Happy Sunday, and happy Easter if you’re celebrating! I hope you guys loved #AKMuffinWeek this week, and are sharing muffins with your family this weekend. We’re celebrating Easter with Tony’s family, which means I got to make all of my favorite recipes (empanadas + rice & beans aka happiness). I’ve also been planning recipes for you guys this month, and had to kick it off with some of my favorite seasonal recipes to make in April.
Naturally sweetened vegan paleo banana muffins with chocolate chips in every bite. These gluten free muffins are perfectly moist and taste like your favorite banana bread! Made with a mix of almond flour and coconut flour.
Wholesome, healthy bran muffins inspired by my Grandma! These muffins are made with whole grains, blackstrap molasses and applesauce; they’re the perfect on-the-go breakfast or snack and are freezer friendly. Read more.
Easy like Sunday morning – that’s how I feel about these go-to healthy Easter recipes. This might just be my favorite Round Up Sunday yet because it’s perfect for kicking off spring and has some of my absolute favorite recipes in it. Whether or not you celebrate Easter, here’s a fun excuse to celebrate with brunch, veggies and baked treats!
Happy Friday, Ambitious fam! Welcome to weekend favorites: Abra edition. If we haven’t virtually met yet, hello! I’m excited to share 10 things you might not know about me + a few favorite things to kick off the weekend.
This healthy paleo lemon blueberry bread made with a mix of almond and coconut flour is bursting with juicy blueberries and fresh lemon zest in every bite. Drizzled with a creamy pink glaze made with your favorite berry jam.