Banana Nut Bran Muffins

Banana Bran MuffinsI got a lovely ceramic muffin pan for Christmas. I couldn’t have been happier. Seriously I hate washing muffin tins, and if you put them in the dishwasher, you are going to eventually get rust. I love them so much, there has been a lot of muffin making going on. To avoid the inevitable muffin top, that goes with muffin eating, hubs requested a healthier muffin. I mean we are all for eating chocolate muffins, breakfast , noon and night, but yes, a healthier muffin was desired. This gem was found over at Eat Yourself Skinny, ( VERY slightly adapted) and even the kids came back for seconds….seconds of a bran muffin. I actually love the flavour of bran, so these are going to become a regular occurrence. Bananas, and bran are a delightful combo!

  • 1½ cups wheat bran
  • ½ cup milk
  • 2 medium bananas, mashed
  • 1 egg
  • 1 Tbsp coconut oil, melted and cooled
  • 1½ tsp. vanilla
  • ½ cup honey
  • 1 cup whole wheat flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of salt
  • 3 Tbsp chopped walnuts
  1. Stir together bran and milk. Let sit for 10 minutes.
  2. While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
  3. Beat bananas, with egg, coconut, oil, vanilla and honey.
  4. Mix together next 6 ingredients. Fold wet mixture into bran, then dry mixture until just combined. Evenly divide batter between muffin cups. Sprinkle with walnuts.
  5. Bake for 20 minutes. Remove from oven and serve warm.
  6. Eat and enjoy!

Black Bean Breakfast Bowl

Black Bean Breakfast BowlI am not a person that likes to follow one specific diet. No high protein, low carbs, not weight watchers, no specifics at all. One day I can eat all completely healthy food, the next day I can go to KFC. I am definitely an everything in moderation kind of gal. This really is the best of both worlds, and goes with my I like eating junk food, AND I love eating healthy too. So basically, you never know what you are going to get with me. this is one I would put in the healthier category, and we loved it. It had all sorts of delicious flavours, it was super quick to put together, and it had a delightful Mexi-twist on breakfast which we don’t usually get. Although black beans aren’t pretty, this is one I will be making again for sure.

Recipe slightly adapted from Allrecipes

  • 2 Tbsp. Coconut Oil
  • 4 eggs
  • 1 Tbsp. milk
  • 1 can black beans, drained
  • 1 Tbsp. cumin
  • 1 avocado, peeled and sliced
  • 1/4 cup salsa
  • salt and pepper
  1. Heat coconut oil in non-tick pan.
  2. Whisk eggs with 1 Tbsp. milk, and salt and pepper. Cook while scrambling until done to your likeness.
  3. Meanwhile, drain and rinse beans. Heat in pot with cumin and salt and pepper. Place on bottom of bowls. (Makes between 3-4 bowls)
  4. Top with eggs, then avocado, then salsa. Give dish another healthy sprinkle of salt and pepper.
  5. Eat and enjoy!

Chocolate Dipped Peanut Butter Balls

Chocolate Peanut ButterThis month’s theme for Fantastical Food Fight is Chocolate Dipped. Well, I guess I will join in then. You had me at chocolate. I was surprised when I started looking for recipes at how many choices there actually are. You can seriously dip a lot of stuff in chocolate. You won’t be surprised that I chose something peanut butter related. Me and peanut butter. We have a close relationship. These bad boys were rich, and delectable, and delicious. You probably won’t need to eat very many to have your sweet tooth fulfilled. I found the recipe over at Cakes Cottage. If you want to dip something in chocolate (who doesn’t), give this recipe a try.

  • 1 cup creamy peanut butter
  • 2 Tbsp. melted butter
  • 1 cup icing sugar
  • 1 1/2 cups crispy rice cereal (I used Special K)
  • 1 1/2 cups chocolate chips
  1. Beat together peanut butter, butter, and icing sugar. Crush cereal, then add to mixture.
  2. Shape into balls. I tried using my hands. Very gooey. I switched to a two spoon rolling method. Not perfect balls, but a little cleaner.
  3. Place balls on wax paper lined cookie sheet. Place in freezer for 1 hour.
  4. Melt chocolate chips over low heat in sauce pan. Use two spoons to roll balls  and cover in chocolate. Hold each ball between two spoons over chocolate to let excess drip off. Return to freezer until chocolate sets. Keep in freezer until ready to eat.
  5. Eat and enjoy!


Peanut Chicken Stir-Fry with Coconut Milk

chicken stir-fryLet me tell you about my relationship with peanut butter. I feel like peanut butter has my back. It’s always there for me, waiting in the pantry when I need it. It never lets me down, it never disappoints. Whether on a spoon, a piece of toast, of dipped with fruit, it is a delightful part of most days. I eat it, I bake with it, I cook with it. Simply put, I love it. If I see a recipe that uses it, that recipe is added to my ever-growing collection. Usually, these recipes get added to the menu more quickly than some of the other recipes, not containing this loved ingredient. So peanut stir-fry. In addition to being a quick meal to whip up on one of the days that I am playing chauffeur to one of my kiddos, it had peanut butter. It was delightful. In general, I prefer fresh veggies in my stir-fry, but there are certainly days the ease of a frozen package, is just so so worth it.

Thanks to Taste and Tell for the recipe! – very slightly adapted

  • 1 (14-oz) can unsweetened light coconut milk
  • ⅓ cup smooth peanut butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground ginger
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 (12-oz) bag mixed unseasoned stir-fry vegetables
  • ½ cup frozen mixed vegetables
  • chopped peanuts, for serving
  • hot cooked rice, for serving
  1. Place first 5 ingredients in blender. Whiz around until mixed.
  2. Heat oil in large skillet or wok. Cook chicken until browned and cooked through. Remove from skillet. Keep in bowl, covered to keep warm.
  3. Add vegetables to skillet and cook over med-high for 5 minutes. Add peanut butter mixture, and chicken. Stir and cook until sauce is warmed through.
  4. Add rice to bowl. Top with stir-fry, then peanuts.
  5. Eat and enjoy!