Tag Archives: Fruit and Vegetable

Banana-berry Muffins

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What do you do with the entire pint of berries that your picky toddler won’t eat? Make muffins!

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The Simple Healthy Life : Banana-berry Muffins

I get really hopeful at the grocery store when I see that beautiful, shiny pint of blueberries on sale. I think, “she’ll try these because they’re blue…and round…and look like tiny balls.” Then, she crushes my dreams when we get home and she snarls her nose. Yep, it happens time after time. You feel me mama, I know you do. Instead of letting her completely win this battle, I decided to try to turn it into something that she would actually eat. So, I threw them in with some sure fire ingredients – sugar and flour, of course – and it was a win! No longer will she waste my precious $3 pint of blueberries…or blackberries. Yes, you can use this with any berry – so far, I’ve tried this same recipe with blueberries and blackberries, but I’m waiting for her to snarl her nose at raspberries so I can give them a try. *adding raspberries to grocery list…*

If you don’t have a mini muffin pan, I highly suggest you purchase one. The muffins are the perfect size for those little toddler hands. Plus, you won’t feel bad when you eat 3 of them.

Banana-berry Muffins

3 ripe bananas
3⁄4 cup sugar
1 egg
1⁄3 cup melted coconut oil or butter
1 cup berries (any kind)
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups flour (I use 1/2 whole wheat and 1/2 white)

Preheat oven to 375 degrees. Mash bananas in a large mixing bowl. Add sugar, egg, butter, and berries. Combine dry ingredients and gently stir into banana mixture. Pour into well-greased muffin tins or use muffin cups.
Bake for 20 minutes.

Skillet Supper and Why You Should Eat Cabbage!

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Hopefully you read my post, “Tight Budget? No Problem!” In that post, I discuss several ways to get more bang for your buck when buying healthy food. One of the suggestions, was cabbage. Cabbage costs less than 10 cents per serving and packs a big nutritious boost. Cabbage stimulates the immune system, provides anti-inflammatory properties, kills bacteria and viruses, prevents the growth of cancerous cells, protects against tumors, helps control hormone levels and improves blood flow. My favorite thing about cabbage is that it is a natural detoxifier because it contains an abundance of vitamin C (more than oranges!), fiber and sulfur – all help purify blood and remove toxins of free radicals and uric acid.

So…I bought a head of cabbage…then I made dinner! This dinner takes a little prep of dicing vegetables, but totally worth it! And, it’s a one pot (errr…skillet) dinner! This dinner easily fits into a Paleo/Primal lifestyle too!

Skillet Supperskillet supper

1 tablespoon butter (real butter, not margarine!)
2 teaspoons paprika
1 large onions, diced
1 lb. grass-fed ground beef
1/4 cup soy sauce or gluten-free tamari
1/2 cup water
1 green pepper, diced
3 stalks celery, diced
1/2 head cabbage, shredded
3 carrots, diced
Plenty of sea salt & pepper

Directions:

In a skillet, melt butter and add paprika, salt, onions and ground beef. Cook until beef is brown. Drain grease if needed, but keep a small amount in the pan, as this will be part of your sauce. If you drained the beef, add it back to the skillet.

Stir in soy sauce and water, then add veggies. Stir until well combined.Add salt & pepper to taste.

Reduce heat to low-medium heat. Cover and cook until veggies are softened (about 30 minutes).

Enjoy! I served this with Mashed Cauliflower Fauxtatoes!