Tag Archives: recipes
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Banana Nut Muffins

24 Sep

Good morning lovelies!

We are day numero dos into Fall and it smells and feels so sweet! 

Early this morning I walked my cute boston terrier, Mika, around my neighborhood. I swear, I can feel the change of seasons. The cool breeze and sight chill in the air put pep in my step. It also inspired me to fall into the season.

And fall I did. The autumn weather, the melody of the leaves swaying in the light breeze, and the cool air charmed me to bake. 

This morning I made scrump-tee-lee-ush-es Banana Bread Muffins!

  
Check out the recipe! 

Banana Bread Muffins

Active Time: 15 minutes

Bake Time: 30-35 minutes

Ingredients 

  • 4 Bananas
  • 1 cup White Sugar (I ran out of white sugar so I improvised with the following: 1/2 cup White Sugar, 1/4 cup Raw Sugar, and 1/4 cup Light Brown Sugar)
  • 1 teaspoon pure Vanilla 
  • 1 1/4 teaspoons Baking Powder
  • 2 Eggs
  • 1/4 cup Butter
  • 2 cups Flour
  • 1/4 teaspoon Baking Soda 
  • Cinnamon (optional) – I sprinkled cinnamon on the top of each muffin prior to baking
  • 1 cup Semisweet Chocolate Chips (optional) – I did not use any.

Preparation 

Preheat oven to 350.

Mash bananas and then blend until smooth. Combine all other ingredients one by one until smooth. 

Pour mixture into 12-cup muffin pan.

Or, pour mixture into large greased loaf pan. (If you opt for this, bake time will increase to 50-60 minutes).

Post Baking

You will smell your whole house with the fall aroma of Banana Bread! Open a window and enjoy the moment that is upon you. It is remarkably refreshing and invigorating. When your kitchen timer goes off your delicious muffins are ready to go! I often do the toothpick test to make sure there is no batter that sticks to it. If there is, bake a short while longer and check periodically.

Assuming the Banana Bread Muffins are done, take them out. Immediately brush the tops of each muffin with butter. Don’t be shy, a generous amount is okay. The butter will melt immediately. I brushed 4 muffins at a time. Sprinkle raw sugar on the top of each muffin before the butter dries for a beautiful and delectable garnish! *If you baked a loaf, brush the butter on the loaf and sprinkle raw sugar on top to your liking.

Enjoy!

Happy baking! And may you enjoy the colorful season that has welcomed us.

Thanks for stopping by!

Valgal

XO

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Banana Nut Muffins

24 Sep

Good morning lovelies!

We are day numero dos into Fall and it smells and feels so sweet! 

Early this morning I walked my cute boston terrier, Mika , around my neighborhood. I swear, I can feel the change of seasons. The cool breeze and sight chill in the air put pep in my step. It also inspired me to fall into the season.

And fall I did. The autumn weather, the melody of the leaves swaying in the light breeze, and the cool air charmed me to bake. 

This morning I made scrump-tee-lee-ush-es Banana Bread Muffins!

  
Check out the recipe! 

Banana Bread Muffins

Active Time: 15 minutes

Bake Time: 30-35 minutes

Ingredients 

  • 4 Bananas
  • 1 cup White Sugar (I ran out of white sugar so I improvised with the following: 1/2 cup White Sugar, 1/4 cup Raw Sugar, and 1/4 cup Light Brown Sugar)
  • 1 teaspoon pure Vanilla 
  • 1 1/4 teaspoons Baking Powder
  • 2 Eggs
  • 1/4 cup Butter
  • 2 cups Flour
  • 1/4 teaspoon Baking Soda 
  • Cinnamon (optional) – I sprinkled cinnamon on the top of each muffin prior to baking
  • 1 cup Semisweet Chocolate Chips (optional) – I did not use any.

Preparation 

Preheat oven to 350.

Mash bananas and then blend until smooth. Combine all other ingredients one by one until smooth. 

Pour mixture into 12-cup muffin pan.

Or, pour mixture into large greased loaf pan. (If you opt for this, bake time will increase to 50-60 minutes).

Post Baking

You will smell your whole house with the fall aroma of Banana Bread! Open a window and enjoy the moment that is upon you. It is remarkably refreshing and invigorating. When your kitchen timer goes off your delicious muffins are ready to go! I often do the toothpick test to make sure there is no batter that sticks to it. If there is, bake a short while longer and check periodically.

Assuming the Banana Bread Muffins are done, take them out. Immediately brush the tops of each muffin with butter. Don’t be shy, a generous amount is okay. The butter will melt immediately. I brushed 4 muffins at a time. Sprinkle raw sugar on the top of each muffin before the butter dries for a beautiful and delectable garnish! *If you baked a loaf, brush the butter on the loaf and sprinkle raw sugar on top to your liking.

Enjoy!

Happy baking! And may you enjoy the colorful season that has welcomed us.

Thanks for stopping by!

Valgal

XO

Blackberry Smoothie Recipe

13 Oct

Hello friends!

I woke up and I was ravenous! I looked to my dependable Blendtec to do the trick after rummaging through the fridge.

I gathered some random ingredients and hoped for the best. And WOW-WEEEE it was better than the best! It was delightful, hydrating, and nutritious.

First off, you must like blackberries. Blackberries have a high concentration of antioxidants, are low in calories, practically fat free but you ought not to worry about that because these are blackberries and not a palmier (double yummy) laden in butter (yummy), and a great fiber source to name a few benefits. So if you like blackberries, keep reading.

You should also like or be open to the idea of eating chia seeds. Chia is very versatile. It can be used in smoothies, sprinkled on salads and yogurt, and poured into your water. Chia seeds are one of the world’s oldest sources of nutrition, and has been documented to have been eaten by the ancient Aztecs and Mayans. The Born to Run book, authored by Christopher McDougall, tells us that chia seeds are a staple for the Tarahumara Indian Tribe in the Mexican Copper Canyons. Chia seeds offer the highest combined plant source of omega-3, fiber and protein, alongside a range of vitamins, minerals and antioxidants.  Chia offers essential wholefood nutrition that is often lacking in the modern diet. For more information, visit

http://thechiaco.com

And if you’re still intrigued, read on to get your blend on!

Blackberry Smoothie Recipe yields 2 Servings

2 cups of Trader Joe’s Green Plant Juice

1 cup of Tropicana 50 Orange Juice No Pulp (if you like pulp, go for it)

2 cups frozen blackberries

1 chia shot packet by The Chia Co.

Blend it up and enjoy! Nom Nom!!!

Nutrition Facts 1 Serving

284 Calories

2.5 grams of Fat

0 grams of Cholesterol

52.5 grams of Sodium (mg)

600 mg of Potassium

57.1 grams of Carbohydrates

9 grams of Fiber

42 grams of Sugar (all natural)

5 grams of Protein

32.5% Vitamin A

105% Vitamin C

28.4% Calcium

25.5% Iron

*Percent Daily Values based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I hope you enjoy! For me, this was a perfect breakfast pre-run as it was hydrating and fueled me with all the essentials!

What are your favorite smoothie recipes? Do share!!! I can’t wait to give them a whirl!

Happy running and happy fueling!

XO

Valgal

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Nectarine Prosciutto Salad

30 May

ImageHello friends! It’s been a while…I’ve been nothing but busy trying to keep up with family (my amazing cousin, 10 years my junior, just graduated high school and he graduated in the top 5%!!! How great is that?), keeping up with friends and trying to coordinate a wedding which is speedily approaching! You would think I’d be running more to keep my nerves at bay and to maintain my figure…I’m trying! I mean, I have been running as much as one possibly can with my agenda while adding a bit of room for spontaneity for other things in life to happen, like sleeping in past 5am, a whimsical date night, a road trip…etc But last week my schedule minified my mileage log by events that were, well, planned, because they didn’t fit anywhere else in my calendar…So here I am, back to running, and what sweet victory it is! I feel the prettiest when I sweat and yesterday’s sweat session made me feel anew. After an eight mile run I headed to my neighborhood Sprouts Farmers Market inspired to make a healthy summer salad. Nothing like rewarding yourself with something clean, green and remarkably appetizing you would think you were being bad.

So I perused the aisles and picked up the most delicious looking nectarines, peaches and apricots…Found my way to the kale, arugula and spinach…I decided it’s time to put something together, and here it is.

Meet my Nectarine Prosciutto Salad.

Ingredients:

2 nectarines sliced.

Paper thin slices of prosciutto (I used about 5 slices)

5 cups of arugula and spinach

One quarter Haas avocado cut up

4 tablespoons of shaved almonds

2 tablespoons crushed pistachios

1/2 cup of parmesan reggiano shaved (used vegetable peeler to shave)

Dressing:

2 or 3 tablespoons of extra virgin olive oil

1 tablespoon of lemon juice

1 teaspoon Dijon mustard

1 teaspoon local honey

Mix all the dressing ingredients together and pour over salad. Mix well.

Add sea salt and pepper to taste.

Enjoy!

 

XO

 

 

 

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