With the end of Daylight Saving Time in my part of the world, solid afternoon snacks are more essential than ever. How else am I supposed to stay awake in my office when it gets dark at like 4:00pm? I need sustenance, people.
These pumpkin muffins are everything I need in an afternoon pick-me-up. They satisfy all the right cravings — carb-y, salty, and sweet — and they’re small enough to stow away just about anywhere.
The “harvest” of these harvest muffins comes mainly from the pumpkin, but sunflower seeds and craisins feel wonderfully autumnal to me too. I love these muffins plain, along with some coffee or tea. They’re also really nice with a pat of butter or cream cheese (as most things are, let’s be real).
The baking instructions call for an oven preheated to 500°F. That’s not a misprint. I really do want you to get your oven that hot! This is a pro-tip I picked up from King Arthur Flour. The high starting temperature helps the muffins really pop. Keep reading for the rest of the recipe! Read more… →
Another summer day, another stove-free recipe. While I’m sure a fried egg with bacon and toast would make an equally delicious breakfast, it is just too hot for that. Also? I’m lazy.
…Yeah, if I’m being honest, that’s probably the primary reason for the recent resurgence of my blender.
Anyways, this is actually the very first smoothie I made this summer. I wanted to incorporate lots of fresh fruit, so I combined chunks of ripe yellow mango and a handful of sweet, fragrant blueberries. I also had some baby spinach that I was trying to use up, so I tossed that in too. My fruity green smoothie was born.
The nutrients in this recipe are off the charts: it’s super high in calcium and potassium, as well as vitamins A, C, and B12. Plus it’s very low in saturated fat, with no cholesterol — something that definitely couldn’t be said for that fried egg and bacon! Keep reading to see how I make this super easy, super tasty smoothie snack. Read more… →
Over a week since my last post?! Has it really been that long? Forgive me. There’s just been so much going on the last few weeks. The biggest thing? I got a new job! Between wrapping up things at the old job and figuring out this new gig, I haven’t had much time for cooking.
However, since the temperature outside is roughly “surface of the sun,” I have MADE time to keep ways to keep cool. Homemade smoothies are high on the list.
Why are smoothies my new favorite thing ever? Well firstly, like I said before, the heat outside is absolutely unholy. An icy, homemade smoothie is a cheap and delicious way to cool off. Secondly, I have a kickass blender that doesn’t see nearly as much action as it should. I love any excuse to play with all my kitchen toys. Lastly? If you do it right, a smoothie is one of the quickest, healthiest breakfasts around.
This banana-coffee smoothie is one of the blended concoctions I’ve been obsessed with lately. Sooo thick and satisfying, with that little jolt of caffeine to help get you going in the morning. I sometimes make it with decaf coffee at night for a jitter-free dessert.
Sweet, cold, and creamy for about 130 calories? Yeah, you want it. Keep reading for the recipe. Read more… →
I got a box of mangos on Sunday. Sixteen delectable yellow mangos, half of them already ripe and soft. I ate some of the plain in the morning, right out of the skin with Greek yogurt and toast. Some, I chopped and put in the freezer for smoothies and sangria. A few others I gave away.
And one, I turned into mango banana bread.
I approached this recipe as I approach most baked goods: with extreme trepidation. Fortunately for me and my baking confidence, the bread turned out wonderfully. I tweaked my recipe for classic banana bread and loved the results. This little quick bread rises beautifully — it’s moist and soft, not gummy or overly dense. And I mean, the additions kind of speak for themselves. Mangos, almonds, and bananas, with a tiny bit of Malibu rum for good measure? Tropical and deeelicious. For an extra treat, serve the mango banana bread warm with a little slow-churned ice cream or frozen yogurt on top. Mmm.
Bonus? I got to use my standmixer! It’s a VERY exciting time in my life, you guys.
Keep reading for the recipe. Read more… →
I love to cook. I live for it. When I’m stressed or feeling down, cooking is what makes me feel better. That being said, I am very rarely in the mood for an involved breakfast recipe. It’s just too early in the day to be dealing with a bunch of pots and pans. On a daily basis, my breakfast is something like this apple-craisin oatmeal.
Oatmeal is a fantastic way to start the day, especially on a bitterly cold January morning. Usually I go for old-fashioned oats, but quick-cooking oats definitely have their place too. They have basically identical nutritional stats; quick-cooking oats are just slightly more processed. They are cut smaller so that they take less time to prepare. Quick-cooking oats also have a different texture — they are much smoother than old-fashioned oats. That smoothness works really well in this recipe.
Oatmeal is always a simple dish, but I think this apple-craisin oatmeal is especially awesome because you get so much flavor after putting in so little effort. It’s the fresh apple that’s the key. As it cooks down, the apple softens and imparts its delicious sweetness to the oatmeal underneath. A touch of sugar-free maple syrup brings even more warmth to the dish, and the chewy, slightly tart craisins bring everything together.
This recipe yields an enormous bowl of food for just 275 calories. Simple, satisfying, and totally guilt-free — just how we like it, right? Here’s how to put this tasty apple-craisin oatmeal together Read more… →