Dec 212012

It’s Friday and the end of the world didn’t happen, so there’s twice the reason to treat yourself today. Hands in the air! \o/

I’m all but obsessed with pomegranates; I love them with yogurt, honey and pistachios, mixed in salads, or just straight from the bowl into my mouth. Pomegranates are seductive. Red on outside, their real beauty lies hidden inside. Opening a pomegranate reveals jeweled treasure. These precious little seeds tease, taunt and tantalize, requiring effort to remove and staining your hands tell-tale scarlet. So sexy! Each one of these minute gems is filled with juice that is at once sweet and tart. A perfect contradiction. I’m pretty sure the apple Adam handed to Eve was a pomegranate.

Today, drizzly and gray, was a great day to try baking with these delightful bites. Lime and pomegranate reminded me of a Pom Cosmo and  we all know “you mix the lime with the coconut and then you feel better” and so these muffins were born. They were a great early evening snack and I’m planning on having them for breakfast, perhaps with a schmear of coconut manna.


Treat Yo’self – Almond Lime Pomegranate Muffins – Gluten Free

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 15 muffins

Treat Yo’self – Almond Lime Pomegranate Muffins – Gluten Free

Bursting with fresh pomegranate seeds, these nutty gluten-free muffins are low on sugar and will delight your taste buds with the zing of fresh lime.


  • 3 cups almond flour blend*
  • 1 tsp baking soda
  • 1/3 cup coconut oil (at room temperature)
  • 1/3 cup coconut sugar
  • 4 eggs (at room temperature)
  • 3 Tbsp lime juice
  • zest of one lime
  • 1 tsp vanilla
  • 1/4 cup toasted pine nuts
  • 1 cup pomegranate seeds
  • unsweetened flaked coconut
  • pink Himalayan salt


    For *Almond Flour Blend
  1. Using kitchen scale measure 350 grams almond flour, 50 grams coconut flour and 200 grams tapioca starch.
  2. Unless you have a large scale, to prevent a floury mess, it's best to measure each separately, move to a large bowl and then blend the flours and starch together.
  3. For Muffins
  4. Pre-heat oven to 350.
  5. Place baking cups in muffin pans.
  6. In a large bowl, mix together 3 cups of almond flour blend and the baking soda
  7. In another large bowl, cream together coconut oil and coconut sugar until well combined.
  8. Add eggs, one at a time to coconut oil and sugar. If your eggs are not room temp, you'll need to scrape down the bowl often so that eggs blend with the coconut oil.
  9. Add lime juice, lime zest, and vanilla and mix well.
  10. Add almond flour mix, one cup at a time, blending until just combined.
  11. Mix in pine nuts and pomegranate seeds.
  12. Fill baking cups about 3/4 full, top with a pinch of salt and a few flakes of coconut.
  13. Bake for 17 minutes.
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Dec 202012

This is the recipe that inspired my Bawdy Berries post.  So, while it’s a quick breakfast to put together, hence Lazy Girl, be sure to take the time you saved cooking and savor those warm, plump, luscious berries. Make it one of your moments of zen for the day.


The Lazy Girl’s Sexy Blueberry Almond Oatmeal

Prep Time: 2 minutes

Cook Time: 3 minutes

Total Time: 5 minutes

Yield: 1 serving

The Lazy Girl’s Sexy Blueberry Almond Oatmeal

A quick, easy, heart-healthy, sexy breakfast of oatmeal (that can be made gluten-free) brimming with blueberries warmed to bursting and glazed with sticky honey.


  • 1/2 cup old fashioned oats (for a gluten-free meal use certified gluten-free oats)
  • 3/4 cup almond milk
  • 1/2 cup frozen (or fresh) blueberries
  • 1 Tbsp almond butter
  • 1/2 Tbsp pumpkin honey
  • salt to taste


  1. Please oats in microwave safe bowl. This is the Lazy (or in a rush) Girl's breakfast.
  2. Mix in almond milk, blueberries, almond butter and salt.
  3. Microwave on high for approximately 3 minutes. Stir in between if your microwave doesn't rotate.
  4. Remove from microwave and let sit for a minute or two to absorb liquid.
  5. Drizzle with honey.
  6. Enjoy!
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Baked Very Berry Oatmeal

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Dec 162012

I’m trying get get healthier. During the holidays, it’s even more of a challenge than usual but I often say I love a good challenge. Of course, this may be delusional thinking but losing weight, lowering my blood pressure and cholesterol are really imperative to leading the life I want to live; one filled with vibrance, passion and gratitude. As the heart-breaking events at Sandy Hook Elementary serve well to remind us, each day is a precious gift . That is my first affirmation. Let’s all repeat that ten times. Each day is a precious gift.

Today, I start out appreciating this gift of life my being kind to my body with food that is both healthy and freaking delicious.

Baked Very Berry Oatmeal

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 to 4 servings

Baked Very Berry Oatmeal

A quick, easy, heart-healthy breakfast full of antioxidants.


  • 1 cup certified gluten-free oats
  • 1/3 cup fresh or frozen organic cherries
  • 1/3 cup fresh or frozen organic blueberries
  • 1/3 cup fresh or frozen organic raspberries
  • 1/3 cup pomegranate seeds
  • 2 Tbsp slivered almonds
  • 2 tsp cinnamon
  • 1 Tbsp pure maple syrup
  • Handful of shredded coconut


  1. Preheat oven to 375.
  2. Melt coconut oil and use a pastry brush to oil the bottom and sides of a pie dish.
  3. Place oatmeal in a medium bowl and add boiling water to just cover. Let stand until water is absorbed, about 10 minutes.
  4. While oats soak, combine cherries, blueberries, raspberries and pomegranate seeds in a small bowl.
  5. Toast slivered almonds either in the microwave or in a skillet over moderate heat, being careful not to let them burn.
  6. When the water has been absorbed by the oats, gently mix in the berries, toasted almonds, cinnamon and maple syrup.
  7. Smooth mixture into prepped pie pan.
  8. Top with shredded coconut.
  9. Bake for 20 - 25 minutes.


I toasted the slivered almonds in the microwave by placing in a microwave safe bowl and cooking on high for 2 minutes. After 2 minutes check, if needed stir and microwave again in 30 seconds until fragrant and slightly golden.

If you're not watching your salt intake, feel free to add salt to your liking.

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This was really delicious,especially when biting into a crisp, aromatic almond or a juicy explosion of pomegranate. I’m still having a love affair with pomegranates and find they offer a moment (more like 5 minutes) of  zen to de-seed. I love the vibrant reds and lush purples of the berries and the creamy white swirls of coconut that are edged with gold after baking.

This recipe was inspired by Deliciously Ella’s Baked Oatmeal and I hope it motivates you to play with your food. Find a recipe you like and make it your own. What’s the worst that can happen? Oh, yes, the worst reminds me of my early days of cooking when I foolishly attempted to make a jerk chicken recipe found in a microwave cooking magazine. I know, I know, but I didn’t way back then. After taking a bite, my darling hubby sheepishly looked up at me and said, “would you mind very much if I scrambled some eggs?” After letting him know, I’d be delighted, as long as he made enough for me, we had a good laugh, a trash can full of some truly awful chicken and a long standing joke.


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