Sundays in the Kitchen

Somehow, even after a 4-day weekend, Monday still seems to come too soon. So to drown my pre-work week sorrows, I decided to spend the day in the kitchen cooking and baking up a storm!

I had a special request (weeks ago.. oops!) for chocolate chip cookies, so I started there. Last month, Brown Eyed Baker had a chocolate chip cookie throwdown featuring 4 recipes, one of which was our favorite from Alton Brown. Showing Nathan was a mistake.. he immediately wanted to have a throwdown of our own. Rather than having our throwdown, we decided to try the winning recipe; The New York Times Chocolate Chip Cookies.

The New York Times Chocolate Chip Cookies

How can you resist chocolate chip cookies like that?! We certainly couldn’t and the verdict is in; we may just have a new favorite chocolate chip cookie!

To combat the indulgent cookies, I got my healthy cook on and prepped some delicious meals for the week. A new recipe from the Tone It Up girls, Carrot & Pumpkin Soup, will be making many appearances this week during lunch along with Jamie Eason’s Turkey Meatloaf Muffins via Sarah Fit. We also have some honey wheat rolls, bulgogi beef prepped for tonight’s dinner, and my latest creation;  Blueberry Ricotta Muffins. I was so happy with the way they came out. They’re super moist and are perfect to have with a little jam.. or in my case, peanut butter. Because everything is better with peanut butter!

Blueberry Ricotta Muffins

Serves 12
Adapted from The Lean Green Bean

Barr & Table Blueberry Ricotta Whole Wheat Pumpkin Muffins Lean Green Bean

Ingredients
2 tbsp coconut oil
2 tbsp unsweetened applesauce
1/4 cup unsweetened vanilla almond milk [I use Almond Breeze]
1/2 cup low fat ricotta cheese
1/2 cup pumpkin puree [Not pumpkin pie mix! I use Libby’s]
1 egg
1/4 cup demerara or brown sugar
1 tsp vanilla extract
1 cup whole wheat flour
1 tsp baking powder
1 cup fresh or frozen blueberries

Optional Toppings
Jelly or jam
Any nut butter
Earth Balance Coconut Butter

Directions
Preheat oven to 350°F. In a large bowl, combine all ingredients from coconut oil through vanilla extract. Slowly mix in your flour and baking powder until that is just mixed through. Don’t over mix! Gently fold in the blueberries so they are equally distributed.

Grease a muffin tin and scoop into tins in 12 equal parts. Bake for 30 minutes, turning halfway through. Let cool, top with your favorite topping *cough peanut butter cough* and enjoy!

Barr & Table Blueberry Ricotta Whole Wheat Pumpkin Muffins

Nutritional Stats
Per muffin

124 Calories  /  4g Fat  /  20g Carbs  /  3g Fiber  /  10g Sugar  /  4g Protein

Food for Thought

Do you prep your meals for the week on Sunday?

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4 thoughts on “Sundays in the Kitchen

  1. Pingback: What I Ate Wednesday #25 – Healthy Holiday Recipes | Barr & Table

  2. Pingback: A Marvelous Countdown + a Giveaway! | Barr & Table

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