Take A Bite

By the looks of my pictures last week, my days seemed to be full of bright colorful plates of food. Meals aside, my days weren't so colorful. I was on a streak of weird mishaps happening each day. Little things like breaking a brand new compact of bronzer to getting tea all over my white comforter. But the cherry on top was a car wreck. Thursday evening ended with a boom, bump, crash. No one was hurt except for my car. Counting my blessings!

After the hump of weird occurrences I settled into the weekend with a delicious dinner with friends and drinks with more friends. Some of my oldest friends to be exact. Then a cozy Saturday night in with my Lindz for take out on the couch and a chick flick on the TV. Crossing my fingers for better karma this week.

-I know this is so basic, but I've been making this salad dressing of equal parts dijon mustard, balsamic, & olive oil then a little s&p all whisked together. Been eating it on everything, but really loving it on kale/spinach with cinnamon roasted sweet potatoes, chicken and avocado.
-Snack plate lunch beats sad dreary salads any day.
-Dinner a la whole foods. Their hot bar indian food sucks me in every time.
-Sneaking figs into every meal I can. Didn't have strawberries so I subbed in blueberries to make this fig smoothie recipe!
-Proof to show my week didn't only revolve around food. A little blue and blue and lots of hugs and squeals at KKG alumni night.
-Pretty plated Saturday breakfast.
-Blueberry spinach smoothie bowl with all zeee toppings. Feeling the blueberry vibes clearly...
-Sunday morning baking is becoming my favorite "me time" activity. Blueberry Banana Streusel Muffins were yesterday's culprit. Loved them so much I already posted the recipe.
-Sausage peppers and onions cooked in a tomato sauce is a take on a dish my mom used to make. Perfect Sunday night comfort food!

Annie

I have decided Sunday morning baking is my favorite. I've also decided it needs to become a ritual. I love getting up while everyone is still asleep and the house is quiet. Make some green tea, put on my apron, turn on the oven and get baking. Food Network is likely to be playing in the background.

A few weeks ago I woke up with a huge itch for blueberry muffins. I tried to make them healthy, but every time I try to make baked goods healthy I'm reminded that I should just stop trying. Baked goods are meant to be filled with sugar, butter and eggs and there really is no replacement. Anyway, my last Sunday morning baking adventure failed. Exhibit A. This morning was blueberry muffin redemption day.

I woke up at 6:48am this morning. My body doesn't know what sleeping in is. With several hours ahead of me before my roommate woke up, I decided it was baking day.

Blueberry muffins had to happen. I also have a stock pile of overripe bananas in my freezer that were begging to be used. Blueberry banana muffins it was. With a streusel topping added because like I said baked goods require lots of sugar and butter.

They turned out just perfect and helped redeem myself after my previous muffin fail. I edited my pictures and jumped straight onto my computer this morning because I decided you need this recipe NOW. Also, if you have little kiddos at home about to go back to school, make these for them. No better way to beat the back to school blues than with blueberry banana streusel muffins!

Blueberry Banana Streusel Muffins
yields 1 dozen

Ingredients:
2 ripe bananas, mashed
1/2 cup sugar
1/3 cup vegetable oil
1/3 cup milk
1 egg, beaten
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cup flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup fresh or frozen blueberries

Streusel:
1/4 cup brown sugar
2 Tbsp. flour
1/4 tsp. cinnamon
2 Tbsp. cold butter

Directions:
Preheat your oven to 350ºF. Line 12 muffin tins with paper liners and set aside.

Combine bananas, sugar, oil, milk, beaten egg, and extracts in a large bowl with wooden spoon. Add in the dry ingredients; flour, baking powder, and baking soda and stir to combine. Fold in the blueberries. Using an ice cream scoop, evenly divide the batter into the muffin tins.

In a small bowl combine brown sugar, flour, cinnamon and cold butter. Using your fingers, break up the butter with the sugar mixture to form the streusel. Evenly distribute over the muffins.

Bake for 18 to 22 minutes or until toothpick comes out clean.