Apple Oat Muffins



Apple Oat Muffins

Liquid Ingredients

1/2 cup applesauce

1/4 cup oil

1 tsp salt

1 TBSP vanilla

1/4 cup water

1/4 cup honey


Dry Ingredients

1 1/2 cup rolled oats

1/2 cup flour

1 TBSP cornstarch

1 TBSP baking powder

1/8 tsp coriander

1 cup raisins

1 apple diced

1/4 cup nuts

1/2 cup shredded coconut




  1. Preheat oven to 375 degrees.
  2. Put the liquid ingredients into a medium bowl and mix well.
  3. In a separate bowl, measure the dry ingredients and stir together well.
  4. Now, add the dry ingredients to the liquid mixture.
  5. Take a mixing spoon and stir both the liquid and dry ingredients together.
  6. When thoroughly mixed, spoon into greased muffin tins, or into an 8×8 casserole dish.
  7. Bake in preheated oven for 25 minutes.


*These delicious oat muffins are a little more dense than typical muffins.

Blueberry Muffins

Click on picture to watch video

Dry ingredients 

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1 TBS aluminum-free baking powder

1/3 cup sugar or sweetener of your choice.

1 cup fresh blueberries


Liquid ingredients

1 ¼ cup water

1/3 cup oil

½ tsp salt

½ tsp vanilla



*Preheat oven to 400F.

*Prepare muffin tins – spray tins with cooking spray or add muffin liners

*In a medium-sized mixing bowl, combine the flours, baking powder, and sugar, then stir with a whisk.

*Stir the fresh blueberries into the flour mixture. (If using frozen berries, add after dry and liquid ingredients have been mixed)

*In a separate bowl combine the water, oil, salt, and vanilla.

*Add the liquid ingredients and stir well.

*Spoon mixture into a standard-sized muffin tin and sprinkle with ground walnuts.

*Bake for 23 minutes.



Quick Breakfast Oats

1 cup unsweetened milk

½ cup rolled oats*

2 tbsp chia seeds

1 tbsp maple syrup

½ ripe banana diced

1 tbsp shredded coconut*

Pinch of salt



Pour the milk into a bowl, mug, cup, or jar. Add maple syrup, banana, coconut, salt and stir well.  Add rolled oats then chia seeds and stir. Cover and put in the fridge overnight or let sit for 15-20 minutes if you prefer it room temperature.  Top with fresh berries or fruit of your choice and a dab of pear cream or yogurt. Enjoy!


*Optional. Toasting the rolled oats and coconut adds a nice flavor, but is not necessary.


Tofu Scramble

1lb tofu—drained and crumbled

2 tsp soy sauce

1 tbsp chicken-style seasoning*

¼ tsp turmeric

2 cloves garlic—crushed

½ cup zucchini—diced

1 cup fresh spinach—chopped

2 green onions—chopped


Drain and pat tofu block dry.

Crumble tofu and put into a nonstick pan

Add soy sauce, turmeric, garlic, and chicken-style seasoning.

Cook on medium high for about 10 minutes

Add zucchini then cook for another 5 minutes

Then add the green onions, spinach, and tomatoes and cook for one final minute.

Optional Cooking Method

Mix all ingredients together

Bake uncovered at 350F for 45 minutes in a lightly oiled casserole dish.


*I like to make my own chicken-style seasoning, that way I always have it available.  You can find a recipe for it under the Misc. recipe tab.

Adapted from Seven Secrets Cookbook




4 cups rolled oats

½ cup ground flaxseed

½ cup shredded coconut

½ tsp salt

1 tsp vanilla

5 whole, pitted dates

5 cups of water


Preheat waffle iron

Blend all ingredients in a blender until smooth and let the mixture rest for about 5 minutes.

Pour into preheated waffle iron and cook until golden brown.


Top with maple syrup, peanut butter, and applesauce, or fresh fruit and PEAR CREAM.