Semi-Healthy Banana Muffins {dairy free, lower carb}

My family ADORES these muffins, and I love that I was able to take a recipe we love and make it just a little healthier.  I feel that is my constant mission in life.  I love to take recipes and dishes my family loves and make them healthier.  

These muffins are lower carb (they aren't low carb b/c bananas in general are not low carb) using an erythritol baking blend.  The coconut oil also helps keep the muffins light and fluffy even with half the sugar amount.  It took a few tries to perfect the recipe, but once I did I'm pretty sure my kids stopped eating bananas so I'd have plenty of ripe bananas to bake with.  So thoughtful... or smart. 

Enjoy and happy baking! 

Semi-Healthy Banana Muffins
Recipe: Alohamora
Active Time: 15 minutes 
Inactive Time: 20 minutes
Servings: 12-14 muffins

*A note about your bananas.  Use those ripe/overripe bananas that are black and brown.  You can even peel the bananas and freeze them in bags with 3 bananas each.  If you are using bananas frozen in your freezer make sure you thaw them before.  There will be thawed juice and soggy bananas in your bag, but that is okay, just pour out the excess water, mash them in the bag, and dump the bananas right in your bowl. 

Ingredients: 
1/2 c. Truvia Baking Blend or another erythritol baking blend
1/2 c. coconut oil, melted
3 ripe bananas, mashed
2 eggs, large at room temperature
1 c. flour
1/4 c. cake flour
1/4 tsp salt
1 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees.  Either grease/flour 12 muffin cups or place cupcake liners/papers in your muffin/cupcake tin. 
2. In a medium bowl or a stand mixer cream the Truvia or similar sugar and melted coconut oil until mixed well. 
3. Add the ripe bananas one at a time mixing between each addition. 
4. Add the eggs one at time mixing between additions. If your eggs are not at room temperature the coconut oil may solidify on your mixer paddle or spoon.  I find sticking my metal bowl in the oven that is preheating for a couple minutes warms the coconut oil again and allows me to mix the muffins well.   
5. Add the remaining ingredients in the order listed.  Mix the batter together until everything is just combined.  Don't over mix the batter. 
6. Use a large cookie scoop, or pour approximately 3 tablespoons of batter into each muffin cup.  You don't want the muffins more than 3/4 full.   
7. Bake the muffins at 350 for 15-20 minutes or until a toothpick comes out clean.  17 minutes was my magic number. 
8. Remove pans from the oven and allow them to cool.
9. Enjoy banana muffins warm or cold. 
10. Store your completely cooled muffins in an airtight container on the counter or in the refrigerator.  You can freeze banana muffins in small freezer bags and take them out of the freezer as you desire. 

Happy Semi-Healthy Banana Muffin eating!

5 Minute Homemade Hot Chocolate {instant pot, dairy free, paleo}

I thoroughly enjoy my Instant Pot.  I'm not one of those that use my IP every day, but I use it a couple times a week.  I still think it was a great purchase; especially b/c of how it cooks eggs perfectly. 

I absolutely adore Hot Chocolate.  It is one of my favorite drinks, and it always brings fond memories or hot cocoa at my Grandpa's Ranch.  We always had Swiss Miss up there, and it wasn't until a couple of years ago I realized I could, and probably should, make my own.  Well, Hot Chocolate in the Instant Pot makes the job incredibly fast, easy, and oh so delicious.  

This recipe can easily be adjusted for a dairy free diet.  It can also work for vegans and paleo diets as well.  I've enjoyed this drink paleo style, but I actually prefer the milk version.  

However, no matter which version you make this 5 Minute Homemade Hot Chocolate it is fast and delicious.  Enjoy! 

5 Minute Instant Pot Hot Chocolate
Recipe: Alohamora adapted from Paleo Cooking
Active Time: 2 minutes
Inactive Time: 5 minutes
Servings: 3 cups

Ingredients: 
3 c. milk (dairy, almond, coconut, etc.) 
1 Tbsp cocoa powder
2 Tbsp sugar (granulated or coconut palm)
2 Tbsp maple syrup

Optional Toppings: cinnamon, nutmeg, whipped cream (heavy or coconut whipped cream), marshmallows

Directions: 

1. Combine the 4 ingredients in an Instant Pot stainless steel bowl. 
2. Stir to combine everything and secure the Instant Pot's lid, and secure the valve into the "sealed" position.  
3. Set the Instant Pot to Manual and change the time to 5 minutes. 
4. When the time is down, quick release the valve and open it when able. 
5. Either stir to combine everything, or place an immersion blender in the pot to blend the ingredients together. 
6. Serve the hot chocolate drink warm, or keep the warming button on.
7. Top the mugs with any desired toppings. 
8. Store leftovers in a sealed jar in the refrigerator for 3-5 days.
9. Enjoy! 

Happy Delicious and Quick Homemade Hot Cocoa Eating! 

Chocolate Coconut Bites {no bake, vegan, healthy, gluten, egg, and dairy free}

Happy New Year!  My family has new goals.  I have new goals.  It's a new year, so I guess a new blog post is necessary. ;)  Actually, one of my goals is to post 3 times a week.  I want to go back to blogging more book reviews, more book lists, and share the many recipes I have been wanting to share with you for months now.  

Life has been busy, but isn't that the story of everyone's lives.  The past few months I have been working on a new business.  Right before Christmas I officially launched Meg's Cookie Crate.   My new business is a cookie business.  You order the cookies and I mail them anywhere in the USA.  It's actually really fun making and sending the cookies, but starting the business was far more time consuming than I thought it'd be.  

I truly credit the cookie business idea to my grandpa and a coworker.  My grandpa died in March, but for the previous 6 years or so I would send him cookies once a month or so in the mail.  My grandpa would give me good critique on the cookies including their taste, softness, and how they traveled.  Not only did my cookies make my grandpa happy (he loves chocolate and always have 1 cookie with lunch), but it helped keep him from getting too thin.  After my grandma's death my grandpa became quite thin.  It was at that point the cookie boxes, that even his postman came to know, began being sent.  In the many boxes I mailed him I was able to perfect the art of mailing cookies and keeping them fresh.
   
After I had many people comment on how they wish I'd mail them cookies it was my coworker who finally gave that final push to give this cookie crate business a try.  Now, you can easily order online from 14 different cookies (gluten free and egg free options as well) pick when and where I mail them, and you can even include a little message if sending it to someone.  

This new small business is busy, but it is still fun.  

That whole story was a long way of me telling you, I've slacked off the past few months with my blog.  However, I'm back and I have new goals that I can run my small business and not neglect my blog.  

To start off the year, I always feel like a somewhat healthy recipe is needed.  These no bake gluten free, egg free, dairy free, protein packed vegan chocolate coconut bites definitely fit that healthier recipe.  Enjoy!  

Chocolate Coconut Bites
Recipe: Alohamora adapted from my friend Liesl 
Active Time: 10 minutes
Inactive Time: 1 hour
Servings: 1.5 - 2 dozen small bites (2 tsp)

Ingredients: 
1/4 c. coconut oil
1/4 c. cocoa, unsweetened
1/4 c. chocolate protein powder*
1/2 c. maple syrup
1 1/2 c. shredded coconut, unsweetened
1/4 c. chopped nuts, almond or macadamia

*Choose a plant based protein powder for a vegan bite. 

Directions: 

1. In a medium bowl combine the first 5 ingredients.
2. Cover the bowl with plastic wrap or a lid and place it in the freezer for 30 minutes or so. 
3. Chop the nuts and place aside.  I love both almonds and macadamia nuts.
4. Use a small cookie scoop, or a spoon, to make 2 tsp sized balls.  
5. Roll the balls in the already chopped nuts. 
6. Store the bites in a sealed container and store them in the fridge.
7. Remove a bite as you desire to eat and enjoy them.  The bites will not become solid frozen. 
8. Enjoy! 

Happy Healthy Treat Eating! 

Clean Pineapple Dole Whip {dessert, healthy, gluten free, dairy free}

We're going to Disney World next week.  Yay!  Since I'll be able to enjoy Disney World yumminess all week long I might as well hook you up with a Disney copy-cat.  Don't worry, it's a healthy version b/c that's who I am.  

No processed sugar in this Pineapple Dole Whip, but it has all of the deliciousness.  Seriously, such a yummy clean eats treat.  

Enjoy!

Oh, and b/c I'm going to be living it up with the family on vacay I will not posting all next week.  Though, I have some great recipes, book reviews, and booklists coming up.  You are more than welcome to follow me on Instagram, @alohamoraopenabook, for fun pictures. 

Clean Pineapple Dole Whip
Recipe: Alohamora adapted DashingDish
Active Time: 5 minutes
Inactive Time: 0 or chill time
Servings: 2

Ingredients: 
1/4 c. unsweetened almond milk (or milk of choice)
2 c. frozen pineapple (fresh or a 20oz can diced and drained)
1 tsp lemon juice
2 tsp lime juice
2 Tbsp honey or sweetener of choice

Directions: 

1. Place the ingredients in the order listed in a powerful blender or food processor.  We have a Blendtec and it's been treating us well. 
2. Blend until smooth.  Sometimes people need to add a little water to help the blender. 
3. Serve and enjoy! 
4. This is a great treat to freeze in a mason jar and save some for later. 
5. Enjoy
6. Store leftovers in a mason jar with a lid in the freezer. 

Happy Clean and Healthy Pineapple Dole Whip!

    

Skinny Mini Pumpkin Blender Muffins {recipe, gluten free, dairy free}

I'm one that waits until October to start going full force pumpkin flavors.  It's hard to wait, but I feel apples and September need their glory moments too.  However, to be completely honest, I like to wait so I don't OD (overdose) on pumpkin before Thanksgiving.  Honestly, I'm not the only one who ODs on flavors or foods, right?   

Now that it's October I have already enjoyed the delicious Pumpkin Steamer at Starbucks (aka steamed milk with pumpkin), and made multiple batches of these Skinny Mini Pumpkin Blender Muffins. Mmmmm both are oh so delicious!  

These muffins are so yummy, gluten free, and has no processed sugars.  Add the fact that all you have to do is push a button on your blender to combine everything.  As my first grader and kindergartner would say, "Easy Peasy Lemon Squeezy." 
  

Skinny Mini Pumpkin Blender Muffins
Recipe: Alohamora adapted from instantloss.com
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: 2 dozen mini muffins with liners, 16 w/o liners. 

Ingredients: 
2 eggs, large
1/4 c.  maple syrup, grade A
1 tsp vanilla
3/4 c. oats (regular, quick, or steel cut)
1/3 c. canned pumpkin puree
1 1/2 tsp pumpkin pie spice (add up to 1/2 tsp more if you love it)
3/4 tsp baking soda
1/8 tsp salt

Directions: 

1. Preheat oven to 350 degrees and grease or line the mini-muffin tin. 
2. Add all of the ingredients, in the order listed, to your blender. 
3. Blend all of the ingredients until smooth. 
4. Fill each muffin approximately 2/3 full.  
5. Bake for 8-10 muffins or until a toothpick comes out clean. 
6. Store muffins in the refrigerator in an airtight container. 
7. Enjoy!

Happy Healthy Mini Pumpkin Muffin eating! 

Lemon Custard {instant pot, paleo, gluten free, dairy free, dessert}

Happy Harry Potter Week!  

So far you've received recipes for:  

• Instant Pot Fudge Cake
• Naked Harry Potter Chocolate Birthday Cake- 6 inch and gluten free

After a brief HP birthday cake recipe yesterday, I'm back to my muggle version of magic.  Magic with an Instant Pot.  Today, you get an Instant Pot recipe, and a paleo version at that.  Though, I'm giving you a break with the lemon and hooking you up with a cold, tart, and so very yummy dessert recipe.   

This Lemon Custard may be paleo aka dairy free and gluten free, yet it is delicious.  I love that this custard takes me 5 minutes to mix and only 10 minutes in the pressure cooker.  I love that the best compliment to custard is fresh fruit; I love that I don't feel heavy and gross after eating this healthier dessert.

Basically, I'm a big fan of this Instant Pot Paleo Lemon Custard, and you should most definitely make this deliciousness to taste it for yourself.   

If you don't have an Instant Pot, what are you waiting for? 

About a month ago, my good friend Emma took me to an international market here in Arizona.  She is Chinese, and wanted to show me some of the fun Chinese items that could be found in that store.  We got Mochi balls, a plethora of snacks for our family road trip, purple yams, coconut milk, and this canned coconut cream.  I had never seen coconut cream before, but I also have never looked for it.  I picked it up b/c I figured there'd be more than a few things I could make with it.  

I'm so glad I picked it up, b/c I came across this recipe soon after and immediately knew what I would make Lemon Custard with it.  The whole family loved the custard and agreed it was the perfect dessert to make with it.

What's your favorite thing to make with coconut milk or coconut cream? 

Instant Pot Paleo Lemon Custard
Recipe: Alohamora slightly adapted from Paleo Cooking with your Instant Pot
Active Time: 5 minutes
Inactive Time: 10 minutes + chill time
Servings: 3 to 4 servings

Ingredients: 
1 c. coconut cream
3 egg yolks
2 Tbsp lemon juice
1/3 c. honey or 100% maple syrup
1 tsp vanilla
1 c. water
fruit of your choice for topping. 

Directions: 

1. Add the coconut cream, egg yolks, lemon juice, honey/maple syrup, and vanilla to a small/medium bowl or a blender.  I use an immersion blender briefly to get the mixture free of lumps, but a quick moving whisk will do the same. 
2. Divide the mixture between 3 small ramekins or glass/ceramic bowls that can all fit in your instant pot. 
3. Pour the cup of water into the bottom of your Instant Pot/Pressure Cooker and place the 3 bowls of custard mixture into the pot. 
4. Secure the lid, close the pressure valve, and set the pot to manual, high pressure and 10 minutes. 
5. Once the cooking is complete quick release the valve, aka move the pressure valve towards you and it will let all of the pressure out.  
6. When safe, remove the custards from the pot and place the ramekins/bowls to the refrigerator for at least an hour to chill.  
7. Serve the custard cold and garnish them with a fruit of your choice and some lemon zest if you are feeling especially fancy. 
8. Enjoy!  
9. Store leftovers in a sealed container in the refrigerator.  

Happy Harry Potter Lemon Custard Eating! 

If you are wondering the Harry Potter connection to custard, it is most accurately connected to the Chamber of Secrets.  Though, you do read about custard creams in the Goblet of Fire.  However, those custard creams is in reference to an Oreo like cookie sandwich with cream in the middle. 

In the 2nd book, after Harry and Ron had rescued Ginny, they were enjoying trifle when Hagrid came in after being in Azkaban.  Trifle is usually layers of custard and fruit with cake and biscuit.  However, I wanted a more simple and gluten free recipe.  Hence the paleo custard version without cake and biscuit.  Cookies are where it's at for me.  

  

Enjoy!  So yummy! 

Honey Balsamic Pork Chops {instant pot/pressure cooker, gluten free}

These are the best pork chops. Period.  

My husband claims cooking pork chops in the Instant Pot/Pressure Cooker is the only way to cook them.  After he tasted these pork chops the first time he fell in love.  After he tasted these Honey Balsamic Pork Chops the second time he declared them the best pork chops b/c they are not dry, full of flavor, and so easy to make even with frozen meat.  

These pork chops are perfect.  Do you know what isn't perfect though? Dropping your phone in the toilet b/c you had forgotten it was in your pocket.  Ugh, it is so not cool.  The phone is currently sitting in rice; I'm hoping the phone will survive.

My phone debacle may be anything but easy, but your dinner situation can be a cinch with this recipe, an instant pot, and some pork chops.  Enjoy! 

Instant Pot Honey Balsamic Pork Chops
Recipe: Alohamora slightly adapted from Predominatly Paleo
Active Time: 6 minutes
Inactive Time: 20 minutes
Servings: 4 

Ingredients: 
4 pork chops, boneless (frozen or thawed)
salt/pepper
2 Tbsp avocado oil/olive oil
1/2 onion, thinly sliced
1/2 c. honey
1/2 c. balsamic vinegar
1 Tbsp garlic, minced
1 tsp parsley, dried

Directions: 

1. Sprinkle your uncooked pork chops with a dash of salt and pepper.  I like to keep the pork chops in a Ziploc, add the salt and pepper, and then seal the bag to spread it around. 
2. Add the oil to the Instant Pot, and set the pressure cooker to saute.  
3. Saute the onions for a minute. 
4. Add the pork chops and sear the sides of the four pork chops with the onions still in the pot. 
5. Set your IP (Instant Pot) to Manual High Pressure and 15 minutes. 
6. Add the remaining four ingredients to the top of the pork chops and seal the pressure cooker. 
7. Be sure to close the pressure valve.
8. Allow the pressure cooker/IP to reach pressure and cook for 15 minutes.
9. After the time is up leave the IP/pressure cooker to naturally release, aka don't touch it, for 5 minutes. 
10. After a 5 minute Natural ReleaseQuick release the IP/pressure cooker, remove the lid, and serve the pork chops topped with onion slices and accompanied by any desired side dishes.  These roasted veggies are our favorite.
11. Store leftovers in the refrigerator. 
12. Enjoy!

Happy Deliciously Easy Honey Balsamic Pork Chops eating! 

  

The BEST Roasted Sweet Potatoes and Veggies {healthy, side dish, gluten free}

"Wow!  What is that?" "That smells amazing!" are just a couple phrases I hear each and every time I reheat a bowl of these at work.  The leftovers are amazing, but the fresh out of the oven is even better.  

These Roasted Sweet Potatoes are oven baked, gluten free, healthy, and hands down the BEST way to cook sweet potatoes and veggies.  Seriously, this recipe and the marinade for these veggies is delicious.

Enjoy!  

I, of course, wouldn't say no to any comment love after you taste how amazing these vegetables are. ;)

Roasted Sweet Potatoes and Veggies
Recipe: Alohamora adapted from Elavegan
Active Time: 15 minutes
Inactive Time: 50 minutes
Servings: 4-6 people, but you can add more vegetables to feed more

Ingredients:
3-4 sweet potatoes, washed and chopped
1-2 carrots, peeled and chopped
1/2 onion, chunked
2 Tbsp olive oil or avocado oil
2 Tbsp balsamic vinegar
2 Tbsp soy sauce or Tamari sauce
1 Tbsp Italian seasoning*
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika powder
dash smoked paprika
dash salt/pepper

*Check for Gluten Free

Directions: 

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper, aluminum foil, or a baking mat.  If you are using aluminum foil be sure to spray it with olive oil spray so the vegetables do not stick. 
2. Place all of your vegetables in a medium bowl.  You can add as many vegetables as you want, and any variety of veggies.  Many people will do russet potatoes, and those taste delicious, but I like to be a little bit healthier w sweet potatoes. 
3. In a mug or small bowl mix the remaining ingredients and seasonings together with a whisk or a fork.
4. Pour the sauce marinade over the vegetables in the bowl.  Use a large spoon to coat the vegetables in the yummy marinade. 
5. Pour the coated vegetables onto your prepared pan, and bake for 20-25 minutes at 400 degrees, flip them/stir them and then bake for another 20-25 minutes until slightly crispy and smelling amazing.  This second baking time is crucial. 
6. Remove from the oven and enjoy! 
7. Store leftovers in the refrigerator.  
8. Leftovers are delicious too!  Enjoy! 

Happy Healthy and Delicious Roasted Sweet Potatoes and Veggies eating! 

  

Actually Delicious Apple Cider Vinegar Tea {healthy, allergy free}

I drank a shot of apple cider vinegar (ACV) with water and thought I was going to throw-up.  True story.  I will spare you the gross details, but just know that I am weak, and I just couldn't swallow the stuff.  I tried.  For several days I tried.  However, my body was clearly telling a big No Bueno to ACV.  

I have an autoimmune thyroid issue, and I had read so many things about the benefit of drinking apple cider vinegar for my general health as well as for my thyroid.

Here are a few benefits to apple cider vinegar that I quickly found: 

1. Helps with heart health and fighting heart disease including lowering cholesterol. 
2. Helps lower blood sugar and therefore helps Type 2 Diabetes. 
3. Helps you lose weight b/c you feel fuller longer. 
4. Helps detoxify the liver. 
5. Helps get rid of Candida overgrowth which causes many problems. 
6. Helps with digestion... this was big for me b/c I get nauseous so frequently. 
7. Helps slow aging.
8. Helps prevent osteoporosis.

That's a lot of reasons to drink ACV, plus there is more.  Basically, they say drinking apple cider vinegar is the bomb.com for your health.  I wanted to be cool, I mean healthy, so I jumped on the ACV bandwagon.  

However, I was thrown violently off that same bandwagon when I just couldn't stomach the stuff.  I even bought the Bragg's Apple Cider Vinegar b/c I read it was the best and that is what you needed to get the full health benefits.  I was hopeful it would taste better than the first shot of ACV that I tried with the store brand I had in my pantry.    

Oh boy was I wrong.  Bragg's or store brand, it was still gross.  I didn't understand how people drank this stuff.  I even added a ridiculous amount of honey, we're talking at least 4 tablespoons of honey for my 1 tablespoon of ACV.  However, nothing could touch the taste of ACV.  ACV is just gross.  There was no way around it, and I had decided I was never going to have the health benefits of drinking apple cider vinegar.  

However, if you never try ACV, which you most definitely should with this recipe, this story should teach you that you should never give up.  I mean, I had given up on ACV years ago, but then one day I had an idea.  This idea included apple cider vinegar and a combination of other flavors.  This idea has been about 2 1/2 months in the working, but I am extremely happy with the result.     

This idea involves drinking that awesome super healthy apple cider vinegar.  This idea also includes a few other benefits like cinnamon (which they say helps with weight loss and boosts your immune system), lemon juice (vitamin C boost, detox, and digestion aid), and honey (help prevent cancer, regulate blood sugar, and more).  

Basically, I started combining all of these oh so awesome and powerful ingredients to create an actually drinkable and Super Hero version of apple cider vinegar.  This recipe is defintely the bomb.com. 

This week I hosted book club at my house; we discussed My Lady Jane.  I felt a book set in England called for a Tea Party of sorts.  For the first time I pulled out the china tea cups my Grandma gave me.  It was fun to remember my Gma in that little way, and I got to serve the only tea that I love drinking. #win  

Yes, I have come far in the past few years.  I started with dry heaving every time I drank apple cider vinegar to loving drinking my Super Boost Tea. 

Delicious and Beneficial Apple Cider Vinegar Tea
Recipe: Alohamora 
Active Time: 5 minutes
Inactive Time: 0 minutes
Servings: 1 cup

Ingredients
1 c. warm/hot water
1 Tbsp Bragg's apple cider vinegar
1 Tbsp lemon juice
1/2-1 Tbsp honey
dash ( at most 1/16 tsp) cinnamon, ground

Directions: 

1. I stick a mug with 1 cup of water in the microwave for 1 minute. 
2. I add the Bragg's ACV, make sure it is Bragg's, lemon juice, honey, and cinnamon in the order listed and stir to combine everything.  You can add more honey if you like your tea a little sweeter; the amount of honey I use really depends on how much sleep I got the night before.  A rough night usually means I need more honey.  Apparently, I need to sweeten my day.  ;)
3. Enjoy your tea!

Happy Super Powerful Healthy Beneficial and Delicious Apple Cider Vinegar drinking! 

Instant Pot/Pressure Cooker Applesauce- No Sugar Added {healthy, allergy free}

I've really been trying really hard to eat healthier, but I can't get past that dang sweet craving.  The sugar is just too dang powerful.  
  
The good news this warm Homemade Applesauce that takes 5 minutes to cook is the best thing you'll ever eat, there's no added sugar but it is oh so sweet, and it is healthy. 

This applesauce recipe makes tired and exhausted mom's swoon and children shout for glee.  Add the fact that you make it in your Instant Pot/Pressure Cooker so it's ridiculously easy to make and it's a win win of a recipe. 

Pressure Cooker Applesauce

Recipe: Alohamora

Active Time: 10 minutes including peeling time

Inactive Time: 30 minutes

Ingredients:

8-12 apples depending on size

1/4 c. water

1 Tbsp lemon juice

1/8-1/4 tsp cinnamon, ground

Directions: 

1. Peel and core your apples.  I personally love this tool, but if you want to go old school that is fine as well.  As far as what kind of apples to use you can use any type you'd like.  I like to do a combination of a couple different types.  I did a combination of Braeburn and Pink Ladies and it was amazing.
2. As soon as you peel and core the apple throw it in the pressure cooker.  You can do as many apples as will reach the Max Line in your pressure cooker.
3. Add the remaining ingredients, seal your pressure cooker, and cook it at Manual setting for 5 minutes.  When time is complete do a natural release, aka don't force the steam out, for 10-25 minutes then quick release the remaining steam.  
4. When you've natural released it for 10-25 minutes (the timer on front is an easy way to see how long it's been natural releasing) do a quick release.
5. Then open up your pressure cooker and blend the cooked apples with an immersion blender (or put them in your blender) until the applesauce reaches your desired consistency. 
6. Enjoy your healthy treat warm or cold.  It's amazing either way. 
7. Store your applesauce in a sealed container in the refrigerator.  

Happy Healthy Sweet Applesauce eating! 

Teriyaki Sauce {Homemade} {Quick and Easy}

This Teriyaki Sauce is easily made in 10 minutes and tastes delicious on the Teriyaki Sliders.  Don't mind the fact that it is far easier to make than drag yourself, and possibly children, to the store to by pre-made sauce.

We've been making this recipe for awhile, and we love using it on stirfry, sliders, eggs, and whatever else our heart can imagine.  Teriyaki sauce is probably my husband's favorite sauce.  Teriyaki is a versatile and oh so delicious sauce.  Enjoy!  

Teriyaki Sauce
Recipe: Alohamora
Active Time: 10 minutes
Servings: makes 1 1/2 c. 

Ingredients: 
1/4 c. soy sauce or Tamari if gluten free
1 c. water
1/2 tsp ginger, ground
1/4 tsp garlic powder
1/4 c. brown sugar
1 Tbsp honey
1/2 tsp rice vinegar (can substitute white vinegar)

1/2 Tbsp cornstarch
1 Tbsp cold water

Directions:

1. In a small or medium pan over medium to high heat simmer the top seven ingredients until thickened. 
2. In a small bowl mix the cornstarch and cold water until it forms a paste. 
3. In a blender, or using an immersion blender combine the thickened sauce in the pan and the cornstarch paste until mixed well. 
4. Enjoy! Use the sauce as your desire.
5. Store the sauce in an airtight container in the refrigerator. 

Happy Homemade Teriyaki Sauce making and enjoying! 

Gma's Banana Muffins

My youngest child was my banana kid.  She loved bananas from when she was about 6 months to 18 months old.  However, these last 6 months of her life she just has not been downing them like she used to.  With her lack of banana consumption I have had a lot of bananas going nice and brown/black on the counter.

I've been using those ripe/overripe bananas for these Gma Banana Bread Muffins, and my kiddos have been happily eating them.  It's a win-win.  We use the otherwise no good bananas, and I have an extra treat to enjoy. 

Throughout the years, I've made a lot of banana bread recipes. My grandma has a really good recipe that I swore was the best, but this recipe comes from my Mother In-Law and it is my new favorite. Every time I make these muffins the kids call them "Grandma Muffins!"  They LOVE these banana muffins, and I do too!

Gma says these Banana Muffins are more like cupcakes, and I have to say the cake flour gives it a great smooth texture and the sugar gives it the sweetness of cupcakes.  Whether they are cupcakes or muffins, they are delicious! 

My MIL got the recipe from a friend who apparently got them from a restaurant called Queen's Surf in Hawaii.  I have made a few adaptations, and I think it makes them that much better, and a touch healthier aka I got rid of the trans-fats.  .

Enjoy using the black and brown bananas for something truly delicious, and enjoy having the very best banana bread muffins recipe ever. .  

Gma's Banana Muffins
Recipe: Alohamora adapted from Elaine/Queen's Surf
Active Time: 15 minutes 
Inactive Time: 20 minutes
Servings: 15-18 muffins

*A note about your bananas.  Use those ripe/overripe bananas that are black and brown.  You can even peel the bananas and freeze them in bags with 3 bananas each.  If you are using bananas frozen in your freezer make sure you thaw them before.  There will be thawed juice and soggy bananas in your bag, but that is okay, just mash them in the bag and dump the bananas right in your bowl. 

Ingredients: 
1 c. sugar
1/2 c. butter, softened
3 ripe bananas, mashed
2 eggs, large
1 c. flour
1/4 c. cake flour
1/4 tsp salt
1 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees.  Either grease/flour 18 muffin cups or place cupcake liners/papers in your muffin/cupcake tin. 
2. In a medium bowl or a stand mixer cream the sugar and butter together until light and fluffy. 
3. Add the ripe bananas one at a time mixing between each addition. 
4. Add the eggs one at time mixing between additions. 
5. Add the remaining ingredients in the order listed.  Mix the batter together until everything is just combined.  Don't over mix the batter. 
6. Use a large cookie scoop, or pour approximately 3 tablespoons of batter into each muffin cup.  You don't want the muffins more than 3/4 full.   
7. Bake the muffins at 350 for 15-20 minutes or until a toothpick comes out clean.  17 minutes was my magic number. 
8. Remove pans from the oven and allow them to cool.
9. Enjoy banana muffins warm or cold. 
10. Store your completely cooled muffins in an airtight container on the counter or in the refrigerator.  You can freeze banana muffins in small freezer bags and take them out of the freezer as you desire. 

Happy Delicious Gma Banana Muffin eating!