I hope everyone had a restful and fun weekend. My family spent most of our time indoors due to the cold temps outside.
On Sunday we usually prep food for the coming week for my husband to take to work. Now that I am starting school (my last semester!) my schedule will be full, and so already prepared clean eats are a must.
Here is what I made for Sunday breakfast. My son ADORES these muffins, and he asks me to make them often. Even though we are not “gluten free eaters” in my house, these muffins happen to be gluten free, and are as moist and delicious as they come.
|Amy’s yummy gluten free banana blueberry breakfast muffins!|
Here is the recipe, and it makes 18 muffins for me:
3/4 cup of nonfat plain greek yogurt
1/2 cup sucanat brown sugar
1/4 cup real maple syrup
1/4 cup coconut oil
2 large eggs
1 teaspoon of vanilla
1 very ripe mashed banana
Unsweetened almond milk (around 1/2 cup or possibly more)
1-1/4 cup oat flour
1/2 cup almond flour
1/2 cup coconut flour
1-1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cup frozen blueberries
Preheat oven to 400 degrees. Line muffin tin with paper muffin liners and spritz with one shot of cooking spray in each. or use silicone liners with no spray.
in one bowl whisk first 7 ingredients until blended (reserve almond milk to the side) In another bowl combine all dry ingredients with a fork.
Add dry ingredients into wet ingredients, adding almond milk when needed to create a thick batter. Fold blueberries into batter.
Fill muffin cups and then bake in oven until a skewer inserted into middle of muffin comes out clean, around 20 to 25 minutes.
When done, cool on baking rack for 10 minutes. ENJOY!
With my muffins this morning here is what I had:
|Fresh cut strawberries, Cellucor Confetti cake batter protein powder mixed with water, and of course my yummy muffins!|
After John, Ciarra and I completed our shoulder workout in our home gym, we started on meal prep. We whipped together some bison patties under the broiler, and some…..
The oven chicken fajitas are super easy to make. Just thinly slice skinless chicken breast, onions and bell peppers, then take the chicken and place in a large ziploc with a small bit of avocado or olive oil, and taco seasoning (we used a little taco seasoning and also some chili lime seasoning! YUM) shake chicken to coat in sealed bag.
Dump chicken onto large lined cookie sheet and top with peppers and onions. Cook in a 400 degree oven about 15 minutes, then stir, then cook 15 to 20 minutes more or until chicken is done.
Serve with corn or flour tortillas….OR…if you are going for the low carb choice, roll up in a lettuce leaf, or “body builder egg crepe”
My house smelled heavenly all day long! There is nothing like home “clean eating” cooking!! Delish!!
While perusing through Instagram I came across these two posts, and I just had to share them. I think they go well with the subject matter in this post!
|Thats right!! It’s very true! Lifting weights will make a woman SMALLER and TIGHTER! With a very nice ass and abs!|
|OMG! too funny! And also so true!! My husband is notorious for doing this!! LOL!|
Tomorrow is my big day…It is the first day of my last semester of school! YAY!!! I wonder what my classes will be like?? Only time will tell!!
I will also FINALLY be posting up a dress that I made in the next couple days. I really took time off this winter break!! I never usually do that. It was fabulous!! I needed some downtime and to just “be”. It was worth it.
I hope you all have a wonderful week!!
Until next post,