Blueberry-Flax Greek Yogurt Pancake Muffins

I’m not a “get up and make breakfast” kind of girl. I need at least two hours after I wake up before I am a fully functioning human, and I usually need to prepare breakfast for myself before that two hours is up. So, the answer? Things that I can make ahead of time and are easy enough to throw in a bowl/microwave and start eating in less than five minutes.

Blueberry-Flax Greek Yogurt Muffins_longNow, on the weekends, I’m a huge fan of whole-grain, gluten-free pancakes for brunch. But during the week, they don’t exactly fit my “less than five minutes of prep” requirement. But sometimes, you just want to enjoy a pancake-like delight in the middle of the week. The answer? Pancake muffins! Basically, you make pancake batter and spoon it into a muffin tin instead of into a pan. Brilliant! Here’s one of my favorite combinations — oats, flaxseed, Greek yogurt, and blueberries. Top with a bit of butter and a drizzle of maple syrup for some real pancake flavor. Another favorite combination? Crumble one of these muffins over a bowl of plain yogurt with fresh strawberries and a drizzle of maple syrup — perfection! (Check out THAT creation on my Instagram!)

Blueberry-Flax Greek Yogurt Pancake Muffins

 Blueberry-Flax Greek Yogurt MuffinsWhat You’ll Need:

3/4 cup  gluten-free pancake mix (or gluten-free flour mix)
1/2 cup gluten-free rolled oats
1/4 cup ground flaxseed
1/2 cup plain, non-fat Greek yogurt
1/2–3/4 cup milk (any type)
1 egg
2 tablespoons honey (or agave, or maple syrup)
3/4 cup blueberries

What to Do: 

Preheat oven to 350 degrees F and grease or line a 12-cup muffin tin.

Combine pancake mix (or flour), oats, greek yogurt, milk, egg, oil, and honey in a medium-sized bowl. Stir until smooth and there are no lumps.

Fold in blueberries. The mixture should be moist, but not soupy and not doughy. If your mix is too doughy, add milk until it reaches the desired consistency (which should sort of resemble the consistency of frosting).

Fill muffin cups about 3/4 to 4/5 of the way up, making sure the top of each is level (so that the muffin cooks evenly). Bake until golden brown, about 30 minutes.

Remove from oven and cool in the tin at least 1 hour. Then, enjoy!

Note: These muffins keep great frozen. I make a batch, remove them from a pan, place in a tupperware container and freeze for weeks! Then, just microwave for 30 seconds when you’re ready to eat, or stick them in a toaster oven for a few minutes. 

Citrus Salad with Cherries and Strawberries

Citrus, Cherry, Strawberry Salad

Few things are healthier or easier to prepare than a simple fruit salad.

And one of the things I love most about going home to visit my parents is the consistent supply of fresh fruit (and especially berries) that I can always find in their fridge.

I threw this simple grapefruit, strawberry, and cherry salad together on Christmas Morning 2012 while my fam was patiently awaiting the quiche I had bubbling away in the oven. (That recipe is another post, for another — much more indulgent — time.) Every December, my great-aunt, Polly, sends us a gigantic box of grapefruits from a farm near hear home in Florida, and we chow down on the gigantic pink orbs for at least a month. So, naturally, we need to get creative!

The trick to making this salad something special is to supreme the grapefruit (or whatever citrus fruit you decide to use). Basically, it means cutting out just the good part of the fruit, and discarding all the skin and pith. I know that sounds super fancy, but I promise it’s easy. (If you want a little extra help, check out this video for a tutorial.)

If you don’t have grapefruit, go for orange instead! No strawberries or cherries at the market? Use raspberries, or blueberries, or peaches! The basic recipe you need for this salad is 2 parts citrus + 1 part berry + 1 part something else. Do with that what you please. And enjoy!

Citrus Salad with Cherries and Strawberries

What You’ll Need:

2+ cups grapefruit supremes (from about 2 grapefruits)
1/2 cup grapefruit juice (don’t worry, this comes from the grapefruit pith you’ll have left over!)
1 cup strawberries (or other berries), quartered
1 cup cherries (or other stone fruit), pitted and sliced
1 tablespoon honey or agave (optional)

What to Do:

First, supreme the grapefruits.

Slice the top and bottom off the fruit so you have 2 flat surfaces. Stand the grapefruit up on one of the flat ends, and get your knife ready! Starting from the top of the fruit, slice off the skin in sections so that you’re left with just the inside of the grapefruit.

Now it’s time to take out the sections. Pick up the grapefruit in your non-dominant hand. Hold it so that one side is facing up. You should be able to see with thin slices of membrane that separate each section of the fruit. Pick one of them out. Now, with a sharp knife, carefully slice down one side of that membrane. Rotate, and slice down the inside of the next membrane, freeing the section in between. Drop that section into a serving bowl. Set the leftover juicy pith aside!

Rotate your fruit, and continue until all of the sections (of both of your fruits) are removed.

Now, take the leftover  pith and squeeze over a separate bowl. If using, stir the honey or agave into the juice until dissolved.

Add the strawberries and cherries on top of the grapefruit slices in the serving bowl.

Pour the sweetened grapefruit juice over the fruit mixture, and serve!

Want some other great ideas for how to use up all that citrus? Check out this roundup of 5 Healthy Citrus Recipes on Greatist!