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Pomegranate Oatmeal Snack Cups

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Pomegranate Oatmeal Snack Cups

These Pomegranate Oatmeal Snack Cups are the perfect on-the-go healthy breakfast or snack. Bake them up at the beginning of the week for a grab-and-go option for the rest of the week! 

Pomegranate Oatmeal Snack Cups

Shoes are something that I have a hard time buying. 1. I am the worst shoe picker outer…when it comes to the fancy kind, that is, and 2. I am SUPER picky. I have giant calfs, so short boots or booties are really hard for me to find and like. I feel like taller boots balance out my muscular thighs in general, so I often just go with that.

You know what is the worst? When you go shoe shopping and you find a pair that you like, but don’t end up buying them then you get home and realize you have the PERFECT outfit to wear them with? Yah- I hate that!

Well this weekend, Blake and I were Christmas shopping, AKA buying things for ourselves instead of everyone else, and I decided I wanted a pair of black booties because I had found a cute outfit to wear to the Corepower Holiday Party. I found THE PERFECT PAIR at Macy’s, but of course they didn’t have my size. Whomp. I then dragged Blake to DSW so I could see if I could find a similar pair. Surprisingly, I did…2 of them! I asked B, which ones he liked better and of course it was opposite of me. I decided to turn to Instagram to see what my fashionable followers would choose. Literally 99% of the people who responded said they liked Blake’s choice best. 

I took your advice and went with that shoe and hot damn I’m glad I did! 

So these snack cups rock! I am obsessed with pomegranates lately, and you should be to! They make everything taste and look better…like ugly oatmeal, for example. Just put some poms on top and BOOM, you’ve got yourself a beautiful masterpiece 

Pomegranate Oatmeal Snack Cups

Frealz, these rock! They are….

  • 100% whole grain
  • Naturally sweetened
  • Naturally gluten-free
  • Dairy-free
  • HEALTHY! 
Pomegranate Oatmeal Snack Cups

The best part is….you can totally eat more than one because they are sort of miniature.

Since they are super dense, they didn’t rise much (I wasn’t expecting them to), so I only filled the cupcake tin about 1/3 to 1/2 way. Eat em’ up, frands.

Pomegranate Oatmeal Snack Cups

I topped mine with my new favorite nut butter- Trader Joe’s Cashew Butter. UMMM YUMMM. It’s unsweetened and perfect. I’ve got 2 stocked away in my cabinet for a rainy day

Pomegranate Oatmeal Snack Cups

Tell me about your shoe collection. Do you own a lot of shoes? Or are you super picky about your shoe purchases like me?

Basic Ingredients for Pomegranate Oatmeal Snack Cups

Wet

  • 2 eggs
  • 1/3 cup 100% pomegranate juice
  • teaspoon vanilla extract
  • 1 banana, small
  • 1/2 cup almond milk, unsweetened
  • 2 tablespoons coconut oil, partially melted

Dry

  • 2 cups quick cooking oatmeal
  • 1 teaspoon baking powder
  • 1/3 cups + 1/4 cup pomegranate arils, separated

How to make Pomegranate Oatmeal Snack Cups

  1. First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
  2. Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
  3. Add the dry ingredients and mix until smooth. Finally add in coconut oil.
  4. Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (about 1/4 cup) on top.
  5. Bake at 350º for about 20 minutes.

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Pomegranate Oatmeal Snack Cups

Pomegranate Oatmeal Snack Cups

  • Author: Sandra
  • Total Time: 30 minutes
  • Yield: 12 snack cup 1x
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Ingredients

Scale

Wet

    • 2 eggs
    • 1/3 cup 100% pomegranate juice
    • teaspoon vanilla extract
    • 1 banana, small
    • 1/2 cup almond milk, unsweetened
    • 2 tablespoons coconut oil, partially melted

Dry

  • 2 cups quick cooking oatmeal
  • 1 teaspoon baking powder
  • 1/3 cups + 1/4 cup pomegranate arils, separated

Instructions

  1. First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
  2. Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
  3. Add the dry ingredients and mix until smooth. Finally add in coconut oil.
  4. Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (about 1/4 cup) on top.
  5. Bake at 350º for about 20 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 2 snack cup

Did you make this recipe?

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Cranberry Orange Walnut Muffins {vegan and gluten-free} – Making Thyme for Health

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My future in-laws are staying with us this week and I have to admit, as much as I enjoy cooking, I’m afraid to cook for them. Lets just say that our preferences are slightly different. For example, I couldn’t make one single recipe that I’ve posted on here.

To keep everybody happy, we usually end-up eating out for almost every meal when they come to visit but the cooking for the blog must go on so I woke up early Saturday morning and got to work baking muffins.

Cranberry Orange Muffins- so good that you'll never know they're vegan and gluten-free! www.makingthymeforhealth.com

It’s no secret that I have a tumultuous relationship with gluten-free baking so I’m usually hesitant to experiment without using eggs. But I was determined to make these muffins vegan so I threw all of the ingredients together, crossed my fingers and hoped for the best.

Based on the scent of the batter, I knew they would taste great, but I waited by the oven with anticipation to see what the texture would bring.

Cranberry Orange Muffins {gluten-free and vegan}

Well, I am happy to report that my determination did not fail me with these muffins. They turned out soft and fluffy with a pleasantly moist texture that tastes delicious to boot.

One bite fills your mouth with a light citrus flavor, pieces of juicy cranberries and bits of crunchy walnuts.

Cranberry Orange Muffins {gluten-free and vegan}

Actually, they turned out so good that Brandon tried to hide the last one from his dad because he didn’t want to share.

To tell the truth, I’m surprised his dad even wanted to try one, better yet go back for seconds the next day. His dad has never even tried oatmeal because he doesn’t like the way it looks and he doesn’t like anything with cinnamon in it. I mean, who doesn’t like cinnamon?!

Cranberry Orange Muffins {gluten-free and vegan}

Believe me, this list goes on and I thought for sure that he wouldn’t like these muffins seeing how they are made from oat flour, ground flax seed and a touch of cinnamon. But he did.

I think that goes to show how hard it is to tell that they are vegan or gluten-free.

Cranberry Orange Muffins {gluten-free and vegan}

They are tender and moist without being grainy or crumbly. They are also sweet enough to leave you satisfied but not overpower you with sugar.

I enjoyed a few at room temperature but my favorite way to eat a muffin is warm with a little butter (vegan butter, of course) melted on the inside.

Cranberry Orange Muffins {gluten-free and vegan}

Mmm, mmm. I tell ya, it doesn’t get better than that!

Cranberry Orange Walnut Muffins {vegan and gluten-free}

Cranberry Orange Walnut Muffins {vegan and gluten-free}

Are any of your family members picky eaters?

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Cranberry Orange Walnut Muffins {vegan and gluten-free} – Making Thyme for Health

Cranberry Orange Walnut Muffins {vegan and gluten-free}

  • Author: Sandra
  • Total Time: 40 minutes
  • Yield: 12 1x
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Ingredients

Scale

2 cups oat flour

1/3 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 tablespoons ground flax seed + 6 tablespoons water

2 teaspoons vanilla

2 teaspoons orange zest

1/2 cup unsweetened vanilla almond milk (or other milk of choice)

1/2 cup orange juice

1/4 cup unrefined melted coconut oil

1 cup dried cranberries

1 cup walnut pieces

Instructions

  1. Combine two tablespoons ground flax seed and six tablespoons water in a measuring cup and set aside for at least five minutes.
  2. Meanwhile, combine oat flour, sugar, baking soda, salt and cinnamon in a large bowl and sift together.
  3. Preheat the oven to 350°F then spray or grease a muffin tin.
  4. When the flax egg has thickened, pour it into the middle of the flour mixture.
  5. Combine 1/2 cup almond milk and 1/2 cup orange juice in the same measuring cup then add it to the bowl with the flour and flax.
  6. Add the orange zest and vanilla extract to the bowl and then add the melted coconut oil last.
  7. Fold wet ingredients into the dry just until they are combined. I like to use a spatula to scrape the bottom and edges as I gently mix.
  8. Lastly, add the cranberries and walnuts to the bowl and gently fold until well-combined.
  9. Scoop about 1/4 cup of the batter into each muffin tin so that they are 3/4 of the way full.
  10. Bake in the preheated oven for 22-25 minutes, until light golden brown. You should be able to stick a toothpick in the center and have it come out clean. Allow to cool for at least ten minutes before serving.

Notes

Store in an airtight container for up to 4 days. They don’t have to be refrigerated.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Did you make this recipe?

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Hot in San Francisco + Brunch at Greens Restaurant

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I know. It’s supposed to be Cleveland but this insane heat wave came over the Bay Area this weekend and completely wrecked my plans to get my first Pumpkin Spice Latte. Actually, I’m sitting at Starbucks as I type this, waiting for the next hour that I am on call to pass so that I can go home and relax. {hallelujah}

Because it is ridiculously hot outside, I had to get my pumpkin fix from a La Boulange reduced fat pumpkin cheesecake loaf.

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La Boulange is a French bakery here in the Bay Area that Starbucks has partnered with to make some of their baked items. Have any of you seen their goods at your local Starbucks? It was my first pumpkin treat of the season and it was delicious. I’m hoping to recreate something similar for the blog soon.

On Saturday, Brandon and I had plans to go watch the Texas A&M game at a local Aggie bar in the Marina District of San Francisco and the weather was surprisingly sunny and warm without a cloud {or sign of Karl} in the sky.

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Unfortunately for us, the America’s Cup boat racing event was going on so it took us almost an hour to find parking (which later turned out to be a complete disaster). Gotta love driving in the city!

Before the game, we had plans to have brunch together at a vegetarian restaurant in San Francisco that I’ve had my eye on for a while.

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Greens is located in Fort Mason in the Marina District and their dining room has a beautiful view of the bay.

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We were there around 2pm but I would love to go back for dinner to see the bay at sunset.

By the time we got there, I was starving so I ordered granola with yogurt to satisfy the hangry as quickly as possible.

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I also ordered the Yellow Fin Potato Griddle Cakes with eggs over hard and almond-parsley pesto.

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Brandon had the Fig and Caramelized Onion Pizza with goat cheese, asiago, walnuts and sage.

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His was amazing and it reminded me of Amy’s fig pizza that I was drooling over last week. SO good.

After scarfing down our food, we literally jogged to the bar to make it there before kickoff. However, I had to stop to get a shot of the pretty flowers along the way.

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I really wish I had time to get more pictures to show you what a beautiful neighborhood the Marina district is. Brandon and I are not keen on the idea of city living but we both agreed if we had to live anywhere in the city, we would love to live there.

Luckily, we made it Monaghan’s with about ten minutes to spare before the game started. Whoop!

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There were a ton of Aggies there and we saw a few familiar faces from the BBQ. We also met some new people as well; two of which actually lived in College Station still.

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Bar lighting makes for an awesome picture! Ha.

There was also a Plant Café right around the block from Monaghan’s so we stopped in to get a couple of juices and tempeh sandwiches to go.

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What? You don’t drink organic juice after a night at the bar? Oh.

Anyway, I opted for the Healthy Sunrise which is made from carrots, beets, oranges, apples and lemon and Brandon got a spicy red juice with some spicy veggies or something.

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Tempeh burgers in hand, we walked to the car only to find that it was no longer there. {Sigh} It had been towed because they said we were blocking someone’s driveway (literally by an inch-I think the parking police were just trying make money) so we had to grab a taxi to where it had been towed. Six hundred dollars plus a hundred dollar parking citation later {I wish I was kidding}, we drove home over the bay bridge feeling a teensy bit depressed.

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Lesson learned: leave an extra hour early to find parking and be 100% sure that you are not even a smidgeon in front of a driveway.

Although parking turned out to be a complete nightmare, we still returned home safe and sound to our precious Coco which allowed us to realize that in the grand scheme of life, none of that really matters. Besides, I think I have officially made every parking mistake possible in the city so it can only go up from here, right?

Well, I’m hoping to have a nice dinner and then get in bed early so I can read my book. I know, I’m so exciting.

Have a great day!

Is the weather cooling off by you?

Would you rather live in the city or the suburbs?

Butternut Squash and Sweet Potato Soup {vegan}

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Butternut Squash and Sweet Potato Soup {vegan}

I’ve decided that some of my best recipes are inspired by meals that I have when I’m out to eat. Okay, let’s be real, that’s pretty much all of my recipes.

I would love to have more time to brainstorm new dishes to make for the blog but my mind is constantly clouded by so many other things {cough, work, cough} that I need a little help here and there. There’s no shame in that, right?

Well, at least there isn’t any shame with this recipe because it turned out to be unbelievably good.

Butternut Squash and Sweet Potato Soup {vegan}

As we sat down to eat this soup paired with a nice big salad and a recorded episode of Saturday Night Live {because we’re too old to stay up and watch it when it airs live}, Brandon must have proclaimed about five times how delicious he thought it was.

I tend to be overcritical with most things {it’s kind of a problem} but I had to agree with him on this one. It was perfect. The comforting flavors of butternut squash and sweet potato come together with just enough coconut milk to give it a rich and creamy texture.

Butternut Squash and Sweet Potato Soup {vegan}

I am kicking myself for not thinking of coconut milk when I made the roasted butternut squash and apple soup. Yeah, Ima have to change that.

All of those flavors might sound a little sweet for soup but the coconut milk is actually very subtle and the vegetable broth and onion balance it all out. Trust me, it’s just the right amount of sweet and savory.

The texture is also incredible, thanks to my new immersion blender. I finally used a gift card I had lying around to buy one and wow, what a difference. I’m sure if you have a Vitamix, it can achieve that same smooth texture but I’m impressed with the ease and affordability (less than $40) of the immersion blender. I love that thing! As if I don’t have enough reasons to make more soup…

Butternut Squash and Sweet Potato Soup {vegan}

If for some reason you are planning on making soup for Thanksgiving, you should definitely give this one a try. It’s perfect for the occasion. But it’s also perfect to eat at home in your fluffy slippers in flannel pajamas by the fire.

Do you ever have soup at Thanksgiving? My family doesn’t but Brandon’s usually has turkey water soup which I had never even heard of before I met him. Have you ever heard of turkey water soup?

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Butternut Squash and Sweet Potato Soup {vegan} – Making Thyme for Health

Butternut Squash and Sweet Potato Soup {vegan}

  • Author: Sandra
  • Total Time: 50 minutes
  • Yield: 4 bowls or 8 cups 1x
Print Recipe
Save Recipe

Ingredients

Scale

1 medium butternut squash, peeled and diced (about 5 cups)

1 large sweet potato, peeled and diced (about 3 cups)

2 carrots, peeled and chopped, (about 3/4 cup)

1 small yellow onion

2 tablespoons olive oil

4 cups vegetable broth

1/4 cup full fat coconut milk

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon curry powder

1/2 teaspoon garlic powder

1/4 teaspoon salt

Instructions

  1. Start by warming the olive oil in a large pot over medium heat. Sauté the onion and the carrot for about three to five minutes.
  2. Next, add the squash and sweet potato to the pot and pour in the vegetable broth.
  3. Then add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about twenty minutes or until all of the veggies are very tender.
  4. Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
  5. Pour in the coconut milk and continue to blend until it is mixed thoroughly. Serve warm with fresh bread and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

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Lemon Garlic Hummus

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I feel like I might be on a lemon kick lately.

There’s something about the bright yellow color and clean, refreshing scent that makes me feel like they are just perfect for springtime.

Lemon Garlic Hummus (70)

I have also been on a hummus kick for for the past four years and just love how creamy and versatile it is.

You can put it on a sandwich, eat is as a dip, or even use it for salad dressing.

Lemon Garlic Hummus (154)

Okay, it is a little thick for salad dressing. But if you’re like me and forget to pack salad dressing with your lunch, you improvise…with hummus. And lots of violent shaking of your salad container to try and get the hummus to spread out evenly.

I tried lemon flavored hummus for the first time when we went to Swirl on the Square Wine Bar and since then I have had the urge to recreate my own at home.

If you like hummus but have never made it yourself, you should definitely give it a try! Not only is it ridiculously easy to make, but you get a lot more bang for your buck when you make your own. It’s pretty much a win-win situation. And everybody likes to win, right? Open-mouthed smile

Lemon Garlic Hummus

  • 2 cans Garbanzo beans (approximately 2 and 1/2 cups) drained and rinsed
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Tahini
  • 2 tablespoons lime juice (optional)
  • 6 tablespoons lemon juice (approximately 3 lemons)
  • 1 teaspoon lemon zest (+ 1 teaspoon for garnish, if desired)
  • 3/4 teaspoon salt

Lemon Garlic Hummus (159)

I decided to add lime juice for a little extra kick of citrus and used store bought lime juice but you could also use fresh juice from one lime in place of this.

Lemon Garlic Hummus (3)

Start by rinsing your beans…

Lemon Garlic Hummus (168)

Then place the peeled garlic cloves in your food processor and pulse until finely minced.

Next, toss in half of the beans with 1/4 cup olive oil, two tablespoons of tahini, 3/4 teaspoon salt, lemon zest and 3 tablespoons lemon juice. Pulse until a purée forms. Continue to add the rest of the beans, 1/4 cup olive oil, 2 tablespoons lime juice, and remaining 3 tablespoons of lemon juice. Process on high for several minutes until a smooth texture is achieved.

Refrigerate until you are ready to eat and serve with warm naan, pretzels, fresh vegetables or crackers.

Lemon Garlic Hummus (65)

I found that the longer the hummus sat in the refrigerator, the more the citrus flavor intensified. It is a very lemony recipe!

The lemon juice also acts as a natural preservative and allows the hummus to keep for up to a week.

Lemon Garlic Hummus (146)

Hummus is yummus!

Sorry, I had to do it.

I can only contain my inner cheese ball for so long.

Have you ever tried hummus? What is your favorite flavor?

Are You a Food Blogger or Healthy Living Blogger? + A giveaway!

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Hey there! I hope everyone had fun celebrating the 4th!

We took a day trip to Napa to drink a little sparkling wine before relaxing with an afternoon picnic and an incredible view.

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We had a great time and I plan to do a dedicated post on that soon but I wanted to take a minute to have a little blog talk today.

To be more specific, I want to talk about lines. The ones that separate us from being a food blogger or a healthy living blogger.

Before I started my blog, I imagined I would fit in somewhere in the middle. I knew next to nothing about food photography and thought as long as I invested in a nice camera, I would eventually figure things out.

Although I wanted to start a blog for several years, I decided to wait until after we moved to California, in August of 2012, so that I could establish myself at a new job and start working a few extra weekend shifts to save up money to buy myself a lower end DSLR. I tried to learn a few things about food photography to make my pictures look presentable but I never thought about taking it much farther than that.

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However, as I fell deeper into the blogosphere, I couldn’t help but compare myself to other food blogs and notice the stark difference from my weeknight dinner shots to their perfectly styled photographs taken only in natural lighting.

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I decided I wanted my food to look as good as it tastes and made a commitment to myself to start dedicating time on the weekend to creating a few recipes that I could shoot strictly in natural lighting.

Soon thereafter, I started to submit a few of my favorites, such as my Baked Blueberry Lemon Yogurt Donuts, to food porn sites like Foodgawker and Tastespotting to see if they would get accepted.

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Well, I was quickly denied, with a capital D.

I’d be lying if I said my ego didn’t get bruised every time I got an email stating that my submission had been denied due to “tight composition” or “lighting issues”.  It left me feeling both depressed and utterly clueless.

Between being told my photos weren’t up to par and dealing with recipe failures that consumed my precious time on my weekends off from work, I was ready to throw in the towel on becoming a food blogger.

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But as I dabbled in the idea of focusing more on the healthy living side of things with daily eats and personal check-ins, it seemed ill fit for my personality.

I’m somewhat of an introvert and I don’t enjoy being the center of attention. And I’m pretty sure no one wants to see awkward selfies of me and Coco everyday.

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Anyway, I guess I’ve been having an internal blog-identity crisis for a while. I love creating healthy recipes that taste good and it feels amazing when the pictures turn out good too.

The Seriously Perfect Chocolate Chip Cookie (55)

On the other hand, I love talking about health, fitness, and other randomness that connects me to so many other people out there who share similar interests. Sometimes, I just want to make friends and have fun with blogging.

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But the more time has gone by, the more it seems as though there is a divide between healthy living bloggers and food bloggers. In fact, some blogs that I have read for a while originally began as healthy living blogs and are now mainly food blogs. It’s almost as if you have to choose one direction or the other.

Ultimately, I plan to keep doing a little bit of both because that’s what makes me happy but I worry that being in “the grey” might confuse people on the direction of my blog.

My main reason in addressing this topic is to hear your thoughts. I want to know if you think there is a divide too.

Do you think combining both makes for boring the food lovers on one day and boring the healthy living lovers the next? Do you think you have to choose one or other?

Either way, I would love to hear what you have to say, blogger or not, so please (if you have time, of course) let me know what you think!

*************************************************************************

Okay, now I want to back track a little and talk more about the food photography aspect of things.

Even though my ego was bruised after Foodgawker denied my pictures, I was not about to stop there. I was determined to get more of my recipes accepted and I decided to start researching more about food photography and what this “tight composition business” meant. Along my journey, one extremely helpful blog that I came across was Sally’s Baking Addiction.

Sally is not only incredibly sweet, but someone I really look up to as a blogger. She is super creative with her recipes and her photography is truly amazing. In a section of her blog that is dedicated to tips for bloggers, she recommends a book called Tasty Food Photography by Lindsay at PinchofYum. After reading how helpful Sally it found it to be, I decided to check it out myself.

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I have to say, I completely agree with Sally. Tasty Food Photography really is a huge help to someone who wants to step up their game in food photography. It starts out with all of the basics to get you acclimated to the fundamentals of photography and works it way from there with lots of great tips and tutorials.

While I still have so much to learn, I feel this book has helped me immensely and I know I will continue to refer to it for different tips and tricks in the future.

So…Lindsay just released an updated version of Tasty Food Photography and she was sweet enough to offer her affiliate sites (notice the flashing icon on my side bar) a free copy of her book to giveaway to a lucky reader!

In addition, she is also running a limited time discount code (newversion30) which expires on July 8th. Yes, that’s one day from now.

To enter the giveaway, log in to the Rafflecopter with your email or Facebook account and follow the directions for multiple entries and more chances to win. After the giveaway closes on Sunday, July 14th , I will notify the winner via email and send your information to Lindsay, who will then send you the link to download the book!

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