NYC... Getting Ready To Eat

by Renee Lavallee


As I sit a YYZ, drinking my overpriced domestic beer and crummy cheese burger, I am dreaming of my first meal in NYC later today. What will it be? A return to Casa Mono? Perhaps a jaunt to Brooklyn to check out Torst? Or maybe just a hotdog from a cart. Whatever it may be, it's been four years since my last trip to the Big Apple, and I cannot wait to take a bite out of her this time around. Stay tuned!

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Bountiful Banana Muffins

by Renee Lavallee in ,


Delicious banana muffins

I am no baker. Actually, I loathe baking, but since having kids, baking seems to be part of my "job". It would be easy for me to go out and buy cookies or muffins for my brood, but taking five minutes to make these super easy, delicious and actually healthy muffins is right up my alley. If you are like me, and buy bananas on a regular basis, you are more often than not left with a few ultra-ripe ones.  This recipe is the perfect way to use them up, and get your kids to eat healthy too.

 

Whole Wheat, Flax, Banana And Pumpkin Seed Muffins

Yields 10-12 muffins

  • 1 C whole wheat flour
  • 1/2 C flax flour (or meal) 
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 C brown sugar
  • 3-4 ripe bananas; mashed
  • 1 egg
  • 1/3 C melted butter ( I use salted ) 
  • 1/2 C toasted pumpkin seeds

Pre-heat oven to 350. In a bowl, mash your bananas with a fork. Add the egg, brown sugar and melted butter. Add dry ingredients and mix until incorporated. Fold in pumpkin seeds.  Spoon into muffin tins lined with paper. Bake for 25-30 minutes or until the tops bounce back.