whole wheat

Healthy-er Carrot Cupcakes

June 21, 2011 by Jenn

If you are a regular reader, or a friend of mine, you know that I also teach spinning at our local fitness facility . . . I’ve been on a bit of a hiatus lately, but I’m starting back up in July . . . oh, that saddle is going to be painful! Good thing I’ve been riding my mountain bike around.

Anyways, the point of me telling you this, is that for our last group instructor meeting, where we all get together (as we hardly see each other due to our various schedules) and talk about what’s going well, classes we might want to look at adding etc, I was asked to bring cupcakes. BUT, do you think that a group of fitness instructors want to eat a huge sugary cupcake? My guess, was no, they’re not like me (aka they are F.I.T. and I’m the round (literally) odd-ball), so I set out to find a “cupcake” that was:

1. not a muffin (an easy disguise),

2. low in sugar,

3. low in fat, and

4. that tasted like it was none of the above!

(Side note, I’m making a new cupcake for JJ’s and I’m going to call it the Fun Free cupcake and it’s going to be Gluten Free and Dairy Free…bahahaha!)

A carrot filled cupcake seemed like a good start, as I knew the vegetable thing had to be on my side! So I searched my beloved Tastespotting (which I recently had gotten my photo rejected from AGAIN. Lord, how do people do it!?!?!) and found just the recipe that I had been looking for! It is from Tessa at Handle the Heat, and is called Healthier Carrot Cupcakes! This recipe uses whole wheat flour, a small amount of oil, and applesauce for binding!

Here is what you do:

Carrot Cupcakes with Lemony Cream Cheese Icing

Found at Handle the Heat

For the Cupcakes

• 3/4 cup whole-wheat pastry flour or whole wheat flour

• 1/2 cup all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 cup canola oil

• 3/4 cup firmly packed light brown sugar

• 2 large eggs

• 1/2 cup natural applesauce

• 1/2 teaspoon vanilla

• 1 1/2 cups finely shredded carrots (about 2 medium carrots)

• 1/4 cup plus 2 tablespoons finely chopped walnuts (I omitted this as I was unsure about allergies)

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients.

In a large bowl, whisk the oil, brown sugar and eggs until well combined.

Whisk in the applesauce, vanilla and carrots.

Add the dry ingredients and mix until combined.

If using, stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Lemon Cream Cheese Icing

• 4 ounces 1/3 fat cream cheese

• 3/4 cup confectioners’ sugar, sifted

• 1/2 teaspoon finely grated lemon zest

With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator for about 3 days.

I hope you enjoy them . . . and make them for the fitness buffs in your life!

Filed Under: Cupcakes Tagged With: carrot, carrot cake cupcakes, cupcakes, Healthy, whole wheat

Sinless Savoury Snacks

January 19, 2011 by Jenn

What is it about the act of eating that keeps me mesmerized? Sometimes, I think I’m simply eating to work out my elbow and forearm. Hand to mouth. Hand to mouth.

Foods that can satisfy hand to mouth obsession are: grapes (red, green or black), popcorn, M&M’s, popcorn, Reece’s Pieces, popcorn. Is there really only one thing healthy in that list?

I’ve been thinking of healthier ways to work out my forearm with these savoury snacks. They are simple, quick and satisfying.

When I say quick, I mean as quick as your oven can cook . . . if your oven is functioning properly . . . mine wasn’t getting up to temperature so something that should have taken about 20 minutes, took WAY LONGER.

Garlic Roasted Garbanzo Beans

What you will need:

1 can garbanzo beans

1 tsp garlic powder

1 tsp dill

1 tsp chili powder

cayenne pepper (as desired)

salt (as desired)

Here is the pictorial:

One can of beans.

Add in the chili.

And the garlic powder.

Add the dill, cayenne and salt.

Mix all together . . . head to the oven and bake for around 20-30 minutes. If you want crispy beans, leave in for at least 30 minutes.

Like I said before, my oven was not getting up to temperature, and I had it at 425 F for around 40 minutes and they STILL weren’t up to my crunch desired level.

Whole Wheat Tortilla Chips

All you need:

1-4 Whole wheat tortillas

2 tbsp Olive Oil

1 tsp Garlic

Salt (as desired)

Mix olive oil, garlic in a small bowl. With a barbecue brush, coat whole tortilla with oil mixture. Tear into chip sized pieces. Put onto lined baking tray, and sprinkle with salt. Bake at 350 F for about 20 minutes, or until golden brown.

Serve with salsa , guacamole, or your favourite dip!

What is your favourite hand to mouth snack?

Filed Under: Other Baked Goodies Tagged With: garbanzo beans, whole wheat, whole wheat tortilla chips

Whole Wheat Raspberry Banana Muffins

January 12, 2011 by Jenn

I’ve decided to start to make and bake things a little bit healthier around here! *Sigh*, I know my waistline will thank me in the long run. There is one catch though . . .

If I’m baking for other people, there is no cutting sugar corners. I have found that I am willing to subject myself to “treats” that taste “healthy” . . . dry mouth, chalk-like texture, lips smacking together = healthy . . . but when it comes to other people, I can’t do that to my friends! I wouldn’t have any friends . . . or friends that would tell me they like my cupcakes! So, for all you friends out there, I make the real deal. Butter and sugar galore!

I know that all you healthy food bloggers out there have HUGE repertoires of tasty healthy delights (I’ve stalked you!), but whenever I think of the things I have made in the past, they are dry, dry, dry. And heavy. What’s with that? I think it has something to do with the protein powder added in . . . I always feel it goes quite cake/chalky like . . . when a cake is not involved.

I think I might have found an exception to this unfortunate rule with Whole Wheat Raspberry Banana Muffins. They are so tasty I could pass it off to said friends as unhealthy! They aren’t dry at all, in fact, quiet moist (I think thanks to the raspberries). The recipe I was using for inspiration was from the Best of Bridge Series, and makes enough for two loaves of bread. I ended up making one loaf and 12 muffins to enjoy.

Whole Wheat Raspberry Banana Loaf/Muffins

(loosely adapted from Best of Bridge)

1/2 cup butter

1/2 cup unsweetened applesauce

1/2 cup sugar

1/2 cup Splenda (sugar substitute)

3 cups mashed ripe bananas (6)

4 eggs, well beaten

1½ cups whole wheat flour

1 cup oats

2 tsp baking soda

1 tsp salt

3/4 cup raspberry (fresh or frozen)

Preheat oven to 350F. Cream butter, applesauce and sugars until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans, a bunt pan, or muffin tins. Bake 55 minutes to 1 hour; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans*. Freezes well.

*The muffins were finished in about 20 mins and the loaf took the full hour.

Filed Under: Other Baked Goodies Tagged With: banana, muffins, raspberry, raspberry banana muffins, whole wheat

Healthy-er Carrot Cupcakes

Sinless Savoury Snacks

Whole Wheat Raspberry Banana Muffins

Happiness is Homemade

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Healthy-er Carrot Cupcakes

Sinless Savoury Snacks

Whole Wheat Raspberry Banana Muffins

Happiness is Homemade

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