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See a Need, Fill a Need

Does anyone remember the movie Robots?


There was one line from that movie that always stuck with us- it was Rodney’s motto, “See a need, fill a need!”  Don’t you think that’s a great rule to live by?  We sure do, and that’s what we try to do when we create recipes.  Find out what people want and need and make a recipe that fulfills those requirements.

And that is precisely how these muffins came to be…


You see, a family member of ours recently underwent knee surgery (Heather, I think you’ll be able to relate to this…) and has been on some serious pain meds for the past few days.  Anyone who has ever had to go through this kind of thing before knows what kind of side effects medications like these can have…


To put it a little more eloquently, this family member of ours has been experiencing some… difficulty with, you know… “moving things along”.


The pain killers combined with the fact that he’s pretty well couch-ridden and can’t do a whole lot of moving around to (ahem) “shake things out” has left him with a little difficulty staying, well, regular.


This family member is also used to being very active, so now that he’s being faced with several months of significantly decreased amounts of exercise, he’s also put in a request that sweets and unhealthy snacks be kept at minimal levels around the house.  (Did we also mention that this particular individual has quite the sweet tooth, and is somewhat lacking in will power? ;))


He also likes to snack.  A lot. So we knew what we had to do- create a snack that’s full of fibre, but is low in sugar, and unhealthy fats, and of course it has to taste good, too!


And thus, the super high-fibre date n’ raisin mini-muffin was created!  We decided to make these mini, because that way if he feels like he needs a little snack, he doesn’t have to commit to eating an entire muffin.  But of course, these would be just as delicious if they were full-sized, all you’d have to do is bake them a little longer!

So what makes these high fibre?  They have wheat bran, oat bran, rolled oats, and whole wheat flour.  They also have dates and raisins, which are also good sources of fibre.  So when all’s said and done, one of these mini muffins has 2 grams of fibre, which, considering their size, is quite a bit!  And if you were to make them into large muffins, they’d be about 3 times the size, which would put them at about 6 grams per muffin!


You could even amp-up the fibre content even more by adding some ground flax seeds and chopped almonds to these muffins- something we would’ve done if we hadn’t been all out!

And as for the taste?  Well, we realize that you don’t often hear people saying “yummm… fibre…” but we promise you will love these!  Everyone in our family loved these- in fact, we just made these yesterday, and we’re already thinking we’ll have to make another batch pretty soon…


Mmmm fibre! 🙂

Date-Raisin Mini Muffins


Prep time: 15min
Bake time: 10-12min
Makes: 30 mini muffins


1 c. whole wheat flour
1 c. bran
1/2 c. oat bran
1/2 c. oats
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

1 egg
1/2 c. yogurt (any kind will do, we used strawberry!)
1 c. milk of choice
1 tsp white vinegar
1/4 c. maple syrup

1/2 c. dates
1/2 c. raisins


Pre-heat oven to 350F.
Combine milk and vinegar and set aside for 5min (to make “butter milk”).
In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet, only adding the milk after having sat for 5 min.
Pour wet ingredients into the dry along with the dates and raisins and stir until just combined.
Fill greased mini-muffin tins with the batter.
Bake for 10-12 minutes.


Have you ever had a surgery and experienced difficult side effects after wards? What did you do to overcome those difficulties?


WIAW: Pumpkin Granola

First-off, we have an apology to make.

Last What I Ate Wednesday, we promised we were going to post our pumpkin granola recipe, and here we are one week later, half our granola is gone, but there has been no recipe for you all!  We’re very sorry.  But never fear, today we are finally coming through on our promise!

But first, it’s What I Ate Wednesday Time!

So we’re not trying to make excuses here, but the reason we’ve been so MIA lately, is because we have a large and rather scary midterm coming up at the end of the week, which is why we have not been posting quite so frequently, and also why we have failed to share with you our pumpkin pie granola!

So unfortunately, blogging has had to take a bit of a back-seat over the past week, which also means that we haven’t been doing a whole lot of photo-taking of our own recipes.  This is unfortunate, because we’ve also made some pretty tasty eats that we would love to share with you- so of course we plan on making them all again so we can do proper posts about them 🙂

Thankfully, other bloggers have come through for us and taken beautiful photos and written fantastic posts about their recipes, and so today we will be sharing with you some of the delicious eats we’ve been having, courtesy of those lovely individuals in our never-ending attempt to get through the recipes on our Pinterest board!

Wow.  This was one of the tastiest recipes we made all week.  A major shout-out to Gina for sharing this, if it’s possible we think after eating this we’re even more in love with squash than we were before!

Another fantastic Kelly creation!  This peanut butter microwave cake for one was the best bed-time snack!  Of course, we made ours for two 🙂

Another version of this pancake in a jar was had for breakfast, this time of the apple-cinnamon-raisin-walnut variety!  Think thick, doughy pancake batter swirled with apple butter, over top of cinnamon-y steamed apples… this was our best pancake-in-a-jar yet!  Topped with a walnut butter version of this:

Angela, you’re a genius.

And in between all of that, we’ve been plowing our way through two giant jars of pumpkin pie granola!

Like we said last wednesday, as soon as our Love Crunch was gone we knew we had to make more granola asap! We thought about making carrot cake, but then decided that ’tis the season for pumpkin so why not make pumpkin pie granola?

Let us tell you, guys, this stuff is good. It’s crunch, not too sweet with a little bit of spice. We used a variety of different flakes (kamut, oat and spelt), but if you don’t have all of those and can’t wait don’t have time to go to your nearest bulk store to get some, using all oats would work well too.

There really isn’t much else we can say about this granola, except that if you like granola and you like pumpkin pie, you will love this granola and you should probably go make this.

Don’t forget to head over to Jenn’s blog and check out the rest of the WIAW posts!

Also, don’t forget to enter our coconut oil giveaway!! 🙂

Happy WIAW!

Pumpkin Pie Granola

Prep time: 10min
Bake time: 20-30min
Makes: 2 large jars


2 c. rolled oats
1 c. kamut flakes
1 c. spelt flakes
1/2 c. popped amaranth
1 c. walnut pieces
2 tbsp ground flax
2 tbsp whole flax
1 tbsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/8 tsp salt

1/2 c. maple syrup
1 tbsp coconut oil
4 tbsp pumpkin
1/2 tbsp vanilla


Preheat oven 375 F.
Combine dry ingredients and wet ingredients separately, then mix together well. Spread out on a baking sheet and bake for 20-30min, stirring occasionally, until lightly browned and crispy. Allow to cool and store in jars or plastic containers.


We will be recapping our Provincial Championships soon, and will be showing you what our team dressed up as for halloween, what will you (or your kids) be wearing this year?