Banana Oatmeal Muffins

Banana Oatmeal Muffins

2 eggs
1 1/2 c. almond milk
1/3. c. coconut oil (solid)
1 t. vanilla
1/3 c. applesauce
4 medium bananas
1/2 c. honey

3 c. whole wheat flour (4 cups if freshly ground wheat)
2 c. rolled oats

4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 t. nutmeg
1 c. chopped almonds (optional)
1 c. chocolate chips

Beat eggs and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips and nuts last.  Stir until just combined and drop into oiled muffins tins (I use coconut oil for this).  Bake muffins at 350 degrees for 22-25 minutes.  Yield:  24 muffins.

Note:  This batter can also be used to make drop cookies.

*Adapted from my friend Kim's recipe.

My Favorite Cake

Celebrating an occasion and not sure what to make?  This one is a real crowd pleaser, and the perfect dessert for your special event.

I used this recipe for the cake.  Then I topped the batter with thinly sliced apple slivers in a circular pattern for a round cake like this picture shows or a square pattern (for a square cake pan). I've even tried it in rows for a sheet cake.  (I like to use a tart apple such as granny or fuji). Bake according to the recipe directions.  The cake will be super moist and the browned apple edges are beautiful!

Egg Salad Anyone?

It's not what you're thinking, but it is oh so good!

Romaine and red leaf lettuce topped with mung bean and alfalfa sprouts, cucumber, and boiled eggs . . . yum!

Use your favorite salad dressing or make you're own! Today I drizzled a little olive oil,  sprinkled a little rice vinegar, and topped it off with sea salt, coarse black pepper, and tarragon.  What do you like on your salads?

Power Breakfast

Now, this is a breakfast for champions!

We call it coconut oats and it's a favorite at our house ; )

Coconut Oats

2 1/2 c. steel cut oats
1 can coconut milk
1/2 c. raisins
1/2 c. craisins
2 t. cinnamon
1/4 c. honey
dash of salt

Toppings
1 granny apple diced
1/2 c. chopped almonds

Note:  I soak my almonds overnight in the refrigerator, and drain the liquid in the morning.  This process makes the nuts easier on your digestion which prevents bloating (and in my opinion, makes them even more tasty).   When soaking, use a mason jar, filling it half full with almonds.  Then add purified water to the top.  After draining, nuts will last 3-5 days in the refrigerator.

Who would have thought?

Surprisingly delicious!

This is one of those meals that just came together from odds and ends that I had in the refrigerator and pantry and what a lovely combination it turned out to be. 

Chicken salad, steamed red beets, nori wraps, and romaine lettuce. . . delish!

The chicken salad can be folded into the nori wrap or the lettuce or both!

Chicken Salad Recipe:

1 12 oz. can of white chicken
1 generous spoonfuls of mayonaise
1 t. dijon mustard
1/4 c. diced onion
1/8 t. minced garlic
1 stalk of celery chopped fine
3 T. craisins
salt and pepper to taste
tiny dash of red pepper or paprika

Note:  If you have a green onion or red onion, use one of those as they add color and the flavor is fabulous.

Date Nut Coconut Balls

Sweet tooth?  This is the perfect fix. Bite and enjoy!  Just try not to eat them all at once!

Date Nut Coconut Balls

Step 1:
1 T. ground chia seeds
1 T. ground flax seeds
8 medjool dates, pitted and pureed

Step 2:
3 T. honey
1 c. unsalted raw crunch almond butter (from Trader Joe's)

Step 3:
1/2 c. chopped almonds (soaked overnight and drained first)
6 whole wheat crackers, crushed (Ak Mak) - optional for a stiffer ball
1 scoop pea protein (Love & Peas from Nature Sunshine)
1 T. unsweetened cocoa
1-2 dashes stevia

Step 4:
1 c. unsweetened shredded coconut

Using a high powered blender, grind flax and chia seed.  Puree dates.  Combine all the wet ingredients in a large mixing bowl.  Add the dry ingredients (except the coconut) and combine.  Place the coconut in a bowl.  Use your hands to roll the mixture into little balls, roll in the coconut, place in an airtight container and store in the refrigerator or freezer, separating with wax of parchment paper.

Scratch Spice Cake

Always a crowd pleaser.  Love knowing that its healthy and 'delish' at the same time!

 
Scratch Spice Cake

2 eggs
1/2 c. oil
1 1/2 c. honey
2 1/2 c. applesauce

3 1/2 c. wheat flour (ground hard white winter wheat)
2 t. cinnamon
1 t. cloves
2 t. soda
1 t. salt

Mix wet ingredients in large batter bowl.  Add dry ingredients and mix.  Pour into jelly roll pan (cookie sheet with edges).  Bake for 35 minutes at 350 degrees.

Serve with bananas and whip cream.


For Pumpkin Cake:  Substitute pureed pumpkin for the applesauce and add 1 t. ginger.

For Chocolate Cake:  Substitute 1/4 c. unsweetened cocoa powder for 1/4 c. flour.  Omit the cinnamon and cloves.