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Apple Muffins

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This was my morning, last Thursday:
My hubby’s alarm went off at 2am. He got out of bed about 3am (that is a whole different story) and 3am is when I woke up and was then wide awake. Between my allergies and my mind racing, I decided that just getting up would be better. I gave a valiant effort to go back to sleep, but by 4am, I was done. I had to get up.
I decided to spend the extra time I had reading my Bible and praying. And then I decided to bake. It was still cool outside, it was dark, and I had my coffee already, so I figured it would be safe for me to start using sharp objects and my oven
Then came my search of what to make. There were so many options. Zucchini. Pumpkin. Apple. Banana. It’s all so good. I also wanted to make something that was ‘clean’ and that I wouldn’t feel guilty eating myself. So, I started scouring my Pinterest boards (yes, pretty much all my recipes are ones I found on Pinterest. What can I say, it’s a great website!)
Once I found this recipe, I knew it was the one for me. I had apples in the freezer that I had sliced last year and needed to be used (I’m not sure how long they last) and I knew I could replace most (if not all) of the brown sugar in this recipe. It was a success! I love them. My three year old was not a fan when it came to breakfast time that day. He picked out all the apples and only ate about half the muffin. But later in the morning, he told me was ‘starving’, so I offered him a muffin and he devoured it.

Apple Muffins (adapted from Budget Bytes )
Yield: 12 muffins

1 3/4 cup whole wheat pasty flour
3/4 cup ground flax
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave syrup
1/4 cup brown sugar (you could use all agave syrup, and you also use honey or any sweetener you wish)
1 large egg
1/2 cup unsweetened applesauce
1/2 plain non-fat Greek yogurt
1/2 tsp vanilla extract
2 medium apples (or about 2 cups chopped apples)

Preheat oven to 400 degrees.

Place all ingredients, except apples, into a mixing bowl. (I used my stand mixer) After everything is well blended, fold in the apples.

Spray muffins tin with non-stick spray and divide batter between the 12 muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove muffins from tin and let cool on a wire rack.

Enjoy!

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Pumpkin Pie Smoothie

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The weather lately has been playing with my emotions. It was so unbearably hot for what seemed like forever that I thought fall would never come. Don’t worry, I am mot wishing away summer! We had some cool days with rain which put me in the mood for scarves, boots, and anything pumpkin related. Food, drinks, the color, you name it, I like it. So, now its hot again. The a/c is on and the windows are shut (which is fine with me since my allergies are terrible this time of year), but I’m still craving fall. The apples, pumpkins, scarves, and boots. Well, this afternoon I couldn’t take it anymore! I had to make something pumpkin! And thank you Pinterest for helping me find that something. You see, I had a plain chocolate protein shake on the menu for this afternoon, but got hungry too early for it. So I decoded to hunt my Pinterest boards to find a shake or smoothie that would be more filling. And here it is folks! It’s tasty. Satisfying. And reeks of fall! (okay, maybe reek isn’t the right word, jut you get my drift)

Pumpkin Pie Smoothie

1/2 banana
1/3 cup pumpkin puree (no sugar added)
1/3 cup plain Greek yogurt (would be yummy with vanilla too)
3/4 cup unsweetened vanilla almond milk
1 packet stevia (or sweetener of choice)
A few shakes of pumpkin pie spice
4-5 ice cubes

Place all ingredients in a blender and blend until smooth.

Enjoy!

Fruit Smoothie

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I’ve apparently been on a smoothie kick lately. I don’t know, its an easy way to get some extra fruit in for me. I’m not too great at eating the fruits and veggies. But I try. My sister, Jen,posted this one facebook for a cousin of ours and I decided to try it out this morning. Here are three reasons you should make this: 1) it’s yummy
2) its easy
3) because I said so. (just kidding…kind of)

Fruit Smoothie (from my beautiful sister, Jen)

1 cup strawberries (fresh or frozen)
1/2 cup pineapple (fresh or frozen, you could probly use canned as well)
1 banana
6-8 ice cubes
Sweetener of choice (I used one packet of Truvia, but you could also use sugar, honey or nothing, if you wanted)
1/2 cup coconut milk

Put all ingredients in blender and blend until desired consistantcy.

See, I told you it was easy.

Enjoy!

Smooth(ie) Operator

I have been really enjoying smoothies lately. Now that I’ve found an easy recipe that I always have the ingredients for, I have one of these almost every day. Seriously. I feel like a lot of smoothie’s I come across (mostly on Pinterest) have weird ingredients in them like kale or spinach, which, let’s be honest, still kinda freaks me out. That stuff is meant for salads. But, maybe one of these days I’ll give it a try and love it. For now, I’ll stick with what I know.

The other thing I really like about this smoothie is that it’s pretty versatile. You can add just about any fruit that blend well. I have been sticking to berry’s mostly, because, again, it’s what I know. (I don’t branch out much) The only ingredient that I found weird was the oatmeal. I’ve looked at other smoothie recipes with oatmeal in them and thought it was the weirdest thing and that it would give it an odd texture. But, I gave it a shot and it’s delish! You can’t even tell the oatmeal was in there. It just gives it a little more body. So don’t freak out when you read that it has oatmeal in it. It’s totally worth trying out before you judge it.

The original recipe used raspberries, which is truly delicious. I ran out of them very quickly, since I love raspberries so much, so I replaced with strawberries and blueberries. I have some blackberries right now and I will be trying that out soon too! Possibly today ūüôā

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple Fruit Smoothie  (adapted from marthastewart.com)

Yield: 2 servings

1 cup ice

1/2 cup berries (I’ve used raspberries, strawberries, blueberries, blackberries and combinations of them as well)

1/2 cup plain greek yogurt

1 banana

1/2 cup  dry oatmeal

1 Tbsp honey

1 cup milk (I’ve been using almond milk or coconut milk. You could also use white milk)

Add ice and berries to the bottom of the blender, then add the other ingredients on top. Blend until smooth.

*Note: I generally only make half the recipe when I make it for breakfast. I freeze the other half of the banana to use the next day. I do suggest slicing the banana before freezing, because I think it blend better that way. I make mine in my Magic Bullet so I don’t have the blender to wash every day.

Breakfast Bars

I’m not a very spontaneous person. It’s a fact of life for me. It’s not easy for me to want change. I take a long time to get used to an idea, and usually, when I finally get used to it, something else changes. It’s the facts of life I suppose, but I don’t like it. Although most things that take me a while to get used are major changes in life or a schedule (I can’t stand schedule changes!), today’s spontaneity was all about breakfast.

My kids love cereal and will eat it everyday. I do, however try to get some oatmeal or toast in once in a while as well. But what can be easier than cereal and banana? This recipe is darn close, I’ll tell you that.

Along with being easy and delicious, it’s also healthy! That’s right, healthy. I love finding things that are good for me and still actually have taste. Cause let’s face it, most healthy foods don’t have much or any taste (at least not a good one, anyway)

I am all about Pinterest-ing and am looking at it in the morning while I watch the news and drink tea. I found this recipe¬† and thought it sounded like something I and my boys could eat. We all love peanut butter, we all love bananas, and we all love oatmeal. It’s perfect! So I gave it shot.

It’s super yummy when it’s warm, right out of the oven. Paired with fruit (I have to be honest, I didn’t have fruit with breakfast today…cause I ate a second bar. Don’t tell anyone)

It was a little crumby for me, but I may not have let it cool long enough, but I had two little boys begging for breakfast..I had no choice but to cut them almost right away. And I was thinking about it this afternoon and wondering if adding some ground flax would take care of that crumminess.

I’ll try it out next time I make these and I’ll let you know. For now, Enjoy!

Breakfast Bars (adapted from Gingerbread Bagels)

1 1/2 cups quick cooking oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk (I used coconut milk, just to add some sweetness, and I just love coconut milk)
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the oats, brown sugar, baking powder, salt and cinnamon.

Add the vanilla extract, milk and egg.

Then add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch baking pan. Bake at 350 F degrees for 20 minutes.

Let cool for a bit, but not too long. You want to eat them warm.

You can also spread peanut butter on top.