Strawberry Orange Muffins

Strawberry Orange Muffins

Ingredients:
3 large egg whites
3/4 cup plain low-fat yogurt (I used vanilla because it's what I had)
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 orange , zested or 1/2 tsp Fioro Di Sicilia (I love this stuff, it has a citrus, vanilla aroma)
1 tsp. pure vanilla extract (do not need if using Fioro Di Sicilia)
2 cups whole wheat flour
1/2 cup Sucanat
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup sliced strawberries

Method:

Preheat oven to 375 degrees. Place muffin papers in 12-cup muffin tin or spray with cooking spray.

In a large bowl, whisk together flour, Sucanat, baking powder, baking soda and salt. In a medium bowl, whisk together egg whites, yogurt, applesauce, canola oil, zest and vanilla. Pour wet ingredienta in with the dry and stir just short of being combined. Gently stir in the strawberries, mix just until combined.

Divide batter among 12 muffin cups. Bake until tops are golden brown, 20-25 minutes. Cool on a wire rack for 10 minutes before removing from tray.

Frozen Chocolate Banana Delight

Frozen Chocolate Banana Delight

Ingredients

5 - 6 medium sized ripe bananas
1 1/4 cups unsalted natural peanut butter
1/2 cup natural honey
1/4 cup unsweetened cocoa powder
Instructions

This dessert is a great substitute for ice cream, as it is refreshing and contains healthy fats. For those with peanut allergies, this recipe can be enjoyed by substituting natural almond or cashew butter for the PB.

Put all ingredients in food processor and process until smooth.

Line muffin pan with mini muffin cups light greased with natural cooking spray. With spoon, scoop batter into muffin cups or into pasty bag and pipe onto parchment covered tray.

Place in freezer and let freeze for at least 2 hours. When ready to eat, remove from freezer and let thaw for 10 minutes to soften slightly.

ENJOY!

Tips & Bonus Information

187 calories; 6g protein; 10g total fat (2g sat fat, 0g trans fat); 22g carb; 3g fibre; 5mg sodium.

YIELD: 16

Crêpes with Mixed Berries & Gingered Agave Syrup

Crêpes with Mixed Berries & Gingered Agave Syrup

INGREDIENTS:
1/2 tsp ginger, freshly grated
5 tbsp agave nectar, divided
2/3 cup skim milk, I use almond milk
1/4 cup arrowroot
3 tbsp white whole-wheat flour (King Arthur Flour)
3 large egg whites
2 tbsp sunflower oil
1/2 tsp pure vanilla extract
1/4 tsp Kosher salt
Olive oil cooking spray
1 1/2 cups organic mixed berries (blueberries, blackberries, raspberries or strawberries), hulled and quartered, if needed
INSTRUCTIONS:

ONE: To make gingered agave syrup: In a small saucepan, combine ginger and 4 tbsp agave over medium heat and bring to a boil. Remove from heat and set aside to steep for at least 10 minutes.

TWO: To make crêpes: Combine milk, arrowroot, flour, egg whites, oil, vanilla, salt and remaining 1 tbsp agave in a blender. Cover and blend until smooth.

THREE: Lightly mist a small nonstick skillet with cooking spray and heat over low heat. Add 2 tbsp crêpe batter, tilting skillet to spread in a thin, even layer. Cook on one side only until center is cooked through and edges are browned, about 1 minute. Loosen crêpe with tongs or a spatula and invert onto a parchment- or paper-towel-lined plate. Re-spray skillet, re-stir batter and repeat, layering finished crêpes between parchment or paper towels.

FOUR: To serve, fold crêpes in quarters, browned side-out, and arrange on plates. Top with fruit, drizzle with gingered agave and serve.

Nutrients per 2 crêpes, 1/4 cup berries and 2 tsp agave syrup:
Calories: 160, Total Fat: 5 g, Sat. Fat: 0.5 g, Carbs: 26 g, Fiber: 2 g, Sugars: 17 g, Protein: 4 g, Sodium: 120 mg, Cholesterol: 0 mg

Hazelnut Espresso Cookies

Hazelnut Espresso Cookies

YIELD: 30 COOKIES
PREPARATION TIME: 15 MINUTES
COOKING TIME: 25 MINUTES

Details

Perfect for after dinner or with a relaxing cup of afternoon coffee! These sweetly fragrant baked delights from Tosca Reno’s Eat Clean Cookbook will be a favorite with java addicts and cookie monsters alike.

Ingredients

• ¾ cup / 180 ml Sucanat or rapadura sugar
• ½ tsp / 2.5 ml sea salt
• 1 Tbsp / 15 ml espresso powder (or granules)
• 2 cups / 480 ml hazelnuts, toasted and skins removed
• 4 large egg whites
• 1 tsp / 5 ml best-quality vanilla extract
• 1 Tbsp / 15 ml orange zest (use organic, well-scrubbed oranges)

Preparation

Preheat oven to 325ºF / 165ºC. Place racks in center of oven.

Line baking sheets with parchment paper.

Place sugar, sea salt, espresso powder and nuts in food processor and process until fine. Transfer mixture to mixing bowl.

In another bowl, beat egg whites until stiff.

Fold nut mixture gently into egg whites. Add vanilla and orange zest and mix until blended.

Spoon batter onto cookie sheets but don’t crowd.

Place in oven and bake for 25 minutes or until golden on top.


Nutritional Value for One Cookie

Calories: 116
Calories from Fat: 83
Total Fat: 9 g
Saturated Fat: 1 g
Total Carbs: 7 g
Fiber: 2 g
Protein: 3 g
Sodium: 33 mg
Cholesterol: 0 mg