Yogurt is a beneficial alternative for our daughter who dislikes drinking milk. We always have a stock in the refrigerator or freezer for the kids to snack on. However not all yogurt is nutritious. While a high quality plain is the most wholesome choice it is […]
Tag: healthy snacks
I love that these muffins are not greasy which is common with carrot cakes and zucchini bread. We opted to pass on the frosting and enjoy them simply as muffins.
3/4 Cup whole wheat pastry flour
1/2 Cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 tsp vanilla extract
1 1/2 cups finely shredded carrots (about two carrots)
1/4 cup finely chopped walnuts
4 oz Neufchatel cheese (or reduced fat cream cheese), softened
3/4 cup confectioner’s sugar
1/2 tsp finely grated lemon zest
2 tbsp finely chopped walnuts
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.
In a medium bowl, sift together both flours, soda, salt and spices. In a large bowl, whisk together the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
To frost, beat together the cream cheese, confectioner’s sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. Store in the refrigerator for about 3 days.
These little scones are so light and fluffy. I found these on the SouleMama blog looking for more creative play ideas for my little ones. While they had homemade blueberry jam we enjoyed ours with plain fresh blueberries. My batter came out relatively sticky. Once […]
Nutty popcorn bars is a great new take on protein bars. This recipe came from the June 2007 Heath Magazine, created by David Gaus an Executive pastry chef in Washington DC. Beware! I can never only eat one. Â They are so tasty.
1 1/2 cups rolled oats
1 cup unsalted, dry-roasted peanuts
12 cups popcorn (without salt or fat)
1/2 cup unsalted butter
1 cup light brown sugar
5 tbsp honey
1/2 tsp salt
1/4 tsp vanilla
1 1/2 cups raisins
Preheat oven to 350. Place oats and peanuts on a baking sheet; bake for 12 minutes. Remove the sheet from the oven and cool completely.
Place popped corn in a very large heatproof bowl that has been sprayed with cooking spray. Set aside a 15 X 10 X 1-inch jelly roll pan sprayed with cooking spray.
In a medium saucepan, combine butter, sugar and honey. Heat over medium heat stirring until mixture comes to a boil. Let mixture boil for 1 1/2 minutes. Remove from heat and stir in salt and vanilla.
Pour hot syrup over popped corn and mix until well coated. Stir in raisins, oats and peanuts. Spread evenly onto prepared pan. Allow to cool completely, about 30 minutes.
Turn out onto a large cutting board; cut 24 equal squares. Store in an airtight container for up to 3 days.
In a pinch I have used salted peanuts and packaged low sodium low fat popcorn.
I have also thrown in some almonds and cashews with the peanuts to make one cup.
Golden Raisin or Cranberries are a nice addition as well.