Banana Blueberry Muffins (Whole Wheat)

I am always looking for new muffin recipes. Oh, and I am always looking for ways to use up bananas. Seemingly endless amounts of bananas.

You are probably wondering why I have so many bananas. It's not like I grow them in my backyard. I actually buy 2-3 bunches of organic bananas each week and always seem to have some overripe ones left over in the end. Why not buy less bananas you ask? Because my biggest pet peeve is not having ripe bananas around to eat and send to daycare, and we all know that the bananas in the grocery store are usually far from ripe and they ripen at varying speeds. So, I buy lots, using what we need throughout the week, and baking with or freezing the ones that ripen quicker than we can eat them. And this means that I always have bananas in the freezer for smoothies, baking, and popsicle making!

This week in particular, I was confronted with a ton a overripe bananas and a massive harvest of blueberries from our garden. So, off I went in search of a muffin in which I could use both. Of course, for those of you who follow my blog, I also like to make my food child friendly, which means less sugar and whole wheat flour or oats where possible.

And so this muffin came to be :) A banana blueberry whole wheat muffin with a tiny bit of citrus to kick things up. Yum yum!

Cheesy Sourdough Bread

So at dinner last weekend, my sister started talking about her favorite grocery store sourdough cheese bread and how good it was. However, she said that not every grocery store in the chain seemed to make it the same way and she was often disappointed by the lack of cheese. The best she said, was the one that not only has cheese melted on top of the bread, but also has cheese melted throughout. Yes, that's the most important part about this bread-- lots and lots of cheese.

As she talked about it, I mentioned that I have a sourdough starter in my kitchen and could make her some sourdough cheese bread. And since my sister is about 6 months pregnant, I figured it wasn't really fair to talk about this bread, then no somehow produce her some.

Baked Egg Frittata with Sausage, Feta and Sundried Tomatoes

So I am in love with The Pampered Chef stoneware. This has nothing to do with the fact that I just started as a consultant for The Pampered Chef (www.pamperedchef.biz/heathergiraud) and everything to do with the fact that I LOVE this stoneware for everything! I have no idea why it took me so long to get myself some! Everything that I cook on it turns out awesome--- evenly cooked and browned-- and the more I use it, the better it gets. Plus, I use them for sweet and savory and the stoneware doesn't retain any flavors or smells!

One of my favorite things to cook on my stoneware is an egg frittata. It's perfect for brunch and so easy to make! You just cannot go wrong with this dish. You can modify it to suit your tastes-- remove the feta and add a different type of cheese, add some sauteed onions, remove the sausage and add bacon or ham. It all works. Oh, and did I mention that it sure is impressive when it comes out of the oven :) Yum yum!

Banana Zucchini Bread

A few things happened today. I wanted to make something yummy and freshly baked to enjoy in the afternoon. I noticed I had an abundance of ripe bananas in the freezer. And I wanted to give my daughter some kind of treat.

So I made banana bread. With zucchini. And way less sugar than usual. But then I messed up and shorted the recipe an entire cup of flour. Yup, a whole cup. And I didn't realize until just now as I was looking at my recipe. I didn't notice because the banana bread was fantastic. Moist and yummy. So good in fact that we (my husband, me and my 1 year old daughter) ate almost the entire loaf!

Oh well. It was pouring rain today, the house smelled like baking and the banana bread was fairly healthy as far as baked goods go. And I got a new and better recipe as a result. A very productive day!

Healthy, Veggie Packed Muffins for Baby (and mama!)

So, my little one is 8 months old! Wow, time sure does fly. And everyday, she is more and more interested in food and feeding herself. But she's not quite eating what we eat yet. I am still trying to limit the salt and added sugars and make sure she gets her fair share of veggies and whole grains.

The other challenge is that we seem to always be on the run. Which means we always need to bring snacks. So far, I have managed to stay away from pre-packaged snacks, but it's hard because I want something that is easy to make, is readily available when I need it, not too messy, and most of all, healthy. So I started making baby muffins.

Baby muffins are great because you can make a massive batch and freeze them. Whenever you need to take one on the run, pop it into a snack bag and by the time you are ready to eat it, the muffin will be thawed. They are easy for baby to eat because they aren't too slippery and messy, and they are easy for mama to clean when bits get dropped everywhere (which they definitely will!).

There are lots of options of what could be added to these muffins. I have a list of things I want to try like quinoa, pureed peas, apples, lentils, pumpkin.... etc and I promise to share as I make them! But for now, here is the first batch. Oh, and even though there is no fat, sugar or salt, I am sure you will find yourself eating them too!

Lemon, Poppyseed & Blueberry Yogurt Muffins

Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.

Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! 

Next time, I am definitely doubling up. This recipe is a sure winner!

Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!

Festive Eggnog Pancakes (can be whole wheat!)

So I recently did a post about these awesome eggnog muffins. I originally made them because I had some eggnog leftover from when my sister came over. Well, needless to say, I loved these muffins so much that I bought some eggnog to make some more. And what do you know, I still have eggnog left in the fridge. And so begins that vicious cycle of leftover eggnog.

I figured I should make something else besides the muffins. And since my husband was off from work yesterday, I decided to make something for breakfast besides our usual bowls of oatmeal. So I made pancakes. With eggnog. Oh, and I added a little extra nutmeg and cinnamon just to emphasize the fact that these were eggnog pancakes.

I made the pancakes with whole wheat flour, but you could use white flour or a mix of white and whole wheat. The pancakes were delicious and fluffy. You could eat these with maple syrup, butter or jam, but I highly recommend eating them with a drizzle of sweetened condensed milk. I think the milk adds to the spirit of the eggnog pancake.

They were fluffy and delicious and oh so festive.

Merry Christmas to you and your families!

(It doesn't have to be leftover) Eggnog Muffins

During the holidays, there is an abundance of eggnog to drink. Not only can you buy it and drink it plain, but you can also drink it in a bar with rum, at a coffee shop in a latte and of course, at every holiday party that you attend.

Not only that, but eggnog makes an appearance in a plethora of food items as well. Eggnog cookies, eggnog cupcakes, eggnog ice cream... the list goes on and on.

A lot of people buy eggnog to have at their house for entertaining. I, however, am not one of those people. I rarely buy eggnog because I honestly don't really like to drink it. But, I just happened to have some leftover eggnog in my fridge this week because my sister brought some over. So, like many others out there, I went online to figure out what I could do with this leftover eggnog. And I came across some eggnog muffins that seemed like they might do the trick.

Cornmeal Buttermilk Freezer Biscuits

As you may already know, I gave birth to an amazing, beautiful baby girl 8 weeks ago! Wow, people were not kidding when they said that time would fly with a newborn. It certainly has! 

My day's priorities are now determined by my daughter. Despite my "to-do" lists and "need to try" recipe spreadsheet, even if the only thing I accomplish during the day is keeping my daughter happy, healthy and active, that is enough.

But, here's the catch. A girl's got to eat at some point. And it's not the eating that's the problem. It's the "what to eat" that is. For me anyways. I mean, there are times when I learn to settle with a pile of cheese and crackers, or even just a pile of crackers, but a girl can only last so long on the basics. Especially someone like me that strives to make every meal healthy, fresh and tasty. And really, that boils down to homemade. Not store bought or pre-packaged or take away. Homemade.

Yup, homemade is hard to do when you are juggling a newborn on one arm and trying to brush your teeth with your free hand. Or, try doing the dishes with one hand. Yes, it's possible, but takes about four times as long to do. So, if I had to cook and bake everyday? Would not happen.

Don't get me wrong. I still cook and bake. But I do it on her time, not mine. That means that when I finally get her down in her crib for a nap, I frantically cut veggies, cook quinoa, make bread dough and do as much as I possibly can. And the thing is, I never know if that time I have is 5 minutes, or 2 hours. I just use every minute-- every second-- and do as much as I can.

And then there are the days when I can't do anything extra. My daughter won't nap, is extremely hungry, and needs me to hold her and rock her from morning until night. Those are the days when I am thankful for my organization and "to-do" lists. The ones that reminded me everyday in the last 2 months that I was pregnant to make meals ahead and freeze them. The ones that convinced me to make these cornmeal freezer biscuits so that one day, when I didn't have time to make a batch of fresh biscuits (which at the time I could not fathom-- I mean, after all, there is always time to cook or bake, isn't there?), that I could reach into the freezer, pop a few of my homemade frozen biscuits onto a tray, bake them, and enjoy them.

Yes, I am able to enjoy fresh, homemade biscuits with a newborn! 

Buttermilk Waffles

Nothing like an amazing breakfast to start off a long weekend!

What is your favourite breakfast? For me, it is usually something savory with eggs, bacon, sausages and good bread; however, I have taken a liking lately to pancakes and waffles, which my husband adores. Especially waffles, now that we have our own waffle iron. 

I got a waffle iron for my husband for Christmas. Unlike many households, who have an electric countertop waffle iron, I did not want yet another single use appliance sitting on our counter top. So I found a stove top waffle iron which is fantastic. Use it on the stove like a pan, then put it away. It takes very little space and it works great! No need to search for an electrical outlet or clear the counter to make space for it!

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts

Yes, the gardens are still spilling over with squash!! And trust me, I am not complaining! Squash is one of the most versatile veggies. You can stuff them, saute them, fry them, grate them, add them to soups and stews... the possibilities really are endless!

In this case, I decided to turn them into one of my favorites-- Zucchini Muffins (or Bread). Great for eating now or freezing and eating later.  Also, the use of whole wheat flour in addition to the squash makes them a healthier muffin alternative. What a great way to get some veggies into your loved ones!

Blueberry Maple Muffins

There is definitely an abundance of blueberries in my fridge. Not that I am complaining. Nothing makes me happier that seeing lots and lots of blueberries.

They are one of my favorite fruits and in the peak of the season, I could eat them all day! On yogurt or ice cream, with cereal, and even in salads. And let's not forget the bowls and bowls of fresh blueberries that I eat by the handful when I need a sweet snack or a nibble which doing other things.  Nothing is better than fresh blueberries!

Today, however, I decided that I had so many blueberries, that I could spare some in a batch of muffins as a quick grab and go breakfast. They were so good, I am thinking of making a double batch and freezing some to have available to just warm in the oven later too!

Chinese Rice Porridge (Congee)

This is the most fragrant and therapeutic dish ever. I grew up with this rice porridge. In a lot of households, when you are sick, your mom makes you chicken noodle soup or hot water with lemon. In our house, it was congee. Whenever I was sick, this plain porridge made with chicken stock and a little green onion was the perfect remedy for a cold.

However, I don't only eat this porridge when I am feeling under the weather. I love to make a big pot of it at home, especially in the winter, to cure those winter blues. I also enjoy eating congee in Chinese noodle houses. So much so, that I struggle whenever I go to a Chinese restaurant as I am faced with the dilemna of ordering noodles or a bowl of this wonderful concoction. 

Sausage and Egg Breakfast Sandwich

I am not really a fast food fanatic. I rarely eat it nor do I even crave it. Well, except for one thing. The Sausage and Egg McMuffin. That is my one guilty pleasure.

I love the saltiness of the sausage, the crisp chewiness of the English muffin and the fluffy, perfectly cooked egg. Every bite is just juicy perfection. But it's just not possible for either my body or my conscience to eat the Sausage and Egg McMuffin every day. After all, it is still fast food and not exactly the healthiest breakfast choice.

My husband, well aware of my weakness, went out and bought some lean ground pork last week. When I asked him why, he said it was so that we could make sausage and egg breakfast sandwiches at home!  It was easy, tasty and probably much healthier than the fast food version. 

Breakfast Quesadillas

After about a month of hard work on our new house, we finally had a chance to sit and enjoy a moment on our deck.

The sun was shining and we wanted to take a break and grab a bite, and breakfast quesadillas came immediately to mind.

I am not sure what it is about breakfast, but it's a comforting, relaxing sort of meal. The exact first meal that I would want to enjoy at our new house.

The quesadilla contained all the things I love... eggs, bacon and cheese and was served with guacamole and salsa. Fantastic!

Cheers to our new home!

Bacon & Egg Breakfast Pasta

Last night I made fresh pasta. Actually, I made Raviole-- my husband's favorite itty bitty ravioli filled with goat cheese, parsley and gruyere.  But of course, I had left over pasta dough. Okay, I lie. I actually got tired of making those itty bitty ravioli and decided that after making a whole container full that it was time to turn the pasta dough into something else.

So, I rolled the pasta into sheets and cut them about and inch wide to make papardelle. I laid them out to dry up a bit on my counter, then put them between sheets of parchment and into the fridge.

This morning when I woke up, I felt inspired to take advantage of this fresh pasta. So I decided to make a breakfast pasta of sorts with all of my breakfast favorites: eggs, bacon, tomatoes, fresh basil. And what a treat it was. Even if you don't stay up all night making fresh pasta, you can use pre-packaged fresh pasta or even dried pasta. Trust me, it is amazing that breakfast/brunch pasta has not made it onto the menus of my fave restaurants yet!

Super Moist Cornbread

I make bread almost every week, but never think to make cornbread instead! Perhaps because it's uses aren't the same as regular bread--- sandwiches, spreads, cheese.

However, with so much cornmeal in my pantry, cornbread just came to mind, and I am glad it did. I love this particular recipe because the cornbread is so moist and packed with flavor and texture. I especially like the chunks of onion and pepper throughout.

It pairs perfectly with a bowl of soup, chili or stew, or just on it's own (with a little butter too!).

Super Moist Cornbread

Makes 1- 8 inch by 8 inch pan

1 1/2 cups Cornmeal

1/2 cup Whole Wheat Flour

1 tbsp Baking Powder

1 tsp Salt

1 Large Egg

1 cup Milk

1 can (14 oz) Cream Style Corn

1/4 cup Onion, chopped

1 tbsp Green Chili, chopped

1/3 cup Red Bell Pepper, chopped

Preheat the oven to 400 degrees Fahrenheit. Grease an 8 inch square baking pan and set aside.

In a bowl, mix together all the dry ingredients.

In a separate bowl, mix together the wet ingredients

Add the dry ingredients to the wet and stir until just combined.

Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean. Enjoy with a bowl of chili or soup!

Peanut Butter Banana Muffins

Ripe, frozen bananas and buttermilk are always two items that I have in my freezer. Why? Well, the bananas are pretty much self explanatory. I buy way too many, they get ripe really fast, and I through them in the freezer. As for the buttermilk, it seems that anytime I need buttermilk, I only need 1/2 a cup or so. And it just so happens that I can usually only find buttermilk by the litre. So, I use what I need, then freeze the rest in 1/2 cup portions for later use.

So, what to do with bananas and buttermilk (other than make my kick butt Banana Walnut Bread)? I was in the mood for peanut butter and what better combination than peanut butter and bananas? So, I decided to make peanut butter and banana muffins with an additional kick of peanut butter spread on top.