{Toasted Classic Museli}

Growing up I was not a breakfast person.  In high school  I remember grabbing a mug of coffee, and darting out the door before my mom had time to say are you sure you don't want something to eat?  Back then breakfast foods just didn't appeal to me, and as a sleep deprived high schooler I couldn't imagine eating anything that early in the morning!

Fast forward 10+ years and I am a breakfast lover!  I am not sure how I became so obsessed with my morning meal but I can safely say that I now crave breakfast foods!  I look forward to my breakfast every morning l, and dare I even say that breakfast might now be my favorite meal of the day?  When it comes to breakfast now a days I am a creature  of habit and find myself eating the same breakfast day in and day out for weeks, even months (I guess once I find something I like then I stick with it)!

Recently (for about that past 3-4 months) my breakfast obsession has been museli!  Museli is similar to granola just not as sweet, and generally the oats in museli are eaten raw (not cooked).  Typically muslie is made up of oats, nuts, seeds and dried fruit. This whole museli obsession began with one bag of Bob's Red Mill Museli mix that I purchased on a whim one weekend.  I thought I would give museli a fighting chance since I needed a little break from my beloved granola, and after that first bowl of museli I was hooked.  

I never thought of making my own museli until I read a recent post from Kate of Cookie and Kate where she talked about making homemade museli.  Kate toasts her museli to bring out the flavors and after reading her post I knew I needed to try to make my own museli to fuel my breakfast obsession.  I toasted my museli like Kate did but gave the museli my own spin.   I subbed in some unsweetened applesauce for some of the oil and added raisins and dates for a sweet burst of flavor.  Kate was right toasting the museli really brings out the flavor of the oats and makes this breakfast cereal extra delicious!  I love serving this classic museli with Greek Yogurt but you could serve with milk (of choice) as well.  I add berries and peanut butter to my bowl to round out my breakfast, yum!  I hope you enjoy this museli as much as I do, Enjoy! 

Toasted Classic Museli

Brunch N'Cupcakes inspired by Cookie and Kate

16 Servings (1/4 Cup)

Ingredients:

4 Cups Thick Cut Rolled Oats (I buy mine in bulk)

1 Cup Raisins
1/2 Cup Chopped Pitted Dates

1 Cup Sliced Almonds 

1 Tablespoon Olive Oil 

1 Tablespoon Unsweetened Applesauce 

2 Tablespoons 100% Pure Maple Syrup 

1/2 Teaspoon Vanilla Extract 

1 Teaspoon Ground Cinnamon

For Serving:

Berries

Milk or Yogurt 

Directions:

1- In a large bowl combine oats, and almonds.  Mix together until well combined

2- In a small bowl whisk together olive oil, applesauce, maple syrup and vanilla.   Pour olive oil mixture over oat mixture and mix until oat mixture is evenly coated.  

3- Spread oat mixture out on a baking sheet lined with parchment paper (I used  cookie sheet with raised sides) and bake in a 350 degree oven for 30 minutes, stirring the mixture halfway through to ensure even toasting! Once museli is done toasting stir in your raisins and dates.  Let completely cool before storing in a freezer bag or large container with an air tight lid.  

 I serve my museli with Greek yogurt and berries.  It is delicious!  Sometimes I will combine my Greek Yogurt and museli the night before and let it sit in the fridge overnight.  Then I top with berries and peanut butter in the morning!  Think of it like overnight oats!

More delicious museli recipes from around the web:
Toasted Museli - Cookie and Kate
Mediterranean Museli - Cooking Light
Nourishing Museli - Nutrition Stripped

Enjoy!

{Cinco De Mayo Recipe Round Up}

Cinco De Mayo is right around the corner (cannot believe May starts tomorrow)! So in honor of the holiday I thought I would round up some of my favorite recipes from the blog and some mouth watering recipes from around the web!  Enjoy! 

Appetizers: 

Easy Guacamole - Cooking Light 

Grilled Pineapple Avocado Salsa - Cooking Light 

Baked Tortilla Chips - Food Network 

Pico De Gallo - Serious Eats 

Main Courses:

Mexican Style Lasagna - Brunch N'Cupcakes

Copy Cat Chipotle Burrito Bowl - Brunch N'Cupcakes 

Butternut Squash and Black Bean Enchilada Skillet - Ambitious Kitchen

Grilled Salmon Tacos with Citrus Mango Salsa and Slaw

Chicken and Avocado Enchiladas - Gimme Some Oven

Desserts:

Tres Leches Cake - Pioneer Women

Margarita Cake - Big Flavor Tiny Kitchen

Churo Cheesecake - The Recipe Critic

Churo Crispy Treats - Well Plated

Enjoy and happy celebrating!! 

{Life Lately - Post Wedding}

Ah, Friends!  

Where has April gone?  I swear just yesterday it was April 1st! 

The beginning of April was a bit of a magical whirlwind with Derek and I getting married on April 11th (wedding post coming soon, but read about our wedding here) 

Post wedding we immediately (like 3 in the morning the Monday after our wedding) jet setted off to the beautiful island of St Lucia for our Honeymoon (Greatest Surprise Ever)!  

Seriously though, those two weeks (even though they flew by) were the most magical and memorable times of my adult life, I want to go back and relive every minute of our wedding and honeymoon over and over again!  Now post wedding craziness Derek and I are just trying to settle back into everyday normal life (I am not even sure what normal is anymore) and trying to enjoy the last few days of April!  We have spent the past week or so trying to unpack, organize and clean our place which has proven to be both exhausting and exciting!  I feel like we have lived at Pottery Barn and Macy's the past few days as we pick up odds and ends for the condo off our registry!  

Now that wedding planning is over (sad but true) I am excited to get back into the kitchen and start blogging again more regularly!   I cannot wait to share new recipes with you all, but for now I will leave you with a few of the top recipes from the blog as well as some eye catching recipes I have been dying to try!  More coming soon!  Enjoy! 

Top Recipes on Brunch N'Cupcakes:

Grilled Salmon with Orange Mango Salsa - Perfect for Summer

Buffalo Chicken Lettuce Wraps - They are so darn delicious and Healthy

Marinaded 3 Bean Salad - Great Dip or Light Lunch Salad 

Lemon Poppyseed Cake with Cream Cheese Frosting - Need I say more

Recipes I Need to Try:

One Pot Zucchini Mushroom Pasta - Damn Delicious 

Carrot Cake Oatmeal Cookies - Amy's Healthy Baking 

Honey Sriracha Chicken Lettuce Wraps - Add A Pinch 

Spicy Tomato Basil Shrimp - Cooking Light 

{Whole Wheat Flax Apple Muffins}

Life took an interesting turn last week.  I am not going to get into the details but lets just say I am glad that last week is behind me!  Let's instead focus on positive things!  Like how Derek and I are getting married in just 23 days (HOLY COW), or how I got to spend a long weekend up on the North Shore with my mom just relaxing, oh and I think we also need to focus on how delicious these muffins are!   Because they are really really good!

These little guys are the perfect grab and go breakfast or afternoon snack.  They are packed full of fiber from the whole wheat flour and ground flax seeds give them a good nutritional punch!  They get their sweetness from a grated apple and honey!  No refined sugar here!  I like to have one as an afternoon snack with some almond butter and a hot cup of tea!  Delicious!  Make up a batch on Sunday and eat through the week or whip them up Saturday morning as part of your brunch spread!  

Whole Wheat Flax Apple Muffins 

Brunch N'Cupcakes 

Makes 12 Muffins 

Ingredients:

1 1/4 Cup Whole Wheat Flour 

1/2 Cup Ground Flaxseed Meal - (I used Bob's Red Mills)

2 Teaspoons Cinnamon 

1/2 Teaspoon Nutmeg

1/2 Teaspoon Baking Soda 

2 Teaspoons Baking Powder

1/3 Cup Honey - or Maple Syrup 

2 Tablespoons Coconut Oil Melted 

1/2 Cup Almond Milk (or milk of choice - I used unsweetened vanilla)

1 Large Egg Beaten

2 Teaspoons Vanilla Extract

1 Apple Grated

Directions:

1- Combine all dry ingredients in a large mixing bowl (flour, flax, cinnamon, nutmeg, baking soda and powder).  Mix until well combined and set aside. 

2- In a medium bowl combine all wet ingredients (honey, melted coconut oil, almond milk, beaten egg and vanilla).  

3- Gently pour wet ingredients into the dry ingredients and stir until batter forms.  Now carefully stir grated apple into batter. 

4- Spoon batter into 12 greased muffin cups (or you can use liners) and bake in a 350 degree oven for 23 minutes or until tops of muffins are lightly browned and middles are set.  

Let cool and enjoy!  

Check out these other great muffin recipes from around the web!

Double Apple Bran Muffins - Cooking Light 
Flax Carrot Apple Muffins - Super Healthy Kid 
Oatmeal Blueberry Flax Muffins - Pinch of Yum 

Enjoy! 

{Chunky 2 Bean Quinoa Chili}

Ah, Winter!  You’re still here…

February is one of the toughest months for me – and I am sure others would agree with me on this one!  By February I am just over winter.  I don’t want to bundle up anymore, the sight of snow makes me want to cry, and I find myself googling tropical vacations because I have the itch to just get out of the frozen tundra I call home!  Yes, February can be brutal, but thankfully there are things like this delicious Chunky Two Bean Chili with Quinoa that helps warm me up and even brightens my day just a little bit!

I love making a big batch of chili on a Sunday or Monday night and then enjoying the leftovers all week!  Makes meals super easy and lunch packing a breeze, plus the longer this chili sits the more the flavors begin to meld and the more delicious it becomes! 

Chunky Two Bean Chili with Quinoa 

Brunch N’Cupcakes

Serves 6-8

Ingredients:

1 – 15 Ounce Can Chickpeas (Drained and Rinsed)

1 – 15 Ounce Can Black Beans (Drained and Rinsed

1 – 15 Ounce Can White Hominy (Drained and Rinsed, I used Bush’s Brand)

2 – 15 Ounce Cans Fire Roasted Tomatoes (Un-drained)

1 – 15 Ounce Can Sweet Corn – No Salt Added (Drained and Rinsed)

½ a Large Onion Roughly Chopped

½ a Large Green Pepper Roughly Chopped

½ Tablespoon Chili Powder

1 Tablespoon Ground Cumin

1 Tablespoon Curry Powder

1 Tablespoon Garlic Powder

½ Cup Dry Quinoa – Prepared according to package directions

Directions:

1- In a large soup pot coated with cooking spray sauté onions until fragrant and translucent.  Add in green peppers and sauté until tender.

2- Stir in beans, hominy, corn, un-drained tomatoes and spices.

3- Bring to boil.  Once chili is boiling reduce to simmer and cook for 15 minutes.   Stir in quinoa and cook an additional 5 minutes.

**Serve with shredded cheese, avocado slices, chips, Greek Yogurt or your favorite chili toppings!

Enjoy!

More delicious “chili” recipes to get you through February!
Quinoa Chili - Damn Delicious 
Quinoa Turkey Chili - Taste of Home 
White Chili - Cooking Light 

{Valentine’s Day – Sweet Treat Round Up}

Valentine’s Day is just around the corner (tomorrow to be exact)  which means there is still time to whip up some sweet treats for the people you care about most in your life!  Staying in for dinner or making brunch at home?   Well here is a list of some of my favorite go to dinners, delicious breakfast treats – all perfect for that special someone in your life! 

Brunch Favorites - Perfect for the ones you love! 
Almond Poppyseed Muffins - Brunch N'Cupcakes 

Lemon Muffins with Sweet Lemon Glaze  - Brunch N'Cupcakes

Sugar Top Muffins - Brunch N'Cupcakes

Valentine's Day worthy dinners! 
Shrimp Risotto - A favorite of Derek and I - Taste of Home

Creamy Polenta with Spicy Tomato Chickpea Sauce

Baked Stuffed Lemon Chicken - Brunch N'Cupcakes

Scrumptious desserts! 
Homemade White Chocolate Truffles - Brunch N'Cupcakes 

Classic Fudge Brownies - Cooking Light and make this frosting to drizzle over!

Not a chocolate lover?  How about a Lemon Poppyseed Cake with delicious Cream Cheese Frosting! Brunch N'Cupcakes

Enjoy – and Happy Early Valentine’s Day!

{Shaved Brussel Sprout and Purple Cabbage Salad}

Simplicity – what I am aiming for these days and the word that perfectly describes this delicious salad!  This salad isn’t fussy or fancy it is just simple ingredients combined together for a delicious outcome.  What I like best about this salad is that the majority of the “ingredients” are pantry staples in my house. 

 The other thing I love is that the star ingredients are Shaved Brussel Sprouts and Purple Cabbage – two things which I absolutely love – not sure why!   This salad is great for tossing together Sunday night and eating throughout the week – the flavors get stronger as the week goes and the cabbage and brussel sprouts both begin to soften a bit.  I serve this simple salad with chickpeas or tempeh for protein and some sunflower seeds or peanuts for added crunch!

Shaved Brussel Sprout  and Purple Cabbage Salad

Brunch N’Cupcakes

Serves 6-8

Ingredients:

3-4 Cups Purple Cabbage – Shredded (One small or ½ a medium should do)

1 Bag Shaved Brussel Sprouts (Target and Trader Joe’s both have – need about 3 cups)

2 Tablespoons White Wine Vinegar

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Sesame Oil

1 Tablespoon Garlic

1 Teaspoon Ground Ginger

½ Teaspoon Cayenne Pepper

¼ Teaspoon Sea Salt

Sesame Seeds, Tempeh, Chickpeas, Peanuts for Garnishing/Serving

Directions –

1- In a large bowl combine purple cabbage and brussel Sprouts – mix until combined, set aside.

2- In a small bowl whisk together white wine vinegar, apple cider vinegar, sesame oil and spices.

3- Pour dressing over cabbage and brussel sprouts until evenly coated – serve.

Note – Top salad with tempeh or chickpeas for protein (Grilled chicken would also be delicious), and a tablespoon of peanuts or sesame seeds for a little crunch!

Check out these other delicious salads from around the web!
Nutty Warm Brussel Sprout Salad - Cooking Light 
Pecan and Blue Cheese Brussel Sprout Salad - Cooking Light 
Raw Shredded Brussel Sprouts with Lemon and Oil - Skinny Taste 

Enjoy!