{recipe} Veggie Chimicangas

We have been trying to reduce our meat consumption to only a couple of times a week, so we have had to get creative with more vegetarian meals over time.  I use to be super skeptical, but after this recipe the vegetarian meals have kind of won me over.  This is probably the fastest recipe ever - and we all what quick, healthy dinners - so it is a win.

 VEGGIE CHIMICANGAS:
* makes 8 chimicangas

2 tsp olive oil + more for brushing on the chimicangas
1 medium onion, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 cup button mushrooms, sliced
1 tsp Celtic sea salt
1 7 oz can green chillies
1 15 oz can black beans, drained + rinsed
1 15 oz can vegetarian refried beans
1/4 cup cilantro, chopped
2 cups brown rice, cooked
1/2 cup Monterey jack cheese, grated
1 cups salsa
1/4 cup sour cream
1 avocado, sliced
8 large flour tortillas

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 400𝇈 and line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.)

Heat the olive oil in a medium size saute pan.  Add the onion and garlic, and saute until soft.  Add the cumin, salt, green chilies, and mushrooms.  Saute for a few more minutes until the mushrooms are soft.  Transfer the mixture to a large mixing bowl medium bowl.  Add the black beans, refried beans, cilantro, brown rice, and grated cheese.   stir. to combine.

Place 3/4 cup of the filling in the middle of a tortilla, fold in the sides and roll up the tortilla with all the filling on the inside - just like how you would fold a burrito.

Place the chimicangas in the prepared baking sheet folded side down, brush with a tiny but of olive oil.  Bake for 15 minutes, until golden brown and crispy on the outside.

Serve with sour cream, salsa, and slices of avocado.

Store the chimicangas in an airtight container in the refrigerator for up to 4 days.

{recipe} Bulgogi Salad

When we lived in Germany we were frequent visitors of the most amazing Korean restaurant.  This recipe is inspired by all the many lunches Nate and I ate there.  I love all the bold flavors and textures and it has quickly become one of my most favorite at home lunches.

  BULGOGI SALAD:
* serves 2-3

1 lb ground beef
1 garlic cloves, minced
2 inch fresh ginger piece, peeled + grated
1/4 cup coconut aminos
3 tbsp rice vinegar
2 tbsp honey (I like using raw honey)
1 tbsp sesame oil
red pepper flakes to taste
2 cups cabbage, thinly sliced
1 tbsp lime juice
1 1/2 tbsp sesame oil
Celtic sea salt to taste
2 scallions, thinly sliced
2 tbsp cilantro, chopped
1 tbsp sesame seeds, toasted
diced tomatoes
kimchi

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Heat a sauce pan over medium heat, add the ground beef breaking it apart with a wooden spoon.  Cook for 8-10 minutes until browned and cooked through.

In a glass measuring cup, whisk together the garlic, ginger, coconut aminos, rice vinegar, honey, sesame oil, and red pepper flakes.  Add the sauce to the ground beef, and bring to a boil - simmer for 3 minutes.

In a glass bowl toss together the cabbage, lime juice, sesame oil, salt, scallions, cilantro, and sesame seeds.  Slice some grape tomatoes in half.

To serve; place the cabbage mixture into a soup bowl and top with ground beef, slice tomatoes, and the kimchi.

Store the the ingredients separately in an airtight container in the refrigerator for up to 4 days.

{recipe} Caprese Paninis

My all time favorite and easy lunch.  The burst of flavor is incredible.

 CAPRESE PANINIS:
* serves 4

4 medium whole wheat pita pockets
1/2 cup mozzarella cheese, grated
12 cherry tomatoes, sliced
1/4 cup pesto (homemade or store-bought)
olive oil for coating

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat a panini press.  Assemble the paninis by cutting the pita pockets in half.  Open the pocket and smear pesto in each one.  Load the pita pocket with grated mozzarella cheese, and sliced tomatoes.  Light brush the pita pocket with olive oil.  

Working in batches cook the caprese paninis for 3-4 minutes until golden brown.  Serve warm.

** You can also cook these caprese paninis the same way you would cook a grilled cheese sandwich.

{recipe} Perfect Buttery Pie Crust

I use to be so intimidated by pie crusts, it always seemed like so much work, as well as a little complicated.  To my surprise, it is actually extremely simple, and super delicious.  It is also a fun ritual do do by hand.

  PERFECT BUTTER PIE CRUST:
* makes  standard pie crust

1 1/4 cups all-purpose flour, sifted (I use King Arthur flour)
1 1/2 tsp raw sugar
1/2 tsp  celtic sea salt
1/2 cup unsalted butter, cold + cut into cubes
1/4 cup ice cold water

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Before you start making your pie dough, gather and prepare all your ingredients.

In a large mixing bowl, stir together the all-purpose flour, sugar, and salt.  Using a pastry blender work the butter into the flour mixture until it resembles tiny peas.  Drizzle the water over the flour-butter mixture and using a flexible spatula gently stir together, until a craggy mess forms.  Knead the dough together until all the loose bits come together.  Form the dough into a disc, and tightly wrap the dough disk in plastic wrap.  Refrigerate for at least 2 hours.

NOTE: This pie crust can be kept in the refrigerator for up to one week or alternatively you can freeze this pie dough for up to 4 months.  Place your tightly wrapped pie dough disk into a labeled (content and date) freezer zipper bag.

Roll the dough out on a floured counter top, into a 12 to 13-inch round circle.  Fold the dough gently in half, and place into the pie dish, unfold the dough draping it over the sides of the pie plate, lowering enough dough to fill the cavity.  Press against the sides, and trim the overhang to 1 inch.  Let the dough chill in the refrigerator until you are ready to use it for your favorite recipe.

pie dough disk - ready for the refrigerator.

{recipe} Margherita Pizza

We started our Friday night pizza night back up.  I use this simple margherita pizza as the base, and it is delicious.  Sometimes we add some veggies and other toppings, and sometimes we use just the base with a nice and big side salad.  The flavor is so delicious, and our whole family will devour this in a few seconds.

It is fast, simple, and did I mention easy?

 MARGHERITA PIZZA:

* makes one 9x13 inch rectangular pizza

1 recipe lazy pizza dough
1 28 oz can tomatoes, drained for 30 minutes (I like using San Marzano tomatoes)
1 garlic clove, minced
1/2 tsp celtic sea salt
2 tsp honey  (I like using raw honey)
pinch of red pepper flakes
8oz mozzarella cheese, grated
1/4 cup Parmesan cheese, grated
glug of olive oil (make sure you buy unaltered olive oil)
handful of fresh basil, sliced

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Place a strainer over a glass bowl, dump the canned tomatoes in the strainer.  Give the tomatoes a little squeeze to release any liquid on the inside.  Drain for 30 minutes.

Preheat the over to 450°F.  Follow the instructions for prepping the pizza dough here.

Place the canned tomatoes, minced garlic, honey, rep pepper flakes, and salt in the a blender (this is the blender I own and I love) and blend to desired consistency and or texture.  

Add the sauce to the prepared pizza dough, and spread evenly with a silicone spatula.

Add the mozzarella cheese. Bake for 15 minutes.  Remove the pizza stone from the oven, and add the Parmesan cheese.  Bake for 10-15 minutes more until golden and bubbly - the pizza will have a darker crust if you use a pizza pan without sides, or you could even do it on the back for a sheet pan.

As soon as the pizza is done cooking, sprinkle with fresh basil leaves and add a glug of olive oil.

Let the pizza rest for 10 minutes.  Using a pizza cutter, cut the pizza into squares.

Serve warm.

Keep the pizza in a covered container in there refrigerator for 3-4 days.

{recipe} The Laziest Pizza Dough

Pizza is one of my all time favorite comfort foods.  It s warm, and delicious with a bread-like crust.  I love making homemade pizza, but the whole process especially having to knead the dough sometimes puts me off.  So enter the laziest pizza dough ever, it is super easy, you can pretty much forget about it, it is a no fuss, no kneading required, no more then one bowl, no special tools needed, and it delivers the "breadiest" crust ever - almost like an artisan bread.  You pretty much stir four ingredients together the night before you want pizza, and sit it aside.  It is our new favorite Friday night dinner tradition.

 LAZIEST PIZZA DOUGH:
* makes one 9x13 inch rectangular pizza

1/8 tsp active dry yeast
3 cups whole wheat flour I use King Arthur white whole wheat flour)
1 1/2 tsp Celtic sea salt
1 1/4 cup water (+2 tbsp water if needed)

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Using a sturdy silicone spatula, stir together the active dry yeast, whole wheat flour, celtic sea salt, and water in a large bowl glass bowl .

The dough will be uneven and rough, it feels a little to dry add the 2 tablespoons of water.

Cover the bowl with plastic wrap and set it aside (out of the way in warm spot) and leave it there undisturbed for 20-22 hours.  The dough will rise and double.

When the dough is almost ready prepare the pizza stone with olive oil, and a sprinkle of cornmeal.  Preheat the oven to 450°F.

Lightly flour the counter with flour and scrape the loose soft dough out of the bowl onto the counter.  Stretch the dough out a couple of times by letting it fall onto the counter.  

Using your fingertips (dipped in a little flour) stretch the dough out into desired shape.  Use dough in desired recipe.

Bake for 20-25 minutes.  Let the pizza rest for 10 minutes.

Serve warm.

Keep the pizza in a covered container in the refrigerator for 3-4 days.

{recipe} Whole Wheat Crepes

I have the best memories regarding crepes, a sweet little gelato (ice cream) cafe in Landstuhl, Germany.  My best girlfriend and I use to spend countless days (before kids of course) a week in that little cafe indulging in the best gelato with a side of crepe.  Also Paris, there are crepes everywhere.  I was so excited when I finally managed to successfully make this recipe.  It seems more intimidating then it really is, it is actually pretty simple and fun to make.

 WHOLE WHEAT CREPES:
* serves 4-6

3 eggs
1 cup whole wheat flour, sifted (I use King Arthur white whole wheat flour)
1 cup whole milk
3/4 cup water
1 tsp vanilla extract
1/4 tsp Celtic sea salt
1 tbsp unsalted butter, melted
1 tbsp honey (I like using raw honey)
pure maple syrup, cinnamon sugar, butter, hazelnut-chocolate spread for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Combine all the ingredients in a blender (this is the blender I own and love.) Blend for 2 minutes, scrape down the sides of and blend again for another minute.  Let the batter sit on the counter for 10 minutes.

Using a crepe pan (or a regular 10-inch skillet) melt a small pat of butter, and swirl around evenly on the surface of the pan.

Tilt the pan - pour a small amount of batter onto the pan and swirl the pan with your wrist to cover the surface of the pan evenly with the crepe batter.  Use a spatula to loosen the sides.  Flip the crepe after about one minute, cook the other side for another minute.  Remove the crepe from the heat.  Repeat the process until all the batter is gone.

Serve with pure maple syrup. cinnamon sugar, fresh berries, or chocolate spread.

Store (if the they last that long) the crepes in an airtight container, divided with parchments paper so they don't stick together in the refrigerator for up to 3 days.

{recipe} Orange Chicken

Sometimes I crave Chinese food, but as most of us know that Chinese food is filled with so many additives, preservatives, and even msg.  So it is just  better to attempt to make it home with wholesome and nourishing ingredients.  Simplicity and easiness is always a winner.

 ORANGE CHICKEN:
Adapted from the Weelicious cookbook
* serves 4

1 cup orange juice (check the label)
2 tsp fresh ginger, peeled + grated
2 tsp honey
1 garlic clove, minced
2 tbsp coconut aminos
1/4 tsp celtic sea salt
1 tbsp ghee
1 lb chicken breast, cubed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snow peas, halved
1 tbsp arrowroot powder + 1/4 cup water (should a thicker sauce be desired)
brown rice or the perfect basmati rice for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large glass measuring cup whisk together the orange juice, grated ginger, minced garlic, coconut aminos, and salt.

Using a wok heat and melt the ghee over medium high heat.  Add the cubed chicken to the wok and until evenly browned on all sides.  Add the all the sliced veggies to the wok, and saute for 3-5 minutes.

Transfer the cooked chicken and veggies to glass bowl.  Dump the sauce mixture into the wok, bring the sauce to a boil, and cook for about 5  minutes until the thickened and shiny.  You can add the arrowroot slurry at this point should you desire a thicker sauce.

Add the chicken and veggies back to the wok, and cook for 5 more minutes.

Serve warm with brown or white rice.

Keep the orange chicken in an airtight container in the refrigerator for up to 4 days.

{recipe} Chia Pots

This has become one of my favorite things to eat.  I love how you make it in advance and pop it in the fridge for whenever you are ready.  It is so creamy and delicious - almost like dessert for breakfast.  The nutritional punch is also amazing.

  CHIA POTS:
* serves 2

1/2 cup whole milk
2 tbsp maple syrup
2 tbsp almond butter (this is my all time favorite almond butter)
1 tbsp hemp seeds
2 tsp coconut oil
2 tsp ground cinnamon
1 tsp ground ginger {optional}
1/2 cup + 3 tsp chia seeds
a variety of berries (raspberries, blueberries, strawberries) and seeds (sunflower seeds, pumpkin seeds) for serving.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large glass measuring cup combine the whole milk, maple syrup, almond butter, hemp seeds, coconut oil, cinnamon, and ginger together.  Whisk until completely smooth.  Gently stir in the chia seeds, until complete incorporated.

Pour the chia seed mixture into a glass jar with a tight fitting lid.  Place in the refrigerator for 6 hours or overnight.

Once ready to eat scoop some of the chia seed mixture into a little bowl, and top with fresh berries and seeds as  desired.

Keep the chai pots in a airtight container in the refrigerator for 3-4 days.

{recipe} Bircher Muesli

This one of my favorite breakfasts - anything with oatmeal in it is a winner in our house.  I love how filling it is.  It is super simple, but it seems so fancy.  I am also obsessed with lots of British things, so here you go.

 BIRCHER MUESLI:
* serves 2

1 apple, grated
1/2 cup old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
1/4 cup dates, finely chopped
5 tbsp sunflower seeds
1 tbsp chia seeds
1/2 cup whole milk
1 tsp maple syrup
fresh berries + plain whole milk greek yogurt for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Grate the apple in a glass mixing bowl.  Stir in the oatmeal, dates, sunflower seeds, chia seeds, whole milk, and maple syrup.  Stir a couple of more times to make sure all the ingredients are evenly coated.

Place the bircher muesli in an airtight container in the refrigerator for at least 6 hours to overnight so that the oatmeal can absorb all the liquid, and so that all the flavors can combine.

To serve; scoop out the bircher muesli that you would like to eat and top with the greek yogurt and berries.

Store the bircher muesli in an airtight container in the refrigerator for up to 3 days.

{recipe} Sweet Potato Mini Muffins

We are big sweet potato fanatics in our house.  This is super easy recipe - a basic muffin recipe, with some sweet potato puree added.  The bright color of these little bite size snacks, will be a hit among kids and adults alike.  It has a burst of flavor, with lots of nutrition - perfect for breakfast, snack or even lunch.

  SWEET POTATO MINI MUFFINS:
* makes 30-35 mini muffins

1 cup whole wheat flour (I use King Arthur white whole wheat flour)
1/2 cup oat bran (I use Bob's Red Mill)
1/2 cup old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
2 tsp baking powder (make sure is it aluminium free)
1/2 tsp baking soda (Bob's Red Mill is my favorite brand)
1/2 tsp celtic sea salt
1 tsp ground cinnamon
2 eggs, whisked
1/2 cup buttermilk (see tip)
4 tbsp unsalted butter, melted
1/4 cup pure maple syrup
1 tsp  vanilla extract
3/4 cup sweet potato puree

TIP: If you don't have buttermilk on hand , you can make it: measure 1/2 cup of whole milk and take out 1 1/2 tsp of the whole milk, add in 1 1/2 tsp of lemon juice. Allow to sit on the counter for 5 minutes, stir and add to the step in the recipe.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F.  Grease the mini muffin pan cups with butter.

In a large mixing bowl, whisk together the whole wheat flour, oat bran, old- fashioned rolled oats, baking powder, baking soda, celtic sea salt, and ground cinnamon.  In another smaller mixing bowl, whisk together the eggs, buttermilk, melted butter, maple syrup, vanilla extract, and the sweet potato puree.  Add the sweet potato mixture to the flour mixture, and gently stir until just combined. 

Drop 1 1/2 tablespoons of the batter into the prepare mini muffin tin cups (I find that a cookie scoop makes this task effortless.)

Bake for 13 minutes, or until a cake tester placed in the center comes out clean.  

Cool the sweet potato muffins in the mini muffin pan for 10 minutes then transfer to a wire cooling rack.

Store in an airtight container on the counter for 1 days, or in the refrigerator for 4 days.

Freezer friendly: These little sweet potato mini muffins, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the the sweet potato mini muffins on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen sweet potato mini muffins to a labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.

{recipe} Simple Arugula Salad

Arugula makes for an easy last-minute salad.  It is simple, quick, and has a bold burst of flavor.  I try to use arugula in place of "normal lettuce" to up the nutritional value of our salad.  I love paring this salad with our favorite margarita pizza.

 SIMPLE ARUGULA SALAD:
* serves 4

2 large bunch of arugula, washed and dried
1/2 cup pine nuts, toasted (in a dry skillet)
2 tbsp olive oil (make sure you buy unaltered olive oil)
1/2 lemon, juiced
1/2 tsp celtic sea salt & freshly grounded black pepper

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Place the arugula, pine nuts, olive oil, lemon juice, celtic sea salt, and black pepper in a large salad bowl.  Toss well to combine.

Store in a covered container in the refrigerator for up 2 days.

{recipe} Creamy French Onion Dip

Homemade dips are one of my all time weakness, using simple ingredients and turning them into something delicious.  This dip is extremely rich, and pairs well with chips and veggies.  This dip is one of our party staples.

 CREAMY FRENCH ONION DIP:
* makes 3 cups

2 tbsp olive oil (make sure you buy unaltered olive oil)
2 tbsp unsalted butter
2 cups sweet onion, thinly sliced
1/2 cup shallots, thinly sliced
2 cups sour cream
1 cup mayonnaise (this is one of my favorite mayo brands)
1 tsp celery seed salt
1 tsp Worcestershire sauce
1 tsp celtic sea salt
1 tsp black pepper

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Heat a large saute pan over medium low heat.  Heat the butter and olive oil.

Add the sweet onions to the pan, and saute for about 40 minutes until golden brown and caramelized.  Remember to stir the onions often.

Add the shallots and a pinch of celtic sea salt.  Saute for 15 more minutes.  Turn of the heat, set the saute pan aside, and let the onions cool completely.

In a medium size mixing bowl, whisk together the sour cream, mayonnaise, celery seed salt, worchestershire sauce, celtic salt, and black pepper together.

Once the onions are completely cooled, chop them into smaller bite size pieces, and stir the cooked onion mixture into the sour cream mixture.

Chill for at least 1 hour to overnight before serving.

Serve with chips, crackers, or veggies.

Store the creamy french onion dip in an air tight container in the fridge for up to 6 days.

{recipe} Simple Broccoli

Broccoli is one of our favorite sides ever.  It is inexpensive, good for you, and super simple to prepare.  We love to even sometimes drizzles a little coconut aminos over the broccoli, to add a hint of flavor.  I can eat this by the bowl full.

  SIMPLE BROCOLI:
* serves 4

3 tbsp ghee
1 large head of broccoli, trimmed and cut into chunks
1/8 tsp Celtic sea salt
pinch of red pepper flakes
coconut aminos for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Trim and cut the head of broccoli into chunks.  Using a colander, give the broccoli a rinse.

Melt the ghee in a skillet over medium high heat.  Once the ghee have heated, add the broccoli to the pan, and stir the broccoli around, and let it cook for about 5 minutes.  Add the salt and the red pepper flakes, cook for 2 more minutes.

Remove the broccoli for the burner, and drizzle with some coconut aminos.

Keep the broccoli in a covered container in the refrigerator for 1-2 days.

{recipe} Speedy Porridge: Almond Butter

Oatmeal is one of my favorite breakfast foods, but it can get old super fast.  A fun way to jazz it up a little is to add add-ins.  This is my all time favorite combo, and it seriously never gets old.  The extra healthy fats is a guarantee to stay fuller for longer.

 SPEEDY PORRIDGE - ALMOND BUTTER:
* serves 2

3/4 cup old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
1/2 cup whole milk
1 tsp coconut oil
1 tsp maple syrup
1/2 tsp ground cinnamon
2 tbsp almond butter (this is my all time favorite almond butter)
1 tsp hemp seeds

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Place the rolled oats into a sauce pot, and add 1/2 cup of boiling water.  Let the oats soak in the boiling water for about 10 minutes until the water is absorbed.

Pour in the milk, coconut oil, maple syrup, cinnamon, and half of the almond butter.  Stir until combines and cook on medium low for 5-10 minutes until creamy and soft.

Drizzle the remaining almond butter over the top, and sprinkle with some hemp seeds.  Serve warm.

{recipe} Vegetable Fried Noodle Stir-Fry

This an easy week night meal, that only take a few minutes to prepare and a few more to cook.
It is actually one of my favorite ways to use up leftover plain noodles and even vegetables at the end of a grocery cycle.  I love the flavors, and the color combination.  You can use whatever veggies you have on hand.

 * I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Using a cutting board, coarsely chop the garlic and ginger together.  Sprinkle with celtic sea salt and continue to chop until a paste form.  Set aside.

Whisk together the coconut aminos, sesame oil, and honey in a small bowl.  Set aside.

Make sure all the veggies are cut, prepped, and ready to be cooked.

Heat a wok over medium-high heat, add the olive oil.  Once the olive oil is simmering, add the onion, stir around and good for about 2 minutes until golden,  Add the mushrooms, and cook for another 3-4 minutes until brown.  Add the garlic ginger paste, and cook for a minute while stirring vigorously.

Add the broccoli, bell pepper, and carrots.  Stir around, cover the wok and cook for 3-4 minutes.  Add the frozen peas, cooked whole wheat pasta, and the sesame oil mixture.  Toss well to combine.

Cook for another 4-5 minutes until the whole wheat pasta and the frozen peas are cooked through.

Season with celtic salt and black pepper.

Garnish with scallions, and sriracha for a little spice.

Serve warm.

Keep the vegetable fried noodle stir-fry in an air tight container in the fridge for up to 4 days.

{recipe} Cupcake Muffins

It is no secret that we are a muffin family - we love love love muffins.  It is one of our favorite breakfast, and even snacks.  Dress it up as a breakfast cupcake, with no added junk, and you'll be popular.  They are easy to make. takes almost no time, they are delicious, and you can freeze them - that's a win in my book.

  CUPCAKE MUFFINS:
* makes 12 standard size muffins

1 large egg
1/2 cup cashew butter or almond butter
2 tbsp maple syrup
1 1/4 cup whole milk
1 1/4 cup whole wheat flour (I use King Arthur white whole wheat flour)
2 tsp baking powder (make sure is it aluminium free)
1/2 tsp Celtic sea salt
1 recipe "frosting"
1/2 cup cream cheese
1/4 cup fruit preserves

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F and grease the muffin pan cups with butter, or line with paper liners (I like using unbleached baking cups.)

In a bowl of a stand mixer (this is the one I own and love) mix together the egg, maple syrup, and nut butter until fully incorporated.  Add the whole milk and beat for another minute.  Add the whole wheat flour, celtic sea salt, and baking powder, stir until combine - be careful to not over-mix the batter.

Divide the batter, 3-4 tablespoons at a time, among the muffin cups (I find that a cookie scoop makes this task effortless.)  Fill the muffin cup till just below the rim.

Bake the cupcake muffin batter for about 18 minutes, until the tops are golden brown, and a cake tester inserted into the middle comes out clean.  Let the cupcake muffins cool in the muffin pan for 5 minutes.  Turn the muffins over onto a wire cooling rack, and let cool.

In a large bowl whisk together the cream cheese and the fruit preserve until smooth.

Serve with frosting.

Keep the cupcake muffins in an airtight container on the counter for 1-2 days.

Freezer friendly: These cupcake muffins, freezes beautifully (don't put the icing on it you are going to freeze them.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the un-frosted cupcake muffins on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen cupcake muffins to a labeled (content and date) freezer zipper bag.  Freeze for up to 3 months.

{recipe} Peanut Butter Oatbars

I am sucker for nutrient dense snacks, they also have to easy and inexpensive to make.  This is one of my all time favorites because it literally takes 5 minutes or less to come together. It is perfect for little hungry tummies in the afternoon.

 PEANUT BUTTER OAT BARS:
* makes 12 or more squares depending on how large you cut them.

1 1/2 cups peanut butter
6 tbsp pure maple syrup
1 cup old-fashioned rolled oats (I use a ton of oats so I buy in bulk)
1 cup crunch flax cereal

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a  medium bowl, stir  together the peanut butter and the maple syrup till well combined.  Add the oats and cereal, and continue to stir until everything is evenly covered with the peanut butter mixture.

Line a 9-inch square pan with parchment paper (I like to use unbleached parchment paper.)  Evenly spread the mixture into the square pan.  Refrigerate for at least 1 hour before cutting into 1 inch squares.

Store in an airtight container (with parchment paper in between layers) in the refrigerator for up to one week.