Vegetarian Archives - Kilroy's Kitchen Category
Blueberry Lemon Muffins

Blueberry Lemon Muffins

Good morning & happy Friday, my friends! It has been quite a gloomy week here in Chicagoland and apparently now we’re in a State of Emergency because of all the flooding. Crazy, right? I have never seen so much water! Usually when we get heavy rainfall, only the east side of the town is impacted (close to the river) but the rain was non-stop early on in the week so now, even the west side is effected. Like, even Six Flags was closed due to the flooding and Six Flags NEVER closes. #youknowitsbadwhen… But to make this gloomy week a bit brighter, I’ve got some Blueberry Lemon Muffins to share with you today!

blueberry lemon muffinsI have been wanting to make Blueberry Lemon Muffins for-freakin-ever and for one reason or another, I put it off. Until now.

Let’s back this up a little bit, okay? About a year and a half ago, I was at my local Jewel when I was roaming through the bakery section. The bakery section smells so good all the time so the smell + my hunger (runger? I stopped by after a workout) = I NEED FOOD. I decided to “be good” and I only bought 1 muffin (instead of a 4-pack) when they caught my eye: BLUEBERRY LEMON MUFFINS. What a delicious combination of flavors! I just had to have one. And I did!

And then I never saw that beautiful combination again. I’ve had my heart broken in the past but never like this. Shame on you, Jewel (I’m kidding, I love Jewel). Instead of creating my own version of a blueberry lemon muffin, I have spent the last year and a half wallowing in my self-pity.

That stops TODAY. These muffins are so gosh darn beautiful. And delicious. And so easy to make! You probably already have everything you need in your refrigerator or pantry. Lucky you! You can have these muffins done in less than 30 minutes if you’re speedy, but definitely less than 45 minutes. Amazing!

Blueberry Lemon Muffins

Yield: 12 large muffins, 24 normal size muffins

Blueberry Lemon Muffins


  • 1 cup vanilla Greek yogurt
  • 2 whole eggs
  • Juice of 1 lemon (about 3 tbsp)
  • 1/2 cup white sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cup flour (all-purpose, oat, whole wheat)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup blueberries
  • Zest of 1 lemon


  1. Preheat oven to 350F and spray your muffin tins with non-stick spray or line with muffin liners
  2. Mix together: yogurt, vanilla extract, eggs, lemon juice, and white sugar
  3. In a separate bowl: flour, baking soda, salt
  4. Combine the dry ingredients into the wet ingredients, along with most of lemon zest
  5. Gently fold blueberries into the batter
  6. Pour batter into muffin tin
  7. Bake for approximately 20 minutes (depending on oven - muffins are done when a fork comes out clean)
  8. Remove & CHOW DOWN

Looking for more easy muffins or breads? Here is my strawberry lemon bread and here are my chocolate chip banana muffins!

Spring into Summer Salad Series: Butternut Squash & Goat Cheese

Spring into Summer Salad Series: Butternut Squash & Goat Cheese

HEY GANG – Today we’re talkin’ SALAD. It’s been a minute since I last posted and for that, I’m sorry! I could lie and say I’ve been busy but the reality is, is I was sick for a good portion of last week and lacked the motivation to do anything but get to work and get some running in (when I was feeling better). So because of my time-off from the blog, I’ve had the time to brainstorm a few fun things and the first being: a SPRING INTO SUMMER SALAD SERIES! That’s right. And we’re kickin’ off the series with a Butternut Squash and Goat Cheese Salad! I L-O-V-E this salad SO MUCH. I could eat it nearly every day.

I got inspiration for this salad from a few different places:
  • The first place is Chrissy Teigan’s (old?!?!) website So Delushios – I’d link it but I’m pretty sure she took it down since she’s got the cookbook thang going on now. Now I’m like “well that’s really disappointing” because I think her version of this salad is amazing. When I first made it, I ate it for an entire week. And then I made it again. And again. With some different variations but always containing the two most important components: butternut squash and freakin’ goat cheese
  • My second source of ~inspo comes from a restaurant in Washington DC. This salad. LORD. THIS SALAD. It had CORN-FREAKIN-BREAD CROUTONS! AND GOAT CHEESE! I had this salad in early 2016 on mine and Matt’s first trip to DC and promptly forgot about it. It wasn’t until I was SEARCHING for “the restaurant back home” for cornbread croutons that I realized how good it was. I could not, for the life of me, remember where I ate this amazing salad until we returned to the same restaurant in late-2016 AND I TREATED MYSELF. And I had to recreate the cornbread and goat cheese combo back home.
And now?

And now here we are, March 2017 – FINALLY DOIN’ IT! I put both of my ~inspo salads together to create one, crave-worthy salad. It is packed to the brim with vitamins and minerals from all of the fixins’ and greens – but the creaminess of the goat cheese combined with the comfort from the cornbread croutons makes for one hearty, but healthy, salad.

Should we get to the recipe now? I think we should. Please. Please excuse my photography. I’ve said it once and I’ll say it again: IT’S A WORK IN PROGRESS. And I took these photos with my phone camera since my camera SD card is MISSING IN ACTION and I’ve been too lazy to actually look and/or buy a new one. Sue me. (Don’t).

My recipe calls for a giant salad so you can enjoy leftovers or share with a group but feel free to scale it down for single-servings.

Snow Day Fun + Honey Garlic Shrimp

Snow Day Fun + Honey Garlic Shrimp

GooOOooOoD Morning! I hope everyone is having a GREAT start to their Tuesday and if you’re experiencing snow like I am: STAY SAFE. What. Snow? In March? Yep, welcome to the Midwest. Where you’ll have 60 degree weather one week and a blizzard the next. Why do I still live here again? Moving on… With my snow-day fun, I’ll be catching up on TV shows, going for a run (fingers crossed I can go outside!), and attempting a homemade falafel & veggie pita sandwich. Yea, we’ll see about that one. Attempt is the key-word. But today I’ll be sharing my take on Sticky Sweet Honey Garlic Shrimp so if that’s all you’re here to see?! Well… you suck (kidding!) and scroll past the photo of the dish to get to it.

snow day
Happy March!
Running Updates:
  • This morning I received an email from Chicago Marathon reminding me of my impending doom: the marathon is 7 months away! It feels so far away but 7 months WILL FLY.
  • Like I said in my previous post, my official half-marathon training starts TODAY with an easy 3 mile run. If I can’t make it outside due to ice, snow, freezing temps, WHATEVER,  I’ll probably drive over to my parents to use the treadmill (since, ya know, I canceled my regular gym membership – STUPID!).
  • I’m on the hunt for a Chicagoland/Milwaukee-area half-marathon in late July/early August so if you know of any… let me know! PLEASE! I haven’t found one I’m interested in yet 🙁
Sticky Sweet:

As I’m sure you’ve noticed, I make a LOT of chicken. It’s a cheap, easy, and versatile meat so we buy it in bulk over here. With that said, I can get reaaaaal tired of chicken and sometimes crave a big, juicy steak or an Asian-inspired shrimp dish. So that’s what we had. Sticky Sweet Honey Garlic Shrimp. It. Was. Perfect. And such a nice break from chicken ALL THE TIME.

This recipe is so simple to whip together (um, it’s only 4 ingredients! 7 if you’re gonna include the broccoli, rice + butter) and while it’s not the MOST budget friendly dish (shrimp is expensive… who knew?!), it’s nice to splurge every now & then, YA KNOW?! I know.

honey garlic shrimp bowl

Honey Garlic Shrimp

  • Yield: 3 servings
  • Prep Time: 15 minutes
  • Cook Time: <10 minutes


  • 1-lb shrimp
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 6 garlic cloves, minced
  • 1 tbsp unsalted butter
  • 2 cups broccoli florets
  • 1 cup white or brown rice
  • Garnishes: sesame seeds, green onion


  1. In a mixing bowl, marinate shrimp in honey, soy sauce + 5 cloves garlic for at least 15 minutes

  2. Using a frying pan, melt the butter & stir in remaining garlic clove until fragrant, about 30 seconds, then add broccoli florets

  3. Once broccoli starts to become soft (about 3 minutes), mix the shrimp & sauce mixture in with the broccoli and cook all ingredients together until shrimp is cooked (less than 5 minutes)

  4. Portion out onto plates or into bowls & garnish with sesame seeds or green onion


For a bit of heat: sprinkle red pepper flakes throughout dish or add your favorite hot sauce

Welcome one, welcome all to my little corner of the internet (cheesy, I know). Here you’ll find all sorts of food, fitness, and the fun things I’m up to! I include recipes for everything I make, I’ll recap my weekly workouts, and I share things that make me laugh so hard I cry. I’ve been told I’ve got a sarcastic sense of humor so, sorry ’bout it. Wanna learn s’more about me? Go ahead – check out my about me page!


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