Monthly Archives: February 2014

Whole Wheat Banana Muffins with Greek Yogurt/Almond Butter Frosting

So Yummy

So Yummy

Sometimes I reach for a banana and realize that it is not my preferred color for a ripe yellow one, rather it looks like ugly brown banana shaped…… fingers (what—what did you think I was going to say…..?) So, what to do with your doodoo brown nanners? Make my new recipe! My dog ate at least two of these, or so I am going to tell my husband…


He looks guilty, right?

He looks guilty, right?

Whole wheat banana muffins with almond butter “icing”

  • 3 overripe smashed bananas
  • ½ c. sugar
  • 5 tbs. melted butter
  • ½ tsp. cinnamon
  • 1 egg, beaten slightly
  • ½ tsp. vanilla
  • 1 ¼ c. wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp salt
  • ¼ c. almond butter (for icing)
  • ½ c. nonfat greek yogurt (for icing)

In one bowl, combine the last 4 ingredients and mix. In another mix up the first 6. Add the wet ingredients to the dry ingredients and mix well, but by hand with a soft spatula…don’t overwork it. Pipe in to mini muffin tins. Bake on 250 for about 20-30 minutes, testing after 20 with a toothpick. While they are baking, mix ¼ c. almond butter and ½ c. non fat greek yogurt together to make an icing. To be honest, my plain greek yogurt smelled so bad when I opened it that I threw up a tad in my sink, but I had a little Chobani 100 cherry flavor, so I used that. It actually is delicious. Once the muffins have cooled, pipe the icing on top (ice only ones you will eat, then  put the remaining icing in the fridge. I sprinkled mine with a little bit of blueberry flax granola for some crunch.

this b*tch is crazy.

this b*tch is crazy.

Side dishes part 2- Quinoa Fried Rice


This is one of my go-to recipes during the week when I don’t want to venture out to pick up lunch. Also, there is no where to pick up lunch, so I’m forced to make it myself. This can be a side dish for a bigger dinner, or just a really great and filling lunch. I really have started to try and get on the quinoa boat–it doesn’t make you tired after eating it like noodles or rice do. Plus, I’m pretty sure I’m huskier than the 50 pregnant friends in Midland, so it makes you feel better. More to come later on how jelly I am of preggo’s that just look full rather than pregs. I hate you all.

  • 1 package of Harvest Village frozen quinoa (see pic). You can go ahead and cook your own, but that’s another dish to clean, and the frozen quinoa has no added ingredients. And no measurements, voila.
  • 1 egg + 2 egg whites, whisked with a tsp. of sriracha and a tsp. of chili paste
  • steamed Asian veggies, or whatever you have leftover veggies
  • 1 tbs garlic paste (that kind you get in the tubes)
  • 1 tbs ginger paste
  • 1 tbs light soy sauce

Cook your quinoa and set aside. In a sauté pan, cook the mixed veggies, combining them with the ginger and garlic. Once they are done, set aside. Scramble your eggs, and when they are almost done, add everything together and cook for a minute or two. I like to get the quinoa a little crispy, so I crank up the heat and let it sit for a minute then mix it up.

Frozen Quinoa



Side Dish Recipes- Asparagus

I’ve gotten a lot of questions about different side dishes, so here are some recipes for good green sides!

Broiled Asparagus with Lemon

  • 1 bunch of asparagus, trimmed
  • 1/2 wedge of a lemon
  • 1 tbs olive oil
  • garlic salt and pepper

This is super easy–blanch your asparagus for about 3 minutes, then mix with olive oil and salt and pepper and broil in your oven, watching the asparagus the whole time, making sure it doesn’t burn. Once it looks browned and crispy, remove and squeeze the lemon wedge over the asparagus and enjoy!