Recipes with Blueberries Roundup

It’s blueberry season! And while those blueberries are fun to go picking with the family, there comes the time to figure out what to make with them! I have selected 5 recipes with blueberries for you to choose from.

blueberries

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Tasty Tuesday: Ham and Cheese Baked Egg Cups

Hey, guys! Happy Tasty Tuesday! How is your week going so far? Are you ready to see some tasty stuff? 🙂

Don’t forget this post is a link up party! Link your favorite tasty posts below so everyone can see what tasty foods you’re eating 🙂

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Are you a food blogger who wants to co-host this link up party with us every Tuesday? Contact me for details or leave a comment below!

Now down to business already 🙂

My post today is about a wonderful page – The Lemon Bowl. Liz is my go to resource for simple, healthy and delicious recipes!

Last week I stumbled upon her Ham and Cheese Baked Egg Cups and I knew I had to make those as part of my Sunday meal prep.

They come together in less than 10 minutes, bake for 25 and make a super delicious and nutritious breakfast. My husband called them “breakfast bombs” 🙂

Because I, believe it or not, couldn’t find Canadian bacon the recipe was calling for at our grocery store, I had to improvise with Liz’s recipe.

I also didn’t have enough eggs, so I used half the amounts on the recipe and also used mini muffins pan, so I still got 12 muffins with the ingredients below.

Before we get to the recipe, make sure you give Liz some love:

Ham and Cheese Baked Egg Cups

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INGREDIENTS:

  • 7 eggs
  • 1/3 cup 2% milk
  • 2 oz of Extra sharp cheddar (shredded)
  • 3-4 oz leftover lunch meat (I used chicken breast and ham)
  • 1/4 cup minced scallions
  • Salt and pepper to taste

DIRECTIONS:

1. Pre-heat oven to 350 degrees and spray a muffin pan with cooking spray.

2. In a large bowl, whisk together eggs and milk until light and fluffy. Stir in the meat, scallions and salt/pepper to taste.

3. Divide egg mixture evenly between 12 muffin tins then sprinkle evenly with sharp cheddar.

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4. Bake until eggs are set, 25-30 minutes. Let cool slightly to ensure eggs are set before removing from pan to serve.

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Enjoy as a healthy breakfast, snack or even lunch!

Have a wonderful week, guys, and don’t forget to link up below 🙂


Tasty Tuesday – Latest Tasty Finds and a Linkup Party!

Hey guys! Happy Tasty Tuesday to you!

Before I start talking about all the tasty stuff, I wanted to bring your attention to the fact that starting from today, the Tasty Tuesday blog post is officially announced to be a Linkup Party!

Come here every Tuesday to add links to your favorite tasty recipes, restaurant reviews, meal prep tips, etc. etc.. – we are talking anything tasty!

And…since it is a party – once you add a link here, your links will also appear on the Tasty Tuesday blog post of the linkup co-hosts.

This week it is just me and Meranda over at Fairytales and Fitness. Be sure to check out her blog!

So. Down to business now – this Tasty Tuesday I am sharing recent Tasty Finds!

{ONE} Peanut Butter Pie Ball by Wishes and Dishes.

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To all of you, peanut butter lovers – you are welcome! 🙂

{TWO} Red Velvet Mug Cake by Kiss My Broccoli

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Heather, I just want to give you a hug for this one! I love red velvet anything 🙂

{THREE} Ham and Cheese Baked Egg Cups by the Lemon Bowl

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{FOUR} Banana Blueberry Cinnamon Bread by A Hungry Runner

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I have recently received a private message on Instagram with a video statement from my 11 year old daughter’s friends at school that this bread is super delicious. You gotta trust those girls! This bread is super awesome!

{FIVE} Lemony Cookie Bars by Lauren Kelly

Aren't the gorgeous?

Aren’t the gorgeous?

Stay fit, friends, and keep it tasty!

Don’t forget to link up your favorite tasty stuff below!

Lena


Recipe: Ham and Cheese Corn Muffins

Hello-hello! How are you today, guys?

I am sleepy and it is way too cold here! Also, they say we’re in for another winter storm this weekend with snow and ice coming down Sunday into Monday… Yuk!

So. If you’re going to be snowed/iced in – why not use that time to make something yummy? Something you can freeze and eat later, or just refrigerate and re-heat every morning for breakfast. How does that sound?

To me that sounded good last weekend, so I hade some of these breakfast muffins during my meal prep. As I promised here – I am sharing the recipe with you today.

The original recipe is by Maureen Callahan and was discovered in Cooking Light, I made a few modifications to it and here we go! Awesome muffins for breakfast.

HAM AND CHEESE CORN MUFFINS
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INGREDIENTS
  • 7 1/2 ounces whole wheat flour (about 1 2/3 cups)
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon  salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups  low-fat buttermilk
  • 3 eggs
  • 3 tablespoons olive  oil
  • 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese
  • 1/2 cup finely chopped green onions (about 1 bunch)
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/3 cup (2 ounces) diced extra lean ham
  •  Cooking spray
DIRECTIONS
  1. Preheat oven to 350°.
  2. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture.
  3. Combine buttermilk, eggs, and oil; add to flour mixture, stirring just until moist.
  4. Fold in cheese, green onions, corn, and diced ham.
  5. Spoon batter into 12 muffin cups coated with cooking spray.
  6. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean.
  7. Remove muffins from pan; let cool on a wire rack.

These muffins are super good for breakfast! Just throw into the microwave, reheat and enjoy!

Stay fit and warm, my friends!

Lena

What’s on My Plate Wednesday – Weekly Eats

Hey guys! It’s hump day! Just 2 full work days left and then it is the weekend! Got anything special going on this weekend?

I will probably sleep a lot – I was not getting enough sleep this week. And when I don’t get enough sleep…well…you know…”don’t get body slammed by a low land gorilla” 🙂

It’s been a while since I shared my eats with you here, so here we go – “What’s on my plate Wednesday” post in store for you today. 🙂

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Egg sandwich on an English muffin, corn muffin (recipe coming soon), oatmeal with cinnamon chips and sliced almonds, buckwheat with honey and butter, oatmeal with cinnamon chips and marshmallows. I’ve generally been pretty good with my breakfast choices as you can see.

L-1

Warm quinoa salad on a bed of spinach, pre-prepped salads, lentil soup (crockpot), salad/sandwich combo, Italian Grinder. Lunch…I am a Queen of Lunch Prep! So pretty good choices here too.

D-1

Pork loin with buckwheat, mushrooms and onions on the side; pork chops with buckwheat; salmon, rice, avocado and spaghetti squash; home made beef enchiladas; chicken roaster with veggies. Except when my hubby is making dinner (yes, enchiladas, I am talking to you), my dinners look pretty healthy. 🙂

S-1

Celery + homemade hummus, snapeas crisps, PB-banana smoothie, raspberry-banana smoothie, cuties. Yeah, this is my weakness. Can’t even begin to describe you what I snack on that doesn’t get to the social media in the form of pictures 🙂 Het, bare with me – I am working on it and it’s a journey!

What fun foods have you eaten lately?

Stay fit, folks!

Lena

 

Tasty Tuesday – Meatloaf Muffins Recipe by Amber

Hey guys! Happy Tasty Tuesday to you!

I have something new and exciting for you today – a guest post! Please, meet Amber Vesey – the face behind Eats and Exercise by Amber.

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Today Amber is sharing one of her recipes with us, so I will let her take the floor from now on. I hope you like the recipe and please, take a moment to connect with Amber for more wonderful recipes and exercise routines she shares on her Facebook page, her blog and Instagram.

Growing up, I would groan at my mother’s announcement that we would be having meatloaf for dinner.  Over the course of the last few years, my eating habits have transformed drastically and so have my taste buds.  Now, I look forward to the next time when I’ll be home and can dine on the comfort of my mother’s meatloaf.  While delicious, my mother’s recipe needed some revamping to make it more nutritious.  With my meal prepper mindset, I thought it would be more efficient to make Meatloaf Muffins, so more could be made at once, prepped to eat through out the week or even frozen to eat at a later date!
This recipe was my first attempt ever at making meatloaf, let alone in the shape of muffins but I am VERY happy with how it turned out!  It was super moist and juicy, a worry of mine was that it would be too dry, but that was not the case!  The recipe below is based off of my mother’s original, but there are other ways you could make meatloaf muffins, such as swapping out the BBQ sauce and ketchup for onion and seasoning, and maybe even adding some spinach!  It really depends on what you like best!  Take an original family recipe and make some healthy swapportunities!  Comment below with any switches you made or if you thought of another Meatloaf Muffin idea!
MEATLOAF MUFFINS

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INGREDIENTS:
  • 1 lb. ground turkey (makes five meatloaf muffins)
  • 1 whole egg
  • 1-2 slices GF bread* (see below tip)
  • 1 tsp. minced garlic
  • 1 Tablespoon Sweet Baby Ray’s Honey BBQ Sauce (plus one squirt, after I mixed it all)
  • 1/4 Cup Ketchup
  • Pepper and Garlic Powder to taste
* You will need to use gluten free bread as part of the recipe, *if you use Udi’s or any other frozen bread normally, it is helpful that at the end of a loaf, you save the ‘butts’ in the crisper of your fridge so you always have defrosted bread on hand.  Don’t already do this?  No worries, you can toast a slice of bread and it works just as well.  Be careful with defrosting a slice of bread in the microwave though, I did it for too long once and the bread was not the right consistency to crumble and I had to throw the slice out which is a sacrilege since it’s so expensive in the first place!
DIRECTIONS:
  1. Preheat oven to 375
  2. Add ground turkey, egg, garlic, pepper, garlic powder, ketchup and Sweet Baby Ray’s Honey BBQ
  3. Crumble GF bread and add to mixture, mix well with your hands

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   4. Spray/grease muffin tin
   5. Roll meat mixture into balls, place into tin, unlike making cupcakes or muffins, you want the meat mixture coming up out of the tin, since it will not rise

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6. Place aluminum foil or a cookie sheet under your muffin tin in case the meat drips
7. Bake for 10-15 minutes, poke holes or cut in half to check the inside
8. Bake for another 10-15 minutes, to ensure that the meat is fully cooked, take out one of the muffin halves and make sure there is no pink on the inside
Pair these muffins with mashed potatoes or mashed sweet potatoes, putting it on top and creating a meatloaf “cupcake” instead!

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Tips/Notes
  • This was my first attempt ever, so the recipe time is a bit estimated, since while I was mid cooking my oven decided to shut off, effecting the times
  • Sweet Baby Ray’s BBQ sauce brand is gluten free, if using another sauce, please check the ingredients or company website!
  • You can top each muffin with ketchup while cooking, I only tried that with one of the muffins, I am unsure if it made a huge difference
  • Cut muffins in half to ensure they cook fully if you are paranoid like me about undercooking meat
  • Place muffin tin on a cookie sheet or aluminum foil in case the turkey “drips” to prevent the excess from hitting the bottom of the oven and burning!  No one likes the smoke detector to go off while trying to cook a delicious dinner!

Thanks so much for sharing this recipe with us, Amber! I don’t know about you, guys, but I am definitely making those muffins in the near future 🙂

Stay fit and warm!

Lena

Weekend Cooking Spree

Hey guys! How was your weekend?

Mine was busy!

The weather was just gorgeous here this weekend, but sadly, I didn’t get to do much outside.

On Saturday morning hubby and I headed out to the Y to take Jim’s indoor cycling class. It was so nice out that I decided to take my new Vibram Five Fingers for a walk.

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Love-love-love them!

Since my Spinning® instructor training I noticed that my workout attitude and the overall “feeling” at a cycling class has changed dramatically! For some reason I was always going for the speed – thinking that if I go faster, it will be better for me, I will burn more calories and all that crap. Well, that all has changed now. I am doing speed work, too but generally try to apply more resistance on the wheel than I used to and focus more on my heart rate rather than the RPM.

Taking the training also changed my entire perspective on what a bike set up should be – I have my saddle a lot higher now and I’ve noticed that it is making it much easier on my knees – a lot less cracking! 🙂

Anyway, with that in mind, I went pretty close to my usual distance on Saturday but burnt the number of calories I haven’t burnt in a cycling class in a long time.

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I did take a nice two-hour nap on Saturday after this class + yoga. I just had to! It was the best nap of my life 🙂

When I woke up from my nap, it turned out the youngest had gone for a sleepover, so suddenly me and hubby had the evening to ourselves. We headed out for dinner to a Chinese place, and then decided to do some wandering around TJ Maxx. Well, I never leave that store without a score (yep, I rhymed that on purpose!)

Got me some yoga socks :)

Got me some yoga socks 🙂

I’ve been eyeing those for a while, but they just cost some ridiculous money it seems like. These were $3.something a pair so I got them and will give them a try this Wednesday!

On Saturday I also managed to squeeze in some meal prep into my day somewhere between the two workouts and the nap.

Homemade hummus, quinoa, water infused with cucumber and frozen mint leaves

Homemade hummus, quinoa, water infused with cucumber and frozen mint leaves

Did you notice I got my water infusing water bottles that I mentioned here? 🙂 I just love the one with the orange cap except for one thing – it had a huge sticker on the front. Being an OCD driven woman, I took it off and now it’s sticky. Some Googone will have to be applied – and that’s just too many motions for something I want to get in the mail and simply enjoy. If you don’t have an OCD, you will do just that without Googone – enjoy 🙂

The one with the red lid and bottom – I haven’t quite figured it out yet – the infuser part comes out through the bottom, if you don’t put the bottom lid back on tightly – it leeks. It’ll take me a while to make friends with this one 🙂

Anyway! On Sunday morning we slept in and hubby made me an awesome brunch.

crispy bacon, poached eggs, potatoes and English muffin

crispy bacon, poached eggs, potatoes and English muffin

And then it started…My cooking bug was obviously up and full force this weekend. I just couldn’t stop cooking!

I did my lunch prep for the week:

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Cut up some bananas to freeze for my smoothies:

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Made some more infused water (oranges and tangerines):

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Made these super awesome breakfast corn muffins with cheese and ham:

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By the time I was done with my meal prep, it was time to make dinner. So I threw together this chicken with veggies.

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And yes, those are pecan bars you see in the background – I made them, too. What? The oven was warm anyway 🙂

Tell me: what fun stuff did you do this weekend?

And as always – stay fit!

Five on Friday

Hey, guys! Happy Friday!

It’s “Five on Friday” time here.

{{ONE}} Crab Crackin’ Cruise on the Pride of the Susquehanna steam boat

That's her

That’s her

You get as much crab as you can eat (tell me it's not paradise)

You get as much crab as you can eat (tell me it’s not paradise)

You get to enjoy the view while it is still light outside

You get to enjoy the view while it is still light outside

and also this stunning view after it gets dark

and also this stunning view after it gets dark

all that makes you just about this happy

all that makes you just about this happy

{{TWO}} Watching Carmen play with Vodka the Kitty

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There is a sort of a love/hate relationship between these two 🙂 Well, not like hate-hate, but she’d be chasing him, he’d be running for his kitty life, but when she catches him he gets this kind of face as in the picture above. Yes, that is his very happy face 🙂

{{THREE}} “In Defense of Food” by Michael Pollan

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Photo credit

I have to say, this book is changing my views on food and nutrition. I am still reading it, and I am not anywhere near done, but it is changing my eating habits already.

Highly recommended reading!

{{FOUR}} English Muffins

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I seem to be eating a lot of those lately. I must be just tired of my oatmeal for breakfast (I know it is REALLY hard to believe). 🙂

Also, I tried putting some almond butter and some chocolate coconut butter that Heather sent me on a toasted English muffin, and I must say – it is to die for!

{{FIVE}} Carmen’s choices of what to go as on Halloween – no pressure/ideas from anyone – it’s all her.

Ziggie Stardust, 2012

Ziggie Stardust, 2012

Sir Elton John, 2011

Sir Elton John, 2011

 

Mick Jagger, 2013

Mick Jagger, 2013

What’s your Five this Friday?

 

Pumpkin Pie Oatmeal Muffins Recipe

Hey, guys! How is your week going?

Mine is hectic and busy, but I live in the hope for Friday, which is right around the corner!

Anyway, just wanted to share a great recipe with you today.

I have found the original recipe over at My Whole Food Life and modified it a little. If you like simple healthy recipes, be sure to check out this blog. Melissa has a ton o those for you!

Now let’s take a look at how to make these super delicious and easy pumpkin muffin!

Pumpkin Pie Oatmeal Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 9 muffins

Serving Size: 1 muffin

Calories per serving: 125

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Pumpkin Pie Oatmeal Muffins

Ingredients

  • 2 cups quick oats
  • 1/2 cup pepitas (pumpkin seeds)
  • 3/4 cup pumpkin puree
  • 1/3 cup maple syrup or raw honey
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 T apple sauce
  • 4 T almond milk
  • 1 ripe banana, mashed

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another.
  4. Add wet to dry and mix until wel combined.
  5. Spoon batter into lined muffin pan.
  6. Bake for 20 minutes.
  7. Take out of the oven and let cool on a rack.
  8. Enjoy!
http://leanlena.com/pumpkin-pie-oatmeal-muffins-recipe/

Stay fit, friends!

 

 

Share Recipe Sunday – Almond Butter and Jelly Muffins

Hey, my fitness gang!

Happy Sunday! Hope your weekend is going well!

Here’s a little joy to add to it. I just made these yesterday and here’s the recipe as I promised on Instagram!Continue Reading