Archive | June, 2012

oatmeal schmoatmeal

14 Jun

I don’t like oatmeal. At least not in the mushy, cooked in a pot or the microwave, looks like dog vomit kind of way. But I do like baked oatmeal as I discussed earlier when I made the pumpkin mini baked oatmeal that my dad loves so much.

Well, I’ve been stuck in an apple cinnamon baked oatmeal rut for a while and decided I needed to break free. Especially since I will be eating baked oatmeal every morning at camp. At least that’s the plan. To dig my way out of this apple and cinnamon hole, I threw all caution to the wind and made a peanut butter and banana baked oatmeal. I know! CRAZY, no cinnamon or apples to be found in this recipe. Not even applesauce. I must have lost my mind considering I basically made this recipe up.

Anyways, these little beauts will be frozen and packed up for me to take to camp…which I leave for on Sunday and am super excited about!

Peanut Butter Banana Baked Oatmeal

1 egg

2 bananas mashed – I used bananas I had frozen, but extra ripe would work too

1/4 c honey

1 1/4 c milk of any kind

1 tsp vanilla

1/3-1/2 c peanut butter (adjust to your taste)

2 tsp baking powder

1/4 c shredded coconut

1 heaping tablespoon flax meal

1/4 c unsalted peanuts – chopped

Mix and pour 1/4 cup into lined muffin tins – this will make about 18-20. Bake for about 25 minutes at 350. Enjoy!!!!

12 Jun

These delicious, and pretty nutritious treats are from my cousin Sarah’s blog. They’re super easy to make, and you can customize them however you want. I mix in coconut, flax meal, white chocolate chips and chopped peanuts with 1/4 c of honey instead of the 1/3 because they’re a little sweet for me.


I’ve always been a lover of the butter – peanut butter that is. My condolences to all those with an allergy that inhibits them from experiencing what is in my opinion, the greatest food on earth.

My peanut butter eating habits have evolved over time. I used to be a nothing but Kraft extra creamy kinda gal but dabbled in the crunchy once and fell even more in love. Since reaching my adult years and starting to put more thought into what I eat I begin eating the natural stuff. At first I hated it. It missed that zing, that makes you never want to stop eating it, extra creamy bit – aka the sugar! So it took awhile for it to catch on but now I’d never go back! The “regular” kind taste kind of like a dessert to me now. I am not partial to any particular brand…

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Russian Spy Cookies

1 Jun

final productSneaky baking is becoming an obsession. I love putting weird things in traditional baked goods to make them a) healthier and b) more fun! Today, with some inspiration from’s avocado coconut cowboy cookies, I made cookies that are super soft and moist and taste just like banana bread! Delicious. To make them even better they contain only 4 tablespoons of honey, no refined sugar and the fat comes from avocado! Even better, they are gluten free, low carb, and super high fibre. I consider this a winning recipe!

Why Russian Spy Cookies? Russian spies are the sneakiest things I could think of, and these cookies are pretty sneaky too! They aren’t the sneakiest looking cookies, since they have a tiny bit of a green tinge from the avocado, but they sure don’t taste weird. As I’ve mentioned before attaining “not weird” status is important. If my picky brothers will eat it I’ve done a good job of hiding whatever it is that’s weird.

This recipe also uses coconut flour, which smells delicious and is super high fibre and super low carb. There’s lots of liquid in this recipe as well so the cookies turn out nice and moist. The original recipe calls for you to roll them into balls, yeah that wasn’t going to happen. I think my bananas were a little big so it was more liquid-y than the version from But they still turned out great.

Coconut Avocado Cowboy Cookies

1 cup coconut flour

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 mashed bananas – ripe but not overripe – try to use medium sized bananas

1/4 mashed avocado

1 cup milk (I used coconut)

2 eggs

4 tbsp honey

1 tsp vanilla

1 tbsp apple cider vinegar

1/3 cup shredded coconut

1 cup chocolate chips (you could use craisins, or other dried fruit too)

Mix up the dry ingredients and set aside. I like to squish the lumps out of the coconut flour now to make it easier when you add this mixture to the wet ingredients. Mix all the wet stuff, mashing the banana and avocado up so they’re not chunky. Add the dry to the wet and mix, squishing lumps as you go. Add in the coconut and chocolate chips (or whatever else you like) and then put the mixture in the fridge for about 15 minutes. I found this helped the mixture thicken up as the coconut flour had time to absorb the liquids a bit. I spooned out the mixture onto baking pans (parchment lined worked better than just greased) and then baked for about 18 minutes at 375 F. They were golden brown but still soft.