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Month: October 2016

Pumpkin Pie Muffins!

Pumpkin Pie Muffins!

That was FAST!  October has come and gone…and what’s left is a whole lot of pumpkins! …Maybe you even have some extra cans of pumpkin puree kicking around…if you’re not all “pumpkin’ed out”…you have GOT TO TRY these amazing healthy Pumpkin Pie Muffins!  Super simple and easy to make…and taste amazing for breakfast with a little bit of almond or peanut butter on them…#yum!

Here’s the recipe 🙂

Pumpkin Pie Muffins (makes 12 muffins)

Ingredients

  • 1 1/2 cups flour
  • 1/2 cups oats
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 cup pumpkin puree
  • 1 cup skim milk
  • 1 egg
  • 1/4 cup vegetable oil
  • walnuts halves or chopped almonds (optional)

Directions

  1. Preheat oven to 350 degrees C.  Line a muffin pan with paper liners.  Set aside.
  2. In a large bowl, mix together flour, oats, brown sugar and cinnamon.
  3. In a small bowl, add egg, vegetable oil and milk.  Whisk them together.  Add pumpkin puree.
  4. Add the wet ingredients to the dry ingredients and mix together with a spatula.  Make sure all ingredients are combined.
  5. Add approximately 1 tbsp. of the batter to the lined muffin cups.  Top with chopped almond slivers or walnut halves.  Bake for 20-23 minutes or until golden brown.
Peanut Butter Breakfast Bars!

Peanut Butter Breakfast Bars!

Ever get tired of reading labels of granola/breakfast bars and wondering what the HECK are these ingredients?!  …You may love snacking on granola bars, maybe your kids do… and we’re okay with that!…but when you are choosing them because they’re a nutritious option…let’s make sure they are…and if you’re confused…Make them from scratch!

We created this amazing Peanut Butter Breakfast …inspired by @sallysbakeblog Breakfast Cookies that are SO easy to make and will blow your mind with how good they taste.  You can actually taste EVERY ingredient. So…take 30 minutes to make this recipe and enjoy!

Peanut Butter Breakfast Bars

(makes approx. 15 bars)

Ingredients:

  • 2 cups of quick oats
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 cup peanut butter (or almond butter/cashew butter/sunflower seed butter – you choose!)
  • 2 tsp. organic agave syrup (because we had some in the pantry!..you can sweeten with honey too)
  • 2 tbsp. Greek yogourt (2% used here, but you can use 1% or fat free…why not?)
  • 1 large banana (mashed)
  • 1/4 cup dried cranberries
  • 1/2 cup shelled pumpkin seeds

Directions:

  1. Preheat oven to 325 degrees F.  Line cookie sheet with parchment paper and set aside.
  2. Combine all ingredients into one large bowl.  Mix until combine.  Dough will be stiff.
  3. Spoon 1 tbsp. of dough and place onto cookie sheet.  Flatten the top to make the bar desired thickness.
  4. Bake for 16-20 minutes or until edges are brown.  Allow to cool completely.  You can freeze them in batches to take out and eat throughout the week!

 

Preppin’ for Thanksgiving Eats!

Preppin’ for Thanksgiving Eats!

Thanksgiving weekend is HERE…and what’s not to love?  Like most holidays ..the 4 F’s are in play…Have you heard of the 4 F’s? – we’re talking about FAMILY, FRIENDS, FOOD & of course FUN!

Whenever the family gets together for holiday festivities, there is usually a lot of food – and a lot of thought that goes into planning that incredible food for specific events.  On a holiday, the focus tends to stray away from “healthy” and move towards “indulgence” “moderation” “sometimes foods”…BUT …question for you?  Is there …maybe…a place for a bit of healthy on a Thanksgiving weekend?

We’ll let you decide…

We’ve gathered a few tips to help you enjoy your flavourful harvest feast without all the full, sleepy, bloated-ness after. But don’t worry we won’t be messing with the pumpkin pie!

First…

If you’re the cook or bringing a main dish the power is in your hands! Try making the dressing from scratch. You’ll impress the family and feel good about avoid using high-sodium boxed stuffings that are often found in the grocery store.  We found an awesome Crockpot Cranberry Apple Stuffing and a Classic Stuffing. Not up for a bread based side dish? Maybe you need a gluten free option that everyone will love! Turn things around all together with this stuffed butternut squash.

Second…

How does your plate look? Try for 50% vegetables. I’m talking grilled asparagus, roasted Brussels sprouts, peas or salad, all the good stuff. Then we do 25% starchy carbs; maybe you choose the mashed potato with gravy, maybe you choose the whole wheat bun your grandma made fresh, or, or, orrrrr a spoonful of stuffing. And – Yesss you can do half stuffing, half potato. Lastly, 25% of that juicy turkey, or any other protein of choice.

Third…

Let’s talk about leftovers. Everyone wants that turkey and gravy sandwich the next day after we have SOMEHOW digested all that food. But you can have way more fun with leftovers than that. How about a cranberry salad with added turkey, a turkey sandwich amped up with lettuce and cranberry sauce (hold the gravy), or making a turkey soup (save the bones for soup!).

This is what we are trying in our kitchen this weekend:

  • Roasted Sweet Potatoes with Garlic & Rosemary
  • Roasted Brussels Sprouts
  • Homemade Stuffing

Stayed tuned for some instagram updates on those recipes this weekend! @balanceyourcart

Happy Thanksgiving!

xo Kelly & Johanna