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. ūüôā 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.

Greek-n-Go Food Truck

Greek-n-Go Food Truck sits on the side of the road on Canyon Road in Provo, Utah. It’s at a key location near the Brigham Young University campus. Nearby is Swig, a pop and cookie shop. That’s where Greek-n-Go used to be. But from economic difficulties, Mark and Mary Jensen decided to move south a few feet and buy a food truck instead. Mark says it was the best thing they could have done and business has never been better.¬†Food trucks are hip and trendy, so the Jensens caught the wave on wheels just in time.

Mark and Mary have a secret?–they are not Greek. They had some Greek neighbors who taught them everything they know about Greek food. They saw a gap in society with less then enough euros and pitas, so they started up their own joint.

The crowd favorite is the classic euro. It’s made with slow cooked beef, homemade yogurt sauce, freshly cooked pita bread and tomatoes to top it off. I wanted to wait to eat it when I got one, but I couldn’t resist, I scarfed it down the second I got into my car. The tastes took me on the plane to Greece.

Don’t believe me? Check out what others say about their food truck awesomeness. Or better yet, try it for yourselves.


Osaka, a Japanese restaurant in Provo, is as ethnic as they come. The food is great, the atmosphere legit, but my favorite part are the owners. Frank and Macy Lin are an adorable couple who don’t talk much but work hard. Frank stays in the back of the kitchen doing as a one man cook. Macy takes care of other business ordeals like delivering the food, cleaning utensils, and even squeezes in time back in the kitchen to help Frank. When I went, they only had one paid helper. Other than him, Macy and Frank are a complete dynamite food duo.¬†I tried talking to Frank, but his wife assures me that it’s ok, he doesn’t like to talk. I wouldn’t talk either if I cooked tempura like him.

As seen in the above video, Osaka gains a lot of traffic from the newly constructed LDS Provo City Center Temple across the street. People love to come for not only the variety of Japanese tastes, but it’s all at a reasonable price.

One of the crowd’s favorite is the sushi. My video shows them making and cutting the sushi and bringing it out on a grand plate. There are lots of different options and it’s 100% authentic. Nothing Americanized here.


La Carreta

La Carreta is a successful Peruvian restaurant located in my home town Orem, Utah. My husband and I found a groupon and we decided to try it out. The food was so delicious and the owners so loving, I just had to highlight them for my blog. Here’s a link to their website.

Alejandra is a women full of hugs and kisses. She truly treats all of her customers as if they were her own children. She is the heart and soul of the business. She does what she does because she loves it, she doesn’t care much about the money. She always greets me with a kiss and is sure to ask how I’ve been, even though I had just met her. Even though she was very busy, she was extremely willing to meet with me for this blog.

Since La Carreta is a family run business, sometimes on the weekends, Alejandra’s grand kids come in on their own free will to help out. They eagerly clear plates and deliver salsa to the corresponding tables.

Their dishes are composed with a french fry or rice base, then you choose what goes on top. Their sauces are not oily but still very juicy. I especially loved their bean sauce I got with my chicken and vegetables.

Make sure to go hungry in stomach and spirit, because Alejandra and will fill you up.

La Taqueria El Vaquero

La Taqueria del Vaquero does not look much from the outside. But if you want to find out what Mexico’s really like, this is a must see, smell and taste. The Mexican food is top quality and the customers rave on and on about it. Check out their Facebook page here.

The owners didn’t want to be interviewed, but I was still able to get some good shots of Jesus Aguayo cooking in the kitchen. I went on a weekday, so it was still busy. But the weekend¬†is when the party happens at the Vaquero. ¬†All of the aunts, cousins, and all family members in town come and enjoy good food and an awesome family get together.

I really liked getting to know Amanda Rojas. She is the only worker that’s non family. She moved away from her entire family in Chile to come to BYU. El Vaquero and company is like her family in Provo and she loves the food (even though it’s nothing like Chilean food).

What I liked best about El Vaquero was the chill atmosphere. There was a soccer game playing and they had a mini buffet full of sauces, herbs and other add-ons. When you come, just remember not to judge this book by its cover.

The India Palace


To officially start off my blog, I want to show off several Utah Valley restaurants in the great state of Utah. I chose India Palace as my guinea pig because they are a little piece of India located in downtown Provo, a proven winner.

It was so much fun to get to know Amrik Singh (owner and chef at India Palace). He loves the food and all of his customers. The second I walked into the doors, I felt welcomed. Amrik crossed the oceans to live in Provo 19 years ago. He moved away from his family and friends and opened up this thriving Indian restaurant.

The very best part are the smells. It’s like an aroma of spices¬†that hit you like a brick wall upon entering the building¬†(it’s getting me hungry just thinking about it).

The food is delicious at any time of day, but I recommend going during the lunch hours 11am – 3pm. For their $9.95 all-you-can-eat legit Indian buffet which I showcase in the my video. There’s all sorts of options including curry, pita breads, vegetables, and even mango rice.

I hope the video takes you to India and gives you a taste of the India Palace. To connect more with Amrik, visit the India Palace on their homepage.