Blueberry Yogurt Muffins

1 cup of unbleached white flour
1 cup of whole wheat flour
1 cup of old fashioned oats
1 tsp of baking powder
1 tsp of baking soda
½ tsp of salt
2/3 cup of raw cane sugar
1 ½ cups of yogurt or sour cream
2 large eggs
¼ cup of virgin coconut oil, softened
1 tsp of vanilla extract (I used Epicure’s)
1 cup of frozen blueberries

 

1.     Preheat oven to 325 degrees.

2.    Mix together dry ingredients (first six).

3.    In another bowl mix sugar and wet ingredients with a hand mixer.

4.    Add dry ingredients to wet ingredients and mix gently until moistened.

5.    Gentle stir in blueberries.

6.    Line muffin tin and fill ¾ full. (makes about 14-16)

7.    Bake for 20-25 minutes

Nutrition Facts
Servings: 14
Amount per serving
Calories	238
% Daily Value*
Total Fat 10.7g	14%
Saturated Fat 7.2g	36%
Cholesterol 37mg	12%
Sodium 196mg	9%
Total Carbohydrate 33.2g	12%
Dietary Fiber 2.2g	8%
Total Sugars 15.2g
Protein 4.6g
Vitamin D 3mcg	13%
Calcium 52mg	4%
Iron 1mg	8%
Potassium 120mg	3%

Crockpot Saucy Pork Chops

1 tbsp of oil (optional)
4-6 boneless pork chops
1 389ml can of cream of mushroom soup (We used Amy Organics)
2 tsp of Dijon mustard
1 tsp of thyme
Salt and pepper to taste

1.      Preheat oil in pan to medium-high heat

2.    Season pork chops with salt and pepper and brown on both sides.

3.    Mix cream of mushroom soup with Dijon mustard and thyme

4.     Place pork in Crockpot and cover with soup mixture.  Cool on low for 7-8 hour or high 3-4 hours.

Nutrition Facts
Servings: 6
Amount per serving
Calories	285
% Daily Value*
Total Fat 18.4g	24%
Saturated Fat 6g	30%
Cholesterol 55mg	18%
Sodium 787mg	34%
Total Carbohydrate 4.6g	2%
Dietary Fiber 0.1g	0%
Total Sugars 0.8g
Protein 25.9g
Vitamin D 0mcg	0%
Calcium 10mg	1%
Iron 1mg	5%
Potassium 35mg	1%