On with the vegetable saga...
I'm sure most of you were gagging when you read that I was going to make whole wheat carrot pineapple muffins for breakfast. Even as I typed it I thought it sounded pretty bad. But they turned out to be SO GOOD!!! So, I am going to share the recipe for any of you that are interested and as obsessive about random things as I am. My only problem in sharing recipes is that when I bake, I sort of make things up, so I am never sure exactly on the amounts, but here is my best guess. Really, you should try these!!
Lindsay's Super Healthy Whole Wheat Carrot Pineapple Muffins
1 3/4 cups whole wheat flour
1 3/4 cups white flour
2 TBSP sugar
1 TBSP baking powder
1 tsp salt
2 cups fat free milk
1 egg
2 TBSP applesauce
1/2 cup crushed pineapple, drained (reserve juice)
1/2 cup coconut
2 tsp. cinnamon
1/4 cup ground flaxseed (optional)
1/2 cup chopped walnuts
2 cups shredded carrots
1 cup instant mashed potato flakes
Mix flours, sugar, baking powder, salt, coconut, cinnamon, flaxseed and potato flakes. Add the rest of the ingredients. Put into sprayed muffin tin (DO NOT USE MUFFIN LINERS--as there is no fat in the recipe, the muffins won't come off of the paper.) Bake at 400 degrees for 20 minutes. Makes about 24 muffins. Poke tiny holes in the muffins. Top with glaze.
Glaze--mix pineapple juice (from crushed pineapple) with powdered sugar (about 1 cup?) to make a glaze. Put over hot muffins.
Another idea that I had--I don't know why I didn't think of it before--Breakfast smoothies!! This morning's was a HUGE hit--so here it is (again, I just make it up so the amounts could be off, but you can't mess this up...)
Breakfast Smoothie of the Day
2 bananas
1 cup low fat strawberry yogurt
3 stalks celery
1 1/2 cups Light V8 Fusion Strawberry Banana flavor
1/2 cup crushed pineapple
1 1/2 cup light Vanilla Soy milk
1/2 cup blueberries
Blend it all in a blender and serve. I am going to try adding tomato juice tomorrow to see if they notice. They didn't notice the celery at all! :)
One final vegetable update...I made my regular whole wheat bread recipe with an added sweet potato and it was delicious!! Super soft and yummy, but the taste wasn't altered at all. This week I am going to try adding zucchini as well. From now on I will always make it that way!
Yes, OCD. I know, I know.
3 comments:
Hi Lindsay,
What a good idea! Luckily my little one will still eat broccoli like it's candy :)
Might be a bit too green, but you should try this recipe from a girl who is a friend-of-a-friend here in London:
http://www.greenappetite.com/recipes/oh-happy-day-smoothie
I'm sure you can give it a funky name like monster smoothie or something. I've heard stories that kids do like it...never given it to mine though!
There might be some other stuff on her site but she's kind of into the whole vegan/raw food thing, which is a bit much for me really.
Lindsay- We do breakfast smoothies a ton and I add spinach. I buy lg bags and freeze it and then just add it frozen. In one blender full you can add 1 salad size bag. If you blend it with the liquid no one will know that it is there. Lots of green Veggie there. We love it. Everything else looks yummy too I will have to try some stuff again when I have a working stove.
On another note- along with shredded carrots I shred potatoes into my meatloaf-Yummy.
whole wheat read with sweet potato--yum: please share! Those are my kind of recipes.
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