about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Fresh Blueberry Corn Muffins.

I know I’ve mentioned it here plenty, but we’ve been on a serious blueberry kick this summer.  The supply is still going strong at the markets, and until they stop selling them I’m just going to keep bringing them home. 

With so many blueberries on hand this week, I thought it might be fun to do something other than just shovel them into my mouth.

Fresh Blueberry Corn Muffins by Daily Garnish

It was my turn to host mom’s group this week, so I had extra motivation to create a snack that would be tasty and easy to eat.

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And so while the babies took care of their important business…

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…the mamas enjoyed delicious blueberry corn muffins.  There is something so wonderful about the sweet and savory combination of blueberries and corn.  And for some reason, I rarely see cornbread that incorporates actual fresh corn kernels.  I wanted to change that, and I’m so glad I did. 

Fresh Blueberry Corn Muffins

by Emily Malone

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients (16 muffins)

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/3 cup organic cane sugar
  • 1 teaspoon vanilla
  • 1 tablespoon ground flax seed (+ 3 tablespoons water)
  • 1 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sunflower seed oil (or other preferred oil)
  • 1 ear fresh corn
  • 1 cup fresh blueberries


Preheat your oven to 400 degrees. In a large mixing bowl, combine flour, cornmeal, baking powder, sugar, and salt. Stir to combine.

In a small, separate dish, combine 1 tablespoon ground flax with 3 tablespoons water to create a thickened "flax egg." Let it sit for a few minutes while it thickens.

In another small bowl, (sorry for all the dishes!) combine the almond milk and vinegar. This is a good non-dairy sub for buttermilk!  After the flax and milk sit for a few minutes, combine them together and whisk with oil and vinegar.

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Add the wet ingredients into the dry bowl and stir until everything is combined. Cut fresh corn kernels off the cob, and fold into the batter along with the blueberries.

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Spoon batter into a greased muffin pan, and bake for 20 minutes or until golden on top.  Cool on a wire rack before serving.

Fresh Blueberry Corn Muffins by Daily Garnish

The blueberries get all gooey and wonderful when cooked, resulting in little berry explosions with each bite. 

Fresh Blueberry Corn Muffins by Daily Garnish

And the corn adds a perfect sweet crunch that I will never leave out of cornbread again.

Fresh Blueberry Corn Muffins by Daily Garnish

If it was just a little bit cooler outside, I would have made a huge pot of black bean chili and eaten the rest of these with dinner.  As it was, I ended up eating most of the batch straight out of the basket.

Fresh Blueberry Corn Muffins by Daily Garnish

These muffins feel like the perfect transition from summer into fall – my favorite summer produce baked into one of my favorite fall treats.

Fresh Blueberry Corn Muffins by Daily Garnish

It is time to pull out the puffy vests yet?  Enjoy!

Baked Kohlrabi Chips.

I had this great idea that I was going to make beet chips to go with on of our dinners this weekend.  I had a huge drawer filled with beets that I collected last week at various markets and through our CSA.  And then Cullen took a long nap and I got all excited about meal planning and doing food prep, and before I knew it I had tossed the beets into the oven to roast – every last one of them.  Oops!

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So I peeked back into the fridge and realized that I still had two bunches of kohlrabi in there that I picked up at the market a few weeks ago. 

Baked Kohlrabi Chips by Daily Garnish

The great thing about root vegetables like kohlrabi, turnips, rutabaga, etc. – is that they keep for a few weeks in the fridge.  The greens didn’t last, but the veggies themselves stayed nice and crisp. 

Baked Kohlrabi Chips by Daily Garnish

Two summers ago, when I worked at Poplar Ridge Farm, I had my first encounter with purple kohlrabi.  After spending quite a bit of time googling, “What do I do with kohlrabi?” – I ended up trying it a few different ways – cubed and roasted in one dish, and grated into a slaw for another.

I wanted to do something different with these green kohlrabi, and since beets were off the menu, I thought they seemed perfect for slicing into chips.  It turns out that I was right!

Baked Kohlrabi Chips by Daily Garnish

These are a great healthy alternative to traditional chips, and in my opinion they’re just as tasty.  They are great paired with a sandwich or veggie burger, or even used as a dipper!  I’m glad we still have two more kohlrabi left – can’t wait to make these again.

Baked Kohlrabi Chips

by Emily Malone

Prep Time: 10 minutes

Cook Time: 40-60 minutes

Ingredients (2-3 servings)

  • 4 kohlrabi, trimmed and peeled
  • 2 tablespoons coconut oil (or olive oil)
  • salt and pepper


Preheat the oven to 300 degrees. Trim the kohlrabi greens and stems, and peel outer skin using a vegetable peeler or paring knife.

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Using a mandolin, carefully slice the kohlrabi into thin slices – not paper thin, but you don’t want them too thick or they won’t get crisp.

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If you don’t have a mandolin, you can try to slice them thinly with a chef’s knife, but be extra careful!

Baked Kohlrabi Chips by Daily Garnish

If you are using coconut oil, heat slowly until it melts. If you prefer olive oil, that works just as well! Brush the oil onto a sheet pan and then arrange the kohlrabi slices in a single layer with minimal overlap.

Baked Kohlrabi Chips by Daily Garnish

Brush another light layer of oil on top, and sprinkle with salt and pepper.

Baked Kohlrabi Chips by Daily Garnish

I filled two large sheet pans with four kohlrabi, but it will depend on the thickness of your slices and size of your vegetables.

Bake for 40-60 minutes. Rotate the pans from side to side as well as top to bottom every 15 minutes or so. Keep an eye to watch for hot spots or chips that are browning quickly.

Baked Kohlrabi Chips by Daily Garnish

If some chips are thinner than others, you might want to remove them early and let the others continue to bake.

Baked Kohlrabi Chips by Daily Garnish

Once they are browning and beginning to shrivel, remove from oven and arrange on a paper towel (to absorb the excess oil). Sprinkle with a little extra salt, and allow them to cool for a few minutes. They will crisp up a bit more as they cool.

Baked Kohlrabi Chips by Daily Garnish

Serve along with your favorite veggie burger or sandwich!

Baked Kohlrabi Chips by Daily Garnish

We don’t eat a lot of chips in our house, simply because it’s something that I just never buy.  But I can definitely see making more of these veggie chips for Cullen to munch on as he gets older and he starts getting into more snack food.  Think I can convince him these are better than Lay’s? 

Baked Kohlrabi Chips by Daily Garnish

I’m up for the challenge. 

Baked Kohlrabi Chips by Daily Garnish

As always, enjoy!

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