Rollup Blender Pancakes

1 cup lowfat cottage cheese
6 large eggs
1/2 cup all-purpose or whole wheat flour (about 2 1/2 ounces)
1/4 teaspoon salt
1/4 cup oil (canola, vegetable or coconut oil)
1/4 cup milk
1/2 teaspoon vanilla
2 tablespoons sugar

Combine all the ingredients in a blender and process until smooth.

Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn't have to be perfect).

On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.

Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn't so hot that the pancakes burn - adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.

Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - whatever your little heart desires! Spread the filling down the center and roll up to eat.

(Source: http://www.melskitchencafe.com/rollup-blender-pancakes/)

Chocolate Zucchini Bread

2 cups sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

(Source: http://www.tasteofhome.com/recipes/chocolate-zucchini-bread)

Banana Nut Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out.

(Source: http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe.html)

Soft Oatmeal Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats


In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

(Source: http://allrecipes.com/recipe/soft-oatmeal-cookies/)

Blueberry Coconut Cake

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
1 1/2 cups fresh or frozen blueberries (unthawed)
2 tablespoons flour
1 cup flaked sweetened coconut

For the Sauce:

1/2 cup granulated sugar
4 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons fresh lemon juice (from about 1 lemon)


Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.

Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.

Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.

(Source: http://www.melskitchencafe.com/blueberry-coconut-cake-with-lemon-sauce/)

Pumpkin Bars

4 eggs
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt

ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 tsp vanilla extract
1-2 Tbls milk

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.

(Source: http://www.tasteofhome.com/recipes/pumpkin-bars)

Green Chile Chicken & Rice

24 ounces boneless skinless chicken thighs, trimmed of fat (I used chicken breasts)
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
14 ounces green enchilada sauce (I like Herdez Mexican Cooking sauces, which is in a jar)
1 cup water (high elevations should add an additional 1/4 cup)
1 cup long-grain rice
1/2 cup chopped fresh cilantro

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Heat 1 tablespoon of oil a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. Add the enchilada sauce, water, and rice and bring to a boil. Place the chicken, brown side up, on top of the rice. Reduce heat and cover. Cook for at least 20 minutes, stirring about every 5 minutes to prevent the rice from scorching. When the rice and chicken are cooked through, it’s done (higher elevations will take longer, maybe even twice as long, so plan accordingly.) Add the cilantro and stir to combine. Serves 4-6.

(adapted slightly. Source: http://www.ourbestbites.com/2014/09/green-chile-chicken-rice/)

Creamy Spinach and Cheese Green Chile Enchiladas

1 Tbls olive oil
1 small yellow onion, diced
1 clove garlic, minced
10 cups fresh spinach leaves
1 Tbls fresh lime juice
1/3 cup chopped cilantro
1 can (4.5 ounces) chopped green chiles
1/2 tsp ground cumin
1/4 tsp ground chili powder
1/2 cup sour cream or plain Greek yogurt
Salt and black pepper, to taste
1 can (10 oz) Mild Green Chile Enchilada Sauce
8 Flour Tortillas (Burrito size)
2 cups shredded Monterrey Jack cheese, divided
1 cups shredded Cheddar cheese, divided

Toppings:
Green onions, chopped
Fresh cilantro, chopped
Diced avocado

1. Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chilies, cumin, and chili powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

2. To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.

3. Garnish enchiladas with green onion, cilantro, and avocado, if desired. Serve warm.

Note-these enchiladas freeze well. Cool completely, without toppings, and place in a Tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!

(adapted slightly ... Source: http://www.twopeasandtheirpod.com/creamy-spinach-and-cheese-green-chile-enchiladas/)

Nestle Toll House Chocolate Chip Cookie Bars

I took these babies to a girl's night, and they were a hit. Everyone wanted the recipe. The coconut oil gives it the perfect coconut flavor. So delicious.

3 1/4 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 cups butter, softened
1/2 cup coconut oil
1 cup + 2 tablespoons granulated sugar
1 cup + 2 tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white – yum!)
​
Preheat oven to 375°. Grease 17 x 12 x 1 jelly roll pan.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts.

Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

(Source (slightly adapted): http://www.thesisterscafe.com/2013/08/perfect-chocolate-chip-bar-cookies-crowd)

Whole Wheat Blueberry Muffins

I'm not a big fan of the streusel topping that often accompanies blueberry muffins. These don't have that, and they're the perfect amount of sweetness, without being too sweet. They're super delicious, and freeze beautifully. Perfect for breakfast or a snack.


1 1/2 cups whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup unsweetened applesauce
1 pint fresh blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

(Source: http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/)

Restaurant Teriyaki Sauce

Pretty sure everyone needs a go-to teriyaki sauce recipe. This is now mine. If you've ever had Yoshida's brand, it reminds me of that.

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar
1 -2 tablespoon honey
2 tablespoons cornstarch
1/4 cup cold water

Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Add water to thin if you over-thick it :).

(Source: http://www.food.com/recipe/restaurant-teriyaki-sauce-133751)

Roasted Red Peppers

I had the urge to make roasted red pepper pasta ... but I didn't have any roasted red peppers. These babies did the trick quite nicely.

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

(Source: The Food Network: http://www.foodnetwork.com/recipes/ina-garten/roasted-red-peppers-recipe.html)

Slow Cooker Asian Glazed Chicken

Once again - crockpot to the rescue. Fast, easy, and perfect for when you need dinner and you don't want to stand over a hot stove, or you don't have time around dinner time to actually make it. Just pop everything in the crockpot in the morning, and TA-DA... Dinner is served.

4 Boneless Skinless Chicken Breasts
3 Tablespoons Soy Sauce
½ Cup brown sugar
3 Tablespoons Lemon Juice
2 Tablespoons Worcestershire Sauce
1 Tablespoon freshly grated ginger
¼ teaspoon red pepper flakes
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 Tablespoon Cornstarch (if needed)

Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.

Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.

To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.

Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

(Source: The Recipe Critic: http://therecipecritic.com/2014/04/slow-cooker-asian-glazed-chicken/)

Slow Cooker Chicken Philly Sandwiches

I basically love my crockpot. And when it gets SO hot here in Austin, it allows me to make dinner without having to slave over a hot stove, or turn on the oven. It's basically one of the best inventions ever. And I've also always loved hot chicken sandwiches. Or any shredded meat on a bun, really.

1 teaspoon paprika (regular or smoked)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
2 green peppers, cored and sliced
1 large white or yellow onion, peeled and sliced into half moons
2 pounds boneless, skinless chicken breasts or thighs
1/2 cup low-sodium chicken broth
Sliced provolone
hoagie buns

Lightly grease a 5-quart (or similar sized) slow cooker insert with nonstick cooking spray.

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme.

Place the green peppers and onions in the bottom of the slow cooker. Sprinkle 1 teaspoon of the seasoning mixture over the top.
Toss the chicken with the rest of the seasoning mixture. Layer the chicken on the top of the green peppers and onions.
Pour the chicken broth inside around the edges of the crockpot.

Cook on low for 5-7 hours until the chicken is tender (over cooking the chicken may make it a bit dry so only cook it until the chicken is cooked through and tender). Remove the chicken from the slow cooker and shred into pieces. Set aside.

Using a slotted spoon, remove the peppers and onions to a plate. Pour out all the liquid into a bowl or liquid measure.

Place the chicken, peppers and onions back in the slow cooker and toss. Pour in enough liquid to keep the chicken moist (but not soggy) - about 1/4 cup to start and add as needed. Keep the slow cooker on warm or low until ready to serve.

Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

(Source: Mel's Kitchen Cafe: http://www.melskitchencafe.com/slow-cooker-chicken-philly-sandwiches/

Steak & Mango Stirfy

Another thing I hadn't ever considered: Stirfrying mangoes. I mean - who does that?! I do now! The fusion of flavors was perfect!

3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons soy sauce (if this needs to be gluten-free, check the soy sauce label)
1/2 teaspoon cornstarch
12 ounces flank steak, thinly sliced (if it’s semi-frozen, it’s easier to slice)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon cooking oil (olive, coconut, or canola), divided
1 small red onion, sliced
1 medium red bell pepper, sliced
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 cup cubed, ripe (but not too ripe) mango
1/4 cup fresh basil, roughly chopped or torn
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint

Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.

Toss together the basil, cilantro, and mint and set aside.

Sprinkle the steak with crushed red pepper and black pepper and toss to combine. Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture. Serves 4.

(Source: Our Best Bites: http://www.ourbestbites.com/2014/03/steak-mango-stir-fry/)

Southwestern Grilled Sweet Potato Salad

I had never considered adding sweet potatoes to a salad, but it was incredible, and I will do it again and again from here on out.

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.

Note-the salad will keep in the refrigerator for 2 days.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/southwestern-grilled-sweet-potato-salad/)

Whole Wheat Banana Muffins

Delicious and amazing. Perfect for breakfast or a snack. Freeze perfectly. I could eat them all day.

2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.

Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/whole-wheat-banana-muffins/)

Crispy Bean Burritos

Jada and Zoie are obsessed with these. If I'd let them, they'd eat them every day.

1/2 cup oil
5 flour tortillas
1 cup refried beans
1/4 cup cheese

Pre-heat oven to 400 degrees.

Heat oil in a frying pan.

Put 2-3 T. of beans on the end of a tortilla. Sprinkle with some cheese, and roll up, starting at the end with filling.

Fry in oil for 15 seconds per side.

Place on baking sheet. Repeat until all burritos are rolled up on pan.

Bake for 5-7 minutes.

(Note: Burritos can be put in a freezer bag before baking and frozen for future use.)

(Source: http://www.food.com/recipe/taco-time-crisp-bean-burritos-copycat-341743)

No-Bake Peanut Butter Pretzel Chocolate Chip Granola Bars

These are WAY better than store bought granola bars - tastier, healthier, and I know exactly what's in them. No more store-bought granola bars for me!


1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips


Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.

In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.

Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

I store the bars in the refrigerator, and they've kept fresh for about a week.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)

My Mom's Muffins

These aren't really MY mom's muffins, but that's the name from the original recipe, so I stuck with it. These are really delicious, and keep well in the freezer. I just pulled one out when I was hungry, and let it thaw for a few minutes before devouring. Works out real nice.

1 cup Whole Wheat Flour
1/2 cup All-purpose Flour
1/4 cup Ground Flaxseed/flaxseed Meal
1 cup Regular Oats
1/2 cup Packed Brown Sugar
1/2 teaspoon Salt
1 teaspoon Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1/2 cup Walnuts, Roughly Chopped
1/2 cup Raisins
1 cup Buttermilk
1 whole Egg
1 whole Banana, Peeled And Mashed With A Fork
1/2 cup Applesauce
1/4 cup Molasses or honey
Extra Buttermilk As Needed For Thinning


Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.

In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.

Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.

(Source: The Pioneer Woman: http://thepioneerwoman.com/cooking/2013/04/my-moms-muffins/)

Egg Muffins

I have been searching for some delicious and nutritious breakfast options, since I'm not a huge fan of cold cereal. These are perfect, and they store well in the fridge for a couple of days.

3 lean breakfast turkey sausage links (you could also use diced ham)
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
* you could also add diced mushrooms, peppers, or other omlet-esque nuggets! *


Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.

In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.

Grease six muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.

Distribute cheese and sausage equally between each muffin cup.

Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.

You can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/egg-muffins-with-sausage-spinach-and-cheese/)

Chickpea, Tomato, & Feta Salad

This is a light and delicious salad - perfect for lunch, a snack, or a side dish. Really quick to make, and super yummy!

1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper


Rinse and drain chickpeas. In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Refrigerate. Serve cold.

(Source: Martha Stewart: http://www.marthastewart.com/316344/chickpea-cherry-tomato-and-feta-salad)

Coconut Shrimp Curry

For the shrimp marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:
1 tablespoon canola oil
1 medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

(Source: Mels Kitchen Cafe: http://www.melskitchencafe.com/coconut-shrimp-curry-silpat-giveaway/)

Raspberry Vanilla Refrigerator Oatmeal

This is a light and refreshing breakfast option. It's easy to whip together the night before, is the perfect serving size, and tastes yummy.

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt (I used vanilla flavored, but you could use plain as well)
1/4 tsp vanilla extract
1 Tbls raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar


In a half pint (1 cup) jar, add oats, milk, yogurt, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

* There are a lot of other flavor options. Keeping the base/amount of oats, milk, and Greek yogurt the same, you could do:
* Mango Almond: add 1/8 tsp almond extract, 1 tsp honey, 1/4 cup diced mango
* Blueberry Maple: add 2 tsp maple syrup, 1/4 cup blueberries
* Apple Cinnamon: add 1/2 tsp cinnamon, 1 tsp honey, 1/4 cup unsweetened applesauce
* Peanut Butter Banana: add 1 Tbls peanut butter, 1 tsp honey, 1/4 cup diced banana

(Slightly adapted from: http://www.theyummylife.com/Refrigerator_Oatmeal)

Banana Oatmeal Cups

These are the perfect little healthy nuggets of deliciousness. Great for breakfast or a snack.

3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips

Preheat oven to 375 degrees.

Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.

Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.

(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)