Lemon Rosemary Pan Seared Salmon


Salmon has a lot going for it. 

I really think I could eat salmon prepared just about any way. I love it raw in sushi, smoked for dips and spreads, grilled on cedar planks, or even pattied for salmon burgers. Check out my recipe for salmon burgers with creamy dill and arugula here.

Other than the flavor and texture of the fish, I also love salmon because of all the incredible health benefits it provides. Salmon is loaded with omega 3 fatty acids, antioxidants, proteins, and essential vitamins and minerals. That’s a win-win in my book!

The other night my husband brought home some salmon from the store. Let’s just say it was dinner time and we both were super hungry – that kind of hungry where you don’t care what you eat, you just know you need food in your belly…or else. Let’s go ahead and call it “hangry” (so hungry you can feel the beginning signs of anger starting to creep up without warning) – got me?

So we were hangry, and beautiful salmon fillets were before me. I thought of the quickest way to prepare the most flavorful, delicious fish, and I think this recipe definitely nailed it.

I start with a simple mix of salt, pepper, lemon zest, and fresh rosemary. Lemon and rosemary pair perfectly together and really make the salmon taste vibrant. 

I coat the fillet with my lemony herb seasoning and do a quick sear just to crisp the outside of the fish while locking in all the tender juices and decadent flavors. In order for this flavor-locking goodness to happen, you have to make sure your pan (and ghee) are hot enough. Stick with medium heat to bring everything to temperature – anything higher and you’re probably going to burn the delicate fish. The ghee should look pretty glossy and thin as it swirls around in the pan. When the fish hits the pan, it should sizzle, but not smoke. No sizzle? Wait a little longer to get the pan nice and hot before putting the fish back in.

Here’s what you’ll need:

(serves 2)

2 wild salmon fillets, about 6 ounces each (without skin)

1-2 teaspoons of ghee

1 teaspoon of coarse salt

1/2 teaspoon of freshly ground black pepper

A heaping teaspoon of lemon zest

2 sprigs of fresh rosemary, removed from stem and finely chopped

Heat ghee in a skillet over medium heat.

While the pan is getting hot, combine the salt, pepper, lemon zest, and rosemary together to create a seasoning blend.


Gently pat the salmon fillets dry on both sides.

Season each side with the blend.

Sear the salmon for about 4 minutes without touching it. Moving it around in the pan will make it really hard to get the crisp golden sear you’re looking for.


Then carefully flip the fillet and sear for an additional 2-3 minutes until the outside is crisp and the center is medium rare.

Serve with lemon slices and fresh rosemary.



I’m not sure a salmon recipe could get any simpler, healthier, or more delicious!

Since it only takes a few minutes in the kitchen, why not get creative with how you eat it?

Try it flaked on a fresh summer salad, served over a fluffy bed of quinoa, or paired with oven roasted asparagus and brown rice. The options are endless!


– Kelsey

1 Comment

Posted by on June 24, 2015 in From the Sea


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Strawberry Mint Tabbouleh Quinoa Salad


It’s about time for a “strawberry mint” recipe to appear on this blog. 

After over three years of blogging, I should probably explain why I chose the name for my site. It’s funny, really; I’m asked the question all the time. Usually I just shrug my shoulders and say something like, “I don’t know. It sounds fresh and clean, like the food I eat?” A year or so ago I realized where the real inspiration for StrawberryMint actually came from.

When I first started dating my husband we were both in college at Wake Forest University. I was a resident adviser living in the freshman dorms and he was a big bad senior living in an off-campus apartment. I remember the first time I went over to his place I thought, “whoa…this dude is some kind of clean and organized!” It was nowhere near the type of student apartment I was used to. There was no mess, no ring around the toilet bowl, and no god-awful smell of rotting pizza and stale beer. Marriage material, am I right!?! ;)

Anyway, back to the blog inspiration.

Gray and I did a lot of cooking and baking in his little apartment kitchen. We still laugh thinking about the entire year we dated before either of us purchased an electric hand mixer or whisk for that matter. Cream was whipped, egg whites were peaked, and countless batters were made with nothing but a measly little fork (probably stolen from the campus cafeteria) and brute arm strength. I really do miss that.

Despite our lack of kitchen utensils, Gray did have this precious little colander with strawberries painted around the sides – like a treasure you could only find in an antique shop. He didn’t think much of it. It was inherited from his parents who had it when they first got married. I adored this colander. I remember telling Gray no matter what happened with our relationship, I wanted the colander. I was so serious! Now I’m seriously glad we’re married and you know, what’s his is mine and what’s mine is mine :)

Around this time is when I was planning on starting a food blog. I think my love for the vibrant yet simple red strawberries and green vines on the colander sparked my mind into thinking about strawberries and mint. I think food should be the same way: crisp, clean, fun to look at, enjoyable to eat, and meaningful. I hope my recipes provide inspiration for you – inspiration to take control of your health, your body, and what you put in it. I hope this blog inspires you to use real ingredients and creativity in the kitchen whether you’re cooking just for yourself or for loved ones. You’re worth it, they’re worth it, it’s worth it.

Years later the colander sits on display in our kitchen as a reminder of some of the best days of my life dating my very best friend. I don’t think we’ll ever go back to being whiskless, but I do know this colander will stay around for a while.

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So here’s a truly strawberry mint inspired tabouleh recipe made with protein-rich quinoa. I think it’s absolutely perfect for a summertime salad. I plan on bringing it to the next cookout or potluck we attend, because I really think it’s something everyone will love.

Here’s what you’ll need:

1 cup of organic quinoa (I use tricolor quinoa from Trader Joe’s)

2 cups of water or organic sodium-free chicken broth (I use 1 cup of water and 1 cup of broth)

2 cloves of garlic, minced

1/3 cup of sweet onion, diced

1 1/2 cups of fresh strawberries, chopped

1 large cucumber, chopped

1/3 cup of fresh mint leaves, finely chopped

1/2 cup of fresh parsley, finely chopped

1/4 cup of extra virgin olive oil

1 tablespoon of red wine vinegar

Zest and juice from 1 small lemon

1/2 teaspoon of coarse salt

1 teaspoon of freshly ground black pepper

1/2 cup of crumbled feta cheese

In a saucepan over medium heat, toast the quinoa for about 5 minutes, moving the pan back and forth occasionally. Add the liquid and bring to a boil. Reduce to simmer. Cover and cook for 10-15 minutes, or until all the liquid is absorbed.


While the quinoa is cooking, mince the garlic and dice the onion. Set aside.

Chop the strawberries and cucumber into about 1/2 inch pieces. Set aside.


Chop the mint and parsley. Set aside.



Check out the size of this massive mint leaf from my garden!

Once the quinoa is done, remove from the heat and add the garlic and onion. Stir and cover again. Set aside to soften the garlic and onions and to allow it to come to room temperature.


In a large bowl combine the strawberries, cucumber, mint, parsley, oil, vinegar, lemon zest and juice, salt, and pepper.


Once the quinoa is no longer hot, stir it into the bowl of goodies. Combine everything evenly.

Lastly, add the feta cheese.

Refrigerate in a covered container.


I think it tastes even better when it sits overnight so all the flavors have a chance to hang out and marinate, but I’d be lying if I said I didn’t eat a bunch of it within the first hour of making it.




– Kelsey


Posted by on June 13, 2015 in Sides and Salads


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Glazed Moroccan Carrots


There’s just something about a sunny afternoon at the farmer’s market. 

Here in Raleigh, NC we have an incredible market. I am continuously blown away by the array of fresh produce, vibrant floral bouquets, and heavenly aromas of freshly baked pastries. I always leave the market with my arms full of goodies and a smile on my face.

My last trip was quite successful. I left with a big bag of pink lady apples that I swear were the juiciest, crunchiest, sweetest apples I’ve ever tasted. I also acquired some baby heirloom tomatoes that I had planned on turning into a fun summer salad, but they didn’t quite make it that far. Those babies found their way to my mouth a little too quickly and too often to last much longer than the weekend. Cucumbers, squash, and broccoli also made it home with me. But my favorite catch of the day had to have been the gigantic carrots I found for just a few cents each. Talk about a steal!

I’m a big carrot snacker. I love the crunch and sweetness of raw carrots, especially the baby variety. I wanted to try something new with these big boys – something simple, but big on flavor and versatile to keep up with my busy schedule throughout the week.

Lately I’ve loved preparing healthy dishes that can either be “toppers” or “bases.” Typical bases that I like to keep in my fridge include cooked quinoa, cleaned lettuce, spinach, or kale, and cooked spaghetti squash. My toppers lately have been turkey meatballs, grilled zucchini, black bean burger patties, and roasted root veggies. When I’m on the go and need something quick (just about every day during the summer season!) I grab a base, throw on a topper, and enjoy. It’s a simple, convenient, and satisfying way to prepare delicious meals without getting bored by eating the same thing throughout the week. It also makes you feel good because 1. you’re eating clean, 2. you’re not spending any extra money, and 3. you’re not slowing your body down by feeding it “junk” food.

This Moroccan carrot recipe would be considered a “topper”. The exotic flavors of cayenne, cinnamon, and cumin bring a whole new realm of deliciousness to traditionally roasted carrots. Fresh parsley adds a pop that brightens the dish and balances all the flavors. You could eat these carrots as a side dish or you could use them as a “topper” on green salads, protein-rich quinoa, brown rice, or even couscous. The options are endless, but these carrots won’t last for long. They are too delicious to resist!

 Here’s what you’ll need:

3-5 large carrots, peeled and cut on the bias

2 tablespoons of extra virgin olive oil

1 clove of garlic, minced

1/2 teaspoon of cumin

1/4 teaspoon of cinnamon

1/2 teaspoon of salt

1/8 teaspoon of cayenne pepper

1 tablespoon of white wine vinegar

1 teaspoon of agave nectar 

1-2 tablespoons of fresh parsley, chopped

Preheat your oven to 350 degrees.


In a skillet, heat the oil over medium heat. Add the minced garlic, cumin, cinnamon, salt, and cayenne pepper.

After a few minutes, add the vinegar and stir for about a minute.

Remove the skillet from the heat and stir in the agave. Then carefully toss in the carrots to evenly coat each piece.


Spread the carrots in an even layer on a prepared cookie sheet.


Bake for 20 minutes until tender.


Transfer the carrots to a mixing or serving bowl. Stir in the fresh parsley.




Serve warm or cold.


What’s your favorite farmer’s market find?



– Kelsey


Posted by on June 8, 2015 in Sides and Salads


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Brussels Sprout Caesar Salad


I would not necessarily consider myself an organized person. 

Don’t get me wrong, I hate clutter and dirt gives me the willies, but planning ahead and keeping things organized are not my thing. I would love to be one of those people who spends hours on a Sunday afternoon strategically prepping food for the week in cute little stacks of perfectly portioned tupperware containers. It would be awesome to have snack baggies stashed in my purse and healthy on-the-go breakfasts for mornings when my snooze button has been hit a few too many times. I’ve come to realize I probably will never be that kind of person, but I am definitely a person who likes a good compromise.

Cue Rachael Ray and Bob Harper.

I love the Rachael Ray show. It’s my favorite thing to watch on a free workday morning. I always get super pumped when Bob Harper is on the show because he’s all kinds of awesome. He’s a celebrity personal trainer and cookbook author with an amazing outlook on weight loss and healthy living. He has fantastic ideas and a fun sense of humor. A while ago he was on the show and made this caesar salad with Rachael Ray. It looked so delicious and pretty simple to make, so I decided to give it a shot.

Making this salad was a lot of fun. I changed up a few things from the original recipe to better suit my personal taste. This recipe makes a big batch that nicely keeps covered in the fridge for up to five days. I love having a delicious go-to lunch or dinner prepped and ready to go when time is not on my hands. This salad is awesome because not only is it crazy flavorful and fresh, but it’s also versatile when it comes to mixing things up a bit. Top with lean chicken breast for a classic chicken caesar salad; add grilled shrimp and avocado for some seafood freshness; you could even throw in a handful of crisp apples and toasted walnuts for a light lunch with a big crunch-factor.

Give this salad a try and get creative when it comes to meals throughout the week. Let me know how you decide to add your own flare to this healthy dish :)

Here’s what you’ll need:

10 oz bag of shaved or shredded brussels sprouts

1 cup of butter crunch lettuce, chopped

2 tablespoons of almonds, coarsely chopped

4 tablespoons of plain Greek yogurt

2 teaspoons of freshly squeezed lemon juice

1/2 teaspoon of Worcestershire sauce

1 garlic clove, crushed

1/8 teaspoon of freshly ground black pepper

1 tablespoon of parmesan cheese, grated

1-2 teaspoon of water, to thin

In a food processor or blender, blend the yogurt, lemon juice, worcestershire sauce, garlic, pepper, parmesan cheese, and water until smooth.



I was a bit lazy and did not grate my parmesan cheese from the block. I just cut off a few chunks and threw them into my processor. It’s OK if the dressing is not 100% smooth. Who doesn’t love biting into little nibs of cheese?

In a large mixing bowl, toss the sprouts, lettuce, dressing, and almonds together with a spatula. Make sure everything is evenly coated with dressing.


I’m all about convenience (as long as it’s clean!) and these shaved brussels sprouts from Trader Joe’s get a gold star in my book. You could certainly shave them yourself with a mandolin or hand grater, or you could even give them a rough chop with a large chef’s knife.



I love this recipe because it’s far from the traditional caesar salad that is coated in a heavy mayonnaise dressing, but it still packs all of the same classic caesar salad flavors. It’s fresh, vibrant, and full of satisfying crunch from the almonds and raw sprouts. Chicken adds extra protein, but like I said before, don’t be afraid to get creative with your toppings :)



– Kelsey


Posted by on June 4, 2015 in Sides and Salads


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Creative Blogger Award


Hey there, lovely people!

It’s been a little while since I last posted due to the start of a new class schedule and a fabulous vacation to Charleston, SC with my hubby. The inspiration I got from the charming southern food we enjoyed there is overflowing, so I can’t wait to get creative in the kitchen soon. We even took a low-country cooking class where we learned how to fine-tune our knife skills and how to cook a mean fish head stew. Yum!


Before I start posting my next recipe on deck, I wanted to take a special moment to thank Jess from Gluten Free Jess for nominating me (here) for the Creative Blogger Award. THANK YOU! She also nominated a handful of other amazing bloggers that you can read about on her page with live links so you can conveniently check them out for yourself.

Jess has been an incredibly supportive fan of StrawberryMint for a while now, and my appreciation for her runs deep. She claims she’s not a foodie, but that girl knows her stuff and is pretty stinking talented when it comes to creating the most delectable gluten-free recipes. Even though I’m not gluten intolerant, I still enjoy reading all of her posts and trying her easy-to-follow recipes in my own kitchen. I especially like her take on buffalo chicken spaghetti squash. I’m pretty sure I could eat that just about every single day without getting bored. I also really like all of her dessert recipes. Her GF six layer bars are seriously to die for. I’m going to stop there because I may or may not be drooling a little.

Go check out her page if you haven’t already. You’re in for a treat!

So here goes my part:


  1. Thank and link back to the person who nominated you (mention your nominator in your own award post with a link back to their original award post, which would be this one).
  2. Share 7 things about yourself.
  3. Nominate other bloggers and comment on their blogs (usually on their about page or contact directly if necessary) to let them know.

7 Things About Me:

1. I really love my cat. Scratch that. I really, really, really love my cat. His name is Oliver and he’s a huge fluffy 20-something-pound sweet bundle of love who will turn seven this July. He makes me a lot happier than most other things, and I’m not ashamed.

2. My favorite music = rap and hip hop. I’m notorious (pun intended) for successfully reciting rap lyrics and I cannot participate in even the slightest bit of physical activity without the Hip Hop Workout station on Spotify blaring through my headphones.

3. I love being anywhere by the water, but I will always refuse to get in. Ocean, river, lake, swimming pool…NOPE. Get out of here. Not my thing. I’ll just take the view.

4. My favorite city in North Carolina is Asheville. My college freshman roommate (who is also my BFF) is from Asheville, and I still remember the first time she took me to visit her hometown. The sights, the people, the food; I love it all! My bachelorette weekend was in Asheville…and that’s all I’ll say about that.

5. Gardening is a fun hobby for me. Last spring I dabbled in a little herb gardening, but this season I went a little overboard. Although my hopes were far from high and my green thumb was a little more neutral in color, my vegetable and herb garden has so far been hugely successful. As Audrey Hepburn once said, “To plant a garden is to believe in tomorrow.”

6. I love roller coasters. There’s just something about tricking yourself into utter fear by convincing yourself it’s truly fun. I’m the person who chooses to ride on the front row and then cries pitiful tears while screaming sounds of begging desperation to stop the coaster. I can’t explain it, but I like it.

7. Math is my Achilles heel. I’d say I’m not ashamed, but I am. I still count on my fingers, and fractions are like a complete foreign language to me. And this is reason #7,462 why I love my accountant husband and his big ol’ brain.

My Nominations for the Creative Blogger Award:

Drum roll please…

Jess Dang from Hello to Fit

Jess is a certified personal trainer with an inspiring passion for balanced fitness and wellness. She shares some of the most realistic exercise ideas I’ve ever seen and posts great recipes. I’ve recently been crushing over her easy green smoothie. Be sure to follow her on Instagram (@hellotofit_) as well because it’s pretty awesome.

Gina Homolka from Skinnytaste

I have been a fan of Skinnytaste for quite some time now. I’ve never made one of Gina’s recipes without being completely blown away. All of her dishes are light on calories, but big on flavor. I recently got The Skinnytaste Cookbook and it’s my new go-to for dinner every night. A few days ago I made her Asian peanut noodles with chicken and thought I had died and went to heaven.

Emily Butler from The Lazy Paleo

You don’t have to eat paleo to love this blog. Emily is funny, creative, and genuinely talented. She shares awesome recipes from a simple perspective of eating real, healthy, and nourishing food that works for you and your body. This month she posted a recipe for chocolate pecan banana bread, which just so happens to be gluten free. All I can say is WOW. I dare you to not eat it in one day.

Kelly V. Brozyna from The Spunky Coconut

Every recipe from The Spunky Coconut turns out to be one of my new favorites. Kelly does an exceptional job creating gluten-free, dairy-free, and paleo recipes that could trick anyone into thinking they’re made with all the traditional wheat/dairy/refined sugar ingredients. Kelly is super talented and has gorgeous photos on her site. Be sure to check out her recipe for sweet potato meringue pie.

Nata from The Mangia Mom

I’m so happy I stumbled upon this blog within the past year. Nata’s recipes are full of love and mostly clean ingredients. She keeps everything pretty simple and realistic with outrageous flavor. Her recipes are all perfect for serving your family or for hosting dinner guests at your home. I can’t get enough of her balsamic and basil grilled eggplant this summer. Yum!


Posted by on May 30, 2015 in Sweet Treats


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Tiramisu Bread Pudding


Because I’m all about a personalized dessert. 

I don’t know about you, but when I go out to eat with my husband and we order dessert, we always order one with two forks. We share dessert not only because it’s a little nicer on the bod when you only consume half the calories, but it’s also a good way to save a little money. I think at this point I’m now just used to sharing my dessert. A few bites for me and a few for him, then I’m good to go!

However…there are certainly times when I’m feeling a little selfish. Sharing isn’t always easy, especially when the dessert is crazy delicious. Sometimes it’s nice to covet your own sweet treat so you can savor every last morsel all on your very own. Muwahah!

Cue mini tiramisus in bread pudding form – BAM! That’s the stuff.

I experimented with this recipe a few weeks ago when I noticed we had a handful of homemade rolls left over from a dinner party. Typically I’m A-OK feeding stale bread to the birds, but I put a whole lot of time and effort into making these particular rolls. They’re actually my aunt’s {amazing!} old family recipe, so there was no way I was getting rid of them that easily. So what then? Bread pudding, I thought immediately. But how could I make this bread pudding something a little less boring than the usual banana or berry bread pudding? Tiramisu. Is that even possible?

Yes. The conversion of two of the most delicious desserts into one delectable treat is not only possible, but also incredible.

The tiramisu flavor is all there backed by the comfort and warmth of soft custardy bread with bits of caramelized sugar. It’s heavenly.

I adore that this dessert is baked and served in personal ramekins. No sharing is required and there’s no guessing how much to spoon onto your plate. They’re cute, impressive, and better than most desserts I’ve ordered from restaurants. But maybe that’s because this time I don’t have to share ;)

Now I must admit, I’ve never actually made traditional tiramisu. I’ve eaten it too many times to count, but I think it’s always been a little intimidating to me. Tiramisu bread pudding couldn’t be simpler. Just soak cubes of bread in a mixture of milk, egg, and espresso for about 10 minutes. Just enough time to preheat the oven! Transfer to personal ramekins and bake until brown and bubbly. The bread soaks up all the yummy flavors and the eggs fluff up to make the custard almost like a soufflé. Fancy fancy!

Top with a little softly whipped espresso cream speckled with fresh vanilla beans, and prepare for your tastebuds to do a little party dance. It’s that good. You should etry it.

Here’s what you’ll need:

1/2 cup of whole milk

1/2 cup plus 2 tablespoons of whipping cream

1/3 cup of espresso

3 eggs

1/3 cup of granulated sugar

2 tablespoons of brown sugar

1 teaspoon of vanilla

1 vanilla bean pod 

Pinch of salt

4 cups of stale bread, cubed (any type of sweet or eggy bread works best. I used yeast rolls.                                                                                 Challah would work very well as would brioche or Hawaiian bread)

1/2 cup of whipping cream

2 tablespoons of espresso

1 vanilla bean pod

Preheat your oven to 375 degrees.


Combine milk, cream, and espresso in a large mixing bowl.


Whisk in eggs, sugars, vanilla extract, seeds from one vanilla bean, and salt.



Once the mixture is evenly combined, gently stir in the cubed bread allowing each piece to soak up all the liquid. Let the bread soak for ten minutes.



Transfer the bread to four large ungreased ramekins. Top with any remaining liquid.


Bake for 30 minutes.

In the meantime, whisk together cream, espresso, and vanilla bean. The cream and espresso should be cold. You can either do this by hand (great arm workout!) or with an electric mixer on medium speed. Beat or whisk vigorously until the cream has soft peaks. You should be able to run your finger down the back of a coated spoon or spatula without the cream recovering the line your finger made.


The bread puddings should be brown and bubbly.




Spoon espresso cream over the warm bread puddings. Serve immediately, or store each individual ramekin wrapped in plastic wrap in the fridge. Keep cream in an airtight container also in the fridge. You can reheat the bread pudding in the microwave or in a 250 degree oven covered in foil for 10 to 15 minutes.





– Kelsey


Posted by on May 10, 2015 in Sweet Treats


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Blackberry Breakfast Muffins


Life has been a little busy lately.

I’ve got two semesters of grad school under my belt, and now I’m focussing on enjoying ten days or so before I start my next round of classes this summer. I’m looking forward to spending some time in Kiawah and Charleston, SC with my husband this month. Relaxation and respite are necessary. Ahhh…I can’t wait!

As we navigate our first year of marriage, I’m still learning what works best for our family. I’ve learned that setting the alarm clock for 5:30 in full hopes of going to the gym has never, ever happened. We are not morning people. I’ve also learned that my borderline obsessive love for Clorox wipes is not mutually shared by my husband. I’m awesome at washing clothes, but notorious for leaving them in the dryer for days. Gray, on the other hand, is a superb folder (thankfully!). I’ve learned the importance of food prep and meal planning especially when our Google calendar for the week is illegible due to so many overlapping events.

Breakfast is big time.

Rushing out the door with coffee in hand and a half eaten banana is not the way to jump start a busy day, but that’s definitely not to say it doesn’t happen in my house. Those little powdered donuts? Yeah, those have sufficed as the “most important meal of the day” a few too many times. (Side note: I’ve also learned that throwing away your husband’s favorite junk food without telling him is good for his health but bad for your relationship). I’m pretty sure I’ve gobbled down a frozen pancake in the car on my way to work in the morning. I’m human. I have flaws.

These muffins, however, do not have flaws. They’re super delicious with big bursts of juicy berries and a lightness in texture from the coconut oil. They’re the perfect on-the-go breakfast choice because they’re convenient AND chemical/preservative free. Your body will thank you.

I call these breakfast muffins because too often a muffin tastes more like a frosting-less cupcake. Not to say I’m not into that, but dessert is certainly not the best thing to feed my body first thing in the morning.

Blackberries are a great source of antioxidants, minerals, and dietary fiber. Sweetened with just a bit of honey and a hint of vanilla, these muffins are not only nutritious, but also delicate and delicious.

This recipe will make 10 regular sized muffins. I topped half with raw pepitas for added color and crunch. They would also be yummy topped with slivered almonds, sunflower seeds, or chopped walnuts. I’m always down for extra protein! If you add any toppings, just do so right before you put the muffins in the oven to bake.

Here’s what you’ll need:

1 1/2 cups of all-purpose flour

1 teaspoon of baking powder

1/2 teaspoon of salt

1/4 cup of honey

4 tablespoons of coconut oil, melted and cooled

1 large egg, beaten

1 teaspoon of vanilla

3/4 cup plus 2 teaspoons of almond milk

1 1/2 cups blackberries

Preheat your oven to 400 degrees.

In a large mixing bowl combine the flour, baking powder, salt, and sugar with a whisk.


In a medium mixing bowl blend the coconut oil, egg, vanilla, and milk with a hand mixer on low speed. To keep the coconut oil from solidifying when it mixes with the cold milk and egg, make sure your egg is at room temperature. Just leave it out on the countertop for a few hours before making the muffins. Heat the almond milk over the stove or in the microwave for about 10-15 seconds – just until it’s luke warm or room temperature. 

 Pour the wet ingredients ingredients over the dry ingredients and whisk until just blended.



Use a spatula or wooden spoon to gently fold in the blackberries.



Transfer the batter evenly into 10 prepared muffin tins. Fill the empty muffin cups with a little water so the muffins cook evenly and stay moist. If you want to add nut or seed toppings, now would be the time to do so. 



Bake for about 20-23 minutes, or until golden brown.

Transfer the cooked muffins to a cooling rack and enjoy!





These muffins freeze nicely and keep for about a week in an airtight container in the refrigerator. I think they’re best warmed or toasted with a little butter or even a smear of PB2 mixed with plain Greek yogurt. Mmm…I can’t resist the PB&J combo ;) 

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Happy baking!

– Kelsey


Posted by on May 6, 2015 in Morning Glories


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