These sounded so amazing when I found them on A Kitchen Addiction. The original recipe called for poppy seeds but I wanted to deviate from the traditional and try chia seeds. We’re always looking for ways to incorporate chia seeds so this seemed like a logical substitution. The texture is exactly like poppy seeds and even if we’re getting a fraction of the nutrients, I’ll call it a healthy muffin. Enjoy!
- 3 C all-purpose flour
- 1 C sugar
- 2 tbsp chia seeds
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ C plain full-fat yogurt
- 2-3 Tablespoons Whole Milk
- 2 Tablespoons fresh lemon juice
- 1½ tbsp grated lemon zest
- 2 large eggs
- 8 tbsp unsalted butter, melted and cooled
- ¼ C sugar
- ¼ C lemon juice
- coarse sugar for sprinkling
- Adjust oven rack to middle position and heat oven to 375 degrees F. Line with silicone baking cups.
- Whisk flour, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk yogurt, milk, lemon zest, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix.
- Divide batter evenly among prepared muffin cups. Bake until golden brown and toothpick inserted in the center comes out clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
- While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
- Remove muffin tin to a wire rack. Transfer to a wire rack and let cool for 5 minutes before removing from cups. Brush with lemon syrup. Sprinkle with coarse sugar (I didn’t have any coarse sugar, so I used regular table sugar. Not as pretty, but it gets the job done).
Adapted from the Kellog’s Rice Krispie recipe, this doubled recipe will make the treats extra thick! I used the Kellog’s brand Rice Krispies, but you can use generic if you prefer. Though I don’t recommend using generic marshmallows or graham crackers. To crush the crackers, I use an unopened package and just give it a few squeezes with my fingers to get chunky pieces, not crumbs.
- 6 tablespoons unsalted butter
- 2 packages (10 oz.) Miniature Marshmallows
- 12 cups cocoa crispies cereal
- 8 regular size graham crackers, crushed
- 3/4 cup miniature semi-sweet chocolate morsels
1. In a large microwave-safe bowl heat butter and 20 oz marshmallows on high for 2+ minutes stirring after one minute. The goal is to get everything melted and stirred together, but only just. Over melting will result in stiff marshmallows and too-crunchy treats. Stir until smooth. Microwave cooking times may vary.
2. Add cocoa crispies cereal, chocolate morsels, and cracker pieces. Stir until well coated. Gently stir until combined.
3. Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
It’s been a while and it’s not likely to pick up again any time soon, but this recipe was too tasty to leave off. The Kitchn has provided us with several recipes recently but this one stands out. Tofu is a good for you food that I just haven’t been able to wrap my taste buds around. This cooking method though made it sort of the texture of baked cheese. I love cheese, so this is a positive! Overall it’s a win and I’ll be making it again. So…until the next time…enjoy!
- 16 ounces extra firm tofu
- 3 tablespoons soy sauce
- 2 1/2 tablespoons flavorless vegetable oil, such as grape seed
- 2 onions, thinly slice
- 3 tablespoons chopped lemon balm
- 2 teaspoon grated ginger
- 2 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 teaspoons lime juice
- 3 cups cooked brown Basmati rice
- 1/4 cup cashews, toasted and coarsely chopped
Preheat oven to 350°F.
- Rinse and drain tofu. Cut tofu into 1/2-inch thick slices and place between clean kitchen towels (or paper towels). Place a heavy object such as a skillet or cutting board on top to press out excess liquid. Let sit 15 minutes.
- Slice tofu into thin-ish rectangles, then in thirds.
- Lightly oil a baking sheet and spread the tofu slices evenly on the sheet. Bake for 15 minutes and flip over. Continue baking for about 10-15 minutes until tofu is toasted and chewy. Remove from oven.
- Heat vegetable oil in a skillet over medium heat. Add onion, lemon balm, ginger, garlic, soy sauce and red pepper flakes. Cook, stirring frequently, until onions are soft and translucent.
- Scrape any browned bits from the bottom of the pan.
- Add rice and tofu and stir to combine and heat through.
Remove from heat, stir in cashews and serve.
I met a friend for coffee this morning and she mentioned that she’d recently been introduced to my humble little blog here. She told me she’d enjoyed reading my blurbs and I know that she’s tried a couple recipes as well. It made me realize, not for the first time, that I really need to continue posting here. I miss being able to check into my own archive and find dishes that we’ve all enjoyed and to be honest, I have dozens upon dozens of recipes in need of blogging that we’ve loved over the past few years. So without further explanation, let’s get to a recipe! This one comes from Happy Healthy Life and as you’ve come to expect it’s simple to pull together.
pineapple note: If serving in pineapple boat you will need whole pineapple, if not serving in boat, you just need about 2 cups fresh pineapple.
- Tofu cut into cubes
- 1 Tbsp maple syrup
- 2 tsp tamari
- fine black pepper
- 1/2 cup red onion, diced
- 1 cup mushrooms, sliced
- 1 1/2 cup fresh pineapple, diced
- 4 cups cooked quinoa
- 1 cup kale, shredded
- 1/4 cup nutritional yeast
- 1/2 cup finely diced pineapple
- 1 Tbsp mint, chopped
- olive oil
- 2 Tbsp tahini
- 3 Tbsp pineapple juice
- 1 tsp chopped mint
1. Cook the quinoa according to package directions. Once cooked, set aside.
2. Heat the olive oil in a deep saute pan on high then add tofu & allow to sizzle for a minute or so. Add tamari and maple syrup with a generous layer of black pepper. Cook on high 2 minutes on both sides, then add in the mushrooms and onions. Cook until the veggies are tender.
3. Add the quinoa, pineapple, mint, kale & nutritional yeast to the pan & cook for about 3 minutes, moving the quinoa around so it cooks on all sides. A few crisped bits of quinoa is a good thing. Do a quick taste test and add a splash of tamari or maple syrup if needed. Transfer the fried quinoa to a bowl. Set aside.
4. Quickly saute the pineapple garnish. Just brown the edges a bit.
5. Mix your dressing. Set aside.
6. Dish up the fried quinoa, adding the pineapple garnish over top with a few sprigs of fresh mint. Serve with the dressing on top or to the side.
Jenna and I decided to make a recipe blog! I thought it would be fun to post our favorite recipes – whether fancy, tried and true, or a combination of both!
We’re both stay at home moms and therefore have families to cook for nearly every day. Check in often as I’m sure we’ll be adding recipes frequently!