Blueberry Yogurt Breakfast Bowl

I found this recipe on healthyfitnessmeals and it is such a great cool, refreshing breakfast.  Super satisfying!  I'm pretty sure the recipe is intended as a serving for one, but really, it's a lot if you add a bunch of fruit on top.   I split it and had it two days.

Blueberry Yogurt Breakfast Bowl

1 c. frozen blueberries

1 c. greek yogurt (the original recipe called for vanilla, but that usually has added sugar so I went with plain)

1 T. honey, optional (but if you go for plain yogurt, you'll prob want it)

1 T. chia seeds

Topping ideas: sliced bananas, sliced strawberries, raspberries, blackberries, shredded coconut, granola (try my recipe here!), other fruit or nuts of your choice.

Microwave the frozen blueberries for 1 minute and mash them up with a fork.  Stir in the yogurt, chia seeds, and honey.  

Refrigerate for 2 hours (I do mine overnight)

To serve, scoop your yogurt blueberry mix in a bowl and add your desired toppings.

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c = cup

T = tablespoon

Pork Tenderloin Rub

 Looking for a way to spice a plain pork tenderloin?  I've got you covered.  I found this on sidewalkshoes.com.  Weird name, huh?   This was super juicy and was awesome topped with the mango salsa recipe.  

Do yourself a favor, though.  Do not make this in a ceramic baking dish.  You heat up the pan and then put the cold meat in.   Lessons learned.  Use a metal pan.

Pork Tenderloin Rub

1 t. brown sugar

3/4 t. chili powder

3/4 t. paprika

1/2 t. kosher salt

1/2 t. onion powder

1/2 t. ground cumin

1/4 t. garlic powder

1/4 t. dried thyme

1 lb. pork tenderloin

Combine all of the rub ingredients.  

Rub the tenderloin with the rub on all sides and place it in the fridge for about 20 minutes while you wait for your oven.

Preheat oven to 425 degrees.  Put an oven safe pan in the oven and preheat that, too.

Take the tenderloin out of the fridge and carefully add it to the hot pan in the oven.

Bake it for 15 minutes, then turn the pan and bake for another 10 or so until the pork reaches 145 degrees.  You might want to check it a bit earlier just to be sure.  You don't want this to overcook.  145 degrees was perfect and it wasn't at all dry when we had it for leftovers 2 days later.  

Leftover tip:

Serve the thinly sliced pork loin over a grain bowl topped with leftover mango salsa.  

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t = teaspoon

Zucchini Bread

 Zucchini was on sale this week.  What does that mean?  Start searching for a zucchini bread recipe.  I found this 'healthy zucchini bread' recipe on cookieandkate.com.

Zucchini Bread

1/3 c. melted coconut oil

1/2 c. honey or maple syrup

2 eggs

1/2 c. milk

1 t. baking soda

1 t. round cinnamon + more to swirl on top

2 t. vanilla

1/2 t. sea salt

1/4 t. ground nutmeg

1 1/2 c. grated zucchini (about 7 ounces), gently squeeze out the excess moisture

1 3/4 c. whole wheat flour

optional: 3/4 c. roughly chopped raw walnuts or pecans, toasted a bit.

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat the coconut oil and honey until combined.  Add the eggs and beat well.  (if the oil solidifies when in contact with the cold ingredients, rest the bowl in a warm place for a few minutes or 20 seconds in the microwave)

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg.  Switch to using a spoon and stir in the zucchini.

Add the flour and stir just until combined.  Gently fold in the optional nuts.

Pour the batter in the greased pan and sprinkle lightly with cinnamon.

Bake for 55-60 minutes or until a toothpick comes clean.

Cool in the pan on a wire rack.

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c = cup

T = tablespoon

t = teaspoon