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: http://delishhh.com/2011/08/16/whole-wheat-zucchini-banana-bread/

Keeping it real! Kathy

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