*If you are looking for a refreshing drink to satisfy that thirst during the hot summers, this one is perfect! It's made with fresh pineapple and blackberry juice, a hint of coconut and mint for a refreshing taste, and just the right amount of sweetness!*
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Summer Break, Day 5.
Get me out of here.
Pineapple Coconut Berry Juice from The Diva Dish
Every year I count down the school days until summer break, hopelessly waiting for the lack of schedules and rushing out the door to be late for school once again. The papers start piling in from the past 6 months of school projects that weren't sent home. I quickly must black trash bag that crap before my daughter is convinced I don't love her and her 4 pages on writing words with a long U sound.
The last week of school is Hell Week because you have to be 3 places at once every day, and if you miss one well then you are like a horrible person. It's also the one week a year where I have to get dressed and do my hair every day.
So hard.
Pineapple Coconut Berry Juice from The Diva Dish
But it's exciting to know that freedom is near, schedules and homework is no more, and lunches don't have to be impressive...
That is until your a week into summer break and you are ready for school to start again. Then what do you do?
Pineapple Coconut Berry Juice from The Diva Dish
Establish a chore chart and become the meanest mom ever. Check.
Limit TV time so the kids can play with their toys instead and become the meanest mom ever. Check.
Have your kids do some type of learning activity at least a few time a week and become the meanest mom ever. Check.
Wish you didn't spend so much money at Target so you could book yourself a vacation and become the meanest mom ever for leaving them with daddy. Check.
Pineapple Coconut Berry Juice from The Diva Dish
Don't you just love summer?
Pineapple Coconut Berry Juice from The Diva Dish
If all else fails, make a delicious and refreshing pineapple punch drink and pretend you are on that vacation all by yourself, when really you are just standing behind a shower curtain trying to hide.
Check.
Pineapple Coconut Berry Juice from The Diva Dish
Coconut Pineapple Berry Punch
Ingredients
3/4 of a pineapple, cut into slices or chunks
6 oz blackckberries
1 c. light coconut milk mixed with 2 TB. honey
10-12 mint leaves
Instructions
Run 1/4 of the pineapple through a juicer. Next add the blackberries, 1/4 of the pineapple, then the mint leaves, the rest of the pineapple, and lastly the coconut milk.
Pour juice into glasses filled to the top with ice.
Drink and enjoy!
Makes 2 large juices, or 4 small.
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Pineapple Coconut Berry Juice from The Diva Dish
Pineapple Coconut Berry Juice from The Diva Dish
Lastly, go back to Target and buy $1 slime which will end up keeping your kids entertained for a miraculous amount of time.
*If you are looking for the perfect 'tradition' breakfast, this Croissant French Toast is the perfect recipe!*
I know how it is friends. You try and make one meal for the whole family, and all of the sudden everyone turns into food critics/has an opinion/all of the sudden hates their favorite food called mashed potatoes.
Croissant French Toast via The Diva Dish
Usually on the weekends we will make a more grand breakfast, like pancakes or waffles. Trust me...It's not all fancy cakes and smiley pants. One child doesn't want a pancake, they prefer a waffle. The other child enjoys the pancakes, but only takes two bites. The baby throws hers on the floor, and my husband doesn't care for the fact that they are whole wheat. He decides he would rather have toast and chocolate milk. Cool.
I'll just be here in the kitchen all day guys, DON'T WORRY!
Croissant French Toast via The Diva Dish
Over the years I've obviously learned to tell my family how much I adore them, and if they don't like it well, that's too bad. But it still doesn't mean they turn in to the Leave It To Beaver family around meal times and say, "Gee Mom, this was delicious. You are the best cook." June had it so easy.
Sadly, I don't remember the last time I wore pearls and I rarely vacuum. I'll never be June Cleaver, but I would like to hire her once a week.
Croissant French Toast via The Diva Dish
Croissant French Toast via The Diva Dish
Croissant French Toast via The Diva Dish
That being said, I like to share recipes that everyone enjoys, because WWJD? What would June do, right?
This Croissant French Toast was a tradition I started a few years back. If you read the list of ingredients, it's not the healthiest. In fact, it's not healthy food wise at all. But we eat this traditionally 2 times a year during LDS Conference, or when we have special guests in town. It brings everyone together, and it's something that EVERYONE enjoys! In my opinion, it's definitely a part of living a healthy lifestyle.
Croissant French Toast via The Diva Dish
Croissant French Toast via The Diva Dish
This didn't go down without a fight though, I might add. It all started when the family wanted french toast, but we had no bread. Only a box of croissants, because we are fancy and sophisticated. My husband, who apparently is a french toast connoisseur, said this was a mistake and would never work. Although my husband made me french toast in college one time when we were dating making him master french toast chef, I had to ignore his suggestion and go with my gut.
The rest is history, because we look forward to this breakfast every conference!
Croissant French Toast via The Diva Dish
Croissant French Toast via The Diva Dish
Croissant French Toast
Ingredients
10-12 mini croissants, halved
5 eggs
1/2 cup milk, half and half, or heavy cream (If you want it really rich!)
2 TB. vanilla
2 TB. brown sugar
Dash of salt
Butter for the pan/skillet
Instructions
In a shallow dish, wish together the eggs, milk, vanilla, brown sugar, and salt.
Heat griddle on low/medium heat, and coat with butter.
Dip halved croissants in egg mixture, coating and soaking both sides.
Place them on the griddle, and cook on each side a few minutes, or until golden brown on each side. Don't press on them with a spatula.
Serve immediately and top with butter, fruit, powdered sugar, and/or pure maple syrup.
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Croissant French Toast via The Diva Dish
Croissant French Toast via The Diva Dish
Here is the deal friends, I'll share something with you if you promise to share something with me...
1-If I find a meal that everyone enjoys, I will share it.
2-If you know where June Cleaver might be, would you give her my digits?
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
Holidays have become a big deal in our household. Thanks to the outstanding moms everywhere, my kids expect elf on the shelf to basically buy them a car, and a leprechaun to leave them an actual real pot of gold. None of that chocolate covered crap. Real pirate gold. Thanks Pinterest.
All joking aside, I do have to admit that it is fun to make the holidays exciting for my kids. Granted my efforts are little, and who would have thought adding green food coloring into the toilet would have been something they would talk about for years!
I remember being younger and my brothers and I setting up a camera and leprechaun trap in order to catch the little guy. We were so excited to wake up and watch back the footage! As we sat there and watched, we saw a little stuffed leprechaun (the lucky charms guy) walk around in the video and set our trap off. My brothers and I FREAKED out! I still have that video clear as day in my head!
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
My parents always went the extra mile, and now they do it with my kids so I don't have to. Pretty sure that's what the circle of life is all about!!
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
When I had the idea to make green muffins from the leprechaun, I had a few things in mind but mainly, it has to taste good. If i'm going to get my kids to try them, they at least have to taste magically delicious! (Is that the lucky charms saying?) Then I thought about the first time I ever made a green smoothie. I was so nervous at the thought of drinking spinach! But with the right ingredients, it turned out to be one of the classic best green drinks of all time!
Bananas + Spinach + Peanut Butter
Magically Delicious!
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
Green (Spinach) Banana Peanut Butter Blender Muffins
Serves:
12
Have no fear! These muffins may be green, but the kids will love them! Whether they are green monster muffins or a trick from the leprechaun! They are moist, light, and fluffy!
Ingredients
2 cups old fashioned oats-can use GF oats
2 bananas (medium), ripe
2 eggs
1/4 cup pure cane sugar, or coconut sugar (coconut sugar will change the color slightly)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla
1/2 c. peanut butter
2 c. or 2 handfuls of fresh spinach
3/4 c. dark chocolate chips + more for toppings
Instructions
Preheat the oven to 375 degrees.
In a blender, add all of the ingredients except the chocolate chips. **Update: When blending all of the ingredients at one, the bater becomes quit thick. If you don't have a high powdered blender, this might be a little more difficult to blend. Start blending the dry ingredients first, then add the rest. If needed, use a few TB. of milk to help it blend. **Blend until creamy. Add the chocolate chips into the blender and stir with a spoon.
Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full. Top with 2/4 additional chocolate chips.
Bake for 12-15 minutes, or until the tops bounce back when lightly pressed.
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Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish
I just asked my daughter what she thinks the Leprechaun is going to bring her tomorrow if we don't catch him and she replied, "An American Girl Doll."
*These are the perfect breakfast or snack muffins, as they are made with whole grains and naturally sweetened with honey! Add a little butter and honey to a warm muffin, or top with honey peanut butter for breakfast!*
My daughter LOVES muffins. Whenever I make them, she can easily eat 2-3 in one sitting, and then request them at her next meal.
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
She's also my candy child, and some days I wonder if she will turn into a blueberry like Violet from Willy Wonka. I have a 'secret' stash of candy, and I usually have to find a new hiding spot for it each day. When I'm not looking, I'll find her climbed up onto the counter, almost on top of the fridge just so she can have a jelly bean.
Jelly bean?...Broken leg?...
Totally worth it.
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dis
She's also the first child awake, the most opinionated, wears her headbands on her forehead, and loves to wear bright red and pink lipstick every single day!
Life is never dull with her.
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Which is why I dedicated these muffins to her. They are never dull, naturally sweet with burst of tartness, and perfect for very early early mornings :)!
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
This is the perfect breakfast muffin, as it's made with whole grains and naturally sweetened with honey!
Ingredients
2 1/4 c. white whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. melted coconut oil
2/3 c. honey
2/3 c. non dairy milk
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
2/3 c. blueberries, plus more for topping
Instructions
Preheat the oven to 325 degrees.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk together lemon zest and juice, milk, vanilla, and honey. Once whisked together, slowly whisk in the coconut oil. Add wet to dry, and mix until combined. Don't overheat.
Fold in the blueberries.
In a prepared muffin tin, scoop batter into 12 regular sized muffins. Top the muffins with 1-2 blueberries.
Bake for 18-22 minutes, rotating the pan halfway though.
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Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish
They would also taste good at say...9:30 in the morning...in case you happen to start your morning then...
**Homemade bread is probably one of my all time favorite things in this entire world, besides my family obvi! This Homemade Whole Wheat Sandwich Bread is hearty and filling, and best with butter:).**
I'm the type of person where I have to have a really belly filling breakfast. I'll never understand people like my husband who are good with a class of milk and a granola bar. I'm just...I mean, like aren't you hungry 30 minutes later? Don't you feel shaky like you haven't eaten in 4 days and start to have a better understanding of those hungry snicker bar commercials?
Homemade Whole Wheat Sandwich Bread via The Diva Dish
My staple as of late has been toast and runny eggs. I could eat it everyday, unless the runny egg makes me gag. Let's talk about this for a second. When it comes to runny eggs, the only part I want runny is the yellow yoke. No joke.
But if there is white running on my toast, gag. Barf. I'm done. I can't look at a runny egg for at least a week out of being traumatized.
(Light Bulb Moment: Now I see where my kids get it...#diva)
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Back to this bread. Due to the fact that bread is a staple in my life, I really try my best to make sure it's a healthier bread. Obviously I would LOVE a sourdough bread with the yellow yoke only runny egg breakfast...And I'm sure I'll make that sometime soon...But the majority of my days are spent with hearty whole wheat bread.
I find that it's more filling, and I'm not hungry again 9:30. (9:45, different story.)
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Homemade bread is scary, especially when whole wheat is involved. There are chances the bread turns to brick, or simply doesn't rise. Getting that water temperature just right for the yeast was my biggest problem. Here are a few things I've learned:
-Get a candy thermometer.
I know that sounds weird, but if getting the yeast to rise is your problem, fill your glass cup with hot water, stick the thermometer in, and when it cools down to 110 degree, whisk in your yeast mixture. I've got it down to where I don't need one, but a thermometer helped so much in the beginning.
-Buy Vital Wheat Gluten.
I know a bag is expensive, but you only need a few TB. per recipe. It really helps when baking breads with Whole Wheat, that way you don't get that 'brick' texture!
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Now, let's get to the recipe shall we. All this bread talk/pictures is making me hungry :).
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Homemade Whole Wheat Sandwich Bread
This is a hearty and filling bread!
Ingredients
3 1/2 c. warm water
3 TB. honey
2 envelopes active dry yeast
5-6 c. 100% whole wheat flour
3 c. bread or white flour
1 c. wheat germ
2 TB. salt
4 TB. sugar, or coconut sugar (optional)
3 TB. vital wheat gluten
4 TB. plain greek yogurt
Oil for greasing the bowl
Butter for topping the bread
Instructions
Mix the honey and yeast with the warm water. Let sit until foamy, about 5 minutes.
In a bowl, mix together the wheat flour (start with 5 cups), bread flour, wheat germ, salt, sugar, and vital wheat gluten.
Using a stand mixture, add the yeast mixture and greek yogurt. Mix together, then gradually add in the flour mixture, 1/2 c. at a time.
Add enough flour until the dough isn't sticky to the touch. You might not use all of the flour mixture. If you need more, add the rest of the whole wheat flour gradually, using only the amount you need.
Remove the dough and form into a ball.
Rub olive oil on the dough as well as on the inside of the bowl.
Return the dough to the bowl, cover lightly with plastic wrap and let rise in a warm place until doubled.
Once doubled, punch down. Cut the dough in half, roll into a loaf. Add loaves to greased loaf pan, and set in a warm place until doubled.
Preheat oven to 400 degrees.
Bake bread for 20-40 minutes, or until golden brown.
Brush tops with melted butter.
Enjoy!
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Homemade Whole Wheat Sandwich Bread via The Diva Dish
If getting your kids to try 'brown bread' is a challenge, just simply ask if they want warm bread with butter and honey. So simple.
Kids are so easy.
Also, simply ask what vegetables they would like for dinner too. I'm sure they will simply tell you a list of their favorites...
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Homemade Whole Wheat Sandwich Bread via The Diva Dish
Have you made homemade bread? Do you have a tried and true recipe?
I'm trying my hardest to type this blog post all about the most delicious Chocolate Spiced Banana Muffins, but my daughter has Peppa Pig on in the background, and now I've somehow developed a British accent with pig snorts shoved in-between. You want to know what's worse than regular writers' block? British accent pig snorts writers' block...
So about these muffins...
Ever since I started decorating for Christmas in October last week, I've been fully embracing the holiday baking season. I also started going back to the gym to counteract all of the calories I've been eating baking. In fear that my maternity pants may have to make their way back out of the garage, I've decided to start distributing baked goods out early this year to our friends.
They win and I don't look pregnant.
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Although, I've always wanted to be the friend who dropped off kale salads to the neighbors during the Christmas season because that's what everybody really wants! Right? Yup.
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The second these came out of the oven, my girls each had two and then didn't eat their dinner. I'd say that means this recipes is a winner and I'm a top notch parent! Snort!
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Chocolate Spiced Banana Muffins
Serves:
24
Ingredients
2 1/4 c. white whole wheat flour
1/4 c. cocoa powder
1 1/2 tsp. baking soda
dash of salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
3/4 c. softened butter, can sub room temp coconut oil
2 eggs
1 1/2 c. coconut sugar
1 TB. vanilla
5 mashed bananas
1 1/2 c. dark chocolate chopped, or dark chocolate chips
Instructions
In a bowl, whisk together the dry ingredients including flour, baking soda, and spices.
In a separate bowl, beat together the butter and sugar until combined and fluffy, about 2 minutes.
Next add in the eggs, slowly beating one after the other. Then the vanilla.
Next add in the bananas and combine.
Slowly mix in the dry ingredients, and then fold in the chocolate chips.
Try not to over beat.
Preheat the oven to 325 degrees. Line a muffin tin with cupcake liners and scoop batter into the muffin tin using a medium ice cream scoop to create even baking.
Bake for 18-22 minutes, depending on oven.
Makes 24 muffins.
Dust with powdered sugar if desired.
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Sidenote: These are probably a 'healthier' treat than other Christmas treats, so it's basically like dropping a kale salad.
I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it's almost time to put it back up again!
I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I'm sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?
So let's pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..
This is what I came up with! :)
First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.
howtocutawatermelon
4th of July Watermelon Cake
First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.
4th of July Watermelon Cake
Then add more watermelon...
4th of July Watermelon Cake
And then a nice generous spread of more whipped cream.
4th of July Watermelon Cake
Then using blueberries and raspberries, assemble the good ol' American Flag!
4th of July Watermelon Cake
Watermelon Flag Cake
It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!
Ingredients
(This recipe makes an 8x8 or 9x9 size sheet cake)
1/2 watermelon, cut into strips
1 pint heavy whipping cream
8TB. powdered sugar
1 TB. vanilla
Blueberries, raspberries
Instructions
Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
Frost the watermelon layer.
Then add another layer of watermelon.
Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
From the age of 16 through 20 I worked at smoothie businesses.
One might think this is where my love of 'healthy living' developed...But when a pizza place next door starts exchanging you breadsticks for smoothie, well...
The BEST Acai Bowl from The Diva Dish
Also, did you know the majority of smoothie chains make their smoothies with sugary juice and frozen yogurt ice cream? It makes them taste oh so delicious! But it also kind of cancels out the fact that drinking a smoothie is a healthier option.
Does that mean pizza bread sticks could have been a healthier choice?!
I'd like to think so.
The BEST Acai Bowl from The Diva Dish
Hands down one of my ALL TIME favorite smoothies are Acai bowls, which are becoming quite popular.
(Let it be known that I totally like Acai Bowls before they were cool.)
But unlike so many others, I won't toss my beloved smoothie bowls to the curb when it gets popular. I won't think of it any different even though it has become quite the media whore.
No. I will love them forever. Why? Because when Acai Bowls are tomorrows news and another health craze becomes the star...I'll still be there. Just like I was for Kale.
The BEST Acai Bowl from The Diva Dish
One smoothie place I worked for used apple juice and strawberry juice with acai ice cream.
Another used almond milk, vanilla ice cream, and acai smoothie packs.
The BEST Acai Bowl from The Diva Dish
With the knowledge I have and for the love of all things healthy, I came up with is what I think the BEST Acai Bowl ever.
But seriously, what makes them so popular? Besides the looks, it's a great way to make a meal out of a smoothie. You can add fruit, crunchy granola, and a drizzle of funny and eat it all up with a spoon!
It's mad I tell you, MAD. But once you do it, you won't be able to stop thinking about it. Then before you know it, you will dream about it, and then well...
The BEST Acai Bowl from The Diva Dish
Then you will make an acai bowl i guess.
Or you will drive to the nearest juice bar and have them make it for you because most likely they will know you by name and exactly what you want. So in order to avoid that embarrassment you will have to make it at home sometimes.
You're welcome.
The BEST Acai Bowl from The Diva Dish
The BEST Acai Bowl
Ingredients
1 acai smoothie packs, I found mine at Costco
Handful of frozen strawberries and blueberries
1 frozen banana
a little bit of non dairy milk-I used cashew or almond
(opt. a little bit of apple juice)
1 TB. agave
handful of ice
Toppings:
chopped fresh strawberries, frozen blueberries, sliced bananas, and a drizzle of honey
Instructions
Add all smoothie ingredients into a blender and add a splash or two of liquid (milk and apple juice.) The less milk, the creamier.
Blend until creamy.
Add toppings to smoothie and dig in with a spoon!
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The BEST Acai Bowl from The Diva Dish
The BEST Acai Bowl from The Diva Dish
Would I trade this acai bowl for a box full of breadsticks now a days? I mean...No, but I love bread sticks so...halfsies?
*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!* **************************************************************************
We live somewhat close to a donut shop, and every so often on a Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I'll grab my breakfast there and then stare them down with jealousy as they eat.
It's a wonderful family tradition.
I've made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I'm eating a circle sized banana bread. But lately I've been baking with pancake batter, and for some reason the texture has been just perfect!
Light, airy, but still cake like. All that's missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.
Even better, these things bake up in a little over 10 minutes, and you don't have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her...#firstworldtoddlerproblems
Speaking of my husband, he ONLY eats glazed donuts. I just. I can't. It's all about the cake donut my friends. Am I right?
Healthy Baked Chocolate Chip Donuts from The Diva Dish
Also, I've talked about my love for Kodiak Cakes before, and I swear they aren't paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven't ever tried it, definitely do so!
And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it's OH SO GOOD!
*Need a quick snack for your hungry littles, or even yourself? This Walnut Berry Smoothie is the perfect treat to keep those bellies full!*
I've discovered over the past month that there is not only ONE but TWO places near my house that make Acai bowls. You know those smoothie bowls topped with fresh fruit, granola, and a drizzle of honey?
I've been back and forth to both locations because I don't want to embarrass myself with how many acai bowls I'm really eating. Gosh dang...They are just so good.
Walnut Berry Protein Smoothie from The Diva Dish
Unfortunately a regular bowl is just shy under TEN DOLLARS, and after 4 visits in a week your husband will start to question your insanity. I've tried to make my own acai bowl at home, especially since I used to make them in high school when I worked at a smoothie place...I'm like a pro.
But by the time I go to the grocery store to buy the acai, my kids all of the sudden act like a pack of wild kangaroos raised them, I forgot my list at home, and the store feels like it's 115 inside and I begin to sweat profusely. And then I'm pregnant, so that basically means my mind is a bowl of spaghetti.
NOW do you see husband?!?
Walnut Berry Protein Smoothie from The Diva Dish
SO, I've been trying to make my own versions at home using what I have on hand LIKE A RESPONSIBLE ADULT...and I recently found a combination that I LOVE.
Smoothies are such a staple in my household, we are basically addicted to them. They are just so quick and you can add whatever you want depending on how you are feeling.
In this case, my girls asked for a pink smoothie, so I did my best and aimed to please.
Walnut Berry Protein Smoothie from The Diva Dish
Sadly it was purple and they were pissed.
Thank goodness for Princess Sofia the First and her purple obsession!
Walnut Berry Protein Smoothie from The Diva Dish
Walnut Berry Protein Smoothie
Ingredients
1 c. almond milk, unsweetened
1/3 c. yogurt of choice, I used plain greek yogurt for more protein
1/4 c. frozen strawberries
1/4 c. frozen blueberries
1/4 c. frozen raspberries
1/4 c. frozen dark sweet cherries
1 heaping TB. walnuts
1 heaping TB. chia seeds
1 TB. honey
1/2 c. ice
Instructions
Add all ingredients into a blender and blend until creamy.
Serve immediately.
Optional: Top with your favorite toppings, like fresh fruit, granola, and a drizzle of honey!
Serves 2 littles and one mama (For a snack)
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Walnut Berry Protein Smoothie from The Diva Dish
Walnut Berry Protein Smoothie from The Diva Dish
Walnut Berry Protein Smoothie from The Diva Dish
This is great as an afternoon snack, bedtime snack, or 'I just need a snack'. You can definitely make this to be like an acai bowl and top with your favorite granola, fruit, and honey! But if your like me, you forgot the granola along with the acai...
We are re-doing our downstairs in our home!! :) (Yes, we are having a baby in two weeks lol!) I know this isn't a DIY blog, but who doesn't love before and afters right?!
We don't have the after just yet, but I do have really crappy before pictures!
I'm always trying to get creative with food for my girls, but with the least effort possible. That's ok right?
Morning rolls around and frankly, I'm just not in the mood to be creative. I stayed up way too late the night before watching The Bachelor and Google-ing things like, "How come I'm so hormonal at 36 weeks pregnant?"
Then the sun rises and I hear the little pitter patter of feet come to the side of my bed and little tiny voices saying, "Mom...Mom...Can we watch Princess Videos on your phone?"
Yes babies. Until 10:30, then wake Mommy up my sweethearts.
I love morning time with my girls, but as they get older I'm seeing how our morning routines are getting shorter and ending quicker. What used to be roll out of bed and watch Mickey has turned into...Run down stairs and eat, grab your clothes and let's head to school. (And not be late again for the 56th time.)
As hard as some days are, I can't help but get emotional (no seriously, I can't help it) knowing that the first thing they want in the morning is to come and see me. Or my phone.
But let's just go with me.
So we've been trying new things for breakfast, and not turning it into such a ho-hum, let's go rush to school kind of morning. Making it just a little more special than a smoothie or a quick bowl of cereal, but still the same amount of time!
And this breakfast can be made at 6 a.m. when the sunrises, or at 10:30 when your kids have watched 3 movies and let you sleep in...
It taste delicious no matter what time it is!
Breakfast Ice Cream
Ingredients
1 c. plain greek yogurt
Honey to taste
1 tsp. vanilla extract
Toppings of choice
Instructions
In a bowl, mix together yogurt and honey to taste. (It all depends on how sweet you like it.)
Using an ice cube tray, add yogurt to individual cubes.
Freeze yogurt cubes for at least two hours or until frozen. (Overnight is perfect, so that way it's ready in the morning.)
When ready, add yogurt to a food processor or blender, plus vanilla.
Turn on the machine and let the yogurt come to ice cream consistency. If needed add a few splashes of milk. (Careful, too much milk will make it not so thick.)
Eat immediately, or store in an air tight container in the freezer until ready to eat. (If you store the ice cream in the freezer, allow it to thaw a few minutes before eating.)
Top with your favorite breakfast toppings and enjoy!!
What I love about this breakfast is that it's full of protein, naturally sweetened, and it makes for a sweet and unexpected treat in the morning. You can dress it up any way you like, even with colorful sprinkles!
To make this quick in the morning, freeze the cubes the night before so all you have to do is pop it in a food processor or blender in the morning and you are ready to go!
I swear, Greek yogurt is one of my favorite foods right now! It's just so versatile, and you can create so many fun recipes with it! Not to mention it's full of amazing benefits, including protein, which is sometimes hard to get kids to eat enough of!
I don't know about you guys, but this is kind of how I feel after the holidays...
Tired, chocolate all over my face, hair in a bun because I've been doing lots of "relaxing"...
It's not pretty.
I know in years past I've written out a few things I learned the previous year, and goals that I wished to accomplish the following year. But I won't do that today.
Because I'm really bad at deadlines and goals.
And because I said I was working on a breakfast e-book last May, and I hoped to have it done by the start of the school year 2014.
And It's not done. Not even close.
I actually didn't make a 'list' of goals for this year because If there is anything the year 2014 taught me it's that things happen, and plans go out the window, and most likely we won't be prepared for things to come.
How's that for motivation?
Let's cut the Debby Downer crap and say even though this was a 'harder' year for me (and maybe some of you too), I was tremendously blessed and I think I may have turned into a grown up.
Almost.
Bachelor starts Monday, so there's that.
SO whatever this year may bring, I say Bring It On! If there is ONE thing I've learned this year it's that no matter what, things will be ok and work out for the best.
Unless of coarse there really is a chocolate shortage like everyone is talking about, then by all means START FREAKING OUT!
And don't forget to drink a lot of milkshakes. Healthy ones and some not so healthy ones ;)!
Healthy Banilla Peanut Butter Milkshake
Vegan, Diary Free, GF, Healthy
Ingredients
1 large banana cut into slices and frozen
1 spoonful of natural peanut butter
2 tsp. good quality vanilla extract, or vanilla bean paste
dash of salt
a few splashes of non dairy milk
Instructions
Add all ingredients in a blender and blend until nice and creamy!
Sip through a straw or eat with a spoon! Enjoy!
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I promise I'm going to start working hard on that e-book! I already have TEN recipes, but I really want to have at least 25. So if there are any special breakfast request, let me know! The goal for this book is quick, healthy, easy, kid friendly, and of coarse delish! :)
P.S.
I also swear I'm going to work on painting my nails more often. #nomorechippednailpolish
P.P.S
Im having a baby in like a month or so?! AHHHH! I can't wait to kiss that little baby's face!
It's not December is it? Because my girls are still wearing their Halloween Costumes, and I think my husband just threw away out our pumpkins last week.
Although, I feel like it is December because we've had treat after treat being dropped off at our house and I've been consuming more than enough peppermint, eggnog, and gingerbread sugary treats.
I've learned that being pregnant in December is just cruel, because you already have food aversions to healthy foods, and carbs and sweets are the ONLY thing that sounds good. Throw in the cold weather, which equals sweat pants and oversized sweaters and well...
HOLY CRAP. I now have a baby bump in the front....
And in the trunk.
Fast forward to cinnamon rolls.
My daughter and I have this cooking bond, which is my most favorite thing in the whole wide world. She will watch cooking shows, look at food pictures, and be right beside me in the kitchen.
Lately her and I have been recording every episode of The Pioneer Woman. Boo loves her show the most, and I think because a lot of her food looks.so.good!
That and she has horses, dogs, a farm, and usually dessert ready to eat when desired. Every 4 year olds dream right?!
And mine.
During one episode she made these delicious orange rolls that seemed SO easy to make. I loved how she made everything in a pot, and I could let the dough sit in the fridge for two days and pull it out when we needed.
Of coarse her rolls are amazingly delicious as is, but I decided I wanted to play around with the ingredients to see if I could make them using coconut oil and sugar.
I've made cinnamon rolls before using those ingredients, so I was excited to try this version with a citrus twist! I think cinnamon rolls are the perfect Christmas morning breakfast, and Orange rolls seem even better!
My little helper. She snacked on blueberries while spreading the marmalade. And by snacked I mean ate the entire thing.
She's currently at a pack a day. I'm worried.
One thing I've always done with cinnamon rolls is cut them using dental floss. It's something my high school boyfriends mom taught me. (HI!!) She was a great cook, and I would often try and help her in the kitchen.
Then we would all joke how I was a horrible cook.
And now I have a food blog.
The great thing about these rolls is that the dough can sit in the fridge for at least a day or two, so if you want fresh warm rolls in the morning, you don't have to start the rising process at 3 a.m. All it requires is about an hour of rising, so now you can start at 5 am. (Because who sleeps in on Christmas morning?!)
Oh yea, my husband.
Ba Humbug.
I'm so glad that Christmas morning is only two weeks away, because I don't think I can wait any longer to have something sweet!
Oh wait...Is that the doorbell?
Orange Rolls
Adapted from The Pioneer Woman's Orange Rolls
Ingredients
2 c. full fat coconut milk, regular milk, or milk of choice
1/2 c. coconut oil
1/2 c. coconut sugar or maple sugar
1 pkg. active dry yeast
4 cups, plus 1/2 c. extra reserved, flour. (You can do half whole wheat half all purpose)
1/2 tsp. heaping baking powder
1/2 tsp. baking soda
1/2 TB. salt
Melted coconut oil for the inside
coconut sugar for the inside
orange marmalade (a natural brand)
cinnamon, nutmeg, cloves for the inside
sprinkle of salt for the inside
Instructions
To make the dough:
In a pot over the stove, heat milk, oil, and sugar.
Whisk together and heat just until the mixture begins to boil. Then remove from heat and let cool until the mixture reaches 110 degrees. I use a candy thermometer.
When it's cooled down so it's warm but not hot, sprinkle the yeast over the top.
Let it sit for a few minutes.
Then add in the four cups of flour, and stir together with a wooden spoon. Be careful not to over mix too much.
Let the lid sit on top of the pot in a warm place and let it rise for at least an hour. You want it to almost double.
Once that happens, then add in the remaining 1/2 flour, baking soda, baking powder, and salt. Stir together.
You can make the rolls immediately, or cover and put in the fridge for the next morning, or a day or two later.
When you are ready to make the rolls, get the dough out of the fridge and roll it into a large rectangular shape.
Spread a layer of orange marmalade over top the dough, followed by some melted coconut oil to coat the entire surface. Then sprinkle on some coconut sugar, followed by a sprinkle of cinnamon, nutmeg, and ground cloves. (I didn't measure, I just kind of sprinkled over the top until it was coated. (Not heavily with spices, but just enough.)
Begin to roll the dough, starting with one side and working your way to the other.
Cut the rolls and place on a baking sheet.
Let the rolls rise for at least an hour. (If the dough isn't cold from the fridge it might not take that long.)
Bake the rolls at 375 for 15-18 minutes, or until desired. (We like ours a little under cooked.)
Top with the glaze or frosting of choice immediately.
For the glaze I used the pioneer woman's recipe, only because my husband insisted, but you can use a healthier recipe by using cream cheese, some honey, orange juice, vanilla, and orange zest!
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For the original recipe go HERE on the Pioneer Womans site.
For a healthy frosting recipe, check this out HERE on Naturally Sweet Recipes.
My husband insisted if I was making the rolls 'healthier, (as if I was putting kale in them), he wanted the original frosting. He was in charge of pouring it on and well...they were swimming in it.
I removed the rolls onto a separate tray so they didn't become soft little pillows of sugar. Although, that sounds good.
I promise I'll post a non-sweet recipe next time. Something with kale. :)
Who doesn't love pancakes in the morning?! What if we turned them into Mini Pancake Muffins perfect for those little hands! (And not to mention, perfect to eat when time is short!) Keep reading for the recipe!
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I've never understood people that don't eat breakfast, or aren't very hungry in the morning. I feel like they can't be trusted...
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I go to bed thinking about what I'm going to have for breakfast, I wake up in the middle of the night wanting that breakfast, and I get up in the morning rushing to go eat that breakfast. Almost before I do anything, like put my glasses on. Or get my children out of their bed.
Luckily for me, my girls are just as excited about breakfast, and usually remind me at 6 in the morning it's time to get up RIGHT THIS SECOND and make it for them because they might pass out of starvation.
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My four year is the most particular about the foods she eats, so I usually get asked every morning if she can have Cheerios, water, and five pounds of blueberries. As easy as it is to sometimes let her get her way, I'm trying my best to offer her different suggestions. (And let's be honest, blueberries aren't cheap when you buy them by the pounds...)
I usually can do pancakes with her, but not waffles. Unless I lie and tell her it's a pancake, then I'm in the clear. But don't add blueberries to the batter because she will react as if you cut off all her hair in the middle of the night while she was sleeping. Dramatic? No, total reality. She definitely doesn't get it from me...
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So I took a big leap of faith and decided to make muffins out of pancake batter. I thought it would be fun to make them bite because for some reason kids LOVE mini foods! I added a few chocolate chips on top, which was a risk, but it definitely went over well. I also thought about making these banana muffins, which you could do, but I bought 47 cans at the beginning of pumpkin season so I'm trying my best to use those up!
Oh boy...these were good!
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My girls dipped theirs in pure maple syrup, but you could definitely drizzle it on top as well! Even adding a little melted butter or coconut oil on top would be heavenly!
These, my friends are 4 year old dramatic princess approved!
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Mini Pancake Muffins (Pumpkin)
Ingredients
2 c. pancake mix, I used kodiak cakes protein pancakes because they have the best ingredients
1 c. milk of choice
1 chia egg=1 TB. chia seeds mixed w/ 3 TB. cold water. (let sit for 5 minutes.) OR one egg
1/2 c. coconut sugar
1/4 c. melted coconut oil
1 c. pumpkin puree-Can sub mashed banana
1 TB. pumpkin pie spice
1 TB. pure vanilla extract
Chocolate chips to top muffins with
Instructions
Combine all ingredients in a mixing bowl and whisk until combined. (Leave out the chocolate chips.)
Spray a mini muffin pan with oil, or use mini muffin liners. Add batter to the pan, filling about 3/4 full. Top with a few chocolate chips.
Bake in the oven at 350 for 18-20 minutes, or until they are done.
*If using an egg, these may cook faster than if using a chia egg, so watch muffins carefully!)
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Just looking at these muffins makes me hungry for 2nd breakfast!
Wait, what? You don't have 2nd breakfasts? Oh...It must be a 29 weeks pregnant thing than right?
With the holidays approaching, that means a lot of family will be staying together and spending lots of time with each other! So I love the idea of having an Overnight Baked French Toast ready in the morning for everyone to enjoy together!
Unless being around a lot of family is overwhelming and you are perfectly fine waking up at 445 to eat a bowl of cereal quietly to yourself with no one disturbing you...I've never done that.
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Speaking of family, my parents came for the weekend! (You aren't overwhelming mom, I promise!) They cleaned my house, fixed things here and there, hung pictures, washed and folded my laundry, gave us food, and babysat my kids. I just sat all weekend, it was lovely.
My parents always leave my house so exhausted, I don't understand..
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I wanted to do something nice for them, since I basically turned everything over to them, and the one (only?) way I know how to say thank you is through food. I wanted to have homemade cake, muffins, dinner ready, and fresh bread on the counter for when they got here. But I forgot how much energy it takes for me to find the flour in my pantry and I had to go with plan B.
Breakfast.
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I didn't want to be slaving over a hot stove making pancakes for everyone, because no one gets to eat together, especially the one 'slaving' :). So I love the idea of baked french toast, because it's ready all at once and we can all enjoy it together!
Speaking of love, have you tried this vanilla paste? I swear it has changed the way my baked goods taste! Can I drink it? No, because it's like $15 a bottle and I wouldn't want to waste it...
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You can also change up the flavors and make it however you and your family would like, especially the syrup! Homemade syrups are the best!
And while everyone is happily enjoying your homemade breakfast, you can sneak away and go back to bed and no one will know. Unless your 4 year old finds you...
Busted!
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Hint of Coconut Overnight French Toast
Ingredients
1 loaf whole wheat french bread, cinnamon french bread, etc. (Stale is good!)
1 can coconut milk
3/4 c. buttermilk (non dairy if needed, add 1 tsp. vinegar to non dairy milk)
3/4 c. milk (non dairy if needed)
6 eggs
3 egg whites
1 TB. cinnamon
1/2 tsp. nutmeg
2 TB. vanilla extract
1.4 c. coconut sugar or honey
1/2 c. unsweetened coconut
Instructions
Tear apart bread and place into a greased 9x13 baking dish.
In a separate bowl, whisk together the remaining ingredients until combined. Pour liquid over the bread cubes, and toss just a little bit to make sure all of the bread is coated.
Cover and place in the fridge overnight to make in the morning. (I left mine in for two days, and it still turned out fine!)
When ready to bake, preheat oven to 350 and bake un-covered for about 30-35 minutes.
Serve warm with a drizzle of melted coconut oil, maple syrup, and more coconut!
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Do you have a favorite holiday breakfast? Share with me in the comments below, I would love to hear your family traditions!
We are basically in the fall/holiday season and I'm fully ready to embrace boots and sweaters. I'd also like to sip hot chocolate at the same time, while eating pumpkin & apple pie, with a pumpkin spice candle burning in my kitchen while listening to Rudolf the Red Nose Reindeer.
Also..I'd like it snow.
Unfortunately my kids are still pant-less and wearing T-shirts around the house, and my air condition is on full speed. And the larger I get, the more I desperately want to wear oversized comfy clothes, but I sweat like a sinner in church...
Would this be considered complaining?
(Side note: I just love that little face!)
But of coarse I have so much to be grateful for, and this afternoon when my little peanut woke up from her nap I decided we would do our best to bring the Fall season to us. And since it's the season of..giving? (Isn't is always?) We decided that sharing a piece of Fall with someone else would be best!
This pumpkin bread is the perfect recipe for when you feel like giving. It makes enough to make one loaf for you and one loaf for someone else.
Or 4 smaller loaves for you and 3 special friends.
Or even muffins for lots of friends if your popular.
You can use canned pumpkin, or if you are feeling creative you can make your own FRESH pumpkin puree! (There is also a really embarrassing video tutorial too! Win win!) I usually try and make a large batch every season and then bathe in it.
HA! I mean, not bathe...BAKE!! Oh my gosh...so awkward.
And of coarse, save the mixer spoon and a few chocolate chips for those little mouths. Leave the bowl for yourself...
Chocolate Chip Pumpkin Bread
Ingredients
3 c. white whole wheat flour
1 1/2 c. coconut sugar
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 tsp. ground cloves
1 c. melted coconut oil, cooled
2/3 c. water
4 eggs
2 c. pumpkin puree, canned or fresh
1 tsp. vanilla
1 bag chocolate chips
Instructions
In a bowl, whisk together the flour, sugar, salt, and spices. Set the bowl aside.
In a mixing bowl, add the oil, water, eggs, pumpkin, and vanilla. Mix until combined, and then with the mixer on low add in the dry ingredients until combined.
Fold in the chocolate chips.
Grease two large bread pans, and divide the batter between the two.
Bake in a preheated 350 degree oven for 45-50 minutes. Let the bread COMPLETELY cool in the pans before removing.
Make sure you wrap up the loaf nicely with a sweet note and a burlap ribbon! Then grab your flip flops, sunglasses and 50 SPF as you head out the door to make your delivery...
Also, run the air conditioning in the car so the chocolate chips in the bread don't melt...
We are now three weeks into summer 'break' with my girls, and I'm ready for September.
Not because I don't love being with my girls all day, but I'm over the 110 degree weather (and it will get worse). And...As much as I love swimming every day, I don't. Unless it's on a beach, of coarse.
Throughout the day, the girls and I get really thirsty, and I'm always looking for new ways to rehydrate without plain water. Lemonade is always a requested choice, but I would love something that offered a little more nutrition. Then I was reminded about THIS drink that I had a few weeks back, and knew I had to recreate it.
I could have gotten in my car and just ordered one for myself. But it's 110...I don't drive in 110. Unless it's to a place where my body will be in water...
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Popeye Spinach Juice
Ingredients
2 navel oranges
3 handfuls spinach
2 limes
Instructions
Juice all ingredients in your juicer, not blender.
Drink immediately, and serve over ice. (Make sure all of your ingredients are cold before juicing!)
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I haven't tried this drink with other greens or citrus but I have a feeling it would taste great with lemon too!
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Now i'm off to blow up a large inflatable Disney Princess Pool in 110 degree weather and try not to pass out.
There was a time when I went to Costco and bought a large sack of grapefruit because I was determined to loose 15 pounds.
I planned out my morning to where I'd eat that grapefruit cut in half and eat it with a silver spoon, and watch my metabolism kick start and burn that fat away. The very first morning I tried it, I took a bite of that grapefruit and thought...
&%#$
That's disgusting.
Then I read you could sprinkle a little sugar on top to take away the tartness. So I tried that.
A sprinkle on top turned into a spoonful of sugar with each bite, and well the only thing that kick started that morning was my attention span.
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Sure, most people enjoy grapefruit in the morning. It's tart but sweet, and the perfect way to start the day. I look at it as, it's like drinking straight lime juice and 13 minutes later I'm completely starving. It just doesn't work for me. But I can eat an entire watermelon and feel completely full till noon. Oddly enough, my favorite green juice taste like a grapefruit, and this new recipe I'm about to introduce has a hint of grapefruit as well. Also, this grapefruit cake most likely taste incredible...
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But if there is one thing I've learned in living a healthy lifestyle, it's that food that is healthy needs a partner. Like Kale. You wouldn't eat kale plain would you? I mean some of you might, that's ok...(no it's not.) But if you massage the kale with lemon juice, salt, and pepper and then roast it, it's delicious!
Same thing goes for grapefruit. Pair it with a friendlier (and sweeter) citrus, along with the sweetness from the honey and the banana. Followed by the cream from a coconut (or greek yogurt), and next thing you know you are telling Orange Julius "Buh Bye!"
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And now you have a reason to enjoy that 20 pound bag of grapefruit that you got from Costco...
You.Are. SOO.Welcome.
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Citrus Creamsicle Milkshake/Smoothie
Prep time:
5 mins
Total time:
5 mins
Serves:
1-2
Ingredients
2 grapefruits
1 orange
1/2 frozen banana
1 tsp-1 TB. raw honey
1/4 c. coconut cream(milk), or greek yogurt
ice
Instructions
Juice the citrus. Reserve 1/2 c. of the juice for the drink, and save the rest for drinking, smoothies, etc.
Add the ingredients into a blender and blend until creamy.
Sometimes the simplest things in life are incredibly complicated.
Like shoes. Simple right? No...All wrong.
"Go put your shoes on. Which ones? Which ever you like. Ok, I take that back, you can't wear those. Why? Because they are mine. Don't throw them at me! Go get your shoes! I dunno, how about the pink ones? What do you mean you think they are UGLY? Here, put these on. Come here. Come here. Come here now. Please. GET OVER HERE! Don't throw! Oh my gosh! Hey! Hold still for 5 seconds! See, now your sister thinks it's funny and she's taking her shoes off! Fine. Wear mine, I don't care anymore."
Some days shoes are complicated. Somedays socks are.
And somedays, breakfast, lunch, snacks, or maybe even dinner need to be down right SIMPLE.
Simple enough to where your brain doesn't have to think too much because it's still seeing stars from a pair of Steve Maddens to the face. Simple enough to where your kitchen isn't turned upside down trying to make a healthy dinner, while your kids listen to "Let It Go" on replay 456 times and mess up the rest of the house. Simple enough that dinner is done in less than 5 minutes. AND SIMPLE ENOUGH to where mommy isn't too full enough to scarf down a handful of chocolate in the laundry room to avoid sharing.
Just plain ol'simple.
No matter the combination on your toast, just make sure it is...You know.
Whether it's peanut butter, strawberries & honey...Or melted coconut oil, honey, and cinnamon. Toast, spread, eat, and say "ahhhhh...."
At the end of it all, maybe we could all realize that life doesn't have to be SO complicated. Maybe certain things CAN be simple.
The thing I love most about these pancakes is that they are made with greek yogurt, which is one of my favorite ingredients at the moment. It's adds the perfect texture to these pancakes, making them fluffy and delicious! Don't forget the added protein that comes with adding them to the pancakes! There is over 20 grams of protein in 1 cup of greek yogurt. Include that with the protein from the eggs, and any other toppings you add to the pancakes and it makes them extremely filling!
Also, I thought about adding chocolate chips with the warm bursting blueberries, and I didn't. Not sure if my brain stopped working for a moment or not, but now I am deeply regretting that decision.
Whisk the dry ingredients together in a bowl and set aside.
In a separate bowl whisk together the wet ingredients, except for the milk.
Add the wet to the dry and whisk just a little bit. Add 4 TB. of the milk and whisk together until combined. Add a TB. until the desired consistency is reached. For thinner/flatter cupcakes add more milk, and for thicker fluffier pancakes add less.
I used 7 TB. and they came out perfectly, but if you prefer thicker pancakes, add less milk!
Makes 10-12 pancakes
Top with maple syrup, nut butter, or additional maple sweetened greek yogurt!
These pancakes were inspired by these outrageously delicious looking pancakes found HERE.
Blueberry Greek Yogurt Pancakes via http://thediva-dish.com
