Jean’s Cuisines | Spring 2025

From securing the cinch on one of our saddle horses to hit the trail, to preparing for a hike for a day trip in the mountains, my family regularly loves getting out in the great outdoors. As a naturally curious person, I really enjoy finding new places and adventures to embark on with our friends and family. I’m grateful to live at the gateway of a plethora of outdoor adventures. I don’t want to take summer for granted and let it roll by without taking advantage of every opportunity. When we do venture out, I try to bring healthy and easy to prepare food along. These recipes are a few of my ‘go-to’s’ because they are just that: easy to pre-make, and pack for a day.

Everyday Bagel Sandwiches

1-2 Bags of your choice of Bagel 

Breakfast Bagels
1 package pre-cooked bacon
1 package sliced cheese
Salt and Pepper to taste
Butter to spread
Aluminum Foil

Directions:
Preheat oven to 300 degrees.  

To produce and assemble in mass, split the bagels in half and place on a cookie sheet with the bottom half down. Remove two pieces of pre-cooked bacon and heat in the microwave for one minute. Spread butter on the bottom half and layer with slices of bacon and cheese, replace the top half. Place in the oven for about 10 minutes until cheese is melted. Remove and immediately wrap in foil. These are easily frozen and can be reheated prior to a hike, ride or next to a campfire. Filled with protein and carbs to keep up with an active adventure-filled day.

 Variations: Add an egg if you are eating it within a few hours 

Lunch Bagels
1 package salami
1 package of cheese
Flavored cream cheese such as chive, herb or scallion 

To produce and assemble in mass, place all the bagels bottom half on the counter, spread with cream cheese of your choice, and then layer with the salami and cheese. Wrap in aluminum foil. These also freeze easily or can be put in the refrigerator the night before to grab and go. These quick sandwiches are packed with protein and carbs.

Banana Protein Muffins

1 ¼ cup all-purpose flour
¼ cup flaxseed
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
¼-½ tsp nutmeg
1 ½ cups bananas-mashed (~3 ripe bananas)
6 Tbsp coconut or vegetable oil
⅔ cup brown sugar
1 egg
1-2 tsp vanilla
2 Tbsp. milk
Optional: chocolate chips, bacon bits or nuts of your choice 

Directions:

Preheat oven to 400 degrees

Spray or line a muffin pan.

Mix dry ingredients; flour, flaxseed, baking powder, baking soda, salt, cinnamon and nutmeg. (The extra protein is added from the flaxseed. For ¼ cup of flax seed there is approximately 8 grams of protein and 12 grams of fiber).  

Add the wet ingredients; bananas, oil, brown sugar, egg, vanilla and milk.  

Combine: Pour wet mixture over dry ingredients and mix. Fold in optional ingredients and spoon into the muffin tin. 

Bake: For about 20 minutes or until golden brown and a toothpick comes clean when inserted in the center of a muffin.

Cool & Finish: Wrap in plastic wrap and then aluminum foil, if you’re packing them. These can be easily frozen and popped into a saddle bag or hiking bag and ready to eat for a snack throughout the day. Store in refrigerator for a week.

Nan’s High Protein Cherry Coconut Granola

2 cups rolled oats
1/2 cup unsweetened coconut flakes
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup coconut oil
1/4 cup honey (or more to taste)
1 scoop vanilla protein powder (about 25-30g)
1 tsp vanilla extract (optional)
1/2 cup dried cherries (chopped if large)

Directions:

Preheat your oven to 325. Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, combine oats, coconut flakes, pumpkin seeds, and sunflower seeds.

Prepare Wet Mixture: In a small saucepan over low heat (or microwave safe bowl) melt coconut oil and honey together. Stir in vanilla extract and protein powder until smooth.

Combine: Pour wet mixture over the dry ingredients. Mix well until everything is evenly coated.

Bake: Spread granola mixture on the baking sheet in an even layer. Bake for 20-25 minutes, stirring halfway through, until golden brown.

Cool & Finish: Let granola cool complete - it will crisp as it cools. Stir in dried cherries.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!