I’ve been busy in the kitchen making snacks for next week while the kiddos are out of school for Turkey Week. I made a double batch of Melissa’s Ladybug Bars (yep this is about my 8th batch of these…LOVE them!). We made a huge dent in them today…I froze a dozen and we will eat the rest over the next couple days…if they even last that long I also tried a banana nut muffin recipe…so yummy ! I will spare you the picture I took…they don’t look a fraction as good as they tasted !!! These are perfect if you have bananas that are about to be over-ripe !
Banana Walnut Muffins
- 4 ripe bananas
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/3 cup Earth Balance, melted (or other heart-healthy butter spread)
- 3/4 cup cane or turbinado sugar
- 1 egg (or chia egg…1 T ground chia mixed with 3 T water)
- 1/2 T vanilla extract
- 1/2 cup chopped walnuts
- Preheat oven to 350 and spray muffin tin.
- Mash peeled bananas and stir together with remaining ingredients.
- Fill your muffin tin about 2/3.
- Bake at 350 for 35 minutes. Let cool and transfer to a wire rack until cooled.
- Add some Earth Balance while they are still warm…heavenly !!!
I also made some potato and leek soup…I was so surprised that the kids inhaled it so quickly. Maybe another reason is that I didn’t let them snack an hour before dinner … makes a huge difference
Potato & Leek Soup (SO EASY !!!!!)
- 3 large leeks, cut lengthwise, separated and cleaned (soak in water). Use only the white and pale green parts.
- 2 tsp salt
- pepper to taste
- 2 T Earth Balance (or other heart-healthy butter spread)
- 1 box (32 ounces) veggie or chicken broth
- 2 lbs potatoes, peeled and chopped into 1/2″ pieces
- 1/2 tsp marjoram
- 1/4 cup fresh parsley, chopped
- 1/2 tsp dried thyme
- Saute leeks in butter with salt and pepper in a medium sized sauce pan about 10 minutes, making sure not to brown. This is optional, but I used an imsersion blender after this step to puree the leeks…my kids are big on texture and I wasn’t sure if they would like the oniony leek texture.
- Add potatoes and broth and bring to a low simmer for 20 minutes. Add marjoram, parsley, and thyme. I served with a salad and some yummy wheat flax rolls.
And last but not least, I had to add this picture for any of you Twilight fans out there! I have my date with a vampire on Friday night….it can’t get here soon enough!!! And yes I’m one of the 40 year old moms who will be screaming over the 17 year olds Team Edward!
Hope you have a healthy & happy day!!!