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March 31, 2017

This salad is amazing by itself, served with a soup or sandwich, or a great accompaniment to your summer cookout! It is delicious and flavorful. Enjoy!

Ingredients

  • 2 heads broccoli, florets only, chopped

  • 1 large red apple, diced

  • 1 cup raw almonds, chopped

  • ½ cup raisins

  • ¼ cup dates, chopped 

  • 4 slices crispy bacon

Vinaigrette:

  • 2 cloves garlic, minced

  • the juice of 2 limes (about ¼ cup)

  • ¼ cup extra-virgin olive oil

  • 2 tbsp Dijon mustard

  • 1 tbsp white wine vinegar

  • 2 tbsp honey

  • ½ tsp salt

  • ½ tsp fresh black pepper

Directions:

  1. The previous night, or a few hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Place the cooked broccoli in icy cold water to stop the cooking process (or place it in the freezer for a couple of minutes) and set it in a colander covered...

March 27, 2017

 (Gideon and I after my first 5K for the Brennan Stands Alone Foundation in Seaside Heights NJ) 

Many people are shocked to find out that I did not start running until after I had my first child. They are typically even more shocked when I tell them that I did not really enjoy it either. After Gideon was born, he had a wealth of health issues and complications and I was seriously struggling with processing what was going on and adjusting to my new life as a mom. I had always been a physically active person but adding a baby and a recent move into the mix left me in need of finding a new outlet. At the time, my husband was active duty Air Force and he was consistently running and encouraging me to start running as well. I first started running indoors on a treadmill because it was getting cold outside and I would do intervals of walking and running. As I struggled to get through the running portions of the intervals I started crying out to God and speaking truth to myself. I often found...

March 24, 2017

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 6 Donuts

Ingredients

Pumpkin Donuts

  • 1 1/2 c. Almond Flour

  • 1 Tbsp. Coconut Flour

  • 2 tsp. Cinnamon

  • 1 1/2 tsp. Baking Powder

  • 1/4 tsp.  Sea Salt

  • 1/8 c. Cane Sugar or Sweetner of choice 

  • 2 Large Eggs

  • 1/2 c. Pumpkin Puree

  • 2 Tbsp. Water

  • 1/4 tsp. Vanilla Extract

For Cinnamon Toast Cream Cheese Glaze 

  • 1/4 cup powdered sugar

  • 3 ounces  Melanie's Medley Cinnamon Toast cream cheese

  • 1 1/2 tablespoons unsweetened almond milk

Directions

  1. Preheat oven to 350 degrees F.

  2. Spray donut pan(s) with cooking spray.

  3. Sift together almond flour, coconut flour, cinnamon, baking powder, salt and sweetener.

  4. In a small bowl whisk together eggs, pumpkin, water and vanilla extract.

  5. With a large spoon, mix wet into dry ingredients.

  6. Spoon batter into prepared baking pan. Each donut opening should be filled almost to the top.

  7. Bake in preheated oven for 12-15 minutes or until t...

March 13, 2017

Oatmeal Blueberry Applesauce Muffins

Yields 12 Muffins 

Ingredients: 

 2 Cups Oats

 2/3 Cup Milk or Almond Milk (you can use plain greek yogurt too)

 2 Ripe Mashed Bananas

 1 Egg

 1 Tsp Baking Powder

 1 Tsp Cinnamon

 1 Tsp Vanilla

 1/3 Cup Blueberries 

Directions:

1. Pre-heat  oven to 375 degrees F.

2. Mix together the oats, bananas, egg, milk, baking powder, cinnamon and vanilla.

3. Stir in your blueberries and you’re set!

4. Scoop muffin batter evenly into 12 muffin tins that have been sprayed with olive oil

5. Bake the muffins for around 25 minutes (I like to check them around 20 minutes to make sure the edges aren’t getting too brown)

6. Let the muffins cool a little and then you are ready for healthy, tasty, clean eating!

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Central Maine 

FuelingtheTemple@gmail.com

Tel: 207-577-4608

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© 2019 by Kimbre Varney