I used the supermarket recipe as inspiration and came up with Strawberry Banana Muffins. They are good, and pretty good for you – whole wheat flour, no added fats and packed with fresh fruits!

Strawberry Banana Muffins [makes 12 muffins]

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/3 teaspoon baking soda
• 1 cup mashed bananas (about 2 large)
• 2 eggs
• 1/3 cup applesauce
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 cup chopped strawberries

Preheat over to 375 degrees and line a pan with muffin cups (I used leftover cars cups. Munchkin loved it!) In a large bowl combine flours, sugar, baking powder and baking soda. In a separate bowl, mix together bananas, eggs, applesauce, honey and vanilla. Add to the dry ingredients and mix until combined. Fold in the strawberry chunks. Spoon the batter into the muffin cups until 2/3 full. Bake for 15-20 minutes or until toothpick comes out clean. Enjoy!

I love how the fresh berries gave the muffins a marbled look on top…it makes them that much more mouthwatering, if you ask me!

What inspires you in the kitchen? What’s your favorite thing to bake?

The post A Healthier Alternative: Strawberry Banana Muffins appeared first on Frolic Through Life.

I’m a firm believer that moderation is key to a healthy diet. Deprivation is not something that I have ever been good at, nor would want to practice. I mean, who doesn’t want to eat that cupcake, fro yo or chocolate? You’d be a liar if you said you didn’t! The two recipes I’m sharing today are on totally opposite sides of the health spectrum – one is packed with fresh greens, the other with sugar and butter, but both are equally delicious and part of a diet that is high in moderation!

Spinach and Kale Tomato Sauce with Shrimp

• 2 cups farm fresh spinach
• 1 cup curly kale
• 1 teaspoon olive oil
• 1 can crushed tomatoes
• 1 cup shrimp, cooked
• Italian Seasoning, to taste

On a hot skillet, saute the spinach and kale in olive oil, until wilted. Stir in crushed tomatoes and bring to a boil. Add in shrimp and seasoning. Allow to simmer until shrimp is pink and fully cooked. Serve over quinoa pasta.

Since my dinner was on the healthy side, I knew that I had room for a delicious treat! My parents came home from PA with farm fresh strawberries, eight pints of strawberries to be exact.

I made these muffins last year during strawberry season and have been craving them ever since.

Strawberry Muffins (recipe adapted from Heckman Orchards)

• 1/2 cup room temperature butter
• 1 1/2 cup sugar
• 4 large eggs
• 1 tsp. vanilla
• 3 cups all purpose flour [I’ve also made these with half whole wheat flour]
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup buttermilk
• 1 cup strawberries, halved or quartered

Preheat oven to 350 degrees.  Line muffin pan with paper liners.  Cream butter and sugar until smooth and creamy.  Beat in eggs, one at a time, beating well after each egg.  Blend in vanilla.
In a separate bowl, combine flour, baking soda, baking powder and salt.  Mix dry mixture into creamed mixture until well combined. Gradually mix in lemon zest and buttermilk. Fold in strawberries.
Spoon batter into muffin cups until 2/3 full and sprinkle with a little sugar. Bake for 18 to 20 minutes or until a toothpick placed in the center comes out clean.  Cool and enjoy!

Have a great Tuesday!

What’s your diet mantra?

The post A Diet High in Moderation appeared first on Frolic Through Life.