I’m convinced that certain things aren’t supposed to be “healthy,” like brownies. I’ve tried and failed twice to make those and it was a disaster. Recently, though, I found a recipe for banana bread muffins and I had to give them a try, if only for the sake of not going down without a fight. Chocolate treats may not be my strong suit at the moment, but these baked goods were worth my time. I will say that they’re not the sweetest (note no artificial sugar is involved) but the bread-type consistency is a-ma-zing.
Ingredients (makes 12 muffins):
whole wheat flour — 1 cup
Oats –1/2 cup
Applesauce — 1/2 cup
* Try to make sure the ingredients are nothing but apples, as many brands use unnecessary sweeteners
Plain, non-fat greek yogurt — 3/4 cup
Almond milk — 1/4 cup
Cinnamon — 1/2 teaspoon
Baking powder — 1 teaspoon
* I suggest overripe bananas!
Gathering the ingredients is pretty much the most difficult part of this recipe, as the process is as simple as…
Preheat oven to 375 degrees Fahrenheit
Combine dry ingredients (oats, flour, cinnamon, and baking powder) in one bowl
Whisk egg then combine it with other wet ingredients (yogurt, applesauce, and almond milk) in another bowl
Combine wet and dry ingredients
Mash up bananas, leaving them smooth with just a few small chunks
Fold bananas in mixture * I actually had to look up “folding.” It’s essentially mixing in the bananas by using a spatula/wood spoon and “folding” it instead of stirring or mixing.
Line muffin tin and place batter in each of the 12 muffin liners. The batter shouldn’t overfill any of the muffin liners.
Sandwich-making is lost art form. Unfortunately, it’s been buried beneath a ton of sexist jokes and therefore doesn’t get the credit it deserves. Seriously though, I’m convinced I love sandwiches a minimum of four times more than your average person. I’m all for purchasing a better-than-average sandwich but when I make them on my own, I often do go for the ordinary sandwich. This was an exception, though. All it took was buying a 50¢ (go, go, go shawty) wheat bun and it somehow cause me to go above and beyond. Here’s that delicious and so-easy-that-you-don’t-have-an-excuse-not-to-do-it sammich.
wheat bun/roll/whatever you want to call it
avocado (not pictured!)
Everything after is pretty self-explanatory. I made the egg sunny side up (with olive oil) and also placed the cut bell peppers in the pan for a bit after the egg. I typically like less meat on my sandwich and more crunch from the veggies (lettuce, spinach, what-have-you), but after setting up my sandwich I realized I did need two slices of turkey instead of one. After placing the turkey, the avocado followed, and all other ingredients, along with the cooked egg and bell peppers.
And there you have it: a sandwich that could be given at a fancy shmancy brunch place but you could enjoy from the comfort of your own home. In PJs. Watching Netflix. And that I think is what they call a win-win.
Often times, the best things are also the simplest. I don’t know why I’m surprised by this, as it holds true time and time again. The same can be said for this breakfast, which is the easiest thing to make while also being my favorite thing to eat in the mornings
The process is simple: make an over medium egg while leaving some bread to toast. For the egg, I prefer to use olive oil, then cracking one egg white on the pan. Over the egg white, I also crack one more whole egg, then add salt and pepper. Once the egg is done, I use the pan for whichever vegetables I can find in the fridge. I will say my favorites with this breakfast plate are bell peppers and zucchini.
Also, excuse my poor, burnt pan. We can’t come to terms with how much heat it can take. Anyway, Once the toast is done, I add avocado to it, and soon, the veggies are done as well. And done! Easy breezy. Easy peachy? Whatever the saying is, easy and delicious! Of course, my favorite part comes afterward. Sometimes, I add all the ingredients on the toast, though I do usually enjoy them separately.