Sourdough banana cinnamon muffins

If you love banana bread, you’ll love these sourdough muffins! The hint of cinnamon brings out the sweetness and the sourdough makes the muffins so fluffy and delish!

Makes 16-18 muffins

1/3 cup avocado oil

1/2 cup brown sugar

1/2 cup monk fruit sweetener

2 eggs

3 brown bananas, mashed

1 T vanilla extract

2 T Greek yogurt

1/2 cup sourdough discard

2 cups AP flour

2 t baking powder

1/2 t baking soda

1/2 t cinnamon

Sprinkle salt

Mix all the ingredients together, then bake on 350 degrees F for 25 mins!

One pot beef + veggie dish (instant pot)

It’s no secret I love the instant pot, and this is just another easy, healthy, and delicious recipe your fam will love!

Makes 6 servings:

1/2 T avocado oil

1 lb beef

1 tsp salt

1/2 tsp black pepper

1/2 tsp all spice

1 poblano, diced

1 onion, diced

4 tomatoes, diced

2 cup short grain rice

2 T tomato + 2.5 cups water mixed together

Sauté beef with spices and oil until cooked through. Then add the vegetables and mix together.

Turn off the instant pot and add the rice and tomato paste + water mixture.

Close the lid and put the knob on sealing. Cook on rice setting, let rest for 10 mins or until naturally released

Enjoy!

Sourdough Olive Bread

This bread turned out SO delicious! It’s a little labor of love but sourdough has become so worth it in our household! (If you want more guidance on sourdough, be sure to check out my sourdough class!)

Sourdough Olive Bread: makes one delicious loaf!

60 g active + bubbly starter
325 g water
120 g whole wheat flour
380 g all purpose flour
8-10 g salt (note; the olives add some saltiness to the bread!)
1 tsp garlic powder
1 tsp oregano
1/2 cup chopped olives

Mix all the ingredients until it becomes shaggy. Then let it sit for an hour. After the hour is up, do 4 sets of stretch and folds over the next 2 hours, about every 25-30 mins. Then let it sit, covered at room temperature for 8-12 hours.

Once the bulk fermentation is done, add your olives and reshape the dough. Then stick it in your fridge for 3 hours up to 24 hours!

Place it on a parchment and score the top so it rises well. Then place it in a cold Dutch oven with the lid on and into a cold oven. Turn the oven on 450 degrees F and bake for 40 mins, then remove the lid and bake for 10 mins on 425 degrees F. This is the method that’s worked the best for me, and I explain it more in the class, too!

Then remove the bread from the oven and enjoy!! This bread lasted not even 24 hours and I had to let everyone who came over try it because it was THAT good!!! I hope y’all enjoy, too!

Cucumber tomato salad

If you’re looking for a quick and delicious summer salad, this takes seconds to whip up and is so refreshing as a side to any dish! ⁣

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What you need: ⁣

2 persian cucumbers, diced ⁣

2 tomatoes, diced ⁣

1/4 cup lemon juice ⁣

1/2 tsp salt ⁣

1/2 tsp garlic powder ⁣

1 tsp dried mint ⁣

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And that’s it! This salad even keeps as leftovers because there’s no soggy lettuce, so that’s a win in my book! ⁣

Sourdough crust (multi-purpose!)

I have been baking with sourdough for a while now, and while I’ve tried many pizza crusts, I haven’t found one that I’ve loved until this one! I made this recipe after a bunch of experiments and I can honestly say it was a hit! I made it into an herb flatbread, but it can be used for pizza as well! It’s delicious and I hope you all enjoy!

Ingredients:

60 g sourdough starter

230 g water

250 g bread flour

90 g whole wheat flour

7 g salt

1 T olive oil

1/4 tsp each of garlic and onion powder

Sprinkle of oregano

Mix all the ingredients together until it becomes a shaggy dough. Cover with a towel and let sit at room temperature for about 1 hour.

After the hour, do 4 sets of “stretch and folds,” basically taking the dough from one corner of the bowl and folding it over, then turning the bowl and doing it over again. Do about 25 stretch and folds, then cover again for 25 minutes. Repeat every 25 minutes until you’ve done 4 total, then let over the bowl with plastic wrap and a towel, and let the dough rise at room temperature overnight. (If you want to know more about the stretch and fold method, as well as sourdough in general, I highly recommend my video class and PDF guide that you can purchase HERE!)

You can either use the dough the next day, or put it in the fridge after the overnight rise for later use! I used my dough two days later to make this herb bread for our breakfast! It was incredible, chewy, flavorful, and just what you want a pizza crust to be!

When you’re ready, take out your dough and preheat the oven to 425. Spread the dough out with your desired toppings. Then bake on 425 F for 20-22 minutes and enjoy!!

Roasted Almonds

We bought some raw almonds from Costco a few months ago, and since they were in SUCH a huge bag, I froze half of them. We got so tired of eating the raw kind, so I decided to roast up some of the frozen ones we had with some spices, and they turned out delicious!

Ingredients:

2 cups raw almonds

1 T avocado oil

1/2 tsp salt

1/4 tsp onion and garlic powder

Sprinkle of smoked paprika (optional but gives them a nice smokey flavor!)

Preheat the oven to 325 degrees F. Mix the almonds with the oil and spices, then spread evenly on a baking sheet with parchment paper. Bake for 7 minutes, stir the almonds, then bake again for another 7-10 minutes until they get fragrant. Let them cool and then store in an air-tight container to enjoy!

Sourdough bread pudding with cinnamon sauce

This. Bread. Pudding.

My husband and I recently got into bread pudding and we love it! I decided to try my hand at my own version at home and tested it out on friends and family, and it was a hit! Here’s the recipe, I hope you enjoy!

Makes 8 servings

4-5 cups sourdough bread, cubed

3 cups milk

2 eggs

2 T vanilla

3/4 cup white sugar

3/4 cup brown sugar

Cinnamon sauce:

1/4 cup melted butter

1/4 cup heavy cream

1/4 cup sugar

1/2 tsp cinnamon

1 tsp vanilla

Preheat the oven to 325 degrees F. Spray a 9x13 casserole dish with nonstick spray. Pour the cubed bread in the dish and place the pieces close together.

Whisk together the milk, eggs, vanilla, and white + brown sugars (the first part of ingredients). Then pour over the bread.

Bake on 325 for 60 mins.

Meanwhile, for the sauce, melt the butter on low heat in a saucepan. Then, while mixing, add together the heavy cream, sugar, vanilla, and cinnamon. Keep mixing the sauce on low heat so it doesn’t burn, then take off the burner once smooth and fragrant.

Once the bread pudding is done, take it out of the oven and let it cool for 5-10 mins, then pour the cinnamon sauce on top. Let it set for another 5-10 minutes, then slice up and serve! We had ours with some vanilla ice cream and it was delicious!!

Turkey Zucchini Burgers

I’ve made this recipe with both turkey and beef, and both times they turned out perfect! The addition of zucchini really helps the texture of the burgers and helps them not taste bland or dry. Plus you get additional veggies in the burger, so that’s a win-win!

Makes 4-8 burgers depending on size

1 lb ground turkey or beef

1 zucchini, shredded

1 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp salt

Shred the zucchini and squeeze out the excess liquid with a towel. Add zucchini plus the spices to the ground turkey/beef. Mix and make sure everything is evenly incorporated, then shape into patties.

Heat a skillet with a little bit of avocado oil over medium heat. Cook the burgers until they are cooked through. Enjoy in a bun or wrap, or with rice and salad like we did!

Chocolate cupcakes (gluten + dairy free)

I was assigned allergy friendly cupcakes to bring for Emma’s preschool graduation ceremony, and honestly it was the perfect assignment since I love making baked goods work for different dietary needs! I made these cupcakes on a whim and they turned out delicious! They are also super easy to whip up! Hope y’all enjoy!

Makes 12-15 cupcakes

1 cup GF baking mix (I used King Arthur brand)

1/2 cup unsweetened cocoa

1 cup coconut sugar

1/2 cup avocado oil

1 tsp vanilla extract

3 eggs

1/2 cup water or almond milk

Mix all the ingredients together until you get a smooth batter. Then pour batter into a standard muffin tin with parchment liners.

Bake on 350 for 22-24 minutes or until a toothpick comes out clean!

Nut-free Pesto

My oldest daughter got diagnosed with a nut allergy a little after she turned 1. Her most severe allergy is cashew, which is unfortunately in a lot of pesto recipes! I decided to make our own nut free pesto last year and am finally updating the blog with it! It’s delicious, easy to whip up, and can also be pumped up with spinach, kale, or arugula! The base recipe is below!

2 cups basil, fresh

2-3 cloves crushed garlic

1/3 cup parmesan cheese

1/4 cup olive oil

1/4 tsp salt

Water if needed to get the blender going!

Put all the ingredients in the blender and blend until smooth! Pour over pasta or use as a pizza sauce!