Sweet Potato Hash

Ingredients:
2 BIG sweet potatoes, peel them, and dice them into one inch cubes
1 BIG red onion, dice it as well
1 bell pepper (red, orange, yellow - your preference), chopped 
1/4 cup EVOO or coconut oil
1/4 teaspoon smoked paprike
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup "ribboned" fresh basil
Optional – Kale, chopped fine

Directions:
Preheat oven to 400.
Mix up all ingredients in a bowl.
Spread it out on a cookie sheet. You can do a 9×13 pan too.
Bake for 20 minutes.
Stir it all around and then spread it all back out.
Bake it for 10 more minutes, repeat the stirring and spreading.
Bake for 5 more minutes or until the potatoes are soft.  Enjoy!

Banana Blueberry Coconut Pecan Breakfast Cookies

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup unsweetened coconut flakes 
• 1 T golden flaxmeal (I didn't have any on hand, so left this out)
• 1/2 t salt
• 3/4 c coarsely chopped pecans
• 1/2 c dried blueberries
• 3 very ripe bananas, mashed (mashed in my Kitchen Aid, kept a bit lumpy)
• 1/4 c coconut oil, warm enough to be liquid
• 1 T agave nectar
• 1 t vanilla extract
• Cooking spray

Directions:

1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
2. Press 2 tablespoons of mixture onto a baking sheet coated with cooking spray. You could also press into a round cookie cutter for a more uniform looking cookie. I just used my 2 T measuring scoop. Continue with remaining mixture.
3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

These are delicious! The recipe came from www.kumkuatblog.com and either this or something like this was introduced to me by my sweet friend, Ali.  I HIGHLY recommend making a double batch as they keep well in the fridge and won't last long.  Easy to make and a repeater recipe for sure!

Nutty Granola

Ingredients:

• 3 cups rolled oats
• 1 cup sliced almonds
• 1 cup cashews (feel free to substitute nuts and seeds as desired)
• 1 c shredded coconut
• 1/3 c dark brown sugar or sucanat
• 1/3 c real maple syrup
• 1/4 c olive oil or coconut oil (if you use coconut oil, heat until it's in liquid form)
• 3/4 t salt
• 1 cup raisins (or any other dried fruit you prefer)

Directions:

1. Preheat oven to 250 degrees.
2. In a large bowl, mix together the oats, nuts, coconut, and brown sugar (or sucanat).
3. In a separate bowl, combine maple syrup, oil, and salt.  
4. Pour the liquid mixture into the oats mixture and combine well.  
5. Lay out granola onto 2 sheet pans and place in the oven.
6. Bake for 1 hour and 30 minutes, stirring every half an hour.
7. Remove from oven and transfer to large bowl.  Add in the raisins and mix well.

This gluten-free recipe is great because you can obviously add any kind of nut, seed, or dry fruit that you'd like or have in your pantry. It's very simple in terms of hands-on time, but you definitely have to plan for the bake time.  Granola also makes a great gift! For Christmas this year, we made some and put it in jars tied with a ribbon. Simple, thoughtful, and tasty too!  It would also be a great gift to accompany a get well meal or a meal being delivered for new parents. My whole family helped in the process, although I'm not sure Owen's participation always counts as "help" ;). Yes, those cashews tripled the value of his airplane!

Gluten-free Banana Protein Pancakes

 

Ingredients:

• 1 cup rolled oats
• 2 eggs
• 1 banana

Directions:

1. Put oats in blender for about 15 seconds to create oat flour.
2. Add in eggs and banana and continue blending for another 15-20 seconds
3. Cook on skillet as normal pancakes, flipping about half way through (these pancakes won't "bubble" the same way regular ones do, so don't wait too long to try to flip).
4. Serve warm topped with pure maple syrup, nut butter, honey, yogurt, berries... or whatever you like!

This idea was shared with my by my friend, Carla, and has been a favorite for our family!  The kids LOVE them and I can't get over how filling they are.  I use this batch to make 12 small pancakes, it could easily be cut in half or doubled depending on the number of folks you are feeding.  Enjoy!

Toasted Coconut Bread

Source

Ingredients:
2 large eggs
1 1/4 cups (295 ml) milk
1 teaspoon (5 ml) vanilla extract
2 1/2 cups (315 grams) all-purpose or whole wheat flour
1/4 teaspoon table salt
2 teaspoons (10 grams) baking powder
1 to 2 teaspoons ground cinnamon (your choice)
1 cup (200 grams) granulated sugar
5 ounces (140 grams) sweetened flaked coconut (about 1 1/2 cups)
1/4 cup non-fat, plain Greek yogurt
Nonstick cooking spray for baking pan

Directions:
1.  Heat oven to 350 degrees.
2.  In a small bowl, whisk together eggs, milk and vanilla.
3.  In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix.
4.  Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add yogurt, and stir until just smooth — be careful not to overmix.
5.  Coat with cooking spray and flour a 9×5-inch loaf pan.
6.  Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
7.  Cool in pan five minutes, before turning out onto a cooling rack.

This recipe is adapted from smittenkitchen.com

Soft and Chewy Banana Nut Butter Cookies: No sugar, gluten free, EASY!

Ingredients:

• 6 T all natural peanut butter
• 2 T all natural almond butter
• 1 small ripe banana, mashed
• 1 T honey
• 1/4 t cinnamon

Directions:

1. Preheat oven to 350 and grease a cookie sheet.
2. Mix all ingredients well.
3. Drop onto cookie sheet and press down with hand or fork.
4. Bake for 12-14 minutes.
5. Let cool and enjoy!

The sweetness in these cookies comes from the banana and honey – and that’s it. No added sugars whatsoever... so if you are looking for a sugar-high kind of cookie, I’m sorry but these aren’t them  Instead they are rich, moist, and buttery, with a soft slight sweetness, and melt in your mouth delicious!

I made them twice and came up with a different consistencies due to the irregularity of banana size, but I didn't notice any difference in awesome taste!

Every day people should eat a portioned amount of healthy fats – and the sources can be olive oil, avocado, nut butters, or nuts and seeds. These are my “nut butter” dose of healthy fat as each cookie has just under a tablespoon amount of nut butter! I used a mixture of natural almond and natural peanut butter – I’m sure they would work out fine with cashew butter, or even sunflower butter.. or a combination of the lot!

Toddler approved!

Crustless Quinoa Quiche

This crustless quinoa (pronounced keen-wah) quiche is wonderful for breakfast, brunch, lunch or dinner. It is equally enjoyable cold or hot.

It is super easy to throw together because you don't even have to make the crust - and trust me when I say you won't even miss it! The texture is fabulous and the flavors incredible, with none of the guilt of "normal" quiche (heavy cream to make the crust and a fat laden pie crust).

Nutritionally speaking, quinoa is a super food. It has an almost perfect ratio of carbohydrates, proteins and fats. Quinoa has been described as one of the best sources of protein you can get from a plant source. Quinoa is also considered to be a complex carbohydrate and provides the body with daily fiber, antioxidants and vitamins such as magnesium, iron, copper, phosphorus and B2. Quinoa is also gluten free.

Quinoa can be used as a direct substitute for rice, potatoes, or even pasta. It has a slight nutty flavour and  a unique texture.

One of the reasons I love quiche is because it has the flexibility of a stir-fry.  You can empty out your veggie bin and get creative with your spices.  You can throw in whatever strikes your fancy!

Ingredients:

• 6 eggs
• 3/4 cup plain greek yogurt (I used non-fat)
• 1/8 t sugar
• 1/8 t salt
• 1/8 t pepper
• 1/8 t nutmeg
• 1/4 t cayenne pepper
• 1 heaping T fresh basil, finely chopped
• 1/2 cup quinoa
• 1 cup water
• 4 mushrooms, thinly sliced
• 1/2 cup chopped broccoli florets or asparagus spears (or both!)
• Optional: 4-6 slices bacon or turkey bacon
• 1/2 cup parmesan cheese, grated
• butter or oil for cooking (I used butter)

Directions:

1. Preheat the oven to 350 and grease a pie plate with butter or oil. 
2. Rinse the quinoa, add to a saucepan and then cover with the water. Bring the water to the boil and then reduce to a simmer and cook until all of the water has been absorbed (15-20 min.) and the quinoa is cooked. 
3. Whisk the eggs with the Greek yogurt until frothy. Add the spices, veggies, parmesan cheese, cooked quinoa, and mix until well combined. Pour the mixture into the greased quiche dish.
4. Cook for approximately 45 minutes until golden.

I have played with this recipe a handful of times now and have enjoyed it each and every time!  I have tried it with asparagus, broccoli, red pepper, spinach, turkey bacon, onion, garlic... all kinds of different ways and with different spice combinations.  I love how this quinoa sets up and the texture is fabulous.  Emma requests to eat this for breakfast and even for dinner!  I am a seriously quiche lover and I love this healthier version!

Healthy Baked Apples

Ingredients: 

• 2 large apples, cut in half and cored 
• 2 T brown sugar 
• 1/4 c quick oats 
• pinch of cinnamon 
• olive oil 
• optional: whip cream or vanilla ice cream 

Directions: 

1. Preheat oven to 350º. 
2. Cut apples in half and remove core and seeds with a small pairing knife or spoon. 
3. In a small bowl combine brown sugar and oats. 
4. Spray/rub apple halves with olive oil, then spoon on top of the apple halves and sprinkle with cinnamon. 
5. Place on a cookie sheet and bake in the oven for 30 minutes. 
6. Serve warm with fat free whipped cream or low fat ice cream. 

I have a serious love of apple pie, but NOT the calories associated with it! It can be 400-600 calories a SLICE! Ugh. That doesn't count the ice cream or whip cream that must accompany it! With a 1/4c whip cream on each, these weigh in at 96 calories each! Without the whip cream, you could slice these up and eat them for breakfast! Deeeeelicious!

Overnight, Crock Pot, Apple Cinnamon Steel Cut Oatmeal

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

1. Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray or butter. 
2. Add all ingredients (except optional toppings) to slow cooker. 
3. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). 
4. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving without optional garnishes): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

I increased the butter to 2 T and went ahead and used the butter to coat the dish and the remainder cut up in the recipe. I topped with a few walnuts, raisins, and poured some non-fat milk over the top.  The sides of the crockpot get a bit crusty (you can see in the pic) with the oats after the long cook time, but honestly, that was probably my favorite part.  I just mixed the little chunks in with the rest.  It definitely wasn't too sweet and although it smelled like a dessert, tasted like a breakfast.  Although it has an extended cook time, the hands on time is nearly nothing. I made this when we had company over and served with a little "toppings" bar.  It was a huge hit! Will repeat FOR SURE! 

Pumpkin Oat n' Honey Muffins (No flour, no sugar!)

Ingredients:

• 2 1/2 c oats (regular or quick is fine)
• 1 c plain nonfat greek yogurt
• 1/2 c honey
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1 t pumpkin pie spice
• 1 c canned pumpkin
• 1/2 c chopped walnuts (optional)

Directions:

1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
2. Place all of the liquid ingredients in the blender (including pumpkin), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the banana version too!

Banana Oat n' Honey Muffins (No flour, no sugar!)

Ingredients:

• 3 c oats (regular or quick is fine)
• 1 c plain nonfat greek yogurt
• 1/2 c honey
• 1 1/2 t baking powder
• 1/2 t baking soda
• 2 ripe bananas
• 1/2 c walnuts (optional)

Directions:

1. Preheat oven to 400 degrees and spray tin with non-stick cooking spray.  My most favorite is called Baker's Joy (it has flour added in). You could also use a silicone muffin pan.  (I don't recommend using paper liners for these.
2. Place all of the liquid ingredients in the blender (including bananas), and then blend adding oats in 1/2 c at a time until smooth.  You may need to stop the blender a few times to stir.  Stir in chopped walnuts after blending is complete.
3. Divide batter among 12 muffin cups and bake for 20 min. or until toothpick comes out clean.

You could go crazy with the flavor combinations and possibilities here.  You could add blueberries, chocolate chips, and play around with different sweeteners and flavors of yogurt. I'm not going to lie and say that these are the prettiest muffins you've ever seen.  They look good coming out of the oven and then "sunk" a bit as they cooled, but they were moist, tasty, and something I feel good about feeding my family.  I made them sans walnuts for my toddler, but for me, I would add them in for sure.  Will definitely be a repeated recipe.  Be sure to check out the pumpkin version too!

Fruit and Oat Bars

Ingredients:

1/2 cup butter, softened
3 cups low-fat oat bran muffin mix (1 box, I used FiberOne)
1 cup quick-cooking oats
1/2 cup walnuts (or other favorite nuts) chopped
3 cups fresh berries of your choice
1/2-3/4 cup sugar

Directions:

Preheat oven to 400 degrees.  Microwave berries and sugar for two minutes, set aside to let cool.  Place butter, muffin mix, oats and nuts into a bowl and mix thoroughly.  Press half of the crumb mixture into the bottom of a greased 9 x 13 pan firmly.  Spread the berries mixture over the top evenly.  Top with remaining crumb mixture and press until firm.  Bake 20-25 minutes or until top is lightly brown, making sure not to over bake.  Cool completely and cut into bars.  Delish!

Note:  This is a super quick and easy way to make fruit and oat bars, but I am sure there is a healthier, more complicated recipe if you're interested.

Chocolate Zucchini Bread/Muffins

Ingredients

• 3 cups shredded zucchini
• 2 cups whole wheat flour
• 1 c unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon of salt
• 1 teaspoon ground cinnamon
• 1/2 cup olive oil
• 1 cup applesauce
• 1/2 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cup chocolate chips (I used semi-sweet, although dark would be good too!)

Directions

1. In a mixer, combine your oil, applesauce, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, cocoa powder, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
2. Scrape your batter into 2 greased 9x5x3 loaf pans, and bake at 350 degrees for 50-65 minutes, or until done. For muffins, fill muffin papers to the top and bake 15-20 minutes. Makes 18 muffins. Eat and moan.  For extra moaning, try topping with peanut butter.  Oh my...

Cinnamon Brown Butter Breakfast Puffs

Adapted from Betty Crocker and Smitten Kitchen

source

Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill or you won’t get as great domes on them.

Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter

Puffs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1/2 cup non-fat milk

Directions:
Preheat oven to 350°F. Coat with cooking spray 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
Prepare coatings:   In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.

Oatmeal Blueberry Applesauce Muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 1/2 t cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk (***you can make your own substitute, see directions below)
• 1/2 cup firmly packed brown sugar
• 2 T olive oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries (fresh or frozen)

Directions:

1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. 
4. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. 
5. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. 
6. Fold in blueberries. 
7. Fill muffin cups to the top of paper/cup.
8. Bake for 20 minutes.

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat-filled and fruity.  They would also taste great with some added nuts... next time! Makes 12-15 muffins.  I found this recipe at joythebaker.com

***For a buttermilk substitute, take 1c milk and add 1 T vinegar or lemon juice.  Let sit for 20-30 minutes, then stir well.  This is what I used for the recipe and it works great.  I wouldn't recommend this for creamy dressings, etc.  But it's a great substitute for buttermilk used in baking!

Emma's Famous Bacon, Mushroom, and Basil Quiche

Ingredients:

• 1 pie crust (9 in.), uncooked (for a time-saver, you can use a store bought crust)
• 1 T melted butter
• 6-8 slices of cooked bacon (low fat?  try turkey bacon)
• 4 mushrooms, washed and sliced
• 1 1/2c grated cheese divided (jack, cheddar, swiss, pepperjack or combo)
• 1 heaping T finely chopped fresh basil
• Basil leaves for garnish
• Basic custard recipe:
• 4 eggs
• 2 c heavy cream (for lower fat recipe, use milk)
• 1/4 t cayenne pepper
• 1/8 t salt
• 1/8 t pepper
• 1/8 t sugar
• 1/8 t nutmeg

Directions:

1. Preheat oven to 400 degrees.
2. Place crust in a 9 inch pie pan and brush bottom and sides of crust with melted butter.
3. Sprinkle a handful of grated cheese over the crust (enough to cover).  Layer the sliced mushrooms, bacon, and basil.  Finish with remaining cheese.
4. Whisk together the ingredients for the custard until well mixed.  Pour over the bacon and mushroom filling.  Add 6-8 whole basil leaves on top for garnish.
5. Bake at 400 degrees for 10 minutes.  Reduce heat to 325 degrees and bake for additional 40 minutes or until center is set.

This is a slightly modified recipe from Marilyn Blair (Sweetie Pie Cafe).  I made it to take to my dad and step-mom for dinner. Emma made another quiche along side me for our family's dinner.  We had so much fun making it together and were excited with the end result! We will definitely be treating dinner club to this delicious meal!  The recipe below was shared by Laura Ketcham-Duchow as a lower fat alternative that works great for quiche (not pie) and is very easy to make!

makes one 9-inch quiche crust

Prep Time: 5 mins
Total Time: 50 mins
2 cups flour
1 teaspoon salt
1/2 cup olive oil
1/2 cup ice water

Whisk together salt and flour.
Whisk oil and water to thicken and emulsify the oil.
Pour into flour and mix with wooden spoon or spatula.
Roll out large enough to overhang a 9” pie plate by about 1/4 to 1/2 inch.
Tuck overhang under evenly around the pan.
Crimp the edges.
Fill with quiche mixture and bake at 400F until done--about 45 min.

This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use in savory recipes.

Yellow Squash Muffins with Cinnamon Streusel

Ingredients:

• 2 lbs crookneck yellow squash
• 2 eggs
• 1/2 cup melted butter
• 1/2 cup applesauce
• 1/2 cup sugar
• 1/2  cup brown sugar
• 3 cups whole wheat flour
• 5 teaspoons baking powder
• 1 teaspoon salt 
• 1/3 cup whole wheat flour (streusel)
• 1/4 cup brown sugar, packed (streusel)
• 3T butter (streusel)
• 1 tsp ground cinnamon (streusel)

Directions:

1. Wash squash, trim ends, and cut into 1-inch slices.
2. Cook in a small amount of water for 15 to 20 minutes.
3. Drain well and mash. (I did mine in a blender)
4. Measure 2 cups of the cooked squash, combine with eggs, butter, and applesauce, and set aside.
5. Combine dry ingredients in a large bowl.
6. Make a well in center of mixture.
7. Add squash to dry ingredients, stirring only until moist.
8. Spoon into greased muffin tins, filling 3/4 full.
9. Combine all the streusel ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers. Sprinkle over muffins or coffee cake immediately before baking.
10. Bake at 375 degrees for 20-25 minutes or until toothpick inserted in center of muffin comes out clean.

 
The original recipe called for 1c butter, but I was very impressed with the 1/2 applesauce substitute.  I added the cinnamon streusel so it wouldn't be too healthy! This would also be very good if you added apple chunks and some cinnamon to the recipe or even some craisins and walnuts.  My sweet Emma wanted them 'plain' as she was a bit skeptical about the main squash ingredient. Good news... SHE LOVES THEM!   She's already requested that I make more so she can have them for breakfast next week too.  Great way to use up some of that summer squash from the garden! p.s.  That picture was taken this morning on my patio table outside. Have to love that natural lighting for photos!

Banana Monkey Bars

 Ingredients

• 1/2 cup raisins
• 1 1/2 tablespoons dark rum or apple juice  (I used fresh squeezed, 100% apple juice)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1/2 cup mashed ripe banana
• 3 tablespoons low-fat buttermilk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/3 cup chopped walnuts
• Cooking spray
• 1 tablespoon powdered sugar

Preparation

• Preheat oven to 350°.
• Combine the raisins and rum in a microwave-safe bowl. Microwave at high for 1 minute, and set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 3 ingredients (flour through salt) in a bowl, stirring well with a whisk. Set aside.
• Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add banana and next 3 ingredients (banana through egg whites), beating well. Add the flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
• Spread the batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until golden. Cool the bars completely on a wire rack. Sprinkle with powdered sugar.

From MyRecipe.com

Blueberry Yogurt Multi-grain Pancakes

 recipe slightly adapted from smittenkitchen.com

Makes 12 to 14 4-inch pancakes

Ingredients:
2 large eggs
1 cup plain, full-fat yogurt (I used blueberry flavored low-fat)
up to 1/2 cup non-fat milk (start with 1/4 cup and then mix until semi-thick consistency)
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup oat flour
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup fresh blueberries, rinsed and dried

Directions:
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.
Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, lemon zest and vanilla extract. In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.  Heat your skillet or saute pan to medium. If you’ve got a cast-iron skillet, this is my favorite for pancakes. Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving some space between each pancake. Press a several berries into the top of each pancake. The batter is on the thick side, but you will find that pressing down on the berries does enough to spread the batter. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Top your pancakes with any favorite topping(s): maple or berry syrup, powdered sugar, fresh fruit & whip cream, or just a bit of butter, yum.

Note: I made these pancakes last weekend for my husband who has an enormous love for breakfast food and a sweet tooth that fills his mouth.  However, he doesn't care for the taste of multi-grains in his sweet treats.  We were both very pleasantly surprised at how decadent the pancakes tasted and Greg ate all but one of them!  You can really taste the lemon zest and vanilla.  Also, use real butter in this recipe - it "crisps" the edges of the pancakes just right!

Protein Smoothies

Often we have to fuel fast after a tough training session, or just need breakfast in a jiffy. So, we like to make smoothies that can be quickly created, consumed or carried. There are FAR too many variations to list, especially considering seasonal fruit supplies - but you'll get the gist of making smoothies here.

You can make smoothies in a blender or the Magic Bullet.

Nat's Favorite
1 cup almond milk
1 cup ice
1 tablespoon almond butter
1-2 large bananas
1 tablespoon milled flaxseed

OR

1 cup low-fat vanilla frozen yogurt
1/2 cup non-fat milk
1 tablespoon almond butter
1 large banana
1 tablespoon milled flaxseed

Blend all ingredients and enjoy!

Greg's favorite
1 cup low-fat vanilla frozen yogurt
1/2 cup chocolate milk
5 large strawberries
1 large banana
Blend well!

Triple Berry
1 cup frozen blueberries, strawberries, blackberries and raspberries (from Costco)
1 cup almond milk
1 cup ice
1-2 teaspoons agave syrup
1 tablespoon milled flaxseed

Papaya Coconut Almond
1 cup almond milk
1 cup frozen papaya
1/4 cup frozen lemonade
1/2 cup coconut water
1 ripe banana
1 teaspoon agave syrup
2-3 tablespoons unsweetened shredded coconut
Blend well!

The possibilities are obviously endless! If you want to make your smoothie "to-go" for a fast and healthy breakfast: just blend it up the night before, pour it in a water bottle, freeze it overnight and take the bottle out of your freezer when you wake in the morning to thaw. Voila!