Guiltless Chocolate (chip) Muffins

I am a woman, I love chocolate. I know that's not the best food for me...let's be real. It's just comfort food...aka "mommy food".

I have been on the look out for something to satisfy my sweet/chocolate craving with hopes of it being healthy at the same time...

With a few other recipes combined and some practice baking, I came up with this Guiltless Chocolate (Chip) Muffins.

It truly is guiltless. The batter has no egg, no oil (except for spraying the muffin tins), dairy-free, sugar free (if you omit the choco chips), and can be caffeine free if you replace the cocoa with carob.

Then you have the chocolate chips which are the guilty party. The muffins came out moist and fluffy.


We made them for Daddy's birthday cake.



Guiltless Chocolate (chip) Muffins

1 1/4 cup flour (I used whole wheat)
1/2 cup honey
1 Tblsp bran
2 Tblsp cocoa (or carob powder)
1/2 tsp baking soda
1 tsp baking powder
3 Tblsp apple sauce (I use one snack cup)
1/2 cup almond milk
1 tsp vanilla
chocolate chips (optional) maybe 1/4 cup or so...

Mix all ingredients in bowl or blender, except the choco chips. Spray mini muffin tins. Fill the muffin tins and I add a chip or two on top (or in the middle) of the batter. It makes a yummy surprise when you bite into the muffin... :)

One of my little helpers like to add a choco chip on top, the other likes to mix a handful of chips in with the batter then fill muffin tins. Yummy!!! A girl after my own heart...


With or without chocolate chips they are top notch.

Makes 36 mini muffins.

Baked Oatmeal with Cranberry & Walnuts

This is going to be my next favorite breakfast. It's super simple to throw together and while it's baking you can be getting smoothies/coffee/setting the table or just taking a breather before the day begins...


Baked Oatmeal w/ Cranberry & Walnuts

Combine the following ingredients in small bowl and set aside:
1 3/4 cup almond milk
1/2 c apple sauce (I tossed in one snack cup)
1 T flax (milled)

Combine the following ingredients in mixing bowl:
2 cups rolled oats
3 T honey
1/3 cup cranberries (or raisins)
1/4 cup chopped walnuts
1 1/2 tsp baking powder
1 tsp cinnamon

Add the wet ingredients to the dry oatmeal mixture and stir. Pour into sprayed dish.
Bake 375 degrees for 40 minutes.

Pretty Pink Beet Smoothie

Once I saw GreenSmoothieGirl's hot pink breakfast smoothie I just had to try it. It was just too pretty. What a way to wake up in the morning, drinking a great pink drink...and it's all natural coloring.

It is beet season around here and the beets I found had beautiful green tops that I could not toss, this time. So, I added them.

My recipe is not the same as the original GSG's hot pink smoothie, surprise...I modified it! But, some days it all differs to what I have available (or what I remember to put in it). This morning I forgot the vanilla, big difference! :)

Pretty Pink Beet Smoothie

1 1/2 cups almond milk
1/4 cup cashews
5-7 baby carrots (or just grab a handful out of the bag)
1/4 cup cranberries
1 tsp vanilla
1/4 beet (peel the beet and quarter)
2-3 beet tops
7-9 frozen strawberries
1 Tblsp rice protein powder (optional)

Blend away, maybe even twice to get it all silky smooth. It will happen, if you have a blendtec. I sometimes add a banana too.

If it's too thick, add more milk and pulse. I like my smoothies thin enough to drink with out a spoon. It's all about getting it down for me, and moving on...

Slow-Rise Yeast Pancakes

This pancake recipe is different from my other pancakes. I have never made pancakes using yeast and was interested in trying this one out. It was a hit from the beginning.

The pancakes are moist in the middle and have that yeast-y bread flavor. I just love the rise the batter makes the next morning while in the fridge all night.

This is what it is supposed to look like the next morning.

Slow-Rise Pancakes

2 cups whole wheat flour
2 1/4 tsp yeast
1 tsp salt
2 tsp honey
1 1/2 cup almond milk
2 Tbl applesauce (I just dumped a snack cup in)
1 Tbl flax + 2 Tbl water (or 1 egg)

Blend this in your blender (Blendtec users hit 'batters'). Set in fridge over night.

The next morning add 1/3 cup almond to batter and 'pulse' in blender a few times. Pour into hot, sprayed skillet.



It's just fun to have breakfast ready to go the next morning, like waking up with both your tennis shoes on...aka two-tennis-shoe-speed...ready to go!

All you need now is a great breakfast smoothie...(but wait until morning to do that).

Raw Vanilla Macroons

If you are looking for a simple and 'good' dessert I have just the thing. The greatest thing about vegetarian/vegan desserts is they are usually all good and you can eat them anytime, before dinner, after dinner, before breakfast...that's the way I like desserts...


Raw Vanilla Macroons (or Almond Joy)

2 cups shredded coconut
2 Tblsp agave nectar or honey
2 Tblsp nut butter (I used Natural Peanut)
1 Tblsp vanilla
pinch of salt

To make this recipe alittle more joyful add:

handful of whole almonds
1/2 cup chocolate chips (or carob is you like)

Mix up the first 5 ingredients in a bowl and mold into balls and freeze.


To make Almond Joy squeeze a whole almond into the center of the coconut mixture (before freezing). Freeze. Melt chocolate in microwave bowl and dip almond coconut balls in melted chocolate. Freeze again...they can be set in fridge before serving.

I went back and doubled the recipe.

Oatmeal Breakfast Smoothie

My Blendtec turns 300!!!

One of the cool features of the Blendtec Total Blender is its counter. It counts the number of uses, cycles run. I guess it's like a blender odometer...pretty neat.

Well, I have had mine since February 8th, just less than 4 months! Wow, that is some serious blending!!! 300 and counting...

So, my 300th blend was an Oatmeal Breakfast Smoothie. It is so yummy with oats and raisins and cinnamon...slurp! It was quite interesting eating my oatmeal for breakfast...and very filling. It doesn't have to be for breakfast, the first time I made this was 11pm. :)


Oatmeal Breakfast Smoothie

2 bananas (frozen)
1/4 cup rolled oats
1/4 cup milk (I used almond)
1/2 tsp cinnamon
dash of cardamon (optional)
1 T raisins

Blend and enjoy!!!

Prairie Grit Cakes

To keep with the Westward Expansion era of American history we have been studying I made some Prairie Grit Cakes.

The grits were milled just down the road and all I added was a pinch of salt and pepper (and of course had to cook in water).

Follow directions to cook whatever grits you have on hand.


Scoop a small round into a warmed and sprayed skillet.


Smash down with the back of a spoon and sprinkle with salt and pepper. Turn once and serve with vegetable fritta.

Black Bean Sloppy Joes

I got this recipe from Stephanie and we really love it. I think it is best as left overs, then it seems to take on more of a 'Sloppy Joe' taste.


Black Bean Sloppy Joe's

1 bell pepper
2 chili jalapenos (Optional)
1 red onion (I use white)
2 garlic cloves (I use many more)

Cook together in a pot.

2 (15 oz) cans black beans
1 tsp cumin
1 tsp coriander

Stir beans and seasonings into veggies. I mash up some of the beans.

1 can 15 oz fire roasted (or diced) tomatoes
1 Tblsp brown sugar
1 Tblsp Worcestershire sauce

In a bowl blend tomatoes, sugar and W. sauce. Then add to bean mixture and simmer 3 minutes.

Salt and pepper to taste and garnish with lime (optional).


We have tried it on onion buns and it's really good. And for an extra healthy meal eat with home made whole wheat bread, carrots and a smoothie!!!

Saturday morning pancakes

Saturday mornings are my favorite! I love getting up late and moseying into the kitchen to fix breakfast for my family.

I am usually the last one up, and the first one to the coffee...rather the only to the coffee.

The kids and daddy are patiently awaiting mommy to get up and get moving, while passing the time playing games or snuggling together with a good book.

Here is my favorite pancake recipe. Some days I add more or less, but here is the basic recipe:

Whole Wheat Pancakes
1 cup whole wheat
1/4 cup milled flax
1/4 cup wheat germ
maybe some bran if you have
1 snack cup of apple sauce
1/4 tsp salt
3 tsp baking powder
dash of cinnamon
1 egg (or can use flax and water as a replacement)
1 cup water (or rice milk or OJ)
bluberries, pecans or choco chips

Mix all ingredients. Add more liquid as needed. Add berries, pecans or choco chips. It varies with the quantity of flour added so, I don't know how many pancakes it makes. I usually have to make several tiny cakes for the kids and normal size for us adults.

Easy Vegitarian Corn Chowder

I pulled this recipe out this morning from my recipe cards and altered it somewhat to our taste. I used evaporated Goat's milk and added an extra can of corn, beans and took out the ham and bacon.



Here is what I came up with:
Easy Vegitarian Corn Chowder

1/2 medium onion chopped
1 bell pepper chopped
1/4 cup chopped celery
4 small red potatoes unpeeled chopped small
2 Tblsp flour
1 can vegetable broth
1 can evaporated Goat's Milk
1 can creamed corn
1 can whole kernal corn
1 can garbanzo beans, rinsed
2 Tblsp chopped chives
salt and pepper to taste

Saute onion, bell pepper, celery in few tblsp water. Stir in flour; heat until bubbly. Gradually add broth, milk and corn. Stir until well blended. Add potatoes; bring to boil then reduce heat; cook uncovered until potatoes are tender. Stir in chives.

Tastes great with homemade whole wheat bread.