Weekends are meant for that unusual, but extraordinarily amazing breakfast. This last weekend I tried out a new recipe with a mix of ingredients from around the house. These muffins were a great mid-morning snack and they served as perfect leftovers for the next morning and afternoon snack. These are best served warm, with or without a little butter.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 18 Muffins
- 1 ½ cups large rolled oats
- ½ cup all-purpose flour
- ½ cup ground wheat germ
- 2 tsp baking soda
- ½ tsp. salt
- 1 ½ tsp. cinnamon
- ½ tsp. nutmeg
- 2 eggs
- 4 tbsp. vegetable oil
- 6 tbsp. sugar
- 2/3 cup water (or milk)
- 1-2 mashed ripe bananas
- 1 med-large grated apple
- Pre-heat oven to 350 degrees F. Combine dry ingredients. Set aside.
- Beat together eggs, oil, sugar, and milk in a separate bowl.
- Fold in the dry ingredients and when the flour is almost combined, fold in the mashed banana and grated apple. Do not over mix.
- Spoon into greased or paper lined muffin tins, about ¾ full and bake for 20 -25 minutes
Best served warm.
I am a huge fan of Tex-Mex, as I grew up in Oklahoma, and it is pretty much a staple at all “mexican” restaurants. This was never a staple around my house, so I always assumed it was very difficult to make. I’m not sure why I thought this. But like many other things, you don’t know until you try.
Homemade Guacamole is my go-to “healthy” snack! I mean, the cross between the vegetables (healthy) and the chips (not-so-healthy) just eliminate one another, right? haha
- 2 avocados
- 1 small onion
- 1 medium tomato
- 1 pkg of guacamole seasoning (optional)
- Half the avocados and spoon out into a medium size mixing bowl. I prefer to also dice them before scooping out. Makes for easier mixing.
- Dice your tomato. (I choose to discard the seeds so there is less juice). Add to mixture.
- Dice onion. This will be preference as nobody wants onion breath. Add to mix.
- Add seasoning, stir until well blended.
Serve immediately, or cover and refrigerate until ready to serve. Should last 1-2 days. Also, I prefer a chunky guacamole, so the thickness of your dicing is preference.
This is the perfect recipe for a light dinner. Although I had only had it once before, years ago, I knew this dish was becoming very popular and I had to give it a go. What better time, than on a fall evening?! I am constantly looking for different recipes that can change up my normal dinner routine, but still offer all of the health benefits I would normally get.
Total time: 1 hr 30 minutes
Makes: 4 servings
- 1 large spaghetti squash (about 5 pounds)
- 4 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 medium garlic cloves, finely chopped
- 1 medium shallot, finely chopped
- 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
- Heat the oven to 400°F and arrange a rack in the lower middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with the oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until fork tender, about 50 minutes.
- Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 20 minutes. Scrape the flesh with a fork to make long strands; set aside.
- Heat 2 tablespoons of oil in a large saucepan over medium heat, about 2 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
- Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.
Click here for original recipe.