Love #1: A funny valentine. I love a good farm joke.
Love #2: This stir fry tutorial from theKitchn - How to Stir-Fry Chicken. This recipe made a quick and delicious weeknight dinner this week.
Love #3: The song Ho Hey by The Lumineers. Because it's my wedding first dance song, and I still can't listen to it enough.
{image via Pinterest, from Ritzy Bee Blog}
Love #4: 10 Smart Food Swaps for a Healthy Heart. Sharing since this month is the 50th anniversary of American Heart Month.
{image via we heart it}
Love #5: A new healthy muffin recipe with no butter or oil - and tart cherries frozen from last summer in Door County. I can't wait to be back in the orchard again!
Banana Cherry Muffins
Yields: 1 dozen muffins
Ingredients~
1 cup white flour
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup apple sauce
1 cup tart cherries
2 ripe bananas
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
How to~
*Mix dry ingredients in a bowl - flours, sugar, baking soda, and salt.
*If your cherries are frozen {like mine were}, make sure you drain them of extra liquid before adding to the muffins. {I added mine to a pan on medium low and cooked them for ~5 minutes until they were no longer frozen}. Drain and discard the juice from the cherries and set aside.
*Mix the wet ingredients in a mixer on low - eggs, bananas, vanilla and applesauce.
*Add the dry ingredients slowly, mixing only to combine. Stir in the cherries.
*Bake at 350 degrees in greased muffin tins or cups for ~20 minutes, until a knife comes out clean.
{Adapted from Peanut Butter Runner's recipe for Easy and Healthy Banana Muffins}
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