Butternut Squash and Goat Cheese Quiche with Rosemary

This past Thanksgiving, I wanted a lunch that was light, satisfying, and seasonal before our big turkey feast. I was going to go with a salad, but I didn’t feel like doing all the chopping and finding one salad to feed many mouths with different tastebuds is difficult.

That’s when I decided on a quiche! Nothing fancy here, just a seasonal veggie, eggs, cheese, and some fresh herbs. Oh, and premade crusts for the win! We’re not trying to be heroes here, we just want to get something nourishing on the table that is also delicious.

When you’re searching for a premade crust, try to be mindful of the ingredients but don’t drive yourself crazy – each bite has minimal crust and the real star here is the egg, goat cheese, butternut squash, and rosemary filling!

A few ways you can change this up would be to:

• add a meat (like a crumbled sausage would be great here)
• a different cheese (cheddar of feta!)
• change the vegetable (broccoli, sweet potatoes, or asparagus!)

I hope you try this quiche out this winter and make it your own, as always.

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Butternut Squash and Goat Cheese Quiche with Rosemary

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Ingredients

• 1 frozen pie crust
• 10 oz cubed butternut squash 
• extra virgin olive oil to drizzle
• 1/4 teaspoon garlic powder
• salt and pepper
• 7 large eggs
• 1/3 cup crumbled goat cheese
• 3 teaspoons fresh rosemary leaves

Instructions

• Take the frozen pie crust out of the freezer and set aside to defrost.
• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the squash. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat. Roast in the oven for 35 to 40 minutes or until squash is fork tender.
• While the squash is roasting, whisk the eggs and set aside in the refrigerator. 
• Once the squash is finished roasting, spread it out in the bottom of the crust. Top with the goat cheese and rosemary and pour over the eggs. Bake for 30 minutes or until eggs are firm. Cut into 4 slices and serve.

The post Butternut Squash and Goat Cheese Quiche with Rosemary appeared first on Inspiralized.

In 2020, we had a lot of breakfasts at home. In years prior (before this pandemic that locked us down!), we always went out for brunch on the weekends. Since I cook all week long, I look forward to the weekends when we can go try new foods and…. I don’t have to cook! Brunch is one of our favorites, because it times perfectly with toddler nap times. A little park play, an 11:30am brunch, and home for 1pm nap!

One of the things I look forward to most about brunch are the breakfast potatoes. There’s something about scrambled eggs and potatoes that gets me up in the morning, haha. I love everything about breakfast potatoes and every restaurant does them differently.

There’s this one restaurant that has a Mexican breakfast bowl featuring “taco breakfast potatoes,” and since we haven’t been able to go out for brunches as much this year, I started making them at home and they’re just as good and crispy, without the frying used at the restaurant. These are a bit healthier, thanks to the air fryer!

How do you make breakfast potatoes in the air fryer?

1. Preheat the air fryer to 400 degrees.
2. Cube a pound of creamer potatoes.
3. Toss potatoes with olive oil, taco seasoning, salt and pepper.
4. Place in the air fryer basket and cook for 15-20 minutes or until crispy, shaking the basket halfway through.

And if you want to elevate this recipe, add a drizzle of something – a chili lime mayo, some hot sauce, or simply top them with fried eggs and enjoy!

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Air Fryer Taco Breakfast Potatoes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 pound creamer potatoes cubed
• 1-2 teaspoons olive oil
• 1/2-1 teaspoon taco seasoning depends on how seasoned you like the potatoes
• salt and pepper
• chopped cilantro to garnish

Instructions

• Preheat an air fryer to 400 degrees.
• In a medium bowl, add the potatoes, olive oil, taco seasoning, salt and pepper and toss to coat. Place the potatoes in the air fryer basket and cook for 15-20 minutes or until crispy, shaking the basket halfway through. I found that 17-18 minutes was perfect for my preference.
• Transfer the potatoes to a serving bowl, garnish with cilantro, and serve.

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I love breakfast hashes. Whenever I’m feeling uninspired at breakfast, I make a potato hash, because I usually have potatoes, beans, eggs, and some sort of vegetable on hand. Just sauté it altogether and you’ve got a quick, restaurant-worthy breakfast. I’d definitely order this out at a restaurant, wouldn’t you?

There are a few keys to make this recipe great: smoke paprika for smokiness, vegetable broth to help soften the potatoes, and just enough olive oil to crisp up the potatoes at first. You’ll need a cast iron skillet or a great non stick pan (I’m loving Caraway at the moment) and start with a little oil to crisp up the potatoes.

Top this potato hash with fried eggs (or stir in some scrambled eggs) and you have a protein-packed, hearty breakfast whenever you’re in a rut! And remember, you can switch up the vegetable and use whatever you have on hand – try some shredded carrots or broccoli next time. And you can use sweet potatoes instead of white potatoes. If you’re a meat eater, add some bacon, of course.

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Smoky White Bean and Brussels Sprouts Potato Hash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 russet potato small cubed
• salt and pepper
• 1 large garlic clove minced
• 12 ounces shredded Brussels sprouts
• 1 15oz can cannellini beans, drained and rinsed
• ¼ teaspoon smoked paprika
• 1/8 teaspoon chili powder
• vegetable broth as needed (or water, if you don’t have broth on hand)
• 4 eggs for frying if desired

Instructions

• Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.
• Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.

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I feel like snacks are hard. You’re either eating crackers or raw veggies and there’s little in between, unless you take the time to make a smoothie bowl or some yogurt or something like that. Well, let me introduce you to the snacking loaf!

I call this a snacking loaf because that’s what I personally have it as and so do my kids (they also have it as breakfast or as a side with lunch.) It’s not super sweet, so it’s a nice balanced snack that can be amped up with a nut butter. The kids love it with applesauce or almond butter and I have a couple of slices with some grapes as a filling snack.

It’s a one bowl kind of baking recipe – just add all your dry ingredients to a bowl, then add your wet, then mix together and pour into loaf pans. Speaking of loaf pans, these are the ones I use for this recipe. I also have made this recipe as muffins, just decrease your time down to 25 minutes, checking for doneness and continuing to cook if needed.

If you want to make this even more kid friendly or as a dessert, add some cacao powder to the dry mix and/or add chocolate chips! Heck, you could even add some birthday cake inspired sprinkles!

And if you can’t find canned pumpkin right now (it’s like toilet paper when COVID started – hard to come by and very desirable!), you can use canned sweet potato puree, too.

These are great for meal prep, great for packing for on-the-go snacks (obviously don’t serve with almond butter or applesauce if you’re on the go, what a mess!), and great to just switch up your snack or breakfast game.

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Vegan Chia Pumpkin and Oat Snacking Loaf

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 1.25 cups whole wheat flour
• 1 cup old fashioned rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 tablespoon chia seeds
• 1 large banana mashed
• 1 15oz can pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup unsweetened applesauce

Instructions

• Preheat oven to 350 degrees. Grease 4 mini loaf pans with coconut oil.
• In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, and chia seeds. Add the banana, pumpkin, vanilla, and applesauce and stir together until combined.
• Scoop the mixture into the loaf pans about ¾ of the way to the top and smooth with the back of a spoon. Bake in the oven for 35-45 minutes or until browned on the outside and toothpick comes out clean. I usually go for 40 minutes, because they do firm up substantially during the cooling process. Slice and serve or freeze for up to 3 months for optimal freshness.

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Sure, in college I’d have all kinds of leftovers for breakfast – pizza, noodles, rice. As I’ve matured and moved past my party college years, I still do love fried rice for breakfast (without the hangover, of course.)

This fried rice is made with brown rice that’s cooked with the oils from bacon, for rich, robust flavor in every bite. The bacon fat cooks the onions, garlic, peas, egg, and the brown rice soaks up those flavors. The avocado is slightly heated in the rice and the bacon is then crumbled on top.

While this makes a fun breakfast, it’s also great for lunch, too! It can be reheated in a skillet or microwave, so meal prep friendly too, just add the avocado when you’re going to eat it so it doesn’t get mushy and brown.

Note: if you’re vegetarian, simply omit the bacon. And if you’re gluten-free, use coconut aminos or tamari instead!

Switch up your breakfast game with this fried rice!

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Avocado Breakfast Fried Rice with Bacon

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 4 strips of bacon
• 2 garlic cloves minced
• 1 small white onion diced
• ¼ teaspoon red pepper flakes
• 1 cup frozen green peas
• 3-4 cups cooked brown rice
• 2 large eggs
• 2 tablespoons low sodium soy sauce
• 1 large avocado peeled, pitted, and diced

Instructions

• Place a large pan over medium-high heat. Add the bacon and cook until crispy, flipping halfway through. Set bacon aside on a paper towel lined plate. Add in the garlic, onion, and red pepper flakes and cook until translucent, stirring constantly, about 3 minutes. Add the peas and rice and stir well to combine. Create a cavity in the center of the rice mixture and add the eggs and immediately start to scramble. Once scrambled, stir to combine the egg into the rice. Add the soy sauce and stir again. Remove from heat and crumble over the bacon, add the avocado, and stir again to combine. Serve.

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Whenever I have guests over for breakfast or brunch, I usually make some variety of this quiche, using spiralized crusts. The spiralized crusts are great for gluten-free eaters, but also just a healthy and veggie packed way to serve breakfast.

You can use a starchy white potato like here in this quiche for a savory and salty crust or you can use a sweet potato for a bit sweeter and more colorful of a crust.

Once you’ve built the crust, the fillings are up to you! Since we’re in the midst of springtime, I wanted to encourage you to use up those spring veggies! Asparagus cooks perfectly in quiches, baking to fork tenderness and having an earthy flavor that complements the eggs and fluffy goat cheese.

New potatoes are also a spring vegetable! I love new potatoes because they make the perfect petite slices for these crusts. Switch up the ingredients if you don’t love asparagus, just keep the other proportions the same!

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Spring Breakfast Quiche with Potatoes and Asparagus

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

• 2 new potatoes
• salt and pepper
• 1 tablespoon extra virgin olive oil
• ½ pound asparagus tough ends snapped off and the rest sliced into 1” diagonally slices
• 2 garlic cloves minced
• 8 large eggs
• ¼ cup crumbled goat cheese

Instructions

• Preheat the oven to 350 degrees. Grease a 9 inch pie plate or 10” skillet with cooking spray.
• Slice the potatoes halfway through lengthwise, careful not to pierce through the center. Spiralize the potatoes with Blade A.
• Arrange the potato slices in an overlapping pattern so they cover the bottom and sides of the prepared pie plate; slice the potatoes in half as needed. Spray the potatoes with more cooking spray and season lightly with salt and pepper.
• Bake the potato crust for 20 minutes, until tender. Let cool for 5 minutes. Keep the oven on.
• While the potatoes are baking in the oven, heat the olive oil in a large skillet. Once oil is shimmering, add the asparagus and garlic, season with salt and pepper, and cook asparagus until bright green and almost fork tender, 5-7 minutes.
• In a medium bowl, whisk together the eggs and season with pepper.
• Spread the cooked asparagus on the bottom of the pan, over the potatoes. Pour over the egg mixture and then sprinkle with goat cheese, pressing the goat cheese into the eggs. Bake for 30 minutes, until the eggs puff up and are set in the center. Remove the quiche from the oven and let cool for 5 minutes before slicing. Serve hot.

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I’m extra excited for today’s recipe, for a few reasons, but primarily because when I was pregnant with Roma, I had an addiction to breakfast biscuits (particularly from this one restaurant in Jersey City) and now, I have a healthy version that I can make to satisfy that craving at home – and it’s all thanks to Rachel Mansfield and her debut cookbook, Just the Good Stuff (JTGS).

If you don’t know Rachel already, she’s the woman behind the Instagram account rachLmansfield, where she shares healthy inspiration for eats, living, motherhood, and more. She bakes the most delectable goods and they are all made with wholesome, nourishing ingredients. She also recently came out with a podcast series called Just the Good Stuff – give it a listen here!

In her debut cookbook, she offers much more than just baked goods, though – there are savory recipes, snacking recipes, and easy weeknight dinners. If you want recipes that are nostalgic of all your favorite foods, but made healthier, look no further – I’m talking healthy Pop-Tarts, people!

And you all know that I’m not a baker, so if I’m able to whip up a baking recipe and make it look this good, you know her recipes are foolproof!

I did make one change to these Gluten Free Homemade Biscuits, though – I brought the wet ingredients down by 1/4 cup, because I felt that the consistency was better for what I was looking for in a biscuit! Also, I recommend letting them dry for 10 minutes before cutting them, otherwise they’ll be a bit too crumbly – letting them rest let’s them crisp and firm up!

Roma and Luca BOTH loved these, they had them as a side when we were doing a breakfast for lunch situation, so they’re toddler and baby approved! Rachel’s cookbook is out today, so grab yourself a copy!

Congrats to Rachel on Just the Good Stuff and I hope you all love these biscuits as much as I did – jelly smeared, butter melted, or however you decide to enjoy them!

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Gluten Free Homemade Biscuits

Ingredients

• 1/2 cup unsweetened nondairy milk I used almond milk
• 1 tablespoon apple cider vinegar
• 1 cup gluten-free oat flour plus more for dusting
• 1 cup blanched almond flour
• 2 tablespoons gluten-free tapioca flour
• ½ teaspoon sea salt
• 3 teaspoons baking powder
• 3 tablespoons grass-fed butter at room temperature
• Avocado oil ghee, or melted butter, for brushing

Instructions

• 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
• 2. In a small bowl or liquid measuring cup, combine the nondairy milk and apple cider vinegar.
• 3. In a large bowl, combine the oat flour, almond flour, tapioca flour, salt, and baking powder and mix well.
• 4. Add the butter to the dry ingredients, and cut it into the flour with a fork until small pieces form.
• 5. Add the wet ingredients to the dry ingredients and stir well. The dough will be sticky and a little wet.
• 6. Transfer the dough to a well-floured surface and sprinkle more flour on top of the dough (2 to 3 tablespoons, depending on how wet the dough is).
• 7. Form the dough into a disk that’s about 3 inches thick, and slice the disk into 8 pieces with a knife. Form each piece into a biscuit shape (round or square).
• 8. Transfer the biscuits to the prepared baking sheet, leaving about 1 inch between them, and brush the tops with avocado oil.
• 9. Bake until the biscuits are just golden, 18 to 20 minutes. Serve warm. Leftover biscuits will keep in an airtight container at room temperature for 2 days or in the freezer for up to 2 months. Reheat in the oven or microwave once thawed.

Notes

Reprinted from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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Luca’s Zucchini Oatmeal Bowls

Luca wasn’t always into oatmeal, but once he got into it, he’s been an oatmeal fanatic ever since. When he was going through a little vegetable strike, I started adding vegetables to all of his favorite foods (I literally stirred mashed carrot into his almond butter – I’m that mom!) When I tried it in his oatmeal and gobbled up the entire adult portion oatmeal bowl, I knew I had a winner – and now I’m sharing it with you all!

The key to this oatmeal bowl is to get the consistency right. Toddlers especially have issues with different consistencies, so I try to keep it the same every time. I’ve noted this in the recipe instructions, but if your oatmeal comes out too wet, be patient, it may thicken up a bit and if it doesn’t, once you add in almond butter, it’ll thicken up quickly. So, just remember you are still adding in almond butter. Thus, if you have the opposite problem and the oatmeal is too sticky and chunky, add some splashes of milk (whatever milk you serve your little one) until you get your desired consistency (keeping in mind, you will be adding almond butter, so it needs to be a little moist.)

If you want to serve this a bit deconstructed, serve the berries on the side, instead of mixed together. This is also for babies who might not have taken to oatmeal yet and need some familiar foods (fruits, in this case) to get them going!

You’ll be so surprised at how quickly this comes together and how simple it is! You’ll be kicking yourself thinking, “why haven’t I tried this already?” And for those mamas with super picky little ones, this may put your heart at ease knowing that at least they’re eating some zucchini first thing in the morning!

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Luca’s Zucchini Oatmeal Bowls

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Ingredients

• 1 packet Nature's Path Organic Original Oatmeal
• 1/4 shredded zucchini don't pack the cup, just about 1/4 cup
• 1.5 tablespoons nut butter we use almond butter
• 1 tablespoon hemp seeds
• berries we use whatever we have on hand, but Luca loves either strawberries or blueberries in his oatmeal
• 1/2 banana small diced

Instructions

• Cook the oatmeal packet in the microwave, according to the instructions on the box. We mix together the oatmeal with 1 cup of water, microwaving for 90 seconds.
• While the oatmeal cooks, place the shredded zucchini in a paper towel or cheesecloth over a small bowl and squeeze out all of the moisture. Set aside.
• Once the oatmeal is done, if it's too thick, I add splashes of almond milk until it's smoother. If it's a big watery, keep stirring and let sit for another 30 seconds or don't worry, because you're adding nut butter and that will thicken it.
• Add the zucchini, almond butter and hemp seeds first. Stir very well to combine. Then, add the berries and banana and stir well again. Transfer to whatever bowl you're using for your little one and let cool a bit before serving.

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While I prefer a whole wheat bagel to an Everything bagel when it comes to a breakfast sandwich, I much prefer these Everything Bagel seasoned spiralized potatoes over regular potatoes as a side breakfast dish any day! If you’re looking to step up your breakfast game, you’ll love these bagel inspired potatoes.

The potatoes are spiralized on Blade C on the Inspiralizer so they cook quickly and they have more surface area for the seasoning to cling to! You can also use Blade D (they’ll cook more quickly!), but the thicker blade will yield you tastier results.

I served up these potatoes with smooth avocado slices and simply scrambled eggs, but after I dove in, I realized they may be better with runny eggs! Give this a try with some fried eggs too, for a different consistency – the egg yolks will melt into the seasoned potatoes for more of a sauce like experience.

Now tell me – are you obsessed with Everything Bagel seasoning too?

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

For two eggs per serving:

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Everything Bagel Potatoes with Eggs and Avocado

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoons extra virgin olive oil
• 1 medium red potato Blade C, noodles trimmed
• salt and pepper
• 1/3 teaspoon Everything Bagel seasoning I like the Trader Joe’s one!
• 1 small ripe avocado
• 4-6 large eggs depends on how many eggs you like in your serving

Instructions

• Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the potato noodles and season lightly with salt and pepper. Cover and cook, tossing frequently, until cooked through, about 10 minutes. Uncover, season with Everything Bagel seasoning and divide onto plates.
• While potatoes cook, halve, pit peel and slice the avocado. Also, whisk the eggs.
• Carefully wipe clean the skillet used to cook the potatoes and use it to scramble the eggs. Season the eggs with pepper and divide onto the plates with the potatoes. Add the avocado slices to the plates and serve warm.

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When I was a little girl, my mother would always make us pancakes on Christmas morning. I remember being more excited for the pancakes than the presents! Who doesn’t love pancakes, especially on Christmas morning?

However, I also remember having to wait so long for my mom to cook the pancakes! We’d have to stare at the Christmas tree with all of Santa’s bounty, waiting for the pancakes to be done. Well, I wish I could go back in time and give my mother this recipe for Sheetpan Blender Pancakes.

Now, you can definitely use regular pancake batter in this recipe (if you have a favorite, go for it!), but I highly recommend this one, because a) it’s made in a blender and b) it’s packed with nutrients and vegetables (there’s 1 full cup of butternut squash in this batter!)

The butternut squash is slightly sweet, so the pancakes have a little sweetness from that, along with a ripe banana and then of course, whatever toppings you pick along with maple syrup, if you choose. These pancakes are a spin off of my popular blender muffins! Here, we have spiralized apples and chocolate for another bit of sweetness and a little bit of soft crunch from the apple.

The toppings possibilities are endless – banana & walnut, blueberry, chocolate chip and raspberry, you name it! You’re going to love the time saving hack of these sheetpan blender pancakes, and I hope to see you make them on your Christmas morning!

Nutritional Information & Recipe

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Sheetpan Blender Pancakes with Chocolate, Apple and Cinnamon

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1 cup cooked cubed butternut squash
• 3 ripe bananas
• 6 large eggs
• 11 tablespoons rolled oats
• 3 tablespoons flaxseed meal
• 3/4 teaspoon cinnamon
• 1 apple Blade D

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the apple in a blender until smooth.
• Lay out half of the apple noodles the batter out on a 10” x 12.5” x 1” well greased baking sheet.
• Pour over all of the batter and top with remaining apple noodles.
• Shake the pan until batter is evenly spread.
• Top with chocolate chips.
• Bake for 15-17 minutes or until pancakes are firm and edges may have browned.
• Slice and serve.

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Blender Banana Nut Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’ve brought you FOUR new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here) and now we’re ending with the fifth recipe for Luca’s personal favorite, Blender Banana Nut Muffins.

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

So technically these blender muffins are banana muffins, because the ingredients literally include a banana, but stirring in nuts and adding that extra slice of heavenly banana on top seals the deal as a Banana Nut flavor. Also, my son is obsessed with bananas, so whenever he sees these with the banana on top, he gets very excited – and it’s a fun way to sneak in nuts without worrying about choking hazards (make sure you really finely chop up those nuts!)

You can make these extra special by stirring some chocolate chips into the final batter to make these Chocolate Chip Banana Nut Muffins, but I think they’re perfect as is! I hope you’ve enjoyed muffin week here on the blog and if you make the muffins, please use the hashtag #inspiralizedmuffinweek so we can share!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Banana Nut Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup cooked butternut squash
• 1 ripe banana + 1/4 banana to thinly slice for the tops of the muffins
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup finely chopped pecans or walnuts

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the extra banana slices and nuts in a blender until smooth. Add the nuts to the batter and stir well to combine. Pour into silicone muffin liners or a well greased muffin tin. Top with banana slices and push in a little into the batter. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

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Blender Chocolate Chip Beet Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite version of blender muffins in general is ones made with beets. There’s something extra delicious about adding beets, and I don’t eat enough of them outside of these muffins (they’re messy and kind of a hard vegetable to fit into your diet unless you’re making big salads.) And, to save myself so much time, I use pre-cooked organic beets (I love the Love Beets brand.)

I’ve added vegan chocolate chips here to add extra sweetness and look like a sweet treat, when really they’re a nutritious, protein and veggie packed muffin!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Chocolate Chip Beet Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup cooked red beets
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1.5 tablespoons vegan chocolate chips + more for sprinkling

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the chocolate chips in a blender until smooth. Add the chocolate chips and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

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Blender Blueberry Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

Now these muffins are especially exciting, because you’d never guess the veggie, since the muffin itself looks white, like a flour-based muffin! Well… it’s parsnip! Yes, we’re approaching fall and wintertime produce and parsnips are one of my favorite, nutty vegetables that roast to perfection. These muffins are no exception – paired with the sweetness of that banana, it’s a tasty muffin that packs in lots of veggies!

If you’re nervous about parsnips, you can sub in sweet potato or butternut squash here! And tomorrow, we’re sharing our Chocolate Chip Beet Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Blueberry Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup roasted parsnips or use butternut squash
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/3 cup blueberries

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the blueberries in a blender until smooth. Add the blueberries and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Blueberry Muffins appeared first on Inspiralized.

Blender Lemon Poppyseed Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors and we’re on day #2!

These Lemon Poppyseed Muffins are zesty and sweet. You won’t believe the vegetable we snuck in here… acorn squash! Now, if you don’t have access to acorn squash (it’s out of season, not accessible where you live), you can use butternut squash here instead – the flavors will be very similar, as well as the color. But, I encourage you to try acorn squash, it’s a very versatile veggie with it’s own unique profile of nutrients.

You could even do a little lemon glaze on top here, if you’re feeling extra. Tomorrow, we’re sharing our Blueberry Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Lemon Poppyseed Muffins

Prep Time 10 minutes minutes

Cook Time 23 minutes minutes

Total Time 33 minutes minutes

Ingredients

• 1/3 cup roasted acorn squash or use butternut squash
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/4 teaspoon vanilla extract
• 1/2 lemon zested + 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon poppyseeds

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together except for the poppyseeds in a blender until smooth. Add the poppyseeds and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Lemon Poppyseed Muffins appeared first on Inspiralized.

Blender Pumpkin Spice Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

My favorite vegetables to use for these muffins include butternut squash, carrot, and spinach. For this week, I’m doing five straight days of brand new blender muffin flavors!

To start, since it’s back-to-school and the fall season, we’re sharing Pumpkin Spice Muffins. The secret ingredient? Pumpkin puree and pumpkin spice! These muffins are cozy and the perfect way to celebrate the crisp fall season. Luca loves these with almond butter and I love them as is, with an almond chai latte!

No matter how you enjoy these muffins, you’ll be amazed by how easy and simple yet flavorful these muffins are! Tomorrow, we’re sharing our Lemon Poppyseed Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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Blender Pumpkin Spice Muffins

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Ingredients

• 1/3 cup pumpkin puree
• 1 ripe banana
• 2 large eggs
• 3 tablespoons rolled oats I use Bob's Red Mill
• 1 tablespoon flaxseed meal I use Bob's Red Mill
• 1/2 teaspoon pumpkin pie spice

Instructions

• Preheat the oven to 350 degrees.
• Blend all of the ingredients together in a blender until smooth. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

The post Blender Pumpkin Spice Muffins appeared first on Inspiralized.

This breakfast plate was inspired by one of my favorite breakfast restaurants in New York City, called Two Hands Cafe. The menu item is called “Zoe’s Market Plate” and it is exactly this, except that the sweet potatoes and beets are not spiralized. If you’re ever in the area, I highly recommend it! Their banana and walnut bread is pretty amazing, too!

I love this breakfast plate, because I’m always craving so many textures and flavors at every meal and this satisfies all the cravings. It’s one of those “perfect bite” meals, where you get a little bit of everything with each bite. There’s so much flavor in all of the prepared parts of this dish, that no dressing is needed, but if you want to fry the eggs instead of scrambling them, you’ll get a nice yolk situation.

The beets are easy here, because we’re using pre-cooked beets and spiralizing them. Thus, we save a lot of time and mess. Just make sure when you spiralize, you spiralize slowly, careful not to mush the beet.

If you’re looking to pack in as many nutrients as possible first thing in the morning, this recipe is for you. It will certainly jumpstart your day and keep you full for hours!

Watch our videos to learn how to spiralize sweet potatoes and beets using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Sweet Potato Noodle Breakfast Plate

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 2 to matoes on the vine sliced ½” thick into rounds
• olive oil to drizzle (about 1 tablespoon)
• salt and pepper
• ½ cup apple cider vinegar
• 1 tablespoon honey
• 1.25 teaspoon kosher salt
• 2 small cooked red beets boiled, steamed, or roasted
• 1 large sweet potato
• olive oil cooking spray
• ¼ teaspoon paprika
• 8 eggs whisked
• 1 cup cooked quinoa I used red quinoa for color
• 2 small ripe avocados peeled, pitted, and sliced thinly
• watercress to garnish

Instructions

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Add the tomato slices, drizzle lightly with olive oil. Season with salt and pepper. Roast for 20 to 30 minutes or until cooked to your preference (I like 25 minutes to get a good caramelization.)
• In a medium bowl, whisk together the apple cider vinegar, honey, and salt. Add the beet noodles and set aside.
• Meanwhile, place a large skillet over medium-high heat. Once heated, add the sweet potato noodles, spritz with cooking spray, season with salt, pepper, and paprika, and cook until wilted and cooked through, about 7 minutes. Divide onto four plates. Once sweet potatoes are done cooking, add the eggs and scramble. Divide onto the plates with the sweet potatoes.
• Once tomatoes are done cooking, add the tomatoes to the plates along with the quick pickled beets. Add the quinoa, avocado, and top with watercress. Serve.

The post Sweet Potato Noodle Breakfast Plate appeared first on Inspiralized.