Hello my lovely readers! I wanted to start off the week with something I should have done yesterday.... Prayer requests & Praise. If you have anything you would like prayer for, please post. :)
It's time for another Marvelous Monday and my fun picks for the week! This Monday, I have a pretty random collection, but here we go...
Well, first I am sharing a picture I took on my cell phone of my sweet little man! This was him today in the car, just waking up from a nap! : )
I am on a health food kick lately. On occasion I'm enjoying pastas, desserts and more... It has been so HOT here in So. Cal lately, that I have felt like making nice, lite meals. I am a BIG fan of Trader Joe's!! I can get lost in TJ's for hours! Over the past few weeks, I have been using this Broccoli Slaw in our salads. I love the flavor and it is a healthy way to incorporate my 5 a day! :)
Next up, a random product for all the mama's out there. I LOVE my new breast pump! I was renting one from the hospital until I could decide on which pump I wanted to buy. I was recommended this pump from a friend and it is the best! Easy to use, quick results, painless and best of all, so small that I can easily throw it in the diaper bag and go! :)
Finally, I waned to share this recipe I tried and loved off of Food Network! First, a word about Food Network... I am obsessed with it!! I love to have it on throughout the day while I am working on household chores! I had FN on the other morning and I was watching "Giada At Home". I'm a Giada fan!! Giada shared this recipe for Carrot Zucchini Muffins. I ran out to Whole Foods and bought the ingredients and boy are these yummy and healthy too!!
Carrot & Zucchini Mini-Muffins
Total Time: 1 hr 0 min.
Prep10 min.
Inactive35 min.
Cook15 min.
Yield:24 mini-muffins .
Ingredients
Muffins:
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, at room temperature
1/2 cup grated carrots (from1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
Frosting (optional):
1 cup whipped cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey
Directions
For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
To serve: Spread the cooled muffins with frosting, if using, and serve
Enjoy & Have a Wonderful Monday!!
Total Time: 1 hr 0 min.
Prep10 min.
Inactive35 min.
Cook15 min.
Yield:24 mini-muffins .
Ingredients
Muffins:
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, at room temperature
1/2 cup grated carrots (from1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
Frosting (optional):
1 cup whipped cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey
Directions
For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.
In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.
In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.
Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.
To serve: Spread the cooled muffins with frosting, if using, and serve
Enjoy & Have a Wonderful Monday!!
Blessings,
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