Zucchini & Apple Oat Muffins

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I made these today on a whim after looking for zucchini muffin recipes at the beginning of the week. I came up with my own based on what I had on hand and wanted to use. These are quite delicious and really very easy to make. Preheat oven to 350 and get your mini muffin pan out and ready. Spray so they don’t stick if not using silicone.

In a large bowl combine:

1/3 cup whole fat yogurt (good for babies and toddlers)

1/4 cup sugar

1/4 cup flour

3/4 cup oats

1 egg

1 small to medium sized grated zucchini (I left some skin on and took some off)

1 small to medium apple grated of your choice (I left some skin on and took some off)

1/2 tsp baking powder

1 tsp cinnamon

1 tsp baking soda

3 tbsp mini or full-size chocolate chips optional but recommended by me because I have a sweet tooth that can’t be tamed & I bet you do too!

Gently mix all ingredients together with a spoon and then fill muffin tin mostly all the way full as they will grow a bit in the oven but not overly.

Bake 18 min for mini style and I am guessing based on past baking of such muffins that a full size will take about 22 min so just check with a toothpick and make sure it comes out clean. Cool completely and then store in the fridge or freezer.  (This amount made 20 minis)

 

I like this combo because they were super moist and full of mostly the good stuff! I know you and your little ones will like them too!

 

My Charlotte had two for a snack with her milk today and she liked them very much!

zucc and apple muffin

 

xo-Adrienne

 

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Broccoli & cheese pasta muffins for the whole family

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In the world of green veggies, broccoli is my #1 enemy. Not so fond memories of childhood dinners where I would cry and sit at the table until 9 at night because I absolutely was afraid to death of it. I tried to feed it to the dog or put it back in the bowl when no one was looking. Fast forward 30 years and I have come to my senses somewhat. I can still gag at the smell of it. ūüė¶ Anyway, I don’t want to pass along my fear and hatred towards this unique green veg to my kids so I introduced it to Charlotte this week who just turned 10 months old. I am obsessed with my new silicone mini and full-size muffin trays that I just got so I knew the fresh beautiful broccoli I made myself buy from the market on Monday had to take a turn in them. I also knew that Max, my 9 yr. old, might like these as well because surprising the kid loves broccoli in a weird way that I don’t really understand.

So, I thought what better way to have it than to mix in small orzo noodles which are the perfect size for the baby and Max happens to like this particular noodle as well. I am accommodating if nothing else. I added some shredded cheddar cheese, which Charlotte is also familiar with, as well as Greek yogurt, panko breadcrumbs and eggs. Nutritionally packed mini “muffins” for sure!

Here is what I did:

Roasted about 3 stalks of broccoli in some coconut oil for 20 min on 375. Looking back I don’t think I even needed to do this but thought it would make it more enjoyable tasting.

Then I chopped it up and looking back again for Charlotte’s sake I wish I would have chopped it up just a bit finer and took off more of the trunk or stalk and just kept more of the flowery floret part. Trust me I have no idea what I’m talking about when it comes to broccoli so I had to google “broccoli parts” to even tell you this which was weird.

Boil 1/2 cup orzo noodles while the broccoli is roasting or while it cools before you cut it up.

Here it is roasted and chopped which I estimated was about 2 cups

broc cheese pasta muffins 1

Mix the following into the chopped broccoli:

2 eggs

1/4 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

1/2 cup plain Greek yogurt

1/2 cup of the cooked orzo noodles

broc cheese pasta muff 2

(note-I didn’t really season them with anything since they are mostly for Charlotte and her taste buds don’t know any better but feel free to jazz them up a bit)

Then scoop out and press into mini or full muffin tray like this:

broc cheese pasta muffin 3

Bake at 350 for 15 minutes for mini size or 20 minutes for full size.

This recipe made 24 mini’s and 2 full size. They won’t rise so go ahead and fill them up all the way. I can’t say enough about the silicone baking trays. No spray needed and they pop right out once cool. It is really easy and not messy to clean.

 

I originally had these in mind for Charlotte but I actually ate quite a few that day and liked them! I froze some and have some in the fridge for this week’s meals for both of us and Max too!

 

Enjoy friends!

xo, Adrienne

Tuna Stuffed Tomatoes

 

 

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Tuna stuffed glorious summer tomatoes!

Go to your local farmer’s market and pick up some of these beauties!

Tuna salad filling (you can use one of your favorites or mine):

I used 3 tsp of an asiago cheese and artichoke dip (you can use Greek yogurt or mayo-or nothing here), 2 five oz cans of white tuna, 2 tsp finely chopped of each celery & red onion. then add blk pepper, cayenne pepper & garlic powder-pinches of each! Mix together.

I used a mellon baller to hollow out the tomatoes. You just want to make sure you get the wet seeds and guts out of the tomatoes before you stuff them.

Once tomatoes are hollowed fill them with the tuna salad and then store in the fridge until ready to eat!

This made 4 med tomatoes plus about a cup of left over of tuna salad for me to eat later in the week or you could make 6 to 7 total stuffed med tomatoes.

When ready to serve top with evoo, lemon juice and fresh basil.

I hope you enjoy this one!! We had these last night with steak on the grill. Lots of protein!!!

Delish!!

A

“Health Nut” Mix

health nut mix

Where to even begin with this!?!?!

Do you want to eat something delicious that is good for your muscles, hair, eyes, nails, skin, heart and brain???

Well here you go you “health nut”!

A special mix I made to say Merry Christmas and thank you to my training clients and people who take my classes at the gym!

Here is the run down:

2 cups raw plain almonds

1 c of each of the following:

unsalted peanuts

roasted sunflower seeds

roasted pepitas

dried cranberries or cherries

1/2 cup unsweetened coconut flakes

1 tbsp. agave or honey (drizzle all over before mixing)

1 tbsp. cinnamon

Place in large bowl, mix gently with a spoon and scoop out 1/4 c servings into baggies or keep altogether and grab as needed.

Yields: 21   1/4 cup servings

Tips: I find that when I portion out ahead¬†in 1/4 c¬†baggies that really¬†helps. As you may or may not know seeds and nuts are high in calories and fat (good fat) and should be consumed about once a day-a handful or so. I usually keep some sort of nut/seed mix in my bag as emergency food and it also makes for¬†a great pre or after workout boost! Take it hiking, take it on road trips in the car or plane…just make it and¬†take it!

All of these ingredients can be found at your local grocery store. (nothing too fancy!)

So friends….. enjoy, be inspired, take charge, have pride in your health, plan ahead, don’t get caught hungry and¬†put something good in your body that will reflect well on the outside! In this case, be careful if eaten every day your hair may shine, your skin may glow, you may become¬†extremely productive and even see more clearly!!

x0xo-A

Side Dish of Heaven

Side dish-perfect to pair with lean meat for dinner, on it's on for a snack or even in a wrap!
Side dish-perfect to pair with lean meat for dinner, on its own for a snack or even in a wrap…or over rice, or over a bed of greens, you get it….endless possibilities!

Ingredients:

1 large can of low sodium black beans-rinse and drain (or cook and cool¬†some non-canned… of course is the healthiest option)

1 med can sweet summer corn-rinse and drain (or fresh off the cob)

1 small avocado-diced

1 small peach-skin on and diced

1/4 of a mango-diced

1/4 of a small red onion-diced

2 tbsp. mango & lime salsa

2 tbsp. lime juice

1 tbsp. olive oil

Season generously with cilantro and  black pepper then a  dash of salt

Mix delicately but well and place covered in fridge for a least a few hours to chill and allow flavors to marry together.

 

Enjoy!!

xoxo-A