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Blueberry Raspberry Pancake Muffins

Thursday, December 27, 2018
I think I’ve expressed more than enough times already that breakfast is my favorite meal of the day. I swear I always find new ways to jazz up my breakfast or to make it easier for me to get breakfast in my day. Hence…pancake muffins.

Blueberry Raspberry Pancake Muffins

Pancakes are on of those traditional breakfast options, but just plain old pancakes can get boring. So, I added blueberries and raspberries to them to give them that extra flavor and boost. You can basically add whatever floats your boat to pancakes. Whether it’s pecans, walnuts, fruit, chia seeds, raisins…there is no right or wrong way to do this.

Some people make their own pancakes using a combination of flour, eggs, milk, etc. However, I opted to use the Aunt Jemima Original Complete Pancake mix. There are a ton of other pancake mixes you can use, but this one works best for me. For most of these, all you have to do is add water to the flour mixture and stir. It’s super simple and much more convenient.

What I love about this recipe is that I was able to have this throughout the week. As I was preparing to leave out for work that day, all I had to do was grab it and pack it up. No extra cooking. No extra time spent. It was so easy. And the best part, it tastes just as amazing the next day reheated.

Blueberry Raspberry Pancake Muffins

Blueberry Raspberry Pancake Muffins

Blueberry Raspberry Pancake Muffins

These Blueberry Raspberry Pancake Muffins are perfect for those on the go mornings.
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Course: Breakfast
Servings: 6 muffins

2 cups pancake mix
1 cup water
18 raspberries (3 per muffin)
12 blueberries (2 per muffin)

1. Preheat oven to 350°F
2. In a bowl, add your pancake mix and add water. Stir until a smooth consistency and there are no lumps
3. Take a non-stick muffins pan, and apply small spoonfuls of batter to pan. Apply to the halfway mark of the pan
4. Add your raspberries and blueberries for topping to each muffin
5. Bake for approximately 15 minutes or until pancake muffins are a lightly golden brown on top
6. Let sit and cool before removing from pan

You can also use homemade pancake mix and any other fruit toppings of your choice

Very Berry Smoothie

Friday, December 14, 2018
Okay, I confess. I’ve been on a smoothie kick lately. And the best part, I’ve been killing it with bananas.

As I mentioned in one of my previous posts, my family LOVES bananas. So much so, that very often I tend to over buy the bananas and they go brown faster than I expected. The best way to make use of them at that moment is to put them in a smoothie. But c’mon…I’ve already made a banana smoothie.

What I love about adding a riped banana to a smoothie combination is that it instantly sweetens it up. I could take the most bitter fruit ever, add a banana, and it tastes amazing! This day in particular, I decided to pair it with some berries.

Very Berry Smoothie

Very Berry Smoothie

Blueberries and strawberries are so rich in antioxidants and fiber. All of that power is just one cup. Unfortunately the berries I picked up weren’t the sweetest in taste, so I added a banana to sweeten it up along with my almond milk.

All of my smoothies contain almond milk. I’ve seen several that likes to add yogurt, but I honestly just prefer almond milk or even the vanilla flavored almond milk. It works for me, and I feel turns out just as amazing.

Smoothies are one of those power drinks that you can have for breakfast or as a snack in between. Anything that I can get versatile with I am a huge fan of. Now that I’ve mastered making smoothies for myself, I love that I can experiment with different fruits and simply blend them all together.

What are your favorite smoothie combinations?

Very Berry Smoothie

This amazing smoothie is filled antioxidants and fiber to keep you fill for longer
Prep Time: 1 min | Cook Time: 1 min | Total Time: 2 mins
Course: Breakfast, Smoothies
Servings: 1 serving

1 cup Blueberries
1/2 cup Strawberries
1/2 frozen banana
1 cup Sweetened Vanilla Almond Milk

1. Add your blueberries, strawberries, banana, and almond milk to your blender
2. Blend for 45 seconds or until smoothie reaches consisstency of your liking
3. Pour into a glass and enjoy!

If you prefer a thinner texture you can add water or more almond milk to loosen
You can use a fresh banana

Spinach Tomato Tortilla Pizza

Monday, December 10, 2018
If you guys know me by now, then you know that a lot of my recipes are random as hell. I walk into my kitchen. I look at what ingredients I have, and I think of what I can make from there. I do this because I just have a thing about making constant runs to the grocery store in the middle of the week.

Seriously. Working a full-time job, picking up my two-year old in the evenings, and trying to get home to make dinner all in one day just isn’t my style. So, I prefer to make due of what I have. This night in particular, I had tortillas (I always have tortillas) along with some veggies. Usually I’d opt for a quesadilla. They’re so easy to make and doesn’t take long, but my tastebuds were screaming for something just a tad different. Can I make a flatbread using just a tortilla?

You absolutely can!

This dinner was pretty simple to create. All I had to do was breakout the tortillas, dice up my veggies, add some creamy sauce, and sprinkle some cheese on top. It’s so easy I’m not even sure it should classify as a recipe. But, I want to share with you all to provide ideas and options for a vegetarian meal.

Spinach Tomato Tortilla Pizza

For the sauce I used a store bought alfredo sauce. Again, it was something I had in my pantry and thought it would taste amazing on this tortilla pizza. And…it did! It turned out amazing.

What I like about this recipe as well is that it has spinach. If I can add spinach to every meal I would. I’m not all that great at getting in my leafy greens. So, this recipe allows me to take advantage of that. Spinach is so rich in fiber and iron, which are both essential nutrients needs in my diet.

Will you be giving this a try?

Spinach Tomato Tortilla Pizza

This Spinach and Tomato Tortilla Pizza is the perfect twist on pizza meets tortilla
Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins
Course: Lunch | Cuisine: American
Servings: 2 servings

2 flour tortillas
1 cup chopped spinach
1/2 yellow onion
8 grape tomatoes
2 tbsp Alfredo Sauce
Sprinkle of Fiesta Shredded Cheese Blend
Sprinkle of Garlic Powder

1. Preheat your oven to 350°F
2. Dice your onions, spinach, and grape tomatoes
3. Take your tortillas and add a small coat of vegetable oil or butter to the top
4. Sprinkle as much garlic powder as you’d like over top of your tortillas
5. Taking 1 tbsp per tortilla, and spread Alfredo sauce evenly across tortilla
6. Begin applying your chopped spinach, onions, and tomatoes across your tortillas. Spread evenly between both tortillas
7. Sprinkle cheese over top tortillas and add to the oven
8. Allow to bake for 15-20 minutes or until tortilla is a crisp brown