Friday, May 4, 2012

The BEST Blueberry Muffins

Need a quick, healthy, and yummy breakfast/snack treat for the weekend?? These muffins will satisfy your craving for sure! This recipe took me a total of 15 minutes to make so you will not be in the kitchen all morning long. Tip: For breakfast you could pair this up with a hard boiled egg to add some protein for a well balanced breakfast. Hope you enjoy! :)

  • 1/2 cup of skim milk
  • 1/4 cup of almond milk
  • 1/4 cup of canola oil
  • 1/2 cup of applesauce
  • 1/4 cup of honey
  • 1 egg
  • 1 cup of all purpose white flour
  • 1 cup of whole wheat flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of vanilla extract
  • 1 cup of frozen blueberries
  • 4 tablespoons of brown sugar
  • 1/2 teaspoon of ground cinnamon

1. Preheat oven to 400 degrees. Place muffin liners in a 12 cup muffin tin. Lightly spray muffin liners with non-stick spray.

2. In a large bowl, whisk together milk, oil, applesauce, honey, and egg until the ingredients are well incorporated.

3. Add flours, baking powder, salt, cinnamon, and vanilla to your wet (milk and applesauce) mixture. Whisk the mixture well until there are no longer any clumps.

4. Fold in frozen blueberries. Scoop batter into miffin tins with an ice scream scoop; make sure you do not overfill them because they will rise (should be 3/4 full).

5. Stir together brown sugar and cinnamon for the topping and sprinkle over the muffins so that the top is covered. Bake for 18 minutes or until a toothpick comes out clean. Enjoy!!

Recipe adapted from:

Wednesday, May 2, 2012

Black Bean & Sweet Potato Enchiladas

Looking for a recipe that is full of flavor but does not contain any meat? These enchiladas are a great source of protein and fiber, are easy to make, and are budget friendly! Sweet potatoes contain vitamin A, which is especially good for your vision. Sweet potaoes also contain fiber which mainly comes from the skin of the potato, so if you would like to leave the skin on in this recipe feel free to do so, it will still be delicious!

  • 10 corn or flour tortillas
  • 1 can of black beans, rinsed and drained
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 4 cloves of fresh garlic, minced
  • 1 small can of green chilies
  • 1/4 cup of fresh cilantro leaves, chopped
  • 2 cups of salsa verde
  • 1 cup of 2% (low fat) shredded mexican cheese
  • 2 tablespoons of olive oil or canola oil (whatever cooking oil you like to use)
  • 2 teaspoons of ground black pepper
  • Pinch of salt
  • 1 teaspoon of ground cumin

1. Preheat oven to 400 degrees. Place peeled and cubed sweet potatoes on a large non-stick cookie sheet and add 1 tablespoon of oil, 1 teaspoon of ground black pepper, and pinch of salt and toss together with your hands. Bake for 25 minutes, flipping in between.

2. While the sweet potatoes are roasting, add diced bell pepper and onion and 1 tablespoon of oil to a large skillet and saute the vegetables for about 10-15 minutes on medium-high heat until the vegetables are soft and slightly browned. Turn the heat down to medium-low and stir in the minced garlic with the vegetables.

3. Turn the stove off and next, add the can of green chilies, black beans (rinsed and drained), and chopped cilantro and stir until all of the ingredients are well incorporated. Season with 1 teaspoon of ground black pepper and 1 teaspoon of ground cumin.

4. Gently fold in the roasted sweet potatoes with the vegetable/bean mixture making sure the sweet potatoes do not get mashed up during the process.

5. Add 1 cup of the salsa verde to the bottom of the baking dish, spreading it out so that the entire bottom of the baking dish is covered with salsa. Fill each tortilla with about 1/2 cup of the sweet potato/bean mixture, roll it up, and place in the baking dish seam side down. Repeat with each tortilla until the entire baking dish is filled. Add the remaining 1 cup of salsa verde on top of the tortillas and then top it off with shredded mexican cheese.

6. Lower oven temperature to 350 degrees and bake for 30 minutes. Once the enchiladas are finished baking, sprinkle any remaining cilantro you have on top for presentation.  Enjoy!!