These blueberry muffins have been the perfect mid-morning pick-me-up this week, exactly when I’m craving a sweet treat. This recipe is based on FIXATE’s Blueberry Maple Muffins, but I tweaked it a little to make it gluten-free and also lower the intensity of the buttermilk. I upped the amount of maple a little, but to be honest, I can’t really taste it. But that’s ok. I’m just happy to be using a natural sweetener! Blueberry season is just around the corner in NY, so save this recipe for yourself to make (and freeze!) batches of yummy muffins come August!Read More
Sometimes, you just want something comforting like a chicken patty. But often, the ones you buy at the store are so processed and laden with additional ingredients. They are super simple to make at home - you can make a huge batch of these and freeze them. You can eat them on a whole wheat bun, or a lettuce wrap, or even just plain! I really like these chicken patties for easy meal prep. Try subbing out almond flour for the all-purpose flour to make these keto!Read More
My husband and I call this “Awesome” Pasta because it’s soo good! It’s something I used to make in college and one of the first dishes I ever cooked for Sawyer when we were first dating! I based it off a dish I used to have at an Italian restaurant back at home. I love it because it’s budget-friendly and easy to make. You can also meal prep a bunch for the week or even freeze parts of it for a freezer dump meal. I personally love it because it’s 80 Day Obsession friendly and makes an awesome pre-workout or post-workout meal When I do this, I often make it over brown rice instead of whole wheat pasta. I can’t wait to hear what you do with it!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Approx. 1 1/2 cups of dry whole wheat pasta (I was trying Banza chickpea penne here)
2 mild Italian sausage patties
1 cup of grape tomatoes
2 cups fresh spinach (chopped) or 1 cup frozen spinach
OPTIONAL: 2/3 cup crumbled goat cheese (not pictured)
Bring a large pot of salted water to boil and prepare 2 servings of pasta according to the directions on the package.
As the pasta cooks, slice your grape tomatoes in half. I did not do this in these photos, but it really is much better. Otherwise, they’re kind of like hot little explosions after cooking.
Heat a large pan on the stove top. When it’s hot, place your sausage patties on it. Break the patties up as they cook. The Pampered Chef Mix N Chop is perfect for this!
After about 10 minutes, when the sausage is no longer pink and is cooked through, remove the ground sausage from the pan.
Add your sliced grape tomatoes and fresh chopped spinach to the pan and sautée for about 5 minutes. If you’re using frozen chopped spinach, follow the directions on the package to heat and just sautée the tomatoes alone in the pan.
Drain the pasta and add everything you’ve prepared into a large bowl. Mix together the pasta, tomatoes, spinach, and sausage. Divide evenly into two servings.
OPTIONAL: Top each serving with 1/3 cup of crumbled goat cheese!
Makes approx. 2 servings - I will often make huge batches of this to meal prep for the week. We have also made the “filling” before (the spinach, tomatoes, and sausage) in large quantities and have frozen it for future meals. We just make the pasta, heat up the “filling”, and voila!
Portion Fix Containers: 1 yellow, 1 red, 1 green, & 1 tsp. (& 1 blue if using got cheese)