Morning Glory Muffins: Optionally Grain Free

If you’ve never heard of a Morning Glory Muffin and, certainly, if you’ve never tried one, you are in for a treat! They have just about everything in them but the kitchen sink and are DELICIOUS. Chef Pam McKinstry created them in the 70’s for her restaurant and this is my own take on her recipe. Bonus, they’re easily translated to grain free.

The flavor of these muffins is out of this world. They have just the right amount of sweetness, but no processed sugar, and you’d never know they’re chock full of nutrients–carrots, apple, coconut, dates, almonds, walnuts…Just try them, I promise you won’t be sorry. And if you’ve never had a grain-free muffin and want to try that option, you will be impressed at how good these are. I know this carb lover was! If you’re on the search for a healthy baked treat for your little ones (or yourself), you’ve found it.

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Mini Salmon Biscuits

These tasty treats are like a cross between a biscuit and a muffin–light and tender with an airy crumb. When you first bite into them, they taste like a simple biscuit, but afterward the flavor of sauteed leeks and a hint of rich salmon lingers on your tongue. I came up with them as a way to introduce a savory flavor to my son, who would rather eat baked goods than whole foods, but they’re perfect for the whole family.

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Recipe for Success: Instant Oatmeal

Instead of heating up a packet of instant oatmeal in the microwave, soak rolled oats overnight in milk. They’ll soften just as if they’d been cooked and then you can either heat them up or eat them cold (which I highly recommend!). If you’re like me and eat oatmeal every day, make a big batch for the week and just keep it in the fridge to use when you’re ready, even divide it up into individual containers (I love wide-mouth ball jars) if you like! But first, let me convince you why this is such a great idea.

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Italian Meatballs

These meatballs are light and tender, using just the right balance of meat, cheese, egg, and breadcrumbs. But what makes them so delicious is the fresh parsley, so don’t skip it and don’t substitute it! Not unless you really, really have to 😉 Serve these any way you like–with spaghetti and tomato sauce, mashed up into lasagna, with gravy, enveloped in a red wine sauce, formed into a patty for a burger, or my personal favorite, broken up into pasta Alfredo.

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Salmon with Wine, Leeks, and Garlic

As its creator Wini Moranville puts it, “With mellow leeks, garlic, and wine to infuse the fish with flavor, and the barest touch of cream to finish the sauce, this dish tastes and feels like elegant classic French fare, but it’s pleasantly light on its feet.”

This dish is incredibly simple yet satisfying with wonderfully sophisticated flavor. As the fish cooks in the sauce, it creates its own stock and the combination of wine and fresh herbs brings a beautiful, refreshing element.

This is one of those meals that you can pull together in the time it takes for the rice to cook; perfect for a weeknight or, perhaps, the weekend with a little tomato and goat cheese crostini to start and some dessert for later 😉

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Homemade Buttermilk Pancake Mix

If you can buy a mix on the shelf at the store, you can make it at home. Why bother? Because when it’s made from scratch, it’s just to your liking. This buttermilk pancake mix results in thick, yet light, airy, melt-in-your-mouth tender pancakes. It’s adapted from Martha Stewart’s buttermilk pancakes, my absolute favorite recipe, so far. All it takes is about five minutes to measure everything out in bulk, whisk it up, and store it away for use at any given moment.
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