Lemon Poppy Seed Muffins

Makes 6 giant muffins

Ingredients

• 2 c whole wheat flour
• 2 t baking powder
• 1 t baking soda
• 1/4 t sea salt
• 2 T poppy seeds
• 1 c fat free plain yogurt
• 1 t vanilla
• 1 egg
• 1/4 c canola oil
• 1 t lemon extract
• 1/3 c lemon juice
• 1 T lemon zest
• 3/4 c honey

Directions

Preheat oven to 375 degrees and prep muffin tin. Combine dry ingredients in medium bowl and wet in small. Combine wet into dry and mix until blended. Immediately fill muffin tin and bake for 20 minutes.

Tips: One lemon makes enough zest and juice for these muffins. A citrus zester works fantastically as it only removes only the zest of the lemon and not the white pith (which has a bitter flavor).

A side note: I used to work in the Kroger produce department while in undergrad and occasionally worked the 6am - 2pm shift. Being a college student, I would walk into my 6 am shift with my eyes half open. I quickly learned to stock the lemons first. Their cheerful an energizing aroma would wake me and fill my senses with one of the finest smells. I have loved and cherished the smell of lemons ever since. So while making these muffins, make sure to smell the fresh lemons.

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Aprons You'll Love

If you are going to be in the kitchen baking up a storm, you'd best look the part, right? I realize there is a line between need (strictly for utilitarian purposes) and want (wishing to look like the ultimate Betty or June). Based on that understanding, I can say that these definitely fall into the "want" category. Since I've become more practiced in the kitchen (I no longer make disastrous messes like I used to and my husband can no longer affectionately call me "slop-d-gobby"), I feel I am now able to wear one of these beautiful aprons. The best I've found are designed by Jessie Steele and are available both on http://www.jessiesteele.com/ and http://www.amazon.com/. I purchased mine through Amazon as they both cost slightly less and qualify for free shipping. And although I sadly could not wear one of my new aprons while refining my newest concoction, Lemon Poppy Seed Muffins, I will almost definitely be wearing them next weekend while I'm cooking up something else. The aprons pictured are those I have ordered. I feel my personality runs from energetic and sunny to strong with a splash of sophistication and therefore feel these aprons reflect both sides of myself. There is a great variety of aprons from Jessie Steele. Hopefully you can find one that reflects and accents you.

Almond Poppy Muffins

Makes 6 giant muffins

Ingredients

• 2 c whole wheat flour
• 1T + 1t poppy seeds
• 1/4 t baking soda
• 1/2 c crushed almonds
• 1 t lemon zest
• 1 c low fat yogurt
• 2 eggs
• 2/3 c honey
• 2T butter, melted
• 1 t almond extract

Directions

Heat oven to 375 degrees and prep muffin tin. Combine dry ingredients in large bowl and wet in medium. Combine wet into dry. Bake for 20 minutes.

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Spinach & Goat Cheese Crustless Quiche

I have developed this to be lower fat and much easier to make than traditional quiches. It does take a while to bake, but I promise it is well worth the wait!

Serves 3-4

Ingredients

• 1 T canola oil
• 1/2 c sweet onion, diced
• 4 c fresh spinach leaves
• 1/4 t sea salt
• 1/4 t fresh ground pepper
• 1/3 c skim milk
• 1/3 c half & half
• 2 eggs
• 1/3 c fresh goat cheese, crumbled
• 1/4 c grated Parmesan
• 2 T sun dried tomatoes, chopped

Pre-heat oven to 350 degrees. Warm oil in a large skillet over medium-low heat. Add onion and saute until translucent, about 4-5 minutes. Add spinach and saute until cooked and tender. Add salt and pepper and stir until combined. Transfer spinach mixture to a colander to drain.

Whisk together milk, half & half, and eggs. Stir in cheeses, tomatoes, and spinach mixture. Spread mixture evenly in a glass pie dish and bake for 40-45 or until knife blade inserted in center comes out clean.

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Skyline Dip

I'd like to come clean right now and say that this is not my recipe. I just wanted to share this with the wonderful Skyline lovers of Columbus, with whom I had a great New Year's Eve.

Makes one party dish

Ingredients

• 8 oz Neufchatel
• 1 box Skyline
• 4-6 oz block mild cheddar
• 1 bag tortilla chips

Directions

In a glass pie or square dish, spread Neufchatel cheese in even layer on bottom of dish. Microwave chili for only 3 minutes, smash remaining partially frozen areas with a fork, and mix with warmer chili. Pour chili over cream cheese, wrap dish with plastic wrap and refrigerate. Finely shred mild cheddar and place in separate container. At party, heat dish in microwave for 5 minutes, add cheese and devour.

Tip: Below are the locations where you can find Skyline Chili in Columbus. (I found this on the Skyline website and am very thankful they have done this for us Skyline enthusiasts who live outside of Cincinnati! This is serious stuff folks.) Be sure to select Skyline Chili and not Skyline Chili & Spaghetti.

Meijer and Kroger - frozen and canned, Giant Eagle - frozen, cans in select stores, Sam's club - canned

If you are elsewhere, check for Skyline availability here http://skylinechili.com/where_to_buy.php

Keep your whole wheat recipe from turning out bitter

I now think whole wheat flour is delightful, but that wasn't always the case. Early attempts at whole wheat baking yielded bitter goods (and a slightly bitter me). The trick to whole wheat flour is to not let it sit around the house for too long; otherwise it develops a strong bitter flavor. King Arthur Flour recommends only keeping whole wheat flour for two months, storing it in the freezer, and pulling out the amount you need the night before and placing in the refrigerator. I like a little more spontaneity in my life and the convenience of all my baking goods in one spot, so I keep it on the counter with all my other canisters of baking ingredients and have had good luck so far. And, if you are wondering how anyone could use a bag of flour in two months, you are not alone. But, the last two bags I have purchased have disappeared just that fast. Happy whole wheat baking!

Gingerbread Pancakes

Serves 3

Ingredients

• 1 3/4 c whole wheat flour
• 3/4 t baking soda
• 1/4 t salt
• 1/2 t ground ginger
• 1/2 t ground cinnamon
• 1/4 t ground cloves
• 1 1/2 c buttermilk
• 1/4 c molasses
• 1 T canola oil
• 1 T honey
• 1 egg

Directions

Combine dry ingredients in large bowl and wet in small. Mix wet into dry. Bake at 340 degrees.

These are a nice change of pace and lovely winter treat. Butter or a small amount of maple syrup enhance flavor.

All Natural Recipes, Whole Grain Recipes, All Natural Whole Grain Gingerbread Pancakes

Natures Pride 100% Whole Wheat Bread

People often ask me for a good store bought bread recommendation. I have been through a LOT of whole grain breads. My criteria include 100% whole grain, all natural ingredients, and palatable. It is very difficult to find all these in one loaf of store bought bread. The one I have been most pleased with is new on the market, Nature's Pride, 100% Whole Wheat. It does have sugar and brown sugar in it, but it has great texture, moisture, and flavor. I have received good feedback from those who have tried this product based on my recommendation. Hopefully, you will find it fits your criteria and palate too!

All Natural Energy

As a female cyclist who loves to ride with the boys, I need high and sustainable energy. I am eager to try this all natural alternative and will report back on my personal findings.

Raisins have been shown to be a great alternative to sports gels in studies of endurance athletes as pre-exercise feedings for short-term bouts, under two different conditions. Eight cyclists (4 men and 4 women) participated in two feeding-performance trials where changes in metabolism and cycling performance were compared after consumption of raisins v commercial sports gels. There were no differences in performance in the 45 minute cycling trial (at 70% VO2max). Raisins subtly, but favorably, improved metabolism. Study authors concluded that raisins have similar to performance effects to commercial sports gets, but raisings are a better alternative since they provide more micronutrients, and are most cost-effective.

For the full report, including above information, click on the below link.
http://www.calraisins.org/nutrition/files/12_RaisinConsumption_new.pdf

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Why does honey crystallize?

If you have recently opened your pantry to discover your honey has turned into a thick and cloudy crystallized goo, you are not alone. Why does this happen? And does this mean your honey is bad?

Stored properly, honey can last several years. The main reason honey doesn't go bad is because it is a simple composition of sugar with very little water, which makes it inhospitable to bacteria and yeast. However, the natural dryness of honey can also lead to crystallization. This can happen anywhere from a few weeks to a few months after honey has been bought and can be accelerated by cool temperatures. My house, affectionately named "the igloo" by my friends who bring multiple sweatshirts when they come to dinner parties, is kept at a delightful 64 degrees F. Honey is best kept around 70 degrees F.

Crystallization isn't a bad thing and can be remedied by placing honey container in a bowl of hot water for a few minutes. However, honey loses its color and aroma if heated and cooled too many times.

If you are still curious about the wonders of honey, click on the below link for the above content and more.
http://www.scienceline.org/2007/04/09/ask-westly-crystallizedhoney/

And to my dear friends who refer to my house as the igloo: I am happy to report that the small pantry, adjacent to heating ducts, provides an ideal place for my honey and prevents it from crystallizing. So although I won't make adjustments to the thermostat for the honey, I definitely will for you all. Love to each of you, you know who you are. I'm so thankful to have all of you in my life!

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Colossal Pumpkin Cherry Muffins

Makes 6 colossal muffins

Ingredients

• 2 1/2 c whole wheat flour
• 2 t baking powder
• 1 t baking soda
• 1/2 t salt
• 2 1/2 t cinnamon
• 3/4 t nutmeg
• 1 1/2 c pumpkin puree
• 2 T canola oil
• 1/2 c honey
• 2 eggs
• 2/3 c buttermilk
• 1 T vanilla
• 1 c dried cherries

Directions

Combine dry ingredients in a large bowl and wet in a medium bowl. Mix wet into dry. Prep muffin tin. Bake at 375 degrees for 25 minutes.

Tip: I never have fresh buttermilk around the house, so I use the powdered. I feel it works pretty well, and better yet, it enables me to make these muffins without needing to go to the grocery store!

Whole Grain Recipes, All Natural Whole Grain Pumpkin Cherry Muffins

Cornbread

Serves 6 (or if you are in my family, 3)

Ingredients

• 1 c whole wheat flour
• 1 c coarse grind cornmeal
• 1/2 t sea salt
• 4 t baking powder
• 1 egg
• 1 c milk, heated 1 min in microwave
• 1/4 c butter, melted 35 sec in microwave
• 2 T honey

Directions

Preheat oven to 400 degrees. Combine dry ingredients in medium bowl and wet in small. Pour wet into dry and mix until blended, but not further. Prep 8 in square pan according to method of your liking. Bake for 20 minutes.

Tip: Coarse grind cornmeal gives an intense flavor and great texture. I find it under the Bob's Red Mill label. This simple recipe is one of our favorites and always leaves us eyeing (and vying for) the leftovers!

Whole Grain Recipes, All Natural Whole Grain Cornbread

Sweet Potato Cottage Fries

Serves 2

Ingredients

• 2 large sweet potatoes
• olive oil
• sea salt

Directions

Pre-heat oven to 400 degrees. Slice sweet potatoes about 3/8 inch thick. (A crinkle cut chopper works well). Place in a single layer on a baking sheet. Use a basting brush to brush olive oil on top of slices, then sprinkle with sea salt. Bake for 35 minutes.

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Sunday Morning Special

Serves 2

Ingredients

• 3 eggs, scrambled with milk, salt, and pepper to your liking
• 1/2 avocado, sliced
• 1 vine ripe tomato, sliced
• 4 oz of Canadian bacon or ham, diced
• parmesan cheese

Directions

Pre-heat skillet on medium-low heat. Warm meat in skillet. Add egg mixture. When eggs are mostly done, add tomato and avocado. Serve with amount of parmesan to your liking.

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Blueberry Walnut Muffins

Makes 6 giant muffins

Ingredients

• 1/2 c whole wheat flour
• 1 c quick cook oats
• 1 c wheat germ
• 2 t baking powder
• 1 t sea salt
• 1/2 c chopped walnuts
• 1 egg, beaten
• 1/4 c canola oil
• 1/3 c honey
• 1 c skim milk
• 2 t vanilla
• 1 1/2 c fresh or frozen blueberries

Directions

Combine dry ingredients in large bowl and wet in medium bowl. Mix wet into dry, then fold in blueberries. Prep muffin tin. Bake at 350 degrees for 35 minutes.

Serving Suggestion: I make these on Sunday for quick weekday morning meals. I always put these in the microwave for a few seconds as I feel these flavors are at their best when warm.

Whole Grain Recipes, All Natural Whole Grain Blueberry Walnut Muffins

Banana Oatmeal Pancakes

Serves 3

Ingredients

• 1/2 c whole wheat flour
• 1 1/4 c quick cook oats
• 1 t baking powder
• 1/2 t sea salt
• 2 eggs, slightly beaten
• 1 1/4 c milk, heated 1 min in microwave
• 2 T butter, heated 25 sec in microwave
• 3 T honey
• 1 fork smashed banana

Directions

Mix dry ingredients in large bowl and wet ingredients in medium bowl. Combine wet into dry. Let mixture set for 5 minutes while griddle heats to 350 degrees. Use 1/4 c measuring cup to pour batter onto hot griddle. Bake until golden brown.

Serving suggestion: My favorite way to eat these is plain, steaming hot off the griddle. I tear pieces off and eat by hand. (I've convinced myself they taste best this way.) Hubby tops these with all natural strawberry fruit spread and uses precision cuts with a fork and knife to divide and conquer.

Whole Grain Recipes, All Natural Whole Grain Banana Oatmeal Pancakes