These muffins are both delicious and pretty – a happy, sunny muffin, gluten and dairy free, for your Easter breakfast table, or anytime throughout the year, and are a satisfying snack during the day.
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Roasted chickpeas are great to have on hand to snack on, to toss in a salad, to garnish an open-faced sandwich, to sprinkle over a home-made dip for veggies… so many delicious uses for them. They are easy to make and are filled with great antioxidant, anti-inflammatory, plant-based protein and fiber nutrition.
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Don’t we all get a little tired of the same old same old for breakfast? I have a solution for those doldrums! Quinoa for breakfast, this time baked. It’s super easy to put together quickly and then bake, freeing your time up to get other things done in the morning. Serve with a drizzle of maple syrup – so good and super nutritious!
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So easy to prepare and they bake in 17 minutes. They are best same day fresh and are quickly brought to that same freshness when placed in a 350-degree oven for 5-7 minutes or microwaved for 10 seconds when a couple of days old.
I’m sure these will become your family fav’s as well. xo
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I’m glad your curiosity brought you to this recipe! What is ‘amaranth’ you are wondering? I became familiar with it when I was gifted a bag from a dear friend a few months ago. Amaranth is considered an ancient grain – but it is actually a seed.
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Roasting veggies is something I love to do. They are so versatile, quick and easy to prepare. And, roasting veggies maintains more nutrients
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This is a traditional ground meat tomato sauce casserole with a twist! This is a great dish to make with lower carbs than using pasta or rice. Something a little different and delicious to add to your week’s menu!
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