Mmmmmmmmmmuffins!

Howdy, everyone!

Just as a note, I think this blog will expand from just recipes to restaurants, activities, and whatever random things are on my mind.  But before I do that, here’s another recipe!! 🙂

I adapted this recipe from Eat Better AmericaBLUEBERRY MUFFINS!!!!  I was sliiiightly nervous just because it was a new recipe, and oh yeah…I planned to take them to work for the “outside guys” to devour…which they did, I might add 😉  So with no further ado, I present to you zeeeeee muffins:

Before you do anything, please preheat your oven to 400 degrees, and either grease some muffin tins or put paper-liners in muffin tins…’cause no one likes to forget those!

First, throw about 2 tbsp of packed brown sugar and 1/4 teaspoon of ground cinnamon in a bowl…and mix like crazy!  This is the topping…and the photos I took didn’t come close to turning out, so use your imaginations 🙂

Next up, beat skim milk, apple sauce, honey and one egg with spoon until well blended.

Okay, now stir in whole wheat flour, white flour, baking powder and salt just until moistened…the batter should be kinda lumpy!

And now, gggeeeeennnntttllllyyyy stir in those lovely blueberries.

Now, spoon the batter into the prepared muffin cups.  Then, dot each muffin-to-be with a bit of butter, and sprinkle some of the brown sugar-cinnamon topping on each.

Bake for about 20 minutes, or until golden, until the delicious aroma is slowly pulling you towards the oven or…a toothpick poked in the center comes out clean.  It’s up to you 😉  And heeeere is the final product!

And just to make you drool…..


Whole-Wheat Blueberry Muffins

Topping:

2 tablespoons packed brown sugar

1/4 teaspoon cinnamon

Muffins:

3/4 cup skim milk

1/4 cup unsweetened applesauce

1/4 cup honey

1 egg

1 cup whole wheat flour

1 cup all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup frozen (or fresh) blueberries

The Process:

1. Heat oven to 400 degrees, grease muffin tins or place paper liners in muffin tins.

2. Mix brown sugar and cinnamon in a small bowl.

3. In a large bowl, mix milk, applesauce, honey and egg with a spoon until well blended.

4. To the wet ingredients, add both flours, baking powder and salt.  Mix until just combined – the batter will be lumpy.

5. Carefully stir in the blueberries.

6. Spoon batter into muffin tins, dot with butter and sprinkle topping.

7. Bake 18-20 minutes or until a toothpick poked in the center comes out clean.

I hope you enjoy these tasty and healthy muffins!  For the record, my coworkers and boss inhaled thought these were a tasty addition to their morning.

I’d love to hear your comments and would definitely love to hear what recipes you’d like me to feature!  Just drop me a note in the comment section 🙂

Until next time,

Beth

Zephaniah 3:17

A blog (and a stirfry) is born ~

Hello!  Thank you for taking a moment to read my blog!  I hope you’ll take a few more moments and read the other pages while you’re at it 🙂

Blogging seems to be the new “it” thing to do.  From food blogs, to journal blogs, to rant-and-rave blogs – they’re all out there.  If you’ve read my About page, you know the purpose of this blog – primarily to share recipes and in so doing, promote Body Peace for myself and others.  But also, I’m blogging because I adore writing and cooking and sharing what’s on my mind – what better way to do all of those things? 🙂  With that said, here’s the first recipe up to bat!!!  WOOOOOOOO!!!!

Chicken-Sausage-Veggie-Stir-fry…Thing

I’m a fan of heading to the kitchen with a few ingredients in mind and a basic direction, but no recipe.  It’s kinda fun to just see what I can create!  This is a prime example.

I started out with one smallish green zucchini and one smallish yellow squash, along with a few spears of asparagus.  After slicing/chopping/breaking said vegetables into more manageable pieces, I spritzed with olive oil, and sprinkled a little salt and pepper and dehydrated onion (but fresh would work great too).  Sauté until veggies begin to feel soft and have those nifty little brown marks from the pan 🙂

Meanwhile, slice up a couple of precooked chicken sausages and toss them in a pan to brown up a bit (PLEASE follow the package cooking instructions!!)  I used a mild sweet Italian variety, but I would imagine almost any flavor would work!  Oh, and now would probably be a great time to get some rice or pasta cooking…whoops!

Once the vegetables have reached a desirable state of doneness (is that even a word?!), dump in a can of diced tomatoes.  I also added unmeasured dashes of…wait for it…oh yeah!  Garlic powder, onion powder, garlic salt and a bit of an Italian herb blend.  Bring the tomatoes to a simmer, and after about 5 or so minutes, add the sausage.  Give this a few more minutes to simmer (or wait until the rice is done…ha!)  and then you’re ready to go!

            

I made up a little salad to round out this meal, which, for the record, fed three of us, not just me! 😉

The Recipe:

Ingredients

  • 1 green zucchini, chopped
  • 1 yellow squash, chopped
  • 5-6 spears of asparagus, tough ends removed, broken into bite-size pieces
  • Olive oil (for spritzing)
  • 2 chicken sausages
  • Rice or pasta
  • 1 can diced tomatoes (use the liquid)
  • Various herbs and spices

Directions

  • Sauté first three ingredients in a spritzing of olive oil until soft
  • Slice, then brown chicken sausage according to package instructions
  • Prepare rice or pasta according to package instructions
  • Add tomatoes and various herbs and spices to veggies, simmer 5ish minutes
  • Add chicken sausage to veggie-tomato mixture, simmer until ready to serve

By the way, this recipe is COMPLETELY customizable.  You can use almost any veggies you desire, any kind of sausage (or other meat) and whatever herbs and spices make sense.  Wooohooo for easy, please-anyone recipes! 🙂

One thing that makes eating that much more challenging for someone recovering from an Eating Disorder is not knowing what and how much of what is in a meal or dish.  Some people call this controlling.  I call it healthy knowledge.  If knowing what I’m eating makes me feel better about it, I think that’s worth something!  And cooking meals like this is perfect for that.  My goal, though, is to loosen up over time.  One bite at a time. 🙂

Do you prefer cooking from a recipe or making it up as you go?

Take care,

Beth