A HEALTHY French Toast Bake

Woahhhh, I know what you’re thinking. “How can the word healthy possibly be in the same title with french toast?!” I get it. But this isn’t your normal recipe. I’ve made a bunch of changes to the original recipe that I found on the net to eliminate more of the yuck and substitute better alternatives (like the bread type). Things You Need: • A medium to large sized banana • 1/4 cup of almond milk, unsweetened • 1/4 cup of oats • 1/2 tsp of ground cinnamon • 1/2 tsp of vanilla extract • 1 slice of sprouted grain bread, cubed Directions: • Preheat oven to 375 degrees • Cut your banana in half (roughly). Mash half of the banana in a bowl and cut the other part into slices. • Take your mashed banana and add the almond milk, cinnamon and vanilla extract. Mix until it is fully combined. • Put your bread cubes into the mixture and use a fork to lightly press down so they absorb most of the liquid. • Add your oats and gently mix until everything looks even. (If your mix seems too dry, add a tiny splash of more almond milk.) • Transfer your mixture to your oven safe dish and then add your banana slices to the top. • Bake for 20 minutes. Your banana pieces will have a slight brown color to them. French Toast – Step 3, Part 1'French Toast – Step 3'French Toast – Step 4' Pretty easy, right?! I’ve found the bigger the banana that is used, the more flavorsome the bake is. One of these days...

Recipe: Butterbeer Cupcakes

I had been browsing the net for a butterbeer recipe to make some birthday cupcakes. I stumbled on a recipe that I mimicked almost entirely except for a few minor things. Their recipe also calls for a double boiler but you do not need that for the way that I am going to share with you. This made about 16 cupcakes for me. So, if you need more (or less) make the adjustments before you continue. While these are not complicated to make, I will warn you that they can be a bit time-consuming since there are three steps: (1) the cake itself, (2) the ganache, (3) the icing. What you will need for the cupcakes: • 2 cups of flour • 1 and 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 cup unsalted butter at room temperature • 1/2 cup sugar • 1/2 cup dark brown sugar • 3 large eggs • 1 and 1/2 tsp vanilla • 1 tsp butter flavoring • 1/2 cup buttermilk • 1/2 cup cream soda Directions for the cupcakes: 1. Preheat your oven to 350 degrees. 2. Line your cupcake holder with paper liners. 3. In a large bowl, whisk together your flour, baking soda and baking powder. Set this bowl aside. 4. Next, I used my KitchenAid and creamed together the butter and sugars for about two minutes–so they were all blended together. 5. Then, beat in the eggs one at a time. 6. Add in your vanilla extract and butter flavoring. 7. Grab a small bowl and combine the buttermilk with your cream soda. Then, alternate adding...

Recipe: Banana & Almond Butter Smoothie

This is my favorite daily treat! Recently I switched from using peanut butter to almond butter under the advice of a health coach because peanut butter is going to bring more sugar to your daily diet. Honestly, it tastes the same to me after the switch. Here are the things that I use to make the smoothie happen: • Magic Bullet • 1 frozen banana • 1 spoon of almond butter • protein powder • Silk Almond Milk (dairy free, soy free, gluten free) I usually use the Almond Milk that is 30 calories per serving but grabbed the wrong one when I was shopping–so this is 60 calories per serving. Use what is best for YOU. Directions: 1. Put your frozen banana in the magic bullet (or whatever you are using) 2. Add your scoop of almond butter. 3. Add enough of the Silk Almond Milk so that your banana is mostly covered. The less milk you add, the more thick your smoothie will be and the same is true with the fact that if you add more milk, your smoothie will be less thick. 4. If you’re going to add protein powder in, go ahead and add it now. 5. Start blending and then you’re done! Almond Butter is from Whole Foods Protein Powder is from...

Recipe: Quinoa Pizza Crust

I mentioned this pizza crust on Twitter the other day after I made it because I was SO excited to discover a quinoa crust that was actually crispy. In the past, I’ve found recipes that make really spongy crust–and that’s cool if that’s what you like but I love the traditional New York style pizza with the thin crust. The pizza I made was dairy free–so NO cheese! However, the recipe allows you to be creative and use whatever you want to make a delicious meal. For starters, you need quinoa. I purchased mine from a local health food store so keep yours eyes open while you are shopping. If you haven’t used quinoa before, here is some basic information on the food for you: • naturally gluten-free • contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E & fiber • considered a complete protein • comprised of amino acids The recipe calls for you to soak the quinoa for eight hours in water–but I only soaked mine for about an hour and loved my results. Directions: 1. Place the uncooked quinoa (3/4 of a cup) in a small bowl and cover it completely with water. Let it soak for eight hours (or whatever you prefer–I didn’t follow this second part). 2. Drain and rinse your quinoa (this apparently prevents any bitterness in the crust). 3. Place the quinoa, 1/4 cup of water and 1 tsp. of baking powder in a food processor (I used a Magic Bullet) and process until smooth. I will note that I added more water to the mixture–probably an additional 1/4 cup since I...

Fun Easter Cupcakes

Fun Easter Cupcakes April 9, 2015 I wanted to share with you a simple cupcake idea that is super cute for the Easter season. No matter if you want to make them for a family get together or just the kids in the family, everyone will love them! The fun part is, you can choose some of your favorite Easter candies to put on top to make them more personalized. I chose Peeps and Reese’s peanut butter eggs for the ones that I made. The idea is that the cupcake acts like a little Easter basket–hence dying the coconut the color of the traditional color of grass you find in the holiday baskets. There are obviously an infinite amount of variations that can be made but I’m going to walk you through what I used. Since I wanted to do the peanut butter eggs on top of the cupcakes, I decided to make the cake base peanut butter too. If I had more time, I would have also made a homemade peanut butter cream cheese frosting but instead for these particular cupcakes I used vanilla since it would be easy to dye green. Since I had most of the ingredients sitting around my house, the entire project cost me about $20 or less. So, it makes this an affordable dessert that feeds quite a bit of people (depending on how large you actually make your cupcakes). Things you need: – Yellow cake mix – Peanut butter – Coconut flakes – Candy – Icing Mixing the Cake: Since I didn’t have as much time to make the cupcakes as I...

Quick holiday cookies

Quick holiday cookies If you’re like me, you may have a million things to do between balancing a working life with your social life. You do not want to show up anywhere empty handed, but you also do not want to bring a package of Oreos to your next get together. Problem solved. I’ve been making these cookies for the past couple of years and they are always a hit. The best part is, they are fairly inexpensive to make and they are not very time consuming. Supplies you need: – Package of peanut butter cookie mix (I used Betty Crocker brand which you can get for around $2) – Ingredients listed on the back of your cookie mix (i.e.: eggs, vegetable oil) – Reese’s Peanut Butter Cups (I purchased the party size bag for $8 because I’ve learned that a small bag often leaves you short) – Mini muffin pan – Parchment paper – Cooling rack Directions: 1. Preheat your oven to 350, or as directed on your cookie mix package. 2. Use the instructions on your cookie mix package to mix everything correctly. 3. Gently roll the peanut butter cookie mix into little balls and place them, individually, into the mini muffin pan. 4. Place the cookies in the oven for eight minutes. While they are cooking, begin unwrapping some of your Reese’s. (Tip: I keep my Reese’s in the refrigerator until I am ready to unwrap them because it makes them a lot easier to work with when they are not melting all over.) 5. When your timer goes off, remove the mini muffin pan from...