Healthier Blueberry muffin

 Adapted from love and lemons

https://www.loveandlemons.com/healthy-muffin-recipes/

Super yummy, better than my recipe from my cookbook.

Ingredients

• 1½ cups whole wheat flour*, plus more for the blueberries
• ½ cup tablespoons almond flour
• 1 tablespoon baking powder-(substituted with baking soda, cream of tarter, and cornstarch-prob a little flatter than normal)
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup unsweetened almond milk
• ¼ cup extra-virgin olive oil, or any neutral oil, plus more for the pan (used coconut oil)
• 2 large eggs
• ½ cup cane sugar
• 1 teaspoon vanilla extract (used almond extract-delish!)
• 1¼ cups blueberries, fresh or frozen

Açaí Bowl

 Açaí Bowl-Elise made for my birthday :)

1 1/2 cups strawberry Greek yogurt

2 frozen ripe bananas 

1 frozen açaí packet (Trader Joe’s)

1 1/2 cups frozen mixed berries

3/4 cup apple juice

Honey to taste

Sometimes I toss in a couple handfuls of spinach for a veggie. 

Pour into bowls and top with granola, sliced bananas, blueberries, and strawberries.

Shar’s Krispies

 1 1/2 cubes of butter

18 oz rice krispes

M and ms peanut butter full size

3 16 oz bags or 5 big bags marshmallows 

Slow and low heat stir butter adding marshmallows as they melt, all melted take off stove.  Mix cereal with m&ms, pour marshmallows on top.  

Zucchini/Banana muffins

 Adapted from iamabaker.net, so yummy!

• 2 cups shredded zucchini, about 1 ½ medium zucchini
• 1 1/2 cups all-purpose flour
• 1/2 cup wheat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

• Preheat 350°F 
• Gently wrap the shredded zucchini in a paper towel or a clean towel and squeeze out any excess water. Set aside. (I prefer to not peel the green skin off on my zucchini, but you certainly can. If you have a very large zucchini, remove any seeds before the grating.)
• In a large bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
• In a separate medium bowl, add the mashed bananas, sugar, eggs, oil, and vanilla. Stir well until fully combined.
• Add the wet ingredients to the dry ingredients. Stir until just combined.
• Fold in the shredded zucchini.
• Add ⅓ cup of batter to muffin tin
• Bake for 22-26 minutes

Cabbage soup

 From Eating Bird Food.  Love her website and food.  Used less cabbage.  Half.  So good.  Love the Apple as the sweetener, and the cinnamon.  Yum.

Cabbage Soup

This cabbage soup is healthy, comforting and loaded with flavor! It's packed with veggies and comes together quickly for a nourishing meal that's perfect for cold days.

Prep Time10minutes mins

Cook Time40minutes mins

Total Time50minutes mins

Course: Soup

Cuisine: American

Diet: Vegan

Servings: 4

 

Author: Brittany Mullins

Equipment

• Dutch oven

Ingredients

• 1 Tablespoon olive oil
• ½ large yellow onion chopped, about 1 cup
• 3 large carrots peeled and chopped, about 1 ½ cups
• 2 stalks celery chopped, about 1 cup
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• ¼ teaspoon cinnamon optional
• 1 bay leaf
• ½ teaspoon salt plus more to taste
• ½ teaspoon ground black pepper plus more to taste
• 2 Tablespoons apple cider vinegar divided 
• 4 cups low sodium vegetable broth
• ⅓ cup unsweetened applesauce
• 1 28 oz can diced tomatoes
• 1 small green cabbage about 1 pound, chopped into 1 ½ inch chunks
• fresh parsley for garnish

Instructions

• In a large soup pot or Dutch oven, heat oil over medium heat. Add the onion, carrots and celery, stirring occasionally until veggies have softened and are fragrant, about 7 minutes.
• Stir in garlic, thyme, cinnamon (if using), bay leaf, salt and pepper and cook for 1-2 additional minutes. Add 1 Tablespoon of apple cider vinegar to deglaze the pot.
• Add vegetable broth, applesauce, canned tomatoes and cabbage and bring to a boil. Cover, reduce heat and simmer for about 30 minutes, or until cabbage is thoroughly cooked and tender.
• Remove from heat, remove bay leaf and stir in the remaining apple cider vinegar. Taste and season with additional salt, pepper, if needed. Serve warm topped with fresh parsley.

Notes

• Storage: You can keep this soup in the fridge for 5–7 days in an airtight container or freeze it for up to 3 months. When ready to reheat, warm it on the stovetop or in the microwave until heated through.
• Substitutions: If you don't have apple cider vinegar to deglaze your pot, you can use white vinegar or lemon juice instead.

Nutrition

Serving: 1/4 of recipe | Calories: 154kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 527mg | Potassium: 1061mg | Fib

Ube cookies

From Jenna’s compilation Christmas Cookie Adventure(bc each cookie felt like an Adventure she had on it!) the crunchy sugar coating on the outside was so good.  She found it on instagram constellationinspiration.  

Ube Cookies

vanilla dough:
85g unsalted butter, room temp
43g powdered sugar
2 tsp vanilla
90g all-purpose flour
1/4 tsp salt 

ube dough:
85g unsalted butter, room temp
43g powdered sugar
90g all-purpose flour
1 tbsp ube extract
1/4 tsp salt

1 egg white
coarse sanding sugar

for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the ube dough in a separate bowl

place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portion of dough

remove the top piece of parchment from each slab and stack the vanilla and ube dough layers. press on them gently. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles and stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min

using a sharpe knife, cut it the long way into six slices. arrange the first three into a checkerboard log, flipping two of the slices over so the opposite flavour is on top. repeat step to form the second checkerboard log. stack the two logs, making sure the alternating flavours are stacked on each other. return to the freezer for another 10min

preheat oven to 350f. line a large baking sheet with parchment paper

in a small bowl, whisk egg white. using a pastry brush, brush log with a thin coat of egg white and roll in sanding sugar. slice sugar-coated log into 1/4-inch-thick cookies, and arrange on lined baking sheet with 1-inch space between them

bake for 12 - 14 min, or until golden brown underneath and around edges. let cookies rest on tray for 5 min, before transfer to a cooling rack to finish cooling

Green Salad

 I went to a Christmas Party and this salads made me happy.  From Carolann Holmes

Spinach/Green Salad

 

1 lb bacon fried and crumbled (or bacon bits can also be used)

1 pkg fresh spinach

1 head leafy red lettuce

1 head green leaf lettuce

1 – 16 oz carton cottage cheese (rinse and drain)

½ lb mushrooms sliced

¾ lb. swiss cheese grated

 

Tear spinach and lettuce in bite size pieces. Toss above ingredients together. Pour salad dressing over. Toss and serve.

 

 

Salad dressing

 

¾ c. white vinegar

¾ c. sugar

¾ c. oil

1 ½ tsp salt

¾ tsp dry mustard

1 ½ Tbsp green onions chopped fine

1 ½ Tbsp poppy seeds

 

Mix ingredients and heat over very low hear for 10 mins (just enough to war nicely and dissolve sugar). Cool. Pour over one thinly sliced purple onion. Let sit over