Today, we’re in the Kitchen with Laura Lea Balanced. Laura Lea, a Nashville native is a Certified Holistic Chef and is focused on providing nutritious, family-friendly recipes that make eating healthy a way to restore balance in your life. Not only does she share healthy recipes through her cookbook and website, she also hosts nutritious cooking classes in Nashville. I had the opportunity to attend her Morning Wellness class where LL shares breakfast recipes as well as healthy living tips.
Laura Lea demonstrated a few morning recipes to get your day off on the right start. We started the class with these Cherry Almond Overnight Oats that can be prepared in advance. I am a believer in anything served in a little mason jar. This recipe is for her second cookbook that’s in the works but I cannot wait to try this Pumpkin Gingersnap version.
These Fluffy Baked Scrambled Eggs have been a life changer! I’d never thought of cooking eggs in the oven but these are super simple and would be a good idea for cooking for guests, especially for the holidays! Laura Lea’s Sweet Potato and Kale Eggy Muffin cups are also on my to-try list!
Our family loves making smoothies for breakfast and sometimes lunch! However, we tend to use mostly fruit as a base. Laura Lea shared a lower sugar alternative with her Superfood Matcha Latte.
Don’t let the color fool you, this drink tastes delicious and includes collagen peptides which help combat the signs of aging as well as improve joint health. Sign me up!
Sometimes you need a warm and comforting treat, especially on these approaching fall days. Laura Lea’s Morning Glory Muffins satisfy the desire of a baked good but filled with healthier ingredients. These muffins would be a crowd pleaser for holiday gatherings.
Your kids won’t even notice the healthy additions!
Morning Glory Muffins (12 muffins)
1 teaspoon melted butter, coconut oil or avocado oil
½ cup raw walnuts
1 cup plus 2 tbsp rolled oats
1 cup blanched almond flour
2 teaspoons baking soda
½ teaspoon sea salt
½ cup coconut sugar
2 teaspoons ground cinnamon
¾ cup canned full-fat coconut milk
2 teaspoons vanilla extract
3 large eggs
¾ cup unsweetened applesauce
2 medium carrots
½ cup raisins
Preheat the oven to 350 degrees F and grease a 12-cup cupcake baking tin (or 2 6-cups) with melted butter or avocado/coconut oil. Add walnuts to a separate sheet. When oven has reached temperature, roasted walnuts for 10-12 minutes, until fragrant and slightly darkened in color–check around 9 minutes, as nuts burn easily! Cook 5 minutes before roughly chopping.
While walnuts are roasting, whisk together ½ cup rolled oats, almond flour, coconut sugar, baking soda, sea salt and cinnamon. Add remaining rolled oats to a blender or food processor and pulse until it forms a flour consistency (don’t clean your machine). Add to dry mixture.
In a separate bowl, whisk together coconut milk, eggs, applesauce and vanilla extract. *Don’t forget to be checking walnuts! Peel carrots, then add to your blender or food processor and pulse until they form a wet chunky crumble (mmm :)).
Pour wet mixture into dry and stir until just combined–don’t overmix! Fold in raisins and walnuts. Evenly scoop batter into each baking tin–it should come almost all the way to the top. Use dampened fingertips to smooth out the tops. Sprinkle on remaining 2 tbsp rolled oats and gently press into the batter.
Bake for 28-30 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes before enjoying and cool completely before storing. Muffins will keep for three days at room temperature, 1 week in the refrigerator or 3 months frozen.
Laura Lea only has a few openings left in her remaining classes of the year. Find the class information here and stay tuned for future events. We’ve partnered to give away one seat to the Vegan and Vegetarian class on November 3rd as well as a copy of Laura Lea Balanced cookbook. Stop by my Instagram to enter!