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Banana Oatmeal Muffins

I found this great recipe via Pinterest. These banana oatmeal muffins are a healthy option when you are on the go. The best part is, they taste good too.

2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas

1. Preheat oven to 400 degrees. Line muffin tins with cupcake liners.
2. Place the oats in the food processor/blender and pulse for about 10 seconds. Add remaining ingredients to the food processor/blender and mix it until it is the consistency of batter.
3. Pour into cupcake liners and bake for about 18 minutes. Remember - all ovens are different so keep an eye on these!
*I like to sprinkle cinnamon on top of some of these for variety!

Photo and recipe courtesy of Debbie Reichart


Passion = Success

I couldn't agree more.

Homemade Tomato Soup

Recently, I visited a good friend in California who happens to be an amazing chef. She was gracious enough to teach me how to make homemade tomato soup on a night we decided to stay in and relax. It was DELICIOUS and I have been hooked ever since.

It doesn't take too long to make this soup from scratch. Here's how:

4 carrots
1 white onion
5-7 garlic cloves
1 small box of organic chicken broth
3 15 oz. cans of diced tomatoes
2 cups of half and half
2 bay leaves

Peel and dice carrots, onion and garlic cloves. Sautee in pan on medium heat with a few tablespoons of olive oil for about 10-15 minutes.

Pour in chicken broth, diced tomatoes and half and half. Add the bay leaves and simmer for 30 minutes, stirring occassionally.

Remove bay leaves. Blend mixture until creamy. I use a hand held blender (found HERE) and it is amazing! It definitely eliminates the mess of transferring the soup into a regular blender.

Serve hot with a grilled cheese or panini of your choice! ENJOY!