Old Favorites and New Experiments

Yesterday my sister-in-law was in town and we had the opportunity to do some baking for the members of my Life Group. Today I delivered treats to all of the families to thank them for being a part of our little community.

We made some old standbys that are delicious, but not necessarily clean and healthy. But, last week I had tried out a new clean, no-bake cookie and it was a HIT so we went for it again this week!

We wanted to include something that wasn’t quite as sweet and could qualify as a breakfast item if needed and found these really delicious and subtle Clean Blueberry Oat Greek Yogurt Muffins.

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Ingredients

  • 1 cup (120 g) all-purpose flour
  • 1 cup (80 g) old fashioned rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup (225 g) plain Greek yogurt
  • 1/4 cup (80 g) honey
  • 2 Tbsp (24 g) coconut palm sugar
  • 1/4 cup (60 ml) unsweetened almond milk
  • 2 tsp vanilla extract
  • 1 cup (140 g) blueberries, frozen or fresh

Directions

  1. Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
  2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
  5. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
  6. Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

The original recipe can be found here.  I thought they were really delicious and a nice little breakfast item. I would count 2 of them as a yellow if you are on 21 Day Fix.

If you are looking for the perfect snack to cary in your bag for when you need a little something but want to stay clean and healthy, you should try Lara Bars.  They are made with minimal ingredients- typically dried fruit and nuts.  Kind Bars are also such a GREAT snack that is 21 Day Fix approved (counts as a blue and a tsp), made of nuts and a little honey or maple syrup.

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Last week I bought some dried pitted dates because I remembered seeing them in a bunch of recipes.

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But then I had to try to find something to make with them.  We happened to have had a large bag of roasted cashews, so I decided to attempt to make a Copycat Lara Bar, that I found here.

Ingredients
  • 30 pitted medjool dates
  • 1.5 cups raw cashews
  • pinch of salt
  • optional: chocolate chips

Directions

  1. Place 30 pitted medjool dates in a small food processor. Process until dates form a paste.
  2. Next, add in raw cashews and pulse until the cashews are coarsely chopped and mixed in with your dates. You may need to stop and scrape the sides a few times. At this point you are able to pulse in optional chocolate chips. Just make sure you don’t over mix and crush the chocolate!
  3. Form a ball with your dough, then using a rolling pin, roll out dough so that it’s about 1.5 inches thick. Slice into bars with a knife.

But…. they didn’t work.  I do not know why, other than maybe I should have used the dates the day I bought them instead of letting them sit in my pantry for two weeks.  Or maybe I needed to soak them in water for a bit first to reintroduce moisture.  But, they just fell apart and crumbled.  I tried to smoosh them into a baking dish, chill, then cut.  Nope, still didn’t work.  So then I added some raw honey and more dates, mixed and tried again.  Still didn’t work.  BUT the good news is, you can eat it with a spoon and it is still a delicious little healthy and clean snack!

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This afternoon, I did my weekly meal prep.  This is my planning board for the week.

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I started by roasting cauliflower and broccoli, roasting sweet potatoes and making some whole wheat crusted chicken nuggets for my little toddler.   I always like to fix some easy go-to recipes that don’t take too much time.

One of my FAVORITE things to fix on Sundays that will make up a dinner and lunches for the week is turkey burgers.

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Ingredients

  • Lean ground turkey
  • One egg
  • Sea salt and pepper to taste
  • Ground mustard
  • Garlic powder
  • Onion powder
  • 1/4 cup- 1/2 cup of whole wheat bread crumbs (I just kind of eyeball it)
  • 2 tbsp of Worcestershire sauce
  • Olive oil

Directions

Mix all of the ingredients, except for the oil.  Patty the burgers. Heat the pan with olive oil then place the burgers in the pan.  They will be a little sticky and loose at first, but just let them cook on one side for 3-4 minutes before flipping.   Before serving you can add some cheese, lettuce, tomato, and any other toppings to suite your fancy!

We love Mexican food in my house. So I also typically try to have some sort of  taco turkey meat or chicken for the week.  This week I used turkey, and it is so simple.  Brown your ground turkey.  Add some taco sauce, ground cumin, ground red pepper, and chili powder.  You can also sauté some onions before you brown the meat, but I forgot today!  We typically serve this with cheese and vegetables, sometimes with a whole wheat tortilla.

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Last week I made Honey Sriracha Chicken and it was really yummy.  Today I decided to make it again, but didn’t have lemon as the original recipe recommends.  So I adapted it using what I had on hand- fresh orange juice! and actually fixed the quinoa this time.  Can’t wait to enjoy it later this week!

Ingredients:

INGREDIENTS
FOR THE QUINOA:
  • 1 cup dry quinoa
  • 2 cups water
FOR THE CHICKEN:
  • ¼ cup organic coconut oil
  • 2 pounds (1 kg) chicken breast, cut into bite size cubes
  • 1 small red onion, diced
  • ½ cup Sriracha (or more according to taste)
  • ¼ cup honey
  • 1 tbsp orange juice
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ cup chopped scallions
  • ½ tbsp sesame seeds (optional)
  • fresh cilantro for garnishing
Directions:
To cook quinoa:
  1. Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (chicken stock) and quinoa and bring to a boil. Then reduce to a simmer. Cook until liquid is absorbed. Optional: season with salt. Fluff with fork.
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To cook chicken:
  1. In a large sauce pan melt coconut oil over medium heat. Add chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add chicken and cook until browned and cooked, fluffing a few times with thongs (6-7 minutes). Season with salt and pepper.

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  1. Whisk together honey, Sriracha and orange juice in a bowl.
  2. Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will thicken.

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  1. Season with additional salt and pepper to taste. Top with scallions, sesame seeds and fresh cilantro.

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I love finding new recipes to try out and Pinterest is definitely my best friend to do so!  Please comment below if you try any of these recipes and share this post so others can enjoy them too!!

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