We love spaghetti… or any meal that compliments this garlic bread! Soup, salad, frozen lasagna (yes, I feed my family frozen lasagna… don’t judge me), pasta, grilled meat, you get the idea. The other day we were having spaghetti for dinner and I planned ahead […]
Month: October 2017
Once upon a time there was a lovely gal named Ellen!
Ellen was a sweet little missionary girl with YWAM and lived in our town for a bit. Our kids were all the same age so play dates and beach days were a regular thing with us. It was on one of those sunny play date outings that we were first introduced to these sweet but very filling little muffins. Hence forth, they were always referred to as “Ellen’s Flax Muffins” and for years they have been a breakfast and snack staple for the kids.
Ellen was always off on one adventure or another and it has been years since we have had the pleasure of her sweet company…. But those days spent with all our Littles running around at the park or the beach or the backyard are memories we treasure.
The original recipe has been tweaked a little over the years but butt-loads of flax is still the star player! (pun intended… bwaaaaa haaaaa) But in all seriousness….. The flax and oats make for lots of fiber which we all know fills you up and keeps your insides swept clean! The chocolate chips make it a fun treat for the kids and helps to hide some of the other good stuff but feel free to leave them out or add nuts or raisins if you prefer.
Try them for your next play date with friends or when you need to bring a snack for the team or just to have on hand for rushed mornings or afternoon snack.
- 1 cup mashed bananas
- 1/2 cup coconut oil (melted)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cup whole wheat flour
- 1 1/4 cup ground flax
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup chocolate chips
- Step 1 Pre-heat oven to 350
- Step 2 In a large mixing bowl, mash 2 or 3 ripe bananas to get approximately one cup of puree.
- Step 3 Add melted coconut oil, sugar, eggs and vanilla. Blend with a beater until well combined.
- Step 4 Add remaining dry ingredients and mix until well incorporated.
- Step 5 Stir in chocolate chips.
- Step 6 Mixture will be thick.
- Step 7 Grease muffin tins well or use silicon liners for easy removal. Fill each one nearly to the top to get 12 muffins.
- Step 8 Bake at 350 for 25 minutes or until an inserted toothpick comes out clean.
~If you like the decorative texture like in the photo, just sprinkle a few extra oats on top before baking…. or don’t so no one will know it’s in there. Sometimes I like to use quick cooking oats (It’s just rolled oats cut smaller) and then you really can’t tell it’s in there.
~Melted Coconut oil is great in these but any oil or melted butter will do…. I like to use Avocado oil sometimes and have even used a light olive oil in a pinch.
~If you want to keep these dairy free, make sure your chocolate chips are dairy free. The Mini Chocolate chips are a nice option as well.
~So we know that, with a cup of sugar and chocolate chips we can barely call these “Healthy-ish” but I have always been a fan of adding the healthy stuff to regular treats and certainly feel better about it than box mix cupcakes or store bought muffins.
Imagine if you will… Christmas Morning…. or a Birthday Sunrise…. or the day Grandpa comes to visit…. well, really any ol’ Saturday morning will do!!! This Thanksgiving French Toast Bake is not only for Thanksgiving. It will have any day feeling like a special treat with […]
Once upon a time, before Google was a thing… Women everywhere gave birth to babies! And when this would happen, family and friends would show up with complete and beautiful meals to bless the new mama with a little extra time to rest and snuggle with the newborn child. Tis a true tale and I was blessed enough to live in just such a community.
After the birth of my 3rd child, our church friends provided us with meals for weeks after the blessed event. My husband still speaks of that amazing season of eating and all the fabulous new recipes that we got to partake of. You see, in this circle of friends, when it came to food only the best offerings would do. And when it came to the best offerings, we all knew that when Richard and Kirsten showed up, you were about to be amazed…. And amazed we were when they showed up on a lazy Thursday afternoon with a meal that included these Lemony Rose Potatoes.
That sweet baby boy is now 15 years old and that’s how long this recipe has been a staple in our home. This savory side dish pairs well with meats of all kinds and my husband has been known to reheat them for breakfast with his eggs.
It has been years since we have been in touch with our aforementioned friends but, as is true with most food…. their memory is attached to the flavor of this dish and therefor they are often and fondly thought of in our home!
Lemony Rose Potatoes
These savory potatoes burst with flavor in every bite.
- 2 lbs red new potatoes, quartered
- 1 1/2 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 cup olive oil
- 6 Tbls lemon juice
- 2 tsp grated lemon peel
- outer peel from one orange (use veggie peeler to get thin slices)
- 1/4 tsp pepper
- 20 bay leaves (yes, I do mean 20!)
- Step 1 Wash and cut potatoes into quarters, being sure that they are all roughly the same size. Place in a 9×13 pan.
- Step 2 Using 2 fresh lemons, grate off the outer yellow peeling then squeeze the juice to get 6 Tbls.
- Step 3 Whisk together oil & lemon juice and pour over potatoes.
- Step 4 Add peels & all other seasoning and mix to coat well.
- Step 5 Bake at 375 degrees for 45 minutes, stirring every 10 minutes until done.