I have been dying to try these Orange Cherry Muffins for almost a year now! I keep coming across them on the cooking show that I get access to with my Beachbody on Demand membership. And now, I finally took the time and made them. How were they? Well, duh, they were amazing! I only share the best recipes on here! Bonus is they fit right into my meal plan for the brand new LIIFT4 program that I’m starting tomorrow. It’s time to get back on track with my nutrition! I love that I can still eat yummy foods while working on my health/fitness goals. Eating healthy does not have to be boring! And these Orange Cherry Muffins prove that!
Orange Cherry Muffins
- 1 1/2 cups All Purpose Gluten free flour, sifted
- 1/2 cup Almond flour, sifted
- 2 tsp baking powder, gluten free
- 1/2 cup raw chopped walnuts
- 1 tsp sea salt
- 1/4 cup extra-virgin organic coconut oil
- 2 TBSP All natural Peanut butter
- 3/4 cup pure maple syrup
- 1 TBSP finely grated orange peel (Orange zest)
- 3/4 cup fresh orange juice
- 2 tsp ground flaxseed
- 1 cup thickly sliced banana, very ripe
- 1 tsp pure vanilla
- 1/2 cup chopped fresh cherries
- Preheat oven to 375o F.
- Prepare 12 muffin cups by lining with muffin papers and lightly coatingwith spray.
- Combine flour, almond flour, baking powder, walnuts, and salt in a large mixing bowl; mix well. Set aside.
- Place oil, peanut butter, maple syrup, orange peel, orange juice, ground flaxseed, banana, and extract in blender; cover. Blend until smooth; approx. 30 seconds.
- Add peanut butter mixture to flour mixture; mix until just moistened. Do not overmix.
- Add cherries; fold until just mixed.
- Spoon batter into prepared muffin cups. (One-quarter cup batter should fill
each cup about three-quarters full.)
8. Bake for 18 to 20 minutes, or until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Remove from oven; allow to cool for 5 to 10 minutes before removing muffins from pan and cooling completely on a rack. Enjoy!
I love this spinach white bean quesadilla! As someone who is not a big meat eater, I love when I find delicious vegetarian options!
Note: The first time I made this quesadilla, I cooked it in my quesadilla maker and it was quite a disaster. It tasted great but was super messy. So, now I just cook it on the stove top and it turns out much nicer looking. 🙂
Spinach White Bean Quesadilla
- 1/2 medium onion
- 1 tsp dried thyme (or rosemary)
- 1 tsp minced garlic
- 15 ounces cooked cannellini or great northern beans
- 8 oz spinach
- 3 oz shredded sharp white cheddar or parmesan cheese
- 4 whole wheat tortillas
- In a meduim pan over medium heat, warm 1 tablespoon of coconut or olive oil and sauté onions and garlic. While onions are cooking-drain and rinse the beans.
- Stir in thyme into onions and cook until fragrant-about 30 seconds
- Add the beans, a pinch of salt and pepper, continue cooking until the beans are warmed through, about 2 minutes longer. Transfer the onion and bean mixture to a bowl and mash with a fork.
- Warm another teaspoon of oil and add spinach and a pinch of salt. Cook until spinach is wilted-2-3 minutes. Remove from pan and let cool. Squeeze out access water from the spinach.
- Assemble quesadilla: Divide cheese, mashed bean mixture, and spinach evenly between the four tortillas and fold in half. In the same pan, heat 2 teaspoons of oil Once the oil is very hot, add quesadillas. Cook, flipping once, until cheese melts and the tortillas are crisp on both sides, about 2 minutes per side.
Who doesn’t love ice cream??
My all time favorite food to eat during the summer is ice cream!! Who am I kidding, it’s my favorite all year long but I find myself craving it even more in the summer! And it’s not just me, all of my kids are ice cream addicts. My youngest just learned to “sign” ice cream so now she asks for it all of the time. So, when I saw this recipe for Chunky Monkey Ice cream in Autumn Calabrese’s cook book, FIXATE, I had to try it!
There is nothing better than sitting outside on a scorching hot day, having a scoop of your favorite ice cream. When I was a kid, we couldn’t wait to hear the sound of the ice cream truck coming in the neighborhood. All of the kids in the neighborhood would take off running to their houses to ask their mom for money for the ice cream man. My favorite was always the drumsticks! But I would take any of it! The ice cream truck doesn’t come around in our neighborhood anymore (which is not a bad thing, lol) but we find a way to have a sweet treat any way. We occasionally walk up to our local ice cream shop to get a scoop. I always figure if I walk there and back and can feel a little less guilty about having that scoop.
But now, I can have the deliciousness of ice cream right here at home WITHOUT the GUILT! I mean, seriously, who doesn’t love Chunky Monkey Ice Cream. You’ve got your CHOCOLATE, which is a must have for me! You’ve got your peanut butter and banana! Can’t go wrong with that!
Alright, I guess I will share it with you, since you asked so nicely. 🙂 This recipe is straight out of Autumn Calabrese’s 21 Day Fix approved recipe book, FIXATE! You can order the book here, if interested…
CHUNKY MONKEY ICE CREAM
SERVES: 4 CONTAINER EQUIVALENTS: 1 PURPLE, 31/2 TEASPOONS
- 3 ripe bananas
- 3 TBSP all-natural peanut butter
- 4 tsp chopped dark chocolate
- 4 tsp sliced raw almonds
Place the bananas in plastic bag: freeze for 4 hours or until completely frozen. Place bananas and peanut butter in blender; cover. Blend until smooth. Add 1 to 2 TBSP almond milk, if need, for creamier texture. Divide ice cream evenly between four serving bowls; top enemy with chocolate and almonds. Serve immediately. ENJOY!!