Power Oatmeal & 2 Minute Berry Mousse

Power Oatmeal & 2 Minute Berry Mousse | memo2munch

You guys, I’m doing real summer school for the first time ever. By real I mean, like, meets-in-a-classroom-on-campus summer school thing, so that’s excitingish? New experiences ‘n all that stuff?

I took a class last summer, but it doesn’t count. It was anatomy, and it was mostly online except for Tuesdays, when I would drive 1.5 hours to Terre Haute at like 7AM for “lab,” during which we would do something like 20 jumping jacks and then plunge our hands into ice water while someone else measures our heart rates. You know, crucial research like that.

Oh #TerreHauteTuesdays… I do not miss you.

This summer I’m taking public speaking and human resource management wooooooo!

Power Oatmeal & 2 Minute Berry Mousse | memo2munch

HR gets pretty lively (no sarcasm! Honest!) Our teacher worked in HR for a while before starting to teach, and also happens to be a G R E A T storyteller. Some part of class is always devoted to her real-life examples, riddled with appropriately dramatic transitions such as, “and I said, “oh, no you don’t!’” or “Uh uh. Not happening here,” and always neatly tied up with a satisfying, the-bad-guy-gets-it-in-the-end finish. Super entertaining.

I think she’s kind of a badass. HR! *fistpump*

Public speaking though…. Ehhhhhh….

Power Oatmeal & 2 Minute Berry Mousse | memo2munch

One issue might be the classroom. We’re set up in this dinky, little, window-less classroom in the basement of an old classroom building. The lights *sorta* do their job, but if you told me I was back in middle school the panic would be real.

Anyway, I’m almost positive my teacher for that class is at 203% energy alllll the time. So that in combination with the micro-classroom = Molly must have coffee before class or she will. not. survive.

I’m halfway done already though!!

Power Oatmeal & 2 Minute Berry Mousse | memo2munch

Bloomington in the summer is pretty nice, too. It’s very different than it is during the school year. I’ve picked out a few specifics:

– fewer people are here, so coffee lines are shorter and bathrooms are cleaner. I am about this arrangement. It can feel free to continue
– conferences always??! I figured my job as a server would be super low-key this summer, but multiple times now I have had groups of conference people stroll into the restaurant forty minutes before close & amiably inform me they will be a party of 15. I’ve become pro at hiding distress and throwing together salads at turbo speed. Does this happen to all servers at some point?
– the library may close earlier bUT THE ICE CREAM SHOP IS OPEN LATER
– my favorite study spot in the union is never taken mwahaha
– my go-to parking lot downtown that’s free after 5PM is never full mwahaha
– the slightly balding man I used to see taking pictures of campus in the same spot every day is still here!!! I wonder if he’s doing a time-lapse?? One day I’ll ask him.
– cicadas…. so many… I know that’s just special for this summer, but seriously they’re everywhere! I’ve taken to wearing my hair up when I walk outside for fear of them trying to hitch a ride.
– something on this one part of campus just makes me sneeze and sneeze, but I don’t know what it is!! Pollen: 1 Molly: 0
– there is a kind of unspoken camaraderie between students during the summer. It’s like, “oh, you’re also doing the academia instead of the vacation. We understand each other.”

Well, that’s my summer so far. Wanna talk about oatmeal for a sec??

Power Oatmeal & 2 Minute Berry Mousse | memo2munch

I’m a breakfast gal. Always have been, always will be. If vegetables weren’t a thing you needed in life, I’d be content to eat breakfast for everrrry meal of the day. (#brinner) And I loooove oatmeal, but I was getting tired of my usual blueberry/banana/walnut combo.

I lovelovelove this version! The berry mousse is actually a super simple blend of blackberries, dates, avocado, and a little lemon juice. Naturally sweet and full of healthy fats, this power breakfast is sure to keep you full of energy! Possibly even 203% energy?? Maybe I’ll do a speech about it.

Ok byeeee<3

Power Oatmeal & 2 Minute Berry Mousse
Serves 2-3

Ingredients
For the oatmeal:
1 cup rolled oats
2 cups milk (any kind) or water
1/2 tsp. cinnamon
pinch salt
honey, to taste

For the berry mousse:
1/2 avocado
1/2 lb. berries (about a cup)
2 dates, pitted
1 tsp. lemon juice

Coconut whip* or yogurt, fresh berries, pumpkin seeds or nuts, to top

Directions
1. In a medium saucepan, combine the oats, milk, cinnamon, honey, and salt. Cook over medium-low heat, stirring occasionally, until desired thickness is reached. I cooked mine for about 15 minutes. Remove from heat.
2. In a blender or food processor, combine the mousse ingredients. Blend until smooth and creamy. Add a little water if mousse is too thick. Add more berries if mousse is not thick enough.
3. Spoon oatmeal into bowls. Top with mousse, coconut whip or yogurt, fresh berries, and seeds or nuts. Enjoy!

*coconut whip adds a delicious creaminess to oatmeal, as well as more healthy fats! Put a can of full-fat coconut milk in the fridge the night before. In the morning, scoop the creamy portion of the milk into a bowl. Reserve the water for another use (maybe to cook your oatmeal?). Whip the creamy part briefly until it is thick and light. Store in the fridge until ready to use.

Spicy Roasted Chickpea Pita

Have we talked about how awesome chickpeas are?

Cuz if not then I think we need to address that at this point in our friendship.

Spicy Chickpea Pita Sandwiches | memo2munch

I mean, what’s not to love? They’re versatile and packed with protein. They make salads next level. You can puree them into hummus. Or fry them into falafel. Or, as I have now discovered, roast them to spicy perfection?!?!?

I’m a fan. Are you a fan? Is that the underlying reason why we get along?

Spicy Chickpea Pita Sandwich | memo2munch

Actually, I’m eating chickpeas while I write this, in their hummus form! But back to that whole ~spicy perfection~ thing.

I used about the same spice blend as in my shakshuka recipe to create a similarly satisfying flavor in a (pita) setting that’s a bit more summer-y. Pop the spiced chickpeas in the oven for less than half an hour, and all that’s left to do is assemble your sandwich!

Spicy Chickpea Pita Sandwich | memo2munch

It’s literally the easiest thing ever, and if chickpeas weren’t so delicious in falafel form I would be kicking myself for not having roasted them and stuffed them into pita before.

Instead I’m kicking myself for not having left the house at all today. Ugh, it’s really so unfortunate to be this lazy. I keep getting phone calls from unknown numbers, too. I haven’t answered for fear that they’ll lecture me about the beautiful weather I’m missing out on or something equally as bad like which candidate I should vote for.

Spicy Chickpea Pita Sandwich | memo2munch

Anywho, I’m going to end this here and get out in the open air! Promise.

PS you should make this for dinner. Promise?

Spicy Chickpea Pita Sandwich | memo2munch

Spicy Chickpea Pita Sandwich
(Adapted from Minimalist Baker)
Serves: 3-4

Ingredients

Chickpeas:
1 15-ounce (425g) can chickpeas, rinsed, drained, and gently patted dry
1 tbsp. oil
1 tsp. each ground cumin and garlic powder
½ tsp. each sea salt, black pepper, and paprika
¼ tsp. ground red pepper/cayenne (optional)

To serve:
Pita (or gf bread if needed)
Hummus
Diced tomato
Sliced red onion
Romaine lettuce, chopped,
Tahini (optional)

Method

1. Preheat oven to 400 degrees F/200 degrees C and line a large baking sheet with foil.

2. Mix the spices together in a small bowl. Place rinsed and dried chickpeas in a mixing bowl and toss with the oil to coat. Sprinkle the spice mixture over the chickpeas and stir until the chickpeas are evenly coated. Spread in a single, spacious layer on the baking sheet. Bake for 25 minutes, or until crispy and golden brown.

3. To serve, warm the pitas in a microwave for 15-30 seconds or in the still-warm oven. Spread a generous amount of hummus in the center of each pita and top with chickpeas, tomato, lettuce, onion, and tahini if desired. Fold and enjoy!

30 Minute Hearty & Healing Stew

You know how sometimes you’ll be doing something and then all of a sudden you’ll be hit by an idea for how you could have done said thing better?

But you’re already at the point of no return, so then you’re just like

Dang.

30 Minute Hearty & Healing Stew | memo2munch

I’m there, friends. In the words of Eunice from She’s the Man (which I have zero shame in admitting I watched last weekend), “I’m so there it’s insane.”

[Aside: Eunice is clearly my spirit animal. See below]

Eunice

Anyway, I can’t speak for Eunice, but the reason I’m so there it’s insane is because I made this k-i-l-l-e-r stew and THEN thought about how epic it would be if I had roasted acorn squash halves and served the soup inside them.

I’ll let that sink in for a moment.

30 Minute Hearty & Healing Stew | memo2munch

Sink in like the broth would have sunk into the acorn squash, flavoring it with tomato and warm hints of turmeric and ginger.

UGH, I still feel the tingles of regret and opportunities lost.

However, we are now two acorn squash from the farmer’s market richer, and so another soup can yet be made. Redemption is nigh!

30 Minute Hearty & Healing Stew | memo2munch

As the weather gets chillier and the sweaters more worn, a nourishing stew can do us all a world of good. This one comes together in only 30 minutes, and is filled to the brim with the most comforting veggies, legumes, and spices.

Put on your pajamas and curl up with a bowl for dinner tonight. And so help me, I WILL make squash bowls next time! (PS Thank you Ellie for being my soup model u r fabulous.)

30 Minute Hearty & Healing Stew | memo2munch

30 Minute Hearty & Healing Stew
(adapted from Green Kitchen Stories)

Ingredients
1 tbsp cold pressed coconut oil or olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped or 1 tsp ground
1 tsp ground turmeric
1 pinch ground cayenne pepper or more to taste
3.5 cups canned plum tomatoes
1/2 cup lentils, rinsed
2 cups water, plus more if needed
1 tsp sea salt
1 bunch broccoli, cut into bite-size pieces*
2 zucchini, cut into bite-size pieces*
1 handful asparagus or green beans*
1 cup canned chickpeas
goat cheese, for serving (optional)

Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the chickpeas toward the end of the cooking time. Serve in bowls with crumbled goat cheese if desired.

*You really can use any vegetables you have on hand! Just keep in mind that harder vegetables like carrots might need to cook longer.

Crisp Autumn Salad

Crisp Autumn Salad | memo2munch

“Salad?” I can hear you scoffing from all the way over here. “It’s the first day of October, which everyone knows is the REAL beginning of fall, and you give me a salad?”

Well, all of that is indeed true. I know you’re ready for apple crisp and pumpkin bread and anything with maple syrup involved, but see, here’s the thing. I think salad has been underrepresented on this blog. So I’m giving it a lil spotlight today.

Crisp Autumn Salad | memo2munch

It also helps that this salad might possibly be the BEST salad of my twenty years of existence. We’re talking big stuff, here.

Oh, and did I mention this salad is SATISFYING? In my opinion, it is this characteristic (or lack thereof, typically) which gives salad a kinda bad rep.

And yeah, it makes sense. I don’t expect anyone to eat a bowl of paper-thin leaves and come away from that experience feeling full and satisfied. (It just can’t be done) But you know what is satisfying?
-snappy raw green beans (our farmer’s market has fantastic ones right now)
-juicy grapes
-chewy pumpkin seeds
-crunchy almonds
-a smooth coating of olive oil

It’s a matter of texture! Give your mouth some variety, not only in the flavor of ingredients but in shape and bite, too. You’ll never have another boring salad.

Crisp Autumn Salad | memo2munch

Crisp Autumn Salad | memo2munch

I love adding whole grains to my salads, like brown rice or quinoa. They add a great chew to salads, and some pretty awesome nutrients, too. You CAN have it all.

So enjoy this nummy salad this week, and next week I PROMISE I will have some scrumptious fall carbs for you. Scout’s honor.

Crisp Autumn Salad | memo2munch

Crisp Autumn Salad | memo2munch

Crisp Autumn Salad

Ingredients
2-3 large handfuls greens
2 tbsp. sliced almonds
2 tbsp. pumpkin seeds
¼ c. red grapes, sliced in half
¼ c. raw green beans, cut into 1-2 inch sections
2-3 tbsp. extra virgin olive oil
Salt and pepper to taste
Balsamic vinegar to taste, optional
Chevre or feta to taste, optional

Method
1. Place greens in a bowl. Top with almonds, pumpkin seeds, grapes, and green beans. Drizzle with olive oil and balsamic vinegar, if using. Season with salt and pepper, and sprinkle with chevre, if desired.

Warm Squash, Apple, & Lentil Salad

I am all for a good, crisp, fresh salad. I really am.

Totally customizable, and obviously full of nutrients. But I mean, during the winter… I would kinda rather have something that’s more…

Well, warm. I want something warm. And hearty. And filling.

Warm Squash, Apple & Lentil Salad | memo2munch

As much as I love salad, it just doesn’t cut it when the temperature is lower than my age.

Ideally I could just live off of sweet rolls and muffins all winter. Those are warm! Buuuut we gotta treat our bodies better than that and give ’em some nutrients.

(My stomach, for its part, would like me to inform you that it thinks eating exclusively carbs would be treating it well. Agree to disagree.)

Warm Squash, Apple & Lentil Salad | memo2munch

I’ve got the perfect solution for ya. Behold: the warm squash, apple, and lentil salad of awesomeness! *ness ness ness…* <— that was an echo. If you weren’t sure. (sorry)

Warm Squash, Apple & Lentil Salad | memo2munch

Oh my gosh, guys. This salad. I hesitate to even call it a salad simply because it has alllll of the characteristics I want in a meal during the winter!

Savory, satisfying lentils. Nourishing acorn squash. The comforting scent of cinnamon mingling with lemon.

Seriously, how is this a salad?!

Warm Squash, Apple & Lentil Salad | memo2munch

I’ve noticed that a lot of people think that eating seasonally during the winter automatically means not getting enough nutrients or variety. This is absolutely not the case! There are tons of nutrient-dense foods available during the winter.

There are more types of squash in season right now than I can name. You’ve still got your kale and sweet potatoes and brussels sprouts. Clementines are in season, too. THERE ARE OPTIONS! Check out your local winter farmer’s market if you have one, and see what’s there. I bet you’ll find something good. 🙂

Warm Squash, Apple & Lentil Salad | memo2munch

You can easily slice the squash into wedges so that it will cook faster, but I loved how the salad looked piled inside. Also, the recipe makes enough lentils for you to have some leftover. Get creative with them during the rest of the week! You can toss them in soup, or wrap them in a tortilla with some hummus and veggies, or mix them with sauteed spinach, for example!

Warm Squash, Apple & Lentil Salad | memo2munch

 

Warm Squash, Apple & Lentil Salad
Serves 2
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For the squash
  1. 2 tbsp. olive oil
  2. 1/2 ground cinnamon
  3. granulated sugar (optional)
  4. 1 medium acorn squash, scrubbed, halved, and seeded
For the lentils
  1. 3 tbsp. olive oil, plus more for drizzling
  2. 1/2 medium shallot, minced
  3. 2 garlic cloves, minced
  4. 1 cup (7 oz) green lentils, rinsed
  5. 1/2 tsp. dried thyme
  6. 1.5 tbsp. lemon juice
  7. salt and pepper
To finish
  1. 1/2 golden delicious apple, cut into 1/2 inch thick wedges
  2. Mixed greens
Instructions
  1. Preheat the oven to 400 degrees F. Coat each squash half completely with 1 tbsp of oil, including skin. Sprinkle with cinnamon and sugar, if using.
  2. Place the halves on a foil-lined baking sheet, cut edges up. Bake in oven until soft and tender, 45 minutes to an hour.
  3. Meanwhile, in a large saucepan, heat half of the oil. Add the shallot and cook over moderate heat, stirring, until lightly golden, about five minutes. Add the garlic and cook, stirring, until fragrant, 2 minutes. Stir in the lentils and 1.5 cups water and bring to a boil. Cover and simmer over low heat until lentils are tender and all of the liquid has been absorbed, about 30 minutes. Transfer lentils to a small bowl and let cool briefly. Stir in the thyme, lemon juice, and remaining oil. Season with salt and pepper to taste.
  4. Place the squash halves on plates, and top with mixed greens, lentils, and apple slices. Drizzle with more olive oil and season with salt and pepper to taste.
Adapted from Food & Wine
Adapted from Food & Wine
Memo2munch http://memo2munch.com/

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF)

Helloooo, have I got a treat for you today in the form of a hearty and filling veggie wrap! Not quite cookies, (those will come next week 😉 ) but if you’re looking for a delicious way to eat more nourishing foods this new year, I’ve got your back.

That reminds me, Happy New Year! Is it too late to say that? Yes? Well, ya see… I’m back in the Bloom and starting spring semester classes, which means it actually feels like more of a new year now because SUDDEN CHANGES. That’s what I always expect from the beginning of a new year, anyway.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

Real-Life New Year’s happens right splat in the middle of winter break for me, and things don’t really change much between December 31 and January 1, if you know what I mean (see: wearing pajamas and fuzzy socks all day and not going outside. What are shoes?).

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

But then winter break/vacation ends and we go back to school/work, and I’m all, “Wait I still need to buy textbooks, also I remember what shoes are now and I would like my fuzzy socks back please.”

Then there’s the whole internal clock adjustment phase. Molly’s stomach is convinced that Molly still has Italian class from 11:15-12:05, and so decided that she really should have lunch at 2:15 when class gets out even though she already had lunch before class began.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch
Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

The problem is I could really get used to that. You are a PERSON, Molly, NOT a hobbit! Remember that!

You know what else is a big change when you’re back at school/work/the outdoors?

People. So many people. Oh man. And lots of people means GERMS. YUCK-EE.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

I realize that germs are an unavoidable fact of life, and that some germs are good (here’s looking at you, gut bacteria). I also realize that I have some germophobic tendencies (It’s true). However, I’d have a much smaller issue with germs if people were more careful about spreading the nasty ones around. Just cough into your elbows and wash your hands, humans of the world. I beg of you!

In the spirit of taking all precautions, today’s recipe has a little immune-boosting element: garlic!

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

In addition to warding of vampires–and anyone within a very immediate proximity for that matter–raw garlic has long been thought to have anti-bacterial and anti-viral abilities. Even Harvard Health admits that “in laboratory tests, researchers have seen garlic work against bacteria, viruses, and fungi.” It goes on to say that there haven’t been enough well-designed studies done with humans to make any strict conclusions, but it’s still a mighty concession! There’s rarely a study done that can nail down conclusive causes and effects when it comes to our health because it is affected by so many things!

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

So whether you’re into natural remedies or ya just love garlic (or both), enjoy a healthy, adorable, delicious, nutritious wrap!!! See you next week for COOKIEZ (balance, amiright?)

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

Immune-Boosting Veggie Wraps with Hummus & Avocado
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1/2 c. dried brown rice or other grain (I used a brown rice medley from TraderJoe's)
  2. 4 small corn tortillas, or 2 regular-sized corn tortillas*
  3. 3-4 tbsp. hummus, flavor of your choice
  4. 1-2 cloves raw garlic, finely chopped
  5. handful or two of spinach
  6. 1/2 avocado, sliced
  7. salt & pepper to taste (optional)
Instructions
  1. Prepare the rice according to the box instructions. Once the rice is cooling, prepare the wraps.
  2. Briefly warm a tortilla in the microwave. This will help it fold without tearing. Spread with 1-2 tbsp. hummus--depending on the size of your tortilla--in a vertical line in the middle of the tortilla. Sprinkle with 1/2-1 clove chopped garlic, again depending on the size of your tortilla. Top with a bit of spinach.
  3. Add some rice on top of the spinach, being careful not to add too much rice or the wraps won't close. Finish with some avocado slices, and a sprinkle of salt and pepper if desired. Beginning at one side running parallel to your line of ingredients, tightly roll up the wrap. Secure with toothpicks.
Notes
  1. Make sure your tortillas are 100% corn with no wheat flour, or they will not be gluten free.
Memo2munch http://memo2munch.com/

Caramelized Banana Almond Flour Muffins

Normally I’m a pretty patient person. I’m trying to think of specific examples right now, but none are coming to me, so you’ll just have to take my word for it.

That wasn’t very patient of me, was it?

Oh! Like waiting for bread dough to rise. I will do that happily. Mostly because I can distract myself by reading other food blogs or watching Youtube videos to waste pass the time, (VlogBrothers, anyone?) or by doing homework, of course… heh. But also because I’m patient!

Caramelized Banana Almond Flour Muffins | memo2munch

However, sometimes I have streaks of impatience. (Don’t we all?)

For example, when I get a craving for banana bread, I wanna make banana bread THAT DAY. The only thing is, for deeeeelish banana bread, you just have to use really ripe bananas, as in so-ripe-the-peels-are-almost-all-brown bananas, because the flavor comes out much deeper and richer.

Well, that means you have to wait for them to ripen. Which takes a day or two, even using the handy brown bag trick.

So that means I won’t get my banana bread for at least another 24 HOURZ. Or will I?

Caramelized Banana Almond Flour Muffins | memo2munch

One of my favorite ladies, Lindsay, over at Pinch of Yum has basically rescued me from ripe-banana peril now and forever.

Her recipe for banana bread muffins uses caramelized bananas to add a decadent layer of sweetness. Doesn’t that just sound wonderful?!

Caramelized Banana Almond Flour Muffins | memo2munch

But here’s the best part: caramelizing the bananas cuts out the whole waiting for the bananas to become overripe step because they need to be fairly sturdy to caramelize well. Hello, yellow bananas sitting on the counter, you are perfect!

SO we get impeccable banana flavor without the wait, and caramelizing the bananas brings out such a rich, sweet taste that we can cut down on the sugar too. YAY!

Plus you get to call them caramelized banana muffins. Look at you, being all fancy and talented. Oh, yes.

Caramelized Banana Almond Flour Muffins | memo2munch

Also, can we take a moment to appreciate the bits of crunchy granola on top? And I though muffin tops couldn’t get any better.

Lindsay used oat flour in her muffins (aka grinding up oats in a food processor), but I used almond flour instead. The substitution worked great, although I strongly suggest waiting until the muffins have cooled quite a bit before eating them so that they can set properly. Otherwise the texture will be kind of mealy. I know you wanna eat ’em piping hot, but it’s a lot better than waiting for bananas to ripen, amiright?

Caramelized Banana Almond Flour Muffins | memo2munch

Since these muffins are predominantly almond flour with just a little whole spelt flour, they should be fine for you if you just have a gluten sensitivity. Spelt still has gluten in it, though, so they are not good people with Celiac. (Read more about why spelt is okay for people with gluten intolerance here, near the end) You might be able to make them truly gluten free by experimenting with some other GF flours, although I have not tried it yet. YOU SHOULD DO IT AND LET ME KNOW HOW IT WORKS.

Caramelized Banana Almond Flour Muffins | memo2munch

Caramelized Banana Almond Flour Muffins
Yields 12
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For the muffins
  1. 4 bananas, peeled and sliced (NOT overly ripe)
  2. 1 cup almond flour
  3. 1/4 c. + 2 tbsp. whole spelt flour (can sub whole wheat)
  4. 2 tsp. baking powder
  5. 1/2 tsp. salt
  6. 1/4 tsp. cinnamon
  7. 3/4 c. plain almond milk
  8. 2 eggs
  9. 5 tbsp. melted Earth Balance or coconut oil
  10. 2-3 tbsp. honey or real maple syrup
  11. 1 tsp. vanilla extract
For the topping
  1. 1/3 c. oats
  2. 1 tbsp. melted Earth Balance or coconut oil
  3. 1 tbsp. honey or real maple syrup
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray generously with a nonstick cooking spray. (The oil is necessary for the caramelization) Slice the bananas into rounds and place them flat on the baking sheet. Bake for 5-10 minutes, flipping once and removing from the oven when the bananas are a deep, golden brown on the outside. Transfer to a bowl and mash the bananas with a wooden spoon.
  2. Toss the almond flour, spelt flour, baking powder, salt, and cinnamon together in a large bowl.
  3. In a separate bowl, whisk the milk, eggs, melted Earth Balance, vanilla, and honey until combined and smooth. Make a well in the dry ingredients and pour in the wet.
  4. Stir gently until batter is just barely combined. Fold the bananas into the mixture, stirring just 5 more times.
  5. Transfer the batter to a greased 12 cup muffin tin. Mix the topping ingredients together and sprinkle over the muffins. Bake for 10-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops. Let cool completely before enjoying, or the consistency will be mealy.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Memo2munch http://memo2munch.com/

GF & Vegan Apple Crumble (with No Refined Sugars!)

Ah, November rolls around again, and the countdown to one of my favorite holidays ever begins…

THANKSGIVING!

Okay but think about it. Are you really surprised? A holiday all about food and gratitude. About gratifood. My dreamz!

GF & Vegan Apple Crumble | memo2munch

Can we make gratifood a thing? Let’s make that a thing. “Live with gratifood.” Memo2munch’s new slogan!

Wow, I am so happy right now.

BUT I need to back up. We have important things to talk about, like apple crumbles, and Halloween, and how the food industry sneaks sugar into EVERYTHING. Literally everything. Like beef jerky and sour cream and onion Pringles. I know. But we’ll get to that.

GF & Vegan Apple Crumble | memo2munch

My apartment mates and I had our friends over on Halloween, and we went alllll out in terms of decorations. We had Halloween streamers and napkins and a tablecloth and orange and black burlap and LIGHTS. Oh, the lights. What’s cuter than jack-o-lantern lights? (Thanks, Momma!)

GF & Vegan Apple Crumble | memo2munch

Then of course we had lots of food, including cupcakes with Halloween liners. Turns out my sweet potato cupcakes work just as well if you sub pumpkin puree. Handy tip!

Guess who I was for Halloween! I’ll just pretend I don’t know that the picture is right below this and call you a GENIUS! <3 Julia Child <3

GF & Vegan Apple Crumble | memo2munch

Bloomington has all of these lovely vintage stores, so the costume was super easy to throw together. I got all my stuff from A.Z. Vintage, so if you’re in Bloomington GO THERE. You’ll find tons of cute things, and you can take a shopping break to pet the adorable store kitty, Biscuit. She’s a sweetie.

Speaking of sweeties, can we discuss sugar forever a sec? In one of my classes this semester, our professor challenged us to go to a grocery store and find as many names for sugar as we could on the food labels. It was horrifying. (#sugarmadness)

GF & Vegan Apple Crumble | memo2munch

Together we were able to come up with 65 different ways that sugar can be found on the ingredients list. SIXTY FIVE. And they’re tricky names so that we won’t know there’s sugar in there.

For example:

-Barley malt
-Corn maltodextrin
-Corn syrup solids (ooooh, appetizing)
-Invert syrup (WHAT DOES THAT EVEN MEAN)
-And my personal favorite: evaporated cane juice.

Do you know what you get if you take cane juice and get rid of the liquid? Granulated sugar. Identical to the kind you can get in the baking aisle.

That’s like calling stealing “borrowing without asking.” Or “letting someone go” instead of firing them. Do we need euphemisms for sugar now?!

GF & Vegan Apple Crumble | memo2munch

Hey, I’m all for a little sweetness. But I at least want to know when I’m eating it. Especially the equivalent of the processed white stuff or high fructose corn syrup.

Next time you’re at the store, take a look at some of the labels. I found some new Goldfish flavor with nine different types of sugar on the ingredients list!

Luckily, we can know exactly how much sugar is in something when we make it ourselves using whole ingredients. Yay!

GF & Vegan Apple Crumble | memo2munch

Today’s GF apple crumble is so simple, it’s a nice break from the crazy, processed nightmare I sifted through last weekend. And it’s sweetened with just maple syrup!

Wholesome, natural, pure, comforting, and delicious. Now that’s more like it.

Question: What were you for Halloween??

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GF & Vegan Apple Crumble
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Apple Filling
  1. About 4 medium apples
  2. 1/2 tsp vanilla extract
  3. 2 tsp lemon juice
  4. 1 tbsp maple syrup or honey*
  5. 1 tsp ground cinnamon
Crumble Topping
  1. 2 1/2 c. (240g) rolled oats (make sure to get certified gluten free if you are allergic)
  2. 5 tbsp. almond flour/meal
  3. A pinch sea salt
  4. 1/2 tsp. vanilla extract
  5. 5 tbsp. maple syrup or honey*
  6. 5 tbsp. coconut oil, room temperature
Instructions
  1. Make the filling: Preheat oven to 350 degrees F (175 degrees C). Wash the apples and cut them into thin slices, leaving the skin on (FIBER!). Place in a large bowl and toss with vanilla, lemon juice, maple syrup, and cinnamon. Transfer to a 10" cast-iron skillet or other baking dish.
  2. Make the topping: Mix the oats, almond flour, and sea salt together in a separate bowl. Then add vanilla, maple syrup, and coconut oil. Use your hands to mix until well combined. Distribute the topping evenly over the apples.
  3. Bake in oven for 30-35 minutes or until the crumble is firm and lightly browned. Serve as is or with some yummy vegan ice cream.
Notes
  1. *If you use honey the crumble will no longer be vegan.
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/

The ULTIMATE Clean Out Yo’ Fridge Sandwich

Sometimes you get to a point in your life where nothing in your fridge seems to make a meal unless you want a salad. (Which in this cozy, rainy weather I most certainly do NOT) You have, say, an open container of hummus. An Avocado. Spinach. An open can of black beans. You really need to use things up, but…

What to do?!

Never fear! I have just the solution.

Behold, the ULTIMATE clean out yo’ fridge sandwich! *swoon*

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

I honestly just kept plopping things we had laying around on two slices of bread with no expectation of actual deliciousness, but IT HAPPENED. That’s the way the best recipes come about, I swear. Also, there’s no need to measure ingredients. Just put however much you want, and tweak it based on what you’ve got in your fridge. You really can’t go wrong. That’s the beauty of it.

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

So I started off with some mashed avocado, spinach, a drizzle of olive oil, and a sprinkle of cracked black pepper, but it needed something more. Well, when you’ve got this gorgeous tomato from the farmer’s market begging to be used, you know what to do…

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

Yep. Oh, man, the colors!

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

On the other slice of bread, I used some roasted garlic hummus to hold my black beans in place.

Then I united the slices, took a bite, and was like WOAH. That was GOOD. How was that good?! But believe me, it was. Give it a try!

Love u guys. K bai.

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

The ULTIMATE Clean Out Yo' Fridge Sandwich
Serves 2
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Ingredients
  1. 4 slices bread
  2. 1/2 an Avocado
  3. 1 handful Spinach
  4. Olive oil for drizzling
  5. Black Pepper to taste
  6. 2 slices tomato
  7. Hummus
  8. 1/2 c. Black Beans
Instructions
  1. Use a fork to mash the avocado on one slice of bread. Place the spinach on top, and then drizzle lightly with olive oil and sprinkle with black pepper. Add a slice of tomato.
  2. On the other slice, spread generously with hummus and top with black beans, pressing them gently into the hummus to keep them from falling off. Put the sandwich together, and enjoy!
Notes
  1. These amounts are estimates. Use however much you want!
Memo2munch http://memo2munch.com/

Cherry Chocolate Rye Muffins

Hey guess what?

I’ve come up with a way to send my food to you through the computer? Ha, nope, but I wish!! How great would that be?!

It’s something super random, so I’ll just tell ya. I’ve come up with a new, much-more-interactive way of categorizing food. Make sure you read that “interack-teeve.” We must sound pompous yet refined, friends, when we discuss such serious matters.

Cherry Chocolate Rye Muffins | memo2munch spelt rye

I’ll explain how I divide food up using the categories, and you see if you agree with me!

Okay, so the categories are:

1. Foods I just can’t eat gracefully. This includes tricky things like salad without using a knife, oranges (tell me you have also squirted yourself in the eyeball while peeling one before, PLZ), whole apples, sunny side up eggs, and any kind of long stringy pasta. Oh, and also tomato sauce. Always, ALWAYS spill that stuff on myself! Although I guess that’s mostly my fault…

2. Foods I CAN eat gracefully. This category is kind of small. Like, just pretzels and blueberries small. I know. I’m impressed about the blueberries, too.

3. And finally, we have the foods that I choose NOT to eat gracefully, i.e. when I decide to try and eat grapes with a fork, and muffins. Now, muffins might seem a tad random to you, but just wait until I tell you how I like to eat them.

Cherry Chocolate Rye Muffins | memo2munch

My faaaaave part of every muffin is the top. Duh. So, I turn my muffins upside down, and I break off pieces and eat from the bottom up until all that’s left is the muffin top. Then I eat that like a cookie.

IT MAKES PERFECT SENSE.

What foods do you choose to eat like a weirdo?

Cherry Chocolate Rye Muffins | memo2munch

I want you to try my method of muffin eating, cuz it’s awesome and you will love it, so I am forcing this DELICIOUS MUFFIN RECIPE UPON YOU. With lotsa chocolate and lotsa cherries, guys. Oh yes. 🙂

But you know what there’s not lots of? Yucky, refined, white flour and yucky, processed sugars. In fact, there’s NONE.

Cherry Chocolate Rye Muffins | memo2munch

These muffins are made with a combo of whole grain spelt flour and rye flour, and are sweetened with maple syrup. They’re low-fat, good to your tummy, and DEEEELICIOUS! Inspired by one of the best food blogs out there, Green Kitchen Stories. Their PHOTOGRAPHY.

Seriously, you won’t miss the processed stuff at all with these babies. Bursting with chunks of juicy cherries and over-flowing with rich, chocolate flavor, these muffins are bound to be a hit with all ages!

PS look at this unintentional muffin face:

Cherry Chocolate Rye Muffins | memo2munch

Cherry Chocolate Rye Muffins
Yields 12
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Dry ingredients
  1. 1 scant cup (150g) whole grain rye flour
  2. 1 cup (125g) spelt flour
  3. 6 tbsp. cacao powder
  4. 2 tsp. baking powder
  5. 1 tsp. baking soda
  6. 1/2 tsp. coarse sea salt
Wet ingredients
  1. 3 eggs
  2. 1 cup (240 mL) almond milk
  3. 2/3 cup (160 mL) maple syrup
  4. 2/3 cup (160 mL) olive oil
  5. 3/4-1 cup halved and pitted cherries
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners.
  2. In a large mixing bowl, combine all dry ingredients and toss briefly.
  3. Crack the eggs in a separate bowl and beat for about a minute until doubled in volume and frothy. Then add almond milk, maple syrup, and olive oil, stirring constantly. Pour into dry ingredients and mix until just combined.
  4. Gently fold in the cherries. Divide the batter into muffin tins and bake for about 18 minutes.
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/