Lemon Blueberry Muffins

It's July and that means its blueberry season here in New England.  We are getting a few pints of blueberries a week in our CSA so I've been incorporating them into our meals (they are so good in salads!!).  I wanted to make lemon blueberry muffins because I LOVE that flavor combination.  Muffins are a staple in our house because I make them healthy so I can pack them in my son's lunch box for school all week.  One batch lasts us an entire week and he just loves them!  

These muffins really blew my socks off.  When I took them out of the over I thought they appeared slightly dry by the looks of the tops, but oh my when I tried one out they were so moist and the flavor was off the hook!  Try them out for yourself and let me know what you think!  

Ingredients
1 cup garbanzo flour
3/4 cup whole grain pastry flour (or regular whole wheat flour)
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 1 organic lemon
Juice of 1 organic lemon 
1 tbsp coconut oil (melted)
1 large egg white
1 large egg
2 tsp vanilla extract
2/3 cup maple syrup
2 mashed (very ripe) bananas
2-3 TBL milk or non-dairy milk
1 cup (fresh blueberries

Instructions
Preheat the oven to 350°F, and grease up a mini muffin tin (I use coconut oil and flour).  

In a small bowl, whisk together the flours, baking powder, baking soda, salt, and lemon zest. 

In a separate bowl, whisk together the coconut oil, eggs, and vanilla. Stir in the maple syrup and bananas, mixing until no large lumps remain. Next stir in the lemon juice. 

Slowly mix in the flour to the wet ingredients with a rubber spatula.  Add in some of the milkas it starts to become too dry.  Once they have been fully mixed together gently fold in the blueberries.

Divide the batter into the prepared muffin cups. Bake at 350°F for 15-18 minutes, or until the tops feel lightly firm to the touch. 

Cool the muffins on a wire cooling rack for 10-15 minutes and enjoy!  


Note: If you make regular sized muffins you will probably have to bake them for 20-25 minutes.  

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21 Day Fix Extreme - Results and Review

21 Day Fix Extreme

My Personal Results and Review

What is 21 Day Fix Extreme?
This is a 21-day program that features simple portion control, clean eating, and extreme 30-minute workouts.  The portion-control containers take all the guesswork out of how much you should eat - no counting calories, no starvation, no deprivation!!  The Eating Plan will tell you exactly what to eat and when—and how to eat cleaner than ever.

If you want to get seriously shredded then this is a convenient and cost-effective solution.  

My Results and Review


FINAL RESULTS:  

• Weight:  -3.8 lbs
• Inches: -2.1

___________________________________

Which program is right for YOU?  

Email me at fabfitfunjen@gmail.com so we can chat about your goals and I can tell you how I can help you achieve success with the right program.  

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Banana-Oat Blender Pancakes

I am constantly on the hunt for healthy breakfast recipes to make for my son.  He usually eats breakfast at day care during the week so I like to make recipes that I can make in one large batch to have on hand for easy packing every morning.  

These blender pancakes were SUPER EASY to make.  The sweetness from the banana was so perfect that they were delicious as-is, you don't even need syrup!  My son loved them so much he gobbled down EIGHT pancakes for Sunday breakfast!  The only bad thing is that he ate so many that we dint have much left to last for his breakfast this week.  

These pancakes are gluten-free, sugar-free, and can be made vegan by swapping out the milk for non-dairy milk.  

Here is the recipe.  Hope you enjoy it as much as we did!!  

Ingredients

1 cup old-fashioned oats

4 TBL ground flax

1 1/2 tsp baking powder

1/4 tsp salt

2 ripe medium bananas, cut into chunks

1cup milk (or non-dairy milk)

1 tsp cinnamon (or more if you prefer)

1 tsp vanilla

Instructions

Puree banana and milk in blender.  Next add in oats, flax, baking powder and salt and blend for another 30-60 seconds.  If the batter is on the runny side you can let it sit for a few minutes.  The flax will really thicken it up.  If its too thick, you can add a little water until you get it just right (about a tablespoon at a time as needed).  

Next heat up a skillet over medium heat and add in some coconut oil once the pan is hot.  I made silver dollar pancakes so I was just dropping in dollops of the batter to the pan right from the blender.  You can use a spoon or spatula to spread out the pancake batter to form each pancake.  Cook the pancakes for 2-4 minutes, flip, then cook for another 1-2 minutes.  Continue to add in more oil to the pan as you make more pancakes.  

I served the pancakes plain to my son and he loved them.  I tried one myself with a little melted coconut oil and splash of maple syrup and it was very tasty (if you like that extra sweetness).  

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Meatless Monday Favorite: One Pot Mexican Quinoa

One of my all time favorite recipes for Meatless Monday is the One Pot Mexican Quinoa from Damn Delicious.  I mean what is there not to love about a delicious meal that is easy to prep, easy to cook, leaves little mess, and is delicious??  Oh and it makes for great leftovers too!  Its a no brainer right??   

So I have been playing around a bit with the recipe, and today I and sharing with you my own version of this awesome meal.  I like adding in extra veggies (peppers) and omitting the corn.  This balances the meal better for me and I think it tastes even better with the added veggies.  


Hope you enjoy it as much as I do! 
  

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 cup quinoa
1 cup low-sodium vegetable broth
1 (15-ounce) can organic black beans, drained and rinsed WELL
1 (14.5 oz) can organic fire-roasted diced tomatoes
1 small yellow onion, diced
1 organic green pepper, diced
1 organic red pepper, diced
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Instructions  
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.  

Add in diced peppers and onion and sauté for another few minutes.  

Stir in quinoa, vegetable broth, beans, tomatoes, chili powder and cumin; season with salt and pepper, to taste. 

Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 

Top with lime juice and cilantro.  


Optional toppings:  avocado, guacamole, salsa, Sriracha, sour cream, cheese.  

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Vegan Spinach Chocolate Chip Muffins

These came out absolutely delicious!  They were moist and had just the right amount of sweetness.  I actually thin they would have been just as good if I cut back on the coconut sugar a little.  My two year old son couldn't get enough, so if he likes it then I KNOW they are really good!  

Ingredients
1 cup garbanzo flour
1/4 coconut flour
3/4 cup cup whole-wheat flour
1/2 cup coconut sugar
1/4 cup maple syrup
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp sea salt
1/4 cup melted coconut oil
3/4 cup non-dairy milk (I used flax milk)
4-5 cups of fresh spinach
2 bananas (mashed)
2 tsp pure vanilla extract
1/2 cup Enjoy Life chocolate chips


Instructions

1. Preheat oven to 350°F.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender, place oil, milk, banana, vanilla and spinach. Blend on high until completely pureed.  You may have to add the spinach in batches (I did).  
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.  Gently fold in chocolate chips (nuts would be good too, but they are banned at my son's school so thats a no-no for us).  
5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.  I used mini muffin tins, so if you use regular size muffins they will need to cook a bit longer.

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Almond Joy Parfait

Almond Joy Parfait

Well I just didn't feel like having a salad for lunch today and other selections in the house were limited.  I figured I would make a yogurt parfait and a I was getting the ingredients out, I remembered that I hadn't had my daily Shakeology yet.  So I thought "I winder if I can combine the Shakeology with the yogurt?". And after thinking about that and looking at the ingredients I had out in front of me, I decided to go for it with this Almond Joy parfait.  Oh it was soon yummy!  

Ingredients (21 Day Fix style):  

• 1.5 red containers of low fat organic Greek yogurt
• Half scoop of vegan chocolate Shakeology
• 1 yellow container of Ezekiel Almond cereal
• 1 orange container of unsweetened coconut flakes

Mix yogurt and Shakeology together well.  Top with cereal and coconut and you got yourself a healthy and fast meal, that also happens to be delicious!  

21 Day Fix total:  2 red, 1 yellow, 1 orange

Click here to learn more about the health and weight-loss benefits of Shakeology.