Healthy Blueberry Muffins

Hello all! It has been a while since I last posted and for that I apologize! A year ago I decided to pick up and move across the world so I have been a bit preoccupied with that. Recently there has been some issues with spam on my blog and had to take off a few posts but due to popular demand I am re-posting the healthy blueberry muffin recipe below! I hope you all enjoy and stay tuned for some more delicious recipes to come... Including a healthy cooking for all cookbook!

Thanks for reading and following! Much love, Jenna

Blueberry Yogurt Muffins Recipe

1 Dozen Muffins (Photo is of mini muffins - yields 36)

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

12 tablespoons sugar

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1 cup yogurt

1 teaspoon lemon zest

3 tablespoons applesauce or 3 tablespoons of olive oil will make them even better :D

2 tablespoons soy milk (or regular milk)

1/2 cup fresh or frozen blueberries

Directions

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, zest, applesauce and milk. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups ¾ full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 muffin equals 140 calories, 4 g fat (1 g saturated fat), 38 mg cholesterol, 195 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

20-Minute Vegan Apple Tartlettes

Wow! It has been quite some time since last I posted so much as an update and for that I am sorry. But what I cant do to make it up to you is let you in on a few secrets and easy recipes for the fall and holiday season. In the next few months I will be working on a dream cookbook for anyone with allergies, intolerances and the like. Because of this exciting new development, i will be giving preview recipes like, a foolproof vegan frosting, gluten free peanut butter bars and much more. If at any point you have questions or requests always feel free to email me and I would be glad to help!

So the reason I have been MIA the past few months is that I decided to pick up and move my life across the world... Yes for love... but also for the love of the country, the food and the values. I keep being asked "if you had a great and successful company in in New York City of all places, why would you come here?" Well the answer is a hard one. It isn't easy to leave something you poured your heart and soul into but sometimes life takes you in crazy exciting new directions and how can you turn down the opportunity to explore new cuisine, culture and life. Not to mention create and a life and a family I can be proud of? Now this doesn't make the move any easier but I know with time the feelings will ease... in the meantime, that's why there is cake. And if theres any cake that I would love to stress eat... IT WOULD BE MINE (#sliceofchocolateheaven)

If you are anything like me then sometime I just want a great dessert without all of the hassle... and possibly with ingredients I already have in my kitchen. This recipe below suits that very purpose... Under 10 ingredients? YES Under a half hour to make? YES Super delicious and impressive? YES AND YES. Enjoy and happy holidays!

Check out my new local website too www.shortreadtlv.com. If you know anyone in israel have them mention this blog post for 20% off their first services from shortbreadtlv!

20-Minute Vegan Apple Tartlettes 
adapted from bon appetit
Ingredients/6 Gala apples (preferably red; 2 3/4 pounds)
1/2 cup water
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
All-purpose flour for dusting (pepperidge farms makes a dairy free/vegan version)
1 1/2 tablespoons earth balance, melted

Directions/Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.

Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet. (here is where I used cookie cutters (or the back of a glass) to make apple shapes.)

Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.

Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.

Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)

While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute. Let tarts stand 5 minutes, then brush warm apples with remaining syrup. Can be made ahead and left uncovered at room temperature.

Yellow Bean & Cherry Tomato Salad with Creamy Dressing (Vegan & Gluten Free)

Market Recipe/ Yellow Bean & Cherry Tomato Salad with Creamy Dressing
Dietary Consideration/ Vegan, Gluten Free, Dairy Free, Low Fat, Sugar Free

Sorry I have been a few weeks behind on new recipes posts but we are currently working on opening several new locations so please bare with me. This week though is something special... During the summer months when there are Farmer's Markets every corner you turn, it's hard not to indulge yourself a little. Last week I was walking through Harvard Square in Cambridge MA when I came across a cute little farm stand with all sorts of fresh local produce including one of my seasonal favorites, wax beans (or yellow beans). I had read a recipe recently using these delicious beans but it involved goat cheese... so I was on a mission to make something we could all enjoy. See the recipe below! I hope you all enjoy this incredible bright and fresh summer salad. Oh and you would never know that it is vegan and gluten free!

Final Product

Harvard Square Farmer's Market in Cambridge MA

top left: blanching the beans  |  top right: purple Thai basil

top left: beans cooling in ice bath

All parts of the salad before assembly

bottom right: how beans look after coating with creamy sauce

Yellow Bean & Cherry Tomato Salad 
with Creamy Dressing (Vegan & Gluten Free)
Serves 4

Ingredients/
12 Ounces yellow cherry tomatoes, halved
1 small shallot or onion, thinly sliced
Kosher Salt
Fresh ground black pepper
1 Jalapeno or Serrano chili, finely chopped
1/3 cup red wine vinager
1/4 cup olive oil
12 ounces yellow/wax beans, trimmed
1 container of Toffuti cream cheese
2 lemons, juiced and zested
12 fresh basil leaves (I used purple Thai bail but any kind will do), thinly sliced

Directions/
Season the tomatoes and onion with salt and pepper. Add chili, vinegar, and olive oil. Let stand while you make all the other parts of the salad.

Bring a large pot of water to and boil and have a bowl of ice water prepared to cool the beans after cooking. Once the water comes to a boil throw in the beans and cook for about 5 minutes, then using a slotted spoon transfer the cooked beans into the prepared bowl of ice water. Once cooled cut the beans in half on the bias (an angle).

In another bowl combine the Toffuti, zest, lemon juice, 2 tablespoons of olive oil and 3 tablespoons of water in a bowl. Season with salt and pepper to taste. Toss in beans to coat.

Divide the beans between 4 bowl and top with the tomato mixture. Top with basil and fresh ground pepper. Serve immediately. ENJOY!