Banana Nutella Bran Muffins

OK, these are the BEST bran muffins you will ever have. Ever. I first discovered Nutella in Ireland while visiting one of my best friends, Suzanne, who was going to grad school in Dublin. Once I had my first bite of Nutella on toast, I died and went to heaven. I don't buy it often because I could sit down and eat a whole jar in a sitting. I haven't actually done this...but I know I could, and that would NOT be good for the waist line. So, when I do buy it, I savor it.

OK, enough about the best stuff that has ever come out of a jar...on to the recipe. As soon as I saw this recipe on line I knew I had to make it.

Banana Nutella Bran Muffins
Recipe by www.bakingbites.com
1 1/2 cups all purpose flour
1 cup oat bran or quick-cooking oatmeal
1 tbsp cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup mashed banana (about 2 med.)
6 tbsp Nutella
1 cup buttermilk
additional Nutella for topping

Preheat oven to 375F. Line 16 muffin cups with paper liners.
In a large bowl, whisk together flour, bran (or oatmeal), cocoa powder, baking powder, baking soda and salt.
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, Nutella and buttermilk until very smooth, making sure all egg has been well-incorporated. Pour into flour mixture and stir just until no streaks of flour remain.
Divide batter evenly into prepared muffin tin, filling each just about up to the top. If desired, add 1-2 tsp Nutella to each muffin cup and swirl in with a toothpick.
Bake for 13-15 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack before serving. Store in an airtight container when cool.
Serve with additional Nutella.

Toasted Almond Ice Cream

The weather has been pretty hot here for January this year. I happened to have a half pint of organic heavy cream in my fridge that needed a recipe before it expired, so, ice cream was the obvious solution. I get a little creeped out by eggs in my ice cream, so I went Philadelphia style with no eggs. Results: YUM. It would be even better and more decadent with caramel sauce and or chocolate fudge swirl....next time. :)

PS I have to apologize for the lousy pictures. I was holding a baby in my arms who was trying to grab the camera, while it was night time, so the lighting wasn't good AND it was the last of the ice cream that was melting fast....anyway, just know that it tasted WAY better than it looks!

Toasted Almond Ice Cream

1 tsp. unsalted butter
1/3 cup slivered almonds
1/8 teaspoon sea salt
1 cup 2% milk, chilled
3/4 cup granulated sugar (Iused rapadura)
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Melt the butter in a skillet over medium heat. Toast almonds in the skillet stirring constantly until toasted brown. Add the salt. Take off the heat and put on a plate to cool.

Heat the milk and sugar over medium low, stirring constantly, until the sugar is dissolved. Let cool briefly and add the chilled cream, vanilla and almond extract. Combine the ingredients and pour in ice cream maker according to the manufacturers directions. Mine churned for about 30 minutes before it was ready to put into bowls.

PB & J Muffins

I saw this in a new cookbook that Adam got for me this Christmas, and I had to make them for Owen (and myself of course!). They were easy and fun for Owen to help. They have a healthy amount of protein and whole wheat so I don't feel as bad giving them to him to start his day. I am certain these will be a favorite of his while growing up

Peanut Butter and Jelly Muffins

Recipe adapted from Cooking Light's Way to Cook Vegetarian

1 Cup AP flour

3/4 Cup whole wheat flour

1/4 cup rapadura sugar (or any granulated sugar would work)

1/4 cup packed dark brown sugar

1 Tb. baking powder

1/2 tsp. salt

1 1/4 Cup milk

1/3 Cup creamy peanut butter (I used chunky, but either is fine)

1 egg

2 Tb butter, melted

1 tsp. vanilla extract

1/4 cup fruit preserves (or banana slices would be pretty yummy too, since bananas and PB is one of our favorite household snacks).

Preheat oven to 400

Combine dry ingredients in a large bowl and stir with a whisk. Make a well in the center of mixture. Combine the wet ingredients and pour into the well and stir just until moist.

Spoon batter into muffin cups, filling each cup half way full. Spoon one teaspoon of jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 for 20 minutes or until muffins spring back when lightly touched in center. Let cool in pan 5 mins. Remove from pan and cool on a wire rack.

makes 1 dozen

Portobello "Philly Cheese Steaks"

I have had this recipe staring at me for quite a while now. I saw it pop up on my computer today and I thought that it was about time I finally made these. So glad I did! My boys loved them and so did I. I didn't have large portobellos on hand, so I used baby portobellos instead. I am sure any mushroom would work here. I served it with home made spicy oven fries and a side salad. I am stuffed thinking about it all.

Portobello Philly Cheese Steaks
Recipe slightly adapted by Eating Well Magazine

2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 large portobello mushrooms, stems and gills removed, sliced
3-4 cups fresh spinach
1 large red bell pepper, thinly sliced
2 tablespoons minced fresh oregano, or 2 teaspoons dried
1/2 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1/4 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
3 ounces thinly sliced reduced-fat provolone cheese
4 whole-wheat buns, split and toasted

Preparation
1.Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, spinach, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

2.Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

3.Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Pumpkin Seed Pesto

I have made lots of different pestos in the past and all have been good. However, this one is really good AND less expensive than the regular version with pine nuts. It's an easy healthy meal that everyone will enjoy. I toss frozen peas and fresh broccoli in the pasta water at the end of cooking the pasta before adding the pesto. Owen loves this for his school lunch as well. The container always comes home empty when I give him this. :)


Pumpkin Seed Pesto (Makes about 1/2 cup)
recipe from www.weelicious.com

1/2 Cup Pumpkin Seeds (pepitas), hulled
1/4 Cup Parmesan
1 Garlic Clove
1 Cup Cilantro, Parsley or Basil
1/2 Tsp Salt
1/3 Cup Olive Oil

1. If using raw (green) pumpkin seeds, place them on a baking sheet and toast for 10-15 minutes in a 350 degree oven or until golden. If using toasted/roasted pumpkin seeds you can skip this step.
2. Place all the ingredients in a food processor and puree until smooth.
3. Serve on pasta, fish, chicken or a spread on sandwiches.

* For a dairy free version use 1/4 cup nutritional yeast and 1/2 cup olive oil (instead of 1/3 cup).
* To freeze, place in ice cube trays or baby food cubes and freeze for up to 3 months

Zucchini Bread

I have been looking for a good zucchini bread recipe that was somewhat healthy and still tasted good. So many of them are either too oily, or not very flavorful. This one will be my new go to recipe for zucchini bread. It's moist, sweet and better for you than the conventional recipe. I had it warm out of the oven and later when it was cool. I will admit I liked it better cold. I hope you enjoy this recipe as much as I did!

Zucchini Bread
Recipe by www.food.com "I Like to Eat"
1 1/2 cups whole wheat flour
3/4 cup sugar
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
2 eggs
2 1/4 cups zucchini (about 2 medium)
1/4 cup canola or grapeseed oil
1 1/2 teaspoons vanilla
1/4 cup walnuts or pecans

1 Preheat oven to 350.
2 Mix dry ingredients.
3 Mix wet ingredients.
4 Combine, don't over mix. Fold in walnuts or pecans
5 Add to greased bread pan.
6 Bake for 40-45 minutes or until knife comes out clean. Enjoy!

Fruit and Seed Bars

Now that Owen is in preschool and I have to pack his lunch, I need to find things that are healthy, easy to pack, easy to make, and most of all delicious! I found this recipe on Weelicious and love it! It's easy to crumble over plain yogurt and add fresh fruit for a nutritious breakfast, lunch or snack. They are good on their own as well. It's a favorite in our house and I wanted to share it. If your child has a nut allergy or goes to a nut free school, these are perfect for them! Enjoy.

Fruit and Seed Bars (Makes 20 Bars)

Recipe from www.weelicious.com

1 Cup Old Fashioned Oats
1/2 Cup Raw Pumpkin Seeds (also known as Pepitas)
1/2 Cup Raw Sunflower Seeds
2 Tbsp Flax Seeds (I also added 1 TB of Chia seeds)
1 Cup Dried Fruit (blueberries, raisins, currants, cranberries and/or cherries)
1/2 Cup Unsweetened Coconut Flakes
1/3 Cup Honey
1/2 Cup Sunflower Butter (or any nut butter if there is no allergy)

1. Preheat oven to 325 degrees.
2. In a food processor, pulse the first 6 ingredients until finely chopped (it’s OK if there are few coarsely chopped pieces).
3. Add the honey and sunflower and pulse until starting to combine.
4. Pour the mixture into a 9 x 9 inch pan, lined with parchment and press down into the pan until completely even.
4. Bake for 25 minutes.
5. Let the bars completely cool before cutting with a serrated knife into bars.
6. Serve.

*Cool, place in Ziploc bags, label and freeze. Defrost to room temperature and enjoy!