Rainy Day Banana Muffins

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What to do on the second rainy day in a row with a baby who sleeps a lot of the day away?  Bake!!  Anyone who knows me knows I am not much of a baker.  I like the idea of it, but when it comes to the actual combining of the ingredients, I am not a fan of how precise everything has to be!  But out of boredom and the right ingredients, I found myself mixing some things up and making some tasty treats!  Sweet enough for Dessert and healthy enough for breakfast.  What more can you ask for? How about they are dairy free if using dairy free coconut or almond yogurts (SO Delicious brand is a good one), egg free, and can be gluten free depending on flour used!

Ingredients-

2 Bananas- smashed

1/4 cup organic coconut oil

2 Tbsp Almond milk

6 Tbsp organic applesauce

1 cup Vanilla Greek yogurt

1/2 cup Coconut palm sugar

2 cups flour of choice

1 Tbsp baking powder

1/4 tsp cinnamon (I used a little bit more for extra flavor)

*Add ins- chocolate chips, walnuts

Preheat oven to 400 degrees F.

Mix all wet ingredients in one bowl and all dry ingredients in another bowl.  Add wet ingredients to dry and mix together until completely blended.

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Wet and dry ingredients together
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Everything mixed together thoroughly

In muffin tin, either greased or lined with muffin holders, pour batter 3/4 full.  Bake for 20-25 minutes, or until golden on top and baked all the way through.

Enjoy!

Rainy day baking was a success! And remember your body always thanks you when you give it what it craves.

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Out of hiding with a new topping for my favorite fish!

I am sorry for the long hiatus!  Ten weeks seems like a very long time not to blog, or at least to this blogger! The reason why I have been away for so long is due to the newest love of my life, Wyatt Hudson- born on February 18, 2015.

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But..

It is time to get back to the kitchen trying out new things because I miss my own cooking and with the warmer weather here, it’s time to start whipping up some new summer dishes!

Because I do have a newborn, I do not have as much time to experiment in the kitchen, so I have been adjusting my schedule and coming up with easy to make meals that are done in 20 minutes.  When my husband asked me what I wanted for dinner the other night, I wanted fish- Salmon to be exact!  It is my favorite fish, and now that I am not pregnant anymore, I have been eating it whenever I crave it.

My husband decided to BBQ his chicken which gave me an idea of how I wanted to marinate my Salmon, BBQ flavored.  When I opened my refrigerator, I noticed the pineapple we had, so I decided to spice things up a bit and crush up the pineapple, mix it with the BBQ sauce and brush it onto my fish.  Bake on 400 degrees for 20 minutes, and a delicious dish is ready to serve!

I can not believe I have not done this sooner!  Every bit was refreshing and delish, I will be making it again, and as the summer is quickly approaching I will have to try making it with seasonal fruits I pick up at the Peekskill Farmer’s Market.

Recipe-

1 1/4 pound  Salmon

2 Tablespoons BBQ sauce

2-3 cut cubes fresh pineapple

Preheat over to 400
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Crush pineapple.

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Add BBQ sauce and mix together.

Spread on fish.  Bake in the over for 20 minutes and enjoy!

**Baking time can change depending on size of fish

**Sides can include baked Brussel Sprouts, Asparagus, Broccoli.

Salmon is an excellent source of Omega 3 fatty acids that can help improve cardiovascular health and fight depression.  Salmon is also a great option for those who need to add more Vitamin D to their bodies as well as protect the eyes.

Knowing the benefits of the foods you consume will help your body stay healthier later on.  It will also keep you out of the doctor’s office for longer periods of time, and for that your body will thank you!

Indulge this Thanksgiving

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Happy Thanksgiving, everyone!  This year I am thankful for my husband, family, friends, and my health!  To stay healthy, I believe it has something to do with the foods I consume on a daily basis, and the fact that I do not deprive myself of foods that my body may be craving and foods that I do not eat on a daily, or even monthly basis.

With this being one of the most feast-ly holidays for people, I want to share some of my go-to tips to have a healthy, yet satisfying Thanksgiving this year.

~When cooking or baking, try using some of these substitutes to keep your foods healthier~

– Plain Greek Yogurt for Sour Cream-  More protein, not as much fat and same consistency!

Veganaise for Mayonaise- You will get pretty much the same flavor but because it is not made with eggs, you will be consuming less cholesterol.

– Coconut oil for butter- coconut oil is just overall great for everything! It may even aid in weight loss.  Find out more next week when I write about the benefits of Coconut Oil!

– If you still want a buttery taste, or using it for something like an apple crisp, try Earth Balance– which is lactose free, gluten free, and a vegan choice.

Coconut Sugar instead of regular sugar or brown sugar-  You won’t be consuming the same amount glucose and fructose as you do with the white and brown sugars and it is natural.     Keep in mind, brown sugar is just as bad as white sugar! (You can also use Agave or Honey)

– Organic Apple Sauce instead of eggs when baking-  Three tablespoons of apples sauce for one egg.  It will help bind whatever it is you’re baking and you will not have the cholesterol from the eggs and it keeps the recipe moist.  Make sure whatever applesauce you are using is organic and you read the ingredients, because many companies sneak things in that you do not want in your body.

– Almond milk in place of regular milk- however, start off with a little less than recipe calls for since Almond Milk can be a little more watery than regular milk.

– Rice Pasta instead of regular pasta- Who needs all that gluten and wheat? Can we say tummy ache and lethargic afterwards?!

These are just some substitutions to start with.  Most people can not even taste a different when switching ingredients around, however when doing this, you do need to go in with an open mind because some things do not taste as heavy or thick as you may be use to.  And don’t tell people, I promise you will still get a great reaction to whatever it is you make, and people will not even know they are eating something so much healthier!!

Now I know you won’t be cooking everything, so when it comes time to eat, be conscious of what your putting in your body.  Start with a salad, and always make sure to have 75% vegetables and 25% of everything else on your plate.  And when it comes time for dessert, I am all for it, but be aware of what you are eating.  Take small bites. Chew slowly. Savor the flavor. And be done with it.  No need to eat three different pieces of of pie, maybe three bites of the three pies you want to taste and call it a day! You do not want to leave with your stomach bulging out of your pants!

When using healthier alternatives and paying attention to what you are eating,  your body will notice the difference and thank you for it!  So not only will your waist be thankful this Thanksgiving for eating more consciously, so will your insides! 

Have a safe, happy, healthy, and warm holiday!

Happy Thanksgiving!!