Whole-Grain Apple Cinnamon Muffins

This is one of my favourite recipes, which includes sweet organic apples. This hearty but healthy snack is simple to make and easy to love. Hopefully this inspires your to incorporate organic food into your everyday diet too!

Whole-Grain Apple Cinnamon Muffins Ingredients

1 cup whole wheat flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3/4 teaspoon baking soda
1 egg
1/3 cup honey
1/4 cup + 2 tablespoons olive oil
1 teaspoon vanilla extract
1/4 cup Greek Yogurt
1 cup chopped organic apples
Preheat the oven to 350°F. Line a muffin tin with 8 muffin liners. In a medium bowl, whisk together the dry ingredients.In another bowl, whisk the egg. Add the honey, olive oil and vanilla. It might look a little weird at first; just keep stirring until it’s well combined, and then add the yogurt. Add the flour mix to the wet mix. It just needs to be combined, so be careful not to overmix. Then fold in the apples. Fill the liners with the batter, filling almost all the way to the top. You could get more out of these if you want to make them smaller. Just take them out a little earlier. Also try topping the muffins with a sprinkle of cinnamon, brown sugar or old fashioned oats if you would like! Bake for about 15 – 17 minutes or until a toothpick comes out clean. Makes 8 perfect muffins!

Avocado and Chickpea Salad With Halibut

To accompany the post below, here is a delicious recipe that incorporates avocado, one of my favourite superfoods of all time. I often make this is simple, yet savory salad on weekends for a special treat in between studying.

Avacado and Chickpea Salad With Halibut Ingredients

4  pieces of cooked halibut
kosher salt and black pepper
1/4  cup olive oil
1  tablespoon lemon juice
1  tablespoon Dijon mustard
2  tablespoons chopped fresh cilantro
8  cups organic mixed greens
1  ounce can chickpeas, rinsed
1  organic avocado, sliced
1/2  small red onion, sliced
Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Place in a large skillet with enough water to reach halfway up the sides of the fish. Bring to a simmer over medium heat. Cook the fish, covered, until opaque throughout, 6 to 8 minutes. Transfer the fish to a plate and refrigerate until cool, about 15 minutes. Using a fork, flake the fish into large pieces. Meanwhile, in a large bowl, whisk together the oil, lemon juice, mustard, cilantro, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss the dressing with the mixed greens, chickpeas, avocado, and onion. Divide among plates and top with the fish.