Rainbow’s Blueberry Muffins, with a healthier twist

Rainbow’s Blueberry Muffins, with a healthier twist

Good Morning, All.  It is such a Sunny Sunday morning, and the promise of Spring, is just around the corner.  In an earlier post, I said to, ” Stay tuned for some recipes using the 16 Foods that will improve your memory, lower your blood pressure, and boost your immune system.”  Here is the first of those recipes.  This recipe incorporates blueberries, blueberry Greek yogurt, and applesauce (substituted for the sugar).   I used Chobani Greek yogurt; because, it was lower in sugar and the size was 7.5 oz.  You can use any kind of blueberry yogurt; the recipe specified, NOT to use Activia. You can substitute the same amount of applesauce, for sugar; in any recipe.  Mix in the applesauce in with the wet ingredients.  The results were muffins that were light and tender; although, not too big in size.  They were a breeze to make; and this recipe makes 12 muffins with no batter left over.  They are not overly sweet and the drizzled icing at the end, is the sweetness it needs; to make them satisfying.

Blueberry Muffins

Ingredients: 1 and 3/4 c. of flour, 1/2 teas. ground cinnamon, 1 teas. baking powder, 3/4 teas. baking soda, 1/2 teas. salt, 1 c. Greek blueberry yogurt, 3/4 c. applesauce, 1 egg, 6 Tables. unsalted butter melted, 3/4- 1 c. blueberries

Vanilla Glaze

Ingredients: 1/2 c. powdered sugar, 1/2 teas. vanilla, 2 teas. milk + a little extra if needed.

Preparation:

Preheat the oven to 400 degrees.

Paper line, or spray  a 12 muffin tin; with cooking spray.

Rinse the blueberries well; and drain.  Set aside.

In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.

In a smaller bowl, combine yogurt, applesauce, egg, and melted unsalted butter.  Wisk the wet ingredients, thoroughly.

Add the blueberries the dry ingredients; and stir.  Add the wet ingredients to the dry ingredients.  Use a rubber spatula and gently fold the ingredients together until just combined.

With a tablespoon or batter scoop, divide the batter equally, into the twelve muffin cups.  Bake for 15-20 minutes; checking at 15, with a toothpick.

Remove muffins from the muffin cups; to a cooling rack, and cool.

Icing Preparation:

Stir together the powdered sugar, vanilla and milk in a small bowl.  Add a tad more milk if the icing seems too thick.  Spoon the icing into a sandwich bag; and, clip a little off one of the corners.  Let the icing drizzle over the top of each muffin and Voila!

I hope you try this recipe and please let me know how it goes.  You can add your own twists and tips.

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Flax seeds

Flax seeds

I like Gabriela’s thinking. 🙂

Cooking Without Limits

flax seeds

Some call it one of the most powerful plant foods on the planet. Flax seeds was cultivated in Babylon as early as 3000 BC. In the 8th century, King Charlemagne believed so strongly in the health benefits of flax seeds that he passed laws requiring his subjects to consume it.  Now, thirteen centuries later, some experts say we have preliminary research to back up what Charlemagne suspected.

Flax seeds is found in all kinds of today’s foods from crackers to frozen waffles to oatmeal. The Flax Council estimates close to 300 new flax-based products were launched in the U.S. and Canada in 2010 alone. Not only has consumer demand for flax seeds grown, agricultural use has also increased.  Flax seeds is what’s used to feed all those chickens that are laying eggs with higher levels of omega-3 fatty acids.

Health benefits

Although flax seeds contains all sorts of healthy components, it…

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A Tale Of Two Joes, Sloppy Joe Recipes

A Tale Of Two Joes, Sloppy Joe Recipes

Last Evening, my Hubby came home from work so tired; and, I asked him, what he thought about Supper.  He originally thought about hamburgers; as, we had a pound of 85/15 ground beef in the fridge.  I thought about the sloppy joe recipe we have; and, since we haven’t had it for awhile, he thought it was a pretty good idea.

This sloppy joe recipe, is the best one I have ever tasted.  The recipe was in the Winston- Salem Journal; dated April 18, 2012.  The sloppy joes take about 15 minutes to make.  They have a little kick to them; but, it is not over the top.  I served them with Alexia sweet potato fries.

Sloppy Joes (makes 4 servings or more)

Ingredients:

1 Tables. oil, 1 onion minced, 1/2 green bell pepper, cored, seeded and minced, 1 clove garlic minced, 1 pound lean ground beef, 8 oz. tomato sauce, 1 teas. chili powder, 1 Tables. Worcestershire sauce, 1 Tables. apple cider vinegar, 1 Tables. brown sugar, 1/4 c. ketchup, dash or 2 of hot sauce, salt and pepper to taste, 2-4 Tables. as needed

Preparation:

Cut the onion and green bell pepper in smaller cubes.  I never mince them; to me, that is really small.  Set aside.  Mince the garlic clove.  Set aside.  Open your can of tomato sauce.  Measure out the chili powder, and brown sugar and place in a small bowl.  Measure out the Worcestershire sauce and cider vinegar and place in a small bowl.  Measure out the ketchup.  Have the hot sauce ready.  You don’t have to have everything ready, I just like to do it this way.

Heat the 1 Tables. of oil over Medium heat, in a large skillet ( I use a non-stick skillet).  Add the onion and bell pepper and cook stirring until softened, about 5 minutes.  Stir in the garlic; and, cook about 30 seconds (you don’t want it to burn).  Add the lean ground beef and cook; breaking up the clumps, until browned, about 3 minutes.

Add the tomato sauce, chili powder, brown sugar, Worcestershire sauce, cider vinegar and ketchup.  Cook on medium to low, stirring occasionally, 5 -10 minutes, until meat is fully cooked; and, the mixture has slightly thickened.  Depending on your preference, you can add 1-2 Tables. water; if you like the mixture a little looser.  I have never needed to add up to 4 Tables. of water.

Stir in the hot sauce.  Taste and add the salt and pepper, if needed.  Serve on hamburger buns of choice.  Enjoy.

I hope you try this recipe.  Hubby and I think it beats Manwich, hands down.  Let me know how it goes.

A light and lemony soup, Spinach, Pasta and Pea soup

A light and lemony soup, Spinach, Pasta and Pea soup

This soup  from Cooking Light, is surprisingly light.  A nice clear broth that goes down easy.  Spinach, Pasta and Pea soup is packed with cancer fighting foods.  Olive oil, fresh Garlic, Onion, and Spinach to name a few.  You can use Chicken broth or Vegetable broth the choice is yours.  I mince my garlic and use 1/2  of a frozen package of spinach.  Just a preference.

Spinach, Pasta and Pea Soup

Ingredients

1 Tables. olive oil, 2-3 garlic cloves thinly sliced, 4 c. vegetable broth, 2 c. water, 3/4 c. orzo pasta (uncooked), 1 Tables. lemon zest, 1 (15 oz.) can garbanzo beans (chick peas) drained, 1-1 1/2 teas. oregano dried, 1 Tables. lemon juice, 1/2 teas. black pepper, 1/8 teas. salt, 1 (6 oz.) pkg. of Fresh baby spinach, shaved or grated Parmesan cheese (optional)

Instructions

Heat a large saucepan over high heat

Add olive oil to the pan and swirl it to coat the bottom.  Add the garlic and onion; sauté 30 sec., stirring constantly.

Add the vegetable broth and two c. of water and bring to a boil.

Add the orzo, lemon zest and chick peas.  Cover and cook 10 min. or until the orzo is done.

Stir in the oregano, and next 4 ingredients (through the spinach).

Ladle the soup into bowls and top with grated or shaved parmesan cheese.  Enjoy!

With this awesome zucchini grinder, you will not miss steak!

With this awesome zucchini grinder, you will not miss steak!

This zucchini grinder sandwich, is a fabulous substitute for steak and cheese.  The recipe comes from allrecipes.com.  There is a marinara recipe included, but if you are in a hurry, jar marinara will do just fine.  Muir Glen makes an organic marinara and it’s available at Wal-Mart.  For added oomph, get whole grain rolls and serve it up with Aldi Simply Nature brand vegetable chips.  This makes a tasty meatless meal.

Ingredients

Marinara Sauce:  1 Tbsp. olive oil, 2 cloves garlic , peeled and coarsely chopped, 1 pinch crushed red pepper flakes, 1 Tbsp. chopped fresh basil or 1 1/2 teas. dried, 1 teas. red wine vinegar, 1 teas. white sugar, 1(14.5 oz.) can diced tomatoes, salt and pepper to taste.

Grinders: 1 Tables. butter, 2 med. zucchini cubed, 1 pinch red pepper flakes, salt and pepper to taste, 1 1/2 cups shredded mozzarella cheese, 4 kaiser rolls split.

Directions:

To make marinara sauce, heat olive oil in a saucepan over med. heat.  Add garlic, basil and red pepper flakes; cook and stir for a min or two until fragrant.  Stir in sugar, vinegar, salt and pepper.  Pour in the tomatoes with their juices and simmer over low heat for 15 min.  Remove from heat and purée until smooth in a food processor.  I do this different.  I break up the tomatoes while they are simmering so they are a little chunky.  It’s just a preference.

Preheat the oven to 350 degrees F.

Melt the butter in a skillet over med. heat.  Cook the zucchini in butter until browned and slightly tender.  Remember the sandwiches are going in the oven, so don’t overdo the zucchini.  Season with red pepper flakes, salt and pepper.

Spoon a generous amount of the zucchini mixture onto each sandwich roll.  Top with a handful of shredded mozzarella.  Close the rolls and wrap each in a piece of aluminum foil.  This makes them so goood!

Bake for 10-15 min. in the preheated oven, until the bread is heated through, and the cheese is melted.  The rolls will be soft and have a little crunch, Ohh, my.  🙂