With the amount of food consumed on Thanksgiving you may want something light for breakfast the next morning, especially with a house full of guests. How about making some smoothies and muffins for everyone? The muffins can be made a head of time and stored in the refrigerator or freezer until needed. This allows you to sleep in and not need to dirty up anymore dishes post Thanksgiving. Making up a few light and refreshing smoothies can make a great treat for anyone to enjoy.
Apple Cinnamon Muffins
Makes 20
Ingredients:
2 cups brown rice flour
⅔ cup potato starch
⅓ cup arrowroot flour
⅔ cup plus 2 Tbs coconut palm sugar, divided
¼ cup flaxseed meal
1 Tbs baking powder
1 tsp baking soda
¾ tsp xanthan gum
¼ tsp salt
2½ tsp ground cinnamon, divided
1 apple peeled and chopped
½ cup, chopped pecans
½ cup fat free milk
½ cup sunflower oil
2 large eggs
Directions:
- Preheat oven to 375F. Position rack in center of oven. Grease muffin pan with cooking spray.
- Mix brown rice flour, potato starch, and tapioca flour in a large bowl until well combined. Transfer 2 cups of the mixture to another bowl with ⅔ cup of sugar, flaxseed meal, baking powder, baking soda, xanthan gum, salt, and 2 teaspoons of cinnamon; mix well. Add apple and pecans, stir to coat evenly.
- Combine milk and oil in small bowl. Beat in eggs. Add liquids to dry mixture and stir until just blended. Fill muffin tins with mixture until about ⅔ full.
- Mix remaining 2 tablespoons coconut palm sugar and remaining ½ teaspoon of cinnamon together. Top muffins with cinnamon sugar. Bake for 18-23 minutes. Remove from pan and serve immediately or cool on a rack.
Nutritional Facts: per serving
186 cal; 9g total fat (1g sat fat); 25g carb; 281mg sod; 3g protein; 7g sugar
*This recipe is based off of a recipe from Gluten Free Baking Classics by Annalise G. Roberts
Light Ginger Kale Smoothie
Serves 2
Ingredients:
2 cups unsweetened coconut water
1 cup plain yogurt
2 kiwi fruit, peeled
2 large kale leaves, center rib removed
2 tsp minced fresh ginger
2 tsp agave nectar
1 cup ice
Directions:
- Blend all ingredients in a blender until smooth.
Nutritional Facts: per serving
211 cal; 2g total fat (1g sat fat); 40g carb; 375mg sod; 6g fiber; 8g protein; 3g sugars
*This recipe is based off of a recipe from Runners World Meals on the Run
