Bubbles & Squeaks Hummus Burger

Bubbles & Squeaks is a traditional English dish similar to a hash made with leftovers in a hot skillet. We love to make it after Thanksgiving by heating up our large griddle and frying leftover piles of green beans, pieces of squash and sweet potato and spoonfuls of mashed potatoes into warm, crispy little patties. This was such a tasty way to eat leftovers I decided to try it with some of the other staples we have in the fridge. Since we already eat a lot of my homemade hummus and the consistency is similar to mashed potatoes, preparing it Bubbles & Squeaks style was a delicious idea. It’s great when I’m short on time and we are both staring into the fridge 5 minutes past supper time.



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Chewy Chocolate Chia Granola Protein Bars

These are so easy and versatile you will wonder why you ever payed $4-5 for a box. I know kids would love helping to make these too, they can dump all the ingredients in and stir away!

What is a chia seed you ask?

It’s a a small seed chock full of omega 3’s, fiber, protein and vitamins and minerals: calcium, phosphorus, manganese, copper, iron, niacin and zinc.  It was one of the main parts of the ancient Mayan and Aztec diets. Now, athletes such as endurance runners, bikers and hiker utilize it as it is lightweight and full of slow burning energy. If placed in a liquid (like a glass of water) it begins to form a gel within 30 minutes. Researchers believe this takes place in the body, slowing the process of digestive enzymes breaking down carbs and converting them into sugars. It has been said to be beneficial to people with diabetes for this reason as well. You can also throw them in any soup or other liquid you want to thicken naturally, without the use of cornstarch or a roux.


5.0 from 2 reviews
Chewy Chocolate Chia Granola Protein Bars
These are so easy and versatile you will wonder why you ever payed $4-5 for a box. I know kids would love helping to make these too, they can dump all the ingredients in and stir away!
  • ½ C brown rice syrup
  • ⅓ C almond butter (or pb)
  • 1 tsp. vanilla extract
  • 1 cup Rolled Oats
  • 1½ cups Kamut puffs (or any puffed cereal)
  • ¼ C chia seeds (or sunflower etc.)
  • ¼ C unsweetened coconut
  • handful chopped chocolate chips
  • handful chopped almonds
  • ¼-1/2 cup Pea Protein Powder (optional)
  • 2 tablespoons ground flaxseed
  • kosher salt (optional)
  • cocoa nibs (optional)
  1. Melt your nut butter, brown rice syrup and vanilla in the microwave for about 30 seconds, stir.
  2. Pour over all filling ingredients in a bowl, stir until coated.
  3. Press into an 8x8 baking dish
  4. Sprinkle kosher salt and cocoa nibs over the top, press with a fork or spatula.
  5. Stick in the fridge for about an hour to firm up, then cut into about 8-10 bars. We wrap them individually and have a quick snack for our lunch-boxes or on the run. I make double batches often and they turn out perfectly too.
You can add other seeds, nuts, dried fruit to make it your own. Let me know your favorite mix.

2 Kinds of Cookies & Chocolate Chip Pretzel PB Cookie Bars: Baking on Location with Mommabear

Mom had two of her usual cookie choices for the company to have during the week….Dark Chocolate Chocolate Chip Toffee and Chocolate Chip. The end of the week we did some more baking to take to Grandpa on the Farm and to freeze for Dad’s hunting trip in September. We made two more of Mom’s specialties (she isn’t crowned the Cookie Queen for nothing!), Ranger Cookies, Oatmeal Raisin and decided to make something new…

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Key Lime Pie Tartlets

I made these for a get together with some friends and they were a huge hit. I had AJ try the filling as I was making it because he is more of an authority on key lime pies than I, and he said “Mmmm, that’s really good, but I thought you were going to make something healthy to take?”. By my smile/smirk he construed he should then ask, “What’s in this?”.  At the party, one friend ran over to her husband after trying a bite and said “Oh my gosh taste this, you won’t believe whats in it!” Another was thrilled he could eat his favorite dessert for under 150 calories.
Try making this once, don’t be put-off by unfamiliar ingredients. You’ll thank me, because you can have your pie and eat it too.

Low Fat Fudgy Chocolate Bread

This is taken from Bethenny Frankel’s recipe. The first time I stayed close to her original recipe but made it into a quick bread that my husband and I ate warm from the oven like a molten fudge cake; digging our spoons into before it made it to the cooling rack…YUM. No wonder this is a favorite of Marissa Hargitay’s (Law & Order SVU ; ). The second time I added some shredded zucchini (too much!) and it wasn’t quite as fudgy, but warm and dense and crumbly. My 3rd attempt (coming soon with pictues) I will add about 1/2 cup of zucchini and it should be almost perfect! I took out the oil, cut the sugar a little and sprinkled a bit of cinnamon sugar on top to intensify the flavor.



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Multigrain Bread

This is a delicious, easy bread great for breakfast toast, sandwiches etc. I modified it slightly from “Essentials of Healthful Cooking” from William Sonoma (one of my favorite cookbooks for ideas : ) You can either bake free-form on a baking stone (this is why I call mine “artisan bread” lol) or in a 9×5 loaf pan for a more uniform, attractive loaf.



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