Do you know the muffin man?

Ok, let’s have some real talk for minute. While most of what we post on here (read: all of what we post on here) is not designed to make you thin, in our day to day eating habits we generally eat pretty healthy. Granted, we have our free meals (or free weekends, sometimes free weeks, let’s be honest), but the key to feeling good and being at your best is really based first and foremost on what you eat.

If you’re looking for some real advice on that we recommend you speak to someone else. However, having some go-to foods that don’t throw your normal diet off track but still allow you some indulgence (or feel like you’re having some) is important. These muffins are one of our go-to’s. They don’t have any added processed sugars and as you’ll see the ingredient list is full of all those things that you’d find at a Whole Foods. Even so, they aren’t too bad and don’t make you feel like you’re eating from the bottom of kale barrel. (still all things in moderation, don’t have five of these in a sitting)

Banana Chocolate Chip Muffins
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Cook time: 
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Serves: 12
  • 1½ C whole wheat flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • 1 TBSP cinnamon
  • 1 TBSP ground flaxseed meal
  • Pinch of salt
  • 3 ripe bananas, mashed
  • 2 egg whites
  • ½ C coconut oil
  • ½ C raw honey
  • ⅓ C dark chocolate chips (optional)
  • ½ C chopped walnuts
  1. Preheat oven to 350.
  2. In a medium bowl, beat bananas until smooth. Add egg whites and beat until combined.
  3. Gradually mix in honey and coconut oil.
  4. In a different bowl, combine flour, baking soda, baking powder, cinnamon, flaxseed, and salt.
  5. Mix dry ingredients into banana mixture; stir in chocolate chunks and nuts, if using.
  6. Spray muffin pan with cooking spray.
  7. Fill each cup with ¼ C of the batter and bake for 15-20 minutes.




Food, the perfect gift, every time.

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I recently needed a thank you gift. After thinking about a few ideas, I settled on cookies. Who doesn’t love cookies, especially ones you don’t have to bake. As everyone knows from past experience, when gifting cookies the usual fair (if not something from a mix or box) is usually some very flat and very sad chocolate chips cookies that are usually light on the chocolate chips and lacking in nuts. Some people prefer no nuts and as our sister/ cousin Marci was quoted to say,”my dad raised me with no nuts.” So after considering the options and some peoples’ reprehensible feelings on the subject of nuts, gingersnaps it was. After researching a few recipes and settling on one from my grandma, I got to work.

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These cookies came together quickly…so easy! Chocolate is always my go to dessert, but I’m never disappointed when I go with something like these cookies or a lemon something. Maybe I should go for non chocolate desserts more often.

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I love the way these look, not to mention they have a great texture. This is a great cookie, and extremely easy. Start baking.

Serves: 3 dozen
  • ¾ C shortening
  • 1 C brown sugar
  • ¼ C Molasses
  • 1 Egg
  • 2¼ C flour, sifted
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  1. Cream shortening, brown sugar, molasses, and egg.
  2. Sift together flour, baking soda, salt, ginger, cinnamon, and cloves.
  3. Mix shortening mixture with dry ingredients.
  4. Form dough into small balls, roll in granulated sugar, place two inches apart on greased cookie sheet.
  5. Bake for 12 minutes at 375.