I participated in an Influencer Activation on behalf of Influence Central for the U.S. Highbush Blueberry Council. I received a stipend to facilitate my purchase for my review as well as a promotional item to thank me for my participation.
It’s a New Year, and I’m sure that like me, you may have created some resolutions about eating healthy, getting in shape, etc. I’ve been pretty good on the working out front. I even ran my first half marathon in November!
But I need to work on the eating healthier part for 2015. I won’t be making big goals– at first. People often make big, lofty goals that are unattainable, but little steps are the way to be more successful and to stick with the resolutions.
One of way that I’m looking to eat healthy– it’s simple– is to stock up our fridge and freezer with fruits and veggies. I ended up leaning more toward frozen stuff because I often will forget about the fresh fruit in the fridge, so frozen works great for our lifestyle. And subbing in more of these kind of foods instead of unhealthy snacks (for me, it’s cookies).
One great fruit is blueberries. I adore blueberries– whether as a snack in a baggie at work or adding them to pancakes, muffins, etc. They are an easy and healthy addition to a meal or just as a snack!
If you need other ways to figure out how to incorporate blueberries, check out my recipe below or visit the U.S. Highbush Blueberry Council website. It has a ton of fun recipes where blueberries take center stage. The Blueberry Council called them little blue dynamos that rekindle the pleasure and ease of eating well. I do feel a little better after eating a handful of blueberries
What’s more is that the U.S. Highbush Blueberry Council is hosting a sweepstakes that you can enter to…
- Win a trip for two to LA for the Little Changes Kitchen Challenge alongside actress,
author and TV host Alison Sweeney.
- Or win one of four $500 Whole Foods or Lululemon gift cards for a refreshed pantry or workout wardrobe!
The sweepstakes opened on January 1, 2015 and closes February 16, 2015! Enter here!
Now onto my recipe– my biggest blueberry obsession is with blueberry muffins. So I lightened it up a little by adding quinoa, flaxseed, and rolled oats (recipe adapted from the fit nut). Still delicious, but so much healthy. Yay for little changes.
What are some of the little changes that you’ll make in 2015?
- 2 cups cooked quinoa (about ½ cup uncooked with 1 cup of water)
- 2 cups flour
- ½ cup old fashioned oats
- 1 tsp cinnamon
- 1/4 tsp of nutmeg
- 1 tsp baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 cup milk
- 2-3 tbs lemon juice
- 1 cup blueberries (fresh or frozen)
- Cook time: 22 min
- Servings: 14-16 muffins
- Difficulty: easy
Preheat the oven to 375 degrees. Prepare muffin tins-- either line with cupcake liners or spray tray with cookie spray and use a baggie to spread the cooking spray in each cup.
In a mixer, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Add slowly-- quinoa, vegetable oil, sugar, brown sugar, milk, and lemon juice.
Remove mixer attachment, and fold blueberries into the batter.
Spoon the batter into the prepared muffin pan, almost all the way to the top (the batter will not rise too much).
Bake for 22-25 minutes-- or until a fork or toothpick comes out clean.
After pans cool, transfer muffins to cooling rack.