These mixed berry muffins are simple to make and delicious to eat. They're full of fibre and naturally sweetened with maple syrup. They pack perfectly in a school lunchbox and make an awesome after-school snack!
2 1/2 cups frozen mixed berries (defrosted & drained)⠀
1 cup whole wheat flour⠀
1 cup all-purpose flour⠀
1 tbls baking powder⠀
1 tsp cinnamon⠀
3/4 cup maple syrup⠀
2/3 cup olive oil⠀
1/3 cup milk⠀
1 large egg⠀
1 tsp vanilla extract⠀
Preheat oven to 325°F. Rub coconut oil on a mini-muffin pan and dust with flour. (This will keep the muffins from sticking).
In a large bowl, whisk both flours, baking powder and cinnamon until combined.
In a medium bowl, whisk maple syrup and olive oil until well combined. Add egg, milk, and vanilla extract and whisk again until well combined.
Pour wet ingredients into dry ingredients and mix with a spatula or wooden spoon until just combined. **Do not over mix batter. Gently fold in the berries
Divide the batter evenly between the muffin cups and
bake 25 minutes, or until a toothpick inserted into a muffin comes out clean. Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to completely cool before enjoying.
Store in an air-tight container lined with paper towels (top and bottom) at room temperature for 3-4 days. The paper towels absorb moisture and help prevent muffins from getting soggy. Change them when you feel they're getting too damp.
I've been busy getting ready for Easter with one of my favourite mom's and lifestyle bloggers Ivy from @primandprimp. We created 4 Easter snacks that will keep the kiddies busy and their tummies satisfied over the break. They're also easy to make and you can customize them with any ingredients you like!
Watch us make all 4 snacks on Ivy's YouTube channel here!
Fruit Easter eggs
These yummy eggs are made from slices of apples, mango and kiwi. They're decorated with a delicious greek yogurt, cream cheese icing and topped with candy sprinkles.
Cut a slice off of a piece of fruit and shape it into an egg (or oval).
Then have your kids decorate each egg with icing and sprinkles!
1/4 cup cream cheese
1/4 plan greek yogurt
5 tablespoon icing sugar ( I like this one from Wholesome Sweet)
Mix all the ingredients together until smooth and creamy.
Egg Crispy Treats
Who doesn't love eating a delicious crispy treat? Especially when it's covered with slices of yummy fresh fruit!
Tools You Need:
1 Oval or egg-shaped cookie cutter.
* or you can squish your metal circle cookie cutter into the shape of an oval like I did!
Make a sheet of your favourite crispy treats & let them set.
Using a cookie cutter, cut oval shapes out of the crispy treats. *use a towel or sturdy plastic bowl to protect your hand and help you push the cutter through!
Have your kids decorate the crispy eggs with slices of assorted fresh fruit and enjoy!
Easter Trail Mix
This yummy Easter trail mix comes to you from Ivy @PrimandPrimp. She calls it 'The Lazy Mom's Snack' and I think it's fantastic!
It can be easily customized and whipped together and it's the perfect to-go snack if your traveling this Easter weekend.
2 cups Low Sodium Popcorn
1/2 cup Annies Homegrown Bunny Cookies
1/2 cup Cadbury Mini Eggs
Add all the ingredients into a bowl, gently mix and enjoy!
Egg Carton Easter snackS
Here's another 'Lazy Mom's Easter Snack' idea from Ivy @PrimandPrimp It's an easy and fun snack activity that the kids can make with you! And the list of ingredients you can add to these colourful Easter eggs are endless.
Tools You Need:
An empty egg carton
Colourful plastic Easter eggs
Healthy Granola Bars (I love these ones from Made with Local)
Cadbury Mini Eggs
Mandarin Orange Slices
Organic Naturally Sweetened Cranberries (I like these ones from Organic Traditions)
Annies Homegrown Cheddar Bunnies
Have you ever wanted to take a cooking class? I was recently invited to attended one with my husband at Dish Cooking Studio in Toronto and it was one of the best date nights we’ve had!
The cooking studio is located in the heart of Toronto's Little Italy and it's also a cafe and retail store that makes a dreamy cappuccino and the most delicious prepared foods (fresh or frozen). I highly recommend their bolognese sauce, fresh spreads or frozen croissants!
Dish offers a variety of classes like Basic knife skills, Spring in Nona's kitchen, Vibrantly Vegan and Cooking with Craft Beer but the theme of our class was Bowls that Heal! Up on our menu for the evening were the following nourishing dishes:
The class format was intimate (only 10 people) and hands on. We were split into groups and with the guidance of skilled Dish chef's we each tried our hand at cooking all three recipes.
Some of the highlights of the evening for me was when Chef Cara taught me to hold a knife properly (so basic but so important) and when Andrew torched an Avocado (so cool).
After all of the fun and hard work we sat down and enjoyed some of the most incredible food I've ever made. The flavours.... were.... incredible! I'm still in heaven.
Please visit dishcookingstudio.com to learn more about this brilliant cooking studio, cafe and retail shop.
Bowls that heal - Smoothie bowl recipe
Blend all the ingredients together in a high speed blender or food processor. Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.
Scoop into a bowl and add your toppings of choice.
1 cups whole almonds, soaked
4 cups water
¼ tsp sea salt
1 date, optional
Place all ingredients into a high speed blender, blend for 1 min. Pour milk through a nut milk bag or double lined cheesecloth into a bowl, squeezing out all the liquid, set aside.
1 ½ cups raw almonds
¼ teaspoon salt
Optional: 2 tablespoons maple syrup or honey
Preheat the oven to 350F. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 8-10 minutes, stirring halfway.
Let the almonds cool until they’re just warm (not hot), about 5 minutes.
Transfer the almonds to a food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes. If adding sweetener, add once creamy, and blend again for 1 minute.