Tag Archive | clean

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!

Apple Muffins

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This was my morning, last Thursday:
My hubby’s alarm went off at 2am. He got out of bed about 3am (that is a whole different story) and 3am is when I woke up and was then wide awake. Between my allergies and my mind racing, I decided that just getting up would be better. I gave a valiant effort to go back to sleep, but by 4am, I was done. I had to get up.
I decided to spend the extra time I had reading my Bible and praying. And then I decided to bake. It was still cool outside, it was dark, and I had my coffee already, so I figured it would be safe for me to start using sharp objects and my oven
Then came my search of what to make. There were so many options. Zucchini. Pumpkin. Apple. Banana. It’s all so good. I also wanted to make something that was ‘clean’ and that I wouldn’t feel guilty eating myself. So, I started scouring my Pinterest boards (yes, pretty much all my recipes are ones I found on Pinterest. What can I say, it’s a great website!)
Once I found this recipe, I knew it was the one for me. I had apples in the freezer that I had sliced last year and needed to be used (I’m not sure how long they last) and I knew I could replace most (if not all) of the brown sugar in this recipe. It was a success! I love them. My three year old was not a fan when it came to breakfast time that day. He picked out all the apples and only ate about half the muffin. But later in the morning, he told me was ‘starving’, so I offered him a muffin and he devoured it.

Apple Muffins (adapted from Budget Bytes )
Yield: 12 muffins

1 3/4 cup whole wheat pasty flour
3/4 cup ground flax
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave syrup
1/4 cup brown sugar (you could use all agave syrup, and you also use honey or any sweetener you wish)
1 large egg
1/2 cup unsweetened applesauce
1/2 plain non-fat Greek yogurt
1/2 tsp vanilla extract
2 medium apples (or about 2 cups chopped apples)

Preheat oven to 400 degrees.

Place all ingredients, except apples, into a mixing bowl. (I used my stand mixer) After everything is well blended, fold in the apples.

Spray muffins tin with non-stick spray and divide batter between the 12 muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove muffins from tin and let cool on a wire rack.

Enjoy!

Pumpkin Pie Smoothie

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The weather lately has been playing with my emotions. It was so unbearably hot for what seemed like forever that I thought fall would never come. Don’t worry, I am mot wishing away summer! We had some cool days with rain which put me in the mood for scarves, boots, and anything pumpkin related. Food, drinks, the color, you name it, I like it. So, now its hot again. The a/c is on and the windows are shut (which is fine with me since my allergies are terrible this time of year), but I’m still craving fall. The apples, pumpkins, scarves, and boots. Well, this afternoon I couldn’t take it anymore! I had to make something pumpkin! And thank you Pinterest for helping me find that something. You see, I had a plain chocolate protein shake on the menu for this afternoon, but got hungry too early for it. So I decoded to hunt my Pinterest boards to find a shake or smoothie that would be more filling. And here it is folks! It’s tasty. Satisfying. And reeks of fall! (okay, maybe reek isn’t the right word, jut you get my drift)

Pumpkin Pie Smoothie

1/2 banana
1/3 cup pumpkin puree (no sugar added)
1/3 cup plain Greek yogurt (would be yummy with vanilla too)
3/4 cup unsweetened vanilla almond milk
1 packet stevia (or sweetener of choice)
A few shakes of pumpkin pie spice
4-5 ice cubes

Place all ingredients in a blender and blend until smooth.

Enjoy!

Taco Corn Chili

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It may only be August, but today in Wisconsin, the high temperature was 68 degrees, it was cloudy, windy, rainy and quite, might I say, cold. At least compared to the rest of our summer, that is. We have had highs in the 80’s since March! While it has been wonderful to have all the warm temps, today was a nice change. It made me crave fall and all that comes with is. Pumpkin, apple cider, scarves, boots…well, you get the idea. And in case the cool day couldn’t have got any better, it was the first preseason NFL Packer Game. In fact, it’s on TV as I write this. Ahhh, I love football and I love my Pack.
But, I’m not here to talk football, and frankly, you should be glad, because I don’t know that much about it. I know the ‘downs’, the scrimmage, huddles, and yes, I know when they get a touch down.
So what goes better with football season and fall, except chili? Let’s face it, it’s easy to make for a crowd (particularly men watching football), it’s delicious, you can make it however you want to. You could add noodles (which I happen to love, but since I’m eating clean, I like to add brown to mine), cheese, sour cream (or plain Greek Yogurt, in my case. Yes, it taste surprisingly like sour cream), hot sauce. Really, whatever you feel like goes.
Another awesome thing about this recipe, you can make it all in one pot. One dish and you’re done. Yay! That’s my kind of meal.
P.S. It’s also gluten free and a ‘clean’ recipe

Taco Corn Chili (adapted from Gluten Freely)

1 lb lean ground turkey (I use Jennie-O Ground Turkey 93/7)
1 (15 or 16 oz) can black bean, drained and rinsed
1 (10oz) can diced tomatoes with green chilies, undrained
1 (9oz) package frozen corn (I’m sure you could use fresh too, just use a scale to weigh it)
2 cups water
1 Tbsp chili powder
2 tsp honey
2 tsp onion powder
1 tsp ground cumin
1/2 tsp salt

In a large pot sprayed with cooking spray, cook turkey over medium-high heat. Cook turkey until until no long pink; Drain, if necessary.
Mix in the rest of the ingredients. Bring to a boil; then reduce the heat. Simmer uncovered for about 18 minutes, stirring occasionally.

Top with desired topping and enjoy!

Clean Eating Corn Bread

Wow! I never in my life thought I’d be creating recipes! Yes, I did start with someone elses recipe, but man, when you don’t have the ingredients, or you want to make things healthier, you have to get creative!
So, I was stuck as to what to make for dinner last night. Finally about an hour and half before I needed dinner to be ready and after ‘paging’ through my Pinterest boards and my cookbooks, I decided. Taco Corn Chili and Corn Bread. Two things that just go together. However, you don’t usually think about making them in August when it’s 85 degrees outside. Oh well. I had the ingredients (or at least most of them) and I was off!
My first mission was to find a corn bread recipe that didn’t include butter. Since I’m eating clean, I can’t exactly add a pound of butter to everything I eat….sadly. And, yes, I will agree, the corn bread that includes butter and lots of sugar is delish! But, not nearly as delicious as knowing I can eat this and still feel good about it!

P.S.
The Taco Corn Chili Recipe will be coming soon 🙂

 

 

 

 

 

 

 

 

 

 

Clean Eating Corn Bread
1cup whole wheat pastry flour
1cup corn meal (I used Bob’s Red Mill)
2 tsp baking powder
1/2 tsp salt
2 Tbsp honey
2 egg white (or two whole eggs, just omit the applesauce)
1/4 cup natural applesauce (no sugar added)
1 cup skim or fat free milk (I’m sure you could use soy, coconut or almond milk too. It would just give it a little different flavor)
1/4 cup coconut oil, melted

Preheat oven to 350 degrees.
In a medium size bowl, whisk together dry ingredients. In another bowl, preferably bigger than the other bowl, mix together the honey, egg whites, applesauce, milk, and coconut oil. Add dry ingredients to wet ingredients and mix until just moistened.
Grease an 8×8 inch baking pan. Pour mixture into the pan.
Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Cut and enjoy!

Note: my cornbread wasn’t very sweet, so if you’d like it sweeter, just add a little more honey.