Cinnamon Roll Muffins with Greek Yogurt Icing

Nate LOVES cinnamon rolls. He could eat probably six of them in a sitting. He grew up having them on Christmas morning while opening presents, so they have a special place in his heart. I love them too--I mean, who doesn't!? Cinnamon is a great thing, and if you put icing on anything--I'm game. But, we know that they're not the healthiest choice for us. As a treat every once in a while, sure! Something we can grab for a snack every day... ehh....

Enter these cinnamon roll muffins. Made with a combination of almond flour and all-purpose flour, sweetened with pure maple syrup and coconut sugar, and topped with a greek yogurt icing.. this is something you can for sure snack on every day if you'd like!

Cinnamon Roll Muffins, Serves 12 

Muffin Ingredients

• 1/2 cup unsweetened coconut milk
• 1/2 cup coconut sugar 
• 1/3 cup pure maple syrup
• 1/4 cup ghee, melted 
• 1 large egg
• 1 tsp pure vanilla extract 
• 1 tsp ground cinnamon 
• 1 1/2 cups all-purpose flour 
• 1/2 cup almond flour 
• 1 1/2 tsp baking powder 
• 1/2 tsp sea salt 

Greek Yogurt Icing

• 3 heaping tbsp 0% plain greek yogurt 
• 3 tbsp powdered sugar
  

Instructions

• Preheat oven to 350°F 
• Line muffin tin with liners and set aside 
• Place sugar, coconut milk, maple syrup, ghee, egg, cinnamon and vanilla extract in a blender, cover and blend on medium until smooth. Set aside. 
• Combine all-purpose flour, almond flour, baking powder, and salt in a medium bowl, mix well. 
• Add dry ingredients to blender with wet ingredients. Blend until a smooth batter forms. 
• Pour batter evenly among muffin liners. 
• Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool completely.
• While muffins are cooling, make icing. Combine greek yogurt and powdered sugar in a small bowl, whisk to combine. 
• When muffins are cool, top each with 1 tsp of icing. 

Try them and see! They're delicious and definitely hit the spot when you're craving a cinnamon roll.

Black Bean Burrito Bowl

When I was in college Chipotle and Qdoba were on our short list of places to go grab a quick dinner. A burrito with queso, pico, sour cream, guac, cilantro rice, chicken, and grilled veggies.... I was in heaven. However, I know that this wasn't the healthiest choice.

College was a long time ago, but my love for Mexican food has not gone away. I have just found a way to make my own, healthy version. Using fresh pico de gallo, grilled chicken, greek yogurt, and avocado this burrito bowl hits the spot and is EVEN better than the college take out that I craved weekly.

So if you love a good burrito bowl as much as me, let's dive in!

Black Bean Burrito Bowl, Serves 4

Ingredients

• 2 cups cooked brown rice, warm 
• 3 tbsp fresh cilantro, chopped
• 2 tbsp fresh lime juice 
• 3 cups romaine lettuce, chopped
• 1 cup black beans, rinsed, drained, and warm 
• 1 1/2 cup grilled chicken breast, cubed 
• 1/2 cup shredded mexican cheese 
• 1 cup fresh pico de gallo (we love Trader Joe's mild pico) 
• 1/2 medium avocado, diced 
• 1/4 cup plain greek yogurt (0%-2%)

Instructions

• Combine rice, cilantro, and lime juice in a medium bowl, mix well 
• Evenly divide lettuce between serving bowls (4) 
• Top lettuce with cilantro-lime rice, beans (1/4 cup), Cheese (2tbsp), Pico (1/4 cup), Avocado
• Top each bowl with 1 Tbsp of Greek Yogurt
• ENJOY!

Sometimes we like to crush up some plantain chips for a bit of a crunch on top, or some tortilla chips! We also like making four servings and getting at least 2 meals out of it. This is a great leftover meal to pack for a lunch or to save for dinner another day.

Crunchy Chicken Salad over Sweet and Tangy Slaw

I'm all about meals that I don't have to cook in the summer. I don't love turning on the oven or even cooking on the stovetop--especially when it's hot out. Yes, we have air conditioning... I'm just a baby when it comes to being too hot. Anything that I can whip together with ingredients from the fridge is a win in my book. This one is full of veggies and is a perfect lunch for a hot day.

Crunchy Chicken Salad Over Sweet and Tangy Slaw, Serves 1

Ingredients

• 2 Tbsp apple cider vinegar 
• 1 Tbsp olive oil 
• 1 tsp reduced-sodium soy sauce
• 1 tsp dijon mustard 
• 1 packet stevia (optional) 
• Sea salt and ground black pepper (to taste; optional) 
• 2 cups coleslaw mix
• 1 small apple, chopped, divided use
• 1 (5oz) can chicken breast (drained)* 
• 1/4 cup plain (0%) Greek Yogurt
• 1/4 cup chopped celery 
• 1/2 tsp garlic powder (optional) 

Instructions

• To make dressing: combine vinegar, oil, soy sauce, mustard, and stevia (if desired) in a small bowl; whisk to blend 
• Season with salt and pepper, if desired; whisk to blend. Set aside. 
• Combine coleslaw mix, half chopped apple, and dressing; toss gently to blend. Set aside. 
• Combine chicken, yogurt, celery, garlic powder (if desired), and remaining half appl in a medium bowl; mix well. 
• Top coleslaw mixture with chicken salad. Serve immediately. 

You could totally make a huge batch of the slaw as a topping for burgers or as a side dish for a potluck BBQ. As always--I'd love feedback if you try this recipe! It's one of our favorites in the summer.

*If you'd rather use tuna in this recipe you can definitely do that. Substitute your 5oz of chicken breast for 5oz of light albacore tuna packed in water, drained.

Frozen Yogurt Bites

Frozen yogurt is a favorite summer treat. I love sampling flavors and putting toppings on. I mean with fruit and chocolate how can you go wrong?!

These strawberry frozen yogurt bites are just as delicious and you don't have to go out to grab a froyo treat when these are in your freezer! Plain greek yogurt is the main star in this recipe, but the pecan, coconut sugar, and coconut oil crust is DIVINE!

Frozen Yogurt Bites, Serves 6 

Ingredients

• 1/2 cup pecans, chopped
• 1 Tbsp Coconut Sugar
• 1 Tbsp Extra Virgin Coconut Oil, Melted 
• 1/2 tsp ground cinnamon
• 3/4 cup plain greek yogurt (0% or 2%)
• 2 Tbsp raw honey 
• 1 1/2 cup strawberries, diced 

Instructions

• Line muffin tin with 6 parchment cupcake liners, set aside 
• Combine pecans, sugar, oil, and cinnamon in a blender or food processor, pulse till combined
• Divide mixture evenly among prepared muffin cups, press in gently to set 
• Combine yogurt and honey in a small bowl, mix well 
• Evenly top pecan mixture with yogurt mixture 
• Top with strawberries 
• Freeze until firm (4-6 hours) 

Tip: When removing from the muffin tin, gently set tin in warm water for 30 seconds. This makes them easier to remove.

You don't have to limit your toppings to strawberries, either! Mix it up with your favorite fruit or chocolate treat. Have fun!