Aug
17

I have to tell you something.

It’s kinda weird.

Here it goes…

I keep having dreams about cheeseburgers! Seriously… juicy burgers hot off the grill are haunting me every single night.

I’ve had these dreams consistently over the past two weeks. The strangest part is that I haven’t had beef in over two years, so I don’t know what’s going on in my subconscious. It’s translating over to real life too! For example, a couple of weeks ago, I found myself staring at a piece of steak on the grill like a freaking lion about to attack its prey; I almost had to wipe my drool.

I decided it was best if I tried to clear my mind of burgers and all things beef. Dessert always helps.

Sometimes a classic chocolate chip cookie brings an unexplained comfort to the soul. The aroma of butter browning in your kitchen; blending the smooth texture of the peanut butter with eggs, sugar and vanilla; the mess of flour and the delicious flavor of sweet cookie dough in your mouth. Of course, I love baking cookies. And of course I can’t think of anything else when they come out of the oven. Not even how much I’d bake cookies for somebody special if they were here with me. Well, maybe I thought about that a little, but baking cookies always gives me a little romantic feeling.

When it comes to cookies, simple is good. Oh yes, simple is perfect sometimes. But! when you want something unforgettable, then you NEED extraordinary. That’s why we add peanut butter and sea salt.

Mmmm salty sweet peanut butter and chocolate in a warm little cookie; it’s an undeniable magic. I can’t explain how much I love them! They’re crisp on the outside but chewy in the middle. Eating them straight out of the oven is an outrageous experience you must try.

It’s really like this: they’re the type of cookie you want to bring to a party, the perfect cookie to bake for your boyfriend (and his parents), and most definitely the best solution for getting rid of cheeseburger dreams.

 

 

Peanut Butter Chocolate Chip Cookies with Sea Salt
 
Author: 
Recipe type: Cookie, Dessert
Prep time: 
Cook time: 
Total time: 
Creamy peanut butter, chocolate chips, and sea salt combine to make one delicious, unforgettable cookie.
Ingredients
  • 11/3 cup all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon sea salt, plus more for sprinkling
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter at room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tablespoon honey
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon plain greek yogurt or sour cream
  • 1 1/2 cups chocolate chips (I used mini chocolate chips)
Instructions
  1. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth. Next beat in the egg, honey, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
  3. Preheat oven to 350 degrees F.
  4. Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake! Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt. Transfer to wire rack to cool completely or just inhale them like I do. Repeat with remaining dough.
Notes
-Cookies may appear underdone in the middle, but they will become more firm as they cool. It's important to allow them to cool a few minutes before removing them from cookie sheet.
-You may require less or more baking time depending on the size of your cookie.
-If you are using all-natural peanut butter, try adding in another 1/2 tablespoon of flour, as cookies tend to spread too thin when baking with all-natural peanut butter.


Jul
25

I promised myself that this Summer I would try to set out some time for myself each day. Lately it’s enjoying a perfectly sweet cocktail while watching tangerine painted sunsets; those moments make me want to savor summer forever.

I’ve also discovered that one of my favorite things to do is to get a little crazy cooking in the kitchen. It’s like a competition with myself; how many dishes can I create in one day?

Last Sunday, I pulled five recipes out of my head and made it my mission to finish them all before the night was over. It’s quite possible that I looked like I was on some sort of drug; every inch of kitchen counter space was filled and my pants had about nine different stains on them. Dough flew, marinades were made, and I probably chopped about 23 vegetables; it was so much fun! And no, I’m not being sarcastic.

Sometimes I believe that good things come from chaos. Just take a look at this buttery, sweet, melt-in-your-mouth salmon.

Mmmm I lovvveeeeeee me some fish and the man behind the butcher counter at my local grocery store knows this for a fact. I have been stalking him for weeks asking when he was going to have walleye in (the Minnesota state fish). Apparently the waters have been too warm in Canada so they haven’t been able to net them. Don’t you worry though, I’ll continue to ask. I mean I’m practically there daily anyway.

Instead of walleye, he suggested I bake salmon for a sensational summer meal. Okay… he didn’t actually use the word sensational, but I felt like that’s what he was voicing to me. Anyway in an effort to make the salmon CRAZY GOOD, I marinated the life out of it with an asian inspired sweet teriyaki sauce.

HOLY. WHAT THE… it’s SO, SO GOOD. Even better than…

Well, you know I’m not sure what it’s better than. It’s just really, freaking good. The marinade is simple enough to make yourself and baking salmon is like baking chicken. No really, it is! Don’t be nervous about overcooking it, just at least give it a try for me. Pretty please?! I’ll bake you cookies if you do.

Oh, you’re convinced now? Well that was easy.

For ease, I purchased teriyaki sauce from the grocery store (soy sauce would also work), then whisked in olive oil, garlic, ginger and a little honey and brown sugar for sweetness. I poured it all over the salmon and marinated it until I got hypoglycemic hungry… like to the point of passing out. I wanted to eat my arm. What? Food is so much better when you’re ready to eat everything in sight.

Oh, and don’t you worry about that quinoa, because we’ve already discussed the ease of making it fluffy and delicious in 15 minutes or less. This time it’s cooked in a little bit of garlic salt for that bit of pizzaz. All you really need to do is stir-fry veggies and drink a little sangria… or guzzle it, I mean, whatever works best for you. I choose guzzle.

See? It’s not complicated or time consuming. And now you’ll have extra time to spend time with your honey. Or just in case your single, catch up on reality TV and pin things on Pinterest. For me? Grocery shopping and butcher stalking… totally normal!

Alright time for you to get a little crazy in the kitchen. Sensational salmon is calling your name.

Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry
 
Author: 
Recipe type: Dinner, Salmon, Fish
Prep time: 
Cook time: 
Total time: 
Delicious, healthy salmon has never tasted SO good.
Ingredients
  • For the Salmon & marinade:
  • 1 cup teriyaki sauce
  • 1 teaspoon freshly grated ginger
  • 2-4 cloves of garlic, minced
  • 3 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 1/4 cup olive oil
  • 1 pound salmon
  • For Quinoa Stir-fry:
  • 3/4 cup quinoa, rinsed
  • 1/2 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 2 clove garlic, minced
  • 1 teaspoon fresh grated ginger
  • 4 cloves garlic, minced
  • 1 1/2 cups sugar snap peas or snow peas
  • Extras
  • salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes, if desired
  • extra soy or teriyaki sauce
  • 1 tablespoon sesame seeds
  • 1/4 cup fresh cilantro, chopped
Instructions
  1. In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour. (I marinated my salmon in a baking pan because I ran out of ziploc bags.)
  2. Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was absolutely perfect. **See notes for additional information on cooking times.
  3. While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add salt and pepper to taste and red pepper flakes if desired.
  4. Spoon quinoa stir-fry evenly into 4 bowls or plates. Immediately place salmon on top. Sprinkle with sesame seeds and cilantro. Glaze with extra teriyaki sauce. DIG IN!
Notes
Inspired by How Sweet Eat's Toasted Sesame Ginger Salmon
Salmon is very sensitive and can dry out easily if overcooked, so make sure you watch your fish! For every inch of thickness of the salmon, generally it takes about 10 minutes to cook. Usually salmon fillets are about 1 1/2 inches thick.
Preparing quinoa ahead of time makes this dish even easier; simply reheat quinoa and add to stir fried veggies.

Jul
20

I want to declare my love for this banana bread in some sort of outrageous way.

Hmmm maybe I should call Oprah and ask her if I can come jump on her couch like Tom Cruise did when he proclaimed his love for Katie Holmes?

Probably not a good idea. After all this bread is Scientology free and I don’t want people to think I’m nuts. Plus there’s absolutely no way to fall out of love with this bread.

We’ll just have to think of another way to tell the world about the best banana bread I’ve ever made.

In the case of banana breads, the saying ‘absence makes the heart grow fonder’ is completely true. I hadn’t baked banana bread in over a month and was dreaming of a unique recipe for you. Luckily the lovely people at Driscoll’s sent me some coupons for raspberries. I knew right away what had to happen. Raspberries and dark chocolate are a combination I can’t resist, but putting them into a banana bread was like an epiphany.

Since I’ve been trying to eat less wheat lately, I decided that I would use oat flour in my recipe (yes, it’s gluten-free). Can I just say WOW?! The oat flour brought a hearty, incredible flavor to the banana bread! Thankfully oatmeal is naturally high in fiber and protein, which means it’s not only good for you but also super filling. I surprised myself when I didn’t inhale the entire loaf right when it came out of the oven.

Oh and by the way, did you know that making your own oat flour is really easy? Simply throw rolled oats (oatmeal) into your blender and blend until they oats are ground into a fine flour. Done!

I don’t know if it’s biting into the sweet tartness from the raspberries and the creamy bittersweet notes of dark chocolate, or if it’s simply this whole oat flour thing going on, but this banana bread just tastes like heaven. I plan on falling in love with it all over again this weekend.

So here’s what I’d really like to happen: You make this bread and inhale it. Or share it. Just tell everyone you know about it!

Here’s why:  Raspberries are good for your health. And a little bit of dark chocolate won’t hurt you; it’s an antioxidant! There is also zero butter or oil in this recipe, minimal sugar, and the only dairy is from the two egg whites (if you want to make it vegan, try it without them)!

I freaking love everything about it. From the way it smells to the way it tastes. Completely devour-able.

Have a great weekend!

 

5.0 from 2 reviews
Dark Chocolate Raspberry Oatmeal Banana Bread
 
Author: 
Recipe type: Banana Bread, Healthy
Ingredients
  • About 3 cups oatmeal {gluten-free oats}
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 very ripe bananas, mashed
  • 1/2 cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 egg whites
  • 1 cup smashed raspberries
  • 1/2 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Spray 9x5 inch loaf pan with cooking spray.
  2. Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
  3. Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
  4. In a separate large bowl, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
Notes
It typically takes 2 1/2-3 cups of oatmeal to make 2 cups of oat flour, so you may have some leftover. This recipe only calls for 2 cups.

To ensure recipe is gluten-free, use gluten-free oatmeal when making your oat flour


Jun
24

There’s something about pizza that’s irresistible.

Who can just stop at one slice? Especially kids! Seriously, put a large pizza in front of two kids and it will be gone in approximately 5 minutes… then they’ll want cupcakes immediately after. How do they do it?! Bottomless stomachs.

I’d love to go back to that carefree world and eat a whole pizza for breakfast.

I’m being serious here.

I ate bagel bites alllll the time when I was a kid. Cute, delicious little pizza bagels is what they were. And let’s not forget about stuffed crust pizza! Too good. But please NEVER eat a pizza crust stuffed with hot dogs… that’s just disturbing.

As perfect as pizza can be, in any shape or form, I’ve never been a huge fan pepperoni; however, I made a spicy pepperoni tomato sauce, spooned it on top of skillet chicken, and topped it with mozzarella cheese. MIND BLOWING is what it is.

WHAT? The sauce is DAMN good. Quite possibly now the love of my life. No big deal though, I’ll walk you through the deliciousness so you can experience it for yourself in less than 30 minutes!

First we start with the best ingredients for the best sauce: roasted garlic pasta sauce (any type of tomato sauce would work such as marinara), fresh minced garlic, pepperoni, oregano, and fresh basil.

Saute pepperoni and fresh garlic for a few minutes. Savor the smells.

Note: I used turkey pepperoni; it tastes the same but has half the fat and calories of regular pepperoni. You can usually find it at your local grocery store.

 

Next, add your pasta sauce to the pan and add oregano.

Look at that steam rising!

Add red pepper flakes if you desire to make the sauce spicy, otherwise you can leave them out.

But please do add them. My motto: Spice up your food, spice up your life!

Now we add in the million dollar basil. Stir, and get a little obsessed.

Set the sauce aside. Sprinkle chicken with black pepper and cook in a skillet until golden brown and juices run clear.

Once chicken is cooked, spoon the pepperoni sauce on top. Resist the urge to just eat the sauce by the spoonful. I have no willpower sometimes.

Add cheese and place the skillet under the broiler for two minutes.

Remove and garnish fresh basil leaves, extra cheese, and/or extra red pepper flakes!

Even though I’m not a parent, I know that it can be difficult to find healthy meals that kids will enjoy. Just trust me on this: put something in front of them that tastes like pizza, and you’re golden. Using reduced-fat cheese and turkey pepperoni makes it even better for them and you!

Of course there are endless possibilities with this: Throw it on top of pasta or stuff it in a whole wheat pita (pita pizza)!

It’s a truly simple, healthy weeknight dinner that can be whipped together in a flash. I’m all about that.

 

Something else I’m all about? That Magic Mike movie. Drool.

 

Skillet Chicken with Spicy Pepperoni-Tomato Sauce

Cooking spray

2 cloves of garlic, minced

20 slices pepperoni (I used turkey), coarsely chopped

1 1/2 cups healthy tomato pasta sauce*

1/4 teaspoon dried oregano

1/2 teaspoon red pepper flakes

2 tablespoons fresh basil, chopped

2 teaspoons olive oil

1 1/2 pounds chicken breast tenderloins

1/4 teaspoon freshly ground black pepper

1 cup reduced fat shredded mozzarella cheese

Directions

  1. Preheat broiler to high.
  2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add tomato sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
  3. Heat a large ovenproof skillet over medium-high heat. Add oil. Sprinkle chicken with pepper. Add chicken to skillet; cook 5-6 minutes or until lightly browned, turning after 3 minutes and cook until chicken juices run clear. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Notes

  • *Use any pasta sauce you like, I recommend healthy low-sodium marinara sauce or a roasted garlic
  • Adapted from Cooking Light
  • Leave out red pepper flakes if cooking for kids, or if you don’t enjoy spicy food

Jun
12

Hey you! Yes, YOU! I like you… a lot. You brighten my day.

I feel so lucky to have such incredible readers; readers who make me feel amazing and inspired every single day. Many of you have been tweeting with me or posting on my Facebook page letting me know which recipes you’re loving, or what’s inspiring you to cook. Some of you have even sent me an email saying how my recipes have encouraged you to eat healthier. You are all so sweet and I’m OVERJOYED that this blog has inspired you.

I don’t know what to say other than… THANK YOU! It’s appreciated more than you know!

Now, let’s talk about quesadillas.

I love them. Adore them. Salivite over them! Yeah, I’m pretty weird but you’re probably okay with that by now if you’re still reading this.

Quesadillas are a traditional mexican dish that usually involves cheese and a savory mixture of vegetables and/or meat. They’re one of my favorite meals to put together at the last-minute because it involves throwing delicious combinations in a tortilla and toasting or frying it until crispy and golden brown. These days the traditional quesadillas have evolved into something wonderful: breakfast (or dessert) quesadillas!

It’s as simple as this: I am obsessed with the peanut butter and banana combo. Typically when I’m in a rush I put the duo on an english muffin and barely remember inhaling my breakfast, but I was getting a little bored with that. So instead of the usual, I thought I’d make it interesting by making peanut butter and banana quesadillas and adding in seasonal, ripe strawberries for a sort of PB&J twist.

My mind was BLOWN AWAY after one bite. In all seriousness, yours probably will be too.

If you’ve never experienced the peanut butter, strawberry, and banana combo–prepare to be amazed!

First of all–the strawberries in the quesadilla! They almost taste like they were roasted–exploding with flavor and juicyness from the heat. It reminds me of a peanut butter and jelly sandwich, except with a fresh, more interesting appeal. The crunch of the tortilla and the warm, creamy peanut butter makes me wish I could go back to grade school and demand ask nicely for this in my lunchbox.

When making quesadillas I always use whole wheat-low carb tortillas because I love the nutty flavor of them, plus whole grains keep you fuller, longer. I recommend using Joesph’s Tortillas, but any whole grain tortilla would work well. This also would be an optimal pre or post-workout snack or meal because of the good carbs and healthy fats.

Additionally I HIGHLY recommend trying this for dessert. It’s pretty guilt-free, perfect for sharing, and kids will even love them. Plus they are vegan, and you could certainly make them gluten-free by using GF tortillas.

The possibilities are endless! Think about it.

Wouldn’t replacing nutella for peanut butter be dreamy? Or perhaps sprinkling in a few mini chocolate chips? What about dipping them in a warm chocolate sauce?

THAT could be like tasting a little bite of heaven. But those are just suggestions, feel free to get creative!

As requested, nutritional information is included.

Just please note that after this quesadilla, you’ll never want to settle for a traditional PB&J again. If you try them, be sure to let me know what you think.

Peanut Butter, Strawberry, & Banana Quesadillas
 
Author: 
Nutrition Information
  • Serves: 2
  • Serving size: 1/2 quesadilla
  • Calories: 263
  • Fat: 11g
  • Carbohydrates: 36g
  • Sugar: 9g
  • Fiber: 4g
  • Protein: 8g
Recipe type: Breakfast, On the Go, Healthy, Snack
Prep time: 
Cook time: 
Total time: 
Delicious breakfast quesadilla stuffed with peanut butter, bananas and fresh strawberries. A great on the go breakfast.
Ingredients
  • Cooking spray or butter
  • 2 tablespoons natural creamy peanut butter
  • 2 whole grain tortillas
  • 1 large ripe banana, sliced
  • 4-5 strawberries, sliced
  • 1/8 teaspoon cinnamon (if desired)
Instructions
  1. Heat a medium skillet over medium high heat and spray pan with cooking spray.
  2. Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
  3. When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters.
  4. Serves 2-4.
Notes
For a dessert version try adding 1 teaspoon of mini chocolate chips in
Serve with honey, maple syrup, vanilla greek yogurt, or chocolate sauce
Try with different nut butters, nutella or almond butter would be good
The nutritional information below is based on using a flour tortilla. Using a low carb, whole grain tortilla would lower the calories and carb count. It would also increase the fiber.

Jun
10

How was your weekend?

I was really hoping to catch Snowwhite & the Huntsman, but didn’t get around to it. Have you seen it? Charlize Theron looks unbelievable in the previews. I hope I look that good when I’m 35. If I keep running like I have been I might get there.

On Friday my friend and I were supposed to get up at 6am for a 6-mile run. We’re attempting to train for a marathon… or just run really long distances as I haven’t decided if I’ll actually do it. Anyway neither of us could get out of bed so we opted for an evening run instead… which was awful. Miserable even! I thought I was going to die; the sun was beating on my face and I was literally sweating waterfalls. It was 90 degrees out and instead of 6 miles, we decided to run 9. I thought someone was going to have to scoop me off from the pavement and put an IV in my arm. But we made it!

Even though at times running can be torture, I always feel great afterwards; like I could run another 9 miles… or at least bake some pretty unbelievable banana muffins like these.

Baking muffins seems like the only appropriate thing to do with all the leftover ripe bananas just sitting on the kitchen counter. It happens on a weekly basis. Probably because they’re only 19 cents at Trader Joe’s — and I’m never one to pass up a good deal (especially when you grocery shop as much as I do). It’s why I make an obscene amount of banana bread, banana cupcakes… oh, and my new favorite? Banana Ice Cream. Baking things with bananas just makes my heart beat.

I first made these a month ago when visiting my grandparents. I wanted to bake something special for my grandpa–who happens to LOVE everything banana. I mean, we’re obviously related.

He’s also had a couple of heart attacks so I didn’t want to give him something unhealthy (like the bacon and muffins-the-size-of-my-head my grandma makes him EVERY MORNING). I’ve included the nutritional information for these at the bottom of this post.

Seriously even healthy banana muffins never disappoint.

I don’t know about you, but some mornings I want to enjoy a baked good and not feel guilty about it. These better-for-you banana muffins make that happen with simple swaps to cut fat and calories.

Using very ripe bananas provide natural sweetness for the muffins (meaning you don’t need to use as much sugar). Dark brown sugar is also slighty sweeter compared regular brown sugar, so I opted for that. I swapped out the butter for non-fat greek yogurt (mega protein), which makes the muffins moist and deliciously appealing. Adding egg whites vs. whole eggs reduces the fat and calories.

A brown sugar-walnut crumble was completely necessary though. The walnuts add a touch of good fats and the crumbly topping… DIVINE!

My grandpa gobbled them up in less than two days and my competitor grandma even asked me for the recipe. That says something since she makes everything delicious from scratch.

I don’t think I need to tell you that these are especially good for midnight snacking. Warm them up and spread with creamy peanut butter. Muffin heaven!

But then again, when isn’t a muffin good?

Better-For-You Banana Muffins with Brown Sugar-Walnut Crumble

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

3 large ripe bananas, mashed

2 tablespoons butter, melted*

1/2 cup dark brown sugar

2 egg whites

1 teaspoon vanilla

1/4 cup non-fat plain greek yogurt

2 1/2 tablespoons milk of choice (skim, soy, almond, coconut, etc)

For walnut crumb topping:

1/4 cup dark brown sugar

2 tablespoons flour

1/4 cup finely chopped walnuts

1/4 teaspoon ground cinnamon

1 tablespoon butter

 

Directions

  1. Pre-heat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray.
  2. In a large bowl mix flour, baking soda, and salt together. In a separate bowl combine bananas, brown sugar, vanilla, cinnamon, non-fat greek yogurt, egg whites and melted butter. Stir banana mixture into the flour mixture just until combined and add milk. Batter will be thick. Fill each muffin cup 2/3 full.
  3. In a small bowl mix brown sugar, 2 tablespoons flour, walnuts and cinnamon. Cut in 1 tablespoon of butter until mixture is crumbly. Sprinkle evenly over the top of the muffins. Place into the oven and bake for 20-25 minutes or until a toothpick inserted into center of muffins comes out clean.

Notes

  • *Instead of butter, you can use a vegan friendly alternative, or a healthy oil such as coconut
  • Muffins freeze well, simply wrap individually in plastic wrap and stick in freezer
  • You can also sub 1/2 cup of whole wheat flour in for the regular flour, just add another tablespoon of milk

 

Nutrition Information

Servings Size: 12 Servings
Amount Per Serving
Calories 177 Calories from Fat 37 (21%)

% Daily Value *

Total Fat 4g

6%

Saturated Fat 2g

6%

Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 6mg

2%

Sodium 228mg

10%

Potassium 222mg

6%

Total Carbohydrate 29g

10%

Dietary Fiber 1g

6%

Sugars 13g
Protein 7g

14%

 


Apr
29

Mmmm banana pancakes. With quinoa.

Oh yes I did.

Quinoa is one of my favorite grains. I mean what’s not to love? It’s versatile, gluten-free, protein packed, and the nutty flavor delivers every single time. Remember my lemon blueberry quinoa pancakes?  They’re my absolute favorite. I devour them in 5.6 seconds everytime I make them. Can you tell I’m a fan? I could be the quinoa spokeswoman.

Quinoa queen?

Nevermind.

I wish I would have had these pancakes today before I did three hours worth of yoga this morning. I was aching for these through every downward dog and warrior two.

Then guess what happened? I got pulled over (for the first time ever) after leaving class. Apparently I went through a red light. Seems I was distracted with the thought of delicious quinoa pancakes in my belly. Thankfully the police officer didn’t give me a ticket. He was surprisingly nice – I’m guessing because I looked like a hot sweaty mess who was about to eat her own arm.

Once I got home and I devored these like I was a contestant on the biggest loser who hadn’t eaten in weeks. A little absurd. I even paired each pancake with different flavor toppings because who doesn’t love a little variety? One had maple syrup and bananas (classic), another had raspberry jam and toasted coconut (so so so goooood), and finally my favorite: mini chocolate chips with peanut butter (love the banana, chocolate, and peanut butter combo). I recommend trying out some different toppings.

But SERIOUSLY, these pancakes are actually good for you. If you’re trying to eat more whole grains, or if you are looking for a healthier breakfast, then I think you should give these a try. I love making pancakes and then throwing them in the freezer. They’re incredibly easy to heat up in the microwave and take to go. Just spread with a little healthy topping and devour!

Okay… one last bit of news! I’ve decided to restructure my blog a little bit. I will now be focusing on healthy, creative recipes. Of course you’ll see the occasional cupcake and brownie, but generally less sweets and more good eats. In my own life, I try to eat healthy and balanced and love sharing my passion for health with others.

Now let’s eat!

Whole Wheat Banana Quinoa Pancakes
 
Author: 
Recipe type: Pancakes, Breakfast, Brunch, Healthy, Whole Grain
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup cooked quinoa
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon coarse salt
  • 3 large egg whites or 2 eggs
  • 1/3 cup plain greek yogurt
  • 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
  • 2 tablespoons brown sugar (you could also use honey or maple syrup)
  • 1 teaspoon pure vanilla extract
  • 2 large very ripe bananas, pureed
Instructions
  1. In a medium bowl, whisk together quinoa, flour, cinnamon, baking powder, and salt. In another medium bowl, whisk together egg whites, yogurt, milk, vanilla, and brown sugar until smooth. Add egg mixture to flour mixture and whisk to combine. Add pureed bananas and mix until just combined.
  2. Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium. Drop batter by 1/4 cup onto skillet. Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter.
  3. Makes about 10 pancakes. Top with peanut butter, maple syrup, fruit, or chocolate chips.
Notes
Adapted from Martha Stewart's quinoa pancakes
If pancakes are too thick, add 1 tablespoon of milk to the batter. If pancakes are too thin, add 1 tablespoon of flour to the batter
Sub gluten free flour for whole wheat if you'd like
Adding 2 tablespoons of cocoa powder to batter would make great chocolate banana pancakes

Apr
11

I have some very important information to share with you.

I’m on a no pie diet. The importance of that statement can’t be questioned.

Does this mean you won’t see sweet recipes? Nope, it just means I’m going to bake and eat brownies, cookies, and homemade pop-tarts instead. Pie baking is saved for special occasions only (otherwise my thighs would hate me). Wait, my half-birthday is coming up! That’s a special occasion… right? More pie please!

Focus Monique. Obviously we’re not taking about anything sweet here. What we are talking about is a Sweet Potato & Chicken Mexican Stir-Fry that you’ll want every day for the rest of your life. Facts only.

Read more.


Feb
21

I have been wanting to bake chocolate chip cookies that taste like pure luxury, and while I’ve tested many, I have never quite perfected my own recipe… until now!

I knew I wanted to create a cookie that would make anyone want to savor that exact moment when they first bit into it. They had to be a little unique too! I don’t know about you but my perfect chocolate chip cookie is a little crisp on the outside but still chewy and moist in the middle. It’s not overly chocolatey, and certainly not too sweet.

Through trial and error, spoonfuls of cookie dough, and scribbled recipes, I’ve finally created a cookie that I’m proud to share with you. These brown butter & sea salt chocolate chip cookies are now my go-to cookie.

In fact, I’m actually considering them to be one of life’s essentials. You should too.

Read more.


Nov
17

Thanksgiving comes with family chaos and a ton of laughter.

The end result is learning that no family is perfect.  You’re not either.  Yep, we’ve got some pretty funky quirks! It’s all apart of Thanksgiving though – The crazy aunts. Drunk uncles. Awkward cousins.  Happy bellys. Warm pumpkin pie. Catching up.

What were you thankful for last Thanksgiving? Chances are this year is different. You’ve had 365 more days. Things have changed for you and me, big time! Did you get a new job? Did you meet someone special? Did you have a baby? Did you live through a tragedy? Did you reach a goal?

Write it down! Savor it. Close your eyes, reflect and smile for just a moment.

The truth is, you’ve got to appreciate it all. Cherish it even. This is your history; these will be your memories forever. Celebrate with turkey, wine, and good pie!  Drink and eat for your accomplishments and other’s ambitions! Don’t forget to take plenty of snapshots. Be sure to remember it.

These moments will never come again. Maybe that’s what makes them so beautiful.

Read more.

 
 
Simple Share Buttons