COMPROMISE: Sunday CornBread Muffins

Death to the grocery store bakery made corn muffins my kids used to live on. That is my quest. That is my vow. 

I used to lean on those heavily when my kids were young. For some reason they seemed healthier than the BANANA NUT or the supposed BLUEBERRY. All those glorious containers waiting for you in the bakery section screaming "Your Kids will LOVE US!"...." You dont have to COOK anything!!!"

Of course, I ignored the label and concentrated on the fact they had a whole grain in them, and were there waiting to be lovingly eaten without complaint.

Those days are gone and yesterday I said NO to the PICKY ONE when she requested I buy her old favorite. The old stand by. The gorgeous plastic encased sparkly grocery store mini corn muffin. I didn't even look at the label, I didn't even consider it. Knowing what i know now, those things probably have as much sugar as an oreo....and probably just a trace of corn flour.....The PICKY ONE didn't seem terribly surprised.

Boo Hoo. Goodbye old friend.

So i just adapted the recipe on the back of my cornmeal bag. Old fashioned and probably the best resource. These came out beautifully, But i should warn you not in any way as sweet or oily as the grocery store's. They are moist and nicely brown on the edges, But i fear the kids will just say...THEY TASTE LIKE CORN BREAD!?!?!

Now,this whole thing confirms my suspicions entirely,those other muffins are FULL of crap. I feel like I added plenty of sweetness. sigh. 

Sugar is not our friend.

I order to appease the younger set, I will continue to try and incorporate sweetness without dumping in cups of white sugar...but for now these are gorgeous serious corn muffins that might beg for a nice tsp of natural jam?

two different pans gave me tow different muffin looks. weird.

COMPROMISE: Sunday Corn Bread Muffins

1 3/4 cups Corn Meal of your choice (i like the coarse yellow version)

3/4 cup GF Flour of choice ( i used oat and all purpose mixed)

2 eggs beaten

1/2 cup Brown Rice syrup or Agave

1 packet stevia

6 tsp baking powder

1/2 cup coconut oil, melted at room temp

2 cups milk of your choice (i mixed 2% and almond unsweetened vanilla)

Mix together as little as possible until fully incorporated. Coconut oil is tenacious and hates to mix in. Put in muffin cups.

Bake at 450 for approx. 14 miuntes. Check with a toothpick for doneness!

BLAMO: Super Protein Bars

I made some protein bars last week that the kids were really jazzed about. They said they tasted like CLIFF bars, but i didn't. 

Anyhoo, I forgot to blog them and they are LONG gone. ah well. I was taken by how STUPID EASY these things are to make. 

The HEALTH FOOD business is pulling a huge one over on us, people.

Today before my run i wanted to get something made for when THE VEGETARIAN comes back from her 2 dance classes. Something sweet and healthy, that feels like a treat and has all the protein she so desperately needs ...being the no eggs, no fish, no garbanzo bean kind of vegetarian she happens to be. 

sigh.

I quickly adapted a simpler recipe from the internet, as it was really boring and just not nutritious enough for my taste. 

These came out great. Maybe even TOO sweet, although you'd never hear my kids say that.

New challenge= I need t make my own chocolate chips. I just can't buy 'em anymore. There has to be any easy, low cost and less sugary version i can achieve. 

I'm on a mission.... stay tuned. But not today. There are attics to be cleaned, teen bathing suits to be shopped for (lord help me), flowers to be planted and tonight...Cauliflower pizza crust. 

Yes it's happening.

Welcome to my relaxing weekend.

BLAMO: Super Protein Bars

1/4 cup steel cut oats (for a real crunch)

1/8 cup hulled hemp seeds

3/4 cup rolled/old fashioned oats (i always used Gluten free)

1/8 cup chia seeds

1/8 cup honey

1/8 light agave

3/4 cup mini chocolate chips

1/8 cup unsweetened coconut

1/4 cup almond butter

1/4 cup peanut butter

2 tbsp protein powder (i use RAW vanilla, because it's awesome)

Note about ingredients: You don't HAVE to have chia...you could use ground flax! You don't have to use hemp, you could use quinoa flakes or just more oats, you could use regular agave or even just more honey....See what I mean? It's pretty easy to adjust.

In a large bowl, mix them together. Take half the mixture and shape into a large log on a long piece of saran wrap. close the saran wrap around the length of the log and roll into a thinner log. When it is the shape you desire, slightly flatten for a more bar like shape.  

pop them in the freezer for at least 1/2 hour and then cut to desired length.

(You don't have to do any of this. You could just roll into bite sized balls or put in a pan and cut..It's up to you.)

Keep in the freezer until you are ready to eat or pack in a lunch! 

OAT BOY!: Breakfast Bars

I am remiss. 

After my first ecstatic wave of blogging I hit the big wall.

Time, money, and my horrible oven got me blue. I guess. 

I realize thats the very crux of this blog.dealing with all this, and trying to make it work. Trying to find thing that makes everyone happy and still make us healthy.

PART TWO of this confession is that, apparently, I went on a banana binge. 

I looked on my counter and there were 6 over ripe bananas.

I looked in my fridge and there were 4 over ripe bananas.

So I decided to get back on the horse and figure things out. Get through it. Look my oven in the eye and beg it to cooperate. Deal with what I've been dealt.

.....Use those bananas

                       

This is recipe #1 of the great banana binge of 2014.

OAT BOY! : Breakfast Bars

• 2 cups old fashioned oats
• 1 cup un sweetened coconut flakes
• 1/4 cup chopped walnuts
• 1/4 cup chopped dried apricots
• 1/4 chopped dates
• 1/2 teaspoon salt
• 1/4 cup brown rice syrup (you could use brown sugar)
• 1/4 cup real maple syrup
• 1/4 cup greek yoghurt
• 1/8 cup coconut oil, melted
• 2 very ripe medium bananas, mashed (about 3/4 cup)

1. 1
   Preheat oven to 375°F. Grease a 8-inch square baking pan. **Use something larger for thinner crispier bars!
2. 2
   In a large bowl, stir together oats, coconut, nuts, apricots/dates, and salt.
3. 3
   In a medium bowl, mix together mashed bananas, syrups, and melted oil until combined.
4. 4
   Add banana mixture to oats and stir until evenly incorporated. Spread mixture into prepared baking dish.
5. 5
   Bake until bars are golden brown, about 25 minutes. Let cool, then cut into squares.
6. NOTES: I personally think these are divine, however too thick. I will try again and use a wider pan to make them more....crunchy.I also think these could be just as good with less sweet stuff.

EASY PEASY: 5 ingredient Oatmeal Cookies (CChip or Thumbprint!)

These two cookies were SUPER easy to make and delicious.  Less ingredients makes me happy.

A. Everyone I've ever met loves a chocolate chip cookie.

B. Who doesn't love a nice glowing jam center in the middle of a thumbprint?

THE MEAT EATER and both kids preferred the thumbprints over the chocolate chip.

I guess sometime you just need a break from the expected, right?

 EAST PEASY: PB&J Oatmeal Banana Cookies (or Chocolate Chip!)

base cookie:
4 medium ripe bananas, mashed
2 cup of uncooked quick oats*
4 tbsp chunk peanut butter (I like the texture)
2 tbsp almond butter
1/2 cup Brown Rice Syrup

Add ins:
4 teaspoons reduced sugar fruit jelly or preserves (i used Polaner)
     OR
1/2 cup chocolate chips

General Directions:
Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray ( i always use coconut oil) or use parchment paper.

Mash bananas either by hand or in a mixer. I used a mixer because i have bad wrists...

Add your butters and syrup and combine. Mix in Oats and make sure everything is evenly combined.

For Thumbprints:
drop a tbsp sized clump of the mixture onto pan . After you've gone through all the dough, go back and shape into flattish circles AND use a wet finger to make a small well in the center. Drop 1/8 tsp of fruit into each. Bake as directed.

For Chocolate Chips Cookies:
Add chocolate chips into mixture. Drop 1 tbsp dollops onto pan and flatten a bit with a slightly wet finger or fork. Bake as directed.

Note: Next time I might cook them longer since I like things more crisp, but these were just chewy and lovely.

FISH TALE: Miso/Honey Glazed Salmon & Asparagus in Almond Sauce

Ya know pictures just don't look as nice when taken at night.

Whatever. This was a lovely and SUPER easy dinner we had after a very long and fruitful day of taxes, wrestling a HUGE ugly bush into submission, raking and generally making plans we probably won't have time to implement. 

Life.

The other thing to say is that i really don't LOVE Salmon. This glaze seemed like it might be tasty enough to turn over my leaf. 

It WAS delicious, But i still don't think I'm gonna run out and buy some salmon for myself. THE MEAT EATER was thrilled with this whole meal. The fact that I ate the whole damn filet will tell you how good this was. But i still don't think I'm gonna run out and buy salmon for just me.

The Almond sauce for the Asparagus you can make in your sleep, I assure you. It's sort of a take on a peanut sauce only more delicate. I ADORE peanut sauce...so this is a huge win!

I paired the asparagus & salmon with TRADER JOE'S Kimchi Rice, which was perfect. I have found all the frozen rice blends from TJ's to be FANTASTIC. This one was spicy, but no exception.

Asparagus with Almond Sauce

1 bunch Asparagus, trimmed

2 Tbsp White miso

2 Tbsp Almond Butter

1/4 cup boiling water

1 Tbsp Toasted sesame seeds if you want fancy-ness.

Mix the miso and butter together, boil some water...throw that in. Steam your asparagus and throw the sauce over it. Add sesame seeds if you like.  seriously thats it.

Serving size: We couldn't stop eating it, but it would serve four normal people.

Broiled Salmon with a Miso Honey Glaze

4 salmon fillet (or less if they are thick)
2 Tbsp miso paste
2 Tbsp soy sauce
3 Tbsp honey
2 Tbsp mirin

• lime wedges to taste would be good, But i didnt have any and it was great anyway.

Serving Size: 4

1. Move the oven rack to the 2nd highest shelf. 
2. Mix all the dressing ingredients together with a small whisk.
3. Line a baking tray with foil and coat with smidge of oil. Lay down the fish (skin side down IF they have skin).
4. Spread about half of the miso-honey glaze over the fish and let it sit for 10 minutes. 
5. Generally broil The fish until its pink on the inside with a gorgeous brown outer layer. I'd say...For a about 10 minutes if they are thick. Kepp an eye on it, since it is BROILING. It should have a lovely dark caramel color on the outside. I turned my thinner filets after abt 5 minutes. **** Baste the fish once or twice during the cooking time with the remainder of the dressing.
6. Serve immediately with a lime wedge squeeze

FAMILY TALLY: DELICIOUS for 2, I have my doubts about the kids eating any of it, but what are you gonna do? If your kids like Salmon, i think this is a no brainer.

HALLELUJAH: Homemade Crackers with Hemp & Flax

Oh Gee Whiz

 i had a bee in my bonnet about crackers. 

I love them, but almost NEVER buy store bought because they are expensive and taste really processed to me. Plus I really can't stop eating them when they are around.


I ran across this recipe when I was trolling for all things HEMP SEED related. I can't tell you how worth it is to go buy a bag of Hulled hemp seeds and a box of Quinoa flakes at the health food store. I can't stop cooking with them and they jack up MANY recipes with a huge list of benefits...including added protein.

That being said, i didn't have high hopes. They just seemed way too easy. Except for the rolling. I'm not fond of the rolling pin....so all bets were off.

It's been a busy couple of weeks, and I haven't cooked as much. But this morning when it was cloudy and my bad arm was going to keep me out of the garden for the most part (SAD FACE), I decided it was recipe day.

This is the first thing I tried, and boy 'm I glad!

The PS is these also happen to be PALEO as well as GF.. Not lowfat by any stretch of the imagination...But they are made with the wondrous coconut oil, which is VERY VERY good for you.

And yes, some of them were shaped like small elf boots. 

What can I say?

OMG: Homemade Crackers with Hemp & Flax

Ingredients

• 2 egg white
• 2 tbs coconut flour
• 1 cup almond meal
• 1 cup ground flax meal  (Easy to make from flax seeds ground finely in a mill)
• 4 Tablespoons shelled hemp seeds
• 1/2 teaspoon fine sea salt, or possibly a bit less.
• 4 Tablespoons coconut oil, melted
• 1/8 each Garlic & Onion powder
• 2 pinches rosemary, i ground it up...

1. Preheat oven to 300° F.
2. Mix all the dry ingredients in a large bowl. Pour coconut oil and the egg white into the dry ingredients and mix well, add a bit more flour if it seems to crumbly...but not much! When you get this mixture together it really looks as if there is NO WAY they will stick together....but they do.
3. IMPORTANT: These are extremely easy to roll BUT, They are also fragile. Its tempting to roll them out extremely thinly, which adds up to a million rounds of re-rolling. Focus on making them dense as opposed to super thin.  I learned that the ones which had the most DOWNWARD pressure with the pin, were the easiest to cut out. Use a cookie or pizza cutter to cut and Don't go nuts.
4. Roll the crackers out thinly between two sheets of parchment paper.
5. Bake for 25 minutes and them eye them until they until they are getting brown all over..
6. Cool completely and store in an airtight container.
7. Makes about 200 small elf sized crackers :)

FAMILY TALLY: Only 2 of us were home, but we thought them delightful!

GOOD EGG: Mini Omelette Bites

              i hate eggs.

i really do.

I was inspired the other morning to make something that i thought would make me actually EAT an egg. Lots of disguise, ya know?

Plus I had the left over veggie sausage and the vegi cheddar shreds as well. I hate throwing food away almost as much as I hate eggs..

So I came up with these.

Cheesy, meaty, oniony little egg disguises. 

Did I eat them you ask????

I ate two. TWO!! And yes, I might have nibbled around the eggy bits. What can I say? I'm a coward.

In the end...Super easy to make, and they will sit in the fridge for a couple days too!

They are so cute!

GOOD EGG: Mini Omelette Bites

5 beaten eggs (3 whole, 2 whites)
1/2 cup chopped onions
1 vegetarian sausage patty, defrosted
1 cup vegi cheese of your choice (i used cheddar)
1/8 tsp Curry powder(Or seasoning of your choice)
salt and pepper to taste.

Preheat your oven to 375.
Spray or lightly coat your muffin pan with the oil. I used olive oil spread.

Lightly saute the onion (and sausage) till they start getting soft. Cool for 3 minutes.

Combine eggs, onions, sausage in a bowl. Add salt, pepper and seasoning of your choice. I always add a bit of curry to eggs...But you don't have to.

Put a pinch of cheese in the bottom of the muffin wells. Add egg mixture, so that it comes to about 2/3 of the way up to the top of the well. Sprinkle remaining cheese on top.

Bake for 9 minutes, then broil for 2 minutes if you want it browner.

Ta da!

Ok, actually it's about 4 bites...

FAMILY TALLY:3 of us ate them, even me...