Check this guy out!
I turned around in my kitchen to notice this…What a little helper or at least a little encouragement to help with cleaning.
Enjoy your day!
As soon as the weather warms up and the days get brighter, we all want to change our eating habits. There’s just something about an increase in heat that makes you want to go for fresher, lighter, and less indulgent food choices. But, at the same time, you still want to be able to enjoy […]
Summer is here, and that means many delicious flavours of ice cream in overload! From chocolate chip to peanut butter-jelly and from blueberry sorbet to strawberry cheesecake, choice in abundance! But as much as I love ice cream, a healthy lifestyle and body means a lot to me as well.
With summer getting even closer and closer, we’ve planned out a delicious menu for the season that you can use for your family and friends whether your hosting one person or a party of 100! As promised, here is the highly- requested part two to our summer recipes post! This time, the theme is picnic […]
Its almost summer! You know what that means- tons of parties, picnics, and traveling! Let us prepare you for the sunny season with our top ten summer recipes. With everything from savory fish tacos to tart berry sorbet, we’ve got you covered with your ultimate summer menu whether you’re relaxing by the pool or partying with friends all summer long.
Papaya and Mango…YUM!
After a busy weekend of fun. I looked at my counter and yes, there they were looking back at me… very ripe mangos and papaya. This fruit is delicious in its peak, but after that not so tasty fresh anymore. Having you found yourself in this exact situation? Don’t waste it!
After washing the fruit and removing the skin and seeds, I took all the meat of the fruits and chopped them roughly. They were than placed into a sauce pan to cook down slowly until thickened with no residual water remaining in the pan from the fruit. Pureed in a blender and presto, fresh jam with no added sugar. The beauty of most fruits is that they have so much natural sweetness and rich flavor when cooked down in a very ripe state.
I am storing in the refrigerator to use on anything from toast to rice cakes to crackers or as a natural sweetener in baked goods in place of applesauce. You may also freeze if you are not into the process of canning and your refrigerator is overfull at the moment.
Don’t worry, you can do this with any combination of fruits you choose and have available to you at your spot on the globe. We just happen to be in a tropical fruit paradise and eating it up. YUMMY!
Why spend money on expensive store Easter baskets when you can create your own fabulous designs? Stuck for ideas? Lucky for you, Good Housekeeping has a selection of baskets for everyone on the Bunny’s list! Easter Baskets
How many times have you found yourself with too many over ripe bananas to eat? Good timing this time. You may have guests over the Spring/Easter vacation staying with you or you may want to prepare ahead for a Sunday brunch, these bananas are not going in the freezer for smoothies this time.
I have derived a quick, easy, sugar and yes, fat free muffin or bread if you prefer, just adjust baking times accordingly. Take a look below and try this new one fresh out of the kitchen today!
Anytime you try one of the recipes please do not forget to share the love by passing it along and any feedback you have for me is always welcome. Happy Baking….
Honey Choco Chip Banana Muffins
4 small, Ripe Bananas
¾ cup Honey
½ teaspoon Pure Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup White Whole Wheat High Protein Flour (or any other whole grain or wheat flour you choose)
1 cup White Unbleached Flour
1/3 cup Milk Chocolate Chips
Preheat oven to 350 degrees Farenheit.
In a large bowl place ripe bananas and mash with fork. Add eggs, honey, vanilla, cinnamon and mix at médium speed until a smooth consistency is achieved. Add flour, one cup at a time at low speed when well combined stir in chocolate chips. Spoon batter (or use an ice cream scooper) into a lightly sprayed or lined cupcake pan for approximately 18 minutes or until golden. I filled the cupcake liners only half way to make medium sized muffins. Makes approximately 24 medium muffins.
More Carrots! Growing up, this brightly colored, happy veggie reminds me of Spring. Even today, I really enjoy the simplicity of eating carrot sticks dipped in peanut butter as when we were kids. The other ingredient in the recipe below that reminds me of the season upon us is white chocolate. Feeling overly creative recently, I starting mixing keeping my friends who are gluten intolerant at heart. The end result…
1 1/3 cups Garbanzo/Fava Gluten Free Flou
2 cups Rolled Oats
½ cup Natural Peanut Butter, or your preference of seed/nut butter
½ cup Raw Unbleached Sugar
½ teaspoon Baking Soda
½ cup Honey
1 teaspoon Pure Vanilla Extract
1 cup Grated Carrots
½ cup of White Chocolate Chips or Raisins
In a blender grind the rolled oats until they are the consistency you like and place in a large mixing bowl with flour and baking soda. Whisk all dry ingredients together. In the same blender add eggs, peanut butter, honey, sugar and vanilla. Blend for about 30 seconds. Add grated carrots and continue to blend until smooth. Pour the liquid into the dry ingredients and mix well. Finally, stir in the chocolate chips or raisins. Spread mixture onto a parchment or silicone lined 9” x 13” pan for best results.
Bake at 350 degrees Farenheit for approximately 18-20 minutes. Cool and cut into bars or squares. Makes approximately 36 squares.
Store in the freezer for a quick snack for lunches or after school or on your way to work in the morning.
Tasty observation… I took a few out of the freezer for a snack and noticed they seemed more flavorful and moister.
Local carrots. Giant, sweet in flavor and colorful.
Since we are so fortunate to have an abundance of produce in our area of the world, it is extra convenient to incorporate into our diets creatively. The recipe below is easy to make ahead and freeze for a quick snack any time of day. Great for little hands that enjoy mini cakes with a healthy twist. “Popability” for adults, easy to pop in your mouth and eat on the run. After baking and cooling, I typically place 2-3 mini cakes in a plastic snack bag (or small containers) and place in a larger freezer container so they are ready to go. A prepackaged snack.
Carrot Honey Mini Cakes
1/2 cup of Coconut Oil
2/3 cup of Honey
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 cup of Finely Shredded Carrots
1 cup of Whole Wheat Flour
1 cup Non-Bromated/Bleached White Flour
In a large bowl beat oil, honey, eggs, vanilla and spices. Stir in carrot. Add all dry ingredients and mix until well combined. Do not over mix. Spray your mini cupcake pans with oil or organic cooking spray. If you have small cupcake liners that would be even better to eliminate any extra clean up. Spoon the batter into each cupcake cup until approximately ¾ full. Makes approximately 36 mini cakes.
Bake at 350 degrees Farenheit for 10-12 minutes or until golden.