Raspberry Peach Muffins

I am 87% done with packing. Just enough to slack off a little but still enough left that I’m freaking out.

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How do people do it? How do they move all the time? Cross country? With kids?? I have no clue but I’m glad it’s just me and all my crazy stuff. I’ve even weeded through some stuff and there is still way too much. Clothes pile up over the years, and cookbooks stack up from scoring good deals at used book stores, and three cases full of crafting supplies, and don’t even get me started on my kitchen stuff.

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Apparently having a food blog means that you need lots of stuff. Like an avocado holder. And an avocado scooper. And 8 different placemats. And a mini chopped food processor thing. And a mini whisk. And small bowls to hold ingredients to make your pictures look pretty…

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I took a packing break to make some muffins. My piano teacher is in the Top 5 Favorite People in Kaylie’s Life list. She is also in the Top 5 Most Influential People in Kaylie’s Life list. She’s good like that. She was my piano teacher, therapist, friend, and life coach for years while I took piano lessons. And now, she is becoming a vegetarian.

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WIN. So I though I would bring over some muffins and my Vegetarian Cooking for Dummies book. Naturally.

Raspberry Peach Muffins
Adapted from Sally’s Baking Addiction

1 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp cinnamon
1 egg, room temperature
2 tbsp sugar
1 tbsp brown sugar
1/2 c milk
2 tbsp canola oil
3/4 tsp vanilla extract
1/2 c chopped raspberries
1/2 c chopped peaches

1. Combine flour, baking powder, and cinnamon in a bowl. Whisk to combine.
2. In a separate bowl, whisk together sugar and egg. Then add in milk, canola oil and vanilla extract.
3. Add wet ingredients to dry ingredients.
4. Fold, delicately, the raspberries and peaches into the batter.
5. Spray a muffin tin and spoon batter into tin.
6. Bake at 425°F for 5 minutes then, keeping the muffins in the oven, reduce temperature to 375°F and bake for 10-15 minutes, until a toothpick in the center of a muffin comes out clean.

Summer Breakfast Quinoa

I’m interning with this dietitian, and we are currently focusing on gluten-free grains.

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Hello, quinoa. You are so dreamy. Full of protein, gluten-free, and highly versatile.

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We set up a sample and information table at a grocery store, and despite having few takers, we made some breakfast quinoa for people to try. Now I have quinoa on my brain. And breakfast quinoa? Nothing better than starting your day with some good ol’ protein.

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I softened these berries and peaches over heat and scooped them onto some cinnamon-infused quinoa. The almonds, pepitas and chia seeds added a nice crunch.

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Shake up your breakfast. Eat some quinoa.

Summer Breakfast Quinoa

1/4 c quinoa
1/2 c plain soymilk
1/4 c blueberries
1/2 peach, chopped
1/4 c strawberries
Pinch of cinnamon
Sprinkling of almonds, chia seeds, and pepitas

1. Combine quinoa and soymilk in a small saucepan. Bring to a boil, stirring frequently, then simmer on low for 15 minutes, stirring occasionally. After simmering for a couple minutes, add in cinnamon and stir to combine.
2. Combine blueberries, peaches, and strawberries in another saucepan. Add 1 tbsp water and cook, stirring frequently, on medium-high (closer to medium) until a sauce forms and the fruit softens. Bring down to a lower temperature, and continue to cook for a couple minutes while quinoa finishes cooking.
3. Combine quinoa, fruit (and sauce made by fruit), almonds, chia seeds, and pepitas in a bowl and serve warm.

Blueberry and Peach Pizza

I’ve done it again. I made a fruit pizza.

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Now, my coworkers look at me like I’m crazy. But I’m not. I’m just crazy for fruit. Not crazy mental.

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If you’ve never roasted fruit, you don’t know what you’re missing. Something about sticking a piece of fruit in the oven and pulling it out 10-30 minutes later is the most incredible experience. The fruit becomes sweeter (yes, it’s possible) and juicy and plump and fragrant and downright delicious.

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An old childhood friend came to visit this past weekend, and we had a blast. Straight up girl time. Luckily, she is with me on the fruit pizza train, and she wolfed it down.

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Just, trust me. Sometimes, you have to trust people. I’ve learned from trusting people that sleeping with a pillow between your knees reduces back pain and aligns your hips, liquid eyeliner is a lot easier to use than you think, and refrigerating cookie dough before you bake it makes it less likely to turn into melted cookie ice cream pudding. Good things come to those who are trusting [of the right people]. I’m the right person.

Now go make some fruit pizza.

Blueberry and Peach Pizza

1 whole wheat pizza crust
1/3 c pesto
1 tbsp balsamic vinegar
1 peach, thinly sliced
1/3 c blueberries
1/4 c feta, crumbled

1. Spoon and spread pesto onto crust, then brush balsamic vinegar on top of pesto.
2. Place peach slices, blueberries and feta on top of pizza crust.
3. Bake according to directions.

Peaches and Cream Pancakes

It’s the weekend. And not just any weekend, but girls weekend.

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My close friend from childhood is visiting me from Raleigh and I am super pumped. She is staying both nights, and we are having the best of both worlds. One night on the town, and one night straight up sleepover style.

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Translation: pajamas, cooking, baking, movies, popcorn, massages, nail polish, and girl talk.

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Since it’s the weekend and you might not have a galpal to look forward to, I made you some pancakes. I had them for dinner but I think they would be even better on a Saturday morning. Nice, fresh, and delicious as you sip your coffee and watch the birds chirp.

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Peaches are a delicacy this time of year. They are sweet, juicy, fragrant, and perfect with just about anything. Throw them on a salad, in a smoothie, on some yogurt or granola or, my favorite, in some pancakes.

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While my love for pancakes isn’t quite as intense as this girl’s, and my ability to create fabulous pancake creations pales in comparison, I would like to think of myself as a close second. I mean, I do love me some pancakes.

Peaches and Cream Pancakes

1 c whole wheat flour
1 tsp baking powder
1 egg white
1 c soymilk
1/4 c plain Greek yogurt (or peach!)
2 tsp vanilla
1 peach, thinly sliced

1. Combine flour and baking powder.
2. In a separate bowl, whisk together egg white, soymilk, yogurt and vanilla.
3. Add liquids to solids and stir until combined.
4. Spoon about 1/4-1/3 cup batter, depending on the desired size of the pancakes, into a greased pan over medium heat.
5. Add peach slices onto batter, then flip when starting to bubble.
6. Top with peaches and syrup, and whip cream and cherry if desired.

Lemon Pepper Tofu with Peach Blackberry Salsa

I saw White House Down.

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And oh.good.gracious was this movie good. My mom invited my dad but he couldn’t go. So she invited me, and despite the fact that I didn’t think I would like it, I went. I mean, Channing Tatum… some people think he’s cute..

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So I go. And I sit. And I’m blown away. This movie was funny, it was intense, it was terrifying and captivating and all kinds of wonderful.

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I actually almost cried in the end. You have to see it. Yes, each and every one of you who (graciously) reads my blog, I am talking to you. Go. Go and see this movie. It’s worth it. Big screen, people. It’s a must.

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Okay, enough about bombs and presidents and movies (but seriously? could that happen?? because that’s terrifying), let’s talk about tofu. I am here to persuade you not only to see a great movie, but to eat some tofu. Protein, baby. For all you vegheads out there, you need protein.

And for all you non-vegheads, this is a recipe that will convert you. Or at least turn you on to tofu.

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This tofu is delicious. It is baked to perfection, dusted with lemon pepper, and then smothered in a dreamy, fruity salsa.

Lemon Pepper Tofu with Peach Blackberry Salsa

1 package tofu, drained, pressed, and sliced
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp lemon pepper
1 peach, finely chopped
1/4 c blackberries
2 tbsp cilantro
Juice of 1/2 lemon

1. Set oven to 400°F.
2. Place tofu strips on aluminum foil on baking sheet.
3. Combine olive oil and vinegar, and brush onto tofu strips. Turn tofu over and brush the other side.
4. Sprinkle lemon pepper on both sides of tofu, then bake for 30 minutes, flipping tofu over after 15 minutes.
5. For the salsa, combine the blackberries, peaches, cilantro and lemon juice. Using a fork, mash to form a salsa texture.
6. Spoon the salsa over the tofu and enjoy!