pajamas all day

A sneak peak into my bedroom to demonstrate just how enticing I find the idea of spending the entire day in pajamas.  Delivery to the bed, Netflix on the screen, and the hubs and pup sharing the king.  Ideal, right?

Mornings like this Jack Johnson’s ‘Banana Pancakes’ plays in my head, and I envision Jon waking me up and crooning (guitar in hand) : “Maybe we can sleep in/I’ll make you banana pancakes/Pretend like it’s the weekend now…”  Jon’s everything I could ask for and more, but the man can’t carry a tune (although he tries in the shower) and so this dream remains.. a dream.

Still though, the dream-life-song-scenario was strong enough to prompt me to make (and share) my favorite banana breakfast recipe.  A little healthier (i.e. way way way healthier) than pancakes, and, well, absolutely delicious.

I only thought to share the recipe because I’ve made it the past few days (read Friday, Saturday, Sunday and I still have more bananas in the kitchen).  Perfect for holiday mornings, make this and you’ll be making new friends left, right and center (and possibly earning even more lavish holiday gifts than you originally thought you’d receive).  It’s also a Pinterest favorite, so the chances that everyone else is already eating them is high high high.

Anyway, here is the 4-ingredient recipe that makes me swoon like a high school crush: 1 banana, 1/2 cup oatmeal, 1/8 cup chopped walnuts, and 1/8 cup chocolate chips.  Mix together (add chocolate chips last) and then bake for 8 minutes at 350. Serves 2 if you have self control and 1 if you don’t (like me):Image
Delicious and healthy enough to eat for breakfast (or all day long).
What’s your favorite thing to make for breakfast?

under where?

I hate making people jealous of me, and so I almost didn’t post today.  But then I thought about it a little more, and I realized that what I accomplished today is truly ‘blog&brag’ worthy: gluten-free pumpkin muffins with marshmallow&raspberry toppings.  These muffins were delicious the entire way though – from licking-the-bowl-clean to eating all 6 muffins as soon as they popped out of the oven.  I’m not even kidding.

But, if I’m totally honest with myself, I owe about 75% of the recognition to Dating Dish.  She came up with deliciously healthy (I couldn’t have combined those two things on my own) recipe for making strawberry oatmeal muffins, and I just twerked the recipe a bit to make pumpkin muffins with marshmallows and/or raspberries.  Got to roll with the season, right?
Anyway, definitely check out the original recipe by Dating Dish, and when you can’t eat anymore, switch it up and try these delicious bits of pumpkin heaven.  If we’re both eating them, then you can’t really be jealous anymore, can you?
2 1/2 cup   Oats
1/2 cup      Canned Pumpkin
1/2 cup      Nonfat yogurt
2               Eggs
1/2 cup      Stevia or other sweetner
1 1/2 tsp     Baking Powder
1 tbsp        Pumpkin Pie Spice
1/2 tsp      Baking Soda
1/2 cup     Marshmallows
1/2 cup     Raspberries

1.  Heat oven to 400 degrees.  Grease muffin tin pan made for 12 muffins.
2.  Place all of the ingredients (besides marshmallows and raspberries) in a blender until smooth. Pour mixture into muffin tins and then top with marshmallows and raspberries.
3. Bake for 20.
4. Enjoy!!