Wednesday, September 4, 2013

Hemp & Flax seed Banana Waffles

Can you believe another school year is here?! My oldest is finally venturing into the world of preschool and our schedules are beyond chaotic. With gymnastics, golf, horseback riding, and soccer for extracurricular activities, we don't have much time worrying about what to eat. I resort to scheduling every meal at the start of the week and try to prep as much as possible so when it is time to cook, I can do it quickly and not resort to just ordering pizza. This includes breakfasts too.  Today's recipe is a favorite here and is asked for at least 3 times a week. When you find a healthy meal kids like you go with it!

Hemp & Flax Seed Banana Waffles
Makes 12-16

2 cups flour ( we use 1 cup whole wheat flour, 1 cup kumut/almond/flax meal)
4 tsp baking powder
1 tsp salt
2 tbsp flax seed
2 tbsp hemp seed 

2 ultra ripe bananas smashed
1.5 cups almond or coconut milk -warm
1/4 cup coconut oil
1 tsp vanilla extract
2 eggs (to make vegan you can use chia seed mixture)

1. Heat up waffle maker
2. Mix wet ingredients well
3. Add dry on to and slowly mix them together
4. Wipe down waffle iron with extra coconut oil so waffles done stick.
5. Place mixture in waffle iron and cook.  Mine takes 3-4.5 minutes 

We enjoy ours with a little butter, homemade peach jam, fresh berries smashed up, and if its a special day, a little whip cream.

To save for later, we package up 4 waffle squares in a bag with a piece of parchment in between so they don't stick. When needed we take out one package and the night before and place in fridge or if we forget, microwave for 10 seconds, and then place in toaster oven to heat up and crisp up (because that's how I like it). Yum!!!


Thursday, May 9, 2013

Chocolate peanut butter protein donuts

You need these in your life!!!

1/4 cup honey
1/4 cup nonfat Greek yogurt
1 egg room temp
1 small banana mashed up
1/2 small avocado -extra ripe
1/2 cup whole wheat flour
1/4 cup almond flour
1/4 cup flax meal
1 tsp vanilla
3 scoops chocolate protein powder
1 tbsp PB2
1/2 tsp baking soda
1/4 tsp baking powder
Pinch of salt

1.Mix wet ingredients first
2. Mix in dry ingredients in
3.Place spoonful in mini donut baking sheet or donut maker (we use a donut maker, takes 4 minutes).

Serve with a sprinkle of cinnamon/sugar mix on top or powder sugar. You can mix in chocolate chips for a little extra decadence.

Health fats:
1 mini donut: 76 calories, 2.4g fat, 10.7g net carbs, 4.5g protein


Lil miss planner

Tuesday, May 7, 2013

And then they asked for more...

Today I wanted to do a quick and easy dinner since we had boxing (ended up doing conditioning) tonight. Pasta was on the mind so I started to rummage through the cupboards and found a box of gluten-free penne and tossed it on the stove. It was perfect start to what turned into the perfect dinner.

Spinach and Mushroom Pasta Casserole

1 box of pasta
1 can of tomato sauce
1 cup of shredded mixed cheese
1 package of mushrooms (I get chopped, less work for me)
2 cups of diced spinach
1-2 tbsp minced garlic
1 tsp basil
1 tsp 21 seasoning (trader joes)
1/4 tsp salt
1 tsp olive oil

1. Boil the pasta
2. In saucepan, add tomato sauce, seasonings, and garlic and bring to a boil
3. In another pan, sauté mushrooms and a pinch of salt until tender.
4. Add mushrooms and spinach and bring down to a simmer.
5. When pasta is done, place pasta in a casserole dish and add the sauce. Miss all together.
6. Add 3/4 cup cheese and mix in.
7. Add remainder of cheese on top

When it's time to bake, preheat oven to 350 and bake for 25-30 minutes.

This meal is a great make ahead and store until ready to bake. It's a hit every kids and adults. As you can see they nearly polished it off!


Monday, May 6, 2013

Taco Soup Recipe

In the midst of a chilly Cinco De Mayo, my desire for a crunchy taco dissipated into wanting soup. I had everything sitting there calling for me to make tacos so changing it up for tortilla soup wasn't going to cut it and the end result came out to a resounding success in which the kupcakes (aka the kids) cried out and signed "more more" while Mr. Planner was already up getting a second bowl full.

Taco Soup

1 package of ground turkey
Taco seasoning packet
1 can of diced tomatoes with chilies
1 can of black beans
1 cup Shredded Mexican cheese (I used 2% as well as full -- half of each)
2 tbsp butter
2 tbsp flour (I use whole wheat)
1 individual container of plain Greek yogurt (I used fat free)

1. In one pan cook and season (with salt and pepper) the ground turkey.
2. In a pot, stir melted butter and flour together until smooth (no lumps).
3. Quickly add yogurt and 1/2 cup of water until all mixed together.
4. Toss in shredded cheese and stir until smooth.
5. Add tomatoes, black beans, and cooked ground turkey and stir a little more.
6. Next add taco seasoning and 1-1.5 cups of water.
7. Let simmer for 10-15 before serving stirring occasionally (this helps prevent cheese from sticking to the bottom.

Serve with a dollop of Greek yogurt, a little more cheese (there can never be too much cheese) and a few crushes chips.


Miss me?

Hi blogosphere!

I know it's been forever and a day but I decided I need to get back to posting. I have a billion recipes to post and even more ramblings to write about.

As my apology for being away, I'll post a new recipe everyday this week. Look out for today's creamy taco soup!

As for a random update from lil ol me: both little kupcakes are growing like weeds, our child care business has grown leaps and bounds, and I'm finally feeling like my body is returning after having two little girls 19 months apart. I ran my 21st half marathon a month ago and remodeling my backyard (Mr. Planner is oh so thrilled with the manual labor I have in store for him). That's me in a nut shell.

Missed you guys and promise you'll see me more around this corner of the interwebs!