What do you make on those days when a.) you don’t have a lot of time, but damn it, you want something delicious; or b.) you’re totally out of inspiration but can’t face another pizza? Answer: baked eggs! This simple baked eggs recipe comes together easily but feels downright fancy (even if eaten in your pajamas). (New video!)
This sweet and creamy smoothie bowl is brimming with nutritional “superfoods,” including raw cacao powder, goji berries, seeds, nut butter and berries. It’s my go-to breakfast when I need to recharge or reboot, and it’s my foolproof way of slipping serious nutrition into my kids (because, spoiler alert, eating a smoothie bowl FEELS LIKE YOU’RE EATING ICE CREAM FOR BREAKFAST!). (Plus: new video below!)
You know how sometimes you taste something and it makes you dance? (Or maybe that’s just me?) This is one of those times! This crispy, sweet, giant butternut squash “latke” cake is my new favorite appetizer (or breakfast, lunch or dinner). It’s flavored with ginger and cinnamon, cooked until caramelized, and then cut into wedges. It’s served with a creamy garlic-lime yogurt sauce, spicy watercress and chopped pecans. Cue the dance music!!
Packed with whole oats, pumpkin puree, almond butter and flax seeds, these vegan and gluten-free breakfast cookies, which are flavored with maple syrup, warming spices, cranberries and dark chocolate (oh, yes!), are jammed with nutritious ingredients, and yet they taste like treats. Serve them as a quick grab-and-go breakfast, pack them as a school snack, or eat them as dessert. Or, better yet, hide them from your kids and save them for yourself.
These baked oatmeal bars are like a mix between a bowl of oatmeal, a muffin and one of these banana oatcakes. They’re portable, golden on the outside, soft in the center and irresistibly sweet. You won’t believe they’re made without any refined sugars, eggs or dairy! (Check out how I make them in the video below.)
This week I’m featuring the Pumpkin Almond Muffins from my cookbook! These might just be my favorite muffins ever. They’re lightly sweet, supremely tender and they make my house smell incredible. Plus, they get made right in the food processor! You might have noticed that I’m on a mission to streamline my baked goods (see these Blueberry Blender Muffins as a prime example). Since summer has unofficially started, all I want to do is get the hell outside, and that means I’m all about ways to cut back on my time spent prepping and cooking. The food processor can be an awesome ally on this front—check out my tips for making the most of your processor in my new article for Parents.com!
Trying saying this five times fast: shakshuka, shakshuka, shakshuka. It’s a tongue twister of a name, referring to a dish of eggs poached in tomato sauce (which is thought to have North African origins). It’s a one-skillet meal—perfect for breakfast, lunch or dinner—and while it might be hard to say, it’s really easy to make. In fact, it’s so easy even a kid could do it.
I’m a sucker for foods that can be eaten with a spoon. From pudding, to porridge, to ice cream, there’s something luxurious about curling up with a bowl and a single utensil. Maybe that’s why I’ve always eaten my smoothies with a spoon. It’s just more fun that way, taking something that’s nutritious suspiciously close to ice cream territory. These days, I’m not the only one who eats her smoothies with a spoon. Smoothie bowls are currently a thing—I see a new one practically every day in my Instagram feed (I’m at @SizemoreNicki, btw). A smoothie bowl is a thick smoothie served in a bowl and topped with assorted tidbits for texture, from coconut flakes, to toasted nuts, to granola or even cocoa nibs. I have to admit; this is one fad-wagon that I’m happy to jump on.
Happy New Year! It’s hard to believe that we’ve hopped right into 2016. December already seems like a blur. We spent the holidays in Illinois with my family, where the nine grandkids (all under the age of 7!) created the best kind of chaos. James’s parents then visited us back home for more merry-making, and we then celebrated Juniper’s first birthday (how in the world did that happen?). That’s where these banana cupcakes come in, but more about them in a minute.
Right before the holidays, I spent a week in December in Colorado filming a cooking class for Craftsy (if you’re not familiar, Craftsy is the fastest growing creative community on the web, offering hundreds of classes by some of the world’s best instructors). It was so much fun to be back in Colorado (my first time since college!), and I was so honored to work with the Craftsy team to produce a cooking class all about the blender. I seem to be the queen of appliances lately, what with my food processor cookbook and now a blender class, but, as you know, I’m all about tools that can help me get wholesome, made-from-scratch meals on the table quickly. In the Craftsy class, I tackle the ins and outs of using the blender to whip up nutritious recipes and meals, from smoothies and nut milks, to my family’s favorite dressings and condiments (ditch the processed stuff!), to soups, to a nutritious jam (no canning equipment needed!), banana pancakes and more. The class will be launching later this month, but I’m thrilled to be giving away a free class! To enter for a chance to win free access to the class click HERE. I’ll announce the winner on January 18th!
Back to those birthday cupcakes! This was Juniper’s first experience eating cake, and I wanted to give her something that wasn’t too sugary in the hopes of allaying her sweet tooth for at least a couple more months (there’s no hope of preventing it—she is a Sizemore after all). I therefore made a simple batter which I adapted from Elana’s Pantry using almond flour, mashed bananas and honey. Ok, ok, so I also stirred in some mini chocolate chips, but Ella made me do it, I swear (did I mention that we Sizemores have sweet teeth?!). Without frosting, they make for fantastic muffins—they’re ultra tender and moist, with a sweet, sticky top. It’s what banana bread dreams are made of. However, you can take them to even higher heights (literally and figuratively) by swirling on some cream cheese or chocolate frosting. Nobody had a clue that the cupcakes were naturally gluten free, or that they were kinda-sorta healthy. And, most importantly, little Junie loved them.
I have so much to share in the next couple of weeks, including—LOOK—my cookbook has arrived! It will officially be going on sale next Friday, January 15th (cue my happy dance!). More about that next week… In the meantime, I wish you a joyful, healthy and happy New Year!
- 1 ¾ cups (6.1 ounces) almond flour/meal
- 1 tablespoon (0.3 ounces) arrowroot flour
- ¼ teaspoon fine grain sea salt
- ½ teaspoon baking soda
- 2 large eggs
- ¼ cup grapeseed oil (or another neutral oil)
- ¼ cup honey
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- 1 scant cup mashed banana (2 medium bananas)
- Preheat the oven to 350˚. Line 10 muffin cups with paper liners.
- In a large bowl whisk together the almond flour, arrowroot flour, salt and baking soda.
- In a separate bowl, whisk the eggs with the oil, honey, lemon juice, vanilla and mashed banana. Whisk the wet ingredients into the dry ingredients. The batter is fairly wet, but that’s ok.
- Divide the batter among the muffin cups (an ice cream scoop with a lever is a great tool for this task). Bake 25-28 minutes, turning the pans halfway through the cooking time, until golden brown on top. A toothpick inserted in the center should come out clean. Cool the muffins in the pan for 10 minutes, then transfer them to a rack to cool completely (the centers will sink slightly). Serve unadorned as muffins, or top them with the frosting of your choice to transform them into cupcakes. Do Ahead: The muffins can be stored in an airtight container for up to 4 days, or frozen for up to 2 months.