Healthier Banana Muffins

Disclaimer: Now I can officially say that we are all caught up with the recipes! Any new recipes that are posted in the future will be new blog posts. I am happy about that! 😄 This recipe was originally posted as a separate page on June 10, 2019. I changed it to reflect the direction that this blog is headed in. Thank you for understanding! 🙊🍌

Since I am trying to eat as clean as possible by cutting down on my sugar consumption, I wanted a muffin recipe that I could easily grab for a quick, easy breakfast. I crave carbs so if I am going to eat carbs, I would prefer them to be cleaner than what you would typically find at the grocery store or local coffee shop. Finally, I found a recipe that I really like so I wanted to share it with you. I modified the recipe slightly which was based on the original recipe from www.gimmedelicious.com.

My photo didn’t do these muffins much justice but I added a photo anyways. Voila! My family loves these muffins and it is so easy to whip up a batch when you need a quick muffin fix. Let’s get started, shall we? 

HEALTHIER BRAN MUFFINS

Servings: 12                          Time: 45 minutes                          Difficulty: easy

INGREDIENTS

  • 1 cup mashed bananas (approx. 2 medium bananas)
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 350ºF. Grease or line 12 muffin cups with paper liners.
  2. Combine whole wheat flour, salt, and baking soda. Set aside.
  3. Crack eggs into a bowl and whisk the egg. Then add plain yogurt, maple syrup, mashed bananas, and coconut oil to the egg mixture. For a smooth consistency, use a blender to pulverize the wet ingredients. I use my Vitamix blender but a simple blender works too.
  4. Add wet ingredients to the bowl of dry ingredients and stir gently with a plastic spatula until ingredients are evenly mixed.
  5. Spoon into well-greased or lined muffin tins.
  6. Bake muffins for 20-22 minutes at 350ºF.
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Mind your banana. Photo from www.pixabay.com

Thanks for stopping by! ♥

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Classic Shortbread Cookies

Disclaimer: This recipe was originally posted as a separate page. I changed it to reflect the direction that this blog is headed in. At this rate, I only have 2 more recipes to upload which are banana muffin recipes. These recipes don’t feel very festive but I am still planning to post them before the end of the year. Ideally, I would like to share a new recipe each week, but I know that this goal is overly ambitious. In a perfect world, there would be more recipes.

(っ◔◡◔)っ Isn’t my mom’s mini Christmas tree adorable? 🥰

Despite feeling sick during the Christmas Holidays back in 2019, I attempted to make shortbread cookies that year and failed miserably. My advice is to let the butter rest at room temperature until it is totally soft.

👉 The butter must be soft in order for this recipe to work!

I made the mistake of beating the butter while it was still partly chilled which resulted in pie crust cookies. You don’t want that.

CLASSIC SHORTBREAD COOKIES

Difficulty: medium

INGREDIENTS

  • 1 cup butter
  • 1 cup corn starch
  • 1/2 cup icing sugar
  • 1/2 teaspoon salt
  • 2 cups sifted all purpose flour

DIRECTIONS

  1. Beat butter until creamy but not oily.
  2. Sift dry ingredients four times; add to creamed mixture a little at a time.
  3. Work ingredients with a spoon as long as possible, then turn mixture on floured board and knead until mixture cracks slightly.
  4. Pat to 1/3″ thickness.
  5. Cut with fancy cookie cutters and bake at 325 degrees F for 20 minutes.

Now that we are approaching the Christmas holidays, I encourage you to give this recipe a try. Feel free to let me know what you think in the comments section below ↓ I love reading your comments! 😊

Thanks for stopping by!

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Raw Green Energy Soup

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This recipe was originally posted as a separate page. I changed it to reflect the direction that this blog is headed in. Thank you for understanding. 🌱

This recipe is fantastic. Although Dr. Ann Wigmore’s energy soup is not the most palatable the first time you try it, it really starts to grow on you the more you consume it. I use this recipe whenever I am feeling moody, depressed, need to detox, or whenever I’m in pain (for example, toothache). Sometimes, I grow my own bean sprouts but I often buy them for convenience. Eating a 1.5-liter jar of homegrown bean sprouts is quite the challenge for one individual.

I doubt other 20-somethings eat energy soup at all. Even my husband cringes a the thought of eating this stuff on a weekly basis. Eventually, I hope to make this soup on a daily basis. The health benefits outweigh the taste, and the bland flavor is greatly improved with a little garlic and lemon juice. The original recipe was created by Ann Wigmore and you can read about her here. However,  the recipe I have adapted comes from Karyn’s, so be sure to check out these two amazing women.

“Let me share my vision with you: I see a world without sickness, sorrow or mental disturbance in which we are living in perfect balance with abundant health and harmony.  Reconnect with nature and your body will take care of the rest. This is the beauty of self-healing.”
– Dr. Ann Wigmore

Confession: I do not use Rejuvelac. Instead, I substitute Rejuvelac for green tea. I have adapted and modified Karyn’s version of Ann Wigmore’s energy soup. I do not think my version is necessarily healthier. In fact, I highly doubt it contains as many vitamins and minerals compared to the original recipe. However, as a university student who is tight on time and energy, my recipe is easy to make and very palatable. I am NOT a vegan or raw foodie by any means and I do not encourage you to hop on the bandwagon. I am currently dealing with Iron Deficiency Anemia and can use a boost of vitamins and minerals every now and then.

RAW GREEN ENERGY SOUP

Servings: 2                         Time: 10 minutes                          Difficulty: easy

INGREDIENTS

  • 1-2 cloves garlic
  • 1 tbsp lemon juice
  • 1 1/2 cups green tea
  • 1 teaspoon seaweed
  • 1-2 apples, coarsely chopped
  • 1 cup baby spinach leaves
  • 1 cup beansprouts
  • 1 avocado

DIRECTIONS

  1. Prepare 1 1/2 cups of green tea. Set aside. Soak the dried seaweed in water and add 1 teaspoon of soaked seaweed to the green tea. Pour into a powerful blender such as the Vitamix (what I use).
  2. Coarsely chop the garlic and add to the blender. Blend on low until smooth
  3. Coarsely chop the apples and add to the blender. Add the avocado. If you don’t have avocado you can substitute with coconut oil. Pulse the apple and avocado to combine with the green tea base Pulsing adds texture to the soup.
  4. Add the beansprouts and the spinach leaves. Pulse in blender until you have reached the desired consistency. Add the lemon juice for freshness and flavor.
  5. Pour into a bowl and serve. Garnish with parsley if desired. Store the leftover soup in a glass container and refrigerate up to a week. The soup tastes best when consumed within 1-2 days.
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Yes, the raw green energy soup is really this green! Put your future in good hands 

Note: I garnished the soup with cilantro because I couldn’t find the parsley. I tried making the soup from memory and the color of the soup ended up being much lighter. Why?! Because I forgot to add the seaweed! The raw green energy soup was still delicious – a perfect midnight snack!

Thanks for stopping by!

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Christmas Cookie Recipes

Last year, I did not get the opportunity to fly home for Christmas. Since it felt very unfestive and depressing, I promised myself that this year would be different. The good news is that this year is indeed different than last year. However, after completing my final exams for the semester, I came down with a cold which later turned into what appears to to be the flu. Or pneumonia. Last night as I was lying in bed, I thought to myself, “This is it. I’m going to die. Pneumonia finally got me.”☠️

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Replace Happy Valentine’s Day with Merry Christmas and you’ve really got something.

Unfortunately, due to my crappy immune system, I am unable to bake sugar cookies this year. It is a tradition at my mom’s house to bake sugar cookies and shortbread during the holiday season. Also, I am unable to attend a Christmas Eve party tonight with my husband and his family’s friends. There’s not a whole lot I can do while I recover but I pray that I will feel well enough to spend Christmas with my extended family tomorrow. I am hoping to see my cousins who I have not seen since 2016. In the meantime, I am admiring some of my mom’s ornaments and have uploaded some photos. Aren’t they pretty? I especially like the hand-painted bobble that was given to me as a gift when I was a little girl.

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My aunt’s tree is completely covered with these furry little owls. My mom only has a couple of them but I noticed that they kept appearing in the photos. All of these photos were taken by me.

Instead of wallowing in sadness and feeling sorry for myself on Christmas Eve, I had an epiphany. Why not share these cookie recipes with all of you? Wouldn’t it be better to spread some cookie love than to stay grinchy this year? I may be sick but I can still use a laptop and write cohesively for the most part. Here are the classic cookie recipes that my family has been using for decades.

  1. Shortbread Cookies
  2. Sugar Cookies

What are some recipes that you make during the Christmas holidays? Please leave a comment below↓

Thanks for stopping by!

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