-no-stick cooking spray
-2 cups all-purpose flour
-1 cup oats–quick or regular oats, plain
-2/3 cup sugar (I used stevia)
-1 teaspoon baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
-2 large eggs, lightly beaten
-4 tablespoons unsalted butter, melted and slightly cooled
-1 teaspoon vanilla extract
-1 cup fresh blueberries
Heat oven to 350°.
Coat muffin tin with cooking spray or liners.
Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries.
Spoon into muffin tins.
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Wrapped it up, sucked it up, hit it for two miles at a 10:06 pace. First mile was in 10:13, second mile was run in 9:59. I broke a ten minute mile my first run post-sprain. What the what!? THE BEAST IS BACK! My ankle is a tiny bit sore but that is definitely to be expected. Then I came home and made a baked potato sprinkled with Italian seasoning, raw green pepper, raw cucumber, pico de gallo, cottage cheese, and tuna mixed with ground flax seed. For “dessert” I had cantaloupe & dark chocolate almond milk. Feels good to feel healthy again. :)
I wanted a place to collect all my smoothie recipes and this was it!
The first 4 use Greek yogurt and frozen berries to make protein packed recovery shakes.
The second group of 4 use fresh fruits and frozen banana for a rich, creamy texture.
The last group of 4 are green smoothies! They all use yogurt for added protein and spinach for extra nutrients!
Out of all of these, the Raspberry Peach Recovery Smoothie, Cinnamon peach, and Not so Chunky Monkey were definitely my favorites. I have a small, cheap portable blender and love throwing together a quick smoothie to take to class with me! :)