Don’t Be Blue Salad: Easy Meal Edition

This salad is full with nutrient dense foods, such as spinach, avocado, blueberries, extra virgin olive oil, and walnuts.  It is very easy to whip together and would be a great lunch to bring to work.  The creamy avocado is a nice contrast to the crunchy walnuts.  The blueberries add sweetness.  Next time I will add feta for its salty flavor, I just didn’t have it this time!


Place fresh spinach in a bowl.  Add blueberries, sliced avocado, and walnuts.  Drizzle extra virgin olive oil and balsamic vinegar on top.

Mix and enjoy!


Blueberry Banana Bundt Cake

I like being resourceful in the kitchen, and when I notice ingredients are at the end of their shelf life, I try my best to turn them into a last minute wonder.  I had a couple of bananas and bowl of blueberries that were reaching the end of their prime, so I decided to baked them into a delicious breakfast cake.  I got the recipe from Superfoods RX, but made a couple of substitutions based on what I had in my pantry.  I was a little wary of this cake because there is not that much sugar and no butter, but it was delicious!  Perfect to have in the morning with a cup, or two, of coffee.

Blueberry Banana Bundt Cake 

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon cinnamon

1/4 cup cornmeal

1/2 teaspoon salt

1 cup mashed banana

1/2 cup light brown sugar

1 egg

1 egg white

2 tablespoons olive oil

1 1/2 cups half and half

1 tablespoon vanilla

2 tablespoons lemon zest

1 cup blueberries

1 cup dried blueberries

turbinado sugar

Preheat your oven to 350 degrees.  Butter or oil a bundt cake pan.

Sift together the flour, baking powder, baking soda, and cinnamon in a large bowl.  Stir in the cornmeal and salt with a fork.

In a separate bowl add the bananas, brown sugar, egg, egg white, vanilla, olive oil, half and half, lemon zest and mix with a spoon until it is all combined.

Pour the wet mixture into the dry ingredients and carefully mix.  Add both types of blueberries and mix gently until it is barely incorporated.  The trick is to be gentle and not over mix.

Pour the batter into the cake pan and sprinkle some turbinado sugar on top.  Bake for 55 minutes.

Let the cake cool for a couple of minutes before you try to take the cake out of the pan.  Place a plate on top of the cake and carefully flip.  The cake should come right out!  Good luck and good eats.

Baked Peaches and Cream Oatmeal

Recently I’ve given up my normal egg breakfast routine in favor of a hot bowl of oatmeal.  Baked oatmeal is great over instant oats because you can make a large batch and eat it throughout the week.  This recipe is from Two Peas and Their Pod, and it was delicious.  I made a couple of substitutions just based on what I had in my pantry.  Enjoy!


Baked Peaches and Cream Oatmeal

1 cup rolled oats

1 cup Scottish oats

1/4 cup dark brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 cup chopped almonds

2 cups skim milk

1 large egg

1 teaspoon vanilla extract

2 peaches chopped

1/2 cup dried blueberries

Pre-heat the oven to 350 degrees.  Grease a baking dish or pie plate.

Mix together the dry ingredients in one bowl and the wet ingredients in another.

Place one of the chopped peaches on the bottom of the baking dish.  Pour the oat mixture on top.  Then add the wet ingredients.  Add the second peach on top.

Bake for 40 minutes.

If you are eating it throughout the week, keep it in the refrigerator and reheat in the microwave.

White Chocolate Blueberry Cookies

HAPPY NEW YEAR!!!!  I wish you all the best leading into 2015.  I made some of my dear friend’s White Chocolate Blueberry Cookies from We Like To Cook to start off the new year right.  I had just come back from an overnight in Maine, my favorite place in the world, and I wanted to make something to remind me of it.  These cookies are perfect in texture, thick and chewy, and great alongside a glass of cold milk.  The sweet creamy nature of the white chocolate was also a good companion to the somewhat tart dried blueberries.

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Check out her website to get the recipe!!!

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Berry Crumble Muffins

In honor of the fourth, and summer in general, I made blueberry and strawberry crumble muffins!  I had to substitute skim milk with lemon for the buttermilk in the original recipe, but the end result was still great.  I think the key element is the lemon juice and lemon zest because it enhances the berries’ flavor and freshness.


Berry Crumble Muffins (makes 12)


3/4 cup flour

1/4 teaspoon / pinch of salt

2 tablespoons white sugar

2 tablespoons brown sugar

4 tablespoons salted melted butter

Combine all the ingredients together in a small bowl with a fork until a crumb forms.


2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon/ pinch of salt

2 large eggs

2 teaspoons lemon juice

1/2 cup skim milk

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/2 cup salted melted butter

1- 1 1/4 cup strawberries and blueberries (the strawberries should be hulled and quartered)

1/2 cup brown sugar

1/2 cup white sugar

Pre-heat the oven to 400 degrees.  Line a muffin tin.

Combine milk and lemon juice, let stand for at least 5 minutes.

Whisk flour, baking powder, baking soda, and salt together in a medium sized bowl.

Beat eggs in a large bowl.  Add the milk and lemon mixture.  Add in the sugars and mix until combined.  Add vanilla and lemon zest.  Mix in the butter.

Slowly add the dry ingredients.  Stir in the berries.

Scoop batter into muffin tin.  Sprinkle the crumble mixture on top.

Bake for 20-25 minutes.


Overnight Cold Oats

This is such an easy recipe and a perfect way to eat oatmeal when it is hot outside.  You simply mix all the ingredients together the night before you want to eat it and you have perfect oats the next morning!  Add some fresh fruit, honey, cinnamon, peanut butter, etc. when you serve it because the oats are a little bland on their own.  Enjoy!


Overnight Cold Oats (1 serving)

1/3 cup oats (I used steel cut)

1/3 cup Greek yogurt

1/3 cup skim milk

Mix all the ingredients together.  Place in a closed container in the fridge overnight.  When serving top with whatever you desire!


Blueberry Scones

This scone recipe from Bon Appetit is so versatile and is the same recipe I used for the Chocolate Chip Scones.  I added frozen blueberries for a change of pace and although it made the batter a little stickier than usual it turned out well.  I would even add white chocolate chips in with the blueberries, but alas my family does not enjoy that combination of flavors.


Blueberry Scones (makes 12-14)

  • 2 cups all purpose flour
  • 1/3 cup (packed) golden brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) chilled salted butter, diced
  • 1 cup frozen blueberries
  • 1/2 cup (or more) chilled whole milk
  • 1 large egg
  • 1 tablespoon vanilla
  • Turbinado (coarse) sugar for sprinkling

Preheat the oven to 400 degrees.

Sift the flour, sugar, baking powder, and salt together in a large bowl.  Add the butter and mix with your hands until a coarse crumbly texture forms.

Add the blueberries.  Whisk the egg, vanilla, and milk in a small bowl with a fork.  Gradually add the wet to the dry ingredients, mixing with the fork.  Add more or less milk depending on the dough formation.

Place 1/4 cup balls of the dough onto a baking tray and sprinkle with the coarse sugar.  Bake for ~22 minutes or until a tester comes out of the middle clean.  Serve alongside some fresh fruit and you have a delightful breakfast.