Banana Oat Muffins (Laurie's healthy ones)

Banana Oat Muffins
Yield: 12 standard muffins
Laurie M

2 1/4 c. oats (whole rolled)

2 ripe bananas, lightly mashed (about 1 cup)
1/2 c. plain greek yogurt (or plain yogurt)
2 large eggs
1 tsp vanilla extract
1/3 c. sugar or 1/4 - 1/3 c. honey
1 1/2 tsp. baking powder

1/2 tsp. baking soda
1/4 tsp. salt

about 1/2 cup chocolate chips, roughly chopped
    *(I do half semisweet half milk choc)


Preheat oven to 350. Spray muffin tin(s) or spray paper liners.

Blend oats in a blender until some looks like oat flour and some is still chunky. Add all ingredients EXCEPT chocolate chips to the blender.  Process until well-blended.

Stir chopped chocolate chips into batter. Pour batter into tins and sprinkle a few chocolate chunks on top. Bake until muffins are springy to the touch and baked through, don't over bake! 

Regular muffins: 15-17 mins

Mini muffins: 9-11 mins

**I usually double this recipe and it still fits in my 2 liter blender. Then I make the doubled recipe twice and freeze them!

Taco Soup (Em's)

Taco Soup (Em's)
Yield: 6 servings
Emily R



1 lb. ground beef or chicken (canned or chicken breasts)
1 can tomato sauce
1 can corn
1 can pinto beans
1 can black beans
1/2 onion, diced (or 1/4 c. dehydrated onion)
3 TB taco seasoning

If using ground beef, brown the ground beef on the stove.

Add all ingredients in a crock pot and cook on low for 8 hours. If using chicken breast, shred chicken before serving.

Serve with cheese, sour cream, tomatoes, avocado, chips, lime wedges, etc.

Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos
Yield: 6-8 servings
Adapted from Mel



3 sweet potatoes, peeled and cubed small (about 3-4 cups)
 1 jalapeno, seeded and finely diced
 1 red pepper, diced small
 1 small red onion, diced small (about 1/2 cup)
 2 tsp olive oil
 1 tsp cumin
 1 tsp chili powder
 1/2 tsp salt
 1/4 tsp black pepper

1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small

 1/2 cup chopped cilantro
 1 TB fresh lime juice

 1 c shredded cheddar cheese
 1 c shredded Monterey Jack cheese
 6-8 burrito-size tortillas

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!

While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.

Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Serve with sour cream and cheese, even avocado if you have it!