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!

No Bake Peanut Butter Oat Squares

Peanut Butter Oat SquaresThere has been little to no action here at Our Eating Habits. What I have shared has been delectable desserts. We seriously do eat healthy food, honestly. Most of the time too. I just enjoy sharing the desserts because honestly, they are the most enjoyable to eat. I have a bit of a healthier treat for you today. Plus, they have the added bonus that they are super-duper easy. Our kids loved them. They felt like they were getting dessert, and had the added bonus of being able to eat them whenever they liked. I am pretty sure this recipe is going to become one of the rare often cooked family favourites.

Recipe from Cookies and Cups

  • 1 cup peanut butter
  • ½ cup honey
  • 3 cups rolled oats – I used Quick Oats
  1. Melt peanut butter with honey. Remove from heat and stir in oats until completely covered.
  2. Line a square baking dish with foil, and spray with cooking spray.
  3. Scoop in oat mixture and level with spatula. Place in fridge until set. Cut into squares.
  4. Eat and enjoy!

Yellow Cake

yellow cake, white cakeMMM.MMM…cake. This is my favourite dessert. Unless you count a box of chocolate, which I guess would count, then cake is my second favourite dessert. Hubs and I heartily disagree on what consists of an appropriate after dinner treat. He is all about pie, that contain fruit. That doesn’t even seem like it qualifies under the dessert banner. I like cake, preferably with chocolate, or anything else containing chocolate, even pie if chocolate is included. Okay, you get the gist. So why did I decide to make yellow cake. I’m not sure actually, I just sort of got a craving for it. Plus it has chocolate icing. Also, Barry from Rock Recipes makes the absolute most delicious stuff. I’m rambling. Make this cake. Eat this cake. You can thank me later.

  • 1¼ cups sifted all-purpose flour
  • 1½ cups sifted cake flour
  • ½ teaspoon baking soda
  • 1½ tsp baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ⅓ cup vegetable oil
  • ⅔ cup butter, softened
  • 1 tbsp good quality vanilla extract
  • 2 extra-large eggs
  • 2 extra-large egg yolks
  • 1½ cups buttermilk
  • Chocolate frosting. You can use store-bought. I used the icing from my Hershey’s Chocolate Cake
  1. Combine first 5  dry ingredients.
  2. Beat sugar, vegetable oil, and butter and vanilla until combined. Add eggs and egg yolks
  3. Alternately add buttermilk, with the dry mixture. You are done as soon as there are no lumps. Stop mixing immediately.
  4. Grease and flour 2 9 inch round baking pans.
  5. Evenly divide batter. Then bake for about 35 minutes at 325 degrees. Check with toothpick to make sure it has baked in the middle.
  6. Remove from oven. Cool 10 minutes. Remove from pans and cool completely.
  7. Frost, using 1/3 of icing in middle of layers. 1/3 on sides, 1/3 on top of cake.
  8. Eat and enjoy!