Lucky Green Smoothies

:: 2 cups fresh spinach

:: cup frozen pineapple
:: 2-3 tablespoons sweetened shredded coconut
:: 1 banana
:: cup milk of choice (we like light coconut milk)
:: cup Greek yogurt
I layer everything in the blender and puree until well mixed. Its pure deliciousness and a *POW* of a
Supermom Moment (if I do say so myself)!
If the concept of green smoothies is new to you, here are a few helpful hints: First, I promise they
taste delicious. I know theyre green which can be awkwardbut with it being St. Patricks Day, just
consider it part of the holiday experience, and youll fall in love. Trust me, and just try it! If you simply
cant get past the color, add some berries thatll hide the green (yet also make it much less
Leprechauny and festive which is almost the same thing as BORING for the week of St. P Day).
Rather than buying fresh pineapple and going through the hassle of slicing it, I buy frozen pineapple
tidbits (as well as other fruit intended for smoothies) in the freezer section. I always read the package
to make sure no other ingredients (such as sugar) have been added. I store our coconut in the
freezer keeps it fresh and ready for green smoothies. We use non-fat Greek yogurt, which I find in
the normal yogurt section.

Apple Muffins
Makes 12 muffins
2 cups whole wheat pastry flour
1 cup whole wheat flour
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon sea salt
3 tablespoons corn oil (or canola or safflower), plus more for greasing pan
1 3/4 cups unsweetened apple juice
1 1/2 teaspoons finely grated fresh ginger
3 apples, diced
Preheat oven to 350F. Grease a 12-cup muffin pan and set aside.
In a large bowl, combine the flours, spices, and salt. Add oil and mix well. Add juice and
ginger and stir until combined. Fold in the apples.

Heat muffin pan in oven until warm. Remove pan from oven and divide batter evenly among
the muffin cups. Sprinkle tops with cinnamon.
Bake until golden brown, about 25 to 30 minutes.

Homemade Granola

Yield: 8 Servings

Prep: 10 mins

Cook: 15 mins

Ready In: 25 mins

INGREDIENTS

5 cups rolled old fashioned oats

2/3 cup canola oil a little less
1/2 cup honey a little less
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup brown sugar
optional: 1/2 cup coconut
optional: 1/4 cup pecans chopped

INSTRUCTIONS
1.

Mix ingredients in a large bowl and stir until combined. Spread mixture onto a greased jelly
roll pan. Bake at 300 for 7 minutes. Remove from oven and stir. Put back in the oven for 7 more
minutes. Remove from oven, stir and let cool. Store in a air tight container and serve with yogurt or
ice cream.

So, the concept is easy enough. We

sauted some peppers.

Cooked an egg.
Rolled it in a whole wheat tortilla
And cut cross-ways like sushi.
3 TBL chopped bell peppers
1 tsp. olive oil, or spray pan with non stick cooking
spray
3 eggs (whipped slightly in a bowl)
1 TBL. water
2 (8 inch) Whole wheat tortillas

Cook peppers with oil or cooking spray. Remove peppers from pan. Cook egg/water mixture over
hot skillet, without scrambling them. Move egg inward to cook although through, and flip, so you
have a large fried egg. Cut in half. Place one egg on each tortilla. Add peppers to the center of
your tortilla and roll up.
Ingredients:

2 cups white wheat flour (or flour of choice)

1 cup oat flour (or flour of choice)

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

2 large eggs (or vegan egg substitute, for example: flax/chia seed egg)

1/4 cup canola oil (or oil of choice, preferably a non-flavored one)

2 teaspoon lemon zest (be sure to not skip over this ingredient its the key)

2 teaspoons vanilla extract

1 cup sugar

3 cups shredded zucchini (about 1 large zucchini)

1/2 cup coarsely chopped pecans (or nut of choice), toasted (if you want), plus more for

topping, about 1/2 cup

Cooking spray

Directions:
1.

Pre-heat oven to 350 degrees F. Pre-pare baking containers of choice (see recipe notes above
for options) I used one loaf pan and one muffin tin with non-stick spray.

2.

In a large bowl, combine white wheat flour, oat flour, baking powder, cinnamon, salt, and
baking soda. Whisk till evenly combined.

3.

In a medium bowl, combine applesauce, eggs, oil, lemon zest, and vanilla extract. Whisk till
evenly combined. Whisk in sugar. Stir in zucchini.

4.

Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry
ingredients are mixed in (careful to not over-mix). Fold in 1/2 cup pecans, if using.

5.

For muffins and loaf (like I made) Using an ice cream scoop, put one scoop worth of batter
into each cup of a 12-cup muffin tin (should fill muffins cups about halfway up the sides). Repeat
if making 24 muffins total. Otherwise, pour remaining batter into your prepared loaf pan.

6.

Sprinkle oats and reserved nuts, if using, over batter evenly. Bake muffins for 14-17 minutes
and bread 50-60 minutes, until a toothpick inserted in the center of the muffin or loaf comes out
clean. Note: I chose to put both my muffin tin and loaf pan in at the same time, removing the
muffins when they were ready while my bread finished in the oven (so I could enjoy the muffins
whilst waiting for the bread to finish baking).

Peanut Butter Banana Bread

1 stick unsalted butter
1 cup sugar
2 eggs
1 cup ripe bananas, mashed
3/4 cup creamy peanut butter
1/3 cup full-fat plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup mini-chocolate chips (optional)
1. Preheat oven to 350. Butter and flour a standard 95 loaf pan*.
2. Mix together butter and sugar until fully combined. Add eggs, vanilla extract, yogurt, and peanut butter,
mix well. Add mashed bananas, mix again until completely combined.
3. In a separate bowl mix flour, soda, nutmeg, cinnamon and chocolate chips (if using). Stir this mixture a
few times and make sure the chips are fully coated with flour.
4. Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The
batter may still be a little lumpy from the bananas, this is normal.
5. Pour batter into prepared loaf pan. Bake for 45 50 minutes or until top is golden and a cake tester
comes out clean.
6. Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack
before serving.
*You can also divide the batter into smaller loaf pans, or mini loaf pans if you want to make smaller
breads.
Freezer Tips: This bread freezes well. If you want to save it for later simply wrap it tightly in plastic wrap.
Then wrap it again with an outer layer of aluminum foil. Make sure none of the bread is exposed to air. It
will last in the freezer for 2-4 months.
PUMPKIN WAFFLE

Mix dry ingredients together first.

Then in a separate bowl, mix the wet ingredients and add them together. Do not over mix!

Gently wetten the dry ingredients with your wet ones.

Pour onto waffle iron and leave until crisp. I opened mine too early, and the waffle fell apart.

Leave it closed until you know they are done.

I dont cut waffles or pancakes for my kids anymore. But they still like it in bite size pieces.
So I often find them like this, tearing their waffles up with their fingers.

1 1/2 cup whole wheat flour

3 tsp baking powder
1/2 tsp baking soda
1 TBL pumpkin pie spice (or 1 tsp each of cinnamon, ginger, and nutmeg)
1/8 tsp salt
2 eggs
1/4 cup brown sugar
1 cup pumpkin puree
1 2/3 cup milk
1/4 cup canola oil