Tag Archives: snack

Wild Blueberry Lemon Muffins

You know what they say, you never forget how to ride a bike…

…err, I mean, bake. I’ve been making my usual staples time and time again (apple nutmeg muffins, I’m looking at you!), but this weekend I finally got back into the kitchen to experiment. I made vanilla donuts, two types of reduced-sugar and -fat frostings, gluten-free + vegan donuts, and wild blueberry muffins.

I just couldn’t help myself! Even though just the thought of turning the oven on the summer heat makes me sweat, the breeze that flowed through my kitchen made the rising temperaturse much more bearable. There’s just nothing like a warm summer breeze, sweet fresh blueberries, and good company. After all, part of the fun of baking is sharing with the ones you love.

Welcome back to you, summer! I see many more fresh salads, sweet berries, and tantalizing treats to come.

Wild Blueberry and Lemon Muffins

  • 1 cup flour
  • 1-1/2 tsp baking powder
  • pinch of salt
  •  3/4 cup wild blueberries (fresh or frozen)
  • 1-1/2 tsp Ener-G Egg Replacer + 2 TBS warm water, whisked together
  • 1/3 cup sugar
  • 1/2 cup almond milk
  • 2 TBS Earth Balance or coconut oil, melted
  • 1/4 tsp vanilla extract
  • 1/4 tsp lemon extract (optional)
  • zest from 1 lemon + extra for garnish
  • oats (for garnish)
  1. Preheat oven to 350*F. 
  2. In a large bowl, stir together flour, baking powder, salt, and wild blueberries. 
  3. In another bowl, combine prepared egg replacer, sugar, almond milk, earth balance/coconut oil, vanilla extract, lemon extract, and lemon zest. 
  4. Add wet ingredients to dry ingredients. Mix until just combined. 
  5. Evenly distribute batter into 6 muffin cups. (If you have a 12-cup muffin tin, you can easily double the batter or fill half of the tin with water instead of batter to ensure even baking.) 
  6. Sprinkle oats and extra lemon zest on each muffin, if desired. 
  7. Bake for 15 minutes, or until a toothpick inserted into each muffin comes out clean. 
  8. Cool on a wire-rack. Enjoy with freshly squeezed lemonade. 

Sun Dried Tomato Basil Lentil Burgers

Happy Monday! How was your weekend?

Mine was (not surprisingly) busy, but this time it was filled with outings rather than mounds of homework… and that’s just how I like it. However, being out so much didn’t leave much time for food preparation for the week. When this happens, I usually try to make the simplest recipe that I know will keep me adequately fueled.

It’s times like these that I revert to old favorites that I can practically make in my sleep. Don’t let the time simplicity fool you; these sun-dried tomato basil lentil burgers are full of flavor! I love eating them on a big romaine lettuce salad filled to the brim with fresh veggies and topped with a drizzle of dijon mustard. Yum!

Sun Dried Tomato Basil Lentil Burgers 

Makes 4 burgers 

  • 8 oz precooked lentils (i.e. from Trader Joe’s; you can make your own if you have more time, but the flavor will be different)
  • 1/3 cup old fashioned oats
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup sun dried tomatoes
  • 1/4 cup fresh basil leaves
  • 2 tsp vegan worcestershire sauce
  • 2 tsp Braggs Liquid Aminos (or soy sauce/tamari)
  • 1 tsp dijon mustard
  1. In a food processor, pulse all ingredients until just combined. Be careful not to process too much or the mixture will become paste-like. Leave a little texture instead!
  2. Divide mixture into 4 equal pieces. Shape into patties/burgers using your hands.
  3. Cook on a medium high heat in a non-stick skilled for ~3 minutes on each side, or until a gold-brown crust is achieved.
  4. Enjoy on a bun, salad, or as is! They’re even lovely cold.
Do you make your own homemade veggie burgers? What’s your favorite flavor combination? 
Have a lovely day!

WIAW #16: Idea Edition

Hi there, beautiful people! How are you on this wonderful Wednesday?


What’s so wonderful about it? Well, aside from it being one Wednesday closer to spring break, it’s also one of the first days where it’s felt like spring. The Midwest enjoyed some pretty beautiful weather yesterday, and fortunately it’s supposed to continue today. I hope you’re enjoying some sunshine where you live, too!


Of course another thing that makes this Wednesday so wonderful is WIAW @ Peas and Crayons. I love sharing my delicious eats and getting inspired by everyone else. Isn’t it amazing how many different ways of balanced, healthful, and tasty eating there is?



Breakfast: baked cocoa strawberry oats 

I suppose breakfast was a no-brainer today; it’s the third Wednesday (or really Tuesday) that I’ve enjoyed it. Truth is, I love dark chocolate cocoa powder. Since I didn’t have my usual chocolate banana soft serve for dessert the night before, I was left craving some chocolatey goodness. Naturally dark chocolate (88% cocoa, of course) was involved as well. You can never have enough chocolate.


Snack: chopped mango

Fun fact: my best friend used to called me Mango and I would call her Kiwi. Everytime I eat either of these fruits now I can’t help but smile.



Lunch: crispy tofu dippers with sugar snap peas; apple, Mary’s Gone Crackers, and salad with yellow tomatoes (unpictured)

My lunch was actually eaten in stages + in a hurry because I had to quickly jet off to my school’s girl’s middle school. I am a mentor for a small group of 7th grade girls, and today we met together. Every time we gather for good food (homemade donuts will make anyone listen. seriously.) and constructive discussions.

Today’s topic was substance abuse. Although it was a little heavy at first, once I opened it up to hear what the girls had to say, I think it really got through to them. Many of the girls expressed an open disgust for alcohol and drugs. (I hope it stays this way!) Sharing my honest experiences with them and expressing that not “everyone” does it was hopefully a good lesson.


Dinner: roasted purple sweet potatoes, asparagus, red bell peppers, and pan-sauteed crispy kale (+ lots of munching on extra tofu like I made for lunch; yum!)

After the rest of my busy day at school and a relaxing yoga practice, I made a simple dinner while doing homework. I’ve had extensive plans to make homemade pizza for a few weeks now, but everytime I have time to do so, it’s just not what I’m craving. Does this ever happen to you?

Purple sweet potatoes, however, were definitely on my radar. I’ve been quite the purple sweet potato fiend lately, so my stock is running out. Must find some more ASAP!


Dessert: gluten-free + vegan strawberry donuts

One word: yum!


Now for my idea explanation. Usually before I go to bed I have a big bowl of steamed or roasted veggies with some raw nuts. While I prepare this snack, I am able to immerse myself in the meditative chopping of vegetables. As I unwind from the day, I often do my best thinking. Last night was no exception. I finally put two and two together: my interest in baking, mentoring young girls, entrepreneurship, and possibly even yoga might be able to come together to form my career one day (or at least something fun on the side). Inspired by Molly Barker or Girls on the Run, I think it would be fun to start a program for young girls that empowers to to love their bodies by teaching them how to cook healthy (and delicious!) food. I have many years of school left ahead of me, so for now I’ll tuck that idea away. However, it’s a great to know that something finally clicked!


How did you choose your career? And what foods are you enjoying this Wednesday? 


Have a lovely day!