Glow by Marlowe

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These gluten-free Rosemary Olive Muffins are next level delicious and then dipped into the rosemary olive oil is just heaven.

They are so easy to make: they take less than 10 minutes of prep and just 25 minutes to bake. Sun-dried tomatoes, olives, and fresh rosemary are folded into an almond flour bread mix. Pour into a lined muffin tin, and voila. The taste will transport you to the shores of Italy.

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Rosemary Olive Muffins

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Prep Time 7 minutes
Cook Time 25 minutes
Total Time 32 minutes

Ingredients

Rosemary Olive Muffins

Rosemary Olive Dip

Instructions

  • Preheat the oven to 350 F.
  • In a large bowl, whisk eggs, water and oil. Then stir in the bread mix. Next, add the vinegar, olives, sun dried tomatoes, and rosemary. Combine well.
  • Line a muffin tin with liners or lightly grease them with oil. Divide the batter evenly amongst the 12 cups. Sprinkle a pinch of flaky sea salt on top, if desired.
  • Bake for 25 minutes.
  • Meanwhile, combine the olive oil and rosemary in a small bowl to make a dip for the muffins.

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Switch up your pasta sauce with this vibrant creamy Carrot Turmeric Sauce instead. It’s packed with anti-inflammatory ingredients, and brings a pop of color to your dinner table. Skip the cashews and black pepper to make it AIP-compliant.

Carrot Turmeric Pasta Sauce

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Prep Time 10 minutes
Cook Time 10 minutes
Servings4

Ingredients

Pasta

Pasta Sauce

Toppings (Optional)

Instructions

  • Boil a pot of water for the pasta and cook according to directions. Drain and set aside.
  • Meanwhile, make the sauce: Heat a medium stockpot over medium heat. Add the oil, then the onion, garlic, and turmeric. Saute, stirring occasionally, for 2 minutes. Then add the carrot, cashews, and broth or water and cover. Cook for 10 minutes, until carrots are tender.
  • Remove the carrot mixture from the heat and carefully transfer it to a blender. Add salt, pepper, and apple cider vinegar. Blend until smooth. (Conversely, use an immersion blender in the pot).
  • Put the cooked pasta in the pot, pour in the carrot sauce, and mix well. To serve, plate and add a sprinkle of hemp seeds and sprouts. Add more salt and pepper to taste as desired.

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Spoon this tasty Pumpkin Seed Pesto over pasta, roasted or steamed veggies, zucchini noodles, seafood, or anywhere you want fresh flavor.

Vegan Pesto

Pesto is typically made with pine nuts, however, they’re sometimes hard to find and expensive. So, toasted pumpkin seeds make an excellent alternative. Pesto also typically uses cheese, but this pesto is completely dairy-free and vegan. All you need is a good pinch of pink salt instead.

Pumpkin Seed Pesto Ingredient Benefits

  • Pumpkin Seeds: Pumpkin seeds provide a variety of minerals. Just one ounce provides 14% DV of zinc, 23% DV of iron, and 37% DV of magnesium. (1) Zinc supports our immune system and clear skin, iron helps with energy and hair growth, while magnesium fights depression and PMS, reduces insulin resistance, and helps our body better deal with stress. Pumpkin seeds also contain antioxidants like carotenoids and vitamin E. Antioxidants reduce inflammation and protect your cells from harmful free radicals.
  • Olive Oil: Olive oil is the most studied oil, and has the most documented health benefits. It provides antioxidant and anti-inflammatory benefits and supports heart and brain health. Unlike vegetable oils, olive oil won’t break you out.
  • Lemon Juice: Lemon juice adds a touch of tart flavor and a boost of Vitamin C and antioxidants. Vitamin C supports a healthy immune system and collagen production.
  • Pink Salt: Unrefined salt, like pink salt, adds a delicious salty flavor, with less sodium and dozens of more trace minerals. It tastes very salty, so you can use less than you normally would table salt.

I made this Pumpkin Seed Pesto on an episode of The Doctors on CBS. We did a whole segment on the health benefits of seeds and why you should be eating more of them.

Pumpkin Seed Pesto

Pumpkin Seed Pesto
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings4

Ingredients

Instructions

  • First, toast the pumpkin seeds on your stovetop. Heat a pan over medium heat, add the pumpkin seeds (no oil needed). Shake the pan around and stir regularly, so they don’t burn, for about 5-7 minutes. They will get a little puffed up and crunchy.
  • Add the pumpkin seeds, 2 cloves garlic, 1 cup parsley leaves, 2 Tbsp fresh squeezed lemon juice, and a pinch of salt to a food processor or blender.
  • Blend while slowly pouring in the olive oil. Scrape down the sides as needed. You can leave it a little chunky, or blend longer to make it a little smoother. Taste, and add more salt if needed.
  • Spoon over roasted or steamed vegetables, zucchini noodles, seafood, or pasta.

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Pumpkin Seed Pesto Serving Ideas

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This vegan feta cheese recipe tastes just like feta cheese and is perfect on top of a Greek salad. It’s made with 4 simple ingredients and requires minimal effort to make.

Simply press the excess water out of extra-firm tofu, cube it, marinate it, and it’s done. How easy is that?

Vegan Feta Ingredients

  • Tofu: Extra-firm tofu gives us a feta cheese texture with minimal effort. Simply dice and marinate. Even better, if you can find it, use fermented tofu (which is even firmer and my personal favorite). When buying tofu, always choose organic tofu to avoid GMOs.
  • Lemon Juice: Lemon juice provides the tang that is characteristic of fermented foods like cheese. It also provides a Vitamin C boost and a plethora of phytonutrients and antioxidants which support clear, glowing skin from within.
  • Oregano: Oregano does more than give this tofu flavor. It’s a surprisingly antioxidant-rich spice that has antibacterial and anti-inflammatory effects. Just a pinch packs a punch.

Vegan Feta Cheese (That Tastes Just Like Feta)

Vegan Feta Cheese
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Prep Time 5 minutes
Total Time 1 hour 30 minutes
Servings2

Ingredients

Instructions

  • First, press the tofu: Lay out a clean kitchen towel, wrap up tofu in it and put a heavy book on top for 30 minutes.*
  • Next, combine lemon juice, oregano, and salt in a shallow container and mix well.
  • Once the tofu is done being pressed, slice it into cube-sized pieces and add to the container with marinade. Then close the container with a lid, shake it up and let it sit for at least an hour. The longer, the better.
  • Serve over greek salad or any salad of choice.

Recipe Notes

* This step is key to press out excess water so the tofu absorbs the maximum amount of the marinade.

Did you make this recipe?

Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.

Why dairy-free vegan feta cheese?

Because of a wealth of data, it is widely acknowledged that dairy consumption is associated with acne. So, this dairy-free alternative is a delicious choice that gives you the taste of feta, without the risk of a dairy-related breakout. For more dairy-free alternatives, check the recipe section of my website.

Clear Skin Recipes

Want more skin clearing recipes? Check out my Clear Skin Plan, a science-backed, doctor-approved program and meal plan to clear acne naturally through dietary and lifestyle changes. If you’ve tried everything else to no avail, it’s time to get to the root causes and support your skin from within.

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*non-cystic acne **This product is not intended to diagnose, treat, cure, or prevent any disease. ***All testimonials are by real people. Individual results may vary.

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