Sunbutter Bran Muffins

This was the first time I’d ever tried anything with sunflower seed butter. A great option for those nut free places! For the bran flakes, I used All Bran flakes, found with the cereals in the supermarket.

Sunbutter muffins2 1/2 cups bran flakes
1 1/4 cups milk
1 large egg
1/3 cup unsweetened applesauce
1/2 cup sunflower seed butter (could sub peanut butter or almond butter)
1 cup all purpose flour
1/3 cup brown sugar
1 T baking powder
1/2 t salt

Preheat oven to 400F. Line a 12 cup muffin pan with liners.

In a large bowl, mix the bran with the milk and let sit for five minutes. Then mix in the egg, applesauce, and seed/nut butter.

In a separate bowl mix the flour, sugar, baking powder, and salt together. Mix the dry ingredients in to the wet until just combined. Spoon in to muffin pans. Bake for 20 minutes, or until a toothpick comes out clean.

Cornflake Chicken

These are so tasty! I’m not even a fan of cornflakes, but I love these! If you don’t have buttermilk, you can use 1 cup of milk with a teaspoon of lemon juice, and let it sit for 5-10 minutes.

cornflake chicken1 pound chicken tenders (or chicken breast cut in to strips)
2 cups cornflakes, crushed
1 cup buttermilk

Preheat oven to 375F. Put buttermilk in a bowl, and the crushed cornflakes in another. The cornflakes should be crushed to the size of breadcrumbs. Dip the chicken in the buttermilk and then in the cornflakes, coating them well.

Line a baking tray with tin foil and lay the chicken on it. Spray with oil, and bake for 16-18 minutes or until cooked through.

Flax & Veggie Muffins

Great tasting muffins with the healthy addition of flax seed, carrots, and apples!

flax veggie muffins1 1/2 cups all purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 cup milk
2 eggs, beaten
1 tsp vanilla extract
2 Tbsp applesauce
2 cups grated carrot
2 apples, peeled & grated
1/2 cup raisins

Preheat oven to 350F. Line a muffin tin with liners, or grease it.

In a large bowl, mix together the dry ingredients. Add the milk, eggs, vanilla, and applesauce, and mix until just combined. Add the carrots, apples, and raisins. Spoon mixture in to the muffin tins.

Bake at 350F for 15-20 minutes, until a toothpick comes out clean.

Granola bars

I wanted something more like a traditional granola bar, rather than the Oat Bars which are more cakey. This is a great base recipe, which can be changed up to suit your tastes. You could swap the peanut butter for other nut or seed butters, add other dried fruit, seeds or nuts etc.

Granola bars2 1/2 cups Rice Krispies (I used a mixture of Rice Krispies and Cheerios)
2 cups quick cooking oats
1/2 cup raisins
1/4 cup packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 tsp vanilla extract

Line a 9×13 baking dish with tin foil. In a large bowl, mix together the rice krispies, oats, and raisins.

In a small saucepan, mix together the sugar and honey until just boiling, then take it off the heat and stir in the peanut butter and vanilla until smooth. Pour this mixture over the oat mixture and mix very well, so that everything is well coated.

Push the mixture in to the pan (wet your hands to make it easier!). I left about an inch at the end of the pan to stop it being too thin. Allow it to cool and cut in to squares.

Rice Krispie Treats

Ummmmm. Yum. These are great! I didn’t want to have the marshmallow laden variety, so went with this instead!Rice Krispie Treats

1/4 cup almond butter (could also use peanut butter or sunflower seed butter)
1/2 cup honey
1 tsp vanilla extract
4 cups rice krispies

Line an 8×8 pan with foil (leaving overhang for easy removal), and grease the foil.

In a medium pan, melt almond butter, honey, and vanilla until combined and all soft. Remove from the heat and add the rice krispies. Mix until it’s all well combined.

Pour in to the prepared pan and press down firmly so that it’s tightly packed. Pop in the fridge, and then you can cut it after about 30 minutes. Store in the fridge as they’ll lose their shape if out for too long.

Spaghetti Squash

My love affair with spaghetti squash is recent. Zoe was a fan before I was! I’ll let you know a few of the things I have made with it.

First of all, to bake it, heat the oven to 375F. Cut the spaghetti squash in half lengthwise, and scoop out the seeds and membranes. Put cut side down on a baking tray and bake for around 45 minutes, or until you can pierce a knife through the skin. Flip it over, so the cut side is up, and let it cool. Once cool, take a fork and shred the pulp – it’ll look like this:

Spaghetti SquashNow that you have this, you can do quite a few things with it. When Zoe was younger, I would often brown some ground beef, mix with pasta sauce and veggies, and add to the spaghetti squash. I would often have bags of this in the freezer for quick grab and go meals.

Now, one of my favourite things to do with it, is to make it in to a breakfast casserole. Here it is:

2 cups spaghetti squash pulp
1 chopped onion
7-8 large eggs
4-6oz of cheddar cheese, grated
1 tsp salt
Black pepper to taste

Preheat oven to 350F and grease a 8×8 square pan. In a frypan, cook the onion until soft (you could also chuck in some bacon, now would also be the time to cook that up). Mix everything together in a large bowl, and pour in to the prepared pan. Sprinkle a little more cheese on top so it goes all nice and golden once cooked. Cook for around 45 minutes or until the centre is firm. Let stand for 10 minutes before cutting. Leftovers will keep in the fridge for a few days – this is filling and so tasty! You could add other veggies too – zucchini, red pepper, grated carrot etc. Yum!






Trail Mix Cookies

I found a great recipe on Weelicious for these cookies, I knew I had to try them. So yummy! And I love that they’re full of good stuff.

Trail Mix Cookies1 cup whole wheat flour
2 cups rolled/old fashioned oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup honey
1 large egg
2 tsp vanilla essence
2 cups mix-ins – a mixture of raisins or other dried fruit, chopped nuts, sunflower seeds, pumpkin seeds. I used raisins, chopped cashews, sunflower seeds, pumpkin seeds, and a sprinkle of chia seeds.

Preheat the oven to 350F. Mix together the flour, oats, baking soda, salt, and cinnamon in a bowl.

In a stand mixer, beat the butter and honey together for around 3 minutes until light and fluffy. Add the egg and vanilla until combined. Slowly add the dry ingredients until just combined. Fold in the mix-ins.

Using a tablespoon measure or a medium cookie scoop, put the dough on a parchment lined baking tray. Flatten the cookies in to the shape you want – they don’t spread when they bake. Bake for 12 minutes until golden brown. Cool on a wire rack. Makes around 36.

Yogurt Drops

Yogurt dropsNew twist on the standard yogurt. Would’ve been great in the summer, but they’re still popular now! Great way to use up any frozen fruit you’ve got in the freezer too.

200g plain Greek yogurt
Frozen fruit of your choice – I used strawberries, around 6 of them

Blend the fruit until pureed, then add to the yogurt. Adjust the quantity according to taste. Put parchment paper on a cookie sheet or baking pan (it needs to fit in your freezer). Pour the yogurt in to a piping bag, or a ziploc bag and cut off the corner. Pipe dots on to the paper, you need to work fast as it’s a bit runny (see my picture!). Place the pan in the freezer for about an hour, and then take the dots off the paper and put in a bag to keep in the freezer until you’re ready to eat them.

Crack Muffins

So, a friend made these muffins and gave us some to try. Zoe went NUTS for them! So I now call them Crack Muffins. Not in earshot of Zoe though, of course. Stuff catches on too quickly these days!

banana carrot muffins3/4 cup white flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 ripe bananas, mashed
1 cup grated carrots
1 large egg
1/2 cup plain or vanilla yogurt
1 tsp vanilla extract
1/4 cup sugar
2 Tbsp coconut oil (make sure it’s liquid – heat if necessary)
1/3 cup unsweetened shredded coconut
1/3 cup chopped walnuts or pecans
Blueberries and/or raisins, optional

Preheat oven to 350F. In a small bowl, mix together the flours, baking soda, salt, and cinnamon.

In a stand mixer, combine together the bananas, sugar, egg, yogurt, vanilla, and carrots until it’s mixed together well. Add the coconut oil, then slowly beat in the flour mixture. Mix until just combined, don’t overmix. Fold in the coconut and nuts, and the optional extras if you’re using them.

Grease a mini muffin pan, and add the mixture to the pan. Cook for 15 minutes, or until a toothpick comes out clean. You could also make this is a loaf if you prefer – cook around 45 minutes.

French Toast (and a twist)

French toast banana breadEvery so often I need to switch it up for breakfast to get Zoe in to the highchair. French toast is so quick and easy, and I always have the ingredients on hand.

Slice of bread (I use whole wheat)
1 large egg
Splash of vanilla
Pinch of cinnamon
Dash of milk

Mix the egg, milk, vanilla and cinnamon together in a bowl, then put the bread in, let it sit for a few seconds, then flip over. Cook in a pan until browned on each side. Great way to get some protein in for breakfast! I’ve also tried it with banana bread which works well too.