Zucchini Banana Chocolate Chip Muffins

Fruit, veggies, whole grains, and chocolate...gotta love when you can get four major food groups in one muffin.

This girl has been really into helping in the kitchen these days, and by helping I mean taking over. "By self Mama, by self!" Shes an independent girl that one. 

And heaven knows I love nothing more than baking up some breakfast with her while sissy sucks on cheerios and the sun is poring in our kitchen window.

Zucchini Banana Chocolate Chip Muffins

Recipe from: How Sweet Eats

Yield: 12

2 c. white whole wheat flour

1 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 egg

1/3 c. brown sugar, packed 

1/3 c. milk

1 1/2 tsp vanilla extract

1/4 c. butter, melted and cooled

1 1/3 c. grated zucchini

1/3 c. mashed banana 

1/2 c. mini chocolate chips

Directions: Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and set aside. 

In a medium bowl combine flour, soda, salt, and cinnamon. Whisk together. 

Next in a large bowl whisk together the egg and brown sugar until smooth. Add milk, vanilla extract, and butter. Add the zucchini and banana.Slowly add the dry ingredients to the wet ingredients. Mix until all ingredients are just incorporated and have made a thick batter. Finally, fold the chocolate chips into the batter. 

Distribute batter evenly and bake for 15-17 minutes. Cool and enjoy.

Shared HERE

Broccoli Slaw Salad

Apparently I'm loving slaws lately haha. So here's another one to add to the recipe box! This recipe is SO easy and healthy too!! Throw it together for a backyard BBQ or double it for a summer potluck and you're good to go!

Broccoli Slaw Salad
Source: theperfectpantry
Serves: 4

2 Tbsp plain Greek yogurt
1 Tbsp honey
1 Tbsp vinegar
1 Tbsp Grey Poupon Dijon mustard
Juice of 1/2 lemon
black pepper, to taste
1 c. carrot, shredded
1 c purple cabbage, thinly sliced
1 c. broccoli (stems included), chopped

Directions: In a bowl combine the yogurt, honey, vinegar, mustard, lemon juice, and pepper. Next add the carrot, cabbage, and broccoli. Toss until well coated.

Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes. Then serve and enjoy! ;)

Cranberry Almond Green Beans

So apparently it was a mistake to tell you that T is learning to sleep through the night... because here I am up feeding the little munchkin. So I figured, why not share a recipe while I'm at it.

I'm gonna be honest. I was a terribly picky eater as a child and veggies were the worst! But don't you worry, I love em now and these I could eat all day! This recipe was inspired by some veggies

I once had at The Blue Moose Cafe. Its a combo of beans, sweetened dried cranberries, slivered almonds, and {of course} butter and salt. I could seriously eat a bowl of just these for dinner and be fine with it ;)

Cranberry Almond Green Beans

Recipe from: Shannon, ikneadtobake

Serves: 4

1 lb fresh green beans, ends snipped

1/3 c. slivered almonds

1/3 c. dried cranberries, sweetened

1/2 Tbsp butter

Salt, to taste

Directions: Steam the green beans in a large bot of boiling water. 

Next place your almonds in a small pan over medium-high heat to toast. Stir them frequently to avoid burning. Continue until they are a light-golden brown color. Remove from pan.

Once the green beans are done, use a colander to drain the water. Finally toss the beans together with the almonds, cranberries, butter, and salt. Serve and enjoy!