Recipe of the Week: Strawberry and Cherry Yogurt Muffins

I'd like to introduce a new element to the blog, the Recipe of the Week! In these recipe posts, we're going to be writing about the foods we've cooked, and what worked and what didn't. On Memorial Day, I baked a batch of muffins. Normally baked goods are equated to unhealthy, guilty pleasures, but these healthy muffins were a delightful departure from the norm. They were moist, fruity, and wonderful when warm. I ate them with fresh fruit and Greek yogurt for a snack but I can envision them being a great component of a balanced breakfast.

I'm a strong believer in using natural ingredients, and when I came across this recipe, I decided to give it a try. I made a few modifications based on what I had in my kitchen, substituting all-purpose flour for whole wheat pastry flour, 1 cup of strawberries for the blueberries and apricots, and 3/4 cup of Chobani cherry fruit-on-the-bottom yogurt for 3/4 cup of plain Greek yogurt. For the neutral-flavored oil, I used canola oil and for the unrefined sugar, I used honey. I used fat-free milk instead of skim and they came out fine. If you're looking for a traditional muffin, I wouldn't try this recipe - they tasted more like a strawberry bread (think banana bread, complete with the chunks of fruit). But I appreciated the lightness these muffins offered - it was almost like a sponge cake. 

Yum! Looking forward to sharing more recipes!

Have a wonderful day.

Starting the Day Off Right

Today's post isn't an outfit post: it's a food post! I'm going to talk about my daily breakfast routine and how that helps me start the day off the right way. I'm a firm believer in eating as naturally as possible and I try to reflect that in my meals. I try to cut anything processed or packaged out of my diet, with only a few exceptions. I find that it gives me more energy to eat a piece of fruit than a bag of chips. Part of it might be psychological, but I think my body reacts better to natural food. 

Here's what a typical breakfast looks like for me. I try to balance out healthy fats, protein and carbohydrates. In this medium-sized reusable container, I pack 1/2 cup Greek yogurt (Trader Joe's Greek Style Plain Yogurt), fresh fruit (this time I had papaya and clementine), 1/4 cup (total, not of each) of toasted walnuts, toasted almonds and Trader Joe's Toasted Oatmeal Flakes. On some days when I don't have fresh fruit and a lot of plain yogurt, I pack Chobani Greek Yogurt with Fruit on the Bottom as well as the 1/4 cup of walnuts, almonds and cereal. At home, we toast our own walnuts and almonds to give them additional flavor. That's definitely something I'll miss when I'm in college. I might just have to pack a ton of home-toasted nuts with me... :)

My morning routine goes like this. I wake up, do some stretches (downward-facing dog, plank pose, child's pose) before drinking about 16 fluid ounces of water with my daily vitamins and minerals dissolved in it. I get ready for school and then I head onto the school bus. About 30 minutes later I eat my breakfast in school. I used to eat breakfast at home, but I found myself getting hungry halfway through my third class of the day. Now that I eat breakfast later, only 3 hours pass between breakfast and lunch. 

I tend to eat smaller meals every 2-3 hours, and I find that this both prevents me from overeating and keeps me feeling full of energy throughout the day. Eating at school also helps me eat slower. I tend to eat too quickly, so I don't get to savor my food. Since I have more time at school to eat (and don't have to worry about catching my bus as I scarf down breakfast) I can take time to really appreciate the nourishment I'm providing myself.

Hope you enjoyed reading about my food philosophy! I hope it has inspired you to think about your mornings as a way to start your day with energy and motivation.