You are currently browsing the tag archive for the ‘healthy’ tag.

I am chronically late.  So, in order to get the little one off to swim class with a full belly I looked for healthy and nutritious muffin recipes to make for an easy breakfast.  This recipe for Banana Wheat Bran Muffins from the Weelicious website is great as a grab & go breakfast for on the road to school or work.  I make mine in mini muffin pans so they are toddler sized.  Make sure to use super ripe bananas and you’ll get some naturally sweet and moist muffins!

Banana Wheat Germ Muffins


1 Cup All Purpose Flour
1 Cup Wheat Germ
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Salt
3 Medium Very Ripe Bananas, mashed, plus 1 banana sliced approx. 3/4 inch thick for topping
1/2 Cup Agave
3 Tbsp Vegetable Oil
1 Tbsp Vanilla
1 Large Egg


1. Preheat oven to 350 degrees.
2. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
3. In a standing mixer combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
4. Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
5. Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
6. Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
7. Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
8. Cool and serve.

I’m short on time.  Between working on two businesses and chasing my toddler around; making an amazing dinner has become more and more of a chore.  That being said, I am always on the lookout for recipes that are low on prep time, don’t need a lot of fussing over, are healthy, don’t come straight out of a box, and are delicious. Sounds like a tall order doesn’t it?  I’m promising to post whatever I find out there for anyone who is looking for the same.

The first recipe I’d like to share is “Brown Bag Chicken”.  The chicken literally roasts in a brown grocery bag!  The result is a super moist chicken and is no fuss and amazingly easy.  There is no need to add any oil or butter, and you don’t even have to truss it – just throw it in the bag and tie it up!

Brown Bag Chicken (adapted from Sara Foster’s Southern Kitchen)


  • 1 (3- to 3 1/2-pound) chicken
  • Sea salt and freshly ground black pepper
  • 1/2 onion
  • 3 garlic cloves
  • 4 sprigs fresh rosemary or 2 tsp. dry bouquet garni or 2 tsp dry italian seasoning
  • 1 tablespoon ground hot Hungarian paprika
  • 1 tsp granulated garlic


  1. Preheat oven to 400 degrees.
  2. Rinse chicken, pat dry, and remove any excess fat. Generously season chicken inside and out with salt and pepper. Place onion and rosemary (or your choice of dry seasoning) inside cavity; rub skin with paprika & granulated garlic, place garlic cloves under chicken skin.Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.
  3. Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1 other follower