Well isn't that a mouthful?
If you didn't know, two of my favorite things in life are greek yogurt and blueberries! I work at a preschool where we serve these two things to the kids on a daily basis and I am constantly stealing their snack from them. Just call me the blueberry monster! The idea for these muffins all started with my poor sweet mother making a grocery run for me after work one day. Unfortunately, my mother was in a rush and did not pay close attention to which yogurt she was buying and purchased the 0% Fat Plain Okios Greek Yogurt instead of Vanilla the sweater and smoother cousin to Plain.
When she first brought it home I tried to make it work. I added sugar, honey, cereal, granola...I even resorted to mixing in my own vanilla extract but to no avail, it was still disgusting and I found myself added more and more sugar to what was originally supposed to be a healthy breakfast alternative. That being said, I did not want to WASTE my mothers hard earned money by trashing it, so I did what any good baker does and repurposed it!
I searched the web for a recipe that combines blueberries and yogurt into a muffin and came across a delicious recipe by BakerbyNature! The best part about her ingredients is that is contains absolutely no butter or preservatives. see orinial recipie >>> here.
But I still flt it needed something more to make this a true breakfast muffin and voila the chia seed greek blueberry muffin was born. I tweaked and changed the recipe along the way to compenstate for the added thickness of the chia seeds and created an entirely new batch of muffins! The batter for these babies was so delicious that my mother a di devoured it while I cleaned up the kitchen and my dog stole the spoon! (I got it back).
These muffins are healthy which means that they are not as sickeningly sweet as the store bought brands but they definitely taste better. They are tick and fluffy! THEY ONLY MAKE 12 MUFFINS. If you start to fill the cups and feel like you have a lot of batter left don't worry, let the batter sit in the cups for a minute or two to settle then top them off. Remember that these are muffins not cupcakes you WANT them to spill over to create those beautiful muffin tops!
And lastly, because they have no preservatives what so ever besides natural bacteria they need to be frozen to last. They can freeze up to four days but obviously taste better fresh. When you warm them up I suggest popping them in a toaster or convectional oven for about 4 minutes then following that up by zapping them in the microwave for 25 seconds to loosen up the middle. I hope you enjoy these muffins as much as me and my family have been enjoying them all week!
Prep Time: 25 min Cook Time: 25 min Yield: 12 muffins Calories: 300
For my birthday me and my friends went to an amazing Korean BBQ and followed that up with Macaroons from a little shop called Mac Labs in Duluth, GA. Check it out! xo
If you've never had chia seeds before of even heard the name, do not be alarmed. These little balls are delicious, nutritious and can be molded into virtually any flavor you want.. During the summer I challenged myself to find delicious ways to spruce up these seeds for at least 30 days and wow was it exciting. Some "creations" or combinations were good...others not so much. But overtime I became so comfortable with the Chia Seeds that I could make a pudding with my eyes closed.
A little background knowledge: Chia seeds or "Salvia hispanica" are incredibly good for you. They are grown in their native Spanish roots of Mexico, Bolivia, Argentina, Ecuador, Nicaragua, Guatemala, and surprisingly Australia. Chia Seeds are usually dark brown, black or white. Try and avoid buying red chia seeds as those are "immature" and not as easy to digest. Chia seeds are loaded with digestive fiber and Omega 3 fatty acids which are great for long term energy storing. The seeds are also full of calcium which of course aid in strong teeth and bones Chia seeds have also been n own to help you lose weight by regulating appetite and belly fat.
A glass or a bowl
1/4 a cup of chia seeds
1/4- 1/3 a cup of milk (like oatmeal the amount of milk will determine thickness)
1 tsp of Vinilla
1 tsp of cinimon
Let sit in fridge for about 20 minutes
Honey Bunches of Oats Cereal
Crush cereal into granola sized pieces
Your choice of fruit. (I suggest some sort of tart berry.)
Honey for taste.
Okay guys! Sorry this is so late. It's been really busy for me lately! I started a new and wonderful job and just got back to school but I figured the least I could do was hit you with a recipe post! So here it is! This month I'm going to focus on quick and easy overnight/ frees able breakfasts to make before your morning commutes. (Pictures by yours truly.) Enjoy!
This recipe is called: Seriously French, French toast sticks! I got incredibly inspired one day in the kitchen and this was the outcome. Recipe is as follows:
•Start by taking individual slices of bread and cutting of crust.
• Flatten the bread completely.
•Next, place about a tsp of mascarpone about two centimeters from the edge of the bread and add strawberries
I use 'Galbani' Mascarpone.
•After you are done adding your filling begin to roll the French toast sticks from OUTSIDE in. This was the filling will be directly in the center.
•After you have gotten your sticks rolled in neat and orderly fashion make an egg wash
---to make an egg was simply mix 1EGG with 2 TBS milk or water.
•Finally, coat each "stick" in the egg wash (I just dipped mine)
•Once your French toast is fully coated in egg begin to roll them through a cinnamon and sugar mixture.
• 1/4 cup of SUGAR
•2 tsp of cinnamon
Finally using a nonstick skillet fry all French toast sticks over MEDIUM heat for about 1-2 minutes.
And Voila!!! Bon appetite!
So I'm sitting at home in my kitchen and I realize it's already three in the afternoon and I haven't eaten anything. I check the fridge: nothing. The pantry: even less. All that's left in the is a wheel of Brie, strawberries that are turning and some mascarpone cheese. In my current condition I'm willing to eat just anout anything. And then...it happened. I opened the freezer and found some frozen Belgian waffles. Seriously. So I'm thinking "okay, okay I can work with this." I take the waffles and toaster oven them until they are as close to light and fluffy frozen waffles can get. Then I remember how much I love mascarpone and I smear a heavy dose the light cheese on the waffles. Next I cut a few thin slices of brie and finally I added some chopped strawberries. Whipped cream was the perfect finish to the meal. And WOW let me tell you those were some of the best waffles I have ever eaten. I've made them three times this week and I don't plan to stop anytime soon. Bon appetite!!
Leave a comment down below :)
1. Skinny Ice cream Sundae
If your still holding put on a tight diet but feeling the pull of National Ice cream day feel
free to indulge in this sweet, fat and gluten free and vegan frozen treat..(via Deliciously Sprinkled)
2.Fruity Pebble Strawberry Ice Cream Sundae
Anything taste better with fruity pebbles and this sundae is no exception, breakfast meets desert in this delicious strawberry sundae. (via Willow Bird Baking )
3. Bruleed Twinkie Ice Cream Sandwich
We're all still reeling from the semi-recent lift on the Twinkie ban. What better excuse to buy a box of our favorite childhood snacks than a bruleed sundae? (via Willow Bird Baking)
4. Roasted Peaches with Mascarpone Ice Cream.
Mmm, if you are as big of a mascarpone fan as I am then this recipe will sound like heaven in a bowl, roasted peaches and homemade mascarpone ice cream. I'll have two scoops please (via Food and Wine)
5.Carmel Apple Ice Cream Sundae
this crowd favorite is not just for carnivals and fairs. With fresh apples ,homemade caramel and creamy vanilla ice cream it's a favorite for any occasion (via Cookin' Canuck)
6.Chocolate Chip Cookie Dough
Cookie dough. Sprinkles. Hot fudge. Carmel Sauce. Need I say more? (via Crème de la Crumb)
7. Chocolate Peanut Butter Banana Splits
This one is more gooey peanut butter brownie then sundae but as long as there's ice cream it still counts...right? (via Food and Wine )
8. Ultimate Malted Brownie Sundae
If the word "malt" grants you instant happiness then Martha Stewart is the woman for you. Try her malted sundae with fresh malted brownies and you'll be singing her praises in no time! (via Martha Stewart)
9. Grilled Hot Fudge Sundae Donuts
Grilled donut "buns" have been appearing all over the country with a variety of fillings but nothing can beat the cold chill of creamy vanilla ice cream sandwiched between warm grilled donuts topped with sprinkled and a cherry, you're welcome. (via Climbing Grier Mountain)
10. Apple Butter Ice Cream with Ginger Gnache
Bare with me, this may sound like a lot, but it is actually one of the easiest and most delicious recipes on the list. Fold apple butter into vanilla, melt chocolate, add ginger and boom a sundae to impress even the most elegant guest. (via Food and Wine)
11. The Best Ice Cream Sundae You'll Ever Have
For those of you who like to booze things up a bit this sundae features creamy classic vanilla and chocolate ice cream under layers of thick bourbon Carmel sauce. Adult sundaes for everyone, cheers! (via Cup of Jo)
12. Classic Ice Cream Sundae
Last but certainly not least the grandfather of all modern sundaes. Nothing beats a classic and this simple timeless desert is still going strong on its own. (via Recipe 4 Living)
In my house there is an extreme obsession with breakfast foods. I guarantee almost 80% of our culinary efforts go into the firs meal of the day. About four years ago I became extremely obsessed with the UK specifically Britain. It was as if I wanted to magically transform into an English person over night. I began looking up british study abroad programs, colleges, stores, books and reciepeis. I went as far as befriending all of the English students in my school and develeing a fake English accent that I was sure sounded like the real thing Pathetic right? Anyway, back to the recipie. along my internet and library studies on anything british I found a quick and easy recipie for a dense and fluffy pastry with a fruity filling sweet for desert and savory enough for breakfast: the English Popover! The first time I made this little babies my family was a tad bit apprehensive; the popovers take on quite a peculiar shape when they are first removed from the oven. But after the first bite all hesitation was gone! My mother asks me to make these at least once a month. She will even go to the supermarket herself in order to get the ingredients for me to bake! I hope you enjoy these as much as we do! xx
1. Preheat your oven to 375 degrees F (190 degrees C).
2. Cut BUTTER into 6 equal pieces and place each piece into 6 LARGE muffin tins (you can split this into 12 and divide batter evenly for 12 mini popovers!)
3. Put muffin tins in preheated oven until the butter melts, about 4 minutes. be carful not to burn!!
4. Beat your MILK, EGGS, 1/4 cup SUGAR, and VANILLA together in a large bowl.
5. Whisk FLOUR into the milk mixture until you have created a smooth batter.
6. Divide this evenly between muffin cups and drop even amounts of BLUBERRIES into each portion.
7. Mix together 1 tbsp. SUGAR and CINNAMON together in a small dish and sprinkle evenly over batter portions.
8. Bake in preheated oven for 5 minutes and then REDUCE the heat to 350 degrees (175 C) and continue backing for 25 minutes.
9. Dust tops of popovers with POWDERED SUGAR and squeeze lemon or spray whip cream over the tops.