The idea for these muffins first came about late last summer, as the farmers markets sold off the last of the peaches, still juicy and sweet. In those months, my daily oatmeal topping of choice was a medley of flaked coconut, dried goji berries and a fresh diced peach with almond milk. The flavors worked so well together, I decided to find out how they would hold up in a muffin. I had the photo backdrop of the final product all planned out against a wonderful field of wildflowers at Vassar College (shown below), not far from my home.

Alas, the first test batch did not develop at all the way I had hoped. In the original recipe, I substituted mashed banana, trying to reduce the need for any added sugar. Unfortunately, bananas like to be the star of the show, and in this case stole it completely. Even the flaked coconut and goji berry topping was obscured. A switch to an apple puree was just bland. I shelved the recipe for the remainder of the year and have only now gotten around to rethinking how to perfect it. ​​

The first revision I made was to replace the banana with buttermilk and coconut sugar. Buttermilk lends baked goods a tangy buttery flavor without the fat, and is easier on the digestive system for those sensitive to lactose. And while I'm not yet convinced that our bodies convert coconut sugar into blood glucose any differently than other sugars, or that the nutrients it contains are significant enough to provide real benefit, it did add that necessary bit of sweetness to the muffin. Since we're now well past summer, I also substituted frozen peaches and then nectarines - finding one to be just as good the other depending on availability.

As pictured, the final product has a cleaner top than the original, although the coconut and goji berries are still included within the recipe for those who prefer a crunch. This muffin is delicious and light, leaving your tummy room for just one more!

Ingredients:
1 cup buttermilk
2 tablespoons melted coconut oil
2 large eggs
1 & 1/2 cups gluten free oat flour
3/4 cup gluten free almond meal/flour
1/2 cup coconut sugar
1 teaspoon baking soda
2 teaspoons apple pie spice
2 cups frozen diced nectarines or peaches, thawed
1/4 cup flaked coconut, optional
1/8 cup dried goji berries, optional

Directions:
Pre-heat oven to 350ºF. Line a muffin tin with cupcake liners.

In a mixing bowl, whisk together the buttermilk, oil and eggs. Set aside. In a separate mixing bowl, combine the dry ingredients. Using a rubber spatula, stir the wet mixture into the dry ingredients until a batter forms. Gently fold the thawed fruit into the batter. 

Scoop the batter into each cupcake liner until 2/3 full. Sprinkle with coconut flakes, if using. Bake for 20-25 minutes or until a toothpick comes out clean. 

Remove from the oven and place the muffins on a cooling rack to prevent moisture build-up. If using, lightly press the goji berries onto the tops while the muffins are still warm.

​Yield: 12 muffins

At first glance, this might read as a tropical flavored recipe. In a blind taste test, it would actually be hard to distinguish it from a simple basil pesto. And that's very much the point. My goal with the Embody Fitness and Nutrition Blog is to not only encourage people to eat well, but to provide alternatives for those with dietary limitations. This dish was inspired by my mom, who rarely reads this blog because the recipes are TOO healthy for her ( 😤). My mom is a bit unusual in that many fruits or vegetables and certain herbs like basil, upset the digestive system more rather than sooth it. 

​Nuts are also problematic for her, as they are for many others. While pesto can easily be made without nuts, I find these recipes lacking in both texture and flavor. Coconut is a workable alternative. The garlic, ginger and mint are so powerful, that the coconut is barely perceptible while still imparting a bit of flavor and the textural element every pesto needs.

Versatility and simplicity are further reasons to keep a good pesto recipe in the back pocket. It may not always, (or ever) be easy to cook a meal due to time constraints, finicky kids or a limited kitchen. Pesto makes it easy to have an adult meal without a lot of fuss. Plus there are so many ways to use it from steak toppings to pizza sauce to sandwiches. Lamb burgers with pesto-mayo anyone? Let your imagination run wild. As for me, I'm sticking with my zucchini noodles, or zughetti as I like to call it.

Ingredients:
1-inch piece of fresh ginger, chopped
1 garlic clove, chopped
2 cups loosely packed baby spinach, rinsed
handful fresh mint leaves, rinsed and de-stemmed
1/4 cup flaked coconut
1/3 cup extra virgin olive oil
1/8 cup grated parmesan cheese
salt and black pepper to taste
2 large zucchini, spiralized or 4 oz. uncooked spaghetti

Directions:
Using a blender or food processor, pulse the ginger, garlic, spinach, mint and coconut with the olive oil until smooth. Add the parmesan, salt and pepper to season and set aside.

Bring a large pot of water to a boil. If using the zucchini, cook for 2 and 1/2 minutes. If using the spaghetti, cook according to package directions. Strain the cooked noodles, plate and top with a large scoop of the pesto. Garnish with any remaining mint or spinach leaves and serve immediately.

​Yield: 2 servings

Whomever pioneered dairy/sugar-free sweets really opened up a whole new world for people on limited diets. But I find that most recipes I come across contain one drat ingredient...Medjool dates. Don't get me wrong, I love dates. However, their distinct, overpowering flavor tends to overshadow everything. With this dessert, I believe (please tell me if I'm wrong) that I have succeeded in highlighting all of the featured flavors here: apricot, coconut, cherry and chocolate with hints of vanilla and cinnamon. 

Note that the Turkish apricots used to make the base layer of this recipe are not the chewy bright orange variety that you see in the large grocery chains. What sets them apart is the absense of the preservative sulfur dioxide, which can cause allergic reactions in some people. Also, Turkish apricots are free of food coloring, refined sugar and artificial flavors, are rich in Vitamin-A, have a pillowy soft texture making them much easier to puree, and a dark brown pigment (almost akin to dates). In other words, they're quite ugly in their raw state. But blend them with other ingredients and they form a nice dough for icebox cookies, fruit tarts, dessert bars and a base layer, such as this one, for cakes.

At first glance, there are a lot of steps to this recipe, but really it is very simple and easy to make. Best of all, you don't have to turn the oven on.

INGREDIENTS:

Base Layer:
6 ounces unsweetened soft dried Turkish apricots
2 tablespoons coconut oil, melted
1 tablespoon vanilla paste
1/2 cup almond flour
1/4 cup oat flour
1-2 tablespoons water or orange juice, as needed
3 tablespoon flaked coconut

Filling:
​10-12 ounces frozen dark sweet cherries
2 tablespoons coconut oil, melted
juice of 1 orange
1 lb. of unsalted cashews, soaked in water overnight

Chocolate Layer and Toppings:
dark chocolate, melted
2 tablespoons coconut oil
1 teaspoon cinnamon
unsweetened freeze dried cherries

DIRECTIONS:

Base Layer:
Line a loaf pan with saran wrap and set aside. The size is unimportant, as it will only slightly affect the thickness of the layers.

In blender or food processor, puree the apricots on low. Continue adding all of the ingredients, except the water/juice and coconut, a little at a time, making sure to switch off the machine and scrape the sides with a rubber spatula with each addition. If the mixture is too dry upon adding the flours, mix in the water/juice one tablespoon at a time until a sticky dough-like texture is achieved. Spoon the mixture into the lined pan and use your fingers to gently press the crust flat. Sprinkle the coconut over the crust and press gently into a layer. Place the pan into the freezer for 30 minutes.

Filling:
In a food processor or high speed blender, puree the cherries, oil and juice. If needed, continue to add juice until the cherries are smooth. Add the cashews in small batches, blending until creamy before adding the next batch. Once the mixture forms a mousse-like consistency, transfer the mousse onto the base layer. Use a rubber spatula or spoon to spread the mousse into a thick even layer. Return the pan to the freezer for at least 30 minutes. 

Chocolate Layer and Toppings:
In a double boiler, melt the chocolate and coconut oil over medium heat, stirring frequently to prevent scorching. Add the cinnamon. Spread the melted chocolate evenly over the mousse. Decorate with dried cherries. Freeze the cake for at least 30 minutes. 

When ready to serve remove the loaf pan from the freezer, lift the cake out of the pan and allow to thaw for 30 minutes. Once the mousse is slightly softened remove the plastic wrap. Slice into squares with a sharp knife, then use a thin spatula to gently place onto the serving plates. Re-wrap any leftovers and store in the freezer.

Yield: 8 Servings