Month: November 2015

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.

 

Banana Wheat Germ Muffins

I always seem to be looking for ways to use up ripe bananas. Ergo another muffin recipe!

Banana Wheat Germ Muffins1 cup all purpose flour
1 cup wheat germ
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 medium ripe bananas (the riper, the better)
1/2 cup honey
3 Tbsp applesauce (or oil)
1 Tbsp vanilla extract
1 large egg

Heat oven to 350F. Combine flour, wheat germ, baking powder, baking soda, and salt in a bowl. In a stand mixer, mix together the bananas, honey, applesauce, vanilla, and egg. You can put the bananas in whole and let the mixer do the mashing! Slowly add the dry ingredients and mix until just combined.

Grease a mini muffin pan and fill to 3/4 full. Bake for 15 minutes or until a toothpick comes out clean.

Orange Chicken Stir Fry

This is a yummy stir fry that we all enjoy, and I vary the vegetables depending on what we have in the fridge. I keep the little 200ml juice cartons in the pantry just for this!

IMG_1791 (1280x960)200ml pure orange juice
2 tsp grated fresh ginger
1 tsp honey
1 clove of garlic, minced
2 Tbsp soy sauce
1 lb boneless, skinless chicken breast, cubed
Vegetables – I tend to use red bell pepper, snap peas, broccoli, carrots

Mix everything except the chicken and vegetables in a small bowl. Heat a little oil in a pan and cook the chicken for a few minutes, stirring occasionally.

Add the vegetables (harder veggies first) and cook for another two minutes or so, then remove everything from the pan. Put the sauce in the pan, bring it to the boil and reduce it by half (about 5 minutes). Add everything back in the pan and cook for a further minute, making sure the chicken is cooked and veggies are tender.

I serve this with brown rice, but Asian noodles would be good too.

Chocolate Zucchini Muffins

Chocolate is something that Zoe doesn’t see an awful lot of – but these muffins are a great way for her to get a taste, as they’re totally sugar free! And she LOVES them, calling out for “more brown muffins, Mama!” – and I love that they’re healthy. And easy. And help to use up my seemingly endless supply of overripe bananas.

IMG_1800 (1280x960)1 cup all purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup unsweetened applesauce
2 large eggs, whisked
1 banana, mashed
1/2 cup honey
2 cups grated zucchini (about two medium zucchini)

Preheat the oven to 350F. In a bowl, combine the flours, cocoa, baking soda, baking powder, and salt. In a large bowl, combine the vanilla, applesauce, eggs, banana, and honey. Slowly add the dry ingredients to the wet, then stir in the zucchini.

Pour in to greased mini muffin pans – it made 43 mini muffins. Bake for around 15 minutes or until a toothpick comes out clean. Cool on a wire rack.

Yumbox and Snack Containers

There was quite a bit of interest when I posted the photo of Zoe’s lunchbox, so thought I would tell you a bit more about it, and let you know what other containers we use.

Yumbox and Snack ContainersI chose the Yumbox, as I liked that it had the individual compartments, and the lid, as you can see from the picture, seals them so they are separate from each other. You can put hummus or dip or something and it won’t run from one compartment to the next. Amazing! This way I know that when Zoe opens it up (it’s easy for her to open) her grapes aren’t going to be covered in hummus. Not that she’d probably care, I’ve never known her to turn down grapes – and she does have some strange dipping habits. Blackberries with garlic hummus? Apples with honey mustard? Mmmmm……I ordered our Yumbox online, from Amazon.com, but there is a Canadian website called Fenigo that sells them too. For days when we are packing a sandwich, I use the Sistema sandwich containers (made in New Zealand, but available in Canada and the US – randomly, I found them at Old Navy once?!).

IMG_1744 (1280x960)The other containers we use are the Dr Brown’s Snack-A-Pillar, which come in a set of four, and can either be used separately, or screwed together to create a tower, or snack-a-pillar, if you will. These are perfectly sized for taking along some cut fruit, a muffin, crackers, etc. I do find that when they’re screwed together, you lose a bit of real estate in the bottom ones as the upper one encroaches in the space. I still love them though! I tend to colour code them – blueberries in the blue one, tomatoes in the red, to help me remember!

I also use these reusable snack bags a lot. There are a lot of options for these out there, the ones I have are Colibri brand. That’s what the store had when I needed them, and I like the prints. They are machine washable, and have certainly saved on all the ziplocs!

Anything to make life a bit easier! I’m also fond of my new coffee mug!

Coconut & Raspberry Muffins

Coconut and Raspberry MuffinsMost of my baking choices are made by having stuff to use up. Case in point – leftover coconut milk from a Thai curry!

1 1/4 cups all purpose flour
2 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup unsweetened shredded coconut
1 large egg
2/3 cup coconut milk
heaped 1/3 cup unsweetened applesauce
1 cup raspberries

Preheat oven to 400F. Either grease or line your muffin pan.

In a bowl combine the flour, baking powder, sugar, salt, and coconut. In a separate bowl combine the egg, coconut milk, and applesauce. Make a well in the dry ingredients and add the wet, gently combining.

Fold in raspberries, then spoon the mixture in to the pan. Bake for 20 minutes or until a toothpick comes out clean. Makes 12 muffins.