Nutiva Chia Seed Lemon Beet & Blueberry Muffins with a [Giveaway!]

June 24, 2014 -
135 comments, add yours

Hi all! Happy Tuesday!

Today I’ve got some new recipes coming your way with some of my favorite summertime foods – brussels, blueberries, beets, coconut, & lemon. Hm, maybe not all mixed together in one big powerbowl, but separately they add a ton of flavor to some new creations.

My friends at Nutiva Foods were kind enough to send an awesome package full of some of their top super foods & new treats to try out! And don’t worry, you can totally get in on this super food lovin’ too Winking smile

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So what is Organic Red Palm Oil?

Grown on small organic family farms in Ecuador, Nutiva’s Red Palm is certified Organic, Non-GMO and Fair Trade. They partner with Natural Habitats™ to ensure that no deforestation or habitat destruction results from the growing or harvesting process.

The unrefined red palm oil has a mild carrot-like flavor, with a rich, buttery texture. Some red palm oils have a strong or harsh flavor, however, Nutiva’s proprietary cold-filtration process removes any strong flavor while retaining the nutrients. It’s ideal for soups, sauces and sautéing. It also turns regular popcorn into delicious movie theater-style popcorn. <—Um, YUM! Need to try that.

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I tested out the Red Palm Oil with our family recipe of Grilled Brussels!

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I also added some chopped yellow onion to the mix along with Nutiva Red Palm Oil, Salt, & Pepper!

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Grilled covered for about 25-30 minutes. I took off the cover to show you how delicious they look. The Red Palm Oil is not only full of vitamins but also gave the brussels a creamy flavor!

I also got to try out Nutiva’s new O’Coconut treats & they may be one of my new favorite snacks…like, ever. I ate them up before I could snag a picture so the lovely Opera Girl Cooks has a great picture I wanted to share!

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Nutiva O’Coconut snacks are crafted from lightly sweetened organic coconut flakes, each treat contains 1.5 teaspoons of coconut oil. Coconut oil offers the nourishing benefits of medium-chain triglycerides, including lauric acid.  Enjoy pure coconut flavor with O’Coconut Classic or try O’Coconut Hemp & Chia for a nutty taste and Omega-3 benefits.

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Also got my favorites – coconut oil & chia seeds! These are always a staple in the Powercakes Pantry. These white chia seeds are comparable to the black ones in nutrition and health benefits. Their main difference is the color & they can easily be used interchangeably with black chia seed.

I used the white Chia Seed in my new recipe I’m pumped to share below! With the warm season here, I am LOVING how available berries are. After sampling a fresh baked blueberry muffin at my favorite local coffee shop, I found myself craving more instantly.

Which led me to….Lemon Beet & Blueberry Muffins! Topped with sprinkles…because, yes.

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This recipe made 15 small muffins.

Ingredients:

  • 2 Cups Old Fashioned Oatmeal ground into flour with my Vitamix S30.
  • 1 Scoop Of Vanilla Protein Powder (or 1/4 c extra oatmeal)
  • 2 Eggs (you could also sub a flax egg which is 2 TB Flax mixed with 3 TB warm water)
  • 1 container of Applesauce (about 2/3 cup)
  • 1 Can of No-Salt Added Beets
  • 1 Cup Of Blueberries
  • Juice & Zest of 1 Lemon
  • Liquid Stevia To Taste (or 1/4 cup of sweetener of choice)
  • Pink of Sea Salt
  • 1 tsp. of Baking Powder

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Directions:

  1. Pulse Oats in processor to make a flour.
  2. Pour oat flour, chia seeds, baking powder, & protein powder into a bowl.
  3. Blend your drained canned beets, eggs, coconut milk, applesauce, & liquid stevia in the blender until smooth (and a beautiful pink color forms!)
  4. Combine your wet & dry ingredients thoroughly in a bowl.
  5. Zest in your lemon skin into the bowl, then cut open your lemon & squeeze the juice into the bowl.
  6. Mix in your blueberries to the batter.
  7. If you seem to need a little more liquid, feel free to use some reserved beet juice from the can until a smooth batter forms.
  8. Put into a sprayed muffin tin or into cupcake liners (I stored mine in a Ziploc bag in the fridge, so my liners stuck to the muffin. I would suggest not using liners unless you’re serving them that day!) and sprinkle with (optional, but adorable!) sprinkles of choice.
  9. Bake at 350 degrees for about 20-23 minutes until cooked thoroughly.
  10. Let cool & enjoyyyyy! Red heart

Here is the step by step process in images!

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Pulsed Oat Flour

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Canned Beets Into Blender

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Wet ingredients before combining with dry.

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Mixing blueberries into batter.

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Batter into muffin tins with added sprinkles.

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About to be in-muh-belly.

The cool news? My friends at Nutiva are giving a lucky reader a chance to win the same pack of products that I got to try out! That’s Organic Coconut oil, Organic Red Palm Oil, O’Coconut Snacks, & Chia Seeds!

How To Enter:

1) Leave a comment below letting us know what product you’re most excited to try & why!

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Optional Entries (not mandatory): please leave a separate comment for EACH entry.

1) Tweet about the giveaway, “I am entering to win the @Nutiva Foods  #Giveaway via @Powercakes at http://powercakes.net/nutivagiveaway

3) Re-Gram the image I post today on Instagram & let me know that you did below!

4) Re-Pin the Image I post today on Pinterest or post an image from the post & let me know that you did below!

5) Subscribe to my blog so you don’t miss a giveaway or post!

6) “Like” Nutiva & Powercakes on Facebook

7) Follow Nutiva & Powercakes on Twitter

8 ) Follow WINK Desserts & Powercakes on Instagram

*This Giveaway will run until this Monday, June 30th at Midnight and the winner will be announced next week. Open to US Residents.

Thank you Nutiva & Good luck everyone!

 

be true to you,

xo Kasey

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