

1- 1 1/2 cup blueberries, frozen or fresh

Method

1. Preheat oven to 350F and line muffin cups with liners; parchment paper muffin liners seem to work the best. 

2. In a blender, mix together banana and sweet potato. You can also do this by hand and mash the two together. Pour the mix into a large bowl and add the eggs, coconut oil and vanilla and whisk together.


3. In a medium bowl mix together the dry ingredients and sift into the wet ingredients. Fold in berries. 

4. Fill the lined muffin cups 2/3 of the way full with the batter. 

5.  Bake for 30-35 minutes, or until a fork or toothpick comes out clean. Cool slightly and enjoy!

*Store in the refrigerator or freeze extras to enjoy later.  

Variations:

• Substitute curry powder for the cinnamon for a spicy twist.
• Add shaved carrots and/or coconut for a heartier muffin.

In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup - See more at: http://balancedbites.com/2012/10/easy-recipe-carrot-pumpkin-spice-muffins.html#sthash.9Fbrm9sd.dpuf

snacks!

I have (yet again) joined a challenge; an 8-week "Whole Life" personal game/challenge.  Not only does it focus on fitness and nutrition, but also your daily lifestyle habits: The Whole Life Challenge.  But this blog isn't really about the challenge...it is about snacks!

Since I have been eating super clean and ancestral type diet for two plus years, people often ask me what I eat. Many of my Whole Life Challenge peers are asking for snack ideas. So, this is just the nudge I need to get a post up!

Typically, every Sunday is my weekly meal prep day for the upcoming week.  In addition to preparing a few dishes for the week, I like to prepare some snacks that are easy to grab on the go.

Before I share some of my favorite snacks, here are a few things to keep in mind:

• A well balanced meal with fat, protein and some good carbs should keep you full. You may find you won’t need to snack.  If you keep needing to eat a snack...add a little more protein or good fat (gasp!) to your breakfast or lunch...
• To reiterate myself, protein and fat will keep you full longer than just carbs.
• Pre-portion out your snacks: e.g. I put 2 tablespoons of nut butter in small containers for ease! Sandwich bags and containers like snapware will become your BFFs!  
• Veggies like carrots and celery stay fresh longer in water, so pre-slice them and toss them in a container with some water in the fridge.  
• Buy nuts and dried fruit in bulk. This is a great way to save some cash and buy only a certain amount.

 
 
 Leah's Favorite Snacks {just a few}

• sliced veggies and/or fruit (I pair this with some sort of fat or protein)
• banana w/ nut butter or hard boiled egg
• unsweetened applesauce with nuts mixed in.
• hard boiled egg(s)
• 2ish tablespoons of nut butter, pre portioned out and paired with some veggies or fruit
• olives, Trader Joe's green olives are my favorite!
• 1/2 (or more) avocado, sprinkled with some S & P
• smoked salmon
• canned salmon, drained & sprinkled some pepper
• sliced chicken sausage (Uli's is my favorite!)
• sliced chicken breast, paired with a dip or sauce like this one- it is to die for!! or try some pesto.
• jerky (gluten-free!) - I like to go to a butcher and get their house-made jerky
• guacamole with some jicama or salsa de manzana y jicama with avocado
• trail-mix: coconut flakes, nuts and dried fruit
• Larabar OR make your own LeahBars
• gluten free muffins, blog post is in the queue
• baked sweet potato or yam with a scoop of nut butter and a sprinkle of cinnamon{heaven}
• leftovers!

There are endless options for snacks- get creative and have fun with it! 
What are some of your go to snacks?

Ginger Carrot Salad
This is another recipe inspired by my (many) trips to the prepared food section at Whole Foods and other stores here in Seattle.  It is a nice, tangy salad that is great by itself or as a side dish.  

Salad:
6ish carrots, grated
¼ cup dried currants or raisins
nuts of choice- you could add cubed chicken to make it meatier. :)  
 
Dressing:
2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice of 1-2 lemons
ground/grated ginger, to taste
salt and pepper, to taste
1-2 tablespoons orange juice (optional)

Method

In a large bowl, mix together the carrots, currants, etc.

For the dressing, whisk together all the ingredients and season to taste. (You can also throw these ingredients in a jar with a lid and shake until well combined.)

Pour dressing in the bowl and toss until mixed.  Cover and chill for 30 minutes to let the flavors blend.

Variations:

• This is great served on top of spinach or arugula.
• Add thinly cut kale.
• Shredded beets are a great addition to this salad. I often use golden beets to avoid the entire salad (and your hands) from turning bright red. :)