Multigrain Banana Nut Waffles

Waffles and pancakes are my weekend breakfast weakness, y’all.

They aren’t exactly celebrated for their nutritional value; most are filled with sugar, fat, and empty calories. Delicious, but let’s be honest: not an ideal way to start the day. We recently bought a $30 belgian waffle iron so I could experiment with healthy — while still yummy — alternatives to my beloved diner pancakes. I’ve already used it about a dozen times!

Sunday morning, I made a batch of banana nut waffles with my favorite multigrain mix. These nutritious waffles are sweetened with honey, and have a sneaky serving of ground flaxseed for fiber, omega-3, and cholesterol-lowering ‘good’ fat.

Half of this recipe is plenty for C and me, but I like to make extra waffles to freeze for quick pop-in-the-toaster breakfasts during the week.

These are extra-good with a thin spread of natural peanut butter or almond butter when they’re hot out of the iron. I warm a tablespoon or two of real maple syrup in a ceramic ramekin in the microwave for 20-30 seconds, and serve it on the side for dipping.

They were so delicious, I inhaled them before I remembered to photograph them for this post!

Multigrain Banana Nut Waffles

  • Servings: 6-8 large waffles
  • Difficulty: easy
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  • 2 cups Arrowhead Mills Multigrain Pancake & Waffle Mix
  • 2 eggs, beaten
  • 2 tbs canola oil
  • 2 tbs honey
  • 4 heaping tbs ground flaxseed
  • 1 1/2 cup milk of your choice
  • splash of pure vanilla extract
  • 1-2 ripe bananas, mashed
  • about 3/4 cup chopped pecans or walnuts


1. Combine the first seven ingredients in a mixing bowl and stir, just until lumps disappear. 2. Fold the mashed banana and nuts into the batter. 3. Pour the batter into a hot waffle iron, about a 1/2 cup per waffle, for 3-5 minutes until browned and cooked through.

Pumpkin Flax Chocolate Chip Muffins

Healthy Pumpkin Muffins, Pumpkin Chocolate Chip Flax Muffins, Easy Breakfast Recipes, Healthy Breakfast, Pumpkin

This morning, I dropped my coffee pot on the kitchen floor. It rolled around on its side by my feet, and for a sleepy hopeful second I thought, ‘whew, it survived!’

Then it cracked into two pieces. Happy Monday!

My stockpile of frozen coffee cubes saved the day, along with the healthy pumpkin flax chocolate chip muffins I baked last night.

Pumpkin packs some impressive health benefits. These pumpkin muffins are a frankenstein concoction I adapted from several recipes around the web.

They’re made with oat flour — I make my own by blending old fashioned rolled oats in my Magic Bullet until they’re a flour consistency — and lightly sweetened with brown sugar and semi-sweet mini chocolate chips. They’re packed with fiber, vitamins, and omega-3 (the ‘good’ fat) making them perfect for a grab-and-go breakfast with fruit and coffee.

Pumpkin Flax Chocolate Chip Muffins

  • Servings: 9-11 medium muffins
  • Time: 30mins
  • Difficulty: easy
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Pumpkin Flax Chocolate Chip Muffins


  • 1 14oz can pumpkin puree
  • 1/3 cup unsweetened applesauce
  • 1 cup oat flour (or old fashioned oats blended until flour consistency)
  • 1/3 cup ground flax
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 2 tbs. brown sugar
  • 1 tbs. cinnamon
  • 1/2 tbs. pumpkin pie spice
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup semi-sweet mini chocolate chips


1. Preheat oven to 350 degrees (F) and spray a muffin tin with nonstick cooking spray. 2. Mix pumpkin puree and applesauce in a mixing bowl. Add dry ingredients and stir until well combined. 3. Fold in walnuts and chocolate chips. 4. Spoon mixture into muffin tin. 4. Bake for 20-25 minutes.


Crockpot Chicken Soup For the Soul (Or a Cold)

Every year around this time, my immune system kicks into overdrive for its annual throw-down with my summer allergies. It usually begins with a week of an itchy sore throat, followed by several days of head congestion and general misery, then right before I decide how much Kleenex stock I’d like to purchase, it’s over and I forget all about it until the next August.

I’m on day seven of The Mold-Spore and Ragweed Battle of 2015, and can currently only breathe from one nostril. Which is super fun and not at all disorienting! Ugh.

I made it through last week with help from a lot of hot tea and honey, and daily trips to the Thai restaurant near the flower shop for steaming bowls of takeout chicken noodle soup with red chili sauce. Give me all the scalding liquids when my throat hurts, please and thank you.

I thought I’d try my hand at homemade pho over the weekend, but even the ‘simple’ version seemed daunting. So I went to the grocery store for some basic ingredients, and made a lazy girl’s crockpot chicken soup instead.

If you’re battling allergies or a cold, or just want something hearty and easy for dinner, this soup is maximum comfort with minimal effort. There’s no point in typing out a recipe, because it’s just. so. easy. Basically, throw all this stuff in your crockpot (adjust amounts for your serving size needs) and cook on low for 6-8 hours, until the chicken is thoroughly done.

  • Boneless, skinless chicken breasts (cleaned really well so you don’t get any of those weird fatty bits in your soup)
  • 3-4 cups chicken stock
  • 3-4 cloves chopped fresh garlic
  • A few handfuls of fresh ‘coin-cut’ carrots
  • Diced celery
  • Diced Scallions
  • Uncooked potatoes, cubed (I used 3 small white sweet potatoes)
  • A sliced lemon
  • Ground pepper
  • Old Bay seasoning (optional)

I put some fresh kale greens into bowls and ladled the hot soup on top — the broth quick-cooks the kale — and served it with fresh sourdough from the bakery. If you want chicken noodle soup, cook the noodles separately and add them when you’re ready to serve; it’s tricky to master the timing/liquid with noodles and a crockpot, so save yourself the headache. You probably have enough of those from the sinus pressure, bless your heart.