Friday, September 26, 2014

Banana Oat Breakfast Muffins

Since I seem to be on a muffin kick (when am I not?!), here is another flourless through-it-all-in-the-blender-and-pour recipe.  I'd like to try making the batter the night before and keeping it in the fridge until the morning to see how that would work.  The muffins are dense, but worked well as a breakfast for my gingersnaps.  Instead of putting the chocolate chips in the batter, I just sprinkled three or four on each muffin cup once they were full.  The appearance of something having a lot of chocolate chips in it goes a long way for my kiddos, when three or four per muffin was enough to satisfy.


1 cup plain Greek yogurt
2 ripe bananas
2 eggs
2 cups rolled oats (old fashioned or quick)
¼ cup brown sugar
1½ tsp. baking powder
½ tsp. baking soda
½ cup chocolate chips, mini or regular (optional)


Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray. Set aside.

Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.

Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

Tuesday, September 23, 2014

Pumpkin Oat and Honey Muffins

These little snackies have no flour and no sugar in them, but no one in my family seemed to miss those ingredients.  I hesitate to call them muffins because they had more of a sunken-down "pile" look and dense texture to them after cooling.  But looks aren't everything and I'll make these again anyway.  I love that I can pour the batter straight from my Vitamix into the pan.

original recipe found here

2 1/2 c oats (regular or quick is fine)
1 c plain nonfat greek yogurt
1/2 c honey
1 1/2 t baking powder
1/2 t baking soda
1 t pumpkin pie spice
1 c canned pumpkin
1/2 c chopped walnuts (optional)

Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.

Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.

Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

Tuesday, September 9, 2014

Zucchini Carrot Squares

I made a batch of these muffin-like squares for my family to have as snacks last week.  In the end, I think the batter would have worked just as well in a muffin tin and easier to hand out to little hands.  But they were good nonetheless.  Everyone was a fan!

adapted from this recipe


1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
2 eggs, lightly beaten
1 1/2 cups grated carrots
1 1/2 cups grated zucchini
1/2 cup brown sugar
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup canola oil
1/4 cup apple sauce
1/4 cup honey
1 tsp vanilla


Preheat oven to 350.  Spray 13x9 baking pan with cooking spray.

In a large mixing bowl, combine flour, baking powder, cinnamon, and baking soda.  Set aside.
In a medium bowl, combine all other ingredients.
Add carrot mixture to flour mixture, stirring just until combined.
Spread evenly into prepared pan.  Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool completely before cutting into squares.
Tastes nicely with cream cheese or butter!


Monday, August 25, 2014

Avacado Tuna Wrap

I saw this idea floating around on pinterest and decided to give it a try.  My son (who eats more than I do) and I both made the mix into a wrap.  There was more than enough for us to share lunch.

one can tuna
one ripe avocado
two hard-boiled eggs, yolk removed and whites diced
salt and pepper to taste
a small spoonful of mayonnaise, optional


Mash everything together in a medium bowl with a fork or potato masher.  Season to taste.
Serve as a wrap, sandwich, on toast, with crackers, or just eat with a spoon.

Tuesday, August 12, 2014

Banana Oatmeal Bread

I'm slowly building up my baking cupboard again and, thankfully, had what I needed to make this yummy bread for breakfast.  I made some changes from the original recipe and baked the "loaf" in a circle casserole dish that I used to mix the batter in, because that's all I have available in our hotel kitchen!  I served it up in wedge slices with some yogurt and we pretended we were eating cake!

1 1/4 cups all-purpose flour
1/3 brown sugar
1/2 tsp. baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 tsp cinnamon
2 eggs, beaten
4 tsp canola oil
3 ripe bananas, mashed
1 cup oats

Preheat oven to 350F.  In a large bowl, stir together dry ingredients.  Add oil and eggs; mix thoroughly.  Add mashed bananas and oats to batter and stir until well combined.

Spray a loaf pan (or casserole dish!) with cooking spray.  Pour batter into pan and bake until top of loaf is firm to touch and springs back when lightly pressed, 40-50 minutes.  Remove from oven and allow to cool in pan for 5 minutes.  Flip out and cool on a wire rack for another 10 minutes.


Wednesday, August 6, 2014

BBQ Chicken Pasta

My family has been in the midst of an international move for the past month.  Hence the silence around here.  I have several recipes that I wanted to share, but didn't write them down before the movers came and packed up my cookbooks - so those will have to wait!  I still don't have my kitchen, but there's something a little romantic about trying to create good meals for my family in a minimally supplied hotel kitchenette (I broke down yesterday and bought a cheese grater!).  I made this tonight.  Not the most amazing thing ever, but still good and filling.  I love pasta, so I had no problem with the penne/sauce combo.  My husband thought it was a little strange.  



  • 1 tablespoon extra-virgin olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size chunks
  • 1 red onion, diced
  • 2 cups water
  • 2 1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 12 ounces penne pasta
  • 2/3 cup barbecue sauce
  • 1/3 cup sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese


  • In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

  • In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed and the pasta is tender. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

  • Serve immediately and garnish with additional red or green onions and shredded cheese.

Saturday, June 28, 2014

Coconut Oil Biscuits

These were easy enough to put together for a weekday breakfast.  he biscuits have a slightly denser texture than buttermilk biscuits.  I loved the hint of coconut flavor that comes out from the oil.  A smear of butter and dab of honey was all we needed to polish off this batch!


2 cups flour
3 tsp baking powder
1 tsp salt
1/4 cup coconut oil (room temperature)
3/4 cup milk

Preheat oven to 425 degrees.

Add flour, baking powder, salt, and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was heart-shaped cookie cutter!) to cut out the biscuits, and transfer to a baking sheet.
Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

Friday, June 27, 2014

Fruit Water


I am loving the sunny days we've been having this month and am keeping "fruit water" stocked in our fridge.  The kids think it's great and this was our favorite combination:

two lime slices
five cucumber slices
a handful of strawberries (greens removed)
a handful of mint leaves

Lemon and orange slices also join in the rotation of what goes in the pitcher.  I find the "flavors" usually need changing after two full days of water refills.  It's so refreshing after playing in the sunshine!


Tuesday, June 17, 2014

Blueberry Banana Spelt Muffins


Thank you to my friend, Kenan, for passing on this yummy muffin recipe!  I've made blueberry banana muffins before, but these are a bit more hardy and a tad more healthy.  I made a few changes based on what I had since I didn't need them to stay soy-free or vegan.  My kids have been grateful for these muffins as after-school snacks this week!


2 medium bananas, mashed
3/4 cup plus 2 Tbsp milk
1 tsp apple cider vinegar
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
3 Tbsp sugar
2 tsp baking powder
1 tsp baking spice (or cinnamon)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup chopped walnuts
1 cup frozen blueberries

Preheat oven to 350F and grease a muffin tin.

Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. Stir in coconut oil.  Set aside.

In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda).

Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour.  Gently fold in the walnuts and then the blueberries, being sure not to overmix as this can result in dense muffins.

Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!)  Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes.  Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.

Tuesday, June 3, 2014

No Bake Speculoos Oatmeal Cookies


I love Speculoos - both in cookie and spread form.  Love it!  So when I saw this recipe, I expected the simple cookies to knock my socks off!  Well, they were pretty good.  But not that good.  The texture was sorta strange, almost like raw cookie dough, but more wet.  And for as much Speculoos spread as I had to use, I would choose to make these again instead (or just eat it with a spoon!).


6 Tbsp butter
1/2 cup whole milk
1 1/2 cup brown sugar
3/4 cup speculoos cookie butter spread
2 tsp vanilla
3 1/3 cups quick cook oats

In a large saucepan, combine butter, milk, speculoos and sugar and bring to a rolling boil, stirring occasionally.
Remove from heat.  Add in vanilla and mix.  Fold in oats and stir well. Depending on your oats, you may either need a little more oats, or a little more milk. They should come together to be thick, gooey and hold their shape when placed on wax paper or a silpat.
Place rounded spoonfuls onto wax paper (or silpat) and refrigerate for at least 30 minutes to completely cool and help set.

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