Monthly Archives: September 2012

Delicious, Healthy Breakfast Muffins…YUM :)


So this is going to be quick. But I made healthy muffins today, and they were delicious. They have a vegetable in them, and they are delicious, oh wait I already mentioned that. They have an amazing crumb topping, and they are ever so perfectly sweet. They are perfect for an on the go breakfast- for yourself, your kids, whoever. They’d also be a pretty good substitute for a dessert.

NOW Savor the pictures and then follow the recipe below so you too can have healthy muffins!

Sweet Potoato Oatmeal Muffins

1 cup rolled oats
1/3 cup buckwheat flour*
1/3 cup quinoa flour*
1/3 cup spelt flour*
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 medium sweet potato, cooked and mashed (comes out to about a cup)
1/4 cup honey
1 medium mashed banana (comes out to about 1/3 cup)
1/4 cup whole milk (or any milk of your choice)
1 large egg

*or use flour of your choice amounting to 1 cup – just stay away from white all purpose flour if you want to keep them healthy!

Crumb Topping:
1/4 cup rolled oats
1/4 cup spelt flour
1 tablespoon plus 2 teaspoons cooconut palm sugar (if you must, sub with brown sugar)
splash of vanilla
1 tablespoon butter

Preheat oven to 400 degrees. Combine all dry ingredients in medium size bowl, mix well. Add in all wet ingredients and mix until well incorporated. Batter will be fairly thick and sticky. Divide into 12 cupcake/muffin liners. Divide crumb topping among the 12 muffins (it will be thick so just carefully mush between your fingers and spread at top of muffin).
Bake for about 15 minutes.



Holy Spinach!!


Are you ready for this??

1. I’M BACK!!



This is going to be exciting, hopefully I promise! Either way, it’s the most exciting post for me to write. Miss Rae used to grab spinach off my plate and eat it when she was about 9 months old, after that I was still able to made a spinach pesto and she’d eat it no problem. But now that she’s older, more aware, and SUPER picky, you better keep anything spinach or dark leafy green related far away from her!


I made spinach pancakes. Delicious spinach pancakes. I loved them, she loved them, and well… dada tried them and didn’t gag at least (which actually is a big deal). If you haven’t noticed yet by my previous sweet potato pancake post, I am just going to state now that pancakes are my favorite way to try to sneak stuff in. Sunshine loves pancakes, especially the cinnamon peach vegan pancake at Kerbey Lane. But sadly just because it’s vegan and from Kerbey does not make it an actual good breakfast food. Hence my search to create healthy “pancakes”. I should also mention: this is my second attempt at creating spinach pancakes. The first attempt was unsuccessful- though I am pretty sure it may be due to the bananas in the recipe and the fact that Sunshine is not a fan of bananas as of lately.

Are you ready for the recipe? YES get excited. You too can get your kids to eat spinach. And if they’re older and used to colors in their food, just tell them you dyed the pancakes green, or even better tell them they’re special HULK pancakes, or my clever idea- add in some apples and tell them they’re “green apple pancakes”. With all the junk food out there with artificial coloring maybe they’ll believe you and think they’re just as fun!


(Recipe derived from

2 handfuls ORGANIC* spinach (baby or large leaf)

1 cup spelt flour (or flour of your choice, but if you want to keep it healthy stick to whole grain flours only and NO all purpose white flour)

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon pink Himalayan salt

1/8 teaspoon ground cinnamon

pinch of ground nutmeg

1/2 to 1 tablespoon of coconut sugar (or sweetener of choice like honey, maple syrup, agave nectar)

1/2-3/4 cup whole milk (add more or less depending on thickness of batter)

1 egg

1 tablespoon coconut oil or unsalted butter, melted


*Please use all organic/sustainable ingredients when possible and remember spinach is #8 on the EWG’s 2012 dirty dozen list.


Rinse spinach leaves and place in blender with 1/2 cup of milk. Blend until spinach is pureed and/or only small bits exist. Add the egg and melted coconut oil or butter.

In a separate bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and coconut sugar (if using a liquid sweetener add to liquid instead).

Add flour mix into blender and blend just until incorporated. Scrape sides if necessary and mix again by hand. I like to keep batter in the blender jar for easy pouring.

Butter (or oil) cast iron skillet and pour desired amount of batter; watch for bubbles then flip and cook for another minute or two.

Serve with a small pat of butter and maple syrup for dipping.

Most importantly, ENJOY!