Do you ever look back into your past? If you do, does it ever astonish you how far you have come or how much has changed?
Some say that life is short. But it doesn't always seem that way does it? When life is hard and work is stressful or you are dealing with a personal trial, life doesn't seem short at all. In fact, the days drag and you catch yourself wondering how many mornings you have to wake up with this same feeling.
If you compare life to a race (which makes sense to me since I'm a runner) these times of trial seem a lot like mile 7 of a marathon. At this point, you wonder if you really have what it takes to make it all the way. And you know what? You do have what it takes!
I recently finished the Indianapolis 500 Mini Marathon (that's 13.1 miles of fun). But I didn't do it alone folks! No, I crossed the finish line with my awesome boyfriend, Ryan! He wasn't sure if he could do it (and doesn't care much for running in general) but he did!
People have an amazing capacity to dig deep and persevere. But it isn't easy... especially if you are in it alone. I have been blessed with an extraordinary support system. Which is anchored by an amazing, dedicated and selfless leader- MY MOM!!!
Yesterday was Mother's Day (I hope you didn't forget) and it seems only right that I take a few words (which is hardly enough) to give some credit to moms and and their ability to keep you running at mile 13 or even 23!
Whether they are actually watching your race and holding a sign that says, "Kick Some A@*" or rooting for you miles away... it's an incredible feeling knowing someone has your back.
Maybe that someone isn't a mother, but an aunt or even a friend. Regardless, don't forget to tell them how much you appreciate them. And most importantly- don't forget to have THEIR back! Sometimes moms or whoever need your support... so suit up and get your race signs ready :)
Love you MOM!
In the Kitchen with a Midwest Miss
Sunday, May 12, 2013
Sunday, April 28, 2013
Primal "Pizza"
Hello there once again. As I sit here writing on this Sunday evening I can't help but think, "Where oh where has my weekend gone?" It seems only moments ago I was clocking out on Friday evening and now here I am again preparing for the next week. When you have a nice relaxing weekend it seems almost criminal that it should end. And yet, each Sunday I find myself in the same position. But alas, you can't fight time so let's get on with the good stuff. Oh yes, I mean the recipe my friends.
So often when you think of "diets" you think of sacrifice and things you have to give up. And truthfully, if you want to be healthier there will inevitably be some foods you no longer choose to eat. And yes I say choose, because no one can prevent you from eating what you want. But you can choose to be healthy and to make those choices. Now, that doesn't mean you can't enjoy some quality interpretations of your classic favorites (pizza, pasta and so much more).
Now on the subject of pizza. I happen to know a special someone (my boyfriend Ryan) who LOVES pizza. When I'm craving chocolate and sweets he wants more than anything a cheesy, greasy, and slice of pepperoni pizza.
Since we are both trying to be kinder to our bodies it has been a LONG while since I had a nice slice of pizza, and Ryan has had far less as well. As part of our relaxing weekend we decided to take on the task of cooking a Primal "Pizza". Before you get too excited, I will preface this by stressing the "" in that title. Because when you get down to the backbone of pizza you will find a warm, doughy crust. To claim to replicate a traditional crust with the ingredients we utilized would be a lie (and I promise never to lie to you).
So while this pizza may not be everything you dream of when you dream of those addictive triangles (I can't be the only one who does that), it does have sensational flavors and is incredibly good fuel for your body. This recipe is not 100% Paleo, and more Primal because it contains a minimal amount of cheese (Ryan's half a bit more than mine). As our first attempt at a healthier pizza, we gave this recipe 3.5 stars and will continue to test and try alternative recipes for your enjoyment in the future!
Primal Cauliflower Pizza
WHAT YOU"LL NEED:
1 small head of cauliflower
2 eggs (pastured or cage-free if possible)
1/2 cup shredded mozzarella (hormone free and full fat preferably)
1/2 tsp dried basil (or 1 tablespoon minced if fresh)
1/2 tsp dried parsley (or 1 tablespoon minced if fresh)
1/2 tsp dried oregano (or 1 tablespoon minced if fresh)
1/4 tsp garlic powder
1 can fire roasted all natural tomatoes (drain out the liquid)
1 can all natural tomato paste
1/2 tsp dried basil (or 1 tablespoon minced if fresh)
1/2 tsp dried parsley (or 1 tablespoon minced if fresh)
1/2 tsp dried oregano (or 1 tablespoon minced if fresh)
1 tsp minced garlic (fresh)
Olive Oil
1/4 cup large pitted green olives
1/4 cup diced fire roasted red pepper
1/4 cup artichoke hearts
2 large hormone free boneless chicken breasts (cooked in skillet and cubed)
1 cup shredded mozzarella (hormone free and full fat preferably)
1 large organic tomato (diced)
WHAT YOU"LL DO:
Heat a skillet with two tablespoons olive oil on medium/high heat. Place the chicken breasts in and let them cook for about 3 minutes before flipping sides. Let it cook for an additional 3 minutes and then turn the heat down to low/medium and cover. Cook until inside of breasts are white and the juice runs clear, then set a side and let cool. After the breasts have cooled dice them and set aside with other toppings.
Then, preheat the oven to 450 degrees and begin assembling the crust. Using a food processor, "rice" the cauliflower to a very fine size. Microwave the cauliflower for about 15 seconds then add the rice to a bowl covered with a cheese cloth. Tightly twist the cloth and wring out all the excess liquid from the crust. This is very important because the dryer the cauliflower the crispier the crust will be. Once you have drained the liquid add the two slightly beaten eggs, cheese, and seasoning. Pat down the cauliflower "dough" onto a baking sheet covered with parchment paper. Bake the crust for about 20 minutes or until the top has started to brown.
While the crust is cooking, prepare the sauce. Using the same food processor add all the ingredients (canned tomatoes through the garlic) and pulse until a fine sauce has formed.
Once the crust has gotten crispy, add the sauce and desired toppings. Place back in the oven for an additional 5 minutes or until the cheese has melted. Remove from the oven and enjoy your deliciously nutritious meal!!
So often when you think of "diets" you think of sacrifice and things you have to give up. And truthfully, if you want to be healthier there will inevitably be some foods you no longer choose to eat. And yes I say choose, because no one can prevent you from eating what you want. But you can choose to be healthy and to make those choices. Now, that doesn't mean you can't enjoy some quality interpretations of your classic favorites (pizza, pasta and so much more).
Now on the subject of pizza. I happen to know a special someone (my boyfriend Ryan) who LOVES pizza. When I'm craving chocolate and sweets he wants more than anything a cheesy, greasy, and slice of pepperoni pizza.
Since we are both trying to be kinder to our bodies it has been a LONG while since I had a nice slice of pizza, and Ryan has had far less as well. As part of our relaxing weekend we decided to take on the task of cooking a Primal "Pizza". Before you get too excited, I will preface this by stressing the "" in that title. Because when you get down to the backbone of pizza you will find a warm, doughy crust. To claim to replicate a traditional crust with the ingredients we utilized would be a lie (and I promise never to lie to you).
So while this pizza may not be everything you dream of when you dream of those addictive triangles (I can't be the only one who does that), it does have sensational flavors and is incredibly good fuel for your body. This recipe is not 100% Paleo, and more Primal because it contains a minimal amount of cheese (Ryan's half a bit more than mine). As our first attempt at a healthier pizza, we gave this recipe 3.5 stars and will continue to test and try alternative recipes for your enjoyment in the future!
Primal Cauliflower Pizza
WHAT YOU"LL NEED:
1 small head of cauliflower
2 eggs (pastured or cage-free if possible)
1/2 cup shredded mozzarella (hormone free and full fat preferably)
1/2 tsp dried basil (or 1 tablespoon minced if fresh)
1/2 tsp dried parsley (or 1 tablespoon minced if fresh)
1/2 tsp dried oregano (or 1 tablespoon minced if fresh)
1/4 tsp garlic powder
1 can fire roasted all natural tomatoes (drain out the liquid)
1 can all natural tomato paste
1/2 tsp dried basil (or 1 tablespoon minced if fresh)
1/2 tsp dried parsley (or 1 tablespoon minced if fresh)
1/2 tsp dried oregano (or 1 tablespoon minced if fresh)
1 tsp minced garlic (fresh)
Olive Oil
1/4 cup large pitted green olives
1/4 cup diced fire roasted red pepper
1/4 cup artichoke hearts
2 large hormone free boneless chicken breasts (cooked in skillet and cubed)
1 cup shredded mozzarella (hormone free and full fat preferably)
1 large organic tomato (diced)
WHAT YOU"LL DO:
Heat a skillet with two tablespoons olive oil on medium/high heat. Place the chicken breasts in and let them cook for about 3 minutes before flipping sides. Let it cook for an additional 3 minutes and then turn the heat down to low/medium and cover. Cook until inside of breasts are white and the juice runs clear, then set a side and let cool. After the breasts have cooled dice them and set aside with other toppings.
Then, preheat the oven to 450 degrees and begin assembling the crust. Using a food processor, "rice" the cauliflower to a very fine size. Microwave the cauliflower for about 15 seconds then add the rice to a bowl covered with a cheese cloth. Tightly twist the cloth and wring out all the excess liquid from the crust. This is very important because the dryer the cauliflower the crispier the crust will be. Once you have drained the liquid add the two slightly beaten eggs, cheese, and seasoning. Pat down the cauliflower "dough" onto a baking sheet covered with parchment paper. Bake the crust for about 20 minutes or until the top has started to brown.
While the crust is cooking, prepare the sauce. Using the same food processor add all the ingredients (canned tomatoes through the garlic) and pulse until a fine sauce has formed.
Once the crust has gotten crispy, add the sauce and desired toppings. Place back in the oven for an additional 5 minutes or until the cheese has melted. Remove from the oven and enjoy your deliciously nutritious meal!!
Tuesday, April 23, 2013
Going Primal: My New Journey to Health!
Hello there and long time no talk! If you are a family member or close friend of mine you may be wondering why my last post is from Thanksgiving (yikes). And if you don't know me then you have no clue what I'm talking about... but buckle up cause I'm going to take you for a ride!
Since my relocation from Minneapolis to Indianapolis for work, I've become intensely interested in learning about how to fuel my body and more importantly, how to become a healthier person. My passion for baking and delicious food (which prompted my initial blogging journey) has taken a turn for the better towards not only great tasting food, but food that is actually good for you (go figure)!
With so many theories and diets buzzing around it is hard to keep your head on straight about what makes food really "good" for you. And I struggled for quite some time to balance the desire for sweets and treats with my desire to stay fit and manage my weight. That struggle, for those of you who are familiar, is absolutely exhausting. Counting calories and running a few extra miles so you don't feel guilty about eating that big bowl of ice cream can make anyone insane. I danced that dance for a while, until I found a new beat.
After reading and researching for endless hours, I think I've come to a pretty universal truth. Eat what nourishes your body... use your cooking skills to make it enjoyable... and stop stressing about it all!
Sounds easy right? Well maybe not so much. For someone who has an autoimmune disease such as myself (Crohn's) it can be extremely difficult to pin point what fuels your body and what f*@ks it up!
If you compare many different theories of nutrition against each other (Atkins, South Beach, Mediterranean, etc.) many of them focus on healthy fats and low carbohydrate intake. "WHAT?!" you ask, "NO CARBS? "But I will die without my cookies and cakes!" Yes, we do love our treats (just look at some of my older blog posts) but for some people, myself included, reducing carbs to only those found in fruits, vegetables and a few treats (wine and chocolate- c'mon I'm only human) can dramatically improved your energy levels and overall mood. I've also found that while I don't have a formal diagnosis of Celiacs, my body seems to be pretty darn intolerant of gluten (found in all wheat containing products). Elimination of gluten and grains from my diet has been a big help.
As a foundation, I have started following the Paleo lifestlye (you can read about that in more detail at http://robbwolf.com/what-is-the-paleo-diet/). Moving forward my blogs will feature food that is Paleo/Primal in nature (after all that is what I will be eating/cooking). This means if you are looking for wheat, dairy, and soy free (not to mention low carb) recipes, then I might have something for you! And if you are just looking to try something new, you might find a few tasty treats as well :)
Here is what I WON'T say on this blog...
-Paleo is the only way to be healthy
-If you don't follow the Paleo diet you aren't healthy
-Sugar is the Devil (seriously though, honey and fruit are great in moderation)
-Good food is boring (in fact I hope no one can say that after trying a few of my recipes)
Here is what I WILL say on this blog...
-If you want to be healthy and happy, put good food into your body
-Be honest about what you "need" and what you actually need to be happy
-Invest a bit of yourself into learning about the actual effects certain foods have on your body
-Have fun and find a balance in your life that allows you to be healthy and social (everyone needs a happy hour or two... or five)
So stay tuned all and get ready for some extremely nutritious meals that will have your taste buds talking and your stomach thanking you!
And a sneak peak for next week's recipe... for all you die hard pizza lovers... grain free pizza?
Yes, it is possible and delicious!
Since my relocation from Minneapolis to Indianapolis for work, I've become intensely interested in learning about how to fuel my body and more importantly, how to become a healthier person. My passion for baking and delicious food (which prompted my initial blogging journey) has taken a turn for the better towards not only great tasting food, but food that is actually good for you (go figure)!
With so many theories and diets buzzing around it is hard to keep your head on straight about what makes food really "good" for you. And I struggled for quite some time to balance the desire for sweets and treats with my desire to stay fit and manage my weight. That struggle, for those of you who are familiar, is absolutely exhausting. Counting calories and running a few extra miles so you don't feel guilty about eating that big bowl of ice cream can make anyone insane. I danced that dance for a while, until I found a new beat.
After reading and researching for endless hours, I think I've come to a pretty universal truth. Eat what nourishes your body... use your cooking skills to make it enjoyable... and stop stressing about it all!
Sounds easy right? Well maybe not so much. For someone who has an autoimmune disease such as myself (Crohn's) it can be extremely difficult to pin point what fuels your body and what f*@ks it up!
If you compare many different theories of nutrition against each other (Atkins, South Beach, Mediterranean, etc.) many of them focus on healthy fats and low carbohydrate intake. "WHAT?!" you ask, "NO CARBS? "But I will die without my cookies and cakes!" Yes, we do love our treats (just look at some of my older blog posts) but for some people, myself included, reducing carbs to only those found in fruits, vegetables and a few treats (wine and chocolate- c'mon I'm only human) can dramatically improved your energy levels and overall mood. I've also found that while I don't have a formal diagnosis of Celiacs, my body seems to be pretty darn intolerant of gluten (found in all wheat containing products). Elimination of gluten and grains from my diet has been a big help.
As a foundation, I have started following the Paleo lifestlye (you can read about that in more detail at http://robbwolf.com/what-is-the-paleo-diet/). Moving forward my blogs will feature food that is Paleo/Primal in nature (after all that is what I will be eating/cooking). This means if you are looking for wheat, dairy, and soy free (not to mention low carb) recipes, then I might have something for you! And if you are just looking to try something new, you might find a few tasty treats as well :)
Here is what I WON'T say on this blog...
-Paleo is the only way to be healthy
-If you don't follow the Paleo diet you aren't healthy
-Sugar is the Devil (seriously though, honey and fruit are great in moderation)
-Good food is boring (in fact I hope no one can say that after trying a few of my recipes)
Here is what I WILL say on this blog...
-If you want to be healthy and happy, put good food into your body
-Be honest about what you "need" and what you actually need to be happy
-Invest a bit of yourself into learning about the actual effects certain foods have on your body
-Have fun and find a balance in your life that allows you to be healthy and social (everyone needs a happy hour or two... or five)
So stay tuned all and get ready for some extremely nutritious meals that will have your taste buds talking and your stomach thanking you!
And a sneak peak for next week's recipe... for all you die hard pizza lovers... grain free pizza?
Yes, it is possible and delicious!
Wednesday, December 26, 2012
Deep Dish Caramel Walnut Pumpkin Pie
It has been far too long my friends. I apologize for the serious gap in posts or updates- what a crazy end of the year it has been!
Now that I am back visiting the family in "MinneSNOWta", I finally have some time to plop down on the couch, snuggle up with a cheesy Rom Com, and type up some notes for the cooking and baking I have been doing!
During my last visit home for Thanksgiving, I challenged myself to take on the most sacred Pumpkin Pie for after dinner. I wanted to make a dessert that left others in the dust. One so rich and decadent that with one bite you would swear off all plans for skinny jeans and become a "Dessert Devotee".
While browsing the internet I soon became overwhelmed by the vast options which claimed to be the best pumpkin pie. While many claimed to be the ultimate family favorite, there was one that immediately caught my eye.
From one of my favorite blog sites- Sprinkle Bakes, I found a deep dish pumpkin pie recipe that was topped in walnuts and caramel. Um... yeah! That sounded amazing- I wanted to eat an entire one of THOSE right THEN!
But alas, I had to wait! So I hunkered down in my parents kitchen and got to work. The crust was a bit finicky, and I was concerned it would break once I removed the springform pan. That worry, along with an oven fiasco that smoked up the whole house, had me convinced I was going to create an epic pie failure!
The Pie Angels must have been looking over me that day because as I pulled the pie out of the oven I saw a beautifully browned and uncracked top (I could only hope that the inside looked as good).
After whipping up some homemade caramel sauce (so eay) and covering with some walnuts and additional pie crust decorations... I had created my Thanksgiving masterpiece (maybe that is a bit much, but I was certainly proud of what I had made). And it was incredibly dedcadent and delicous. My family really enjoyed this one... so I will absolutely be making it again next year!
So if you feel like impressing your friends and family (or maybe just treating yourself 9" of round dessert heaven) give this a whirl!
Recipe from Sprinkle Bakes: http://www.sprinklebakes.com/2012/11/deep-dish-pumpkin-pie-with-dulce-de.html
Now that I am back visiting the family in "MinneSNOWta", I finally have some time to plop down on the couch, snuggle up with a cheesy Rom Com, and type up some notes for the cooking and baking I have been doing!
During my last visit home for Thanksgiving, I challenged myself to take on the most sacred Pumpkin Pie for after dinner. I wanted to make a dessert that left others in the dust. One so rich and decadent that with one bite you would swear off all plans for skinny jeans and become a "Dessert Devotee".
While browsing the internet I soon became overwhelmed by the vast options which claimed to be the best pumpkin pie. While many claimed to be the ultimate family favorite, there was one that immediately caught my eye.
From one of my favorite blog sites- Sprinkle Bakes, I found a deep dish pumpkin pie recipe that was topped in walnuts and caramel. Um... yeah! That sounded amazing- I wanted to eat an entire one of THOSE right THEN!
But alas, I had to wait! So I hunkered down in my parents kitchen and got to work. The crust was a bit finicky, and I was concerned it would break once I removed the springform pan. That worry, along with an oven fiasco that smoked up the whole house, had me convinced I was going to create an epic pie failure!
The Pie Angels must have been looking over me that day because as I pulled the pie out of the oven I saw a beautifully browned and uncracked top (I could only hope that the inside looked as good).
After whipping up some homemade caramel sauce (so eay) and covering with some walnuts and additional pie crust decorations... I had created my Thanksgiving masterpiece (maybe that is a bit much, but I was certainly proud of what I had made). And it was incredibly dedcadent and delicous. My family really enjoyed this one... so I will absolutely be making it again next year!
So if you feel like impressing your friends and family (or maybe just treating yourself 9" of round dessert heaven) give this a whirl!
Recipe from Sprinkle Bakes: http://www.sprinklebakes.com/2012/11/deep-dish-pumpkin-pie-with-dulce-de.html
Sunday, October 21, 2012
Pumpkin Cranberry Breakfast Cookies
The pumpkin madness continues!
As promised I will continue to share my obsession with pumpkin flavored baked goods during the Fall season. As you may have read on my Fitness page... I have been training for a marathon- which I ran this weekend! More details on my time and experience can be found in the Fitness section.
But whether you are training for a marathon, getting the kids ready for school, or running to the office for another busy day- you need to start your day with an energy packed breakfast.
And while a banana and a coffee may be enough for some... my appetite demands more when I am getting my day started. This can be a challenge when the traditional options include dense bagels, breakfast sandwiches, and of course... bacon.
So I figured it was time I find a recipe that is filling, tasty and something I can feel good about putting into my body. And it just so happens that I found a sweet idea while browsing one of my favorite blogs: SkinnyTaste.
With a couple of substitutions and switches I made a breakfast "cookie" that was the perfect fuel for my mornings and was absolutely delicious.
WHAT YOU"LL DO:
1 cup all purpose flour
2 cups Old Fashioned Oats1 tsp baking powder1/2 tsp baking soda1/2 tsp salt1/2 tsp ground cinnamon2 tsp pumpkin pie spice2 tbsp unsalted butter, room temperature1/2 cup sugar1/2 cup unpacked brown sugar1 large egg1/2 cup pumpkin pie filling (canned)3/4 cup craisins
WHAT YOU"LL DO:
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper (use wax paper if you don't have parchment paper). In a medium bowl, combine the flour, oats, baking powder and soda, and spices. In another bowl, cream together butter and sugars. Next add in egg and beat on medium speed for 1 minute. Next add in pumpkin pie filling and mix thoroughly. Combine the dry mixture with the pumpkin pie mixture and mix on medium speed for 2 minutes. Add in craisins and mix gently till dispersed evenly in the batter.
Using a cookie scoop, place even drops of batter on the cookie sheets and bake for 10-12 minutes. Move to a cooling rack. Enjoy!
Saturday, October 6, 2012
Pumpkin Puff Cookies
PUMPKIN, PUMPKIN, PUMPKIN MADNESS!
Fall is officially here and as the supermarkets stock up with their pumpkins and squash I will be stocking up on fall baked goods.
Sometimes... you can't decide if you want a cupcake, or a cookie. This can be a really tough decision- one that causes anxiety and stress (maybe just for me). But you have to weigh the pros and cons of each:
Cookies: have a nice "bite" quality, dense, easy to hold/eat, transportable
Cupcakes: frosting, fluffy, ultra sweet and satisfying
Ok, that doesn't help at all. How about instead we have the best of both worlds? You know "Have your cake, and a cookie too!"
Oh wait- that isn't how it goes is it?
Well I'm going to start a new trend with these Pumpkin Puff Cookies for the folks who want it all in life. They are fluffy like a cupcake but still have that density we love about cookies. Plus... they taste like pumpkin pie!!! No you aren't dreaming. These are for real :)
WHAT YOU"LL NEED:
1 half block (4 oz) reduced fat cream cheese (softened)
1 tbsp butter (softened)
3/4 cup loosely packed brown sugar
1 egg
3/4 cup canned pumpkin
1/4 cup almond milk
1 tsp vanilla extract
1 3/4 cup all purpose flour
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp baking powder
pinch of salt
1 1/2 tbsp Meringue Powder
2 cups confectioners sugar
2 tbsp water
1 tsp vanilla extract
WHAT YOU"LL DO:
Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick spray and set aside. In a large bowl, cream together softened cream cheese, butter and sugar. Once thoroughly combined, add in pumpkin puree, and egg. Mix on medium speed for one minute, then add in the almond milk and vanilla extract. Mix for an additional two minutes on low speed.
In a separate bowl, combine dry ingredients (flour through salt) with a whisk until you have an even mixture. Slowly add in the dry mixture into the wet mixture bowl and beat on medium speed for 2-3 minutes or until the batter has a nice fluffy consistency. Using a cookie scoop, drop small balls of dough onto the prepared cookie sheet. Bake for 12-14 minutes and move to a cookie rack for cooling.
A few hours before serving (and once cookies have cooled completely) mix together the remaining ingredients and place in an icing bag. Drizzle the cooks and let harden before stacking in any way. Enjoy!
Saturday, September 29, 2012
Zingy Lemon Blueberry Muffins
I have to admit that I have been on a bit of a muffin binge lately. I simply don't know what came over me!! Usually I am such a responsible breakfast eater (fruit, yogurt, plain oatmeal). But all of a sudden all I want for breakfast is MUFFINS!!!
So I've just been making all sorts these days... Chocolate Banana, Orange Cinnamon, and Zingy Lemon Blueberry! And the blueberry is what I am going to share with you today :)
When I was making these I couldn't decide if I wanted Lemon Poppyseed or Blueberry... so I combined the two! And the result was a few (large) bits of sweet, zing, berry goodness!
So take a cue from Miss "You Know Who" and go muffin crazy! I promise you, your friends and family will enjoy your baking insanity as long as you share some with them :)
WHAT YOU"LL NEED:
2 cups all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter (softened)
1 1/4 cup plain Greek Yogurt
1 tablespoon grated lemon zest
1 large egg
1 cup blueberries
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
WHAT YOU"LL DO:
Preheat the oven to 350 degrees. Combine dry ingredients together in a medium bowl with a whisk. In a separate bowl, cream together sugar and butter. Add in the egg and beat until well combined. Then add in lemon zest and yogurt until well mixed (beat on medium for about 2 minutes). Slowly incorporate the dry mixture in with the sugar/egg mixture and beat for an additional 2 minutes. Lastly gently fold in the blueberries, careful not to break them.
Spoon batter into a greased or lined muffin tin (fill about 2/3 full). Bake for about 20 minutes or until a toothpick comes out clean when inserted. Set aside to cool.
Then whisk together powdered sugar and lemon juice to create the glaze. Drizzle over muffins just before serving.
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