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Lemon Blueberry Pancake Muffins

There are certain times when I tend to get into a routine and that routine creates a rut.

Well according  to my kids I am in a lunchbox rut and they are beyond tired of having sandwiches.

You can’t blame me, can you?  My older two girls make hazelnut sandwiches and pb&j sandwiches on the weekend and then we place them in the freezer. When the weekday morning comes along the kids grab one from the freezer for lunch and then add fruit and snack.


Easy Peasy. My kind of lunch prep.

Today I decided to go on the hunt for a no compliant alternative. These beauties we perfect and all seven kiddos agree.

Adapted from Pioneer Woman Cooks 


Ingredients

2 cups organic half and half
Juice and zest of 2 lemons

1 1/2 cup whole wheat flour

Pinch of salt

1 1/2 tablespoons baking powder

2 teaspoons cinnamon

1/4 cup honey

2 eggs

2 teaspoons vanilla extract

1 1/2 cup blueberries plus extra for topping

2 tablespoons butter


Directions

Preheat oven to 350 degrees

Lighting oil muffin pan and set aside

Zest lemons and set aside

Juice lemons and add to the half and half, stir and set aside.

In a large bowl, mix whole wheat flour, salt, baking powder and cinnamon.

Pour half and half mixture into a separate bowl and add eggs, honey and zest.

Mix well

Add the egg mixture to the flour mixture and mix gently with a fork.

Fold in the blueberries.

Finally add in melted butter.

Use 1/4 cup cookie scoop to add mixture into prepared muffin pan.

Bake for 8 min and add additional blueberries on top.

Bake for an additional 10-12 minutes.

Remove from oven and let cool. If saving for lunch place in a sealable container and place in fridge.

These were a hit with the triplets and the girls when they got home from school.

Looking forward no lunchbox complaints tomorrow. 😊

What do your kids like taking for school lunch?

 

5.0 from 5 reviews
Lemon Blueberry Pancake Muffins
Author: 
Recipe type: Lunch
Serves: 24
 
Need a lunchbox switch-up, these Lemon Blueberry Pancake Muffins are sure to be a kid (and adult) pleaser. 🙂
Ingredients
  • 2 cups organic half and half
  • Juice and zest of 2 lemons
  • 1½ cup whole wheat flour
  • Pinch of salt
  • 1½ tablespoons baking powder
  • 2 teaspoons cinnamon
  • ¼ cup honey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cup blueberries plus extra for topping
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees
  2. Lighting oil muffin pan and set aside
  3. Zest lemons and set aside
  4. Juice lemons and add to the half and half, stir and set aside.
  5. In a large bowl, mix whole wheat flour, salt, baking powder and cinnamon.
  6. Pour half and half mixture into a separate bowl and add eggs, honey and zest.
  7. Mix well
  8. Add the egg mixture to the flour mixture and mix gently with a fork.
  9. Fold in the blueberries.
  10. Finally, add in melted butter.
  11. Use ¼ cup cookie scoop to add mixture into prepared muffin pan.
  12. Bake for 8 min and add additional blueberries on top.
  13. Bake for an additional 10-12 minutes.
  14. Remove from oven and let cool. If saving for lunch place in a sealable container and place in the fridge.
  15. These were a hit with the triplets and the girls when they got home from school.
  16. Looking forward no lunchbox complaints tomorrow. 😊
  17. What do your kids like taking for school lunch?

Spicy Kale/Spinach Cranberry Salad

 Spicy Kale/Spinach Cranberry Salad
This quick and easy salad is a warm salad that is perfect for Fall months.  You can get creative and add seasonal vegetables like roasted pumpkins or butternut squash.
Ingredients:
1½ Tbsp Extra Virgin Coconut Oil
4 cups Kale chopped
6 cups Fresh Spinach
1/2 cup Dried Cranberries
4 Tbsp Coarsely chopped Almonds
4 Tbsp Chicken Stock
1 Roasted Chili Pepper diced
Heat coconut oil in a skillet over medium-high heat.
Add kale with 2 Tbsp chicken stock. Cook, frequently stirring, until kale has softened, 3-4 minutes.
I love how bright green the kale gets when it heats up. 🙂
Add cranberries and continue to cook 2-3 more minutes.
Add in spinach a stir in.
While spinach is wilting/heating…
chop almonds
Sprinkle almonds on top of salad.
Enjoy all the yumminess!!!!   🙂

 

5.0 from 2 reviews
Spicy Kale/Spinach Cranberry Salad
Author: 
Recipe type: Salad
 
Spicy Kale/Spinach Cranberry Salad
Ingredients
  • 1½ Tbsp Extra Virgin Coconut Oil
  • 4 cups Kale chopped
  • 6 cups Fresh Spinach
  • ½ cup Dried Cranberries
  • 4 Tbsp Coarsely chopped Almonds
  • 4 Tbsp Chicken Stock
  • 1 Roasted Chili Pepper diced
Instructions
  1. Heat coconut oil in a skillet over medium-high heat.
  2. Add kale with 2 Tbsp chicken stock. Cook, frequently stirring , until kale has softened, 3-4 minutes.
  3. I love how bright green the kale gets when it heats up. 🙂
  4. Add cranberries and continue to cook 2-3 more minutes.
  5. Add in spinach a stir in.
  6. While spinach is wilting/heating...
  7. chop almonds
  8. Sprinkle almonds on top of salad.

Simple Black Bean Sliders

Simple Black Bean Burgers

We love sliders.  I mean what’s not to love.  Little bite size pieces of goodness.  I must say these have become my recent favorite slider.  I have made my quinoa sliders so many times with so many variations.  I love just grabbing a couple and eating while waiting in parent pick up or out and about.  No mess, no fuss. These simple black bean sliders have become a new addition and we are loving the just as much.

I had some black beans left over from dinner and decided to throw these together.  They turned out so much better than I imagined and my daughter and I kept sneaking them off the plate before we called everyone to the table.  Hey that is the benefit of being the cook. 😉



Ingredients

2 cups smashed black beans

1/4 cup shredded pepper jack cheese

1/4 cup shredded cheddar cheese

3 eggs

1 cup broccoli (pulsed in processor or coarsely chopped)

4 tablespoons Sriracha

1 tablespoon coconut flour

 

Directions

Preheat griddle on medium heat.

In a medium bowl, mash black beans with a fork until thick and pasty.

In a food processor, finely chop broccoli and  then stir into mashed beans.

In a small bowl, stir together egg and Sriracha.

Stir the egg mixture into the mashed beans. Mix in both pepper jack and cheddar cheese as well as the coconut flour until the mixture is sticky and holds together.Using a 1/4 cup cookie scoop, scoop out mixture a place on griddle

Using a 1/4 cup cookie scoop, scoop out mixture a place on griddle

Grill for 5 minutes and flip and grill for an additional 3-5 or until burgers look firm.


  
  
  

Have you ever had a black bean burger?  How do you like to eat them?

 

5.0 from 2 reviews
Simple Black Bean Sliders
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Simple Black Bean Burger perfectly spiced and great with or without the bun.
Ingredients
  • 2 cups smashed black beans
  • ¼ cup shredded pepper jack cheese
  • ¼ cup shredded cheddar cheese
  • 3 eggs
  • 1 cup broccoli (pulsed in processor or coarsely chopped)
  • 4 tablespoons Sriracha
  • 1 tablespoon coconut flour
Instructions
  1. Preheat griddle on medium heat.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop broccoli and then stir into mashed beans.
  4. In a small bowl, stir together egg and Sriracha.
  5. Stir the egg mixture into the mashed beans. Mix in both pepper jack and cheddar cheese as well as the coconut flour until the mixture is sticky and holds together.Using a ¼ cup cookie scoop, scoop out mixture a place on griddle
  6. Using a ¼ cup cookie scoop, scoop out mixture a place on griddle
  7. Grill for 5 minutes and flip and grill for an additional 3-5 or until burgers look firm.

Cinnamon and Honey Broiled Grapefruit

  I enjoy having grapefruit in the mornings.  It is one of my favorites. So you can imagine how much I I am enjoying this Cinnamon and Honey Broiled Grapefruit.

My parents citrus trees tumble over with fruit every winter.  This week I was able to reap some of the fruit of their labor.  The boys and I had a blast enjoying the beautiful outdoor weather.


 My parents have a lemon, orange and grapefruit trees that a loaded with fruit right now.

When you have this many grapefruit you have to get creative.  This is my current favorite way to enjoy them.

Ingredients

1 grapefruit

1/4 teaspoon cinnamon

pinch of salt

1 teaspoon of honey

Directions

Cut the grapefruit in half.

Use a small paring knife to cut around the outer edge to separate the flesh of the grapefruit from the outer skin.

Place the grapefruit halves in a shallow broiler-safe pan.

I like to cut a bit off the bottom of the grapefruit so it sits flat and gets cooked evenly.

Sprinkle the cinnamon and salt over both halves and then drizzle the honey over the top.

Broil until the fruit is bubbling and browned 4-6 minutes.

Remove from the oven and let cool slightly.  Serve warm or at room temperature.

 

4.8 from 4 reviews
Cinnamon and Honey Broiled Grapefruit
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I love when my parents citrus trees are tumbling over with fruit.  This week I was able to go and reap some of the fruit of their labor.  The boys and I had a blast enjoying the beautiful outdoor weather. My parents have a lemon, orange and grapefruit trees that a loaded with fruit right now. When you have this many grapefruit you have to get creative.  This is my current favorite way to enjoy them.
Ingredients
  • 1 grapefruit
  • ¼ teaspoon cinnamon
  • pinch of salt
  • 1 teaspoon of honey
Instructions
  1. Cut the grapefruit in half.
  2. Use a small paring knife to cut around the outer edge to separate the flesh of the grapefruit from the outer skin.
  3. Place the grapefruit halves in a shallow broiler-safe pan.
  4. I like to cut a bit off the bottom of the grapefruit so it sits flat and gets cooked evenly.
  5. Sprinkle the cinnamon and salt over both halves and then drizzle the honey over the top.
  6. Broil until the fruit is bubbling and browned 4-6 minutes.
  7. Remove from the oven and let cool slightly.  Serve warm or at room temperature.

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