Life! It’s crazy right now. There are not enough hours in the day while simultaneously being too many hours. Know what I mean? I can’t catch up on laundry for the life of me. I live in peoria half the time and the other half I’m squatting at my mom’s in mesa because most of my clientele is in the east valley. I’m starting to worry that my kids don’t really know where “home” is! My oldest started Kindergarten (the all day kind), so much of my life has been consumed with picking out school outfits the night before (if we don’t then it’s a big fight in the morning), packing lunches (and trying oh-so-hard to make them healthy), carpooling and entertaining a 2 year old sans older brother. I even had to call Dean’s kindergarten teacher last week! Happy 29th birthday to me, I am now officially an adult.
H and I had a long overdue “business meeting” last week (i.e. Kneaders with our 3 youngest. An older lady even came up to us and said “do you know your children are running way over there?” Apparently her children never ran away in restaurants. but I digress.) and we were chatting about life and usually that includes our daily routines and how we keep up with them. We decided that we are going to start a series called “The Beauty Mark Girls Eat” (we do, and we love it) because we both try to cook at least 4-5 times a week for our families are are always searching for new recipes. Our criteria to make it into the dinner rotation? healthy (for the most part. we aren’t opposed to using some cream if it gets the job done), delicious, hearty, easy and fast! We want to share our kid- and husband-tested dinners with all the rest of you ladies who have a million things going on and don’t have time to rifle through your 800+ recipes (no, but seriously) on Pinterest. First up? A favorite here at the Rogers house. Perfect for breakfast, a snack or putting in lunches. I got this recipe from a friend and client and I love it. It also convinced me to buy a food processor which has basically changed my life.
Oatmeal Banana Muffins
2.5 cups old fashioned oats
1 c. greek yogurt (I like using non-fat vanilla greek)
1/2 c. agave nectar or honey
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
2 Tbsp. flax seed (I have also added/substituted wheat germ and chia seeds)
2 ripe bananas
cinnamon to taste
Blend oats in food processor or blender until they are a flour consistency. Add the rest of the ingredients and blend them all together. Scoop into muffin tins (i like to spray mine with coconut oil) and add a few dark chocolate chips on top–very important step (wink). Bake at 375 degrees for 13-15 minutes. This recipe makes about 18 muffins.
I have also made the batter the night before and cooked the muffins in the morning. Works perfectly!
disclaimer: we are not food photographers or professional cooks. we just want to share what works for our families and hope you find a recipe that works for yours too.