Spiced Banana Yogurt Muffins

Got extra ripe bananas lying around? Make muffins! These are perfect as a breakfast on-the-go or as a snack item. Not overly sweet, super moist and better than any muffin you might buy. Most muffins you available at the store or at a coffee shop are loaded with unnecessary amounts of sugar and fat. These muffins have healthy fats, fiber, and real fruit. They also have a decent amount of protein, making them well-rounded. 

If you have never used coconut oil, it is solid at room temp. It melts very easily, can withstand high heat and if one of my favorite oils to use in baking. If you don't have any coconut oil, you could use canola oil or if you prefer butter. These muffins can keep for 3 days or you could freeze them. Just thaw when ready (I recommend toasting them slightly if you freeze them).

Spiced Banana Yogurt Muffins

Cook Time: 25 minutes
Prep Time: <10 minutes
Serves: Makes approx. 16 muffins


Ingredients:
Dry:

• 1/4 cup pecans, toasted and chopped
• 1 cup whole wheat pastry flour
• 3/4 cup all purpose flour
• 1/4 cup dark brown sugar, packed
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 2 tbsp ground organic flax seed

Wet:

• 1/3 cup organic coconut oil, melted
• 6oz container of plain organic yogurt
• 1 egg
• 1 tsp pure vanilla extract
• 2 ripe bananas

Preheat the oven to 350F. While the oven is preheating, place the pecans on a cookie sheet and let toast in the oven for about 5 minutes or until fragrant. Chop pecans to bite sized pieces or use a nut chopper. 


In a side bowl, combine all of the dry ingredients. Set aside. 


In a large bowl, combine the wet ingredients until well blended. The bananas should be slightly chunky. Gradually incorporate the dry mixture into the wet mixture. You can do this by hand or mixer. Just make sure to not over mix (can make it tough). 


Get a muffin pan and either place liners or rub the cups with coconut oil. Fill the cups about 2/3 full. Bake for 25 minutes, or until the middle is set (check by inserting a toothpick into the middle of a muffin. If it comes out clean, they are done). Remove the muffins from the pan and place on a cooling rack. Let sit until cooled. 

California Burger

I'm not much of a beef burger person. I really have to be in the mood for one... and today is that day! I used to make this exact burger but with a veggie patty all the time when I was living in California. I used to put sprouts as well, but I didn't have those on hand - but they give it a nice texture. One of my favorite things about this burger is that the avocado gets all melty and gooey. You don't need mayonnaise or any other condiment, the warmed avocado gives this burger a nice creaminess. The layers of veggies give it crunch, flavor and a unique freshness.


This burger can be modified according to any dietary restrictions you may have. Substitute the burger for a veggie patty. The cheese is optional, but I recommend it, even if it is alternative cheese. The bun can be substituted for a gluten-free bun, which you can find at Whole Foods in either the freezer section or where the fresh breads are kept. Happy Eating!

California Burger

Cook Time: 10-15 mins
Prep Time: <5 mins
Serves: 1 (but recipe can be multiplied by how ever many burgers you'd like)


Ingredients:

• olive oil spray
• 1 grass-fed burger, your choice in size
• 1 whole wheat kaiser bun, slightly toasted
• handful of organic mixed greens
• 4-5 slices of an english cucumber
• 4 slices of a ripe avocado
• 2 slices of red onion
• salt and pepper, to taste
• 1 slice of organic pepper jack cheese 

Heat up a small skillet with a little olive oil spray over medium heat. Cook the burger according to desired done-ness, turning on occasion. I cooked mine to medium (which is about 10 minutes) but if you prefer it more or less done, adjust time. By pressing on the burger slightly with a spatula, you can gauge how well the inside is cooked. If it is very soft, then it rare. The tougher it is to press, the more cooked it is. 

As the burger is cooking, prep the rest of the sandwich. Slightly toast the bun, until a light brown color comes across the top. Top the top half with the mixed greens, then the cucumber, red onion and avocado. Make sure to put the avocado last, because you want it to be in direct contact with the burger. Salt and pepper if you'd like.

Once the burger is done, remove the skillet from the heat. Place the slice of cheese on top and place a lid over the skillet for about 45 seconds or until the cheese is softened. Place the burger, cheese side down on top of the avocado and place the empty bun on top of the burger. Flip over and viola! A California Burger! 

Simple Mixed Berry Crisp

Nothing screams comfort like a warm berry crisp. Crisps, cobblers, crumbles... all are my favorite. I love warmed fruit with a crunchy topping. This crisp is not only very easy to make, but is sure to make everyone happy. I'm not a huge fan of super sweet desserts and this recipe is just right. The mixed berries have a nice tartness to them. Add a bit of sugar and it is wonderful! Not to mention the crunchy, spiced crisp topping.


I used Cascadian Farms' frozen organic harvest berries, which is a medley of blueberries, strawberries, blackberries and raspberries. If you rather keep it simple and use only one berry, that works too. I used frozen berries, because it's what I had on hand and it makes putting it together very simple. Fresh berries will do just fine in this recipe, but I would reduce the time by 10 minutes and a little liquid to the berry mixture (like a tbsp of water). If you do not have turbinado sugar (raw sugar) on hand, then using coconut sugar, granulated white sugar or whatever sweetener you would like to use. 

Simple Mixed Berry Crisp

Cook Time: 50-55 mins @ 375F
Prep Time: <10 minutes
Serves: 8-10


Ingredients:


Filling:

• 2 - 10oz bags of frozen organic mixed berries, not thawed
• 1/4 cup turbinado sugar
• 3 tbsp whole wheat flour 
• Zest of an organic lemon
• 1 tsp of pure vanilla extract

Crisp Topping:

• 2/3 cup whole wheat flour, sifted
• 3/4 cup rolled oats
• 2/3 cup dark brown sugar, packed
• 1 tsp of cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp fine sea salt
• 5 tbsp of organic butter, chilled and diced 

Preheat the oven to 375F. In a large bowl combine all the ingredients to make the filling. Place the filling mixture into an 8 x 8 oven safe dish. Place the dish on top of a larger pan (this will help in case the crisp bubbles over. Cleaning an oven is the worst!)


In a food processor, combine all of the ingredients for the crisp topping. Pulsate until mixture is crumbly. 


If you do not have a food processor, you can simply do it by hand. Just make sure to not mix for too long. You want to keep the butter chilled. Smash mixture between your fingers to get desired consistency.


Once the topping is well mixed, sprinkle it over the berry mixture and spread evenly. 


Bake for 50-55 mins, until the top is golden brown. Let it cool for 10-15 minutes. Serve warmed.