Banana Zucchini Muffins

What to do on a lazy weekend afternoon, after you’ve cleaned the house and gone for a run, but before you go to an unlimited tasting beer festival?

I made banana zucchini muffins.

I had two overripe bananas, you see. What else was I to do?

Though apparently, two bananas did not equal enough banana mush for the recipe so I grated up a zucchini and tossed that in too.

Result: Squishy, sweet, nutty muffins. I hate the word “muffin.”

Here’s the recipe! Adapted from

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup chopped pecans
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2  mashed overripe bananas, 1 (little) zucchini, grated

Preheat oven to 350

Cream butter and sugar. Add mashed banana and zucchini. Add eggs. Mix.

Realize you don’t have enough flour and go next door to your boyfriend’s brother’s house to get some. Also pick up some dish sponges while you’re over there. Forget to return his 80 tupperware containers that have somehow wound up at your house. Become embroiled in a plot to get your boyfriend out of the house so his brother and friend can sneak in a surprise gift of a receiver and speakers.

Return home with your flour and carry on with the recipe.

In a separate bowl, mix flour, baking soda, salt and spices.

Add flour mixture to banana mixture and mix with a spoon. Don’t overmix. Mix in nuts. I had pecans, but walnuts would be good.

Line a cupcake tin with cute pink and yellow cupcake liners, and glop your banana batter. I filled mine nice and full and this recipe made 12.

Bake for 30 minutes. During baking, convince your boyfriend it is a really nice day and you should go for a walk (even though it isn’t). Then go hide your keys in the front yard.

Let your delicious muffins cool while you take the unsuspecting fella on a stroll, all the while sending surreptitious text messages to his brother.

All ended successfully. Receiver and speakers set up, G surprised, muffins delicious


Sprouts on Toast

More egg sandwiches! They’re a new discovery.

This time I fried the eggs a little longer and added sprouts.

Sprouts are not an option on your McDonalds Egg McMuffin.

When you buy a package of sprouts, you have to dump them on everything because they go bad really fast. Sprout purchases are a big commitment.

And they make fried egg and cheese sandwiches feel healthy.

In other news, I cleaned the fridge today.

It was kind of scary. And now I realize we have very little (edible) food in there.

So it might be Sprout McEggwiches for dinner too.

Egg McSpinach

You heard me.

I secretly love MickieD’s. I mean, I guess not that secretly. But the only things I really love there are the french fries and the apple pies. And the ice cream sundaes. They have really good ice cream sundaes!

And hashbrowns. Those hashbrown disks are pretty special.

You guys, who am I? Last week I was telling you all about eating an entire bag of jelly beans and now I’m raving about Mc-to-the-Donalds. What happened to all the kale and spinach and oatmeal and lentils of days gone by?

Never fear. I can shove spinach into just about every recipe.

Doesn’t that sound appetizing?

So, I made egg mc sandwiches. Fry up an egg. Toast up an English muffin. Melt some pepper jack cheese on your hot English muffin. Top with tomato slices that taste like nothing (cannot wait for summer!) and the ever present SPINACH.


Please note: this is absolutely nothing like an Egg McMuffin. There’s an egg. There’s a muffin. But the overall vibe is very different.

My egg was runny. This is something I generally disapprove of, and though I do think I’ll cook my eggs longer next time, the runniness was actually pretty palatable.

A very quick and easy meal! Almost as easy as the drive through…


French Toast Makes the Most of Leftovers

A day late, maybe, but this morning I decided to make a “special breakfast.”

Actually, never mind the day late thing – any day is a darn good day to make a delicious and special breaky.

I thought this breakfast up after my first alarm went off but before my second “for real” alarm sounded. That is a very special time, you know -between alarms. You can think of all sorts of things, such as why or why not you might want to get out of bed. The prospect of this delicious breakfast had me leaping out of bed.

French Toast. Can’t go wrong.

This recipe used up a lot of ingredients that needed to be used up -crusty bread, buttermilk. Very satisfying.

What  I had:

  • 4 thick pieces of 2 day old sourdough bread
  • 2 eggs
  • buttermilk
  • cinnamon
  • frozen strawberries
  • sugar
  • leftover cinnamon cream cheese frosting from yesterday’s red velvet cupcakes
  • powdered sugar
  • pecans

What I did:

Gleefully made myself an entire French press full of coffee.

Dumped a spoonful of sugar on some frozen strawberries and set aside.

Beat two eggs, added a big splash of buttermilk and several shakes of cinnamon. Dumped the egg mixture into a small casserole dish.

Sliced my bread.

Plunked my bread in the mix. Let it soak for a while. Flipped. Waited for my breakfast partner to wake up. Flipped again.

Then I lightly greased a nonstick pan and cooked my toasts!

I cooked the bread for just a moment or two, flipping when the bottom browned.

Easy, easy. And so good!

I topped my French toast with powdered sugar, the thawed and syrupy strawberries, chopped pecans, and a big dollop of leftover frosting from yesterday’s cupcakes. Super good. Super sweet. Used up some leftovers. All good things.

Start off special.

Apple Oatmeal

We had a delicious breakfast today.


I recently saw a recipe for Apple Pie Oatmeal on Oh She Glows and today seemed like a good day to try it.

Except the recipe calls for applesauce and when I pulled our applesauce jar out of the fridge I noticed it was a little green.

Not green like apples. Green like mold.


So, this is a modified recipe. No mold.

What I had:

  • 2/3 cup oats
  • 1 1/2 apple, peeled, cored, and diced
  • 2 tablespoons chia seeds
  • 2 1/2 cups water
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp brown sugar

What I did:

Threw away our disgusting jar of moldy applesauce.

Peeled, cored and chopped apples.

Combined oats, apples, chia seeds, water, and cinnamon in a pot over medium heat. Covered.

Once bubbling, removed cover and whisked.

Cooked about 7-10 minutes. I forgot to watch how long. I cooked until it was a nice gloppy oatmeal-y texture.

Took the pot off the heat.

Stirred in brown sugar and vanilla, covered and let sit for 5-10 minutes, until G got out of the shower.

Served with a splash of vanilla soymilk.


Warm, sweet, slightly tart from the apples, satisfyingly mushy from the chia seeds and oats. Good stuff. Hearty! I’m ready to take on the day! And take out the trash!


Weekend Planning on a Wednesday, Breakfast Edition

It’s not all cooking, all the time, ’round these parts.

I have to go out to eat too, you know.

It’s a good idea, going out to eat. Especially for breakfast. Breakfast is the best meal to eat at a restaurant.

Because you get things like Pumpkin Oat Pancakes with Cranberry Orange Compote.


This glorious meal happened last Saturday at Glo’s, in Seattle. The food was good. The place is tiny, and was jammed. The servers were super nice.

G ate this. A bean omelette. The hashbrowns were great. Brown enough. Crunchy. Salty. I love hashbrowns.

G’s brother ate this. More delicious hashbrowns. I don’t even know what else is happening on this plate. I spy with my little eye a cabbage/grapefruit garnish. And jalapenos.

Everyone left happy. A late breakfast out is a great addition to any weekend.

That’s not really news, but it’s important to remember. Think about breakfast on this fine Wednesday, my friends. Think about the weekend to come. Plan where you’ll eat a late breakfast. The mere thought will get you through Thursday and Friday.