Saturday, July 19, 2014

Molasses Raisin Bran Muffins - Wheat Flour




I thought these were DELICIOUS - as did my taste testers.  I liked the raisins from the cereal.   Everyone LOVED the  strong molasses flavor.  I think this is my new favorite muffin recipe !!!!  (One of my taste testers thought it was her new favorite also !!!)

Adapted from this recipe and  this recipe .



Ingredients:
1 and 1/2 cups whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1 and 1/2 cups Raisin Bran cereal
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
2 Tbsp Ground Flaxseed (I use Bob's Red Mill)
--------
1 tsp vanilla extract
1/2 cup molasses
1/4 cup unsweetened applesauce
1/2 cup unsweetened almond milk 
2 large very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)


Directions:
Mix the vanilla, molasses, applesauce, almond milk and bananas in one bowl.

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.   Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories  161, Total Fat  .8g, Cholesterol 0mg,  Sodium 96mg, Carbs 36.9g, Fiber 2.6g, Sugars 16g, Protein  2.7g




... Do you know the miracles of God, who knows everything?
Job 37:16  (NCV)



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Monday, July 14, 2014

Bed & Breakfast Recipes on Canned-Time



I was excited when Angela at Canned-Time.com invited me to participate in her 2014 Bed & Breakfast event !!!  

When I think of breakfast at a Bed & Breakfast place, I think of eggs, bacon and toast.   So I decided to make a vegan version of these !!!

I made a Sweet Potato Spinach Tofu Scramble, Coconut Bacon and Double Chocolate Mint Muffins. 





Head on over to Canned-Time to view the recipes !!!



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Sunday, July 13, 2014

"Parm" Cheez




I LOVE "parm" cheez on pasta.  I like mine to have more of a "cheezy" flavor - so I use quite a bit of nutritional yeast. 




Ingredients:
1 cup almonds
========
1/2 cup  Nutritional Yeast Flakes  (I use Now Foods) 
1/2 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp onion powder 

Directions:
Place almonds in a blender or food processor and blend until the desired consistency (like almond meal).  Add the remaining ingredients and mix until well blended.

Store in an airtight jar in the fridge.



Those who try to hold on to their lives will give up true life.  Those who give up their loves for me will hold on to true life.
Matthew 10:39 (NCV)





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Sunday, June 22, 2014

A couple of interesting articles about a veggie diet




I just wanted to share a couple articles which I thought were VERY interesting.

The first article is "How to Make Your Diet Eco-friendly on a Budget" .  

This article refers to another article which I found VERY interesting.  It compares the cost of following several diet plans.   The article is titled "What is the Cheapest Diet?".



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Saturday, June 21, 2014

Wheat Bran Muffins




These came out REALLY good.  Even though there is no rye flour in these muffins,  they remind me of rye bread, but in a muffin !!!

I liked them warmed with peanut butter on them.  My co-workers liked them and thought they were good, but they did wish they had butter, jelly, jam or honey to spread on them.

Adapted from this recipe.




Ingredients:
1 cup whole wheat flour (I use Bob's Red Mill Whole Wheat Flour )
1/2 cup Wheat Bran  (I use Bob's Red Mill)
1/4 cup Cornmeal (I use Bob's Red Mill) 
1/4 cup Sucanat  (I use Barry Farm)  (or brown sugar)
3 Tbsp unsweetened cocoa powder (I use Hershey's)
1/2 tsp ground cardamom
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
--------
4 medium very ripe bananas, mashed
3/4 cup unsweetened applesauce
1 tsp vanilla extract
1 vegan egg replacer (I used 1 Tbsp flaxseed + 3 Tbsp water)

Directions:
Mix the bananas, applesauce, vanilla and egg replacer in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  


Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 10 muffins:  Calories 137Total Fat .8g, Cholesterol 0mg, Sodium 125mg, Carbs 31.8g, Fiber 4.3g, Sugars  11.1g, Protein 3g




Job, listen to this:  Stop and notice God's miracles.
Job 37:14 (NCV)



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Tuesday, June 17, 2014

GiveAway - Bob's Red Mill Granola




I LOVE Bob's Red Mill products and use them on a regular basis.  I use Bob's Red Mill Gluten Free Flours, Arrowroot Powder, Whole Wheat Flour, Bulgur, Chia Seeds, Flaxseed, Oat Bran, Potato Starch, Quinoa, Steel Cut Oats, Sunflower Seeds, Tapioca Starch, Vital Wheat Gluten, Rye Flour, Cornmeal and I'm sure I've forgotten some !!!!  

All Bob's Red Mill products are high quality - I have NEVER been disappointed in any of their products I have tried.  They take pride in making sure they provide the highest quality products available to their customers.  This is reflected  in their effort to meet with their farmers to ensure they provide the best grains possible, and that the farmers are using good farming practices.  

I am SOOOOOOOOOOO excited to be able to offer this giveaway !!!!!  I was THRILLED when Bob's Red Mill gave me this opportunity.  I was SOOOO excited to open the package and see the WONDERFUL goodies inside !!!

This is the FIRST time I have tried any of Bob's Red Mill granola.  Both flavors were DELICIOUS, but my FAVORITE was the Honey Oat.  They tasted GREAT as cereal with almond milk, but I LOVED LOVED LOVED eating the granola plain right out of the bag !!!!  I found myself CONSTANTLY snacking on the granola straight from the bag !!!!  What a DELICIOUS and healthy snack !!!  

I even made a muffin recipe using the Honey Oat Granola (see below for link).


NOW....for the WONDERFUL goodies inside the box that ONE (1) LUCKY winner will receive!!!




Honey Oat Granola   - With just a hint of sweetness, Honey Oat Granola uses gently toasted clusters of whole grain oats to create a wholesome ready-to-eat cereal.  Sweetened with honey, brown sugar and pure vanilla.  Oats are higher in protein and healthy fats, and lower in carbs than most other whole grains, and they contain more soluble fiber than any other grain.




Check out the recipe I made using Bob's Red Mill Honey Oat Granola:



Apple Blueberry Granola   - Made with whole grain oats, rice flour, oat flour, and featuring unsulfured dried apples, natural blueberry flavor and sweetened with mixed fruit concentrate (pineapples, pears, and peaches) and evaporated cane juice sugar.





Now - for details of the giveaway !!!!


Bob's Red Mill is offering this set of products to ONE (1) LUCKY winner !!!  This giveaway is open to US and Canada residents.  

See below to enter the giveaway.  This giveaway will end on July 7,  2014.  I will pick the winner on July 8, 2014 and send an email.  I will also post the winner's name on the blog.



GiveAway - Bob's Red Mill Granola









Let your hope make you glad.  Be patient in time of trouble and never stop praying.
Romans 12:12 (CEV)




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Sunday, June 15, 2014

Chocolate Peanut Butter Granola Muffins - Wheat Flour




These are DELICIOUS... nice and moist.  I like the taste of the raisins with the granola !!!  

One of my taste testers thought these were phenomenal !!!!

The batter will be more on the thick side and chunky.




Ingredients:
1 cup Whole Wheat Flour or Spelt Flour  (I use Bob's Red Mill)
1/2 cup Corn Flour   (I use Bob's Red Mill)
1 cup granola (I used Bob's Red Mill Honey Oat Granola )
2 Tbsp unsweetened cocoa powder  (I use Hershey's)
1/2 cup raisins
1 and 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm sucanat)
1 Tbsp Ground Flaxseed  (I use Bob's Red Mill)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp pumpkin pie spice
--------
1/4 cup peanut butter
1 tsp vanilla extract
2 Tbsp molasses
1/2 cup unsweetened applesauce
2/3 cup unsweetened almond milk 
2 medium to large very ripe bananas, mashed  (If your bananas are smaller or not as ripe, you will probably need to add 2 to 4 Tbsp liquid)


Directions:
Mix the peanut butter,  vanilla, molasses, applesauce,  almond milk and bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan.   Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories  181, Total Fat  8.4g, Cholesterol 0mg,  Sodium 174mg, Carbs 40.8g, Fiber 4.4g, Sugars 16.4g, Protein  6.5g


The Lord hates liars, but is pleased with those who keep their word.
Proverbs 12:22 (GNT)



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Saturday, June 14, 2014

Chocolate Zucchini Nut Muffins - Wheat Flour




These are REALLY REALLY good....nice and moist and chocolaty !!!  If I wasn't planning on having these for breakfast this week, they'd be GONE in a couple of days !!!!!  I think each day these muffins just keep  getting better !!!  They continue to stay moist and the flavor seems to increase with each day.

My co-workers all thought these were DELICIOUS.  They loved the chocolate flavor.  

This is a thicker batter.




Ingredients:
1 cup Whole Wheat Flour or Spelt Flour  (I use Bob's Red Mill)
1/2 cup Corn Flour   (I use Bob's Red Mill)
1/4 cup unsweetened cocoa powder  (I use Hershey's)
2 tsp baking powder
1 tsp baking soda
1 and 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp salt
1/2 cup chopped walnuts
1/4 cup Sucanat   (or brown sugar)  (I use Barry Farm Sucanat)
2 Tbsp Ground Flaxseed  (I use Bob's Red Mill)
--------

2 cups grated zucchini
1/4 cup unsweetened applesauce

1/2 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed (If your bananas are smaller or not as ripe, you will probably need to add 2 to 4 Tbsp liquid)

Directions:
Mix the zucchini, applesauce, almond milk, vanilla extract and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  



I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan,Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.



Estimated Nutritional Value per muffin based on 12 muffins:  Calories 158, Total Fat 6.4g, Cholesterol 0mg,  Sodium 161mg, Carbs 23.4g, Fiber 3.1g, Sugars 6.7g, Protein 3.9g




The Lord is good!  His love and faithfulness will last forever.
Psalm 100:5 (CEV)

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Friday, June 13, 2014

Cancer Fighting Foods



Foods that help fight cancer:

  • apples
  • blueberries
  • cherries
  • cranberries
  • flaxseed
  • garlic
  • legumes
  • tomatoes
  • walnuts
  • whole grains
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Thursday, June 5, 2014

Red Quinoa Pinto Bean Corn Salad (DF, GF)





I LOVE salads to take for lunch !!

I modified my Black Bean and Quinoa Salad recipe to come up with this.





Ingredients:
2 cups cooked Quinoa  (I used Bob's Red Mill Red Quinoa )
1 can corn (no sugar), drained 
1 can pinto beans, drained and rinsed (or 1 and 1/2 cups cooked beans)
1 can diced tomatoes (no sugar)  (I used chili style diced tomatoes)
2 Tbsp brown rice vinegar
1 tsp minced jar garlic
2 Tbsp dried cilantro flakes
1 green bell pepper, chopped
1 onion, chopped
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/2 tsp ground oregano


Directions:
Mix everything together in a bowl - serve immediately or after it has been in the fridge.  I thought it tasted better after it had been refrigerated first.


Estimated Nutritional Value per serving based on 8 servings:  Calories 138, Total Fat 1.3g, Cholesterol 0mg,  Sodium 582mg, Carbs 27g, Fiber 5.1g, Sugars 5g, Protein 5.4g





You destroy all liars and despise violent, deceitful people.
Psalm 5:6 (GNT)




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