Fall for me usually calls for some hot coffee and a pastry in the am. These muffins are the perfect grab and go breakfast for a busy week also kid friendly! They are sweetened with maple syrup and have a hint of cinnamon. (WARNING- your kitchen will smell AMAZING)  My moms in town this week, and I cant wait to share these with her since muffins are her favorite in the morning <3.

Make sure to keep an eye on them in the oven. I suggest at 15min just do a check and if the tops are golden brown then take them out early. I left them in the oven for a full 18min and they just made it!

Ingredients:
2 bananas
1 egg
1/4 cup maple syrup
2 tbsp coconut oil
1/2 cup peanut butter
1 cup almond flour
1 cup rolled oats
2 tbsp flax meal
1 tsp baking soda
1 tsp cinnamon

Directions: (makes about 8-10 muffins)
1.) Preheat the oven to 350 and spray a muffin tin with coconut spay and set aside
2.) Mix all the wet ingredients in a bowl.
3.) add the dry ingredients and mix well to combine
4.) scoop batter into muffin tin
5.) bake at 350 for 15-18min (until tops are golden brown

If you remake these muffins make sure to tag me on Instagram @Stephi.Paige!

Most dinner dishes in my household I cant take total credit for unless it involves a one pan recipe of some sort of mixed frozen veggies. I am super lucky that my hubs is an amazing cook, and also creates dishes that I envision for him that are healthy.

I am trying to eat more plant based these days so bought myself a big ole eggplant at Trader Joes last week and wanted to make an eggplant parm. I hate when eggplant parms get all mushy though, yuck! This Eggplant parm is the CRISPIEST eggplant parm you shall ever eat! It hard to believe that this isnt deep fried goodness. The crisp factor is REAL!

​There are a few steps that go into making this recipe. You need three different bowls with three mixes for dipping. Egg wash, flour mixture, and panko mixture. I love this Gluten Free panko mixture from Ians it makes all my air fryer dishes so crispy!

Once they eggplants are dipped in each batter it should look like the picture below. We also put them in the fridge for 5-10 minutes to make sure the breadcrumbs were set in place before air frying.

When you finish air frying no need to take these guys out to sauce and cheese them up. You just scoop a spoonful to the tops and sprinkle with cheese of choice and then close the air-fryer to cook for another 2 minutes so the sauce gets hot and cheese melts.

If you remake this dish make sure to share it on instagram and tag me @stephi.paige! I cant wait to see how these turn out! Also, Aaron (my hubs) is so excited these are a big hit!

Ingredients:
1 Eggplant
1 1/2 Cups Ians GF Bread Crumbs
1 Cup Almond Flour
2 Eggs 
Raos Sauce (or sub any tomato sauce)
Violife Mozz Shreds (or sub cheese of choice)
1 tbsp garlic powder
1 tbsp Italian seasoning
Salt and Pepper to taste


Directions:
1.) Wash and peel eggplant. Then slice about  1/2 inch slices
2.) Lay out slices on paper towel to dry (can salt them if you like)
3.) Take out three small-med bowls. In one bowl scramble eggs, second bowl add almond flour with salt, pepper, and garlic, third bowl add bread crumbs and Italian seasoning.
4.) Dredge eggplant slices in almond flour mixture, then into the egg wash, then into bread crumb mixture. Make sure once the slice is laid out on parchment paper to press the bread crumbs down so they set.
5.) Place slices in the fridge for 5-10 minutes so batter sets on slices.
6.) Before placing slices into the air fryer spray both sides with cooking spray (I used coconut oil) you may need to repeat the air frying process multiple times depending on how big your air fryer is. Ours could only hold 4 slices at a time.
7.) Places slices in a single layer in air fryer and cook on 400 for 6 minutes. Then flip the slices and cook for another 2 minutes.
8.) Add sauce and cheese on top to the center of slices and pop back in for another 2-3 min (until cheese is melted).


Enjoy! Let me know how you liked these by tagging me on Instagram @stephi.paige or commenting below!

Fall mornings are the best kind of mornings. The cool, crisp air, just makes me want to curl up in a blanket on the couch and dive into a bowl of breakfast goodness. Baked oatmeal is so easy to do and it makes a great warm comforting breakfast. Top it with some ice cream, and you have yourself an awesome dessert!

My neighbors went apple picking over the weekend, and kindly brought back some extra apples for Aaron and I. I am not one for apple pie, but I do have oatmeal almost every morning during the work week, or some form of it (over night oats, granola, oatmeal). I immediately knew I was going to bake the apples into my oatmeal for the week. 

Baking oatmeal is great, it requires little prep, and you can throw basically just about anything in it to flavor it up. I have done chocolate chips, strawberries, and bananas. 

This morning I sprinkled some of my home made granola on top for some added crunch and it was just what the doctor ordered. Only thing I slightly regret is putting this on a plate and not eating it out of a bowl ;) 

This serves about 9 (depending how big your slices are)

Ingredients:
1 1/2 cup rolled oats
1/4 cup almond flour (optional)
1tsp baking powder
2 tsp cinnamon
1 egg (or 1 flax egg)
1/4 cup maple syrup or honey
1 cup almond milk (or non dairy milk of choice)
2 diced apples or 4 dices small apples

Directions:
1.) Preheat oven to 350 degrees
2.) Chop apples and sprinkle with cinnamon. Microwave in a microwave safe bowl for 2 min and then set a side and let them cool.
3.) Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Add Dry to wet. 
4.)Add in chopped apples and mix well
5.) pour into a baking dish. Cook for 35-40min top should be golden brown
6.) I added some sliced apples on top and cinnamon before putting in the oven(the apples were raw)

If you remake this recipe let me know how you like it in the comments below, or tag me on Instagram @stephi.paige!