Cheese, whole milk, elaborate process, whisking. This recipe is an exact antidote to that.
One pot prep. Healthy. No added sugar. And Varun approved to boot.
Cornmeal, pumpkin and applesauce come together in these muffins to create a naturally sweetened muffin which is great for breakfast with eggs ( or just coffee), after school snack or with chili for dinner.
It has fiber, good carbs and protein.
And did I say no oil, sugar or butter.
They freeze well in an airtight container and are perfect to be made on weekend when your toddler naps or when he wants to help in the kitchen and you are ok with a little mess.
Microwave when needed for a minute for a healthy snack with a pat of peanut butter or as is.
Cornmeal Pumpkin Muffins Recipe
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup applesauce
- 1 large egg
- 2 teaspoons sugar for dusting on top (optional, incase you need things to be a little sweet)
- 2 – 3 tablespoons chopped almonds, walnuts for crunchy topping.
1. Pre-heat oven to 350 F. Line a muffin pan with paper cups.
2. In the meantime, mix all the dry ingredients ( cornmeal, flour, baking powder, baking soda and salt) in a large bowl or a stand mixer.
Dump pumpkin puree, applesauce and egg in the same bowl.
Mix well for couple of minutes ( by hand) or a minute, if using a mixer on low-speed.
3. Scoop the mixture in paper cups.
Dust with sugar. Sprinkle chopped nuts.
4. Bake for 20 – 25 minutes till a tooth pick inserted comes out clean.
Enjoy warm or frezee for later.
I was getting tired of the green salad recipes. I suppose Vipul was too so to mix things up a little, I made him a crunchy salad.
I had celery, broccoli, green beans and raddichio on hand. The last was an impulse buy. This is a winter vegetable. In season here in US. A new one to add to our routine. Its purple and white ribbed leaves are so beautiful. Tempting. Inviting.
I didn’t really know what to do with it and was torn between roasting it and eating it as is. I ate one raw, and it was so bitter. I know based on my Indian cooking experience that if a vegetable is bitter, blanching it in water removes the bitterness. I decided to go with that approach.
Raddichio was chopped and soaked in hot water.
Broccoli and green beans were blanched in hot water.
Kidney beans were marinated.
Everything was tossed in a soy sriracha dressing and served with salmon.
It was crunchy, flavorful, a little spicy and a little tangy.
Vipul was tired of chewing all the crunchy vegetables so if your guy is like him then serve it as a side rather than a main salad. I topped mine with cold soba noodles in sesame oil and let me tell you it was 100% yumm!
Will make this again, in a heart beat.
Note: Sriracha sauce has sugar in it. So if you are on no sugar diet, replace sriracha sauce with another hot sauce of your choice.
Crunchy Raddichio, Beans and Broccoli Salad In Soy Sriracha Dressing Recipe
- 1/2 head of raddichio thinly sliced (about 2 cups of sliced leaves)
- 3 cups hot water + 2 cups water to blanch vegetables
- 1 tablespoon sriracha sauce (use less if you want it to be little less spicy)
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 can kidney beans, drained and rinsed thoroughly.
- 1 1/2 cups brocoli chopped roughly
- 1/2 cup green beans diced
- 1/2 cup celery diced
1. Soak the raddichio leaves in hot water for about 20 – 30 minutes to remove the bitterness from the leaves. Set aside.
2. Whisk together siracha, soy and sesame oil. Toss some of the dressing over the kidney beans. Set aside in a large bowl.
3. In the meantime, boil water in a saucepan. Once you have a rolling boil, blanch broccoli and green beans in hot boiling water till they turn bright green.
4. Once the vegetables are blanched, scoop them out and add them to the kidney beans bowl.
5. Drain the water from raddichio leaves and add the leaves and celery to the kidney beans – vegetables bowl. Add some more of the soy -siracha dressing.
Toss well. Taste and add more dressing as appropriate.
Serve immediately with grilled salmon or tofu.
They go by tempting names like White Chocolate and Peppermint or Salted bourbon with Butterscotch Fudge or with Eggnog and mini marshmallows. And you know when the sweets are this tempting, I can never stop at one piece. I sneak in for a piece here and there for sustenance. Most of these have cream, butter, sugar or even corn syrup. I even saw 2 ingredient recipes that use frosting and bisquik! Now, just because it’s the holidays, doesn’t mean we need to unnecessarily pack on the pounds!
Sorry to be a party-poopper but I need to fit in my jeans on Jan 2nd and not size up (even though the sales all around make it easier on the pocket).
Between the holiday parties, drinks, cookies and other desserts at office, we don’t need to contribute to the sugar overload. I wanted to make a healthier version of fudge. Pistachio and Chocolate fudge truffles fit the bill.
Made with 4 ingredients and naturally sweetened these have to find a place in your dessert bar. They are no cook, no bake truffles and come together easily. They can be customized many different ways, with different coatings ( coconut flakes, sprinkles, chopped nuts or cocoa nibs) to make them sweeter and appeal to different age groups.
Pair them with other natural desserts – like date truffles and you are bound to have enough to snack on without guilt. In fact I encourage Varun to eat them as the ingredients are all healthy.
Cheers to healthy desserts! Especially the ones that are as easy as this!
Fudgy Peanut Butter, Chocolate and Pistachio Truffles Recipe
For 8 – 10 balls
- 4 oz peanut butter, room temperature (creamy kind for a smoother truffle)
- 4 oz apple sauce
- 2 tablespoons sweetened dark chocolate powder
- 1/4 cup unsalted pistachios coarsely chopped
- 1 teaspoon canola oil or butter (to grease your palms while shaping the balls)
1. Beat the peanut butter and apple sauce till smooth (about a minute)
2. Add the dark chocolate and pistachios to the peanut butter and mix well.
3. Line a plate or pie pan with a wax paper. Spread the mix on the plate/pan till about 1/2 inch thick and then set it in the fridge covered with a foil.
Leave it overnight to firm up.
4. Grease your palms and shape them into balls.
As we are not using cream or butter or sugar, the ‘fudge’ is soft and it will be hard to cut them into bars. Keep them refrigerated in an air tight container. Though I doubt they will last long 🙂
Enjoy healthy holidays!