Mango Pineapple Muffins

This is a recipe I found on Women's Health. It uses papaya, but I substituted mango instead. The nutritional information they provided per muffin is as follows: 160 cal, 5 g fat (.5 g sat), 114 mg sodium, 28 g carbs, 3 g fiber, 3 g protein

Makes 12 muffins

Ingredients:
1 1/2 c whole-wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 c crushed pineapple, drained
1 c cubed mango
1/3 c yogurt
1 egg, beaten
2 Tbsp canola oil
1/4 c Splenda
1/4 c agave syrup
1/4 c walnuts
1/2 c dried cranberries

Preparation:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
3. In a food processor or blender, purée pineapple, papaya, and yogurt. Mix in egg, oil, sugar, and syrup.
4. Combine pineapple and flour mixtures; fold in walnuts and cranberries.
5. Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Cinnamon Apple Muffins

I got this recipe from Women's Health. I have made a few amendments but have not tested the changes yet. I plan on baking them tonight. I will let you know how they turn out and post the photo later! According to the website each muffin has: 147 cal, 9 g fat (1 g sat), 163 mg sodium, 18 g carbs, 3 g fiber, 3 g protein



Makes 12 (Serving size: 1 muffin)



1/2 c oat bran

1 c whole-wheat pastry flour

1/4 c ground flaxseed

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp ground cinnamon

1 tsp nutmeg

1 egg, beaten

4 Tbsp canola oil

1/3 c applesauce

1 shredded apple

1/4 c Splenda

1/4 c chopped pecans



1. Preheat oven to 350°F.

2. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.

3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.

4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Strawberry Cream Cheese Muffins

Dessert for breakfast, why not! These muffins are like eating strawberry shortcake. You can also replace the strawberries for raspberries or blueberries. Either way it’s a great way to start to day or to curb your afternoon munchies.

2 dozen
Ingredients
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened (or toffuti cream cheese)
1/3 cup butter, softened (Earth Butter)
1 1/2 cups Splenda
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk OR vanilla soy milk
2 cups fresh or frozen strawberries
Optional: 1/4 cup finely chopped walnuts

Preparation:

Preheat oven to 350°.
1. In a large bowl, combine cream cheese and butter. Beat with an electric mixer at high speed until well blended. Add Splenda; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
2. In another bowl, combine flour, baking soda, baking powder and salt. Lightly spoon flour into dry measuring cups; level with a knife.
3. With mixer on low speed, add the flour mixture and buttermilk or soy milk to cream cheese mixture, beginning and ending with flour mixture.
4. Defrost the strawberries and place them in a colander. Let them sit for 5 minutes to remove excess water. I even press them lightly into the strainer with a paper towel to pat dry.
5. Gently fold in strawberries and walnuts.
6. Place 24 foil cup liners in muffin cups or lightly spray the muffin tin. Using an ice cream scoop or a spoon, place the batter evenly into liners. Bake at 350° 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Pumpkin Cranberry

You don’t need to wait until November to enjoy that great pumpkin flavor. This recipe incorporates the great spicy and sweet flavors of pumpkin pie. There are 2 different ways of making this recipe. You can do it the healthy way or the super quick and easy way. Both produce those comforting flavors we all crave during the Thanksgiving season.

Yield
1 dozen

Ingredients for the Quick and Easy Version:
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup canned Libby’s pumpkin pie mix
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray

Ingredients for the Healthy Version:
1 cup canned pumpkin
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup Splenda
1/2 cup low-fat buttermilk OR vanilla Soy Milk
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins)
Cooking spray


Preparation
Preheat oven to 375°.
Quick and easy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Mix in the baking soda and stir well with a whisk.
2. In a large bowl, combine Splenda, Pumpkin Mix, Buttermilk, oil and egg; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.

Healthy Version:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
2. In a large bowl, combine Splenda and next 5 ingredients (through egg); beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
3. Place 12 paper muffin cup liners in muffin cups or simply coat the pan with cooking spray. Using an ice cream scoop (or a spoon), spoon batter into prepared cups. Bake at 375° for 20-25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack to cool.

Morning Glory Muffins

This is my version of morning glory muffins. The secret to keeping them moist is not only using the shredded or drained fruits but also carrot baby food. You will be surprised that these lil' guys stay moist not only the day you bake them, but also for days after. Once they cool, place them in tupperware and keep them in the refrigerator. If you prefer your muffins warm, heat them in the microwave for a few seconds before eating them.

Yield
2 dozen (serving size: 1 muffin)
Ingredients
2 1/2 cups whole wheat pastry flour
1 cup packed Splenda brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2-2.5 oz containers of carrot baby food
1 cup shredded Gala apple
1/3 cup chopped walnuts
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple sauce
2 teaspoons vanilla extract or vanilla paste (if you have it)
2 large eggs
2 large egg whites
Cooking spray
Preparation
Preheat oven to 350°.
1. Spoon flour into dry measuring cups and then level with a knife. In a large bowl, combine flour and next 4 ingredients (flour through salt). Create a well in the center of the flour mixture and stir in carrot and next 5 ingredients (carrot through pineapple). In a separate bowl, combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add the oil mixture to flour mixture, stirring just until moist.
2. Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Tropical Pork

I have been meaning to make pork for Jimmy for a while now but haven’t been able to think of a creative recipe. I have pulled together some of his favorite flavors and came up with this tropical pork. It came out tender, juicy and flavorful. Serve with brown rice, broccoli, peppers, onions or any other veggies or sides you like.

For the Marinade:
1 cup pineapple juice
½ jalapeno chile, seeded and chopped
¾ teaspoon allspice
¼ cup splenda
½ lime juice

For the Sauce
1 cup pineapple juice
¾ cup Splenda
1/2 jalapeno chile chopped, and seeded
¼ teaspoon ground allspice
1/2 lime juice
2 ¾ pound pork tenderloins

To prepare marinade:
In a blender, mix 1 cup pineapple juice, 2 tablespoons jalapeno chiles, ¾ teaspoon ground allspice, 2 tablespoons fresh lime juice until it well mixed.
Place the pork tenderloins in a plastic bag and cover with the marinade. Place them in the refrigerator for at 1 hour before cooking.

Preparation:

1. Bring ¾ cup pineapple juice and Splenda to boil over medium high heat in a pan; stir until sugar dissolves. Cover and boil until it becomes syrupy and a deep golden brown color (about 6 minutes)*. Remove from the heat, immediately add the remaining ¼ cup pineapple juices, chiles and allspice. When bubbling stops whisk in lime juice and season with salt and pepper. Pour the glaze into a bowl.
2. Use the same pan to cook the pork. Heat 1 tablespoon of olive oil over medium high heat. Sear the pork on each side for 2 minutes, or until golden brown. Lower the heat and continue cooking until there is no pink in the middle (about 8-12 minutes). I would recommend serving it with brown rice, broccoli or mixed vegetables (such as peppers and onions).

*Since I used Splenda instead of real sugar, you may have to take out chunks of the Splenda after it becomes a syrup. I know that sounds gross but I promise it still comes out great! If you do not want to deal with the Splenda, add real sugar and it will melt and caramelize properly.

PB snacks for J

Jimmy and I are both obsessed with peanut butter [although, I promise you I love it more than he does ;)]. If you are like me, you can eat peanut butter by the spoonfuls. However, many of you, like Jimmy, find this disgusting, so I have created a list of his favorite peanut butter snacks to munch on while I eat if from the jar.

Step One: Choose your peanut butter [or almond butter]
Smuckers All Natural Honey Flavored*
MaraNatha No Stir Almond Butter
Peanut Butter & Co. Cinnamon Raisin swirl

Step Two: Choose your base
Wasa Crackers**
Whole Grain English Muffin
Cinnamon Raisin English Muffin
Whole Wheat Tortilla Wrap

Step Three: Add your toppings
Banana slices
Honey
Raisins
Nutella
Chocolate Chips

If you choose the English muffin, toast it to add a crunch and then spread the peanut butter on top.

If you choose the whole wheat tortilla, spread the peanut butter onto one side. Then place the tortilla, peanut butter side up, in a pan and let it heat up over medium heat for a couple of minutes. Then add the toppings of your choice and wrap it up. I even love this for breakfast!


*My favorite natural peanut butter is smuckers; they do not add extra sugar. If you prefer the No Stir kind of nut butters, than I suggest the MaraNatha Almond Butter. I also like Peanut Butter & Co. Cinnamon Raisin Swirl. I can only find it at the Whole Foods in Coral Gables.
** If you have not tried Wasa crackers, I highly recommend it. My favorite is the multi grain type. They are an all natural, no sugar added cracker that is extremely crunchy and great with peanut butter. This is a great alternative to chips or even pita bread for dipping into salsas and dips (such as hummus)

Spinach Almond Pesto

As some of you may know, I have been trying to grow my very own basil plant, Filbert. Each day I go out to our balcony and water him. Sometimes, I even take him to the pool with me to sun bathe. As his scent grows stronger everyday, so does my craving for pesto. Unfortunately Filbert is not big enough to produce a full batch of pesto; therefore, I have had to make some amendments. This is also a great way to make a less expensive version that is still full of flavor.

Ingredients

3 cups lightly packed spinach
8-10 basil leaves
¼ cup raw almonds
1/3 cup fresh Parmesan OR mozzarella cheese
1 tablespoon olive oil
1 teaspoon salt plus extra for the water
1 box whole wheat penne
1 lb shrimp, already steamed, peeled and tails removed

Preparation
1. Place the spinach, basil, almonds, cheese, olive oil and salt in a food processor and blend until the mixture is almost paste-like.
2. Place water and a bit of salt into a pot and heat over medium high heat. Once the water boils, dump the pasta into the water and cook according to the packaged directions (about 10-15 minutes).
3. When the pasta is ready, strain it in a colander and return it to the pot. Scrape the pesto into the pot and place the shrimp on top. Stir until everything is well combined and the shrimp are warm.

Pizza Pasta

Craving pizza but don’t feel like taking the time to make the crust? Or know that you will not be able to stop yourself from eating the whole pie? This is a quick and easy dinner recipe that will hit the spot. All the delicious flavors that you crave from a pizza are packed in this pasta dish; all that is missing is the crust. If you still need that crunch from the crust, serve garlic bread as a side!

Ingredients:

1 can san marzano crushed tomatoes
9 oz whole wheat penne pasta
5 basil leaves (if you do not have fresh leaves, then use dried basil; its worth getting fresh leaves)
1 cup low fat mozzarella cheese

Preparation:
1. Heat water with a bit of salt in a pot over medium high heat. When the water begins to bubble, add the penne and cook according to the packaged directions (about 15 minutes).
2. Open the can of crushed tomatoes and heat in a pan over medium-low heat. Slice the basil leaves and add them to the sauce. Let the sauce warm, but not bubble, until while the pasta is cooking.
3. Once the pasta is ready, strain it in a colander and pour it into the pan. Mix until well combined. Serve the pasta in the bowls. Evenly divide and sprinkle the mozzarella cheese amongst each dish.

Roasted Butternut Squash and Toasted Almond Spinach Salad

This is one of the first dishes I made for Jimmy. Surprisingly enough, he thoroughly enjoyed it. The flavors, textures and aromas of this dish are fantastic. This salad can be used as a side dish for the honey soy salmon or as a main dish. Some other variations to this salad could be to use pine nuts instead of almonds or add more roasted vegetables such as eggplants.

Serves 4

Ingredients:
1 medium sized butternut squash
3 tablespoons olive oil
1 teaspoon cinnamon (optional)
Dash of salt
½ cup sliced almonds
2 teaspoons sesame oil
1 bag spinach

Preparation:

1. To roast the squash: preheat the oven to 450 * F. Peel the squash, remove the seeds and cut into ½ inch thick cubes [some store sell it pre-peeled and cut]. In a rectangular baking dish, arrange the squash in a single layer; toss with the olive oil, cinnamon and a dash of salt. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 10-15 minutes longer or until squash is just tender and pale golden. Let them cool slightly. The squash can be prepared 4 hours ahead of time.
2. Heat the sesame oil in a large non stick pan over medium heat. Place the sliced almonds into the pan and let them toast for 2-3 minutes.
3. To arrange the salad, place the spinach in a bowl, top with the squash and then pour the almonds on top.
4. For the dressing, sprinkle with olive oil and a balsamic glaze. If you do not use cinnamon you could whisk together honey and soy sauce for a great dressing.

Callie Cakes- a flourless chocolate cake

Ingredients;
1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter
9 large eggs, separated
¾ cup granulated sugar (or sugar substitute) plus 1 teaspoon
2 teaspoon vanilla, divided
2 cups heavy cream, cold
3 tablespoons Kahlua (optional)
2 tablespoons sugar
Confectioners’ sugar, for dusting
Strawberries and/or raspberries for garnish (optional)

Preparation:

Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan.

1. Melt the chocolate and butter in a heatproof bowl over (but not touching) 1 in of simmer water until melted, or in a double boiler. [I usually use a glass bowl that will fit in my pot without touching the bottom of the pot.]
2. In a mixing bowl, whisk the egg yolks with the sugar until light yellow in color, about 4-7 minutes, with an electric mixture [you could do it by hand, it just takes longer, but it is a great arm work out]. Add the vanilla and mix until well combined.
3. Slowly whisk a little of the melted chocolate into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate. Continue slowly adding the rest of the chocolate mix.
4. Beat the egg whites in a mixing bowl until stiff peaks form [once again I would use an electric mixer to get the consistency we are looking for in this recipe]. Fold the egg whites into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top should start to crack and if you stick a toothpick into the cake it should come out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then un-mold. While the cake is cooking make the whipped cream. Combine the heavy cream, Kahlua and sugar; whip until it becomes light and fluffy.
5. Before serving the cake, dust with confectioners’ sugar, a dollop of whipped cream and either strawberries and/or raspberries

Honey Soy Glazed Salmon

This is one of my favorite meals; it is quick and easy. You can serve it with all sorts of sides: edamame, broccoli, sugar snap peas, carrots, over a salad, etc.

Serves 2-4
Ingredients:
1 lb Salmon cut into four 4 oz pieces, three 5 oz pieces, or two 8 oz pieces
1 tablespoon honey
¼ cup lower sodium soy sauce 1 plastic bag

Preparation:

1. Place the salmon in the plastic bag
2. In a bowl, whisk the honey and soy sauce in a bowl until well combined. Pour the soy mixture into the plastic bag and allow the fish to marinate for at least an hour before cooking.
3. Cook the fillets for 3 minutes on each side in a pan or a griddle on medium high heat and covered in non-stick spray. The skin should become crisp and the inside of the flesh should become light pink and flaky. Cook to the temperature you prefer but I do not suggest overcooking it because it will become the dry and tasteless.

Spicy Skirt Stead and Pan Fried Potatoes

Serves 3-4
1.5 lb Skirt Steak
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons olive oil
2 Yukon potatoes

Preparation:
1. Marinate the steak in a plastic bag covered with 2 tablespoons of the olive oil, paprika, garlic and onion powder for at least an hour before cooking.
2. To prepare the steak: heat a griddle or large non stick pan over medium high heat. Place the steak in the pan and sear each side for 3-4 minutes until browned. Continue cooking on each side until it is the temperature you prefer. Let the meat sit for 10 minutes before serving.
3. To prepare potatoes: cut the Yukon potatoes into even, thin slices. Heat 1 tablespoon olive oil in a pan over medium high heat. Once the oil is hot, place the potatoes in the pan and cook on each side 4-5 minutes or until golden brown and tender in the middle. Sprinkle with salt and serve alongside the steak.

Cowboy Burger

This is my take on Whole Foods pre-made Cowboy Burgers. Their version has jalapeño and chedder cheese in the burger patty; also they do not include any spices. Therefore, I decided to kick it up a notch and put some of my favorite spices into the ground beef mixture and keep Jimmy’s favorite part, the bacon, in the mix. For people who do not like bacon, it can definitely be omitted; the seasonings still created a great spicy, smoky flavor. Also, this recipe is great because you can freeze the patty for another night which will save you time and money.

Serves 3 (5 ounce burgers)

1.5 lbs ground beef
4 teaspoons Cajun seasoning
3 teaspoons Old Bay
2 teaspoons paprika
7-9 pieces of bacon [depending on how many you like on your burger]
3 slices of chedder cheese (optional)
3 whole wheat burger buns

Preparation:

1. Preheat a skillet to 350*. [If you do not have a skillet, pre-heat a large non stick pan on medium-high heat]. Spray the skillet with non-stick spray and place the 9 pieces of bacon on top. After they have become golden brown, removed them and place them on top of a plate that is covered with a paper towel. The paper towel will help absorb the excess grease. Wipe down the top of the griddle or pan so that it ready to use for cooking the burger.
2. To make the burger meat: Place the ground beef in a mixing bowl and top with the 3 seasonings. With your hands [or if you do not like touching meat with a spoon], mix in the spices. Take 3 pieces of bacon and chop them up into little pieces and add them to the meat. Once again mix the meat until the bacon is well combined. Create 3 patties with the meat. I like to make mine thinner so that they cook faster.
3. Place the burgers on the skillet or in the pan on medium high heat. Sear them on both sides, for about 2 minutes, or until golden brown. Then reduce the heat of the skillet to 300* or medium heat for the pan. Cover the burgers with the lid of a pan or aluminum foil to cook them quicker. As soon as you notice they are at the temperature (medium, well done, etc) that you prefer, place a slice of cheese on top to melt (about another minute or so). Remove the patties from the skillet or pan. Then add the buns to the skillet to allow them to brown and absorb the juices from the meat. To serve place the bottom of the patty on a plate, followed by the cheese-burger then one or two pieces of bacon that have been cut in half. Then top with the other bun. Enjoy!