For a sweet fix in the midst of our weekend projects, I used up the fresh blueberries I had on hand to make muffins. I came across a recipe that was vegan and gluten free (We’ve also tried her belgium waffles, they’re so yummy!) I switched up a few things, like substituting Bob’s Red Mill Gluten Free All Purpose Flour for the flour blend, and organic brown sugar instead of white sugar. I also sprinkled a little brown sugar on top before I stuck them in the oven, as well as the last 2 minutes they were baking.
Covering the blueberries (fresh or frozen) in 1 T of the flour blend was a great tip in the recipe, preventing any juice and color from entering the batter.
I used mini loaf pans, which are great for a brunch and for gifting.
They turned so delicious! This will definitely be a brunch staple for upcoming weekends.
I’ve been so inspired by Ella Woodward of Deliciously Ella lately. She’s always posting delicious smoothie bowls on her instagram, so finally, on Friday I decided to whip of a version of my own. I’ve had one every morning since! They are absolutely delicious, and packed with protein and superfoods.
Blueberry Protein Smoothie Bowl
1 C Frozen Blueberries
1 Packet of Perfect Fit Protein (or scoop of protein of your choice)
2 t Cinnamon
1 T Hemp Hearts
1 T Ground Flax
1 T Chia Seeds
1 T Almond Butter
1/4 C Unsweetened Almond Milk
Place all ingredients in blender, and combine until smooth. Top with flax seeds, hemp hearts, unsweetened shredded coconut, goji berries, and the remaining banana.