Blueberry Oat Blender Blender Muffins

Who has the time to make fresh muffins in the morning? You do! 

These blender muffin recipe makes it easy to have scrumptious muffins any day of the week. I whipped these up in my ninja food processor this morning! 

Just combine oats, banana, Greek yogurt, honey, and eggs, in a blender, mix, then pour the batter into a muffin pan and bake. 

In slightly more time than it takes to make a smoothie, you could have a batch of blueberry muffins baking in your oven. Then you just gotta wait until they are ready to devour! 

I made these on a Saturday morning while the boys had a bath and I cleaned the kitchen and got ready for the day.  They were ready in no time and made a healthy and tasty breakfast to start out day.  Perfect with a hot cup of coffee!  

You could also add any other fruit into these, raspberries would be awesome!  

Blueberry Oatmeal Muffins

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 12 servings, 1 muffin 

Ingredients 

1 cup plain Greek yogurt

3 Tbsp. raw honey

2 large very ripe bananas, cut into chunks

2 large eggs

½ tsp. pure vanilla extract

2 cups old-fashioned rolled oats

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. sea salt (or Himalayan salt)

2 cups fresh or frozen blueberries

⅔ cup chopped raw walnuts (optional)

Preparation

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with coconut oil.

3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.

4. Gently fold in blueberries and walnuts.

5. Evenly divide batter among prepared muffin cups.

6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.

7. Transfer muffins to rack; cool. 

21 Day Fix Banana Mousse

This quick banana mousse recipe makes an unbelievably satisfying dessert or snack. Whipped bananas have a light and creamy texture that can be made into a sweet tooth-satisfying dessert that packs wholesome nutrition. 

Sweetened with honey and vanilla extract, then mixed with yogurt, this banana mousse tastes like a light and fluffy pudding. With only 79 calories per serving, you can even eat it for breakfast!

I was inspired by a post I saw on the beachbody site and decided to give it a try with my own modifications.  The photos below show two portions in each mason jar but even at that it would only count as 1 fruit and 1 red container if your following the 21 day fix so it really does make for a nice treat!  If you really want to keep it on track you could leave out the honey and allow the bananas to be the only sweetness.  

I could even see freezing this for a frozen treat in the summer time.  Although with the weather we have been having lately I could be freezing it now!  I even got out on the Paddle board on Monday evening and Asher was given an early birthday gift (a Kayak) so he came along with me!  I really hope this weather sticks around a while so that we can enjoy some more time on the lake once all the Pace shows are done!  

We have been back and forth to the theater for weeks with rehearsals and shows and this will be our last week of the spring shows!  Once it's over I'll have to whip up another batch of this for the kids and let them top it with whatever the like!  You can dress up this dessert with fresh berries, sliced grapes, cacao nibs, or a sprinkling of orange zest.  Really you can get creative and top it with anything you could think of!  

Banana Mousse

Yield: 4 servings

Ingredients

1 Tbsp. raw honey
1 tsp. pure vanilla extract
1¼ medium bananas, sliced, reserve 8 slices for garnish
1 Tbsp. almond milk (as needed)
1 cup plain greek yogurt

Preparation

1. Place honey, extract, and bananas in blender; cover. Blend until smooth. If mixture is thick add a table spoon of almond milk as needed. 
2. Place mixture in a medium bowl. Fold in yogurt; mix well. 
3. Spoon mixture into serving dishes or small mason jars, cover and chill in the refrigerator for at least 45 minutes. 
4. When ready to serve,garnish each with fruit of your choice.  I topped ours with cacao nibs and raspberries but you can literally use anything you desire. 

21 Day Fix Portions: 1/2 Purple 1/4 Red

Whole Wheat Pancake Recipe

My Hubby made pancakes this morning so I dressed mine up a little.... He made fun of me but when fool looks fun and beautiful I swear it tastes even better! 

Healthy food you want to eat! 

Whole Wheat Pancake Recipe

Ingredients

2 Cups Whole Wheat Flour

1 Tbsp Baking Powder

2 Eggs

1 Tbsp Maple Syrup

1 3/4 Cups Almond Milk (or regular milk)

1/4 Cup Olive Oil

1/4 Cup Apple Sauce

1 Tsp Pure Vanilla

Directions

• Mix together Whole wheat Flour and Baking Powder. Set Aside
• In medium mixing bowl, whisk eggs with Almond Milk, Maple Syrup, Olive oil, Apple Sauce and Vanilla.  
• Add wet mixture into the dry mixture and stir to combine. 
• Spoon batter onto pan and cook first side until you see bubbles then flip and cook on the other side until golden brown. 

Pictured above is 2 Whole wheat pancakes topped with 1/2 banana, sliced strawberries and homemade peanut butter. 

You can top them with any fruit you have. Yogurt is also delicious on pancakes! 

#sundaybreakfast 

Sick Day Homemade Chicken Ramen Soup

Mommas got a head cold. So I stayed home from work today hoping to rest and sleep so I can kick it before all the pace shows and lacrosse games start! It's a busy week as is for this clan but I gotta take care of myself so that I can take care of everything else. 

Of course I couldn't get back to sleep after getting the boys off to school and daycare this morning. But I did have a hot bath with Epsom salts and essential oils during which I caught up on the most recent Scandal episode on Netflix. 

I'm not usually one to have chicken noodle soup when I'm sick, especially not the store bought stuff (yuck) but I had some left over chicken in the fridge and some rice ramen in the pantry. So I decided to throw a little soup together from what I had on hand. 

Usually I'm not the best soup creator but this one came out tasty and totally hit the spot! 

It was super easy to make and full of goodness! I for sure want to remember the recipe so I can recreate it again (hence the blog post)!! 

Cooking the noodles in the soup makes for a thicker broth as the rice ramen can be more starchy but you could cook them seperatly and then add them into the soup stock. 

I just finished a bowl and it was the perfect consistency, now I'm contemplating another bowl 😋

Homemade Chicken Ramen Soup 

Ingredients

One carton organic chicken stock

1/2 cup grated zucchini

1/2 cup grated carrots 

1/2 tsp garlic powder

1/2 tsp grated ginger

1 cup cooked cubed chicken 

2 brown rice ramen patties

Sea Salt and Pepper to taste 

Directions

1. In a medium sized pot bring chicken stock to a boil. 

2. Add in grated carrots, zucchini, garlic powder and ginger. Boil on high until Carrot is cooked. 

3. Cut up chicken and add into stock. 

4. Place Ramen patties into the pot and cook using directions on the bag or pre-cooked noodles and add in before serving. 

5. Add salt-and-pepper to taste. 

National Chia Day

Today March 23rd is National Chia Seed Day! This day recognizes the tiny, yet powerful chia seed that has earned a reputation for being one of the MOST nutrient-rich foods on the planet!

Per gram Chia seeds have 

8x more omega -3s than salmon
2x more potassium than bananas 🍌
6x more calcium than milk
25% more fibre than Flax seed
30% more antioxidants than blueberries

Today I'm enjoying a Table Spoon of Chia seeds in my over night oats for breakfast for ‪#‎nationalchiaday‬

I'll be filming an overnight oats tutorial tonight for my YouTube channel and will share it here as well!

The recipe I used for todays over night oats is...

1/2 cup whole oats
1 Tbsp Chia Seeds
1 Tbsp almond slivers
1/2 tsp cinnamon
Handful of organic dried cranberries
Almond milk until it covers oats (equal parts dry to wet is the key)
1 Tbsp maple syrup
1 tsp vanilla extract

Put all dry ingredients into jar, add in almond milk, maple syrup and vanilla. If needed add in extra almond milk to ensure equal parts wet to dry for perfect consistency.

Screw on lid and place into the fridge over night.

Warm for 2 minutes in microwave if desired and serve with a scoop of natural peanut butter!

Mamma Chia has officially designated March 23rd as National Chia Day with the registrar of National Day Calendar!

Easter Weekend Blueberry Muffins

This Recipe came from my Aunty Jane.  We lost her 6 years ago and I miss her terribly still. I grew up in awe of her baking and cooking skills. And as I was older I was able to write down a few of her recipes and this is one of them. I truly wish I'd got more! 

Here is one of the recipes she made for us kids when we came up to her farm! I remember going up to the fish farm at Easter time and she would have a big batch of these made topped with sprinkled sugar.  She always made the best baked goods and I think my love of baking comes from her.  I have modified the recipe to make it more healthy but you would never know because they still taste amazing! 

At the fish farm she always put on the best Easter Egg hunts too.  She had loads of note pads, fancy pens and pencils, sticky notes (she was a teacher), hair clips, stickers, and puzzles along with all the best candy!  I've put together a list of Easter Candy Alternatives if you want to incorporate a few non candy items into your own easter egg hunt this weekend!  

I'm making a batch today for our week ahead but I'm hoping to have a few left over to take on our Easter Long Weekend camping trip too!  While I baked the boys were busy Colouring Easter Egg Wreaths to put on the window. They love going onto Pinterest with me and looking for fun colouring sheets and then printing them off.  

Fraser is finally at the age where he happy to sit in his high chair and colour or craft while I bake my heart out!!!!  I remember Asher at this age and all the activities I would do with him so I'm excited to introduce Fraser to lots of Kid Kitchen Science Activities.  

Easter Weekend Blueberry Muffins

Ingredients

1/3 cup coconut oil

1 1/4 cups organic cane sugar or 3/4 cup honey

1 egg

1tsp pure almond extract

1 cup full fat Greek yogurt

2 1/4 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt
4-8 Tbsp milk

1 cup raspberries

Directions

• Mix together Coconut Oil, Honey, egg and extract in bowl.  
• Add to the coconut oil mixture, 1 cup of greek yogurt. Set aside. 
• Mix together all dry ingredients in a large bowl and set aside. 
• Add Yogurt and coconut Oil mixture into the flour mixture and stir together slightly. 
• Add in Milk to the consistency you like.  It will be thick. 
• Now add in berries of your choice and stir in being careful not to over stir.  
• Top with slivered almonds or a sprinkle of organic cane sugar. 
• Bake on 375 for 22 minutes

Blackberry Hoisin Turkey Meatball Lettuce wraps

I made these tasty meatball lettuce wraps with Blackberry sauce a while ago now using the recipe from justataste.com and everyone loved them.  So when I made the meal plan this week I added them to it.  Last time I made my own blackberry preserves on the fly with blackberries, water and honey but this time I knew I would be a little more rushed for time so I picked up some organic Blackberry Preserves from the market.  

For the boys I left out the green onion and made 4 meatballs without.  But I can tell you the green onion MAKES these meatballs!  

This batch made about 24 Turkey Meatballs but I wanted to make them fairly small as I was putting them into lettuce wraps. I also lined my muffin pan with silicon muffin cups and that made it SO easy to clean up!

Now these little guys cooked perfectly in just 15 minutes at 500 degrees.  I know 500 degrees sounds SUPER high but I promise they will cook perfectly and quickly too!  

Once cooked I let them cool slightly and then placed them on the washed lettuce leaves.  I get the live butter lettuce in the round containers in the salad section at the store and they work perfectly.  In the spring and summer I'll have LOTS of lettuce growing in the garden so I'll be able to go into the back yard and pick what I need.  But until then these live butter lettuce from the store work perfectly.  

The funny thing is everyone had a slightly different variation of the same dinner.  Asher still enjoyed the Lettuce wraps but had no green onion and Frasers meatballs were cup up and I gave him cucumber slices and whole wheat nann bread instead of lettuce leaves.  Then Gord and I enjoyed these beautiful little lettuce wraps dripping with blackberry Hoisin sauce. So good!!!  

Blackberry Hoisin Turkey Meatball Lettuce Wraps

Yield: About 24 meatballs

Prep Time: 15 min

Cook Time: 15 min

Ingredients

1/4 cup almond milk (or other milk of choice)
1/4 cup whole wheat breadcrumbs
1 1/2 pounds ground turkey or chicken
1/4 cup finely chopped green onion
1 Tablespoon minced garlic (or 1 tsp powdered)
2 teaspoons minced fresh ginger (or 1 tsp powdered)
2 Tablespoons braggs liquid aminos or soy sauce
1 large egg, lightly beaten
1/2 cup hoisin sauce
1/4 cup blackberry preserves
1 head live butter lettuce, leaves separated and washed

Directions 

1. Preheat the oven to 500ºF.  Oil a mini-muffin pan or baking dish or line with silicon muffin cups.
2. In a large bowl, stir together the milk and breadcrumbs and let them sit for 5 minutes.
3. Add the ground chicken, green onion, garlic, ginger, braggs liquid aminos and egg to the bowl with the breadcrumbs. Use your hands or a large spoon to mix the ingredients just until combined. 
4. Shape the meat mixture into balls using about 3 tablespoons of meat per meatball. Place the shaped meatballs into the prepared pan and bake for 15 minutes, or until the meatballs are fully cooked.
5. While the meatballs are baking, whisk together the hoisin sauce and blackberry jam in a small sauce pan over medium heat.
6. Remove the meatballs from the oven. Place one or two meatballs in each leaf of lettuce, drizzle with Blackberry sauce and top with green onions to serve.