Blueberries

Aaaaah the blueberry, so sweet and juicy and good for you too! A wonderful tool for weight control, with 4g of fiber and 83 calories per 1 cup serving. Substitute blueberries for one of your higher calorie snacks in your day, and your off to a good start towards a healthier you! Full of antioxidants, put those blueberries on your cereal, in your muffins, on your plate and in your mouth! And for a textured treat, freeze them for an instant mini pop of frozen confection, or add to your yogurt smoooooothie eat as is, or make freeeeezie pops with that smoothie. ENJOY!

Low-Fat Oatmeal Blueberry Applesauce Muffins
courtesy of JOY OF BAKER
Makes 12 muffins
Any oats will work, but use old fashioned or steel cut oats for a heartier texture. Made with whole grains and very little fat, these muffins are a guilt free breakfast treat! Go ahead, eat a second one – they’re good for you :)
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat or non-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375°F.
Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. (Don’t over mix them! The batter will be thicker than your average muffin batter.) Carefully fold in blueberries.
Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes


Blueberry Kale Smoothie
2 cups kale, de-stemmed and chopped
1 cup blueberries
1 banana, sliced
3 cups almond milk
Place all ingredients in blender and pulse until preferred consistency!