Lemon Poppy-Seed Muffins

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My mom's Poppy-Seed Bread is one of my absolute favorite indulgences ever, so sprucing up a similar recipe with a splash of lemon juice brightens up the flavors for a perfect summer treat. Pair these with some coffee or tea and pull up a chair outside for an ideal start to your morning. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 cups all-purpose flour
• 1 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 cup sugar, plus more for sprinkling on top
• 2 large eggs, room temperature
• 1 1/2 tsp. lemon zest
• 1/4 cup lemon juice
• 1/4 cup whole milk, room temperature
• 1 stick unsalted butter, melted and cooled
• 3 tbsp. poppy seeds

Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with baking cups. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a separate bowl, whisk together sugar, eggs, zest, lemon juice and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.

Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Source: Martha Stewart

Perfect Banana Muffins

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I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1 tsp. vanilla
• 1/3 cup butter, melted

Preheat oven to 350 degrees F.

Coat muffin pans with non-stick spray, or use paper liners.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.

Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Source: My Mommy Style

Cheesy Veggie-Packed Baked Farfalle

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The past few months I have been stocking up our freezer in anticipation of baby girl's arrival, and that usually means doubling what we're eating for dinner and freezing half of it. Pasta dishes and casseroles work great when freezing, and this recipe fits both criteria. It contains a lot of vegetables, and I opted for turkey sausage instead of pork sausage to save some calories. Plus it allowed me to put some extra cheese on top :) Enjoy!

Printable Recipe

Ingredients

• 1 box (16 oz.) dried farfalle pasta
• 1 lb. uncooked ground Italian turkey sausage
• 1 cup eggplant, chopped
• 8 oz. mushrooms, sliced
• 1/2 large red pepper, chopped (about 1 cup)
• 1 small onion, chopped
• 3 tsp. garlic, minced
• 1 (14.5 oz.) can petite diced tomatoes, undrained
• 1 (15 oz.) can tomato sauce
• 1 tbsp. dried basil, crushed
• 1 tsp. dried oregano, crushed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. Parmesan cheese, grated
• 2 cups reduced-fat Italian blend cheese, shredded, divided

Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with cooking spray and set aside.

Cook pasta according to package directions, omitting any salt or oil. Drain; set aside.

Meanwhile, in a very large skillet cook sausage, eggplant, mushrooms, sweet pepper, onion and garlic over medium heat until sausage is browned and vegetables are just tender, stirring to break up sausage as it cooks. Drain off any fat. Add tomatoes, tomato sauce, dried basil, dried oregano, salt and pepper. Bring to boiling; reduce heat. Simmer for 10 minutes, stirring occasionally. Turn off heat and stir in Parmesan cheese.

In a very large bowl stir together the pasta and sausage mixture. Stir in 1 cup of the Italian blend cheese. Spoon mixture into prepared baking dish.

Bake, covered, for 35 to 40 minutes or until heated through. Uncover; sprinkle with remaining 1 cup Italian blend cheese. Bake about 5 minutes more or until cheese is melted.

Source: SK Original

Apple Pie Ice Cream

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Who wouldn't want this tomorrow after gorging themselves with turkey? Freshly baked, warm apple pie topped with APPLE PIE ICE CREAM!! Oh my goodness, please make this. It's so, so good and decadent and will work perfectly with the other desserts on your Thanksgiving table tomorrow. Just imagine creamy ice cream with scrumptious chunks of sweetened apple scattered throughout. Yum. Enjoy and have a wonderful day with your loved ones! 

Printable Recipe

Ingredients

For apples:

• 1 tbsp. butter
• 1/4 cup plus 2 tbsp. light brown sugar
• 2 apples, peeled, cored and chopped
• 1 tsp. cinnamon

For ice cream:

• 2 cups heavy whipping cream
• 1 cup half-and-half cream
• 1/2 cup sugar
• 2 tsp. vanilla extract

In a small saucepan, melt butter over low heat. Add sugar and stir until combined. Add apples and cinnamon and stir to coat in the butter mixture. Continue cooking over medium-low heat for 10-15 minutes, stirring occasionally, until apples are tender and liquid has reduced.

Transfer apple mixture to a bowl and refrigerate until 1-2 hours or until completely chilled.

In a bowl, combine the heavy whipping cream, half-and-half, sugar and vanilla. Gently stir in the cooled apple mixture. 

Freeze in an ice cream maker according to manufacturer's directions. I have a KitchenAid Ice Cream Maker and it took about 20 minutes. Transfer to an airtight container and freeze for 3-4 hours. Enjoy!

Source: SK Original

Healthy Granola with Chia Seeds and Dried Fruit

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I love how nutrient-packed chia seeds are, so I've been on a hunt for new recipes to make using them. Homemade granola was an obvious choice since Bradley and I both love having yogurt for breakfast, and granola is one of my favorite things to sprinkle on top. It's just so expensive to buy! By making my own at home, I can include exactly what I want in it at a fraction of the cost. Oats, seeds and dried fruit make a healthy and tasty combination for this. Enjoy!

Printable Recipe

Ingredients

• 2 cups old-fashioned oats
• 1/2 cup raw sunflower seeds, unsalted
• 1/2 cup walnuts, chopped
• 1/2 cup chia seeds
• 1/2 cup agave syrup
• 1/4 cup packed dark brown sugar
• 2 tbsp. butter
• 2 tsp. vanilla
• 1/2 tsp. salt
• 1/2 cup raisins
• 1/4 cup dried apricots, chopped
• 1/4 cup blueberry infused dried cranberries

Preheat oven to 350 degrees F.

Spread the oats, sunflower seeds, walnuts and chia seeds onto a baking sheet. Place in the oven and toast for 10 minutes, stirring often.

Meanwhile, add the agave, sugar, butter, vanilla and salt to a saucepan over medium heat. Cook until the ingredients are combined, stirring frequently.

Once the oat mixture is done, remove it from the oven and reduce the temperature to 300 degrees F.

Add the oat mixture to a large bowl. Add the dried fruit and immediately pour the liquid mixture over the oats and fruit. Stir to combine. 

Pour mixture back onto the baking sheet and bake for 20-25 minutes. Remove from oven and allow to cool completely.

Store in an airtight container.

Source: SK Original

Slow Cooker Cinnamon Applesauce

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Our baby girl will be here in a little over one month and I could not be more excited about it! I know we have a while until we start giving her solid foods, but I am determined to make all of her first foods from scratch, just like I did for Bradley. I really think that's part of the reason why he has such an amazing appetite today! Testing out this slow cooker applesauce was a perfect decision because I realized how easy it is (and how convenient it will be once a newborn is around!) and how much Bradley loves it. Definitely saving this one to use all the time. Enjoy!

Printable Recipe

Ingredients
Makes 3-4 cups applesauce, depending on the size of your apples

• 7 medium-large apples, peeled, cored and finely diced
• 1 tbsp. sugar
• 2 tbsp. water
• 1/2 tsp. cinnamon

In a slow cooker, add the apples, sugar, water and cinnamon.

Cover and cook on HIGH for 4-5 hours, stirring occasionally.

Once tender, mash with a potato masher (or add to a blender/blend with an immersion blender if you want an extra-smooth consistency). Taste and add more cinnamon, as desired.

Store in an airtight container in the refrigerator.

Source: SK Original

Waffled Banana Bread

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During the week, my family has staples that we stick to for breakfast. Bradley has toast/pancakes, fruit and yogurt while Chris and I have whatever we pick off the pantry shelf that day. But on the weekends it's a completely different story. We like trying new recipes and sitting down to a hearty and delicious breakfast as a family. And what sounds more delicious than taking a moist banana bread recipe and putting it in a waffle maker? Uhh, not much. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup chopped walnuts (optional)
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 1 cup smashed banana (2 to 3 small bananas)
• 1/2 cup vegetable oil, plus more for brushing waffle iron
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 large eggs
• Soft unsalted butter and confectioners' sugar, for serving, optional

Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's okay if there are lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter.

Spread with butter and dust with confectioners' sugar if you'd like.

Source: Food Network

Fruit and Nut Muffins

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It's safe to say I had a rolling list of about 20 recipes I was considering making from Nicole's blog, PicNic, for SRC this month. But as soon as I came across this recipe my search was over. (Don't worry--I plan on going back to make the other 19 recipes VERY soon).

I still had quite a few apples left from our apple picking excursion a few weeks ago, so a recipe with apples in it was a no-brainer. These muffins are packed with apples and berries, plus a few pecans are scattered throughout to give them some crunch. These are perfect for a chilly fall morning paired with some coffee or tea. The boys and I loved these and they will definitely be going into our rotation! Enjoy!

Printable Recipe

Ingredients
Makes 15 muffins

• 1 stick butter, room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/2 cup flour
• 1 tsp. baking powder
• 1/2 cup milk
• 1/2 cup pecans, chopped
• 2 apples, cored, peeled and chopped
• 1 cup frozen mixed berries
• 1/4 cup rolled oats

Preheat oven to 350 degrees F and grease or line 15 muffin cups.

Beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract. 

Sift in the flour and baking powder and beat just until combined. Add the milk and beat on low until combined. Fold in the pecans and apples, then gently fold in the berries just until they are incorporated.

Spoon the batter into the prepared muffin tins. Sprinkle the top of each muffin with a spoonful of rolled oats.

Place in the center of the oven and bake for about 20-25 minutes, until the muffins spring back when pressed gently in the center and a toothpick inserted comes out clean.

Remove from the oven and allow to cool for approximately 10 minutes in the tin before turning out onto a wire rack to cool completely. Store in an airtight container.

Source: PicNic

An InLinkz Link-up

Marinara Chicken with Vegetables over Rice

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Bradley isn't a picky eater at all (in fact, he eats almost everything) so it's usually not a struggle to get him to eat his fruits and vegetables. The only thing that prevents him is when he sees something else on the table that he would rather have instead. Or when we're eating around family/friends because he would rather play (obviously)! Hiding vegetables in something he loves, like pasta, takes the fight out of those rare dinnertime instances and helps mama know that her baby is getting his nutrients. Plus this is super quick and easy (and the adults in Bradley's life enjoyed it just as much). Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 yellow onions, sliced thin
• 1/2 green bell pepper, sliced thin
• 1/2 red bell pepper, sliced thin
• 1 cup sliced mushrooms
• 1/2 (15 oz.) can petite diced tomatoes, drained
• 1 jar of your favorite marinara sauce
• Salt and pepper, to taste
• 1/2 tsp. dried basil
• 1/2 tsp. dried parsley
• Dash of red pepper flakes (optional)
• 1 cup dried rice, cooked according to package directions

Heat olive oil in a large frying pan.

Add the chicken to the pan and cook for 3-4 minutes per side, until browned and cooked through. Remove chicken from the pan. 

Add remaining 1 tbsp. oil to the pan and add the onions, bell peppers and mushrooms. Saute for 5-6 minutes or until vegetables begin to become tender.

Add the chicken back in the pan. Add the drained diced tomatoes, marinara sauce, salt, pepper, basil, parsley and red pepper flakes. Stir to combine and cook for 3-4 minutes over low heat until heated. 

Serve over rice.

Source: SK Original

Peanut Butter Fruit Dip with Yogurt and Honey

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Hey all! Sorry for being M.I.A. the past few weeks. We closed on our new house this past Friday (yay!) so we've been busy with that, packing and trying to get our current house ready for its new owner. We also find out the gender of our new baby this Thursday (double YAY!) so I just haven't had too much time to focus on the blog. But don't worry, I'll be back soon!

That being said, it was nice to get back onto the blog and post a new recipe for today! I didn't want to pass up my SRC post, and the Happy Go Lucky blog had a perfect recipe for me to make. It only required three ingredients and I could whip it up for a quick snack for Bradley and me. We are both obsessed with fruit these days (he's all about strawberries, blueberries and grapes, while I've been obsessing over mangoes), and all types are a perfect accompaniment to this dip. It's quick, healthy and super yummy. Enjoy!

Printable Recipe

Ingredients

• 1 (5.3 oz.) container plain or vanilla Greek yogurt
• 1/4 cup creamy peanut butter
• 2 tbsp. honey
• Fruit, cut up, for serving

Combine yogurt, peanut butter and honey in a small bowl. Serve with fruit.
Source: Happy Go Lucky

An InLinkz Link-up

No-Bake Apple Pie Bites

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I absolutely adore no-bake recipes. Especially in the summertime. I mean who really wants to turn their oven on 350 degrees and warm up the whole house when it's 80 degrees outside? Not me, that's for sure. 

No-bake bites are a staple for breakfast because they're packed with nutrients (i.e. fruit and oats) and you can grab a couple and be on your way. They also give you the boost you need in the morning or work well for a simple snack during the day. These bites taste just like apple pie and take 5 minutes to make. Enjoy!

Printable Recipe

Ingredients

• 1 apple, chopped (keep skin on)
• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• Pinch of salt
• 1 tbsp. cinnamon
• 1 tbsp. granulated sugar
• 2 tbsp. agave nectar
• 1 1/2 tbsp. milk (plus more, if necessary)

In a microwave safe bowl heat the apples in 30 second increments until it has softened and caramelised and allow to cool. This should take about 2 minutes total.

In a large mixing bowl, combine the flour, rolled oats, salt, cinnamon, and sugar. Stir until combined. Add the agave and stir to combine.

Add in the cooked apple and mix until fully incorporated.

Slowly add the milk until a thick, firm dough is formed. Add more milk if necessary.

Form into bite sized balls and refrigerate for at least 30 minutes to firm up.

Store balls in the refrigerator.

Source: Adapted from The Big Man's World

Ham and Cheese Hash Brown Cups

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I keep a supply of mini ham, egg and cheese muffins in the freezer for when Bradley wants a warm meal for breakfast, but we're in a hurry. He loves eggs so this is a perfect go-to. Chris and I love our eggs as well, but don't normally find the time during the week to make them for ourselves. That's where these "adult version" ham, egg and cheese muffins come into play.

They're basically the same thing, but a larger version and made with more "adult-friendly" ingredients, such as ham steak and hash browns (although, who am I kidding…Bradley loves those things, too). They are the perfect size breakfast treat for when you want a warm, satisfying breakfast in a hurry. You can keep them in the freezer and zap them for a minute before you run out the door. Also feel free to add in some vegetables (especially if the kids are eating these). Enjoy!

Printable Recipe

Ingredients

• 2 cups refrigerated hash browns
• 1 tbsp. flour
• 6 eggs
• 1/4 cup milk
• 1/2 cup Cheddar cheese, shredded
• 4 oz. ham steak, chopped
• 1/2 tsp. seasoned salt
• 1/2 tsp. pepper

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.

In a small bowl, mix together the hash browns and flour.

Spoon the hash browns evenly between the muffin wells. Use your fingers to press them onto the bottom and up the sides of the muffin wells to form a crust.

In a medium bowl, whisk together the eggs and milk. Stir in the cheese, ham, salt and pepper.

Pour the egg mixture evenly between the muffin wells.

Bake for 18 to 20 minutes or until the eggs are set and cooked through. Store in the refrigerator for up to two days or in the freezer for up to two months. To defrost, cook in the microwave for 1 minute or until heated through.

Source: SK Original

Fruity Non-fat Vanilla Yogurt Popsicles

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Today is my beautiful mama's birthday, so HAPPY BIRTHDAY MOM! I hope you have a day that is just as fantastic as you are! Thank you for everything you do for us. We love you so, so much!

Since it's been scorching hot the past few weeks, I wanted to create a cold, refreshing and healthy dessert for us to enjoy in the evening. I only needed three ingredients for this recipe so it came together in a cinch. The hardest part was just waiting for them to freeze! You can play around with the ingredients by switching up the yogurt flavor or types of fruit also…ideas for this are endless. Enjoy!

Printable Recipe

Ingredients

• 2 cups low-fat vanilla yogurt
• 1/4 cup blueberries
• 4 strawberries, sliced thin

Arrange 6 popsicle molds (1/2 cup each) in the mold stand.

Pour a small spoonful of yogurt on the bottom of each mold. Put a couple blueberries on top of the yogurt and place two strawberries against the side of the mold. Pour more yogurt in each mold to cover up the fruit. Repeat process until filled to the top. Tap the molds lightly against the counter to get rid of any air bubbles.

Insert the popsicle sticks into the molds and place in the freezer. Freeze for 6-8 hours or until solid.

To remove from mold, run under hot water for a couple seconds. Popsicles will keep in the freezer for 1-2 months.

Source: SK Original

Chicken Parmesan Baked Ziti

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One day I had an epiphany. Whenever I order Chicken Parmesan from a restaurant, it comes with some sort of pasta with marinara as a side. They're two of the best types of Italian food, so of course they accompany each other on a plate. But what if they came mixed together? As a casserole. A super quick and easy and delicious casserole. Genius.

You could go the long route for this recipe and making homemade chicken cutlets and marinara sauce to use in this dish, but sometimes you just don't have the time. That's when store-bought chicken nuggets and jarred pasta sauce come into play. Baked ziti with breaded chicken in it? That's a no-brainer. This was delicious and extremely hearty. Our type of dinner! Enjoy!

Printable Recipe

Ingredients

• 15-20 frozen chicken nuggets
• 1 (12 oz.) box ziti or penne pasta
• 1 (25 oz.) jar your favorite pasta sauce
• 2 cups Mozzarella cheese, shredded, divided
• 1/2 cup Parmesan cheese, grated
• Basil leaves, chopped, for garnish (optional)

Cook chicken nuggets according to package directions. Remove from oven and allow to cool slightly. Cut each nugget into thirds lengthwise and set aside.

Preheat oven to 375 degrees F. Grease a 9x13" baking dish and set aside.

Meanwhile, cook pasta according to package directions. Drain and add to a large bowl.

To the bowl with the pasta, add the pasta sauce, 1 1/2 cups Mozzarella, Parmesan and cut chicken nuggets. Gently stir to combine.

Pour the pasta mixture into the prepared baking dish. Top with remaining 1/2 cup Mozzarella cheese.

Bake for 20 minutes or until cheese is melted. Remove and sprinkle with basil, if desired. Serve immediately.

Source: SK Original

Baked Old Bay Chicken

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Chris doesn't have to work late too often, but on those nights that he does, I find myself making Bradley dinner and then just picking on leftovers or making myself a grilled cheese sandwich. Is it normal that I do this? I like to think so.

This was a meal that I originally made for Bradley on one of those rare occasions that Chris had to work late, but I found myself enjoying it just as much as he did. It's original since the chicken has somewhat of an Old Bay flavor, which I hardly ever cook with, so it was a welcomed change! And of course I had to throw some cheese in the mix, so Parmesan is what I went with. This was extremely simple to prepare and really yummy. Enjoy!

Printable Recipe

Ingredients

• 2 tbsp. butter
• 1/3 cup flour
• 1/2 Parmesan cheese, grated
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. baking powder
• 1 3/4 tsp. Old Bay seasoning
• 1.5 lbs. chicken, thinly sliced

Preheat oven to 425 degrees F. Add butter to 9x13 inch pan and place in the oven to melt.

Meanwhile, add flour, Parmesan, salt, pepper, baking powder and Old Bay in a large ziplock bag. Add chicken and toss to coat.

Remove pan with melted butter from the oven. Tap excess flour off of chicken and lay chicken in an even layer in the pan. Cook for 20 minutes, flipping halfway through. Serve immediately.

Source: SK Original

{Tiny Tot Tuesdays} Mini Egg, Ham and Cheese Muffins

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Bradley is a big fan of having eggs in the morning, but it's not always easy nor convenient to whip up a batch of eggs for him (especially if we're in a rush). Therefore, I made a big batch of these delicious and easy egg, ham and cheese muffins to keep in the freezer at all times. When we're in a time crunch (or if I just want to get him something quick) all I have to do is zap a few of these in the microwave for 30 seconds. Then Bradley has a delicious, warm breakfast ready in no time. He loves these and easily eats 3-4 at a time! Enjoy!

Printable Recipe

Ingredients
Makes 24 mini muffins

• 6 eggs
• 1 tbsp. whole milk
• 1/2 cup cheddar cheese, shredded
• 1/4 cup deli ham, diced
• 1/4 tsp. seasoned salt
• 1/8 tsp. pepper

Preheat oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.

In a medium bowl, whisk the eggs and milk together. Add cheese, ham, salt and pepper and stir to combine. 

Pour mixture into prepared muffin tins, almost all the way to the top. Bake in preheated oven for 8-10 minutes or until muffins are set.

Serve immediately. If saving for later, keep in the refrigerator for 2 days or in the freezer for up to 3 months. To defrost, put muffins on a microwave-safe dish and microwave for 30 seconds.

Source: SK Original

Healthy Chocolate Banana Quinoa Muffins (and an Alter Eco GIVEAWAY!)

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Healthy or not, these are the best muffins I've made in a long, long time. They're moist. They're packed with flavor. They're rich. They can be eaten for breakfast, a snack or dessert. They're absolutely amazing.

Alter Eco sent over some products for me to sample, and I was excited to whip something up using them. They always have the best globally crafted, organic products, so after all of the holiday indulgences I was roaring to get to the kitchen and use them. I was determined to use both the Organic Royal Black Quinoa and the Organic Mascobado Cane Sugar in one masterpiece, so that's what I did. I filled the rest of the gaps with delicious ingredients such as bananas, cocoa powder and chocolate chips. The result was nothing short of amazing.

 

The bananas made these muffins extremely moist. The muffins themselves had a subtle chocolate flavor because of the cocoa powder, but in every bite you also get a smooth chocolate chip to send your taste buds soaring. The cane sugar gave them the perfect amount of sweetness, and you honestly could barely tell the quinoa was even in there. It added a little texture, but it didn't make the muffins taste any different; it only made them a little healthier! My boys and I loved (like loooooved) these muffins and I'm planning on making them again this weekend!

Now on to the GIVEAWAY!! Alter Eco is generously providing 1 (one) bag of Organic Royal Black Quinoa and 1 (one) bag of Organic Mascobado Cane Sugar to 1 (one) lucky reader of The Savvy Kitchen!! Enter below for a chance to win and make these delicious muffins on your own! Contest is open until February 4th at 11:59pm. Good luck :)

a Rafflecopter giveaway

Giveaway is open until Wednesday, February 4th at 11:59pm EST. Winner will be announced February 5th. Contest open to US residents only. Winner will be drawn at random and contacted by email. Winner will have 48 hours to respond before another winner is chosen. Good luck!!

Note: Alter Eco graciously provided me with personal samples and the products for this giveaway. All comments and opinions are my own.

Printable Recipe

Ingredients
Makes 15 muffins

• 2 ripe bananas, mashed
• 1/3 cup milk
• 3 tbsp. canola oil
• 2 eggs
• 1 tsp. vanilla extract
• 1/2 cup organic black quinoa, cooked and cooled
• 3/4 cup organic cane sugar
• 1/2 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/8 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a muffin tin with baking cups (you can also use mini muffin tins if desired). Set aside.

In a large bowl, mix the bananas, milk, oil, eggs and vanilla. Add the cooked quinoa and stir to combine.

In a separate bowl, combine the sugar, flour, cocoa power, salt, baking soda and baking powder. 

Slowly add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.

Divide the batter evenly among the muffin tins, filling about 3/4 full. 

Bake for 17-20 minutes or until a toothpick inserted comes out clean (10-12 minutes for mini muffins). Remove muffins from the tin and allow to cool on a cooling rack. Store in an airtight container.

Source: SK Original

Healthy Protein-Packed Breakfast Cookies

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Chris is still on the hunt for something low-calorie, substantial and portable, yet flavorful, that he can take to work for breakfast in the morning. He's gone through the typical smoothie, oatmeal, fruit and yogurt, but none of those peak his interest anymore. That's where these cookies came from.

I know cookies are probably the last thing you think of when thinking of breakfast items. Until now. These are jam-packed with tons of protein and good-for-you fillers that will fuel you and curb your appetite. Feel free to switch up the nuts, seeds and dried fruit to suit your preference. The recipe below is mainly a guide, but these can be transformed into anything you want! Enjoy!

Printable Recipe

Ingredients

• 3/4 cup chunky natural peanut butter
• 1/4 cup canola oil
• 2 tbsp. agave nectar
• 1 ripe banana, mashed
• 1 1/2 cup old fashioned oats
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 cup unsalted sunflower seeds
• 1/4 cup chocolate chips
• 1/4 cup flour
• 1/4 tsp. ground cinnamon
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Preheat oven to 325 degrees F. Grease two baking sheets and set aside.

In a medium bowl, mix peanut butter, oil and agave. Stir in banana. Add the remaining ingredients and stir to combine.

Drop the dough in 2 tbsp. rounds onto the prepared baking sheets. Flatten with wet fingers and shape into circles. Bake for 10-12 minutes or until edges are brown. Let cool on the baking sheets for 2 minutes then transfer to a baking rack to cool completely. Store in an airtight container.

Source: SK Original

Avocado and White Bean Dip

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I used to be an avid runner before Bradley was born, but I don't think I ran more than three times in 2014. I just always came up with excuses. We live in a townhouse and our treadmill is in our bedroom, which is right above Bradley's room, so it's impossible to run while he's napping because he'll wake up. And I don't like running outside too much, so that's usually out of the question. I could go to the gym when Chris gets home from work, but by then I just want to hang out with my family. See? Excuses.

I'm starting off the year with a healthy recipe in an attempt to jump-start my healthy lifestyle again. I want to get back into running and eating better, and this is the time to do it! This dip is delicious and a easy mid-day snack to prepare. I usually find myself noshing on granola bars, chips or something else that is not figure-friendly, so I'm adding this to my new repertoire of snack recipes. Enjoy and Happy New Year!

Printable Recipe

Ingredients

• 1 (15 oz.) can white (cannellini) beans
• 1 ripe avocado, cut into chunks
• 1 lime, juiced
• 1 tsp. garlic, minced
• 1 1/2 tbsp. olive oil
• 1/2 tsp. salt
• Pepper, to taste
• Dash of cayenne pepper
• Vegetables, crackers or chips, for serving

In a food processor, blend the white beans, avocado, lime juice, garlic, olive oil, salt, pepper and cayenne. Blend until well combined, about 2 minutes. Add more oil if you want to thin out the consistency. Taste and add more salt and pepper, if necessary. Serve with vegetables, crackers or chips.

Source: SK Original

Taco Mac and Cheese

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So what's almost everyone's favorite comfort food? Mac and cheese, right? Imagine that thick and creamy, cheesy mixture mixed with another dinner staple: tacos! The spicy and flavorful taco meat is stirred into classic mac and cheese to make an amazing taco cheese sauce. I mean pasta, tacos, cheese sauce--it's just a recipe for awesomeness. 

Chris and I were obsessed with this. We both got seconds (and maybe even thirds). I didn't want to give Bradley much because it was a tad spicy, so I simply set aside some of the macaroni and cheese mixture prior to adding the taco meat. Then (part of the extensive list of) Bradley's dinner was served! Seriously. That boy eats like no other. He has the healthiest appetite and I love it! But if you don't want yours too spicy either, just leave out the red pepper flakes. No biggie. Enjoy!

Printable Recipe

Ingredients

• 1 lb. elbow macaroni
• 1 lb. beef
• 1 1/2 tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• Dash red pepper flakes
• 1/4 tsp. dried oregano
• 1/2 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. pepper
• 3/4 cup water
• 2 tbsp. butter
• 2 tbsp. flour
• 2 cups milk
• 2 cups Mexican blend cheese, shredded

Cook elbow macaroni according to package directions. Drain and set aside. 

In a large skillet, cook beef until brown. Drain fat.

Meanwhile, mix chili powder, garlic powder, onion powder, red pepper, oregano, paprika, cumin, salt and pepper together in a small bowl. 

Add drained beef back into the skillet. Add water and the seasoning mixture. Cook until most of the liquid is evaporated. Remove from heat and set aside.

In a large pot, melt butter over medium heat. Once melted, add flour and whisk until well combined, about 1 minute. Slowly add in milk, whisking constantly. Once combined, allow to cook for an additional 3-4 minutes or until thickened. Slowly add in cheese and continue whisking until fully melted. 

Remove cheese mixture from heat. Add the cooked macaroni to the cheese mixture and stir to combine. Add beef mixture and stir. Serve immediately.

Source: SK Original