Breakfast muffins that are healthy and good, oh and sugar free!

Seriously, who doesn't like banana bread? It is delicious, however, the healthiest part of it is the bananas. These muffins are equally delicious and so much healthier. Made with 100% non GMO whole wheat flour, unsweetened applesauce, raw honey, eggs, and bananas, for a muffin, they scream healthy. I adapted the original recipe a bit adding 3/4 c of applesauce instead of 1/2 and a full cup of honey instead of the 3/4. I also added a teaspoon of vanilla and sprinkled a layer of cinnamon across the banner. Molly and Sophie beg for them and I have to limit them to 2 a day. I'd be making muffins every other day if they had their way. Make sure you spray the muffin tin with non stick spray since there isn't any oil in the muffins. Today this batch made 22, last batch made 23. You could also make it in the loaf form.

Here's the link to the recipe:
http://8weekstoabetteryourecipes.blogspot.com/2012/09/banana-bread-8-week-friendly.html

Homemade strawberry jam

I saw this recipe for homemade strawberry jam on Pinterest and decided to give it a try. We eat a lot of pb&j sandwiches for dinner and go through lots of jelly. Because really you need a good amount on the sandwich to achieve an equal balance. :) Sophie especially loves jelly and would prefer to nix the peanut butter. I'm so glad she likes this jam because its so much healthier. The secret, they do not have any idea what is in it except for strawberries. 

Chia seeds would be the reason the girls would refuse to eat this jam and therefore I don't tell them. The chia seeds are necessary to thicken the jam. Letting it sit overnight allows the chia to gel thickening the jam. 

I changed two things from the original recipe: added extra strawberries and honey. I can't tell you exactly how much extra but I thought more strawberries would've tasty and I new sweetness could be a factor compared to the store bought variety so I went with extra raw honey as well. One other thing I forgot, I used frozen strawberries instead of fresh just because they're cheaper. Although I do plan to make it with fresh next strawberry season. The recipe says you can cut strawberry chunks up and add in. I think this is a must. More like the store bought and biting into a strawberry chunk in the middle of the sandwich is delicious! 

Here's the link to the original recipe http://thankfulexpressions.blogspot.com/2013/07/strawberry-rhubarb-refrigerator-jam.html

Lunch today...yum!

For lunch today I made a super healthy and delicious new recipe, chicken and avocado twice baked sweet potatoes. The favors went well together; nothing was over powering. Matt said it reminded him of fall. It is a good fall meal. I should have burned my new pumpkin spice candle while we were eating too. Although the 100 degree temperatures definitely rule out the presence of fall. I know this would not be a kid friendly meal at my house. Sophie's napping so she hasn't eaten yet. I'm waiting for the "yucks" and "gross". Oh well. She'll get over it and enjoy whatever I fix for dinner tonight. 

Here's the blog where I found the recipe. http://thingsmybellylikes.com/2013/08/30/chicken-avocado-twice-baked-sweet-potato/

It's easy to cook from scratch

I think one of the biggest reasons people don't cook from scratch is because of time and it can be intimidating.  While cooking from scratch may take a bit more time, it's not that much. Here is what we had for lunch today: Parmesan chicken strips, roasted green beans, and strawberry potatoes (there's nothing strawberry about them. Just little and red). 

The chicken is super easy. Just cut chicken breasts in to strips, dip in egg, then in breadcrumbs and Parmesan cheese with a little garlic and pepper. Bake at 400 until done. Today I used spelt flour because I was out of breadcrumbs. They weren't as tasty this way but did the job. Kiddos approved! 

To roast the green beans, wash and trim the ends of the beans, drop in a ziplock bag, drizzle with olive oil and sprinkle with seasoned salt and garlic powder. Dump on a cookie sheet and bake at 400.

I cooked the potatoes in the microwave. Easy and quick!

Zucchini brownies

I love, love, love brownies. Probably more than cookies, cake, and ice cream. There is something about a gooey chocolate square ( or two, three, hey, why not 5!). brownies from the box are my favorite. It's hard to make one from scratch that is box like. My mom does make a good "from scratch brownie" though.   

A friend posted a zucchini brownie recipe on her Facebook page and I was intrigued. Then I was given two monstrous zucchinis. I'm not a huge fan of eating just zucchini but I do love zucchini bread and these brownies seemed like the thing to try. Plus, they're healthier than box mix brownies.

Here's the recipe link:  http://www.delightedmomma.com/2012/05/flourless-zucchini-brownies.html

These brownies are a bit on the oily side because of all the almond butter but very tasty. You can't taste zucchini at all.

They are moist and some chocolate chips do not melt completely leaving you with an extra treat. I thought they were

Delicious with a glass of milk. My husband wasn't too fond of them hours after I baked them, saying they were ok.

However, today he said they were better. I think I agree. My girls loved them too! They turned up their nose at the 

Thought of zucchini and almond butter in brownies but had no complaints when eating them. I'd say this recipe is a 

Keeper.