Gluten-free and grain-free lemon poppyseed muffins made with real ingredients are a perfect weekend treat in celebration of National Nutrition Month. This recipe comes from Mommypotamus, a natural living blog filled with healthy recipes and insights into motherhood.
- 2 cups +2 tablespoons almond flour
- 5 large eggs
- ½ cup honey
- 2 teaspoons sucanat or coconut sugar
- ¾ teaspoon vanilla extract
- 2 teaspoons lemon extract
- ½ teaspoon sea salt
- Lemon zest from one lemon
- 1 tablespoon plus 1 teaspoon poppy seeds
- ¾ teaspoon baking soda
- Preheat oven to 350F. Grease nine muffin cups with butter or coconut oil.
- Set aside 2 teaspoons of almond flour. In a mixing bowl, combine the remaining almond flour with the coconut flour, salt, poppyseeds and baking soda.
- In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest. Add the flour to the egg mixture, then pour batter into muffin cups. Combine sucanat or coconut sugar with remaining almond flour and sprinkle over the top of the muffins. Bake for about 20 minutes – the tops should be springy yet firm when they’re ready. Allow to cool for 10 minutes then remove from the muffin pan.
Adapted from Mommypotamus
EatingWell is a magazine and website that offers interesting and easy recipes that are also delicious and perfect for March’s National Nutrition Month. Below is a recipe for almond and lemon crusted white fish– the citrus and dill are a fresh combination that are a delightful reminder that it is spring! This recipe pairs the fish with asparagus, but whatever vegetable you are craving (or already have in your fridge), prepared to your preference, is perfect.
Almond and Lemon Crusted Fish with Asparagus
- Zest and juice of 1 large lemon, separated
- 3/4 cup sliced almonds, chopped
- 2 tablespoon finely chopped fresh dill
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
- Freshly ground pepper
- 1¼ pounds cod or halibut, cut into 4 similar sized portions
- 5 teaspoons Dijon mustard
- 2 cloves garlic, chopped
- 1 pound asparagus, steamed
- Lemon wedges and dill for garnish
Preheat oven to 400°F. Coat a rimmed baking sheet with olive oil.
Combine lemon zest, almonds, dill, 1 tablespoon oil, ½ teaspoon salt and pepper in a small bowl. Place fish on the baking sheet then spread each portion with 1 1/4 teaspoons of mustard. Divide the almond mixture among the portions and press it onto the mustard.
Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
Heat the remaining olive oil in a skillet oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Add asparagus, lemon juice and the remaining ½ teaspoon salt; season with pepper. Cook, stirring as needed, until the asparagus is coated with garlic sauce, around 2 minutes. Serve the fish with the asparagus, garnish with the fresh dill and lemon wedges.
Recipe adapted from EatingWell.
March is National Nutrition Month ® an initiative run by Academy of Nutrition and Dietetics to get us all thinking about the importance of the food that we eat– a subject that is often top-of-mind for those that are pregnant, postpartum and parenting. For many, with families, work and generally full lives, it is easy to get into a food rut. This March, Minnesota Birth Center is going to be your partner is shaking things up by featuring recipes that are packed with nutrients and easy to prepare, to keep you fueled for your day!
The first recipe is a fresh take on a traditional tabbouleh salad. Packed with greens and other superfoods, it makes for a delicious and satisfying lunch or can be paired with a protein of your choice, such as chicken, avocado, chickpeas, or salmon, for dinner. This recipe is adapted from the Little Broken blog, where you can find many fresh and easy to prepare recipes.
- 2 cups cooked quinoa, cooled (superfood)
- ½ cup finely chopped kale (superfood)
- ½ cup chopped spinach (superfood)
- ½ cup diced cucumber
- 1 tomato, chopped
- 2 green onions, sliced
- ¼ cup olive oil
- 2-4 Tbsp. squeezed lemon juice
- 1 garlic clove, pressed (superfood)
- Salt and pepper
- 2 cups fresh herbs like cilantro, parsely and mint leaves, chopped
- Toss together quinoa, kale, arugula, cucumber, tomato, green onion, and herbs in a large bowl.
- Whisk together olive oil, lemon juice, and garlic in a separate bowl. Pour over the salad and toss to combine. Season with salt and pepper to taste.
- Chill the salad for at least 30 minutes or overnight.
Adapted from Little Broken recipe: