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Mother’s Day Breakfast…Chocolate Swirl Muffins

May 5, 2008 by Laura 18 Comments

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Daddy and the boys always make a great Mother’s Day lunch for me each year. This year, they’ll be making our breakfast too!

These muffins can be made ahead of time, so the kids will make a double batch of these on Saturday so that they’ll be ready to grab on Mother’s Day morning!

And yes…I chose a Chocolate Swirl Muffin for them to make because it IS Mother’s Day after all…and a mama needs her chocolate…

Chocolate Swirl MuffinsYum

1 1/2 cups whole wheat flour
1 t. baking powder
1/2 t. sea salt
1/2 cup honey
1 egg
2/3 cup milk
1/4 cup melted butter
1/2 t. vanilla
2 t. cocoa powder
3-5 drops stevia

Mix together flour, baking powder and salt. Stir in honey, egg, milk, melted butter and vanilla. Scoop out 1/2 cup of batter into a small bowl. To this small amount of batter, add cocoa and stevia.

Fill nine paper lined muffin tins about half full with plain batter. Put about 2 t. of chocolate batter on top of each.

Use a butter knife to cut the chocolate into the muffin.

Bake at 400 degrees for 15-20 minutes.

I hope you’ll continue to join us this week for lots more Mother’s Day encouragement! Read about our Celebrating Women series here!

And be sure to check out Tammy’s Recipes for more kitchen tips!

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Whole Wheat Hamburger Buns

April 21, 2008 by Laura 180 Comments

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In the past few years as our family is working to learn more about eating healthier…I’ve tried to come up with a healthy, homemade whole wheat hamburger bun.

I think I have finally figured out how to make a good bun.

(I must say…blogging about my buns feels a little….strange. But just in case you’ve had trouble with your buns…I thought this was worth sharing.)

Many burger bun attempts failed…as usually they were too bready…or too heavy. And we all know that NOBODY wants their buns to be too heavy…

Yum

So last week…I tried again and tweaked one of my other recipes and turned out a great batch of buns! Here’s how I did it:

Homemade Whole Wheat Hamburger Buns

5 cups (+) whole wheat flour
1 1/2 cups warm water
2 pkgs regular or active dry yeast (4 1/2 t.)
2 T. honey
1/4 cup water
1/2 cup milk
2 T. butter
2 t. sea salt

In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. Set aside to let rest for 30 minutes. In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.

Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120 degrees.

Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed).

Knead for about 10 minutes until dough begins to look “shiny”. Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.

Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out. Roll dough on a lightly floured surface until about 1/2 inch thick.

Cut circles from the dough with a large drinking glass or wide mouth jar. Place circles on in a well buttered baking dish about an inch apart.

Allow to rise for about 30 minutes. Bake for 20-25 minutes in a 350 degree oven. Makes about 18 buns.

Now….I really hope you like these as much as we do!!

But really…do be careful when you share this recipe and talk with others about them. Because…

“Don’t you just LOVE Laura’s buns?!” might just not sound quite right… ;)

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Blueberry Coffee Cake: Breakfast…or Dessert?!

April 18, 2008 by Laura 21 Comments

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I have a question.

I don’t like coffee, and I didn’t make coffee to drink with this cake, so can this still be called a coffeecake?

Hm, well anyway…

blueberry_coffeecake

Blueberry Coffee CakeYum

3 cups fresh or frozen blueberries
½ cup water
½ cup sucanat
3 Tablespoon cornstarch or arrowroot powder
3 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sucanat
¾ cup melted butter
2 eggs
1 cup buttermilk
1 teaspoon vanilla

In a medium saucepan, cook blueberries and water together until boiling. Turn down the heat, cover and simmer for about five minutes. Stir together rapadura and arrowroot powder in a bowl. Slowly pour rapadura mixture into the blueberries, stirring while you pour. It should very quickly become bubbly and thick. Remove from heat. Set aside.

In a mixing bowl, combine flour, baking powder, baking soda and rapadura. Make a “well” in the center and pour in melted butter, eggs, buttermilk and vanilla. Stir well.

Pour half of the cake batter into a 9 x 13” baking dish. Spread blueberry mixture over the batter. Drop remaining batter by spoonfuls on top of the blueberry mixture.

Bake in a 350° oven for 40-45 minutes.

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Eat More Fruits and Veggies: The Best Way to Eat an Onion

April 16, 2008 by Laura 25 Comments

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I’ll tell you right now…I’m not a big fan of onions. I like the flavor of them cooked into my meat…and that’s about it. I don’t put them on my burgers and I think they are weird and slimy in my stew.

I’ve never really liked onion rings.

!!!!Until now!!!!

I recently made homemade onion rings….because I knew my husband would love it. (and because I am such a sweet wife) :)

As I pulled the first few out of the skillet..I decided to try small one.

OH MY WORD!! I shrieked with great excitement over the amazing taste of this onion jewel…which made the kids come running, of course…

They then started eating them as fast as I pull them out of the skillet…

And to make a long story short (or something like that)…I had to slice up another onion and mix up another batch of batter…so that my husband could have some too. (you know…the guy I was making them for in the first place?)

I’m pretty sure the tears running down my face were for the joy of my new found love of the onion…and had nothing at all to do with the fact that I was cutting up the vegetable that makes everyone’s eyes sting like mad.

Amazing Onion RingsYum

3/4 cup whole wheat flour
1/2 t. sea salt
1 egg
2/3 cup milk
2 medium onions
Oil for frying (I use palm shortening)

Whisk together the flour, salt, egg and milk. Slice onions into rings. Heat a few tablespoons of oil in a skillet. Turn heat down to medium. Dip a few onion slices into the batter to thoroughly coat. Fry them in the oil, turning once. Cook on each side for 1-3 minutes each. Remove onion rings and devour immediately and place on a plate for serving. Continue to fry onion rings until batter is gone. You can keep onion rings warm in a 200 degree oven while you continue to cook the remaining rings.

Okay, I’m tellin’ ya… Go get yourself some onions and make these!

You’ll be weeping right along with me!

I feel a little teary just talking about it… (sniff) They’re just (sniff) so…good…

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Make Ahead Meals: Cheesy Beef and Rice

April 14, 2008 by Laura 63 Comments

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On a day when there’s lots of activity (um…that would be every day), it’s so nice to have a meal like Cheesy Beef and Rice prepared in the freezer ready to pull out and bake. Quickly toss a salad and warm up a veggie, and your meal is made!

Over the next several weeks, while I continue to post new breakfast ideas, and great ways to eat lots of fruits and veggies – I’ll also be posting some great recipes that you can make up ahead of time and put into the freezer to have on hand for busy evenings.

To start us off, here’s a super easy recipe to put together. There’s nothing fancy about this dish, but it’s tasty just the same. This Cheesy Beef and Rice has been a long time family favorite of ours!

Cheesy Beef and Rice

Cheesy Beef and RiceYum

Make Ahead Meals: Cheesy Beef and Rice

Save Print

Author: Laura

Serves: 4-6

Ingredients

1½ cups long grain brown rice
1 pound ground beef
3 Tablespoons minced onion, or fresh chopped onion
½ teaspoon garlic powder
sea salt, to taste
1½ cups sour cream
⅓ cup milk
1 cup shredded cheddar cheese

Instructions

Boil three cups of water.
Stir in rice.
Cover and simmer for 45 minutes.
Brown ground beef with onion and garlic powder.
Mix with rice and salt well.
Stir in sour cream and milk.
Spread into a casserole dish.
Sprinkle cheese on top. Cover well and freeze.
Bake in a 350° oven for 45 minutes, or until bubbly.
Or, place frozen casserole, covered with foil, into a cold oven.
Turn oven on to 250°, baking for about 2 hours or until casserole is heated through and through.

I hope you’ll keep coming back to read more recipes of dishes that you can make ahead of time and put into the freezer! In the meantime, I encourage you to look through all of the Make-Ahead Meals we’ve shared through the years. So much time saved!

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Eat More Fruits and Veggies: Very Berry Brownie Cups

April 14, 2008 by Laura 9 Comments

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Many of you are aware that there is a Eat More Fruits and Veggies Challenge going on around here. If you haven’t heard of this…check it out here.

I had confessed in this post that sometimes I just really want to choose the brownie…instead of the fruit or veggie. (I’m talking really, really want to choose the brownie…)

So then Marie suggested, “Hey, make your brownies with applesauce, then you’ll get fruit and a brownie!”

And I said, “Yeah, but then I’d have to eat the whole pan of brownies in order to get a full serving in.” (which, I could do…)

And then it was suggested to throw in a couple of strawberries with the brownie too… ‘Cause, you know…strawberries and chocolate together…that’s always yummy…

(I LOVED all of your comments on this post…can you tell?! I was cracking up all day.) (Um, while I chewed on my carrot sticks, of course…)

So, here it is folks…inspired by you…the Very Berry Brownie Cup.

Very Berry Brownie CupsYum

1/2 cup unsweetened applesauce
1 cup rapadura (dehydrated cane sugar juice)
1/4 cup cocoa powder
1 egg
1 t. vanilla
3/4 cup whole wheat flour
fresh blueberries and strawberries
3/4 cup heavy whipping cream
3-4 drop stevia
1/4 t. vanilla

Stir together the applesauce, rapadura and cocoa powder. Add egg and vanilla. Mix in the flour. Pour batter into 10 paper lined muffin cups. Bake in a 350 degree oven for 20 minutes.

Whip the cream with beaters until soft peaks form. Add the stevia and vanilla and whip again just to mix.

Serve brownie cups piled with strawberries and blueberries, and topped with whipped cream.

I’ve just gotta say, that eating chocolate truly is a great way to make your home a haven…don’t you think? ‘Cause chocolate makes Mama happy…and a happy mama makes for a happy haven.

Oh, and of course, that means I’m eating fruit too…which is of course is the real point of this post…

;)

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Eat More Fruits and Veggies: Fruit and Yogurt Delight

April 10, 2008 by Laura 11 Comments

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I couldn’t decide if this went better in the “Eat More Fruits and Veggies” category, or the “Here are some great breakfast ideas for you” category. Because really, it fits into both. What a deal!!

This is super simple to make and so, so yummy. Actually, it’s just delightful – which is why I just had to give it this cheesy name: “Fruit and Yogurt Delight.” I know, it sounds like something you’d get at the Mayberry Drug Store and share with Opie or something. Bet he’d think that’d be swell.

But, take a look at this, and you tell me – does that not look delightful?!

Fruit_and_Yogurt_Parfait

Yum

So, Fruit and Yogurt Delight, the recipe:

2 cups plain yogurt (yes, plain – see below for soapbox.)
4-8 drops of stevia, or 1-2 Tablespoons real maple syrup
1/4 teaspoon vanilla
1/2 cup each of fresh or frozen strawberries and blueberries

Mix yogurt, stevia or maple syrup and vanilla. Layer yogurt and fruit in a dish, thus making it delightful to eat, and delightful to look at.

Here’s my delightful little taste tester:

Here’s my promised yogurt soapbox:

I get so frustrated because SO MANY things in the store are advertised as being SO good for us but really it’s not (oh, don’t get me started). But one of my biggest frustrations is yogurt. It’s supposedly like the greatest health food according to almost everyone who says that it is. It’s full of high fructose corn syrup and artificial colors and artificial flavors. OR if it’s the “no sugar added” kind, it has fake junk in it to make it sweet.

I could go on and on. (But I won’t – today.)

So, if you get the plain yogurt (or make your own) and add some yummy (and REAL) things to it, it’s just well, delightful!

Go give this a try!

Be sure to keep coming back for more yummy and healthy recipes. (And I promise to come up with names that are a little less June Cleaver next time…)

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Eat More Fruits and Veggies: Chicken Veggie Quesadillas

April 7, 2008 by Laura 22 Comments

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Continuing on the quest to eat more fruits and veggies…I came up with this recipe.

And OH MY! You MUST try these!

When you eat them…just know that they are a little messy and drippy…

But you’ll get to enjoy licking your fingers and slurping up all the good stuff off of your plate and savoring the flavor.

(Or, if you want to…use a napkin…but really..that is not nearly as fun.)

There’s a bit of everything in these: sweet, spicy, crunchy, creamy, meaty and cheesy.

Chicken Veggie QuesadillasYum

1/3 cup chopped red bell pepper
2 T. chopped onion
1/4 cup chopped sweet green chili pepper
2 T. olive oil
3/4 cup corn
1 cup cooked chicken, cut into bites
1 medium tomato, cut into bite sized pieces
3/4 cup grated cheddar cheese
3/4 cup sour cream
1/2 t. chili powder (more or less according to your taste)
10 whole wheat tortillas

Saute peppers and onions in olive oil for 3-4 minutes. In a medium mixing bowl stir together corn, chicken, grated cheese, tomatoes, sour cream and chili powder. Fold in sauted veggies.

In a skillet, lay down one tortilla. Spread filling onto tortilla and top with a second tortilla. Cook over medium low heat for about one minute on each side, or until filling is warm and tortillas are slightly crispy. Continue until all tortillas are filled.

Cut into wedges with pizza cutter.

Now, go make these chicken veggie quesadillas, grab a napkin (or not), and dig in!

Grocery List

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Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

April 7, 2008 by Laura 60 Comments

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Pretty sure this picture right here is going to make us all want to make waffles very, very soon. Does a treat get any more delectable?

Whole Wheat Waffles

Waffles are one of our favorite breakfast foods – especially when we top them with strawberries, blueberries, and/or whipped cream. This is a great meal to feed company who is at your house for breakfast. They are so easy to make, but taste like a great treat!

My kids now call these “Super Mama Waffles.” If I was going to have a food named after me, I can’t think of one better than waffles. I’m pretty sure it’s the fruit and whipped cream that make these waffles super.

Keep these waffles in mind for dinner as well. And…we’ve even made big batches to feed college kids after church on Sundays for a fun lunch!

Whole Wheat Waffles

Special Breakfast: Whole Wheat Waffles with Blueberry Syrup

Save Print

Author: Laura

Serves: 5 servings

Ingredients

1¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon sea salt
2 eggs
¼ cup coconut oil
1½ cup milk

Instructions

Whisk all ingredients together.
Cook batter in a waffle iron until golden brown,

I usually double this recipe and freeze the leftovers to be popped into the toaster another day!

Blueberry SyrupYum

2 cups fresh or frozen blueberries
1/4 cup rapadura or sucanat (dehydrated cane sugar juice)

Stir ingredients together in a saucepan over medium heat for about 10 minutes until blueberries become a little mushy and syrupy. Serve over pancakes or waffles.

Whipped Cream

1/2 cup heavy whipping cream
drop of vanilla
2 drops of stevia

Whip cream in a bowl until soft peaks form. Add vanilla and stevia and whip just a bit more.

Serve Blueberry syrup and whipped cream over waffles. Delicious!

Add protein to this meal by serving with scrambled eggs, ham, sausage, and/or bacon.

Confession: We now have two waffle irons. Our friends offered us theirs when they moved away, and we decided that would help make the process of feeding the masses so much faster. Indeed, we can now make twice the waffles at one time that we once could when we only had one waffle maker. See how good I am at math?

What are your favorite ways to serve waffles? You’ll want to be sure to check out our delicious recipes for Raspberry Syrup and Peach Syrup also. It is so easy to use whatever extra fruit you have on hand to make deliciously healthy syrups that end up being a fantastic treat!

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Eat More Fruits and Veggies: Baked Potato with Broccoli Cheese Sauce

April 4, 2008 by Laura 12 Comments

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All week long I’ve been playing around and experimenting with fun new ways to eat more veggies!

For lunch today, I made Baked Potatoes with Broccoli Cheese Sauce…and we all liked them!!

And that means that I need to share the recipe with you…because you will surely like them too!!

Baked Potatoes with Broccoli Cheese SauceYum

6 baked potatoes
2 T. butter
1 T. minced onion
2 T. arrowroot powder
1 1/2 cups whole milk
sea salt, to taste
1 1/2 cups fresh or frozen broccoli
1/2 cup grated cheddar cheese

When your potatoes are almost finished baking, begin making your broccoli cheese sauce.

In a medium sauce pan, stir butter and minced onion around on medium heat until the butter is melted. Stir in arrowroot powder. Turn heat up, and pour in milk…stirring constantly. Shake in some salt, depending on your taste. Continue to stir until the mixture thickens. Turn heat down to low. Add broccoli and cook and stir for about 3-4 minutes. Stir in grated cheese. When the cheese is melted, your sauce is ready! Cut potatoes open on a plate and pour broccoli cheese sauce all over it. Yum!

Give these a try! They were perfect for lunch…and simple to make too!

Hey, what isn’t good with a cheese sauce drizzled all over it?!

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