Friday, September 27, 2013

Eggless Whole Wheat Blueberry Oatmeal Muffins

I was looking for a healthy egg free muffin recipe that I could make ahead and serve friends for the morning after a big party, and so I could make some periodically for my kids. I found a recipe for oatmeal muffins that included eggs here. I replaced the eggs with 1/4 cup applesauce, and the results were amazing! Truth be told, I had later made the original recipe, with eggs, and thought the applesauce muffins were much more moist! These are perfect to freeze and thaw out as needed. Just take them out of the freezer the night before you need them, and they will be perfect by breakfast time!




1 c. Milk
1 c. Quick-Cooking Oats or Old-Fashioned Oats
1/4 c. Applesauce
1/4 c. Safflower Oil
1 c. Whole Wheat Flour
1/4 c. White Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 1/2 Frozen Blueberries (do not thaw)
Preheat oven to 425°f . Grease 12 muffin cups or line with paper muffin liners.

In a small bowl, combine milk and oats. Soak for 15 minutes.

In a separate bowl, beat together applesauce and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture and blueberries into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

Bake in preheated oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean.

Saturday, March 2, 2013

Burrito Bowls


Burrito bowls have become a favorite in my home, especially for my two boys.  They love the taste and I love how I can feed my family a healthy meal that can be ready in the time it takes to boil rice.  My burrito bowl was inspired by Qdoba's Naked Burrito.  This is a vegetarian version, but you could definitely add some grilled steak, chicken, or shrimp if you wanted.  I also like making mine with brown rice.  I hope you enjoy it!















For the Seasoned Rice:
2 c. Rice
2 Tb Cilantro, chopped
2 tsp. Lime Zest

For the Black Beans:
2 cans Black Beans
1 tsp. Minced Garlic
1/4 tsp. Red Chile Powder
2 tsp. Cumin Powder

For the Corn Salsa:
2 c. Corn Kernels
1 Bell Pepper or Jalapeno, minced
1 clove Garlic, minced
Juice of 1 Lime
2 Tb Cilantro, chopped
Salt, to taste
Ground Black Pepper, to taste

Serve With:
Sour Cream
Monterrey Jack Cheese, shredded
Muir Glen Medium Salsa

For the Seasoned Rice: Cook the rice according to the package directions. Toss the rice with the cilantro and lime zest. Set aside.

For the Black Beans: Drain 1 can black beans and combine with the other can of black beans with its liquid in a saucepan.  Stir in the garlic, red chile powder, and cumin powder.  Simmer until desired consistency is reached.

For the Corn Salsa: Toss the corn, pepper, garlic, lime juice, cilantro, salt and pepper together.

To Assemble: In a bowl, add a scoop of rice, and top with a scoop of beans. Top as desired with the corn salsa, cheese, sour cream, and salsa.