Sourdough crust (multi-purpose!)

I have been baking with sourdough for a while now, and while I’ve tried many pizza crusts, I haven’t found one that I’ve loved until this one! I made this recipe after a bunch of experiments and I can honestly say it was a hit! I made it into an herb flatbread, but it can be used for pizza as well! It’s delicious and I hope you all enjoy!

Ingredients:

60 g sourdough starter

230 g water

250 g bread flour

90 g whole wheat flour

7 g salt

1 T olive oil

1/4 tsp each of garlic and onion powder

Sprinkle of oregano

Mix all the ingredients together until it becomes a shaggy dough. Cover with a towel and let sit at room temperature for about 1 hour.

After the hour, do 4 sets of “stretch and folds,” basically taking the dough from one corner of the bowl and folding it over, then turning the bowl and doing it over again. Do about 25 stretch and folds, then cover again for 25 minutes. Repeat every 25 minutes until you’ve done 4 total, then let over the bowl with plastic wrap and a towel, and let the dough rise at room temperature overnight. (If you want to know more about the stretch and fold method, as well as sourdough in general, I highly recommend my video class and PDF guide that you can purchase HERE!)

You can either use the dough the next day, or put it in the fridge after the overnight rise for later use! I used my dough two days later to make this herb bread for our breakfast! It was incredible, chewy, flavorful, and just what you want a pizza crust to be!

When you’re ready, take out your dough and preheat the oven to 425. Spread the dough out with your desired toppings. Then bake on 425 F for 20-22 minutes and enjoy!!

Zucchini Muffins (GF!)

Zucchini Muffins ⁣ (makes 12 and they are so delicious!

1.5 cups gluten free measure for measure flour (King Arthur is my favorite brand!) or AP flour ⁣

3/4 cup coconut sugar or brown sugar ⁣

1 tsp baking soda ⁣

1 tsp baking powder ⁣

1/4 tsp salt ⁣

1 egg ⁣

1/2 cup avocado oil ⁣

3/4 cup milk ⁣

1 tsp vanilla extract ⁣

1 zucchini, grated ⁣

1 tsp cinnamon ⁣ ⁣

Preheat the oven to 350 degrees. Grate your zucchini then roll in a paper towel and squeeze out the liquid. Mix all the other ingredients together, then fold in the grated zucchini. ⁣ ⁣ Scoop into muffin liners and bake for 20-25 minutes or until a toothpick comes out clean! Store in the fridge for 7 days (if they last that long!) ⁣

Homemade Peanut Butter Granola Bars

Fun story: I thought I was ordering a single container of old fashioned rolled oats from Amazon, so when a package of 6 containers showed up, I knew I’d have to start getting creative in the kitchen with some recipes! I’ve also been wanting to experiment with some homemade granola bar recipes for my girls to have quick and nutritious snacks at home, so I whipped these up with Emma and they ended up being so delicious! Here’s the recipe, hope you all enjoy!

Makes 16 bars

1.5 cups rolled oats

1 cup creamy peanut butter

1/3 cup maple syrup

2 scoops protein powder (I used primal kitchens peanut butter collagen, so good!)

1/4 cup chocolate chips (optional)

Melt the peanut butter in a microwave safe bowl for 30-45 seconds. Then mix in the rest of the ingredients until smooth (I added a few tablespoons of water at the end to incorporate it fully).

Line a 8x8 baking dish with parchment paper. Then pour the mixture into the baking dish and flatten out. Freeze for 2-3 hours, then cut into squares and enjoy! These will keep in the fridge as a quick and satisfying snack!

Sweet Potato Hash

Who else is obsessed with sweet taters??!! I go through so many a week and usually just roast them. But this week, I decided to whip up a hash and it turned out SO GOOD! Here is the recipe!

3 sweet potatoes

1 small red onion (or half of a big onion)

2 T olive oil

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp salt

Start by chopping the sweet potatoes into 1/2 inch cubes. Place them in a microwave safe bowl with a wet paper towel on top and cook them for about 10 minutes in the microwave, stirring every 3 minutes. You could also par boil the sweet potatoes and get them soft but not entirely cooked yet instead of microwaving.

While the potatoes are in the microwave, mince the red onion. Heat up the olive oil in a skillet and put the red onion in there and sauté until translucent. Then add the microwaved sweet potatoes, garlic powder, paprika, and salt, and sauté on medium high heat so the outside of the potatoes get crispy. Continue cooking until the potatoes are crispy on the outside and soft on the inside.

Then, enjoy with your favorite meal! I served them up with some beef sausage patties for lunch, and then reheated them to have with breakfast the next day! They are a great meal prep option too to make in bulk for your week. I hope you guys enjoy this recipe and tag me in your creations (IG: @tveenverano.rd) if you make it so I can see!

Homemade Granola!

Since my daughter Emma got diagnosed with nut allergies almost a year ago, we have been very vigilant about avoiding nuts (except for almonds + peanuts which we have confirmed she is fine with)! 

But while so many foods on the market claim they don’t contain nuts, they are sometimes processed on similar equipment and can have nut fragments or particles from cross-contamination. We definitely don’t want to take any risks when it comes to Emma’s allergies, so I decided to make homemade granola this past week and it turned out delicious! Here is the recipe! 

Homemade Granola (gluten & nut free)

1.5 cups oats

1/2 cup shredded coconut

1/2 cup raw pepitas

3 T maple sugar (or coconut sugar)

5 T raw honey

4 T maple syrup

1/8 tsp sea salt  

2 T avocado oil or melted coconut oil

Stir all the ingredients together, then pour onto a lined baking sheet in a thin, even layer. Bake on 350 for 15 minutes.

Let it completely cool (I waited 2 hours) then break up into granola pieces! Enjoy!!

Whole Wheat Veggie Muffins

I’ve been trying to find ways to add vegetables to every meal, because that’s my mantra. Add vegetables to each meal to gain the most nutrient benefit from everything you eat. When you nourish yourself this way, you have a steady and firm foundation or health, which gives you the flexibility for some freedom and indulgence.  

As a pregnant mama of a toddler, I am also trying to find fast, portable snack options that are healthy for Emma & I. Enter: the veggie muffin. I loosely based this recipe off of one from Against All Grain & Dashing Dish, and I must say this version tastes the most like a traditional muffin, but still has amazing health benefits! Full of fiber, healthy fats, and even vitamin A, these muffins are the perfect snack, or even quick breakfast when you are on the go. Hope y’all enjoy! 

Whole Wheat Veggie Muffins (makes 12) 

3/4 cup whole wheat flour

1/4 cup almond flour

2 scoops vanilla protein powder

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

8-10 packets stevia or 1/3 cup sweetener of choice

1 egg

1 cup milk or water

3 T coconut oil

1/2 cup applesauce

1 zucchini, grated

1 carrot, grated

1. Grate the zucchini and carrots and use a paper towel to squeeze out extra liquid.  

2. Add to a bowl, then mix in remaining ingredients.  

3. Pour the batter into muffin liners and bake on 350 degrees for 20-22 mins, or until a toothpick comes out clean. 

Each muffin has 2g of fiber, almost 6g of protein and 25% of your daily needs of Vitamin A!  

Let me know what y’all think and if you try them!  

Whole Wheat Banana Oat Muffins

Happy Friday, everyone! Have I got a recipe for you! I experimented this week and ​baked some delicious muffins at 5am because I was up and the brown bananas were just staring at me. I whipped these up in 10 minutes, did my workout while they baked, and viola, fresh baked muffins for breakfast!! We all have been enjoying them all week, especially smeared with some peanut butter! Hope y’all enjoy the recipe! 

Makes 12-15 muffins  

1.5 cups whole wheat flour 

1/4 cup rolled oats   

1/2 cup almond flour  

1 tsp baking soda  

1 tsp cinnamon  

1/4 tsp salt  

1/2 cup stevia of sugar equivalent  

1/3 cup coconut oil  

2 eggs  

3 brown bananas, mashed 

3/4 cup almond milk  

1 tsp vanilla extract  

Preheat your oven to 350 degrees and line your muffin tin. Mix the dry ingredients in one bowl and the wet in another, then mix together by adding the dry to the wet until incorporated!  

Pour the batter into the muffin tins, only till about 2/3 full. Bake for 22-25 mins or until a toothpick comes out clean!

I love having these as quick preworkout fuel, or with my breakfast as a side to some scrambled eggs/protein! 

And since it’s the weekend, I highly recommend you make these muffins and enjoy them as well!! Happy Friday folks! 

Blueberry Muffins

Muffins are such an easy and delicious item to meal prep for your week! Breakfast is always a rush in our home as my husband and I are getting ready to head to work and take Emma to day care. These muffins have been our saving grace this week so I thought I’d share the recipe! 

Blueberry muffins (makes 10-12) 

1 cup oat flour

1 cup almond flour

1 cup unsweetened applesauce

2 eggs

1.5 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup coconut sugar

1/2 tsp vanilla extract

1 cup washed blueberries (fresh, not frozen) 

Preheat the oven to 350 degrees and line a muffin tin with liners (I have been using parchment paper liners and love them!) 

Mix all the ingredients except for the blueberries in a stand mixer or by hand. Then fold in the blueberries.

Pour about 1/4 cup of the mixture into each muffin liner. Then bake for 20-25 mins until a toothpick comes out clean! 

Emma and I enjoyed these fresh out of the oven. Every time I gave her a piece, she’d give me the sweetest smile! I hope you enjoy these as much as we did! 

Strawberry Chocolate Chip Muffins (grain-free)

Hello everyone! I am so excited to share this recipe with you all. I baked these muffins Monday and they turned out so delicious, Emma and I have been snacking on them all week! Here’s the recipe! 

Makes 12 muffins 

2.5 cups blanched almond flour 

2 T coconut flour  

1 tsp baking soda  

1 tsp baking powder  

3 eggs  

1/4 cup coconut oil

1/2 cup almond milk  

1/2 cup water  

1 tsp vanilla extract

8-12 stevia packets (or 1/2 cup sugar of choice)  

1 cup sliced strawberries  

1/4 cup mini chocolate chips  

Preheat the oven to 350 degrees. Line or grease a cupcake tin so muffins don’t stick!

Mix all the ingredients together except for the berries and chocolate chips. Then fold in the berries and chocolate.

Pour the batter evenly into each muffin tin, then bake for about 20 mins until a toothpick comes out clean! 

Then enjoy! We sure have been :) happy baking!  

Easiest Banana Nut Bread

If you know me, you know I LOVE to bake. But, the recipe must be easy, I don't like multiple steps or ingredients. I made this banana bread yesterday on a whim because I had 4 brown bananas that were headed to the trash but I desperately didn't' want to waste. The bread turned out PERFECT, and even my husband went nuts over it, and he isn't' really into baked goods (don't even get me started, I just don't understand how anyone could NOT love baked goods).

I shared this recipe over on my Facebook page but I thought I’d write it up in a blog post for future reference as well! It was so easy, so if you have any pancake mix and brown bananas lying around, get ready for the best banana bread of your life! 

4 mashed bananas (the browner the better!)

2.5 cups gluten free (or regular) pancake mix...I used the Trader Joe’s gluten free pancake mix

2/3 cup coconut sugar

1 cup almond milk

2 eggs

1 tsp cinnamon

1/4 cup chopped pecans

Mix all that goodness together, pour into a greased bread pan, and bake on 350 degrees for about an hour! Enjoyyyyyy!

After having one slice, I realized they were just too huge, so I cut them in half. So perfect and delicious! I hope you enjoy!