When quarantine started, I had a lot of trouble finding ingredients like flour, buttermilk, etc. With limited ingredients I was determined to come up with a delicious breakfast muffin and this one was a total hit! Besides… banana bread is all the rage right now and who doesn’t love chocolate and banana, right? This pancake mix version is amazing!
The texture is soft and fluffy just like any good muffin should be. 🙂
Preheat the oven to 350 degrees and spray a muffin tin with non-stick cooking spray.
Mix the milk and apple cider vinegar together and set aside for at least 5 minutes.
Melt the butter, and let it cool.
Mix the dry ingredients- flour, protein, salt, baking powder, cocoa powder, and the sugars together then incorporate the milk + apple cider mixture (it’s a buttermilk alternative), and also add in the egg, and last; the cooled butter.
Mix everything together until it’s well incorporated but do not over mix.
Fold in the chocolate chips and leave some extra for the topping!
Evenly distribute the mix onto the muffin pan ( I used a jumbo pan), and let it bake for 17 minutes. Insert a toothpick into the center to test if the muffin is done.
Let it cool 15 minutes
You can Substitute flour for the buttermilk pancake mix, but I find that it makes these muffins ultra fluffy! You can also use self rising flour for the same effect.
Whey protein is optional but adds extra protein for breakfast!
Instead of milk + apple cider vinegar you can totally use buttermilk! (I didn’t have buttermilk so milk + ACV did the trick) 😉
Use more chocolate chips if you like them extra chocolaty. Or nuts for a delicious topping.
These freeze well for weeks or store well in the refrigerator for up to one week.
These dreamy donuts melt in your mouth because they are so soft, and incredibly moist. If you love that fresh coconut taste and smell you will LOVE these donuts! The coconut isn’t over powering. It’s the perfect spring dessert!
This is my go to spread for sandwiches, omelettes, frittatas, toast, tacos, burritos, bowls…it’s SO GOOD I put it on everything. You simply throw everything in a blender and voila- easy peasy.
This recipe calls for a full jalapeño with seeds (no stem of course). I love leaving the seeds for an extra kick but if you want it less spicy you can leave the seeds out. This is such an easy recipe and such a hit at our home!
Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!
It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.
Grease a 3×5 loaf pan with cooking spray or butter
Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips.
Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
Cut into 4 slices and ta da!
*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!
*You can substitute any kind of cereal here…i had Cheerios 😉 You can also substitute coconut oil or any kind of butter instead!
These have to be my FAVORITE tortillas yet! So delicious, incredibly easy, and versatile. You can use these to make burritos, tacos, my delicious Chicken Enchilada Casserole– you name it.
I strongly believe that oats are the ULTIMATE super food/ pantry staple. There’s practically only ONE ingredient in this recipe. All you need is a little bit of kneading, and rolling, and you’ve got delicious and healthy homemade tortillas! Yay 🙂
Cinco de Mayo is just around the corner! I have a delicious/ easy recipe that you and your family will love all without the bazillion calories of the delicious traditional recipe you grew up with ;). I absolutely love the flavor of these enchiladas- I am an enchilada lover and these remind me of the traditional ones (healthy doesn’t have to lack on flavor). You won’t believe how easy these are! They are packed with protein, healthy carbs and fats.
If you don’t have flour tortillas, I highly recommend trying my Oat Tortilla recipe! You won’t believe how easy these are to make…only ONE ingredient, healthy and they work beautifully with this recipe!
These also pair beautifully with a side of refried beans, cauliflower rice, or simply on a bed of greens if you want to keep it light and fresh. Top it off with cilantro, pico, guacamole, and greek yogurt or sour cream for even more deliciousness!
1 Cup Shredded Cheese of Choice (Mexican Blend, Cotija, or Jack Cheese)
Cilantro for Garnish
Preheat the oven to 450 degrees F.
Start cooking the vegetables in a little bit of olive oil until they are nice and the onions are translucent. Transfer the cooked veggie mixture into a medium sized bowl and set aside.
Meanwhile, cook the chicken breast until it’s no longer pink and the juices are running clear. The internal temperature should be 165 degrees F. Once the chicken is done, you can shred it using two forks, or simply dice the chicken (careful because it will be hot), and then transfer it back to the pan. You can now mix the the cooked vegetables, 1/4 cup of the enchilada sauce, salt and pepper with the chicken. Transfer the chicken and vegetable mixture back to the medium bowl and set aside while you assemble the enchiladas.
In a separate bowl, add the 1 cup of enchilada sauce. Dip up to two tortillas in the sauce and place it at the bottom of your baking dish.
Add the chicken and vegetable mix, then 1/2 cup of the shredded cheese evenly distributed on top.
Top it off with another two tortillas that are dipped in the enchilada sauce, and top it off with the remaining sauce, and shredded cheese.
Bake it for 8-10 minutes until the cheese is nicely melted.
*You can substitute or leave the chicken out completely if you prefer to make it vegetarian and add more veggies to your liking.
*You can also broil the enchiladas the very last 2 minutes if you want the to char the cheese a little bit.
*For a little extra flavor, you can also cook the tortillas with a little cooking spray in the pan or butter before dipping it into the enchilada sauce… 😉
*You can store these in an air tight container in the refrigerator for up to one week, or in an airtight plastic bag in the freezer for up to two weeks.
I am not kidding when I call this “The Best Healthy Tuna Salad” EVER! I was always convinced that tuna salads were never going to be the same without mayo…and don’t get me wrong…those are childhood favorites! But this one may just be my ALL TIME favorite. It has no mayo, but has full healthy fats. It’s satisfying, has amazing texture, wonderful sweetness from the sweet potato, and creamy! You can also skip the bed of greens and add this to a wrap or put it on 2 slices of bread for the best sandwich! I’ve made this a weekly staple in my house 🙂
Start by mixing the tuna with the hummus, avocado, eggs, celery, onion, salt, pepper, and mustard until it’s nice and creamy. You can now make two servings out of this mixture or save half for the next day!
Place half of the mix into your bed of greens or spinach. Top with roasted sweet potato, nut mix, and drizzle your favorite vinaigrette for that extra flavor or ACV.
Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.
Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.
This is hands down the best chocolate cake I have ever made. It’s super moist, and decadent. I love this recipe because it’s simple to make! Isn’t that everyone’s favorite recipe? Ha! Another thing that I wanted to mention is that I used an old fashioned buttercream frosting here because I didn’t have powdered sugar. I promise this is absolutely DIVINE! If you want to use a classic buttercream frosting with powdered sugar – then by all means, but this came out perfect. I hope you enjoy this wonderful cake with your loved ones 🙂
Heat the oven to 350°F then grease and flour two 9″ round baking pans.
Stir together the flour, sugar, cocoa, espresso powder, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake it at 350°F for 30-35 minutes or until a wooden pick in the center comes out clean.
Cool the cakes for about 10 minutes then place them on wire racks to cool completely. (Very important to cool COMPLETELY before frosting :))
For the Frosting:
Whisk milk, flour, and salt together in a saucepan over medium-low heat. Keep stirring until the mixture gets very thick and bubbly.
Remove from heat and let cool to room temperature.
In a mixing bowl using an electric mixer beat sugar and butter, and cream cheese together until smooth and creamy. Beat in the cooled flour mixture until it is light and fluffy (this takes about 2 minutes or until its lighter in color). Beat in the vanilla.
Put the frosting in a piping bag or a bowl and let it cool in the fridge until you’re ready to frost the cakes!
Tip* If you want the frosting to be thicker, you can add more sugar. If you want to speed up the cooling process of the cakes, you can put them in the freezer to cool faster!
These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!
Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
On a separate small bowl mix the bread crumbs and melted butter and set aside.
Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!