It’s officially sweater weather over here which means comfort foods and warming spices are back on my mind. Chai Tea is one of those cozy beverages that I love for it’s rich blend of ginger, cinnamon, cardamom, cloves and black peppercorns. I was super excited when Dona Chai reached out to sample their award winning Masala Chai concentrate! Small batched in Brooklyn and sourced with quality ingredients and sustainability in mind this concentrate is delicious to drink as it is to make tasty treats. I created these gluten and dairy free Chai Spice Muffins With Vanilla Glaze and Nova could barely keep her little hands off of them so we could take this pic! Dona Chai is offering 15% off their site with code JULIAANDCHAI so you can also enjoy a cozy beverage and make a batch of these muffins. Enjoy!
Chai Spice Muffins With Vanilla Glaze
- 2 cups Bob's Red Mill All Purpose Gluten Free Baking Flour
- 1 tsp guar gum or xanthan gum
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 1/3 cup maple syrup
- 1/2 cup Dona Chai Concentrate
- 1/2 cup coconut milk
- 2 eggs
- 2 tbsp coconut oil (melted )
Vanilla Glaze (optional)
- 2 tbsp coconut milk
- 2 tsp vanilla extract
- 1/2 cup confectioner's sugar
Preheat oven to 350 F. Lightly grease a standard 12 muffin pan or fill with muffin liners.
Whisk together the gluten free all purpose flour, guar gum, salt, baking soda, baking powder and cinnamon in a bowl and set aside.
In a separate bowl whisk the eggs, maple syrup, Dona Chai Consentrate, coconut milk and melted coconut oil until smooth.
Mix the dry ingredients into the wet until smooth.
Fill the muffin cups about half way with the batter and bake for 17 minutes or until a toothpick inserted into the middle comes out clean.
Cool in the pan for 5 minutes before turning out onto a wire rack to finish cooling.
Whisk together the ingredients for the glaze if using until smooth adding more sugar as needed to thicken to desired consistency. Drizzle on top and enjoy!
Store in an airtight container on the counter for up to 5 days.
I love toast! I’ve been known to drop silly amounts of money on avocado toast and large thick slices with fresh ricotta and jam. So when I came across sweet potato toast a couple of years back I was very intrigued. Whether you are doing a Whole30 and need to steer clear of grains or you’re looking for a fun appetizer to serve at your next brunch or party sweet potato toast will be your new bff. Bake a batch ahead of time and you’ll have slices ready to go and pop right into your toaster to heat up. I’ve created four options, savory and sweet but the skies the limit on your favorite combos.
Sweet Potato Toast: Four Ways
- 1 or 2 large sweet potatoes (sliced quarter inch thick)
- 2 tbsps ghee (or oil of choice)
Poached Egg with Avocado
- 1 egg (poached)
- 1/2 avocado (sliced)
- salt and pepper – to taste
Poached Egg with Smoked Salmon
- 1 egg (poached)
- 1 ounce smoked salmon
- dill – to taste (fresh or dried)
- salt and pepper – to taste
- everything but the bagel seasoning – to taste
Almond Butter Banana
- 2 tbsp almond (or any nut) butter
- 1/2 banana (sliced)
- 1/2 tsp hemp seeds
- 1 tbsp pomegranate seeds ((optional))
Strawberries and Ricotta
- 2 tbsp almond milk ricotta (I used Kite Hill)
- 2 strawberries (sliced)
- 1 tsp balsamic glaze
- 1 tsp fresh basil (sliced)
- sea salt – to taste (flaky or maldon)
Preheat oven to 425°
Line a baking sheet with parchment paper.
Lay out your sweet potato slices, brush with ghee, and season with salt on both sides. Bake for 25 minutes (flipping half way through). Once finished, add your toppings & enjoy.
Note: this can be done beforehand & you can place them in a toaster to reheat when desired.
I love breakfast and eggs and brussels sprouts and…mushrooms too so why not enjoy them all together in a frittata! Frittatas are so simple and a great way to add more vegetables to start your day. Perfect for brunch with friends or make once and you’ve got breakfast ready to grab and go for a couple of days. You could easily keep this vegetarian if you don’t have prosciutto but that salty savory kick really does add something special. Serve alone or with crispy potatoes and simply dressed greens for a complete meal.
Shiitake Mushroom + Brussel Sprouts Frittata
- 1/2 pound brussel sprouts (trimmed and quartered)
- 3 tbsp ghee
- 1 1/2 tsps salt
- 1/4 tsp pepper
- 8-10 eggs
- 1 cup yellow onions (sliced)
- 2 cups shiitaki mushrooms (sliced, stems removed)
- 2 tbsp coconut milk
- 2-3 slices of prosciutto
Place quartered brussel sprouts on baking sheet with 1 tbsp of ghee and a half tsp of salt. Broil for 4 minutes until slightly browned.
After brussel sprouts are removed, turn oven temperature to 325°.
Whisk together 8 eggs with coconut milk, 1 tsp salt, and pepper.
In a 12″ cast iron skillet, heat up 2 tbsp of ghee over medium low heat.
Cook onions for about 5 minutes. Once golden, add shiitake mushrooms and cook another 3-4 minutes. Then stir in brussel sprouts.
Pour egg mixture into skillet, add the slices of prosciutto on top, and let it cook for another 4 minutes on the stove top.
Place in the oven and bake for 30 minutes or until set.
If shiitake mushrooms aren’t your thing I would sub cremini mushrooms. If you prefer an eggier (my word!) frittata then add up to ten eggs.
We are officially in holiday mode over here and I couldn’t be happier about it! Nova and I had a wonderful Thanksgiving spent with family and friends and are still working through all the leftovers this weekend.
Can you believe that December is right around the corner! I know that this is a busy month for most folks and I hope to offer up simple and delicious meal inspiration to help out your weekly planning.
I’ll see you in the kitchen!
MONDAY: One Sheet Pan Salmon & Brussels Sprouts
> This recipe looks simple, delicious and healthy which is what we are all lookin for after an indulgent past week.
TACO TUESDAY: Pulled Jackfruit Tacos
> I’ve had some request for spicy vegan tacos and I’ve been really wanting to experiment with jackfruit. Trader Joe’s sells it in a can if you are looking for it.
WEDNESDAY: Curried Lentil Tomato & Coconut Soup
> This is from the newest issue of Bon Appetit and it just sounds so good!
FRIDAY: Beef & Butternut Breakfast Skillet
> I won’t be making this dish on Friday but I wanted to add one more for the week, plus breakfast for dinner is the best.
I originally made this recipe as a healthy make ahead Valentine’s Day breakfast but really its great anytime! Chia seed puddings are simple and perfect as a light snack or breakfast when you want something a little sweeter and and you’re not in the mood for eggs. I also love having it on hand since my picky three year old will gladly eat up!
Chocolate Almond Chia Pudding with Strawberries
- 2 cups almond milk
- 1/2 cup chia seeds
- 1/4 cup unsweetened coconut flakes
- 1/4 cup almond butter
- 1/4 cup cacao powder
- 1-2 tbsp honey or maple syrup (to taste)
- 1/2 tsp vanilla extract
- 4 strawberries sliced
- coconut cream (optional)
- 1 tbsp cacao nibs (optional )
In a blender add almond milk, coconut flakes, almond butter, cacao, honey, vanilla and blend for 30 seconds.
Stir in chia seeds.
Pour into a glass container with lid and let set in the fridge overnight or at least five hours.
When ready to serve spoon pudding into mug or bowl and slide the sliced strawberries down the sides or scatter on top. Top with optional coconut cream and cacao nibs.