This one is a real winner. Of course I modified the recipe, and in the future, I will add more oats and flour. (After a second try, maybe I overdid the flour) I opted to forego dirtying up my food processor and did a fine shred on the carrots, then just mixed it all up. The texture was just fine. The flavor! It's vegetables that taste delicious! The original suggests that the carrots you can buy prebagged and shredded can be used. In that case, maybe throw it in the food processor for a couple spins.
2 1/2 c. grated carrots
1/2 c. brown sugar
1/4 c. applesauce
1/3 c. oil (I used coconut oil)
1 egg- whisked
1 c. flour
1/2 c. rolled oats
1/2 tea. baking soda
1/2 tea. salt
1/2 tea. cinnamon
1/2 tea. nutmeg
1/4 tea. baking powder
Preheat oven to 350. Prepare a muffin pan.
Mix together the carrots, brown sugar, applesauce, oil, and egg. In a separate bowl mix the flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Then combine with the carrot mix. Distribute into muffin pans evenly and bake for about 20 mins.
Tuesday, July 30, 2013
Thursday, July 25, 2013
Blueberry Oatmeal Muffins
I am completely stressing about the kids starting school and having to pack a nutritious lunch. I've decided that muffins are going to be a staple. (my kids have issues with sandwiches- most likely a plot to drive me insane) Prepare yourself for a lot of muffin recipes coming up in the next very spare weeks until school starts.
So this recipe! I have tweaked it a bit from the original which I found via random searches on Pinterest. Next time I make this I plan to add applesauce to help make the dough a little less rock hard, and easier to "fold" the blueberries into. With that said, these were some incredible muffins. I didn't miss the butter, (uses yogurt instead) and it was filling! (I used whole wheat flour, so the dough was plenty dense)
1 c. plain yogurt or low fat sour cream (I used plain Greek yogurt)
1 c. old fashioned oats
1 egg slightly beaten (if the mix is too thick when adding blueberries, add another beaten egg)
1/4 c. coconut oil
1/3 c. flaxseed meal (optional)
1/2 c. unsweetened applesause (again, if the mixture seems too stiff, especially w/ whole wheat flour)
1/2 c. packed brown sugar
1 1/3 c. whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 c. frozen or fresh blueberries
Directions
1. Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. In large bowl, mix yogurt and oats. Stir in egg, oil, applesauce, and brown sugar. Stir in flour, baking soda, cinnamon and salt (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with some additional brown sugar.
3. Bake 18 to 22 min or until golden brown. Immediately remove from pan. Serve warm.
So this recipe! I have tweaked it a bit from the original which I found via random searches on Pinterest. Next time I make this I plan to add applesauce to help make the dough a little less rock hard, and easier to "fold" the blueberries into. With that said, these were some incredible muffins. I didn't miss the butter, (uses yogurt instead) and it was filling! (I used whole wheat flour, so the dough was plenty dense)
1 c. plain yogurt or low fat sour cream (I used plain Greek yogurt)
1 c. old fashioned oats
1 egg slightly beaten (if the mix is too thick when adding blueberries, add another beaten egg)
1/4 c. coconut oil
1/3 c. flaxseed meal (optional)
1/2 c. unsweetened applesause (again, if the mixture seems too stiff, especially w/ whole wheat flour)
1/2 c. packed brown sugar
1 1/3 c. whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 c. frozen or fresh blueberries
Directions
1. Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. In large bowl, mix yogurt and oats. Stir in egg, oil, applesauce, and brown sugar. Stir in flour, baking soda, cinnamon and salt (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with some additional brown sugar.
3. Bake 18 to 22 min or until golden brown. Immediately remove from pan. Serve warm.
Thursday, July 18, 2013
Alfredo Cauliflower Sauce
I'm sure everyone has seen this cauliflower alfredo sauce on Pinterest. I was dying to try it as my son seems to dislike tomato based sauces, and geez! Who can pass up a vegetable stuffed meal? Especially with how much I like to make pasta for the kids. (easy dinner!)
The first attempt was kind of a failure. It was tasty, yet a bit spicy and SUPER GARLICKY. The kids found it to be too spicy, and I couldn't blame them. They seemed to like it though? Like in theory it was good? So I'm going to be tweaking the recipe a bit to allow for young tastebuds.
The first attempt was kind of a failure. It was tasty, yet a bit spicy and SUPER GARLICKY. The kids found it to be too spicy, and I couldn't blame them. They seemed to like it though? Like in theory it was good? So I'm going to be tweaking the recipe a bit to allow for young tastebuds.
4 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt
1/4 teaspoon pepper (to taste)
1/2 cup milk
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt
1/4 teaspoon pepper (to taste)
1/2 cup milk
INSTRUCTIONS
Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.
Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! If the sauce starts to look dry, add a few drops of water, milk, or olive oil.
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