It's finally summer......

A long, hot summer keeps us Canadians going through our long, cold winters!

Peanut Butter Bites

It's 3:00 pm....  and you're starving!  You search your desk, or your car, or your cupboards, for something to eat.  But it should be a healthy snack right?  These babies fit the bill!  Whether you're looking for a healthy snack at work or on your way to soccer practice, these will fill you up, in a nutritious and energizing way.  And kids will like them too!  

From http://www.gimmesomeoven.com/no-bake-energy-bites/.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional)
• 1/3 cup honey or maple syrup
• 1 Tbsp. chia seeds (optional)
• 1 tsp. vanilla extract

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Blueberry Muffins

I've mentioned in previous posts that I eat a muffin every morning at work.  Funnily enough, I don't do this on the weekend though....  Anyways, I digress.  I'm always looking for recipes that are healthy and a little different as I get tired of the same old thing.  Although I have recipes that are my 'go to' recipes.  Nevertheless, I digress again.

Just make 'em - they're good, they're healthy, they're easy.  What more could you want in a muffin?


Makes 12 regular muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup rolled oats
• 2/3 cup agave syrup (or sugar or honey)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces honey nonfat greek yogurt 
• 2 large eggs, lightly beaten
• 4 tablespoons melted coconut oil, cooled (or melted butter or canola oil)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen)

1. Heat oven to 350°.
2. Line muffin tin with medium or large cupcake liners.
3. Combine flour, agave syrup, oats, baking powder, baking soda and salt in a bowl.
4. Combine yogurt, eggs, coconut oil, and vanilla in a separate bowl.
5. Fold yogurt mixture into dry mixture; stir just to combine.  Do not overmix.
6. Gently fold in blueberries and spoon into muffin tin.
7. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Tip:  I find when I fold in the blueberries, my batter turns 'blue'.  So now instead of adding the blueberries to the batter, I sprinkle them over the batter - no more blue batter!  Put about a tablespoon of batter at the bottom of the muffin liner, add blueberries.  Push a few of them down into the batter to evenly distribute them.  Add another tablespoon or so of batter and sprinkle with more blueberries, again distributing them evenly.

Banana Oatmeal Coconut Bars

I'm always looking for a healthy snack that I can 'grab n go' or eat at work.  This recipe is easy, delicious, and nutrious - all things that I love in a recipe!

The recipe originally came from "www.thekindlife.com", but I've adapted it below.

Ingredients:

• 2 cups rolled oats
• 1/4 cup agave syrup (or maple syrup)
• 2 large ripe bananas, mashed
• 1/2 large banana, diced
• 1 cup coconut
• 1 1/2 TBSP ground flax seed

Preheat oven to 350 degrees.  Mix all ingredients together until well blended.  Press into a 8 X 8 inch pan.  Bake for 30 minutes.  Let cool, then cut into bars.

Tip:  I line the pan with parchment so that 2 sides come to the top of the pan.  After the bars have baked and cooled, I simply pull out the parchment and cut into bars on a hard surface.  This works especially well with brownies.

Banana Nutella Muffins

Banana + Nutella = AMAZING!  What a wonderful combination. Kind of like peanut butter and chocolate; banana and nutella just go together.

If you're not familiar with Nutella, and I can't imagine who isn't, it's a hazelnut spread.  Kind of like peanut butter, but made with hazelnuts and chocolate.  My kids are addicted to the stuff!

This is another recipe from sweetpeaskitchen.com.  Thank you Sweet Pea for sharing your amazing muffin recipes!  Please check out her blog - it's got loads of great recipes.

Banana Nutella Muffins

YIELD: 12 Muffins

 

PREP TIME: 20 minutes

 

COOK TIME: 24 minutes

Ingredients:

Ingredients:
2 cups unbleached all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled (I use coconut oil)
1 teaspoon vanilla extract
1/4 cup toasted hazelnuts, coarsely chopped (I didn't use these)
1/4 cup Nutella

Directions:

Heat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl combine flour, sugar, baking soda, and salt; set aside.
In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.

Divide batter equally among prepared muffin cups. Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. 

Remove muffins from tin and let cool.

Note:  I use coconut oil in place of oil or butter in my baking.  It's flavourless and is much healthier for you than butter or vegetable oil.  You can get it at any grocery store.