Hi, I'm Nicolle Kate

I share energy food recipes and build health coaching programs to balance weight, refresh mental clarity and generate vibrant energy for every body.

Berry Good.

Berry Good.

Been spending time in New York lately. My heart belongs to someone from that state. He shares my birthplace in one of the boroughs, but my family moved to the Midwest two years later so I didn’t grow up there as my mother and grandmother had. Somehow at midlife, love has brought me back full circle. I always feel in my element in New York, especially Manhattan. Always have.

Wandering up to First Avenue to check out a health food grocery, I passed a cute little vegan bakery. In I went. One delicious blueberry muffin later I emerged. I don’t regularly eat baked goods (even vegan) although I love them. But I was in NYC and getting to know the neighborhood, so why not?

The sign of a great food experience for me, is immediately imagining a repeat. As was with this muffin. But even more than a re-eat, I wanted to recreate it myself in a healthier, no white sugar, no earth balance, kind of way.

While un-cooking is my specialty, I do enjoy fire, so I employed my raw pastry techniques and produced this nutritious, moist and super delicious very berry muffin recipe to share on rawception. I had blueberries and raspberries in the fridge so I used lots of both for flavor and color. This recipe is easy to make and super good, so bake these, and treat yourself and that someone your heart belongs to.

Very Berry Muffins
Preheat over to 350 degrees

Ingredients
½ C soft tofu
1/3 C almond milk
1/3 C coconut oil
¼ C mashed ripe banana
1 tsp. vanilla extract
1 C brown rice flour
1 C. almond meal
2 tsp. baking powder
1 tsp. baking soda
1 Tbs. flax meal
1 Tbs. raw honey
1 Tbs. yacon or brown rice syrup
½  tsp cinnamon
1 C blueberries
1 C raspberries

Process

  • In a blender, mix all wet ingredients
  • In a separate bowl, combine all dry ingredients
  • Add wet ingredients to the bowl
  • Mix by hand
  • Adjust if too wet or too dry. It should be fairly wet batter
  • Gently incorporate berries
  • Grease a muffin pan with coconut oil and spoon into muffin rounds.
  • Alternate: Grease a cheesecake pan and pour batter into the pan for a coffee cake shape.
  • Bake for 15 minutes on middle or lower rack, to estimate doneness.
  • Bake for another 10-15 minutes until golden brown.
  • Puncture with a toothpick to be sure center is cooked. 
  • Allow to cool completely before removing from pan.
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