Blender Banana Muffins – A fast muffin-like recipe that is a great on-the-go breakfast or after dinner treat. I say “muffin-like” because they look like muffins, but their texture is not light and crumbly. Instead, they have a spongy angel-food like texture. Tip: don’t over blend to prevent overly tough and chewy muffins.
Pear Apple Oven Pancakes – Impress your friends with this upside down fruit pancake. Pears and apples cooked in cinnamon and honey make for a delicious breakfast for dinner meal.
Easy Caprese Salad – Talk about fast, simple, and delicious. Add some grilled chicken and an impressive dinner is ready in no time.
Zoodles Puttanesca – Don’t like zoodles (a.k.a. zucchini pasta)? No worries. Use whole wheat pasta instead. Whatever you do, you won’t be sorry. This sauce is killer! Don’t be scared of the anchovies. They melt into the olive oil, and the recipe just isn’t the same without them!!
Broccoli and Cheese Baked Spaghetti Squash – “Mom, you know I don’t like spaghetti squash!” “Oh wait, maybe I do like it with broccoli and cheese.” You’ll feel the same way, trust me.
Hope something makes your belly smile…
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Blender Banana Muffins
Adapted from Well Plated
1 c. organic plain Greek yogurt
¼ -1/2 c. local honey*
2 large organic eggs
1/2 t. organic vanilla extract
2 c. oats (quick cooking or old fashioned)
2 large very ripe bananas
1 1/2 t. baking powder (preferably aluminum free)
1/2 t. baking soda
1/4 t. sea salt
1/2 c. chocolate chunks (my favorite is liberty chocolates)
Directions: Preheat oven to 375 degrees. To a blender container, add all ingredients in the order listed (except the chocolate). Blend for about 15-20 seconds. Do not over blend. Add the chocolate and give it a quick pulse. Alternatively, pour the batter into olive oil greased muffin tins; and sprinkle the chocolate chunks atop each muffin cup. Bake for 15 to 18 minutes or until slightly golden. Allow to cool completely before removing.
Pear Apple Oven Pancakes
Adapted from 100 Days of Real Food
2 eggs, 4 egg whites (organic)
2 t. organic vanilla extract
¼ c. + 1 t. organic honey, divided
½ c. white whole wheat flour
1 t. baking powder
Pinch of sea salt
1½ T. organic butter
1 organic apple, thinly sliced
1 organic pear, thinly sliced
1 t. ground cinnamon
Pure maple syrup
Directions: Preheat the oven 375 degrees.
To the blender, add the first six ingredients (eggs, vanilla, honey, flour, baking powder, and sea salt). Turn on medium speed for 15 seconds.
Heat a nonstick to near medium heat. Add the butter to coat the bottom of the pan. Arrange the pears and apples evenly on the bottom of the skillet. Evenly sprinkle the cinnamon the on the fruit and drizzle with the honey. Sauté for approximately 5 minutes or until the fruit begins to soften, stirring gently once or twice. Pour the pancake batter evenly atop the fruit. Once the batter begins to set up on the bottom of the skillet (approximately 5 minutes), insert the skillet to the oven. Bake for approximately 8 minutes or until the top has set up and is slightly golden.
Carefully remove the skillet from the oven. Cover the skillet with a plate slightly larger than the skillet. Invert it to reveal the sliced pears and apples. Serve with warmed maple syrup.
Easy Caprese Salad
Adapted from Savory Sweet Life
2 pints organic cherry or grape tomatoes, halved
16 oz. fresh “mini” mozzarella pearls, halved
6-8 T. olive oil
Big bunch basil leaves (18+ leaves), finely chopped or get fancy and chiffonade
½ to 1 t. sea salt
½ to 1 t. freshly ground pepper
Balsamic reduction, optional (recipe below)
Directions: In a medium bowl, gently toss the tomatoes, mozzarella, olive oil, and basil. Season with salt and pepper to taste. Finish with a drizzling of balsamic glaze (optional). Serve immediately.
1 c. store bought balsamic vinegar
4-5 drops organic stevia drops (optional)
Directions: In a small sauce pan, add the balsamic vinegar and stevia. Bring to a boil and immediately reduce to a simmer. Allow to simmer until it has reduced by one-half (about 30 minutes), stirring occasionally. It’s done when it is thick enough to coat a wooden spoon.
Adapted from The Londoner
6 organic yellow squash (alternative: organic zucchini)
3-4 T. olive oil, depending on your skillet size
3-4 cloves of garlic, minced
3-4 anchovies (alternative: anchovy paste)
1/8 to ¼ t. chili flakes, depending on your heat preference
2 T. capers, do NOT rinse
1/3 c. black olives
2 cans, diced organic tomatoes
Parmesan, to sprinkle on
Directions: Use a spiralizer tool to create zucchini noodles (a.k.a. zoodles). Set them aside.
Warm a skillet to medium heat. Add the chicken sausage, turning every 3-4 minutes. While this continues to heat, begin preparing the Puttanesca…
Warm a large skillet to just below medium heat. Add enough olive oil to coat the bottom of the skillet. Add the minced garlic, and allow it to sizzle for 30 seconds. Next, add the anchovies to the oil. Don’t worry; you won’t have to look at these guys for very long. They will dissolve and serve as flavor only for this amazing sauce. Finally, add the chili flakes that add both flavor and heat to the oil. Give everything a stir.
While the sauce bubbles at the edges and smells up the kitchen something fiercely delicious, give the olives and capers a rough chop before adding them to the skillet. Finally, stir in the final ingredient – canned tomatoes. Adjust your skillet heat so that a little bit of simmering is happening to marry all the flavors.
Using tongs, add the zoodles to the sauce. Toss them to evenly heat and coat them with the sauce. Once plated, drizzle with olive oil and Parmesan cheese!
Broccoli and Cheese Baked Spaghetti Squash
Adapted from Eating Well
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 T. extra-virgin olive oil
1 bunch organic broccoli, chopped to retain the florets
4 cloves garlic, minced
1/8 to 1/4 t. red pepper flakes (optional)
2 T. water
1 c. shredded organic mozzarella cheese, divided (alternative Gouda)
1/4 c. shredded Parmesan cheese, divided
3/4 t. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
1/2 t. sea salt
1/4 t. freshly ground pepper
Directions: Microwave the whole spaghetti squash for 2 minutes. Slice lengthwise to create to long boats. Place face down on a microwave safe container with a small lip. Add 1 tablespoon of water to the plate and cover with plastic wrap. Cook for 12 to 15 minutes or until the flesh is very soft when pushed.
In the meantime, add olive oil to a skillet warmed to nearly medium heat. Add the red pepper flakes, garlic, and broccoli florets. Cook for 2 minutes, stirring frequently. Increase the temperature to medium add 2 tablespoons of water. Put a lid (or inverted plate) on the skillet to allow the broccoli to steam until soften slightly (3 to 5 minutes).
Remove the broccoli from the heat and place in a mixing bowl. Use a fork to scrape the spaghetti squash in the bowl with the broccoli. Stir in the cheeses, Italian seasoning, and sea salt/pepper. Evenly divide the mixture among the spaghetti squash ‘boats.’ Broil on the lowest oven rack until the cheese is bubbly and browning ever so slightly.