Carrot Raisin Muffin—Fresh & Moist

 

There is nothing better than a fresh muffin baked in your own oven. Having a muffin made from wholesome ingredients, including freshly shredded carrots is the ultimate in freshness. Carrots are so accessible and affordable, not to mention packed full of nutrients, you owe it to yourself to bake these beauties. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels, improved eye health and reduced risks of cancer. The texture and taste of a carrot adds dimension to these muffins to make them not only nutritous but delicious. Enjoy!

Carrot Raisin Muffin

Ingredients

• 1 large egg
• 1 cup unsweetened applesauce
• 1/2 cup honey
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract
• 3/4 cup white whole wheat flour
• 3/4 cup unbleached flour
  
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup finely shredded carrots about 2-3 medium carrots
• 1/2 cup raisins

 

Directions

1. Preheat the oven to 350. Line a 12-cup muffin tin with paper liners or use cooking spray.
2. In a large bowl whisk the egg, applesauce, honey, butter, and vanilla.
3. Stir in the flour, baking soda, cinnamon, and salt. Stir ingredients together until just combined and there are still some spots of flour remaining.
4. Fold in the shredded carrots and raisins. Mix just until combined (don’t over mix).
5. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for at least 10 minutes before serving. To store, cover with plastic wrap at room temperature for u to 3 days.

Nutrition Information 

Servings 12. Serving size: 1 muffin. Calories per serving: 164; Total Fat 4.2g; Sodium 168mg; Total Carbohydrate 31.1g; Dietrary Fiber 1.8g; Protein 2.7g.

Tips

Let the muffins cool completely before storing. Store in an airtight container in the refrigerator for up to a week. The muffins can also be frozen. If freezing your muffins, individually wrap them with plastic wrap before adding them to a storage container or Ziplock bag. Then take them out in the numbers you desire for up to 3 months.

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Monday Motivational Meal—WW Chicken Piccata Stir Fry

 

Looking for a health-conscious meal that is satisfying and tasty? Try out this WW (Weight Watchers) Chicken Piccata Stir fry. We served ours up on Vivente...the perfect pairing for a healthy New Year ahead!

Get the recipe here.

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Cheese Soufflé in a Loaf Pan—Light & Airy!

 

For most of us we think of a cheese soufflé as something that needs to be made by a chef. It is actually easier than you think. And you don't even need to use a special soufflé dish to cook it in. Just use a loaf pan! 

Try this recipe I originally found in The Week magazine. You will find it is light in texture but hearty and satisfying in flavor.

 

Cheese Soufflé

Ingredients

3 tablespoons butter, plus extra for greasing the loaf pan

1/4 cup grated Parmesan cheese

1 shallot, minced

3 tablespoons unbleached flour

1 cup 2% milk

1 cup Gruyère cheese, shredded

1/2 teaspoon Kosher salt

1/4 teaspoon ground pepper

1/4 teaspoon dry mustard

Pinch of nutmeg

3 large eggs, separated

1/4 teaspoon cream of tartar

Directions

1. Place an oven rack in the middle position and heat oven to 350º. Grease the bottom and sides of an 8 1/2-by-4 1/2-inch loaf pan (preferably glass). Sprinkle 2 tablespoons Parmesan into pan and shake to coat evenly.
2. Melt 3 tablespoons butter in a medium saucepan over medium heat. Add shallot and cook until softened, about 2 minutes. Stir in flour and cook until golden, about 1 minute. Slowly whisk in milk. Bring to a simmer and cook, whisking constantly, until thickened and smooth, about 1 minute. Off the heat, whisk in the Gruyère, salt, pepper, mustard, and nutmeg. Transfer mixture to a large bowl. Whisk in yolks until completely incorporated, and set aside.
3. In a separate bowl, beat egg whites and cream of tartar (with an electric mixer/Kitchenaid at medium speed or by hand) until stiff peaks form.
4. Working with a quarter of the whites at a time, gently fold them into yolk mixture until almost no white streaks remain. Pour mixture into prepared pan and sprinkle with remaining 2 tablespoons Parmesan. 
5. Bake until top is nicley browned and center jiggles slightly, 25-30 minutes. Bring it straight from the oven to the table. 

Nutritional Information 

Serves 4. Calories per serving 311; Fat 22.7g; Sodium 571mg; Carbohydrate 10.5g; Dietary Fiber 0.2; Protein 16.8.

To make it a meal

Add a simple green salad with a light vinaigrette.

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Monday Motivational Meal—Slow Cooker French Onion Soup

 

It is winter so it is time for a heart-warming soup. This week we offer our Slow Cooker French Onion Soup. There are many wonderful things about onions. They are a nutrient dense food which also means they are low in calories. There is evidence to show they are heart healthy, diabetes and cancer fighting, mood boosting as well as great for our skin and hair. And on the practical side, they are a budget-friendly food with a long shelf life so they are easy to keep on hand, ready to be used in any recipe. We served up this classic in a gorgeous Celebrate bowl! 

Get the recipe here. 

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Monday Motivational Meal: State of Slim Southwestern Chicken with Cilantro Dipping Sauce

 

The New Year is here and with it comes the opportunity for New Beginnings and a Fresh Start. This Southwest Chicken with Cilantro Dipping Sauce is a great way to clean up our eating while sticking to tasty meals...we served up this State of Slim favorite on our popular Vivente dinnerware!

Get the recipe here! 

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