Healthy Momma OUT!

March 1st, 2011, I posted my first recipe to this blog. February 28th, 2012, I posted my last (I didn't try to be sneaky and take advantage of the leap year!). Over the course of the past year, life changed in ways I couldn't predict, so therefore, this blog certainly didn't finish out how I originally intended. I had to bend the rules and accept the new path for what it was. Am I still proud of it? You betcha! Do I feel I let anyone down? Um, I certainly hope not (if you really had your heart set on this blog being something else, I apologize. I also suggest you lighten up in life! HA!)

All jokes aside, I have genuinely enjoyed doing this blog. For a short while there, I was starting to feel as though it was more of a burden. I regret feeling this way, but it's the truth. Nevertheless, once I changed my course, I began to have fun with it again and knew I had to see it through to the end. Here we are - 365 recipes later. 365 relatively healthy and homemade recipes later. I know a few of you have made some of these recipes and unless you were just being nice, they were enjoyed! Woo-hoo!

I appreciated any and all feedback I received on my recipes (mostly verbal, hence a serious lack of written comments....thank JB for pretty much every written comment ;) I thank you all for the encouragement and for the congratulations on achieving my goal.

However, the best feedback/comment/reply I could hear from someone, was them telling me that this blog actually made them change something about their cooking and/or eating habits. The challenge certainly had me seeing food in a different light and definitely put our family on the right path of eating! I hope that my tips, notes, insights, etc really, truly were listened to (and not over-looked, with the thought that I'm some nut-job-all-natural preacher). I care about what foods I put in mine and my family's mouths, and I tried to extend that care to whomever was reading a recipe on here. We each have our own passions; cooking a homemade, healthy diet for my family just so happens to be mine.

Now, just because my 365 days of healthy blogging are over, doesn't mean I won't continue to practice what I preach. We are nicely settled into this new lifestyle and we will continue with it for as long as we can. I invite you to join me. I'll still be here, or there, or whereever my next (blogging?) endeavour takes me. I plan to close the doors on this blog, but may open another cooking one. Who knows?!

All I know now is that it is time to say Good-Bye. Thank you for a wonderful, supportive year. Happy cooking and always remember to ENJOY!

Bailey's Creme Brulee

#1 - Creme Brulee. Yup - this is definitely my all-time favourite dessert. I came across a recipe that uses Bailey's in it. Pretty sure a little (tasty) booze can only make a recipe that much better! Enjoy!

Bailey's Creme Brulee

• 2.5 cups heavy whipping cream
• 1 vanilla bean, split, seeds scraped (or 1 tsp pure vanilla extract)
• 1 egg, plus 3 egg yolks
• 1/3 cup white sugar
• 1/2 cup Bailey's
• 1/2 cup brown sugar (ish)

1. Preheat oven to 325 degrees F.
2. Place cream and vanilla in a saucepan over low heat. In a separate bowl, whisk together egg, extra yolks and sugar until light.
3. Remove cream from heat and slowly pour into eggs, whisking continuously. Finally, whisk in Bailey's.
4. Pour mixture between 6-8 ramekins. Set ramekins in baking pan and pour enough hot water in pan to come up 1/2 way on side of ramekins.
5. Place pan in oven and bake for 35-45 minutes, or until just set (slightly jiggly).
6.  Remove from oven and place ramekins in a 2nd pan, filled with cold water. Leave in cold water bath for 15-30 minutes, then transfer to fridge for at least 2 hours before serving.
7. Right before serving, remove ramekins from fridge and top each evenly with 1/2-1 tbsp brown sugar. Using a torch, melt sugar until golden and crispy. Allow creme brulee to sit for a few minutes before serving. ENJOY!

Goat Cheese and Blueberry Pie

#2 - Goat Cheese. Oh man, how I love goat cheese. You can add this to anything and it will taste better. While watching an episode of Diners, Drive-Ins and Dives, M and I saw them making a pie using goat cheese. I was immediately enthrawlled and practically salivating when I saw the final pie on the TV. I definitely wished for taste-O-vision that day! You can imagine my excitement when I found the recipe online! It comes from a little cafe in Indiana (recipe posted to foodnetwork.com). This is a must try pie! Enjoy!

p.s. While I personally would use butter, in leui of the called for margarine, I am posting this recipe as written, giving full credit to the chef! Oh - and since it contains blueberries (which are full of antioxidants) and almonds (also a superfood), it's healthy in my books! :)

Goat Cheese and Blueberry Pie

• Crust:
• 1/2 to 3/4 cups cold margarine
• 1 tablespoon sugar
• Pinch salt
• Cold water
• Filling:
• 1/2 cup soft goat cheese
• 1/2 cup heavy cream
• 1 large egg
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• Pinch salt
• 1 tablespoon finely chopped fresh basil
• 5 cups fresh blueberries
• Topping:
• 1 cup sliced almonds
• 1/2 cup sugar
• 1/3 cup melted margarine

1. For the crust - Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers

gathering and crumbling until you have a crumbly mixture, about the size of peas. In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
2. For the filling - Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.
3. For the topping: Mix the almonds, sugar and margarine in bowl, set aside.
4. Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through. Let cool, serve and ENJOY!

Whipped Mascarpone and Raspberries

#3 - Mascarpone Cheese. Mmmmmmm. If you've never tried mascarpone cheese, run to the grocery store and get yourself a tub of it now! It is sooooo good. I will warn you, it is a bit pricey - but worth the treat now and then! There is a small Italian shop near us that often puts it on sale. I will grab a tub when I'm there and try to come up with as many different uses for it as I can. I love to savour the flavour of it in my favourite recipes that use regular cream cheese. Mascarpone Stuffed French Toast is amazing, but in honour of trying to post more healthy recipes, here's a recipe for a dessert using one of my favourite foods whipped up with some fruit (oh and a teensy sugar). You can serve this in a glass dish as is, garnished with a few raspberries....or you can have the best of both worlds and stuff it between some slices of sweet french toast. Hungry yet? I sure am! Enjoy!

Whipped Mascarpone and Raspberries

• 2 cups fresh raspberries, washed (plus a few extra for garnish)
• 2 cups mascarpone cheese
• 1-3 tbsp sugar (depending how tart your raspberries are)
• 1/2 tsp pure vanilla extract

1. Puree raspberries in food processor. Pour through a fine sieve (or cheesecloth) to remove seeds (this is optional - seeds don't really bother me!).
2. In a large bowl, cream together raspberry puree, mascarpone cheese, sugar and vanilla until smooth and fluffy.
3. Divide mixture into serving bowls, then chill for an hour before serving. ENJOY!

Chicken Enchilladas

#4 - Mexican Food! I love most Mexican food, but have a real soft spot for fajitas and enchilladas (heck - I love almost anything stuffed in a tortilla shell! ha!). So here is final recipe #4 - Chicken Enchilladas. Tyler Florence is well known for making a recipe "Ultimate", so here is his amazing recipe (from foodnetwork.com). Enjoy!

Chicken Enchilladas

• 3 tablespoons vegetable oil (or EVOO)
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 tortilla shells (I have 2 great recipes for these, posted on this blog!) 
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, about 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

2. Preheat oven to 350 degrees.

3. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

4. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

5. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, and place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

6. Bake for 15 minutes in preheated oven, or until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. ENJOY! ENJOY! ENJOY!

Healthy Dessert Pizzas

Alright folks - here we go. The home stretch. I am down to 5 final recipes. In honour of the final five, I'd like to post recipes that are made using my favourite foods. This recipe - #5 - is definitely a combination of some of my favourite things. Chocolate, check. Peanut butter, check. Pizza, check. And a few other ingredients are mixed in that aren't too shabby, either. Dark chocolate is definitely a healthy indulgence. Bananas and peanut butter are also good for you. So this recipe (slightly modified from familyfreshcooking) makes the cut for my blog. Enjoy!

#5 - Dark Chocolate, Peanut Butter, Banana Pizza

• 1 pound homemade pizza dough, divided into 8 portions (roughly half batch of my recipe)
• 4 ounces (fat free) Ricotta Cheese
• 4 tablespoons natural Peanut Butter
• a pinch of sugar, to taste (original recipe calls for Stevia drops)
• 1 large Banana Sliced thin
• 2-3 ounces Dark Chocolate, broken into pieces

1. Preheat oven to 425 degrees. Lightly grease or line large baking sheet.
2. Flatten each portion of dough to about 1/2 thick. Place on baking sheet (or two, if they don't all fit).
3. In a medium sized bowl, mix together ricotta, peanut butter and sugar, until creamy. Evenly spread between each portion of dough. Top each with some slices of banana, and finally with a piece of dark chocolate.
4. Bake in preheated oven for 10-12 minutes, or until dough is cooked and chocolate is melted. ENJOY!

Homemade Crackers

The other night, while obsessing thinking about this blog, I suddenly realized that I have yet to post the one recipe that truly got me kick-started in making as many things from scratch as I could. The boys and I made these crackers (recipe found at kimberlys-cup.blogspot) and really enjoyed them. Crackers are a staple in a toddler's diet (okay, in my diet, too), so we were pleasently surprised to know we could make our own, tasty, additive/preservative free ones. Here's the recipe. Enjoy!

Homemade Crackers

• 1 cup grated cheddar cheese
• 1 cup flour (we prefer AP, but try whole wheat for yourself!)
• 4 tbsp butter
• 1/2 tsp salt, plus more to sprinkle on top
• dash of paprika and cayenne pepper, to taste
• 1/4 c water

1. Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or lightly grease.
2. Add all ingredients to bowl of food processor, except water. Process for a few seconds, then add water and blend an additional 10 seconds.
3. Dump mixture onto cookie sheet. Using your hands, press dough together and being to smooth/spread it out on cookie sheet. Next, place a pc of waxed paper over the dough and roll out to fit cookie sheet, using a rolling pin. Remove wax paper and sprinkle with a little salt (gently pat or roll salt on crackers). Finally, carefully cut crackers to desired shape, using a pizza cutter or pastry wheel.
4. Bake in preheated oven for 8-12 minutes, or until golden brown and crispy. Watch closely, so they don't burn!
5. Allow to cool before carefully removing from pan. Make sure they are completely cool before storing in air-tight containers. ENJOY!

Sunflower Seed Bread

Sunflower seeds are another immunity boosting food. According to wholeliving.com - "Two tablespoons give you more than a third of your daily requirement of vitamin E. This vitamin helps you resist the flu and upper-respiratory infections by boosting production of T-cells, a type of white blood cell that fights infection."

Sunflower seed are great on their own, in a healthy trail mix, on a salad, and even in baked goods. Here's a recipe for a wonderful bread (from allrecipes.com). Bake some up, serve it with Garlic Soup and you'll be fighting off that cold in no time! Enjoy!

Sunflower Seed Bread

• 1 1/3 cups warm water
• 3 tablespoons honey
• 1 teaspoon active dry yeast
• 2 tablespoons butter, softened
• 1 1/4 - 1 1/2 cups bread flour
• 1 1/3 cups whole wheat bread flour
• 1 teaspoon salt
• 1/2 cup flax seeds
• 1/2 cup sunflower seeds

1. In bowl of stand mixer (or large bowl), mix togther warm water, honey and yeast. Let proof for 10 minutes.
2. To yeast mixture, add butter, flour, salt and seeds. Add any necessary flour and knead for about 10 minutes, or until dough is soft and slightly sticky to the touch.Let rise in an oiled bowl for 1 hour (in microwave - see tips from my original bread recipe).
3. Gently punch down dough and shape into loaf. Place in large, greased loaf pan then let rise again for 45 min (covered). While rising, preheat oven to 375 degrees F.
4. Bake in preheated oven for 30 minutes. Let cool slightly, slice and ENJOY!

Ginger Lemon Tea

There are many natural remedies one can take to help ward off the side-effects of a cold or the flu. As soon as I feel the slightest hint of an illness coming on, I begin to take zinc. I swear by it! I even give it to my boys, when needed. I also try and drink a tea with a tsp of honey, each night (even though I am not a fan of honey). Honey has been proven to shorten the duration of a cold, it helps soothe sore throats, and can even suppress a cough! Here's a great, natural recipe (using honey and ginger) that's sure to provide great relief when you are in the middle of a nasty cold or flu. It will warm you and hopefully decrease your body aches. Recipe comes from lindsayfields.com. Enjoy!

Ginger Lemon Tea

• 2 tbsp fresh grated ginger
• 1 tbsp honey
• 2 tbsp lemon juice
• pinch ground cayenne pepper

1. Simply combine all ingredients with 1 1/2 cups hot boiling water. Strain and drink as a warm tea. ENJOY!

Roasted Garlic Soup

It's the heart of cold and flu season right now. I am currently fighting off a cold (which I must note that I caught from M). Pretty sure Big D brought it into the house. I just want to send it OUT of the house now, without it wreaking any more havoc! I was reading wholeliving.com earlier, in the search of immune boosting recipes. One that sounded very appealing to me was Roasted Garlic Soup. Did you know that garlic is "regarded as one of the most potent cold and flu fighters"? This soup recipe does double duty when you're feeling down - it will warm you up and it will help you fight off your illness more quickly! Enjoy!

Roasted Garlic Soup

• 2 garlic bulbs, cloves separated, plus 2 cloves, thinly sliced
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 1 large yellow onion, peeled, and cut into six-inch wedges
• 4 fresh sage leaves
• 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
• 1 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/3 cup good quality dry sherry
• 3 1/2 cups homemade or low-sodium store-bought chicken stock
• 1 teaspoon fresh lemon juice
• 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
• snipped fresh chives, for garnish

1. Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
2. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
3. Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
5. Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives. ENJOY!

Rosemsary Chicken and Potatoes

This was tonight's dinner. It is truly healthy and delicious. I only had chicken thighs on hand, but you could just as easily make these with chicken breasts. Enjoy!

Rosemary Chicken and Potatoes

• 6 med-sized potatoes, cut into wedges (I used both red and white)
• 1 tbsp EVOO (plus a drizzle)
• 1 tsp dried rosemary, crushed
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp coarse sea salt
• 6 boneless, skinless chicken thighs
• s&p

1. Preheat oven to 375 degrees F.
2. In a shallow baking dish, place potato wedges and drizzle with oil. Toss to evenly combine. Sprinkle rosemary, oregano, garlic powder and salt over the top. Place in preheated oven and bake for 15 minutes.
3. Remove from oven, stir/flip potatoes, then lay chicken pcs on top. Drizzle chicken with a tiny amount of oil and sprinkle with s&p.
4. Bake in oven for 35-45 minutes, or until chicken is fully cooked. Remove, serve and ENJOY!

Fresh Rhubarb Pie

Spring is right around the corner. Which means soon we can enjoy fresh, local fruit and veggies again. Here's a recipe using one of Spring's first offerings - Rhubarb. Rhubarb is full of vitamins, protein and antioxidants. It can be pretty tart, which is why this recipe (from allrecipes.com) uses a good amount of sugar. If you can find a natural sweetener, you could substitute the sugar with that (but again - avoid products with aspartame!). Enjoy!

Fresh Rhubarb Pie

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tbsp all-purpose flour
• 1/2 -1 tbsp butter
• 1 - 9 inch double crust pie pastry (use my Pate Brisee recipe for a wonderful crust!)

1. Preheat oven to 450 degrees F.

2. Combine sugar and flour. Sprinkle 1/4 of the mixture over the bottom pastry in pie plate. Top with chopped rhubarb, then sprinkle remaining flour/sugar over top. Finally, dollop with a little butter and cover with top crust.

3. Place pie on lower rack in preheated oven. Bake for 15 minutes, then turn oven temp down to 350 degrees. Bake for an additional 40 minutes (cover edges of crust if starting to brown too much).

4. Remove from oven and let cool slightly before slicing. ENJOY!

Easy Irish Beer Bread

Last recipe for St Patrick's Day (btw - I know I am early, but today is the last day, so I won't be able to share these next month!). This recipe is super easy and super yummy! Original on food.com. Enjoy!

Irish Beer Bread

• 2 1/2 cups flour
• 2 tbsp white sugar
• 3 tsp baking powder
• 1 tsp salt
• 12 ounces STRONG, room temperature beer

1. Preheat oven to 375 degrees F. Grease 1 loaf pan.
2. In a large bowl, gently mix all ingredients together until just combined.
3. Pour into greased loaf pan and bake in preheated oven for about 45 minutes.
4. Let cool, serve and ENJOY!

Colcannon Irish Potoates

Colcannon is a traditional Irish dish consisting of cabbage and potatoes. Cabbage has numerous health benefits. This dish is tasty and healthy. Enjoy!

Colcannon Irish Potatoes

• 2 lbs potatoes, peeled and cubed
• 2 cups cabbage, chopped
• 1 leek, chopped
• 3/4 cup milk
• 3 tbsp butter
• s&p to taste

1. In a large saucepan, bring potatoes to a boil, then cook for about 8 minutes, or until they are almost tender. Add cabbage and leek, cover, and simmer for 5 minutes, or until cabbage is tender.
2. Drain well, then mash everything with milk, butter and s&p. Serve and ENJOY!

Irish Corned Beef and Cabbage

Here's a recipe for a delightful St Paddy's day Dinner. It's traditional and delicious. And like the other recipes I'm posting, a homemade meal or dinner party serving is much better than prepackaged foods! Enjoy!

Irish Corned Beef and Cabbage

• 3-4 lbs corned beef brisket
• 3/4 cup brown sugar
• 10 small potatoes
• 5 large carrots peeled and chopped (or a small bag of mini carrots)
• 1 small head cabbage, cut into small wedges
• 1 bottle Irish Stout Beer (eg. Guiness)

1. Preheat oven to 325 degrees F.
2. Place brisket in dutch oven or roasting pan, and rub with brown sugar. Arrange veggies around beef, and then pour beer over everything.
3. Cover and bake in preheated oven for 2 hours.
4. Remove from oven, let cool for a minute, then slice and serve. ENJOY!

Irish Soda Bread

Next series of recipes- ideas for your St Patrick's Day Party. First step for a good party - green beer (no recipe needed there! ha). Next step - great food. Here are a few recipes you can use. This bread could be died green for an added effect. Or - toss in some raisins, if you'd like. This an easy recipe, slightly adapted from one found on allrecipes. Enjoy!

Irish Soda Bread

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate (pourable) bowl, blend together egg and buttermilk. Pour into flour mixture and mix until just combined. Finally, stir in melted butter.

2. Pour mixture into a well-greased loaf pan. Set pan on counter and let rest for 20 minutes.

3. While mixture is resting, preheat oven to 325 degrees F.

4. Bake in preheated oven for 60-70 minutes, or until toothpick inserted in centre comes out clean. Let cool, then wrap in foil for several hours or overnight, for best flavour. ENJOY!

Baked Chicken Parmesan

Last night we had a delicious dinner. I'll confess, I fried THEN baked my chicken parm, and was it ever good. You could cut some fat in this recipe and bake the entire thing, OR justify a little oil, since this meal is homemade and you can control everything else about it! It is worth it! Enjoy!

p.s. recipe inspired by another recipe from none other than allrecipes.com!

Baked Chicken Parmesan

• 2 eggs, beaten
• 1 cup Italian bread crumbs (homemade if you can!)
• 1 cup finely grated parmesan cheese
• 4 boneless, skinless chicken breasts, cut into thirds
• 1 tbsp vegetable oil (see - it's not THAT much oil!)
• 2-3 cups homemade pasta sauce (I have a great recipe on here, posted last March)
• Lots (or a little) shredded mozzarella cheese
• 4 servings spaghetti noodles, cooked

1. Place beaten eggs in a small bowl. In a large, shallow bowl, mix together bread crumbs and parm cheese.
2. Dip each piece of chicken in egg, then into the bread crumb mixture to coat. Set on a large plate and place in the fridge for 30 minutes.
3. Preheat oven to 375 degrees F. Also start to heat oil in a cast iron skillet over med-high heat (you can use a non-stick pan, but a skillet is best).
4. Once oil is good and hot, place chicken breast pcs in skillet and cook for 1-2 minutes on each side, or until chicken is cooked through.
5. Pour about 2 cups of pasta sauce into a baking dish. Set chicken on top, and sprinkle with a small amount of cheese. Put a small dollop on top of cheese, on each pc of chicken.
6. Bake in preheated oven for 15 minutes, remove and sprinkle with more mozzarella cheese. Bake an additional 5 minutes, or until cheese is melted and bubbly.
7. Serve over cooked spaghetti. ENJOY!

*If you want to skip the frying step, bake for a total of 30 minutes, or until chicken is fully cooked*

Stuffed Carrot Cake Muffins

Seriously - does a muffin (cupcake) get any better than this??? I found this recipe on Pinterest (the original is from kingarthurflour.com). In honour of Cedar's birthday today, here's a carrot cake recipe. This one uses less sugar and fat than traditional carrot cake recipes. Plus, the icing on the inside makes for a wonderful suprise! Enjoy!

Stuffed Carrot Cake Muffins

• 8 ounces cream cheese, softened
• 1/4 cup white sugar
• 1/2 tsp vanilla extract
• 2 1/4 cups AP flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil (or try using apple sauce!)
• 1 cup grated carrots
• Coarse Sugar (*optional)

1. Preheat oven to 400 degrees F. Line a muffin tray with papers.
2. In a small bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Set aside.
3. In a large bowl, whisk together flour, 1/2 cup white sugar, brown sugar, baking powder, cinnamon, ginger, salt and baking soda.
4. In a pouring cup (or bowl), mix together eggs, water and oil, until well combined. Pour into bowl with dry mixture and stir until just combined. Add carrots and gently stir.
5. Scoop about 2 tbps of the carrot mixture into each muffin cup. Top with a heaping tbsp of the cream cheese mixture. Cover each with more batter, so each cup is almost full (leaving about 1/4" headroom). Sprinkle each with a little coarse sugar, if desired (nice effect).
6. Bake in preheated oven for about 20 minutes (or until tops of muffins feel firm to the touch).
7. Remove from oven and immediately tilt them at a 45 degree angle in the tin. Allow to cool about 30 minutes, then ENJOY!

Granola Cups

I found this recipe on pinterest and knew I had to make it. It's from mommiecooks.com. These little cups are just way too cute. They are perfectly proportioned for a yummy breakfast. Top with yogurt and fresh fruit and you will have a filling and healhty breakfast. Enjoy!

Granola Cups

• 4 Tbsp Butter
• 1/4 Cup Honey
• 1/4 Cup Molasses
• 2 Tbsp Brown Sugar
• 1 tsp Cinnamon
• 1/2 tsp Ginger
• 1/4 tsp Cloves
• 1/4 tsp Salt
• 1 tsp Vanilla
• 2 Cups Old Fashioned Oats (Not Quick Cook)
• 1/2 Cup Wheat Germ
• 1/4 Cup Flax Seed
• 1/4 Cup Sliced Almonds
• 1/4 Cup Dried Cranberries

1. In a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.
Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.
2. In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries. Pour the liquid over the dry ingredients and stir until completely coated. Place the mixture into the fridge for about 30 minutes to cool.
3. When ready to bake, preheat oven to 325 degrees F and lightly grease a muffin tin.
4. Fill each cup of muffing tin about 2/3 full. Using your fingers, press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.
5. Place the muffin tin into preheated oven. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.
6. Let cool completely before removing from the tin. ENJOY!

Strawberry Oatmeal Smoothie

Last smoothie recipe. This one makes a delicious (and healthy!) breakfast treat. Adapted from allrecipes.com. Enjoy!

Strawberry Oatmeal Smoothie

• 1/2 cup rolled oats
• 1 cup milk
• 1 banana, broken into chunks
• 1 cup frozen strawberries
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons white sugar

1. Place oats in blender and process until powdery. Add remaining ingredients and puree until smooth. Pour into glass and ENJOY!