May 27, 2013

Morning Power Muffin


It's been a year and a half since I last posted. A lot has happened in that time, including my husband and I welcoming our beautiful daughter, Eliana. I also regretfully have not had the same inspiration since not many people were reading the blog - I sort of felt bored of writing just for me.

Now that my daughter is 13 months old and I have recently committed to eating healthy and working out, I have a new drive for blogging again. I am always looking for healthier breakfast foods and I came across a unique muffin here: http://www.nwedible.com/2011/06/oh-what-glorious-morning-muffin.html 

I love that it has zucchini and carrot in it - which makes me feel good about it. I added protein powder to my muffin to give it that "power" for the mornings but you can certainly leave it out. The raw millet is my favorite part. It's what gives this muffin its uniqueness and addicting crunchiness. For those of you who may not be familiar with millet, it is a grain that has a sweet, nutty flavor. It is also gluten free, high in fiber and rich in B vitamins. 

I use apple sauce in place of oil and it does a wonderful job at keeping it moist. The spices make it taste like you are indulging in a decadent carrot cake but this muffin is only 140 calories per serving!! (information via myfitnesspal.com see below)

Here is my version:

Morning Power Muffin
Serves 30

Dry Ingredients:
2 cups whole wheat flour
1 scoop gaspari myofusion protein powder - vanilla1 cup millet, raw1 tablespoon baking soda1 tablespoon cinnamon
1/8 tablespoon cloves

pinch salt


Wet Ingredients:
3 medium eggs
1 cup granulated sugar
1 cup applesauce



The Chunky Stuff:
2 cups shredded carrot
2 cups shredded zuchinni (squeezed gently)
1 cup mixed raisins
1 cup chopped walnuts

1. Preheat oven to 350 degrees and fill 30 muffin tins with cupcake liners. No spray is needed.
2. Whisk together all the dry ingredients in a very large bowl. Set aside.
3. Whisk together all of the wet ingredients in a medium bowl. Pour the wet mixture into the dry mixture    
    and stir to just combine. Add in all the chunky stuff. (experiment here) 
4. Bake muffins in the preheated oven for about 18 minutes, or until a toothpick inserted in the muffin   
    comes out clean. Enjoy!
Serves  people
IngredientsCaloriesCarbsFatProteinSodiumSugar
Squash - Zucchini, includes skin, raw, 2 cup, chopped40803254Ico_delete
Carrots - Raw, 2 cup, chopped105251217712Ico_delete
Diamond - Chopped Walnuts, 1 cup80016802004Ico_delete
Raisins Sunmaid - California Golden Raisins, 1 cup5201240440116Ico_delete
Great Value - Granulated Sugar - 5 lb. Bag (Corrected Per Package Label), 1 cup774200000200Ico_delete
Great Value - Apple Sauce, 1 cup (126g)18044002036Ico_delete
Eggs - Medium Egg, 3 egg198313171950Ico_delete
Wheat flour - Whole-grain, 2 cup814174433121Ico_delete
Baking soda, 3 tsp00003,7760Ico_delete
Spices - Cinnamon, ground, 1 tbsp1850020Ico_delete
Spices - Cloves, ground, 0.13 tbsp310020Ico_delete
Arrowhead Mills - Organic Whole Millet, 1 Cup Dry (44g)60013261600Ico_delete
Gaspari Nutrition - Myofusion Probiotic Series - Vanilla, 1 scoop15092241003Ico_delete
Add Ingredient      
Total:4,2027411061194,349376
Per Serving:140254414513

January 16, 2012

Vegetarian Summer Rolls with Peanut Sauce

Despite the name, these are a great light snack that you can eat at any time of year. They can be filled with almost anything but I chose to just add vegetables. Forming the rolls takes some finesse, but with practice - you will be making tons of rolls ahead of time ( a day at most) and slicing them when you're ready for a nutritious snack.

The peanut sauce is a nice addition which adds a punch of flavor. As someone who doesn't really use recipes - I only started with this one as a base to get it going. I then added a little more of this and a little of that to get it to my liking. You should do the same.

Peanut Sauce
1/2 cup natural-style creamy peanut butter (I had chunky and just pureed it)
1 tablespoon granulated sugar
2 tablespoons hoisin sauce (I didn't have any so I just added some more of the other ingredients)
1 tablespoon soy sauce
1 small garlic clove, mashed to a paste
1 teaspoon chile-garlic paste (Also didn't have this so I just added red chili flakes)
1 tablespoon dark sesame oil
Juice of 1 lime (didn't have, so I used a lemon and rice vinegar)
1/4 cup water
Salt to taste


Mix all ingredients together to your liking. Add more water if necessary to thin out the sauce. Keep in mind it tastes different on its own than it does with the rolls, so if you make the sauce ahead of time (which you should) taste it with a piece of lettuce or something instead of on the spoon.

Vegetarian Summer Rolls
Spring/Summer roll wrappers - Rice paper
Bean thread noodles (mung bean or glass noodles)
Lettuce leaves (romaine, bibb, iceberg)
Cucumbers - sliced into strips (julienne)
Red cabbage - shredded
Green apple - sliced into strips (julienne)

With the bean thread noodles, you need to soak them in warm water for about 10 -15 minutes. Because they are so thin - you don't really cook them but rather reconstitute them in the water. Meanwhile, prep your vegetables and have another bowl of warm water nearby. Once ready, align all your ingredients and place one of the wrappers in the water until it becomes pliable - 15 to 20 seconds.









Next, lay it down on your work surface and add all your ingredients on the wrapper. Fold the bottom of the wrapper over the filling, fold in the sides totally covering the filling and then fold the wrapper upwards to form a neat roll shape. Depending on your ingredients - you could deep fry it at this point but this is the fresh, raw version.














































You can slice it into smaller, bite size pieces like sushi - in which case you need a very sharp knife and I would wet the blade with some water. (picture above) or you can also just slice it in half. Either way, when served with the peanut sauce, it is delicious and refreshing.

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