Category Archives: Breakfast
Long before my trusty blog came into existence, I found a similar recipe to this on Pinterest. I usually modify it based on what I have on hand that day, but these little balls make the perfect snack. The addition of the chocolate chips and peanut butter makes them taste more like a cookie (but they are still healthy!)
The taste satisfies my sweet tooth and fills me up in between meals. I have a feeling I will be making these a lot in the upcoming months to bring to school. Between my half hour commute each way and a full day of classes, I know I will be starving by the end. Perfect study snack!
Ingredients (Yield: 12 bites):
- 1/2 cup dry rolled oats
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1/3 cup honey
- 1/4 cup coconut flakes
- 1 tablespoon flaxseed
- 1 teaspoon vanilla
Combine all ingredients into a mixing bowl and stir thoroughly. Refrigerate for 30 minutes then roll into 1 inch balls and serve
TGIF! Have a great weekend
I finally got back into the kitchen this weekend. I had so many ideas for recipes that it was hard for me to narrow down which ones to even make. #cookingproblems
Last fall I made a really delicious pumpkin granola recipe (which I plan to make again when the weather cools off) and I was in the mood for something like that again. I decided to skip the flavoring and just made a simple baked cinnamon granola and tossed in some raisins in the end.
It smelled like heaven when it was baking in the oven so I had high expectations for this recipe. I sort of underestimated just how much it would make, but now I have two mason jars full of granola to snack on for the week. Not complaining one bit!
Most granola recipes call for the use of vegetable or canola oil. Well apparently I ran out of that a while back and forgot to buy more so I improvised and used olive oil. I was a bit hesitant to do this because I wasn’t sure if it would alter the taste but it didn’t in the slightest.
The best part about this? It costs me next to nothing to make. I had most of the ingredients on hand, except I had to pick up some brown sugar and shredded coconut at the store beforehand. Normally I have this already but I just so happened to be out, otherwise this wouldn’t have cost me a dime!
I ate this dry as a snack and in a bowl with almond milk and it really hit the spot. I’m thinking it would be fabulous on top of a bowl of greek yogurt with fruit. Can’t wait!
Homemade Granola with Olive Oil (adapted from this recipe)
Makes about 4-5 cups
- 1 1/2 cups rolled oats
- 1/2 cup shredded coconut
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin olive oil
- 2 tbsp light brown sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup raisins
1. In a large mixing bowl, combine oats, coconut, maple syrup, olive oil, brown sugar, salt, and cinnamon and stir well.
2. Evenly spread the mixture onto a non-stick cookie sheet onto an even layer and bake for 45 minutes; stir every 10 minutes until golden brown.
3. Transfer the baked granola to a mixing bowl, add raisins, and stir.
4. Let cool 5-10 minutes and serve over yogurt or alone in a bowl with milk of choice.
Thank you for all of your sweet comments about my new site design. I’m really happy with it, and I’m glad you all like it!
Did you really think I would leave you hanging this weekend without giving you the recipe for these? I would never do such a thing.
I forgot to mention yesterday how excited that I am that it’s already August. The beginning of August means that it’s almost September which means that we are almost finished with hot weather. I’m also excited for this month because I have a solid two weeks of from school and stress. I really want to read a good book during that time so if anyone has any recommendations let me know.
I also have a lot of really exciting things coming up this month on the blog that I can’t wait for you to see. That’s about all I’m going to say about that…stay tuned!
Ok, ok. Back to the muffins.
Here is what you will need:
(makes about 12 regular size muffins)
1. Preheat oven to 350 degrees. Grease muffin pan or line the pan with muffin liners
2. In a medium mixing bowl, combine the almond flour, salt, brown sugar, and baking soda
3. In a separate bowl, combine the mashed bananas, eggs, vanilla, and applesauce and mix thoroughly
4. Pour the dry ingredients into the wet, and stir
5. Dice the strawberries and fold into the mixture
6. Divide the batter evenly in the muffin pan and bake for approximately 25 minutes.
Have a wonderful weekend!
Hi friends! How’s everyone doing? I have a great Tuesday treat to share with you today….
Remember those scrumptious Almond Flour Chocolate Chip Walnut Cookies from a while back? Well it’s your lucky day because I’m back with another tasty almond flour treat!
I was seriously craving muffins last weekend and since I’ve had success with almond flour in the past I thought I’d give it another try. I also had these adorable liners from Sur La Table for a while that I’ve been dying to use.
Seriously, I have a weakness for floral prints. It’s a problem.
We had a carton of blueberries that was on the verge of spoiling which inspired me to create these delectable treats.
Here’s the recipe. Try not to eat all of them in one sitting. (But I won’t judge you if you do )
Almond Flour Blueberry Muffins
Makes 12 regular muffins or 24 mini muffins
- 1 1/2 cups almond flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tbsp butter or margarine (I used Earth Balance)
- 2 eggs
- 1/4 cup honey
- 1 tsp pure vanilla extract
- Preheat oven to 325 degrees. Line a muffin pan with cupcake liners or spray with non-stick cooking spray.
- In a medium bowl, combine the dry ingredients (flour, salt, and baking soda) and mix.
- In a large bowl, melt the butter then combine with the rest of the wet ingredients (eggs, honey, & vanilla extract) and whisk.
- Fold the dry ingredients into the wet and stir.
- Divide the batter evenly into muffin pan and bake for 18-22 minutes.
TGIF friends! Before I start talking about this glorious plate of fluffy carbohydrates, I wanted to let you know that I finally set up a Facebook page for my site. You should go check it out and hit that cute little “like” button, thanks!
I love pancakes and always have. But there is something about the weekend that makes me always crave them. You would think it’s because it’s the weekend and you’re off of work and have more time, so why not relax and eat pancakes. I’m the exception to the rule because I work most weekends (part-time job) and do most of my homework then. Either way, pancakes are one of my comfort foods and I wanted to come up with a way to make them more nutritious
Remember those pancakes from my What I Ate Wednesday post this week? Well you’re in luck because I’m going to show you just how easy they are to make!
I bought the multigrain pancake mix at Trader Joes and added their blueberry flaxseed to the batter to enhance the flavor and add even more fiber. To be honest with you, I bought the blueberry flaxseed on accident one day and was rather disappointed when I got home because I usually only buy plain flaxseed to add to my smoothies. Despite this mistake, I was happy I had it on Sunday when we made these!
I made the batter according to the directions on the box then mixed in approximately two tablespoons of the flaxseed. Now you have a little treat to enjoy over the weekend.