Blueberry Muffin Bake {Take Two}

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Happy EASY Saturday morning!

I’m sure I could replace the word easy with lazy but easy just sounds better : )  In all honesty, it’s a pretty lazy morning.  I didn’t sleep well this week, and was bummed to find myself awake before 8am this morning.  I wasn’t ready to actually start my day, so instead I moved downstairs to the couch where I had some DVRed TV to catch up on.

 

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I know that there will be many summer and fall Saturdays that I will be up at the crack of dawn marathon training where I will miss EASY mornings like this one.

 

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And by summer, I hope to have mastered the Blueberry Muffin Bake.  I made my first attempt earlier in the week and although this baked oatmeal was warm and filling, it wasn’t quite right.

 

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So I gave it another try this morning with a few changes.

 

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And boy did this one turn out better!

 

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The blueberries were warm and gooey and although the center wasn’t quite set (perhaps I need more flour and less flax for Take Three), this breakfast hit the spot!

 

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I covered the blueberry bake with tons of fresh berries.

 

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And this breakfast disappeared quickly!

 

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I hope you are having an EASY morning!

Looking for a reason to stay on your couch, go check out this hilarious video of ‘Mom Dancing’ posted on my friend Michelle’s blog!

 

What are your plans for the weekend?

 

 

 

Blueberry Flax Muffin Bake

Adapted from FitCupcaker and Running with Spoons

 

Ingredients

1/4 cup flax seed

2 tbsp almond flour

1/4 tsp baking powder

pinch of salt

1/4 cup almond milk

1/2 tsp vanilla

1/2 tbsp agave

1/2 cup fresh blueberries

 

Directions

Preheat oven to 375 degrees.

Stir together flax seed, almond flour, baking powder, and salt.  Add in almond milk, vanilla, and agave.

Fold in blueberries.

Bake for 22-24 minutes.

Let cool for for a few minutes.  Then cover with berries, nuts, coconut, and all of your other favorite toppings.

Enjoy warm!

Chia and Flax Breakfast Bowl

Thursday morning used to be an easy morning to get up and out the door for a run or a gym circuit before arriving at work.  Recently, my work schedule has changed and it is totally rocking my workout schedule, which I hate!

 

I knew I wouldn’t have a lot of time Thursday morning for a workout and didn’t want to waste time with transit.  As I was contemplating what to do (outside running was out with a windchill below zero), I remembered doing an awesome and quick home workout at the end of last year.  I looked it up the night before so when I woke up, I could get right to work, no time for excuses.  The workout was much harder than I remembered and by the 3rd round (7 reps each), I was sweaty and out of breath.  I wish I had my HRM because I was curious to see how fast my heart was beating.

 

After the workout, I concluded with a 2:00 minute plank before hopping in the shower and devouring my breakfast.  Best home workout EVER!  I’m still sore today!

 

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For breakfast this week, I have been living on this Chia Seed Breakfast Bowl.  I totally could have made the double batch because I ate it again this morning.  I changed up the recipe a bit and topped it with blueberries and almond butter.

 

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And let me tell you…

 

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This is one incredible tasting breakfast.  The best part is that after eating this at 7am, I was able to make it all the way to lunch at noon without a snack.  That never happens!

 

 

Has anyone tried the chia bowl?  What do you think?

What is your most filling breakfast?

 

 

Banana Chia Breakfast Bowl with Flax

Adapted from Oh She Glows!

 

Ingredients

1 banana

1-2 tbsp flax

2 tbsp chia

1 tsp vanilla

Dash of cinnamon

1/2-3/4 cup almond milk

Toppings

 

Directions

Mash your banana well.  Stir in the flax, chia, vanilla, cinnamon, and milk until well combined.

Cover and refrigerate overnight.

In the morning, top with berries, granola, nut butters, etc.

Candy Cane Puppy Chow

Wow!

I can’t express how exciting it is to read your thoughtful comments on yesterday’s Blogger-Versary post.  Ya’ll are incredible!

 

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I left sunny Florida (and my family) behind this morning, but plan to share warm, bright photos to melt winter’s chill until April : )  The BOY picked me up at the airport and after almost a week, it was great to see him!  We had a quiet day planned leaving me time to get prepped for Christmas Day and a take 2 hour nap!!! 

 

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The BOY and I head separate directions on Christmas Day each with our own traditions.  In the morning, I will be celebrating Christmas with my brother, his girlfriend, and her wonderful family.  In the afternoon, we move on to Jewish Christmas with a movie and Chinese food.  Surprise, surprise, I was put in charge of dessert.  Thankfully, he left me more than enough treats in the freezer to snack on and put together for tomorrow’s holiday.  However, I also wanted to make something for some of our friends who are gluten intolerant.

 

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Puppy Chow is always a fan favorite and can be made gluten free by using Chex Cereal.  I was inspired by our Halloween success with the pumpkin spices kisses, to try Hershey’s kisses puppy chow again…this time with my favorite candy cane kisses!

 

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What I didn’t expect was the bright pink color, but I loved it!  I was only sad that I didn’t have any green decorations to sprinkle throughout.  I did have some Andes Peppermint Crunch chips, so I sprinkled those in for an extra peppermint kick!

 

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Then doused everything in powder sugar while the BOY stood by watching, waiting for his taste test.

 

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What can I say…you just can’t go wrong with puppy chow?!

 

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This recipe just melts in your mouth leaving a fresh peppermint aftertaste!

 

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I was quite pleased with my creation and know it will taste even better once it is frozen.  I think I should make a tshirt that says ‘I heart frozen puppy chow!’  I quickly made a batch of these flourless peanut butter cookies.  Along with some bubbly, I am all set for tomorrow’s celebration!  Tonight we are headed out for our annual Christmas Eve dinner at one of our favorite restaurants, Coopers Hawk!

 

Wishing everyone a happy and safe evening with family and friends!

 

 

Candy Cane Puppy Chow

Adapted from Pumpkin Spice Puppy Chow

 

Ingredients

1 10 oz bag of Candy Cane Hershey kisses, unwrapped

6 cups Chex cereal

2 1/2 cups powdered sugar

Andes Peppermint Chips( optional)

 

Directions

Pour Chex mix and ~1/2 cup Andes Peppermint Chips into a large bowl.  Set aside. 

Melt kisses in the microwave ~1 minute. Pour melted kisses over Chex cereal, stirring to coat (I find a spatula works best).

Fold in powdered sugar and more Andes mints if desired.

Store in air tight container or freeze.

Beans and Bananas

I was wrong!

 

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This 32-Bean & 8-Vegetable Soup has plenty of flavor!

 

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I had some for dinner tonight. 

 

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All of the flavors have blended and this soup is delicious and filling!

 

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I spent this morning in the hospital.  My mom had a little procedure today and although she rocked the blue hospital gown, I promised that I wouldn’t post any pictures.  She is down one gallbladder, but feeling good and on the mend.  Recently, she has been reading about wheat and the effects on the body, adopting a diet with less wheat and wheat products.

 

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

 

 

She sent me home today with some of her old bananas and so I thought I would make her a banana bread to enjoy during her recovery.

 

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I had some wheat-free flour in the house, and I substituted it in for the all-purpose flour in this amazing One Bowl Banana Walnut Bread recipe.

 

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I have never cooked with gluten-free flour before and had no idea what to expect.

 

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My taste test revealed a promising bread.

 

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The bread cooked a little faster than usual ~40-45 minutes.  The outside was brown, but the bread smelled and looked yummy!

 

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I have never tried a homemade bread with this kind of flour before, so I was interested to see how it turned out.

 

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I thought about waiting until tomorrow. 

 

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But then I figured that my mom wouldn’t mind if I borrowed just one little slice!

 

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Maybe she wouldn’t even notice Winking smile

 

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The bread’s texture was slightly different than regular banana bread, but it still tasted warm, fresh, and wonderful!  I think my mother will be pleased!

 

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Do you ever cook with gluten-free flour???

 

 

Can you guess what I will be making next??? 

HINT: these are not all going into the same recipe!

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