The Seated Cook

Simple, healthy, vegetarian food

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Gluten-free Banana Blueberry Muffins


Since my last post, someone in the household was diagnosed with Celiac disease, so The Seated Cook blog will be going gluten-free.

This muffin recipe mostly follows the recipe here:


  • 1.75 cups Gluten-Free All Purpose Flour
  • ¼ teaspoon cinnamon
  • Sea salt (I usually grind my sea salt shaker about 6 times over the bowl)
  • 2 ripe bananas
  • ½ teaspoon vanilla
  • 4 tablespoons melted coconut oil
  • ½ cup coconut sugar
  • 2 eggs
  • ½ cup blueberries
  1. Preheat oven to 350 degrees, and lightly grease a 12-cup muffin tray with cooking spray (or line with paper).
  2. In a large bowl, beat the eggs.
  3. Microwave the bananas on a microwave-safe plate for about a minute (this will help with mashing them).  Mash them on the plate, and stir them into the eggs.
  4. Stir in the vanilla and coconut oil.
  5. Mix in the sugar, flour, cinnamon, and salt (I usually mix everything all in one bowl as a short cut, but you can separate the wet and dry ingredients, if preferred).
  6. Fold in the blueberries.  Continue to stir the batter, it will be thick, add a little bit of water if needed.
  7. Scoop the batter into the muffin cups (it’s enough for 12 muffins).
  8. Bake for about 20 minutes, until lightly golden on top.





Chocolate Date Pistachio Balls

I’m continuing to come across wonderful recipes in my Reader.  On my end, I’m still keeping things simple.  I recently made chocolate date pistachio balls, which were adapted from this recipe for chocolate almond date balls:

I have a huge bag of pistachios, so decided to swap the almonds for pistachios (and I’m sure these would be great with any nut).  I also added olive oil, since I found the mixture wasn’t sticking that well on its own, and I was out of coconut oil, which I often add to similar recipes.  The olive oil did alter the taste a little, but if you like olive oil, that’s not a bad thing.


  • 1 cup pitted dates
  • 2/3 cup dark chocolate chips
  • 2/3 cup pistachios, shelled
  • Olive oil (didn’t measure exactly, probably poured about a tablespoon over the ingredients)


     Place all ingredients in a food processor and blend until the ingredients are well mixed.

     Scoop out the mixture and form into balls.  Place balls in an airtight container and refrigerate until chilled.

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Baking with Toddlers: Black Bean, Pumpkin and Chia Seed Cookies


I really like black bean brownies, so was excited when I came across this recipe for black bean cookies (with pumpkin as a seasonal bonus!)
These are delicious, (relatively) healthy cookies (I made them with a little less sugar), and it’s really the pumpkin that you taste rather than the beans.

Cooking with Toddlers


Getting out of the house with a newborn and a toddler is like trying to herd a pack of cats. So far, our attempts to leave the house have gone like this:

1) Start packing the 900 items we need 2 hours in advance of departure.

2) 30 minutes before departure, sit two year old on potty. He ” no have go”.

3) Change baby’s diaper and nurse him.

4) Put baby in carseat.

5) Baby has an explosion in his diaper; change baby.

6) Toddler now pees on carpet while saying “I had an accident; no biggie!”

7) Clean up carpet, change toddler’s clothes.

8) Toddler proclaims ” I’m pooing” which is code for ” I need to go use the potty”.

9) Set toddler on potty; wait for 10 minutes while he does his business. Congratulate him profusely for letting us know he had to go.

10) Clean up potty…

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Quinoa with Spicy Chickpea Gravy


I really like your recipes and made this one last night. Just added a twist to it by throwing some broccoli I had lying around into the food processor along with the chickpeas (hence the greenish tinge). A good, healthy meal!


For quite some time now I have really wanted to cook something with chickpeas. Would you believe that I had no idea what they were until some of you introduced me to them?

I created this gravy to put over quinoa, and I don’t doubt that it would go great with chicken as well. I still haven’t experimented much with Indian cuisine, so the inspiration for this gravy came from some Indian spices. I had no idea what I was going to put into it until I was finished…love when that happens. 🙂

It came out thick, which I prefer, but you could easily add more liquid to it.

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Cinnamon Sweet Potato Muffins with Dark Chocolate Chips and a Cinnamon Topping


I was very excited to try this sweet potato muffin recipe, and it turned out delicious! (Made them as is but without chocolate chips or the topping- pretty much used up all my honey and cinnamon in the muffin dough).

It was a really busy week….filled with both some very difficult things and some very wonderful things. Things which kept me out of the kitchen and away from the craft room.

But in the midst of what happened to be a very good day today, though full from 7:30 am until 9:00 pm tonight, I found an hour to bake something forFiesta Friday! I literally had just enough time to get these muffins done before I needed to walk out the door again. This girl just couldn’t miss out on the party!

When my friend and I walked in the door tonight, I loved the smell that greeted our noses. It smelled like Fall. It smelled like cinnamon. It smelled like sweet potatoes.

I had no idea how this recipe was going to work out…as usual, I was making it up as I went along. 🙂 Let’s just say this: my…

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Double Baked Spaghetti Squash


This looked like such a good recipe that when I made it last night, I decided to double the amount of ingredients, so I would have more left over! I made it according to instructions, except did the double baking part in a baking dish rather than in the squash.


the vegetarian ginger

Spaghetti squash is the ultimate gluten-free substitute for any wheat-based pastas.

Unlike regular squash like acorn or butternut where you would just cube it or slice it, spaghetti squash pulls apart into thin edible “threads” which is where it gets its name. It’s easy to roast, doesn’t need lots of seasoning and reheats well if you have leftovers.

This recipe is flexible with what toppings you like; feel free to throw in whatever herbs you want, or even some veggie meatballs. I kept mine simple since it was my first time trying it, but the recipe isn’t limited to what I’ve put it. If you’re vegan, you can sub out the mozzarella and parmesan for nutritional yeast and grated tofu–it will add some protein and still have a bit of that cheesy flavour.Double Baked Spaghetti SquashDouble Baked Spaghetti Squash


  • 1 large spaghetti squash, halved lengthwise
  • 2 tsp. olive oil
  • Salt and pepper to taste
  • 1…

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Challah French Toast


We had a lot of challah left over from a break the fast meal, and I decided to make French Toast with it.  I’ve actually never made French toast before, so used an Ina Garten recipe as a guide, and changed it around a bit (


4 eggs
1 cup 1% milk
1/2 teaspoon vanilla extract
1 tablespoon honey
Cinnamon, nutmeg, and sea salt, to taste
Challah bread (I used 6 thick slices of it)
1 tablespoon butter
1 tablespoon olive oil

Slice the challah bread.  In a large shallow bowl, mix together the eggs, milk, vanilla, honey, cinnamon, nutmeg and salt.  Soak as many slices of challah as will fit in the bowl for 5 minutes, turning once.

Heat the butter and oil in a large pan over medium heat.  Add the soaked challah to the pan and cook for a few minutes on each side, until lightly browned (I added a little spray oil before cooking the second batch).

Serve the french toast with toppings of your choice, or as is!  I served mine with some maple syrup and homemade applesauce.