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Saturday, March 13, 2010

RAISIN BRAN MUFFINS

Posted by Carole-Anne on December 3, 2008

RAISIN BRAN MUFFINS

Raisin bran muffins are one of my favorite healthy recipes, as they are nutritious, tasty and can be used for a snack, lunches, breakfast, or part of a brunch. These Raisin Bran muffins only take 40 minutes from prep time to serving.

INGREDIENTS:

1/3 cup nonfat, non sugar yogurt

1 large egg

2 Tbsp grapeseed oil

1/2 cup seedless raisins

1-1/2 tsp baking powder

1/4 cup molasses

2 Tbsp brown sugar

1 cup wheat bran

1-1/4 cups Nutri Flour (1/2 whole wheat and 1/2 all-purpose flour)

 NOW FOLLOW THE COOK PLEASE:

Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin tins with muffin baking cups and set aside. Combine flour, bran and baking powder and mix together.  In another bowl, beat egg, molasses, brown sugar and oil until smooth.

Add yogurt and beat again until smooth and well blended.

Add flour and raisins until all ingredients are just mixed. 

Spoon batter into muffin baking cups until 2/3 full.

Bake in preheated oven for 15-20 minutes, until the muffins are lightly browned and toothpick inserted in center comes out clean.

Cool in muffin tin for 5-10 minutes and this Healthy Living Recipe is ready to serve.  Enjoy!

Yield: 12 servings of Healthy Living Muffins.

INDONESIAN GREEN SPICED BEANS

Posted by Carole-Anne on October 21, 2008

Healthy Recipes recommends this delightful side dish; green beans Indonesian style.  Many Indonesian dishes are great for healthy living, so just enjoy this one.

INGREDIENTS:

1 lb. green beans

1/4 cup shallots

3 cloves garlic sliced very thinly

2 green hot pepper sliced

1/2 cup shredded coconut

1 1/2 tsp minced ginger root

3/4 cup chopped canned tomatoes

2 tsp hot chili paste

1 tsp granulated sugar

2 tsp lemon or lime juice

2 tbsp extra-virgin peanut oil or olive oil

2 tsp Kikkoman sauce (soy sauce)

Dash of  oyster sauce

JUST FOLLOW ME:

 Cut beans diagonally about 2 inches in length; set aside

Using a skillet or a wok, heat oil, fry shallots, garlic, hot peppers and add cumin seeds cooking until shallots are light golden color.

Add beans, shredded coconut, stirring for another 3 minutes.

Add oyster sauce and stir-fry for another minute before adding the chopped tomatoes (canned).

Stir-fry until beans are tender and crispy.  If there is a problem with sticking, just sprinkle a little water over the stir-fry.

Stir in lime juice and Kikkoman sauce.

This delightfully healthy recipe serves 4 – 6 servings.

Voila – it is done!

GRILLED PORTABELLO MUSHROOMS

Posted by Carole-Anne on June 15, 2008

Healthy Recipes offers this easy, incredibly tasty dish of mushrooms.  This  will be a great hit with all. 

INGREDIENTS:

3 portobello mushrooms

1/4 cup extra-virgin oil

3 tbsp chopped onion

4 cloves minced garlic

4 tbsp balsamic vinegar

NOW FOLLOW ME:

Wash mushrooms thoroughly, keeping the stems for another use.

Place mushroom caps on grill gills up.

Using small bowl, mix extra virgin olive oil, garlic and balsamic vinegar.

Pour evenly over portobello caps and let sit for one hour.

Grill over “hot” grill for 10 minutes.

Remove and serve immediately.  Voila – this is the way to serve side dishes!

Healthy Recipe serves 3.

CONFETTI ORZO SALAD

Posted by Carole-Anne on April 3, 2008

I just love the healthy recipes using orzo to make salads.  It is one of those salads that adapts to any vegetable, or most meats and cheese, for that matter. 

I am going to use Sun-dried tomato orzo today for our Confetti Orzo Salad.

1/4 cup finely chopped scallions

INGREDIENTS:

1 1/2 cups Sun-dried Tomato Orzo

1/3 cup extra virgin olive oil

3 tbsp fresh lemon juice

1/2 tsp grated lemon zest (peel)

1/2 tsp sea salt

1/2 tsp freshly ground pepper

1 garlic clove minced

1 medium carrot, diced into 1/8″ pieces

1 1/4 cup finely diced red, green and yellow bell pepper

1/2 cup peeled, English cucumber, diced finely

1/4 cup finely chopped scallions

1/4 cup finely chopped red onion 1/4 cup finely chopped Italian flat parsley

NOW FOLLOW ME:

Cook orzo in skillet with enough water to boil until tender (10 minutes should do the trick)

Drain using a wire mesh strainer; rinse under cool water.

Whisk olive oil, lemon juice, lemon zest, sea salt, freshly ground pepper and minced garlic until blended nicely.

Toss diced and chopped vegetables, orzo and dressing together.

Serve warm or at room temperature.  Voila!  Yummy salad is prepared

Healthy Recipe serves 4.