Tag Archives: apples

Vegan Apple Streusel Muffins with Oatmeal Crumb Topping

These muffins speak for themselves.

Fluffy muffins filled with sweet cinnamon-coated apples and topped with a beautiful brown-sugar oatmeal streusel.

 

Why? Because let’s be honest: it’s really all about that beautiful crumb. It’s perfect for delicately picking apart piece by piece with your fingers, savoring every bite or just grabbing for an afternoon on the go. With bakery-style muffins, this time vegan and just a little bit healthier, it’s good that muffins can be enjoyed all day long… not that that ever stopped anyone before.

Vegan Apple Streusel Muffins with Oatmeal Crumb Topping

Makes 12 muffins 

Streusel Topping: 

  • 1/4 cup flour (can use AP Gluten-free)
  • 1/3 cup oats (use certified-GF if you have a sensitivity)
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 4 TBS Earth Balance

Batter: 

  • 1-1/4 cup flour (can use AP Gluten-free)
  • 1 cup rolled oats (use certified-GF if you have a sensitivity)
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup almond milk
  • 3 TBS oil
  • 1.5 tsp egg replacer + 2 TBS warm water (prepared) OR 1 TBS flax meal + 3 TBS warm water (prepared)
  • 2 tsp vanilla extract
  • 1 large apple, chopped
  1. Preheat oven to 350*F. Grease or line a muffin tin.
  2. To make streusel topping: Combine flour, oats, brown sugar, and cinnamon. Cut Earth Balance into mixture using two knifes. The texture should be crumbly.
  3. To make batter: In a large bowl, stir together flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix almond milk, oil, prepared egg replacer mixture, and vanilla extract. Pour wet mixture into dry and mix to combine. Stir in chopped apples.
  4. Evenly distribute muffin batter into 12 muffin cups. Top with a generous tablespoon or two of streusel topping.
  5. Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Remove muffins from oven and let cool in muffin tin for 10 minutes before transferring to a cooling wrack.
  6. Enjoy warm or cold.

What’s your favorite kind of muffin? Do you like sweet, bakery-style muffins or more hearty ones? 

 

Have a lovely day!

Mandiee

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18 Things for 18 [What I Ate Wednesday]

Hey there, beautiful people! (Side note: does anyone else love when someone calls them that? My yoga teacher called me beautiful yesterday, and it made me smile. Anyway.) How’s your Wednesday shaking up?

Today is a particularly special day over here. Not only is it What I Ate Wednesday  (veggie edition—Jenn, you’re after my own heart!), but it’s also my 18th birthday. It’s hard to believe, but now I’m finally an adult…technically, at least. So what kind of things can I do now that I’m 18? Here’s 18 examples to commemorate the day:

  1. Sue someone/be sued
  2. Work more hours (no more child labor laws for me!)
  3. Buy spray paint
  4. Rent a hotel room
  5. Skydive
  6. Become an undercover cop
  7. Buy a monkey (with a license)
  8. Drive an ice cream truck
  9. Enter a contest/sweepstakes (i.e., “You must be 18 or older” –> That’s me!)
  10. Become a flight attendant
  11. Vote
  12. Get married/divorced
  13. Rent an apartment
  14. Change your name
  15. Pay a utility bill (boo!)
  16. Work with out needing to take breaks (I’m going to miss those!)
  17. Start your own business
  18. Have the freedom and independence you didn’t have before

While some of these are a little rediculous (can you really see me skydiving?), I am pretty excited about the normal rights, such as voting and renting an aprartment.

What was most exciting about your 18th birthday? How did you celebrate? 

***

And now, without further ado, What I Ate Wednesday: Birthday Edition!

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Breakfast

My breakfast wasn’t actually all that interesting. (It was a breakfast salad, if you were wondering—Yum!) However, I’m currently working on a recipe that would start anyone’s day off right: vegan apple crumble muffins with streusel topping. I can’t wait to share the recipe!

**

Lunch: salad with sundried tomato lentil burgers, roasted asparagus, and roasted broccoli

I made a batch of sundried tomato lentil burgers this weekend so lunch prep would be a breeze. I used Trader Joe’s precooked lentils so even making the burgers was easy. Healthy eating is all about knowing how to make it work for you. It’s hard to make excuses when everything is so simple!

**

Dinner: leftover lentils with roasted purple sweet potatoes, asparagus, red bell peppers, and kale (with lots of nooch!)

I definitely fulfilled my veg-pledge this week by centering my dinner around my favorite veggies. Sometimes I just crave a huge plate of roasted veggies. In truth, I would eat roasted vegetables all day, every day if I could.

For a little balance, though, I was happy to add some lentils to the meal. Not only are these Trader Joe’s lentils fast and easy, but they’re also delicious! I love to eat them cold, straight out of the refrigerator. Yum!

I can’t wait for today’s special birthday eats today. My mom is taking me to Chipolte after yoga, so I see lots of yummy black beans and guacamole in my future. I see a kabocha squash “cake” coming up, too. I may be 2 years older and wiser (I hope!), but I guess not much has changed since I was sixteen.

What are you eating today? What kind of cake do you like on your birthday? 

Have a lovely day!

Mandiee

Breakfast Salad with Fruit and Chocolate Protein Dressing

Hiya! How was your holiday? Whether you celebrated Passover, Easter, or just a lovely weekend, I hope your days were filled with good food, loving family and friends, and lots of laugher.

 

I had originally planned to (finally) post my recipe for vegan butternut squash mac and cheese, but I thought a detoxifying recipe was more appropriate after what might have been an indulgent weekend. So what better to get back on the healthy train than a salad first thing in the morning?

I prefer sweet breakfasts over savory ones, but lately my usual breakfast options have been feeling a little too sweet. Rather than craving oat bakes or green monster fruit smoothies, I’ve found myself wanting  salads…but ones with crisp fruit and crunchy romaine. So what’s a girl to do? Essentially, make a refreshing, protein-rich, deconstructed green smoothie in salad form, that’s what!

 

Cheers to healthy balance, including indulgent holiday desserts and nutrient-packed breakfast salads to get back on track deliciously.

Breakfast Salad with Fruit and Chocolate Protein Dressing 

  • 3 cups romaine lettuce, chopped
  • 1/2 apple, chopped
  • 1/4 banana, chopped
  • 1/2 cup strawberries, chopped
  • 1/2 cup blueberries, chopped
  • chopped almonds (optional)

For the salad: place romaine on the bottom of a pretty bowl or to-go container. Carefully arrange apple, banana, strawberries, and blueberries on top. Add almonds, if desired.

  • 2 TBS hemp protein powder (or 1 serving of your favorite powder)
  • 1 TBS cocoa powder
  • 2 TBS pumpkin or applesauce
  • dash cinnamon
  • stevia, to taste
  • almond milk, to thin

For the dressing: using a fork, combine all ingredients until well mixed, adding enough almond milk to thin the dressing to desired consistency.  Drizzle liberally over salad or pack up in a little container to-go.

 

Do you prefer sweet or savory breakfasts? Would you be open to eating a salad for breakfast? 

 

Have a lovely day!

Mandiee

Salad Morning, Noon, and Night [What I Ate Wednesday]

Heya, bloggies! How’s your week going so far?

Now that I’m back in school after a two week spring break, mine is busy as usual. I only have ~6 weeks until the end of my senior year, so we have a lot to fit in! Fortunately, after that I get to enjoy the final few weeks until graduation by doing an internship for my “Senior May project”. I will be going back to my elementary school to work with junior kindergartners. I can’t wait!

Among other things, I hope to teach the 4 and 5 year olds to try new things (especially vegetables at lunch haha!). In fact, today I put my lesson to good use by trying something new for breakfast. Without further ado, here’s this week’s What I Ate Wednesday…salad style!

This morning I had a breakfast salad with romaine lettuce, strawberries, blueberries, apples, and bananas. For my dressing, I mixed hemp protein powder, cocoa powder, pumpkin, and stevia. It was delicious!

Since I ate it during my free period at 9AM, I was a little worried that my friends would think my breakfast salad was weird. They’re pretty used to my monstrous green eats, but even this was a little more unconventional than usual, even for me. Fortunately, they embraced it with open arms! Many of them told me it looked really good and that they were going to try the combo at home soon. I think it had something to do with the chocolate sauce. Chocolate can win over almost anyone.

Part of my lunch included my second salad of the day. This time, my salad was eaten savory style. Since I had already had greens for breakfast, I felt pretty energized and was excited to enjoy the crunch of more fresh food.

My salad of romaine lettuce, steamed broccoli, sugar snap peas, green beans, and chickpeas with a spicy mustard dressing certainly did not disappoint! It was simplicity at its finest.

Although my dinner did not include a traditional (or untraditional in the case of breakfast haha) salad, I still made sure to get in my greens. My nightly sauteed kale is easily one of my favorite things to eat. I change up the flavors and the type of kale so I don’t get bored. Tonight’s version included pan-crisped dinosaur kale with a dash of Braggs Liquid Aminos.

Now I look forward to my kale every night!

Eating so many greens today has really made me feel amazing! I really must do this more often. In fact, I think breakfast salads are going to be a new staple. There’s nothing like fresh food to get you going in the morning.

***

I hope that you are inspired to eat your greens as well. If nothing else, try to add an extra serving of veggies to your plate at every meal. Just that little healthy habit adds up and makes you feel great.

What’s your favorite green vegetable or salad combination? What do you think of the breakfast salad idea?

Have a lovely day!

Mandiee

The Waiting Game [What I Ate Wednesday]

~~~Have you entered my giveaway? It ends Thursday night. Click here to enter!~~~

I woke up this morning with a gasp. It’s Tuesday, I thought (though it’s really What I Ate Wednesday now). Suddenly I felt a wave of excitement and nervousness pass over me. My head felt like it had been spun around a million times as my heart was about to beat right out of my chest.

Only two days, I whispered. Two more days until this rocky road of waiting will be over. Two more days until I find out if I have been admitted to my dream school…If my 15 years of hard work at school has paid off…

With my stomach in knots, I focused on what doing what I knew I could rather than what I couldn’t (aka change the decision). For breakfast, I grabbed a few apple nutmeg muffins and some fresh fruit to munch on.

I then proceeded to park myself in front of my new book, The Help, while I snuggled under a heap of warm blankets. I was so engrossed by the dynamic story that my worry faded away. My stomach, however, brought me back to reality when it growled. Luckily, lunch was already waiting for me in the fridge: a chilled chickpea, broccoli, and fig salad.

If there’s one thing I’ve learned by eating plant-based, it’s that greens make me feel absolutely amazing. So in my never-ending quest to sneak greens in my diet whenever possible, I served the salad over a large bed of crisp romaine lettuce.

I also added some more salad toppers to my serving-bowl-for-one salad. I like my salads large and in charge!

Since I’m still home for spring break, I spent the rest of the afternoon in the kitchen. Baking is my go-to relaxation because it brings out my creativity. I was definitely thankful for some time away from thinking about college!

…and my family was more than thankful for the caramelized banana-stuffed peanut butter cupcakes I made. I’m glad my baking works both ways!

Once the cupcakes were finished, I jetted off to hot vinyasa yoga, as is my daily routine. Even though I was hot from class, the chill in the wind outside cooled me off pretty quickly. (Seriously, what’s up with this weather?) Naturally I was craving something conforting for dinner.

Enter vegan butternut squash mac and cheese made with brown rice spirals. I almost debated eating the sauce straight up as soup. It was so good, I wanted to swim in it. Maybe next time.

For now, though, I was happy to bring back the pasta of my childhood, served up with crispy kale & marinara sauce and roasted asparagus. It was delish to say the least.

And since I just can’t get enough of The Help, after dinner I settled down on the couch to read more. While I was reading, I also enjoyed a crunchy apple (with cinnamon!) and sipped on hot ginger snap tea.

A new-to-me dark chocolate (THE BEST!) was also involved. Fearless Chocolates, I’m speechless (and officially hooked!).

How do you deal with nerves/excitement? What’s your favorite book? 

Reminder: my giveaway is open until Thursday night. Please click here to enter. 

Have a lovely day!

Mandiee