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chefbreskitchen

The easiest muffins 🍌 Ingredients: 2 ripe ban

The easiest muffins 🍌

Ingredients:
2 ripe bananas
2 1/4 cup rolled oats
1/2 cup peanut butter
1/2 cup pure maple syrup
1/4 cup almond milk
2 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup Semi-Sweet Chocolate Chunks (or chocolate chips)

Directions:
Preheat oven to 375 degrees. Place all ingredients, except for the chocolate chips, into a blender (I use this Vitamix) and blend until completely smooth. Then, reserve a small handful of the chocolate chunks to top the muffins with. Add the rest of the chocolate to the batter and stir. I like to use cupcake liners but you can just spray the muffin tin with nonstick spray if you’d prefer. Then using an ice cream scooper, fill the tin with batter. Top each muffin with the remaining chocolate and then place in the oven for about 20 minutes, until a toothpick inserted comes out clean.

Cutie checkerboard salad 🍉

Cutie checkerboard salad 🍉

Joey requests these chicken wraps about once a wee

Joey requests these chicken wraps about once a week 🌯 They are also a hit with the kids! (just take out the Pepperoncini 🌶️)

Just living life on the edge 😅

Just living life on the edge 😅

Making homemade pasta with my boys 🍝

Making homemade pasta with my boys 🍝

Movie theater treat board at home 🍿🍭🍫🍬

Movie theater treat board at home 🍿🍭🍫🍬

Backyard movie night featuring the greatest summer

Backyard movie night featuring the greatest summer classic: The Sandlot ⚾️🧢

Light, fresh and bursting with summer flavors! My

Light, fresh and bursting with summer flavors! My fav summer pasta 🍝

Ingredients:
4 ears of corn
4 zucchinis
2 cups sugar snap peas
1/2 red onion, thinly sliced
2 cups cherry tomatoes, halved
1/2 cup basil, chopped
1/2 cup mint, chopped
1/2 cup chives, thinly sliced
8 oz pappardelle pasta
3 tbsp white wine vinegar
1 stick of butter, melted
1 cup shaved Parmesan cheese
2 cloves of garlic, minced
Salt (I use Lawry’s seasoned salt for this recipe)

Directions:
Bring a large pot of water to a boil. Meanwhile, prep the veggies. Use a vegetable peeler to create zucchini ribbons by peeling the zucchinis lengthwise. Once you get to the seeds in the center, rotate the zucchini to continue peeling the other sides. For the sugar snap peas, remove the strings and then cut them each in half diagonally. Set aside with the zucchini ribbons.

Once the water is boiling, add the 4 ears of corn and cook for about 5 minutes. Use tongs to remove the corn and let them cool. Then drop the pappardelle into the boiling water and cook until al dente (following instructions on the pasta box). Next, add the zucchini ribbons and sugar snap peas to the pot and cook for another 30 seconds. Strain the pasta and veggies and add them to a large bowl. Top with white wine vinegar and gently toss.

Next, cut the corn off the cob and add to the pasta. Then add in the red onions, cherry tomatoes, basil, mint and chives. In a small bowl, combine the melted butter and garlic together and then pour over the pasta. Add in the parmesan and then toss. Generously season with salt to taste (I love using Lawry’s seasoned salt for this).

Setting up my sweet Gemma’s 2nd Birthday party w

Setting up my sweet Gemma’s 2nd Birthday party was SO much fun! 💗🩰🎀

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chefbreskitchen

The easiest muffins 🍌 Ingredients: 2 ripe ban

The easiest muffins 🍌

Ingredients:
2 ripe bananas
2 1/4 cup rolled oats
1/2 cup peanut butter
1/2 cup pure maple syrup
1/4 cup almond milk
2 eggs
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup Semi-Sweet Chocolate Chunks (or chocolate chips)

Directions:
Preheat oven to 375 degrees. Place all ingredients, except for the chocolate chips, into a blender (I use this Vitamix) and blend until completely smooth. Then, reserve a small handful of the chocolate chunks to top the muffins with. Add the rest of the chocolate to the batter and stir. I like to use cupcake liners but you can just spray the muffin tin with nonstick spray if you’d prefer. Then using an ice cream scooper, fill the tin with batter. Top each muffin with the remaining chocolate and then place in the oven for about 20 minutes, until a toothpick inserted comes out clean.

Cutie checkerboard salad 🍉

Cutie checkerboard salad 🍉

Joey requests these chicken wraps about once a wee

Joey requests these chicken wraps about once a week 🌯 They are also a hit with the kids! (just take out the Pepperoncini 🌶️)

Just living life on the edge 😅

Just living life on the edge 😅

Making homemade pasta with my boys 🍝

Making homemade pasta with my boys 🍝

Movie theater treat board at home 🍿🍭🍫🍬

Movie theater treat board at home 🍿🍭🍫🍬

Backyard movie night featuring the greatest summer

Backyard movie night featuring the greatest summer classic: The Sandlot ⚾️🧢

Light, fresh and bursting with summer flavors! My

Light, fresh and bursting with summer flavors! My fav summer pasta 🍝

Ingredients:
4 ears of corn
4 zucchinis
2 cups sugar snap peas
1/2 red onion, thinly sliced
2 cups cherry tomatoes, halved
1/2 cup basil, chopped
1/2 cup mint, chopped
1/2 cup chives, thinly sliced
8 oz pappardelle pasta
3 tbsp white wine vinegar
1 stick of butter, melted
1 cup shaved Parmesan cheese
2 cloves of garlic, minced
Salt (I use Lawry’s seasoned salt for this recipe)

Directions:
Bring a large pot of water to a boil. Meanwhile, prep the veggies. Use a vegetable peeler to create zucchini ribbons by peeling the zucchinis lengthwise. Once you get to the seeds in the center, rotate the zucchini to continue peeling the other sides. For the sugar snap peas, remove the strings and then cut them each in half diagonally. Set aside with the zucchini ribbons.

Once the water is boiling, add the 4 ears of corn and cook for about 5 minutes. Use tongs to remove the corn and let them cool. Then drop the pappardelle into the boiling water and cook until al dente (following instructions on the pasta box). Next, add the zucchini ribbons and sugar snap peas to the pot and cook for another 30 seconds. Strain the pasta and veggies and add them to a large bowl. Top with white wine vinegar and gently toss.

Next, cut the corn off the cob and add to the pasta. Then add in the red onions, cherry tomatoes, basil, mint and chives. In a small bowl, combine the melted butter and garlic together and then pour over the pasta. Add in the parmesan and then toss. Generously season with salt to taste (I love using Lawry’s seasoned salt for this).

Setting up my sweet Gemma’s 2nd Birthday party w

Setting up my sweet Gemma’s 2nd Birthday party was SO much fun! 💗🩰🎀

Load More... Follow on Instagram

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