Muffins for Mom - A great breakfast to make with your child (with Dad!) for Mother's Day!

I received this recipe in my son Carter's magazine Highlights High Five (www.highlights.com)
and we made it this past weekend since we had most of the ingredients.  It was so good (and healthy as far as muffins go!) I thought I might share it with you!

Muffins for Mom
By Sarah Smith

Makes 1 Dozen

Before You Begin:

Put paper baking cups in a 12- cup muffin tin.
Adult: Preheat the oven to 350 degrees Fahrenheit.

You Need

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup sugar (we used brown since it's all we had!)
• 1/4/ cup oat bran (substitute flax seed if you don't have it!)
• 1/4 cup quick-cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries (frozen if you cant find fresh)
• 1 banana
• 1 cup buttermilk (make your own by mixing milk with lemon juice)
• 1 egg
• 1 tablespoon oil
• 1 teaspoon vanilla

1) Stir together  in one bowl the all-purpose flour, whole wheat flour, sugar, oat bran, oats, wheat germ, baking powder, baking soda and salt.  Then gently stir in the blueberries.

2) In another bowl, mash the banana.  then add the butter milk, egg, oil, and vanilla.  Stir.

3) Pour the wet ingredients into the dry, and mix just until blended.

4) Put the mixture in the muffin cups.
Note:  We added a sprinkle of cinnamon and brown sugar to the top for visual pleasure.

5) Adult:  Bake for 15 min to 18 min or until the tops of the muffins spring back when lightly touched.

Calories: 196
Fat: 5.1
Sat. Fat: 0.7g
Cholesterol: 20.8 mg
Carbs: 33.8g
Fiber 4.3g
Sugars 17.3g
Protein 5.3g

Is diet soda better than regular soda?

Are you a regular side drinker? Hate the taste of water? The most common misconception is that drinking diet soda as a substitute will aid in losing weight. The reality is that the chemicals make you crave more sugar since you aren't getting the real thing, and it can add on average 10 lbs to your figure in the course of a year. Boo. Can't cheat the system!

If you need your fizzy goodness, mix seltzer water with 2-4 ounces of your preferred type of fruit juice. Over time you could lose your cravings all together, and the last (or first) 5-10 lbs. if you have already made the switch or have your own story, please comment below!

Easiest Ice Cream EVER!

 

I found this recipe on Pinterest and had to share.  It's great for anyone looking to eat healthy, or for mom's that want to trick their kids into eating healthier!  If you haven't tried this yet, please do and let me know how you like it!

Crock Pot Pork Loin & Poblano Peppers

I LOVE this recipe!  If I find a pork loin on sale for $1.99 a lb at my local market, this is what I will do with it!  This recipe I have adapted from my Taste of Home's Contest Winning Annual Recipes 2005 cookbook (courtesy of my Nana) I had made the recipe once and half-heartedly read the instructions not realizing this actually needs to be grilled. But I don't operate our grill alone cause I don't like to use the lighter when I turn it on, I've lost arm & eyebrow hair a few times! LOL

I hope you like the recipe! It's a little bit spicey but that's good for your metabolism : )

 

Crock Pot Pork Loin with Poblano Peppers & Corn

4 large poblano peppers (sub Italian peppers if you can't find poblano)
2 cups (8 ounces) shredded Monterey Jack cheese
4 1/2 teaspoons chili powder
1 tablespoon garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/8 teaspoon aniseed ground (omit if you can't find it)
1/8 cayenne pepper
1 pork tenderloin (about 2 lbs)
Bag of frozen corn

1. Cut the top off each pepper and set tops aside. Remove seeds.  Stuff peppers with cheese.  Replace tops and secure with toothpicks; set aside.

2. Combine the seasonings; rub over the pork.  Place inside crockpot with about 1/2 cup of water on the bottom to create steam until the pork starts to release juices. Place cheese stuffed peppers on either side of the pork loin.  Pour bag of frozen corn into the crock pot.  Close lid and set crock pot to high for 4-6 hours or low for 6-8+ hours.  I recommend flipping the pork half way through if you are home since the side touching the bottom of the pot will brown.  Your roast will be done with the meat thermometer reads 160 - 170 degrees and the juices run clear.

3. Serve with brown rice, if desired.

Philly Cheesesteak Stuffed Peppers & Baked Cauliflower Bites (Low Carb Eats!)

Philly Cheesesteak Stuffed Peppers & Baked Cauliflower Bites (Low Carb Eats!)

Part of my New Years 2013 Resolution is to start making more recipes that I have pinned on Pinterest

 

Are you craving a sweet fix but want to do it responsibly?  I have the perfect solution for a guilt free treat!

Peanut Butter Cups

(Makes 12 Peanut Butter Cups)

¼ cup dark chocolate chips
2 scoops Chocolate Vegan Shakeology
1 Tbsp. psyllium husk powder
½ cup pumpkin puree (canned)
8 mini cupcake liners
6 tsp. natural smooth peanut butter, divided use

1. Preheat oven to 350 degrees. Place chocolate chips in small oven-proof bowl and heat in oven for 15 minutes or until melted.

2. While the chocolate is melting, place Shakeology, psyllium husk, and pumpkin puree in food processor. Pulse until it forms a dough.

3. Divide dough into 12 small balls and portion into each cupcake liner. Press dough down into a flat disk with depression in the middle. Place ½ tsp. peanut butter into each depression.

4. Remove chocolate from oven and stir to melt completely. Drizzle evenly over each cup and spread to create a thin chocolate layer on top (about ½ tsp. chocolate per cup).

5. Freeze for 30 minutes or until chocolate hardens.

Nutritional Information (per serving):
Calories: 75
Carbohydrates: 9g
Protein: 4g
Fat: 3g
Sodium: 43mg

 

ENJOY!

How to make Baked Apple Oatmeal

I have been making this recipe for a few months now, so I figured now would be a great time to share it since apple picking season is nearly over and it's a great way to use them up!  The recipe is listed for a single serving, so feel free to multiply it for as many mouths you need to feed!

How to Make Baked Apple Oatmeal - by Crystal Bullerwell