This piece is a tribute to my son and his love all things Asian Food. He saw the contestants on Fox’s Masterchef tv show have to make these in a challenge and immediately begged for us to make spring rolls at home. While the contestants on the show fried their spring rolls, we decided to up the quality and health of our rolls by baking them instead.
Somewhere in between raising 4 kids, hanging out with my husband, going to nursing school, and working at a local running store, I also teach martial arts for Pro Martial Arts in Apex, NC. I have a 3rd degree black belt and hope to test for my master’s level belt some time next year.
My favorite part about martial arts is the kids; they constantly keep me motivated in my teaching and practice. When my sister sent me these cookie cutters, I knew I just had to bake the Pro Martial Arts students some cookies:
I learned this recipe from my Aunt Paula while at a family reunion in Siesta Key, Florida. For me, it is the ultimate party recipe because it will please all your friends: the health nut, the raw foodie, the vegetarian, the vegan, the protein lover, the carb hater, the carb craver…even the long distance runner.
2 is my favorite number. It is Grover’s favorite number, too, so how can I go wrong? I distinctly remember him having an argument with the Count about how great the number 2 is.
Well, if you like 2 when it comes to ingredients, these pumpkin muffins are for you!
Over ripe bananas are pretty common in our house. Sometimes the kids just go on an orange or apple kick for a week, so the bananas get forgotten. Other times, I manage to freeze a couple for smoothies but never get through the leftovers. For the longest time, I use to simply make banana bread or muffins, but this summer I started adding in seasonal berries. I found that, with the addition of blueberries, I had to use a lot less sugar in the recipe.
- 4 overripe bananas mashed
- 1 cup fresh blueberries
- 1.5 cups flour- we choose to use whole wheat
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs beaten
- 1/4 cup vegetable oil or butter
Beat the eggs and add in the wet ingredients. Combine the dry ingredients and then slowly add those in. Mix it up, grease or spray your muffin pans, fill them up, and bake for 30-40 minutes at 350 degrees.
For variation, you can make banana blueberry bread instead. The recipe is the same, but the bread takes about an hour to cook.
Homemade Pizza Dough: Opening the Door to Hundreds of Possibilities
Making your own pizza dough is cheap, fast, and will create innumerable opportunities for you to make quick, healthy, and imaginative dinners. Or, it will simply help you serve a quick family meal that you know everyone will love. The possibilities are endless: top your own personal pizza night, quick prepare ahead meal, great tag team dinner , easy party pleaser….
I make my dough with 100% whole wheat flour to create a higher quality meal that stays away from refined grains. When I was first switching over to whole grains, I would make the dough 50/50 with white flour as well. However, it didn’t take long for the kids to prefer the 100% wheat version.
Before our 4 kids started spending their days at school, I use to do a lot of volunteer work with our local mom/preschool playgroups. Many of these groups would have moms cook freezer meals for members who were having babies to help with the hectic first few newborn weeks. I use to use this enchilada recipe or its variations for this purpose all the time. I would cook up three trays of enchiladas, one would be for our dinner, one to stuff our freezer, and one to help stuff the freezer of a new mom from the group. They were always a huge hit. I have since tweaked the recipe a bit to make it healthier.