Peanut Butter Banana Breakfast Smoothie

This smoothie is so creamy and thick, perfect for breakfast or for a quick snack during a hot summer afternoon!

I love smoothies! Especially during the summer when it is so hot. What’s not to love about smoothies? They are delicious and nutritious! Peanut butter and banana is one of the best combinations out there. This smoothie, made with only a few simple ingredients, tastes almost like a dessert! 

This smoothie is made from one banana, almond milk, peanut butter, and ice. It’s so simple! Throw it all in the blender and voila! Breakfast is ready. I like my smoothies nice and thick, but if that’s not your style, just add a little more almond milk. 

Enjoy this simple and delicious smoothie! (: 

Peanut Butter Banana Smoothie
Serves 1
This delicious smoothie is a perfect healthy option for breakfast or an after school snack.
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  1. 1 banana
  2. 1 tablespoon peanut butter
  3. 1 cup almond milk (or more!)
  4. a few ice cubes
  1. Place all ingredients in the blender and blend until smooth and creamy!
  2. Enjoy.
  1. Add a few dark chocolate chips to make this a true healthy dessert option!

Healthy Lemon Poppyseed Muffins

These are without a question my favorite muffins. They are incredibly moist and each bite explodes with tangy lemon flavor! 

It’s still very much summer here in the hot desert sun! Which means more lemon recipes. They probably won’t stop coming till’ Fall comes. Sorry guys. It’s just gonna be a whole lot of lemon recipes until it’s time for a whole lot of pumpkin recipes. Actually who am I kidding!? I’m not sorry! Lemon is absolutely amazingly delicious this time of year. Whether it’s in a muffin, cake, bar, or drink, lemon is such a refreshing pretty lookin’ little fruit. 

These whole wheat lemon poppy seed muffins are just perfect for a Sunday brunch recipe (or anytime of the hot summer day recipe!). Made with whole wheat flour and greek yogurt, you could almost argue these little muffins are healthy for you. These muffins are super moist and tangy as they are filled with lemon juice and tons of lemon zest. I honestly love anything packed with lemon juice and zest. Not too sweet and not too tangy, these muffins are a hit in my house. The lemon drizzle adds even more of a zesty punch that you will just love (I couldn’t stop eating it off the spoon!). 

This classic lemon poppyseed recipe is sure to be a hit with your family and friends the summer! 

Lemon Poppyseed Muffins
Yields 16
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  1. 1⅓ c. whole wheat flour
  2. ½ teaspoon baking soda
  3. ½ teaspoon salt
  4. ¼ cup butter
  5. 1 cup sugar
  6. 2 medium eggs
  7. zest of 1 large lemon
  8. 2 tablespoons fresh lemon juice
  9. ¾ cup greek yogurt
  10. 2 tablespoons poppyseeds
  1. 2 tablespoons butter, softened
  2. 3-4 cups powdered sugar
  3. 1-2 teaspoons fresh lemon juice
  1. Preheat oven to 450 degrees.
  2. In a large bowl cream together the butter and sugar.
  3. Add the eggs, lemon zest and juice, and mix until well combined.
  4. Add flour, baking soda, and salt.
  5. Mix well. Add poppyseeds.
  6. Bake for 10 minutes or until not doughy in the middle and golden on top.
  7. Allow muffins to cool completely.
  1. Mix together all ingredients and drizzle on top of cooled muffins. Enjoy!

Peanut Butter and Jelly Muffins

I love the peanut butter and jelly combination. It’s simple. It’s a classic. It’s delicious. Peanut butter and jelly sandwiches are an American staple, especially for kids. Have you ever met a kid who doesn’t love peanut butter and jelly sandwiches?! I don’t know about you, but I have fond memories of my childhood, eating a pb and j with a glass of cold milk in the afternoon. The perfect fuel for an afternoon playing outside in the sun with my friends.

I’m a nut for history, so I want to share some information I learned about this beloved all time classic. Although bread itself has been around for forever, pre-sliced bread didn’t exist until the early 1900’s when a man named Otto decided to design a machine to slice bread. In 1927 his efforts came to fruition and his device was used in bakeries. As for jelly. Let’s talk about Mr. Welch. We all know Welch’s jelly, but I’m sure many of us didn’t know that he created it in 1918, and the delicious jelly soon became popular during World War I where troops would spread jelly on thin slices of bread. Okay and all you peanut butter lovers. Peanut butter has been around for a long time. However, it didn’t become wildly popular until the late 1800’s. Peanut butter was considered to be a very rich food, making its appearance in tearooms. 

So these three timeless ingredients have been around for a while, but when did they meet and kiss and make a life-changing staple food? In 1901 my friend. 1901 came and life changed forever. The first mention of peanut butter and jelly coming together was first mentioned in the Boston Cooking-School Magazine of Culinary Science and Domestic Economics, written by Julia Davis Chandler: “For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly for the other.” Wow! How cool is that?! This lovely combination remained a rich person food, until the Great Depression when many families ate this as a staple for it provided protein and was very filling and very cheap.

In World War II, peanut butter and jelly sandwiches became a huge staple. When soldiers returned home from war, the sale of peanut butter and jelly skyrocketed! It became an instant hit for children and families. Everyone loved the taste and the cost. No surprise there! This classic recipe is still a favorite in America. 

Okay I’m sorry for my history rant. I just find these things so interesting! Well now you know the history of the pb & j, and now you should go make these AMAZING peanut butter and jelly muffins. You got all the classic tastes in an easy, one-bowl recipe! These muffins are so moist and filled with healthy ingredients, so you won’t feel guilty having one (or two) for breakfast or for an afternoon snack. Stick them in your kid’s lunches for a healthy sandwich alternative. 

Fun fact: soldiers in World War II referred to peanut butter as monkey butter. 

Peanut Butter and Jelly Muffins
Yields 9
These moist muffins are packed with the delicious flavors of peanut butter and jelly! Easy clean up and made in one bowl. Gotta love em'.
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  1. 1 c. whole wheat flour
  2. 1/4 c. peanut butter
  3. 1/4 c. coconut sugar
  4. 1/4 c. coconut oil
  5. 1/4. c. honey
  6. 1 egg
  7. 1 teaspoon vanilla
  8. 1 teaspoon baking soda
  9. 1/4 c. almond milk
  10. Strawberry jelly
  11. Peanut butter
  12. Cinnamon
  1. Preheat oven to 350 degrees.
  2. In a large bowl, add egg, sugar, coconut oil, and vanilla. Mix until fluffy and well combined.
  3. Add peanut butter, baking soda, and almond milk. Stir well. A
  4. Add the flour and mix until well combined. Mixture should be smooth but not pourable.
  5. Grease and flour a muffin pan or line with cupcake liners.
  6. Scoop batter unto the pan about 3/4 full.
  7. Top each muffin with desired amount of peanut butter and jelly. about 1 teaspoon each.
  8. Sprinkle cinnamon on top, and bake for 12-15 minutes until edges are slightly golden. Enjoy!


Lavender Chamomile Scones

Your teatime guests will feel like royalty with these lavender chamomile scones! Drizzled with a lavender glaze, these scones are perfectly sweet and will make the perfect addition to your teatime. 

I really love lavender. I mean really love. I have lavender lotions, soaps, body scrubs, essential oils, and even lavender tea! You name it, I probably have it in lavender. My favorite color is even lavender. So really it’s not surprising that I would make these lavender chamomile scones drizzled with lavender glaze.

This quickly became one of my favorite recipes! First of all, I can’t believe how easy they were to make. Even a beginner can make these simple yet delicious scones! Also, I think these scones are just darling. Decorated with lavender, these are just so pretty to look at. I can imagine these served at a beautiful afternoon teatime in the spring. I can picture friends gathered around a table outside in the cool air sipping tea and enjoying these lavender scones. Mmm..I wish I was there now. 

Not too sweet and not too much lavender, these scones are just right. They are just so lovely and can be served at the fanciest of tea parties or can be enjoyed on a regular basis as an afternoon snack with a cup of hot tea. Get your water boiling and get your lavender ready!

Lavender Chamomile Scones
Make these easy and delicious scones for your next tea party! They have the perfect amount of sweetness and are infused with lavender and chamomile adding a lovely touch of floral.
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  1. 2 1/2 c. whole wheat flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 c. butter, cut up
  5. 1/4 c. sugar
  6. 2/3 c. almond milk (or regular milk)
  7. 2 bags of Chamomile with Lavender tea (my favorite- Traditional Medicinals Organic Chamomile with Lavender Tea, 16 Tea Bags (Pack of 6))
  8. 1-2 drops lavender essential oil (I LOVE and use this-doTERRA Lavender Essential Oil, 15 ml)
  1. 1 c. powdered sugar
  2. milk
  3. 1 drop essential oil (doTERRA Lavender Essential Oil, 15 ml)
  1. Heat oven to 375 degrees.
  2. Add flour, baking powder, and salt to a large bowl. Mix well.
  3. Melt butter on the stove and add loose leaf tea of one bag.
  4. Place melted butter int he freezer so it can harden back up.
  5. Add cold butter to flour mixture and mix with your hands until crumbly.
  6. Add sugar, toss to mix.
  7. Slowly add milk with a fork until dough forms.
  8. Form dough into a ball and pat or roll into a circle.
  9. Cut dough into 8 even pieces.
  10. Place in a pie dish and back for 20 minutes or until slightly golden around the edges.
  11. After the scones bake, let cool.
  12. To make the glaze, add milk to powdered sugar until you get a thick glaze.
  13. Add one drop of essential oil and stir until well combined.
  14. Drizzle glaze for an extra sweetness and lavender taste. They are also good without the glaze!

Apple Pie Crescent Twists

These apple pie crescent twists came from my obsession with apple pie. Apple pie has always been one of my favorite desserts. Warm it up, put a scoop of ice cream on top, and get me another slice! These lovely apple pie crescent twists give you all the wonderful flavors found in apple pie such as warm apples, brown sugar, and cinnamon, but it’s half the work of baking and actual pie!

It’s perfect for breakfast, a snack, or even dessert. Using crescent rolls is so easy and almost entirely mess free. Also, this recipe can be whipped up in 30 minutes or less! Who doesn’t love an easy and quick show stopper dessert? I enjoyed cooking with buttery, flaky Pillsbury Crescent Rolls even though I usually prefer to make my own crusts. Whether you are in a pinch for time or just want to whip up a quick and easy recipe, these apple pie crescent twists are the perfect choice and will make her house smell like apple pie heaven.  

I drizzles a cinnamon glaze over the top of these to add a little extra sweetness. They are amazing on their own or served with a side of vanilla bean ice cream. Enjoy them however you wish! 

This recipe is as easy as pie! Let’s get to baking! (: 


Apple Pie Crescent Twists
These delicious apple pie crescent twists give all the flavors of apple pie but require half the work! Enjoy the sweet tastes of cinnamon and warm apples drizzled with a cinnamon glaze.
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Apple Pie Twists
  1. 2 8oz Pillsbury Crescent Dough Sheets packages
  2. 1 c. apples, diced
  3. 1/2 tsp vanilla extract
  4. 2 tbsp coconut sugar
  5. 1/4 c. sugar
  6. 2 tsp ground cinnamon
  7. 2 tbsp coconut oil
Cinnamon Glaze
  1. 1 c. powdered sugar
  2. 3 tsp milk
  3. 1/2 tsp vanilla extract
  4. 1 tsp ground cinnamon
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a small pan cook diced apples in coconut oil, 2 tbsp sugar, 1/2 tsp vanilla extract, and 1/2 tsp of cinnamon.
  3. Once apples have softened, remove from heat and allow to cool.
  4. Unfold one sheet of dough on your baking sheet.
  5. Spread apple mixture over the dough evenly.
  6. Sprinkle on top the1/4 cup sugar and 1 tsp ground cinnamon.
  7. Place the other sheet of dough on top and pinch the ends of the dough together.
  8. Cut into 12 even strips and twist a couple of times.
  9. Bake for 20 minutes, or until dough is golden brown.
  10. Glaze
  11. Mix 1/2 cup powdered sugar with 3 tsp milk, 1/2 tsp vanilla extract, and 1/2 tsp ground cinnamon. Add more milk or powdered sugar to get a nice thick consistency.
  12. Drizzle the glaze over the apple pie twists.
  13. Enjoy!


Valentine’s Day Waffles

Valentine’s Day is right around the corner, and I am SO excited! I brought in my sweet husband for this post, and this is by far my favorite recipe yet. I am so excited to be sharing with you a simple homemade Valentine’s Day recipe that I created with my valentine, and I am so honored to have this post featured at Sparrows and Lily. Honestly, her blog is so dreamy. I am beyond excited!

Head over to to check out her amazing my blog and my featured guest post. Happy Valentine’s Day! 

Cinnamon Coffee Cake

This is a recipe I will make again, and again, and again. Moist coffee cake with a cinnamon sugar crumb topping. Oh my goodness. It just doesn’t get much better than that. I love crumb toppings on just about anything. It makes an average dessert or breakfast go to something spectacular and unforgettable. While baking, my house filled with the moist tempting cinnamon scent, better than any candle I’ve ever had. 

Moist and perfectly crumbly. The perfect companion for a cup of coffee. There is a ribbon of cinnamon sugar filling throughout this cake, and it is piled with a cinnamon streusel on top making it the perfect afternoon snack or quick breakfast with a cup of jo. Heck, warm up a big square and place a scoop of vanilla ice cream on top and you got your self one heck of a dessert my friend! 

If you are a lover of coffee cake, you have to try this recipe! 

Cinnamon Streusel Coffee Cake
This moist cinnamon streusel coffee cake is hard to resist with warm cinnamon flavors and a buttery cinnamon sugar filling!
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  1. 1 stick butter, softened
  2. ¾ c. sugar
  3. 1 egg
  4. 2 cups whole wheat flour
  5. 2 teaspoons baking powder
  6. ¾ cup milk
Center Filling
  1. 3 tablespoons butter
  2. 2 tablespoons cinnamon
  3. ½ c. flour
  4. ½ c. brown sugar
Streusel Topping
  1. 1/4 c. butter
  2. ¾ c. whole wheat flour
  3. ½ c. brown sugar
  4. 2 tablespoons cinnamon
  1. Preheat the oven to 350F.
  2. In the large bowl, beat together the butter and sugar. Add the egg.
  3. In a medium bowl, mix together the flour, baking powder and a pinch of salt.
  4. Add dry ingredients to the wet. Slowly incorporate the milk into the batter.
  1. In a small bowl, combine the softened butter, flour, sugar and cinnamon until soft crumbs form.
  1. In a small bowl, add the butter, flour, brown sugar and cinnamon. Mix until crumbly!
  2. Grease a 9x9 inch pan. Pour half of the mixture into the pan. Spread the filling evenly over the mixture. Pour the remaining half of the mixture. Sprinkle the cinnamon streusel evenly over the top. Bake for 40 minutes and enjoy!

Glazed Lemon Loaf

Summer is my absolute favorite. Right now I am craving the sunshine, the dresses, the recipes of summer!’s only January! This summer recipe and my longing for warm summer nights came a little too early! Oh well… This lemon loaf is absolutely delightful, and I would argue it should be enjoyed year around. Even though it does make me crave those warm sunny days even more. 

This fluffy lemony delight was an instant hit! It was gone very quick, and I will definitely be making this again soon. The cake is so lemony itself and the glaze adds even more lemon flavor. If you are a lover of lemon, this is the cake for you my friend. This best ever lemon loaf can be enjoyed in the morning for breakfast or in the afternoon with a cup of hot tea (Lemon Soufflé from the St. James Tearoom anyone?!). 

Random fact about me: I have an obsession with porch swings. They are the cutest. They are the coziest. I need a porch swing one day and a porch for that matter. I live in the Southwest so porch swings aren’t that common, but I know my hubby can make this happen for me one day! Imagine eating a slice of this lemon loaf on a porch swing, reading a good book and sipping some tea. Sounds so dreamy to me…

This moist and fluffy lemon loaf is loaded with fresh lemon juice and lots of fresh lemon zest. 

Glazed Lemon Loaf
Loaded with lemon juice and lemon zest, this loaf is perfectly lemony and moist.
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  1. 1 1/2 c. flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 3 eggs
  5. 2 tablespoons butter
  6. 1/3 c. lemon juice
  7. 1/3 c. oil
  8. 3.4 c. almond milk
  9. lemon zest of one lemon
  1. 3 tablespoons softened butter
  2. 1/2 . c. powdered sugar
  3. 3 tablespoons lemon juice
  4. lemon zest of half lemon
Lemon Cake
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix eggs and sugar.
  3. Add in oil.
  4. Mix in lemon juice and lemon zest.
  5. Add the flour, baking powder, soda, salt, and stir until just combined.
  6. Pour mixture into floured pan and bake for 45-50 minutes.
  7. Let cool for 30 minutes
Lemon Glaze
  1. Add the confectioner's sugar to a small bowl with softened butter. Mix until smooth.
  2. Slowly drizzle in the lemon juice.
  3. Add lemon zest.
  4. Smooth the lemon glazed over the top of the loaf. If it's not cool enough then the glaze will melt and be messy so make sure the loaf is cooled!

Apple Muffins

These delicious muffins are made with whole wheat flour, oats, and apples. They get a lot of their sweetness from the apple and cinnamon, so it’s okay if you have more than one. I won’t tell! These muffins are so moist and go perfect with a tall glass of milk or a cup of coffee in the morning. 

These muffins are extremely easy to make and very adaptable. I like baking with coconut oil and whole wheat flour. But feel free to substitute with your favorite flour, butter, or oil! Try adding your favorite nuts to add a bit of crunch, or use honey instead of sugar. Really, the possibilities are endless. In the end, you won’t be sorry you made these wholesome apple and oat muffins! 

Homemade and sweet, these muffins are just the thing you need to fill you up when you need a quick breakfast or afternoon snack. I promise, they are better than any muffin you’ll grab from the bakery… and way cheaper! You can thank me later. (; 

Apple and Oat Muffins
Yields 16
Moist and perfectly sweet, these wholesome apple and oat muffins are easy to make and tasty to eat!
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  1. 2 c. whole wheat flour
  2. 1 cup oats
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1 tablespoon cinnamon
  6. 1 cup chopped apple
  7. 2 eggs
  8. 1/2 c. milk
  9. 1/2 cup coconut oil or butter
  10. 3/4 c. brown sugar
  11. 1 teaspoon vanilla
  1. Preheat oven to 350 degrees.
  2. In medium bowl, combine flour, baking powder, cinnamon, and salt.
  3. In a separate bowl, mix softened butter and sugar.
  4. Add the eggs, milk, and vanilla.
  5. Slowly add in the flour mixture.
  6. Line a muffin sheet with liners.
  7. Bake for 20 minutes until golden on top but moist inside.

Coconut Granola

You have got to start your morning with this coconut granola! It makes a delicious breakfast or snack to munch on throughout your day. It has the perfect amount of sweetness without all the sugar. It is perfectly loaded with coconut flavor thanks to the coconut oil and the shredded coconut. If you aren’t a lover of coconut like me, then this granola might not be for you. Don’t worry, I have a few other granola recipes in the works. 

This granola is loaded with shredded coconut, coconut oil, honey, pecans and almonds. It has tons of coconut flavor and big clusters with the perfect amount of sweetness with no added sugar. I L-O-V-E granola. I can eat it on a yogurt parfait, pancakes, cereal, or by itself. My latest obsession is eating cereal with a handful of granola on top. Mmmm. It adds a perfect crunch to my cereal and makes me SO happy! The problem is, most sore bought granola is loaded with sugar. Hence, I needed to create the perfect granola with less sugar for my longed-for morning breakfast. 

I was so satisfied with how this recipe turned out! When baking, the sweetest coconut aroma filled the house. I was dying to eat spoonful after spoonful! I made myself resist when I pulled it out of the oven, because as it cools it will get crispier, which is really what you want. 

Feel free to add dark chocolate chips or sunflower seeds! Whatever you do, do bake this granola asap

Coconut Granola
Coconut oil and shredded coconut make this granola truly delicious! Maple and honey add the perfect sweetness to this recipe and help bind together the oats.
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Total Time
1 hr
Total Time
1 hr
  1. 1 c. oats
  2. 1/4 c. honey
  3. 1/4 c. maple syrup
  4. 1/4 c. coconut oil (my favorite- Trader Joes Organic Coconut Oil (2-Pack) [Misc.] [Misc.])
  5. handful of almonds and pecans (substitute any nut you like!)
  6. 1/2 cup shredded coconut
  7. dash of cinnamon
  1. Preheat oven to 250 degrees.
  2. In a bowl, add melted coconut oil, maple syrup, and honey. Mix until smooth.
  3. Add oats, cinnamon and coconut. Stir till well combined.
  4. Line a baking sheet with wax paper.
  5. Evenly spread the oatmeal mixture on baking sheet.
  6. Bake for 30 minutes. At 15 minutes toss the granola with a spatula.
  7. At 30 minutes, add the almonds and pecans.
  8. Bake for 15 more minutes.
  9. Let rest for 15 minutes until the granola crisps up.