This is a keeper of a Blackberry Muffins Recipe for sure! We are at the time of year around here where fruit is stupidly expensive. $1.99 a lb for apples is higher than I’ve ever seen it. Hopefully spring brings with it some new crops that bring our prices down. Berries must be in season because they’ve been fairly reasonably priced, with blackberries at $.99 a 1/2 pt at City Market – and I got some for $.99 a pint at Sprouts the other day as well.
Berries keep for a good long time in the fridge if you rinse them well, and get them OUT of that stupid plastic container and diaper thing they come in – that diaper thing causes rot faster than anything. I put mine in a sealed container with a few paper towels in the bottom, that way they’re ready to go when you want to make this blackberry muffins recipe! I’ve had blackberries and blueberries keep for 2-3 weeks in the fridge like this. Raspberries are a bit more delicate, though – they don’t keep as long – but they should be stored the same way.
So needless to say, I had a lot of blackberries on hand and while we eat them happily – I wanted to make something for the boys to take with lunch es and have for breakfasts this week. I’m on a low-fat diet so I adapted this recipe just a bit from one I found at SimplyRecipes.com. Hope you like it!
I love salads that don’t actually involve lettuce. While lettuce is fine, it’s like a talisman to the fact that I’m actually dieting, which irritates me, so I pretend I don’t like it. I’m always looking for something quick to throw together to make a non-lettuce salad to go with dinner. I stumbled across this recipe from The Dinner Daily and adjusted it a bit for our tastes.
Whether you use cucumber, pour it on a zucchini noodle salad, pour it on a regular salad, or spoon a bit over blanched or roasted asparagus, this is really fresh and light. You may be tempted to skip the salt and pepper, but that’s probably the most important part – it brings out the liquid in the veg, and salt counter-balances the sweet from the lemon and sugar. you could substitute stevia in here if you wanted, easy peasy.
I found this recipe on Pinterest and adapted it a bit from the one Damn Delicious posted. Hubby had his with a fried egg on top, and really enjoyed it. Runny egg yolks are not my thing without toast, so I skipped the egg and enjoyed mine with a sprinkling of fresh grated parmesan cheese. The egg definitely adds protein though – so to boost it if you don’t want eggs, try a legume like chickpeas or cannellini beans.
The Boy had his without egg and cleaned his plate, so even good for picky eaters. My kids both love roasted asparagus, though – so that makes things easier!
Serve with a green salad and garlic bread – perfect quick-cooking, no plan meal.