Orange Pom Muffins

As I've mentioned before, I receive a random bunch of fruits and veggies in a box each week.

Last week, I had an orange and a pomegranate and I didn't want to just eat them with yogurt! So naturally, my dear mother suggested that I make muffins with them! (She's a smart cookie.)

Orange Pom Muffins

1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp turmeric (or pumpkin pie spice or ground ginger)
1/2 cup sugar
zest from 1 orange
2 flax eggs (or 2 real ones)
1 tbsp chia seeds
2/3 cup soy milk
2 tbsp oil
1/4 cup orange juice pulp (I just peeled the orange, took out the seeds, and blended until smooth in the blender.)
1/3 cup pomegranate seeds
1/3 cup oats
+ pomegranate seeds to sprinkle on top

Preheat oven to 350 degrees. Prepare your flax eggs in a medium sized bowl + the chia seeds.
Sift the flour, baking powder, baking soda, cinnamon, turmeric, and sugar into a large bowl. Add the orange zest and stir.
Add the soy milk, oil, orange pulp to the flax/ chia eggs.
Add the wet guys to the dry guys and stir until combined. Gently fold in the pomegranate seeds and oats.
Spray muffin pans with non-stick spray and spoon the batter into the cups about halfway. Sprinkle 5-6  pomegranate seeds in top of each muffin.
Bake for 20 minutes until a toothpick in the center comes out clean.
Serve warm or room temp with a smear of butter and a drizzle of honey.

Yay muffins!

To get the original version, check out Food.com!
xoxo Sam

Pizza Zoodle Soup

Yes, you can have pizza in your soup and eat it too.

No bread was used in the making of this recipe. (I know all of the people scared of bread will be so happy, but I was not making this for them.)

After making about 145+ pizza boats over the past few years, it was time to reintroduce the same ingredients in a way that is equally as comforting and palatable.

Pizza Zoodle Soup

1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped finely
22ish slices pepperoni, chopped finely
1/2 red pepper, chopped finely
1 pint cherry tomatoes, blended in the blender or food processor
1/2 cup wine (optional)
1 can diced tomatoes (I use the garlic & basil flavor)
4+ cups water
1 can white beans, drained and rinsed
1 cup frozen greens (I used dandelion)
1 large zucchini or summer squash, shaved into noodles
salt & pepper & Italian seasoning

In your favorite soup pot, warm the olive oil, garlic, and onions for a minute. Then add the pepperoni. Sauté until the fat is rendered. Then add the red pepper and cook for 2 more minutes.
Add the cherry tomato puree, and cook for about 5 minutes until some of the water has evaporated.
Add the wine, canned tomatoes, and 4 cups of water. Bring to a simmer.
Add the zucchini noodles, beans, and greens. (If the noodles are not submerged, add more water.) Adjust seasonings to taste.
Simmer until the noodles are just tender, about 5-7 minutes.
Serve with a nice sprinkle of cheese!

YUM! Let me know if you give it a try!

xoxo Sam