Protein Buckwheat Muffins

Happy Thursday friends!

This morning I have a doctor’s appointment, so I thought instead of you all listening to me ramble and whine about my appointment this morning I would finally share a recipe that I have been promising.

My favorite meal of the day is breakfast.  I LOVE breakfast food.  One of my current obsessions is buckwheat muffins.  They are super quick, filling, and have protein to keep me full.

A while back, I did a guest post for my sweet friend Ashley on my Protein Blackberry and Blueberry Buckwheat Muffins. 

Since I never posted it for you guys, I thought I would today.  

Protein Blackberry and Blueberry Muffin

• 3 Tbsp buckwheat flour
• 1/2 scoop protein powder (I used Sunwarrior)
• 1 Tbsp chia seeds (can sub 1 egg)
• 1/4 tsp baking powder
• 1/4 cup applesauce
• 1/4 cup milk (I used hemp milk)
• 1/2 cup blueberries and/or blackberries (I used frozen)

Mix flour, protein powder, chia seeds, and baking powder in bowl.  Add in applesauce and milk.  You may need more milk if the mix is too dry.  This depends on your protein powder.  Plus, the chia seeds will absorb a lot of the milk.  Add in berries and microwave on high for 3 1/2 minutes.

Top with nut butter, fresh berries, and maple syrup. I recommend lots of nut butter!!  :)

 I’m not always in the mood for blueberry and blackberries, plus there is a ton of fresh fruit available right now.  So, I also thought I might share how to change it up a bit!

A favorite of mine is to chop up 1/2 of a peach and put it in instead of the berries.  When you do more whole fresh fruit, there is naturally more moisture.  You may not need as much milk or applesauce in that case.

The most recent muffin I made was frozen blueberries in the mix then topped with fresh strawberries and blueberries.  The sky is the limit with the combinations!

The small weird brown blob is a new to me butter!  I didn’t want to put too much at first in case I didn’t like it.  Per usual… I LOVED IT!

Feel free to experiment with different fruits!  Or even switch out the applesauce for another puree, maybe pumpkin or yogurt??

What is your go to breakfast in the mornings?

Do you like a sweet or savory breakfast?

Let me know what combinations you come up with!  I would love new ideas!!

I Like it Hot

Just not Thai hot!!!

I LOVE Thai food.  I wish so badly that I could make the Thai Green Curry taste as good at home as it does in the restaurant.  I swear they have some sort of magical fairy dust they use there that makes it so much better than mine.  

A couple weeks ago, I found this really cool Asian grocery store here in Louisville and though I would check it out.  I have been really wanting to try a more authentic green curry paste, so I was on a mission.

The second aisle I went down… green curry paste!  Score.  Plus, it does’t have fish sauce.  

I read the directions carefully on the curry tin, and it said to add 1/2 the container for every 2 cups of coconut milk.  I did… and WHOA!  

Too hot!  Luvy and I both love hot, but not Thai hot!

The second time around, I think I got pretty close to the real thing!

Thai Green Curry

• 1 can full fat coconut milk
• 1/2 cup vegetable broth
• 1/4 can of Maesri green curry paste
• 1/3 block of tofu, chopped and browned
• 2 cups fresh broccoli chopped
• 1/2 can baby corn
• 1/2 cup bamboo shoots
• 1 small red bell pepper, chopped

Bring coconut milk, veg broth, and curry paste to a boil.  

Meanwhile brown your tofu in a skillet.  You don’t want it crispy!  

Once mixture comes to a boil, add in tofu and the rest of ingredients.  Allow to simmer for 5 minutes or just until veggies are tender but not limp or soft.  Now is the time to test your curry and see if you want it any hotter.  This was plenty hot for us!  It leaves a nice hot afterburn!

Garnish with fresh basil and serve with brown rice or jasmine rice.

YUMM!  Enjoy!

Do you like Thai?

What are your favorite Thai recipes??  Share please!

 

 

Homegrown Mint Tea

I can’t believe how much my garden has grown over the past month or so!  I have been meaning to give you guys an update, so here goes.  :)

Our squash patch is growing like crazy.  We have several blooms on it.  If they all turn into squash we will be overflowing with it!

That wouldn’t hurt my feelings at all considering last year we couldn’t get it to grow!

My kale is also doing fantastic.  That is the only thing we know we can grow from years past!  :)

It’s almost bean picking time too!  I’m so excited about fresh green beans!  Plus, these are the kind that you don’t have to string.  #bonus

My mint and rosemary are really doing well.  My others herbs aren’t doing good at all!  I can’t grow cilantro for anything.

We have collard greens, okra, peppers, and tomatoes in there too!

I love having a garden.  Even though we don’t get all of our produce out of our garden, it is so rewarding to grow some of our food!

Since I have an abundance of mint, I made some mint tea that I though I would share with you!

You can either make this in a pitcher for several people, or a single serving.

Homegrown Mint Tea (for an entire pitcher)

• 2 large family sized tea bags
• sugar or stevia if desired (I leave it out and let people add sweetener if they want it)
• 4-5 mint leaves washed and ripped in half

Put tea bags, sweetener if using, and mint in the bottom of you tea pitcher.  Pour boiling water into pitcher until 1/2 way full.  Allow to steep for about 10 minutes.  Add water to fill the rest of the way up.  Put in refrigerator to allow to chill, or if you like your tea a bit warm (I DO!) enjoy immediately!

It is so refreshing on a hot summer day!

What do you all have planned for this week?

Who is still wondering about why I’m being videoed??  It is being edited now, and as soon as it is ready I’ll share it with you guys!!  I’m so excited!

** I’m still working on my inbox (and google reader)!  If you haven’t heard back from me–it’s coming!  Promise!