Thursday, October 28, 2010
Sunday, October 17, 2010
Saturday, October 16, 2010
Monday, October 11, 2010
Today I will share with you one of my favorite recipes. It is SO easy.
Get ready, because the ingredient list can be daunting:
1 15 oz can pumpkin puree (not pumpkin pie filling; just pumpkin - like Libby's)
1 box cake mix (your favorite flavor)
Ok, that's it. Seriously... no eggs, water, oil, nothing.
Preheat your oven to 400 degree and spray 12 muffin tins with non-stick spray (I prefer BakeEasy). Get a bowl and mix the pumpkin and cake mix together - the batter will be STIFF. Divide the dough among the 12 muffin tins and then bake for 15-20 minutes.
When you use a chocolate cake mix, it masks the taste of the pumpkin (also, it can be difficult to tell when they are done... monitor carefully). If you want to enjoy the pumpkiny taste pick a vanilla, spice, or my favorite... Funfetti cake mix :)
180 calories per super decadent, rich muffincupcake. With plenty of beta carotene and some fiber! You are welcome :)
Original recipe modified from:
Wednesday, October 6, 2010
Start out with a big soup pot. Put in 1 can (I use low-sodium) chicken broth, and then fill up to about half way with water (mind you this is a BIG soup pot). Add in some ground pepper, a bay leaf, a sprinkle of rosemary, and some salt (I use Bragg’s Liquid Aminos*).
Bring to a boil and add about 1 pound boneless, skinless chicken breasts (I put them in whole and shred them later). Cook for 20 minutes.
Meanwhile, chop up about a handful of carrots, 1 sweet onion, and some celery. Add it in whenever you are done with the boiling chicken.
Once the 20 minutes is up, take out the chicken and shred it with forks. Add back to the soup pot with the veggies.
At this point, I like to add about 4 oz of whole wheat organic shell pasta (I use 365 brand from Whole Foods). Cook for as long as it says to on the package – around 15 minutes.
While the pasta is cooking, I take a package of frozen chopped (plain) spinach and heat it up in the microwave. After the pasta is done, I add the spinach to the pot too. I think this is what really makes it special! Lastly, I add some diced baby bella mushrooms. Cook until the mushrooms are tender. Add some parsley. Season to taste with additional salt/Bragg’s Aminos* and pepper. You could also sprinkle some parmesan cheese on top!
I have also tried variations with adding fresh tomatoes, chopped broccoli, anything… it is always delicious!
*What is Bragg’s Liquid Aminos, you ask?
Bragg’s Liquid Aminos is a wonderful lower-sodium salt replacement. It has 320mg of sodium per teaspoon versus over 2,000 for table salt. It’s made from non-GMO soybeans and tastes similar to soy sauce. You can buy it in a spray bottle (great for at the table) or in a big pour bottle. I have found it at Publix and most health food stores. More info here: http://www.bragg.com/products/la.html
Tuesday, October 5, 2010
- 1 cup water, boiling
- 2 tablespoons butter (I use olive oil)
- sprinkling of salt
- 1/4 cup honey or Agave nectar (a low glycemic sweetener - get it at a natural health food store - or COSTCO!)
- 1/2 cup oats, old-fashioned
- 1 large egg, lightly beaten
- 3 cups whole wheat flour (I like King Arthur flour)
- 2 teaspoons yeast, sprinkled over flour