Banana Muffins with Oats and Greek Yogurt! 

So, I suppose we do still blog here… Only after weeks of busy days at our normal jobs can we somehow find ourselves with a few minutes to share what we have been baking and creating in our kitchens. So here goes… I recently decided to experiment with other types of flour. I am loving coconut flour- it makes really good (and healthy) pancakes!

In my search for a double chocolate muffin recipe, using alternatives to wheat flour, I came across this recipe for Banana Chocolate Chip muffins using Greek yogurt and oats. I love throwing my overly ripe bananas into quick bread. I recently discovered a very good Greek style yogurt made with sheep’s milk. Since I usually have that on hand as well, thee muffins had to be made. 

 

This recipe is easy because you can throw everything but the chocolate chips into your food processor and let it all mash up really smooth. It is an easy way to prepare healthy (but tasty) muffins for your Monday morning breakfast or for whenever you want. These muffins are worth it… you can’t just eat one! But who cares because they are healthy. You can take my word for it or you can go to your kitchen and try it for yourself! Enjoy!

Banana Chocolate Chip Muffins

(using oats as a flour substitute and sheep’s milk Greek style yogurt)

ingredients:

1 cup Greek yogurt

1/4 cup brown sugar

2 ripe bananas

2 eggs

2 cups rolled oats

1 + 1/2 teaspoon of baking powder

1/2 tsp baking soda

1/4 teaspoon cinnamon

1/2 cup chocolate chips

Directions:

Preheat oven to 180 degrees C or 350 degrees F.

Line a muffin pan with liners or spray with cooking spray.

Add oats to your food processor and process for 2 minutes. Then add all ingredients (except chocolate chips) and process again until the batter is smooth. The oats should be broken down and blended.

Stir in chocolate chips by hand.

Fill muffin cups 3/4 full and bake for 15 minutes or until a knife inserted into the muffin comes out clean.

Allow muffins to cool on a baking rack.

Enjoy warm or for up to a week if stored in an airtight container.

(You can also freeze these muffins for up to three months.)

Enjoy!

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Coconut milk + Chia seeds + Lemon zest = a yummy, healthy treat!

The ingredients for a lovely treat!

The ingredients for a lovely treat!

Life has been very busy these days. It happens every Spring. There is more light in the day, sunny afternoons meant for beers and laughing with friends. There are weekend getaways with friends who will shortly be moving on from Prague. And there is the Elementary School musical that I have been working with all school year. On Friday, we have show number one so this week is all about marathon rehearsals and very little time for creating in the kitchen. But I like a little something sweet when I am tired. Instead of turning to chocolate or other bad calories, I am preparing my healthy treats for the week.

1 can of coconut milk, 1/4 cup chia seeds, 1 tablespoon honey- that is all this recipe needs. Of course you can jazz it up how you want. I have thought about adding a little cinnamon or chocolate chips or even mango purée. Today I was feeling the sunshine and decided to add lemon zest! All you have to do is put the ingredients in a bowl, mix until whipped and then leave in the fridge overnight. I prepare portions in small jars and as my Kindergarten learners would say- easy peasy.

Sweet, zesty, and yummy

Sweet, zesty, and yummy

 

Thanks to my Twinsie for serving this at brunch. My sweet tooth thanks you…

Totally Amazing Tomatoes – GF, SF, DF, NF, and V of course

Once you’ve had fresh tomatoes from the garden that have been grown with love and tender loving care, then there’s just no comparison to the taste of mass-produced tomatoes that can be found at your go-to grocery store chain. The taste, the flavor, the color and even the texture are different between the home-grown or farmer’s market tomatoes and store-bought tomatoes. Don’t you agree? I adore tomatoes. Really truly. Sun-dried tomatoes are a must-have in my pantry at all times. I cannot run low on sun-dried tomatoes. Speaking of which….have you seen the ingredient list on the back of a sun-dried tomato jar? Brace yourself. Vegetable oil to top the list and too many other crazy things in there that shouldn’t be in there to be honest. So I took matters into my own hands. I bought a dehydrator and set out to dry my own tomatoes! The result?! Incredibly tasty tomato chips if you like crunchy things without preservatives and artificial ingredients. They are absolutely delicious. I’ve also made dehydrated tomatoes and am preserving them in olive oil. They are waiting to be consumed with other Italian delicacies one day soon. This is not a new idea, many people have dehydrated tomatoes, but I’m here to share with you how easy and amazing they really are and urge you to get a dehydrator!  photo 3photo 1

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Dehydrated Tomatoes by Allison

Tools: 

sharp knife

dehydrator

delicious tomatoes from a farmer’s market

cutting board

Method:

Rinse tomatoes, you may also need to de-stem and de-core your tomatoes depending on the variety to prepare them for dehydrating. Cut tomatoes into 1/4 inch to 1/3 inch slices and place on the dehydrator trays. Leave space in-between slices so the warm air can circulate around and between the tomato slices. I dehydrate mine at 55 degrees Celsius for 20-24 hours depending on the variety of tomato I used. You can sprinkle with salt, oregano, basil if you’d like. They are finished when they are dry and leathery. Sometimes I dehydrate them for 24 hours until they are brittle and eat them like chips or crisps. Either way they are delicious! Store in a sealed jar or freeze. Enjoy!

 

Back-to-school breakfast frittatas!

I love spending 3-4 weeks in the US during the summer holiday. I spend most of my time with family and friends mostly enjoying all my favorite Portland spots for beers, meals and dessert. But Mom and Dad’s house is one of the best “restaurants” in town!

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Thanks to my brother D for fishing and catching some beauties this season, we were able to enjoy a lot of fresh fish on the grill. And thanks to my Dad, and his trusty smoker, we also continuously snacked on smoked steelhead!

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Paired with fresh veggies from my Mom’s garden, we ate like kings and queen this summer!
But the time has come to head back into the classroom and start preparing for the new school year. The summer was refreshing and full of tasty treats, but now we must get back into daily routines.

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After a summer living alarm free, Monday morning is already on the horizon! And that means the alarm will go off and I will grudgingly get up for my morning run. But I won’t have to think about breakfast because I will be prepared with these mini frittatas! They are super easy to make and you can add whatever ingredients you want! I made these with mushroom, garlic, green onion, fresh rosemary and a dollop of goat cheese. My flat smells amazing and now I feel one step ahead of myself… Come on people, it’s time to get prepared! Enjoy

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Mini Frittatas
First, choose your ingredients…
I chose 10 small mushrooms, 1 green onion, 1 teaspoon chopped garlic, 2 sprigs of fresh rosemary, chopped and a bit of goat cheese.

Second, decide your number of cups…
For 6 egg cups, I used 6 eggs and 1 tablespoon soy milk.

While the ingredients were sautéing, I greased the muffin tins with PAM spray. Then beat the eggs and milk together. Place the ingredients evenly in the desired number of cups and pour the egg mixture to fill cups almost to the top… Leaving a little room for rising!

Bake for 15-20 minutes, depending on your number of cups and ingredients.
When Mini frittatas are finished baking, let cool for 5-8 minutes then remove from the pan! Eat fright away or freeze them for later…

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It’s Rootbeer Float time!

Summertime is meant for spending time outdoors. I grew up on a street that is above a lake and when I am home visiting my parents during the summer this lake is my oasis.

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It is a short three minute walk down the hill to spend a couple hours floating in the sunshine! But summertime is also about satisfying my sweet tooth! Usually folks enjoy a bowl or cone of ice cream to cool down and satisfy their sweet summer cravings. I usually enjoy sorbet as it is lactose free. I have a sensitivity to dairy and have not eaten real, creamy ice cream in a very long time! But after a random conversation about old fashioned rootbeer I decided I really wanted a rootbeer float! I satisfied my sweet tooth with a cold, Pacific Northwest brewed rootbeer and two scoops of coconut milk ice cream!

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This Oregon rootbeer is made with 100% cane sugar and without high fructose corn syrup and it is gluten free! Combining it with the coconut milk ice cream, I made a gluten free and lactose free treat and it honestly tasted just as good as the real deal!

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This sweet summer treat brought back memories of childhood summers with my siblings… and during this last week in Oregon, I fully intend not only to enjoy a few more “floats” on the lake but also another float with this fancy Oregon rootbeer!

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How to make your own rootbeer float!
1. Put two big scoops of your favorite vanilla flavored ice cream in a tall glass. (If you are a non-dairy or lactose free person use a soy or coconut milk based ice cream!)
2. Pour 1/2 a bottle (or can) of rootbeer over the ice cream and let it fizz! Then pour as much as you want to fill the glass!!
3. Enjoy with a spoon or straw, inside or outside and alone or with people… Just enjoy it!