Healthy Pumpkin Spice & Cranberry Muffins

You know when you go to your favorite restaurant and your faced with the major decision of ordering your safe delicious favorite or branching out and trying something new and potentially being disapointed? There is this local Mexican restaurant in my town and I'm pretty sure the last three times my husband and I have been there we have ordered the same thing as the times before. Despite my INTENT to try something new I always fall back on my favorite. Anyway, not related to Mexican food I found this tasty recipe for pumpkin chocolate chip muffins last year and pretty sure I have made them six times just in the last few weeks. If you have been following this blog than you know I love, love, love muffins! Although the original recipe was fairly healthy I wanted to make these truly guilt free and still taste and moist and delicious as the original recipe!

Once you try these you'll see why these have quickly become by favorite go-to muffin! Moist and fluffy bakery style muffins without all the sugar and bakery price tag.

Adapted from The Fit Housewife

Healthy Pumpkin Spice & Cranberry Muffins

Yield: 12 Muffins

2 scant cups whole wheat pastry flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
Dash of cardamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg at room temperature
1 cup pumpkin puree (not pumpkin pie filling)
1/3 cup kefir or plain yogurt
1/3 cup raw honey, melted
1/4 cup olive oil
1 teaspoon pure vanilla extract
1 cup finely grated carrots
1 cup fresh cranberries, roughly chopped
1/4 cup ground flax seeds
Additional cinnamon to top muffins
Mini semi-sweet chocolate chips, optional


Preheat oven to 375 degrees. Prepare a muffin pan with liners or by lightly greasing the tins.

In a large bowl combine the flour, cinnamon, nutmeg, allspice, cardamon, baking powder, baking soda and salt.

In a separate bowl combine the egg, pumpkin puree, kefir, melted honey, oil and vanilla. Gently stir in the carrots and cranberries.

Gently fold in the dry ingredients to the wet and stir just until combined. Be careful not to over mix or your muffins will not rise properly.

Divide muffin batter evenly between tins and sprinkle with ground flax, cinnamon and chocolate chips(optional). Bake 18-22 minutes or until a toothpick inserted comes out clean.

Healthy No-Bake Breakfast Bars

My husband and I love all things granola bars! While often labeled as a "healthy" snack most of breakfast energy bars you find in the grocery store are far from that! If you do happen to find a truly pure bar there's often a steep price with it. Not only can you save money by making your own bars but you'll love being able to control the ingredients! These no-bake bars are a breeze to whip up and pretty darn tasty too! Softer than a Clif Bar with a bit more crunch than a Larabar these are the perfect grab and go breakfast or snack.

Healthy No-Bake Breakfast Bars

Yield: 16-20 Bars

Olive or coconut oil
1 3/4 cup pitted dates
1 tablespoon water
1/4 cup plus 1 tablespoon brown rice syrup
2/3 cup unsweetened nut butter
1/4 cup ground flax seeds
1/4 cup unsweetened coconut flakes
3/4 teaspoon cinnamon
1/4 cup chopped peanuts
1/3 cup slivered almonds
1 cup rolled oats
1/2 cup rice crisp cereal
1/3 cup raisins

Lightly oil a 9 x 13 inch pan with olive or coconut oil and set aside.

In a high power blender, pulse the dates and water until dates are finely minced. Add the rice syrup, nut butter, ground flax seeds and coconut flakes. Pulse until well mixed. Depending on the power of your blender you may want to stir in by hand your nut butter, ground flax and coconut flakes. Transfer mixture into a large bowl and stir in the remaining ingredients. At this point I put a little olive oil on my hands and mix everything together. Spread mixture evenly in prepared pan and firmly press. Cover and refrigerate for at least 2 hours before serving. Cut bars when chilled.

For easy convenience, individually wrap bars in plastic wrap and store in the fridge until ready to consume.

If you liked this recipe! Check out one of my other favorite snacks No-Bake Cranberry Coconut Clif Bars

Chai Spiced Whole Wheat Bagels

One more bagel recipe! And this one might just be my new favorite! I love Chai tea, the warm spices, creamy milk and the necessary dollop of whipped cream. Add a dusting of ground cardamon and you are looking at my favorite fall beverage. Move over hot chocolate! Chai tea has my heart. With my favorite Autumn beverage as inspiration the Chai Spiced Whole Wheat Bagel was born.

Similar to my Cranberry-Lemon & Ginger Whole Wheat Bagels this recipe uses the same base as my Whole Wheat Bagels. If you're in the mood for all three varieties, try whiping up a batch of my Whole Wheat Bagels and add your mix-ins and spices to the dough before boiling and baking the bagels.

Serve warm from the oven or toasted with butter, cream cheese and or a little jam.

Chai Spiced Whole Wheat Bagels
Yield: 12-16 Bagels

1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon sugar
1/4 teaspoon nutmeg
7 cloves, ground
1/4 teaspoon cardamon

10 cups water
2/3 cup baking soda

In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Combine the cinnamon, sugar, nutmeg, ground cloves and cardamon in a small dish.

Turn dough out onto a counter and knead in the sugar and spice mix . Knead for about 1 minute. Don't worry about completely mixing the spices into the dough. Dough will look marbled. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.

Let rest on cooling racks for at least 30 minutes before freezing.

Cranberry-Lemon & Ginger Whole Wheat Bagels

If you have been following this blog for anytime, you know I have a deep weakness for carbs; particularly muffins, breads and bagels. Unlike most bakery bagels that end up in the dessert category, I wanted something I could feel good about eating for breakfast. If you missed my Whole Wheat Bagels I did a few tweaks on it to create this delicious Cranberry-Lemon & Ginger Whole Wheat Bagel. The texture is soft and chewy and the fresh ginger and lemon essential oil bring a burst of flavor. If you don't have food grade essential oil use grated lemon zest.

When I make bagels I typically bake a bunch and this recipe is perfect for doubling. They also freeze beautifully and are a nice change from the usual toast or oatmeal. Just slice and pop into freezer safe bags. Super tasty these are sure to become a family favorite!

Cranberry Lemon & Ginger Whole Wheat Bagels
Yield: 12-16 Bagels

1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted
2/3 cup low sugar dried cranberries
4 drops food grade lemon essential oil
3/4 inch piece fresh ginger, finely grated

10 cups water
2/3 cup baking soda

In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Turn dough out onto a counter and add the cranberries, essential oil and ginger. Knead for about 1 minute. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.

Let rest on cooling racks for at least 30 minutes before freezing.

No Bake Cranberry Coconut Clif Bars

As you know from my Peanut Butter Chocolate Clif Bars post I LOVE Clif Bars! This variety is just as easy and delicious with a cranberry and coconut twist. Last night my husband and I had to promise each other we would try our hardest not to finish off the pan in one night. So far we're both staying strong! Resist the vending machine temptation by grabbing one or two of these on your way to work to school. I promise you, your wallet and taste buds will thank you. 

Yield: 16 Bars

No Bake Cranberry Coconut Clif Bars
Olive oil
1 1/4 cups unsweetened dates, pitted and minced
1/3 cup peanuts or almonds, roughly chopped
1 cup quick oats
1/3 cup unsweetened coconut flakes
3 tablespoons ground flax 
1/2 teaspoon cinnamon
1/4 cup dried cranberries
1  cup crisp rice cereal
2/3 cup all natural peanut butter (no oil or sugar added)
1/3 cup plus 1 tablespoon brown rice syrup
1 teaspoon vanilla extract

Lightly coat an 8 x 8 inch or 9 x 13 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the nuts, oats, coconut, flax, cinnamon and cranberries. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal.

In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in the vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.

Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.

Spinach Banana Baby Pancakes

As a Mom with a 9-month old I've been on the lookout for baby and mommy approved finger foods with extra points awarded for low mess snacks. After some experimenting in the kitchen I have to say these Spinach Banana Baby Pancakes are awesome! My lil man loves them, they're soft, nutrient dense and free from sugar and salt. If your little one doesn't eat the whole batch in one sitting, refrigerate or freeze the leftovers.

Last night we had dinner at this fun outdoor venue. Lil man enjoyed his pancakes and entertained himself with his food the entire meal. 

Spinach Banana Baby Pancakes

Yield: 5 Dollar Coin Pancakes

1 tablespoon minced fresh spinach
2-inch chuck banana, mashed
2 teaspoons multi-grain hot cereal
1 tablespoon whole wheat flour
1 teaspoon plain yogurt
1 egg yolk
Pinch of aluminum-free baking powder
Pinch of cinnamon
Olive oil 

Combine all ingredients in a small bowl and stir until smooth. Heat a small drizzle of olive oil in a skillet over medium heat. Drop batter by spoonful. Flip pancakes when bubbles form. Cook thoroughly before serving.

Healthy Summer Berry Lassi

Not many things in life are just about perfect and this refreshing and healthy summer drink takes all the credit. You'll love how simple this drink is to make and once you taste it you'll wish you had made two. Perfect for an after dinner treat or midday refresher. 

Yield: Serves 1

Healthy Summer Berry Lassi

7-8 strawberries, stems removed

Handful of blueberries

3/4 cup plain yogurt

1 heaping tablespoon chia seeds

Small handful of ice

Honey, optional 

Combine all ingredients in a blender and process until smooth. Serve immediately. Add honey to taste if desired.

Peanut Butter Chocolate "Clif" Bars

I love Clif Bars, chewy, subtle crunch, a natural source of protein, satisfying, tons of variety and healthier compared to many of the other energy bars on the market. What I don't love is their price. At over a $1.50 a bar (if they're on sale) I just don't stock up on them.

A couple months ago my sister made the most delicious copycat Clif Bar. The recipe is super easy, no-bake and you can whip up a whole bunch at a fraction of the cost of buying them in the store.

Adapted from Brown Eyed Baker

Yield: 16 Bars

Peanut Butter Chocolate "Clif" Bars
Olive oil
1 1/4 cups unsweetened dates, pitted and minced
1 cup quick oats
2 tablespoons ground flax
1/2 teaspoon cinnamon
1 1/4 cups crisp rice cereal
1/3 cup peanuts or almonds, roughly chopped
2/3 cup all natural peanut butter (no oil or sugar added)
1/3 cup plus 1 tablespoon brown rice syrup
1 teaspoon vanilla extract
1/4 cup semi-sweet or dark chocolate chips

Lightly coat an 8x8 inch baking dish with olive oil and set aside. Pulse pitted dates in a blender or food processor until finely chopped and then add to a large bowl. Add in the oats, flax and cinnamon. Using a pastry cutter work the mixture together until it resembles course crumbs then stir in rice cereal and chopped nuts.

In a small pan over medium heat, combine the peanut butter and rice syrup stirring until smooth. Stir in vanilla and pour over cereal mix. *Hint* I find it easiest to coat my hands with a little olive oil and combine the mixture together with my hands.

Firmly press down mix in prepared pan. Cover and refrigerate until firm then cut into individual bars and store in an airtight container in the fridge.

Whole Wheat Bagels

If there was one food that I could eat every day it would be the bagel. Breakfast bagels with cream cheese,  panini style sandwiches with pepper roasted turkey and Havarti cheese, pizza bagels. The possibilities are endless! Unfortunately, most of the "healthy" labeled store-bought bagels still contain processed ingredients and if you do find a good product they can be pretty pricey. I am in love with these soft and chewy whole wheat bagels and warm from the oven...yum!

An important trick to making that dense, soft, and chewy bagel goodness is to really work the flour into the dough. Your dough should be smooth, slightly shiny and elastic after it has been kneaded and fairly stiff, so if you have a heavy mixer and a dough hook this would be a great opportunity to pull that baby out. Or if you need a really good workout, kneading by hand is always a great option. We inhaled these healthy bites for brunch toasting them and then slathering them with cream cheese.

Adapted from Lovely Little Kitchen

Yield: 12-16 bagels

Whole Wheat Bagels

Dough
1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted

10 cups water
2/3 cup baking soda

Optional Toppings
Poppy seeds
Sesame seeds
Ground flax seeds
Cinnamon sugar
Sea salt
Dried onion flakes
Ground flax & oatmeal

In the bowl of your stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Turn dough out onto a counter and gently knead the air bubbles out. Separate into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Sprinkle with desired toppings. Once all the bagels have been boiled, place on prepared baking sheets and bake 11-13 minutes or until golden brown.

Let bagels rest on cooling racks for at least 30 minutes before freezing.

Easy Healthy Breakfast Crepes

We love eating breakfast for dinner at my house and one of our favorites are crepes. This recipe is a healthy variation of my Crepes recipe and a cinch to make. These are incredibly light and have the perfect crisp on the edges. Serve with your favorite seasonal fruit and a dollop of whipped cream.

Easy Healthy Breakfast Crepes

Yield: 2-4 Servings

1 cup cottage cheese
6 eggs
1/2 cup whole wheat flour
1/4 cup melted coconut oil
1/4 cup milk
1/2 teaspoon vanilla

Place all ingredients in a blender, and blend on high for 1 minute (you may need to pause and scrape the sides half-way through). Scoop out the batter in 1/4 cups onto a non-stick heated griddle or skillet. If using an electric griddle turn your heat to about 375 degrees or if using a skillet on the stove, turn your heat to medium-high. Tilt the griddle to spread out the batter until thinned, cook until browned on the bottom and then flip. Serve Warm.

Peanut Butter Banana Oat Muffins

Yesterday afternoon I found myself in a serious muffin mood. Actually, I often crave muffins but don't always act on my baking cravings. In that moment I needed action and muffins stat. These muffins will test your self-control. Seriously, I wanted to eat the whole tin but had to remind myself that the hubs was going to take them to an event and if I ate them all...well...you understand. With about 11 grams of refined sugar these aren't the healthiest treat you'll ever eat but definitely one of the tastiest. Still even with 11 grams of sugar, you'll find treats like a slice of Starbucks Banana Nut Bread with 31 grams of sugar and their Blueberry Yogurt Muffin with Honey having 28 grams of sugar. I'll stick my recipe in the Healthy(ier) category.

Adapted from Delicious In a Dash

Yield: 12 Muffins

Peanut Butter Banana Oat Muffins

1 1/4 cup plus 1 tablespoon whole wheat flour
3/4 cup old fashioned oats
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 very ripe bananas
1/2 cup raw, unsalted peanuts
1 tablespoon olive oil
1 large egg
2/3 cup lightly packed dark brown sugar
1 teaspoon vanilla
1 1/4 cup unsweetened almond milk
1 tablespoon cinnamon sugar
1 tablespoon butter, melted

Preheat oven to 375 degrees.

In a large bowl, combine the flour, oats, baking powder, salt and cinnamon. In a separate bowl, mash the bananas until smooth. Using a blender, pulse the peanuts until a course chop forms. Remove 2 tablespoons of the peanuts and set aside. Continue pulsing until peanuts form a course meal. Remove from blender and combine it with the mashed bananas, oil and egg. Mix well then stir in the brown sugar, vanilla and almond milk just until combined. Be careful NOT to over mix or you'll end up with dense, heavy muffins.

Pour into greased or lined muffins tins. Combine reserved chopped peanuts, cinnamon sugar and butter in a small dish. Sprinkle over muffins before baking. Bake 16-18 minutes or until a toothpick inserted comes out clean. Let set in pans for a couple minutes then allow to finish cooling on a cooling rack (that is if their not already eaten).

Cheddar Gougères

Light, airy, and a little crunch are the textures as you bite into these delicious appetizer morsels. A fantastic accompaniment to fresh summer berries, prosciutto and asparagus roll-ups or simply on their own. You can also slice these and use them as the "bread" for mini sandwiches. I'm thinking roast turkey, Munster cheese, avocado slices and fresh sprouts. Gougères are similar in texture and taste to puff pastry with the addition of cheese and herbs.

Cheddar Gougères

Yield: 25-30 Gougères

1 cup water

1/2 cup unsalted butter (1 stick)

3/4 cup whole wheat pastry flour

1/4 cup flour

4 large eggs

1/4 teaspoon Italian seasoning

1 cup sharp cheddar cheese, shredded

Preheat oven to 400 degrees.

Crack eggs into a small bowl and set aside. Combine water and butter in a large saucepan over medium heat. Bring to a roaring boil then add flour and reduce heat to low. Stir for about 2 minutes or until a ball forms with the pastry. Remove pan from heat and add eggs in all at once. Continue mixing until the eggs are incorporated into the pastry. Gently fold in seasoning and cheese. Drop teaspoon sized balls onto an ungreased cookie sheet. Bake for 15 minutes or until golden brown. Serve warm. 

Tropical Dreamsicle Chia Pudding

 This week I've been playing around with different chia pudding ideas and I have to say this one tastes like a dreamsicle; cold, creamy, sweet and citrusy! I love whipping up a chia pudding in the evening, throwing it in the fridge and having the perfect healthy breakfast or snack the next morning. Check out my tasty Strawberry Almond Chia Pudding for another great recipe.

Yield: 1 Serving

Tropical Dreamsicle Chia Pudding

1/3 cup unsweetened almond milk

1 tablespoon plain Greek yogurt

A couple grates of orange zest

2 tablespoons freshly squeezed orange juice

1/4 teaspoon vanilla

1 teaspoon honey

1 heaping tablespoon chia seeds

1 fresh mango, diced

Combine all ingredients except for the mango and whisk together in a small glass jar or cup. Cover and refrigerate 4-6 hours or overnight. Serve with fresh diced mangoes.

Mango Lemon Mint Sparkling Water

Over the weekend the Hubs, Baby and I drove over to our local park and enjoyed a lovely picnic. I wanted something bubbly to drink without drinking a glass full of sugar. I have to say this sparking water is delicious! I was excited to use the mint from our garden in this refreshing summery beverage.

Serves 4

Mango Lemon Mint Sparkling Water
1 mango finely chopped
6 mint leaves, roughly chopped
3 tablespoons fresh lemon juice
1 teaspoon honey
Club soda

Combine the mango, mint, lemon juice and honey. Gently mash with the back of a spoon or a potato masher to release the juices. Add a heaping tablespoon of the mixture to individual glasses and top with the club soda.

Healthy Peanut Butter Power Bars

These bars are super easy to make and a fun way to sneak in the super-food chia seeds. Packed with healthy energy these are the perfect grab-n-go breakfast or afternoon pick-me-up. Paired with a tall glass of milk these bars hit just the spot.

Adapted from Catch My Party

Healthy Peanut Butter Power Bars
2/3 cup plus 1 tablespoon rolled oats
1/3 cup crushed peanuts
1/3 cup dried cranberries
1/2 teaspoon cinnamon
2 teaspoons chia seeds
2 tablespoons ground flax seeds
1/4 teaspoon salt
3 tablespoons coconut oil
1/2 cup peanut butter (all natural, no sugar, salt or oil added is preferred)
2 tablespoons honey
1 egg white

Preheat oven to 325 degrees. Combine the oats, peanuts, cranberries, cinnamon, chia seeds, flax seeds and salt in a bowl. In a sauce pan over low heat whisk the oil, peanut butter and honey until smooth. Pour the peanut butter mixture into the oat mixture, mix and then stir in the egg white until well combined.

Line an 8x8 inch pan with parchment paper and press mixture down. Bake 20-23 minutes or until edges are lightly browned. Let cool completely before cutting. These bars are best stored in the fridge until ready to eat.