Morning Banana Bran Muffins (with vegan options)

I started making these years ago when I was looking for a healthy and inexpensive way to make breakfast, and something I could throw in my backpack when I was hurrying out the door to class during my college years. Over the years I’ve tweaked the ingredients trying to pack as much healthy goodness in these as possible. I love them warm with honey drizzled on top, and if I have berries on hand I can’t resist a bowl of berries ‘n’ cream along side these muffins.

INGREDIENTS:

2 bananas, mashed
3 eggs (or 2/3 cup of applesauce)
1/2 cup almond oil
1/2 cup honey
2 cups flaxseed meal
1 1/2 cup bran flakes
2 cups whole wheat flour
1 1/2 cup milk (or almond milk)
1 1/2 cup dried cranberries
1 tsp cinnamon
2 tsp baking soda

DIRECTIONS:

Prepare muffin tin with non-stick spray (I like to use olive oil). Preheat oven to 350 degrees.

Mix wet ingredients together in large mixing bowl (by hand or with an electric mixer). Little by little add the dry ingredients to the mixture, stirring after every addition.

Fill the muffin tins using a 1/2 cup measuring cup.

Bake 25-30 minutes.

Makes approximately 24 muffins.
(store in refrigerator for up to five days, or keep in freezer up to one month)

Ann (DIY Food Contributor)

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About this time of year I start to crave fresh veggies (not to mention a break from the stove). I’m ready to taste the earth again. This is one of my favorite – and quite simple – spring meals. I love chopping spring vegetables that have started to show up again: asparagus, radishes, and spinach. Try this on a rainy spring day as you watch the rain encourage sprouting plants outside your window.

Ingredients:

artisan bread (I prefer a 7-grain or rosemary sourdough bread), sliced

(for the spring mix sandwich)
garlic hummus
spring mix of greens, usually spinach and arugula
cucumber, sliced
3-4 radishes, sliced
1 avocado, sliced
goat cheese, sprinkled on top
salt and pepper to taste
directions: pile it on top of the bread and enjoy. simple.

(for the asparagus sandwich)
1 bunch of asparagus
a handful of sliced portabello mushrooms
1/2 a lemon, sliced
2-3 Tbsp olive oil
1 Tbsp balsamic vinegar
parmesan cheese, shredded
salt and pepper

directions: bake or roast the asparagus, mushrooms, and lemon slices (drizzle the olive oil and balsamic vinegar on top) at 425 degrees for 15-20 minutes (until asparagus is slightly tender with a little crisp to it). Toast the bread. Place asparagus and mushrooms on the bread, sprinkle on the parmesan cheese, and salt and pepper to taste.

Ann (DIY Food Contributor)

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Today’s recipe comes from a new DIY Food Contributor, Ann Whittaker.

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My husband and I do tacos about every other night. They’re so easy, fast, cheap, and delicious. We once calculated that this meal cost us $4.00 total, and tasted better than going out to eat. It amazes me that these tacos are simultaneously comfort food AND fresh and healthy. You really can’t lose with these. They’re quick too: it takes me 20-30 minutes to prepare. Truly, a life-saver meal for this busy couple.

VEGETABLES & BEANS
Use all or any combination of the following:

1 1/2 cups black beans, cooked
Fresh salsa, homemade or from your favorite grocer
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 lb baby Portabella mushrooms, sliced
2 avocados, sliced
1 cup fresh cilantro, chopped
chipotle hot sauce (just a few little drops)
3-4 limes, squeeze a few drops of lime on each taco

Optional additions:
shredded sharp cheddar cheese
crumbled goat cheese

* Tip: Have the veggies prepared and the beans cooked before you begin making the tortillas so that the tortillas will be nice and hot when you serve them. I like to keep them in a large dish towel while when each one is finished while I’m cooking the entire batch.

TORTILLAS
Ingredients (makes about 9 tortillas):

2 cups corn flour (make sure it’s Mexican corn flour, not from the U.S.; otherwise your tortillas will crumble)
1 1/3 cup water

DIRECTIONS:

1. Heat griddle to 400 degrees (if you don’t have a griddle you can heat up a large frying pan on the stove on the highest heat possible).
2. Mix the corn flour and water by hand. The dough should be the consistency of moist play-dough.
3. Roll the dough into 2-inch round balls.
4. Flatten the balls using a tortilla press.
5. Place on the griddle cooking one side until a few golden brown spots begin to show, then flip the tortilla–the goal is to get the tortillas to puff up. (If this doesn’t happen, don’t worry. They’ll still be good.)

Try making these with friends! It’s a great activity, and everyone loves learning how to make their own tortillas.

Ann (DIY Food Contributor)

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Healthy, easy and very tasty. This pudding is great for breakfast or a quick snack!

Chia Seed Pudding (serves four)

Ingredients

1/2 C Chia Seeds

2 C Milk (I’ve found vanilla almond milk to be the most delicious, but any ‘milk’ will work)

2 tbs. Cacao Powder

2 tsp. Vanilla Extract

1/4 tsp. Cardamom

1 Frozen Banana

Toppings (cinnamon, nuts, berries, chocolate, granola, etc.)

With the season of entertaining ahead of us, more elaborate cooking is the last thing on most of our minds. Enjoy this simple treat that will cause you no cooking anxiety! – Nicole

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Butternut Squash Quesadillas with Cranberry Salsa (serves 4)

Some of my favorite flavors from Autumn, all in one recipe.  Enjoy! – Nicole

Ingredients:

Tortillas of your choice (I used whole wheat)
1 Butternut Squash (fresh or frozen)
1 Onion (caramelized)
2c Fresh chopped spinach
1c Gorgonzola cheese
3-4tbs Olive oil
salt + pepper to your liking

for the salsa…
12oz bag of fresh cranberries
1c hopped green onions
1c chopped cilantro
1 minced jalapeño pepper
1/2c orange juice
salt + pepper to your liking

Directions

1. Caramelize your onion: This can take between 30-40 minutes, so we want to get it in the pan first and multitask while it’s simmering. Chop 1 onion and slowly sauté it in a pan with about 1tbs. of olive oil and salt + pepper, stirring occasionally until the onion is brown.

2. Cook your squash: Whether fresh or frozen, chop your squash to similar sized cubes and roast in the oven at 350 degrees for about 30 minutes with about 1tbs. of olive oil and salt and pepper to your liking. Check with a fork to ensure it is cooked entirely.

3. Make your salsa: While your onion and squash are cooking, chop the greens for the salsa. Either in a blender or food processor, puree the raw cranberries with the orange juice. I used my blender and it worked great, but if your blender is a little weak you might want to chop the berries prior to tossing them in. Once pureed, pour into a bowl and stir in the green onions, cilantro, jalapeño and salt + pepper. Chill until serving time.

4. Assembling your quesadillas: Arrange your ingredients in an easy assembly line. Set your burner to a medium/low heat and add your tortilla to the pan. On half of the tortilla create a layer of cheese, spinach, caramelized onions and butternut squash. When the cheese is begins to melt and the tortilla is getting crisp, fold the tortilla in half over the ingredients and remove from the pan to a cutting board. Cut the quesadilla in half and serve with a scoop of the salsa. Check your pan to make sure it doesn’t get too hot and repeat.

Butternut squash is such a great and versatile vegetable that is yummy in a variety of dishes!  Let me know if you try out this recipe or have any other good butternut squash recipes to share!

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Stop by in one month for another recipe from Nicole, Drifter & the Gypsy’s DIY Food Contributor!

diy graphic by amy moore for drifter & the gypsy