I’m a sucker for quick + simple recipes that call for items I already have around my place. So when I came across 2 ingredient Blueberry Cinnamon Rolls on Instagram last week, I knew I needed to try it out. Disclaimer: this recipe always had more than 2 ingredient – they aren’t tricking anyone.
I attempt the baking exactly as the recipe directed yesterday and than did my small tweaks today to test making it more to my own preferences. The original recipe calls for you to roll out the dough, add the blueberries and cinnamon, and then roll up the dough to create “cinnamon rolls”. This did not work for me, so instead I place the mixture directly into the pan and bake as bars. Below, I write out the original recipe as is and then I explain what I’ve changed to the recipe.
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 cup plain Greek yogurt
Handful of blueberries
Preheat oven to 350 degrees and spray a glass 8×8 pan.
Mix first three dry ingredients together in a bowl. Add in yogurt and mix, creating a dough. Mix in blueberries and cinnamon.
Bake for 25-30 minutes or until dough is thoroughly cooked through.
The first attempt tasted too bitter to me so this morning I switched out the plain greek yogurt with Two Goods brand Vanilla yogurt. Since it calls for a cup, all you need to buy at the store for 1 batch is two small individual vanilla yogurt cups. I’m not a fan of having a lot of excess ingredients left over so this worked out perfectly.
I also added about 3 teaspoons of brown sugar and a splash of vanilla extract to the dough to provide a bit more flavor. Then to top it off, I used Trader Joe’s Coconut Whip Cream as an icing alternative.
This was definitely a winner in my book. It’s simple and doesn’t provide too much of a sweet taste early in the morning. I love me some french toast or a good decadent muffin but if an item is too sweet it normally leaves my stomach not so happy (cue the sugar gram counting). Also, if you noticed, we don’t add any sugar or sugar alternative (except the brown sugar) so if you stick with the original recipe than you’re still on track for the added-sugar detox!
Let me know if you try this one out and of course, enjoy!!
The biggest concern for me the first time I started an added-sugar-free detox was “What the heck am I going to buy at the store?” I was intimidated by the lack of knowledge I had and almost embarrassed to be one of those shoppers looking at the ingredient list on the back of items. But why? Nobody actually is noticing me and if I need to take a little bit longer to pick out my items NO. BIG. DEAL.
Once I started shopping I was relieved by how simple it became and how empowered I felt taking control of what I knew I was putting into my body to fuel it. Over time I’ve came back to my staple items that I know I’ll use up between meals and snacks.
So today I’m sharing that staple shopping list with all of you! I will more than likely be updating this list as I’m exploring new meal ideas in the coming weeks. Feel free to share your additional items with me as well or ask what I use specific items for!
Printable .pdf file available on request: email@example.com
On weekends, I typically stick to around 2 larger meals and a few snacks in between.
I’ll wake up around mid-morning and usually hit up a work out class. Depending on how I feel, I’ll either have coffee or pre-workout as well as a small snack like a banana or apple a few hours before class.
After class I’ll make sure I get in protein right away with a protein smoothie or a small bar.
Once I get home, I love whipping up a large breakfast. I’ve been really into egg & veggie scrambles or if I need to get in some carbs I’ll make a batch of protein pancakes (I’m obsessed with Kodak Cakes) with a banana and berries blended in. I’m super basic and love a good blended latte but not super into spending $5 on coffee so I’ll blend up my own concoction of ice, vanilla protein powder, almond milk, & espresso.
If I get hungry later in the day, I’ll snack on hummus and pretzel chips or chips and salsa.
Once dinner rolls around, I’m pulling out fish from the freezer because Spring always gets me in a Seafood mood. I’m been pairing my Dijon Mustard Salmon with sautéed veggies and homemade ranch.
Later in the evening, I’ll indulge in either a homemade protein bar or some fruit with sugar free whip cream (also maybe a glass of good red wine ;)).
This recent snowy weather has put me in the mood for my favorite soup; Chicken Tortilla. Not only is the recipe delicious and pretty healthy but it also can be whipped up in the crockpot in just a few hours. The only work is shredding the chicken!
I was raised in a household that loved soup and my dad could throw together some of the best variations so it is always been a favorite meal of mine and additional bonus; great leftovers!
2 Chicken Breast
1 Can Diced Tomatoes
1/2 Cup Fresh Diced Onions
1/2 Cup Fresh Diced Peppers
1 tsp Cumin Seasoning
1 tsp Chilli Powder Seasoning
~3 Cups of Broth (I go between Vegetable and Chicken broth – whichever I have on hand)
Greek Yogurt/Sour Cream
Shredded Mexican Cheese
Place all Soup Ingredients in the crockpot and cook on high heat for 2 1/2 hours.
Remove Chicken and shred into pieces and place back into the pot.
Cook on low heat for another 3 hours.
Dish up into bowls, top with desired toppings, & enjoy!