A little while back, one of my co-workers brought in chia seeds. I tried them, but I can’t say I was a fan of them in just plan ol’ water. They’re too, slimy, if you will.
However, I did some research and found out just how healthy they are for you. Not only do they provide a ton of energy, they’re full of antioxidants, and they help you feel full longer. (Read all of the healthy details here.) So, now that you’re an expert in chia seeds, you can see why these tiny energizers are perfect to start your morning off with. We’ve put together a simple 3 ingredient recipe for a jam that you can use on toast, waffles, or to sweeten up plain yogurt.
3 cups blueberries
1/4 cup maple syrup
3 tbsp chia seeds
In a small saucepan over medium heat, add the blueberries and maple syrup. Give it a stir every few minutes. You’ll notice the blueberries start to “melt”. Add in the chia seeds and stir until fully combined. You can store this in a jar for up to 2 weeks in the fridge.
With blueberries in season it’s the perfect time to throw them in to some cookie batter. And has anyone else noticed how massive blueberries are this year?
When Sonia and I lived near each other, I remember she was always experimenting with yogurt or diet soda in baked goods to make them a little healthier, and it made them sooo moist and delicious. They were honestly melt in your mouth. So I took a page from her book and used yogurt in these bad boys. Also, as I was pulling my ingredients together I realized I was out of eggs…seriously. I’ve never baked with an egg substitute before, but I took it as a chance to learn something new. And you know what? You couldn’t tell the difference!
1 cup sugar
1 1/2 cup plain Greek yogurt
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp vegetable or olive oil
Dash of salt
1 1/2 cup blueberries
If you didn’t run out of eggs like I did, (honestly though, who runs out of eggs?!) feel free to substitute the baking soda and oil for 1 egg.
Preheat the oven to 375 degrees and grease 2 cookie sheets. Before you begin mixing the batter, mix together the egg substitute. In a small bowl, whisk 1 tsp of baking soda and the oil until fully combined and has a paste (or yolk-y) consistency. Then, in a large mixing bowl, combine the sugar, yogurt paste, and vanilla.
In a separate bowl whisk the rest of the dry ingredients – flour, baking powder, and salt and gradually combine it in to the yogurt mixture. Sprinkle in the blueberries and mix gently.
Scoop spoonful’s of cookie dough on to the cookie sheets, leaving about an inch to two inches apart.
Bake the cookies for 15 minutes or until the tops become golden brown. Transfer to a cooling rack. (PS. Don’t try to eat these cookies hot. Remember, they have blueberries in them that are VERY hot!)
My ex bf used to call me the “muffin man”, I know, how sexy! LOL but seriously, I just love making muffins. I think they are so easy and filling. They can be used as breakfast, a snack, or dessert (dollop anything with whipped cream child and its a dessert!) Anyway, to impress him early on when we were dating I made my scrumptious pumpkin muffins, and you know I just tossed my leftover veggies in some muffins just last week. So clearly, there is no stopping me on my muffin mania rampage. I realized I needed to do something more traditional and since its still summer and the berries are in abundance, I wanted to do a mixed berry muffin. Watch out Dunkin Donuts low fat blueberry, you may now be my 2nd favorite. Hope you love these as much as I did!
3 cups (375g) all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/2 cup light brown sugar (honey works as well)
1 cup milk, at room temperature (original recipe calls for buttermilk, but I don’t have that stuff on hand so I just used the 1% I had in my fridge for cereal).
½ cup canola oil (don’t skip the oil, this will make the muffins moist, you could use melted butter, but this muffin is better w the oil)
1 teaspoon vanilla extract
2 cups (340g) mixed berries**
coarse sugar for sprinkling on top if you wanna really be like Dunkin Donuts.
In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined – a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Whisk in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing which will make for tough, dense muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Very gently to avoid them from leaking their color, fold in 1 and 3/4 cups mixed berries. ** For a little culinary twist I like to add some citrus zest or peel to the muffins. Lemon tends to be a good tart compliment to blueberries and orange works well with the raspberries and strawberries. You pick which one or both you want and throw in a tsp. if you feel so bold.** Then, spoon batter into prepared muffin tins, filling all the way to the top. Using 1/4 cup of the berries you have leftover, press a few into the tops of each muffin. Sprinkle with coarse sugar if you fancy. Bake at 375 degrees for 20-25 minutes and let cool before serving.
Ok guys, it’s theme party time – everything red, white, and blue! I’m a total sucker for these kinds of parties and love creating new recipes for them. Usually I would do some kind of cupcake, but those are sooo last year. (Although, I’ll never rule them out completely. Cupcakes hold a special place in my heart. Cupcakes forever!) Anyway, rather than putting out a boring ol’ salad – lettuce, cucumbers, tomatoes – show some USA spirit with this fruity patriotic salad.
1 bag of mixed greens (or spinach, whatever your choice of greens are)
2 cups of chopped strawberries
2 cups of blueberries
3/4 cup pine nuts
1/4 cup olive oil
3/4 cup grapefruit juice
1 tbsp herb mixture or just a salt and pepper mix
Toss the salad and mix the dressing separately. Pour the dressing on right before serving.
Shout out to Pinterest, where I stole the idea for this from. Not bragging, but I kicked it up a notch or two by making it more flavorful so I am here to share my quickest dessert yet. Oh, and PS, not ONLY is it dessert friendly, but I have most definitely served this for brunch with coffee and a side of bacon or eggs or something else savory. So essentially this is a brunch and dessert recipe that takes literally NO culinary skills at all. And did I mention it takes 4-5 ingredients? So no long grocery list on this one. You literally can recite it!
1 can of crescent rolls (not flavored so don’t go grabbing the garlic butter ones, although they are delish and will be used in a plethora of other recipes for this blog. For now, just grab the plain stuff and heck save a penny or two and buy the generic brand vs. Pillsbury, no one knows or cares)
1 box of blueberries (measuring wise say about 1/2 cup since you won’t use the whole box. Also don’t get crafty and use strawberries, I may or may not have done so and ended up ruining this recipe. Apparently strawberries have too much water content and they turned this recipe into mush! I mean it looked like I vomited on the pan, mush. Maybe raspberries would work, but just follow directions. Don’t be a maverick and just do the blueberries).
1 lemon (Zest only needed, zest means grate peel, not talking down to ya just sayin’).
1 8 oz. package of cream cheese (you can do the block, tub or whipped kind not sure it makes any kind of difference).
3tbsp of Brown sugar or regular sugar (I prefer the brown because of the molasses-like flavor, but regular is totally fine).
Pinch of cinnamon to taste (leave out or add an extra pinch based on what makes your toes curl).
Take a bowl add the cream cheese, the zest of half of the lemon (2tsp or so), 3 tablespoons of the sugar, and that pinch or 2 of cinnamon and mix. Unroll dough into four rectangles, fat ends to each other, skinny ends out. (Think star shape) Firmly press perforations together to seal. (See picture because I am describing this terribly).
Smooth cream cheese mixture on to center of the star (within 1/2 inch of edges) and top w the blue berries, then bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake at 375 degrees for 11 to 13 minutes and you have a dessert, brunch side, or coffee snack that is home made, that is delish and took only 15 damn minutes.