Breakfast Cranberry Carrot Muffins

Who knew muffins could include such random but delicious ingredients?  Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce?  Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin.  So I cheated and bought the bag of shredded carrots and this suited my needs just fine.  If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself.  These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.


Breakfast Cranberry Carrot Muffins

Makes: 12 Muffins


  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup dried cranberries
  • 3 tablespoons olive oil
  • 1 large egg
  • 1/3 cup 1% milk (or milk of choice)
  • 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
  • 2 medium ripe bananas, mashed


  1. Preheat the oven to 400 and spray or line a 12 tin muffin pan.
  2. n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
  3. Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana.  Stir well until all ingredients are blended.
  4. Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.

Strawberry Crisp

Since you really can’t tell it’s September yet, why not hang on to the last of the fresh summer produce?!  Strawberries have been so delicious this year and I’m always looking for alternative ways to eat therm, other then shoveling them into my mouth.  I definitely have a sweet tooth; however, it’s nice when you know your dessert contains healthy ingredients like oatmeal, cinnamon, and fresh fruit.  OH, and bit of Kate’s butter makes it even better (everything in moderation, people!).  Enjoy this dessert and don’t you dare feel bad about it, TREAT YOSELF!


Strawberry Crisp

Serves: 2


  • 2 cups chopped strawberries (You can also try peaches, blueberries, rasperries, blackberries, pears, or apples!)
  • 1/4 cup oatmeal
  • 2 tablespoons flour
  • 1 tablespoon + 1 teaspoon brown sugar
  • dash of salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons melted butter


  1. Preheat the oven to 350 degrees.
  2. Wash and roughly chop the strawberries. Equally divide between two small oven proof dishes as pictured.
  3. In a small bowl, combine the oatmeal, flour, brown sugar, salt, cinnamon, and butter. Mix well.
  4. Equally top both dishes with the mixture and bake in the oven for 25 minutes.
  5. Enjoy!

Strawberry Lemonade Wine Pops

Strawberry Lemonade Wine Pops from

Thank god it’s July! Anyone who knows me knows that June has been a crazy month, and I am very excited to welcome all that July has to bring 🙂

It has been unusually hot in South Carolina the past couple of weeks, reaching 100-120 in the afternoons (check out our Insta pic here, and yes I had the car maintenance completed). What better way to cool down than with some Wine Pops! These will not only serve as a cool treat in the summer, but they are more than appropriate for happy hour as well. Similar to our Vodsicles, I used the Zoku Popsicle maker, and have found that 3 cups of liquid is the perfect amount.

Happy 4th of July everyone! We be sure to share some festive pics and videos on Facebook and Instagram. Be sure to follow us!

What boozy pops are you looking to see on the blog this summer?

Strawberry Lemonade Wine Pops

Servings: 6 Pops

  • 2 cups Trader Joe’s Organic Strawberry Lemonade (or similar)
  • 4oz fresh squeezed lemon juice
  • 4oz Pinot Grigio


  1. In a large mixing bowl or pitcher, add the lemonade, lemon juice and wine.
  2. Fill the mold 3/4 full (until the fill line) with wine mix.
  3. Place the Popsicle sticks and tops back into the mold. Freeze overnight,  at least 10 hours.
  4. Remove from mold, and enjoy!!

Zoku Popsicle Maker

Pumpkin Oat Cookies with Walnuts

I’ll admit it: I’m not much of a baker.

Some say baking is like chemistry experiment, and the amount of each ingredient is very important. Well..this C+ chemistry 101 student gets very frustrated with how precise and accurate everything has to be. So, when Meaghan and I divided up our pumpkin spice series blogs, I knew that this one would be a challenge for me.

You wouldn’t be too far off by calling these superfood cookies. Not only are they low fat because we use pumpkin instead of loads of butter, but they also contain many healthy antioxidants in the cranberries and walnuts. Walnuts contain healthy fats that will keep you full, and provide protein too. Lastly, we use whole wheat flour and oats for healthy fiber to keep you full.  Told ya – it’s a superfood cookie!

I hope you enjoy this perfected fall festive cookie! The cranberry and walnut flavors together also make it great for the holidays. #HBTip: Use 1 cup fresh cranberries instead of 1/2 cup dried when they are in season this winter.

Cranberry Pumpkin Oat Cookies with Walnuts

Pumpkin Oat Cookies with Walnuts

Yield: 20-24 cookies


  • 1 cup whole wheat flour
  • 1 1/4 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons butter, melted
  • 1/4 cup olive oil
  • 1/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts


  1. Preheat the oven to 350 degrees F.
  2. In a medium sized bowl, combine the flour, oats, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
  3. In a separate larger bowl, add the melted butter, olive oil, brown sugar and white sugar. Mix well.
  4. Add the pumpkin, egg and vanilla to the sugar mix in the large bowl. Mix well until ingredients are evenly distributed.
  5. Add the flour mixture into the pumpkin mixture in the large bowl. Mix with a wooden spoon until ingredients are combined and evenly distributed.
  6. Fold the cranberries and walnuts into the mixture (do not over mix).
  7. Place a sheet of parchment paper onto a cookie sheet. Combine about 2 tablespoons of dough with your hands, and form them into balls. Place about 8 cookies on each sheet and bake for about 12 minutes until cookies are lightly browned on top. Remove cookies off of the cookie sheet and onto a cooling rack. Repeat until all of the dough has been baked (about 20-24 cookies).
    • #HBTip: Re-use the parchment paper for the second or third batch of cookies and save $ and recycle!

Nutrition Facts for 1 cookie: 113 calories, 1.4g saturated fat, 117mg sodium, 15g total carbohydrate, 1.2g fiber, 2.1g protein.

Fun fact: I learned during my trial and error that this recipe makes really great muffins. (Yes I was trying to make cookies, and I made muffin cookies) Simply use alter the following ingredients from above: 2 tablespoons of butter, 6oz plain low fat yogurt instead of oil, use 1 whole can of pumpkin, 1 cup of whole wheat flour and 1 cup of white flour.  Thanks to my friends who helped me out in eating my first batch of “muffin cookies.” It’s all in the experience!

What other kinds of cookies are you looking to try this holiday season?

Maple Pumpkin & Cranberry Granola

8 ingredient granola, people! It doesn’t get much better than this! Deliciously festive and healthy making both the perfect breakfast and/or holiday gift. I’ve added dried cranberries and walnuts however, feel free to substitute with something of similar of your choice!  Get your pumpkin on and enjoy!

The Healthy Bachelorette

8 Ingredient Granola!

Maple Pumpkin & Cranberry Granola

Makes 6 Servings


  • 2 cups rolled oats
  • 1/3 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup


1.Heat the oven to 325 degrees and line a sheet pan with wax paper.

2. Combine the oats, walnuts, cranberries, pumpkin pie spice, cinnamon, and salt in a medium sized bowl.

3. Heat the pumpkin puree and maple syrup in a small saucepan, whisk until combined and heated through lightly, 1-2 minutes.

4. Pour wet ingredients over dry and mix with a wooden spoon. Spread evenly over wax paper lined sheet pan.

5. Bake in the oven for 15 minutes, remove pan and stir mixture with wooden spoon. Put back in the oven for another 10 minutes, mix again and let cool completely. Store in an air tight container for up to 1 week!

Dry Ingredients!

Dry Ingredients!




Combined wet and dry ingredients.

Combined wet and dry ingredients.

25 minutes later!

25 minutes later!



Whole Wheat Pumpkin Spice Bread with Cinnamon Streusel Topping

Tis’ the season for pumpkin spice everything people!!  I am truly ecstatic about it being socially acceptable to post pumpkin spice recipes on the regular… although I have been known to indulge mid July on occasion.  Besides all that, this bread is made with half whole wheat flour and half all purpose flour to add a little fiber and protein into your fabulous diet!   The simplest small adjustments can really do wonders for a baked bread. This one is chock full of healthy ingredients making it a very acceptable addition to your breakfast or mid afternoon snack perhaps! Enjoy!

The Healthy Bachelorette: Pumpkin Bread with Strussel Topping

Whole Wheat Pumpkin Spice Bread with Cinnamon Streusel Topping

  • 1 15oz can unsweetened whole pumpkin
  • 3/4 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Streusel Topping

  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons cold butter, cut into small pieces

1. Preheat the oven to 350 degrees.

2. In a medium size bowl, combine the pumpkin, yogurt, honey, sugar, vanilla, egg, pumpkin spice, and cinnamon. Mix thoroughly by hand with a wooden spoon. Set bowl to the side.

3. In another medium bowl, combine the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Fold slowly into bowl with the wet ingredients, combine thoroughly but do not over mix.  Pour into a greased bread loaf pan.

4. To prepare the streusel, mix all ingredients together in a small bowl and sprinkle evenly over dough. Bake in the oven for 1 hour until a fork comes out clean from the center.

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