Apple Berry Toast

This morning I felt like a little bit of sweet and a little bit of savory for my breakfast, so I made myself some peanut butter toast with apples and berries. I eat this often and surprised myself that I have yet to blog this super quick and healthy snack. This little meal makes for a filling breakfast or lunch. It is also a great afternoon snack or dessert. I make it with an Ezekiel English muffin, which is just about the healthiest bread you can eat. It is sprouted whole wheat bread made from whole grains and legumes. It is  full of fiber, protein and other nutrients. I have been eating this bread for 20 years. You will find it in the frozen health food section at the grocery. I always have a bag of it in my freezer. 

Okay, now that I have spoken my love for Ezekiel Bread....on to the recipe. 

Ingredients:

English Muffin (I use Ezekiel English Muffins- see my note above)

Natural peanut butter

Apple, thinly sliced

Blackberries, cut in half so they don't roll off the muffin

Honey, optional but delicious!

Chia seeds, optional

Hemp seeds, optional

Cacao nibs, optional

Directions:

Toast your English muffin to your desired crispness. 

Spread with peanut butter and layer with apples and blackberries. Drizzle with honey, if you like. Sprinkle on any and all of your favorite seeds and/or cacao nibs. Eat immediately. Enjoy! 

Baked Potato Bar - Easy Weeknight Dinner

 

Just like the Bagel Bar dinner I posted a some years ago, my family loves when we have Potato Bar night. It is super easy for me to throw together and everyone likes being able to custom create their perfect baked potato. You can offer any ingredients you like - and you could use sweet potatoes instead of russets. It is all up to you! This meal is so filling I don't even offer a side to go with it....it stands alone which truly makes it a quick weeknight dinner. Enjoy!

Ingredients:

Russet potatoes (one per person)

Include any of the following (I put an Asterix by the ingredients shown in my photo above):

Butter*

Sour cream*

Greek yogurt

Shredded Cheese*

Queso

Crumbled blue or feta

Sautéed mushrooms*

Sautéed bell peppers*

Roasted broccoli*

Roasted cauliflower

Caramelized onions*

Sautéed spinach

Fresh herbs like basil or oregano

Avocado

Roasted or fresh tomatoes

Pickled or fresh jalapeños 

Jarred banana peppers*

Beans (chickpeas, black beans, kidney)

Sliced green onions

Shredded cabbage

Crumbled bacon

Flaked tuna

Ground beef

Left over chili 

Salsa

Hot sauce

Ranch dressing

Directions:

Heat oven to 425F

Lightly rub olive oil on each clean potato and sprinkle with salt. (I don't poke holes in my potatoes and I do not wrap them in foil. This gives then a yummy crunchy skin). 

Bake on a cookie sheet for an hour. 

While the potatoes are baking prepare all of your toppings. I think it's nice to have at least six or seven toppings. 

Remove the potatoes from oven. Arrange all the sides you are using. Let everyone build their perfect potato! Enjoy! 

Peanut Butter Chocolate Candies

These peanut butter candies take me way back. They were one of the first candies I experimented with back in college when I discovered my love of baking and making sweets. They are no-bake, so you can't go wrong. And who doesn't love peanut butter and chocolate? They make a great little candy to add to your holiday baking list. Enjoy! 

Ingredients:

1 cup peanut butter, room temperature

2 Tbl butter, melted

1 cup powdered sugar, sifted

1 cup Rice Krispies (crush them up a bit before adding to the recipe)

2 cups chocolate chips, melted (I like milk chocolate, but you can use semi or dark, too)

Directions:

Combine the peanut butter and melted butter in a mixing bowl. Combine the sifted powdered sugar and crushed Rice Krispies together. Add the powdered sugar mix and the peanut butter mix together. Stir and then get in there with your hands to combine completely. 

Roll peanut butter mix into balls. You can make them as small or as big as you like. (We opted for a medium size and got about two dozen). Put them on a cookie sheet lined with parchment paper. Pop in the freezer for thirty minutes. 

Melt chocolate in a microwave safe bowl for one minute. Stir. If the chocolate isn't fully melted, microwave for another 30 seconds. Stir. 

Take the candy out of the freezer and roll in the melted chocolate. Alternatively, you can dip each PB ball into the chocolate so it is only half covered. 

Pop the chocolate covered candies back into the freezer for about twenty minutes. Serve immediately or place them in a container and store in the freezer or fridge until ready to eat. Enjoy! 

Harvest Pumpkin Bread

This pumpkin bread was just delicious! I love baking with spelt flour....it has such a great texture. It is also high in protein, fiber, and other nutrients like like iron and zinc. I definitely recommend using spelt flour to make this bread and not subbing for all-purpose. Sure, you can, but it won't have that same coarser texture that makes this bread unique. 

My family loved this subtly sweet bread.....we ate it for dessert and breakfast. Enjoy!

Ingredients:

1 1/2 cups spelt flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamom

1/4 tsp ginger

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

4 Tbl butter, melted

1 Tbl coconut oil, melted (or canola oil)

7oz can of sweetened condensed coconut milk (you could also use regular sweetened condensed milk)

1 cup canned pumpkin

2 eggs

2 Tbl pure maple syrup

1 tsp vanilla

1/2 cup chocolate chips

3 Tbl pepitas, optional

Maple Drizzle (optional)

1/2 cup sifted powdered sugar

1 tsp milk 

1/4 tsp cinnamon

1 Tbl pure maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F

Add the spelt flour, spices, baking soda, baking powder, and salt to a large bowl.  Whisk to combine. 

In another medium sized bowl combine melted butter, coconut oil, sweetened condensed coconut milk, canned pumpkin, eggs, maple syrup and vanilla. Stir well. Add dry ingredients to wet ingredients and combine. Fold in chocolate chips. 

Pour batter into a greased loaf pan. Sprinkle pepitas on top, if using. Bake for 50 to 55 minutes until a toothpick inserted comes away clean. 

While the bread is baking, make the maple drizzle. This is optional, but it is a really yummy addition. Combine sifted powdered sugar, milk, cinnamon, maple syrup, and vanilla in a small bowl. Whisk until smooth. 

Let the bread cool in the pan for twenty minutes or so. Turn it out onto a cutting board and drizzle the maple glaze on top. Slice and enjoy!! 

Chocolate Chip Applesauce Muffin Treats

These pillowy treats make for a delicious grab-and-go breakfast or an equally yummy dessert. They are light, fluffy and have the texture of a muffin. I used Greek yogurt and applesauce to keep them moist and flavorful without too much butter. If you want to make them healthier, substitute the white and brown sugars for coconut sugar. The leftovers keep best in the refrigerator - separate layers with a piece of parchment paper to keep them from sticking to each other. 

I hope you enjoy these as much as my crew does! 

Yields: Approx 30 Muffin Treats

Ingredients:

4 Tbl butter, room temperature

3/4 c. plain, full fat Greek yogurt

1/2 c. brown sugar

1/2 c. white sugar

1 egg

3/4 c. applesauce

1 tsp vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

2 c. all purpose flour

1 c. rolled oats

1 c. chocolate chips

Directions:

Preheat oven to 350F

In a large bowl use a hand mixer to combine butter, Greek yogurt, and both sugars. Once fully combined add egg and mix. Add applesauce and vanilla. and mix. Next add the dry ingredients - flour, baking soda, salt and cinnamon until combined. Add the oats and then the chocolate chips. 

If you have time, place the batter in the refrigerator for an hour or two. It's okay if not, but I think they turn out better when they have been chilled before baking. 

Use a cookie scooper to scoop cookies, 2 inches apart, on a parchment lined cookie sheet. 

Bake cookies for 10 - 12 minutes. Remove from oven and let cool before removing from tray. 

Store leftover treats in the refrigerator. Use parchment paper in between layers to keep them from sticking to each other. 

Enjoy!

Zesty Tomato & Orange Soup

 

This recipe is a fun take on your classic tomato soup.  I added orange zest and little orange juice to add a hint of bright citrus flavor. The potato makes the soup creamy without adding heavy cream.  I made this

Beer Bread to eat along with it and it was the perfect addition! 

This recipe makes enough for three dinner servings. Enjoy! 

Ingredients:

• 4 Tbl. butter
• 1 medium yellow or red onion, chopped
• 3 medium carrots, chopped
• 3 cloves garlic, peeled and chopped
• 2 Tbl. tomato paste
• 4 cups vegetable broth
• 1 15oz can of fire roasted tomatoes
• 1 russet potato, peeled and diced
• 1 Tbl dried basil OR 1/2 cup fresh basil, chopped
• 1/2 to 1 tsp fresh orange zest, to your taste
• juice from one orange, about 2-4 Tbl
• 1 ⁄2 cup milk, <I used whole milk>
• salt & pepper, to taste
• cooked rice, optional

Directions:

Heat butter in a large soup pot over medium heat. Once butter has melted add chopped onions and carrots. Cook for 7 minutes. Add garlic and cook for another 3 minutes, stirring often so garlic doesn't burn. Add tomato paste and cook for an additional 5 minutes, stirring often. 

Add vegetable broth, fire roasted tomatoes, and diced potato. Bring soup to a slow boil, then reduce heat to simmer. Add basil and orange zest. Let soup simmer for 30 minutes. Turn the heat off, cover and let soup sit for an hour. Once soup has cooled use an immersion blender or regular blender to blend until smooth. Once soup is smooth, return to pot and add orange juice, milk and salt & pepper to taste. Let soup warm over low heat. Ladle into bowls, add cooked rice, if desired. Serve with a side salad and a good crusty bread or cheese toast. 

Bakery-Style Blueberry Banana Muffins

I whipped these delicious bakery-style blueberry banana muffins up yesterday and they got two big thumbs up from the fam. They are full of flavor, perfectly sweet, and the crumble on top takes the yumminess to another level. I love having homemade muffins on a hand for quick breakfasts in the morning.....but my husband liked these so much he also ate one (or two) for dessert last night. 

This will definitely be my go-to blueberry muffin recipe from here on out! Hope it becomes yours too. Enjoy!

Ingredients:

1 1/2 cups flour + 1 tsp flour

3/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

2 very ripe bananas, smashed

3 Tbl butter, melted and slightly cooled

2 eggs, room temperature

1/2 cup buttermilk, room temperature

2 tsp vanilla

1 cup frozen blueberries (I like Wyman's wild blueberries the best)

Crumble:

1/4 cup brown sugar

3 Tbl flour

1 Tbl cinnamon

2 Tbl cold butter, cut into tiny pieces

Directions:

Preheat oven to 350F

Line a 12 cup muffin tin with muffin liners. 

Combine 1 1/2 cups flour, sugar, salt, and baking powder in a medium sized bowl. Whisk to combine. 

In a separate large sized bowl mash bananas.  Add melted butter to bananas and stir. Add eggs, one at a time, stir. Add buttermilk and vanilla, stir. Add half of the dry mixture to banana mixture, stir. Add the other half and stir just until combined.  

Add the frozen blueberries and 1 tsp flour to the now empty flour mixture bowl. Gently toss the blueberries with the teaspoon of flour. This will keep the blueberries from sinking to the bottom of the muffin tin as they bake.  Gently fold the flour-dusted blueberries into the batter. Fill each liner up to just below the top - you want to leave room for the crumble you are about to add to each muffin. 

To make the crumble combine brown sugar, 3 Tbl flour and 1 Tbl cinnamon in a small bowl. Add the tiny little pieces of butter to the bowl. Use your fingers to push the butter into the mixture- don't think too hard about this....you just want lots of little butter pieces coated in cinnamon flour. Don't worry if not all of the cinnamon flour combines with the butter.

Evenly sprinkle the buttery crumbs (and the loose cinnamon flour) on top of each muffin. This top crust is just delicious!

Bake the muffins for 15 minutes on 350F. Without opening the oven, increase the temperature to 400F and bake for another 7-8 minutes. The muffins are ready when they spring back once touched and a toothpick inserted comes away clean. 

Let cool on the counter for a few minutes before devouring. Enjoy!