Carbs are my weakness, especially if they’re sweet (I’m looking at you, cookies and muffins). But I’m trying really hard to lose some weight, so 600-calorie muffins don’t quite fit into my day.
Thankfully, I stumbled across a recipe on Reddit for Jumbo Banana Carrot Muffins that are only about 160 calories each! (The original recipe comes from Taste of Home.)
The best part? The muffins are huge, filling, and delicious.
Low-Calorie Carrot Cake Muffins
(Makes approx. 8 muffins)
- 1/2 cup all purpose
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 2 tablespoons Sugar Free Vermont Butter Flavored Syrup
- 1/4 teaspoon grated orange peel
- 2 medium ripe bananas, mashed
- 1 cup shredded carrots
- 1/2 cup unsweetened applesauce
- 2 boxes raisins
- In a large bowl, combine the two types of flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs for approx. 30 seconds or so until thoroughly mixed.Beat in maple syrup and orange peel. Fold in the bananas, carrots, and applesauce.
- Stir wet mixture into dry ingredients just until blended.
- Fill greased muffin cups two-thirds full.
- Bake at 350° for 25 minutes.
Ready for fall? I am. And I’m all about fall-related treats to go with my favorite season, especially if it’s apple- or pumpkin-flavored. If you’re anything like me, you’ll love these spiced apple slices, which are delicious and take all of 20 minutes to make.
This recipe has been adapted from a recipe in Savory magazine.
- 3 apples (I used Gala)
- 4 T butter (I used Brummel & Brown)
- 1 t ground cinnamon
- 1 t ground nutmeg
- Cut the apples into wedges, removing the core. You do not need to remove the skin.
- Heat the butter in a medium-size saucepan over medium heat.
- Add apples.
- Cook on medium heat for 5 minutes.
- Add cinnamon and nutmug and mix apples. Cover saucepan and cook on high for 10 minutes. You may increase or decrease cook time base on the apple consistency you prefer. This cook time will leave the apples soft, but not mushy.
According to Savory, you can eat these apples over oatmeal or salads, with roast chicken or pork, or over ice cream. I prefer to eat mine straight as a delicious snack, with granola, or with some sausage. So good, and it tastes exactly like fall.
I’m trying to get better about meal prep for the week. Honestly, my husband and I have kind of been killin’ it. Last week, we made some amazing garlic parm chicken drumsticks to have during the week for dinner and we loved it. It felt just as decadent as eating out, only not quite as pricey or caloric. (Not to mention, if we ordered out, I’d totally have to get some fries or something to go with it, whereas this chicken can instead be paired with some delicious butternut squash or your veggie of choice.)
I tweaked both this recipe from creativemeinspiredyou and this one from Simply Scratch. Enjoy!
Garlic Parmesan Chicken Drumsticks Recipe
- ~3 lbs of drumsticks (10 drumsticks)
- Salt, pepper, and garlic powder to taste
- 4 T olive oil
- 4 T butter
- 1 1/2 T minced garlic
- 3 T parsley
- 1/2 t salt
- 1/3 cup parmesan cheese
- Preheat the oven to 425 degrees Fahrenheit.
- Arrange chicken on greased, foil-lined pan.
- Season chicken with salt, pepper, and garlic powder.
- Cook 35 minutes.
- Remove chicken from oven and drain the liquid as best you can.
- Put chicken back in the oven to broil on low for 15-20 minutes. (Be sure you check on the chicken to make sure it doesn’t burn!)
- While broiling, start prepping for the sauce by sautéing the olive oil, butter, and garlic for about 3 minutes on medium heat.
- Pour sauce in a bowl along with parsley and salt.
- Toss each drumstick in the bowl and coat with sauce, placing each drumstick back on the pan once its done.
- Sprinkle parmesan cheese over chicken.
- Put drumsticks back in oven and broil on low for 3 additional minutes.
My dog, Obi, turned four years old on March 16. It wouldn’t have been a proper birthday without a treat just for him. I made a version of this recipe by Doggy Dessert Chef. (Last year, I made Obi this Rachael Ray recipe for “mighty muffins.”) I don’t think Obi is particular about what kind of meat he gets, as long as he gets it.
Dog-Friendly Meat Muffins
- 1/2 lb of ground beef (I used 90/10)
- 1 egg
- 1/2 cup of oats
- Grated parmesan cheese
- Preheat oven to 350 degrees Fahrenheit. Line muffin tin with cupcake liners.
- Thoroughly mix ground beef, egg, oats, and a sprinkling of parmesan cheese.
- Roll mixture into six 2″ balls and put into muffin tin.
- Bake in the oven for 25 minutes.
- Let cool, then serve.
Your dog will thank you.
Obi at his third birthday.
And Obi at his fourth birthday!
No-noodle lasagna sounds completely pointless. Why would you bother cooking lasagna at all if there aren’t any noodles involved?
Well, because I’ve been craving lasagna and I’m on a low-carb/high-protein diet, that’s why.
In my quest to search for recipes that comply with that, I found this. It’s also been referred to as a “ricotta bake.”
- 15 oz part-skim ricotta cheese
- 2 eggs
- 1 lb ground beef
- 2 cups low-fat shredded mozzarella cheese
- 12 oz tomato sauce
- Italian seasoning
- Garlic powder
- Preheat the oven to 450°.
- Cook 1 lb of ground beef, just till brown, and seasoned to taste with Italian seasoning, salt, pepper, and garlic powder.
- Once browned, strain ground beef and set aside to cool off.
- In a large bowl, mix ricotta, eggs, and seasoning (Italian, salt, pepper, garlic powder).
- Add beef to ricotta mixture and stir.
- Spread mixture in 9×9 square pan.
- Top with 12 oz sauce (I used Ragu Traditional Pizza Sauce because pizza sauce is delicious).
- Sprinkle 2 cups of shredded mozzarella cheese on top.
- Bake for 22 minutes.
In all, the meal probably takes about 30 minutes to make. It’s delicious and tastes just as good warmed up. Next time, I think I’ll add some mushrooms to the ricotta mixture. Enjoy!