Recipe from Sarah from P90X Nutrition Guide
Serves 10
3/4 c canned pear nectar
2 egg whites
2 T vegetable oil
1 T lemon juice
1 t lemon peel, grated
1 c whole wheat flour
2/3 c brown sugar, packed
1/2 low fat granola
1 t baking powder
1/2 t ground nutmeg
1/2 t salt
1 1/4 c pear, chopped
Preheat oven to 350 degrees. Whisk together first 5 ingredients in large bowl to blend. Stir both flours and sugar in medium bowl until no sugar lumps remain. Mix in granola, baking powder, nutmeg, & salt. Add pear; toss to coat. Stir flour mixture into egg mixture until blended, will be thick. Divide among 10 prepared muffin cups. Bake until golden brown and toothpick inserted comes out clean (about 20 mins). Transfer muffins to rack and cool.
Nutrition Info per muffin: 227 calories, 5 g fat, 5 g protein, 43 g carbs, 0 mg cholesterol, & 284 mg sodium
Showing posts with label Grains. Show all posts
Showing posts with label Grains. Show all posts
Wednesday, August 4, 2010
Stuffed French Toast
Recipe from Sarah from Fitness Magazine
Serves 4
1/2 cup fat-free cream cheese
2 tablespoons plus 1/2 cup strawberry jam
8 1-inch slices French bread (we used wheat bread slices we had on hand, Sara Lee 45 Cal multi-grain)
2 egg whites
1 egg, slightly beaten
3/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon apple pie spice (we used pumpkin pie spice b/c we didn't have this on hand)
Nonstick cooking spray
Combine the cream cheese and 2 tablespoons jam. Make a slit in each slice of French bread to form a pocket; fill each with about 1 tablespoon of the cream-cheese mixture. (Since we were using thin already sliced bread, we used two pieces of the wheat bread and put the cream cheese mixture between it like a sandwich). In a small bowl, combine egg whites, egg, milk, vanilla, and apple pie spice. Lightly coat a nonstick griddle with cooking spray; heat over medium heat. Dip the bread into the egg mixture, coating both sides. Place slices on the hot griddle. Cook about 3 minutes or until golden brown, turning once. Meanwhile, in a small saucepan, heat the 1/2 cup of jam until melted, stirring frequently. Pour over French toast.
Nutrition facts per serving (2 slices): 300 calories, 14g protein, 30g carbohydrate, 2g fat (0g saturated), 0g fiber
Serves 4
1/2 cup fat-free cream cheese
2 tablespoons plus 1/2 cup strawberry jam
8 1-inch slices French bread (we used wheat bread slices we had on hand, Sara Lee 45 Cal multi-grain)
2 egg whites
1 egg, slightly beaten
3/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon apple pie spice (we used pumpkin pie spice b/c we didn't have this on hand)
Nonstick cooking spray
Combine the cream cheese and 2 tablespoons jam. Make a slit in each slice of French bread to form a pocket; fill each with about 1 tablespoon of the cream-cheese mixture. (Since we were using thin already sliced bread, we used two pieces of the wheat bread and put the cream cheese mixture between it like a sandwich). In a small bowl, combine egg whites, egg, milk, vanilla, and apple pie spice. Lightly coat a nonstick griddle with cooking spray; heat over medium heat. Dip the bread into the egg mixture, coating both sides. Place slices on the hot griddle. Cook about 3 minutes or until golden brown, turning once. Meanwhile, in a small saucepan, heat the 1/2 cup of jam until melted, stirring frequently. Pour over French toast.
Nutrition facts per serving (2 slices): 300 calories, 14g protein, 30g carbohydrate, 2g fat (0g saturated), 0g fiber
Sunday, August 1, 2010
Quinoa Side Dish
Serves 4
Recipe originally from Brooke W.
1 tbsp butter
1 c uncooked quinoa, rinsed
1/4 tsp salt
1/2 tbsp fresh thyme, chopped
2 c vegetable broth
1 sm onion, finely chopped
2 tsp garlic, finely chopped
2 tbsp fresh parsley, chopped
1 dash lemon juice
Melt butter in sauce pan over med heat. Add the quinoa and toast, stirring occaisionally, until lightly browned (about 5 mins). Stir in broth. Bring to boil. Reduce to simmer. Cover and cook for 15 mins or until quinoa is tender. In a bowl, toss quinoa together w/ garlic, parsley, thyme, salt, onion, & juice.
Recipe originally from Brooke W.
1 tbsp butter
1 c uncooked quinoa, rinsed
1/4 tsp salt
1/2 tbsp fresh thyme, chopped
2 c vegetable broth
1 sm onion, finely chopped
2 tsp garlic, finely chopped
2 tbsp fresh parsley, chopped
1 dash lemon juice
Melt butter in sauce pan over med heat. Add the quinoa and toast, stirring occaisionally, until lightly browned (about 5 mins). Stir in broth. Bring to boil. Reduce to simmer. Cover and cook for 15 mins or until quinoa is tender. In a bowl, toss quinoa together w/ garlic, parsley, thyme, salt, onion, & juice.
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