Coconut Bran Muffins with Siggi's Skyr "Frosting"

Cupcakes for breakfast?

Well, sort of...

How about a slightly healthier version of

Coconut Bran Muffin, iced with Banana Cinnamon Skyr yogurt?

A yummy, protein powered punch to start your day...

I altered my favorite Blueberry Bran Muffin recipe slightly,
 to appease my kids who are not blueberry fans.

I love them because they are simple 

but get golden brown on the outside but stay so moist on the inside.

I love the flavor and texture the coconut adds too...

Topping them with the tangy, delicious Siggi's Banana Cinnamon Skyr, 

is such a delicious creamy surprise!

Cupcakes for breakfast it is!

• Coconut Bran Muffins with Banana Yogurt Frosting
• makes 12 muffins
• 
  
• ½ cup vegetable oil
• 1 cup flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• ½ cup sugar
• ½ cup honey
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2½ cups wheat bran
• 1 cup shredded coconut

Siggi's Banana Cinnamon Skyr for frosting 

Preheat the oven to 350 degrees. Fill muffin pan with liners. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the sour cream, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and coconut. Scoop the batter into the muffin cup. Bake for 25 to 30 minutes, until golden brown. Allow to cool then frost with skyr.

Find out more about Siggi's Dairy and their amazing products here. Thank you to Siggi's for providing their skyr for this post.

Festive Fall Breakfast

I feel like our breakfasts need a slight makeover.
Nothing drastic or too elaborate, just a touch of fall foliage...

Leaf topped yogurts are festive and fast, two of my favorite adjectives!

Quickly prepped the night before, 

pineapple, granola bars and mint are magically transformed 

into autumnal adornments...

A chewy granola bar easily cut with a pie crust cutter, 

atops strawberry yogurt...

it's the perfect punch of crunch.

Fresh and bright green mint leaves sliced by a paper punch, 

beautifully float on top of blueberry yogurt...

And pretty pineapple, again using a pie cutter

(and I love how it "leaves" an impression!), 

with coconut yogurt is a tropical taste sensation...

I love leaves you get to eat instead of rake...

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Grilled Artichokes with Lemon Curry Aioli

It's artichoke season!

An easy, delicious side dish that just screams Spring.

I've brightened up our favorite veggies with lemon zest and fresh oregano, 

and lightened up our usual aioli dipping sauce with greek yogurt.

It's like a meal time party on a platter.

I dare you not to take a dip...

Lemon Curry Aioli
1 5.3oz container plain Greek Yogurt (my favorite by far is Clover)
1 garlic clove, very finely minced
1 1/2 tsp. curry powder
1 Tablespoon fresh squeezed lemon juice
1 tsp. kosher salt

Mix all ingredients together and chill in the refrigerator until ready to serve.

How I Grill Artichokes
Fill a large stock pot with about 1 inch of water, add a 2 to 3 whole garlic cloves and a few lemon slices then place steamer basket inside pot.  Bring water to a boil. Cut tops off of artichokes, remove any tough leaves from the stem, trim tops of leaves so they are pretty, then slice the artichoke in half length-wise. With a spoon, dig out any of the prickly, furry parts of the heart. Squeeze lemon over artichoke halves then place in steamer basket.  Turn heat down to medium-low and place lid on pot. Steam for approximately 15 to 20 minutes depending on size of your artichokes.  When heart is tender and leaves are easy to remove, take artichokes out of pot and place on paper towel lined plate. Heat indoor grill pan or outdoor grill.  Brush artichokes with olive oil and place heart-side down onto hot grill.  Cook about 2 minutes until you have pretty marks, top with lemon zest and oregano leaves and serve with aioli.



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Smiles on the Go...

We are back into the swing of school and with 2 very active kids, 

my days are a whirlwind of drop-offs, pick-ups, sports, errands, work...you know the drill.

Constantly being on the go, means I live out of my purse and car. 

Having convenient, healthy snacks I can grab and go with is essential. 

Everything runs smoother when mom is happy...

When I'm able to stop and take a minute to eat, 

there is one thing that always makes me smile -

Chobani Flip!

Chobani Flip is a collection of sweet snacks that pair delicious Greek Yogurt with natural mix-ins. 
 Chobani amazes me at how they continue to rethink how people can enjoy Greek Yogurt and 
they've packaged it perfectly to come with me anywhere...

Chobani kicked off the summer with 15 new product varieties.  

There are so many unique flavor combinations, I've always got a grin and never get bored. 

In addition to the fabulous Key Lime Crumble and Almond Coco Loco, 

Coffee Break Bliss is low-fat yogurt with biscotti pieces and chocolate and 

Strawberry Summer Crisp is a summer favorite,

 of low-fat yogurt paired with golden graham crackers and white chocolate.

Another reason to smile is 

no matter the variety, each and every cup of Chobani Greek Yogurt 

is made with fresh milk from cows not treated with rBST and 

proudly contains no artificial sweeteners, preservatives or flavors.

Chobani has a bright and fun attitude with everything they do and I love their message of loving life and living naturally.  Their website is a great resource of information and a dare you not to smile over their amazing Instagram images.

So take a break, get "flipping" and smile!

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

skiptomylou