Easy Banana Oatmeal Muffins


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I don’t know about you, but breakfast is such a hard meal for me to take time for. I always seem to be rushing out of the house in the morning and either forget to eat, or i’m not hungry at the time. I decided to make muffins at the beginning of the week so I would have a pre made meal for the mornings. I searched a few recipes and decided to try a combination of ingredients and make my own mix. Not only were these quick and easy to make, they tasted awesome and I’m still having them in the mornings for an on the go meal!



  • 2.5 cups of oats
  • 1 cup of plain low fat greek yogurt
  • 2 eggs
  • 3/4 cup of sugar, or sweetener of your choice
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 2 ripe bananas


– Pre heat oven to 400 degrees, spray tin with a non stick cooking spray or put down 12 liners.

-Place all ingredients in a food processor or blender (I used my blender, and it worked like a charm) and then blend until oats are smooth. I added the oats last, and blended in 1 cup at a time.

-Divide batter evenly between all of the liners, put in oven and cook 15-20 minutes or until tooth pick comes out clean. (Mine took the full 20 minutes)

*Option – next time I am going to add in half a bag of semi sweet chocolate chips just for a sweeter option!

Happy Eating

Ash ❤



Halloween Cupcakes, my inner Martha comes out



Happy Halloween!

I had a Halloween birthday party to attend this weekend, and I thought cup cakes were the perfect snack to bring. Usually I always use boxed cake mix with a homemade butter cream icing. Lately everyone around me has been making such awesome sweets and treats, I decided to get brave and make everything from scratch with the guidance of a recipes via Martha Stewart found here for the cake http://www.marthastewart.com/315293/meyer-lemon-raspberry-cupcakes and the help of my friend Jessica, who could give Buddy from Cake Boss a run for his money. For the icing we went with a lighter swiss meringue butter cream http://www.marthastewart.com/318727/swiss-meringue-buttercream-for-cupcakes

Flavor wise we went with vanilla for both the cake and icing, this was a 3 hours project all said and done. The instructions were pretty basic, the only issue we had was curdling the icing, while beating it, it was too warm temperature wise. We found a quick fix by putting it in the fridge for 20 minutes and re-beating, and voila! Problem solved. Oh, also, have a full bodied apron, I was covered in flour!





Verdict on the taste, 10/10, the icing was so light and it melted in your mouth, and my mother couldn’t stop telling me how the cake tasted like her favorite pound cake. Take the time and make these, it will be worth it. Just remember you may need an extra hard work out the next few days!

Ash ❤ 

Bean Salad. Easy, right??


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Since the summer time, I have had this uncanny obsession with Pinterest. From fashion to food, it has it all. I myself have more boards then most, including specific ones for all my favorite foods and home decor ideas. I don’t know how I landed on starting with this bean salad recipe but let me tell you, you have to try this. The original recipe is found here  http://thewanderingcoconut.com/travelers-bean-salad/ but I will let you know what extra ingredients I put in mine, and how I served it up a little bit differently.

Bean Salad Ingredients:

  • 1 (15 oz) can low-sodium or no-salt black beans, drained well
  • 1 (15 oz) can low-sodium or no-salt garbanzo beans, drained well
  • 1 (15 oz) can low-sodium or no-salt lentils, drained well
  • 1 (15 oz) can low-sodium or no salt red kidney beans, drained well
  • 1 bunch green onions, chopped
  • 1 red or yellow bell pepper, chopped
  • 2 cloves garlic, chopped or crushed
  • Juice of 1/2 a lime and lemon 
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1/4 cup low-sodium soy sauce
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt or to taste


  • Mix all ingredients together and serve on a bed of lettuce or as a side dish. This stays well in the fridge, and the long it sits, the better the taste.
  • Make it into a taco salad by mixing with lettuce or spinach, fresh diced avocado, tomatoes,medium cheese grated and a dollop of sour cream. Serve nacho chips on side. (See picture below)

Extra add ins:

  • chopped cilantro, substitute chopped fresh jalapeño for chili powder (to taste), chopped celery, diced tomato, or any other bean you like.



Happy Eating 🙂


Healthy Breakfast and Grocery Shoppping

Good morning! Happy Thursday 🙂 The past few days I have had my dog staying with me, usually he ends up with my parents due to my crazy work schedule, I work in retail, need I say more? So my lack of grocery shopping and motivations has been a bit of a problem these last few days.


I did managed to have my regular tea and cereal this morning for breakfast, and I just made a snack of celery, organic peanut butter and almonds to help tide me over until lunch time. It’s sad to say that working in retail I end up buying my lunch a lot of times, but i’m hoping with this blog I am able to cook more during my time off, so I have leftovers to take all week. 


I spent so much time on Pinterest last night scooping out new recipes that got me excited, and I came up with a pretty hefty grocery list. So after work tonight i’m hitting the local Fortino’s and I am going to come home with some great produce so I don’t have to spend money this weekend on food court lunches.

Pictures and blog to come if I end up successfully making anything tonight! Also don’t forgot you should sweat at least once a day, so try and hit the gym or do a yoga class to get yourself motivated and energized for the day 🙂



Veggie Ash

Starting Out!

Hey everyone! I have decided to start a blog to help me document this fabulous journey I am on. I have been a vegetarian for about a year and eight months, and it has been fun, different and exciting. I have started to realize I need to expand my cooking, you seem, I am great at making smoothies and snacks, but meals not so much. I have also indulged myself in a lot of yoga, I am trying to be as active and spiritual as possible. With being so active I really need high protein meals, that are easy and quick, and as I find out what works and what doesn’t I am going to share those with all of you.

Thanks for reading

Ashleigh ❤