Mini Maple Muffins - the CUTEST way to jump into fall

This is only my second fall season in upstate NY but even I can see that maple and apples are a HUGE thing here. Probably... because instead of being in a big city surrounded by skyscrapers we are in a beautiful countryside. Anyways. If you have the privilege of going to a maple farm - its awesome. You should. And if you can't, you should at least treat yourself to as many maple fall things, as humanly possible. You owe yourself at least that. I am just looking out for you. And if I am not being too forward you should starting with this super easy 20-22 minute recipe that so easily fits into your hand, your mouth,and your heart. They are so little and cute (and ahem healthy - but no one would ever guess that this is a zucchini carrot recipe). 

Shhh... These are fun MAPLE treats 😉

Recipe adapted from: Graceful Little Honey Bee 

Short Ingredient List: 

1/2 cup whole wheat pastry flour or all purpose

1 cup all purpose flour

1 & 1/2 cup of finely shredded zucchini

1/4 cup finely shredded carrot

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 small container plain greek yogurt

1/2 tsp salt

1 & 1/2 tsp vanilla 

1/2 cup of sugar (for a sweet muffin - for not so sweet use slightly less) 

1 egg

2 Tbs good quality maple syrup

optional: turbinado sugar to top 

Easy directions for an Easy fall 

Spray a mini muffin pan with nonstick spray

Preheat your oven to 350 degrees. 

Use a paper towel and wipe the extra spray off and/or run your finger around each hole in the muffin tin to make sure its evenly coated - this extra step will just make sure its easy. 

Mix everything together in a large bowl. Starting with the egg and sugar to make sure the egg is beaten. 

Scoop the batter into the prepped mini muffin pan. If you don't have one, they are everywhere you can buy baking dishes. They will up your breakfast game plan especially if you have kids, for these are so much better sized for little fingers. (ahem or putting into hands as kids run out of the door for the school bus - don't you love fall) 

The batter should give you 20 - 24 yummy fall treats filling the wells 3/4th full. 

Top with turbinado sugar if you are using.... mini mms or mini chocolate chips would also taste good. You are getting your kids to eat 2 veggies here why not splurge a little. 

Bake for 10-12 minutes. Let it sit in the tins for 5 minutes. Then move them to a cooling rack! I like to cover them with a paper towel or clean kitchen towel to absorb extra moisture.  

See. Easy to make. Easy to eat. Enjoy! 

Banana - Squash Oat Bran Muffins

Hey there. Summer is on its way out and fall is almost here ~ so I have a special chocolatey treat or breakfast recipe that fits both. Its light, healthy, tastes great, and hello has chocolate! If your summer has been anything like mine with trips, fun, kids being home all day from school, vacation or people visiting you on their vacation.... you need some chocolate. Goes great with coffee - just sayin'. 

I haven't blogged in awhile. I have been just busy with life  kiddos, moving, house hunting, and medical stuff with our littlest smile. Our youngest has a complicated medical history. About a year ago we moved our family across the united states to experience a different life style, snow, and history on the east coast. It's hard to want to make new recipes when all you want to do is collapse into a pile of goo into bed as soon it seems late enough after the kids are asleep.  

I have this really great muffin recipe though - perfect for those beginning early back to school mornings that my friends are already having to deal with in Arizona & those upcoming here in New York. 

See you need this. Like I need to stop taking food pictures with my cell phone instead of my nice camera. Ugh. Sorry. I haven't blogged in awhile and it shows. At least the food is good. 

Getting kids ready for school is really hard. This will make it easier. Breakfast will be done. You can make them the night before and just throw it at them as they are grumbling their way to the bus stop or into the back seat. Goes great with yogurt or an apple. They can nibble it as they are "remembering" that form they were supposed to give you days ago crumbled from the bottom of their bag. Is that a boy thing or do all kids have this remembering problem? 

YOU have to try it. Seriously I know I have made a bran muffin before on this blog but this version is way better and since I am obsessed with yellow squash and zucchini it totally works for my family - ahem - especially since they don't know its in there? Trust me. Its good. The veg is clearly undetectable. 

But oat bran muffins you may ask? Why oat bran muffins? I know I know "bran muffins" have a certain unsexy vibe clinging them to them but healthy is the new cool. My husband hates it when I say "I know". Lol. So yeah. Just think of them as banana chocolate chip and you'll be fine. I just want those who are looking for a healthier approach to find it easily. 

Just incase you were wondering bran is actually pretty cool. It is the reason why brown rice is brown. Its the outside layer of the grain that is otherwise milled off - which also explains why brown rice takes so long to cook. More layers means more cooking time to soften and expand.

Banana - Squash Oat Muffins - 

adapted from my other recipe which you can find here.

Active time: 30 minutes

Total time: 1 hour 30 minutes 

Makes 8 - 10 muffins

INGREDIENTS:

2 large eggs 
1 cup / 2 medium very over ripe bananas (the darker the better - think black)
1 cup pureed squash* See note below
1 cup unprocessed wheat bran (do not substitute with bran cereal)
1 Tbs oil
1 Tbs vanilla bean paste or extract
1 cup rolled oats
3/4 cup whole wheat white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon heaping ground cinnamon
1/4 teaspoon salt
1/4 - 1/2 cup chocolate chips (as many as you want) 
1/2 cup packed light brown sugar

1 Tbs milk if you think it needs more moisture 

Turbinado sugar (optional) sprinkle a pinch on each one for flare and fun

Note: To make squash puree its very easy. Wash and then cut a smaller summer yellow squash into 8-10 rounds. Put it in a glass or microwavable bowl with 1/4-1/2 cup of water and steam it in the microwave for approx 4 minutes. If its soft when you check it at 3 or 4 minutes then its done. Carefully pull the bowl out of the microwave using oven mitts and dump the entire thing in the blender. Blend until smooth and tahhh dahhh you have squash puree. Super easy. Super cheap. Super healthy. Super undetectable. And unlike its cousin the zucchini there isn't even green specks to give it away. It blends right in! Lol. Sorry bad joke. If you still want to do this and don't have a microwave you can do it in a small pan on the stove. Or if you want to skip this step and just buy a container of pureed squash from the baby food isle - its there and it will cost you about $1-1.50 and you'll need 2. 

DIRECTIONS:

1. Preheat oven to 400 degrees. 
2. Coat 12 muffin cups with cooking spray - with or without liners. I usually don't use liners unless I am baking for friends or the freezer. 
3. In a large bowl or stand mixer whisk eggs and brown sugar until smooth. Add the bananas, squash puree, wheat bran, oil and vanilla paste. Whisk until it is homogeneous.
4. Into the same bowl, measure & whisk in all remaining dry ingredients (except the chocolate chips) one at a time. Don't over mix. If you are using a stand mixer be careful. Grains will toughen if overworked. Tough dough = dry muffins. 
5. Let the batter sit for 5 minutes. 
6. Scoop or pour the batter into the prepared muffin cups until batter is gone. The muffin cups should be full. They make really good size muffins. 
7. Bake the muffins until the tops are golden brown and spring back when touched lightly, approximately 18-20 minutes. Let cool in the pan for 5 minutes. Loosen edges with a small knife and turn muffins out onto a wire rack to cool slightly before serving.

Easy. Peasy. And now lets go enjoy whatever is left of summer! 
Thanks for stopping by.
Stephanie

Updated Apple-Walnut Coffee Cake

Hello Fall. It's wonderful to see you again. This cooler weather (60s in the mornings and 90s in the afternoon) is completely wonderful! I have grilled outside every other evening and we've been having family walks after dinner. I love this season and football but lets not go there or I will really get derailed. (Go Seattle Seahawks!) 

Lets celebrate fall by pulling out a old recipe from the archives and make it fit my new healthier perspective. Ditch the 1/2 cup of veg oil and use avocado a healthy non processed fat instead. Trade the all purpose flour for in some additional whole grains and whole wheat white flour. Increase the fruit. Lets use some moderation with one of my fav things... nuts by cutting out a entire cup just leaving enough for texture and taste. If you want the original version its right here. Just click on the link.  But I hope you try this updated one first. I pulled off the ultimate culinary bait-and-switch: wholesome food that's just as delish, and my avocado-phobe husband was totally clueless!

Incase you're wondering about the numbers... 

The original coffee cake made 8-10 servings. Each good size serving = 600 calories, 88g carbs, 25g fat, 9 g protein, 34g sodium, 59g sugar. 

The new recipe has only per serving (if you are doing the 8 large pieces): 400 calories, 81g carbs, 6g fat, 8 protein, 33 sodium, and 48g sugar. 

Crazy numbers aren't they? I had no idea that you can drop from 25g of fat to 6 only from switching the vegetable oil to a half of an avocado. Its still a bit high in sugar but its really a cake without a glaze for frosting. But pairing the sweet apple flavor with a large amount of nuts and good fats and whole grains is a good way to have moderation. 

Enjoy Fall! Thanks for stopping by.
Stephanie 

Ingredients for cake batter: 
1 cup brown sugar
1/2 cup white sugar
2 cups whole wheat white flour
1/2 cup rolled oats
1 tsp salt
1/8 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon, heaping
2 tsp baking powder
2 eggs, beaten
1/2 ripe avocado
1 1/2 tsp vanilla
1 heaping cup homemade or store bought no sugar added applesauce
1/4 cup chopped walnuts
1 tsp honey
2 Tbs apple juice 

Ingredients for topping:
1/4 cup brown sugar
1/3 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup walnuts, chopped

Easy Directions:
1. Use some unsalted butter or nonstick spray in a very large rectangle baking dish. Preheat your oven to 350 degrees. 

2. Mix the ingredients for the batter. I used a stand mixer and did the wet ingredients first to make sure the egg had time to really mix up first. But it really doesn't matter. Its a very forgiving recipe. 

3. Mix the ingredients for the topping and set it aside. 

4. Pour the batter into the prepped baking dish. Its not as thick as the original batter (thank goodness but you will need a rubber spatula or a spoon to make it easier) 

5. Top the batter with the topping - just sprinkle it randomly so it covers the batter. 

6. Bake for 35-40 minutes. It will be done when you test it with a toothpick and it comes out clean. 

7. Let it sit on the counter for 5 minutes to firm up before cutting into it. It might be hard to wait as your whole house smells like a awesome fall cinnamon candle - but you can do it. After diving into it. You can wrap it up with plastic wrap and store it on the counter. I would recommend eating it within 1-3 days. Mine never lasts more than 2. 

Easy Breakfast Quesadillas

Fun summer moments are relaxing and nice. Vacations, sipping frosty lemonade, playing in the pool, eating juicy watermelon and spitting the seeds out, reading on a beach are all easy summer things. Now you can continue your fun easy summer all the way through breakfast with these easy, cheesy, meaty, super kid friendly breakfast quesadillas. I can't help you with the dishes but at least "the cooking part" will keep you relaxed and smiling, and your crew happy and full. You can even eat it one handed so you don't have to put your coffee down. See, I got your back. Coffee is an essential part of having the kids home from school. 

Anyways we just finished our first week back to school. Yes we start earlier than most. But  all the kiddos are going stir crazy from being stuck indoors because of the heat, so this is really a good option for them. This totally still counts as a great summer or back-to-school-its-still-warm-outside-breakfast. You can eat it while walking to the bus. You could even prep it the night before so all you do the next day is heat up a pan to melt the creamy cheese and make everything golden and crispy crunchy. This will take less time than watching your kid stumble around looking for that missing shoe. Promise. 

Breakfast Quesadillas 

Serves 4

Takes approximately 15-20 minutes

Serve with fresh fruit like watermelon, grapes, cantaloup

Ingredients

1/2 lb of ground country sausage (can substitute any kind of breakfast meat)

2-3 cups of shredded cheese ( I used mild cheddar but any good melting cheese works such as colby jack, pepper jack, sharp cheddar, white cheddar, smoked cheese, havarti, brie, mozzarella, etc)

1 tsp olive oil

4 soft taco tortillas 

6 eggs + 2 Tbs milk + a sprinkle of chives if you have them

5 Step Directions

In a nonstick pan start cooking the eggs and milk & chives together to make scrambled eggs  - add oil if you need it beforehand. I have a really good nonstick skillet so I didn't use any. 

While eggs are cooking, cook the sausage or any other kind of meat such as bacon or chorizo in another pan, use oil to get the meat started faster. As soon as the meat is fully cooked use a slotted spoon to remove it from the pan onto a towel-lined plate to drain some of the extra fat. 

*Note: if it were just me eating this I would totally add a ton of veggies in here too - finely chopped cubes of zucchini, yellow squash, and red pepper would be great and if you cooked them with the meat they would be perfectly softened but not mushy. You could also just skip the meat add a sweet potato for some more nutrition and make it vegetarian. 

Wipe the skillet that cooked the sausage clean with a paper towel and put the first tortilla in it. Start layering the ingredients 1/4 of the cheese, 1/2 of the cooked scrambled eggs, 1/2 of the cooked sausage, and 1/4 of the cheese then top with another tortilla. You can keep the stove on for the entire part if you think you can get the ingredients on without burning yourself otherwise turn it on now and cook it over medium until the cheese is melted on one side and the tortilla is looking slightly spotted and turning brown. 

When the tortilla looks slightly brown, crisp and the cheese looks melted - gently with your hands and a large spatula flip the tortilla over and cook the other side for a few more minutes. Remove from the skillet and set aside. 

Repeat with the 2 other tortillas and remaining cheese, sausage, and scrambled eggs. If you are in a hurry do both quesadillas at the same time using both pans. When everything is finished use a sharp knife or pizza cutter to make fun, kid-friendly, wedges.  Each person gets 2-4.  Serve with some salsa or guacamole for a little kick. 

Happy Summer 

Thanks for dropping by

Stephanie 

Bacon & Scrambled Egg "Nests"

Mothers Day is May 10th this year. Yeah its coming up fast. Don't worry this recipe has you covered. You'll have to do the flower thing on your own but a nice breakfast in bed can go a very long way. I'll show you. 

Breakfast is a very busy time in my house so I usually don't take a lot of time to cook anything unless I am up before 6am. A snapshot of my kitchen on any given morning includes like two bowls lined up for the mircowave...the baby's frozen puree gets reheated for 45 seconds, my son gets frozen berries defrosted and warmed for his plain yogurt. A container of homemade granola is on the kitchen table, and my son can take as much as he wants of the maple flavored nutty mix. I eat some eggs of some kind with sliced avocado on top after the chaos has died down. My husband breezes in from work and has already eaten. He is headed to bed. Dishes are piled up for washing in the sink, teeth are speedily brushed, and the rest of us are headed to soccer, doctors appointments, the grocery store, school, ect... 

So when I saw this adorable egg "nest" recipe - my first question was how long does it take to make. Even a super cute breakfast has to be easy enough to execute with a hungry baby and a 5 yr old. Thankfully it doesn't take long AND most of the cooking time is in the oven = hands off cooking. 

So you should make this easy breakfast cutesy brunch thing because if I can do while trying to feed a baby after not sleeping all night with no cofee onboard, you definately can! Plus there's bacon. I love bacon. Don't you like bacon too? If you say no, I might not be able to be friends with you. Just saying... 

This is the perfect recipe for leftovers. One of my survival methods for cooking with a baby in the house is: If you have to do something once, double it, to stretch it for another meal. For example, if you have to shred cheese for mac and cheese, do some extra for eggs the next morning, or to top a salad for the next afternoon, or for a quick quesadilla lunch for the kids. Recently, I had just been to a little party celebrating season 2 of a new favorite show, When Calls the Heart, and brought a bunch of baked potatoes and toppings. The leftovers were perfect to transform into a breakfast of champions or these adorably cute nests. 

Bacon & Scrambled Egg Nests

Makes 6 nests  -  serves 3 
Recipe from: the cooking jar

Ingredients:
1 cooked baked potato, cooled, peeled
1 cup of medium or sharp cheddar cheese
salt 
pepper
1/2 Tbs olive oil
1 tsp dried parsley or 1 Tbs fresh if you have it
5 eggs
2 pieces of cooked bacon, small diced

Directions:
1. Preheat your oven to 425 degrees F and use cooking spray/nonstick spray on a muffin tin to prevent sticking. 
2. On a large cutting board grate your potato or use packaged preshredded hashbrowns
3. On the same cutting board shred your cheese or use preshredded cheese. In a small bowl set aside a small handful of cheese for later.
4. Top the large pile of cheese and potatoes with a sprinkle of salt, pepper, and olive oil. Mix together it with your hands.
5. While your hands are still messy use them to fill each tin with the hashbrown mix as even amounts as much as possible. 

6. Press the mix firmly along the sides of the muffin tin's holes to create space for the eggs to go into. 
7. When the oven is hot bake the hasbrown mix for 15-16 minutes. The edges of the hasbrowns should be golden and the cheese should be melted. 
8. Crack all the eggs into a bowl and scramble with a fork
9. After pulling the hashbrowns out of the oven, turn down the oven to 350 degrees. Then slowly pour some egg into each muffin tin carefully.

10. Sprinkle each with the cooked diced bacon, a sprinkle of of pepper, parsley, and the remaining cheese. 

11. Bake for 13-15 minutes (mine was done at 13 minutes). 
12. Let the nests set for a few minutes, this will also help you to not burn your fingers on hot food. Use a table knife and run it around the edge of each nest. For easy removal gently use a fork to lift the nest out hopefully in one piece. 

Serve with toast, biscuits, english muffins and/or fresh fruit.

Thats it. Happy eating from my Az Kitchen to yours
Stephanie

Energy bites & eating one handed

Greetings!

Energy bites are crunchy, slightly sweet, slightly chocolaty, slightly salty balls of healthy ingredients that you can eat with your fingers in one or two bites. Easy to make. Easy to transport. Easy to feed kid(s) and husbands on the go. Speaking of going...  Let me tell you a story. 

These delightful bites got their name "energy bites" a couple years ago when my son needed quick and easy breakfasts before 8 am Saturday morning soccer games. This was as tricky as it was a pain in the butt. My oldest is not a morning person, and eating a any breakfast is hard for him straight out of bed, and a big breakfast wouldn't have felt good later while he was running and active during a game. So I told him if he ate this "energy bites" he would get extra energy and be able to run faster than anyone. That woke him up from his sleepy "I don't want to move faster than a snail routine" and got him thinking. I wasn't completely lying. This whole grains healthy snack/breakfast is full of good nutrients and thus give the body energy. Faster than anyone? well... it worked okay. 

#Parentwin

So I got through a whole soccer season by convincing my son he could run faster than anyone if he ate this particular food. I wonder if he remembers this... 

P.S. Having a no-cook, finger food breakfast also meant he could eat in the car if we were running late. Who decided 8 am was a good time for a soccer game anyways? I would like a word with that person.

Back to present day... we aren't doing soccer right now but just as adventurous we are doing the live, work, go to college with a newborn baby thing. All of this without caffeine - yes my beloved coffee machine is collecting dust. This recipe is absolutely worth its weight in umm... I don't know pick something. Haven't sleep longer than 4 hours at a time... give me a break. 

The day to day details of living with an adorable infant absolutely means eating and cooking becomes an acrobatic sport. There should be division in the olympics for such events. It would look like pairs of individuals running back and forth to check on the little one, hand offs, rocking chair marathons, and of course eating one handed, trying to eat as fast as possible because the partner is holding the baby and his or her food is getting cold, cooking one handing, trying to eat while not spilling anything on the baby who just fell asleep, and my favorite singing mary had a little lamb or jesus loves you 100 times without losing your voice. AND my schedule some days is completely up to the whims and desires of a 5 month old. Let me tell you though, these "energy bites" are the perfect one handed breakfast or anytime snack. You can even mostly make them with a baby in your arms for the most part.

There's many ways to make energy bites... this recipe comes from mixing two recipes together from Mindy's Oatmeal Raisin Energy Bites and my own pb oatmeal version. I hope you like it as much as we did! 

Cinnamon Energy Bites

Ingredients:
1 1/2 cup of rolled oats
1/4 cup ground flax seeds 
1/4 cup of chocolate chips
3/4 tsp of cinnamon 
dash of salt
dash of nutmeg
1 tsp vanilla
3/4 - 1 cup of cashew butter (warmed in the microwave) 
2 Tbs honey, raw

Directions: 
1. warm the cashew butter until it looks melted in the microwave - about 30 sec to a minute
2. Mix all the dry ingredients together in a large bowl
3. Add in the wet ingredients. Mix it all together. 
4. I put a bit of nonstick cooking spray on my hands - helps a little with the stickiness and start cupping oat mixture and form it into balls just big enough for 1 or 2 bites. 

*NOTE: Start with 3/4 cup of cashew butter and if this is hard (if it feels too dry to bind the ingredients together) add more cashew butter. This mixture is extremely sticky but should come together easily. 

5. Put them on a cookie sheet or large plate. Refrigerate them for an hr or so to firm up before eating. Keep them in the fridge for up to a week in a covered container. They probably last longer than that but they never last more than 2 days so I wouldn't know. 

1 can of pumpkin

As previously mentioned, half of September, and the entire month of October was beyond hard. Our little guy was born 6 weeks early due to some complications and since then had several surgeries and is fighting like a champ to overcome all his present challenges and diagnoses. So I didn't get to do my normal fall stuff until November. But not letting my favorite season pass by too quickly I bought like 10 or 15 cans of pumpkin puree. Seriously. I had some catch up to do! My goal for this fall was to make my own puree using a pumpkin - but yeah. But to be real, with having a newborn in the house, and neither one of us sleeping thru the night yet, thats not happening this year. 

So playing catch up, because thats what it feels like, heres what I did with my first can of pumpkin puree.  Enjoy! 

1. Breakfast: Double Chocolate Pumpkin Donuts. Healthy. So good you'll want the entire batch. 

2. Breakfast/After-noon Snack: Pumpkin - Yellow Squash Bread. I used a favorite nutty zucchini bread recipe and used grated squash and pumpkin puree to create a new fall favorite. I will be sharing this recipe soon. 

3. Breakfast: Pumpkin Pie French Toast. Fall flavors developed and showing off with an easy recipe by one of my favorite bloggers. 

happy fall to ya

Stephanie

P.S. Heres what I am planning on making with my next can(s) of pumpkin puree - just in case you need some ideas too :)

1. Starbucks  Pumpkin Scones Copycat Recipe
2. Pumpkin Gingerbread
3. Healthy Whole Wheat & Oat Pumpkin Pancakes

Pumpkin Greek Yogurt Bread

This pumpkin bread, that I made for breakfast this morning, tastes like pumpkin pie. Totally serious. It made my house smell like one of those expensive candles too. It has all those familiar spices ginger, nutmeg, cloves, and that earthy mild wonderful pumpkin flavor. Yes, I would love some pie for breakfast. If I was still prego I could probably get away with it too. But now that I am trying to start fitting back into normal clothes - this healthy breakfast, brunch bread, after school snack bread that simply tastes like pie - is exactly what I need in my life. You do too. 

The recipe can't be simpler. I grabbed all the ingredients and started just mixing them one by one (wet ingredients first) in my mixer and within 5 minutes the batter was made. Treat your taste buds to some fall by clicking here which will take you to the original recipe which I followed almost exactly. I left out the pecans and added turbinado sugar to top of the batter after pouring it in the greased loaf pan. Since typing in-between feedings isn't the easiest I decided to not rehash a very well written recipe. My took 15 minutes longer to bake than his, so please watch your bread and adjust as needed. 

Enjoy your fall day! 
Stephanie

Kid-Friendly Snacks Part 2: Tropical Smoothies

I have been making a list of kid friendly snacks on my blog lately. This is snack number 2, but let me reassure you that these are full flavor, and adult friendly too. No sorry this doesn't mean they have adult beverages in them - baby on board - but you won't think you are having a kiddie snack if you try them out. At least on this particular snack there aren't any faces or hidden veggies - just solid good eats. 

It's been hot the last few days. Is it hot where you are? We have been hovering around 105 degrees. Which reminds me of how much I love my fridge that makes crushed ice and my blender. Both of those are key components in my smoothie addiction. I wonder if there are groups for people who are addicted to smoothies. You come in and sit down, wear name tags, and introduce yourself like the sharks on that Disney movie who are trying very hard to not like eating fish. I would probably need to sign up. I wonder if they serve snacks like smoothies there? There is something so satisfying about drinking something cold and filling on a hot day. 

Cold. Refreshing. Yes this kid friendly snack has turned into one of my favorite breakfasts. Its easy, fun for kids, and only takes 2-3 minutes or however long it takes to peel a mango. Those slippery fruits are hard to cut sometimes. But it doesn't have to be just for breakfast. Its a great way to get some extra fruit in our bodies after running around all morning or being at school all day before settling into homework. Do try. You don't even have to tell anyone about the healthy fat that I added to balance out the sugars.

Tropical Smoothies

serves 2 or 3 

To make it you'll need 7 ingredients: 

1/2 naval orange, peeled and roughly chopped

1/2 cup of oj or apple juice (I have done it both ways)

1/2 cup of plain organic yogurt

1 mango, peeled and sliced

1/2 of avocado

1/2 cup of crushed ice or ice cubes
1 banana chopped or broken in a couple pieces and frozen the night before. (I just keep a couple in quart size freezer bags for easy smoothies when the bananas get too ripe to eat instead of making banana bread in the summer)

Directions:

1. Combine everything in a blender. 

2. Blend it all together. If you have a sleeping spouse try to not wake them up. 

3. Save the other half of the avocado so you can make another batch tomorrow.

4. Drink immediately.

5. Sign up for that class for smoothie addictions. No nevermind it can wait another day like when summer is over. 

Enjoy!

Stephanie

Strawberry Oatmeal Blueberry Pancakes

Strawberry Oatmeal Pancakes topped with Blueberries. Summer food. Weekend food. Food that smells so good it will get your kids or husband out of bed to enjoy the summer day with you kind of food. One of my most favorite things about summer is the great berries and produce that instantly becomes available. Everything is so colorful, flavorful, and juicy. In honor of the upcoming fourth of July I wanted to fix something red, white, blue-ish here are some healthy colorful pancakes. 

 EASY strawberry OATMEAL blueberry PANCAKES

Makes 5 1/2 medium sized pancakes (using a 1/2 cup measuring cup)
Prep time 5 minutes. Cooking time: approx. 3-5 minutes. 

Batter can be made the night before,covered, in the fridge. If you do make it ahead you will need to add more liquid - add 1/4 cup at a time until it gets back to the consistency you want to make it pourable

Ingredients:
1 cup quick cooking oats
1 cup all purpose flour
1 Tbs baking powder
1 Tbs unprocessed wheat bran
2 Tbs white sugar
1 tsp salt
1 cup of water
1/2 cup of 2% milk * can use water here too
1 egg
1 Tbs veg oil * melted butter is a good sub here
1/2 pint of blueberries, 1/4 lb strawberries diced small
optional: butter & syrup

Directions:

1. In a large bowl combine all the wet and dry ingredients 

2. Then heat your flat pan to medium heat

3. Apply some unsalted butter or nonstick spray or oil to the pan to help with the browning process and not sticking part.

4. Using a measuring cup, 1/2 cup or 1/4 cup, to measure out the batter and start cooking the first few pancakes 

5. Cook for 4-5 minutes each side 

6. Top each of the cooking pancakes with strawberry pieces and blueberries.  I did equal ones of blueberry and strawberry with the idea of putting the opposite berry on the top when serving. 

7. Lightly and carefully touch each berry so they so they sink into the pancake and not just resting no the top. 

8. You will know when they are ready to flip by the massive amount of little bubbles formed, a dry appearance on the edge of the pancake, and by checking the color on the other side of the pancake. Should be firm and golden colored. 

9. Cook the second side for an additional 3-5 minutes until it too is golden and delicious

10. Serve with the additional berries on top

Enjoy!

Stephanie