Bran Muffins

5 tsp. baking soda
2 c. boiling water
(mix together and set aside)
1/2 c. shortening (I use coconut oil)
2 c. sugar (I use sugar or honey.  I have also cut the sugar in half.  Not quite as good)
4 eggs
(mix together)
Add:
5 c. flour (I have used a variety of white, wheat, & oat flour)
1 Tbsp. salt
4 c. All Bran or Bran Buds
2 c. Bran Flakes
Add:
1 qt. Buttermilk
soda & water

Spoon in greased muffin tins
Bake @ 400 degrees for 15 minutes

Store extra batter in tupperware bowl in fridge
Don't stir after in fridge, just spoon out
Can be kept 6 weeks

Herb Roasted Potatoes

Recipe Source: http://myeclectickitchen.com/2009/08/herb-roasted-potatoes/

I made these Herb Roasted potatoes to go with our Easter dinner and we all loved them! I believe the original recipe intends for fresh herbs to be used, but I used dried because that is what I had on hand and they still turned out wonderful. I also forgot the garlic, so I tossed in some garlic powder when I put them in the serving bowl. I used red potatoes but this recipe would be great with any variety. I am excited to try it with sweet potatoes!

I ate mine plain, but the kids dipped theirs in a little bit of ranch dip.  They would also be good with ketchup.

This will definitely be a go to potatoes recipe from now on!

Ingredients:

9 small baking potatoes, cut into 1-inch cubes
4 - 6 garlic cloves, minced
3/4 tsp rosemary, minced
3/4 tsp parsley, minced
3/4 tsp thyme, minced
2 - 3 Tbsp olive oil
sea salt
cayenne pepper

Directions:

1. Heat an unlined half sheet pan in a 400 F degree oven.

2. Scrub the potatoes and cut into approximately 1-inch cubes. In a large bowl, mix together garlic, herbs, and olive oil. Add the potatoes to the bowl and coat the potatoes with the garlic herb mixture. Season with sea salt and cayenne pepper to taste. 

3. Once the pan in the oven is hot, open the oven, and carefully pull out the oven rack where the hot pan is set, quickly spray the pan with cooking spray and pour the potatoes onto the pan. You should hear a sizzle. The hot pan should give the potatoes a nice browning. Spread the potatoes into an even layer so that each piece is touching the pan.

4. Make sure to flip the potatoes a few times in the oven to prevent burning and to brown each side.

5. After 30-40 minutes, once the potatoes are browned and tender, remove the pan from the oven. Serve.

Niçoise Salad (French)

I had this salad for the first time a couple of months ago at my friend Karen's house. She got the recipe from The Fresh 20 cookbook by Melissa Lanz. I really enjoyed it and finally got around to recreating it for the family. I don't know if it is exactly the same as in the book because I just made it how I remembered having it. When Karen made it she used a bit less lettuce. Apparently in Europe their salads don't use as much lettuce/greens.

Ingredients:

2-3 baby potatoes per person (I used red, purple, and yukon)

green beans

hard-boiled eggs (at least 1 per person)

tomatoes (cherry or regular), diced

red onion, thinly sliced

lettuce, chopped

salt and pepper

Dressing (I used Dijon Vinaigrette or you could use one of the Pantry Dressings)

Optional additional toppings (Josh liked these added to the salad, but he agreed that it is really good without too):
feta cheese (omit if trying to keep it dairy-free)
roasted pinenuts
turkey bacon (obviously not vegetarian if you do this)

Instructions:
1. Boil (or steam) your eggs.
2. Start water to boil the potatoes. Boil the potatoes for 8-10 minutes until tender.
3. Steam the green beans (or add to the boiling potato water for the last couple of minutes).
4. Slice and sauté the red onion (enough for each person to have 2-3 Tbsp) with olive oil.
5. Chop tomatoes and lettuce.
6. Quarter the potatoes, then peel and slice the boiled/steamed eggs.
7. Layer. Fill about 1/2 the plate with lettuce, then layer the other ingredients. Grind fresh salt and pepper on each salad, then drizzle with dressing.

Enjoy!

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Dijon Vinaigrette

Recipe and picture source: recipegirl.com

Ingredients:

3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

1.   In a small bowl, whisk together the dressing ingredients (or blend in the Magic Bullet).

     This is a great simple dressing. It is quite strong, so you don't need to use much. We use it on this Spinach Salad with Chicken and Avocado. It is also good on a Cobb salad or simple salad. 

Spinach Salad with Chicken and Avocado

 Recipe adapted from: http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

 

Josh and I were both surprised when we realized I had not put this recipe on the blog yet because this salad is a favorite at our house. You can simplify it and leave out the cucumbers, pepper, and black beans (these were all our own additions to the original recipe).

Ingredients:

8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
½ English cucumber, diced
½ cup sweet bell peppers, diced

½ cup corn (frozen, rinsed from the can, or cut off the cob)
1 ½ cups chopped cooked chicken
1 large avocado, sliced
¹/₃ cup crumbled goat or feta cheese (omit to keep dairy free)
¼ cup toasted pine nuts or slivered almonds

Instructions: 

1. If you do not have roasted pine nuts on or slivered almonds already prepared, preheat the oven to 375 and roast for about 10-12 minutes.
2. Season chicken with salt and pepper then grill or cut rotisserie chicken into bite size pieces.
3. Drain and rinse the black beans, then chop the vegetables and prepare the other toppings.
4. Place spinach in a large salad bowl. You can chop it if your family prefers smaller pieces.
5. Let each person add their own toppings.
6. Top with Dijon Vinaigrette.

Banana Pancakes (aka 2-ingredient pancakes)

Recipe adapted from: http://ourbestbites.com/2014/02/2-ingredient-pancakes/

A fun gluten-free breakfast to make for the kids! Ben, Elizabeth, and Emma all approved of this recipe. 

Ingredients:

1 large banana (it should yield about 1/3-1/2 cup, mashed)

2 eggs

1/8 tsp baking powder (optional but recommended)

1/8 tsp ground cinnamon (optional but recommended)

1 tsp ground flaxseed (optional)

2 Tbsp PB2 (optional)

2 - 4 Tbsp quick oats

Instructions:

1.  Heat a skillet on the stovetop or countertop griddle to medium heat. 

2. While pan is heating, mash banana well and then mix in eggs, baking powder, cinnamon, flaxseed,  PB2, and oats or put all the ingredients in a blender and pulse a few times until smooth and mixed well. You can blend the oats with it or stir them in after.

3. When pan is hot (water droplets should sizzle), spray pan lightly with non-stick spray.  Pour 2 tablespoons of batter at a time and cook until bottom appears set (30-60 seconds) flip with spatula and cook additional minute or less. 

4. Serve warm with almond butter, real maple syrup or applesauce, and fresh fruit on the side.  I recommend having a green smoothie to accompany this breakfast!

*Yield: 8-10 4″ pancakes.

Golden Lentil Soup

Recipe Source: Julie, who got it from one of her aunts I believe.

I got this recipe from Julie a while ago and have been excited to try it! I was not disappointed. It is delicious! I doubled the amount of celery and carrots from the original recipe. The whole family loved it. It reminds us of the flavors in chicken noodle soup.

Ingredients:
3 Tbsp. oil
8 - 10 celery stalks, diced
6 - 8 carrots, diced or shredded
2 onions, diced
1 lb. dry red lentils (About 2 1/4 c.)
1/4 cup long grain brown rice (I used brown Basmati rice)
12 cups water
1 Tbsp. lemon pepper
1 Tbsp. seasoned salt
1/2 - 1 tsp. salt* (omit or start with less, add more if needed)
1 1/2 tsp. pepper
1 1/2 tsp. cumin
1/4 cup lemon juice (I didn't use quite this much)

Instructions:

1. Dice the celery, carrots, and onions and then cook them in the oil.

2. Add the lentils, rice, and water. Cover and bring to a boil. (About 20 minutes)

3. Bring to medium heat for 25 minutes, covered.

4. Add seasonings and simmer uncovered for 20 minutes.

5. Add lemon juice and serve.

We enjoy it with hummus and vegetables on the side. Julie said she likes it with tortilla chips, but we haven't try it that way.

*Leftovers will taste saltier the next day, so don't overdo it on the salt!