3/4 cup AP flour 3/4 cup quick cooking oats 1 tsp baking powder 1 tsp cinnamon 1/2 tsp baking soda 1/4 tsp nutmeg 2 large eggs (WHITES ONLY) 2 mashed bananas 1/2 cup brown sugar 1/4 cup milk 1/4 cup canola oil
Directions
Combine flour, oats, baking powder, cinnamon, baking soda & nutmeg in a large bowl
In a small bowl combine the remaining ingredients together
Stir the wet ingredients into the dry and stir until moistened
Put liners in your muffin tray
Bake at 400F for 15-20 minutes
Cool for 5 minutes before removing muffins from the tray
Growing up on the coast; I ate a lot of seafood –its definitely the food item I miss the most living in the landlocked prairies. Don’t get me wrong, it’s not like I don’t have access to it, but it just hits differently. I have made more of a conscious effort to reduce my consumption of red meats and eat more fish. I simply can’t resist the following recipes…
Who here is terrible at drinking enough water?? –ME! I hope I am not alone. My friend is doing a water challenge at her gym and we spent quite a bit of time talking about how we both find water boring. This caused us to investigate ways to add a little excitement to our water bottles without adding a ton of calories or artificial flavouring. These are the ones that we are going to be trying this month.
Wraps are the perfect springtime lunch; they are refreshing, nutritious and easy to make. I always make chicken Caesar salad wraps because they remind me of family lunches at White Spot back home in B.C; but I wanted to branch out so I put the following ones into my wrap rotation. Enjoy!
I had no idea that this was a thing, however, I am 100% here for it. National Coffee Cake Day is coming up on Sunday, April 7th. I had no idea that this delicious cake has a intriguing history; according to Wikipedia…
“American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee. As the region’s countries were already known for their sweet yeast breads, the introduction of coffee in Europe led to the understanding that cakes were a great complement to the beverage. Immigrants from countries such as Germany and Scandinavia adjusted their recipes to their own liking and brought them to America. Though the cakes varied, they all contained ingredients such as yeast, flour, dried fruit, and sweet spices. However, over time, the coffee cake recipes have changed as cheese, sugared fruit, yogurt, soured cream, have been used, leading to a denser, more cake-like structure. In the 19th century, American cooks also used coffee as an ingredient to thriftily use up leftovers, reducing waste, and flavor the cake. The invention of pasteurization in America following World War I also led to the creation of a new kind of coffee cake, called sour cream coffee cake. Coffee cake or gugelhupf is referenced in literary material as early as 1850 and 1763 respectively.”
I know you aren’t here for a history lesson –you are here for a recipe… Hungarian Coffee Cake
Ingredients
3 cups AP flour 1 cup brown sugar 1 cup white sugar 1 cup margarine ¼ teaspoon salt 1 cup buttermilk 2 eggs 1 teaspoon baking soda 1 teaspoon ground cinnamon
Directions
Mix the first five ingredients together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth.
Pour batter into a greased 9X13 baking dish.
Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
My all time favourite way to serve mashed potatoes is in the form of Colcannon and considering that St. Patrick’s Day is coming up it is a perfect time to share it with you all.
5 Potatoes (Yukon Gold is best) 4 Tbsp Margarine 4 Scallions (chopped) 2 Tbsp Minced garlic 1 Bunch of kale (chopped) 3/4 cup Milk 1/2 cup Heavy cream Salt & Pepper
Directions
In a large pot, cover chopped potatoes with water and season with salt. Boil and cook until totally soft (approximately 12 minutes). Drain and return potatoes to pot.
Melt margarine in a large pot.
Add scallions and garlic and cook until beginning to soften
Add shredded kale, milk, and cream. Cook for 4 minutes, stirring often until milk comes to a simmer and kale wilts.
Use a potato masher to mash kale mixture into potatoes until smooth.
12 white Onion (thinly sliced) 1/2 cup butter 2 tsp Italian herb seasoning Salt and pepper 100 ml red wine vinegar 3 garlic cloves (minced) 2 Tbsp brown sugar 1 Tbsp Worcestershire saue 1 bay leaf 1000 ml low sodium beef stock 2 cups mixture of Provolone, Swiss & Gruyere cheese 6 slices sourdough or French bread (toasted)
Directions
Put all the ingredients (except for the into slow cooker except the beef broth, cheese and bread).
Cook on high for 4 hours
Remove the bay leaf
Add beef broth; stir and simmer for about an hour
Stir again
Add bread and sprinkle with cheese; then cook on high for 8 minutes until the cheese is all melty
I have been craving sushi; my husband is NOT a fan of raw fish and we live a fair ways away from any decent sushi restaurant –and I’m sorry I am NOT eating gas station sushi. Which is why this Sushi Bake Casserole has been awesome for use; I get a take on sushi flavours and my husband doesn’t have to eat raw fish.
Ingredients *quantities aren’t given so you can customize size and balance your preference of ingredients
