Browsing Tag



Gluten Free Banana Bread

January 28, 2015


I love to meal plan, but sometimes you just don’t get around to using everything… one of biggest issues in the kitchen? Consuming bananas before they turn on me.  Therefore half of my freezer is frozen bananas – which isn’t a great situation for anti-smoothie weather.  But what to do?  Banana bread!


I enlisted the help of my favorite (and cutest) helpers and got to work some banana bread muffins.  The catch? They are flour, oil and butter free – and no one could tell the difference!


Gluten Free Banana Bread

recipe via The Well Traveled Wife

  • 2 1/2 cups gluten free old fashioned oats (you can use normal oats if you don’t care about GF)
  • 1 cup plain greek yogurt
  • 2 eggs
  • heaping 1/2 cup sugar (I used coconut sugar – hence the dark color – for a healthier sweetener alt.)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 ripe bananas
  1. Preheat oven to 400 degrees.
  2. Line muffin tins with liners or non-stick cooking spray.
  3. Place above ingredients into a blender and mix until smooth (it works best to add the oats last, working with a cup at a time).
  4. Pour batter into muffin tins.
  5. Top with chocolate chips (optional)
  6. Bake for 13-15 minutes or until toothpick comes out clean.


A few tips:

  • You can fill the muffin tins pretty much up to the top.  They do not rise too much.
  • Do not overcook muffins.  It’s better to under-cook them a bit (they will cook a bit more once removed from the oven) – because they will end up chewy and tough.
  • These are great to make an extra batch and freeze for later.
  • Mixing in hemp seeds and flax seeds could be a nice healthy boost!













Girls Love to Brunch

November 6, 2013

Every Sunday I tell myself I am going to wake up and whip up an amazing brunch for the hubby and I, and by the time I work my way down my mental to-do list, I am too overwhelmed… this past weekend though I was excited to put together a brunch that tasted like it took MUCH more time than it did.


The key to this meal – the best ingredients you can find.  I went to the farmer’s market at 9am and bought farm fresh eggs, Early Girl tomatoes (that no joke you could smell when walking by their stand… I didn’t even know tomatoes could smell amazing!??!), and Levain rustic bread from the Manresa Bread Project.  By 11am I was home from errand running and was eating this meal by 11:30am… doesn’t get much better than that!

Charred Tomatoes and Toast 

  • 4 Slices Rustic Bread
  • 4 Tomatoes
  • 1 Clove of Garlic, peeled and sliced in half
  • 4 Eggs
  • Salt and pepper
  • Olive Oil
  1. Toast your bread (you could put it in the toaster, but I toasted in in a pan on the stove)
  2. Remove from heat and rub sliced end of garlic on bread.
  3. Brush olive oil on bread.
  4. Slice tomatoes in half (I sliced the ends off too, just because I’m weird about them)
  5. Brush sliced end with olive oil.
  6. Heat a pan over medium heat and once pan is warm place tomato, sliced side down on pan.
  7. Don’t move and let them cook for 3-4 minutes (until charred).
  8. Remove tomatoes from pan and place 2 atop each piece of bread.
  9. Drizzle some olive oil in a pan and crack eggs into pan.  Sprinkle with salt and pepper.
  10. Let eggs cook, undisturbed for 2-3 minutes (until egg white sets)
  11. Remove eggs once finished and place atop tomatoes and toast

Now what is the best thing to wash this meal down with? My easy go to brunch drink – a Michelada Cubana!

Michelada Cubana

Michelada Cubana 

  • 1 Corona 
  • Fresh squeezed lime juice (of 2 limes)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon soy sauce
  • 4-5 dashes of Tabasco (or more if you love it really hot)
  1. Rim a glass with lime juice and salt. 
  2. Mix ingredients listed above and pour into glass.


*I premixed this drink in a pitcher when I got home and refrigerated it while I was making brunch.  Once the eggs were cooked I poured it into the salt rimmed glass and was good to go!

Cocktail Eggs Brunch