Yield: 12 small muffins
Yield: 12 small muffins
There were a number of requests for this recipe after our real food potluck last week, so here it is. There are a couple more recipes coming from that potluck, when I receive them I will post them!
This is the last day I will be posting my meals on this blog! I have a few recipes that I will still post later this week (potluck recipes, especially), but other than that this is about it! I hope that you all have found this blog helpful as you’ve been going through the process of trying to integrate more real foods into your lifestyles. Here’s what I ate today:
Breakfast: Baked banana oatmeal with peanut butter (prep time: about 30 minutes on the weekend to bake oatmeal for the week, about 2 minutes in the morning to spread peanut butter)
Breakfast: Leftover frittata
Lunch: Leftovers from the cookout (burgers, veggies, fruit)
I made the most delicious homemade granola tonight. Here’s the recipe:
Only a couple more days to go! I hope that all of you are still going strong trying to make healthy food (and other lifestyle) decisions!
Breakfast: Blueberry banana green smoothie
Breakfast: I was running late this morning and had run out of the pre-made breakfast I usually have around so I stopped to grab a Kind bar at the convenience store. These are not as good as larabars, they have some added sugar, but skipping breakfast is also not good so it was the best option I had on my way to work.
Lunch: Leftover healthy bowl: chickpeas, quinoa, tahini dressing, vegetables (prep time: about a minute to pack up in the morning)
Breakfast: A banana with a spoonful of peanut butter (prep time: none)
Lunch: Leftover healthy bowl: chickpeas, quinoa, tahini dressing, and vegetables (prep time: 2 minutes to pack up in the morning)
Breakfast: Baked banana oatmeal
Lunch: Leftover healthy bowl from yesterday – quinoa, chickpeas, veggies, tahini dressing
It’s getting to that time of year! Spring greens are sprouting and there are actually fresh vegetables at the farmer’s market! There are tons of leafy greens around, but the problem is storing them so they don’t wilt on the second day.
There is nothing worse than bringing home a beautiful bunch of kale only to find it wilted after only a couple of days. I’ve used the following method with a fair amount of success – greens can last up to two weeks in the crisper if they are stored correctly.
HOW TO STORE LEAFY GREENS:
Wash the greens (keep the leaves as whole as possible – precut greens will not last as long)
- Pat the greens dry or dry them in a salad spinner
- Stack the greens on a towel (you can use paper towels for convenience)
- Wrap the greens in the towel
- Place the wrapped greens in a ziploc bag (or other airtight container)
- The greens should stay fresh for 1-2 weeks