Winnie the Pooh Day!

If you know me, I absolutely ADORE Winnie the Pooh. When we were little, my parents gave my brother and I a smaller Christmas tree so that we could decorate it ourselves (probably because I was known for re-arranging the bottom half of the tree as a toddler). We were given various Disney and wooden ornaments that didn’t fit with my mom’s theme, and among those I recall there being Winnie the Pooh ornaments. When I moved, my mom made me some wooden and needlepoint Winnie the Pooh ornaments of my own!



I don’t know how I even got so into Winnie the Pooh. I don’t remember having a lot of books or decor growing up, but that silly ol’ yellow bear always made me smile! My mom and I always “oooo” and “ahhh” whenever we see a cute nursery theme or baby outfit with a Winnie the Pooh print. I’ve already begun to collect items for their future nursery! So naturally, when I saw that today was Winnie the Pooh Day, I wanted to be a part of it! And what better way to celebrate than to choose meals with a little touch of honey?



Spiced Honey Raisin Muffins


¼ cup raisins
2 T hot water
1 3/4 cups unbleached, all purpose or whole wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon each ground cinnamon, ground ginger, ground cloves, ground nutmeg, and allspice
½ cup almond milk
½ cup honey
¼ cup mashed banana
1 egg
½ teaspoon vanilla

  1. Preheat the oven to 350 degrees and grease a 12 piece muffin tin.
  2. Place raisins in a small bowl and cover with hot water. Set aside and allow the raisins to plump a bit.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  4. In another small bowl, combine the milk, honey, banana, egg, and vanilla.
  5. Add the wet mixture and raisins to the dry mixture; gently fold with a rubber spatula until just combined. Spoon batter into prepared muffin cups.
  6. Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean. Cool on a wire rack.


Almond Carrot Cake Shake

¼ cup carrots, chopped
2 T raw almonds
2 T shredded coconut
3 pitted dates
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp almond extract
1 cup almond milk or water

  1. Place all ingredients into a blender and blend until smooth. Pour into a glass and enjoy!




Honey Mustard Chicken & Quinoa Bowls with Fruit Salsa


2 T olive oil
2 T dijon mustard
2 T honey
1 T balsamic vinegar
1/2 tsp paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 lb. chicken breasts, cut into 1/2 in cubes


1/2 ripe mango, peeled and cut into 1/2 in cubes
1 small grapefruit, peeled and diced
1 tsp diced jalapeno
1 T lemon juice
1 T maple syrup
1 tsp minced cilantro
Salt and pepper to taste

Additional vegetables (I used broccoli)
1 cup cooked quinoa
Sliced avocado for serving

  1. In a small bowl, whisk together all chicken marinade ingredients. Pour over top chicken and all the marinate for at least 1 hour.
  2. Remove chicken from refrigerator and sauté in a skillet over medium heat,until chicken is browned and cooked through. Remove from heat and keep warm.
  3. Meanwhile, combine all salsa ingredients in a small bowl.
  4. To prepare the quinoa bowls, split the quinoa between two bowls. Top with vegetables (if using), chicken, and salsa. You can add sliced avocado if desired!