Jump to Recipe

We’re all modern day girls, beyond bra-burners, right? I mean, while I’m loading the dishwasher and picking up dog poop – mutually exclusive events – I’m reminding my family that I once danced in the suit life before I found the sweet life. So then, why is it that when my husband, who started a new job with a longer commute, asked me to pick up breakfast bars for his morning drive, did June Cleaver lance my thoughts. How could you not have homemade foods ready for the Mister’s drive? If that wasn’t enough, Carol Brady possessed me into whipping up homemade granola bars, zucchini muffins, and yes, baked egg cups – in one day. Luckily, I snapped out of it before the mullet and husband doting permanently set in – oh Dan!

Family mealsare not always possible, so, I say have a few prepared items on hand to make good choices easy.

We can turn to the zillions of packaged bars line grocers’ shelves. Some even decent like these or thoseor a craft your own. But, if we can find minutes to make our own versions, we control the ingredients without all those evil preservatives and we win the food game.

The granola bars (pictured at top) are delicious, made using all natural ingredients including brown rice syrup for sweetening.

The recipe is from one of my favorite cookbooks, a gift from my editor at Edible Westside.

Zucchini muffins take advantage of zucchini nearly at season’s peak, you know when the garden – someone’s garden, not mine – overflows with multiplying vegetables. My recipe came from the compelling healthy cookbook by Sheryl Crow, but thought they were too bland. I found a few other recipes online that should turn out better: try here and here.

Baked egg cups are my best got-to to-go. Protein and vegetables baked in muffin tins, then frozen to be reheated in one minute in a microwave. I’ve yarned about these breakfast savories before from that unspectacular cookbook, but worth another mention to share a great way to start the day. Check out the easy recipe.


Make mine to go

preptime 15 minutes makes 24-36

baketime 25 minutes

1/4 c ground flax

1/4 c water

2 c quick-cooking rolled oats

1/4 c whole grain spelt flour (to make gluten-free, use 1/4 c oat flour by grinding oats in a blender)

1 3/4 c total of chopped dried apples, cranberries, cherries (or another dried fruit) or chocolate chips. I made mine with only cranberries and my son loved it.

1/2 c chopped almonds

pinch of sea salt

1/4 extra virigin olive oil

3/4 c brown rice syrup.

  • Preheat oven to 350°.
  • In a small mixing bowl, combine the ground flax and water to form a paste. Set aside.
  • In a separate bowl, mix together the dry ingredients.
  • In a third bowl, mix together the olive oil and brown rice syrup. Add the flax paste.
  • Add wet mixture to dry ingredients.
  • Pour batter into an 11 x 7 1/2″ baking pan, pressing the mixture down firmly.
  • Bake for about 25 minutes or until edges turn golden brown.
  • Let rest about 10 minute until slightly cool, then cut.

recipe from Green Market Baking Book and provided by your friends at crunchtimefood.com

1 Comment

  1. Leslie Howard says Aug 17th 2012 7:53 am

    Made the zucchini miffins for the girls and they loved them! And I love getting something “green” in them. Green veggies are the most difficult sell for me so this is a winner to start the day. Also bought that Green Market cookbook. Thanks for the tips!

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