Raisin Bran Breakfast Muffins
ingredients:

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar
directions:
1 Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
2 Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups (see left). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.
I didn’t have raisin bran, but I had a Newman’s Own Cinnamon Bran cereal, and then I just added raisins. Worked great! These are pretty low in sugar, and have a lot of healthy ingredients. Perfect for a quick breakfast.

Raisin Bran Breakfast Muffins

ingredients:

  • 1/4 cup vegetable oil, plus more for tin
  • 1 1/2 cups raisin bran cereal
  • 3/4 cup milk
  • 1/2 cup whole-wheat flour (spooned and leveled)
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/4 cup packed dark-brown sugar

directions:

  1. 1 Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
  2. 2 Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups (see left). Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

I didn’t have raisin bran, but I had a Newman’s Own Cinnamon Bran cereal, and then I just added raisins. Worked great! These are pretty low in sugar, and have a lot of healthy ingredients. Perfect for a quick breakfast.

peach-blackberry slump

i have no idea why this is called a slump, but it’s way better than it sounds! i wanted to make a summery dessert, but i wanted to keep it pretty healthy, and this was perfect. i got the original recipe off martha’s whole living website.

it called for butter and flour, which i substituted with smart balance and whole wheat flour. i also substituted blackberries for the raspberries, but only because my grocery story didn’t have any raspberries! the substitutions all worked out great!

peach-blackberry slump

serves 4

ingredients:

  • 3 cups sliced peaches (about 5)
  • 3/4 cup blackberries (or raspberries!)
  • 2 tablespoons light brown sugar
  • 4 1/2 tablespoons plus 1/2 teaspoon granulated sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon cinnamon
  • 3/4 cup whole wheat (or all purpose, or a mixture!) flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Pinch of kosher salt
  • 2 tablespoons chilled unsalted butter or buttery spread, cut into pieces
  • 2 1/2 tablespoons plain nonfat yogurt
  • 2 tablespoons skim milk
  • 1/4 teaspoon pure vanilla extract
directions:
  1. Preheat the oven to 400 degrees.
  2. In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
  3. In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
  5. Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.

this was a great late summer dessert. serve it with some vanilla frozen yogurt or ice cream! yummmm.

strawberry bread

i’ve been trying to keep my healthy eating in top shape lately, but i’ve really been missing the baking! so, when i got home from work last night it was so beautiful out, i popped this strawberry bread in the oven and went out for a run while it was baking. i felt very accomplished! anyway, i adapted this recipe from martha’s strawberry bread but made it a bit healthier.

i was nervous it wouldn’t come out right because of all of the substitutions, but it worked out great! make martha’s version if you’re not into the flavor and density of whole wheat flour, or you can even do half and half. i put the nutrition info under the recipe in case anyone’s curious! it’s a great, healthy way to start your morning!

healthy strawberry bread

serves 12

ingredients:

  • 5 tablespoons plus 1 teaspoon buttery spread, like smart balance
  • 1 pint strawberries, rinsed, hulled, quartered, and mashed with a fork
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup honey
  • 3 tablespoons flax seed, ground (optional)
  • 2 large eggs

directions:

  1. Preheat oven to 350 degrees. Spray an 8-by-4-inch loaf pan with baking spray. In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside.

  2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside. With an electric mixer, mix buttery spread, honey, and eggs in a mixing bowl. Add flour mixture and mix until just combined. Fold in reserved strawberries.

  3. Scrape batter into prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, about 1 hour (tent with foil after 45 minutes if top is getting too dark). Cool in pan 10 minutes. Run a knife around edges; invert onto a rack. Reinvert; cool completely.

Nutrition Facts

Serving Size 1 serving (80.6 g)

Calories 186
Total Fat 6.1g    Saturated Fat 1.4gCholesterol 35mg
Sodium 49mg
Total Carbohydrates 29.9g
    Dietary Fiber 3.5g
    Sugars 13.1g
Protein 4.7g


enjoy!

power muffins.

my awesome and super motivated husband is running the nyc marathon this year. this means he’s up at 5:45 to run before work since its a million degrees outside any other time of day. he needed a quick bite before his run, so i consulted martha’s power foods cookbook once again.

these looked perfect.

oat bran applesauce muffins from martha stewart’s power foods cookbook

ingredients:

  • 2 cups unsweetened Applesauce
  • 2 ounces Dates, pitted and chopped
  • 1 cup Wheat Bran
  • 1/2 cup low-fat Buttermilk
  • 1 Egg*
  • 2 Tbs. Honey
  • 3/4 tsp. freshly grated Ginger
  • 1/2 tsp. Vanilla Extract
  • 1/2 cup plus 2 Tbs Flour
  • 2 Tbs. ground Flax
  • 1-1/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/4 tsp. Allspice
  • 1/4 cup plus 1 Tbs. Rolled Oats (not instant)

directions:

Preheat oven to 375F. Cook applesauce and dates in a medium saucepan over medium heat, stirring frequently, until reduced to 1-1/4 cups — 15-20 minutes. Transfer to a large bowl and let cool completely.

Add bran, buttermilk, egg, honey, ginger, and vanilla to applesauce mixture, stirring to combine. Let stand 10 minutes.

Whisk together flour, flax, baking soda, salt, allspice, and 1/4 cup oats. Stir into the wet ingredients.

Coat two mini muffin tins with cooking spray. Spoon batter into cups, filling each to the brim. Sprinkle the remaining oats over the muffins. Bake, rotating the tins halfway through, until a tester inserted in the middle of a muffin comes out clean — 20-23 minutes. Let cool completely.

*you can see in the above picture, it looks like i used two eggs. it is, in fact, one egg with twin yolks. i love when that happens. i think it’s good luck.

hopefully these help dave reach his new marathon goals! he ran his first marathon in 2008 (also the nyc marathon) and finished with an awesome time of 3:53.

i’m sure it had everything to do with the huge group of us that were following him around with ridiculous signs.

or not, but either way i’m sure he’ll do even better this time! obviously, because of the power muffins. :)

cookie dough banana blizzard.

i was still craving that blizzard i posted about yesterday when i got home, so here it is!

adapted from ohsheglows.com

used the banana soft serve base and process some of the cookie dough balls right into it. i also added a tablespoon of unsweetened cocoa powder.

cookie dough balls

  • 1/2 cup unsalted cashews
  • 1/4 cup rolled oats
  • 1/4 cup whole wheat pastry flour (other flours may work)
  • 1/2 tsp kosher salt
  • 1.5 tbsp natural cane sugar (or regular granulated sugar)
  • 1/2 tsp pure vanilla extract
  • 2 tbsp + 1/2 tsp pure maple syrup (or a bit more if dough is too dry)
  • 1/4 cup dark chocolate chips

directions:

In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer.

add some cookie dough balls to your banana cookie dough soft serve and enjoy! it’s a perfect healthy treat for this crazy hot weather!

a necessity.

i don’t know if any of you frequent angela’s website at ohsheglows.com? if not, you should. especially if you have any interest in making beautiful healthy/vegan food. i’m by no means vegan. this girl loves her cheese. but angela’s recipes always look so delicious. like this:

it’s a double chocolate brownie dough blizzard. its made with all healthy and natural ingredients, and it’s base is the banana soft serve i posted about a couple weeks ago. get the recipe here! this is a total necessity for me to make asap. she even has a cookie dough version. and a peanut butter version. on a day like this, one of these would be amazing. expect a post about my version of these soon!

i heart granola.

when i started this blog i put up a couple photos of some granola i made. since that was before i was posting recipes, i decided to put up a more detailed post since i made some more the other night. this is a really great recipe i adapted from oh she glows. i really love all of angela’s recipes. they’re mostly vegan, but great for anyone trying to eat really well!

and the recipe:

adapted from www.ohsheglows.com

makes about 6 cups, store in the fridge!

ingredients:

dry:

  • 2.5 cups rolled oats (regular not instant)
  • 1 cup raw almonds, roughly chopped
  • 1/2 cup raw cashews, roughly chopped
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raw sesame seeds
  • 2 tbsp ground flax
  • 2 tbsp sweetened coconut flakes
  • 1 tsp ground cinnamon
  • Pinch of ground nutmeg
  • 3/4 tsp kosher salt

wet:

  • 3-4 tbsp brown rice syrup
  • 1 tbsp agave nectar
  • 1 tbsp coconut oil
  • 2 tbsp applesauce, unsweetened
  • 2 tbsp peanut butter
  • 1/3 cup packed brown sugar

add-ins:

  • 1/3 cup dried cranberries
  • 1/3 cup raisins (i omitted these and used raw cacao nibs instead)
  • handful pepita seeds

directions:

In a very large mixing bowl, Mix together the dry ingredients.

In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.

Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.

Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 45 minutes. Remove the pan from the oven every 15 minutes and give the granola a good stir to ensure even baking.

Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Add in the mix ins and stir it up!

Makes about 6 cups and will keep for 1 month in the fridge in an air-tight container.

with this recipe, you can really change it up to suit your tastes. mix up the add ins with different nuts, chocolate chips, whatever you want! enjoy!

summer trifle.

mmmm berries. one of my favorite summer desserts is this trifle. to make it, you’ll need angel food cake, one box each of jello and vanilla pudding, whatever fresh fruit you want, and whipped cream. obviously, it would be easier to buy angel food cake than make your own, but the store i go to never seems to have it, so fresh angel food cake it is!

start by making the jello in your trifle bowl (any large, clear bowl would work) and then break up the angel food cake and put a layer right in the jello. put it in the fridge and let the jello firm up. i usually do this either the night before or in the morning. when the jello has firmed up, pour your layer of vanilla putting right on top of the angel food cake. then add your layer of berries, and on top of it all your layer of whipped cream. it’s a perfect, light and cool summer dessert!

white bean nicoise salad

again, from martha’s powerfoods cookbook. spinach, hericot verts, tomatoes, hard boiled eggs, red potatoes and cannellini beans with celery, capers and lemon zest. the dressing was a mix of olive oil, whole grain mustard, lemon juice, basil, parsley and shallots. sprinkle with salt and pepper. even though it doesn’t look like much, it actually kept me full all night, and that’s not easy.

rotten bananas?

i love rotten bananas. the really brown ones. the less yellow the better. why? banana bread! if they’re not quite brown enough for bread, i use bananas to make an awesome drink for breakfast.

first…the bread. i’ve made a whole lot of different banana bread recipes. i put together a few things i’ve liked out of all of the recipes and came up with this. i use some whole wheat flour (not all) because i think it gives it a more wholesome taste, and because it makes me feel better about myself. i also don’t like the recipes that use shortening. i don’t know why i’m so anti shortening, there’s just something weird about it to me, so i try to avoid it whenever possible.this recipe uses only 3/4 cup of brown sugar, which is less than most recipes, and i like brown sugar so much better than white.

as you can see, this version doesn’t have nuts. i didn’t put them in because dave (the husband) doesn’t like nuts in the bread. if it was up to me, there’d be nuts. or chocolate chips. probably both. anyway, on to the recipe:

Banana Bread (makes one loaf)

Ingredients:

  • 2 large (almost black!) bananas
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon grated orange zest (optional, but i really like it in there!)
  • 1/2 cup walnuts, or chocolate chips….or whatever add in you like (or none)
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted (i’ve used something like earth balance here before, and it does work pretty well!)
  • 1/2 cup milk (i used unsweetened vanilla almond breeze here)
  • a splash of vanilla extract

Directions:

Preheat oven to 350 degrees and butter/flour (or spray like i do) a 9x5 inch loaf pan. in a small bowl use a fork to mash your already mushy brown bananas. in another bowl whisk together the flours, baking powder and soda, salt, nutmeg, zest and any of your mix ins (nuts, chocolate chips, etc).

in a large bowl with an electric mixer (or a rubber spatula if you want some exercise) combine the eggs, vanilla, brown sugar, butter and milk. beat on medium low just until blended. add the dry ingredients alternatively with the banana in 3 batches, just until combined. you don’t want to over mix here, it will make the bread tough.

pour the batter into the loaf pan and smooth the top out with a rubber spatula. bake for 55-60 minutes. if you see the top starting to get too brown, you can cover it with some foil for the last 15 minutes or so. cool on a wire rack for 5-10 minutes, then flip out of the loaf pan and cool completely.

another one of my favorite things to do with ripe bananas is this.

what is it? greatness. its a smoothie with spinach, a banana, some ground flax, almond milk, almond butter and ice. it really is one of the most energizing breakfasts i’ve ever had. i got the idea from ohsheglows.com, one of my favorite sites!

you might think it looks gross, but trust me. if you like bananas and any kind of nut butter, this is for you. reminds me of when my grandma used to make us peanut butter and banana shakes when we were little. you really can’t even taste the spinach,  i promise!

anyway, that’s about all for bananas. moral of the story: never toss a rotten banana. seriously.