Whole Wheat Zucchini Nut Bread

Whole Wheat Zucchini Nut Bread

Baking during these crazy times gives me comfort. We are all overwhelmed with what’s happening in the world; be it the virus, protests, trying to home school kids, fighting loneliness and needing a sense of routine. I get it. I want to do my best to be part of the solution. To make today just a little bit better than yesterday. I give you… some healthy whole wheat zucchini nut bread.

This whole wheat zucchini nut bread recipe is super easy and delightfully moist. Often times I feel that when baking solely with whole wheat flour, baked goods tend to seem dry. Not with this whole wheat zucchini nut bread recipe. The zucchini lend a mild flavor and their juice spreads throughout the bread, giving it a more spongy texture while still being a hearty bread.

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Buttermilk Biscuits

With all the scariness of the Coronavirus going on, let’s all stay in and…bake. I had originally revamped much of this site to focus on meal prepping and while I hope to get back to that when the world turns right side up, what I think we all need now is a little more comfort and a little less rigidity. Let’s wake up, stretch, pour some coffee, and enjoy some fresh buttermilk biscuits before we read the news.

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Cranberry Walnut Muffins

Cranberry Walnut Muffins

What sounds better for a weekend breakfast than warm muffins, fresh from the oven?  Cranberry walnut muffins, fresh from the oven.  I just relish this time of year when it’s cool in the mornings and it feels and smells so good to have the oven on.  These muffins come together pretty quickly, providing you soak the dried cranberries the night before.  I’m going to go out on a limb here and proclaim them to be healthy since they have whole wheat flour, fruit, nuts, eggs, and yogurt in them!  Not to mention the fact they are full-on delicious.  

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Easy Waffles

Easy waffles

The kids are back in school.  How did this happen?  Summer, where did you go?  Judging by the temperature outside, you’re still very much here.  Yet school has begun.  Sigh.  The kids started back to school on Monday.  So, what better way to reward them for trudging through the week than with easy waffles for a big weekend breakfast?  This recipe is super simple.  I just mix everything in my stand mixer, adding the ingredients one at a time and then when the waffle iron is hot, just pour 1/2 cup of batter for each waffle.

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Instant Pot Steel Cut Oats

Instant Pot Steel Cut Oats

No overnight soaking required with these hearty, delicious steel cut oats! The instant pot does all that soaking work for you. This recipe for instant pot steel cut oats serves 6-8 and you can either refrigerate the leftovers for up to five days or freeze for up to 6 months. I like to make this batch on the weekend and then portion out half for breakfasts during the week and freeze the other half for later. You can switch up the toppings each time. No more boring oatmeal!

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