Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Lemon Blueberry Muffins

Lemon Blueberry Muffins


I love a good, easy, blueberry muffin. There's nothing more classic, is there? These muffins are so easy - you don't even need any equipment other than a bowl, spatula and muffin tin. I love these for when we have company in town, because they're so quick and easy to whip up, but we enjoy them on any slow weekend morning!


I love how the lemon juice and lemon zest really help to brighten the flavors in these muffins. Classic blueberry muffins are good as is, but lemon and blueberry are such natural compliments, I couldn't resist! You'll also notice that these muffins call for cardamom. If you haven't used cardamom before, it's a relative to cinnamon, but a little bit lighter. I love it with citrus flavors, and it's delicious with the blueberries as well! Check out my other cardamom recipes here!







Ingredients: 

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cardamon
1/2 cup sour cream or plain yogurt
1/4 cup buttermilk
3/4 cup granulated sugar
1/4 lemon juice
zest of one lemon
2 eggs
1 teaspoon vanilla
1/2 cup butter, softened
1 1/2 cup blueberries

Directions:

Preheat the oven to 350 degrees, and grease or line a muffin tin. In a medium bowl, whisk together the dry ingredients, flour through cardamom. In another bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the sour cream through butter, mixing until fully combined. Add the dry ingredients, and mix until just combined. Gently stir in the blueberries. Bake 16-20 minutes, or until a toothpick comes out with moist crumbs. Enjoy! 



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Kirsten Bell
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Super Good, Superfood Smoothie

Super Good, Superfood Smoothie


I know you're used to seeing more baked goods from me, but I can't live off of cupcakes - right? So today I'm sharing my easy superfood smoothie recipe with you! It's one that Jordan and I both enjoy drinking for breakfast, and sometimes even lunch because it's packed with protein, fiber and tons of vitamins! I also love that it's a paleo, gluten free and vegan smoothie so it's one that most people can have.


Some of the key superfood ingredients in this smoothie are spinach, avocado and berries. Spinach is so good for us - probably everyone could benefit from eating more of it! It's good for skin, hair and bone health and is loaded with protein, iron, vitamins and minerals. Avocado is another really powerful superfood. We all probably know that avocado is full of healthy fats. But it's also a great source of fiber, folate, potassium, vitamin E and magnesium. Next up: blueberries! I love using frozen blueberries in this smoothie recipe because they're a pretty inexpensive berry when you buy them frozen (thank you Costco!). They are also stocked with antioxidant and anti-inflammatory, properties and are high in Vitamin C and potassium.

Whip up one of these smoothies this week for breakfast or a post-workout nutrient boost!




Ingredients: 

1 cup almond milk (I love the organic Silk almond milk)
1 packed cup fresh spinach
1 cup frozen blueberries (or berry mix)
1/2 cup avocado (I like the frozen avocado at Costco)
1 tablespoon almond butter (We use Justins!)

Directions: 

Load all the ingredients into your blender, and blend until smooth. Top with some fresh berries if you like, and enjoy!


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Kirsten Bell
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Healthier Cinnamon Rolls

Healthier Cinnamon Rolls


Good morning and happy Friday! Even though it was a short work week, I am sure ready for the weekend! Funny how the holidays make real life so much more of a struggle, right? Well if you're not quite ready for all good things to come to an end, today I'm sharing my recipe for healthier cinnamon rolls with you! Buttery, flakey, full of cinnamon goodness - but made with wayyyyy less sugar. Perfect for a delicious breakfast or brunch this weekend!


I actually have never been one to LOVE cinnamon rolls, because usually they are so intense and sugary. I'd usually feel like I went into an immediate diabetic coma and had gained 4 cavities in the time it took me to eat half the cinnamon roll. So when I went about creating this recipe, I knew that I wanted it to be different.

I wanted a yeasty, flakey roll with warm cinnamon and topped with cream cheese frosting. So I reduced the sugar in the bread by about half, almost took all the sugar out of the filling, and reduced the sugar in the frosting by 1/16. Yes, 1/16. And it's amazing!







Ingredients: 

Rolls:

4 cups flour
1/2 teaspoon salt
1 packet yeast
1/3 cup sugar
3/4 cup buttermilk
1/4 cup water
1/2 cup butter (1 stick)
1 large egg
2 egg yolks

Filling:

3 tablespoons softened butter
3 tablespoons sugar
1 tablespoon cinnamon

Frosting:

4 oz cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla

Directions: 

Whisk together the flour, salt, yeast and sugar in a large bowl. Set aside. Heat the buttermilk, water and butter together until hot to the touch. Either in the microwave or on the stove top is fine - just be sure it's hot for the yeast. Stir the buttermilk mixture into the flour mixture, and stir to combine. Add the egg and egg yolks. Dough will be thick.

On a lightly floured surface or in a stand mixer fitted with a dough hook, knead the dough about four minutes. Then form the dough into a ball, and let rest about 5-10 minutes.

Preheat the oven to 200.

After you've waited 5-10 minutes, roll the dough out into a large rectangle, about 1/2 inch thick. Mine was far from perfect, so don't stress this part. You'll just want it to be as evenly rolled and as close to a rectangle as possible.

Then spread the butter over the rolled dough. Combine sugar and cinnamon in a small bowl, and sprinkle over the butter.

With the long side of the dough facing you, tightly roll the dough. Cut into 12 even pieces, and arrange in a lightly greased 8x8 casserole dish. Lightly cover the top of the pan with foil, and place in the preheated oven. After 10 minutes, turn the oven off and allow the rolls to continue rising in the oven for about 45-50 minutes.

After the rolls have risen and roughly doubled in size, heat the oven to 375 and bake 25-30 minutes.

When the rolls have cooled a bit - at least 15 minutes, they can be frosted! Combine the cream cheese, powdered sugar and vanilla in a bowl, and stir to combine. I used a spatula for this. Then spread the frosting over the slightly cooled cinnamon rolls and serve!


If you love cinnamon (the real stuff, not red hots - gross!), check out my recipe for Perfect Snickerdoodle Cookies or my Homemade Vanilla Cinnamon Coffee Creamer!


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Kirsten Bell
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