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I’m not going to lie… I am a sucker for a delicious blueberry muffin! While dining at Sweet Tomoatoes this past week, I enjoyed several of these warm, moist muffins with my soup and salad. I am thrilled to share this recipe with you from their team, as well as offer you the chance to win a visit for four to eat at Sweet Tomatoes this summer! Just head on over to the Sweet Tomatoes Summer Giveaway on my website here… good luck!

I made a few suggestions below on simple modifications to the recipe to make them even healthier. As always, choose organic ingredients when possible. Yum!

Wildly Blue Blueberry Muffins

Ingredients

2 ¾ cups white flour (“Mom” prefers organic, unbleached flour)
½ cup wheat flour
5 teaspoons baking powder
½ teaspoon table salt
1 2/3 cups buttermilk (“Mom” prefers organic)
1 cup white sugar (“Mom” prefers organic)
2/3 cup canola oil
¼ cup cracked eggs (“Mom” prefers cage-free eggs)
1 teaspoon blueberry extract
½ lb blueberries (“Mom” prefers organic)

Preparation

Preheat oven to 325°F.

Combine white flour, wheat flour, baking powder, and table salt in a 1 quart mixing bowl and thoroughly mix to combine. Set aside.

In a separate 2 quart mixing bowl, combine buttermilk, sugar, canola oil, eggs, and blueberry extract and thoroughly whisk until sugar is thoroughly dissolved.

Add dry mixture to wet mixture and thoroughly mix to combine.

Gently fold in blueberries.

Grease muffin pan with pan spray. Spoon muffin batter into muffin cups, filling each cup 3/4 full. Bake for approximately 20 minutes or until batter is firm and springs to the touch. The muffin will be a light golden brown.

Enjoy!

*Recipe and image courtesy of Sweet Tomatoes.*

Recently, my family and I had the opportunity to dine at Sweet Tomatoes for a fun-filled family night! If you are stuck on where to take your family for a healthy dinner, kids can now eat FREE every Tuesday throughout the summer season! Little ones under three eat free all year-round with the purchase of an adult meal, too.

Free meals aside, Sweet Tomatoes uses the freshest fruits and vegetables to create all homemade recipes from scratch. Each restaurant invites families to come together for a healthy dining experience, where farm meets the table. My children had fun picking out their favorites… from warm blueberry muffins, oranges, tomatoes (yes, my toddler can put away a plate of tomatoes quickly!), pizza and macaroni cheese. I enjoyed two bowls of Asian Ginger Broth and a big salad! This month, guests can enjoy a limited-time menu, which spotlights picnic delights like the new Avocado BLT Salad, smoky BBQ Chicken Focaccia and tasty Broccoli Potato Soup.

With Sweet Tomatoes turning 40 this year they are celebrating all summer! In addition to kids eating free every Tuesday throughout the summer, Seniors can also enjoy an all-you-can-eat meal and beverage for only $8.29 every day from 2-5PM all season long. And that’s not all – through July 31st Sweet Tomatoes is partnering with Pepsi to give away a cruise for four to Hawaii. Guests can purchase a beverage to receive a scratch off for entry.

Tiny Green Mom is also giving away 4 free meal passes to visit Sweet Tomatoes with your family this summer in our Sweet Tomatoes Summer Giveaway!

From July 15th – July 20th, 2018 you can enter to win daily on Tiny Green Mom!

First, leave a comment below to let us know why you would love to win the Sweet Tomatoes Summer Giveaway!

To obtain extra entries:

Like this post on Instagram @TinyGreenMom. This is only valid for one entry

Follow @TinyGreenMom on Twitter. This is only valid for one entry.

Leave a comment on another Tiny Green Mom post. Leave a comment below with the name of the post you commented on. This is only valid for one entry.

The Sweet Tomatoes Summer Giveaway ends on July 20th, 2018 and is open to the US only.

Please make sure to leave a separate comment for every each and every entry that you make so that they will count for you!

Thank you! We can’t wait to announce the winner of this delicious giveaway!

*Giveaway sponsored by Sweet Tomatoes.*

Love dessert but not the calories often associated with after dinner indulgences? Why not try a healthier option instead, featuring fresh-picked fruits of the season! What’s in season now? Berries! Blackberries, blueberries, strawberries…. placed lovingly on top of a Pavlova is a delightful option to make for your next soiree. Inspired by a family friend, this recipe is one of “Mom‘s” favorites!

Tiny Green Mom’s Berry Pavlova

Ingredients

6 organic egg whites

1 /4 cup organic sugar

2 tsp. cornstarch

1/2 tsp. organic vanilla extract

1 tsp. white vinegar

Preparation

In large bowl, beat egg whites until stiff peaks form.

Beat in 1 cup organic sugar and beat until glossy. Fold in the rest of the ingredients. Set mixture aside.

Place tin foil over a baking sheet, and place parchment paper over the top of the tin foil. Shape mixture on parchment paper into a nine-inch circle.

Bake in a 200 degree oven overnight. (8 hours)

Before serving, fill the Pavlova shell with homemade whipped cream or store bought, organic whipped cream. Cover with fresh berries of your choice, such as strawberries, blueberries and blackberries. Other fruits go well on this dish, such as kiwis or mango slices. Enjoy!

Ah – the blueberry! So tiny, so versatile, so potent! This powerful, flavor-packed little berry boasts an array of cancer-fighting properties and health benefits. Not just used for jam, the blueberry can be seen sprinkled on top of yogurt, made into pie, added to muffins and scones, and a Tiny Green Mom favorite – Blueberry Compote. This amazing little berry contains significant levels of resveratrol, a known phytochemical; anthocyanins, a powerful antioxidant; and proanthocyanidin and flavonols, touted for their health-promoting benefits.

Bursting into bloom during the summer months of May through August, they are now in season, and supermarkets everywhere are offering sales on this popular superfruit. As blueberries freeze well, now is the time to stock up to take advantage of their benefits year-round.