Blueberry Peach Surprise Muffins

There are three huge boxes of blueberries and a dozen peaches in my fridge right now. All Okanagan fruit, of course. With summer coming to an end soon, I’ve been buying fruit in bulk like a crazy hoarder. The plan is to freeze as much as I can, along with creating some yummy summer recipes.

Blueberry Peach (Surprise) Muffins 

Makes 6 good sized muffins

Preheat oven to 350F

Ingredients:

2 handfuls of blueberries

1 small peach, sliced

1 1/2 cups whole wheat flour

1/2 tsp soda

1 tsp baking powder

pinch of salt

1 T chia seeds

In a separate bowl combine:

1 egg, beaten

1 tsp vanilla

1/3 c plain greek yogurt

1 T oil (I used sunflower)

1/4 c agave 

Add dry ingredients in, add a little water if it needs thinning out. Stir blueberries in.

Drop a spoonful of mixture into a muffin liner, add a peach slice, then top with additional mixture.  (The peach is the surprise, haha)

Mmmm, fruit explosion.

Blueberry Coconut Overnight Oats

Now that the weather is getting slightly warmer, I’ve been cracking the bedroom windows at night. Cool, clean, refreshing air always guarantees me a good night’s sleep!

I started my day with overnight oats, which I made the night before by combining

1/2 c oats

1 tsp cinnamon

1/3 cup water

1/3 cup coconut milk

then placed in the fridge overnight to soak. In the morning, I topped my oats with a spoonful of Smuckers reduced sugar blueberry jam.

 I recently attempted  overnight oats made with Bobs Red Mill 5 grain cereal, yogurt, milk, pumpkin and cinnamon, but I couldn’t get past the gritty texture. Yuck.

I inhaled my lunch today

curried brown rice, peas, broccoli and wild salmon. I didn’t want it to end! For dessert, a pink grapefruit.

Later in the afternoon, I snacked on salsa and brown rice cakes mixed with two Laughing Cow wedges

I love Laughing Cows! I know they’re comparable to Cheez Whiz – a slightly classier version, but I they’re so tasty… and gooey. Don’t judge me.

At dinnertime, I was in a veggie-only mood and loaded my plate with half a baked potato topped with greek yogurt, parsley and green onion, broccoli, asparagus, and sauteed mushrooms drizzled in balsamic.