Blueberry Muffins

great recipe, we sub all variety of fruits with good results.

Blueberry Muffins

2C flour
1 1/2t baking powder
1/2t salt
2C blueberries
1 stick butter
1c sugar
2eggs
1/2C milk
2t vanilla
1/4-1/2C vanilla yogurt (this is optional, i add it to make the muffins more moist)

preheat oven to 350
mix flour, powder and salt
toss blueberries w/ 1T flour mix
beat butter and sugar 3-5 min
add eggs one at a time, then vanilla
gradually add flour mix
add milk/yogurt til *just* combined
add blueberries

bake for ~15m

Comments

Challenges

Prob one of the toughest part of Restoration Wellness program the past two weeks has been time management for meal Prep. So this week my goal is to focus on that. More meal Prep and less coming home so late bc football in Buffalo or bc of being at rehearsal for my shows and having to still make a whole dinner and then eating late. It’s messing w me making sure I’m done eating 3 hours before bed. So even though I have had a hard time w this, I’m still losing weight and doing great on the plan. But it’s important to fine tune things and be 100%!!! Work in progress over here. Meal prepped this morning for lunch and dinner 💪🏽

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The Gourmet Cheesesteak

The Gourmet Cheesesteak (Makes 2 servings) 8 oz flank steak 2 cups arugula (or another favorite variety of greens) 2 Tbsp crumbled blue cheese 1 large tomato or 2 Roma tomatoes, sliced 1 medium red onion, sliced Salt and pepper 1 tsp olive oil 2 Tbsp balsamic vinegar 2 medium, whole-wheat hoagie rolls 2 Tbsp light mayonnaise Add a pinch of salt to the onion slices and sauté them in the oil over medium-low heat. After 10 to 15 minutes, add the balsamic vinegar. Leave the pan on low heat while you make the rest of the meal. Salt and pepper the steak and grill it on high, 4 to 5 minutes per side (or 135°F internal temp) for medium rare. Let it rest for 5 minutes and slice it into thin strips. Mix the blue cheese and mayo and spread the mixture on the inside of each roll. Add the tomatoes, arugula, steak, and balsamic onions.

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CousCous Lasagna

I've had this recipe hanging around since I was doing WW Core last year, and never got around to making it. Keith and Mairi both adore couscous, and we are trying to be more meatless, so tonight was the night. It was delish! I'm back on JC so I just had a couple try it bites, but for such a simple recipe, it blended together fabulously! It would taste good with some chicken in it too though :D CousCous Lasagna 1C couscous 1 1/2C boiling broth 1/2t salt 1T EVOO lg diced onion 3 garlic cloves minced 28oz can diced tomatoes, drained (reserve 1/3C of the juice) 1t dried basil 5C finely chopped spinach pepper 1C mozz. cheese Combine couscous and broth let stand 5 minutes preheat oven to 375 saute onion and garlic in EVOO add tomatoes, cook 10m stir mix into couscous add reserved juice, basil, pepper and spinach mix til combined spread half in a 9x13 pan sprinkle mozz top with more couscous cover and bake 30m

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Moore to Less

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