Blueberry Pecan Banana Oat Muffins

Let’s talk about baked goods for a moment. I love them. But…

they are often loaded with sugar and artificial ingredients. Treats are great, but too many can often lead to conditions like obesity and diabetes if we are not careful. I definitely aim for balance in my life and treat myself… but 90% of the time I like to have healthy baked goods on hand so I can satisfy the part of my brain that wants to reach for the cookies.

These muffins are low in sugar and packed with fiber from the oats.  I love packing them as quick snacks for the kids when we have busy days and you can feel good about what you are eating because they aren’t loaded with fake ingredients. Plus, they are seriously EASY to whip up. You can add any fruit you have on hand, but I love the blueberry pecan combination. Although I think peach or cherry would be a great summer flavor to try!!

Do try these and let me know what you think!

Preheat oven to 350 degrees

1. Blend Dry Ingredients:

~2 Cups whole oats

~1/2 tsp salt

~1/2 tsp baking soda

~1/2 tsp baking powder

2. Pour dry ingredients into a separate mixing bowl

3. Blend Wet Ingredients:

~2 ripe bananas

~1 cup plain greek yogurt

~1 egg

~2T honey

~1tsp vanilla

3. Pour Wet Ingredients into dry and combine

4. Fold in:

~1 pint of washed blueberries (I use fit fruit wash)

~1/4 crushed pecans

5. Spray a 12 count muffin pan with olive oil or coconut oil spray. Spoon in batter until each

muffin is about ¾ full. This will ensure that the muffin puffs up over the top giving

it a nice muffin top.

6. Put one whole Pecan on top of each muffin.

Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife

inserted in the center of a muffin comes out clean. Allow to cool and enjoy!

Mediterranean Quinoa

Can I just say, that I am obsessed with quinoa?

I’ve recently swapped out most of my brown rice stapes for quinoa. I love it because it is packed with protein, contains every amino acid & is particularly rich in lysine, which promotes healthy tissue growth throughout the body. Quinoa is also a good source of iron, magnesium, vitamin E, potassium, and fiber. LOVE IT!  Plus… You can pick it up at Aldi… which makes me love it that much more.

But this quinoa recipe is especially near & dear to me right now because the weather is warming up and who wants to spend too much time cooking in the hot summer months!? I love this dish because it’s quick to put together for a weeknight dinner and it’s great as a simple side OR you can add chicken or fish to it & make it an even better main course.

I hope you enjoy this recipe! Let me know what you think!

Ingredients:

~4 cups quinoa, prepared and cooled

~2 cups cucumber, diced small

~1 cup tomato, diced small

~1 cup kalamata olives, diced small

~1 cup red onion, diced small

~1 cup feta cheese, crumbled

~juice of one large lemon

~1/4 cup balsamic vinegar

Combine all ingredients in a bowl and stir. Enjoy!

Chicken & Chickpea Curry

Chicken & Chickpea Curry

Who doesn’t love a good curry recipe?!

This one is packed with protein from the chicken & chickpeas and is made all in one pot – which makes it easy to put together during the week.

Don’t like spice? No worries! For a milder version, just adjust the amount of chili powder to your taste.

Will you try it and let me know what you think?

Have a great day!




Ingredients:

~1 Tbsp. olive oil
~1.5 lbs grilled chicken breast, chunked
~1 medium onion, chopped
~3 cloves garlic, crushed
~½ tsp. mustard seed
~1 tsp. ground turmeric
~1 tsp. ground cumin, divided use
~1 tsp. ground coriander
~1 tsp. chili powder
~1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
~1 (14.5-oz.) can low-sodium diced tomatoes
~1 cup low-sodium organic chicken broth (or vegetable broth)

Preparation:

1. Grill and chunk up chicken breast and set aside.
2. Heat large skillet over medium heat. Add olive oil, onion, garlic, cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
3. Add turmeric, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.

*Serve over brown rice. Enjoy!

Spaghetti Squash and Turkey Meatballs Lunch prep

 


This week has been super hectic in our house. From softball to sickness to extra hours at Express, I am super thankful for the easy meal prep I was able to do this weekend to ensure that we had healthy and filling lunches available even in a crunch!

This week I went with "Spaghetti and Meatballs" with simple substitutions to keep it healthy and delicious.

➡The "spaghetti" is actually spaghetti squash
➡The meatballs are Crockpot Turkey Meatballs
https://www.pinterest.com/pin/555420566520730332/
➡The green beans are blanched
https://www.pinterest.com/pin/555420566519601180/
➡ The sauce is Kroger Simple Truth (additive free!)