Tuesday, April 14, 2015

Healthy Banana Bread Muffins

I love my grandma's banana bread, but it's really not the healthiest. I modified (and doubled) the recipe for healthy muffins! My family loves these and the kids cannot stop eating them.

Healthy Banana Bread Muffins
* yields 24 muffins and 12 mini muffins

2 cups bananas (3-5 VERY ripe)
2 eggs
1/2 cup coconut oil
1/2 cup applesauce
1/2 cup sour milk (in a measuring cup: 1 Tbsp lemon juice, fill to 1/2 cup with milk) or buttermilk
1 cup brown sugar
2 cups whole wheat flour
2 cups oats, ground in a blender
2 pinches of salt
1 tsp cinnamon
2 tsp soda
4 tsp vanilla
1/4–1/2 cup chia seeds (we love the crunch these give!)
1/4–1/2 cup ground flax seeds
Whatever else you want to throw in: wheat germ, unflavored protein powder, chocolate chips, unsweetened coconut (all of these are good, may have to add more milk)

Directions: Preheat oven to 375º. Blend bananas, egg, oil and milk together (I usually use a hand blender for the bananas, then do the rest in my KitchenAid). Mix in the rest of the ingredients. Mix well. Pour into greased muffin tins. Bake 15–18 minutes (or 13–15 for mini muffins), or tops bounce back when tapped.

This recipe is SUPER versatile so don't be scared to change it up a little! Using a different oil, milk, sweetener, flour, and add-ins have all worked for me in the past!

Sunday, February 1, 2015

February 2015 Meal Plan

Just got done planning February's meals! Here's what my month looks like!

Please note I'm participating in the 14-week Real Food Challenge by 100 Days of Real Food. However, I'm not super strict with it and am still learning. Do it with me! It will be fun!

Sunday, December 28, 2014

January 2015 Menu Plan

A few people have showed interest in my monthly menu plans, so I'm going to post them here. Please note I'm participating in the 14-week Real Food Challenge by 100 Days of Real Food. Do it with me! It will be fun!

Sunday, October 19, 2014

Mitt Romney's Meatloaf Cakes

One of Stew's clients at work recommended Mitt Romney's Meatloaf Cakes...this meatloaf is so delicious and if you don't like meatloaf (or have bad childhood memories) you need to give this one a try!  We make this recipe in mini loaf pans and IF there are leftovers, we like to put slices of meatloaf on a really good bread warmed up.  Enjoy!

1 1/2 pounds ground beef
4 slices bread, crumbled into small pieces, or 3/4 cup dried bread crumbs
1 large egg
1/4 cup chopped onion
1/4 cup lemon juice
2 teaspoons seasoned salt

For The Sauce:
1/4 cup ketchup
1/4 cup brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice.

For the meatloaf cakes: Heat oven to 350 degrees. In a large mixing bowl, combine the ground beef, crumbled bread or bread crumbs, egg, onion, lemon juice and seasoned salt. Mix lightly but thoroughly and shape into six small loaves. Space evenly on a baking sheet and bake for 15 minutes; meanwhile, prepare the sauce.

For the sauce: In a small bowl, mix together the ketchup, brown sugar, mustard, cloves and allspice. When the meatloaf cakes have baked for 15 minutes, brush each loaf with sauce and return to the oven. Continue to bake until the meatloaf cakes are 165 degrees in the center when tested with an instant-read thermometer, about 20 more minutes. If desired, serve with scalloped potatoes and steamed vegetables. Pass additional sauce separately.

Source: Find the recipe in this book.

Wednesday, April 23, 2014

No Bake Energy Bites

These are a great grab-and-go snack for before the gym or when I need a little something! So yummy!

No Bake Energy Bites

2 cup oats (quick or old-fashioned)
1 cup dark chocolate chips (optional, I leave these out when I use chocolate protein powder)
1 cup natural peanut butter
1 cup protein powder (vanilla or chocolate)
2/3 cup honey
2 tsp vanilla
1/2 tsp salt (optional, if your pb doesn't have salt, you may want to add it)

Mix all ingredients. Roll into balls and refrigerate to harden. Store in fridge. Makes about 28 balls.

*Depending on what protein powder you use, these are about 100–140 calories per ball.

Sunday, March 30, 2014

Sausage and Olives Pizza

This is our favorite pizza ever!! The only way I like olives is on this pizza, so even if you're not an olive fan, give it a try!

Ingredients (for two 16-in thin-crust pizzas):

6 ounces cooked spicy Italian turkey sausage
1 can black olives, sliced
1 can green olives, sliced
8–16 ounces shredded mozzarella (depending on how cheesy you like your pizza)
Rosemary, dried or fresh
Herb oil (recipe follows)
Coarse salt
Ground pepper

Preheat the oven to 425º, with a pizza stone on the bottom rack (if using. If not, grease a pizza pan or baking sheet). Brush rolled-out dough with herb oil. Top with cheese, sausage, olives. Sprinkle with rosemary, coarse salt and pepper, and a little more herb oil. Bake 7–9 minutes.

Herb Oil

1 sliced or minced garlic clove
2 teaspoons rosemary, fresh or dried
1/2 cup extra virgin olive oil

In a small saucepan, bring garlic, rosemary and olive oil to a simmer over medium heat and cook three minutes. Let cool to room temperature in a small bowl.

Modified from Martha Stewart's recipe.

Sunday, February 23, 2014

Tuscan Sun Pizza Dough

Yields: 3 pizzas (10-12 inch)
Time 1 hour

¼ cup warm water (105-115⁰)
1 teaspoon sugar
2 ¼ teaspoons active dry yeast
1 tablespoon olive oil
3-4 cups bread flour or all purpose white flour
½ teaspoons coarse salt (we think it could have used more salt…maybe 1 tsp)
1 ¼ cups warm water or warm beer

1.       Combine ¼ cup warm water, sugar and yeast in a small bowl.  Mix with a spoon.  Let sit until foamy 4 to 5 mins.  Add olive oil.
2.       In a large bowl add the flour and salt.  Make a well.  Stir in the yeast mixture and the warm water or warm beer.  Use your hands if you want to.  When you can’t stir anymore and the dough is thick, yet sticky, bring it together with your hands and put out on a lightly floured counter or a breadboard and knead with your hands for 5-7 mins, adding more flour if it is still sticky, until the dough is very smooth.  Shape into a ball.
3.       Oil a large bowl with a little olive oil.  Place dough in bowl smooth side down, then turn the dough over and cover with a wet dish towel or oiled plastic wrap.  Let rise until double in bulk (about 1 hour).
4.       When the dough has doubled, punch down and divide into 3 equal balls (or 6 balls for Tuscan thin crust).  Meanwhile, turn the oven to 500⁰.  Roll the dough very thin into a 10-12 inch round or rectangle.
5.       Place the dough onto a lightly oiled (or use parchment paper) pizza pan, baking sheet or pizza peel. If using a pizza peel, mix 1 tablespoon flour and 1 tablespoon corn meal.  Sprinkle on peel.  Place the dough on the peel then move it to a stone or tile.  (work quickly: moisture will start to form in the dough and will make it difficult to slide the pizza off the peel onto a stone or tiles)
6.       Prepare the pizza with toppings to your liking.  Bake in a 500⁰ oven for 6-8 minutes on bottom oven rack until crisp.
7.       You can also freeze unused dough for up to 2 months.  When ready to use, take out of freezer and let the dough come to room temperature and form dough into pizzas.  Bake as directed.

Recipe from our favorite, Liz Edmunds, The Food Nanny