Posts Tagged ‘healthy food’

What’s For Dinner? Volume 8

Tuesday, September 27th, 2011

All of these recipes came from the Weight Watchers PointsPlus Cookbook which I bought at my meeting a few weeks ago. (It appears you can get it used on Amazon but not new. Although I like it SO MUCH I am going to recommend you find a WW storefront and go pick one up.)I apologize for not linking all the recipes the way I usually do, but they’re not online (although I suspect a Google search would turn up close-enough approximations)(not that I would suggest you use plagiarized recipes)(but since technically you can’t copyright a recipe it’s probably not illegal)(good God why am I still typing this paragraph?)

I’ve fallen off the diet wagon a few times over the past few weeks and the hardest part of getting back on is cooking at home – it’s so easy to make a “healthy” dinner that gets totally out of control with the portion sizes. But these recipes made with actual real ingredients (as opposed to some extremely popular diet cookbooks that use a lot of scary substitutes – soft yellow butter flavored oil-based spread vs. BUTTER) and were eaten happily by everyone.

Except for the soup, since E hates soup. I KNOW. YOU tell him how ridiculous that is.

1. Smoky Shrimp and Corn Soup
2. Cauliflower with Tomatoes and Lemon
3. Rosemary Chicken with Balmasic-Glazed Onions
4. Wasabi Steak and Snap Pea Stir-Fry

1. Asian Turkey and Noodle Salad
2. Texas Chicken Soup
3. Falafel Sandwiches with Lemon Yogurt
4. Roasted Pork Tenderloin with Spring Vegetables

What did you have for dinner this week?

I just spent 45 minutes trying to decide if I should start this post with a disclosure about how it is NOT SPONSORED or if I should just write the damn thing and because there is no disclosure people will know I’m not being compensated. I’ve seen a few posts/Twitter conversations recently where readers are torn on the subject – they HATE that bloggers do a non-disclosure disclosure for every single post where they mention a brand or a product (“This post is NOT SPONSORED by unicorns! Unicorns have no idea I exist!!”) but they ALSO hate when they get to the end of a really nice, heartfelt post and they get a surprise disclosure (“This post about how awesome toe nail fungus is was sponsored by the United Coalition of Toe Nail Fungus Enthusiasts – but I REALLY DO love toe nail fugus! It’s so great!!”) Obviously I decided to go with a disclosure – in a sort of rambling, round about way – because it is about a diet program and in the blogging world there’s a lot of diet sponsorship.

So. Let me explain. No, there is to much. Let me sum up: I am a paying member of Weight Watchers, a program I’ve been using for a few months and love. I bought this cookbook and all the groceries with my own money. Weight Watchers has no idea who I am – beyond someone who pays them and has lost 15 lbs so far.

Carrot Apple Flax Muffins with Cream Cheese Frosting

Tuesday, February 1st, 2011

This started out as a recipe for bran muffins, but since my version doesn’t actually contain any bran I had to call them something else. Also, the original recipe didn’t have frosting but that was just a damn tragedy. Everything should have frosting. They’re just about as healthy as a muffin can get before you move into inedible cardboard territory and contain both a fruit (wait, are raisins a fruit? if they are then it contains TWO fruits) and a vegetable so you can feel good about feeding them to toddlers. Just don’t feed them TOO many because, hello, how much fiber does one 25 lb child NEED?

The best part about these muffins is, like my cereal bars, you can add or subtract based on what you have on hand and/or can find at your grocery store. I couldn’t find bran flour so I used wheat germ and substituted whole wheat flour for the white. If you wanted them to be more cake-like I would definitely use white flour (OR try the white whole wheat flour I saw at the store but was too dumb to actually put in my cart thanks to having both kids with me). You can add nuts, dried cranberries or blueberries, zucchini or squash. If you don’t like cinnamon use cloves or more nutmeg (actually, I might throw more spices in anyway the next time I make them.) And of course, if you hate deliciousness you can always omit the frosting.

Here’s what you need:

What, you don't buy baking soda in giant 10 lbs bags?

1 ½ Cups whole wheat flour
½ cup wheat germ
¾ cup ground flax (I found it near the oatmeal at the store)
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¾ cup milk (I used 1%)
2 eggs
1 tsp vanilla extract
2 tablespoons applesauce
2 cups shredded carrots
2 apples, peeled & diced
1 cup raisins

Mix all the dry ingredients:

Add the wet ingredients, fruit and carrots:

Fill muffin tin cups about 3/4 of the way (I used paper liners, you could just spray the tin with some Pam):

Bake at 350 degrees for about 20 minutes. While they cool, make the frosting.

Cream cheese frosting:

2 8-oz packages reduced fat cream cheese
½ cup butter, softened
2 cups powdered sugar
1 tsp vanilla

Beat it all together:

This makes MORE than enough frosting for the muffins – you could probably halve the recipe easily. But then you wouldn’t have nearly as much left over to eat with a spoon store in the fridge for next time.

The muffins are sort of carrot cake-y and a little dense but not too much. You can’t really taste the apple so if you WANTED to I would add at least another whole apple. I ate two to taste test them and now I am STUFFED – they are really really filling thanks to the whole wheat, wheat germ and flax seed, although none of those flavors are distinguishable from the muffin as a whole. With the frosting you could easily trick children into thinking they’re cupcakes, especially if you added an extra half-cup of sugar to the muffins.


Thirty Hand Made Days

Bebehblog Bakes: Healthy Zucchini Bread

Friday, June 4th, 2010

I freaking love zucchini bread, even if it is healthy zucchini bread. Which is sort of weird, since I don’t really like zucchini. But when this time of year rolls around and the grocery store/farmer’s market starts selling them 3 for a $1 I find myself with a whole fridge full. Last year I did a bit of incredibly rare planning ahead and shredded up half a dozen zucchinis, popped then in the freezer and then made bread all fall whenever the urge hit.

When I posted about our lack of healthy food choices I got a TON of great suggestions, including one from my friend Ernie Bufflo who said healthy baked goods like zucchini bread were the only “junk” food she kept in the house. Which seems like an excellent idea on the surface, except that even zucchini bread is bad for you if you eat the entire loaf in one sitting.

So I set off across the internet to find a recipe for healthy zucchini bread. But because I am NOT willing to sacrifice the tastiness of actual bread for whatever the totally vegan, gluten-free, no-calorie sweetener, enriched with twigs and sticks option is, it’s not truly healthy. We’ll call it healthier.

healthier healthy zucchini bread recipe

Suzanne’s Healthy (er) Zucchini Bread
(I started with this recipe but used several commenter’s suggestions as well as my own adaptations)

healthier healthy zucchini bread recipe ingredients

Please ignore the ridiculously large bag of baking soda. I read a list of like 1,001 things to do with baking soda and planned to clean the whole house or make my own tooth paste or cure cancer with it or something. So far, I’ve used 2 tablespoons for baking.


2 cups sugar
1/4 cup brown sugar
3 eggs
1/4 cup oil
3/4 cup applesauce
2 tablespoons vanilla
2-3 cups zucchini, grated (2 medium sized zucchini)
1 1/2 cup white flour
1 1/2 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
Raw sugar for sprinkling (optional)

Preheat oven to 350 degrees.

Combine the first 6 ingredients in a large bowl & mix until smooth. Stir in zucchini. Add remaining ingredients to bowl and stir stir stir.

healthier healthy zucchini bread recipe

Go ahead and stick your finger in it. You know you want to. Just remember the raw eggs and don’t complain to me if you end up puking out your eyeballs. That was a stupid thing to say in the middle of a recipe.

Pour into muffin tins or loaf pans that you’ve sprayed with non-stick spray. Add the SUPER SECRET INGREDIENT: Sprinkle the top(s) with a little raw sugar*. When doling out the batter, remember it rises but not an enormous amount so don’t skimp on filling them up. For loafs, bake at 350 for 60 minutes. For muffins, 350 for 25 minutes.

healthier healthy zucchini bread recipe

Get in my face

healthier healthy zucchini bread recipe

See the sugar on top? SO GOOD.

healthier healthy zucchini bread recipe

With a little *real* butter it’s a fantastic breakfast. Or lunch. Or dinner.

I’m not going to lie, using whole wheat flour instead of all white changes the texture a little, but not so much I would know if I didn’t know. Y’know what I mean? You could also get away with using a little less sugar – maybe 1 1/2 cups white plus the brown – but you might want to add a bit more flour to keep them from getting to liquidy. Overall I am deliciously pleased with these. Any baked good that contains both a fruit and a vegetable counts as health food in this house!

*Super Secret Ingredient:

healthier healthy zucchini bread recipe secret ingredient

I buy it in the little packets so I can toss some in my tea. I only used 2 packets for all 27 muffins.