Eating Clean and Living Green

Summer’s Best – EASY Roasted Corn on the Cob
July 28, 2012, 12:20 pm
Filed under: clean eating, recipes, Uncategorized

We recently discovered the miraculous wonder of EASY oven roasted corn on the cob. Never did I imagine it being so simple. Here’s the secret recipe!

1. Preheat the oven to 350 deg F.

2. Place entire cob in the oven (husk, silk and all!) – There’s no need to do anything to it. See below

Oven roasted Corn on the Cob

3. Bake in the oven for 30 minutes.

4. Remove from the oven and shuck as normal. The silk will practically fall off on it’s own AND you have a super rustic, old-fashioned holster! Season and enjoy!




(almost) Vegan Cranberry Muffins
March 22, 2012, 9:43 pm
Filed under: clean eating, recipes

Per your request, here’s the recipe I have modified and used to make triple batches of delicious cranberry muffins that—aside from honey—are vegan. They freeze really well and are intensely filling (read: I eat 1.5 or 2 at the most for breakfast, and that keeps me full nearly until lunch).

When you substitute honey¬† for sugar as a sweetener, you use a little less of the honey than the amount of sugar you would have used (since honey is so much sweeter), and you decrease the amount of all of liquids in the recipe (since honey is liquidy where sugar isn’t). That’s why I’ve got the less-than signs in the ingredients below. From what I read, you decrease by 25%, but I think you have to eyeball it a little bit. The batter shouldn’t be runny; it should be pretty thick. Use less liquid than you think you need, then add in more if it’s too stiff.

Cranberry Muffins (makes 12)
2 C whole-wheat flour
1/2 C rolled oats
2 tsp baking powder
1/4 tsp salt
1 C chopped fresh cranberries (or buy them frozen, then thaw, then chop)
<2/3 C almond milk, unflavored
<1/4 C Earth Balance, melted
<1/2 tsp vanilla extract
<2/3 C honey
1 flaxseed egg

Preheat oven to 400F. Combine flour, oats, baking powder, and salt in a large bowl. Stir in cranberries. Make a well in the center of the mixture. Combine almond milk, vanilla, Earth Balance, and honey, and mix thoroughly. Add to flour mixture. Add flaxseed egg to flour mixture. Stir just until uniformly moist. Spoon batter into 12 muffin cups coated with oil. Bake for 18 minutes or until muffins brown slightly. Leave on wire rack until completely cool, then package for freezing if desired.

1. Melt the Earth Balance just before mixing it in so that it’ll be super hot. That way, when you pour in the honey and stir, it mixes in easier. Stir until there’s little to no resistance from the honey.
2. Coat your measuring cup in oil or Earth Balance before measuring the honey. It’ll help it slide out easier when pouring.