American Farm Fresh

Sweet Potato Almond Butter Muffins

Bakery Style Lemon Poppy Seed Muffins
We just had a big batch with dinner. These easy, mini baked omelets are perfect to make ahead for the week. Gina — April 29, I really hope you will consider making a dozen of them for those you love! Paper muffin cups are a BAD idea! These are insanely delicious!

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Loaded Greek Asparagus Omelets

I had no idea there was potentially a connection between psoriasis and diet. Glad we could be a resource to you! I made these tonight and they are delicious!! They turned out great; thanks for the recipe! Wowee these look great! Also just starting to get into sweet pots too!

Stupid question though please dont crucify me: I usually bake my sweet potatoes at for 30 min then for Depending on size, if they are normal size they will be done, if super large might need a few more minutes and if super small might not need as long of time! Is it okay to use all-purpose flour or fine whole wheat flour instead of the whole wheat pastry flour? Just made these- they are heaven!

I baked at for 20 minutes…. I bake almost all muffins at higher temp- but I watch closely will definatley be in heavy fall baking rotation! First I made the attached recipe for the almond butter. I microwaved the sweet potatoes, then placed the potatoes in the ninja, added water and spun until they were pureed.. I could not get the batter into 9 muffins — using an old fashioned type muffin pan — my batter would fill When I took the muffins out of the oven they looked very dark on the top.

Perhaps using almond milk would have made a big difference. Oops, I realize now. The wet ingreds were supposed to be added to the bowl the flax egg was started in. I randomly came across your website while searching for a good sweet potato muffin recipe and am intrigued. Kind of bland, but not bad. I just made these, they were pretty good. I used a regular egg, omitted the cinnamon, and used salted cashew butter instead of almond butter.

The texture is very fragile, I will try adding another egg next time and decreasing the almond milk. Sending my readers your way for great recipes! They were delicious and everyone enjoyed them. Thank you so much. Thanks for the recipe. I modified a little and just wanted to let you know these are great with Pumpkin Puree!

Would it still work if I substitute the flour for gluten free flours? I really enjoy your recipes. Made these yesterday with a few changes, as I am cutting sugar. Also added raisins and some leftover toasted coconut to the top. They had a lovely bread pudding consistency. Thanks for another great idea! I made a batch of these as mini muffins today for my toddler with a few changes I made them non-vegan, cut the sugar in half and omitted the salt and they turned out amazing!

Super moist and delicious. Thanks for the recipe! I just got the muffins out of the oven and WOW! I had everything but the flax seed so I used a real egg, but my almond butter had flax seed in it who knew? You really know your proportions. The sweetness of the potato evens everything out.

I finally found someone whose recipes I trust. Whenever I visit your instagram page I cannot stop searching for recipes, everything looks so yummy and perfect. However, when I see a recipe for vegan muffins or cake I always try to see the texture from the inside so I know what to expect from the recipe so I will really appreciate it if you include an inside photo of the dish?.

Made these yesterday and they are amazing!! I made a few modifications to fit my whole-foods plant based diet. I subbed applesauce for the oil and only topped with half a teaspoon of almond butter! Love these so much, they are perfectly sweet and delicious! I made these with some minor substations maple syrup for brown sugar and regular egg for flax egg. They are perfect with some berry jam and an afternoon coffee.

You can substitute quinoa flour for up to about half the regular flour. I made these with a real egg and melted coconut oil. And I just blended a bunch of quick oats to use as oat flour. They turned out so good, I made them twice.

Very satisfying for a quick breakfast, or as a snack. I seriously loved the almond butter center. Dana, have you tried using a nut-free butter, such as sunflower butter? Do you think that would be a good substitution for almond butter? If you give it a try, let us know how it went!

Could the muffins be made GF if rice flour is used or will they crumble? Also would adding carrot as well as sweet pots change the sweetness at all? I used a chicken egg instead of the flax egg and otherwise followed this exactly. They are SO yummy with the melty almond butter center.

I really hope you enjoy this classic grilled chicken Caesar salad, and trust you will enjoy it as much as we do!

Have a wonderful day! Thank you for visiting this website. I appreciate you using some of your valuable time to do so. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side or bottom of each blog post, depending on the device you use. You can easily submit your e-mail address only to be included in my mailing list.

You can also follow me on social media: The Grateful Girl Cooks! Having the chicken already grilled makes this a very quick meal to make Pour desired amount of salad dressing over lettuce, then mix to combine. Because the lettuce has salad dressing on it, the cheese will stick to it, and not fall to the bottom of the bowl. Mix to fully combine ingredients. Place croutons on top, and add a couple thin slices of lemon to dish as a garnish. Slice precooked grilled chicken breasts into thin slices.

Place chicken slices on top of salad, fanning out the slices across the salad. The chicken can be hot or chilled Garnish salad with additional grated Parmesan cheese, if desired. Caloric calculation is approximate, based on a 4 ounce chicken breast per serving.

Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and baby spinach leaves, with a cream cheese ranch spread. Well… school just started back in our area. We live several blocks away from the local elementary and middle school, so there were kids everywhere today, carrying their lunches in lunch boxes and backpacks!

This totally EASY quick recipe for turkey ranch rollups is perfect for lunches kids OR adults… hint, hint … make several up the night before, wrap them tightly, and the next morning the rollups are ready to drop into that favorite lunch box! Spread whipped or softened cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese. Place two thin slices of deli style turkey breast on one side of tortilla you can see these turkey slices were fairly wide.

Add roma tomato slices thinly sliced. Season lightly with salt and pepper, to taste. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit optional. And for goodness sake, modify these rollups to make them your own, and add what you or your kids would enjoy alfafa sprouts, bell peppers, etc. You want to get it tight and not loose. Repeat with additional turkey ranch rollups. Place the plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator.

When ready to eat, either serve as one whole rollup perfect for lunch boxes- leave them wrapped tightly in plastic wrap , OR unwrap, slice in half on a diagonal, and serve! Hope you enjoy these delicious, easy to make lunch rollups. Have a wonderful day. There is a Newsletter subscription box on the top right side or bottom of each blog post, depending on the device you use, where you can easily submit your e-mail address only to be included in my mailing list.

Place two thin slices of deli style turkey breast on one side of tortilla. Top with baby spinach leaves. Repeat with additional rollups. Place plastic wrap sealed rollups in refrigerator. When ready to serve, slice each rollup in half! Drizzle your crisp green salads with homemade Citrus Dijon Salad Dressing! While searching for salad recipes recently, I discovered this recipe for a homemade salad dressing, which featured citrus fresh squeezed orange juice and zest and poppyseeds!

I thought it sounded good so I made it, with only a couple slight changes to the original, and used it to dress our salad.

I love to make salad dressings from scratch! All are easy to make, and taste fabulous! All ingredients except for poppyseeds are placed in a small jar with a tight lid. I found it easy to use the same jar and lid I was going to store the dressing in, for less cleanup!

You can see the before and after photos below. Place the lid on the jar… and shake the jar hard for about 30 seconds while holding the lid on tightly until dressing has fully combined. You just made an incredible tasting salad dressing!

I recently used it to drizzle on a yummy Spinach Pear Salad! It tastes delicious, and can be made ahead of time, too! If making this salad dressing ahead of the time you will need it, refrigerate until ready to use, give it a good stir, then serve!

We had a little bit of the salad dressing left over after making the salad will keep for about a week in fridge , so a few days later I had a bit of a crazy idea… why not marinate fish kabobs with it! The citrus dressing paired perfectly with the fish, and really enhanced the flavors… who knew?

Hope you will enjoy this absolutely delicious recipe! Place all ingredients except for the poppyseeds in a small jar with a tight lid. Place the lid on the container Add poppyseeds, then put lid back on and give jar a few more good shakes to fully blend the ingredients.

If making this salad dressing ahead of the time, refrigerate until ready to use, give it a good stir, then serve! Leftover salad dressing should stay fresh and yummy for about a week in refrigerator, if stored in an airtight jar or container. Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, and carrots will fill and warm you up, any time of year! Do you have an overabundance of garden veggies or a produce drawer filled with veggies in your refrigerator begging for mercy?

The best part besides using all those yummy vegetables? Trust me — this chowder is EASY to make! Sauté chopped onions and green bell peppers in butter.

While they are cooking, prep the remaining veggies. These additional veggies are all cut into bite sized pieces. Bring this mixture to a boil. Once boiling, reduce heat. Cover pan, and simmer soup for 20 minutes. Make a slurry used to thicken soup by whisking together milk and flour until all lumps have disappeared. Once soup has cooked for 20 minutes, stir the slurry into the soup.

Once the flour slurry has been added, stir to combine, then bring the soup to a boil. Cook soup for 2 minutes. The liquid will thicken as it cooks. Add parsley and grated cheddar cheese to vegetable chowder. Stir and cook on medium low heat until soup is heated through and all cheese has melted. Ladle hot, thick vegetable chowder into serving bowls. Garnish each bowl of soup with additional parsley, if desired.

Serve… and enjoy a hot bowl of chowder! What a delicious way to get your kids or spouses or friends to eat their veggies! They also taste amazing! Easy to make, thick and creamy Garden Vegetable Chowder, with broccoli, cauliflower, potatoes, celery, onions, bell peppers and carrots will fill and warm you up, any time of year! Sauté chopped onions and green bell peppers in butter in bottom of soup pot. While they are cooking, prep the remaining veggies, by slicing, chopping or cutting them into florets.

I received a bag of pears and put them on our counter to ripen so I could can them for long term storage! A couple of them ripened really fast overachievers! I remembered a salad I had eaten in a restaurant a couple years ago that had fresh pear slices on it.

THAT was my inspiration for this salad. I decided to see what I had on hand, gathered it up, and came up with this recipe for spinach pear salad, with goat cheese, cranberries, and candied pecans, drizzled with a citrus salad dressing.

Quickly candy some pecans or use walnuts. Place granulated sugar, water and cinnamon in a skillet; stir until sugar dissolves, add pecans, then cook on medium-low heat, stirring constantly. Once syrup has cooked away, you are left with sweetened, sticky pecans. This only takes a few minutes. Turn them over to dry the other side. The sugary glaze will firm up as they cool, then you can peel them off the foil.

Let them dry until ready to add to the salad; it only takes a few minutes or make them ahead of time, if that is easier. Next thing is to make the citrus dijon salad dressing make while the candied pecans are drying. Basically, the ingredients are placed in a sealed jar and shaken well until fully mixed. You will have leftover salad dressing. Keep it refrigerated in an airtight jar or container, and use it again and again!

For each salad, place chilled baby spinach leaves onto serving plate. Top with dried cranberries and several thin slices of red onion. If you're salt-sensitive that is, if your blood pressure is highly affected by salt , the number drops to 1, mg. Dietitian Cynthia Sass, RD, nominated TGI Friday's "sizzling triple meat fundido -- a combination of cheese, pepperoni, bacon, and sausage served with breadsticks.

As if cheesecake were not high enough in fat and calories, the Cheesecake Factory adds chocolate candy, cookies, mousse, ganache, flourless chocolate cake crust, and other equally caloric extras to the rich dessert, says Jayne Hurley, RD. Even if you're just ordering a plain slice, cheesecake will set you back calories. Looking for a little nosh with your coffee? Starbucks Old Fashioned Crumb cake looks innocent enough, but that little square packs calories.

The real problem with high-calorie drinks is that they go down easily, and don't tend to fill you up. To reduce the calories in your favorite coffee drink, order a small size, make it "skinny" with low fat milk , and skip the whipped cream.

Most people know when they order a gigantic burger that it is not good for them. But what really scares Hurley are the not-so-obviously fattening foods that people snack on at the mall. Field's milk chocolate macadamia cookie calories tempts mall goers into thinking nothing of eating a snack that has half a day's calories or fat," she says.

Bring along a calorie pack of crackers, some trail mix, or raw veggies to help you resist the tantalizing aromas of such high-calorie mall treats. Fried macaroni and cheese and cheese fries were other nominees in the category of frightening foods found on restaurant menus.

Here's a sure-fire way to start your day off on the wrong dietary foot: This fork-free meal is loaded with two slices of cheese, three slices of bacon, two eggs, and a sausage patty on a giant bun, totaling calories and 47 g fat. Yes, dietitians say, there are some truly frightening foods out there.

But do they really matter to the average American's diet? What to Do When Diets Don't Work , thinks that once a person indulges in a decadent dessert or monster burger, it triggers the "'I've already blown my diet, so why bother? Further, consider that many of the most frighteningly fattening foods are sold in restaurants.

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