Odwall Protein Monster Shake! Yummy 91% Organic!

I was at the grocery store today when I was having one of those moments were I could eat anything and everything. Forgot, my snack! Oh, my gosh....I kept thinking what can I eat? I remembered my husband telling me about Odwalla. Walking was not fast enough to cure the shakies at this point. Bang! There it was awaiting for HUNGRY ME! I couldn't resist the Chocolate choice. Instantly, I drank half of it and that was enough. It was so darn good I emptied out the whole shelf. Both vanilla and chocolate.

Nutritional Facts

2 servings
Calories per serving 200
Protein 18 per serving
Carbs 24

Loaded with 100% of B6 and B12.

" Eat Clean" recipes

Roasted Asparagus

1 lb. Fresh Asparagus
2 tbs. Extra virgin olive oil
1 tbs. balsamic vinegar
2 cloves garlic
Sea Salt & Fresh Ground Black Pepper to taste
Cooking Spray

Preheat oven to 425. Break off stems of each spear and rinse well. Place asparagus
in Large Ziploc bag.
Mix oil, vinegar, garlic, salt and pepper in a small bowl. Pour into bag with asparagus and shake bag gently to coat asparagus evenly.

Lay in a single layer in a shallow baking pan with cooking spray.

Bake 6-10 minutes until done.
Top with fresh Parmesan or just plain.
Enjoy. Our family loves this recipe.

Linguine with Sundried Tomatoes

1 cup of frozen early green peas
1 cup of edamamae ( found in the healthy frozen section in bags)
1 lb. whole wheat linguine
6tbs. extra virgin olive oil
6 cloves garlic, peeled and minced
2 shallots, peeled and minced
1 cup or more sundried tomatoes chopped (not in oil..usually it's the produce section)
1/2 cup low sodium , low fat chicken or vegetable broth.
Sea Salt & Fresh Black pepper
1/2 cup fresh Italian parsley, chopped

1. Flash cook peas and edamame until just tender but firm. Drain and set aside. Cook pasta in the same water.

2. In large skillet, saute garlic and shallots in olive oil. Add sundried tomatoes, peas, and broth. Bring to a boil. Remove from heat and immediately add drained pasta to the skillet. Toss lightly.

3. Add the salt and pepper to taste. I prefer fresh sea salt and peppercorn always in all of our meals. Garnish with the chopped parsley. ( Parsley & Basil come straight from our garden and we always find great use for them.)

My favorite Chick!

Love all her smoothie recipes. So, if you have been to my house and had a delicious healthy shake it's probably from Tosca Reno's recipes. YUM

The Bent Creek Sandwich from Poppies Market in Brevard, N.C.

The Bent Creek was my top favorite lunch meal while traveling the Carolina's. It is often during our travels that we try to find unique healthy markets that carry organic, homemade foods. Boy, was this the place. Oh, it was an amazing store. The first day I had beet salad along with the Bent Creek and the next day I had the same! David had a Bison burger that was delicious too. As most of you know I am not much for red meats, but this roast beef sandwich was just perfect.

Fresh Whole Wheat NUTTY bread
Boar's Head Roast Beef (shaved)
Smoked Provolone Cheese
4-5 slices of fresh Spinach leaves
1 slice of vine ripe tomatoe
Roasted sweet red pepper
Boars Head Horseradish spread

Hope you love....

Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze

Courtesy from Bobby Flay!
This is our TOP favorite recipe at home these days. We even make it several times a week. Get ready for the spices because you are going to need LOTS of them. The habanero powder can be replaced with a Chipolte powder by Mrs. Dash if you can't find it.

I like to alter the method of prepartion for the glaze. I half the all vinegar and sugar and then bring it to a boil and simmer for while. Cool it off and place in blender. Add remaining ingredients. You can also add the other half if you want to make it the original portion. The reason I halfed it is b/c it doesn't thicken as well.



Ingredients
Jerk Rub:
3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons habanero powder
1 tablespoon dry thyme
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
Habanero-Mint Glaze:
1 1/2 cups red wine vinegar
1 1/2 cups white wine vinegar
3 cups sugar
1 habanero chile, chopped
1/2 cup coarsely chopped fresh mint leaves
Salt
Chicken
2 pounds chicken thighs, legs and breasts, skin on and bone in
Canola oil
Jerk Rub:
Directions
Combine all ingredients in a medium bowl.

Habanero-Mint Glaze:
Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.

Chicken:
Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.

What are the Wilson's eating this week? hmmm

Came across a Cooking light magazine at the doc's office and instantly I became HUNGRY! I wanted to take the magazine home and start cooking, but that would NOT be nice. So, I found them online under www.coolinglight.com. I'll save you time and you can just take them from here. :) Now, I haven't tested them yet, but will this week. Let me know if you make them. ;)

Spicy Honey-Brushed Chicken Thighs


Skinless, boneless thighs cook quickly and are more flavorful than white meat, so they need fewer ingredients. Serve with garlic-roasted potato wedges and a salad or broccolini.


2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.



Yield: 4 servings (serving size: 2 chicken thighs)

CALORIES 321 (31% from fat); FAT 11g (sat 3g,mono 4.1g,poly 2.5g); IRON 2.1mg; CHOLESTEROL 99mg; CALCIUM 21mg; CARBOHYDRATE 27.9g; SODIUM 676mg; PROTEIN 28g; FIBER 0.6g


Orange-Glazed Salmon Fillets with Rosemary


Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.


4 (6-ounce) salmon fillets (1 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons minced shallots
1/4 cup dry white wine
1/2 teaspoon chopped fresh rosemary
3/4 cup fresh orange juice (about 2 oranges)
1 tablespoon maple syrup

1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.

Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.



Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)

CALORIES 226 ; FAT 5.6g (sat 1.4g,mono 2g,poly 1.7g); CHOLESTEROL 70mg; CALCIUM 70mg; CARBOHYDRATE 9.5g; SODIUM 311mg; PROTEIN 30.4g; FIBER 0.2g; IRON 1.1mg

Baked Shrimp with Feta


Dig into a delicious seafood bake topped with tomatoes and feta cheese for a company-worthy dinner in a flash. Orzo accented with fresh herbs completes this Mediterranean-inspired meal.


1 tablespoon fresh lemon juice
1 1/2 pounds large shrimp, peeled and deveined
Cooking spray
1 teaspoon olive oil
1/2 cup prechopped onion
1 garlic clove, minced
2 tablespoons bottled clam juice
1 tablespoon white wine
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 450°.

2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.

Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.



Yield: 4 servings (serving size: 1 cup)

CALORIES 253 ; FAT 7.1g (sat 2.8g,mono 1.9g,poly 1.4g); CHOLESTEROL 271mg; CALCIUM 182mg; CARBOHYDRATE 8.1g; SODIUM 516mg; PROTEIN 37.5g; FIBER 1.6g; IRON 4.7mg


Chipotle Sloppy Joes


Add Mexican-inspired spice to this traditional family favorite.


Cooking spray
2 1/2 cups presliced Vidalia or other sweet onion
1 (7-ounce) can chipotle chiles in adobo sauce
1 pound ground sirloin
1/2 cup prechopped green bell pepper
2 tablespoons tomato paste
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1 (8-ounce) can no-salt-added tomato sauce
5 (1 1/2-ounce) hamburger buns, toasted

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove from heat; set aside.

2. Remove 1 teaspoon adobo sauce from can; set aside. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

Plate with pickle chips and a simple slaw. Combine 1/3 cup canola-based mayonnaise, 1 1/2 teaspoons sugar, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1/4 teaspoon dry mustard in a large bowl; stir with a whisk. Add 3 cups packaged cabbage-and-carrot coleslaw, tossing well to combine.



Yield: 5 servings (serving size: 1 sandwich)

CALORIES 273 ; FAT 6.1g (sat 2.1g,mono 2.1g,poly 1.3g); CHOLESTEROL 48mg; CALCIUM 84mg; CARBOHYDRATE 32.1g; SODIUM 724mg; PROTEIN 23.3g; FIBER 3.4g; IRON 3.7mg

Cooking Light, APRIL 2009

Carmen's Favorite Tomato Soup

1 Tbs. olive oil
1 1/2 cups minced onion
4 to 5 cloves garlic, crushed and then minced.
1/2 tsp salt
Fresh ground pepper LOTS
1 1LB., 12oz can of Crushed tomatoes
2 cups water
1 tbs. honey

Heat olive oil in a medium-large pot. Add onion,garlic,salt, and black pepper. Cook till onions are translucent. About 5-8 minutes.

Add canned tomatoes,water, and honey. Cover and simmer over low heat about 20 to 30 minutes.

Five minutes before serving add the optional ingredients:
2 medium sized tomatoes
Fresh crushed garlic

Add the following ingredients after served as toppings: Optional

1 tsp. Sourcream
Minced scallions
Minced parsley or fresh basil

At our home we love to add fresh herbs. Basil or parsley compliment the soup just right.

Enjoy!
By the way I like to double it up and keep some for the week for lunch. I always think it taste better the next day.

Green Beans with Roasted Red Peppers and Pine Nuts - created on a quiet night cw

Fresh Green Beans about 25 or more.
About 4 tablespoons of diced Roasted Red Peppers
About 3 tablespoons of pine nuts
1 tablespoon Olive oil or Avocado Oil
2 tablespoon garlic cloves minced
1 teaspoon kosher salt
Fresh pepper to taste.
2 tablespoons of balsamic vinegar
2 tablespoons of water

Sautee olive oil on medium heat and add garlic. Cook for about 2-3 minutes being careful the garlic does not burn. Add green beans and sautee for about 6-8 minutes. Add remainder of ingredients and cook until tender, but still crispy. About 5 more minutes. I cooked it enough were the pinenuts were toasty light brown and the piementos were curling shrinking in size.

These are just estimated measurements for I just created as I went along, but they are pretty close. I must add that you just can't have enough roasted red peppers or the pine nuts. They add such a great flavor.

We loved this recipe. I served it with Salmon grilled on a cedar plank and baked sweet potatoes. A glass of merlot completed our date night ;)

Turkey Meatballs with DEE licious sauce

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

I love this recipe. The meatballs are so moist and the herbs add a wonderful flavor. You can smell the aroma in our home while cooking. Thanks to our fresh basil leaves and rosemary from our garden. xo to my hub for that ;)

Prep Time: 20 min Inactive Prep Time: hr min Cook Time: 30 min Level:

6 servings Ingredients

Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves
Meatballs:
Cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 box (16 ounces) whole-wheat spaghetti
Directions
Fill a large stockpot with water and bring to a boil for pasta.

Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.

Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.

Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Round 2 changes: The second time I made these I added some water to the sauce. About 1/4 cup and a squirt of white wine. I just thought it needed a lil more juice. I think it's perfect now. Don't double up the chipolte peppers b/c they are HOT, but scrumptious. Make sure you use Fire Roasted Tomatoes

NOTE: to save on time DOUBLE up the meatball recipe make them during the weekend and freeze or cook the next day. I made one batch for Monday night's dinner and saved the other batch for another day. I will only have to make the sauce. Much easier for the life of a busy mama.

Oven Fried Chicken- from Ellie on Foodnetwork

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 45 min

Level: Easy Serves:6 to 8 servings

Ingredients
1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
Directions
Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.

Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.

In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.

One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.

Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

I used whole grain saltine crackers and good ole Kellogs Corn Flakes. I didn't use a food processor just chopped it all up in the blender. :)
The kids loved it and Dad said "mmm" on the first bite.. it was so easy i think i will make it often.

Three top restaurants while traveling in Florida!

While traveling our family often looks for NOT the regular "off the interstate restaurant". Yuck! It's often that you will pull over and just eat a quick grab because you are traveling. Overlooking, some fabulous finds in the state of Florida. If you plan ahead you can look forward to a deee licious meal while traveling.

Here's a list of 3 top favorites that Wilson's often visit.


The Manatee Cafe in St. Augustine is an incredible place to eat. Offering deeee licious vegetarian foods. Next time you are up that way look it up:http://www.manateecafe.com/

Going to the Millenium Mall in Orlando? Check out the Greens and Grille Restaurant. Oh my goodness. I love this place. Both David and I ate their last weekend twice in one day! All meals are created from scratch! Salads, soups, yummie sandwiches. My favorite is their Portabella sandwich and their Summer Sweets Salad. Ohh and of course their soups. I think I love it all. This is one restaurant that I would love to own. mmmmmm http://www.greensandgrille.com


Wiregrass in Wesley Chapel has Cosi's.... another fabulous place. I have too many favorites to list. I love it all. http://www.getcosi.com They are also in the Outlet mall in Estero, Fl. on the way to Miami. So, you know I must stop there! Make sure you pick up a handfull of their breakfast bar cookies to go. 5 is not enough.

www.getcosi.com

What's in my grocery cart?

Fresh fruit vs. canned
Spring Mix vs. iceberg or romaine
All natural chicken breast in a can. No preservatives or additives. (sam's) For quick lunches.
Organic 2% milk and Rice Milk for the Kids.
Skim Milk and Rice Milk for Mom & Dad

24 grams of Protein Zero Carbs and only 116 Calories

What could possibly be so high in protein and so low in carbs? Yellow fish tuna. Sushi!! Yes..ask your fish market to sell you sushi grade tuna. Take it home, slice it up and serve. Wah la your done! Now, don't tell me you don't like sushi because it's raw. Please give it a chance. It's such a clean food and there is nothing to this creation. I like to dip the slices of tuna in low sodium soy sauce and sprinkle some sesame seeds. Deeee licious.

Carmen's Yummy Salad

This is THE SALAD! My friends and family love it when I make my Yummy Salad. It's got such a great variety of flavors and it's always a hit. You really don't have to have all the fruits, but they sure taste delcious. It's so yummy that I think that's how it got it's name. :)My kids will actually ask me to make it every week.

Why the dressing??? We often put too much dressing on our salads taking away from all the great flavors. A little balsamic drizzle with olive oil and that's all it needs. Forget all the creamy dressing high in fat. Go simple. Don't forget the fresh peppercorn. mmmmm..... Today I made it and just sprinkled fresh lemon juice and olive oil. MMmm again. Grill some chicken or fish and make it a complete meal. Enjoy
xo


Large bowl filled with 1/2 Spring Mix. & 1/2 Spinach

Med. Tomato cubed

1/2 avocado cubed

blueberries (handful or more)

strawberries ( handful or more)

Mandarin oranges that come in a glass container (veggie section at Publix or Walmart)

1/2 red onion diced (optional)

Cantaloupe (handful optional too)

Crushed Walnuts

Low fat Feta cheese



Dressing: Balsamic and Olive oil Sea Salt & Pepper to taste
Tip: Serve each serving and then add the dressing to taste. If you have leftovers keep it for the next day for lunch.

2 delicious recipes. That I just love.

Beets with Orange Vinagrette

Ingredients
6 fresh beets
2 tablespoons raspberry vinegar
2 tablespoons freshly squeezed orange juice
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup small-diced red onion (1 small onion optional)
2 large seedless oranges, zested
Segments 2 large seedless oranges
Directions
Bake beets at 350 for about 40 minutes. Peel and slice. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature


Blueberry Coffee Cake by ellie on foodnetwork.

My kids LOVE this recipe.

Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed
Directions
Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.