Category: breakfast

This post is brought to you by ALDI.Can we take an informal poll today? How many of you all secretly or not-so-secretly love cold, gloomy winter days? On the contrary, how many of you are desperate for warm, sunny spring days?I’m firmly in the sunshine camp and generally assume that everyone else is in my camp, but my friend Mara lives for gray days. I don’t get it. I really don’t.So, which side are you on? Either way, we’re here in the tail end of winter. This is the season when I crave cheesy, carb-heavy warmth via comfort food.My solution to surviving winter and fitting into my spring wardrobe when the time comes is not to deny myself what I want, but to pack as much veggies and greens into it as possible. They offer bulk and fiber, not to mention vitamins and extra flavors.This frittata was inspired by standard broccoli-cheddar quiche recipes, but I skipped the crust and added spinach for a boost of winter greens. It’s warm, rich and filling, and would go fabulously with roasted breakfast potatoes, whole-grain toast or a simple green side salad.Frittatas are always great for brunch, but they’re also an easy weeknight dinner option. I steamed the broccoli in the pan for this frittata, so it’s a true one-skillet meal. It might not boast a revolutionary flavor combination, but it’s delicious and easy, and satisfies my comfort-food cravings.Just be sure to start with high-quality ingredients. Organic brown eggs, spinach and delicious, freshly-grated cheddar go a long way in making this frittata taste stellar. I bought all of those ingredients at ALDI and my total at checkout was remarkably low. I love finding cost-saving solutions for healthy food that don ;t sacrifice quality, and shopping at ALDI is one of them.You can read more about why I appreciate ALDI stores in my sweet potato tostadas recipe, and check out their great healthy-eating resources, including recipes—including this frittata recipe, as well as videos and cooking tips on their blog, Hello, Healthy. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Broccoli, Cheddar & Spinach FrittataAuthor: Cookie and KatePrep Time: 15 minsCook Time: 25 minsTotal Time: 40 minutesYield: 6 to 8 servings 1xCategory: BreakfastMethod: Stovetop and bakedCuisine: American★★★★★4.8 from 33 reviewsThis spinach, broccoli and cheddar frittata recipe is a simple breakfast, brunch or dinner! It ;s vegetarian and gluten free. Recipe yields 6 large or 8 more modest slices. Scale 1x2x3x Ingredients8 SimplyNature Organic Cage Free Eggs½ cup milk of choice2 small-to-medium cloves garlic, pressed or minced½ teaspoon sea salt, dividedFreshly ground black pepper1 cup freshly grated cheddar cheese, divided1 tablespoon SimplyNature Organic Extra Virgin Olive Oil, more as needed1 small yellow onion, chopped⅓ cup water2 cups thinly sliced broccoli florets2 cups SimplyNature Organic Baby Spinach, roughly chopped⅓ cup thinly sliced green onionsInstructionsPreheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered and refrigerated, for up to 3 days. Enjoy chilled or gently reheat.

This recipe ;s photo shoot was going swimmingly until the very end. Ingredients, sunlight, dog not on table—check, check, check. Then I told myself to quit being lazy and pull out the tripod to be sure I got some crystal-clear photos of the final dish.I tripped over Cookie, the tripod arm bumped the foam board reflector, the reflector knocked over the mini milk pitcher and then both bowls. It was like watching a stack of dominoes fall.It was Cookie ;s lucky day. She helped clean up the spilled milk and I gladly called it a day. I ;m excited to share this recipe today. I mean, if that recipe title didn ;t do it for you, I don ;t know what will. Cinnamon toast! This breakfast quinoa really tastes like cinnamon toast.I haven ;t even been terribly excited about quinoa for breakfast, but this recipe is a definite game changer. Cooking it with freshly toasted pecans (you ;ll toast them in the saucepan before adding the rest), coconut oil, cinnamon, and a few dashes of salt makes it legitimately crave-worthy. Do try it and let me know if you agree.I found the recipe concept in an Amazon impulse purchase, a vegan and gluten-free cookbook called Yum Universe by Heather Crosby, who also runs a blog by the same name. I tweaked the method and ingredients, like I do.This recipe is the perfect use for leftover quinoa, although I like it so much that I ;ve started cooking up quinoa just for breakfast. Here ;s how to cook perfect quinoa, which never fails me.Watch How to Make Perfectly Fluffy Quinoa Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Cinnamon Toast Breakfast QuinoaAuthor: Cookie and KatePrep Time: 3 minsCook Time: 7 minsTotal Time: 10 minutesYield: 1 serving 1xCategory: BreakfastMethod: StovetopCuisine: Vegan★★★★★5 from 45 reviewsEpic breakfast quinoa recipe featuring toasted pecans, coconut oil, cinnamon and dried cherries or cranberries. It tastes like cinnamon toast! Recipe as written yields 1 serving; you can multiply it as necessary, as long as you use a suitably sized pot. Scale 1x2x3x IngredientsBreakfast quinoaHeaping 2 tablespoons chopped raw pecans1 ½ teaspoons coconut oil½ teaspoon ground cinnamon, plus more for sprinkling on topTiny pinch of salt1 cup pre-cooked quinoa* (either chilled or warm from cooking—both will work)1 tablespoon maple syrup, more if desiredToppings and optional accompaniments1 tablespoon chopped dried cherries or dried cranberriesHemp seeds, chia seeds or flax seeds (optional), for servingMilk or yogurt of choice (totally optional), for servingInstructionsFirst, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.Add the coconut oil, cinnamon and salt to the pot. While stirring constantly, cook until the cinnamon is fragrant, about 15 seconds.Add the quinoa to the pot and stir to combine. Cook, while stirring constantly, just until the quinoa is warmed through, about a minute or so. Remove the pan from heat and stir in the maple syrup.Transfer the mixture to a bowl and top with dried fruit and a hefty sprinkle of hemp seeds, if using. Top with a light sprinkle of cinnamon. Serve promptly, with additional maple syrup and milk or yogurt on the side, if you ;d like.

Are you all hanging on out there? With all the holiday parties and gift-buying and sugary sweets, it ;s easy to get worn out. I think I ;ve made it abundantly clear lately (sorry) that I ;m on the worn-out side myself. I ;ve resolved to focus on top priorities and let the rest slip, starting with my first yoga class in weeks tomorrow morning. I also want to hire some help so I can take a proper post-cookbook vacation next year. India? Morocco? Thailand?I ;m bummed that I haven ;t been able to share all of the holiday recipes on my list this year. I might try to squeeze in a few extra if I can be more brief in the introduction. What do you say? I know we ;re all busy this time of year.I really wanted to revisit this gingerbread pancakes recipe that I published almost four years ago exactly. It ;s one of my favorites. I ;ve just been reticent to promote these pancakes because they looked like unappetizing brown blobs in the old photos. Here are some better photos to do them justice, along with a revised recipe that meets my post-cookbook recipe-writing standards. I also added special diet notes, so these should work if you ;re vegan and/or gluten free.These molasses-laced spiced pancakes are fluffy yet hearty, and both warming and comforting. They ;re for Christmas morning and special occasions, but they ;re also for those other days when we need some warmth and cheer. I hope you enjoy them on a cozy winter morning soon. In case you ;re craving more gingerbread-flavored sweets, check out my gingerbread granola, spicy molasses cookies and gingerbread cookies. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Wheat Gingerbread PancakesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 2 to 4 servings 1xCategory: BreakfastMethod: By handCuisine: American★★★★★4.6 from 23 reviewsFluffy, comforting whole wheat pancakes flavored with ginger and molasses. I love to top mine with maple syrup and a dollop of almond butter or, if I ;m feeling decadent, a dollop of orange cream cheese*. Yields 8 medium pancakes, enough to feed 2 to 4. Scale 1x2x3x Ingredients1 cup whole wheat flour1 tablespoon baking powder1 teaspoon ground ginger¾ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon salt1 cup milk of choice1 large egg3 tablespoons unsulphured molasses (the strength of your molasses will determine the intensity of the gingerbread flavor—lighter molasses imparts less flavor, whereas blackstrap can be pretty intense)2 tablespoons maple syrup or coconut sugar or brown sugar2 tablespoons melted butter or coconut oil½ teaspoon vanilla extractInstructionsIf you ;re using an electric griddle, go ahead and preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.In a smaller bowl, combine the milk, egg, molasses, maple syrup, butter and vanilla extract (if you ;re using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.If you ;re not using an electric griddle, heat a stovetop griddle, cast-iron pan or non-stick pan over medium-low heat. It ;s hot enough when a drop of water sizzles against the pan. If necessary, grease the pan with a pat of butter or non-stick cooking spray (my griddle is non-stick so I didn ;t use any).Give the bowl one more stir and pour ⅓ cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer ½″ of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.

What do you do when you have extra watermelon? Make watermelon juice, or better yet, watermelon mimosas! They are a fun twist on classic orange mimosas. These refreshing brunch (or any time) cocktails are supremely simple, but I couldn ;t keep the idea to myself. We can ;t let good watermelon go to waste.Here ;s the trick with watermelon mimosas: they ;re only as good as your watermelon. I recently bought a mini watermelon that was pale pink and kind of sour on the inside, and that watermelon would have made lousy watermelon mimosas.I used a pretty standard store-bought watermelon to make these, but I ;m still day dreaming about the sugar baby watermelon I bought at a farmers ; market four years ago when I made that first batch of watermelon juice. Picking out all the seeds wasn ;t my favorite activity, but it was worth it.If mimosas aren ;t your favorite, check out my spicy watermelon margaritas from last summer. Also, I tried out Alexa ;s trick for cutting watermelon on July 4th, and it was a big hit with my family, so that ;s another fun way to prepare watermelon. Cheers to summertime! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Watermelon MimosasAuthor: Cookie and KatePrep Time: 10 minsTotal Time: 10 minsYield: 6 cocktails 1xCategory: CocktailMethod: PouredCuisine: American★★★★★5 from 4 reviewsThese watermelon mimosas are a refreshing summer brunch cocktail. They ;re great any time of day, really! Recipe yields enough watermelon juice to make one Champagne bottle ;s worth of mimosas (that ;s 6 to 8 mimosas, depending on how boozy you like them). Scale 1x2x3x Ingredients⅓ medium watermelon, preferably chilled (seedless watermelon is the easiest to work with, but sugar baby watermelons are the most tasty)1 bottle Champagne, chilled (I like brut Champagne, but if you like sweeter Champagne, that works, too)Optional, for extra sweetness: simple syrup or St. Germain, to tasteInstructionsFirst, make watermelon juice: If your watermelon is not seedless, remove all of the black seeds first. Then, scoop all of the pink watermelon flesh into your blender, leaving the sour green part around the perimeter behind.Secure the lid on the blender and blend until it is completely smooth. Pour the watermelon juice through a fine-mesh strainer into a liquid measuring cup or bowl. Use a spoon to stir and press all of the juice through the strainer, then discard the solids.To prepare the mimosas: Fill each Champagne flute about halfway up with Champagne (you may need to do this just a little bit at a time to avoid overflow). Then, carefully fill each glass with watermelon juice, leaving about an inch of room at the top.Taste, and if you ;d like it to be a little sweeter, add a tiny splash of simple syrup or St. Germain—this will really depend on the sweetness of the watermelon and your taste buds. Serve immediately!

This post is brought to you by Frontier Co-op.Spring is passing me by. I’m so utterly immersed in projects for my cookbook that I’m nearly missing the magnolias blooming outside. Fortunately, Cookie always reminds me to slow down for a minute.She starts pouncing on me every evening as the sun goes down, in her persistent, borderline desperate, but always cute sort of way. “Hey! Hey hey hey! Hello in there! Let’s go outside!” She gets her walk, and I catch some blooms as the sun sets.I’ve also been forgetting to eat breakfast, which is a dangerous game. I got a big slap on the wrist for it last week, when I was photographing food and had to pause and sit down for a while. Shaky, lightheaded, sweaty—hypoglycemia symptoms are not cute, and never welcome. It was a reminder that I really have to eat well. We all do, or it will catch up with us eventually. My symptoms just come on sooner than most.That’s why I started cooking in the first place. I couldn’t afford to eat out for every meal, but I had to eat well. So, naturally, I had to learn how to cook. Frontier Co-Op asked me how I cook with purpose—I cook with wholesome ingredients, so I ;m properly fueled for my days. Then, I find greater purpose in sharing those recipes with you all. I feel good about sharing recipes that make me feel good. As a reminder to eat breakfast, I made some blueberry baked oatmeal for the week.Healthy Baked Oatmeal Notes & TipsThis baked oatmeal recipe is loaded with wholesome ingredients—oats, nuts, maple syrup and blueberries. A couple of eggs bind it all together, and a light drizzle of butter on top makes it taste like a treat.This baked oatmeal keeps me full all morning long, especially when I serve it with a big dollop of Greek yogurt.I loved it as written below, but the recipe is highly adaptable. I used frozen blueberries (right from the bag), but you can use any fruit you’d like. You could also change up the nuts and spices. I’m thinking an apple version would be great in the fall, and raspberry-banana might be fun with cashews and coconut milk in the summer.I used Frontier’s cinnamon, nutmeg and vanilla. I love that their spices have stories that you can trace back through their labels. Like, the Fair Trade ceylon cinnamon that I used in this recipe came from a co-op of farmers in Sri Lanka. The vanilla comes from Madagascar, where Frontier helped dig 49 wells to provide clean water to nearly 25,000 people.Please let me know how you like this recipe in the comments. I hope it becomes a staple in your kitchen, too! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Baked OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 40 minsTotal Time: 50 minutesYield: 6 to 8 servings 1xCategory: BreakfastMethod: By handCuisine: American★★★★★4.8 from 131 reviewsThis naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings. Scale 1x2x3x Ingredients⅔ cup roughly chopped pecans2 cups old-fashioned oats2 teaspoons Frontier Co-op ground cinnamon1 teaspoon baking powder¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)¼ teaspoon Frontier Co-op ground nutmeg1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)⅓ cup maple syrup or honey2 large eggs or flax eggs3 tablespoons melted unsalted butter or coconut oil, divided2 teaspoons vanilla extract12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided2 teaspoons raw sugar (optional)Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruitInstructionsPreheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I ;ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.

I met Amie Valpone in New York a few months ago, at the International Year of Pulses launch party. I was surrounded by people I didn’t know and feeling a little shy, and Amie bounded up and introduced herself, bubbling over with enthusiasm. I was so glad.She kept referencing how sick she had been—a decade of chronic illnesses (lyme disease, hypothyroidism, leaky gut syndrome and more) slowed her down immensely. She is finally cured after seriously detoxifying her life, from the products in her home to the food she eats.I had a hard time imagining this vivacious woman with glowing skin being sick and bedridden, but I could sense by the passionate tone in her voice that her illness and recovery were both very real. The motivation behind her website, The Healthy Apple, and her new book, Eating Clean, is to help others get better and feel better.She sent me a copy of her book, which is full of solid information and practical advice for detoxifying our homes and diets. I like to think I run a pretty clean operation over here, but she has inspired me to do even better. I can ;t wait to make her simple (and cheap) cleaning solution of orange-infused vinegar.Her book offers over 200 simple and healthy recipes (that ;s right, 200!). The chia seed pudding in the breakfast chapter caught my eye, and I enjoyed it so much I just had to share it. I ;ve tried chia seed “pudding” before and just couldn ;t get behind that oddly gelatinous texture. Amie ;s version, however, is blended with cashews and dates for ultra creamy pudding. She added a swirl of chia gel to hers, but I think I like mine best all creamy. It ;s up to you.In case you aren ;t familiar with chia seeds, they are the same seeds that grow long and green on Chia Pets. They ;re a South American super food full of fiber, protein, Omega-3s and minerals. They plump up into little gelatinous balls when they rest in water. You can see them floating around in bottles of kombucha these days. This pudding is the first time I ;ve ever truly enjoyed them, so thank you, Amie!This pudding is energy dense, so it is a great breakfast option. It ;s so rich, creamy and decadent, though, that I ;d serve it for dessert, too. I loved it on its own, and with some leftover berries from a cookbook shoot on top. Any fruit with tropical vibes would be especially welcome.I tried stirring in some cocoa powder and mini semi-sweet chocolate chips (pictured in the last photo), and it reminded me of a Frosty crossed with the instant pudding cups of my youth. So good. If you (or someone you know) could benefit from cleaning up your diet and home, be sure to pick up a copy of Amie ;s book, Eating Clean! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Creamy Chia PuddingAuthor: Cookie and KatePrep Time: 20 minsTotal Time: 20 minsYield: 3 to 4 servings 1xCategory: Dessert★★★★★4.9 from 29 reviewsCreamy chia seed pudding made with cashews, dates and vanilla! This treat is much healthier than traditional pudding. Find a chocolate pudding option, too. Recipe yields 3 to 4 small servings. Scale 1x2x3x IngredientsChia seed pudding1 ½ cups water¼ cup chia seeds6 large dates⅔ cup raw cashews (if you don ;t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained)½ teaspoon ground cinnamon½ teaspoon pure vanilla extractPinch of sea saltOptional toppingsFresh fruit: berries, sliced bananas, chopped pineapple, etc.Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.InstructionsIn a liquid measuring cup, combine the water and chia seeds. Set aside until the mixture forms a gel, about 20 minutes.If your dates aren ;t soft and plump, place them in a bowl and pour hot water over them. Set aside for up to 20 minutes, or until the chia seeds are ready. Drain.Pit the dates. In a blender, combine the pitted dates with the cashews, cinnamon, vanilla and salt. Pour in half or more of the chia gel (I prefer chia seeds in their blended state, so I poured in almost all of mine). Puree until smooth. If your pudding gets warm in the process, you ;ll need to chill it until cool.Serve individual portions of pudding with any remaining chia gel swirled in. Top with any garnishes you ;d like. Store leftovers in the refrigerator.

I ;m feeling a little on edge today, quite literally. We ;re teetering on the brink of spring (cloudy, windy, 68 degrees, and I can ;t stop sneezing!). My deadline for cookbook production is coming right up. The suspense of closure is getting to me, and I spend too much time daydreaming how I ;m going to use my newfound free time.I think I ;ll go to India for a month to become certified in yoga. Just putting that out into the universe.This lemon curd is perfect for this moment in time, as citrus is still in season and bright colors start popping up around us. In fact, it ;s the very same shade of yellow as the daffodils I picked up from Trader Joe ;s and the forsythia blooming along the fences in my neighborhood.The curd is tart, but sweet, with extra flavor since it ;s sweetened with honey instead of plain sugar. It ;s a seasonal treat that stores well in the freezer for later, in case you want to bottle it up and savor it over the next couple of months.This curd is both simple and fun to make, with no straining required thanks to the preparation and cooking method. It goes through several distinct phases on its way to becoming so utterly creamy. I can imagine that it would be fun to make with kids around to watch as the lumpy, curdled-looking mixture slowly smooths into luxurious gold liquid, and finally, right at the brink of boiling—it condenses into the most perfect curd you ;ve ever seen. Just like magic.Uses for Lemon CurdSpread onto shortbread, sugar cookies, graham crackers (shown) or ginger/molasses cookies.Top quick bread, gingerbread, pound cake, olive oil cake, cupcakes, scones, pancakes or muffins.Swirl into yogurt (or add a layer to parfaits), dollop onto ice cream or mix into vanilla frostingUse as filling for tarts or sandwich cookies. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Lemon CurdAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 2 cups 1xCategory: DessertMethod: StovetopCuisine: American★★★★★4.7 from 19 reviewsMeet the perfect lemon curd recipe. This classic lemon curd is made even better with honey, and it ;s so easy to make—no straining required! Recipe yields 2 cups of curd. Scale 1x2x3x Ingredients4 tablespoons unsalted butter, diced into ½” cubes⅓ cup honey4 large egg yolks2 large eggs1 tablespoon finely grated lemon zest⅔ cup fresh lemon juice (from around 4 large or 8 small lemons)InstructionsIn a medium bowl, combine the cubed butter and honey. Starting on a low speed and working up to higher speeds, cream the mixture until fluffy. I used a handheld mixer for this.While beating the mixture, slowly add the egg yolks and eggs. Then, add the zest and lemon juice to the bowl and blend again. It will look curdled at this point, but don ;t worry!Pour the mixture into a medium-sized, non-reactive saucepan (stainless steel or enameled cast iron should work great). Cook over medium-low heat while stirring constantly with a rubber spatula or wooden spoon (it’s important to stir constantly throughout the cooking process, which will take somewhere between 10 to 20 minutes).Once the mixture starts looking smooth and shiny, slowly increase the heat to medium. Continue cooking until the mixture has thickened and your spoon meets resistance as you stir, which happens right at the brink of boiling. Once the mixture is trying to boil, cook for about 15 more seconds while stirring constantly, then remove from heat. The curd will thicken up more as it cools.Let the curd cool before transferring it to an airtight container and screwing on a lid. Store in the refrigerator for about 1 week, or in the freezer for up to 2 months. The curd doesn ;t freeze solid, so you can scoop out as much as you want right from the freezer!

I hope you had a wonderful Thanksgiving! This recipe is one that we had to cut from my cookbook due to space constraints, but it ;s too good to keep from you. It was inspired by two delicious experiences with polenta, or grits, if you ;d rather. They ;re basically the same thing.The first was a polenta bowl at a farm-to-table restaurant in Omaha called Kitchen Table. My bowl looked pretty similar to what you see here, but with a poached egg. The second was at my cousin ;s wedding shower, where I found grits generously swirled with cheddar cheese, green chilis and melted butter.This combination is a homemade version of Kitchen Table ;s bowl with Southwestern influences inspired by my cousin ;s grits. I cooked the polenta with bell pepper and stirred in some salsa verde to amp up the flavor. Then I stirred in just one tablespoon of butter and folded in crumbled goat cheese, making the polenta ultra creamy.This is a versatile recipe that you can adjust to work with any vegetables in your drawer. I roasted my vegetables for maximum flavor, but you could choose to steam or sauté them instead. You can also play around with the cheese (cheddar or Parmesan would be great), and you can prepare your eggs however you ;d like. Lightly sautéed greens would be nice, too.You ;ll probably find a few different options for polenta/grits at the grocery store; some have unnecessary additives and some take longer to cook. I recommend using Bob ;s Red Mill ;s polenta since it worked great for me and doesn ;t contain any extraneous ingredients.Another suggestion? Polenta is at its creamy best when served fresh, so this is not the best option for leftovers. Please let me know how you make your bowls in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Goat Cheese Polenta with Roasted VegetablesAuthor: Cookie and KatePrep Time: 20 minutesCook Time: 40 minutesTotal Time: 1 hourYield: 4 servings 1xCategory: BreakfastCuisine: Vegetarian★★★★★4.9 from 11 reviewsCreamy goat cheese polenta topped with a fried egg and roasted vegetables. This is a delicious, brunch-worthy recipe that you can serve for dinner, too! Recipe yields 4 servings (you might have some leftover roasted vegetables). Scale 1x2x3x IngredientsRoasted vegetablesAbout 2 pounds mixed vegetables (I used a small butternut squash and red onion here; broccoli, Brussels sprouts, sweet potato and bell peppers are also great)2 tablespoons extra-virgin olive oilFine sea saltFreshly ground black pepperGoat cheese polenta2 teaspoons extra-virgin olive oil1 red bell pepper, chopped½ teaspoon fine-grain sea salt, to taste3 to 4 cups water, according to package directions1 cup corn polenta (also called grits)*1 tablespoon butter1 to 3 tablespoons mild salsa verde (homemade or store-bought)Freshly ground black pepper2 ounces goat cheese, crumbled (about ½ cup crumbled)Eggs, etc.4 eggs, cooked as desired**Finely sliced green onion, for garnishAdditional salsa verde and/or hot sauce (I love Cholula)InstructionsTo roast the vegetables: Preheat the oven to 400°F. On a large, rimmed baking sheet, combine the vegetables with 2 tablespoons olive oil and a sprinkle of salt and pepper. Toss until they are lightly coated in oil, then arrange the vegetables in a single layer across the pan. Bake for 25 to 40 minutes (timing will depend on your choice of vegetables), tossing halfway, until the vegetables are tender and deeply golden on the edges.To cook the polenta: In a medium saucepan, warm 2 teaspoons olive oil over medium heat until shimmering. Add the chopped bell pepper and ½ teaspoon salt. Cook, stirring occasionally, until the pepper is tender, about 5 minutes.Add the amount of water specified on your package of polenta, crank up the heat and bring the mixture to a boil. Pour in the polenta, whisk to combine, and reduce heat to medium-low. Cook until thickened, which can take as little as 5 minutes depending on your polenta, whisking often to remove any clumps. Remove the pot from the heat, and stir in the butter, salsa verde and freshly ground black pepper, to taste. Add additional salt, if necessary. Gently fold in the crumbled goat cheese, just until combined. Cover and set aside.Cook your eggs as desired. Divide the grits and eggs into 4 bowls. Divide the vegetables into the bowls and finish them with a light sprinkle of green onion. Serve with additional salsa verde and/or hot sauce on the side.

What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it ;s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.Now that I know the difference, I can ;t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.The cost savings depend largely on the almond butter. I ;ve bought jars of almond butter at Trader Joe ;s for seven dollars, so there ;s not much savings opportunity there.However, I ;ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.Homemade Almond Butter TipsWhen it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don ;t give up!The other trick is to buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it ;s absolutely worth it.Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I ;ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn ;t tell a difference in the texture or flavor of the final product.My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it ;s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Homemade Almond ButterAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 16 ounces 1xCategory: Nut ButterMethod: BlendedCuisine: American★★★★★4.9 from 55 reviewsHomemade almond butter is healthy, affordable and even more delicious than store-bought! It ;s easy to make, too. You ;ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that ;s 16 ounces, the equivalent of a jar of almond butter from the store). Scale 1x2x3x Ingredients16 ounces (3 cups) raw almonds¼ teaspoon saltOptional: ¼ teaspoon ground cinnamonOptional: ½ teaspoon vanilla extractOptional: 2 tablespoons maple syrup or honeyInstructionsPreheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.Let the almonds cool until they’re just warm (not hot), about 10 minutes.Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.

Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.Best of all, they ;re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it ;s about time you met them.These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.What makes these blueberry muffins healthy?These muffins are more healthy than your average blueberry muffins. They ;re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They ;re lower in overall sugar content compared to coffee shop muffins.Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don ;t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.Blueberry Muffin Recipe TipsYou can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won ;t tell).These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!Recommended EquipmentI love this sturdy, made-in-the-USA muffin pan (affiliate link). I don ;t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I ;ve never had to soak or scrub on this pan.Watch How to Make Blueberry MuffinsLove these muffins?Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!Healthy Apple MuffinsHealthy Banana MuffinsHealthy Carrot MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini MuffinsPlease let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Blueberry MuffinsAuthor: Cookie and KatePrep Time: 13 minutesCook Time: 22 minutesTotal Time: 35 minutesYield: 12 muffins 1xCategory: MuffinMethod: BakedCuisine: American★★★★★4.9 from 200 reviewsThese healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine sea salt¼ teaspoon ground cinnamon (optional)⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extract1 cup (6 ounces) blueberries, fresh or frozen1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.