Tag Archives: Vitamix

Gluten Free Banana Oat Muffins


I’m always amazed with gluten free baked goods that don’t seem to be gluten free.  No weird texture or taste with these Gluten Free Banana Oat Muffins.  You seriously wouldn’t even know these Gluten Free Banana Oat Muffins were gluten free just by tasting them.  These couldn’t be easier to make!  Just throw it all in the blender then bake.  Notice in the directions that it says to use silicone or foil muffin liners.  Don’t use papers liners as they don’t work so well with gluten free foods.  I really love the silicone baking liners.  They amaze me!  I’ve tried using other silicone bakeware, but haven’t liked them because they are super floppy and can make a big mess.


2 1/2 Cups Oats
1 Cup Plain Yogurt (Greek or Regular)
2 Eggs
3/4 Cup Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
2 Bananas


Preheat oven to 400°F.

Prepare a 12-cup muffin pan by spraying with non-stick spray or lining with silicone or foil liners.

Blend together oats, yogurt, eggs, sugar, baking powder, baking soda and bananas together in a blender or food processor.

Pour into prepared muffin pan.

Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.


Yield: 12 Muffins

-Recipe adapted from Dashing Dish-

Slow Cooked Butternut Squash Soup


Butternut Squash soup is full of fall flavor.  I’ve made butternut squash soup before and it hasn’t turned out very good at all…either way too thin or just terrible flavor.  This was amazing though!  It was thick, rich and had awesome flavor.  I hope you really enjoy this Butternut Squash Soup as much as I do!


1 Medium-Large Butternut Squash, peeled, seeded and chopped
1 Medium Onion, chopped
1 Asian Pear, peeled, cored and chopped
2 Cups Chicken Broth
1 Cup Water
1/2 teaspoon Curry Powder
1 teaspoons Flax Seeds
Salt & Pepper to taste


Add squash, onion, Asian pear, broth, water, curry powder and flax seeds to a slow cooker.  Cook on low for 6-8 hours or on high for 3-4 hours until squash is very tender.

Puree until smooth with an immersion blender or in batches in a blender.  Season to taste with salt and pepper.


Yield: Slow Cooker FULL of soup!

Chicken Cordon Blue


Chicken Cordon Blue is a super fancy dinner that will certainly impress your friends.  Oh, and this is so delicious!  You will be amazed at how delicious this chicken is!  I was certainly impressed.  Go ahead and make yourself some Chicken Cordon Blue and be amazed.  You never would have thought chicken could be so good!


25 Ritz crackers
4 Slices Sandwich Bread
6 Tablespoons Unsalted Butter, melted
8 Thin Slices Deli Ham
2 Cups Shredded Swiss Cheese
4 Boneless, Skinless Chicken Breasts
3 Large Eggs
1 Cup All-Purpose Flour


Preheat oven to 450°F.

Put the Ritz crackers and bread in a food processor and pulse until coarsely ground.  Drizzle in the butter and pulse a few times to combine.  Scatter the bread crumbs on a baking sheet and bake on the middle shelf in the oven until lightly browned, 3-5 minutes.  Place toasted bread crumbs in a shallow dish and set aside.

Roll 1/4 cup cheese in each slice of ham.

Cut a pocket in each chicken breast and stuff with 2 ham rolls.

Beat the eggs in a shallow dish.  Place the flour in another shallow dish. 

Dip the stuffed chicken breasts in the flour, then eggs, then coat with the bread crumbs.  Place on a baking sheet.

Bake on the bottom rack in the oven until the bottoms are browned, about 10 minutes.  Move to the middle rack and reduce temperature to 400°F.  Bake until browned and have an internal temperature of 160°F, 20-25 minutes.

Tent with foil for 5 minutes before serving.


Yield: 4 Servings

-Recipe slightly adapted from Cook’s Illustrated magazine-

Chocolate Fudge Cake

Owen’s first birthday was yesterday!  He really enjoyed eating and playing with this Chocolate Fudge Cake.  Owen got everything a 1 year old could ever want: a floaty balloon, a strawberry banana smoothie for lunch, a new tooth and Chocolate Fudge Cake.  At my house we always joke that the first birthday is that magical day when you are now able to eat delicious things like chocolate.  At one year old we say goodbye to that forbidden list of foods for kids under 12 months.  This Chocolate Fudge Cake is super moist and delicious.  Happy Birthday Owen!



2 Cups Sugar
1 3/4 Cups All Purpose Flour
3/4 Cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2 Eggs
1 Cup Milk
1/2 Cup Canola Oil
2 teaspoons Vanilla Extract
1 Cup Boiling Water

Chocolate Fudge Frosting:
1 ½ Squares Bakers Chocolate
3 Tablespoons Water
3 Tablespoons Butter
12 Large Marshmallows
1 1/3 Cups Powdered Sugar



Preheat oven to 350°F.  Grease and flour a 9 x 13 inch baking dish.

In a large bowl, combine sugar, flour, cocoa powder, baking soda and salt.  Add eggs, milk, oil and vanilla and mix for 2 minutes with an electric mixer to combine.  Stir in the boiling water.  Pour into the cake pan(s).

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.  Let cool completely before frosting.


Prepare the frosting:

In a large bowl, microwave the chocolate, butter, water and marshmallows until melted.  Heat in short intervals, stirring frequently.  Cool in freezer for a few minutes.

Sift in the powdered sugar and stir to combine.

An alternative way of preparing this frosting is to mix in a high powered blender, like a Vitamix.  Combine the chocolate, butter, water and marshmallows and blend to combine.  Add the powdered sugar and blend until smooth.

Yield: 1 Cake

*Note: This can be made in two 9 inch cake pans.  Double the frosting to allow enough to cover completely.

-Recipe adapted from Hershey’s Kitchens-

Chicken Pepian

This Chicken Pepian recipe is one I have made a few times.  It has a wonderfully nutty flavor from the toasted pumpkin seeds.  I have also made this as a freezer meal and it froze very well.  Just prepare the sauce and freeze.  Go ahead and freeze some chicken breasts too, separate from the sauce so you have everything you need to make Chicken Pepian.  Thaw the sauce and chicken in the refrigerator overnight and cook as directed below.  You could even make a double batch of the sauce and freeze half.  It’s great having a couple meals in the freezer for days you don’t feel like cooking or planning a meal.  I roasted up some yellow crookneck squash to serve alongside the Chicken Pepian.  It was a great pair because the squash develops a nice nutty flavor when roasted.


1 lb Fresh Tomatillos
1 Large Poblano Pepper, seeded and cut into 4 pieces
2 Tablespoons Olive Oil, divided
1/2 Cup Raw Unsalted Pumpkin Seeds
5 Peppercorns
2 Whole Allspice (or 1/4 teaspoon ground)
1/2 teaspoon Ground Cumin
1 Medium Onion, chopped
4 Cloves Garlic, minced
1 Cup Cilantro
1 Cup Chicken Broth
1 Jalapeno Pepper, seeded
1/2 teaspoon Salt
4 Boneless, Skinless Chicken Breasts


Preheat the broiler.  Remove the paper-like husk from the tomatillos and rinse them to remove the sticky coating.  Cut them into quarters and place on a baking sheet along with the poblano pepper.  Drizzle with 2 teaspoons olive oil and toss to coat.  Put under the broiler until charred, about 10 minutes.

Toast the pumpkin seeds, peppercorns, allspice and cumin in a large skillet over medium heat, about 3-4 minutes.  They will smell very fragrant when toasted.  Reserve on a plate.

Add 2 teaspoons olive oil to the same skillet and soften the onions over medium heat.  Add the garlic and cook for 1 minute.

Blend the tomatillos, poblano, onion, garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt together in a food processor or blender.  Blend until smooth.

Heat the last 2 teaspoons olive oil in the skillet over medium-high heat.  Add the chicken and cook until browned on both sides.  Add the sauce and simmer until chicken is cooked through, about 5 minutes.



Yield: 4 Servings

-Recipe by Ellie Krieger of Food Network-

Baked Ginger Cilantro Tilapia


I have grand plans of cooking fish once a week, but it ends of being once every 6 months or so.  I totally forget about fish.  I don’t know why I don’t cook fish more often, it cooks so quickly.  This Baked Ginger Cilantro Tilapia takes less than 30 minutes to prepare and cook.  Since I had extra cilantro, I added a handful to the brown rice along with freshly squeezed lime juice.  The lime juice made for a great flavor combination with the Baked Ginger Cilantro Tilapia.



4 Tilapia Fillets
Salt & Pepper
3 Garlic Cloves
1 inch Fresh Ginger, peeled
1/3 Cup Cilantro
1/4 Cup Water
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Seeds




Preheat oven to 475°F and lightly grease a glass baking dish.

Season the fish with salt and pepper and place in the baking dish.

Put the garlic, ginger, cilantro, water, soy sauce and sesame seeds together in a blender or food processor.  Blend to combine.  Pour this sauce over the fish.

Bake until the fish is cooked and flakes apart, 8-10 minutes.

Serve with brown rice.


Yield: 4 Servings

-Recipe inspired by The Kitchn-