This is bread is just delicious. It has such a nice flavorful zing from the grapefruit but it isn’t bitter. It’s summer in one bite- a delightful summer that is!
The glaze is a must! It’s perfect on it’s own but the glaze kicks it up a notch. Give this one a go! My husband loves it so much he asked for more after the loaf was finished. Ha!
Grapefruit Poppy Seed Loaf
Yields 6 slices
- 1/2 cup softened butter
- 3/4 cup white sugar
- 1 large egg
- 1 large egg white
- 1/3 cup greek yogurt
- 1 tablespoon poppy seeds
- 1 tablespoon grated grapefruit zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- juice of 1 1/2 grapefruit
For the glaze
- Juice of 1/2 grapefruit + zest (optional but extra yummy!)
- 1/2 cup confectioners (powdered) sugar
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
- Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
- Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.
*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.
I hope you enjoy this lovely summer recipe!
This bowl is so delightful for lunch. It can be eaten either cold or hot. I personally prefer to heat it up before eating it. I meal prep the ingredients ahead of time which makes it SO EASY to throw together in the morning for lunch in the afternoon. It’s easy to whip up if you have the roasted sweet potato cooked.
You can substitute pretty much any kind of meat, or veggies here! But this combination is heaven.
Sweet Potato Buddha Bowl
Recipe: Yields 1 Buddha Bowl
- 4-6 Cups Baby Spinach
- 1/4 Chopped Avocado
- Micro Greens * (optional but helps boost nutrients)
- 4 oz. Ground Turkey
- 1/2 Cup Roasted Sweet Potato
- 2 Tablespoons Hummus
- Coconut or Olive Oil for Cooking
- Start by heating a non-stick skillet, and adding a little bit of oil.
- Add your spinach. It won’t take too long for it to cook and wilt. It may seem like a lot of spinach but it will get smaller once it’s sauteed. You can add bell peppers, or mushrooms here to boost the flavor and a little bit of salt and pepper if you wish.
- Next, assemble the bowl. Place the cooked spinach, then the rest of the ingredients and top with hummus.
- If you meal prep this recipe, simply heat it up in the microwave for 1:30-2 minutes and then stir it all up and eat it.
*Note – this recipe stores well in the fridge for about 3-4 days!*
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
Oatmeal Cookie Bites
Yields 20 1-inch Cookie Balls
- 1 Large Banana Mashed
- 2 Cups Rolled Oats
- 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
- 1/2 Cup Almond Butter
- 2 Tablespoons Coconut Flakes
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Granulated Salt
- Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
- In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
- Using a cookie scoop or 2 teaspoons form your 1- inch balls.
- Bake the cookies for 10-12 minutes until the tops get nice and golden.
- Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!
*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).