Tasty Bran Muffins

Tasty Bran Muffins

all-bran-muffinsINGREDIENTS:

1 1/2 C. Kellog’s All-Bran cereal

1 C. carrots

1/2 C. almonds, roughly chopped

1 1/4 C. milk

1 egg

1/3 C. pumpkin puree

1 1/4 C. flour

1/2 C. sugar

1 Tbsp. baking powder

1/2 tsp. salt

Yields 12 muffins

DIRECTIONS:

  1. Preheat oven to 400 degrees
  2. Stir together flour, sugar, baking powder and salt. Set aside.
  3. In large mixing bowl, combine All Bran and milk. Let stand about 6 minutes until cereal softens. Add egg and pumpkin. Beat well.
  4. Add flour mixture, stir only until combined.
  5. Portion batter evenly into twelve 2 1/2-inch muffin-pan cubs coated with cooking spray.
  6. Cook at 400 degrees for 20 minutes

Protein Hot Chocolate

Protein Hot Chocolate

hot-chocolate-protein

Ingredients:

1 C. Water

2 Tbsp. chocolate protein powder*

1 tsp. unsweetened cocoa powder

 

Directions:

Heat water until boiling. Mix in protein powder and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.

*I used Shakeology protein powder, with 9g. of sugar and 18 g. of protein

Warming Weight Loss Soup

Warming Weight Loss Soup

 

Winter warming weight loss soup

INGREDIENTS:

4 leeks (white and light green parts)
3 C. kale (chopped)
1 Tbsp. olive oil
28 oz. can whole tomatoes (I prefer fire-roasted in this recipe)
8 C. water
2 sweet potatoes, peeled and cut into 1/2″ dice
1/2 C. Lentils (brown or green)
2 Tbsp. fresh thyme leaves
12 fresh basil leaves
2 tsp. salt
1/4 tsp. pepper
1/4 C. (1 oz.) grated parmesan
DIRECTIONS:
  1. Slice each leek in half lengthwise, and then slice each half into 1/4″ thigh half-moons (px. 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
  2. Remove the stems from the kale, stack the leaves on top of one another and slice them crosswise into 1/4″ wide strips.
  3. Heat oil in a saucepan over medium heat. Add the leeks and cook for 3 mins. Add the tomatoes and cook, breaking them apart with a spoon for 5 mins. Add the water and bring to a boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper and basil. Simmer until lentils are tender, about 30-40 mins.
  4. Spoon into bowls and sprinkle with parmesan.

Serves 8.

Green Beans, French-Style

Green Beans, French-Style

Ingredients:

  • Green Beans French Style1 cup green beans, steamed just until crisp-tender
  • Nonstick canola oil cooking spray
  • Paprika
  • Garlic salt
Directions:

Preheat oven to 400°F. Place green beans on a baking sheet. Mist green beans with nonstick cooking spray. Sprinkle with paprika and garlic salt. Bake about 10 minutes or until beans are lightly browned. Serves 2.

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

Ingredients:

  • Prosciutto Asparagus8 asparagus spears, steamed
  • 3 ounces prosciutto
Directions:

Preheat oven to 400°F. Wrap 2 asparagus spears in one-fourth of the prosciutto. Repeat with remaining asparagus and prosciutto. Arrange in shallow baking pan and bake in preheated oven for 10 to 15 minutes or until asparagus is lightly browned. Serves 2.

Broccoli Fix-Ups

Broccoli  Fix-Ups

  • Toss 1 cup cooked broccoli with dried tomatoes, grated Parmesan cheese, and 1 teaspoon olive oil.
  • Toss 1 cup stir-fried broccoli with low-sodium soy sauce and grated Parmesan cheese.
  • Toss 1 cup cooked broccoli with 1 tablespoon Smart Balance® Buttery Spread, 1 minced garlic clove, and 1⁄4 cup dry white wine.
  • Toss 1 cup cooked broccoli with 1⁄2 cup tomato sauce and 1⁄4 cup shredded mozzarella cheese. Heat to melt cheese.