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