Pumpkin Oat Muffins

This time of year we do many things pumpkin and that includes nearly a weekly batch of some sort of pumpkin muffins or bread!  Growing up there was nothing more that I enjoyed than a muffin!  Even as an adult when I wanted something sweet I craved muffins.  In most cases, muffins are essentially a morning cake, not so healthy given they are loaded with unhealthy oils, sugar and white flour.  I love muffins because they are quick and easy to pull together, they feel like a treat compared to a bowl of oatmeal, they freeze and travel well.  For a working mom (or any mom/dad for that matter) muffins are king when you need a quick, healthy breakfast for zombie like munchkins in the morning.   I like to prep and mix the dry ingredients in a big mixing bowl and prep the muffin tin the night before. Then in the morning I quickly whip together the wet ingredients and combine everything up and pop them in the oven before I go to work.  The girls wake up to a heavenly pumpkin spice … [Read more...]

Kale Stem Pesto (vegan)

Given the amount of kale we consume on a weekly basis in salads, smoothies or chips, we throw out a lot of kale stems!  Historically, I would toss most straight in the trash but I was inspired by recipe I saw on Rachel Ray to put these kale stems to use in a pesto!  My version below, is dairy-free or vegan given our allergies in our house but one could easily add in a little grated parmesan. I now store the kale stems in a resealable bag on my freezer door until it's full then use them to whip up a quick pesto to throw on a pasta salad, spread on a sandwich, serve as a pasta main dish or to mix into roasted or steamed vegetables.  Pesto is a wonderful and easy thing to freeze in ice cube trays and have on the ready for quick meals or to stir into stir-fry or stews as added seasoning. … [Read more...]

Basic Vinaigrette Salad Dressing

Before we had kids we used to make our vinaigrettes or dressings on the fly or if we were in a rush or being lazy we would just throw a little vinegar over our greens and be done. But since having kids I’ve embraced the idea of planning ahead and making more things in bulk for quick meal to put together meals. This one thing alone I swear helps keep my evening meals less chaotic and stressful. Even when I think I have tons of time something comes up or Mama’s attention is needed. So am babbling here I know! I now try to make a kid friendly and sometimes separate, adult friendly dressing I can throw on salads over roasted veg or dip bread into. Below is my basic vinaigrette, which I sweeten with maple syrup or honey to make more palatable for the girls. I like to change up the oils I use. Sometimes I mix a few tablespoons of olive oil with flaxseed oil or hemp oil or at the moment I am loving Udi's Oil DHA 3-6-9 Blend which is an award winning, plant-based (vegan) non-GMO omega … [Read more...]