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23
Jan
2013
 Juicer Muffins



Huh? What?

Yes, juicer muffins! The perfect use for leftover juicer pulp:

juicer pulp

Look at all that shredded carrot pulp just waiting to be eaten.

I got a new and FREE juicer from NutriPro (more on that later), and now have all this excess plant material. I don’t want to be wasteful, so I whipped up this concoction:

carrot muffins

These “muffins” definitely seem like “health food” upon closer inspection and taste. But, they passed the Mr Cyclist taste test.

Ingredients (*I am not completely sure on this as I just threw ingredients in a bowl!):

  • 24 oz. (3 cups) carrot pulp leftover from juicing (mine had traces of celery and ginger in it)
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1  Tbsp. cinnamon
  • 1 Tbsp. pumpkin pie spice
  • 2 Tbsp. sugar
  • 12 packets stevia (about 3 Tbsp.)
  • 1-2 tsp molasses
  • 1-2 tsp vanilla
  • 1 egg
  • 1 cup milk (may need to add a little more until moist)
  • 1/2 cup raisins

Mix all together and bake in greased muffin tins at 375 F for about 20-23 minutes (or until the tops become a little more crisp).

juicer muffins

There is A LOT of carrot in these muffins. That is where they get the deep orange color from. Plenty of vitamin A!

5
Nov
2012
 Reduced Sugar Pumpkin Banana Bread



The fall leaves were gorgeous this weekend! It got me in the autumn spirit. I decided to make a fall wreath:

When I went to Michael’s to get supplies, I had trouble finding fall decor. There was Christmas stuff everywhere! No more fall decorations even though we still have a whole month left. Oh well, I love my DIY wreath projects!

Next, I made some healthier pumpkin bread, mainly because I wanted the house to smell nice. I didn’t care too much about eating the bread… it was more like another craft for me to do!

Anyway, I reduced the sugar by using some stevia/xylitol blend and it turned out amazing. Doesn’t taste “healthy”. So you could trick kids to eating it for sure. And it uses a whole 1/2 can of pumpkin so you can get some squeeze in some veggies!

Reduced Sugar Pumpkin Banana Bread

Makes 1 loaf. Double for 2 loaves. Inspired by Spark Recipes.

Ingredients:

  • 1 cup all-purpose flour (helps to keep it light and airy). You could try cutting this in half further (1/2 cup white; 1/2 cup oat or whole wheat)
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 tsp salt
  • 1 Tbsp + 1 tsp pumpkin pie spice
  • 2 Tbsp. granulated sugar *You could cut out the rest of the white sugar and just use more stevia. Depends on preference.
  • 1/4 cup brown sugar
  • 1 Tbsp. honey
  • 1 Tbsp. molasses
  • 3 Tbsp. stevia/xylitol blend
  • 2 Tbsp. olive oil
  • 2 eggs, lightly beaten
  • 1/2 cup 1% milk (or skim or almond milk)
  • 1/2 (15-ounce) can pumpkin
  • 1 ripe banana, mashed

Directions:

  1. Preheat oven to 350
  2. Combine dry ingredients in one bowl. Combine wet ingredients and sugars in another bowl. Combine wet and dry ingredients until combined. Do not over-stir!
  3. Spoon batter into 1 (9 x 5-inch) loaf pan coated with cooking spray. Bake at 350 for 45 minutes. Check with a toothpick.

9
Jan
2012
 Is There an Easier Way to Make Vegetable Chips?



We stopped by the Cook’s Warehouse in Atlanta today seeking some baking racks for our oven to speed up the process of cooking various vegetable and fruit chips.

Exhibit A: Apple Chips
They are delicious and healthy, but take about an hour or so in the oven. We can only make one sheet or two at a time, and we need to find a way to improve the quantity produced. By the time you take out one batch from the oven, you eat them all before you can even make another batch!

So, the idea is to find a baking sheet with holes for air circulation, or a baking racks that we can place on tiers in the oven. A worker at the Cook’s Warehouse gave the idea of putting these baking rings as spacers in between baking sheets.

The idea is for the contraption to look something like this:

Then, put the contraption in the oven, and make tons and tons of veggie chips!
Do you make veggie chips, and if so, do you have a way of making higher quantities at one time?

I will let you know what we find out!

14
Feb
2011
 Happy Valentine’s Day



Valentine’s Day is not one of my favorite Holidays although it is nice and sweet. Any excuse to celebrate something is a happy time.

So, I woke up this morning to a knock on the door. Apparently someone sent me flowers, but I am still not exactly sure who. I am almost positive it was my Mom because she asked for my address a few days ago. But, the card was from some random family that I don’t know and the package did have my name on it. Oh well. They are pretty flowers!

My Mom aka the psycho Holiday baker was at it again for Valentine’s Day. Baking up a storm. Poor thing ended up spilling a few pounds of sugar all over the floor. Sucks.

Here efforts weren’t wasted because she made excellent sugar cookies.

She made some pretty purple frosting cookies too. And she made light and fluffy oatmeal cookies with frosting. Who knew oatmeal cookies could be light and airy!? I am sure she just used extra butter to get this result…

Anyway, I am not sure about my Valentine’s Day dinner plans, but I think Mr Triathlete and I will make a tasty dinner!

Here are some last minute healthy dinner/dessert ideas:

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