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Friday, May 23, 2014

Gluten-Free Oat Muffins

This recipe was inspired by the idea of having a quick and easy breakfast. Some mornings I wake up and do not want to whip up some fancy, lavish breakfast. Instead, I rather grab something pre-made and (of course) healthy! Most granola bars or meal replacement bars are loaded with sugar, so I decided to create my own gluten-free, low-fat solution. 

These muffins are super simple, tasty, and packed with protein.

1 c oats (quick oats or old-fashioned)
3/4 c applesauce
1/2 c egg whites
2 tbsp stevia (or other sweetener) 
cinnamon & nutmeg

Preheat the oven to 350 degrees F.

Combine all the ingredients into a bowl and mix well. Allow the oats to soak in the liquid for about ten minutes. Spray the muffin tin with non-stick spray and spoon in the batter until two-thirds full. Bake until the muffins are firm (about thirty minutes).


  • For a lighter muffin, add more egg whites and applesauce.
  • Serve with a thin layer of nut butter for a fuller flavor.
  • For variation, add some nuts, cocoa powder, or carob chips (healthier version of chocolate chips).

Mock Tuna Salad

One of the things I have missed the most, since becoming a vegetarian almost 7 years ago, is tuna salad. My mom makes the BEST tuna salad. I came home a few nights ago having this massive craving for my mom's tuna salad and decided to whip up a healthy, vegan version. 

This recipe is simple and healthy. Only about 90 calories per 1/4 cup!
Mock Tuna Salad on Romaine Boats

1 15 oz can garbanzo beans
1/4 medium onion, diced
1/3 c bell pepper, diced (green and red)
2 1/2 tbsp mayonnaise, low fat (vegan or non-vegan) 
2 tbsp sweet pickle relish
1/2 tbsp liquid aminos (or soy sauce)
seasoning (garlic powder, pepper, paprika, sweetener)

Drain and rinse the can of garbanzo beans. Mash the garbanzo beans with a fork (some chunks are fine) and combine all the ingredients. Mix well and season accordingly (a little bit of agave/sugar really brings this recipe together). Chill before serving. 


  • Double the recipe and store in a glass jar to use at your convenience. The recipe will last about a week.
  • Feel free to add any other veggies you would like (shredded carrots, green onions, etc.)
  • For an even healthier alternative to the traditional tuna salad sandwich, serve this salad on whole romaine lettuce leaves.