Posts made in February, 2013

Carrot Coconut Spice Muffins

Posted on Feb 28, 2013 in Breads, Breakfast, Cooking, Featured







These are some healthy little muffins with protein, fiber and tons of vitamin A!  They are sweetened only with applesauce and honey and are more dense and moist than the typical muffin.  If you don’t have coconut oil try substituting greek yogurt in its place and if you like a sweeter muffin, add 1/4 cup of brown sugar .  You can also add some golden raisins or sunflower seeds and get even more texture in there.


Carrot Coconut Spice Muffins

(makes about 12 muffins)

1 cup of whole wheat or white whole wheat flour

1/2 cup of old fashioned oats, plus 2 tablespoons for garnish

2 teaspoons of baking powder

1 1/2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of salt

1/4 teaspoon of cloves

2 large eggs

1 cup of unsweetened applesauce

1/3 cup of honey

2 teaspoons of vanilla

1/4 cup of coconut oil, melted

2 cups of FINELY shredded carrots

1/2 cup of shredded coconut, plus 2 tablespoons for garnish

1/2 cup of golden raisins or sunflower seeds (optional)


Preheat oven to 350 degrees F and lightly grease a muffin tin or line with cupcake liners.  In a medium bowl combine flour, oats, baking powder, cinnamon, nutmeg, salt, and cloves.  In a large bowl whisk eggs, applesauce, honey, vanilla, and coconut oil.  Slowly stir in flour mixture then add carrots and raisins/sunflower seeds until just combined.  Fill muffin tins about 2/3 full then sprinkle tops with remaining oats and coconut.  Bake for about 30 minutes or until the top springs back when touched lightly.  Lit sit for about 5 minutes then move to a cooling rack.  Store in an airtight container.


Source: Slightly adapted from

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Almond Meal Chicken Bites

Posted on Feb 27, 2013 in Appetizers, Chicken, Cooking, Dinner, Featured, For kids


This is one of those recipes that I make about once a week and is easily adaptable to different tastes.  You can easily add different seasonings to change the flavor for different meals.  These are baked vs fried and are a much healthier choice for your kids (and yourself!) than the drive thru.  Not to mention they take less than a half hour to make.  Give them a try this week!

Almond Meal Chicken Tenders

(about 4 servings)

1 pound of chicken tenders, cut into bite size pieces

2 eggs, beaten

1 cup almond meal

1/2 cup panko bread crumbs

salt/pepper, season salt, garlic salt, etc–add whatever seasonings you’d like (about a teaspoon)


Preheat oven to 350 degrees F.  I set up a little assembly line with the chicken bites, a bowl with the beaten eggs, the almond meal mixture, and then the cookie sheet.  Dip your chicken bites into the egg then coat completely with the almond meal mixture.  Place on cookie sheet and continue with remaining chicken.  Bake about 12 minutes or until there is no pink when you cut one open.  Serve immediately.

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Yes You Can

Posted on Feb 27, 2013 in Featured, Fitness

I may not know much, but one thing I’ve learned is if you want to get in shape, you have to work for it! I’ve seen so many people on the fence about eating right and working out. They’re scared to commit to a lifestyle change. They’re scared of what people will say. They’re scared of failure.
I think fear is normal, but it’s NOT an excuse! We often fill our own heads with negativity and that really can effect our workouts and eating in a big way. It’s so important to stay positive and always tell yourself you CAN and WILL do it. You’re stronger than you think!
If you’re new to working out, start slow. You want to push yourself but don’t overdo it or you won’t ever want to workout again! I look forward to my workouts but I know not everyone is that way. Work your way up and find your “soul mate workout” as Chalene Johnson would say.:-) Do you enjoy running outside? Kickboxing? Strength training? Zumba? Find something you can enjoy and commit to! It is important to mix your workouts up, but I believe if you start with something you actually enjoy, you’ll be more willing to try new things and stick with it.
We’re going to start a workout challenge within the next week or so. If you feel ready to commit to a short challenge to stick with a workout program, let us know! I’ve participated in several weight loss and workout challenges and they’re a great way to stay motivated and make some positive changes! You can do it! :-D

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Raspberry and White Chocolate Brownies

Posted on Feb 27, 2013 in Cooking, Desserts, Featured

I saw this recipe in a Family Circle dessert magazine and couldn’t wait to try it!  The sweet white chocolate with the tart raspberries really compliment each other.  Hope you enjoy them!


Raspberry and White Chocolate Brownies

(about 20 brownies)

1/2 cup butter (1 stick)

2 ounces of white baking chocolate, cut up

2 eggs

2/3 cup of sugar

1 teaspoon of vanilla

1 cup of flour

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/2 cup of slivered almonds (optional)

1/4 cup of white chocolate chips (optional)

1 cup of fresh raspberries

2 ounces white baking chocolate, melted (optional–this is for if you want the drizzle on top!)


Preheat oven to 375 degrees F and line an 8X8X2 baking dish with foil.  Let the foil extend over the edges of the pan and spray generously with non stick spray.  In a medium saucepan melt butter and 2 oz white chocolate over low heat, stirring often.  Once melted and smooth remove from heat and let cool slightly.  Stir in eggs, sugar and vanilla until just combined.  Add flour, baking powder, and salt.  Stir in almonds and white chocolate chips if you’re using them.  Spread batter in prepared pan and sprinkle top with raspberries.  Bake for 25-30 minutes or until golden.  Cool in pan on a wire rack.  Once cool remove from pan by lifting foil.  Cut into squares and drizzle with melted white chocolate.




Source: Family Circle



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Mom’s Chicken Pot Pie

Posted on Feb 26, 2013 in Chicken, Cooking, Dinner

Chicken pot pie is one of the ultimate comfort foods.  Perfect for a cool fall evening and especially tasty the next day for lunch!  My Mom makes the most amazing chicken pot pie, and kindly gave me her recipe.  It is one of my favorite dishes to make for my family now.   It’s not quite as good as when Mom makes it, but it’s a close second. :)

Chicken Pot Pie

(serves 6)

1/2 cup of butter (1 stick)

1/2 cup of flour

2+ cups of chicken broth

1/2 cup of milk

2 cups of frozen mixed vegetables

2 cups of chopped chicken (about 2 breasts)

salt, pepper, onion powder, oregano to taste

pie crust (I usually use Trader Joe’s frozen one)

Preheat oven according to pie crust directions.  Melt butter in a large skillet over low heat.  Once melted stir in flour slowly.  Cook mixture whisking frequently to keep lumps from forming.  Cook for 5-10 minutes creating a roux.  Once it thickens pour in broth and milk.  Turn heat up to medium and stir in frozen vegetables and chicken.  Heat well and add spices to taste.  Pour mixture into prepared dish and cover with pie crust.  Cook for 20 minutes, or until crust is golden brown.  Let sit 10 minutes before serving.

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