Superfood Buckwheat Muffins (gf vegan)

These hearty superfood buckwheat muffins are packed and loaded with tons of protein, fiber and natural sweeteners. No eggs, no refined white sugar, no gluten and low in added fats. 

superfood buckwheat muffins | gluten-free | high protein | vegan

I love breakfast but get really tired of the same old boring routine: granola and vegan yogurt, smoothies smoothies or almond butter covered bananas. 

I want something that keeps my belly full, satisfies my breakfast taste buds, contains protein and that isn't full of added unhealthy fats and sugars. These muffins fit the bill and do the trick. A perfect pre-workout snack. 

The ingredients list might look long but don't let it fool you; if your kitchen has a healthy pantry, you probably have a lot of these ingredients already on hand. 

superfood buckwheat muffins | gluten-free | high protein | vegan

I don't know about you guys but I love cooking; it's my form of meditation. Having a food blog is more than that though because it is not only a creative outlet for me but it keeps me on my toes. Having to create tasty recipes in my kitchen that are super healthy without inventing the wheel - isn't easy at all!! But since I love games, I love challenges and puzzles, and I also love making others smile and inspiring others to eat healthy -- creating recipes for everybody to try is a win win win quadruple win. 🙌🏼🎖🏆

superfood buckwheat muffins | gluten-free | high protein | vegan
superfood buckwheat muffins | gluten-free | high protein | vegan

Anyways these superfood buckwheat muffins are moist, filling, totally healthy and kids love them, too! If you make them I would love to hear your thoughts either in the comments below or on instagram! Please share a photo if you love them? Don't already follow me on Instagram - check out my feed

superfood buckwheat muffins | gluten-free | high protein | vegan
superfood buckwheat muffins | gluten-free | high protein | vegan

Superfood Buckwheat Muffins Recipe

yields: 12 muffins

superfood buckwheat muffins | gluten-free | high protein | vegan

INGREDIENTS

Dry

  • 1 scoop (approx 1/3 cup) vanilla protein powder (ie. pea protein, rice protein)
  • 1 cup buckwheat flour
  • 1 cup almond flour
  • 1/2 cup + 2 Tbsp coconut sugar
  • 1/4 cup ground flax seeds or chia seeds (or a combo of both)
  • 1/4 cup hemp seeds
  • 3/4 tsp baking powder
  • 1 + 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt

Wet

  • 1/2 cup coconut nectar
  • 1 cup almond milk
  • 1 cup chopped carrots
  • 1/3 cup apple sauce
  • 2 Tbsp vegan butter or coconut oil
  • 1/3 cup raisins (sub chocolate chips if you feel like it)

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Thoroughly blend all dry ingredients together with a whisk. Set aside. 
  3. In a food processor, puree/blend all the wet ingredients, except for the raisins. Blend until really smooth. 
  4. Add the dry mix to the food processor with the wet ingredients and puree until everything is evenly blended. Add raisins and pulse a few times until mixed well. 
  5. Grease a muffin tin or use paper muffin cups. Evenly pour the mixture into each muffin cup.
  6. Bake for 50-60 minutes.
  7. Let cook. Then serve.   

To-Die-For Sautéed Noodles [vegan gf]

So lately I have been obsessed with noodles or grains and greens. Dinner is a giant bowl of chopped greens, dressing and starch. The red leaf lettuce is my favorite; it's so delicate, bitter but subtle, crunchy, light and is perfect with dressing of any kind. My kids LOVE red leaf lettuce; they would eat an entire bowl full without even one complaint. 

simple red leaf lettuce salad | vegan gluten free

The greens look something like this. I usually add a dash of lemon and some vegan mayo. Then I add garbanzo beans (uncooked). Protein, vitamins, minerals, fiber, antioxidants, nitrates, and the list goes on. It's filling and has a high water content. No frying, no baking, no sauteeing. It's so easy and simple, right?

red leaf lettuce salad | sautéed noodles | gluten-free vegan

The starch I add to my greens are usually one of the following:

sweet potatoes

baked baby potatoes

noodles with my no cook magical marinara

white rice or brown rice

quinoa

This combo is really easy to to digest, quick and easy to make on a school night and my kids love it as well, so that's a win. Add some seeds and beans of any kind or some beyond meat or mock meat of your choice (optional).  

to-die-for simple sautéed noodles | gluten free & vegan

But this particular Saturday night I wanted something special. So I boiled noodles, as usual, and this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for! Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

to-die-for sautéed noodles [vegan & gf]

The list of steps and ingredients looks long but it really only takes 10 minutes to make this entire dinner. It might take a few more minutes the first time you make it but once you get the hang of it, it takes no time at all. Remember, as I always say, have fun and add your own spices or herbs or ingredients. 

to-die-for sautéed noodles with red leaf lettuce! perfect vegan dinner for the whole family!

 

TO-DIE-FOR SAUTEED NOODLES & RED LEAF LETTUCE RECIPE

serves 3 adults or 2 adults and 2 kids

to-die-for sautéed noodles {vegan + gf}

INGREDIENTS

  • 4 bunches of gf Lotus foods millet rice noodles (you can get these at Costco as well - note: do not use regular spaghetti noodles - see below)
  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)
  • 1 1/2 - 2 tsp butter or oil (I used Miyokos Butter
  • 5-6 cloves raw garlic, pressed or minced
  • 1/4 cup chopped white onion
  • 1/4 cup tamari
  • 1 tsp onion powder
  • 1/2 tsp chili flakes
  • 1 tsp agave nectar or honey
  • 1 tsp Thai roasted chili paste (this stuff is amazing)
  • garnish: toasted sesame seeds and/or fresh chopped herbs

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

Cauliflower & Raisin Stuffed Bell Peppers

Fall is around the corner so I have been testing more recipes in the oven lately. This stuffed bell pepper recipe isn't new though; I've been making it for years now. In fact, I got my mom hooked years ago and she make it all the time (see photos below). We love to play around with different ingredients. This time it was Cauliflower, raisins and toasted pine nuts. 

cauliflower and raisin stuffed bell peppers recipe [vegan] [gluten-free] #purekitchenblog #puremamas

Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. 

You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or Kite Hill vegan style would be my choice. 

Simple & Versatile Stuffed Bell Peppers [vegan] [gluten-free] [plant-based] #purekitchenblog #puremamas
Cauliflower & Raisin Stuffed Bell Peppers | #purekitchenblog #puremamas #vegan #glutenfree

I try and eat low fat most of the time but I find roasting or pan sautéing without any oil is difficult, so I add as little as possible. Usually I use a little water first to steam and cook the veggies down and then add a touch of oil for the final sautéing. The other option is to dry sauté or use a tiny bit of oil first until the juice from the veggies seeps out and you can use that for the rest of the cooking process. 

When I use oils to cook I try not to use cheese or avocado. That way a least the fat content isn't too high. Don't get me wrong I love fat but I don't like too much oils. I like to get my fat from avocados, nuts coconut etc.

What's your favorite fat? Do you think low-fat is almost impossible and boring? I sometimes do, I have to admit. So I def splurge from time to time. 

Vegan Cauliflower & Raisin Stuffed Bell Peppers #puremamas #purekitchen

Not to mention I have spent the past week on a low-fat raw vegan diet. Have you checked out my raw vegan cleanse? I created a meal plan and helpful shopping guide with loads of inspiration, motivation and 30+ recipes to have on hand. Click here to see more photos and pricing.  

So now just al little fat for flavor and texture because I reset my palate after that week. It helps to cleanse from time to time; the body really appreciates it. You'll be so glad you did it. 

[vegan] Stuffed Bell Pepper Recipe | super simple! delicious!
vegan stuffed bell pepper recipe | via #purekitchenblog @

Cauliflower and Raisin Stuffed Bell Peppers

yields 8 servings

INGREDIENTS

  • 4-5 bell peppers, cut in half, seeds removed
  • 2 cups cauliflower rice (or make your own)
  • 2 cups cooked white or brown rice 
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 1 cup frozen or fresh corn 
  • 1 cup cherry tomatoes, chopped
  • 1 tsp olive oil or coconut oil
  • 1/4 cup pine nuts, toasted or dry roasted
  • 1/3 cup raisins
  • fresh parsley, chopped (or other herbs like basil, cilantro, arugula, etc.)
  • sea salt, to taste
  • spices like pepper, cumin, red chili flakes, etc. 

DIRECTONS

  1. Preheat the oven to 350 degrees F. 
  2. In a large baking dish or cookie sheet, place the bell peppers that are cut in half already and seeded. Cook them for about 20 minutes, until soft. They might produce juice/water, so be careful when taking them out of the oven. 
  3. While the peppers are baking, put the olive oil or coconut oil into a frying pan or skillet on the stovetop. Press the garlic (or mince it) into the warm oil along with the chopped scallion. Cook until scallions are translucent, about 3-4 minutes. Don't let them burn. 
  4. For the cauliflower rice, I suggest just buying it pre-made to make your life easier. Even Costco and Target have it pre-made and I think Trader Joes as well. Same with the rice; just cook it ahead of time in a rice cooker or buy it frozen (pre cooked) at your local health food store. 
  5. Add the rice and cauliflower rice to the hot skillet. Add the chopped tomatoes, corn and pinch of salt. Add any spices you feel like adding. I only added pepper, salt this time and red chili flakes for spice. 
  6. Cook for about 4 minutes, tossing and coating. Cook on medium or medium/high until most of the water has evaporated (about 2 more minutes). 
  7. Turn off heat. Add raisins and mix well. Fill each bell pepper half with the mixture. Fill them full and well - pushing some into the corners of the bell peppers. 
  8. This is where you can add vegan cheese (or regular if you wish). Cook in the oven for another 10 minutes. 
  9. Remove from oven. Let cool. Then serve. 
  10. Garnish with toasted pine nuts and tons of fresh herbs. 
  11. Enjoy! 

New Ebook Series Launch

I'm excited to announce the launch of my first recipe and inspiration ebook series. I have 7 in the works so stay tuned as I release them over the next 3 months. 

First up is my Plant-Based Protein Recipes e-book. A how-to guild with tons of recipes and information on how to build muscle and be fit eating only plant-based protein. Join me as I dispel myths and share information I have gained over the past 15 years immersed in the vegan health food industry. As a recent graduation of the eCornell Plant-based nutrition course, I have great science and research backed insight into how eating a plant-based diet can help you achieve your goals plus more. 

Raw Vegan Diet 4-day cleanse coming soon! 

Above are images from my raw vegan 4-day cleanse. This book will include:

  • high resolution colorful photos of the foods. 
  • 4-day cleansing meal plan.  
  • 30+ never seen before exciting recipes. 
  • Raw Food Diet 101 instruction.
  • 95 pages of recipes and information. 
  • high resolution colorful photos of the foods. 
  • tips & myths debunked. 
  • protein rich recipes. 
  • understanding how you are eating enough protein on a plant-based diet. 

As you know, I have been sharing recipes here on this blog for free for a long time now.

So thank you to everybody so far who has supported the site and purchased a copy of ebook #1 . It helps immensely to keep the recipe development coming! 

So many more ebooks to come! 

stay tuned and updated - sign up for my newsletter for the lasted news and alerts when books go on sale. 

New Recipe Alert: Margs, Lattes, Noodles & Superfood Wild Rice Salad

It's been a jam packed few months for our family over here in San Diego. I'm in the middle of finished up my plant-based nutrition course through eCornell University. It's a great resource and very educational, science backed course. I can't wait to share some of the information I'm learning with you all. Here is a peek into some recipes I've developed over the past few months! Happy Summer everybody!

recipe alert! fresh spicy pineapple margs + passionfruit lemon margs. Plant-based #vegan recipes. #purekitchenblog
Superfood Protein-packed Wild Rice Salad #vuori #purekitchenblog #plant-based #vegan #dairyfree

New recipes created in my kitchen these past few weeks. The tropical margs were enjoyed at a friends house a few weeks ago and the wild rice salad was developed for the Vuori clothing blog. This combo would make a great additional to any bbq. Fresh, clean, wholesome, dairy-free, gluten-free, and loaded with vitamins and minerals. 

Laksa Noodles in Lime Broth | simple, easy to make, delicious and healthy! Plant-based nutrition #purekitchenblog #honestcompany
Recipe Alert! Vegan Plant-based Hazelnut Milk Latte! #purekitchenblog

Noodles in broth, even during the Summer, is something I can't live without. When I'm feeling run down or on the verge of a cold, this soup will nip in the bud! Delicious. Check out this recipe I developed for the Honest Company blog. Tired of the boring cup of coffee or tea? If you're looking for something new and exciting to wake up to, this hazelnut milk latte recipe is to die for. All of the people who have ended up trying this recipe at home, loved it. This milk frother will change your morning game.