This recipe is straightforward, comes together in less than 30 minutes, and is the perfect grab-and-go breakfast or everyday little treat.

Ingredients for Lemon Poppy Seed Muffins

After testing these muffins so many times, I wanted to keep the ingredient list simple enough that the only thing you might need to go pick up from the store is poppy seeds.

Granulated Sugar. Both in the muffin and for sprinkling on top.

Zest of two lemons. I tested this recipe with the zest of just one muffin and found the flavor didn’t come through all that much. Adding the second lemon made all the difference.

Eggs. Room temperature, please! They’re so much easier to blend in.

Olive oil. Use good-quality olive oil. Trust me, you’ll taste the difference.

Greek yogurt. I’ve used low-fat Greek yogurt in these muffins, but regular should work as well.

Lemon extract. Completely optional, but if you want to punch up the lemon flavor, a little extract goes a long way.

Flour. Classic all-purpose.

Baking powder and baking soda. Both help give these muffins their signature, bakery-style rise.

Salt. No dessert is complete without it.

Poppy seeds. In case you’re wondering, poppy seeds are in the spice aisle of most grocery stores!

How to Maximize Flavor

Audrey of Red Currant Bakery grinds her poppy seeds before adding them to the muffin batter. Genius. (Watch how she makes it happen here.) Grind your poppy seeds in a spice grinder until they form a slightly clumpy texture. This helps them distribute evenly through the batter, so you don’t end up with poppy seeds stuck in your teeth. It also brings out their slightly nutty flavor. Of course, you don’t have to grind your poppy seeds if you don’t want to. But truthfully? I don’t think I’ll ever go back to tossing in the seeds whole.

For maximum flavor, rub the lemon zest into your granulated sugar before mixing the batter. Use your fingers to press the zest into the sugar granules until the sugar feels like wet sand and you can smell the lemon. This helps release the natural oils, making the whole batter much more fragrant. I also tested these muffins with and without lemon extract, and while the muffins without extract were delicious, the lemony flavor was much more prominent with the extract. Completely optional, but it definitely makes a difference.

PSA: Please for the love of all baked goods be sure to add salt. To the batter and just the smallest of pinches to the sugar sprinkled on top of the muffins as well. I promise, your batch will be all the better because of it.

Tips for Baking Lemon Poppy Seed Muffins

Bring your ingredients to room temperature. This means your eggs and yogurt. Cold ingredients hinder rising in baked goods. Ensuring that everything is at room temperature yields the best outcome.

Do not over-mix your batter. Cake batters should remain light and fluffy, and we don’t want to develop any gluten in the flour. That means no electric mixer! In fact, during my tests, I found that it was much easier to ensure even mixing when I could scrape the bowl by hand compared to the mixer.

Do not over-bake your muffins. I learned this the hard way through my many tests. Even a couple extra minutes in the oven can make your muffins dry. As soon as they are set with a clean toothpick, take them out of the oven. After a minute, carefully remove the muffins from the tray so they can cool on a baking rack. This keeps the pan’s residual heat from continuing to cook your muffins.

How to Store Leftover Lemon Poppy Seed Muffins

These muffins last about three days in an airtight container at room temperature, or 5-6 days in the fridge (simply heat them in the microwave for 10 seconds before eating). They also freeze well wrapped in parchment and stored in a ziplock bag. When ready to eat, pop your muffin into the microwave for about 25-30 seconds to thaw and you’re ready to go. Enjoy!

Lemon Poppy Seed Muffins

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Suruchi Avasthi
• Total Time: 25 minutes
• Yield: 12

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An easy muffin recipe that’s ready in 30 minutes.

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Ingredients

• 150 grams sugar (3/4 cup)

• Zest of 2 lemons

• 2 eggs, room temperature

• 1/3 cup olive oil

• 1/2 cup yogurt, room temperature

• Lemon extract (optional)

• 180 grams flour (1 1/2 cups)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• Pinch of salt

• 2 tablespoons poppy seeds, ground

• for topping: 2 tablespoons granulated sugar, 1 tablespoon ground poppy seeds, and a pinch of salt mixed together

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Instructions

1. Preheat oven to 350 F and line a 12-cup muffin tin with muffin liners. 
2. In a large mixing bowl, add the sugar and lemon zest. Using your fingers, press zest into the sugar until it feels like wet sand and is fragrant.
3. Add the eggs and with a whisk, whisk until smooth and sugar feels dissolved. Add the oil and whisk until incorporated. Add the yogurt and whisk to incorporate. If adding lemon extract, add a dash here.
4. Add the flour, baking powder, baking soda, salt, and ground poppy seeds to the wet ingredients. Whisk until just combined and the batter is smooth. Do not over-mix.
5. Using a cookie scoop, add batter to muffin tray. Spoon over about a teaspoon of the topping onto the batter in each muffin cup.
6. Bake for 15-16 minutes. Do not over-bake. Remove from oven, rest for a minute, then carefully remove muffins to finish cooling on a cooling rack.
7. Let cool before enjoying.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: muffin

Keywords: lemon poppy seed, muffins

The post This Genius Trick for Lemon Poppy Seed Muffins Makes This Recipe the Best You’ve Ever Tasted appeared first on Camille Styles.

This easy frittata combines the earthiness of asparagus and mushrooms with the creaminess of goat cheese—and the sliced baby potatoes make it hearty. The result is satisfying and cozy, and it happens to be an incredibly healthy breakfast, lunch, or dinner.

How to Make a Frittata

One of the main reasons I love a frittata? It’s more of a formula than a recipe—which means it’s the perfect recipe for cleaning out your veggie drawer since you can swap in whatever you have on hand. Here’s the basic step-by-step method for making a frittata with any type of vegetable—master this, then get creative:

1. Preheat your broiler and prep the veggies.
2. Sauté your veggies in an oven-safe skillet, starting with the hardest veggies (like potatoes, that take longest to cook) and ending with the softest veggies (like asparagus, that needs just a couple minutes.)
3. Beat the eggs with a little milk, and pour them over the veggies. Add cheese if desired.
4. Transfer the entire pan to the oven and broil until eggs are set and golden brown on top.
5. Garnish with herbs and eat!

It’s really that easy, and I’m just as inclined to whip up a single-serve frittata for a simple weekday lunch as I am to make it for a gathering. (I served this one at the Mother’s Day Brunch we hosted in my backyard.)

Tips for Success

• Use fresh, seasonal produce from your local farmers market for the best flavor and quality.
• Be sure to cook the vegetables until they are just tender before adding the eggs to avoid ending up with crunchy veggies in your frittata.
• Don’t overcrowd the skillet, which can lead to a soggy frittata as the vegetables will “steam” instead of sauté.

Ingredient Swaps to Try

• Swap the goat cheese for feta or shredded mozzarella for a different flavor profile. Or if you’re dairy free, feel free to skip the cheese altogether.
• Make it heartier (more quiche-like!) with a sprinkle of diced cooked bacon or sausage.
• Swap sweet potatoes for baby potatoes if that’s your thing.

With its rainbow of fresh veggies and creamy goat cheese, this potato, goat cheese, and asparagus frittata is a delicious way to welcome the season. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish will always satisfy. So this weekend, why not head to the farmers market, gather whatever fresh ingredients catch your eye, and let the flavors of spring inspire your next meal.

Asparagus Frittata with Goat Cheese and Spring Veggies

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 30
• Yield: 8 servings

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Make this asparagus frittata with goat cheese and spring veggies for Mother’s Day brunch—or any time you’re craving breakfast for dinner.

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Ingredients

Units USM

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 cup baby potatoes, thinly sliced
• 1 cup mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Salt and pepper to taste
• 8 large eggs
• 2 tablespoons milk (or non-dairy milk)
• 1/2 cup crumbled goat cheese
• Fresh herbs for garnish

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Instructions

1. Preheat the broiler of your oven, with the top rack 8 – 12″ from the broiler unit. In a large oven-safe skillet, heat olive oil over medium heat. Add onions and cook until beginning to soften, about 3 minutes.
2. Add sliced potatoes to the skillet and cook until they begin to soften, about 5 minutes. Stir in mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Add the asparagus pieces and cook for an additional 2 minutes until they turn bright green and slightly tender. Add salt and pepper to taste.
4. While the veggies are cooking, whisk together the eggs and milk in a medium bowl. Season with a pinch of salt and pepper.
5. Using a spatula, evenly distribute the veggies in the pan and lightly flatten them. Pour the beaten eggs evenly over the vegetables. Sprinkle the goat cheese evenly over the top. Allow the frittata to cook undisturbed for 2 minutes, or until the edges begin to set.
6. Transfer the skillet to the preheated oven and broil just until the top is turning golden and cheese is melted. Watch it closely, this happens fast!
7. Remove the frittata from the oven and let it cool slightly. Garnish with fresh herbs, then slice and serve warm.

• Prep Time: 30
• Cook Time: 20
• Category: breakfast

Keywords: vegetarian frittata, spring frittata, goat cheese frittata, easy brunch recipes

The post This Asparagus, Potato, & Goat Cheese Frittata Is Everything I Love About Spring appeared first on Camille Styles.

Growing up, a sick day meant toast and tea curled up on the couch with a movie. And there’s one toast memory I’ll never forget. After a 30-hour labor giving birth to my daughter, my mom brought me my favorite fruit and nut bread, toasted and slathered with butter. Nothing had ever tasted better (and I’d never been hungrier.)

Why I’m Eating Sourdough Bread Again

Which brings me to this ricotta toast recipe. I’ve always loved the combination of creamy ricotta cheese slathered onto toasted sourdough. When it comes to texture combinations, it honestly doesn’t get better. But since adopting a grain-free diet last summer, toast has been off the menu. Until recently. I’ve slowly been starting to reincorporate a bit of sourdough back into my diet, and so far—my gut issues haven’t resurfaced. In my research, here’s what I learned:

The fermentation process that gives the bread its distinctive sour taste also makes it more gut-friendly. Millions of people are suffering from digestive malaise, and if you’re sensitive to foods containing gluten or have irritable bowel syndrome, sourdough bacteria’s ability to break down flour has never been more important. – Vanessa Kimbell via Bon Appetit

It’s fascinating! And it’s key to make sure that what you’re getting is “real” sourdough that’s been slowly leavened, not simply store-bought bread with a sour flavor that’s been leavened with fast-rising yeast. I’ll keep you guys posted on my sourdough journey, but in the meantime—let’s talk about this ricotta toast! First thing to mention: this recipe is so simple that it may not even feel like a recipe. However, it’s one of those delicious bites that is so much greater than the sum of its parts. Let’s dive in.

Large Vintage Wood Board

$275 at Casa Zuma

Ricotta: Store-Bought vs. Homemade

When deciding whether to use store-bought ricotta versus making your own, there’s no right answer: both can be absolutely delicious, and it comes down to how much time you have. I shared many years ago how I make my own ricotta at home, and I’m still using the same method—it’s one of the most satisfying and delicious ingredients to make, and you’ll be shocked at how easy it is.

That said, there is zero shame in purchasing a high-quality ricotta from the grocery. You’ll just want to make sure that it’s full-fat (made from whole milk). A lot of what’s on the shelves is the “part-skim ricotta,” which I would only use in a recipe like lasagna. For this, you’re gonna want the creamy goodness of full fat.

Sabre Teak Flatware

$76 at Casa Zuma

Ricotta Toast Toppings

For this version, I wanted to highlight the simple flavors of the crusty sourdough toast with the creamy ricotta, so I kept toppings at a minimum: honey, chopped pistachios, thyme, flaky salt, and Aleppo pepper. However, ricotta toast lends itself to all kinds of creative inspiration. Here are a few topping ideas I’ve tried and loved:

• Banana and granola
• Melon and mint
• Blackberries and lime zest
• Radishes and chives
• Slow-roasted tomatoes and basil
• Pears with honey

Playa Salad Plate, Set of 4

$168 at Casa Zuma

Health Benefits of Ricotta Toast

Sourdough bread. Unlike conventional breads, sourdough undergoes a fermentation process that gives its signature tangy flavor and enhances its gut-friendly properties. This slow fermentation breaks down gluten and phytic acid, making it easier to digest and (as discussed above) sometimes reducing digestive discomfort for those with sensitivities.

Whole-milk ricotta cheese offers a dose of protein and calcium, essential nutrients for muscle repair and bone health.

Honey is a natural sweetener rich in antioxidants and soothing properties, pistachios provide healthy fats and fiber, and thyme is known for its antibacterial and anti-inflammatory effects. Each bite of this ricotta toast is both indulgent and nourishing.

You are going to love this ricotta toast for breakfast, lunch, or dinner! Let me know if you give it a try—and if you have any sourdough/gut health stories to share, I’d love to hear in the comments. Scroll on for the recipe for this easy and delicious ricotta toast.

Ricotta Toast with Honey & Pistachios

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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• Author: Camille Styles
• Total Time: 5 minutes
• Yield: 1 serving

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Elevate your toast game with this deliciously satiating ricotta toast recipe. Keep it simple and sweet with honey and pistachios–or make it savory with slow-roasted tomatoes and basil.

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Ingredients

Units USM

• 1 piece sourdough bread
• 1/3 cup whole-milk ricotta cheese
• 2 teaspoons honey, divided
• 1 teaspoon fresh thyme leaves, divided
• flaky salt, to taste
• Aleppo pepper, to taste (you can sub red pepper flakes, just go easy since they’re hot!)
• 1/4 cup pistachios, roughly chopped

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Instructions

1. Toast the sourdough bread.
2. In a small bowl, whisk together the ricotta with 1 teaspoon honey, 1/2 teaspoon thyme, and a pinch each of flaky salt and Aleppo pepper.
3. Spread the ricotta mixture on the toast, then top with the remaining honey and thyme. Sprinkle over the chopped pistachios, and finish with a pinch of flaky salt and Aleppo pepper. Eat!

• Prep Time: 5 min

Keywords: ricotta toast, breakfast, appetizer

The post The Best Ricotta Toast, and an Update on My Gut-Health Journey appeared first on Camille Styles.

The Case for Putting Nuts in Your Muffins

I’ve gone on record saying that I loathe nuts in my desserts. I don’t want walnuts in my brownies or chocolate chip cookies, butter pecan ice cream is a pass, and—hot take—I can’t handle a Snickers bar. The texture feels more like a nuisance than a way to enhance a treat. Maybe you’ll say I’m being extreme, but nuts are like land mines getting in the way of a fudgy brownie or fluffy cake.

The exception to this rule is putting the nuts on top of the dessert. Garnishing a cake with slivered almonds or a nutty crumble is my preferred method of utilizing nuts in baked goods. And that’s exactly what we’ve done here with this banana nut muffins recipe. We’re taking all the best parts of the banana nut muffin and adding a few tweaks to keep the texture and flavor top-notch.

Key Ingredients for these Banana Nut Muffins

• Pecans. Substitute with whatever you have on hand. Walnuts or almonds are great alternatives.
• Oats. Optional, but I like playing on the slightly nutty flavor of oats for the topping.
• Egg. Just one! Remember: small-batch.
• Greek yogurt. Yogurt adds moisture while also helping with the leavening. If you don’t usually have yogurt on hand, freeze yogurt in ice cube trays and store the cubes in a freezer-safe bag. Simply thaw and use as needed.
• Olive oil. Prioritize the good stuff in this recipe—you’ll taste it in these muffins.
• Tahini. A little untraditional, but I love the savory and slightly nutty flavor that complements this recipe’s sweeter ingredients.
• Maple syrup. I’m not a fan of super sweet treats, but maple syrup adds dimension.
• Miso. If you’ve caught on, I love using savory ingredients in my baking. A little miso lifts all the flavors.
• Banana. One banana is all you need. That random banana sitting on your counter? It’s the perfect contestant.
• Flour. All-purpose for these muffins.
• Baking Soda and Powder. Both keep these muffins light and fluffy.
• Salt. If you’re not salting your sweets, start yesterday.
• Cinnamon and Nutmeg. These warming spices enhance the muffins’ flavor without overpowering the banana.
• Vanilla. Lately, I’ve considered vanilla optional in my recipes. (It can be so expensive!) Use it if you have it, but don’t fret if you don’t!

Tips for Making Banana Nut Muffins

A few tips and tricks to ensure success.

1. Let ingredients come to room temperature. This will drastically impact the final result.
2. Mash the banana on its own, then add to the wet ingredients. Not only does this ensure an even distribution in the batter, but it also brings out the banana’s moisture.
3. For bakery-style and domed muffins, fill your muffin tin to the top. I also recommend using parchment squares instead of regular liners as this will help create the rounded domed shape. This recipe works with regular muffin liners, but you might notice a bit more spreading on top of the muffin tin. Using large parchment squares also keeps the crumble in place.
4. Gently press the crumble into the top of the batter. This ensures that the crumble will stick to the muffin instead of falling off during baking.

How to Store and Freeze Leftovers

These banana nut muffins are incredibly easy to store. (That is, if you end up with leftovers at all!) After letting the muffins cool completely, wrap muffins individually in beeswax or plastic wrap, then place them into a larger freezer bag. To reheat, remove individual muffins from the freezer and keep them in the fridge overnight. Alternatively, unwrap and toss muffins in the oven to thaw at 350 F for a few minutes.

Banana Nut Muffins

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★★★★★

5 from 2 reviews

• Author: Suruchi Avasthi
• Total Time: 35 minutes
• Yield: 6

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An easy, small-batch banana nut muffin recipe that yields six fluffy and moist muffins.

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Ingredients

Units USM

For the crumble:

• 60 grams pecans, chopped (1/2 cup)
• 2 tablespoons brown sugar
• 1 tablespoon rolled oats
• 1 tablespoon flour
• 1 tablespoon olive oil
• 1/4 teaspoon salt

For the muffins:

• 1 egg, room temperature
• 2 tablespoons Greek yogurt
• 1/4 cup olive oil
• 2 tablespoons tahini
• 5 tablespoons maple syrup (just over 1/4 cup, 3oz)
• 1 teaspoon miso
• 1/2 teaspoon vanilla
• 1 large banana (1/2 cup mashed)
• 120 grams flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon

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Instructions

1. Prep the crumble. Add all of the ingredients to a small bowl and toss together until everything is evenly coated in oil and distributed. Set aside.
2. Preheat oven to 400 F. Line a 12-cup muffin pan with six liners, evenly spacing them out.
3. Make the batter. In a large mixing bowl, add the egg, Greek yogurt, olive oil, tahini, maple syrup, miso, and vanilla. Whisk until thoroughly combined and smooth.
4. Mash the banana until very well mashed. Add to the batter.
5. In a small bowl, add the flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift together to ensure everything is evenly combined, then add to the wet ingredients. Using a spatula, fold and combine the wet and dry ingredients until the batter just comes together.
6. Using a small cookie scoop, evenly divide the batter amongst the 6 muffin liners. You’ll want the batter to go almost to the top of the liner.
7. Add a tablespoon of crumble over the batter in the muffin pan and gently press the crumble into the top of the batter.
8. Bake at 400 F for 18-19 minutes until a toothpick comes out clean.
9. Remove from oven and let cool in pan for about five minutes, then finish cooling on a wire rack.
10. Enjoy!

• Prep Time: 15
• Cook Time: 20
• Category: breakfast

Keywords: banana nut muffin

The post This Recipe Changed the Way I’ll Make Banana Muffins Forever appeared first on Camille Styles.

A smoothie is very much a no-recipe recipe for me. I usually have an idea of the flavor profile I want from my smoothie and then adjust as it comes together. Too thick? Add more liquid. Craving a little more sweetness? Add more fruit. Missing an ingredient? Substitute with something else. Smoothies should be fun and approachable as a breakfast or afternoon pick-me-up. And with spring upon us, I wanted to lean on the strawberry matcha trend I’ve been seeing and bring it to life in smoothie form. Use this as your guide, and let your kitchen lead the way.

Matcha Smoothie Ingredients

There are two layers to this smoothie, the matcha layer and the strawberry layer. Each layer has a slightly different composition to highlight their individual flavors.

For the matcha layer:

• Matcha. Make sure you’re using ceremonial matcha that you would actually want to drink. A culinary matcha has more of a grassy bitter taste. Great for baked goods, less so for smoothies.
• Yogurt. For a bit of a protein kick, use an unsweetened plain or Greek yogurt without any flavorings.
• Banana. I played around with smoothie thickeners that wouldn’t impart a ton of flavor, and honestly, banana does it best every time. You might taste it a little bit but it’s not that much. You could also substitute with frozen cauliflower or avocado if you prefer.
• Ice. Helps keep everything cold and create a thick texture.

For the strawberry layer:

• Strawberries, fresh AND frozen. This might seem extra, but both strawberries here serve a different purpose. Fresh strawberries in season are extra sweet and have better flavor. Frozen strawberries help thicken your smoothie. Use what you have and swap where you need.
• Frozen coconut milk. When I use just part of a can of coconut milk, I freeze the leftovers in ice cube trays for smoothies just like this. It adds a nice creamy texture.
• Vanilla. Optional, but I like the slightly floral flavor that vanilla adds, creating a strawberries and cream vibe.
• Ice. Just a little ice for thickness and to chill.

To thin out and help with blending both layers, use your favorite milk of choice. I used Táche pistachio milk. If you want to add a bit of sweetness, add some honey for a touch of floral flavor.

Also, hot take: you should be salting your smoothies! Just like you would salt anything else you eat, adding a pinch of salt will really elevate your flavors and make them better.

How to Assemble Your Matcha Smoothie

The fun part of this smoothie is the pretty layering vibe that comes with the strawberry and matcha layers. They’re just as delicious mixed together, but the color will be more of a muted brown. We’re going for flavor and aesthetics here. Your smoothie deserves to shine.

Tips to keep in mind:

• Creating thick smoothie layers will help you layer the two types of smoothies so they don’t sink and blend into each other.
• If you prefer a thinner, more sippable smoothie, start by pouring your first layer. Then, slowly pour your second layer over the back of a spoon. Some of the smoothie may sink into the other layer, but as you near the top it gets easier to create a separate layer for the color-stacked vibe.

Other Smoothie Recipes to Try

Smoothies

Jul. 28, 2024

A Strawberries and Cream Smoothie to Power Up Your Morning

Sip the rainbow.

Drinks

Aug. 04, 2024

Finally: A Green Smoothie That’s Packed With Protein, Healthy Fat, & Fiber

It’s the little black dress of breakfasts.

Breakfast

Apr. 20, 2021

The Tropical Pineapple-Ginger Smoothie My Kids Ask For Every Morning

Finally, a breakfast we can all agree on.

Keep scrolling to get the recipe for this strawberry matcha smoothie, and leave a review to let us know what you think!

Strawberry Matcha Smoothie

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★★★★★

5 from 3 reviews

• Author: Suruchi Avasthi

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An easy strawberry matcha smoothie perfect for spring mornings.

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Ingredients

Units USM

for the matcha layer:

• 1 banana, chopped and frozen
• 1–2 teaspoons ceremonial matcha
• 1/2 cup yogurt of choice
• 1 cup ice
• 1 cup milk of choice, more or less as needed
• pinch of salt

for the strawberry layer:

• 1 cup frozen strawberries
• 1/2 cup fresh strawberries
• 1/4 cup coconut milk, frozen
• 1/2 teaspoon vanilla (optional)
• 1 cup milk of choice, more or less as needed
• pinch of salt

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Instructions

1. Prep the first smoothie layer. Blend in a high-power blender and pour into glass.
2. Prep the second smoothie layer. Blend in a high-power blender and pour as a layer over the first smoothie. Enjoy cold!

The post A Strawberry Matcha Smoothie to Romanticize Spring appeared first on Camille Styles.

Hearth & Hand x Magnolia Stoneware Reactive Glaze Cereal Bowl

$19.99 at Target

Figmint Earthenware Mini Pinch Bowls Cream (Set of 2)

$10 at Target

How to Make Grain-Free Overnight Oatmeal

You may be wondering—how can you make oatmeal without the oats? Well, turns out that ground nuts, plus chia seeds, flax seeds, and coconut make a delicious base for all the toppings, from berries to nut butter to pears and honey. These are all from Good & Gather, proving you can eat healthy, beautiful meals without breaking the bank or running tons of errands. All you need is a single Target run.

Figmint 8pc (Set of 4) Glass Food Storage Container Set Clear

$20 at Target

Figmint Waffle Kitchen Towel in Sage Green

$3 at Target

Why I Love This Grain-Free Overnight Oatmeal

If you want to remove at least one decision from your busy weekday mornings, prep this grain-free overnight oatmeal that also happens to be gluten-free, vegan, and paleo-friendly. I make a big batch on Sunday and it energizes my mornings all week long. (Bonus: It actually keeps me full until lunch!) And I love that this “oatmeal” is the perfect base for so many different topping combinations. You can eat it multiple days in a row, but with so many toppings to choose from, it never gets boring.

Ingredients you’ll need:

Good & Gather Shelled Walnuts – 6oz

$2.99 at Target

Dry Good & Gather Roasted Sunflower Kernels – 7.25oz

$1.79 at Target

Bob’s Red Mill Gluten Free Organic High Fiber Coconut Flour – 16oz

$5.79 at Target

Good & Gather Organic Unsweetened Coconut Milk – 32oz

$1.99 at Target

Good & Gather 100% Pure Organic Maple Syrup – 12 fl oz

$8.99 at Target

Good & Gather Pure Vanilla Extract – 2oz

$6.29 at Target

Once you’ve gathered your ingredients, all you have to do is pulse the walnuts and sunflower seeds in a blender or food processor, then stir them in a bowl with the rest of the ingredients and refrigerate. When you wake up the next morning, breakfast is done.

Women’s ShortWild Fable Sleeve Relaxed Fit Cropped T-Shirt

$10 at Target

Figmint 10″x13″ Nonslip Acacia Wood Cutting Board Natural

$16 at Target

My Favorite Topping Combos

This grain-free overnight “oatmeal” is nutrient-rich and high in protein—everything you need to start the day is in one pre-prepped bowl. And thanks to an endless amount of topping options, you’ll never feel like you’re eating the same thing twice. Here are my favorite topping combos:

Chocolate Coconut Crunch

• Toasted Coconut Chips
• Dark Chocolate Almond Butter
• Sliced Bananas
• Cacao Nibs

Good & Gather Toasted Coconut Chips – 3oz

$4.19 at Target

Good & Gather Dark Chocolate Almond Butter – 16oz

$6.99 at Target

Navitas Organics Unsweetened Cacao Nibs – 4oz

$6.99 at Target

Favorite Day Coconut Flakes – 14oz

$3.19 at Target

Berries & Cream

• Greek Plain Yogurt
• Honey
• Mint
• Fresh Berries

Good & Gather Greek Plain Whole Milk Yogurt – 32oz

$3.99 at Target

Good & Gather Organic Pure Honey – 16oz

$6.89 at Target

Good & Gather Organic Mint – 0.5oz

$2.49 at Target

Pear & Granola

• Thinly sliced pear
• Grain-Free Granola
• Dry Roasted Pistachio Kernels
• Honey

Good & Gather Kid-Sized Anjou Pears – 3lb Bag

$5.99 at Target

Good & Gather Ground Cinnamon – 2.37oz

$1.19 at Target

Good & Gather Sea Salt Dry Roasted Pistachio Kernels – 5.5oz

$4.69 at Target

Scroll on for the recipe, and be sure to shop all my favorite ingredients on my Target storefront!

Grain-Free Overnight Oatmeal

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles

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Packed with protein and nutrients, this grain-free oatmeal is so easy—and can be customized to your liking.

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Ingredients

• 1 cup walnuts
• 1/2 cup sunflower seeds
• 4 tablespoons chia seeds
• 3 teaspoons ground flax seeds
• 1/3 cup shredded coconut
• 1/4 cup coconut flour
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• 3 cups coconut milk

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Instructions

1. Pulse nuts in a blender until mixture is the consistency of coarse sand. 
2. Transfer to a bowl, then add chia seeds, flax seeds, coconut, vanilla, maple, coconut flour, cinnamon, and coconut milk. Stir to combine.
3. Cover and place in the fridge for an hour, then remove from fridge and stir everything together again well, making sure seeds aren’t sticking to the bottom of the bowl.
4. Refrigerate overnight. When ready to eat, rewarm if desired, then add your toppings. Enjoy!

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The post This Grain-Free Overnight “Oatmeal” Is the Protein-Packed Breakfast You Didn’t Know You Needed appeared first on Camille Styles.

But first, watch me make it in the video below!

Why Focus on Healing the Gut?

If you’ve been around here awhile, you know that the gut is the cornerstone of our well-being, influencing everything from energy levels to mood and digestion.  I’ve been sharing a lot about my own efforts to heal my gut—switching to a grain-free diet has been a big part of that journey. Now that I’ve laid the foundation, I’m able to start incorporating tools, like this L. Reuteri yogurt, to continue reaching higher levels of health and vibrancy.

Health Benefits of L. Reuteri Yogurt

I make a batch of this yogurt at the beginning of the week, then eat about ½ cup every day. Here are some of the benefits I’ve noticed:

• Better digestion from all the probiotics and prebiotics
• More energy, which comes from a healthier gut and all the good protein found in this yogurt
• Better mood—it may sound crazy, but the brain-gut connection is real. A common side effect of improving your gut flora is a reduction in brain fog, better mood, and clearer thinking. I’ll take it!

What You Should Know About L. Reuteri Yogurt

Lactobacillus reuteri (L. reuteri) is a type of probiotic (“good” bacteria) normally found in the digestive tract. “Good” bacteria like L. reuteri help break down food, absorb nutrients, and fight off organisms that might cause diseases. L. reuteri can be added to fermented foods like this yogurt, and is also found in probiotic supplements. I learned about the benefits of L. Reuteri Yogurt from the book Super Gut, a must-read for anyone dealing with sluggish digestion or GI issues, including SIBO. This yogurt isn’t just food; it’s truly a gut-healing elixir.

Why Not Just Buy Your Yogurt?

While store-bought yogurts boast live probiotics, the potency of L. Reuteri yogurt is in a whole different ballpark. In this recipe, we’re using more traditional yogurt-making mehtods by prolonging fermentation times and adding prebiotic fibers to “feed” the bacteria. Our homemade version cooks at 100 degrees for 36 hours, allowing L. Reuteri bacteria to flourish. When these bacteria colonize your gut, they offer profound health benefits.

Here’s What You Need to Make Your Own Yogurt

When I first heard about making your own yogurt, I thought it sounded like a lot of work. Yet, with a simple and affordable yogurt maker, it turns out that it’s incredibly easy. Our goal? To make a yogurt that is both delicious and packed with probiotics. I’m also making a coconut yogurt for all my dairy-free friends—and yes, you’re going to get alll the same probiotic benefits from the coconut yogurt as you do from the dairy version!

Ingredients for L. Reuteri Yogurt

• For the classic L. Reuteri Yogurt: Whole milk or half-and-half, Osfortis probiotic, and inulin.
• For the dairy-free Coconut Yogurt: Coconut milk, agar agar, sugar, arrowroot starch, and Osfortis probiotic.

The Two-Step Process

1. Make a Slurry: This step ensures smooth texture without clumps—you’re going to blend the thickening agents with just a little liquid. Then you’ll add the remaining liquid.
2. Set and Forget: Pour the mixture into your yogurt maker, set at 100 degrees for 36 hours, and let the magic happen.

How to Incorporate L. Reuteri Yogurt Into Your Diet

Y’all know that I do not eat boring meals, so here are a few ways I like to “dress up” this yogurt in delicious breakfasts, snacks, or even desserts throughout the week:

• AM Classic: Combine with grain-free granola, banana, berries, and a drizzle of honey.
• Savory Twist: Top with roasted golden beets, pecans, and arugula for a surprising blend.
• Evening Treat: Mix with chocolate protein powder, then top with strawberries and cocoa nibs.

Gut-Healing and Delicious

Again, calling this recipe “yogurt” feels like an understatement. It’s truly a tool for gut health, a companion on your journey to wellness, and thankfully, it’s also incredibly delicious. If you’re on a gut health journey, I’d encourage you to dive into making your own L. Reuteri yogurt! And please share your experience in the comments below—I promise, your gut will thank you.

BioGaia, Osfortis with Vitamin D, 60 Capsules

$42.99 at iHerb

NOW Foods, Certified Organic Inulin, Prebiotic Pure Powder, 8 oz

$9.18 at iHerb

L. Reuteri Yogurt

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 51 minutes
• Yield: 6 – 8 servings

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Eat 1/2 a cup of this probiotic-rich yogurt each day as part of a gut-healing protocol.

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Ingredients

• 1 capsule of Osfortis probiotic (open the capsule and empty out the contents) OR 2 tablespoons whey from a previous batch of yogurt
• 2 tablespoons inulin powder
• 1 quart whole milk

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Instructions

1. In a mixing bowl, combine the contents of the Osfortis probiotic (open it up and empty out the powder), the inulin, and 2 tablespoons of milk. Make a slurry by whisking it together, to help prevent clumps. When smooth, stir in the remaining milk 
2. Cover and place in your fermenting device or yogurt maker. Ferment at 100 degrees Fahrenheit for 36 hours. 

Notes

For future batches, you can use 2 tablespoons of whey from a prior batch instead of the probiotic.

• Prep Time: 15
• Cook Time: 36

Keywords: homemade yogurt, probiotic yogurt. l. reuteri

Dairy-Free Coconut L. Reuteri Yogurt

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• Author: Camille Styles
• Total Time: 1 hour 8 minutes

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The same probiotic benefits of the classic L. Reuteri Yogurt, using coconut milk to make it dairy-free.

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Ingredients

Units USM

• 1 13–ounce can coconut milk
• 1 teaspoon agar agar or guar gum
• 2 tablespoons sugar
• 1 tablespoon potato starch or tapioca starch
• 1 osfortis probiotic (open it up and use the powder inside the capsule

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Instructions

1. In a small saucepan over medium heat, warm the coconut milk until it comes to a simmer. Remove and pour into a blender—allow to cool for 5 min.
2. Add agar agar, sugar, and potato or tapioca starch to the blender.
3. Blend until smooth and beginning to thicken, about 1 minute. 
4. Mix in the contents of the osfortis (or 2 tablespoons whey from a previous batch of yogurt), then ferment for 48 hours at 100 degrees fahrenheit.

• Prep Time: 20
• Cook Time: 48

The post The Probiotic-Rich Yogurt That Healed My Gut—Get the Recipe appeared first on Camille Styles.

We visited Radhi recently at her LA home, where the entrepreneur and plant-based cook took us through her grounding and intentional morning routine. Alongside breath work and her morning mantra meditation, Radhi always starts her day with a nourishing breakfast. She loves a good protein smoothie (who doesn’t?) and rounds out the meal with her current go-to: hummus bruschetta.

Radhi Devlukia-Shetty’s Hummus Bruschetta

This recipe comes from her new cookbook, Joyfull. Its pages comprise over 125 plant-based recipes and insights to guide readers in crafting flavorful, nutritious food. Think: a Rainbow Grain Bowl, Tandoori Tacos, and a Tahini Matcha Latte that’ll soon become your AM fave. Keep reading for the recipe as well as Radhi’s favorite spice blend to help fire up and support your digestion.

Excerpted from JOYFULL: Cook Effortlessly, Eat Freely, live Radiantly. Copyright @ 2024 by Radhi Devlukia-Shetty. Photography Copyright © 2024 by Alanna Hale. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights reserved.

Joyfull by Radhi Devlukia-Shetty

$22.50 (reg. $24.50) at Target

Hummus Bruschetta

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★★★★★

5 from 2 reviews

• Author: Radhi Devlukia-Shetty
• Total Time: 10 minutes
• Yield: 2

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Sometimes we find beautiful, nourishing morning moments in the simplest of places—including on toast. When I’m not in the mood to cook breakfast, or don’t have the time, or just need a hearty, bready meal, I  always know that I can make one of these recipes and still feel like I’m giving my body the sustenance it needs to meet the day. The trick is having some of the components prepped in advance so they’re ready to grab (such as Cashew/Sunflower Seed Cream Cheese, page 72, and my Perfect Hummus, page 239), combining different flavors and textures to keep it interesting, while also using spices like cumin, coriander, and black pepper, which help kick your digestive fire into gear. 

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Ingredients

Units USM

• 10 pitted black or green olives (a mix is nice), roughly chopped
• 5 oil-packed sun-dried tomatoes, drained and roughly chopped (it’s okay if they’re still a little oily)
• 2 tablespoons chopped fresh parsley leaves
• Sea salt and freshly ground black pepper
• 2 thick slices sourdough, ciabatta, or other hearty bread
• 1/2 cup hummus, homemade (page 239) or store-bought
• Extra-virgin olive oil or chili oil, for drizzling

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Instructions

1. In a medium bowl, toss together the olives, sun-dried tomatoes, parsley, and salt and pepper to taste. Set aside. 
2. Toast the bread and spread each toast with a thick layer of hummus. Spoon on the olive and sun-dried tomato mixture. Drizzle with olive oil or chili oil and serve.

The post We’ll Be Starting Every Morning With This Nourishing Hummus Bruschetta appeared first on Camille Styles.

Shakshuka has long been one of my staple kitchen recipes. The incredible flavor and ease of assembly make it the perfect breakfast dish. It’s also the kind of recipe that looks fancy without requiring much effort—and everyone will still rave about it. My green shakshuka is a variation on the classic, using a spinach-based sauce instead of tomato. It still manages to hit all the right flavor notes, making it a tasty and Instagram-worthy breakfast staple.

Ingredients for Green Shakshuka

This recipe uses very few ingredients, most of which you likely already have on hand. It’s also very easy to customize based on your taste preferences and what you’re trying to use up.

• Onions. The traditional flavor base of your dish. Though humble, onions are a crucial starting point before adding other aromatics.
• Spices. I use freshly ground cumin and coriander, smoked paprika, and plenty of salt and pepper.
• Garlic. Don’t hold back here.
• Frozen spinach. The real OG of my fridge clean-out. For this recipe, you don’t even need to thaw it beforehand. You can also swap with fresh spinach, kale, or your favorite dark green of choice.
• Eggs. Your eggs will set in the oven atop your shakshuka base. I keep mine a little jammy for optimal bread-dipping.
• Your toppings of choice. I like to use fresh greens tossed in lemon juice, avocado, feta, and fresh herbs. But you can also add hot sauce, pickled onions, or jalapeños.
• Crusty bread. IMO, not optional.

Tips for Making Green Shakshuka

This is an incredibly easy recipe, but there are a few assembly and customization notes to make your green shakshuka journey even easier.

• You don’t have to wait for your frozen spinach to thaw. Instead, toss it into the pan with the onions and spices when cooking. Just make sure the spinach fully cooks and thaws in the pan. Once it’s warmed through, you’ll blend a portion of the spinach mixture to thicken your green sauce. For a saucier texture, I like to blend the spinach with either water, broth, milk, or cream if I’m feeling fancy. Using a milk or cream also lends a richness which is nice if you want to up the ante.
• Opt for an oven alternative. A lot of shakshuka recipes take the pan from stovetop to oven to finish cooking the tops of the eggs. If the idea of heating your oven is a no-go, you can just cover the pan with a lid until the tops of the eggs are set.
• Cook the eggs to your liking. Some people prefer a runny yolk, which is sometimes easier to control on the stovetop instead of the oven. But to cook your yolk further, I don’t mind tossing the pan in the oven and letting everything set without having to think about it.

How to Store and Reheat Leftovers

Personally, the idea of storing cooked eggs in the fridge for the next day is not my favorite. But if you anticipate leftovers, eat the eggs fresh then save any leftover spinach sauce for the next day.

To reheat the spinach sauce, I add it back to a pan on medium-high heat with a little water or milk to return it to a saucy texture, then add a fresh egg or two the next day to cook fresh. This works perfectly for the next day’s breakfast or lunch.

Green Shakshuka

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• Author: Suruchi Avasthi
• Total Time: 40 minutes
• Yield: 2

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An easy savory breakfast dish packed with greens, spices, and eggs.

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Ingredients

Units USM

• 2 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 1–2 teaspoons freshly ground cumin
• 1–2 teaspoons freshly ground coriander
• 1 teaspoon smoked paprika
• 2 large garlic cloves, finely diced
• salt and pepper to taste
• 1 16–ounce bag of frozen chopped spinach
• 1/4 cup water, milk, or cream
• 4 eggs
• for garnish and serving: fresh greens, lemon juice, crumbled feta, avocado, crusty bread, fresh herbs

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Instructions

1. Preheat oven to 400 F.
2. Add olive oil to an oven-safe skillet on the stove over medium-high heat. Add the onion and spices with a big pinch of salt and pepper. Sauté until the onion is slightly golden and the spices are fragrant. Add the garlic and sauté.
3. Add the spinach to the skillet. It’s okay if the spinach is not completely thawed. Stir to combine with the onion and spices and let cook until spinach is soft. Turn the heat down to medium-low. Using a food processor or small blender, add about 1/2-3/4 of the spinach mixture and blend with your choice of water, milk, or cream until the texture is saucy. Add back to the rest of the spinach in the pan.
4. Stir the blended and chopped spinach together in the skillet and smooth out into an even layer. Using the back of a spoon, create craters in the spinach and crack an egg into the crater. Repeat to cook as many eggs as you need.
5. Once the eggs are added, carefully transfer the skillet to the oven. (Use an oven mitt, the skillet handle can be hot!) Bake for 10-15 minutes until the eggs have set. Remove earlier if you prefer a more runny yolk, longer for a more set yolk. Ovens vary, so check on eggs to reach your preferred texture.
6. Carefully remove the skillet from the oven and turn off the heat.
7. Garnish with desired toppings and serve hot. Enjoy!

• Prep Time: 10
• Cook Time: 30
• Category: breakfast

Keywords: eggs, breakfast, shakshuka

The post Green Shakshuka Is the Ultimate Fridge Clean-Out Meal appeared first on Camille Styles.

My recent commitment to breakfast means that I’ve needed to start planning my grocery lists with breakfast in mind. Among my other favorites currently in rotation are an Icelandic skyr chia pudding with berries and granola, cottage cheese scrambled eggs on toast with greens, protein pancakes with tons of fruit and hemp seeds, and of course, this Turkish eggs-inspired yogurt and egg bowl.

Çilbir, this Turkish egg dish, is, dare I say, one of the best breakfast dishes around. It combines all the best parts of breakfast in one recipe that I simply cannot get enough of. I’ve tweaked it a little to align with my taste preferences, while still highlighting the spicy, savory flavors that make this the ultimate breakfast recipe.

What You Need to Make This Turkish Eggs Bowl

• Eggs. Çilbir is a Turkish poached egg recipe. I love how the runny yolks from poached eggs introduce a richness to the dish. On occasion, I will use a fried egg instead depending on what I’m craving in the morning.
• Yogurt. I prefer a thick Icelandic skyr or Greek yogurt but use what you have on hand.
• Garlic. Finely grated on a Microplane, the garlic adds that signature bite and flavor to the yogurt.
• Lemon zest. Untraditional, but I love the brightness that lemon adds to dishes. I also find that the lemon zest helps balance some of the garlic’s intensity.
• Herbs. Also untraditional, but the freshness of the herbs with the yogurt makes my mornings. Use what you have on hand, but I love green onions or chives, dill, and a little mint, all finely chopped and mixed into the yogurt.
• Chili oil. Çilbir will use an Aleppo pepper or chili flakes with oil on top for a little heat. I use chili oil because it’s usually what I have on hand.
• Pickled onions. With ingredients that are rich in flavor like yogurt and eggs, I like to add something that cuts through that texture and adds some bite. Pickled onions add some tang and contrast to the flavors, while also a bit of crunch.
• Crusty bread. IMO, crusty sourdough or baguette is mandatory. I like the crunch against the ingredients, but it’s also a vessel to scoop up the yogurt and eggs.

How to Poach Eggs

While it might seem like a fancy skill, poaching eggs is incredibly easy. Here are a few tips that have helped me get the perfect poached eggs:

• First, bring the water to a boil, and add a splash of vinegar. The acid helps the egg hold its shape as it cooks. Turn the heat down just a bit so that the water is not heavily boiling.
• Crack your egg into a small bowl or glass. I find it easier to crack the egg into another vessel first instead of cracking it directly into the water. This lets you gently drop the egg into the water from the bowl instead of splashing it from high up.
• Using a large spoon, carefully stir the water in one direction to create a whirlpool effect. Immediately drop the egg from your bowl into the water. Using a slotted spoon or spider spoon, help guide any loose egg whites toward to yolk and allow the egg to cook until the whites are set. This will take about 3-4 minutes depending on how well you like your yolk done.
• Drain the egg. Using a slotted spoon, remove the egg from the water and place it onto a paper towel. Serve immediately.

Tips to Customize Your Turkish Eggs

The best part of a breakfast like this is that your options are endless. You’re free to customize with what you have on hand and what you like best. Prefer more spice? Add extra chili oil or Aleppo pepper flakes. You can even add a hot sauce if you like.

Crumble on some feta cheese or add avocado for a little something extra. Use whatever kind of egg you like best: poached, fried, boiled, you name it. Top with a lemony green salad if you want extra greens in your bowl. However you like your Turkish eggs best, make it happen!

Spicy Turkish Eggs Breakfast Bowl

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi

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The perfect weekday breakfast that’s fancy enough to serve for brunch. Spicy, savory, and full of flavor, this bowl of poached eggs and garlicky yogurt will be your AM essential.

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Ingredients

Units USM

• 1–2 cups thick yogurt of choice
• 1 small clove of garlic
• 1/4 cup chopped fresh herbs (Dill, Mint, Cilantro, etc.)
• zest of 1/2 lemon
• 2 poached eggs
• for serving: chili oil, fresh herbs, pickled onions, salt and pepper, crusty bread

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Instructions

1. In a serving bowl, add yogurt. Using a Microplane, finely grate the clove of garlic and add the lemon zest and fresh herbs. Stir to combine. Add salt and pepper as needed.
2. Poach your eggs. To serve, add the eggs on top of your yogurt. Garnish with chili oil, fresh herbs, and accouterments of choice. Enjoy!

Nutrition

• Serving Size: 1 Bowl

The post This Spicy Turkish Eggs Bowl Is My Current Breakfast on Repeat appeared first on Camille Styles.

These grain-free zucchini muffins make a satisfying breakfast (and a healthy lunchbox addition for my kids’ school lunches.) Read on for why you might consider cutting back on grains, what you need to make these deliciously satisfying muffins, and optional ingredient swaps to try.

Why I Eliminated Grains From These Muffins

I’m working on a post that deep dives into why I’m currently following a grain-free diet (it’s essentially cured the gut health issues that have affected me for years!) While grains are certainly not “bad” and can even be a really healthy part of some people’s diets, there are a variety of reasons why someone may choose to eliminate or cut back on grains.

1. Lower Carb Content: Traditional muffins typically contain wheat, which is high in carbohydrates. Our grain-free version cuts down on carbs, making it a great choice for those following a low-carb or ketogenic diet.
2. Gluten-Free: Going grain-free means avoiding gluten, making these muffins suitable for individuals with gluten sensitivities or celiac disease.
3. Nutrient-Rich Ingredients: Our recipe features nutrient-dense ingredients like seeds, nuts, zucchini, and coconut, providing essential vitamins, minerals, and healthy fats.
4. Improve digestive health: Eliminating grains can reduce digestive discomfort and inflammation for some people (hand raised!)
5. Enhance energy levels: A grain-free or paleo diet may help stabilize blood sugar levels, leading to sustained energy throughout the day.
6. Support weight management: Lowering grain consumption often correlates with better weight control due to reduced carb intake.
7. Reduce inflammation: Some find that avoiding grains can alleviate chronic inflammation and related health issues.

Now that you’re curious about giving grain-free baking a try, let’s dive into our Grain-Free Zucchini Muffin recipe.

What You Need for Grain-Free Zucchini Muffins

• eggs
• whole milk (or non-dairy milk)
• brown sugar (I used the natural sugar substitute Swerve to avoid raising blood sugar levels)
• orange juice
• melted butter (or melted coconut oil for a dairy-free option)
• vanilla extract
• kosher salt
• unsweetened shredded coconut
• sunflower seeds
• almond flour
• coconut flour
• baking powder
• zucchini
• walnuts
• dark chocolate chunks (you can use Hu chocolate for a paleo-friendly option)

How to Make Grain-Free Zucchini Muffins

This is a simple recipe that takes about 20 minutes start-to-finish. First, you’re going to blend together the wet ingredients: eggs, milk, brown sugar or Swerve, orange juice, melted butter, and vanilla.

Then, you’re going to grind up your coconut and sunflower seeds in a blender or food-processor. These form a nutrient-packed “flour” and also add really delicious texture to these muffins.

Finally, you add all your dry ingredients to the mixer, blend it up, and then stir in the grated zucchini, walnuts and chocolate. Spoon them into muffin cups, add your toppings, and bake!

Optional Ingredients Swaps

Feel free to customize this recipe to your preferences and dietary needs. Here are some optional ingredient swaps that work well in this recipe:

• Use your favorite nut milk in place of the whole milk for a dairy-free and paleo-friendly version.
• Substitute brown sugar with a natural sugar substitute like Swerve for a lower sugar option. This is what I do, and I swear my kids have no clue that these are free of added sugars.
• Choose your favorite nuts or seeds for added texture and flavor. Try adding toasted pecans instead of walnuts, omit the chocolate if you like, and you can use pumpkin seeds instead of the sunflower seeds.

How to Store and Freeze These Muffins

I make a batch of these on the weekend, and then pop in the freezer so they’re ready for snacks and school lunches all week. To keep your Grain-Free Zucchini Muffins fresh and ready for a quick meal, follow these storage tips:

• Store in an airtight container in the fridge for up to 4 days.
• When reheating, warm them in the oven or halve and toast before serving for that perfect, crispy texture.
• For longer storage, freeze the muffins in an airtight container for up to 2-3 months. Thaw them in the fridge or reheat from frozen. Here’s exactly how to freeze muffins for best results.

My Grain-Free Zucchini Muffins are not only delicious but also packed with wholesome nutrients for all-morning energy that won’t leave you crashing by 11am. Whether you’re following a paleo diet or simply looking for a grain-free treat, these muffins will satisfy. Read on for the recipe…

Grain-Free Zucchini Muffins with Chocolate Chunks (Gluten-Free and Paleo)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 12 muffins

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These healthy grain-free zucchini muffins are a paleo-friendly breakfast, or an easy grab-and-go-snack.

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Ingredients

• 2 eggs
• 1/4 cup whole milk (or your favorite non-dairy milk)
• 1/4 cup brown sugar (or natural sugar substitute like Swerve)
• 1/4 cup orange juice
• 1/4 cup melted butter (or melted coconut oil for paleo or dairy-free)
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup unsweetened shredded coconut
• 1 cup sunflower seeds (I use roasted and salted seeds)
• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 2 small zucchini, grated (about 3 cups)
• 1/3 cup toasted walnuts
• 1/3 cup dark chocolate chunks (use a brand like Hu for paleo)
• For garnish: coconut flakes, chopped raw walnuts, sunflower seeds

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Instructions

1. Preheat oven to 350.
2. In the bowl of a stand mixer, beat together eggs, milk, brown sugar, orange juice, melted butter, and vanilla until fully combined.
3. In a high-speed blender (or food processor), pulse the coconut and sunflower seeds until they’re a flour-like texture. You’ll know it’s ready when it starts to clump in the corners of the blender–don’t go past this because you don’t want them to release their oil. 
4. Add to the ground coconut and seeds to the wet ingredients. Add both flours and baking powder, then use a fork to lightly toss the dry ingredients together.
5. Turn the mixer on low speed and beat just until combined, scraping down the bowl halfway through. Add the zucchini, walnuts, and chocolate, and stir with a spatula until just combined. 
6. Spoon into muffin cups and top with coconut flakes, walnuts, and seeds. Bake 35 minutes, until a toothpick inserted comes out clean. Remove from the oven and let sit in the muffin tin for about 5 minutes before transferring to a cooling rack to cool completely.
7. Store in an airtight container in the fridge for up to 4 days. Warm in the oven or halve and toast before serving (preferably with a little melted butter!)

Notes

The ingredients in this recipe were inspired by the one from Whole Food Cooking Every Day, by Amy Chaplin. This is one of my favorite resources for gluten-free and grain-free cooking.

• Prep Time: 20
• Cook Time: 30
• Category: breakfast

Keywords: breakfast, grain-free breakfast ideas, grain-free zucchini muffins

The post The Best Grain-Free Zucchini Muffins—A Paleo Recipe to Kick Off the New Year appeared first on Camille Styles.

Why Eat Grain-Free

I’m working on a post that deep dives into why I’m currently following a grain-free diet (my reason is completely due to the gut health issues that have plagued me for years!) While grains are certainly not “bad” and can even be a really healthy part of some people’s diets, there are a variety of reasons why someone may choose to eliminate or cut back on grains.

1. Lower Carb Content: Traditional granola typically contains grains like oats, which can be high in carbohydrates. Our grain-free version cuts down on carbs, making it a great choice for those following a low-carb or ketogenic diet.
2. Gluten-Free: Going grain-free means avoiding gluten, making this granola suitable for individuals with gluten sensitivities or celiac disease.
3. Nutrient-Rich Ingredients: Our recipe features nutrient-dense ingredients like seeds, nuts, and coconut flakes, providing essential vitamins, minerals, and healthy fats.
4. Blood Sugar Control: With no grains or added sugars, this granola won’t cause rapid spikes in blood sugar levels, making it a smart choice for those monitoring their glucose.

This grain-free granola recipe is so simple, I don’t even follow a recipe when I make it on the weekend. Essentially, you take coconut flake cereal (I like this one from Thrive Market), a bunch of seeds, and a bunch of nuts. You spread them out on a baking sheet, then toss in a “wet” mixture of applesauce and egg white until evenly coated (these take the place of the sugar and oil that most granola recipes are loaded with!) Then, you bake until golden brown and crunchy.

My Favorite Ways to Eat Grain-Free Granola

Now that you’ve prepared this healthy grain-free granola, here are some delightful ways to enjoy it throughout the week:

• Serve with nut milk and fresh berries for a refreshing breakfast.
• Top your whole milk Greek yogurt or cottage cheese with a generous sprinkle of this crunchy goodness.
• Get creative by using it as a salad topping for an unexpected and delightful crunch.
• Satisfy your snack cravings by munching on a handful of this granola all on its own.

This granola is not only a healthier alternative to traditional granola—it’s also a versatile treat that fits into just about any diet (except nut-free!) Make a batch on Sunday, store it in a mason jar in the freezer, and enjoy it throughout the week in countless delicious ways.

Easy Grain-Free Granola

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• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 6 cups granola
• Diet: Gluten Free

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Description

I make this easy grain-free granola recipe every Sunday, pop it in the freezer, then enjoy it all week on top of yogurt, fruit, or by the handful as a snack.

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Ingredients

Units USM

• 3 cups Coconut Flakes cereal (I buy the one from Thrive Market—look for one with the main ingredient organic coconut meat)
• 1 1/2 cups seeds of choice—I mix sunflower, pumpkin, and hemp seeds
• 1 1/2 cups raw nuts of choice—slivered almonds and chopped walnuts are my picks
• 1 egg white
• 1 small container applesauce
• 1/2 teaspoon salt
• Cinnamon, to taste

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Instructions

1. Preheat oven to 300 degrees.
2. In a small bowl, mix together egg white, applesauce, salt, and cinnamon.
3. Spread out the coconut flakes cereal, seeds, and nuts on a parchment-lined baking sheet. Pour the egg white mixture over, use your hands to toss together until everything is moistened, then spread out in an even layer.
4. Bake for 20 – 30 minutes until starting to get toasty. Flip the granola and stir it around, then bake for about 15 more minutes until both sides are starting to turn golden brown.
5. Remove from oven and let cool—the granola will become even crispier as it cools.

Notes

• Feel free to swap an equal amount of any nuts or seeds—I’ve used flaxseeds, chia seeds, sesame seeds, pecans, and pistachios all with great success!
• You can also use 1/4 cup canned puréed pumpkin in place of the applesauce. I love to do this in the fall with a pinch of pumpkin pie spice for “pumpkin spice” granola!

• Prep Time: 10
• Cook Time: 40
• Category: breakfast

Keywords: grain-free granola

The post The Easy Grain-Free Granola I Meal Prep Every Week appeared first on Camille Styles.

To be fair, if you look at the ingredients between most recipes, it’s hard to imagine there would be a difference. They all include some variation of flour, sugar, spice, pumpkin, and eggs. So with a little extra time on my hands (and an extra craving for comfort with the drop in temperatures), I decided it was time to determine which of these popular internet recipes is truly the best pumpkin bread recipe ever.

For this bake-off, I stuck to well-known food publications that are reliably great recipe sources. And after polling my friends, most have tried at least one of these recipes. (Be sure to scroll to the bottom where I’m sharing a few more of my favorite pumpkin bread recipes from some of the best bloggers and bakers on the internet!)

Here’s how the best pumpkin bread recipe bake-off shook out, should you want to host one of your own.

Rules of the Road

No Mix-Ins

Some of the recipes I baked ask for optional toppings or mix-ins, but for the sake of comparison, I wanted a clean slate.

Must Follow Recipes EXACTLY

As someone who spends a lot of time in the kitchen, I’m used to taking a few liberties and inserting my own interpretations of recipes. However, for the sake of this bake-off, I stuck to the exact directions as written. That meant that even if I disagreed with the method or measurements, I ignored my personal opinions and followed the recipe exactly.

Ranking Guardrails

In the spirit of continuing to find fun and inventive ways to socialize with friends during this fall season, I invited a few friends to participate in the pumpkin bread tasting. My taste testers, my foodie friend Kristin, her husband Mark, and my friend Ka all had different expectations for what they thought made for the perfect pumpkin loaf, so I used their feedback to help guide my decisions.

Testers said that a pumpkin loaf should be different than banana bread. It should be slightly moister and have a nice crust in addition to a sharp pumpkin flavor. The ranking below is MY personal decision based on what I look for in a pumpkin loaf slice, aka, the perfect loaf.

1. A nice rise and signature loaf look.
2. A perfectly moist crumb.
3. Heavy on the spice.
4. Pumpkin flavor comes through.
5. Does this loaf pass the second day test?

To be fair, all of the loaves I baked were good. I would even be content baking any of them again with some minor tweaks here and there. It really came down to the small differences that made some recipes better than others.

So without further ado, here is my ranking and the winner of my best pumpkin bread recipe bake-off!

#6 Epicurious Spiced Pumpkin Bread: For the Doorstep Drop-Off

This was the densest loaf and it didn’t quite achieve the rise that the others did. Unfortunately, I could barely taste any of the spices. Instead, all I got was an overwhelmingly sweet flavor. Some of my testers enjoyed the flavor a bit more, calling it “molasses-y,” which if you like that kind of flavor is nice.

I didn’t realize until I was getting ready to bake, but this recipe actually makes two loaves. Which hey, is great if you’re down to bake a loaf for yourself and another to deliver to a friend. The recipe also calls for (optional) chopped walnuts. Perhaps I would have liked this one more if it had the added texture of the walnuts and punched up the spices a lot, but overall, this one was average and ranked the lowest among the group based on flavor.

#5 Food52 Pumpkin Bread: For the Beginner Baker

Food52 says “Pumpkin bread should be quick to come together, confident in pumpkin flavor, and moist as can be,” all things I was looking for in a pumpkin bread. This was the one recipe that I did not use a stand mixer for. In their directions, Food52 has you add the wet ingredients into the dry ingredients in just a bowl (a technique that I was also surprised by as I’m used to adding dry ingredients in parts to wet ingredients). But again, I was following these recipes to a T.

This was also the ONLY recipe to ask for pumpkin pie spice rather than individual spices. Taste testers did like the pumpkin-y flavor here as well. I was super impressed with the bake and rise on this loaf as well. I actually didn’t mind this loaf, but was slightly disappointed as this was the driest crumb of all the loaves. The crumb did not improve in moistness the following days either. Perhaps I would try baking five minutes less than the written directions next time to see if that helps maintain a bit more moistness in addition to punching up the spices. I would have ranked this one higher if it had only delivered on its moist loaf claim.

#4 Food and Wine Pumpkin Bread: For the Basic Loaf

I actually didn’t mind this loaf on its own! If I wasn’t comparing this loaf to others, I would be totally content with a slice of this pumpkin bread. My friend Kristin even ranked this one as her number one loaf and “the loaf I would want to eat with my morning cup of coffee!”

HOWEVER, this recipe only calls for one cup of pumpkin. My biggest pet peeve with any pumpkin recipe during the season is if I can use the whole can of puree or not. It also resulted in a very faint pumpkin flavor. The texture on this loaf is really nice though—it was the only loaf to rely on the creaming method of beating the butter and sugar together which added some nice lightness to the loaf. In the end, this was just a good, basic pumpkin bread recipe. Not disappointing, but not show-stopping either.

#3 Bon Appétit Pumpkin Bread: For the Flavor Fiend

This loaf caused the most conversation of the bunch and it was a close call between having this one be ranked #1 or #2. Some of my tasters loved this one. My friend Mark said this loaf had the best texture of the bunch, but others ranked this one in the middle of the road based on flavor.

Personally, I liked this loaf for a few reasons. It had the most complex flavor among the loaves, leaning on fresh grated ginger and heavy on the spices, in addition to the use of olive oil. It was the most artisanal of the group. My friend Ka didn’t love that the olive oil took away from the flavor of the spices and pumpkin, so my recommendation on this loaf is to ensure that you use really good olive oil because you will be able to taste it. The rise on this loaf was great as well. Some taste testers wanted slightly more moistness from the loaf, but agreed that the complexity in flavor made up for it.

#2 New York Times: For the Pumpkin Purist

What set this loaf apart from the others was the texture. The sour cream adds to the moist texture while also cutting through the sweetness from the very slight tang. This loaf also had the truest and purest pumpkin flavor. However, that is most likely from the fact that this loaf only uses cinnamon as its spice. This was the only callout from testers who all asked for more spices. As someone who also likes lots of spice, I will definitely add extra pumpkin pie spices to the batter next time.

The loaf stayed moist for days and even a week later which was truly impressive and made for a great morning coffee treat. I would recommend baking for five extra minutes if you prefer a loaf that’s a bit cakeier rather than moist. Overall, this loaf ranked high and won the “best pumpkin bread recipe” accolade for its texture and pumpkin flavor.

#1 Camille Styles: For the Cake Enthusiast

Before you go wondering whether the voting was rigged, let me tell you—one bite of this pumpkin bread and you’ll agree: it’s perfection. This isn’t your typical pumpkin loaf—in fact, it’s so indulgent that Camille calls it a cake. (Related: What exactly is the difference between pumpkin bread and cake? Maybe that’s for another story… ) I’ll get to the loaf in a minute, but first, let’s talk about the incredibly addictive cream cheese frosting. While other pumpkin loaves use oil, this one relies on butter for a moist crumb and dimension of flavor. The spices add an extra layer of toasty fall flavor. And don’t skimp on the walnut garnish—I love the contrast of crunchy texture against the soft loaf. Overall this feels like a truly iconic fall afternoon treat served alongside a cup of coffee.

Final Thoughts

Pro Tip: If you find yourself getting sick of pumpkin, know that you can sub in sweet potato puree or butternut squash puree and you’ll barely be able to tell the difference.

If you’re in search of some different pumpkin loaves, here are a few more that I have made and loved.

The Best Pumpkin Bread from Camille Styles

Pumpkin Spice Bread with Cream Cheese Frosting from The Vanilla Bean Baking Blog

Vegan Chocolate Chip Pumpkin Bread from Jessica in the Kitchen

Pumpkin Tahini Loaf from A Cozy Kitchen

Gluten Free Pumpkin Bread from Broma Bakery

The post I Tested 6 of the Best Pumpkin Bread Recipes on the Internet—This Was the Clear Winner appeared first on Camille Styles.

There isn’t necessarily a right morning person to be. But generally, I assume anyone who doesn’t identify as a breakfast person simply hasn’t found an AM meal they truly love. So, we’re here to help. Below, I’ve rounded up a collection of easy, healthy breakfast ideas to suit every kind of morning mood, from sweet chia puddings and hearty favorites to nutritious takes on global-inspired brunches. And if you don’t have time to sit and savor, no worries. There are plenty of make-ahead meals you could easily grab and go, too.

Featured image by Michelle Nash.

Healthy Oats and Porridge

Millet and Amaranth Porridge with Figs and Papaya

Why We Love It: Hot take: porridge is far from a bland breakfast. With so many variations, including anything from fresh fruit to yogurt, you’ll never be bored with your morning bowl. We’re obsessed with Sarah Copeland’s porridge, which uses millet and amaranth as the main grains. Top with sliced papaya and a drizzle of honey for the perfect touch of sweetness.

Hero Ingredient: Sarah recommends salt over sugar when seasoning your grains. Try it and you’ll be a believer, too.

Spiced Buckwheat Porridge with Yogurt, Mulberries & Maple

Why We Love It: Nutty buckwheat melds with warming spices to create the perfect, cozy bowl of porridge. With complementary toppings like apples and cinnamon, it’s hard to start your day on a bad foot.

Hero Ingredient: Buckwheat might just replace your overnight oats.

Creamy Pumpkin Oat Bran Porridge

Why We Love It: It’s hard to turn down a breakfast bowl that satisfies your sweet tooth. This pumpkin porridge is the perfect bowl for chilly mornings.

Hero Ingredient: Pumpkin puree and oat bran are my new favorite morning combo.

Strawberry Buckwheat Porridge with Cocoa Crumbles

Why We Love It: Pink porridge is one of the only breakfast bowls that makes me excited to get out of bed. When you’re looking for a protein-packed meal that you can enjoy in the warmer months, these fresh flavors will do the trick.

Hero Ingredient: Cocoa crumbles create a crunchy texture that will wake up your taste buds.

One Bowl Baked Banana Cashew Oatmeal

Why We Love It: Meal-prepping your oatmeal is the ultimate, rush-out-the-door morning hack. This one-bowl baked banana cashew oatmeal is a stunning dish that will simplify your AM routine.

Hero Ingredient: Bananas might just be the best breakfast fruit. They’re endlessly versatile and just sweet enough—as beautifully exemplified in this stunner of a morning meal.

Kitchari

Why We Love It: This cozy kitchari is one of our food editor, Suruchi’s go-to recipes. The one-pot meal uses savory spices that double as anti-inflammatory ingredients to boost your morning.

Hero Ingredient: Add a scoop of yogurt for the ideal creaminess.

Blueberry Overnight Oats

Why We Love It: These blueberry overnight oats combine breakfast and dessert to start your day in the sweetest way. This recipe also includes chia seeds that deliver a dose of healthy fats into your morning routine.

Hero Ingredient: Blueberries and oats are an elite combination.

Tropical Overnight Oats from Eating Bird Food

Why We Love It: This recipe has your back with the perfect summer make-ahead meal. Spooning up tropical fruits and cozy oats will have you feeling like you’re waking up at the beach.

Hero Ingredient: Shredded coconut keeps your breakfast sweet and summery.

Healthy Muffins

One Bowl Morning Glory Muffins

Why we love it: Morning Glory muffins take a delicious, grab-and-go bite that we know and love and introduce fresh, nutritious ingredients into the mix. Who knew you could up your veggie intake in such a sweet way?

Hero Ingredient: We love shredded zucchini as a great glory muffin go-to.

Jam-Filled Gluten-Free Muffins

Why we love it: If the idea of gluten-free baking conjures up dry, bland baked goods, this luscious, sweet recipe (which also happens to be dairy-free) will be a game changer.

Hero ingredient: The details are key when it comes to nailing gluten-free baked goods. (Camille learned a lot from a bit of trial and error.) This is a rare case when add-ins. like cinnamon, vanilla, and almond extract, are particularly important.

Blueberry Power Muffins

Why we love it: Both gluten- and dairy-free, Brooklyn-based baker Lani Halliday’s go-to blueberry muffin recipe also serves as a nourishing, energy-boosting snack.

Hero ingredient: Use almond or hazelnut flour for baked goods that are naturally gluten-free.

Vegan Nutty Banana Muffins

Why We Love It: Banana bread is one of those morning staples we love but don’t always have the time to throw together. These muffins take the same nostalgic flavors and pack them into a bite-sized morning meal (that’s much healthier, too).

Hero Ingredient: Sliced almonds make a great topping with the perfect texture.

Banana Pumpkin Muffins

Why We Love It: The flavors of banana and pumpkin pair together in a way that will never disappoint. Grabbing one of these on your way out the door is guaranteed to brighten up your morning.

Hero Ingredient: Cinnamon keeps these muffins warm, cozy, and just sweet enough.

Cranberry Orange Muffins

Why We Love It: In this recipe, fresh fruit flavors meet the warmth of a muffin in the best way possible. And if you’ve ever thought the tasty combo of cranberry and orange is only for the holidays, it’s time to think again. I love snacking on this tart-and-sweet pairing all throughout the year.

Hero Ingredient: Orange zest adds the perfect hit of sweet, sour, and citrusy flavor.

Pumpkin Morning Glory Muffins

Why We Love It: Pumpkin flavors are hard to turn down, especially when they’re used in a healthy and flavorful recipe like morning glory muffins. They’re exactly what you want when the temps cool down in the fall, but truthfully, I’d happily scarf one of these down any morning.

Hero Ingredient: Sub in your veggies, but don’t skip out on the pumpkin puree.

Anti-Inflammatory Berry + Turmeric Muffins

Why We Love It: I absolutely love when an anti-inflammatory recipe makes its way onto my morning menu (bonus when it’s as delicious as these muffins!). With bright fruit and a hearty texture, this is the perfect recipe to boost your energy first thing.

Hero Ingredient: Turmeric’s golden color is just too pretty to pass up.

Healthy Smoothies

Tropical Turmeric Smoothie

Why We Love It: Camille Styles wellness editor, Edie Horstman, developed this smoothie recipe specifically to help you enjoy your favorite flavors without having to worry about that uncomfortable post-breakfast bloat. This tropical turmeric smoothie packs a whole lot of goodness in one glass, including inflammation-fighting ingredients. Trust me—it’ll go down easy.

Hero Ingredient: Turmeric is an inflammation-fighting champ.

Strawberries and Cream Smoothie

Why We Love It: A bit on the sweeter side, this bloat-beating smoothie is the perfect light and healthy breakfast idea. This classic flavor combination is done with nutritious ingredients like strawberries, coconut milk, and vanilla protein powder to help meet your daily protein goal.

Hero Ingredient: Ground flaxseed makes this smoothie easy on the stomach.

Matcha Plant Power Smoothie

Why We Love It: I’m down for anything matcha at any time of day, but this smoothie makes it ultra easy to incorporate into my morning ritual. Along with a variety of sweet (and healthy!) ingredients, cucumber is high in water and may help beat bloat caused by dehydration. Spinach—made up of 93% water—is another great ingredient to have to wake up your digestive system in a good way.

Hero Ingredient: Cucumber in a smoothie may be a refreshing surprise.

Get Figgy With It Smoothie

Why We Love It: Eating with the seasons is something we’re trying to do more of—especially because it’s healthier and oftentimes cheaper, too. This summer/fall fig breakfast smoothie will help you get the practice down pat.

Hero Ingredient: If you haven’t yet fallen for fig’s sweet, complex flavor, this smoothie is sure to hook you.

Chocolate Banana Almond Butter Smoothie

Why We Love It: Chocolate and banana commonly complement each other in dessert dishes. But in this smoothie, they combine to create a protein-packed breakfast. Simply throw it all in a blender for a quick and easy start to your day!

Hero Ingredient: Get in your recommended daily dose of protein early with chocolate protein powder.

Almond Butter Kale Smoothie

Why We Love It: Super simple, and even more delicious, this almond butter smoothie takes fresh greens and combines their mild sweetness to brighten up your morning.

Hero Ingredient: What better sweetener is there than almond butter?

Tropical Pineapple-Ginger Smoothie

Why We Love It: This kid-friendly favorite will surely make its way onto your weekly menu. Look to honey as your natural sweetener to keep the sugar content low.

Hero Ingredient: Fresh ginger is a must-have.

Blueberry & Avocado Fascia-Boosting Smoothie

Why We Love It: Prebiotics and probiotics are essential in my daily routine. Sometimes, I like to take it beyond a traditional supplement and incorporate these digestive aids into my foods. Plain kefir is used to provide the prebiotics and probiotics in this smoothie, along with ingredients like blueberries and apples to increase antioxidants and supplement fiber.

Hero Ingredient: Fresh or frozen coconut brings a whole lot of flavor to this smoothie.

Healthy Egg Recipes

Spicy Mexican Baked Eggs

Why we love it: A mix of kale, avocado, bell pepper, and eggs offers a balanced breakfast, but we’re always pro anything that doubles as a clean, healthy dip.

Hero ingredient: With so many ingredients mixed in, the eggs are what hold it all together. But never underestimate the power of garlic.

Masala Eggs

Why we love it: This traditional Indian dish might just be the most flavorful breakfast you can make. (Bonus: the easiest, too.)

Hero ingredient: In addition to fragrant herbs and spices, getting the eggs silky smooth is key. Let the pros lead the way.

Arugula Breakfast Salad With Toasted Pistachio, Radish & Soft Eggs

Why We Love It: One of the things we love most about breakfast salads (or any salad for that matter) is the freedom the basic formula gives you to mix and match ingredients as you please. This particular array of components brings in flavor, a surprising mix of textures (pistachios and quinoa, anyone?), and the knowledge that you’re doing your body—and your taste buds—a whole lot of good even before opening your laptop.

Hero Ingredient: Nothing competes with the pistachio’s crunch.

Power Greens Breakfast Egg Bites

Why we love it: These power green-packed bites encompass two of our favorite recipe qualities: they can be made days ahead of time, and they’re incredibly easy to whip together.

Hero ingredient: The eggs may be the ones gluing it all together, but it’s the dark leafy greens (kale, chard, or spinach) stealing the show.

Mushroom, Spinach, and Goat Cheese Frittata

Why we love it: This could really be called the “whatever-you-might-have-in-your-fridge frittata.”

Hero ingredient: For those adhering to a gluten-free diet, browned eggs are a top-notch vehicle for enjoying a savory breakfast.

Baked Eggs With Heirloom Tomatoes, Herbs & Feta

Why We Love It: I think tomatoes are always a great breakfast ingredient. Sun-dried, grape, or finely diced, they’re such a versatile and flavor-packed ingredient to brighten up any plate. These baked eggs do the fruit justice, pairing it with creamy feta cheese and freshly chopped herbs.

Hero Ingredient: Feta and eggs together are simply divine.

Scrambled Egg and Mushroom Toast

Why We Love It: If the idea of mushrooms and eggs is a bit much, don’t knock it before you try it. Mushrooms are the perfect texture to enjoy with fluffy eggs and crunchy green arugula. (And we can’t stop talking about how nutritious they are!)

Hero Ingredient: If I said anything but mushrooms, I’d be lying.

Baked Egg With Ricotta, Thyme & Chervil

Why We Love It: There’s something about ricotta that makes it an all-day kind of food. Whether it be for dessert, on savory toast, or in a batch of baked eggs like these, it makes everything just the right amount of creamy.

Hero Ingredient: Ricotta is the real winner.

Healthy Toast Recipes

Sunday Night Avocado Toast With a Jammy Egg

Why We Love It: This toast recipe gives all the breakfast vibes. The 8-minute egg with a jammy yolk is the perfect complement to fresh ingredients like avocado and cherry tomatoes.

Hero Ingredient: How can you go wrong with everything bagel seasoning?

Yogurt Toast With Peanut Butter and Banana

Why We Love It: The custard toast trend has taken TikTok (and really the entire internet) by storm. Camille’s version skips the baking and instead layers a slice of sourdough with super smooth yogurt, bananas, granola, and runny PB for a toast that doesn’t skimp on flavor, creaminess, or crunch.

Hero Ingredient: My childhood self would go hard for the peanut butter-on-toast combo. My adult self? Still a fan.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: This recipe gives a fun variation on the classic avocado toast with garlicky pesto, crunchy radish slices, and—don’t you dare skip it—everything seasoning.

Hero Ingredient: Hands up for the nutritional yeast that gives the pesto a distinctly cheesy flavor while still being plant-based.

Smashed Avocado Toast

Why We Love It: Tired of your basic avocado toast? This recipe has all you need to freshen up the timeless recipe. The possibilities are endless when garnishing this dish, but eggs in any form or flavorful herbs are always a great option.

Hero Ingredient: A squeeze of fresh lemon or lime can make all the difference on this toast.

Smoked Salmon Toast With Mustard And Herbs

Why We Love It: I’ll be honest—smoked salmon as a breakfast food wasn’t always on my radar. However, since my taste buds have matured, I greatly enjoy pairing this smokey and nutritious fish with crunchy veggies and other savory herbs.

Hero Ingredient: Salmon is the real winner!

The post 37 Easy, Healthy Breakfast Ideas for Every Morning Mood appeared first on Camille Styles.

Featured image by Michelle Nash

15 Avocado Toast Recipes That Redefine the Trend

Avocado toast has just the right amount of good-for-you fats and energizing carbs. Plus the fact that putting it together takes less than five minutes makes it pretty much the perfect breakfast. And as we’ve learned over the past couple of years, avocado toast recipes are here to stay. That’s why we’ve taken time to reinvent the combo into something bold in flavor and rich in texture.

Ahead, you’ll find all kinds of variations on avocado toast recipes. Whether you’re looking for easy breakfast recipes, weekend brunch recipes, or a good ‘ole midday snack, you’ll find a new favorite or two (or three!) in these 15 avocado toast recipes. You can thank me later.

Sunday Night Avocado Toast with a Jammy Egg

Why We Love It: Blistered tomatoes, everything seasoning, and a perfect egg walk into a bar. Kidding, but they do make a killer toast! This recipe is basic avocado toast kicked up a notch. With those juicy tomatoes, you’re getting incredible flavor throughout that’s enhanced by that mouthwatering jammy egg and everything bagel seasoning. I mean, just look at it.

Hero Ingredient: Definitely going to have to go with that egg. By following the eight-minute method, you’re getting an egg that’s perfectly set with just the right amount of runny yolk. I’m into it.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: As the name denotes, this avo toast packs a lot of crunch. With radishes (or cucumber!) and fresh herbs, there’s no shortage of texture contrast. Again, this recipe is avocado toast with an upgrade that’s welcome and appreciated. You can use any herbs you have on hand, but basil, mint, chives, and cilantro are some suggestions.

Hero Ingredient: Kale pesto tops this avocado toast with all kinds of nutty, garlicky flavor and even nutrients! It’s easy to prepare and even easier to enjoy.

Avocado Toast With Egg & frisée

Why We Love It: If you’re looking to change things up, try this recipe with frisée (also known as curly endive) and a great whole-grain mustard for some extra tang. It takes all the familiar avocado toast components and shakes them up with peppery frisée and spicy stone ground mustard. Plus, a classic fried egg laid over top gives this toast the perfect amount of ooze to warm your soul.

Hero Ingredient: I love the addition of mustard. It brings a lot of flavor and even a little kick to the party.

Tuna and Avocado Toast with Oven-Roasted Tomatoes and Pesto

Why We Love It: Niçoise Salad meets avocado toast? Sounds like a dream. Toasted sourdough gets smeared with kale pesto, mashed avocado, crisp cucumber, garlicky roasted tomatoes, oil-packed tuna, and a handful of fresh basil to create something truly magical. On top of all that flavor, this recipe is packed with healthy fat and protein, which will help keep you satisfied longer. This one is on my weekday lunch calendar, and I highly encourage you to give it a try. You won’t regret it.

Hero Ingredient: Fresh basil definitely takes the cake. Give it a smack before layering it on your toast to wake up each and every aromatic note.

Avocado Toast Bar

Why We Love It: When our favorite toast meets hosting, all is right in the world. That’s exactly the case with this DIY avocado toast bar. Make it a reality at your next brunch by choosing your favorite toppings, setting the stage, and having everyone dig in to craft their own creations. A few fun topping ideas are watermelon radishes, chickpeas, beets, sprouts, fresh lemon juice, and red pepper flakes. Only half of the fun lies in creating your own—that other half is reserved for finding out what your guests made.

Hero Ingredient: Since the toppings are so customizable, I’m going with a hero method. To make things easier on yourself, you can prep all of your toppings ahead of time so all that’s left to do when you’re ready to serve is slice those avocados and toast some bread!

Avocado Wasa Cracker Breakfast Toast

Why We Love It: This avocado cracker/toast hybrid is totally delicious. And unbelievably easy. All you have to do is lay out a few multigrain crackers of your choosing, top with eggs and radish, and finish each cracker off with olive oil, fresh dill, red pepper flakes, and s&p. Once you’ve done that, you’ve got a crunchy and sustainable meal or snack for any time of day. The best part? It only takes about ten minutes.

Hero Ingredient: I love sprinkling red pepper flakes on my avocado toast. It brings just the right amount of kick to each tasty bite.

Smashed Avocado Toast

Why We Love It: If you thought you knew upgraded avocado toast recipes, think again. This version from Two Hands NYC takes things to the next level. At its core, it’s just like any of the other avocado toast recipes you know and love, which start with a base of thick-sliced, crusty sourdough bread smeared with mashed avocado. But as we advance to the toppings, things get interesting. In addition to perfectly poached eggs, this toast houses pickled red onions, pickled or fresh Fresno chiles, salty pepitas, and a handful of mixed fresh herbs. It’s a combination you won’t want to miss.

Hero Ingredient: This recipe swaps red pepper flakes for thinly-sliced Fresno chiles, which bring even more heat to the table.

Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

Why We Love It: As promised, this is where the non-toast avocado toast recipes come to fruition. Not only are sweet potatoes loaded with good nutritional properties like high fiber levels, immune-strengthening abilities, and positive gut benefits, they’re absolutely delicious. Truly, I could eat them every day (and sometimes do!). For this “toast” recipe, they get roasted until they’re caramelized and topped with, well, whatever you want! Fresh herbs, Greek yogurt, avocado, and sriracha make a winning team.

Hero Ingredient: I have to go with the sweet potatoes themselves. The secret is to sear the potatoes in a skillet after they finish roasting. That way, they become completely caramelized with just-burnt edges to usher in a hint of bitterness. Think really toasty marshmallow.

Spicy Avocado Toast

Why We Love It: In the scheme of avocado toast recipes, this is one tried-and-true toast. This recipe takes you back to the basics with a simple but lovable combination of toast, avocado, fried eggs, red pepper flakes, and fresh cilantro. It’s a formula you can never go wrong with. Like your favorite sweater or blanket, it’s comforting and constant.

Hero Ingredient: A healthy squeeze of lime over top brings a citrusy tang that complements the creamy avocado.

Sweet Potato Guacamole Toasts

Why We Love It: And we’re back with more sweet potatoes! In this recipe, they’re sliced, roasted, and topped with red onion, watermelon radish, microgreens, cilantro, lime juice, and—of course—avocado. They’re cut into the cutest handheld shapes that are so easy to grab and snack on. While this can definitely be breakfast or lunch, those little potato toasts make a pretty great snack, too. What’s not to love?

Hero Ingredient: The warm bit of heat that raw red onion brings to these toasts is unmatched—a welcome divergence from your OG avo toast.

Hummus Avocado Toast with Toasted Hemp Seeds from Eating Bird Food

Why We Love It: Hummus in avocado toast recipes is something you don’t see every day, which is what makes it so great. A good garlicky hummus to accompany that creamy avocado, red onion, cayenne pepper, and toasted hemp seeds makes all the difference. Because hummus and avocado have a similar texture, the hemp seeds bring a nice bite to the toast.

Hero Ingredient: Hemp seeds not only bring the crunch here, but they’re packed with nutritional value as well. One serving, or about three tablespoons, contains eight grams of protein, nine grams of fiber, and a whole ‘lotta omega-3 fatty acids. Sounds like a win-win.

Avocado Toast With Gorgonzola, Pears, & Toasted Walnuts from How Sweet Eats

Why We Love It: When it comes to the top loaded avocado toast recipes, this one is definitely high on the list. With smashed avocado laying the groundwork for blue cheese, thinly-sliced pear, toasted walnuts, and a honey drizzle, you’ll want to pour a glass of crisp white as you savor each and every flavor this toast celebrates. These are perfect to serve as an appetizer, enjoy as a lunch or dinner, or snack on as a midday indulgence. However you slice it, don’t miss out on this one.

Hero Ingredient: The walnuts get toasted with a hint of cinnamon, giving a warm and complex flavor to supplement the savory notes. And with a honey drizzle over top, you’ve created something with all kinds of depth.

Avocado Almondaise Tartines from Love & Lemons

Why We Love It: These little tartines get layered with avocado, watercress, chopped edamame, capers, chives, and more, which is all topped with a one-of-a-kind almondaise sauce. As Jeanine of Love & Lemons shares, almondaise is a “rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard.” As the name suggests, it’s a great vegan substitute for traditional hollandaise sauce and keeps breakfast on the lighter side.

Hero Ingredient: There’s nothing like a salty caper bringing a bit of brine to each bite.

Simple Poached Egg And Avocado Toast from Pinch of Yum

Why We Love It: Back to the basics, this avo toast with a poached egg and parmesan is conventionally delicious. What’s more, this recipe includes a poached egg hack that makes things so easy. Serve this with sliced heirloom tomatoes and fresh herbs for a classic you can’t go wrong with. Simple avocado toast recipes, we salute you.

Hero Ingredient: Shaved parmesan gives this toast a nutty, salty twist that enhances everything around it.

Mediterranean Inspired Avocado Toast with Pistachio Dukkah from Half baked harvest

Why We Love It: As promised, this is one of the more elevated avocado toast recipes on the list. There are a ton of interesting flavors to unpack. First, the toast is topped with sun-dried tomatoes, kalamata olives, and avocado sprinkled with lemon juice. Then it’s dusted with toasty dukkah and topped with a runny egg, red pepper flakes, microgreens, and feta. Heaven.

Hero Ingredient: Dukkah is a mixture of toasted seeds, nuts and spices that’s heavily used in Middle Eastern cooking, but in this Mediterranean-inspired toast, it brings a ton of nutty flavor that can’t be beat. I recommend keeping some extra on hand. It’s easy to make and even easier to use to elevate yogurt, oatmeal, salads, eggs, roasted vegetables, fruit, and more. It can even be used to give a nutty crust to things like soft cheeses, fish, and crusty bread. Pass the dukkah, please.

The post 15 Avocado Toast Recipes That Go Way Beyond Basic appeared first on Camille Styles.

We’re big fans of all things muffins around here, so it only felt right to merge all the beauty of spring into our favorite baked breakfast good. These are packed with bright, citrus flavors, a moist crumb (spoiler: it’s the olive oil!), and just enough texture thanks to the poppy seeds laced throughout.

These muffins are super easy, come together in one bowl, and are ready in 20 minutes. Get your ovens ready: the perfect, spring-inspired olive oil muffins are coming your way.

Ingredients for Olive Oil Muffins

Lemon AND orange zest. These aren’t just lemon poppy seed muffins, they’re citrus muffins! I find the floral flavor of orange zest adds a nice softness to the flavor that makes them extra delicious.

Granulated sugar. Don’t worry, I’ve tried maple syrup. However, I find that with all the citrus zest in these muffins, incorporating it into the granulated sugar with your fingers really makes a difference in flavor.

Olive oil. No butter, just olive oil! Use the good stuff—you’ll be able to taste it.

Eggs. Allow your eggs to come to room temperature ahead of time. It makes a difference when you incorporate them into the sugar, zest, and olive oil mixture.

Milk. I used pistachio milk (this is my fave!), but use whatever milk you have on hand here.

Greek Yogurt. It’s all about adding moisture and flavor, and Greek yogurt does both. You could use a lemon or vanilla Greek yogurt for additional flavor or sub with sour cream.

Flour. The base of all good baked goods.

Poppy Seeds. I love the little specks these add to the batter and their subtle flavor. But if you don’t have poppy seeds on hand, feel free to omit.

Tips for Decorating Muffins With Real Flowers

Yes, these beautiful muffins use real flowers for the toppers. You can use whatever you have access to— just make sure you use flowers that are food safe. I love perusing the collection from local growers or those that ship.

Flowers are a natural way to add beauty without having to worry about decorating a cupcake with fancy frosting skills. Just do a big swoosh of frosting over the top, and use your artistic eye to mix and match colors and styles in a way that is as whimsical as it is beautiful.

Before decorating, clean and carefully wash your flowers and clip away any stems you don’t need. If you don’t want your flowers to actually touch your cake, you can wrap the stems in floral tape before placing them into the frosting.

How to Make the Best Muffins, Every Time

I’ve made a lot of muffins in my day, so a few things that I always keep in mind:

1. I rarely use a stand mixer for muffin batter. Because these muffins come together in one bowl, it’s simply easier not to. Use a light hand and mix until the batter just comes together to avoid over-mixing, which can make a tougher batter.
2. Always err on the side of less baking time. These muffins only bake for 12-13 minutes. I start checking on them at 10 minutes to avoid dried-out muffins.
3. Use muffin liners. Because even the best pans can sometimes stick. To avoid the risk, line with muffin liners or parchment.
4. Don’t overfill your muffin pan. Fill the muffin liners about 3/4 of the way to the top. Overfilling can mean needing different baking times and unevenly baked goods.

Tips for Making Ahead and Storing Leftovers

To make your muffins ahead of time, bake the muffins and let them cool to room temperature. Store in an airtight container until ready to frost. You can also make the frosting ahead of time and let come to room temperature before frosting. I would wait to decorate with flowers until ready to serve, but otherwise, you can get this prep done ahead of time.

To store leftovers, remove flowers from the top and store muffins in an airtight container in the fridge.

The Best Lemon Frosting Recipes

I love topping these olive oil muffins with something that ups their’ citrusy flavor. Go for a lemon frosting or glaze that echos the impact of the zest and juice incorporated into the batter. Some favorites:

• Orange Cream Cheese Frosting from Camille Styles
• Easy Lemon Glaze from Love and Lemons
• Lemon Frosting from Ambitious Kitchen
• Lemon Orange Buttercream from Southern Living

Scroll on for the recipe, and if you make these olive oil muffins, be sure to leave a rating and comment below.

Citrus Olive Oil Muffins

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi
• Total Time: 30 minutes
• Yield: 12 muffins

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Description

These easy, one-bowl citrus and olive oil poppy seed muffins are perfect for spring!

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Ingredients

Units USM

• 1 cup granulated sugar
• 1 orange, zested
• 1 lemon, zested
• 1/2 cup olive oil
• 2 eggs, room temperature
• 1/4 cup plant-based milk (or milk of choice)
• 1/4 cup Greek yogurt
• 1/2 tablespoon of lemon juice
• 1/2 tablespoon of orange juice
• 1 teaspoon vanilla
• 2 cups all-purpose flour (240 g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 1/2 tablespoons poppy seeds
• Frosting of choice (lemon frosting or glaze preferred!)
• Flowers of choice for decorating

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Instructions

1. Preheat oven to 425 F and line a 12-cup muffin tin. Set aside.
2. In a large mixing bowl, add the granulated sugar and the citrus zest. Use your fingers to press and combine the zest and sugar until it feels like sand. Add the olive oil and whisk to combine. Add the eggs one at a time, mixing until smooth between each egg.
3. Add the yogurt, milk, lemon and orange juice, and vanilla. Mix to combine until smooth.
4. Add the flour, baking powder, salt, and poppy seeds. Whisk just until combined.
5. Use a cookie scoop to fill each muffin liner with batter, filling about 3/4 of the way.
6. Bake at 425 F for about 5 minutes, then drop the temperature to 375 F and bake for another 8-10 minutes. Remove muffins as soon as a toothpick comes out clean and the tops are lightly golden.
7. Let muffins cool before frosting, and decorate with flowers. Enjoy!

• Prep Time: 15
• Cook Time: 15
• Category: dessert

Keywords: muffins, lemon, poppy seed, olive oil

The post The Springiest Olive Oil Muffins Are Topped With Fresh Flowers and Plenty of Citrus appeared first on Camille Styles.