Homemade Granola Cupcakes

I had a week of totally nothing creative for the kids after our beach trip.  I went to the grocery and stocked up on fruit, yogurt, turkey, cheese, raisins and just kept things simple.  You don't have to be creative or put any time into staying healthy.  But I will be 100% honest..... my kids ate frozen pizza last night as I meal prepped for this week:)  Keeping it real people.

Lunch on the left:  Babel cheese, turkey, pretzels, strawberries, and greek yogurt with a little honey

Lunch on the right: banana slices topped with peanut butter and a blueberry, left over energy bites, and yogurt with granola and strawberries

Meals for this week:
Fruit and veggie smoothies
Coconut flour zucchini bread
Granola and yogurt cupcakes
Shrimp and spinach orzo

SHRIMP AND SPINACH ORZO

Ingredients:

• 1 Tbsp olive oil
• 1 1/2 cups uncooked orzo
• 1 red bell pepper
• 2 medium green onion, sliced
• 2 cloves garlic, finely chopped
• 2 Tbsp fresh chopped dill weed
• 1 Tbsp grated lemon peel
• 1/2 Tbsp salt
• 14 oz chicken broth
• 1 cup water
• 1 pound shrimp
• 1 packaged of shredded spinach
• 1/4 cup grated parmsean

Instructions: 

1. In 12-inch skillet, beat oil over medium heat.  Cook pasta, bell pepper, green onions, and garlic for 2-3 minutes, stirring constantly until vegetables are crisp
2. Stir in dill weed, lemon peel, salt, broth and water.  Heat to boiling then reduce heat.  Cover and simmer for 8-10 minutes or until pasta is tender.  Still a little liquid.
3. While pasta is simmering, Cook shrimp in a separate skillet until pink then add to pasta
4. Add spinach and Parmesan cheese and mix until spinach is wilted

COCONUT FLOUR ZUCCHINI BREAD

Ingredients

• 1 zucchini, shredded finely and squeezed out (patted with paper towels to reduce moisture)
• 4 eggs
• 2-3 Tbsp honey
• 1 ripe banana, mashed
• 1 Tbsp. coconut oil
• 1/2 cup coconut flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. apple cider vinegar
• 1/2 cup walnuts (Optional)

Instructions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan with coconut oil or line with parchment paper; set aside.
3. Shred your zucchini finely, and then pat with paper towels to help squeeze all the moisture out of it.
4. Mix the egg, honey, oil, and banana together in a large bowl.
5. Mix in the dry ingredients and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.
6. Stir in the nuts, if using.
7. Pour batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. (Larger pans will take less time.)

 GRANOLA & YOGURT CUPCAKES

Ingredients:

• 2 cups rolled oats (not quick oats or steal oats)
• 1/2 cup chopped walnuts (chop very small so they aren't too heavy)
• 1/2 cup sliced almonds
• 1/4 tsp salt
• 1/2 cup almond butter
• 3/4 cup honey
• 1 tablespoon coconut oil
• 3 Tablespoon brown sugar

Instructions:

1. Preheat oven to 350 F. Combine oats and nuts in a large bowl.
2. In a medium saucepan, combine salt, almond butter, honey, coconut oil, and brown sugar.
3. Bring to a boil over medium heat and immediately remove from heat. Pour over oats mixture and combine until dry ingredients are evenly coated.
4. Spray a muffin tin. Press a scoop of dough on the bottom, and up the sides of the muffin tin, forming a bowl.
5. Bake for 10-15 minutes or until starting to brown. Remove from oven. Using a spatula or knife, loosen granola bowl from the edges of the pan, without removing the granola bowl. Allow to cool for at least 2 hours, and then they can be removed.
6. Top with yogurt and fresh fruit