Recipes for the week of May 6 - 13, 2024

Healthy Blueberry Muffins

Check out this quick-prep recipe from CookieandKate.com
 
INGREDIENTS (Yields 12 muffins)

  • 1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon ground cinnamon (optional)

  • 1/3 cup melted coconut oil or extra-virgin olive oil

  • 1/2 cup honey or maple syrup

  • 2 eggs, preferably at room temperature

  • 1 cup plain Greek yogurt*

  • 2 teaspoons vanilla extract

  • 1 cup (6 ounces) blueberries

  • 1 tbsp turbinado sugar (also called raw sugar), for sprinkling on top


INSTRUCTIONS

  1. Preheat the oven to 400ºF. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray.

  2. In a large bowl, combine 1 3/4 cups of flour with the baking powder, baking soda, salt and cinnamon. Mix with a whisk.

  3. In a medium bowl, combine the oil and honey or maple syrup and beat with a whisk. Add the eggs and beat well. Add the yogurt and vanilla. Mix well. 

  4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (to prevent blueberries from sinking). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.

  5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean.

  6. Place the muffin tin on a cooling rack to cool. You can store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Enjoy!

Simple Carrot Salad 

Try this delicious carrot recipe from greenhealthycooking.com

INGREDIENTS (serves 4)

  • 1 lbs peeled carrots

  • 1/4 cup chopped cilantro

  • 1.5 Tbsp black sesame seeds

  • 3 Tbsp avocado oil

  • 1 tsp Dijon mustard

  • 1 clove crushed garlic

  • 1/2 tsp sea salt

  • 1/8 tsp cumin

  • 1/4 tsp turmeric

  • 1/4 tsp cinnamon

  • 1 orange

INSTRUCTIONS

  1. Julienne, grate, or thinly slice peeled carrots and add to a large salad bowl.

  2. Add chopped cilantro and sesame seeds to the carrots.

  3. Prepare the dressing by adding oil, mustard, garlic, spices, and orange juice to a sealable jar and shake to combine.

  4. Pour dressing over carrots and mix well. Let marinate a few minutes and serve.

Jim Tinsky