1 cup applesauce
2 tbs melted butter, cooled
1 egg
1/2 cup milk, any kind
1 tsp vanilla
1 cup whole wheat flour
1/2 cup oats (can sub for an extra 1/4 cup AP flour)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tbs hemp hearts
Preheat oven to 375 and grease a mini muffin tin. Combine all wet ingredients, then fold in dry ingredients. Fill each muffin cup to the top, and bake for 16-20 minutes or until golden brown around the edges.
perfect for freezer prep
1/2 cup plain whole milk yogurt
1/2 cup milk
2 eggs
2 tbs butter, melted and cooled
1 cup flour
2 tsp baking powder
1 cup diced fruit
Preheat oven to 400. Whisk together wet ingredients, then add dry and stir to combine. Line a half sheet pan with parchment paper. Spread out the batter with a spatula, and bake 12-14 minutes until edges are golden brown. Slice with food scissors.
minus the drive through
2 sticks butter, melted
1 1/2 cups brown sugar
2 eggs
1 tsp vanilla
1 tbs orange zest
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp salt
2 cups flour
2 cups white chocolate chips, divided
3/4 cup Craisins
Preheat oven to 250. Line a 13x9” baking pan with parchment paper.
Beat melted butter and brown sugar until combined. Add eggs, orange zest, vanilla, ginger, baking powder, salt, and flour and mix until just combined. Fold in 1 cup white chocolate chips and Craisins.
Press into prepared pan and bake for 18-22 minutes until just set. Allow bars to cool completely.
Melt 1 cup white chocolate chips and drizzle over bars before slicing.
trust the process
1/2 cup dry red lentils, cooked until soft/yielding 1 cup
2 ripe bananas
2 eggs
1/4 cup neutral oil
2 tsp vanilla
1/4 cup oats
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup applesauce
1 small zucchini, finely shredded and water squeezed out
Preheat oven to 350 and line or grease a mini muffin pan. Add lentils, bananas, eggs, oil, vanilla, applesauce, and oats to a blender and blend until smooth. Pour into a large bowl and add flour, baking powder, baking soda, and cinnamon, then fold in the zucchini.
Bake 16 minutes.
low effort, high reward
1 lb ground beed
1/2 tsp each garlic powder, paprika, onion powder, salt
1/4 tsp black pepper
2 tbs soy sauce
3 cloves garlic, minced
2 bell peppers, thinly sliced
1 onion, thinly sliced
1 cup shredded cheese of choice
Heat a large skillet over medium-high and add 1 tbs olive oil. Cook peppers and onions until softened with salt and pepper; set aside.
Add ground beef to pan and add the remainder of the seasonings. Cook through, and add soy sauce, peppers, and onions.
Reduce heat to low, top with cheese, and cover pot until cheese is melted.