2 Tbsp honey
1/4 cup agave nectar
1 large egg
1 tsp vanilla extract
3 large bananas, mashed
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
6 oz Vanilla Greek Yogurt
1/2 cup mini semi-sweet chocolate morsels
In a large mixing bowl, beat honey, agave nectar, egg, vanilla, and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1-2 minutes until fully combined. Fold in chocolate morsels.
Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about 1/4 cup). Bake in a 350 degree F oven for 18-20 minutes. For mini muffins, bake 11-13 minutes. Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use. ENJOY.
**For mini muffins, recipe makes about 36 muffins.
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
-6 cups of baby kale (pre-washed kind)
-2 cups sliced strawberries
-1 ripe avocado, sliced
-4 slices bacon
-1/2 cup mayonnaise
-2 tablespoons sugar
-2 tablespoons white vinegar
-1/2 teaspoon poppy seeds
-salt & pepper, to taste
Place kale, strawberries, and avocado into a large bowl and set aside.
For the dressing, cook bacon until crisp. Remove from pan and drain bacon on paper towels. Crumble into small pieces and whisk together with remaining ingredients. Drizzle over salad and serve.
4 Oz. Fat Free Cream Cheese, Softened
4 Oz. Fat Free Plain Greek Yogurt
1/4 C. Fat Free Milk (I used Mootopia)
2 Tbsp. Powdered Sugar
6 Chocolate Cookie Sandwiches, Crushed (I used WhoNu?)
-Combine the cream cheese, yogurt, milk, and powdered sugar together in a medium bowl until smooth and creamy.
-Stir in the crushed cookies.
-Pour the mixture into the popsicle mold of your choice.
-Place in the freezer until set and frozen.
-Remove and enjoy!
Natural peanut butter – 1 cup
Honey – 1 cup
Old Fashioned Oatmeal – 3 cups
- Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.
- Mix in oats and stir.
- Press into a 9 x 9 inch pan.
- Cover and let set overnight.
*For gluten free, use gluten free oats.
*For clean eating, use raw honey.
Prep Time: 10 minutes
Yield:: 12 bars
Rating:: 3.44 stars – based on 635 review(s)
Nutrition facts: Calories: 281 kcal; Fat: 12.2 grams;
You will need:
-2 sheets puff pastry, thawed but still cold
-1/2 wedge of brie (about 4 ounces), cold
-1/3 cup cherry jam (or any flavor you fancy!)
-1 large egg, beaten
-splash of milk
-coarse sea salt
-popsicle sticks (optional, they taste just as good without sticks!)
Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.
Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash.
Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam.
Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together.
Place a rack in the center of the oven and preheat oven to 375 degrees F.
Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt.
Bake for 12 to 14 minutes or until golden brown.
Podcasts have become increasingly popular in the past few years, and today it seems that there's one for just about any subject. If you’d like to spend your time online in a more enlightening, educational way, these four smart podcasts are sure to delight and instruct.
99 Percent Invisible
You may think that a podcast about design and architecture wouldn't accessible to those who aren’t experienced architects, but 99 Percent Invisible will quickly change your mind. This show began as a tiny project out of a San Francisco public radio station, and it has since gained support from a record-breaking Kickstarter campaign and a nod of approval from This American Life host Ira Glass. With stories ranging the inner workings of big cities to seemingly small innovations like the automated telephone exchange, 99% Invisible will change the way you see the world.
One of the most popular podcasts available today, Radiolab operates like the best kind of science lesson for those who may not even be all that interested in science. Approaching broad themes such as colors, quicksand and ghost stories with a constant skepticism, curiosity and a whole lot of sound effects, Radiolab brings to light a wide variety of sides to every story.
Beginning as a book that has since spawned a podcast, a series of lectures, a blog and even a movie, Freakonomics is a radio show hosted by the team of economist Steven D. Levitt and journalist Stephen J. Dubner. The show explores the hidden sides of things like college degrees, environmentalism, sports, and much more.
A radio show for the literary buff, The Moth takes a more traditional route and focuses on stories. Each episode focuses on one person, from musicians to writers to voodoo priestesses, and simply allows him or her to tell a story, in his or her own words. The Moth showcases love stories, sad stories and scary stories, but most important of all: true stories.
1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.
2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.
3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.
Note- this salad will keep in the fridge for up to 3 days.
Today is no ordinary Monday! Today is the Monday before the biggest sporting event in America! The Super Bowl is this Sunday, February 2nd in New Jersey! The Super Bowl is a good excuse to get together with friends and family and finish off the "holiday season" and enjoy some great food! We will be posting a great Super Bowl Party recipe for you to make to bring to your Super Bowl Party! Today we have:
Super Nachos! Courtesy of Bon Appetit!
Nonstick vegetable oil spray
3 9-ounce bags tortilla chips
2 15-ounce cans black beans, rinsed
1 large white onion, chopped
3 pounds shredded cheese (such as sharp cheddar and Monterey Jack)
8 ounces Cotija cheese or feta, crumbled
1 bunch radishes, thinly sliced
1 fresh cilantro leaves
Charred Tomatillo Salsa
Dried Chile Salsa
Pico de gallo
2 cups sour cream, thinned with 1/3 cup water
Hot pepper sauce
Preheat oven to 350°. Coat 2 large rimmed baking sheets with nonstick spray. Dividing evenly between baking sheets, layer chips, carnitas, beans, onion, and shredded cheese, mounding in the center. DO AHEAD: Nachos can be assembled up to 1 hour before baking.
Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.
Almonds, cooked oatmeal, bananas, and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.
2 whole Chiquita Bananas (best with brown flecks on peel)
2 cups Ice
1/3 cup Yogurt – preferably Greek yogurt flavored with honey
1/2 cup cooked oatmeal
1/3 cup Almonds
Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.
-1 cup (256 g) smooth no-stir natural peanut butter
-1/3 cup (75 g) virgin coconut oil (can use an equal amount, by weight, of unsalted butter or vegetable shortening)
-2 cups (280 g) all purpose gluten free flour (I used Better Batter)
-1 teaspoon xanthan gum (omit if your blend already contains it)
-1 teaspoon baking soda
-1/2 teaspoon kosher salt
-1/2 cup (80 g) coconut sugar (can use an equal amount, by weight, of granulated sugar)
-2 tablespoons (42 g) pure maple syrup
-2 eggs (120 g, out of shell) at room temperature, beaten
-2 teaspoons pure vanilla extract
-Melted chocolate, for drizzling (optional)