I was recently sent a copy of the Oz Family Kitchen Cookbook, which features 100 simple and delicious real-food recipes written by Dr. Oz’s wife, Lisa Oz. This collection of recipes includes breakfast, soups, sandwiches, salads, pastas and even desserts. Yes, even Dr. Oz indulges in the occasional dessert and the Oz family believes you can have a treat every now and then while still keeping with a healthy diet and lifestyle. Having said that Lisa still uses the same principles when making desserts that she does in her everyday cooking, use real food (i.e. milk, sugar and butter).
Lisa Oz believes that food is meant to be enjoyed and she shows that in this book by creating delicious and healthy recipes that nourish the body and delight the senses. Dr. Oz gives the readers his advice and nutritional tips throughout the book to help educate us on what we need to stay healthy. This book gives a glimpse inside the Oz kitchen to see what America’s doctor is really eating and I can assure you it’s anything but boring. The Oz Family Kitchen features recipes that are healthy and delicious without requiring to many ingredients. It’s full of beautiful photos not only of the delicious recipes but personal family shots as well, allowing us to see how this family comes together to share their passion for good food and healthy eating.
I made this Banana, Date and Nut muffin recipe from the cookbook and not only are they healthy but they’re packed with so much flavor as well. It’s no secret here on the blog that I love a good muffin recipe and this one is unlike any of the recipes that I normally make. I love the crunch from the walnuts and the sweetness that comes from the bananas and dates. They’re best served warm right out of the oven or after a few seconds in the microwave. If your lucky enough to have leftovers they can also be frozen and pulled out later for a quick and easy on the go breakfast.
Reprinted from THE OZ FAMILY KITCHEN Copyright © 2015 by Lisa Oz. Published by Harmony Books, a division of Penguin Random House LLC.
- 1 cup mashed ripe bananas (about 3 bananas)
- One 7oz. container plain Greek yogurt (3/4 cup plus 2 tablespoons)
- 1 large egg
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- ⅔ cup packed light brown sugar
- ½ cup unbleached all-purpose flour
- ¼ cup unflavored protein powder
- 2 teaspoons baking soda
- ¼ teaspoon fine sea salt
- ¾ cup chopped walnuts
- ¾ cup pitted and chopped dates
- Preheat the oven to 375 degrees Fahrenheit. Grease muffin tins or line with paper liners.
- Whisk the mashed bananas, yogurt, egg, coconut oil, and vanilla together in a medium bowl. Whisk the whole wheat flour, oats, brown sugar, all-purpose flour, protein powder, baking soda, and salt together in a large bowl, being sure to break up any clumps of brown sugar and baking soda. Add the banana mixture and stir with a wooden spoon (do not whisk) until the batter is moistened but still lumpy. Add the walnuts and dates and mix just until the batter is combined
- Divided the batter evenly among the muffins tins. Bake until the muffins are golden brown and the tops spring back when pressed with a fingertip, 18-22 minutes. Let the muffins cool in the pan for 10 minutes. Remove from the pan and serve warm or cooled to room temperature.