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Blueberry And Feta Toasted Walnut Salad

SweatTheStyle_BlueBerryAruglaSalad Ingredients:
Walnuts: 1/4 Cup
Blueberries: 1 Pint
Feta Cheese: 1/4 Cup, crumbled
Arugula: 1 Ounce
Olive Oil: To taste
Balsamic Vinegar: To taste
Red Onion: Small handful, thinly sliced

Instructions:
Heat skillet over medium high heat. Add walnuts to the hot, dry pan and cook while stirring frequently until walnuts starts to brown and smell toasted, about 5 minutes. Set aside.
Add arugula, red onion slices, blueberries, feta cheese, and toasted walnuts in a bowl. Mix two parts olive oil to one part balsamic vinegar, mix, and drizzle lightly over salad. It’s better to add less dressing than too much. Mix salad and serve.

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Breakfast Of Champions

SweatTheStyle_GlutenFreeOatmeal_FoodIngredients:
Gluten-Free Oatmeal: 1 Package of Bakery On Main Blueberry Scone
Goji Berries: 2 Tbsp
Chia Seeds: 1 Tbsp
Dried Blueberries: 2 Tbsp
Strawberries: Chopped, 1/4 Cup

Instructions:
Empty package of Bakery On Main Gluten-Free Oatmeal into a bowl.
Add 1/2 – 2/3 of boiling water.
Stir in Chia Seeds, dried blueberries, goji berries, and top with strawberries.
So easy there ain’t no award for that.

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Breakfast Blueberry Muffins

SweatTheStyle_GlutenFreeMuffin_Food1 Ingredients:
Almond Flour: 2 Cups
Maple Sugar: 1/4 Cup
Baking Soda: 1/2 Tsp
Sea Salt: 1/4 Tsp
Eggs: 2, Beaten
Extra-Virgin Olive Oil: 2 Tbs
Honey: 2 Tbs
Vanilla Extract: 1/2 Tsp
Almond Extract: 1/2 Tsp
Blueberries: 1/2 Cup, Frozen

Instructions:
Preheat oven to 375 F. Prepare a 24 cup mini muffin tin by generously oiling each muffin cup, or line each cup with 2 paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free. Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Gently fold in the blueberries. Spoon the batter into prepared muffin cups, dividing it evenly among them; the batter should come almost to the top of each cup.

Put the muffin tin on a baking sheet and bake for about 15 minutes until the tops are golden brown and a toothpick comes out clean when inserted in the center. Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Makes 24 mini muffins.

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SUPERFOOD BREAKFAST PARFAIT

YOGURT CHIA GRANOLA STSF
I’m obsessed with Bakery On Main Gluten-Free Granola, it tastes great and has the most addictive crunch! I’ll usually have it for breakfast with greek yogurt, which is very high in protein, and a few superfood additions to keep me energetic and satisfied all day.

Ingredients:
Strawberries: 1 Handful
Blueberries: 1 Handful
Greek Yogurt: 1 Cup
Bakery On Main Gluten-Free Granola: 1/2 Cup (I like the Nutty Cranberry Maple flavour)
Chia Seeds: 2 Tablespoons
Goji Berries: 2 Tablespoons

Instructions:
Arrange all the ingredients over a bowl of greek yogurt.

So fast and easy you’ll never skip breakfast again!

Buy Ingredient Vibes:

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