Sunday, February 12, 2012

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups whole wheat pastry flour
1 tbsp vital wheat gluten
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp peanut butter, plus a bit more for filling

Pre-heat oven to 325 degrees. 

Mash the bananas.

Combine flour, gluten, baking soda, and salt in a small bowl.

In a separate bowl, beat together the sugar and butter.  Add the remaining ingredients (including the bananas) and mix.  Slowly incorporate the dry ingredients.

Fill each muffin tin about halfway.  Add in a small spoonful of PB (about 1 tsp) into each muffin.  Top with remaining muffin mix.

Bake for 28 minutes. 

Based on this recipe from  

Thursday, February 9, 2012

Barley, Mushroom Bake

Barley, Mushroom Bake


1 onion, diced
3-4 cloves garlic, minced
1 cup barley
1 cup mushrooms, quartered
3.5 cups broth
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 can white beans, rinsed
1 cup frozen peas
1/2 tsp dried thyme

Pre-heat oven to 375 degrees. 

Heat some oil in a skillet over medium heat.  Add onion and garlic, cook a few minutes.  Add barley and mushrooms, cook until barley is slightly browned.   Pour into a 2-3 quart casserole dish.  Add the remaining ingredients.  Bake 1 hour and 15 minutes.

Tangy Ranch Chicken

Tangy Ranch Chicken


1 cup white wine
3-4 cloves garlic, minced
3 tbsp Dijon mustard
3 tbsp white wine vinegar
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 1/2 tbsp ranch dressing mix
1-2 lbs chicken breasts
1 cup frozen peas and carrots
1 cup quartered fresh mushrooms

Combine ingredients through ranch dressing mix in slow cooker and stir.  Add chicken and coat with mixture.  Add veggies.  Cook on high 3-4 hours.  Serve with rice or quinoa. 

Sunday, February 5, 2012

Soft Chocolate Cookies


1/2 cup butter or margarine, softened
3/4 cup  sugar
1 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Pre-heat oven to 350 degrees.

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 

Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. 

Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. 

Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. 

Bake for 8-10 minutes or until the edges are firm. 

Remove to wire racks.

Adapted from this recipe from