My friend Aiden and I needed to make some type of breakfast food for a bible study and we decided on muffins. We started searching and came across this recipe for vegan carrot muffins. We aren’t vegans though so we took this recipe as our base and then tweaked it. It’s a great recipe and Anne has a great blog and you should check it out (especially if you are a vegan :)).
Set oven to 350 degrees
- 1 & 1/2 C whole wheat flour
- 1/2 C brown sugar
- 1/4 C chopped walnuts/ or pecans
- 2 tsp. cinnamon
- 1/4 tsp. all spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- Pinch of salt
- 1 tsp. vanilla extract
- 1 cup of oil
- 1 egg
- Mix together, flour, sugar, cinnamon, nuts, spice, baking powder and soda, and salt.
- In a separate bowl mix oil, egg, and Vanilla.
- Pour mixed wet ingredients into dry ingredients bowl and mix throughly.
- Fill muffin tins with mix and set in the oven for 25 minutes
*These muffins are a little crumbly! If you wanted they would be a great mix in with yogurt ( like how you normally mix in granola).
Grilled Chicken Salad
- Breaded Grilled Chicken
- Green Beans
- Olive Oil/Vinegar
- Salt n Peppa
This is a salad that will actually fill you up and give you energy. Some salads are just veggies and no fats or starches but this one is filled with healthy fats (avocado and olive oil), and the breaded chicken gives you some carbohydrates! I also always drink milk with dinner to get some dairy but you could always eat some yogurt for dessert later in the night.
- 1/4 tsp Cinnamon
- 1 tsp Cumin
- 1 tablespoon of olive oil
- pinch of Sea salt
- Chicken Breast
- Beat Chicken Breast under a baking sheet
- Mix Olive oil cinnamon cumin and sea salt in a bowl
- Pour all of the mixture in a zip block bag
- Place chicken breast into zip block bag and zip up
- Mix around chicken in the mixture and after put chicken onto hot pan to cook
- Cook Couscous following instructions on the box (we got the olive oil couscous from Whole Foods)
Another one of our sides was a Caprese salad to get veggies and fat in the meal.
This is a really good meal to pack up and heat up at work/school for lunch.
Grilled Chicken is what I always think of for dinner, but it is always SO good! This past weekend was a crazy busy one with a student council convention our school hosted and I haven’t had much time to be with my family so tonight me and my mom decided to try a new recipe together. Sometimes simple recipes are the best!
Grilled White Wine Chicken
- Boneless skinless chicken breast cut up into bite sized pieces
- 1/4 cup of ranch
- 1/3 cup of White wine
- 2 tsp of creole mustard
- Brown Rice
- cook chicken pieces throughly in a pan with olive oil
- place cooked chicken on a plate leaving pan drippings in the pan
- add white whine to pan drippings and begin cooking
- mix in ranch and mustard
- bring sauce to a simmer and then remove heat
- add in chicken pieces to sauce and mix
- serve chicken and sauce over brown rice or whole wheat pasta
Avocado cookies sounds like the worst invention in the world….but I swear it’s the best cookie I have ever made!
So the other week I didn’t have butter and I had heard of people using avocado as a substitute so..I tried it out. These cookies aren’t as pretty as regular cookies but taste just as good and I used Whole Wheat Flour and avocado.
Recipe for Bumpin Avocado Oatmeal Cookies
- 2/3 cup of mashed avocado
- 3/4 cup of brown sugar
- 1/4 cup of granulated sugar (sometimes I don’t even add this)
- 2 eggs
- 1 teaspoon of vanilla
- 1 1/2 cup of whole wheat flour
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 3 1/2 cups of oats
- 1 cup of dark chocolate chips of any type of chocolate
- Set oven to 350 degrees
- In a mixer mix avocado, brown sugar, and granulated sugar
- mix in 2 eggs and vanilla
- In a separate bowl mix flour, baking soda, and cinnamon
- Add flour mix into wet ingredients and mix well
- Stir in oats and chocolate
- on non stick pans place dough in circle shapes and flatten each piece of dough with the back of a rounded spoon (these cookies don’t spread out so flatten them makes them look more appetizing)
- cook for about 10 minutes