Healthy Berry Syrup

Remember how I have a pancake obsession???



Well I decided if I was going to be eating pancakes obsessively that I better come up with a healthy topping alternative. I'm just not one of those people who can eat pancakes without coating them in delicious sticky syrup.

And while pure maple syrup is free of refined sugar... lets get real friends... it's still sugar, and that's how your body will metabolize it.

Luckily this recipe has only 81 calories and 14.5 grams of sugar per 1/4 cup, compared to the maple syrup alternative of 210 calories and 53 grams of sugar!

Make a big batch, store it in your fridge and let your pancakes lap up the strawberry-raspberry goodness.

Healthy Berry Syrup
Recipe from: Shannon, ikneadtobake
Makes 1+1/2 cups

2 cups strawberries, frozen
2 cups raspberries, frozen
1/4 cup pure maple syrup

Directions: In a saucepan heat berries, covered, over medium-low heat, stirring often, until the berries are thawed and soft.

Turn the heat up to medium and add the maple syrup and cook until the berries begin to break down, about 3 minutes stirring constantly.

Carefully add the hot mixture to a food processor or blender and pulse until you have reached your desired consistency. (I prefer the fruit to be mostly puréed with a few small pieces of whole fruit remaining.) Serve warm.


Syrup can be stored in an air-tight container in the fridge up to one week. It is recommended that you reheat only what you plan on using. 


Shared HERE.

Cinnamon Peanut Butter Vegan Protein Shake

This shake is one of my favorite breakfasts for crazy mornings with even crazier toddlers.

Super simple -- toss everything in a blender, and with 20 grams of protein, its sure to keep you full.

Cinnamon Peanut Butter Vegan Protein Shake
Recipe from: Shannon, ikneadtobake

1 banana, frozen
1 c. almond milk
1 Tbsp. natural peanut butter
1/2 tsp. cinnamon
1/4 c. plain soy protein powder

Directions: Add all ingredients to a blender. Blend until smooth. Transfer to a cup and enjoy! It doesn't get easier than that my friends.

Shared HERE.

Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!



I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.

Cinnamon Protein Pancakes

I love getting up early in the morning when the sun is peaking through the mountains and my girls are still fast asleep. It does this mama good to have some time in the morning to wake up, get out, exercise, and gather my thoughts before the day starts.

Once I get home I am greeted at the door by tousled-hair toddlers in jammies with sleepy eyes ready for a day of books and make-believe followed by tantrums and playing outside in the spring sun.

We start most mornings with a hot breakfast and this recipe makes it onto our table at least once a week. I love these pancakes because they have a certain eggy french toast quality about them -- not to mention they have all sorts of protein (5 grams per pancake!)  Oh and did I mention they are a cinch to make? That, my friends, is what I like to call a win-win-win!

Cinnamon Protein Pancakes
Recipe from: Pinch of Yum
Makes about 12 pancakes

1/2 c. almond milk
1 c. cottage cheese
2 whole eggs
2 egg whites
1/2 c. whole wheat flour
1/2 c. rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla

Directions: First heat a griddle over medium high heat. Next place all ingredients in a blender and blend until smooth, about 30 seconds.

Spray griddle lightly with non-stick spray. Pour about 1/4 cup of batter onto the griddle and cook for a few minutes, until bubbles form on the top. Flip and allow pancake to finish cooking through, another 1-2 minutes. Serve warm with desired toppings. Enjoy!

Shared HERE.

Whole Wheat Banana Waffles

We have a strict policy at our house. If eating healthy doesn't taste good.. it ain't happenin'.

Our philosophy is if we can find a tasty healthier alternative for our favorite recipes, we go for it. And if we can't??

Then you better believe we are going to eat - and thoroughly enjoy - every crumb of buttery-calorie-filled goodness provided by the original. Case and point.

This recipe is of the healthy variety, but it doesn't skip out on any of the flavor or texture when compared to its white flour counterpart.

These mild banana flavored waffles are chocked full of 100% whole wheat but are still nice and fluffy. The key?? White whole wheat flour and whipped egg whites.

Make these and I promise you won't miss the white flour one little bit.

Whole Wheat Banana Waffles
Recipe adapted from: inthelittleredhouse

1 banana
1/4 c. coconut oil, melted
1 1/2 c. almond milk
2 eggs, separated
2 Tbsp ground flax seed
1 1/2 c. white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon

Directions: In a large bowl mash the banana until pureed and add melted coconut oil, almond milk, and both egg yolks - being sure to reserve the egg whites. Stir to combine.

In a separate mix together the remaining ingredients; flax seed, flour, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the bowl of wet ingredient stirring until just combined.

Now with a hand mixer whip the egg whites until they begin to form stiff peaks. Genly fold the whipped egg whites into the batter.

Add about 1/4 cup of batter to a hot waffle iron. And cook according to your waffle iron's instructions. Serve hot with desired toppings.

Shared HERE.

Cinnamon Honey Butter Popcorn

Its no secret that in this house we all have a special love for sweet treats. 

In fact, the one thing that will bring sissy running faster than anything else? Chocolate chips. All it takes is the krinkle of a little packaging and she's off as fast as her rolley little legs will take her.

This popcorn drizzled with cinnamon honey butter is my new favorite late-night snack when that "something sweet" craving inevitably hits.

Cinnamon Honey Butter Popcorn
Adapted from: A Side of Sweet

1/2 c. popcorn kernels
2 Tbsp butter
1 Tbsp honey
1 Tbsp pure maple syrup
1/4 tsp cinnamon

Directions: Begin by air popping the popcorn kernels. Once popped, set aside.

Over medium heat, melt the butter in a small pot, add remaining ingredients and stir until well combined and heated through. Immediately pour over popcorn and stir with a rubber spatula until all of the popcorn is lightly coated.

Eat warm (with napkins) or allow time for popcorn to cool.

Shared HERE.

P.S. As I type monkey girl is singing yelling "I am a Child of God" from quiet time... and I'm dying over the cuteness of it all. Just a big sappy puddle of mom right here. Love that girl.

Vegetarian Chili

After a decadent and delicious holiday season I have come to one very important conclusion...

...I need some major vegetables in my life!

Here's to a happy and healthy new year!



Vegetarian Chili
Recipe by: Shannon, ikneadtobake
Serves: 6

1 yellow bell pepper, chopped
1 green bell pepper, chopped
1 small onion, large dice
2 cloves garlic, minced
1 Tbsp diced jalapeño
2 Tbsp olive oil
15 oz can whole kernel corn, drained and rinsed
15 oz can pinto beans, drained and rinsed
15 oz can red kidney beans, drained and rinsed
28 oz can crushed tomato
2 c. water
1/2 tsp chili powder
1/2 tsp chipotle chili powder
garlic salt, to taste
optional toppings: cheese, cilantro, diced green onion, diced red onion, avacado, sour cream

Directions: On a cast iron skillet* heat 1 tablespoon of olive oil over medium-high heat and add chopped bell pepper. Cook, stirring frequently, until the skin of the bell pepper has small spots of char on it but still have a little bit of a "crunch" - about 3 minutes. Remove from pan. Heat the remaining tablespoon of oil and add onion, jalapeño, and garlic. Cook until onions are soft and translucent. Remove from pan.

In a large pot over medium heat add the cooked bell pepper and onion mixture, along with the remaining ingredients. Simmer for at least 10 minutes to allow flavors to combine. Adjust seasoning to taste. Serve with desired toppings.

Shared HERE.

Peanut Sea Salt Chocolate [Truffles]

A few weeks ago we had a few friends over for a game night. It was one of those spontaneous last-minute invites so we were running around the house like crazy people trying to quickly pick up the inevitable trail of toys before anyone showed up. I wanted to make a treat for when company arrived but alas... we were on the tail end of our sugar-free adventure so my normal go-to recipes were no longer. After scouring our cupboards for a quick minute we decided on these little babies. Ground nuts, cocoa, dates and a little sea salt = "truffles."

But here's the thing... one of these couples had never been to our house before and for whatever reason, even as much as I love these little chocolate treats, I was a little self conscious about serving up a refined sugar free concoction... "Hi we are sort of weird and we don't eat sugar... welcome to our home." Awkward. That's pretty much how I saw it going down.

But to my surprise everyone embraced the weirdness and were on board for trying something new. By the end of the night we had polished off the last of the sea salt chocolate truffles and the rest is history.

I, self-admittedly, am a little addicted to these. This recipe saved me during our official sugar ban. (Thanks Lindsay!) But even still I find myself whipping up this recipe again and again.

Hope you love them as much as we do.

Peanut Sea Salt Chocolate [Truffles]
Adapted slightly from: Pinch of Yum

20 dates, pitted
1/2 c. peanuts
3/4 c. almond meal
1/4 c. cocoa powder
1 tsp vanilla
1/2 tsp sea salt
dark chocolate chips or melting chocolate

Directions: Begin by soaking the dates in hot water for a few minutes.

In a food processor combine peanuts, almond meal, and cocoa powder and pulse until mixture is ground. Remove the dates from the water and gently squeeze out any water. Add to the food processor along with the sea salt and vanilla. Pulse until a sticky thick "dough" has formed.

Roll into small balls to create truffles, about 1 to 2 tablespoons for each one. Place on wax paper or silicone mat.

Melt dark chocolate in a double boiler and drizzle over each truffle. Place in the refrigerator to harden and set. Keep in an air-tight container, and try not to eat them all in one day. :)


Shared HERE.

Holiday Warmth + Cranberry Salsa

My favorite part of this time of year are the evenings spent huddled in rooms too small for the laughter and friends they hold. Nights filled with food and family that just full you with warmth. Gatherings that you hold close to your heart as you remember the joy of the holiday season.

For nights like these I revel in the ease of simple recipes that are festive, fun to share, and easy to make. Today I'm sharing one of my favorite simple recipes for holiday entertaining over on my friend Natalie's blog, Let's Get Together.

So I just have to take a quick moment to gush over Natalie. We were neighbors at one point during college and I'm not even sure when it happened, but one day I woke up and found myself so grateful to know her and I've counted my lucky stars ever since.

Throughout our friendship she has always been that friend that has encouraged, lifted and inspired me to do and be better. I'm a firm believer that the friends that motivate you to make more of yourself are truly the best kind.

You can find the recipe HERE.

Banana Oat Blender Muffins

Okay... I admit it. I'm not ready to give up the sugar free life... at least not completely.

We are trying to find our happy medium around here and I'm finding dark chocolate chips are the perfect solution. The batter for these muffins have no flour, no oil and yes... no added sugar. The chocolate chips however are another story. This is my happy medium.

This cute girl gobbled them right up! Addicted to chocolate that one... takes after her mama.

Banana Oat Blender Muffins
Recipe adapted from: Running with Spoons
Yield: 8 muffins

3/4 c. vanilla yogurt*
1 banana
1 egg
1 1/4 c. rolled oats
1/4 c. pure maple syrup
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c. dark chocolate chips, coarsely chopped
2 Tbsp soy based protein powder (optional)

Directions: Preheat oven to 400 degrees F. Grease muffin tin with a non-stick spray. If using paper liners, spray the inside of the liners.

Place yogurt, banana, egg, oats, syrup, baking powder, and baking soda in blender. Blend until smooth. Allow batter to sit for about 10 minutes to allow the oats to such in some moisture.

Reserve 2-3 tablespoons of the chocolate chips in a small bowl. Fold remaining chocolate chips into the batter. Distribute batter evenly between 8 cups in prepared muffin tin. (About 1/4 c. of batter per muffin.) Sprinkle about 1 teaspoon of reserved chocolate chips on top of each muffin.

Bake for 15 minutes or until muffins are cooked through. Serve warm.

**I used honey sweetened vanilla yogurt, you may also use Greek vanilla yogurt.

Shared HERE.

How to: Scrambled Eggs

So here's my story. I ran out of cleaning supplies as in, I had nothing. So after a day of attempting to conquer the world by organizing my life but accomplishing a whole lot of nothing, I loaded the girls and my scraggly-looking self into the car to run to the store. Oh ya, and we were totally out of diapers, as in not one single diaper left. 

Well we got there and I realized girl number one had no shoes on. Good start Shan good start. So I run and grab one of those gigantic kid carts and loaded up the girls, and the diaper bag, and a baby doll.. you know, just for good measure, and in we went.

Paper towel-check, laundry detergent-check, windex-check, hmmm now where did that list go?? Oh don't worry, Sis was eating it. The girl is obsessed with eating paper. So I snatched it from her slobbery baby fingers and tried to flatten it out, at which point she decided to scream, not because she was mad, nope, just for fun. And Monkey-girl decided to join in. Greeaaattttt. 

Finally the cart is full, the girls were still screaming, and I was just ready to check-out and get out of there when it dawns on me, what are we going to eat for dinner? I couldn't bare the thought of buying something for dinner knowing I was already spending an obscene amount of money. I ran through a list of dinner possibilities as we paid and proceeded to walk out, finally deciding on egg sandwiches. At which point some nice stranger points out that I forgot one of my bags, and then a lady runs up with my forgotten wallet and says, "The life of a mom." Oye.

So this method for scrambled eggs is one that Tyson learned via Gordon Ramsay. Now I'm sure this explanation won't do it justice, but this is the way I do it... 

Okay ready??

Take two eggs

Crack them into a bowl. I like to stick to a ratio of one egg yolk for every two egg whites, that way I get the added benefits of the yolk without overdoing it on the cholesterol. 

Next you are going to want to heat a nonstick pan over medium heat. Add a little butter and allow it to melt--just enough to barely coat the pan. Once the butter has just melted add your eggs and begin stirring with a heat resistant rubber spatula. 

The idea is to get a really creamy texture by placing the eggs on and off the heat as they cook and by stirring constantly. As you stir, the egg whites and yolk will combine to give almost a milky appearance. Begin by leaving it on the heat about 10 seconds or so, and then off the heat for maybe 5, being sure to never stop stirring. You will repeat this maybe 3-4 times. Remember, just keep stirring! :)

Once your eggs are close to finished but still wet in appearance, remove them from the heat and continue to stir allowing the heated pan to finish cooking your eggs.

Then season to taste.

Or throw them on an English muffin and voilà - dinner!







Shared HERE

Homemade Kettle Corn

So this week Tyson has two huge tests. Yikes! Last night he was up at the library until midnight and I have a sneaking suspicion the rest of the week will look about the same.




So baby girl and I decided our favorite engineering student needed a little study snack.

Kettle Corn
Recipe source: savorysweetlife

1/4 c. vegetable oil
1/3 c. sugar
1/2 c. popcorn kernels
salt, to taste

Directions: Place oil in a large pot over medium heat. Once oil is heated add popcorn kernels and sugar. Quickly mix together and cover.

Once the kernels begin popping, using hot pads give the pot a good shake every 10 seconds or so. Once the popping begins to slow remove the pot from the heat. Carefully transfer the hot popcorn to a large bowl and salt to taste.

>>Linking up here: The D.I.Y. Dreamer, Sew Much Ado, Someday Crafts, Lil’ Luna, Gingersnap Crafts, Lady Behind the Curtain, Southern Lovely, Creations By Kara, The NY Melrose Family, Printabelle, Back For Seconds, White Lights on Wednesdays, The Well Crafted Home, Polka Dots on Parade, Seven Thirty Three, Show and Tell Wednesdays, Riverton Housewives Round-Up, What's In Your Kitchen Wednesday, The Hopeless Housewife, Off The Hook Link Party,

Nutella No Bake Cookie Bars

After making these cookies I will never make non-nutella no bakes ever again. And they literally couldn't be any easier.

Nutella No Bake Cookie Bars
Recipe slightly adapted from: betterrecipes

2 c. sugar
1/4 c. cocoa
1/2 c. butter
1/2 c. milk
1/2 c. Nutella
1 Tbsp vanilla
3 c. rolled oats

Directions: In a pot combine milk and butter. Once butter is melted add cocoa and sugar. Bring to a boil and allow the mixture to boil for about 1 minute, stirring constantly. Remove from heat.

Add Nutella, vanilla, and oats. Pour mixture into a lightly greased 8x8 pan. Place in fridge to harden. Cut into squares and serve.

Mini Molten Lava Cakes

Girl notices boy. Boy and girl meet. They become friends. They become more. They fall in love.  This is our story.

But here's a twist I bet you weren't expecting...

Boy leaves for two years. And the night before he left, we made these desserts... while I cried. Sappy, but true.

But eventually the boy came home. They saw each other again. And now here we are... married, baby, and another one on the way....



haha gotcha! Just kidding about that last part. Sorry I couldn't resist.




But despite its heart-aching history, this recipe continues to be one of our favorites. Chocolate cake. Rich gooey chocolate center. And start to finish in less than 30 minutes.

And feel free to prepare the batter up to 24 hours ahead of time. Then divide it out and toss it in the oven.

Mini Molten Lava Cakes
Recipe from: kraftrecipes
Servings: 12

4 oz. semi-sweet baking chocolate
1/2 c. butter
2 whole eggs
2 egg yolks
1 c. powdered sugar
1/3 c. flour
whipped cream or vanilla ice cream

Optional: 12 Oreos

Directions: Being by preheating the oven to 425 degrees F. Line a 12-cup muffin pan with paper liners. Set aside. Microwave chocolate and butter in a large microwave-safe bowl for 2 minutes, or until butter is completely melted. Stir until butter and chocolate are well combined.

In a separate bowl beat whole eggs, yolks, sugar, and flour together. Slowly add the chocolate mixture to the egg mixture. Evenly distribute batter among 12 cupcake tins. Bake for 7-8 minutes until the cakes look firm around the edges but soft and wet in the centers. Cool in pan for 1-2 minutes. Remove cakes from pan, peel paper liners, and carefully place upside-down on a plate along side ice cream or whipped cream. Serve warm.

** If desired, place an Oreo cookie in each empty cupcake liner. Cover with batter and bake according to directions.

>>Linking up here: Chef In Training Thursday: the36thavenue, momnivoresdilemma, houseofhepworths, katiesnestingspot, aglimpseinsideblog, theshabbycreekcottage, somewhatsimple.com, thecraftyblogstalker, firefliesandjellybeans, delightfulorder, fivelittlechefs, twoyellowbirdsdecor,thrifty101, rhinestonebeagle, housewivesofriverton, domesblissity, beyondthepicketfence, madeinaday, designeddecor, Friday: Kitchen Fun With My 3 Sons, Not Your Ordinary Recipes, Simply Sweet Home, Simply Designing, Whipperberry,  Delicate Construction, Happy Hour Projects, My Romantic Home, Love and Laundry, Sunflower Supper Club, One Creative Mommy Saturday: Six Sisters Stuff

Breakfast Omelette

One of Tyson's all-time favorite things about the holiday season is Hickory Farms....also eggnog. I'm just really not an eggnog person. Our first Christmas together he FORCED me to try it. Still not converted. But I do love Hickory Farms Summer Sausage. Also those little mints. Who doesn't love those??

My favorite thing to do with the summer sausage is cook it up in a frying pan and put it in an omelette. Throw in a little onion, cilantro, cheese, and broccoli [YES broccoli] and prepare yourself for a deliciously satisfying breakfast.

Breakfast Omelette
Recipe from: Shannon, ikneadtobake
Serves: 1

1/4 c. summer sausage salami, diced
1/3 c. onion, diced
1/4 c. broccoli
2 Tbsp green onion
2 Tbsp cilantro
1/4 c. cheddar cheese
1 egg
1 egg white
salt and pepper, to taste

Directions: In a small bowl combine 1 egg and 1 egg white. Whisk together. Set aside.

Heat a frying pan over medium heat. Add sausage, onion, and broccoli. Cover and allow to cook for 2-3 minutes. Add cilantro and green onion to the pan. Cook, for about 15 seconds then remove from heat and set aside. Heat another pan over medium heat and add the eggs. Allow them to cook for about 15-20 seconds, the eggs should still be a little runny on the top.

Add cheddar cheese and fold the omelette in half. Top with cheese and cover. Cook for an additional 30 seconds - 1 minute. Top with fresh cilantro and enjoy!

Cinnamon Buttercream Frosting

Dear Husband,

Remember how my birthday is this week?? Well here you go. I know, pretty subtle huh? I tried to send baby girl with a hint-dropping note...but lets be honest, she would probably eat it. She likes paper. But I like cake. With cinnamon frosting. I promise to act surprised.

I love you!

Love,
Your Wedded Wife

Cinnamon Buttercream Frosting
Recipe from: Shannon, ikneadtobake

1/2 c. butter, softened
2-4 tsp. milk
1 1/2 tsp. cinnamon
1/2 tsp almond extract
2 c. powdered sugar

Directions: Begin by combining sugar and cinnamon. Set aside. In a mixing bowl combine butter, milk, and almond extract. Slowly add sugar mixture to butter mixture until all ingredients are well incorporated.