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Good Eats

Modern Day Fox Vegan Chocolate Chip Walnut Muffins

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Nine weeks into my whole food plant based journey, and I’m surviving… and thriving! My workouts are going great. As of today, I’m on day 22 of my 80 day fitness journey. I feel like I’ve turned a new page in my life where I’m not controlled by sugar anymore. It’s the greatest feeling of release. You have no idea how much white sugar controls your life until you remove it from your diet. All of the sudden you just stop thinking about getting your next fix every chance you get. I don’t know about you, but that’s how it was for me. Sugar was like a drug. I feel like a piece of my mind has just been freed up for more positive activity. It’s hard to explain in words, but it is so freeing.

That said, I still like a treat once in a while! I just use different kinds of sweeteners in my cooking now, specifically maple syrup, coconut sugar, or honey. Since I’m not eating animal products anymore, I’ve also had to learn how to bake without eggs. And, just for an added challenge, I’ve cut out oil as much as possible and replaced it with applesauce where applicable.

One would think I’m suffering, but I’m not! I have reviewed tons of vegan baking recipes and experimented until I found the right combination for my taste. Texture was huge for me. So many Vegan recipes use oats for the flour base and I found that everything comes out gummy. I also wasn’t crazy about how so many recipes used banana in place of oil. Whole wheat flours, regular flour, flax, and applesauce made for better alternatives for the flours, oils and eggs.

Before you try this recipe, I want to clarify something. If you are trying vegan baking for the first time, remember you are cooking in a new way. These are going to be slightly different in texture and taste from the muffins you are used to making. Keep an open mind. When you turn to a plant based diet, your taste buds change. You don’t need tons of sugar and oil for something to taste good. I guess what I’m saying is don’t try to compare apples to oranges. These are a healthy alternative to your run-of-the-mill high calorie muffin, and a nice treat for those on a plant-based diet.

Print Recipe
Modern Day Fox Vegan Chocolate Chip Walnut Muffins
These muffins hit the spot and you don't miss the eggs, milk, or oil!
Course Baked Good
Servings
muffins
Ingredients
  • 1 flax "egg" (To make a flax egg, mix one TBSP flax meal with 2.5 TBSP water.)
  • 1 cup Almond milk + 1 Tbsp lemon juice
  • 1 cup Whole wheat flour
  • 1/2 cup Unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 cup Applesauce
  • 1/2 cup Coconut Sugar brown sugar may be subbed
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/3 cup Semisweet chocolate chips non-dairy for vegan
  • 1/3 cup chopped walnuts optional
Course Baked Good
Servings
muffins
Ingredients
  • 1 flax "egg" (To make a flax egg, mix one TBSP flax meal with 2.5 TBSP water.)
  • 1 cup Almond milk + 1 Tbsp lemon juice
  • 1 cup Whole wheat flour
  • 1/2 cup Unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/2 cup Applesauce
  • 1/2 cup Coconut Sugar brown sugar may be subbed
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 1/3 cup Semisweet chocolate chips non-dairy for vegan
  • 1/3 cup chopped walnuts optional
Instructions
  1. Preheat oven to 350.
  2. Mix up your flax egg and set to the side. (One tablespoon flax meal mixed with 2.5 TBSP water).
  3. Mix almond milk and lemon juice in a separate small bowl and set aside for five minutes to allow to “curdle” like buttermilk.
  4. Sift together all dry ingredients- baking powder, baking soda, salt, cinnamon, whole wheat flour, all-purpose flour. Mixing dry ingredients separately helps to ensure that all they are all evenly distributed throughout the flour.
  5. After almond milk is curdled, mix flax egg, curdled almond milk, applesauce, coconut sugar, maple syrup, and vanilla abstract in a large mixing bowl.
  6. Slowly fold your dry ingredients into your wet ingredients. Mix until throughly combined and smooth.
  7. Fold in chocolate chips and walnuts.
  8. Lightly spray muffin pan.
  9. Evenly distribute batter across 12 muffin molds. These don't rise a whole lot, so fill to the top.
  10. Bake for 25-27 minutes until a toothpick comes out clean.
  11. Allow to cool, and then enjoy!
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February 6, 2018by Jaime Fox
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“Kelley Cakes” Gluten Free and Dairy Free Pancakes


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This is Kelley. Kelley makes really, really good pancakes.

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Kelley’s pancakes are special. They are special because Kelley has a daughter with auto-immune issues and allergies that are severely affected by the food she consumes. Kelley’s daughter loves pancakes but her body does not love gluten or dairy. Kelley rose to the occasion and created the best tasting gluten and dairy free pancakes I’ve ever tasted. She even had my flour lovin’ boys begging like this…

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If you are cutting back on gluten and dairy, or have an intolerance, give these pancakes a try. Get crazy and throw some Enjoy Life dairy free chocolate chips in there, or some fresh blueberries!

Print Recipe
"Kelley Cakes" Gluten Free and Dairy Free Pancakes
Servings
Ingredients
  • 3/4 cup Gluten-Free Flour
  • 1 Scoop Collagen
  • 1 TBSP Ground Flax
  • 1 TBSP Sugar
  • 1/2 tsp Salt
  • 1 TBSP baking powder scant
  • 1 TBSP Tapioca Starch heaping
  • 2/3 cup Rice Milk
  • 1/2 cup Egg Whites
  • 2 TBSP Avocado oil
  • 1 tsp Vanilla
Servings
Ingredients
  • 3/4 cup Gluten-Free Flour
  • 1 Scoop Collagen
  • 1 TBSP Ground Flax
  • 1 TBSP Sugar
  • 1/2 tsp Salt
  • 1 TBSP baking powder scant
  • 1 TBSP Tapioca Starch heaping
  • 2/3 cup Rice Milk
  • 1/2 cup Egg Whites
  • 2 TBSP Avocado oil
  • 1 tsp Vanilla
Instructions
  1. Mix together dry ingredients.
  2. In a separate bowl (or in the same bowl if you don't feel like washing two bowls like Kelley), whisk together wet ingredients.
  3. Stir wet ingredients into dry ingredients until well blended. You may also add chocolate chips, nut, or fresh berries, if desired. (Enjoy Life Chocolate Chips shown here.)
  4. Pour 1/8 cup batter onto hot and lightly greased griddle. Turn halfway through cooking, until golden brown on each side. These cook just like regular pancakes.
  5. Enjoy!
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October 2, 2017by Jaime Fox
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Good Eats

Modern Day Fox Grain-Free Chocolate Mini-Cakes

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I’m on my fourth week of removing grains from my diet and on cue (usually lined up with a certain time of the month, if you know what I mean), I’ve started craving dessert. I saw where you could cook cakes in the air fryer, so I just had to give it a shot.

I kind of threw this recipe together as a hail Mary after looking at some similar recipes I have made in the past and not having all the ingredients needed on hand. I have to say that I came up with a combo that hit the spot!

These would be fantastic with a Paleo frosting, but I sprinkled on chocolate chips instead. Full disclosure – these are regular chocolate chips. I typically use EnjoyLife chips, but I was all out today. I tolerate dairy just fine, but I wanted to be honest about my photos since my chips are not Paleo. EnjoyLife Chips are non-dairy and cook just like regular chocolate chips. They are amazing!

I hope this turns out well for you. Before you ask, I have not baked this recipe in the oven yet, so I can’t say what the cooking time would be. My advice would be to set your oven at 350, cook it for 15 minutes and then check every few minutes after to see when it is done. One other note – all air fryers vary in cooking time. Keep in mind that I used a Power XL Air Fryer and this timing worked out for me. You may want to check your cakes at the 10, 12, and 15 minute mark to make sure they do not overcook. Good luck!

xo Jaime

This post contains affiliate Amazon links which directly help support this blog. When you purchase items using my links, you directly support Modern Day Fox and keep it alive! My opinions are my own and I have no sponsorships. These are purchases I’ve made and love!

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Print Recipe
Modern Day Fox Grain-Free Chocolate Mini-Cakes
These delicious grain-free chocolate mini-cakes are sure to put a smile on your face!!
Prep Time 10 min
Cook Time 17 min
Servings
servings
Ingredients
  • 1/4 cup coconut flour
  • 1/4 cups Tapioca Flour
  • 2 TBSP Cocoa Powder
  • 1/2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp sea salt
  • 2 eggs whisked
  • 1 TBSP Coconut Oil plus some to grease ramekins
  • 1/3 cup Canned Pumpkin Puree NOT pumpkin pie filling
  • 2 TBSP Maple Syrup
  • 1 TBSP Non- Dairy Chocolate Chips Enjoy Life are awesome! You can use regular chips if you can tolerate dairy.
Prep Time 10 min
Cook Time 17 min
Servings
servings
Ingredients
  • 1/4 cup coconut flour
  • 1/4 cups Tapioca Flour
  • 2 TBSP Cocoa Powder
  • 1/2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp sea salt
  • 2 eggs whisked
  • 1 TBSP Coconut Oil plus some to grease ramekins
  • 1/3 cup Canned Pumpkin Puree NOT pumpkin pie filling
  • 2 TBSP Maple Syrup
  • 1 TBSP Non- Dairy Chocolate Chips Enjoy Life are awesome! You can use regular chips if you can tolerate dairy.
Instructions
  1. Sift together all dry ingredients in a large bowl.
  2. In a separate small bowl or glass measuring cup, whisk eggs together.
  3. Add to the eggs all of the remaining wet ingredients and stir until completely smooth.
  4. Stir wet ingredients into dry ingredients until well blended.
  5. Grease ramekins with coconut oil. Pour batter into ramekins in equal parts and sprinkle each with chocolate chips.
  6. Cover each ramekin with foil and use a knife to cut several small slits on top of the foil. Place ramekins into fryer basket.
  7. Set Air Fryer to 390 degrees F for 16 minutes. (Your air fryer cooking time may vary. I'm using a Power XL Air Fryer 5.3 quart.)
  8. Remove foil and allow to cool.
  9. Enjoy!
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August 13, 2017by Jaime Fox
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Good Eats, The Good Life

Whey Delicious Pancakes

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I’m thinking about my grandmother today, and often lately. My “Gram” is 94 years old and has been in a nursing home for the last few years. I went to visit her last weekend during a quick trip to my hometown in Maryland. It’s hard to see her in there. Her eyesight is gone, and she is no longer mobile. She lived a very vibrant life in her younger years, never missing a dance at the Moose Lodge and loving to stun her friends with raunchy gag gifts. I can’t imagine life without her in it, but I know the life she has now would never be her choice. During my visit, I asked her if she thought she’d live to be 100. She emphatically said, “No!” I said, “Well, how about 95?” She said, “Yeah, I think so.” I said, “How about 96?” She said, “I hope not.”  I said, “Once you hit 95, you’re officially out of gas?” She laughed and said she thought so.

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I spent a lot of time at my Gram’s house growing up. There were things that she cooked that I loved, but she knew my favorite was “breakfast for dinner.” She made THE best pancakes I’ve ever had, and I’ve spent years trying to figure out how to get them to taste as good. Much of it has to do with the fact that she wasn’t afraid to cook those bad boys in hot oil. The edges were so crispy that it was almost like eating a funnel cake at the fair. I’m okay with the fact that my pancakes will never be as good. It is a memory that I will always hold dear and have no intention of replacing.

Now my own kids also love “breakfast for dinner,” along with our tradition of Pancake Sunday. Each time I make pancakes from scratch, I tweak the recipe a little more. Today I tried something new and it took my recipe to a new level. You know all that clear stuff that rises to the top of your homemade yogurt? It’s called “whey” and most people have no idea what to do with it after they strain it from their Greek Yogurt. Turns out you can trade out the liquid in your pancake recipe with whey for a healthy little kick. Not only did my pancakes turn out fluffy and tasty, I loved that I was using something that was essentially free in place of something I would otherwise have had to buy. Want not, waste not!

If you’ve found yourself pondering what to do with your leftover whey, give these pancakes a try. They aren’t as good as my Gram’s, but you’ll never know that!

Print Recipe
Whey Delicious Pancakes
Course Breakfast
Cuisine American
Servings
4" Pancakes
Ingredients
  • 3 cups flour
  • 1.5 TBSP baking powder
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 2 cups whey
  • 1 tsp Pure Vanilla Extract
Course Breakfast
Cuisine American
Servings
4" Pancakes
Ingredients
  • 3 cups flour
  • 1.5 TBSP baking powder
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 2 cups whey
  • 1 tsp Pure Vanilla Extract
Instructions
  1. In a medium size bowl, whisk together dry ingredients.
  2. Whisk eggs, and pour into dry ingredients.
  3. Add whey to mixture.
  4. Stir until completely blended, and make sure not to over-mix.
  5. Stir in vanilla extract.
  6. Using a quarter cup, pour batter onto hot greased griddle (375 degrees) to form 4" pancakes. If you wish, sprinkle in toppings like pecans or blueberries at this time.
  7. Cook until bubble start to form, and then flip. Serve hot of the griddle!
Recipe Notes

This recipe can be cut in half, or doubled.

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April 17, 2017by Jaime Fox
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About Me

Hi I'm Jaime. Modern Day Fox is a place where we celebrate the multi-passionate people in this world who are making it happen. This is also a place for me to create content around the topics I am personally most passionate about – personal development, photography, fitness, food, image, and music. This is a space to inspire and to be inspired. It's a classroom to teach and to learn. It's a table to share and explore. Together, let's learn how to "outfox them all!"

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