Category Archives: snacks

Blueberry Avocado Muffins

Happy Monday! I had such a glorious weekend that started with a sunrise run in DC with a friend and we ended it right in time with the light of the new day waking up the cherry blossoms that were just starting their blooming cycle. God is so good and in the hustle and bustle of life it’s so easy to overlook the glory of newness around us. I’m so glad we got to enjoy these beautiful trees – it always seems like such a DC tradition to see the blossoms and battle the hordes of tourists (and photographers with tripods….oh my gosh, SO many tripods!) before we are really ready to acknowledge that spring is officially here.

After the wonderful morning, I headed up to Maryland for a fun afternoon of painting and wine with local girls from my larger Stella & Dot team. I was not feeling motivated by the pre-planned picture, so I dug into my phone for a photo from the morning and let the cherry blossoms inspire me!

Speaking of cherry blossoms, I have been enjoying local sweet blossom-inspired treats these past couple weeks….yum

And yesterday was just a relaxing day. I even got to soak up some sun on my porch while reading a book. I now have a VERY faint tan line. Yay! I’m ready for my pasty white winter legs to get some color! Then yesterday afternoon I got inspired to make some healthy muffins for an easy weekday morning breakfast. I am totally obsessed with avocado as I’ve said several times now. So these totally hit the spot – they don’t really taste like avocado, but I love knowing it’s in there! I made some extra muffins to take down the street to my wonderful friends who just brought their brand new 1 day old baby home yesterday!

Blueberry Avocado Muffins



1 2/3 cups whole wheat flour (you can use white flour, or a combo of both if you don’t like all whole wheat flour)

1/3 cup flaxseed meal (feel free to leave this out and just increase the flour measurement to a total of 2 cups)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 ripe avocado (seeded and peeled)

3/4 cup sugar

1 tsp vanilla extract

1 egg

1 cup plain green yogurt (I used slightly more than a cup just because I got 2 single-serve containers of yogurt that were 5.3oz each and didn’t want to waste any)

1 1/2 cups blueberries (I used fresh, but frozen is always an option), rinsed and dried


1/4 cup whole wheat flour (again, white is fine)

1/4 cup brown sugar

1/4 cup dry oats (quick or old-fashioned)

1/4 tsp cinnamon

3 tbsp unsalted butter, softened


1) Preheat oven to 375 degrees F and line muffin tins with paper liners

2) In a medium bowl, combine flour, meal, baking soda and powder, salt, and cinnamon. Set aside.

3) In the bowl of an electric mixer, beat the avocado on medium speed until smooth. Add sugar and mix until smooth. Next add egg, beating until well combined. Add the vanilla and yogurt, mixing until just incorporated.

4) Add half of the flour mixture into the wet ingredients, beating until just combined. Repeat with 2nd half

of dry mixture. With a spatula, gently fold in blueberries.

5) Fill muffin liners with a heaping 1/4 cup of batter.

6) To make streusel topping, in a small bowl, combine flour, oats, brown sugar, and cinnamon. Using a fork, cut in butter in small pieces and continue to mix/mash with fork until crumbly. Sprinkle onto muffins and press slightly into batter. Bake muffins 20 minutes, or until a toothpick inserted comes out clean.

Makes 14-16 muffins

Nutritional Info (14 servings)

Calories: 189, Fat: 5.7g, Saturated Fat: 2g, Cholesterol: 21mg, Sodium: 224mg, Potassium: 82mg, Total Carb: 33g, Fiber: 4g, Sugar: 17g, Protein: 6g


50 Shades movie treat bags!

Think what you will about the books and movie, but be careful about judging either without reading the books first. I have read some hilarious articles this week that misinterpret, misquote, and generally mislead people down a road of judgement that is pretty unfair. Know the facts, people.

The movie was amazing. So funny at many times, great acting, it totally did the 1st book justice, and while it may have seemed to jump around a little if you hadn’t read the book, I think the people we went with who came in knowing nothing of the story still really enjoyed it. Can’t wait for the next 2 movies!

We made some treat bags for our big group of friends. Valentine’s Day made for excellent finds to give these lots of variety!




Peanut Butter Cranberry White Chocolate Energy Balls

Just wanted to share a quick recipe for some energy balls that I threw together to take to the gym for my Stella & Dot pop-up shop during our monthly happy hour. Super easy and tasty!


Peanut Butter Cranberry White Chocolate Energy Balls

Makes 25 – 30 balls


1 cup peanut butter (Feel free to sub another nut butter, I just used what I had most of)
1/3 cup honey
1 1/2 cups old-fashioned oats
1 teaspoon vanilla extract
1/2 cup sunflower seeds
1/4 cup shredded coconut
1/3 cup dried cranberries
1/3 cup white chocolate chips


Combine all of the ingredients in a large bowl. Form mixture into small tablespoon size balls. I layered mine into an airtight container and used wax paper to separate the layers. Then refrigerate balls for at least an hour. These will keep fresh in the fridge in an air tight container for up to 2 weeks.


Adapted from
Joyously Domestic

Easy energy balls

The monthly happy hour at my gym again means another healthy snack recipe!

Ready for some super simple energy balls?

Energy Balls
1/3 cup honey
1/2 cup peanut butter (or other nut butter of your choice)
1 cup oats (I used quick oats because they’re what I had on hand, but old-fashioned work too)
1/2 cup ground flaxseed meal
3/4 cup add-ins: I used 1/4 each of sunflower seeds, dried cranberries, and mini chocolate chips (but shredded coconut, carob chips, other seeds or nuts, etc will all work!)

Put honey and peanut butter in a large microwave safe bowl, and microwave for 10-15 seconds, stir to combine. Then dump in everything else and mix! Form into small balls, layer into an airtight container with wax paper separating layers, and refrigerate 4 hours. Makes 20-30 depending on size.