Quick, healthy, grab em and go option for those busy mornings. These banana muffins are packed with filling nutrition with ingredients like oats, flax seed, wheat germ, chia seeds, and dark chocolate and bonus, no refined sugar! Continue reading “Banana Chocolate Muffin Recipe”
Here are the waffles that we make ALL THE TIME at the Ronne house. Our kids are up and at em early – 6:00 a.m. early, which about made me die when we first moved to Tennessee, but I have to admit, I’ve gotten used to the early mornings (or I’m now 40 and don’t require as much sleep). Whatever it is, these waffles are life savers. They are easy, filling, one bowl wonders full of nutrition, and the best part of all? They don’t require syrup which saves you (mom and dad) the hassle of needing to clean up (house and kid). All of my kids love them. One little factoid, I used spelt flour in the recipe, but you can adjust the flour to your liking: whole wheat, white, bread, almond, or use a combination of a few. We really like the nutty lightness of spelt, and it’s a healthier option than white or bread. Check the tutorial out and then go subscribe to jessplusthemess on YouTube. Continue reading “Grab Em and Go Waffle Recipe”
Okay, so I made cornbread for the first time ever (not including those cheap Jiffy boxes) the other night to go with some turkey chili, and my kids loooooved it. I made the regular, high calorie, non healthy version full of butter and sugar because I was a little worried that they might moan and groan about the turkey chili, and I wanted to give them a good incentive to finish dinner. A few days later leftover chili was on the menu so I attempted a healthy spin on the cornbread recipe. Only one kid (the one with super sensitive taste buds) noticed the difference, and she called me out on the coconut taste – which was the coconut oil I substituted in place of some of the butter (not all of the butter). Here it is. Completely approved by all the kids.
1/4 melted butter
1/4 melted coconut oil
Mix these two together in a big bowl.
Add 1/4 cup plus 2 TB Maple syrup to the butter/oil mixture. Stir well.
Cool this mixture.
Add 2 eggs, 1/2 tea baking soda, and 3/4 cup almond milk to the same bowl. Mix well. Add 1 cup flour, 1 cup corn meal, 1/2 tea salt. Mix again.
Grease a large cast iron skillet with coconut oil. Pour mixture into the skillet and bake at 375 for 20 minutes.