Wellness Wednesday Recipe: Healthy Carrot Muffins

by MikeMeehan 4/12/2017 10:54 AM

Searching for a healthy Easter snack? The Easter Bunny and your kids will love these whole-wheat carrot muffins.  Ingredients 1¾ cups white whole wheat flour or regular whole wheat flour 1½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground nutmeg 2 cups peeled and grated carrots* (that's potentially a lot of carrots—about 3 large or up to 6 small/medium) ½ cup roughly chopped walnuts ½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour ⅓ cup melted coconut oil or extra-virgin olive oil ½ cup maple syrup 2 eggs, preferably at room temperature 1 cup plain Greek yogurt 1 teaspoon vanilla extract 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top Instructions Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease). In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don't stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.) Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months. Recipe and photo credit: http://cookieandkate.com/2015/healthy-carrot-muffins-recipe/

Wellness Wednesday Recipe: Spiced Almonds

by MikeMeehan 2/15/2017 10:52 AM

Packed with vitamin E, protein and fiber, almonds are one of the most nutrient-dense tree nuts. Spice them up with sweet paprika, cayenne pepper and a touch of brown sugar for a healthy snack.  Ingredients 1 large egg white 2 tsp sweet paprika 2 tsp dark brown sugar 3/4 tsp salt 1/2 tsp Worcestershire sauce 1/4 tsp cayenne pepper 2 cups natural almonds   cooking spray Instructions Preheat the oven to 350°F (180ºC). Line a baking sheet with parchment paper. Spray with cooking spray as necessary. In a large bowl, whisk together the egg white, paprika, sugar, salt, Worcestershire sauce and cayenne pepper until well combined. Add the almonds and toss until evenly coated. Transfer almonds to the parchment-lined baking tray and spread out to form a single layer. Bake for 20 minutes, until the coating is crisp. Almonds will continue to crisp as they cool. Allow to cool completely then break up any nuts that are stuck together. Nuts will keep up to 5 days in an airtight container.   Recipe and photo credit: http://www.besthealthmag.ca/best-eats/recipes/spiced-almonds/

Wellness Wednesday Recipe: Banana-Nut Oatmeal

by MikeMeehan 1/9/2017 1:49 PM

It’s National Oatmeal Month! This homemade oatmeal recipe uses cinnamon for a robust flavor and bananas for natural sweetness. Ingredients 1/2 cup rolled oats 1 cup water 1 banana, sliced 1 tablespoon chopped walnuts 1 teaspoon cinnamon Preparation 1. Combine oats and 1 cup water in a small microwave-safe bowl. Microwave at HIGH 3 minutes. 2. Top with banana slices, walnuts, and cinnamon. Photo and recipe credit: http://www.health.com/health/recipe/0,,50400000108125,00.html  

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