Skinny Banana Blueberry Muffins

January 21st, 2014 | Posted by Milana in Breakfast/Brunch - (0 Comments)

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One Sunday morning,I had a bunch of fresh blueberries and some overly ripened bananas in the fridge. Fortunately I had stumbled upon a fellow bloggers site, sallysbakingaddiction.com where I found the original recipe. I had made a few changes to make it my own and I must say these muffins are probably the most moist breakfast muffins I have ever tried! Delicious! Thank you Sally!!

INGREDIENTS:
2 cups white whole wheat flour
1/2 cup unbleached all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 cup maple syrup
1/4 cup light brown sugar, loosely packed (or dark brown sugar)
1 cup mashed very ripe banana (about 2 large very ripe bananas)
1/4 cup vanilla cashew yogurt (or any yogurt)
1 large egg, beaten
3/4 cup milk (any milk will work)
1-1/4 cup (215g) fresh or frozen blueberries

DIRECTIONS:
Preheat oven to 325F degrees.
Spray 15 muffin tins with nonstick spray.* Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

In a separate bowl, mix the maple syrup and brown sugar together. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients.
Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will end in tough, dry muffins.

Divide the batter between 15 muffin tins. Fill all the way to the top. Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking. Bake for 20-25 minutes until very lightly browned on the edges.
A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

* Do not use cupcake liners. Your muffins will stick.

NUTRITION ANALYSIS:
15 Servings
Serving Size: 1 Muffin

Nutrition Facts
User Entered Recipe

  15 Servings
Amount Per Serving
  Calories 129.6
  Total Fat 0.8 g
  Saturated Fat 0.2 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.2 g
  Cholesterol 12.8 mg
  Sodium 51.2 mg
  Potassium 106.4 mg
  Total Carbohydrate 28.6 g
  Dietary Fiber 3.2 g
  Sugars 11.0 g
  Protein 4.0 g
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Rating: 5.0/5 (3 votes cast)

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Spinach & Mushroom Stuffed Shells

January 16th, 2014 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
24 jumbo pasta shells, (8 ounces)
3 cups Miur Glen Organic Italian Herb Pasta Sauce
1 Large Sweet Onion, finely chopped
1 bag fresh baby spinach
2 cups chopped mushrooms
2 cups ricotta cheese
2 cups low moisture shredded mozzarella
1 large egg
2/3 cup whole wheat breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, finely chopped
1 tbsp dried oregano
5 garlic cloves, minced
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp freshly ground pepper

DIRECTIONS:

Preheat oven to 375°F.
Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.

Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

Add spinach in batches and toss with tongs until wilted. Let cool. Set aside.

Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg.

Stuff each of the reserved shells with a generously with about a tablespoon of the ricotta mixture.

Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
Top with the remaining 2 cups of the sauce sprinkle with mozzarella and the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Makes 6 Servings
NUTRITION ANALYSIS:
Serving Size: 4 Shells per person
Calories: 269 Calories
Total Fat: 5 g
Carbohydrates: 48g
Dietary Fiber: 7g
Protein: 27g

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Rating: 5.0/5 (3 votes cast)

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Basmati Pilaf

January 10th, 2014 | Posted by Milana in Indian Cuisine | Sides - (0 Comments)

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INGREDIENTS:

1 Cup washed Basmati Rice
1-1/2 Cups water
1 tsp salt
1 Tbsp Olive Oil
1 sheet of paper towel

DIRECTIONS:

Boil the water in a heavy bottom sauce pan. Throw in the rice, salt and oil. Stir on high until 90% of water has been absorbed. Using the bounty apply it as a lid over the pan and then close the actual lid over the bounty. Lower heat to low and simmer for 15 min. Turn off heat and let stand covered for 10 min. Fluff with fork an serve.

NUTRITION ANALYSIS:
Serving size: 3/4 Cup
Calories: 155
Total Fat: 7.5g
Sat Fat: 1g
PUFA: 1g
MUFA: 5g
Cholesterol: 0g
Sodium: 594.9mg
Potassium: 0.2mg
Total Carbohydrates: 20g
Dietary Fiber: 1.5g
Sugars: 0
Protein: 2g

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Rating: 5.0/5 (3 votes cast)

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Homemade Roti

January 10th, 2014 | Posted by Milana in Breads | Indian Cuisine - (0 Comments)

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INGREDIENTS:
1-1/2 Cups White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 tsp Salt
1 Tbsp avocado or peanut oil
3 tsp avocado oil or peanut
Water
Cooking spray

DIRECTIONS:

Mix dry ingredients well.
Add 1 tablespoon of oil to the flour mixture.
Add enough water to form an elastic dough.
Divide the dough into 6 equal parts.
Roll out 1 ball into a circle and spray with cooking spray lightly.
Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell. Do the same for the other five balls. Let the dough sit 20 minutes to 8 hours, depending on when you make them.
Roll out into circles 10 to 12 inches in diameter.
Heat 1/2 tsp of oil in a pan and wait until it is hot to cook the chapati.
Fry rapidly and watch them bubble up flipping half way through.
Enjoy!

NUTRITION ANALYSIS:
Servings:6
Serving size: 1 Roti
Calories: 211.7
Total Fat: 5.5g
Sat Fat: 0.6g
PUFA: 1.1g
MUFA: 3.1g
Cholesterol: 0g
Sodium: 586.9mg
Potassium: 11.3mg
Total Carbohydrates: 36.6g
Dietary Fiber: 4.4g
Sugar: 0g
Protein: 5.7g

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Rating: 5.0/5 (3 votes cast)

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Tandoor Chicken

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (2 Comments)

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INGREDIENTS:
1 Tbsp sweet paprika
1 Tbsp garam masala
1 Tbsp ground cumin
1 Tbsp ground coriander
1/2 tsp ground turmeric
1 Tbsp finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup Trader Joe’s Cultured Cashew Beverage
1 tablespoon fresh lemon juice
1/4 cup peanut oil
Kosher salt
Freshly ground pepper

1 tsp plant based red food coloring

12 chicken skinless drumsticks (about 4 1/4 pounds)

DIRECTIONS:

Preheat the oven to 450°. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, cultured cashew milk, lemon juice and 2 tablespoons of the oil, food coloring and season with salt and pepper.

In a large bowl, add the spiced buttermilk and rub it onto the chicken. Arrange the chicken in a deep roasting pan leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Serve with Basmati Rice. Enjoy!

NUTRITION ANALYSIS:
12 Servings
Serving Size: 1 Drumstick
Calories: 236.1
Total Fat: 9.7g
Sat Fat: 1.2g
PUFA: 2.5g
MUFA: 5g
Cholesterol: 47.7mg
Sodium: 357.1mg
Potassium: 184.6mg
Total Carbohydrates: 20.3g
Dietary Fiber: 2.6g
Sugar: 0.7g
Protein: 17.4g

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Rating: 5.0/5 (2 votes cast)

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Spinach Saag

January 10th, 2014 | Posted by Milana in Indian Cuisine | Lunch/Dinner | Vegan - (0 Comments)

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This dish an authentic North Indian delicacy. The flavors in Saag are mild compared to other curries and its a great way to get some Iron and folate into your meal. You can use fresh or frozen spinach for this dish.I used a combination of fresh Baby Spinach, Baby Kale and Chard from the salad section grocery stores that’s pre-washed. Saves time and effort!

INGREDIENTS:
2 Packages (6oz each)Fresh Spinach or any mustard greens
1 tsp Cumin Seeds
2 medium sweet Onions or 1 Large, finely chopped
2 tsp grated Ginger
2 tsp (about 3-4 cloves)Garlic, minced
2 Tomatoes
1 tsp Ground Coriander
1 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Red chili powder or Ground Chipotle
3 Tbsp Peanut or Avocado Oil
Dash or pinch of Salt to taste
1/4 Cup Vegan Sour Cream.

DIRECTIONS:
Boil the spinach or mustard greens for two minutes in a cup of water.Once its cool, puree in a food processor or hand blender until all smooth.
Puree the tomatoes.
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until raw smell disappears.
Add the tomato puree and spices,salt and cook on medium heat for about 5-6 minutes.
Add the pureed spinach and let it simmer on medium heat for 10 min. Add a little water if its too thick.
Add the sour cream. Stir to combine.
Serve hot with Roti or Naan! Enjoy!

Nutrition Analysis:
6 Servings (about 1 cup per person)
Calories Per Serving: 113.2
Total Fat: 8g
Sat Fat: 1.6g
Polyunsaturated Fat: 0.8g
Monounsaturated Fat: 5.3g
Cholesterol: 3.3mg
Sodium: 445.2mg
Potassium: 479.2mg
Total Carbohydrates: 8.5g
Dietary Fiber: 2.5g
Sugars: 0.7g
Protein: 2.9g
Vitamin A: 113.3%
Vitamin B6: 4.5%
Vitamin C: 38.9%
Calcium: 8.3%
Copper: 3.1%
Folate: 38%
Iron: 13.5%
Manganese: 33.1%
Riboflavin: 8.5%

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Rating: 5.0/5 (2 votes cast)

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