The other day, someone asked me why I wasn’t posting recipes anymore. I didn’t think much of it until someone else asked me and then another person asked. So why haven’t I been baking? For starters, I’ve been trying to clean up my eating. Then I was also busy training for Goofy’s Race and a Half Challenge in January. Training? What’s up with that? I know there have been recent blog posts that make it seem the races are a walk in the park (pardon the pun) and not a whole lot of training is required. But believe me, you do have to train to complete a marathon, Disney or otherwise. Behind the theme parks, characters and the fluff of the tutus, you are out there walking or running 13.1 miles for a half marathon and double that distance for the marathon. It’s not like you can wake up, jump into the race at mile 25 and claim that you’ve run an entire marathon. And while it is true that you’ll get a medal regardless of whether you officially finish a Disney race, that isn’t the point. Anyway, I digress. If you are seriously training, then you know how little time and energy you have on the weekend for things besides running and napping. That’s where I’ve been and that’s what I’ve been doing. And if you’re looking to start running, here’s a good spot – 10 Tips for New Runners.
But enough about that, let’s talk about the good stuff! The kind of stuff you can eat and not feel guilty about after a good long run – muffins.
Continue reading “Speculoos Banana Chocolate Chip Muffins”
Earlier this week, I decided to take an impromptu weekend road trip. It was one of those “I have to get out-of-town” moments. The weekend started off pretty well– I was packed and had my little survival kit including a batch of cherry chocolate chip banana muffins (recipe to follow). Unfortunately in the mishegosh of packing, it seems a certain someone forgot a certain driver’s license which meant I was stuck doing ALL the driving. Don’t get me wrong, I like driving and I like road trips, but the one thing I realized is that road trips have to be done with a group of people you don’t mind being around for a
couple many hours. Especially when everyone in the car wants to play backseat driver.
Continue reading “Whole Wheat Cherry Chocolate Chip Banana Muffins”
My friend Elizabeth recently asked me for a muffin recipe. I had to think about that one for a minute because it’s been a while since I’ve made any. But it didn’t take me long to dig out one of my favorites. This is one for lemon blueberry buttermilk muffins. And since I’m sharing it with her, I’m going to share them with you as well. Continue reading “Lemon blueberry buttermilk muffins”
I love muffin tops! No, not the kind you get from wearing jeans fresh out of the dryer but the kind you might find in a bakery. You know, the ones that you eat. I don’t know what it is about a muffin top: maybe it’s that combination of the slight crispy-crunchiness yet soft cakey texture and the fact that you can break it into small bite sized pieces and not have it fall apart. Or maybe it’s just me. I like Oreo cookies but not so much the cream center. Shocking I know. So I was intrigued when I came across this recipe for Blueberry Cream Cookies. Creator Christina Tosi describes the cookie as being like the top to a blueberry muffin. Even though I hadn’t eaten this cookie on my last trip to Milk Bar, I have enjoyed her other recipes such as her bagel bombs and Compost Cookies so I definitely wanted to give them a try. Continue reading “Blueberry Cream Cookies”
The other day, a friend asked me about on the go breakfast ideas. She was looking for something that was healthy, portable, lower carb and most importantly could be made ahead of time. My favorite standby is oatmeal but that doesn’t work if you’re trying to go for a low carb breakfast. I did a quick search and came across a recipe for egg muffins. These remind me of mini frittatas. Yum! I think my favorite thing about this recipe is that it uses items that most of us already have in our kitchens. Plus they’re healthy, high in protein and easily transportable in a sandwich bag or plastic container. Works for me, as most of you know that I’m not much of a morning person on the best of days.
For my egg muffins, I used a southwest seasoning blend, salsa, green onions, chicken bacon and a bit of emmental cheese. But if you don’t like that combination, use a Greek seasoning, some black olives and feta cheese. Maybe you want to go with a western style omelet and use onions, ham and cheddar. Or get fancy and use some prosciutto, goat cheese and asapargus. There are a ton of combinations. Go crazy and use your imagination! After you’ve finished baking and they’ve cooled off, put them into a plastic sandwich bag and presto, you’ve got breakfasts for the rest of the week. You can easily reheat them in the microwave or eat them cold. Paired with a piece of fruit and a mug of green tea, you’ve got a nice and healthy breakfast.
For this recipe, you can use a silicone muffin tray or a metal muffin tray with paper liners. I prefer the silicone muffin tray because it’s easier to clean up and the egg muffins are easy to remove. I would also suggest placing a tray underneath the muffin tins. It makes cleaning up a lot easier should there be an accident.
What are some of your favorite breakfast foods when you’re on the go?
(Yield: 6-9 muffins)
- 6 eggs
- 1 egg white (optional)
- 3 green onion stalks
- 1/3 cup fresh salsa
- 1/4 cup emmental cheese
- 1 teaspoon of your favorite seasoning
- 3 strips of cooked chicken bacon, diced
- Preheat your oven to 375F
- Spray a silicone muffin tray with cooking spray or line a metal muffin tin with two paper cups.
- Crack the eggs into a mixing bowl and beat with the egg white until the eggs are well combined. Mix in the seasoning.
- Transfer the egg mixture to a large measuring cup or a bowl with a spout. This will make it easier to pour the eggs into the muffin tins.
- In the bottom of each muffin cups, add the diced chicken bacon. The follow with your veggies or salsa. If you’re using salsa, you’ll want to strain some of the excess liquid from the salsa before adding it to the cups.
- Pour the egg mixture into each cup until it is about 3/4 full and sprinkle with a bit of cheese.
- Place the muffin tin into the oven and bake for about 30-35 minutes or until the egg has risen and the tops are slightly browned and set.
(Adapted from: Kalen’s Kitchen)