Last year was our first winter in Olympia, Washington.  We rented a small studio while we were looking for a permanent place to live. 

 

We ended up getting pummeled by four snow storms that were not expected, it soon became known as “Snowmageddon.” Apparently it was the snowiest February since 1949 according to Weather Service records. Go figure! 

 

Unfortunatley, we ended up without power for over 3 days and when it got down to 10 degrees with no heat it was pretty darn cold. 

 

While we had some food, we weren’t really prepared.

 

Of course, we had the necessary candles, flashlights, and blankets but all we had to eat and drink was cheese, crackers, trail mix, wine, and water 😉 everything else needed to be cooked and I didn’t plan in advance. 

 

It took a few days for the roads to be cleared and when we were able to drive the ONLY open restaurant was IHOP. The last time either one of us had eaten there was when we were kids! 

 

We are here to tell you that it was the BEST tasting hot meal we’d eaten in days! And yes, we were incredibly grateful. 

 

 

 

Getting Back to Basics and Meal Planning 101

For me, planning and cooking in advance is a tremendous time-saver and relieves a lot of unnecessary stress.

 

With the transition in our business and move to Washington I’d fallen out of the meal planning and prep habit and it’s top on my list to get back to doing in 2020.

 

My timing couldn’t be more perfect because over the next few days we have the potential for about 6 inches of snow.  While that may not sound like much I don’t want to get stuck again, that  and I don’t have any cheese and crackers in the house!  

 

I started early in the morning and began with baking the recipe for the Blueberry Protein Muffins.  I absolutely love one dish meals, simple and incredibly easy, especially when they need to be reheated in the microwave. 

 

💪Blueberry Protein Muffins 🤤

🍳Sausage, Onion, Cheese, & Spinach Egg Bites

🥒🍅Loaded Veggie Lasagnas

🌮Sweet & Spicy Mushroom & Tempeh Tacos

🍪Oatmeal Chocolate Chip Protein “Cookies”

🥚Hardboiled Eggs

🧡and cooked off the rest of the Pumpkin Protein Pancakes (made mini for snacking)

 

 

 

This is an actual photo of what the kitchen looked like as I was getting started.  I had an outline for meals I wanted to cook, pulled everything out of the fridge and got to work.

 

 

I adapted the Low-Carb Blueberry Muffin recipe from Eating Well as I do with most of the recipes I get from the internet.

 

Our daughter Carley developped Celiac Disease a few years ago so I try to find recipes that I can share with her so she can then replicate for herself.

 

In this recipe, I used all organic ingredients. I have to say that these reminded me of the blueberry muffins my mom used to make when I was a child.

 

They were the perfect amount of blueberry and so airy and light, I could have kept eating but stopped at one!  We topped them with a small amount of Melt spread.

 

Protein Packed GF Blueberry Muffins 

 

Ingredients

  • 1 & ½ cup Gluten free flour
  • ¼ cup Oats
  • 2 tablespoons ground Flax
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon Himalayan salt
  • 2 scoops Vanilla Plant Based Protein Powder
  • 1 cup blueberries (I used large!)
  • 3 large eggs
  • ½ cup unsweetened almond milk
  • ¼ cup light brown sugar
  • ¼ cup coconut oil (melted)
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
  2. Combine gluten free flour, oats, protein powder, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, unsweetened almond milk, brown sugar, coconut oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
  3. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely. Made 12 muffins.

Tips

To make ahead: Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.

 

This year we are grateful to be in our own home and are fortunate that there is a clubhouse with a full kitchen for the residents in our community. It not only has a wood burning fireplace but also a generator incase the power goes down.

 

p.s. you can see the original recipe here Low-Carb Blueberry Muffins 

 

To your health and wellness, 

1 Comment

  1. Fitoru Keto on March 15, 2020 at 2:15 am

    We’re planning on trying this tomorrow and we’re so excited! Thanks a lot for posting!

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