This may be the easiest salad I have ever prepped before! Aside from washing blueberries, the only thing you really have to put together is the dressing and that’s easy when you have a salad mixer. This one from Crate and Barrel is fantastic; I love how well it combines the ingredients together.
Arugula Power Salad with Blueberries and Honey-Lemon Dressing
A delicious salad made of power greens, blueberries, sliced almonds, feta cheese and a honey-lemon dressing drizzled overtop.
- 5-ounces arugula, kale, butter and spinach lettuce
- 1½ cup fresh blueberries
- 2-ounces feta cheese
- ½ cup sliced almonds
- 2 tablespoons pure honey
- 1½ tablespoons lemon juice
- ¼ cup olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
- pinch of black pepper
- Add all salad ingredients into a large bowl prior to making dressing.
- In a smaller bowl, add all dressing ingredients and whisk well. Drizzle over salad. Toss to cover evenly and serve.
Sunday is here and that means a night with a “Breakfast for Dinner” theme. I try and switch it up so we aren’t eating the same breakfast foods weekly. Last week we had Breakfast Burritos. Those are mighty delicious and mighty unhealthy, so last Sunday was known as “mighty cheat meal day.” This week I opted for something that I thought the kids would enjoy (and adults) – and then I made more than our needed serving so that I could save a few for tomorrow’s breakfast.
French Toast is so easy to make. I love to make a batch using texas toast whenever I can locate some, although come to think of it; texas toast seems awfully hard to come by around these neck of the woods. I’m not sure why. Nag some if you see some in your grocery the next time you’re doing your shopping. You get a more thick piece of french toast and you can also cut them into sticks, like this recipe! They make fun for dunking into maple syrup.
French Toast Sticks
Use a few slices of Texas Toast to make these fun French Toast Sticks. Perfect for dunking into maple syrup!
- 6 slices of Texas Toast, cut into four sticks.
- 3 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- maple syrup, for serving
- cinnamon, for serving
- confectioners sugar, for serving
- Cut each Texas toast slices into four sticks. Set aside.
- Using a large bowl, add eggs, milk and vanilla. Whisk together well.
- Heat a well-greased large skillet over med-high heat.
- Dip each texas toast stick into egg and milk mixture, making sure to coat each side well. Add texas toast stick to skillet. Repeat with each stick, leaving a few inches in-between. Cook until slightly golden brown on each side, flipping when needed.
- When all have cooked throughly, add to a plate. Lightly sprinkle cinnamon and confectioners sugar overtop each individual stick. Serve immediately with small bowls of maple syrup for dunking.
Two weeks ago I bought a donut pan anticipating the thought of baking a patch of protein donuts. I’ve seen friends post pictures of them and I’ve browsed past them while looking on Pinterest. They seem like a fantastic breakfast or even post-workout snack.
I’m not a real big fan of protein powder for the most part, so I wanted to try something a little less tasting like a recipe made with it. Because a lot of my past breakfast recipes have consisted of oatmeal, I thought why not incorporate it into a donut? It works with muffins!
Now oatmeal baked alone doesn’t necessarily have that great of a taste. You need to add something else to adjust the flavor and usually fruit is your best bet on doing so. I love blueberries, so of course, those are my first fruit pick 🙂 They are always bursting with flavor and also give the donut a more ‘pretty’ look. You can also eat it with or without a glaze. The glaze just happens to give it a little more of a sweet taste so that your tastebuds aren’t confusing it with a round muffin.
Frosted Oatmeal Blueberry Donuts
A healthier take on donuts with fruit.
- 2 cups old-fashioned oats
- 1½ cup skim milk
- ¼ cup natural applesauce
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- 1½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup light brown sugar
- ¼ teaspoon cinnamon
- 3/4 cup blueberries
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- ¼ skim milk
- Preheat oven to 400 degrees. Well grease a donut pan. Set aside.
- Using a medium size bowl, add old-fashioned oats, milk, applesauce vanilla and butter. Whisk until combined.
- In a large size bowl, add all-purpose flour, baking powder, salt, brown sugar and cinnamon. Whisk until combined.
- Add blueberries to old-fashioned oats mixture. Gently fold.
- Pour old-fashioned oats mix into large bowl, combining liquid ingredients with dry ingredients. Combine well, but try not to over mix. That takes away from the donuts taking on a more "fluffier" look.
- Add mixture to donut pan, filling each to the top. Bake in oven for 17 minutes, or until they appear a light golden color.
- While donuts are baking, start glaze frosting by adding confectioners sugar, vanilla and milk to a small saucepan over medium heat. Stir constantly until well combined. Remove from heat and place over a medium-size bowl of water to keep glaze from thickening.
- Remove donuts from oven, gently adding each donut to a cooling rack momentarily. When cooled off enough, dip donuts into glaze and return to cooling rack.
Breakfast for dinner regularly happens at least once a week in our household. Throw protein pancakes in the mix and you’ve got yourself an even healthier (and muscle building) meal.
Oatmeal Blueberry Protein Pancakes
Love oatmeal and pancakes? Why not add them together with some blueberries.
- ½ cup uncooked rolled oats (Old fashioned oatmeal)
- 1/3 cup Egg whites
- 1 scoop of Vanilla Protein Powder (23grm protein per scoop)
- 1 tablespoon Ground Flaxseed
- ¼ of a ripe Banana
- 1 tablespoon Greek Yogurt
- 1 teaspoon Cinnamon
- 1 teaspoon of good Vanilla extract
- ¼ cup frozen Blueberries
- 1. Throw everything except blueberries in the blender and blend until smooth.
- 2. Over medium heat, spray a skillet pan with cooking spray and pouring ¼ cup of the mixture into pan with a few blueberries on top.
- 3. When bottom is lightly brown flip and cook the other side.
- 4. Repeat with each pancake.
Did you click on the link to this recipe because of the pretty pictures without looking at the post title? Look at it now. Look closely. No, your eyes are not deceiving you. You read correctly.
Blueberry muffins that are only 131 calories a piece. I think that deserves repeating in capital, bold letters. 131 CALORIES.
And the second best part is that they taste AMAZING. It’s almost unbelievable that something this low in fat could be this yum. But it is. And you’ll use that as an excuse to eat two of them in one sitting. I did. I don’t regret it.
Like most, I spend a good majority of my Sundays meal-prepping for the upcoming week. It makes life so much more easier. And while I like to have a variety as far as breakfast goes, I almost always prefer a good and sweet treat to start the day.
Blueberries are my most absolute favorite fruit. I like to stock up on them when prices are low in the grocery store and I like to whine when prices are extremely high. This week, I happened to have 2 pints in the fridge that needed to be used soon or they were headed to the freezer where they would see Smoothie-Days in the near future.
So because I had made loaf of blueberry banana bread (that recipe, soon!) and a loaf of healthy banana bread in the past two weeks, a blueberry muffin sounded perfect. Small and fluffy and easily thrown in a ziplock bag to take along to work, run errands or even have as a little mid-day snack.
Just make sure you remind yourself, they’re only 131 calories. That itself will feel like an accomplishment. Enjoy!
131 Calorie Blueberry Muffins
Low-Calorie, Delicious Blueberry Muffins. Finally, you can have more than just one!
- 2 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup organic honey
- 1/2 cup light brown sugar
- 2 large ripe bananas, mashed
- 1/4 cup greek nonfat yogurt
- 1 large egg, beaten
- 3/4 cup almond milk
- 1 1/2 cup fresh blueberries
- 1. Preheat oven to 325 degrees. Using nonstick cooking spray, grease muffin pan.
- 2. Combine dry ingredients; flour, baking soda, salt and cinnamon in a large mixing bowl. Shift well.
- 3. In a separate bowl, combine honey and brown sugar. Use a fork to break up heavy clumps that may form. Add mashed bananas, greek yogurt and egg. Mix well.
- 4. Add wet ingredients to dry ingredients and mix well. Continue to mix together gently adding milk. Mixture at this point will feel and look doughy. Add blueberries, folding gently.
- 5. Spoon batter into muffin tin, filling each muffin nearly to the top. Bake for 18 minutes or lightly brown. Check to see if their done by using a toothpick. If the toothpick does not remove clean, muffins may need to cook a couple additional minutes. Be sure to supervise if so to prevent from burning.
- 6. Allow to cool completely on a baking rack before serving.