{Lemon Muffins with Sweet Lemon Glaze}

Growing up I always remember my mom baking, that was and is her thing!  My mom is a phenomenal baker!  She makes some of the best pies (my favorite is her Pecan Pie) and can make a pretty mean cheesecake!  Growing up I remember countless weekends spent baking cookies or brownies with my mom and younger sister.  And she always baked delicious Sugar Top Muffins for breakfast on the first day of school, recipe here!  To this day I will still find my mom in the kitchen bright and early on Holidays (think Easter, Christmas, etc.) whipping up something delicious and tasty for a special holiday breakfast!   I love sitting with my mom while she bakes, carefully measuring out each ingredient, and always snagging a few bites of batter (brownie batter is the best).  There is something special about those moments spent in the kitchen with my mom!

So with Mother’s Day being tomorrow, I thought I would share a special muffin recipe with you all!   It is a recipe that makes me think of baking with my mom!  These delicious lemon muffins are light, fluffy and packed with lemony flavor.  Make these muffins for Brunch or to show your mom just how special she is to you!  They are perfect for brunch alongside eggs, and make a delicious snack with coffee or tea!   Enjoy and Happy Early Mother’s Day to all the moms out there! 

Lemon Muffins with Sweet Lemon Glaze 

Brunch N'Cupcakes 

Makes 12 Muffins

Ingredients: 

Dry: 

1 1/2 Cup Flour 

1/2 Cup Sugar 

3/4 Teaspoon Baking Powder 

3/4 Teaspoon Baking Soda 

Zest from One Lemon 

Wet: 

1/4 Cup Butter Melted 

2 Tablespoons Greek Yogurt (I used 2%) 

1 Egg 

3/4 Cup Almond Milk or Milk of Choice (I used Unsweetened)

Juice from One Lemon 

2 Teaspoons Vanilla 

Lemon Glaze: 

1/2 Cup Powder Sugar 

Juice from One Lemon 

Directions: 

1- In a large bowl whisk together all dry ingredients and set aside. 

2- Grab a smaller bowl and lightly beat your egg.  Add Melted butter, greek yogurt, milk, lemon juice and vanilla and whisk until combined. 

3- Add wet ingredients to dry ingredients and mix until well incorporated, don't over mix. 

4- Grease or line muffin tin and divide batter among 12 muffin cups.  Bake in a 350 degree oven for 25 minutes or until tooth pick inserted comes out clean. 

** While muffins bake whisk together lemon juice and powdered sugar and set aside.  Let muffins cool 5 minutes in pan and then lightly drizzle muffins with glaze.  Allow muffins to fully cool before removing from the pan! 

Enjoy!

Want more delicious muffin recipes?  Check these out from around the web!
Lemon Poppyseed Muffins - Two Peas and Their Pod
Lemon Muffins with Chia Seeds and Honey Glaze - Pinch of Yum 
Lemon Blueberry Muffins - Cooking Light 

{Wedding Update - Say Yes to the Dress!}

Happy Friday All!  I have mentioned in previous posts this week that I have anxiously been awaiting the weekend, because my family and I would be doing some fun wedding things!  

Tomorrow I am going to try on wedding dresses!  I am still wrapping my head around the fact that this I am actually hunting for my wedding dress!  I am anxious, excited and a little nervous!  I feel like as a little girl you dream about the day when you will try on white dresses in preparation to marry the man of your dreams, and I am no longer playing dress up, this is the real thing!  I have two dress appointments set up at two local shops here in Minneapolis!  I am going into Saturdays dress appointments with an open mind.  I want something elegant, timeless and classic.   I am taking my Mom, Dad, Sister, Soon to be Mother in Law and Soon to be Sister in Law dress shopping with me!   I am excited to play dress up and spend time with my family!

I hope you all have a fabulous weekend!  Stay tuned for a delicious muffin recipe tomorrow!  The muffin recipe I am sharing is light and fluffy and would be a great addition to your Mother’s Day brunch spread! 

Happy Weekend All! 

{Back in the Saddle - Green Smoothies}

** This post is not sponsored by the Young and Raw App, it is a review and the opinions are my own.

Green smoothies are slowly finding their way back into my diet!  After making it a New Year’s resolution to drink at least 3 green smoothies a week (that’s a lot for me) I found myself kind of sick of the green liquid once the New Year (2014) hit!  The reason behind getting back on board with the green smoothie fad (that makes it sound bad) you might ask?  This new iPhone App that Derek sent me the other day!

The Young and Raw Official 30 Day Challenge app is chalk full of 140 different green smoothie recipes, just the motivation and inspiration I need to enjoy the little (yet powerful) green drink!  I am usually not a recipe/diet App person, but this App had me intrigued and got some pretty rad reviews (its on the top charts)!

Derek and I tested out the Citrus Cold Buster Smoothie a few days ago to help pump me full of Vitamin C (I posted a picture on Instagram)!  I need to get over this cold before the weekend!  Check out the App in the iTunes app store!  And check out the delicious green protein packed smoothie below, its from my new app! 

Powered Up Plant Protein Green Smoothie
From the Young and Raw Official 30 Day Green Smoothie Challenge App
Serves 1

Ingredients: 

2 Pears Chopped 

1 Cup Kale or Spinach or a combo 

1 Tablespoon Raw Pumpkin Seeds 

1 Tablespoon Chia Seeds 

1 Cup Coconut Milk (We used Almond Milk) 

Directions: 

1- Combine ingredients in a blender, blend till smooth and enjoy! 

Enjoy! 

{Pan Seared Sesame Soy Tuna with Sauteed Veggies}

This week has not really gotten away from me, but I feel like I have been letting my to do list fall by the wayside.  I have been battling a cold for most of the week (never fun, but comes with the change in weather), and I am living for the future and anxiously awaiting the weekend, we have fun wedding plans (I will talk about those on Friday)! 

Needless to say with my to do list falling by the wayside, cooking, and blogging have also fallen off the band wagon!  I know, bad me, I am sorry!   But I am back with you today, and I am excited to share this delicious tuna recipe with you!  I feel like I haven’t shared a fish recipe with you in a while, and this tuna is both easy to prepare and delicious!  I made this a week ago for Derek and I, and I want to say that dinner was on the table in about 30 minutes!  Yup, it takes no time at all!  All you need is one pan so clean up is a breeze!  Sub in any veggie you like or have on hand, make this meal your own!  

Pan Seared Sesame Soy Tuna with Sauteed Veggies

Brunch N'Cupcakes

Serves 2-4

Ingredients:
For Tuna:
1 Pound Tuna Filet 

1 Teaspoon Cumin 

1 Teaspoon Ginger  

2 Teaspoons Sesame Oil 

2 Tablespoons Low Sodium Soy Sauce  

Salt and Pepper to Taste
Cooking Spray 

Sauteed Vegetable Medley

1 Cup Broccoli 

1/2 Cup Red Pepper 

3 Garlic Cloves Minced 

1/2 Onion 

1 teaspoon sesame oil 

Sesame Seeds

Salt and Pepper to Taste

Directions: 
1- Heat a large skillet coated with cooking spray.  Pat Tuna dry and sprinkle both sides of fish with ginger, cumin, salt and pepper.
2- Pan sear tuna for 5 minutes on each side, or until tuna has reached desired doneness.  In a small bowl whisk together sesame oil and soy sauce.  Drizzle over fish.  Cover with tin foil and place in warmed oven until vegetables are done.
3- Respray skillet with cooking spray.  Saute onions until translucent, add in garlic and cook until fragrant.  Add broccoli, and red pepper and saute until veggies are tender (don't over cook).  Drizzle veggies with sesame oil and toss with salt, pepper and sesame seeds.

To serve plate veggies and top with tuna filet.  Enjoy! 

{Cinco De Mayo - Copy Cat Chipotle Burrito Bowls}

Happy Monday, and Happy Cinco De Mayo!  

Did everyone have a good weekend, do anything special?  Enjoy a margarita?

My weekend was relaxing but eventful!  I finally got around to "Spring Cleaning" my apartment this weekend, and wow have I accumulated a ton of stuff in the almost 3 years of living in my apartment!  It is insane!  But lets start talking about this delicious copy cat recipe!

Saturday night I had a little girls night in with my sister and I whipped up these delicious copy cat Chipotle Burrito Bowls!  We enjoyed these burrito bowls with margaritas, homemade guac and a lovely conversation about our new apartment!  My sister and I have decided to live together for the 8 months before Derek and I get married!  Yes, I will be moving twice this upcoming year, time to get rid of stuff!  Anyways, back to the burrito bowls!  These bowls are loaded with fresh veggies, flavorful chicken, good for you whole grains, protein and fresh homemade guacamole!  They are the perfect quick weeknight meal, and the leftovers make the perfect weekday lunch!  These burrito bowls would make the perfect Cinco De Mayo celebration meal! 

Copy Cat Chipotle Chicken Burrito Bowls

Brunch N'Cupcakes 

Serves 4 

Ingredients: 

2 Large Chicken Breast Cut int 1 Inch Chunks 

1 Large Bell Pepper Chopped 

1 Red Onion Chopped 

2 Teaspoons Cumin 

2 Teaspoons Chili Powder 

2 Teaspoons Garlic Powder 

1 - 15 oz. Can Black Beans drained 

1 Teaspoon Olive Oil 

1 Cup Brown Rice cooked according to package directions 

Juice From One Lime 

1 Handful Chopped Fresh Cilantro 

Salsa for Serving 

Chips for Serving 

Homemade Guacamole for Serving - Ingredients/Recipe below

For Homemade Guacamole 

2 Large Ripe Avocados 

1 Handful Fresh Cilantro Chopped 

Juice from One Lime 

1/4 Cup Chopped Red Onion 

1/2 Cup Chopped Cherry Tomatoes 

Salt and Pepper to Taste 

2 Garlic Cloves

Directions:

1- In a large skillet heath olive oil.  Add in onions and pepper and saute until tender.  Toss veggies with 1 teaspoon cumin, 1 teaspoon chili powder and salt and pepper to taste.  Place in bowl and place in oven to stay warm. 

2- Toss chopped chicken with remaining chili powder, cumin and garlic powder.  Place chicken in heated skillet and cook until chicken is no longer pink.  Place chicken in a bowl and place in oven to stay warm. 

3- Toss cooked rice with chopped cilantro and lime juice and place in oven to to keep warm. 

4- To prepare guacamole - mash avocados in large bowl.  Add cilantro, lime juice, tomatoes, onion and garlic to mashed avocado.  Add in salt and pepper to taste. 

To assemble burrito bowls: 

Divide rice amoung four bowls.  Top rice with black beans, veggies, chicken and finally top with salsa and guacamole! 

Enjoy! 

{Spinach and Arugula Falafel}

This week has been crazy busy.  It is one of those weeks where I felt like I was living one day ahead of myself!  Do you ever have those weeks?  Monday I felt like I was playing catch up from the weekend, Tuesday was filled with Girls on the Run and wedding planning, Wednesday we babysat the

 twins (such cuties) and tonight I have a fun filled evening with Girls on the Run (GOTR) practice and a fundraiser to support Girls on the Run Twin Cities!  It is weeks like this that I am thankful for leftovers, and healthy ones at that! 

I whipped these delicious spinach and arugula packed falafel on Tuesday night, and have been enjoying them pretty much everyday this week!  These falafel are a delicious on there own or make a great protein packed topping for a salad or wrap filling!  Whip up a siracha yogurt dipping sauce to spice things up!  Make them tonight and enjoy them for days! 

Spinach and Arugula Falafel:

Brunch N'Cupcakes 

Makes 12 Falafel 

Ingredients: 

1 15 oz can chickpeas drained 

2 Tablespoons Whole Wheat Flour 

1 Tablespoon Tahini

1/2 Tablespoon Water 

2 Garlic Cloves 

1 Teaspoon Cumin 

1 Teaspoon Chili Powder

1/2 Teaspoon Salt and Pepper  

1/2 Cup Arugula 

1/2 Cup Spinach 

Siracha Yogurt Dipping Sauce:

1-2 Teaspoons Siracha 

1/2 Cup Greek Yogurt

Directions:

1- In a food processor combine chickpeas, whole wheat flour, tahini, spices and water.  Pulse until a thick paste forms. 

2- Place chickpea mixture in bowl and set aside. 

3- Add spinach, arugula and garlic cloves into food processor and pulse until finly chopped. 

4- Add spinach/arugula mixture to your chickpea mixture.  Stir until well combined. 

5- Form chickpea mixture into 12 patties and place on a baking sheet.  Bake in a 350 degree oven for 25 minutes or until lightly browned. 

6- Serve with Siracha Yogurt Sauce, or as a wrap filling or salad topping! 

Enjoy! 

{Blueberry, Banana, Protein Smoothie}

Smoothies have been on my mind lately, and this one is just to good to keep to myself!  I whipped it up post workout the other day for a sweet protein packed treat, and I have been having it for breakfast ever since!  

Blueberries have to be one of my all time favorite berries!  I love the purple hue of this smoothie, it just makes me happy!  Whip this smoothie up for breakfast, a afternoon snack, post workout treat or dessert!  It is tasty, and I guarantee you will be hooked! 

Blueberry, Banana Protein Smoothie 

Brunch N'Cupcakes 

Serves 1 

Ingredients:

1/2 Half Banana 

1/2 Cup Blueberries 

3/4 Cup Milk of Choice 

1 Tablespoon Greek yogurt 

1 Tablespoon Vanilla Protein Powder **Optional 

Directions: 

1- Combine all ingredients into a blend. 

2- Blend until smooth, pour into a glass and enjoy! 

Check out my Chocolate Peanut Butter Banana Smoothie with Chia Seeds, here! 

Enjoy!