STRAWBERRY & BANANA BREAKFAST MUFFINS (VEGAN & GLUTEN-FREE)

These Strawberry Banana Breakfast Muffins are worlds healthier than most muffins out there. There's no refined sugar and they're gluten-free. So, that makes them guilt-free and you can enjoy one for brekkie.

Ingredients

• 2 chia eggs (mix together 2 Tbsps chia seed + 6 Tbsps water)
• 1/2 cup vegan milk + 1 1/2 tsps fresh lemon juice (or ACV)
• 1 1/2 teaspoons baking soda
• 1/3 cup coconut sugar (sub granulated or brown sugar)
• 1/2 teaspoon sea salt
• 1/2 cup rolled oats (gluten-free)
• 1/2 cup almond meal
• 3/4 cup all-purpose gluten-free flour
• 3/4 cup ripened banana, mashed (about 2 bananas) (+extra for topping)
• 1/4 cup coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/4 cup pure maple syrup (or agave)
• 1/2 cup strawberries, diced (+ extra for topping)

Instructions

1. Preheat oven to 375 degrees fahrenheit
2. Place 12 muffin liners in a standard muffin pan. Or, you can lightly grease each slot.
3. Prepare chia eggs in a small bowl and set aside, about 10 minutes, until it forms a gel-like texture.
4. In a separate small bowl, add the almond milk and lemon juice. Set aside about 10 minutes. This creates a vegan buttermilk.
5. In a medium bowl, add baking soda, coconut sugar, sea salt, rolled oats, almond meal and flour. (All dry ingredients) Combine well.
6. In a large bowl, mash banana and then add the melted coconut oil, vanilla extract, maple syrup, chia eggs and buttermilk mixture. Whisk to combine well.
7. Now add the dry ingredients into the large bowl of wet ingredients. Fold batter gently until just combined. Don't over work it. Gently fold in strawberries.
8. Fill each muffin liner about 3/4 full. Top each muffin with a few slices of strawberries & bananas (optional)
9. Place in oven & bake the muffins until they are slightly golden on top, about 18-22 minutes. Insert toothpick into middle of muffin, if it's mostly clean, then they're ready. Let cool for 10 minutes in the pan before transferring them to a cooling rack for another 10-15 minutes. To avoid the liner sticking to the muffin, let them completely cool before enjoying.

Source:veganhuggs.com

Roasted Garlic Asiago Fettuccine

Delicious pasta dish with flavors that will knock your socks off! This fettuccine dish is made with a creamy sauce that features roasted garlic and Asiago cheese. This pasta dish is served with pine nuts and parsley.

Ingredients

• 1 bulb of garlic
• 2 tsp olive oil
• 1 lb dry fettuccine
• 1-2 Tbsp olive oil
• 1/2 small Vidalia onion
• 2 cups heavy whipping cream
• 1 1/2 cups freshly grated Asiago Cheese
• Salt
• 1/4-1/2 cup pine nuts
• Parsley to garnish

Instructions

Roasted garlic:

1. Preheat oven to 400.
2. Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on an aluminum foil square that you can wrap it in. Drizzle some olive oil on the garlic bulb. Wrap it in aluminum foil. Place wrapped garlic on the baking sheet.
3. Bake garlic for 25-30 minutes, depending on the size of the bulb.
4. Take out of the oven and set aside to cool down.
5. Pasta:
6. Cook pasta according to the package instructions, drain off water and set aside.
7. In a medium pot, heat up oil over medium heat.
8. Add sliced onion and saute until golden.
9. Take out all the roasted garlic from the skin and add it to the pot. Stir and slowly start adding heavy whipping cream, keep stirring slowly.
10. Grate Asiago cheese and add it to the cream once cream is heated through. Keep stirring until the cheese is melted.
11. Add salt to taste.
12. Add pasta to the sauce and mix well.
13. Top pasta off with pine nuts and parsley when ready to serve.

Source:willcookforsmiles.com

Trisha Yearwood’s Crock Pot Pork Tenderloin

What makes everything better is comfort food. And this is at the top of the list when it comes to comfort. This will warm your soul all the way to your toes and put a big fat smile on your face!

Ingredients

• 2 & 1/2 to 3 lb pork loin, trimmed of all visible fat
• 1 teaspoon granulated garlic powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 3 tablespoons cornstarch
• salt and pepper, to taste

Instructions

1. Season the pork loin lightly with salt. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin.
2. In a skillet heat the oil and brown the pork loin on all sides. Transfer the pork to the crock pot. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork loin.
3. Cover and cook on low heat for 8 to 10 hours, or on high for 4 to 5. (Instapot cook on normal for 4 hours)
4. After cooking, transfer the roast to a platter and cover with foil to keep warm.
5. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving 1/2 cup of the liquid.
6. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick and bubbly. Taste and season with salt and pepper, if needed. Serve the roast with the gravy.