These healthy rhubarb oatmeal muffins are super delicious. Actually, they are almost addictive and there is a serious danger that you’ll eat them all as soon as you take them from the oven. My boyfriend and I did just that. They are amazing for a quick breakfast or snack. Fortunately, they are low in calories. They are only 122 calories each. I didn’t use any refined sugar or any other sweetener to make them. I blended in three bananas and natural fruit sugar made them sweet enough. If you don’t think that will satisfy your sugar craving, you can add some honey, stevia or any other sweetener you like. If you are weight-watching or trying to avoid sugar, you can skip honey just like I did. The muffins are moist and full of flavor, so you will probably not miss the sugar. Best thing about clean eating desserts is that you satisfy the sugar craving and you don’t even need to feel guilty about it.
You will need oatmeal and almond flour for making these muffins. Rather than buying oat flour and almond flour, I grind rolled oats and whole almonds in my high speed blender. If you don’t own one, you can do the same in a food processor. If you don’t have time for that, regular oat and almond flour will do just fine. If you are celiac or just avoiding gluten, oats are gluten free and are good substitution for regular flour.
Healthy Rhubarb Oatmeal Muffins
Recipe type: Dessert
- ½ cup (about 70 grams) almonds
- 1 cup (about 155 grams) rolled oats
- 3 eggs
- 3 bananas
- 1 cup (about 120 grams) rhubarb
- ½ cup (about 100 grams) mixed berries
- Cinnamon to taste
- Baking powder
- Pinch of salt
- Preheat oven to 320 °F (160 °C).
- Grind rolled oats and almonds in a blender or food processor. Transfer it to a large bowl, add baking powder and cinnamon.
- Place bananas and eggs in a blender and blend until you get smoothie-like liquid.
- Pour banana-egg mixture over dry ingredients in your bowl and add in some mixed berries. Mix well, until all ingredients are fully combined.
- Divide a batter equally among 12 muffin cups.
- Cut rhubarb stalks into half inch lengths and scatter them over the muffins.
- Bake on 320 °F for 30 minutes, until golden.
Calories: 115 Fat: 5 Carbohydrates: 19 Fiber: 3 Protein: 5
If you adore rhubarb you might like my rhubarb pineapple smoothie.
This is the first smoothie bowl I ever made. I sense that from now on this will be our breakfast for quite some time. If you like regular smoothies, you just can’t miss with a smoothie bowl for breakfast. It is a perfect fit for busy mornings. Quick to make and healthy, it is a great way to start your day. You can even make kefir smoothie bowl the evening before if you don’t have time for blending in the morning. If you store it in the fridge, it will stay fresh till the morning.
A smoothie bowl is basically a thicker smoothie. You can thicken it with nuts, oatmeal, seeds, fruits, avocado, or coconut. That way it is extremely filling and with toppings it will look insanely pretty. For the toppings you can use fruit, nuts, seeds, coconut, or edible flowers. Just get creative and use anything you fancy.
I made my smoothie bowl with kefir. Kefir is amazing. It has a mild taste that resembles yogurt. It is filled with probiotics. Probiotics are live microorganisms that are good for your health. They provide benefits for your digestive system when consumed. Besides that, kefir contains high levels of vitamin B12, calcium, vitamin K2, magnesium, and biotin, and you can even easily make it at home. I sometimes do because it is so easy and all you have to use is milk and kefir starter.
If you don’t like kefir, you can use plain yogurt. And for a dairy-free version you can replace it with plant based milk and add some more dry ingredients like coconut flour, oats or flax seed to thicken it.
Kefir Smoothie Bowl
Recipe type: Breakfast
- 2 bananas
- ½ cup (about 55 grams) coconut flour
- ½ cup (about 45 grams) rolled oats
- 18.3 oz (about ½ liter) kefir
- ½ cup (100 grams) mixed berries
- 1 tbsp flax seeds
- Place kefir, bananas, coconut flour, flax seeds, oats and mixed berries in a blender.
- Blend until thick and creamy. Pour into serving dish and top with toppings of your choice.
Calories: 299 Fat: 6.5g Carbohydrates: 62 g Fiber: 11 Protein: 12 g
If you are dreaming about having a sexy body, losing some weight or just want to have a healthier lifestyle, you should consider having a smoothie for breakfast or snack on a regular basis. Here’s why: Continue reading
It is a wild garlic or Ramsons season, and I simply adore it. It is such an unbelievable plant. If you are a garlic lover, you just can’t skip this plant. Pointed green leaves have amazing garlic-like flavor.
The whole plant is edible, and you can use the bulbs as well, but they are very small. The flowers are a beautiful and tasty decoration. With a little imagination, you can do stunning dishes with it. It is usable for salads, soups, and spreads. For example, I make frozen wild garlic soup cubes. I just blend the leaves with water and pour the liquid into an ice cube mold, and then every time I make the soup I just add a Ramsons ice cube for better flavor. And I add it to avocado. And of course I make wild garlic pesto, which can be used just like you would use regular pesto, for pasta or as a bread spread.
The possibilities with wild garlic are really endless. And it is extremely healthy. You can buy it at the farmers market, or, even better, pick it up yourself if you like hiking in nature. If you live in Europe or the U.S. you can easily find it in pretty much every forest, especially on riverbanks. I even keep a few plants in my backyard.
Wild garlic can be easily identified because of its strong garlic scent, but it can sometimes be mistaken for some other plants that can be poisonous. If you decide to pick it up yourself, be careful and be 100% sure you picking the right plant. If you are not, I recommend you buy it instead.
Wild Garlic Pesto
- 3.5 oz (about 100 grams) of wild garlic
- ½ cup (about 70 grams) of pine nuts
- ¼ cup (about 60 grams) of extra virgin olive oil
- ½ teaspoon of salt
- Place washed and dried wild garlic leaves, pine nuts, and salt into a food processor and pulse until everything is chopped.
- Slowly add the olive oil and process until smooth.
- Use it as a pasta sauce, salad dressing, or spread onto bread.
Deviled eggs are great idea if you don’t know what to do with all the eggs from Easter and if you are tired of eating them plain. The majority of recipes for deviled eggs are made with mayonnaise or salami, and that is not healthy, so I try to make a healthier version of the recipe. I found some great recipes for avocado deviled eggs that I really wanted to try, but I wanted to make a twist and add some beets. Instead, I made beet and avocado deviled eggs.
I added wild garlic in avocado mixture, but if you can’t get it just use normal garlic.
I love beets! They are healthy and I thought egg whites would look incredible with a gorgeous ruby and green filling.
Beet and Avocado Deviled Eggs
- 7 eggs
- 1 medium beet
- 1 avocado
- 3 garlic cloves (peeled) or handful of wild garlic leaves
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- Place eggs in saucepan and cover with two inches of water. Bring to boil, then turn the heat to low and cook for another minute. Turn off the heat, cover and leave for 13 minutes. Drain water and cool the eggs with cold water.
- Place the beet in a saucepan and cover it with water. Bring to a boil, then lower the heat and simmer until beet is fork tender. Take the beet out of the water and let it cool completely. You can speed up this process by soaking the beet in cold water. Peel off the skin and cut the beet into small pieces.
- Peel the eggs and slice them in half lengthwise and remove the yolks.
- Place cooked beet, egg yolks, ½ teaspoon of salt and tablespoon of olive oil in to a food processor. Process until smooth and transfer into a bowl.
- Place avocado and ½ a teaspoon of salt and garlic into a food processor and process until fully combined.
- Transfer beet mixture into a piping bag and fill cooked egg whites.
- Transfer the avocado mixture into a cleaned piping bag and pipe avocado mixture on top of beet mixture.
- Serve immediately.
Serving size: 1 egg, 2 halves Calories: 146 Fat: 11 Carbohydrates: 3,5 Fiber: 2 Protein: 7