Monday, October 22, 2012

Super Chocolate Breakfast Muffins

Again with the muffins...I know! :) These are my husband's new breakfast obsession. In fact, when I made them two weeks ago, they only lasted for about 24 hours. 

They're not for the faint of heart, though. These are for chocolate lovers. Chocolate obsessors. Okay that's not a real word, but if you love dark chocolate, you'll love these. They're not quite sweet enough for me :) but if you wanted, you could always add some sweetener. The chocolate chips do help!

A couple of, spray the heck out of your pan or use foil liners, not paper ones. 

Two, experiment! I think these would be fabulous with peanut butter chips, butterscotch chips, mint chips...

What you’ll need:
  •          1 3/4 cup oats
  •           1/3 cup egg whites (or the whites of 2 large eggs)
  •           1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
  •          3/4 cup unsweetened cocoa
  •          1/2 cup natural, unsweetened applesauce 
  •          1 tsp. vanilla extract
  •          1-1/2 tsp. baking powder
  •          1-1/2 tsp. baking soda
  •          1/4 tsp. salt
  •          1 cup hot water
  •          1/3 cup chocolate chips (try the Enjoy Life brand for a dairy-free, soy lecithin-free version!)

The how-to:
  1.  Preheat oven to 350 degrees and prepare a 12-cup muffin pan. I made these in my square pan from friend Sarah...LOVE this pan.
  2.  In a blender or food processor, beat the oats until they are smooth like a flour.
  3. Pour the oats into a mixing bowl and add the egg whites and yogurt and blend until everything is smooth.
  4. Add the rest of the ingredients, in order, except the chocolate chips, and mix well.
  5. Spoon the mixture evenly into your muffin pan and sprinkle the chocolate chips over the top of each muffin.
  6. Bake for 12-15 minutes, and allow to cool before removing from the pan.
  7. Enjoy!

              Nutrition facts via myfitnesspal (per muffin):
      114 calories, 18g's of carbs, 3g's of fat, 5g's of protein, 6g's of sugar (ahem, this is why I should've used unsweetened applesauce...) and 3g's of fiber. Voila!

Monday, October 8, 2012

Strawberry Breakfast Muffins

My husband thinks I'm obsessed with muffins (as he does the dishes and is constantly washing muffin pans!) but really I'm focused on finding us portable, healthy, gluten-free breakfast items for grab-and-go mornings! This is my latest favorite, and I've made them the last three weeks in a row. LOVE them! Fresh strawberry goodness any time of the year!

What you'll need:

  • 2 1/2 cup Oats (I used Bob's Red Mill Gluten-Free Oats)
  • 1/2 cup hot water
  • 1/2 C Egg Whites (Or the whites of 5 eggs)
  • 1 cup plain greek yogurt (We love the Chobani Non-Fat Plain)
  • 6 packets Truvia Update: since writing this post, I have stopped using stevia after learning more about its processing. I've made the muffins without and they are still delicious! A drizzle of honey on the top is great if you need a little sweetener when you eat them.
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp lemon juice
  • 1/2 cup ground flaxseed meal (Optional. One of those healthy-but-you-can't-taste-it add-ins! I didn't add it this time so it's not included in the nutrition facts, fyi.)
  • 1 1/2 -  2 cups diced fresh strawberries (I used 2 cups this time, which was a lot of strawberries, but it was really good! Use 1 1/2 cups if you want them a little less chock full of berries)

The how-to:

  1. Preheat your oven to 400 degrees and prepare a pan. For these, either spray a pan directly OR use foil baking cups. With these, like the Banana Puff Muffins, don't use paper liners unless you want to eat them along with the muffin!
    I used my square muffin pan for this one--the recipe makes 12 of them, in whatever shape you choose. 
  2. Place the oats in a blender or food processor and blend until smooth.
  3. Pour the oats into a bowl and add remaining ingredients except the strawberries and mix well. Stir in the strawberries after everything else!
  4. Divide your muffin batter equally among your 12 prepared muffin cups
  5. Optional: add extra berries to the top of each muffin
  6. Bake for 20-25 minutes, and let them cool before removing them from the pan
  7. Serve and enjoy!

Per Serving:
102 Calories, 18 Carbs, 2 Fat, 6 Protein

Monday, October 1, 2012

Quinoa Burgers (Mmmm)

Admittedly, I was really skeptical of these, but we LOVED them! In an effort to find more gluten-free, low-calorie but tasty meals, I was willing to give them a try. You should too!

What you'll need:

  • 1 cup uncooked quinoa (make sure it's rinsed if you buy the kind that's not pre-rinsed. I'll never do that again!)
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup low-fat cottage cheese
  • 3 eggs
  • 3 tablespoons flour (I used Bob's Red Mill GF Flour)
  • 2 green onions, including white parts, chopped (kitchen scissors is great for this!)
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 teaspoon garlic powder
  • Any other seasonings you love to put in your burgers!
  • Olive or Grapeseed Oil

The how-to:

  1. Cook quinoa as directed. Usually it's 2 cups of water and 1 cup of quinoa. It's a lot like cooking rice--just keep an eye on it while you prep the rest of the ingredients:
  2. Grab a large bowl and combine everything else, mixing everything (except the oil) together.
  3. Add the quinoa once it's finished cooking
  4. Mix well and grab a 1/4 cup measuring cup
  5. Cook them, scooping 1/4 cup at a time, emptying it onto the pan and then flattening. Here are your options:

  • You can fry them for 4-5 minutes on each side on medium low, using the oil that was in the ingredient list. This resulted in really crunchy outsides, which we loved. Just be careful when scooping the mixture into the hot oil!

  • OR you can bake at 400 degrees for 20-30 minutes, flipping once halfway through. This was nice for the second set so that I could sit down and have dinner with my family while the rest baked in the oven, but didn't result in that crispity-crunchity outside. Both are good options, depending on your preferences!

This recipe made about 10 burgers using the 1/4 cup measure as a guide. The best part--they're only 140 calories and have 8 grams of protein each! We ate them plain (oops, out of ketchup or it would have been a great topping!)