Grapefruit Poppy Seed Loaf

Breakfast, Desserts, Recipes, Sweet Bread

This is bread is just delicious. It has such a nice flavorful zing from the grapefruit but it isn’t bitter. It’s summer in one bite- a delightful summer that is!

The glaze is a must! It’s perfect on it’s own but the glaze kicks it up a notch. Give this one a go! My husband loves it so much he asked for more after the loaf was finished. Ha!

Grapefruit Poppy Seed Loaf

  • Servings: 5
  • Difficulty: easy
  • Print

Yields 6 slices

INGREDIENTS:

  • 1/2 cup softened butter
  • 3/4 cup white sugar
  • 1 large egg
  • 1 large egg white
  • 1/3 cup greek yogurt
  • 1 tablespoon poppy seeds
  • 1 tablespoon grated grapefruit zest
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • juice of 1 1/2 grapefruit

For the glaze

  • Juice of 1/2 grapefruit + zest (optional but extra yummy!)
  • 1/2 cup confectioners (powdered) sugar

DIRECTIONS:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  • Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
  • Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.

*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.

I hope you enjoy this lovely summer recipe!

Cheers ❤

Hilda

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Blueberry Pancakes

Breakfast, Pancakes, Recipes

I love me a good stack of fluffy pancakes, and since it is berry season I thought i’d share my current favorite!

Maple syrup is optional but provides that perfect hint of sweetness. I love them a little less sweet so I can smoother them with all the maple syrup and nut butter I want! So good. Besides blueberries are super sweet and delicious (I mean it is blueberry season). Let them shine, let them shine, let them shine.

These pancakes also pack a healthy punch of fats, fiber, and protein! Winner winner pancake brinner. 🙂

Yields 2 Servings or 6 Pancakes

Blueberry Pancakes

  • Servings: 2
  • Difficulty: easy
  • Print
 

INGREDIENTS:

  • 1/2 Cup Almond Flour
  • 1/2 Cup Oat Flour (Rolled Oats Blended Into Flour)
  • 2 Tablespoons Flaxseed Meal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Cup Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 2 Large Eggs
  • 1 Teaspoon Coconut Oil
  • 1 Teaspoon Maple Syrup *Optional
  • 1/4 Cup Blueberries
  • Toppings of choice- Maple Syrup, Banana, Nut Butter, Ghee

DIRECTIONS:

  • In a small bowl, mix the dry ingredients- almond flour, oat flour, flaxseed meal, baking powder, and cinnamon.
  • In a separate small bowl mix the almond milk, apple cider vinegar and let it sit for 5 minutes for the ultimate fluff!
  • Next add the eggs, coconut oil, and maple syrup.
  • Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combined (do not over mix).
  • Heat the pancake griddle to medium heat and then pour the mix to the griddle and top with blueberries. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
  • Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or more blueberries.

Enjoy!

❤ Hilda

Healthy Banana Bread

Breakfast, Recipes, snacks, Sweet Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

Healthy Banana Bread

  • Servings: 6
  • Difficulty: easy
  • Print
 

Yields 6 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 Large Egg
  • 2 Mashed Bananas
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Chocolate Chips for Topping
  • 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 🙂
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❤

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Kale Frittata

Breakfast, Egg Dishes, Recipes

I love me a good frittata for so many reasons. It packs a punch of healthy nutrients and you can eat it for pretty much any meal. It transports really well for picnics or work lunches too! I love making these ahead for the week to make it an easy grab and go meal. It also pairs beautifully with a side of toast smothered in peanut butter, a muffin, or fruit! The possibilities are endless.

I hope you enjoy this healthy and delicious dish as much as I do!

Kale Frittata

  • Servings: 4
  • Difficulty: easy
  • Print
 

Yields 4 Slices

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 1/4 Cup White Onion
  • 1/2 Shredded Zucchini 
  • 1/2 Cup Sliced Mushrooms (Optional)
  • 1/4 Cup Bell Pepper Strips
  • 1 Garlic Clove Minced
  • 5 oz or 2 Cups Chopped Raw Kale
  • 1/2 Cup Unsweetened Almond Milk or Milk of Choice
  •  20 Egg Whites or 10 Eggs
  • 1/2 Cup Mozzarella Cheese
  • 1/4 tsp Chili Flakes (Optional)
  • Salt and pepper to taste

DIRECTIONS:

  • Preheat the oven at 425 F.
  • Start by drizzling an oven safe pan, and adding the kale. Cook for about a minute then drizzle a little bit of water to allow it to steam and wilt. Cover it with a lid, and add the rest of the veggies until they’re partially cooked through.
  • Meanwhile whisk the egg whites (or eggs), and the milk.
  • Add the wisked egg whites into the pan with the cooked veggies and with a wooden spoon move it around a little bit.
  • Add in the salt, pepper, cheese evenly then put it in the oven.
  • I usually bake for about 8-10 minutes until the top is bubbly and set. Then I cool it completely and slice it with a pizza cutter into 4 slices!

NOTES

  • It keeps well in the fridge in an airtight container for 4-5 days.
  • Use any veggies you want here, or add some chicken or sausage for an extra punch of protein!
  • You can substitute eggs for egg whites, or any kind of cheese or milk in a pinch. (I’ve made it with feta cheese as well- so tasty!)

Enjoy!

Hilda ❤

Strawberry Field Scones

Breakfast, Recipes, Scones
That strawberry glaze is magical and springy!
Separate the scones just before baking slightly

These scones taste like you went out in the field, and picked your own strawberries. They are so delicious, fresh, and springy. Don’t mind if I sit on the patio with 1, 2, or 3 of these with my cup of tea ;).

To top it off, these are incredibly guilt free. The scone has only the best kind of fat from the nut butter making it still decadent and delicious. There are also no added sweeteners in the scone itself. The glaze is made with greek yogurt and sweetened with a touch of honey and that incredible strawberry powder from the freeze dried strawberries. YUM!

I do have to say, that the texture will not be like your “traditional” flakey buttery scone because it doesn’t have butter. But they are still marvelous! And the texture and taste are still delightful. It truly is a wonderful afternoon guilt-free treat.

Strawberry Field Scones

  • Servings: 8
  • Difficulty: easy
  • Print
 

Yields 8 Scones

INGREDIENTS:

Scones:

  • 2 cups oat flour (rolled oats blended into flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup Greek Yogurt
  • 1/4 cup unsweetened almond milk + more for topping
  • 1 mashed banana
  • 1/4 cup runny almond butter
  • 1/2 cup fresh strawberries

Strawberry Glaze:

  • 3/4 cup greek yogurt
  • 1tsp honey or maple syrup
  • 1/3 cup blended freeze dried strawberries

DIRECTIONS:

  • Preheat the oven at 425 degrees before anything else! & Spray the bottom of a pizza pan with non-stick cooking spray. I also recommend dusting flour to the bottom to assure that nothing sticks! ( or you can use a silicone non-stick matt and not worry about it 😉 )
  • In a blender blend the rolled oats until flour consistency, and then in a medium bowl add the oat flour. Mix in the baking powder, baking soda, salt, and then add the almond butter and mix with a fork until evenly distributed throughout the mix.
  • Create a well in the center, and add the rest of the wet ingredients, and strawberries and mix with your hands until you form the dough (remember not to over mix…combine everything and just form dough)
  • Press the dough down like a large cookie, but don’t press too much  (3/4 of an inch thick).
  • Using a pizza cutter slice into 8 even slices and separate the scones slightly.
  • Brush with 2 tsp almond milk over the top.
  • Bake at 425 degrees for 18 minutes (it will rise).
  • While the scones bake, make the glaze! Blend 1/3 cup of the freeze fried strawberries and mix with the greek yogurt and honey- that’s it! Let it sit in the fridge until the scones are completely cooled.
  • Once the scones are done, allow them to cool completely about 15 minutes.
  • Smoother each scone with the strawberry glaze.

NOTES:

  • These scones freeze beautifully for weeks or store in the fridge for about a week.
  • If using regular flour or whole wheat flour start at 1 1/2 cup then add more or less depending on the texture ( not too sticky or too tough)

Enjoy!

-Hilda ❤

Double Chocolate Banana Muffins

Breakfast, muffins, Recipes

When quarantine started, I had a lot of trouble finding ingredients like flour, buttermilk, etc. With limited ingredients I was determined to come up with a delicious breakfast muffin and this one was a total hit! Besides… banana bread is all the rage right now and who doesn’t love chocolate and banana, right? This pancake mix version is amazing!

The texture is soft and fluffy just like any good muffin should be. 🙂

Dry Ingredients + sugars
In go the wet ingredients!


Give a good mix, then add chocolate chips!
Distribute and top with more chocolate 😀

Double Chocolate Banana Muffins

  • Servings: 4 or 8
  • Difficulty: easy
  • Print
 

Yields 4 Jumbo Muffins or 8 Regular-Sized Muffins

Ingredients:

  • 1 Cup Buttermilk Pancake Mix *
  • 1/2 Scoop Protein Powder *
  • 1/4 tsp Salt
  • 1 Egg
  • 1/2 Cup of Milk*
  • 1 tsp Apple Cider Vinegar*
  • 5 Tbsp Melted Butter
  • 1/2 tsp Vanilla Extract
  • 1 Large Mashed Banana
  • 3 Tbsp Unsweetened Cocoa Powder
  • 1/4 Cup Brown Sugar
  • 1/4 Cup White Sugar
  • 1/2 tsp Baking Powder
  • 1/3 Cup Chocolate Chips

Directions:

  1. Preheat the oven to 350 degrees and spray a muffin tin with non-stick cooking spray.
  2. Mix the milk and apple cider vinegar together and set aside for at least 5 minutes.
  3. Melt the butter, and let it cool.
  4. Mix the dry ingredients- flour, protein, salt, baking powder, cocoa powder, and the sugars together then incorporate the milk + apple cider mixture (it’s a buttermilk alternative), and also add in the egg, and last; the cooled butter.
  5. Mix everything together until it’s well incorporated but do not over mix.
  6. Fold in the chocolate chips and leave some extra for the topping!
  7. Evenly distribute the mix onto the muffin pan ( I used a jumbo pan), and let it bake for 17 minutes. Insert a toothpick  into the center to test if the muffin is done.
  8. Let it cool 15 minutes

Notes*:

  • You can Substitute flour for the buttermilk pancake mix, but I find that it makes these muffins ultra fluffy! You can also use self rising flour for the same effect.
  • Whey protein is optional but adds extra protein for breakfast!
  • Instead of milk + apple cider vinegar you can totally use buttermilk! (I didn’t have buttermilk so milk + ACV did the trick) 😉
  • Use more chocolate chips if you like them extra chocolaty. Or nuts for a delicious topping.
  • These freeze well for weeks or store well in the refrigerator for up to one week.

Enjoy!

-Hilda

Coconut Dream Donuts

Breakfast, Desserts, Donuts, Recipes

These dreamy donuts melt in your mouth because they are so soft, and incredibly moist. If you love that fresh coconut taste and smell you will LOVE these donuts! The coconut isn’t over powering. It’s the perfect spring dessert!

Coconut Dream Donuts

  • Servings: 8
  • Difficulty: easy
  • Print

Servings: 8 Donuts

INGREDIENTS

Donut:

  • 1 Cup and 2 Tbsp (160g) all-purpose flour (scoop and level to measure)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup (70g) granulated sugar
  • 2 Tbsp (29g) unsalted butter, softened
  • 2Tbsp (30ml) vegetable oil or canola oil
  • 1 large egg
  • 1/2 tsp real coconut extract
  • 1/4 tsp vanilla extract
  • 1/2 cup (118ml) canned light coconut milk
  • 1/2 Tbsp apple cider vinegar

Glaze:

  • 3/4 Cup (89g) powdered sugar
  • 1 1/2 Tbsp (23ml)  coconut milk, or as needed
  • 1 Tbsp (11g) salted butter, melted
  • 1/4 tsp real coconut extract
  • 1/2 cup (28g) finely shredded coconut, toasted or untoasted (as needed)

INSTRUCTIONS:

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment blend together butter and sugar then mix in vegetable oil. 
  • Mix in one egg then mix in second egg, coconut extract, and vanilla extract. 
  • Add in 1/3 of the flour mixture then mix on low until combined, mix in 1/2 of the coconut milk and the apple cider vinegar. 
  • Mix in another 1/3 of the flour mixture followed by remaining 1/2 of the coconut milk. Mix in last 1/3 of the flour, fold batter with a rubber spatula to ensure it’s evenly incorporated. 
  • Spray donut pans with non-stick baking spray. Transfer batter to a gallon size resealable bag. 
  • Cut a small corner from bag and pipe batter into donut pans, coming about 1/3-inch from the top. 
  • Bake in preheated oven until donuts are set, about 8 – 11 minutes. Let cool in pan for about 3 minutes then invert onto a wire rack to cool.

Glaze Instructions:

  • In a medium mixing bowl whisk together powdered sugar, milk, butter and coconut extract until smooth.
  • Place coconut in a bowl. Dip cooled donuts in glaze then let excess run off and dip glazed portion in coconut. 
  • Return to wire rack to let glaze set. Store donuts in an airtight container at room temperature.

Enjoy! 🙂

-Hilda

Avocado Spread

Breakfast, Dinner, lunch, Recipes

This is my go to spread for sandwiches, omelettes, frittatas, toast, tacos, burritos, bowls…it’s SO GOOD I put it on everything. You simply throw everything in a blender and voila- easy peasy.

This recipe calls for a full jalapeño with seeds (no stem of course). I love leaving the seeds for an extra kick but if you want it less spicy you can leave the seeds out. This is such an easy recipe and such a hit at our home!

Avocado Spread

  • Servings: 6
  • Difficulty: easy
  • Print

Recipe: Yields 1 1/4 Cup (2 Tablespoons)

INGREDIENTS:

  • 1 Ripe Avocado
  • 1 Big Handful Cilantro
  • 1 Juice of Lime or Lemon
  • 1 Jalapeño (stem cut off but leave the seeds)
  • 1/4 Onion
  • 3/4-1 Teaspoon Fine Salt
  • 2 Tablespoons Water

Directions

  • Pour all of the ingredients into a blender and blend until it’s a chunky consistency!
  • Pour the speed into a mason jar and store it in the refrigerator for up to one week.

Enjoy! 🙂

-Hilda

No-bake Chocolate PB Treats

Breakfast, Desserts, Recipes, snacks
So delicious!!

Today I’m sharing my no bake treats! Delicious chocolate chewy bars are topped with a peanut butter drizzle and sprinkled with chocolate chips. So much goodness is filled in one bite..and it’s hard not to eat them all at once!

It’s beginning to warm up quite a bit, and I don’t know about you but I LOVE no bake desserts when it’s hot outside. These tasty treats are perfect when they’re served cold.

No-bake Chocolate PB Treats

  • Servings: 4
  • Difficulty: easy
  • Print

Yields 4 bars

INGREDIENTS

Bars:

  • 2 1/4 Cups Marshmallows 
  • 4 Tablespoons ( half a stick) Melted Butter
  • 2 Cups Cheerios
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 1 Tablespoon Maple Syrup

Peanut Butter Topping:

  • 2 Tablespoons Peanut Butter Melted
  • 2 Tablespoons Coconut Oil Melted
  • 1 Tablespoons Maple Syrup
  • Chocolate Chips for Topping 🙂

DIRECTIONS

  • Grease a 3×5 loaf pan with cooking spray or butter
  • Melt the butter in a medium pan and add 2 cups of the marshmallows (save 1/4 cup). Once both are melted and smooth add the cocoa powder, maple syrup and mix well, then add the cereal and remaining 1/4 cup of marshmallows.
  • Press the mixture into the loaf pan with a spatula and put the pan in the freezer for 10 minutes to allow it to harden or in the refrigerator for 20 minutes.
  • Meanwhile make the peanut topping. In a small pan -melt the coconut oil and peanut butter until smooth (this happens very quickly so keep an eye). Transfer it to a small bowl and add in the maple syrup.
  • Once the bars harden run a knife around the edges so it comes out easily and transfer it to a cutting board.
  • Drizzle the peanut topping with a spoon (it should be runny) and then top it off with chocolate chips. 
  • Put it back in the freezer to harden for another 10 minutes or in the fridge for 20.
  • Cut into 4 slices and ta da! 

*You can absolutely double the recipe and prepare it in a brownie pan and store them in an air tight container in the fridge for up to a week!

*You can substitute any kind of cereal here…i had Cheerios 😉 You can also substitute coconut oil or any kind of butter instead!

Enjoy 🙂

-Hilda

Oatmeal Cookie Bites

Breakfast, Desserts, Recipes, snacks

Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.

Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.

Oatmeal Cookie Bites

  • Servings: 20
  • Difficulty: easy
  • Print

Yields 20 1-inch Cookie Balls

Ingredients:

  • 1 Large Banana Mashed
  • 2 Cups Rolled Oats
  • 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
  • 1/2 Cup Almond Butter
  • 2 Tablespoons Coconut Flakes
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Granulated Salt

Directions:

  • Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
  • In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
  • Using a cookie scoop or 2 teaspoons form your 1- inch balls.
  • Bake the cookies for 10-12 minutes until the tops get nice and golden.
  • Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!

*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).

Enjoy! 🙂

-Hilda