Blueberry, Flax and Granola Muffins
PIN IT!Enjoy a healthy and light bite with these blueberry, flax and granola muffins!
It’s been so long since I’ve last updated this blog, I completely forgot my password. Keep in mind, I have like three passwords for everything I host – bank, paypal, venmo, facebook, instagram – you name it, I have a rotating collection of just a few. Now, before you internet security people scrutinize me, let me tell you one thing – these passwords are harder to crack than the CIA.
Unless you know me, like REALLY KNOW ME, you’d never in one million years guess them. For good reason, they’re obscure AF, ridiculous and probably the weirdest combination of words, names, letters and symbols. I mean, if I’m going to have just a few passwords, they need to be steel-trap good, am I right?
Even though I know y’all come here to know all about my internet security measures, I thought we’d talk briefly about muffins. Because this is a food blog and that’s why people who have food blogs talk about. Muffins, divorces, anxiety – you know, the reg. Jokes aside, I haven’t had a real, honest-to-goodness muffin in over 2 months so you better believe that was one of the first things I made when I got back to my parents. Yes, I’m still “living” at my parents. However, living is a strong, strong overstatement since I’m gone 3 1/2 weeks out of every month.
Back to muffins. My family owns two cottages on Lake Erie. These cottages are where I spent my summers as a kid, where I worked when I was 19 – 21, where I met one of my first long-term boyfriends and the place that shaped who I am completely. Well, on the way to these cottages, there’s a fruit stand called Bergman’s Orchard. The fruit is mostly local – from Ohio, Michigan and Indiana farms (aka the Great Lakes regions) and is, without a doubt, some of the best in the entire country. I’m not kidding – the peaches are so juicy they drip down your shirt and the watermelons are that perfect shade of pink.
Well, naturally – as a family of foodies, we stop at this stand on the way to the cottages to stock up on our fruit needs for the week/weekend. Well, when I was in Ohio this weekend, my grandma regaled us with a whole HEAP of peaches. So, after noshing on a few, I was determined to make something with them. So, I did. It’s just not these muffins. Total mind-EFF right? Don’t worry, I’ve got a recipe coming up including those juicy little nuggets, but for now, we’re sticking to blueberries, which as luck would have it, were sourced from that same little fruit stand.
If you can’t find local blueberries, frozen will do just fine. Honestly, they’re muffins. Just make, don’t overthink and enjoy.
Blueberry, Flax and Granola Muffins
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 12.
Prep time: 10 minutes
Cook time: 22 minutes
Ingredients:
- 1 cup granola (I used Special K)
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 egg
- 1 tablespoon flax seed + 3 tablespoons water
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1/2 cup nonfat Greek yogurt
- 1/2 cup coconut milk
- 1/4 cup extra virgin olive oil
- 1 cup raisins
- 1 cup blueberries
*Not necessary to the muffins, but I found it made the muffins extra moist.
Directions:
- In a large bowl, whisk the granola, flour, baking powder, baking soda and salt together.
- In another bowl, mix the flax seed and water together. Let sit for 5 minutes.
- In a medium bowl, mix the egg, flax seed, honey, sugar, Greek yogurt, coconut milk and olive oil together. Add the wet ingredients to the dry ingredients and stir until just combined. Toss in the raisins and blueberries, careful while stirring not to make the berries bleed.
- Cover with saran wrap and chill for 24 hours. *
- Preheat oven to 375 degrees. Line a muffin tin with paper liners and spray lightly with cooking spray. Fill the muffin liners 3/4 the way full with batter. Bake for about 22 – 25 minutes, or until golden brown. Let chill.
Nutritional information per muffin:
Calories: 235
Fat: 9.2 grams
Carbohydrates: 38.2 grams
Fiber: 3 grams
Protein: 6.2 grams
Easy Grilled Flank Steak with Cilantro Pesto
Unless you live in Denver (sorry friends – that blizzard looked rough), there’s a chance it’s finally feeling nice and warm outside. Which is exactly why we’re starting this Tuesday with a big, beautiful, sexy slab of grilled flank steak with cilantro pesto. Because if this doesn’t make you break out the shorts, flip flops, margarita makers and wide-brimmed hats, I don’t know what will.
One of the (many) benefits of living in coastal South Carolina is the weather. Minus a few chilly mornings and a few rainy days, the weather has been almost perfect since we moved in. More sunny days than not, and most afternoons touching the 70-degree mark by 2pm. Coming from an area that still had snow a few weeks ago, this has been a MAJOR game-changer in not just our moods (or tans), but also the way we eat.
Instead of heavy soups, cheesy casseroles or yet another pizza, we’re eating delicious spreads of beautiful grilled meats, fresh vegetable salads and tons of corn on the cob. Because unlike home, you can light up that grill in December down here. Which is why most of our dinners are enjoyed al-fresco on our porch or outdoor patio, with the beautiful sounds of charcoal sizzling and ducks squawking in the background. (How serene is my new backyard?!)
Although I made this steak a few weeks ago (before travel, life and, well, travel) took over, it’s definitely going to be on the rotation all summer long. Not only is it SO easy to prepare, it’s even easier to make – just a few minutes on each side to sear and slightly char. Now, I’m a full believer that steak should be enjoyed medium rare – and if you want to eat it any other way, you’re dead to me. I kid (sort of). If you’re really skeevy of the pink inside, cook a little longer to your preference.
Just don’t tell me about it.
Although the steak is the Oscar winner in this dish, we couldn’t leave without honoring the best supporting actor – the cilantro pesto.
It’s no surprise that I’m a giant sucker for this iconic leafy herb – I’ve used in more dishes than not. However, I’ve never made a pesto with it. The steak sings on its own, of course, but I wanted even more flavor backed into each bite – so I dressed it with luscious spoonfuls of this bright green pesto. The two paired together just works. Bright and earthy, vibrant and bold – it’s the perfect marriage of classic American and South American flair.
So go ahead – fire up that grill and eat like it’s summer. Your new piece will thank you.
Easy Grilled Flank Steak with Cilantro Pesto
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 6.
Prep time: >10 minutes
Cook time: About 12 minutes
Total time: 22 minutes
Ingredients:
For the steak:
- 1 1/2 pounds flank steak
- 1 tablespoon steak seasoning
- Dash of salt and pepper
For the cilantro pesto:
- 2 cups fresh cilantro, large stems removed
- 3 garlic cloves, peeled and minced
- 1/2 cup walnuts or pine nuts
- 1/3 cup parmesan cheese
- 1/2 cup high quality olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions:
- Heat grill to high heat. Lightly grease the top with cooking oil or spray.
- Liberally season the steak with steak seasoning and salt and pepper. (Ensure both sides are coated).
- Using tongs, place the steak onto the grill and sear both sides (about 1 – 2 minutes on each side) to get a nice color. Reduce heat to medium-high, and cook another 4 – 5 minutes on each side (for medium rare). Remove steak and let rest about 10 minutes.
- Meanwhile, place all of the pesto ingredients into a food processor. Pulse on high until creamy. Add additional salt and pepper to taste.
- Once steak has rested, slice (against the grain). Serve with pesto and enjoy!
Nutritional information per serving (about 3 ounces steak and 2 tablespoons pesto):
Calories: 353
Fat: 27 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Protein: 26.5 grams
Weight Watchers Points: 10
Smashed Strawberry & Pineapple Vodka Mojitos
These smashed strawberry & pineapple vodka mojitos are the perfect cocktail for any springtime celebration!
Is there anything better than a long holiday weekend? For us working gals, having a day off (where we don’t have to work) is truly the biggest blessing in the world. To be honest, I don’t remember the last day I took off from everything. Between my 9 – 5 job, my freelance obligations and this blog, there hasn’t really been a day where I haven’t cooked, written, photographed or sat in a cube in far too long.
And boy am I looking forward to it! For the first weekend in, well, forever, we don’t have huge plans for the weekend. In fact, I’ll probably find myself shopping and laying by the pool for most of it. I do plan to make a few pitchers of these smashed berry vodka mojitos though for our little BBQ for a few reasons. One, they taste amazing.
Two? We have a wild forest of mint growing in our front yard.
Seriously, the mint is so rabid it’s overtaking my flowers. Even though I prefer wine to liquor, I knew a mojito had to happen soon or else we’d be killed by the mutiny of mint at our house. That and I’m trying to branch out of just wine and beer and up my cocktail game.
Plus, wine and beer aren’t exactly diet friendly so I’m desperately trying to find tasty libations that are naturally sweetened and refreshing without a metric ton of calories or sugar. These? Are just that. The entire batch only has 2 tablespoons sugar and the rest comes from the fruit. Other than that, it’s all naturale baby.
I’m not lying when I say these might be my new signature drink of summer. Now if only I could find a way to make a living sipping cocktails by the pool, I could indulge in these more frequently with a beautiful bronzed tan.
Smashed Strawberry & Pineapple Vodka Mojitos
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 8.
Prep time: 10 – 15 minutes
Total time: 15 minutes
Ingredients:
- 1 cup fresh strawberries, sliced
- 1/2 cup fresh pineapple chunks
- 1/2 nectarine, cut into thin slices
- 1 1/2 lime, cut in half
- 2 1/2 tablespoons sugar
- 16 ounces (about 2 cups) vodka (I used berry flavored)
- 24 mint leaves
- Diet ginger ale
Directions:
- Place the strawberries into a large bowl. Using a spoon or muddler, gently smash the berries into the pitcher. Add the berries to a large pitcher. Add in the pineapple and nectarine slices. Squeeze the lime into the pitcher and pour in the vodka. Add the sugar, one tablespoon at a time, stirring well after each addition.
- In another small bowl, carefully muddle the mint leaves so they bruise slightly. Mix the mint leaves (and extracts) into the pitcher.
- Top with diet ginger ale and serve!
Nutritional information per serving (about 1 glass or 1/2 cup):
Calories: 171.5
Fat: >1 gram
Carbohydrates: 11.12 grams
Fiber: 0
Protein: 0.5 grams
Weight Watchers Points: 2
Claire
Tags:cocktail recipes, july 4th recipes, mojito recipe, quick and easy recipes, smashed berry, vodka recipes
Black Bean Hummus Pasta
I’ve written over 20,000 words these past two days, so I’m taking a much needed breather. The thing is, I’m so incredibly caffeinated that I can’t just sit and watch Southern Charm without typing, so I thought it’d be a blast to update this little corner of the world wide web. Ya see, it’s been a bit since my last update, and it was pretty heavy. (Thank y’all SO much for your kind words, by the way!) So, let’s go with something a little less heavy, figuratively speaking.
Black bean hummus pasta. I made this, um, way too long ago. Like, when I still lived in Charleston long ago. Like, when I wasn’t even a vegetarian yet and weighed 35 more pounds long ago. It’s so weird looking back on these photos and thinking of the space I was in. Miserable with my weight, in a place I felt lost, and with a man who I didn’t know anymore.
It’s so weird that you can feel everything all over again just by looking at a photo. BUT, we aren’t talking about heavy stuff. We’re talking about black bean hummus. Honestly, it’s kind of all I eat now that I’ve cut meat, most dairy and heavily processed wheat products (like pasta, bread) out of my diet. Plus, I’ve partnered with Sabra so my fridge is literally STOCKED with mini hummus cups. Which are the perfect post-Orange Theory workout snack, especailly because I’ve opted just eating it with a spoon.
I don’t eat a ton of pasta, but this one I’m definitely okay with splurging on. For one, it’s super powered with fiber and protein, which means you don’t need as much to feel full (like it’ll stop a carb-a-holic like me from overindulging). Luckily for me now, I’m in a house with four other hungry people (including a 192 pound power lifter), so a big bowl of pasta like this won’t last through the night, better yet another day. That makes it easier for me to control my portions and feed people I love in the meantime!
I have another article to pen, a million more photos to edit and a workout to get to, so we’re going to skip the small talk and just get right to the recipe. I have an arsenal of more recipes to share, so stay tuned the next few weeks. We’re bringing this blog baby back to life!
Black Bean Hummus Pasta
Hummus serves 8. Pasta serves about 6.
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients:
For the hummus:
- 15 ounce can of black beans, drained
- 1/2 cup fresh basil
- 2 tablespoons tahini
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded and chopped (save 1/2)
- 1 habanero pepper, seeded and chopped (save 1/2)
- 1 garlic clove
- 2 tablespoons water
- Salt and pepper to taste
- Olive oil for garnish
- Chopped nuts
For the pasta:
- 1 package (16 ounces) spaghetti + 1 cup reserved pasta water
- 1 1/2 cups chopped tomatoes
- 1 cup chopped tortilla chips or pita chips
- Fresh basil chopped
- Salt and pepper to taste
Directions:
- To make the hummus, place the black beans, basil, tahini, lime juice, jalapeno, habanero and garlic clove in a food processor. Pulse on low. Gradually add the water until the mixture starts to thin. Add salt and pepper to taste. Measure out about 1 cup and save the rest.
- Bring a large pot of water to a rapid boil. Add the pasta and a dash of salt. Cook until al-dente, about 8 minutes. Drain, saving 1 cup of water.
- In a large bowl, whisk 1 cup of hummus with pasta water and stir until creamy. Add in the tomatoes and mix to combine. Serve with crushed chips and chopped basil. Serve warm.
Peanut Butter & Banana Overnight Oats
These peanut butter and banana overnight oats are an easy breakfast for busy weeknights!
Remember that time I wrote an entire post about how much I loved peanut butter and then the whole thing disappeared into the deep dark abyss that is the Chinese wifi system? Oh, WELL if it seems like news to you, it’s because it just happened last week. Before we get into a brief rant about Chinese internet, I do want to discuss the day I had the moment I got back. In case you were feeling a little off about yours, let me regale you with the total complete s&$%storm that was mine.
For one, I spent 20 hours in airports and on airplanes. Two, when I landed in Chicago, the airline kind of just “misplaced” my bag for an hour. It had made it to O’hare, it was just missing for a little bit. Decided to step out for a PSL or something. Back to the flight for a second, it was BRUTAL. I couldn’t sleep or get comfortable and the person next to me found it fun to squeeze on top of me. Literally. So, after I got my runaway bag, I hopped on the train for the 45 minute commute to my airbnb.
The train in Chicago is great. It’s almost always on time, super cheap and really easy to navigate. So, I checked my phone (in a massively sleep deprived state) for the closest stop to where I was staying and it told me Clark/Lake. Now, I thought to myself “Clark/Lake is downtown, not River North. But, my phone wouldn’t lie!” Fun fact. It did. The stop was, in fact, 40 minutes away from where I was staying. And Chicago decided to go from 245,345 degrees to 10 in the span of 4 days so I was massively underdressed.
The fun doesn’t stop there, though! When I landed in China on Tuesday, my phone had decided it hated having battery and told me instead that it needs a new one. Basically, my phone now goes from 100% charged to 43% in less than 10 minutes. So, after schelping on the train, I find a Starbucks to charge my phone for a minute so I can Uber my exhausted face to this airbnb. I order a PSL (BASIC.COM) and just as I was about to pay, the phone shuts down and I have to plead with the barista to hold while I charged it to pay.
Then, for some reason unbeknownst to me, that Starbucks decided to close at 4:30pm on a Saturday, so I’m rushing out to catch an Uber and I drop my phone on the ground, something I’ve done about a million and one times. Except this time? The screen shattered. Like, giant crack across the screen and about a million hairline cracks at the top and bottom of both corners.
I finally got to the airbnb and promptly fell asleep, sitting upright, for 3 hours before my boyfriend came over with a bottle of wine (he’s literally the best person on the planet, more on that soon). So yeah, that was my day in a nutshell. Thankfully, after a hug, a few tears and a few more glasses of wine, all was fixed. So, those are the days you’d want these overnight oats in your fridge. Because those are the days you’d eat cereal and wine for dinner.
Peanut Butter & Banana Overnight Oats
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 4.
Prep time: >10 minutes
Chill time: 5+ hours
Ingredients:
- 1 cup low-fat milk (can use soy, almond or coconut)
- 1 cup nonfat Greek yogurt
- 2 cups Quaker rolled oats
- 3 tablespoons chia seeds
- 2 tablespoons ground flax seed
- 2 tablespoons honey
- 1/2 cup creamy peanut butter
- 1 large bananas, smashed
- 1/2 cup chopped walnuts
- 2 teaspoons vanilla extract
Directions:
- In a large bowl, whisk the milk and yogurt together. Add in the oats, chia seeds, flax seed, honey, peanut butter, smashed banana, chopped walnuts and vanilla extract. Stir to combine.
- Pour the mixture into a large mason jar and seal. Chill in the fridge overnight, or for at least 5 hours. Serve chilled or warm with chopped walnuts and bananas as garnish.
Nutritional information per serving (about 1/2 cup):
Calories: 356
Fat: 15.5 grams
Carbohydrates: 35.25 grams
Fiber: 8.2 grams
Protein: 16.75 grams
