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

Best Zucchini Bread

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We had an abundance of zucchini growing in our garden last year, so imagine my excitement when I found a zucchini bread recipe that we all absolutely loved! Zucchini adds extra vitamins to your bread without your kids even knowing and it also helps make it extra moist. This is a fun breakfast treat the whole family will love. Enjoy!

Printable Recipe

Ingredients

• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tbsp. ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 tsp. vanilla extract
• 2 cups grated zucchini
• 1 cup walnuts, chopped (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Source: All Recipes

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe

Ingredients

• 2 1/2 bananas, mashed
• 2 cups rolled oats
• 1/2 cup natural peanut butter
• 1/2 cup mini or regular chocolate chips
• 1/2 cup sweetened shredded coconut
• 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original

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

BBQ Spiced Pumpkin Seeds

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If you're going to make your Pumpkin Pie from scratch for Thanksgiving, definitely roast your pumpkin seeds instead of throwing them away. It's super simple to do and they're a healthy snack for the whole family. You can roast them plain with a dash of salt, or spruce up the ingredients to make a BBQ version like I did here. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 cup unshelled, raw pumpkin seeds
• 1 1/4 tsp. onion powder
• 1 1/4 tsp. garlic powder
• 1/2 tsp. smoked paprika
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground mustard
• 1/4 tsp. light brown sugar
• 4 to 5 squirts olive oil spray

Preheat oven to 300 degrees F.

Remove the seeds from the pumpkin and separate them from the stringy pulp. Rinse the seeds in a colander under cold water. Shake off any excess water.

Spread the seeds on a baking sheet and roast for about 10 minutes or until seeds are dry, tossing halfway through.

In a small bowl, combine the onion powder, garlic powder, mustard, smoked paprika, cayenne, salt and brown sugar.

Remove the seeds from the baking sheet and place the seeds in a medium bowl. Lightly spray with oil. 

Add 3/4 of the spice mixture to the pumpkin seeds and toss to evenly coat.

Cover the sheet pan with parchment paper and spread the seeds evenly on top. Roast for 20 to 30 minutes or until brown and crunchy, tossing half way through. 

Remove from oven and immediately spray more olive oil over the seeds. Toss with the remaining spice mixture. 

Source: Skinnytaste

Apple Cinnamon Fruit Leather

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Fruit roll-ups used to be one of my favorite treats as a child. I can still hear that thin layer of plastic being peeled away from the sticky leathery treat. But with all the preservatives and sugar buried in the ingredients list, it's one of the last things I want to give Bradley. It was SO simple to make my own fruit leather at home and it came out amazingly similar to the store-bought stuff. I made this one with fall ingredients, but I can't wait to try it out with fresh strawberries and blueberries! Enjoy!

Printable Recipe

Ingredients

• 4 medium-large apples (about 4 cups)
• 1/4 cup lemon juice
• 1/2 cup apple cider
• 1/3 cup sugar
• 1/2 tsp. cinnamon

Preheat oven to 170 degrees. Line two baking sheets with silicone baking mats.

Core and peel apples. Chop into large chunks. Toss in lemon juice to avoid browning while prepping the remaining apples.

Drain the lemon juice from the apples and place them in a large saucepan. Add the apple cider, sugar and cinnamon. Cook over medium heat. When apples are tender, use a potato masher to slightly mash the apples. Continue cooking for an additional 5 minutes.

Carefully pour mixture into a blender or food processor to purée.

Divide purée evenly between pans. Use an offset spatula to smooth out the mixture.

Bake for 3 hours or until leather is slightly tacky and no longer wet. (*Time will vary depending on the thickness of your mixture.) Every hour, rotate pans 180 degrees and swap rack levels.

Allow leather to cool before slicing. Using a pizza wheel or knife, carefully slice fruit leather into desired sizes. Wrap in wax paper. Store in an airtight container.

Source: Adapted from Baked by Rachel

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

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

Snickerdoodle Apple Bread

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The other weekend my entire family went on our annual trip to go apple picking, and I came home with an enormous bag of delicious goodies waiting to be baked. As soon as we got home, I ran into the kitchen and made this bread. I had bookmarked it a while ago and it was just begging me to make it! It was light, moist and the perfect treat for fall. Plus it made the house smell divine. This is one recipe I know I'll be making again soon. Enjoy!

Printable Recipe

Ingredients

• 1/2 tsp. kosher salt
• 1 1/2 tsp. baking powder
• 1 1/2 cups flour
• 1/2 cup butter, room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 tbsp. cinnamon
• 2 eggs
• 1 tbsp. vanilla
• 1/2 cup milk
• 1 baking apple, finely chopped

Cinnamon sugar topping:

• 2 tbsp. granulated sugar
• 1 tsp. cinnamon

Preheat oven to 350 degrees F. Spray a 9x5 loaf pan with baking spray. Line bottoms and up the ends with a strip of parchment paper (for easy removal) and spray again. Set aside.

Whisk together salt, baking powder and flour. Set aside.

In bowl of stand mixer beat butter, both sugars and cinnamon for 2 minutes on medium speed, scraping sides as necessary. Add in both eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.

Turn mixer to low and add in flour mixture and milk in alternating additions, starting and ending with flour. Mix until just combined.

Finally add in apples and stir until just combined and pour batter into prepared pan.

Mix together the sugar and cinnamon for topping and sprinkle on top of batter.

Bake for 50-55 minutes until bread is set and toothpick inserted into the center comes out clean.

Allow to cool in pan for 10 minutes and then remove transfer to a wire rack to cool completely.

Serve warm or at room temperature.

Source: Cookies and Cups

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

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

Banana Blondies with a Brown Sugar Frosting

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These blondies are my new obsession. I had a few overripe (aka rotten) bananas sitting on my counter, so I did what I always do. I turned those rotten bananas into a tasty treat! 

My mom would always take the overripe fruit and turn it into "Rotten Fruit Salad" when we were kids, and we absolutely loved it. Even if the fruit isn't "rotten," we still call it that to this day. 

But in this case, I took a different route and made a tasty treat that made my tastebuds explode.

The blondie is very moist with a subtle banana flavor, but the brown sugar frosting is where it's at. I love brown sugar and everything it touches. It's buttery, creamy and rich and makes a perfect topping for any not-too-sweet cake. 

I intended to give these to Chris to take to his office, but I think I ate the whole pan myself. Maybe next time...

Maybe.

Printable Recipe

Ingredients

Blondies:

• 1/2 cup butter, melted and if desired browned
• 1 cup brown sugar
• 1 egg
• 1 1/2 tsp. vanilla
• 1/4 tsp. salt
• 1 cup flour
• 3/4 cup mashed banana (2 medium bananas)

Brown Sugar Frosting:

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 tbsp. milk
• 1 cup powdered sugar

Blondies: Preheat oven to 350 degrees F. Line an 8x8 baking dish with foil and spray with cooking spray. Set aside.

Mix melted butter and sugar with a whisk until combined. Add in egg and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth and even. Spread in prepared pan.

Bake for 25-30 minutes until center is set.

Transfer pan to wire rack to cool.

Meanwhile, make the frosting.

Brown Sugar Frosting: In a medium saucepan melt butter over medium heat. Add brown sugar and milk and stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes.

Stir in powdered sugar with a whisk.

Spread frosting on top of blondies and allow frosting to set and blondies to cool completely before cutting into squares.

Source: Adapted from Cookies and Cups

Blueberry Muffins with a Crumb Topping

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My good friend, Melissa, is getting ready to have her second baby girl! Eek! Chris and I desperately want to give Bradley a little brother or sister one day, but the thought of it scares me so much. TWO kids? One is hard enough; I can't even imagine. And my mom had FOUR. Oh my goodness, I'm getting anxiety just thinking about it.

But even though Melissa is days away from her due date, she still had my little family over for brunch the other weekend. I made these blueberry muffins since I knew both the adults and kids would love them, and they certainly did. They were just as good as bakery muffins. They were light and moist, and the crumbs were a sweet, delicious topping that I was obsessed with. I'm so glad I made extras to keep at home because I ate these for breakfast the next four days. And I plan on making them again VERY soon. Enjoy!

Printable Recipe

Ingredients
Makes 18 muffins

Crumb Topping:

• 1 cup all-purpose flour
• 3 tbsp. dark brown sugar
• 2 tbsp. granulated sugar
• 1 tsp. baking powder
• 1 pinch salt
• 6 tbsp. unsalted butter, melted

Muffins:

• 1 3⁄4 cups all-purpose flour
• 2 1⁄4 tsp. baking powder
• 1⁄2 tsp. salt
• 1 cup granulated sugar
• 2 large eggs
• 1⁄2 cup canola oil
• 3⁄4 cup whole milk
• 1 tsp. vanilla extract
• 1 1⁄2 cups blueberries, frozen or fresh
• 1 tbsp. flour

Preheat oven to 375 degrees. Add muffin liners to 18 muffin tin cups and set aside.

Crumb Topping: Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then use a fork to lightly mash the mixture until it forms pea-sized clumps. Set aside.

Muffins: Whisk 1 3/4 cups flour with the baking powder and salt. Set aside.

In another bowl, combine the sugar, eggs, and canola oil and beat with a handheld mixer at low speed until combined. Beat in the whole milk and vanilla.

Add the flour mixture all at once and beat on low speed until the batter is smooth.

Combine blueberries and 1 tbsp. flour in a bowl. Stir to coat the blueberries with flour. Fold the blueberries into the batter.

Spoon the batter into the muffin cups, filling them about three-quarters full.

Sprinkle the crumb topping evenly on top of each one. Bake for about 30 minutes or until muffins are golden.

Let cool in pan for 10 minutes before serving.

Source: Adapted from Food.com

Soy Ginger Edamame

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I like to keep frozen shelled edamame on hand since it's a quick snack that's filled with protein and fiber. I eat edamame plain all the time, but every once in a while I like to spruce it up. Crispy Parmesan Edamame is a fun and easy snack, while this particular recipe makes a great side dish. The longer it sits in the marinade, the better the flavor--so if you have time to make this in advance, I suggest you do it! It's bursting with a combination of sweet, savory, tangy, spicy flavors. Enjoy!

Printable Recipe

Ingredients

• 1 (10 oz.) package frozen shelled edamame
• 2 tbsp. brown sugar
• 2 tbsp. water
• 2 tbsp. soy sauce
• 1/4 tsp. ginger
• 1/2 tsp. rice vinegar
• 1/2 tsp. garlic, minced
• 1/4 tsp. red pepper flakes
• Salt and pepper, to taste

Cook edamame according to package directions. Drain and set aside.

In a medium bowl, combine brown sugar, water, soy sauce, ginger, rice vinegar, garlic, red pepper flakes, salt and pepper. Add cooked edamame and stir to combine. Allow to sit for at least an hour, if possible. You can also serve immediately, at room temperature or cold.

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

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

5-Minute Microwavable Fudge

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I know not everyone bakes, and I get it. There's such a science to it and everything needs to be so exact. For me baking is a stress reliever, but for some people baking is what causes them stress. And I don't blame you. It's tough! But with all the holiday parties coming up, this fudge will make anyone believe you spent hours in the kitchen baking up a storm. When all you really need is 5 minutes and a microwave.

As soon as Chris showed me a video he found for the "easiest homemade fudge ever," I was in the kitchen. It really did only take me 5 minutes to prepare. The hardest part was waiting for the chocolate to set in the refrigerator. Just make sure it has time to sit at room temperature a little before serving...otherwise it might be a little gummy. But this was some of the creamiest fudge I have ever had. No one will believe this was "baked" in a microwave. Be the star of your holiday parties and make this fudge. I promise everyone will devour it! Enjoy!

Printable Recipe

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 oz.) can sweetened condensed milk
• 4 tbsp. butter
• 1 tsp. vanilla
• 1/4 tsp. salt

Line an 8x8" pan (for thicker fudge) or a 9x9" pan (for thinner fudge) with aluminum foil. Spray with non-stick cooking spray and set aside.

In a large glass microwave safe bowl, add chocolate, sweetened condensed milk and butter. Microwave for 1 minute. Remove from microwave and stir until everything is melted and combined. 

Add vanilla and salt to the chocolate mixture and stir to combine. 

Pour chocolate mixture into prepared pan. Refrigerate until set, at least 2 hours.

Use aluminum foil to pick up fudge from pan. Flip over onto a plate or cutting board. Peel aluminum foil off of fudge and discard. Cut fudge into small pieces and keep refrigerated until ready to serve. Store in an airtight container and use wax paper to separate layers.

Source: My husband

Chocolate Chip Cookie Dough Truffles

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I like to send Chris to work with goodies for his team every once in a while, especially in September when they're all working their little butts off for countless hours. And I also like to make them goodies that I will enjoy. Someone has to eat what won't fit into the container...

Since I found myself in the mood for some cookie dough (when am I not in the mood for cookie dough?), I went with these super simple truffles. The cookie dough is sans eggs so it's safe enough to eat on it's own. Then it's dipped in chocolate and sprinkled with cookie crumbs or sea salt. Yep. I went there. Enjoy!

Printable Recipe

Ingredients

• 1 stick butter
• 1/2 cup brown sugar
• 1 tbsp. vanilla
• 1 cup flour
• 1/2 cup mini semi-sweet chocolate chips
• 1 (11.5 oz.) package regular semi-sweet chocolate chips
• Cookie crumbs and/or sea salt, for topping

Line a baking pan with wax paper and set aside.

In a large bowl, blend butter, brown sugar and vanilla with a hand or stand mixer until light and fluffy. Add flour, 1/4 cup at a time, incorporating well after each addition. Fold in mini chocolate chips with a spatula.

Roll the dough into 1-inch balls and place on the prepared baking sheet. Once all balls are formed, place in the freezer for 30 minutes.

Place the bag of regular size chocolate chips in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second increments until fully melted.

Remove the cookie dough balls from the freezer. Dunk in the chocolate and use a fork to coat. Place the chocolate-coated ball on the end of the fork, and lightly tap on the edge of the bowl to remove excess chocolate. Place back on the baking sheet and sprinkle with cookie crumbs or sea salt. Repeat with remaining dough.

Place in the refrigerator for 1 hour or until chocolate is set. Store in an airtight container in the refrigerator.

Source: SK Original