Strawberry Almond Muffins

Wow!  I've been super busy and I haven't posted here in a long time!  Our family has embarked on a healthy eating journey over the last 5-6 months and I am very pleased with the results.  My husband has lost about 25 pounds over the last 9 months and I feel so much better knowing that we are eating healthy.  I hope to share many of our favorite low fat, low sugar recipes with you!  I found this blog and I have used many of the recipes and all of them have been great.

I made these muffins yesterday, but as I have done with all of her recipes, I substituted my home-canned applesauce for the oil.  Here's the recipe after my tweaking! Yield: 12 muffins.

1 1/2 cups whole-wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs
2 tablespoons honey
1 teaspoon vanilla extract
1 1/4 cup applesauce (unsweetened)
1/2 cup sliced almonds
1/2 cup dried strawberries
Muffin/Cupcake liners

Heat the oven to 400 degrees F.  In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.  Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, and applesauce.  Mix the dry and wet ingredients together - do not overmix.  Fold in the almonds and strawberries.

Line a muffin pan with liners and fill.  Bake in warm oven for 10-15 minutes or until a toothpick comes out clean.  Serve warm or at room temperature or make a double batch and freeze some for a later date!  Enjoy!

Almond-Honey Granola Bars

 

 

 

 

 

 

 

Make your own granola bars at home!  This recipe can be easily adapted to your preferences.  Mix and match nuts and fruit to create your favorite breakfast bar or lunch snack! You can store these in an airtight container for up to 1 week or freeze for up to 1 month.

Ingredients

• 1 cup old-fashioned rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1 tablespoon sesame seeds
• 1 cup unsweetened whole-grain puffed cereal
• 1/3 cup currants, dried cranberries, or substitute
• 1/3 cup chopped dried apricots
• 1/3 cup chopped golden raisins
• 1/4 cup crunchy peanut butter or almond butter
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants (or cranberries), apricots and raisins; toss to combine.
3. Combine peanut butter or almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 16 bars.

Spaghetti Squash

I have never tried cooking spaghetti squash, but this recipe looks too good not to try.  Plus, it's low-fat so I think I will definitely have to try it.

http://dashdiet.org/spaghetti_sauce.asp

Vegetarian Spaghetti Sauce

2 Tbsp olive oil
2 small onions, chopped
3 cloves garlic, chopped
1 1/4 cups zucchini, sliced
1 Tbsp oregano, dried
1 Tbsp basil, dried
1 8 oz can tomato sauce
1 6 oz can tomato paste*
2 medium tomatoes, chopped
1 cup water

1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.
2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.

* To reduce sodium, use a 6-oz can of low-sodium tomato paste.