This eating healthy thing is starting to get easier. I am finding out that I can substitute a lot of things in my normal baking and still come up with a tasty alternative. Last month, I tried low carb/low sugar pumpkin muffins and I really liked them. (Still have a few in the freezer!) This morning, I didn't want to have the planned plain yogurt and blueberries for breakfast, so I whipped up a batch of blueberry banana muffins. And yes....absolutely NO white flour and NO sugar and they are still light and tasty!
sugar-free blueberry banana muffins
1 cup of ripe, mashed bananas
1/2 cup of cool water
1/2 cup canola or vegetable oil
1-2 tsp honey
1 3/4 cup whole wheat flour
1/4 cup quick cook rolled oats
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries
2-3 TBSP of quick cook rolled oats for topping
I was working from home today and I had been craving something sweet for hours. Of course, I have no diabetic friendly treats here and because I am expecting a FedEx delivery, I can't leave the house to buy anything.
I needed something quick to make on my afternoon break. Looking through the cabinets, I discover I have the ingredients to make a version of pumpkin muffins. Now the last time I made pumpkin muffins, I hadn't been diagnosed with diabetes yet, so didn't worry about the white flour or loads of sugar in them.
I decided to use the same recipe, but cut the white flour with whole wheat flour. I also cut down the brown sugar from 1 cup to 1/3 cup and added a bit of Stevia to bring it up to around 1/2 a cup in total.
easy pumpkin muffins
Note: If you want to cut out the sugar completely, you can substitute applesauce instead of the brown sugar/sweetener. If you do this, cut out the tbsp of milk and cut the oil down to 1/4 cup.
I spent the last week with a bad cold and didn't do a lot of healthy cooking. Toast...yeah, that's my go-to food when I am sick. Toast and jam, no sugar added jam of course.
Well, I am feeling much better today and was in the mood for some "real" food, but nothing too heavy. And of course, I didn't want to expend much energy either. What could be easier than whipping up some home made soup.
Chicken & Brown rice soup
6 cups chicken broth
2 skinless, boneless chicken breasts, cooked and shredded
1 cup diced celery
1 cup diced onion
1/4 cup diced carrots
1/4 cup corn kernels
1/4 cup drained and rinsed black beans (canned)
3/4 cup brown rice, cooked and rinsed
Salt & Pepper to taste
Bring chicken broth to a boil in a large pot. Add carrots, onion & celery.
Cook until carrots are tender. Add shredded cooked chicken, corn and black beans and simmer until they are heated.
Add cooked rice to the pot and simmer another few minutes to make sure all is heated through.
Serve and enjoy.
Since the dreaded diabetes diagnoses a couple of months ago, I have been going without a lot of foods that I love. I know I can only do this for so long before I crack....here I go...I'm CRACKING! I need to find healthier versions of the foods I love!
Breakfast is a hard one for me. I always tended to lean towards sugary, carb loaded breakfasts. like sweetened cereals, waffles, muffins, etc. (Hmm...not too hard to figure out how the diabetes reared it's ugly head now, is it?...hahah)
In my search for foods that are both tasty and low in sugar/carbs, I have joined several online recipe groups. Yesterday, while reading posts in a Facebook group for diabetic recipes, I saw a picture of a waffle that made my mouth water. How I miss waffles!
The recipe looked easy and I had all ingredients on hand, so I decided to try the waffles for breakfast today. They were so good! Can I say that again....They were sooo good! I actually think that I liked them better than my "BEFORE DIABETES" waffles.
Long story...short....I no longer have to miss waffles! Hooray!
The recipe was provided by Ruby Lopez and she totally agreed to let me share it on here. So...grab your waffle maker and EAT WAFFLES WITHOUT GUILT!
Easy GUILT FREE WAFFLES
Makes 3 large Belgian waffles
If you are fortunate enough to own a blender (which I am not), you can just add all the ingredients above into your blender and mix until it forms a batter. Then start at # 5 for the rest of the directions.
These can be reheated later if you don't use them all right away. Store in fridge or freezer and pop in microwave or toaster for a short time. I prefer the toaster as they get a nice crispy edge to them.
This is my waffle maker:
Boy, I have sure missed muffins since I started my quest for reducing sugar and carbs in my diet. Banana muffins especially! I always used to buy enough bananas so that there would be plenty left to get all nice and spotty brown...my excuse for making banana muffins.
What goes in muffins you ask? White flour, sugar...and a bunch of other stuff. White flour = mega carbs...sugar = well....sugar. Neither of these ingredients are especially good for someone who is trying to get a handle on diabetes.
I cannot live the rest of my life without banana muffins. NO...I CAN'T DO IT! There must be something I can do, right?
Well, after a bit of research, I determined I could substitute whole wheat flour instead of the white flour. There's more fiber in whole wheat, so it would reduce the carb count. Now, what about sweetening? Can't use sugar....can't use honey...can't use maple syrup...and I don't want to use artificial sweetener because I found that it left a weird aftertaste when I used it in the last baked stuff I tried.
When I get stumped with a food related problem, I stand in front of the cabinets or fridge and just stare in, hoping that the answer will jump out at me. Well, this time it worked! I have recently bought a "no sugar added" pancake syrup. I figured I might as well give it a try.
This is what I came up with:
Maple flavored banana muffins
Makes 12 muffins
I've joined the Instant Pot lovers club! I got one this week and have already used it a couple of times. The first time was just to make baked potatoes, second was to "hard boil" eggs. Today...I stepped it up a notch. I made a real meal...hahaha.
From start to finish, prep to plate....less than 40 minutes.
This cookie tastes like a combination between a shortbread and a sugar cookie, and the best part about them is no rolling! That's right, I said it! NO ROLLING!
I got this recipe from someone on a Facebook recipe group to which I also belong. I changed it just slightly and am now ready to share with you...
Work, Christmas and potlucks...they go hand in hand, don't they? It's the best excuse ever for trying all kinds of different foods. Also, best setting for testing out a new recipes!
So...we had a Christmas potluck at work yesterday. There was only one person slated to bring a dessert item (and it turned out to be a very tasty apple crisp..yum!), so I decided to bring something for dessert as well. Of course, it was getting kind of late the night before, so I needed something that would be quick and easy and not have to bake in the oven for an hour or more.
I did an ingredient check in my cupboards and found peanut butter and chocolate chips and icing sugar....and voila....the peanut butter bar was the logical thing to make.
Peanut Butter Bars
Directions for base:
Meatloaf, mashed potatoes and a side of peas...boy does that bring back memories! Total comfort food meal right there!
There are so many variations of meatloaf, but that tried and true version with cracker crumbs soaked in milk is one that I have never used before. Since I have been trying to eat healthier, I decided to try making a meatloaf using that version, but with whole wheat instead of regular soda crackers and sugar free ketchup.
Sadly, I will not be eating this meatloaf with wonderful mashed potatoes...but a nice healthy salad will be a great accompaniment too!
While shopping a few days ago, I bought a huge bag of carrots. There were more carrots than I could possibly use before they go bad, but it was too good a deal to pass up. I gave away some to a neighbor who shares with me sometimes. Then I cooked up some carrots as a side dish with dinner that night, ate leftover carrots with dinner the next night and put some away for the following weekend (Thanksgiving Dinner). But now I still have a whole lot of carrots to use up.
After looking to see what else I had, to maybe combine and make something different...I found some zucchini in the crisper. I have used carrot and zucchini together before in baked goods, so I decided to see if I could find a recipe where I could use them together. This is what I found...pancakes! YUM!
I reviewed a few different recipes and sort of combined ideas and ingredients and came up with something I liked.
Carrot Zucchini Pancakes
Makes about 16 small pancakes.
I was born in Cape Breton, Nova Scotia and spent the first half my life there. I became a mom just after I turned 20 and within a couple of years, decided to move from a small town to a bigger city to take advantage of better job opportunities. After a few great jobs, I finally settled in at a legal publishing company. 13 years later, I'm still there.
Cut brownies without the crumbs:
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