Blueberry Almond Muffin Cake

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I love blueberry muffins. It’s healthy since it has blueberries in it right? We can pretend 🙂 This is like a giant muffin that comes with extra goodies! You can serve this as a breakfast treat or a dessert! The cake is light fluffy, and you will get fresh blueberries in every  bite!

Blueberry Almond Muffin Cake

Blueberry Almond Muffin Cake

​This is just like a delicious moist blueberry muffin, except this is a cake with a hint of almonds! The glaze gives this cake an extra cakeyyy texture with a crunchy sugar almond topping.

Ingredients

1 cup unsalted butter; salted (2 sticks)

2 cups sugar

3 large eggs

1 Tbsp almond extract

2 3/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cup whole milk

Zest from 1 lemon

Juice from 1 lemon

1 lb of fresh blueberries

Frosted Glaze:

1 1/2 cup powdered sugar

3 Tbsp milk

1/2 tsp almond extract|

Cake Topping:

1/4-1/2 cup sliced almonds

2 Tbsp sugar|

Instructions

  1. Preheat oven to 325 degrees F. In a mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined.
  2. Slowly add in the flour, baking powder, baking soda, and salt to the wet mixute. Mix until everything is incorporated...Slowly add in the milk and beat mixture until it is smooth. Fold in the lemon zest, juice, and 1/2 of the blueberries.
  3. Pour the batter into a greasted bundt pan. Sprinkle the remaining blueberries on top (they will sink and make it look pretty, once cake is baked). Bake for 60-80 minutes or until top of cake is golden brown. You can also insert a toothpick to check to see if it is completely baked. Once cake is baked, wait 20-30 minutes before flipping over and transferring to a cooling rack.
  4. In the meantime while you are waiting for your cake to cool, you can make this simple light glaze. In a medium sized bowl, whisk together powdered sugar, milk, and almond extract. Whisk together until it is smooth and there are NO lumps. Once the cake is cooled, drizzle all of the glaze with a spoon. Immediately after, sprinkle cake with almonds and sugar. Enjoy!
http://kathrynskitchenblog.com/2015/04/blueberry-almond-muffin-cake/

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Banana Maple Chia Overnight Oats

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Overnights are my new favorite thing these days! Eating healthy is also a favorite of mine too. I run at least 3 miles everyday right when I wake up..I’ve noticed it really keeps me energized and refreshed all throughout the day. It also motivates me to fuel my body with fresh and nutritious foods throughout the day. Since breakfast is such a quick ‘grab-n-go’ kinda thing for me, these oats make it easy to eat healthy on the run. There is tons of fiber to keep ya feeling full until lunch–there is also NO sugar, so these little oats are naturally sweet 🙂
I also love mason jars and this is one of the many reasons why. They are just so cute and convenient. If you don’t have mason jars you could also use simple containers or even bowls.

Ingredients:
1 cup of uncooked oats
2 Tbsp chia seeds
1 cup almond milk
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp honey
1 Tbsp sugar free maple syrup
1/2 banana; sliced

Steps:
1. Combine all ingredients and mix with a wooden spoon. Spoon oatmeal into mason jars and top with favorite fruit and/or nuts. Let sit overnight in fridge and enjoy the next morning!
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Spinach and Swiss Cheese Breakfast Bowl

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I love a good hearty breakfast to get me through the day. And you know what they say, breakfast is the most important meal of the day so why not make it delicious and healthy!? This breakfast bowl is filled and layered with wilted spinach, scrambled eggs, melted swiss cheese, and salsa. I also love sliced avocado in it too..You can add your favorite breakfast toppings to this! Stay tuned for more hearty breakfast bowls coming soon! 🙂

Ingredients:
My scrambled eggs recipe
2 cups fresh spinach
1/2 tsp olive oil
1 slice of swiss cheese
1 Tbsp salsa
Avocado (optional)

Steps:
1. SautĂ© spinach: In a sautĂ© pan on medium heat add a drop of olive oil and then add the spinach. It’s ok to pile it up as it will wilt quickly. It may not all fit in at first. Using a tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. Continue to do so for a few minutes until spinach is cooked down slightly.

2. In a bowl, add spinach to bottom of bowl, then top with a generous scoop of scrambled eggs, swiss cheese, and salsa.

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Easy Fluffy Scrambled Eggs

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One of my favorite breakfasts’ is a bowl of fluffy scrambled eggs. The secret ingredient to make them extra fluffy is milk. They are extremely easy to whip up and they take nearly no time to make!

Yield: 4

Ingredients:
4 large eggs
2 egg whites
3 Tbsp whole milk
1 Tbsp butter
Salt and Pepper to taste

Steps:
1. Whisk together the eggs/ egg whites,  pinch of salt, pepper, and milk until foamy and light.

2. Heat a frying pan to medium heat. Add butter to pan and little it bubble. When it starts to bubble, add whisked eggs to the middle of the pan (right over the butter). Stir slowly with a rubber spatula. You will notice big soft lumps. Bring heat to low and gently fold the eggs

3. As soon as no more liquid egg is running around the pan, scramble your eggs and your done!

*I also like to top my scrambled eggs with a sprinkle of parmesan cheese on top

Baby Kale & Zucchini Frittata

imageThere is just something so comforting about a hearty and nutritious breakfast. Frittata’s are so easy to make and you can add any of your favorite seasonal vegetables. If you are unfamiliar with what a frittata is..it’s a Italian omelette, similar to a crustless quiche combined with other ingredients. I like to add a splash of almond milk or milk because I find it makes the frittata more fluffy and when its more fluffy it becomes more irresistible to eat. If I make this for brunch or lunch, I like to add a slice of frittata in-between 2 slices of lightly buttered toast and make a frittata sandwich…delicious! What will you add in your homemade frittata?

Ingredients:
4 whole eggs
1 egg white
2 Tbsp almond milk (or you can use regular milk)
2 tsp extra virgin olive oil
1 garlic clove; finely chopped
3 cups baby kale
1 shredded zucchini
1 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1 Tbsp parmesan cheese

Steps:
1. Preheat oven to 425 degrees F. In a medium frying pan on medium heat, sauté olive oil and garlic for 1 minute. Add in kale and zucchini and sauté for 5 minutes until veggies are wilted. Be sure to season with salt, pepper, and onion powder and stir.

2. In a mixing bowl, whisk together eggs and almond milk. Add in sautéed kale and zucchini and stir until combined evenly. Lightly grease a baking dish and pour egg mixture. Sprinkle parmesan cheese all over frittata and bake for 35-40 minutes until eggs are firm but fluffy when lightly touching it with your finger, or a toothpick. Let cool for 10 minutes and enjoy a nice slice with a piece of toast…or fruit 🙂
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