Category: Recipes

Find some delicious healthy HONEY licken recipes

Homemade Honey Whole Wheat Cinnamon Rolls



Homemade cinnamon rolls were always a Christmas tradition in my family. I always get more excited about something when there’s yummy food involved. I would wake up on Christmas morning and smell fresh cinnamon rolls in the oven. A lot of people think cinnamon rolls are super difficult to make. But that’s not true. The hardest part is waiting for the dough to rise, but you can do other things while that is happening. Watch the video for tips and tricks on how to make the process a lot easier.

The secret ingredient is 1 cup of mashed potatoes making this an old pioneer recipe. The potatoes make the dough softer and more moist.

The only thing unhealthy about this recipe is the butter and cinnamon sugar you sprinkle inside the roll. But no worries, the honey whole wheat take away some guilt. ­čÖé You can add whatever frosting you like. I personally like a cream cheese honey frosting on top.


Honey Whole Wheat Cinnamon Rolls

Prep Time: 3 hours

Cooking Time: 20 Minutes


2 cups warm water

2 Tbsp active dry yeast

1 stick butter

2 cups milk, scalded

8 cups whole wheat flour

1/2 cup honey

1 cup mashed potatoes

2 eggs slightly beaten

2 tsp salt

butter melted

cinnamon sugar


Softly stir in yeast in warm water. Let stand for 10 minutes. Pour scalded milk over butter and let it sit until warm. Stir in 4 cups of flour, mashed potatoes, salt, eggs and dissolved yeast. Add in remaining flour until dough it malleable and soft. Cover. Let rise until double. Divide dough in halt and roll out onto floured surface into a long rectangle shape. Brush with melted butter and sprinkle on a cinnamon sugar mix. Tightly roll up dough into a log shape. Use a clean piece of string and wrap around log to cut cinnamon roll like pieces. Place on a cookie sheet. Let rise until double. Bake at 350 degrees for 20 minutes. Yield: 2.5 dozen cinnamon rolls.

Banana Sandwich

My husband and I literally ate this banana sandwich every single day for college. It’s the perfect treat when you’re always on the go and need something portable and sustainable. After eating this sandwich for years, it’s hard for me to go back to the boring PB&J. The banana gives the bread moisture and a sense of purpose. Make sure you use natural peanut butter. Stay away from any hydrogenated fats. And I think it tasted better when it’s just roasted peanuts and salt.

The very first time I made this banana sandwich for Ky (my husband) was when he asked me to hike to the top of Mount Timpanogos. I volunteered to provide the lunch. At the top of the mountain with the amazing view, we sat and ate our banana, peanut butter and honey sandwich. Right after he leaned over and bam! That was our first kiss. So you might say this sandwich has cupid like qualities too :). Either way it’s easy to make and super delicious.

Banana Sandwich

Peanut Butter Banana Sandwich

Preparation time: 5 min


2 slices of whole wheat bread

1 Tbsp peanut butter

1 Tbsp Honey


1 banana


Put peanut butter and honey on individual bread slices. Sprinkle cinnamon on the peanut butter side. Cut the banana long ways and place strategically on bread.


Grandma’s Custard Recipe

This is a healthy twist to my grandma’s custard recipe. Whenever I was sick or unable to chew whole foods, my dear mother would make me this custard.

I got mono two weeks before my wedding day. My lymph-nodes swelled up so big my face was literally the size of a balloon. I could eat, sleep or talk. My dad tried blending soups and foods to try to get me to eat.

The only thing I could get down my throat was this custard. So I ate custard for two weeks straight. I honestly didn’t mind because I love my grandma’s custard recipe. I was secretly happy about the awesome excuse. I ate it for breakfast, lunch and dinner.

In the recipe, I split up the milk with almond milk. this adds a yummy almond taste and makes it a little healthier. I also use honey instead of sugar because honey is stronger so I can use less and it’s easier for the body to digest. What I love most about this custard is it has an amazing consistency so you can slurp on every spoonful. The nutmeg sprinkle on top adds the extra bang making this custard a true winner.

It’s important to put in a cookie pan full of water underneath the custard because it needs the extra moisture in the oven.

I hope you enjoy baking and eating my grandma’s custard recipe.

Prep time: 15 minutes

Cook time: 45 minutes


2 Cups Milk (I use 1%)

2 Cups Almond Milk

6 Eggs

1/2 Cups Honey

1/2 tsp Salt

2 Tbsp Vanilla Extract

Nutmeg (heavily sprinkled)



Preheat the oven to 325 degrees.

Place a cookie sheet full of water on the lower rack.

Put milk and almond milk together in a pot and place on the stove between medium and high heat. You want to scald the milks. Make sure not to bring them to a boil. Check the above video for a demonstration.

Crack 6 eggs into a bowl and whip them good. Add in 1/2 cup of honey and vanilla extract. Place all ingredients into a 9 x 13 pyrex pan.

Pour scalded milks into the pan, mix well, and sprinkle on the nutmeg.

Cook for 45 minutes or until the custard thickens and cracks on top.



Fruit Yogurt Parfait: Maggie Style

This is one yummy breakfast treat that is guilt free. I sometimes eat a fruit parfait three times a day. Just ask my husband, I’m a little obsessed.

The fun thing about this delectable fruity goodness is that you can make it yours with what’s around the house. In the video I use pears because they were in season. But my personal favorite are mangos. I like to add in whole grain cereal, but sometimes just oats and non-sweetened coconut flakes do the trick. Bananas are necessary because they add an extra frothiness. After teaching this secret to my siblings, they like to add sweetened yogurt and milk, but I like to stick with non sweetened Greek yogurt and almond milk. But some of my recipes do need some milk such as my custard recipe.

I first began eating my fruit parfait in Chile. I lived there for 1.5 years as a missionary for the Church of Jesus Christ of Latter-day Saints. I love Chile’s fruit selection.

I hope you eat many fruit cereals in the future. Enjoy!:)


1 pear (can use apples, mangos, berries or any other kind of fruit)

1 banana

Oats (desired amount)

Whole grain cereal (optional)

Nuts (optional)

Non-sweetened coconut flakes (desired amount)

2 spoonfuls of no fat, non-sweetened Greek Yogurt

Almond milk (or another kind of milk)

Cinnamon (sprinkled)


Put all ingredients in a big cereal bowl and mix it around. Enjoy!

Banana Carrot Muffins


I love snacking, especially when I can snack on something that satisfies my sweet tooth without putting on the pounds. These yummy, healthy banana carrot muffins are naturally moist and spongy that will tempt you to keep going back for seconds.

On my blog, I like to get out the ideas and let you make it and then experiment. I never knew bananas and carrots went so well together until I made this banana carrot muffins recipe. Cooking is so much fun because it allows you to create. As human beings, we naturally receive joy when we create something on our own. Cooking is one of the best ways to do this because you see your finished product relatively fast and, the best part, you get to eat it. Whenever I am stressed or overwhelmed, cooking is my best friend. It allows me to do something with my hands while my brain meditates a solution.


Not only does this recipe have bananas and carrots, but you also use a liquefied apple, aka you make apple sauce. This gives you fruit and vegetables. But make sure the bananas are ripe enough with a good amount of brown spots. The wheat flour provides you with whole grains and a touch of honey brings out the sweet that makes this treat truly delectable. I cut out the butter content and add in a heaping tablespoon of peanut butter. Peanut butter is a healthier fat and adds a unique taste. But check the label to make sure it does not have hydrogenated trans fat. The best and healthiest peanut butter is just roasted peanuts and salt.

I like to pour the batter into muffin tins because its easier to handle, less messy and a lot cuter :). But of course the same recipe can be made into bread pans as well.

I hope you enjoy the banana carrot muffins.


2 Eggs

1/2 Cup Honey

1/6 Cup Butter (melted)

1 Heaping Tbsp Peanut Butter

4 Ripe Bananas

Some Almond Milk

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1 Cup Shredded Carrots

1 Cup Liquid Apple (blended with some almond milk)

2 Tbsp Vanilla

2 Cups Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda


Preheat the oven to 375 degrees.

Crack 2 eggs into a medium size bowl and whip them good until very fluffy. Add in the honey and melted butter and whip again. Add in 1 heaping Tbsp of peanut butter

Mash up your bananas. Add a bit of almond milk to make it easier. Add in your cinnamon and nutmeg to bring out the flavors together. Put in bowl.

Shred up the carrots and add 1 cup into the bowl.

Cut up 1 apple and put in blender with some almond milk. Blend and place 1 cup of apple sauce into the bowl. Add in 2 Tbsp of vanilla.

Put all dry ingredients (flour, salt and baking soda) together in separate bowl and mix together. Slowly add-in dry ingredients with wet ingredients. Stir until mixed in, but not too much.

Butter and flour a 12 muffin capacity pan so the batter doesn’t stick.

Place pan into the oven for 30 minutes or until the muffins are bouncy and a knife comes out clean.