Healthier Blueberry Muffins

Ellie Kreiger has been a kitchen staple for us these past couple years.  She has brought 3 cookbooks to our kitchen that have all become indispensable.  Each recipe is based on making healthier and most of the time- fresher more flavorful- versions of our favorites.  Cooking from her books makes us feel good about what we make and what we are eating.  In her latest cook book, Comfort Food Fix,  she shares a healthy spin on classic blueberry muffins and true to form, they are just as tender and delectable, our all time favorites still will always be the Fig Muffins, however!  Using half whole wheat flour, low fat buttermilk, applesauce and zest of lemon are all ways in which these muffins add a nutritional punch and flavor to a muffin!

Adapted from

Ellie Krieger Comfort Food Fix

makes 12 muffins

Nonstick cooking spray

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

2 tsp. baking powder

1/2 tsp. table salt

1/4 tsp. baking soda

2 large eggs

3/4 cup granulated sugar

1/4 cup canola oil

1 cup natural unsweetened applesauce

Zest of 1 whole lemon
1 tsp. pure vanilla extract

3/4 cup low-fat buttermilk

1-1/2 cups fresh blueberries

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.

In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.

In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated.

Gently fold in the blueberries.

Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.




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Quick Mini Chocolate Cheesecakes

Graham crackers are awesome- if you have these on hand you can make a variety of mini treats....  top them with strawberry preserves and sliced banana with a drizzle of chocolate for a "Banana Split" or spread with Almond butter, drizzle of melted chocolate and sliced bananas or spread some lemon curd on top with a dallop of whipped cream- imagine all the lovely variations of mini "pies"... Dessert in our house happens almost every night so being able to do quick, small portioned, and healthier versions is really important.  A new favorite grocery staple is ricotta cheese, not only is it creamy and yummy enough to eat with your grapes or spread on toast with a drizzle of honey... but it also make a great base for our mini "cheesecakes" and it has a host of health benefits:  it's high in protein, calcium, and it's is a great source of phosphorus (20%), zinc (10%) and selenium (26%) and a good source of Vitamin A, Riboflavin and Vitamin B1...  Plus it is rich in Omega-3 and omega-6 fatty acids ( Known to help prevent heart disease and cancer, and are healthy for the body)  Mix it in with some antioxidant rich dark chocolate, and top with with fresh berries all on a bed of whole grain graham cracker for a crust... and feel good that you are eating such a healthy treat!

(Makes 4 servings, or 8 Cheesecake Crackers)

1/4 cup dark chocolate chips, melted
1/2 cup low fat Ricotta Cheese
4 sheets of Graham Crackers, Honey Low Fat
1 small package of fresh raspberries


Directions

Combine melted chocolate and ricotta in a small bowl.

Spoon 2 tablespoons of the mixture on each graham cracker

Top with fresh raspberries

Strawberry Gelatin Icing

Birthday cakes are so much fun :)  Who doesn't love a sweet confection homemade especially to celebrate YOU?  This Strawberry "Iced" angel food cake has been a family tradition every year for our summer birthdays in June and July!!  It's a simple gelatin and fresh strawberry treat that can be poured over an already prepared store bought angle food cake, or you can slice the angel food cake in layers and fill it up inside as well!  It's a cool and creamy, just sweet enough icing that is decadent but refreshing at the same time!  Make this for your summer birthdays and they will be so impressed.  Below you will find our family recipe for the strawberry icing ( which can be used on cupcakes too)....

1 tablespoon unflavored gelatin ( Knox)

1/4 cup cold water

1 1-pound package frozen sliced strawberries, thawed 

1 tablespoon lemon juice

1 cup cream, whipped

Add gelatin to cold water.  Drain 1/2 cup strawberry juice from thawed strawberries.  Bring juice to a boil in a small saucepan and stir in softened gelatin.  Add remaining strawberries and lemon juice.  Cool until very thick.  Fold in whipped cream. 

For a layered cake:

Slice cake horizontally into 3 equal layers.  Spread filling between layers and top of the cake.  Refrigerate cake until firm before serving. Serves 8.

Banana and 3-berry breakfast smoothie

serves 2:

In a blender combine the below ingredients until smooth and creamy:
1 cup frozen mixed berries
1 frozen banana
8 ice cubes
1/2 cup plain yogurt
1 cup fat free milk
1 tablespoon honey

Orange, Peach and Banana Smoothies

1 cup frozen peaches

1 1/2 frozen bananas

Juice of 1/2 an Orange

1/2 cup plain, non fat Greek Yogurt

1 cup fat free milk

1 tablespoon honey, or sweetener

Blend all ingredients together in a blender till smooth, top with ground cinnamon if desired!  Serves 2

Avocado and Mango Salad

Avocado-Mango Salad Ingredients 
4 large Bibb or Boston lettuce leaves

1 medium avocado, pitted, peeled and sliced 1/4-inch thick

1 medium mango, pitted, peeled and sliced 1/4-inch thick

1/4 red onion, very thinly sliced into rounds

4 lime wedges

1/4 tsp salt

Pinch of freshly ground black pepper

Directions 
Place a lettuce leaf on each serving plate. Arrange 4-5 slices each of avocado and mango, alternating them in a row, into each lettuce cup. Top each with a  few onion rounds, and then squeeze lime wedge over each salad. Season with salt and pepper and serve.

Fig Bran Muffins

Finding a great recipe for healthy muffins isn't easy.  So when we found these, in an Ellie Krieger cookbook, we gave it a try.  Figs are such a wonderful tasting fruit ( see our fresh figs and goat cheese recipe!) and putting them in a muffin gives it a lot of great flavor, not to mention added health benefits: Figs are a fantastic source of vitamin B6 which is responsible for producing mood-boosting serotonin, lowering cholesterol and preventing water retention, they are also high in dietary fiber, calcium, magnese and potassium!  Plus these muffins are very moist, thanks to homemade applesauce.  Make these muffins on the weekend, then wrap them individually and freeze them in a sealable plastic bag. Then in the morning pop one in the microwave for a minute and you'll have a warm, healthy muffin to eat on the go. Enjoy with your morning coffee or lowfat milk for a great start to a busy day.

Makes 12 muffins

Ingredients

Cooking spray
1 cup chopped dried figs, plus 3 whole dried figs

1 1/2 cups bran cereal (recommended: All-Bran)

1 cup lowfat milk

1 1/2 cups whole-wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup natural applesauce

1/2 cup honey

1/3 cup canola oil

2 tablespoons unsulfured molasses
1 large egg, beaten

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs.

In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl.

Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles.

Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack.

Nutritional analysis per serving (Serving size: 1 muffin)
Calories 230; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 4 g, Poly Fat 2 g) ; Protein 5 g; Carb 42 g; Fiber 6 g; Cholesterol 20 mg; Sodium 135 mg

Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus
Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc



Banana Pancakes

Breakfast has always been our favorite meal, whether it's making it at home or going out to a quaint and yummy restaurant.  There's no doubt that when you wake up to start a new day, with the sun rising, the smell of freshly brewed coffee, and being in warm pj's... that breakfast is a special meal, especially on the weekends with ample time to make delicious creations!   Pancakes are a favorite for many, and they are fun to customize based on your cravings or ingredients on hand.  To make a heart healthy AND very delicious, light, fluffy pancakes- follow this recipe and enjoy a happy morning :)

Yield: 4 servings (serving size 2, 5-inch pancakes)



Directions

DRY ingredients:
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Sift together dry ingredients in a medium size bowl. 

** Sifting breaks up clumps, adds air to the flour which helps produce lighter cakes, and makes measurement more uniform**
WET Ingredients:
2 large eggs
1/2 cup low-fat buttermilk
1/2 cup mashed banana ( about 1 medium)
1/2 cup non-fat milk
1 tablespoon honey
1/2 teaspoon vanilla

In another medium bowl, beat together the eggs then add buttermilk, banana, non-fat milk, honey and vanilla.

** Substitute the mashed banana for an equal amount of either Pumpkin puree, Applesauce or just buttermilk. 
*** If you don't have buttermilk on hand simply add a tablespoon of lemon juice to regular milk, stir and let rest for about 3-5 minutes, and bada bing you'll have Buttermilk!


Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy.

Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, you can serve with warm pure maple syrup or fresh made fruit preserves and sprinkle with confectioners' sugar!

Dark Chocolate Dipped Bananas

Chocolate.... Bananas.... Chopped pecans.... We're not sure we need to say more.... try these out and you really won't miss ice cream ever again.


Ingredients:
4 medium ripe but firm bananas
8 wooden craft sticks
3 tablespoons finely chopped Pecans
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped




Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.

Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

Weekend with Heidi and Alejandro!

There is one really, truly special thing that happened while I was living in Wisconsin- meeting two wonderful new friends, Heidi and Alejandro. These two have very kind hearts and made living alone in the middle of WI bearable. Sharing their homemade meals, inspired by Costa Rican cuisine, prepared by the Chef du Jour Alejandro, I was spoiled. I will never forget their generosity and am very grateful for the continued growing friendship we've kept. So this past weekend we stayed with these two incredible hosts, for our annual Maywood Earthride. While Heidi and I took on 70 miles of the uphill in the wind Kettle Moraines, the boys stayed home and cooked a champion feast! On the menu for the weekend: turkey quesadillas packed with fresh grilled veggies, egg skillets, veggie hash, beignets with mango sauce, mango sauce glazed fruit salad, and slow cooked short ribs with plantains, chayote, yucca with sweet corn over a bed of hot rice.... mmmmmm. Jason and I got an education on using new exotic veggies as well as USING all your groceries, and I mean utilizing each left over or ripened banana to create exquisite meals that taste anything but leftover. For instance, the turkey used in those loaded quesadillas was in the fridge from a recent roasted turkey dinner and after eating all those delectable beignets, we had leftover mango sauce, so Heidi tossed that in to a fresh fruit salad! It's simple things you can do to really get the most out of your food with very little waste. Next time you're about to reheat the same meal from tonight's dinner, think of a creative way to incorporate it in to a whole new dish, like soup or quesadillas or even a baked savory tart!

The dish we are going to blog about is the dessert BEIGNETS... (pronounced: bey-nyay) it is a pastry made with deep fried dough and then Alejandro creates decadent sauces to drizzle on the top- this time was the aforementioned Mango Sauce... read on and try it yourself... if you don't have a deep fryer just use canola oil and your large dutch oven pan!

For the Sauce, you'll need
1 large mango, skin and seed removed then chopped
1 cup water
1/4 cup sugar

Add all ingredients into a medium sauce pan, bring to a boil. Reduce heat to a simmer, using a hand immulsion blender, blend the mixture till smooth. Continue to reduce the mixture until thickened, about 25 minutes total.

For the Dough
1 cup water
pinch of salt
1/4 cup sugar
1 cup flour
3-4 large eggs (4 if the eggs are on the small side)
2 teaspoons vanilla

Bring the water and pinch of salt to a boil in a large sauce pan, dissolve the sugar, then remove from the heat and slowly stir in the flour, it will get thick but contune to stir constantly until the mixture is smooth- no lumps! Then add in one egg at a time, making sure to completely incorporate each egg before adding the next one. Last, stir in the vanilla.

To Make the Magic happen...

Get your oil HOT whether it's on your stove or in the fryer. Then using 2 spoons scoop and scrape the mixture ( like cookies) in to the hot oil, don't over crowd them, they puff up. They cook for about 7 minutes total until golden brown.

Serve with powdered sugar sprinkled on top and drizzled with your Mango sauce.... ENJOY :)

Thank you again to our amazingly generous, wonderful friends for having us over and taking such great care of us, we can't wait to have you back at our place next time!

Fresh Tomato, Cucumber and Apple Salad

:

1 medium sized Cucumber

8 Compari tomatoes

1 Gala Apple

1 Lemon, juiced

1/2 tsp Kosher salt

Cracked black pepper to taste

Directions:

Cube the Cucumber and the Apple, and quarter the tomatoes, Combine in a mixing bowl followed by the juice of 1 whole lemon, 1/2 tsp kosher salt and cracked black pepper to taste. Toss ingredients together gently and serve chilled.

One of the best parts of summer is the freshness and availability of local fruits and vegetables. We love eating fresh salads with lots of flavor and this extremely simple, yet very tasty recipe is no exception.

Ingredients

Breakfast at Jamie's

Lemon-blueberry muffins, with a sour-sweet glaze.... these muffins were incredible. Jamie spent her birthday camping up in Michigan; while she was there, her and Chris went to pick blueberries..... they brought home LOTS of fresh, peak of the season, blueberries, then she made them in to these delicious treats for our Sunday brunch! Enjoy, Thanks Jamie!!


Yield: 1 dozen (serving size: 1 muffin)

Ingredients
2 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
dash salt
1/2 cup butter softened
1/2 cups 2% milk
2 large eggs
2 teaspoons grated lemon rind
2 cups blueberries
2 tablespoons fresh lemon juice
Glaze:
1-1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon butter, melted
1/4 teaspoon vanilla extract

Preparation

Preheat oven to 400°.




In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon rind and juice.

Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in Blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 25-30 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

For the GLAZE:

In a small bowl, combine lemon juice, butter, vanilla and powdered sugar. Drizzle glaze evenly over cooled muffins.