Monday, September 30, 2013

Favorite "Squash Bread" recipes

I have a couple of go-to recipes for fun breads that I thought I'd share. The first is super simple and always delish.
It is designed to be a Pumpkin Bar/Muffin.

Pumpkin Muffins 
1 c pumpkin puree

1 c almond butter (I use raw creamy from Trader Joes)
1/2 c raw honey
2 eggs
1 1/2 t baking powder

1/2 t baking soda

1 t vanilla extract

1 t cinnamon

1/4 t nutmeg

1/4 t cloves

Simply mix it all together and stick it in the oven.  350 degrees - 15 mins for cupcakes or 30 for bars/bread.  They are super moist.  The only negative is that it doesn't make that many!  I have substituted butternut squash and they are equally yum.  You probably could do banana, but cut the honey or they'd be too sweet.  I will admit, I added 2 leaves of Kale to this batch. Can you see the flecks?  Can't taste it.  (I blended it in my vitamix first).

And here is a basic recipe that I tweak. I just try to keep the wet ingredients in the same quantity range.  When I'm swimming in meyer lemons I add one (zest and juice) and it does just fine. Today I added butternut squash.  Yum.

Whole Wheat Zucchini Banana Bread
Adapted from: Marcus Samuelsson
Yields: 1 Loaf | Prep Time: 20 minutes | Bake Time:  55 minutes
2 eggs

1/2 cup honey

1 cup mashed banana

1 tsp vanilla extract or vanilla bean paste

1 3/4 cup whole wheat pastry flour

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 medium zucchini, grated

1 cup chocolate chips, raisins, dried fruit, nuts, or a mixture of any of these
Preheat oven to 350.  Lightly grease a standard-sized loaf pan.
Beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.
In a medium-sized bowl, sift together the flours, salt, baking powder, baking soda, and cinnamon.  Mix into the egg/banana mixture just until combined.
Stir in the zucchini and chocolate chips, just until combined.
Pour into the loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.  Let rest for 20 minutes before removing from the loaf pan.  Cool completely on a wire rack.
For best results, store loosely draped with a kitchen towel. Wrapping your bread in plastic or foil will result in gummy texture.

I found this on this website:

Keeping it real! Kathy

Friday, September 27, 2013

Peaches and Cream Oatmeal Improved!

Peaches and Cream Oatmeal was one of my favorite things to eat for breakfast growing up. Last year I posted a homemade version here.

Since then I became a Dr. Sears LEAN Coach - which I'll tell you more about in a future post..but for now, I wanted to share what I did to improve the oatmeal now that I know so much more about what kids need to eat in order to fuel their growth.

The omega fats are a huge factor for healthy brains, and we already know how important protein is for energy and general growth.  Here is my oatmeal recipe to give the kids a great start to their day. Feel free to substitute with any fruit.  I use frozen blueberries when fresh fruit isn't a great option.  Always organic - everything (except I can't afford organic almond butter!).

1 cup oats
2 cups milk (I use rice or coconut milk but any milk will work)
1 T coconut oil
1 t cinnamon
2 peaches - peeled and diced

I put it all in at once and bring to a boil, then let it simmer till it's almost the right consistency (stirring occasionally).  Making it all at once makes it much creamier than when you bring the water to a boil first.  Then I add 1 T of almond butter.  If it makes it too gooey you can add a little milk to make it the consistency you love.

I top it with 1 T maple syrup (the real stuff).

The whole family loves this.  And it's super quick to make for those rushed mornings.  I make extra and serve it leftover the next morning sometimes.

Keeping it real! Kathy