6 Foods That Make My Life Easier

I still love Aldi, but there are several foods that I've had to shop elsewhere for recently. Eloise has been a picky eater since, well, forever. But it was especially bad in the last four months. She would literally not eat anything. In retrospect, I do think a lot of it has to do with the fact that she has 16 teeth when many of her peers have far fewer. Poor girl has probably been in pain for a long while.

That said, I have slowly found some things she loves to eat. As much as I'd like to say they're all whole foods, I have also had to rely on a few "products" if you will. But I'll get to those in a minute. Let's just jump in . . . and I'd love to hear your make-life-easier food suggestions.

I've included Amazon links so you can check out more reviews, ingredients, and just more general info. Always price-compare, as I've found that grocery of Amazon can either be good deals or AWFUL.

JUST. Mayo

There are a variety of flavors of this mayo. Stephen and I are addicted to chipotle mayos of various brands. The just. chipotle mayo is consistently the least expensive and gets high marks on taste. It's also vegan -- at least I know that several varieties of it are. Another favorite is the sriracha. We put it on veggie burgers, use it as dip for fries, and as a spread for sandwiches.

Don Pepino Pizza Sauce

Our family absolutely loves Don Pepino's pizza sauce. Stephen it biased, since it's made in NJ. It's slightly more expensive than some store brand sauces I buy, but the texture and flavor make it worth it in my opinion (especially since homemade pizza costs so much less than takeout). I know I included the Amazon link, but I highly recommend checking your bulk stores for this brand as well. I once found GIGANTIC tins of it at Sam's that I then divided into smaller portions and froze.

Mueslix, etc.

I don't necessarily endorse this brand of muesli over another (there are SO MANY). I'm just addicted to the stuff. I have a thing for cereal and I feel like this is healthier than other varieties I enjoy. I used to make my own muesli, but these days I haven't made time for it. Hoping to get back into that mode at the start of the new year, though.

Stonyfield Whole Milk Yogurt

Here's one of those foods that Eloise will eat without fail almost every day. So, we have had this issue where she doesn't want to drink milk since her first birthday. Not that she necessarily HAS to drink milk, but I think it's a good source of calcium and protein in a vegetarian diet. Anyway, we're working on the drinking milk thing. In the meantime, she's been eating this yogurt and having cheese sticks. I've made my own yogurt in the past (and love it!), but she digs this flavor.

Kodiak Cakes

And this is often Eloise's lunch. I know, I know. I mean, it's protein waffles. Sort of strange to push on a toddler. But she likes muffin texture, and I like that Kodiak Cakes has added protein and it's fast. It also comes in fun flavors -- of which we like chocolate and peanut butter best. Have you guys tried this stuff? I want to get plain buttermilk next.


Bob's Red Mill Soup Mixes

These dry soup mixes have been A LIFESAVER and have massively improved our slow cooking dinners. We got into a soup and chili rut, so I decided to branch out one day and buy a few different varieties. Anyway, this one is my favorite. The prices on these guys on Amazon aren't good, so I include the link only for reference, ingredients, and such.

You must try this recipe on the back of the bag, by the way.


And if you DO plan to try it, I recommend adding a can of coconut milk in place of two cups of water and added a heaping tablespoon of miso to the mix. I like adding the gourmet mix of mushrooms I get at Wegmans and plenty of fresh ginger.

Related:

Expanding Our Homemade Pantry
Homemade Almond Milk
Our Go-To Pizza Dough
Homemade Ciabatta Bread
Homemade Muesli
Adventures in Cereal-Making
Homemade Bagels
White + Whole Wheat No Knead Loaf
Three Seed Crackers
Homemade Flax Crackers
Homemade Pancake/Waffle Mix
Awesome Couscous Crackers
My Favorite Hummus
Stephen’s Homemade Pickles
Homemade Applesauce
Red Curry Kimchi

Read more...

Chocolate Chip Zucchini Muffins

Baking season is upon us. I picked up a delicious mix of apple pie spices the other day. So, when I saw a gigantic (and lonely!) zucchini hanging out in the fridge this morning, I knew what to do: Lure Ada off the iPad to make zucchini muffins! I have been making different banana breads and zucchini breads for years -- but I rarely go into muffin form. My plan is to freeze these guys for before-the-bus breakfasts.

Sniff. School starts tomorrow.

I adapted this recipe I found to make the muffins. I am also going to try to make a lower sugar version because I really don't feel like they need quite this much sweetness. I suggest cutting the sugar in half, and I'll report back with my own results soon.

PS: I've taken to using an ice cream scoop with a trigger release when I'm making muffins and cupcakes. Really makes the pouring part easier and less messy.

CHOCOLATE CHIP ZUCCHINI MUFFINS

Makes about 36 standard size muffins.

What you'll need . . . 

• 3 cups all purpose flour
• 3 tablespoons chia seeds
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons apple pie spice*
• 1/2 teaspoon arrowroot powder or cornstarch
• 1 cup unsweetened applesauce
• 1 cup brown sugar
• 1 cup sugar
• 3/4 cup canola oil
• 1 teaspoon almond extract
• 2-1/2 cups shredded zucchini
• Chocolate chips, optional

* If you don't have a mix, use 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/4 teaspoon of both nutmeg and cloves. Or all cinnamon. Whatever floats your boat.

Method . . . 

1. Preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
2. Whisk together the flour, chia seeds, salt, baking powder, baking soda, arrowroot powder, and spices in a bowl.
3. Whisk together the applesauce, sugars, oil, and almond extract. Fold in the zucchini and optional chocolate chips.
4. Combine the wet and try ingredients with a spatula until everything is wet. Be careful not to over-mix.
5. Spoon out batter into muffin liners until they are a bit over half full.
6. Bake for 25-28 minutes, until golden brown. Remove from pan and let cool before eating.
7. Repeat baking instructions with remaining batter.

Related recipes:

• The BEST Banana Bread
• Nutella + Chocolate Chip Banana Bread 
• Banumpkin Bread 
• Chocolate Chip Zucchini Bread
• Cinnamon Raisin Applesauce Bread

Read more...

Yummy Yogurt Breakfast Recipe

Today's post is short and (naturally) sweet. This is the breakfast I have been obsessed with for the last week or so. It makes me feel like I'm eating dessert . . . but it's also oh-so good for me (and baby)! I go in and out of my love for Greek yogurt, but right now -- it's on fire.

Yum!

GREEK YOGURT BOWL

What you'll need . . .

• 1 cup nonfat plain Greek yogurt
• 1 tablespoon natural peanut butter*
• 1 tablespoon cacao or cocoa powder
• 1 teaspoon honey or maple syrup (optional)
• Chia seeds
• Strawberries or other fruit

* I imagine sunflower butter would make an amazing substitute!

Method . . .

1. Just mix everything together really well. Adjust with sweetener to your preference.
2. Then slice strawberries and top with chia seeds.

Happy Hump Day!

Read more...

Sick + Simple Strawberry Crisp

You know those moments where you sort of kind of feel like a horrible parent? Like, for example, you thought your kid was sick -- maybe? -- a long while ago, didn't really speed to the doctor because she wasn't complaining. Then you, well, plain forgot about it? And your child's dentist looked inside her mouth last week and was like: "Whoa! Those are some swollen tonsils if I've ever seen swollen tonsils!"

OK. This is very specific. As in, it happened to me recently. I noticed Ada's tonsils were quite enlarged, but she had no other symptoms. This was well over a month ago. Anyway, the whole dentist thing happened so I made her an appointment and felt completely negligent. Verdict? I was right not to worry. Some kids have swollen tonsils, even really swollen ones, with no other symptoms and it's completely normal. This is the case with Ada, thank goodness.

Early doctor appointment meant skipping school to head to the children's museum.

Changing subjects now:

Fruit crisps are a real treat in our house because we eat them for dessert, snacks, and breakfasts. Over time, we've found ways to cut the sugar back here + there. Our versions of these favorites tend to be naturally sweet -- letting the true flavors of the fruit come through.

Here's a simple strawberry crisp recipe your family will love. Trust me!

STRAWBERRY CRISP

What you'll need . . .

• 1-1/2 pounds fresh strawberries, rinsed + quartered
• 1 tablespoon lemon juice
• 2 tablespoons whole wheat flour
• 1 cup rolled oats
• 1/2 cup walnuts*
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch salt
• Scant 1/4 cup Earth Balance or butter
• 1-2 tablespoons of honey or maple syrup

* The texture of my walnuts is basically crushed. You can do this by hand or lightly pulse in your food processor.

Method . . .

1. Preheat your oven to 375 degrees F.
2. Place quartered strawberries in a well greased baking dish. I usually use a pie plate for this or my 8" x 8" glass brownie pan. Sprinkle lemon juice on the berries and then cover with your 2 tablespoons of flour. Mix well with a spoon right there in the dish and set aside.
3. In a small bowl, combine the oats, walnuts, baking powder, cinnamon, slat, Earth Balance, and honey. I use a spoon at first but then switch to my hands to get everything well mixed.
4. Distribute this crumble mixture on top of your berries
5. Place dish in the oven for 30-35 minutes, removing when the berries and bubbling and the topping is is golden.

Thanks for all the interest in the Aldi posts. I hadn't written about the store in quite a while and I got a ton of email questions about our experiences shopping there. Here's the link that will get you to all our Aldi posts in one place. But I guess I'll plan to do a Frequently Asked Questions post really soon with some updates on our shopping habits, what we like to buy there most, and how we are doing with our budget these days.

Happy Tuesday, friends!

Read more...

Christmas Morning Pancakes

I’ve been trying the last few years to find or create THE recipe that will be part of our Christmas morning for years to come. This year, I finally figured it out . . . and it’s a good one. I was searching around for a good egg-free pancake recipe. The kind that melt in your mouth, but are oh-so fluffy.

These are IT, guys.

I took the photo with my phone because I’m still in the stage of needing to eat ASAP or I’ll get sick. But progress, right?! Recipes = progress . . . .

CHRISTMAS MORNING KEFIR PANCAKES

Based on this Egg-Free Buttermilk Pancakes recipe.

What you’ll need . . . 

• 2 cups flour (I used a mix of all purpose and wheat pastry)
• 1 tablespoon sugar
• 2 teaspoons baking powder 
• 1 teaspoon baking soda 
• Pinch salt
• 2 cups kefir 
• 2 tablespoons coconut milk (or water)
• 1/4 cup olive oil
• 1 cup frozen or fresh berries, rinsed well*
• Mini chocolate chips (optional)

* I used a frozen berry mix with blackberries, blueberries, and raspberries.

Method . . . 

1. Whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Then add the kefir, coconut milk, and oil.
3. Mix until everything is moistened, but it can still be lumpy. Don’t over-mix.
4. After you rinse your berries (until the water runs clear for the frozen ones!) pat them dry with a tea towel or paper towel. Then gently fold them into the batter.
5. Cook heaping half cups on medium-high (or so) heat until golden on both sides. Before you flip, sprinkle the mini chocolate chips onto the uncooked side. 
6. Serve with pure maple syrup.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

No-Rise Pumpkin Cinnamon Rolls

I’ve wanted to make cinnamon rolls for breakfast for like six months now. Every time I think to get out my mixing bowls, I get discouraged when I see all the rising time in different recipes. So, I came across a tasty pumpkin cinnamon roll recipe on Sally’s Baking Addiction (after all, I love our pumpkin pizza dough -- I figured it’d be a similar thing).

And then I asked myself . . . what if I just didn’t wait?

Well, I first made the recipe vegan because I didn’t have eggs or butter or milk in my pantry. I also didn’t wait for anything to rise much at all. They turned out w.o.n.d.e.r.f.u.l.l.y and this recipe will be a staple in our house for the holiday season to come.

PUMPKIN CINNAMON ROLLS

Adapted from this recipe -- made vegan + for the impatient among us.

What you’ll need . . . 

• 1/3 cup canned coconut milk
• 2 tablespoons Earth Balance
• 1/2 cup pumpkin puree
• 2 tablespoons brown sugar
• Pinch salt
• Ener-G Egg Replacer for 1 egg*
• 2-1/4 teaspoons active dry yeast
• 2-1/2 cups bread flour

* It’s 1-1/2 teaspoon replacer + 2 tablespoons warm water. You might also try a flax egg.

For filling . . . 

• 1/2 cup + 2 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup melted Earth Balance

Method . . . 

1. Preheat your oven to 350 degrees F. Generously grease an 8 x 8 baking dish (I ended up using glass) and set aside.
2. Melt the 2 tablespoons of Earth Balance on your stovetop. Whisk together with the coconut milk, pumpkin puree, brown sugar, and salt. Then take it off the heat (you don’t want it HOT, just warm), prepare your Ener-G egg, and whisk that in until smooth.
3. While this mixture is still warm, transfer to a large mixing bowl and add in the yeast. Wait a couple minutes to dissolve.
4. Then add in the flour. I started with just 2 cups and then kept adding until my mixture didn’t stick to my fingers. Don’t add TOO much flour. The dough should be somewhat loose.
5. Drizzle your dough with a bit of olive oil and cover while you prepare the filling.
6. Simply combine the brown sugar, cinnamon, and Earth Balance in a small bowl. Set aside.
7. I think because I was occupied with cleaning that I let my dough rise a grand total of maybe 10 to 15 minutes. That’s all.
8. Then generously flour a work surface and roll your dough with a rolling pin into a rectangle that’s about 16 inches by 10 inches (yes -- I measured).
9. Spread the filling over the entire thing and then roll so it’s a long tube. Cut into 10 to 12 cinnamon rolls.
10. Arrange the rolls in your pan. Then bake for 15 minutes. That’s right! I didn’t let them rise at all before putting them in the oven.
11. Cover with foil and bake for another 10 to 15 minutes. You’ll likely notice they’ve puffed quite a bit. Also: I found mine took a bit longer in the oven, and I think it’s because I used a glass pan, so keep and eye on the rolls to see when they’re golden. The foil is to keep them from burning, but I did remove it in the final couple minutes.
12. Let cool before devouring. You can also top them with icing or cream cheese, etc. But I found them sweet enough as is, especially because I increased the filling a bit from the original recipe.

ENJOY!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

An Egg On It

I was reading this article on NPR the other day about how to get better nutrition by pairing certain foods. Definitely a fascinating concept, especially with my current quest for cleaner eating habits. One of the combinations particularly piqued my interest, possibly because I’m addicted to eggs. But if you combine eggs and greens, you’re in for a treat.

Here’s the deal: "adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables.” They even did a study where one group of people ate plain salad and the other group added eggs. The egg group’s absorption of the good stuff was a whopping 3.8-fold higher on average.

We already know all the absolutely incredible nutrition that are in eggs alone.

So, why not?

AWESOME EGGS

Soft Boiled Eggs for Breakfast (above)
Avocado Egg Salad
Rustic, Egg-Topped Pizza
5 Ways to Eat Hardboiled Eggs
Easy Egg Bake for One
Scrambled Egg Bites
Laughing Cow Deviled Eggs
Guacamole Deviled Eggs
Mayo-Free Egg Salad

Other great food combinations include black beans + peppers (vitamin C foods), hummus and whole wheat bread, and turmeric + black pepper. Here’s the whole article for more information. Pretty neat, don’t you think?

What’s your favorite way to combine eggs + greens?

Mine: Eggs florentine!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Simple Strawberry Smoothie

Here’s my new favorite smoothie. I’ve had it for breakfast the last 12 days. TWELVE! Seriously, I cannot wait to get my appetite back. I have also developed an intense love of need for salt + vinegar kettle chips. We don’t buy chips often, but I polished off a whole bag over the weekend. Oops. Whatever keeps my stomach happy these days, though.

Speaking of food aversions and all that stuff, I’ve been quiet because I’m still in limbo. Grueling, awful, absolutely inhumane and unimaginable limbo. Like I know what’s coming, but it’s not happening, so I’m stuck. I made another appointment for Wednesday (the soonest I could get in) because the waiting is getting beyond difficult. I hope to have answers and more finality after this appointment. Anything but this blind waiting will do.

SIMPLE STRAWBERRY SMOOTHIE

// You need:

• Large handful frozen strawberries
• 1/2 frozen banana
• 1 cup Siggi yogurt*
• Coconut (or other) milk to achieve consistency

// Blend everything together until smooth and creamy.

* I have no affiliation with Siggi's, it’s just my favorite yogurt (thick, protein, awesome) and I’ve been splurging lately because our grocery budget is sort of out the window temporarily. I like the mixed berry + acai, the pomegranate + passionfruit, and the plain. You can substitute in 1/2 cup of whatever yogurt -- dairy or not -- you like best.

** Also! Feel free to toss in a handful or more of greens. I think spinach and kale would blend beautifully. I hope to start doing this again soon. Such an easy way to get more nutrition without even thinking about it.

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Morning Glory Muffins

A friend of mine shared a recipe for a delicious morning glory loaf on Facebook last week. And immediately, I just had to make them. I’m being serious. I put the computer down and started getting out all my baking pans to find the muffin tin. But, I set out to change a few things with this recipe. First, I was out of eggs and typically bake things vegan out of habit. And I wanted to include less oil. And no refined sugar.

So, I modified and mixed and even tossed in some freshly squeezed clementine juice for natural sweetness. What resulted from these efforts is a truly amazing breakfast muffin that’s also gluten-free, vegan, and full of fruits and veggies.

Ada ate half the batch herself.

MORNING GLORY MUFFINS

Adapted from this awesome recipe on Imagine Childhood.

What you’ll need . . . 

• 1 cup GF rolled oats processed into flour
• 1/2 cup GF rolled oats, whole
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 2 tablespoons flax meal + 6 tablespoons hot water (2 flax “eggs")
• 1 teaspoon vanilla extract
• 1/2 orange (or 1 full clementine) -- just the juice
• And also the zest, if you like it!
• 2 large carrots, shredded (around 1 cup)
• 1 large apple, shredded (around 1 cup)
• 1/3 cup walnuts, pulsed to crumble

Method . . . 

1. Preheat your oven to 350 degrees F. Grease a muffin tin with Earth Balance or coconut oil.
2. In a large bowl, whisk together the oat flour, oats, baking soda, and cinnamon. Set aside.
3. In a smaller bowl, combined the maple syrup, olive oil, flax eggs, vanilla, orange juice, then pour this mixture into the dry ingredients.
4. Add the carrots, apples, and walnuts, and mix until well incorporated.
5. Then divide evenly among your pan -- 12 muffins in all -- and bake for 20-25 minutes. Until golden brown and set in the center.
6. Let cool on a rack for a few minutes before consuming. I am sure you can also freeze once they are totally cooled, but they didn’t last that long in our house!

You’re going to love these muffins. 

Just a note that the batter will definitely be shaggy, if that makes any sense. It might not seem like you have enough oat covering to go over all those shredded apples and carrots. I assure you, it will all bake up beautifully. And these are incredibly healthy if you consider they’re mostly just oatmeal baked into muffins.

Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Pumpkin Fudge Microwave Muffin

Ever since I rediscovered the microwave muffin a couple weeks ago, I’ve been hooked on them. In a way, it’s just a different way of eating your morning oatmeal. Well, sort of. This mix is a bit more decedent than the last muffin recipe I shared with you. As much as it’s suited for breakfast, it’s make an awesome dessert for one in a pinch.

Check it out:

PUMPKIN FUDGE MICRO MUFFIN

What you’ll need . . .

• 3 tablespoons flour 
• 2 tablespoons rolled oats, uncooked
• 1 heaping tablespoon cocoa powder
• 1/4 cup pumpkin puree 
• 2 tablespoons maple syrup 
• 2 tablespoons nondairy milk 
• 1 tablespoon peanut butter 
• 1/4 teaspoon baking powder 
• Pinch cinnamon 
• Pinch salt
• Handful chocolate chips

Method . . .

1. Mix together the cocoa powder, pumpkin puree, maple syrup, peanut butter, and nondairy milk. Then add in the rest of the ingredients and mix until just combined.
2. Lightly grease the inside of a large coffee mug with Earth Balance or oil. Pour in the muffin mixture.
3. Cook in your microwave on high heat for 2-1/2 to 3 minutes. Let sit for a minute or two to cool down.

Then flip your mug onto a plate,
Cut the muffin in two,
And top with peanut butter . . .
Or whatever else you think sounds tasty.

Like so:


Enjoy!

Like what you just read? Browse more of our posts + recipes on Pinterest. Chat with us on Twitter or Facebook. And you can always email us with your questions and comments.

Read more...

30-Minute Mushroom + Kale Frittata

Eggs.

Veggies.


Combined with cheese.


And baked.

MUSHROOM + BABY KALE FRITTATA

What you’ll need . . . 

• 6 eggs
• 4 large white mushrooms, chopped
• Gigantic handful baby kale (or other greens), chopped
• 2-3 cloves garlic, minced
• 2 tablespoons mayo or milk*
• 3/4 - 1 cup shredded cheddar 
• Black pepper to taste
• Pinch salt

* I know lots of you guys don’t like mayo, and I don’t use it often. But when you’re scrambling eggs or making bakes like these -- the texture is amazing. We use mayo that’s made with olive oil that contains half the fat and calories of a traditional blend.

Method . . .

1. Preheat your oven to 350 degrees F. Lightly oil an 8 x 8 inch casserole dish and set aside.
2. Chop your veggies, then sauté them on the stove, starting with the garlic. Add the mushrooms and cook for a few minutes, until softened. Then add the greens and wilt. You don’t want the mushrooms super soft just yet. Season with salt and pepper.
3. Whisk your eggs with the mayo or milk, then toss in the shredded cheese and cooked veggies. Mix until combined. Then pour into your prepared casserole dish.
4. Bake for 20-30 minutes or until the top is lightly golden brown and the middle is set. Let cool a while before slathering on the hot sauce. 

Yum!


This meal’s a good one to modify using whatever odds and ends you might find in your fridge. You can pretty much toss any vegetables or cheese in the mix. Frittatas tend to keep well for around 5 days when stored in an airtight container. You can eat it cold or heat up again for several minutes at 350 degrees F.

And my favorite way to enjoy this egg bake? Between two slices of crusty bread.

Enjoy!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Freezable Vegan Muffins

Breakfast used to be a free-for-all in our house. We have a few boxes of plain cereals, old fashioned + steel cut oats, toast, eggs, and fruit. I’d just make whatever with them depending on my mood, but it would be hectic and unsatisfying. Now I’m trying to treat breakfast with the same attention I pay to dinner, and it’s working out well.

These muffins are Ada’s favorite addition to her meal. I usually give her two with a banana and some milk. I made a few with chocolate chips for a semi-healthy snack, but you can really toss anything in them -- frozen or dry fruit, shredded veggies (like carrots or zucchini), baking chips, seeds, nuts, etc.

VEGAN BREAKFAST MUFFINS

What you’ll need . . . 

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1-2 tablespoons flax meal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar*
• Pinch sea salt
• 1 cup almond milk (or other)
• 1/4 cup olive oil (or coconut)
• 1 teaspoon vanilla or almond extract
• 1/2 - 1 cup add-ins (see above)

* I only have brown sugar in the house right now, but I think coconut sugar would taste amazing in this recipe. Or cane sugar -- other natural alternatives -- in the same ratio.

Method . . . 

1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners (or just grease well). Set aside.
2. Whisk together the flours, flax, baking powder, baking soda, cinnamon, sugar, and salt.
3. Then, in another bowl, combine the milk, oil, and vanilla.
4. Pour the wet ingredients into the dry and mix until just combined. Then fold in whatever add-ins you want to include. Portion equally into the 12 tins.
5. Bake around 20 minutes, until lightly brown and done in the middle (you can test with a toothpick).

// FREEZE + MORE MUFFINS

Let your muffins cool entirely on a cooling rack. Then place them in freezer bags. If you make a large batch, you can also freeze them on a cookie sheet before transferring to bags so they don’t stick to one another. To defrost, just warm in your oven for 10-20 minutes on 200 degrees F.

• Zesty Orange Ricotta Muffins
• Apple Cider Dunkers
• Blueberry Skillet Cake
• Pecan + Chocolate Chip Microwave Muffins
• Banana-Walnut Muffin Tops
• Strawberry Shortcake Muffins

Enjoy!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Simple Pleasures, no. 3

SRIRANCHA* EGG SALAD

• 2 slices of homemade bread, toasted
• 2 hardboiled eggs
• A couple tablespoons ranch dressing
• A few squirts Sriracha sauce
• Black pepper, to taste

* Thanks to @lyndseyf412 on Instagram for giving this awesome sauce a name!

// Just mash together the eggs, dressing, and sauce until they form familiar egg salad consistency. Spread atop your toast. Sprinkle your black pepper. Enjoy!

Here are 5 more ways to eat protein perfect hardboiled eggs.

(Simple pleasures no. 1: Cheesy Toasted Bagel, no. 2: Roasted Apple For One)

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Homemade Muesli + Plans

One of my favorite breakfasts lately has been Aldi muesli with homemade almond milk or Greek yogurt. (Here are more of my Aldi favorites.) As I was noshing on it one morning, I thought -- why can't I just make this at home? And, really, this "recipe" is super simple and customizable to your own tastes.

You may even have all the ingredients you need already on hand!

HOMEMADE MUESLI

What you'll need . . . 

• 4 cups rolled oats, uncooked
• 1 cup flaked cereal (I used Heritage Flakes)
• 1/2 cup raisins
• 1/2 cup dry fruit of choice (I chopped up apricots)
• 1/2 cup sunflower seeds
• 1/2 cup sliced almonds
• 1/4 cup flax meal
• 2 tablespoons chia seeds
• 1 teaspoon cinnamon
• Dash nutmeg, cloves, etc.

Method . . . 

1. Combine all ingredients in a large bowl.
2. Transfer to an airtight container.
3. Serve with milk or yogurt. 
4. Note: You can really put whatever add-ins and spices you want in your muesli. You can also up the ratios to fit your tastes.

// RUNNING

I had a great week of running at the beach, as some of you saw on Instagram. I'm finally getting back into my running groove after a busy summer season of moving, travel, and general craziness. What's funny is that this week of workouts looks almost exactly like it did one year ago!

• Sat: 6 miles at 8:00/mile
• Sun: 8 miles barefoot on beach at 9:00/ mile
• Mon: OFF
• Tue: 6 miles at 8:15/mile
• Wed: 4 miles barefoot on beach 
• Thu: OFF
• Fri: 4 miles barefoot on beach
• Sat: OFF
• Sun: 10 miles of hills + humidity at 9:00/mile

Thing is, I'm a whole month behind where I should week weekend mileage-wise for marathon training. If I were to max out on distance and still feel comfortable, I'd be running 13 miles next weekend, not the 17 that's in my plan. I don't know at this point how to catch up without risking injury, since I'm prone.

I'm disappointed for letting running take a back seat, though I know my body -- and between our move, helping my parents move, and then helping friends move -- there were entire weeks where it was enough to get out of bed with all that soreness, let alone run double digits on the weekend!

Right now I'm trying to make the decision to pay and run the Wineglass HALF Marathon or to skip the race altogether. Is anyone else running the half this year? I think with all the difficult hills in my new neighborhood, I might be able to get a good PR on the fast + flat course. But at the same time, I hate spending more money just because I couldn't stick with my program.

I am registering today for this year's Women's Distance Festival 5K. I seem to be running around the same paces as I was last year, so I imagine I won't necessarily break 22, but I guess we'll see. A highlight? My BFF Erin will be driving up to run the race too! Can't wait!

Have any races in your future? Or did you have fall marathon plans that just aren't happening?

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Strawberry Shortcake Muffins

I'm a little late with posting these, since strawberry season has come and gone here in upstate NY. And pretty much everywhere else for that matter. If you were smart and preserved or have frozen strawberries on hand, they would make a perfect substitute for this recipe. Now that blueberry season is upon us, feel free to use them (or any other fruit) in equal ratio as well!

These muffins are gluten-free and make a delicious dessert or even breakfast, depending on your cravings. I used a 1/2 cup of sugar, but I'm thinking in the future I could certainly use less or substitute in maple syrup or honey for a lower glycemic punch.

STRAWBERRY SHORTCAKE MUFFINS

What you'll need . . . 

• 2-1/2 cups rolled oats (if you're GF, use Bob's Red Mill)
• 1 cup low fat Greek yogurt*
• 2 tablespoons flax meal + 6 tablespoons hot water (you could also use 2 eggs)
• 1/2 cup raw sugar 
• 1-1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1 cup fresh strawberries, chopped -- more if desired

* To make this recipe vegan, you can substitute in your favorite dairy free yogurt. You could even experiment with nondairy milk, like Homemade Almond Milk, though you will need to perhaps use a bit less, more like 3/4 cups. 

Method . . . 

1. Preheat your oven to 400 degrees F. Lightly grease a muffin tin or use liners and set aside.
2. Give your flax eggs some time to gel up by combining the 2 tablespoons of flax meal with the 6 tablespoons of hot water. Just whisk in a little dish and let sit for a few minutes.
3. Put all ingredients (except strawberries -- you will fold those in at the end) in your food processor and pulse until smooth. Alternatively, I'm sure you could just use some oat flour and mix it with the other dry ingredients and then add the wet later and stir until well incorporated.
4. Then transfer to a bowl and fold in the strawberries. The flax and oats will make the dough quite sticky, so just make sure your muffin tins are greased. I used Earth Balance.
5. Portion equally for 12 standard size muffins. Bake for 20 minutes, then check to see if edges are turning golden and you can even prick a muffin to check the center for done-ness. You may wish to bake up to 25 minutes or so.
6. Let cool on a rack before serving.

// FREEZE + RELATED RECIPES

If you'd like to save some to freeze, just let cool completely, then wrap each individually in plastic wrap and store in another airtight freezer container for up to 6 months, longer if you have a deep freeze.

• Zesty Orange Ricotta Muffins
• Apple Cider Dunkers
• Blueberry Skillet Cake
• Pecan + Chocolate Chip Microwave Muffins
• Banana-Walnut Muffin Tops

What's your favorite seasonal fruit? 

Mine? Strawberries. But I'm sure you could have guessed it!

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Breakfast Beans // Chocolate Smoothie

You guys have so many questions about beans! I'm not really the queen of beans, but I do eat my fair share. As some of you pointed out in my post about soaking/cooking them, beans that have been frozen do tend to lose their original form. If you're making foods where texture doesn't matter much, it's all good. So, I thought I'd share the types of recipes I make with my beans after they've been frozen, starting with this delicious smoothie!

There's some CSA spinach in there, too:

I usually thaw my beans in the refrigerator since I'm using them for other things like quesadillas, soups, burgers, etc. -- which I'll get into in another post -- but I imagine you could also use the beans frozen if you have a talented enough blender. As I've mentioned before, we have a Ninja Blender. It does the trick without the huge price tag.

Behold!


CHOCOLATE + BLACK BEAN SMOOTHIE
Makes 24 ounces -- or two 12 ounce servings.

Blend together the following:

• 2/3 cup black beans
• 1-1/3 cup almond milk, unsweetened
• 1 teaspoon vanilla extract
• 1 tablespoon peanut butter
• 2 gigantic handfuls spinach
• 1 cup frozen banana coins*
• 2 tablespoons cocoa powder

* What the heck? Well, I just use the bananas that I freeze for Frozen Banana Bites and Banana Ice Cream and Banana Ice Cream Sandwiches, etc, etc, etc,, since they are convenient and blend well.


More chocolatey bean recipes:

• Black Bean + Carrot Brownies
• Red Velvet Black Bean Brownies
• Healthy Chocolate + PB Brownies
• Peanut Butter Blondies

More breakfast proteins:

• 12 Recipe-Lite, Protein-Packed Breakfasts
• 8 Vegetarian Proteins Perfect for Breakfast 
• Cheap Protein: Beans + Meals for the ENTIRE Week!

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Nutella + Chocolate Chip Banana Bread

We had three beyond-ripe bananas I needed to use up before a house showing tonight (they were stinking up the place), and I remembered how much my best friend Lindsey loves our Peanut Butter + Chocolate Chip Banana Bread. Expect, I also know that she loves all things Nutella even more. So, you know -- I made this recipe specifically for her.

Except I'm not so sure it'll last until the next time we're together.

Could you resist this?

// NUTELLA BANANA BREAD
I used Aldi's hazelnut-chocolate spread -- and it's magical!

What you'll need . . .

• 3 medium bananas (riper is better)
• 2 tablespoons flax meal 
• 3/4 cup warm almond milk (unsweetened, preferably) 
• 1/2 cup Nutella (or off-brand)
• 1/4 cup olive oil 
• 1/4 cup pure maple syrup 
• 1 tablespoon vanilla extract 
• 2 cups whole wheat flour, sifted
• 1 tablespoon baking powder 
• Pinch salt 
• 1/2 cup semi-sweet chocolate chips

Method . . .

1. Preheat oven to 350 degrees F. Grease a glass loaf pan and set aside.
2. Mash the bananas until they are goopy.  Set aside. Also mix together the flax meal with 3/4 cup of WARM almond milk. Then set aside.
3. In the bowl of an electric mixer, combine the Nutella, olive oil, maple syrup, and vanilla extract. Then add in the flax meal mixture and bananas.
4. In another bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet using a spatula and mix until just combined. Do not over-mix.
5. Fold in chocolate chips and let rest for five minutes (to let the baking powder react). Then pour mixture into prepared loaf pan and bake for 55 minutes to 1 hour.
6. After the time is up, take loaf out and poke with a knife or bamboo skewer (something to get in there deep!). If it doesn't come out clean, cover with some tin foil and return to oven for up to 15 minutes, checking periodically for done-ness.
7. Let cool before tipping out of loaf pan and slicing.

Not much else to say except:

GO MAKE THIS RECIPE NOW!

And . . .


Nutella Pie with Strawberries


Nutella-Pear Oatmeal


Nutella Mini-Chip Cookies


Vegan, Gluten-Free "Nutella" Balls


Nutella Ice Cream


Nutella Brownies


Rich Chocolate Pumpkin Cake with Nutella-Pumpkin Frosting


Chocolate-Covered Strawberries Smoothie

Like what you just read? Browse more of our posts + recipes on Pinterest. You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...