French Pressed Kitchen

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Banana Muffins with Almond Flour, Walnuts + Chocolate

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These banana muffins are currently my everything.

They’re so moist, sweetened only with bananas and oh so fluffy. Monique over at Ambitious Kitchen is just one of my fav’s and she never leads me astray.

The original recipe is paleo and you could keep it that way – I expect they’d turn out just as great. I added some oats for some more volume and because, well, I love oats. I made some other tweaks, adding in collagen peptides for a protein boost, walnuts for crunch and a dash of espresso powder for some depth. I used Wellbee’s Super Fine Blanched Almond Flour for my almond flour, a change from my usual Trader Joe’s almond meal. This definitely helped give the muffins a lighter texture!

I used avocado oil in these, but coconut oil would work just as well.

Aren’t they staring you down now too? I feel like I should already make another batch. Even if you’re impatient like me and like to eat them warm, be sure to cool them (or some) on a rack for a bit so the bottoms don’t get soggy (I always forget this part).

Bet you can’t eat just one.

These make a great breakfast on the go (if you’re feeling indulgent), or a perfect mid-morning, mid-afternoon snack. I might suggest an almond milk cappuccino to go with them. Once they’ve cooled, unveil the delicious and enjoy!

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Banana Muffins with Almond Flour, Walnuts + Chocolate

Recipe adapted slightly from Ambitious Kitchen. These muffins are such a treat - and healthy too! No added sugar, just the bananas!
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Servings: 10

Ingredients

  • 1 and 3/4 cups almond flour
  • 1/4 cup flaxseed meal
  • 1/2 cup rolled oats
  • 3 scoops Vital Proteins collagen peptides
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Pinch of espresso powder
  • 2 medium extra ripe bananas about 3/4 cup mashed banana
  • 1 egg slightly beaten
  • 1 Tablespoon melted avocado oil or coconut oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsweetened almond milk
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Line or grease a muffin tin (enough for 10).
  • In a large bowl, mix the mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk until smooth.
  • In a separate bowl, mix together almond meal, flaxseed meal, rolled oats, collagen, baking soda, cinnamon, salt and espresso powder. Set aside.
  • Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and walnuts
  • Fill the muffin cups up. These don't rise a ton, so I filled them most of the way. Bake 20-23 minutes until a toothpick comes out clean. Let cool in the pan for a couple minutes, then transfer to a rack to cool completely.

Try not to eat these all at once. I wanted to. You can always freeze a few for later to restrain yourself. Just pop in the microwave for a few minutes to reheat.

Bon appétit!

The Gooey Runny Egg

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The gooey runny egg – or the perfect texture egg as we call it on our house!

During our first Whole30 the husband and I were eating a lot of eggs so we experimented with lots of ways of cooking them and figured out what our personal favorite egg types were. He likes his super runny, while I prefer mine with a little more structure – gooey!! Otherwise defined as slightly runny, but not all over your plate. That’s hard to clean up you know? This applies especially for egg sandwiches. Have you ever had one where the yolk just goes all over your hand? Yeah, messy. I try to combat this at home with the perfect cooking texture.

So how does once achieve such perfection?

Start with a pan on medium heat. We use a mix of our cast iron and a nonstick pan; here the nonstick is shown. Note that cooking time varies based on stoves and pan, but I’ve listed mine here for reference. Add a touch of oil to the pan, more if needed for your pan (our cast iron usually needs quite a bit more). Crack in the egg!

Don’t touch it! Let the egg whites cook. Once they start to get firm, we’re getting closer. I usually add in a second egg a bit later for Mr. P so the eggs are done around the same time.You can see in this picture below that the white of the egg up top is more firm. This is what we are aiming for.


After about 4 minutes turn down the heat to low to let the egg keep cooking a tad more. When you can move the pan without the yolk jiggling too much, you’re set. Sometimes I’ll flip the egg, turn the heat off and let the egg(s) sit if I want it to cook a bit more, but sunny side up keeps the yolk looking nice and bright.

Top on your favorite savory dish and let the yolk soak in!

Bon appétit!

Herb Balsamic Vinaigrette

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Do you have a go to healthy side dish? If I’m ever going to a potluck and need a last minute veggie dish, I can usually whip something up with greens and other pantry item (nuts, dried fruit, etc.) and then use this as the dressing. It’s definitely my go-to recipe, and it’s great every time. And so simple.

It works great on other dishes too, from quinoa salads to marinades. I typically make a single serving as needed, but you can definitely create a big jar of it to have on hand. The recipe is quite forgiving; I usually just estimate based on how much I want to make, using equal parts oil and vinegar as my guidelines.I like the stronger taste of the vinegar, but if you prefer something a bit lighter (or if your vinegar is really strong), you can reduce this a bit.

A few notes about ingredients. I suggest a good quality vinegar, as you can taste the difference between a bitter vinegar and a smoother one. You can experiment with different kinds of vinegar, too – lately I’ve been using up a fig balsamic vinegar that I purchased in Philly at The Tubby Olive. I used to make this recipe with a bit of chopped garlic – also great – but I now leave it out for my husband who is rather anti-garlic.

The dressing will last for a while – the herbs blend in nicely and infuse over a couple of days! So make a big batch and enjoy your greens!

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Herb Balsamic Vinaigrette

My go to recipe for balsamic vinaigrette. Put it on greens and/or grain salads!
Prep Time5 mins
Total Time5 mins
Servings: 1 -2 servings
Author: Andrea @ French Pressed Kitchen

Ingredients

  • Ingredients
  • Olive oil
  • 1/8 cup good balsamic vinegar
  • 1/8 cup good olive oil
  • 1 tsp. ground mustard
  • 1/2 tsp. herbes de Provence
  • Pinch of salt
  • Pinch of black pepper

Instructions

  • Combine equal parts olive oil and balsamic vinegar in a jar or bowl. Add in the mustard, herbs, salt and pepper. If using a jar, secure the lid and shake until combined. If using a bowl, mix vigorously with a spoon or whisk.
  • Adjust seasonings (mustard, salt, pepper) to taste.

Bon appétit!

Dreamy Cashew Butter Cookies

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Ah yes, let me introduce you to my favorite cookie of 2016 – the oh so dreamy cashew butter cookie!!

 

The book The Happy Pear: Healthy, Easy, Delicious Food to Change Your Life came into my life last April as a bridal shower gift from a dear friend. We were encouraged to start cooking with the recipes as a fun date night activity. And we started here with the cashew butter cookie recipe 🙂

I refer to these cookies as dreamy because their texture is melt in your mouth delicious – I swear if angels ate cookies they could be these! They’re also super easy to make – a one bowl wonder. Did I mention that they’re grain free, dairy free and paleo friendly?!?! What more could you want?

I tweaked the recipe a bit and have now tried it with both almond butter and cashew butter. I definitely prefer the cashew butter, but both are delicious! Peanut butter will be the next experiment. I’ve used Trader Joe’s nut butter  and it has worked well in both cases. You can mix up the batter and bake a few at a time, or all at once. They keep well in a container, as well (they’ve somehow lasted up to a week for me).

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Dreamy Cashew Butter Cookies

These airy cookies are the perfect small treat. Gluten free, dairy free and paleo friendly! Recipe adapted slightly from The Happy Pear.
Prep Time35 mins
Cook Time8 mins
Total Time43 mins
Course: Dessert
Servings: 16
Author: Andrea @ French Pressed Kitchen

Ingredients

  • 240 g cashew butter almond/peanut butter also work
  • 4 Tbsp. coconut sugar or regular
  • 3 Tbsp. maple syrup
  • 2 Tbsp. ground flaxseed
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla extract or pinch of vanilla bean
  • Pinch of cinnamon
  • Coarse sea salt

Instructions

  • Place all the ingredients in a bowl and stir until combined. Refrigerate for about 30 minutes.
  • Preheat oven to 400F. Form dough into balls, then press down slightly to flatten on baking sheet.
  • Sprinkle with sea salt and bake 7-8 minutes. A few minutes longer will result in a crispier cookie.
  • Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. I don't usually get that far. Store in an airtight container for up to 5 days!

Bon appétit!

Overnight Oats: The Building Blocks

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I’ve had a few people ask, “How do you make your oats?!” Well friends, there are so many ways. Overnight, stove top, stove top then overnight, slow cooker…the possibilities are endless! I’m going to start with the easiest recipe, overnight oats, to get started. Prepare yourself for delicious.

To start, you’ll need:
+ Rolled Oats
+ Milk
+ Yogurt (optional, adds creaminess)
+ Sweet add-ins: banana, berries (dried or fresh), jam, honey, maple syrup. I like to add something for a touch of sweetness.
+ Other add-ins: nut butter, chia seeds, flax seed (all optional, they do add thickness, especially the chia seeds)
+ Spices: cinnamon, nutmeg, and cloves are my staples.

STEP 1 – MIX IT

Mix everything in a bowl. You can add in a little yogurt, too, if you want it to taste a little more like muesli. That’s it! If you’re feeling fancy you can use a blended liquid mix (banana + milk + nut butter) for a smoother consistency. You can add some chia seeds at this point; it will thicken the mixture but you can add more milk in the morning to thin it out if you like a more liquid texture.

STEP 2 – FRIDGE IT

Set it and forget it – cover oats and place in the fridge overnight. I’ve done this anywhere from 8 to 12 hours.

STEP 3 – TOP IT

Add any toppings you like in the morning – basically anything you wouldn’t want to get soggy. My favorites are seeds (chia, flax, hemp), nut butter, jam, nuts, granola, fresh fruit…or a mix of it all. I let the season and feel of the morning dictate what goes in,.A lighter morning calls for berries, whereas some days you just need all the chocolate (nut butter + chocolate is another fav!). I eat my oats chilled right out of the fridge in summer, and heat them up a tad in winter (just warm them up in the microwave for a minute).

So there you have it – easy steps to a healthier and more delicious breakfast! Summarized below. Print + stick to fridge if additional inspiration needed.

Notes: If you’re traveling you can make this in your hotel room with some basic ingredients and a mug! Starbucks oatmeal is also a good base. It’s made with water so sometimes I’ll splash in some milk or latte (!) if I have either on hand.

Here are some of my favorite combinations for inspiration (scroll down for a summary + recipe!):

walnuts // flax seed // hemp seed // blackberry jam // peanut butter

mixed nuts // hemp seeds // chia seeds // blackberries

shredded carrots & zucchini // topped with mixed raisins // pecans // flax seed

banana // hemp seeds // chia seeds // mixed nuts // honey peanut butter

blackberries // homemade granola // hemp seeds // flax seed // cinnamon

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Overnight Oats: The Building Blocks

Use this easy recipe as a base for overnight oats - it's so easy you'll be surprised you didn't try it earlier! Pack in glass tupperware if you're taking it to go.
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Servings: 1

Ingredients

  • 1/2 cup rolled oats
  • 3/4 cup milk almond or regular
  • 1/2 sliced banana or other fruit
  • 1 tsp. chia seeds
  • Pinch of salt
  • Dash of cinnamon

Instructions

  • Mix everything together in a bowl or tupperware.
  • Place in the fridge overnight.
  • Channel your inner oatmeal artist and top with nuts, seeds, fresh fruit, nut butter, granola, etc. in the morning!

Notes

Consistency will vary based on type of milk used. I've found almond milk to thicken a lot more than regular milk.

Bon app!

Paleo Pumpkin Protein Pancakes for One

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Yes, all the p’s. It was pumpkin season and you know how much I love pancakes, and lately collagen!

After finally dragging myself out of bed after a sleepy fall weekend morning, the idea of paleo pancakes hit me. What better way to use up my canned pumpkin and make something I could really look forward to?! After recipe hunting for a bit based on what I had on hand, I decided to work off of Paleo Grubs as a base recipe. I was definitely inspired by the stack. I added in collagen peptides as I have been doing to most of my baked goods + coffee lately for a protein boost, and because I really feel the difference in how my hair, nails and skin look!

Each of these ingredient makes these pancakes delicious! You can get pumpkin in a can just about any time of the year, and these are great for any type of cozy morning – winter or fall. I recently started using fresh nutmeg and definitely recommend it if you have it on hand – the freshness really makes a difference. I just use my citrus zester! Maybe I’ll get a fancy nutmeg grinder one day when I have real cabinet space…

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Paleo Pumpkin Protein Pancakes

Start your day with a healthy batch of these paleo pancakes! Perfect for leftover pumpkin. They're quite moist so take your time cooking.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Servings: 4 small pancakes
Author: French Pressed Kitchen

Ingredients

For the pancakes:

  • 1/3 cup pumpkin puree
  • 1 egg
  • 2 Tbsp. almond flour
  • 1/2 Tbsp. coconut flour
  • 1 scoop Vital Proteins Collagen
  • Dash of cinnamon
  • Dash of nutmeg
  • Handful of walnuts
  • Coconut oil

Toppings:

  • Maple syrup
  • Hemp seeds
  • Nut butter
  • ...possibilities are endless

Instructions

  • Beat egg and pumpkin in a small bowl.Add in the dry ingredients and any additions such as raisins or walnuts.
  • Heat a nonstick skillet over medium high heat. Lightly grease the skillet with a bit of coconut oil.
  • Add batter to pan - I used about 2 tablespoons. The thicker the pancakes, the longer they will take.
  • Cook until the surface of the pancake has some bubbles, is golden brown to your liking, and has enough structure to flip. Flip and cook the other side 2-3 more minutes (again, depending on thickness).
  • Stack them up and layer on the toppings!

Bon appétit!

Buckwheat Muesli Apple Bake

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Remember that time I bought blueberry buckwheat chia muesli? Well it was forever ago and I was getting anxious to use it! Like, it was staring at me from my pantry saying, “why aren’t you eating me, I am delicious!”

Cue produce.

Well after an orchard visit to Carter Mountain in Charlottesville, I was feeling super inspiration for an apple oatmeal bake. So this idea of apples + muesli = golden. I think the fresh and tart apples really put it over the top – yay for local produce. The added spice and sweetness from the muesli mix didn’t hurt either.

This recipe is very adaptable – add whatever sounds good to you (pears, plums, banana, etc.). I left the skin on the apples because #easy and #beautiful but you could peel them if that’s not your thing. And yes, cooking and working is acceptable, as shown below.

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Buckwheat Muesli Apple Bake

Recipe inspired by In It 4 the Long Run There's nothing like a warm breakfast on a cool fall morning/ Prep the ingredients the night before and bake in the morning for a bomb start to your day. Leftovers will be great for a breakfast on the go!

Ingredients

For the apples:

  • 2 apples diced
  • Juice of 1 lemon
  • 1 tsp. cinnamon

For the oats:

  • 2 cups muesli or rolled oats
  • 1/2 tsp. baking powder
  • 1 and 1/2 Tbsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • Pinch of ginger
  • Pinch of salt
  • 1 1/2 cup milk I used almond
  • 1 mashed banana
  • 1 tsp. vanilla extract
  • 1 Tbsp. maple syrup or honey
  • Nuts for topping

Instructions

  • Preheat oven to 350 degrees. Grease a 9x13 inch baking pan (I used coconut oil).
  • In a medium sized bowl, combine all the dry ingredients (oats/muesli, spices, baking powder, salt).
  • In a separate bowl, combine the wet ingredients (banana, milk, vanilla, sweetener), starting with the mashed banana. Pour the wet ingredients into the dry, stir to combine.
  • Toss diced apples with lemon juice and another sprinkle of cinnamon, then fold these into the oat mixture.
  • Pour the oat mixture into the greased pan and sprinkle with chopped nuts. Bake 20-25 minutes.

Bon appétit!