Monday, February 6, 2017

Chocolate Chip Peanut Butter Bites

Chocolate Chip Peanut Butter Bites
1 Cup (dry) Oatmeal
1/2 Cup All Natural Peanut Butter
1/3 Cup Honey
1/4 Cup Wheat Germ + 1/4 Cup Flaxseed (or 1/2 cup flaxseed or 1/2 cup wheat germ)
1/2 Cup Semisweet Mini Chocolate Chips
1 Tsp Vanilla Extract

1. Combine all ingredients in medium to large sized bowl
2. Refrigerate 30 minutes
3. Form into 1 inch balls
4. ENJOY 2-3 in a day to satisfy your sweet-tooth

Saturday, February 4, 2017

Chocolate Chip Zucchini Muffins

These are AMAZING to make in the summer and FREEZE the batter for the winter :) 

I made some changes to the All Recipes version and they're just a little bit healthier. 

1.5 cups Whole Wheat Flour
3/4 cup sugar
1tsp baking soda
1tsp cinnamon
1/2tsp salt
1 egg
1/2cup vegetable oil
1/4cup milk
1tsp vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips (optional)

1. Mix flour, sugar, baking soda, cinnamon & salt in a large bowl
2. Mix egg, oil, milk & vanilla extract into the dry ingredients
3. Fold in zucchini & chocolate chips

Option: Bake immediately at 350 for 20-25 minutes testing with a toothpick. 

****In the summer while the garden is producing zucchinis left and right my husband and I make many batches of batter and FREEZE them for the winter****

Then when you're ready to use, simply snip off an end of the ziploc bag and pipe into muffin cups until 2/3 full. Want to see how quick and easy it is after the batter has been made, frozen then thawed out? Just watch this video

Bake later on at 350 for 20-25 minutes testing with a toothpick. 

I hope you enjoy!

Wednesday, December 7, 2016

21 Day Fix Approved Philly Cheese Steak Quesadillas

Idk about you but I'm ALWAYS searching Pinterest for quick, easy, delicious recipes and boy did I find one! These are super easy to make, take about 25 minutes and are SOOOO yummy, everyone wil love them (and no one will realize they're actually HEALTHY)

1 yellow onion, sliced
3/4 green pepper, sliced
5 mushrooms, sliced
1/2-1 pound sirloin sliced thin
1/2tsp garlic powder
1/2tsp onion powder
1/2 tsp pepper
4-5 whole wheat tortillas
1.5 cups shredded provolone cheese

1. Sauté veggies until they're soft.
2. Add sirloin until browned. 
3. Season with garlic powder, onion powder & pepper. 
4. Place hot mixture into a bowl. 
5. Lay a tortilla flat, place 1/4 cup provolone on 1/2, then place mixture on top, be sure to leave enough room to close the other half of the tortilla over top. 
6. Place on skillet until toasted, then flip to other side until toasted. 
7. Slice into thirds and enjoy!

1 yellow
1/2 red
1 green 
1 blue
per quesadilla