Tag: recipes

Recipe: Banana Oatmeal Breakfast Muffins

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Now, I know today is St. Patrick’s Day, and while I don’t have a St. Patty’s Day-themed post, I do have a great foodie one. A majority of my food posts consist of soups or crockpot recipes, but little do people know, I truly enjoy baking. Come spring and summer it’s time to bust out my KitchenAid mixer and get to baking. Even though I love double fudge brownies, I try and opt for healthier baking options. While exploring the amazingness that is Pinterest a few years ago, I discovered these banana oatmeal breakfast muffins that were deemed healthy. Usually that means a Sucralose substitute, however, this recipe is a flourless, granulated sugarless, oil-free recipe. Super easy to prepare and bake, this is a perfect on-the-go snack. So when you’re running late and need a quick breakfast – or that mid-morning sweet treat – grab one of these. Note: these muffins are highly perishable, so be sure to eat them within a week or they will go bad. (Here’s the original recipe).

Banana Oatmeal Breakfast Muffins

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Ingredients

  • 2.5 cups old fashioned oats
  • 1 cup plain low fat greek yogurt
  • 2 eggs
  • 1/2 cup honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp ground flax seed
  • 1 tsp vanilla
  • 2 ripe bananas
  • Optional: unsweetened dark chocolate chips
  • Optional: walnuts, sliced almonds

To Prepare

  1. Preheat your oven to 350 degrees. Grab a cupcake baking tin and spray with non-stick cooking spray or line with 12 muffin tins (with silicone or foil liners).
  2. Place your 2.5 cups of old fashioned oats in the food processor (or blender) and pulse for about 10-15 seconds. Add the 2 eggs, 1 cup low fat Greek yogurt, 1/2 cup honey, baking powder, baking soda, vanilla and the bananas into the food processor.
  3. Process until everything is mixed together and oats are smooth.
  4. At this step, you can either add unsweetened dark chocolate chips (which is what I did), walnuts, toasted almonds or any other nut or chocolate you’d like in the batter.
  5. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

Now if your bananas are getting too ripe, you can peel them and put them in a freezer bag and store until your next batch of muffins. These taste great with a warm cup of coffee. They are not high in caloric intake, so perfect for any bride-to-be or person wanting to curb that sweet tooth while trying to stay healthy with their diet.

Planning on making these? I’d love to see how yours turned out, so leave a comment below!

xoxo,

Leigh

Recipe: Slow Cooker Turkey Chili

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Did you watch Super Bowl 50 on Sunday? I’m guilty of dozing during the game, but enjoying the commercials and the half-time show. I mean, who doesn’t love Queen Bey, Bruno and Coldplay? While I didn’t bust out the bean dip I usually make to celebrate this sporting event, I did bring out my crockpot and make some turkey chili. I started at around 11:30 a.m., threw everything in the crockpot at around noon and the chili was ready by 4 p.m.

Just like the slow cooker balsamic chicken recipe I’ve shared, this, too, is a staple in my household.

turkey chili

Ingredients:

  • 1 package ground lean Jennie-O turkey (or whatever you have in the freezer)
  • 1 16 oz. can of tomato sauce
  • 1 small can of tomato paste
  • 1 large can (24 oz.) of petite diced tomatoes
  • 1 can of kidney beans
  • 1 can of black beans
  • 1/2 green or red onion, diced
  • 6 celery stalks, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 tablespoons paprika
  • 2-3 tablespoons cayenne pepper (or more if you like it spicy)
  • Salt (to taste)
  • Pepper (to taste)
  • Up to 1/2 cup of water

To Prepare:

  1. In a large non-stick skillet, cook your ground turkey 90%.
  2. Once your turkey is cooked, place it in the crockpot along with the tomato sauce, tomato paste, diced tomatoes, kidney and black beans, onion, chopped celery and mix it together.
  3. Add the spices: chili powder, garlic powder, paprika, cayenne, salt and pepper, and mix those in.
  4. If you see that it’s too thick, add a little water and mix again.
  5. Cook on high for 4 hours.

What is your favorite type of chili to make in your slow cooker? Let me know!

xoxo,

Leigh

Recipe: Sweet Potato-Carrot Soup

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On a rainy day like today nothing beats a hot bowl of soup to ease the chill of the cold weather.  In honor of the cold weather upon us, here’s an easy sweet potato-carrot soup to prepare. One thing you’ll definitely need to get this soup to the right consistency is an immersion blender. I purchased my Kitchen Aid blender from Target.

SweetPotatoSoup

Ingredients

  • 1 medium sweet potato, peeled
  • 1 medium yellow squash, peeled
  • 1 small onion, peeled
  • 1 small bag of peeled baby carrots
  • 1 clove of garlic
  • 1/2 can pumpkin purée or one small squash, peeled and de-seeded
  • 2 tablespoons of Osem Chicken Soup Consomme
  • Salt to taste
  • Pepper to taste
  • Israeli soup croutons (optional)
  • Cayenne pepper (optional)

Directions

1. Place all sweet potato, carrots, pumpkin (or squash), onion and garlic in a stock or soup pot with water.

2. Bring the water to a boil.

3. Once all the ingredients have boiled and are soft to the touch, blend all the ingredients together until no lumps are found in the soup.

4. Add your seasonings: salt, pepper, cayenne or any other seasoning you enjoy in soups.

5. Serve hot with Israeli soup croutons.

Did you enjoy this recipe? Let us know in the comments.

xoxo,

Leigh