grab ‘n’ go. Featured

Authors: the G- spot revolution

grab ‘n’ go.

These days it feels like everything is just go, go, go … GO.

So, like anyone, that can mean that my healthy eating ways go right out the window when I’m rushing around like a lunatic.

But, somehow, I always manage to find my way back. Smoothies, hummus and pre-cut veggies, pre-made gluten-free oatmeal and more cans of tuna then I could ever count are just a few staples that make eating on the fly a bit easier. Oh, and these muffins.

When I spotted a version of these babies in Oxygen magazine’s December issue, I decided it was necessary that I whip up a vegetarian version of them (I only eat fish and these were originally made with dark turkey meat). I also swapped their coconut oil for olive oil, brown rice flour for some almond meal and pumpkin for baked sweet potato. Ah, and I also added a smidge of flaxseed meal for a fiber boost.

Get the goods …

grab ‘n’ go.

by The G-Spot

Cook Time: 25 minutes

Keywords: bake food processor bread muffins side snack vegetarian whole grain easter sweet potato

  • 1/4 cup, plus 2 Tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups baby portabella mushrooms, chopped
  • 1 medium baked sweet potato
  • 2 Tablespoons ground flaxseed meal
  • 1/2 Tablespoon honey
  • 3 egg whites
  • 1/2 cup quinoa flakes
  • 1/2 cup almond meal flour
  • 2 tablespoons brown rice flour
  • 2 Tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 teaspoons gluten-free baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon chili powder

Preheat oven to 350 degrees. Prepare a 12-cup muffin pan by lining it with paper cups and set aside.

Heat 2 Tablespoons of olive oil in a medium sauté pan; add garlic and mushrooms, sautéing for 5-6 minutes. Remove from heat and set aside to cool.

Combine remaining olive oil, sweet potato, flaxseed meal, honey and egg whites in a food processor, pulsing until smooth.

In a medium bowl, mix dry ingredients (quinoa flakes through chili powder). Add sweet potato mixture, stirring until all ingredients are well combined.

Divide batter evenly amongst muffin cups, filling about 3/4 full. Bake in oven for 25 to 30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

grab ‘n’ go.
grab ‘n’ go.

OMG, these love buns taste like sweet, glorious Thanksgiving Day stuffing (minus the gluten and fatty additions). I paired mine with some lightly sautéed greens on the side and had a lovely lunch while I got some work done in my office.

Take that busy day.

Source / Full Story

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