Healthy Blackberry Recipes

July 22, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Blackberry Recipes. Find some Delicious and Healthy Blackberry Recipes with recipes including Blackberry Muffins, Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard, and Blackberry Cobbler. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Blackberry Muffins
These blackberry muffins are perfect for an on-the-go breakfast. The batter is lightly flavored with cloves, while almonds on top give them a savory, nutty crunch. Fresh blackberries add a burst of sweetness in every bite……….

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with: Steamed broccoli and carrots………

Blackberry Cobbler
Flaky, buttery biscuits dolloped on sweet, syrupy berries–fruit cobblers may be the best summer dessert ever. We love fresh blackberries in cobbler, but fresh blueberries or even frozen blackberries make a great substitute. You don’t even have to thaw the berries first; mix them up while they’re still frozen……..

* Click the link below to get all the Healthy Blackberry Recipes
https://www.eatingwell.com/recipes/19194/ingredients/fruit/berries/blackberry/

Healthy Carrot Recipes

June 13, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Magazine and Website it’s Healthy Carrot Recipes. Find some Delicious and Healthy Carrot Recipes including recipes like Healthy Carrot Cake Muffins, Carrot Cake, and Carrot Soup. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Carrot Recipes
Find healthy, delicious carrot recipes including baby carrots, roasted carrots and glazed carrots. Healthier recipes, from the food and nutrition experts at EatingWell.

Healthy Carrot Cake Muffins
Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar………….

Carrot Cake
Carrots give carrot cake a health-halo effect–people think it’s health food, but it’s usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don’t worry, it’s still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple…………

Carrot Soup
This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being puréed into a silky smooth soup that’s delicious for dinner or packed up for lunch.

* Click the link below to get all the Healthy Carrot Recipes
https://www.eatingwell.com/recipes/19295/ingredients/vegetables/carrots/

Healthy Bread Recipes

June 8, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Bread Recipes. Find some Delicious and Healthy Bread Recipes with recipes including Healthy Banana Bread, Banana-Bran Muffins, and Two-Ingredient-Dough Margherita Pizza. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Bread Recipes
Find healthy, delicious bread recipes including easy banana bread, Irish soda bread, gluten-free and yeast free breads, and bread dough, from the food and nutrition experts at EatingWell.

Healthy Banana Bread
Got leftover bananas? Give everyone’s favorite baked good recipe a healthy whole-wheat spin with this easy banana bread recipe………..

Banana-Bran Muffins
By the end of the week, any bananas left in the fruit bowl are past their prime–just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat……….

Two-Ingredient-Dough Margherita Pizza
You won’t believe how quick and easy it is to make this healthy pizza. Thanks to a two-ingredient dough that combines self-rising flour and Greek yogurt, there is no need for a rise time. Just roll, top and bake, and you’ll have a delicious dinner on the table in under half an hour……….

* Click the link below to get all the Healthy Bread Recipes
https://www.eatingwell.com/recipes/17915/bread/

Pineapple Plantain Muffins

March 14, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for Pineapple Plantain Muffins to pass along. Some of the ingredients that you’ll be needing are Plantain, Spices, Flour, Baking Powder, Baking Soda, Splenda® Sugar Blend, Splenda® Brown Sugar Blend, Banana, Pineapple Chunks, Almonds and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Pineapple Plantain Muffins
Plantains are baked and folded into the muffin batter with pineapple in this brightly flavored muffin.

Recipe Ingredients:
1 large ripe plantain
1/4 teaspoon light butter
1 1/2 teaspoons ground cinnamon
2 cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons light butter
3/4 cup Splenda® Sugar Blend
1/3 cup Splenda® Brown Sugar Blend
2 egg whites
1 egg yolk
8 ounces light vanilla yogurt
1 teaspoon vanilla extract
1 small ripe banana, mashed
3/4 cup pineapple chunks
1/2 cup sliced almonds, for garnish

Cooking Directions:
1 – To prepare plantain: Preheat oven to 350°F (175°C). Slice skin of plantain and spread teaspoon butter and cinnamon on top. Wrap in aluminum foil and bake for 45 minutes. Allow to cool. Remove from skin and set aside.
2 – To prepare muffins: Sift flour, baking powder and baking soda into small bowl. In large bowl, cream butter and Splenda® Sugar Blend and Splenda® Brown Sugar Blend. Add eggs, yogurt, vanilla, mashed banana, and plantain.
3 – Fold in flour mixture. Fold in pineapple.
4 – Line muffin pans with paper liners. Fill each liner about 2/3 full. Top with sliced almonds if desired.
5 – Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Makes 15 muffins.

Nutritional Information Per Serving (1 muffin): Calories 210 | Calories from Fat 30 | Fat 3.0g (sat 1.0g) | Cholesterol 20mg | Sodium 135mg | Carbohydrates 38g | Fiber 2g | Sugars 20g | Protein 4g.
https://www.cooksrecipes.com/diabetic/pineapple_plantain_muffins_recipe.html

Healthy Breakfast and Brunch Recipes

January 6, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Breakfast and Brunch Recipes. Find Delicious and Healthy Breakfast and Brunch Recipes with recipes including Easy Loaded Baked Omelet Muffins, Avocado-Egg Toast, and Ham and Broccoli Breakfast Casserole. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Healthy Breakfast and Brunch Recipes

Easy Loaded Baked Omelet Muffins
Protein-packed omelet muffins, or baked mini omelets, are a perfect breakfast for busy mornings. Make a batch ahead and freeze for the days when you don’t have time for your typical bowl of oatmeal. You can also serve these fresh with fruit salad for a simple weekend brunch………………..

Avocado-Egg Toast
Try it once and we think you’ll agree: Topping avocado toast with an egg is a near-perfect breakfast…………………….

Ham and Broccoli Breakfast Casserole
Prepare this easy ham and broccoli casserole the evening before, and in the morning just pop it in the oven for a delicious breakfast…………………..

* Click the link below to get all the Healthy Breakfast and Brunch Recipes
http://www.eatingwell.com/recipes/17916/mealtimes/breakfast-brunch/

ALMOND BERRY MUFFINS

November 21, 2020 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I have a Diabetic Friendly Recipe for Almond Berry Muffins. To make this recipe you’ll be needing Wheat Pastry Flour, Baking Powder, Ground Flax Seed, Salt, Blueberries, Raspberries, 2% Milk, Eggs, Splenda Sugar Blend, Canola Oil, and Almond Extract. The Muffins have 190 calories and 20 net carbs per Muffin. You can also find this Diabetic Friendly recipe and more at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

ALMOND BERRY MUFFINS
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Ingredients

2-1/4 cups whole grain or wheat pastry flour
4 teaspoons baking powder
1/4 cup ground flaxseed
1/2 teaspoon salt
2/3 cup fresh blueberries
2/3 cup fresh raspberries
1 cup 2% milk
2 eggs
1/3 cup Splenda Sugar Blend
1/3 cup canola oil
1 teaspoon almond extract

Directions

1 – Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.
2 -In a large bowl, combine flour, baking powder, flaxseed, and salt. Whisk to mix. Add berries and stir to coat.
3 – In another bowl, combine milk, eggs, Splenda Sugar Blend, oil, and almond extract. With a fork, beat until smooth.
4 – Pour egg mixture into berry mixture and gently mix with a fork to moisten the dry ingredients. Don’t overmix (a few lumps in the batter are normal). Dollop 1/3 cup of batter into each of the prepared muffin cups.
5 – Bake for 20 to 24 minutes, or until a wooden pick inserted into the center of a muffin comes out clean. Let stand for 5 minutes on a rack before serving.
NOTES:
Fresh berries, nutty whole grains, and chewy flaxseeds combine for a delicious, lightly-sweetened muffin with a delightful texture.

Recipe Yield: Yield: 12 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 3 grams
Sodium: 280 milligrams
Cholesterol: 35 milligrams
Protein: 5 grams
Carbohydrates: 23 grams
Sugars: 8 grams
https://diabeticgourmet.com/diabetic-recipes/almond-berry-muffins

Kitchen Hint of the Day!

November 21, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Making the best Muffins…………..

When making Muffins if you put the batter into a warm oven, the muffins may not rise as beautifully. Stir all your dry ingredients together very well with a whisk. The idea is to distribute the leavening agents (baking powder or baking soda) evenly throughout the batter so that the muffins will achieve a lovely texture and a good rise.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.

Coffee Cup Muffins

November 5, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Coffee Cup Muffins to pass to all of you. Leave the Muffin Tins in the cabinet, these are made in Coffee Mugs! To make these Muffins you’ll be needing All Purpose Flour, Sugar Substitute, Baking Powder, Ground Cinnamon, Baking Soda, Egg Substitute, Unsweetened Applesauce, Canola Oil, Vanilla, Carrots, and Raisins. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Coffee Cup Muffins
No muffin tin required — these fluffy quick breads can be eaten straight out of the mug!

Ingredients
1/2 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons sugar substitute*
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup cholesterol-free egg substitute
2 tablespoons unsweetened applesauce
1 tablespoon canola oil
1/2 teaspoon vanilla
1 cup shredded carrots
2 tablespoons raisins

Directions
Yield: 2 servings
Serving size: 1 muffin

1 – Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

2 – Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

3 – Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

4 – Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

5 – Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

6 – Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/coffee-cup-muffins/

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Healthy Pumpkin Recipes WEDNESDAY

October 21, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine it’s Healthy Pumpkin Recipes. Here’s some Delicious and Healthy Pumpkin Recipes with recipes including Apple-Pumpkin Muffins, Healthier Pumpkin Roll with Cream Cheese Frosting, and Gnocchi with Bacon and Creamy Pumpkin Sauce. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Pumpkin Recipes
Find healthy, delicious pumpkin recipes, from the food and nutrition experts at EatingWell.

Apple-Pumpkin Muffins
Applesauce and pumpkin make these muffins moist, low-fat, healthful and delicious. Serve them for Thanksgiving or Christmas breakfast or brunch, or for a lunchbox treat……………………

Healthier Pumpkin Roll with Cream Cheese Frosting
Deliciously warm spiced cake layers are rolled together with slightly tangy cream cheese frosting. This pumpkin jelly roll tastes decadent, but each serving is under 200 calories and has less than 20 grams of sugar. Don’t be intimidated by this jelly roll–so long as you work quickly while the cake is warm, it’s hard to mess it up or crack the cake……………………….

Gnocchi with Bacon and Creamy Pumpkin Sauce
Get into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one–it’s savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi–one of our favorite convenience products–is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin–another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes………………………..

* Click the link below to get all the Healthy Pumpkin Recipes
http://www.eatingwell.com/recipes/19315/ingredients/vegetables/pumpkin/

One of America’s Favorites – Quick Bread

April 20, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Banana bread is a type of quick bread

Quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.

Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

“Quick bread” most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs. “Fast bread” is an alternate name.

The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial baking soda in New York, by Church and Dwight of “Arm & Hammer” fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is “Calumet”, first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.

During the American Civil War (1861–1865), the demand for portable and quickly-made food was high, while skilled labor for traditional breadmaking was scarce. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, instead of yeast. The shortage of chemical leaveners in the American South during the Civil War contributed to a food crisis there.

As the Industrial Revolution accelerated, the marketing of mass-produced prepackaged foods was eased by the use of chemical leaveners, which could produce consistent products regardless of variations in source ingredients, time of year, geographical location, weather conditions, and many other factors that could cause problems with environmentally sensitive, temperamental yeast formulations. These factors were traded off against the loss of traditional yeast flavor, nutrition, and texture.

Preparing a quick bread generally involves two mixing containers. One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process). In some variations, the dry ingredients are in a bowl and the wet ingredients are heated sauces in a saucepan off-heat and cooled.

During the chemical leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good’s volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good’s texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread.

Chemical leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called “soda bread”.) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless, in a commercial process, designated chemical leavening acids and bases are used to make gas production consistent and controlled. Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture. The type of bread produced varies based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter. Some batters are thin enough to pour, and others thick enough to mold into lumps.

There are three basic methods for making quick breads, which may combine the “rise” of the chemical leavener with advantageous “lift” from other ingredients:

* The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often the wet ingredients include beaten eggs, which have trapped air that helps the product to rise. In these recipes, the fats are liquid, such as cooking oil. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over-beaten, which would break down the egg’s lift.
* The creaming method is frequently used for cake batters. The butter and sugar are “creamed”, or beaten together until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air bubbles in the creamed butter with the rise from the chemical leaveners. Gentle folding in of the final ingredients avoids destroying these air pockets.
* The shortening method, also known as the biscuit method, is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two hand-held forks. The layering from this process gives rise and adds flakiness as the folds of fat melt during baking. This technique is said to produce “shortened” cakes and breads, regardless of whether or not the chosen fat is vegetable shortening.

Quick breads also vary widely in the consistency of their dough or batter. There are four main types of quick bread batter:

Pancake batter is made using the stirring method

* Pour batters, such as pancake batter, have a liquid to dry ratio of about 1:1 and so pours in a steady stream. Also called a “low-ratio” baked good.
* Drop batters, such as cornbread and muffin batters, have a liquid to dry ratio of about 1:2.
* Soft doughs, such as many chocolate chip cookie doughs, have a liquid to dry ratio of about 1:3. Soft doughs stick significantly to work surfaces.
* Stiff doughs, such as pie crust and sugar cookie doughs, have a liquid to dry ratio of about 1:8. Stiff doughs are easy to work in that they only minimally stick to work surfaces, including tools and hands. Also called “high-ratio” baked good.
The above are volumetric ratios and are not based on baker’s percentages or weights.

 

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