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

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.

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

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

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!

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.

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.

This recipe made 15 small muffins.

Ingredients:

• 2 Cups Old Fashioned Oatmeal ground into flour with my Vitamix S30.
• 1/4 Cup Nutiva Chia Seeds
• 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 Cup of So Delicious Vanilla Coconut Milk
• 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

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!

Here is the step by step process in images!

Pulsed Oat Flour

Canned Beets Into Blender

Wet ingredients before combining with dry.

Mixing blueberries into batter.

Batter into muffin tins with added sprinkles.

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 https://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