The Culinary Connoisseur
Lo-Cal Snacking
19
Oct
Oct
If you are like me, you did not waste much time thinking
about the calorie count of yom tov treats. But now that it’s over and the waist
bands of my skirts are a little snug I’ve got no choice but to do something
proactive about it. While some people can go “Cold turkey” and stick with
carrot sticks and water for the next few weeks, most prefer to ease into the
diet routine, allowing themselves an occasional snack. Making the low calorie
snacks at home if the best way to control exactly what goes into them. At less
than 200 calories, our muffins make a delicious treat with your afternoon
coffee or even breakfast with your yogurt. Just don’t eat them all in one day!
I suggest storing them in the freezer and taking out just one at a time. Unless
you’re one of those who sneaks frozen treats—then you’re on your own!
about the calorie count of yom tov treats. But now that it’s over and the waist
bands of my skirts are a little snug I’ve got no choice but to do something
proactive about it. While some people can go “Cold turkey” and stick with
carrot sticks and water for the next few weeks, most prefer to ease into the
diet routine, allowing themselves an occasional snack. Making the low calorie
snacks at home if the best way to control exactly what goes into them. At less
than 200 calories, our muffins make a delicious treat with your afternoon
coffee or even breakfast with your yogurt. Just don’t eat them all in one day!
I suggest storing them in the freezer and taking out just one at a time. Unless
you’re one of those who sneaks frozen treats—then you’re on your own!
Mix this batter gently, overmixing will make it tough
2 cups white whole wheat flour
These have about 150 calories each—and they taste
delicious!
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup brown sugar, packed
2 tsp vanilla extract
2 tablespoons coconut or canola oil
1 egg
2 egg whites
2 1/2 cups shredded carrots
1/3 cup unsweetened almond milk
1/2 cup unsweetened applesauce
1/4 cup shredded coconut
1/2 cup craisins
1/4 cup chopped walnuts or pecans
Preheat oven to 350 degrees F. Line a 12-cup muffin pan
with liners. In a medium bowl sift together flours, baking soda, baking powder,
cinnamon and ginger; set aside.
with liners. In a medium bowl sift together flours, baking soda, baking powder,
cinnamon and ginger; set aside.
Beat brown sugar, vanilla, oil, egg, and egg whites
together until creamy. Add in almond milk and beat again. Gently fold in
carrots, applesauce and raisins. Mix in flour mixture until just combined — do
not over mix. Fold in the walnuts and the coconut flakes.
together until creamy. Add in almond milk and beat again. Gently fold in
carrots, applesauce and raisins. Mix in flour mixture until just combined — do
not over mix. Fold in the walnuts and the coconut flakes.
Spoon batter into the liners and bake for approximately
25 minutes or until a toothpick comes out clean.
25 minutes or until a toothpick comes out clean.
Cool completely on a wire rack before serving.
These have about 150 calories each—and they tastedelicious!
1 1/4 cup white whole wheat flour
1 cup rolled oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 heaping cup mashed bananas (2 to 3 large very ripe
bananas)
bananas)
1 tablespoon coconut oil
1 tablespoon honey
1 teaspoon vanilla
1 egg
1 egg white
2/3 cup unsweetened almond milk
1/3 cup mini chocolate chips
2/3 cup diced frozen strawberries
Preheat oven to 350 degrees F.
Spray 12-cup muffin pan with cooking spray or line with
paper liners.
paper liners.
In a large bowl, whisk together flour, oats, baking soda
and baking powder. Reserve 2 tablespoons of the oat-flour mixture and toss with
your diced strawberries. Set aside for later.
and baking powder. Reserve 2 tablespoons of the oat-flour mixture and toss with
your diced strawberries. Set aside for later.
In a large mixing bowl, combine mashed banana, oil, honey
and vanilla. Add in egg and the egg white and beat until combined. Next add
almond milk and beat on low just until smooth. Add the banana mixture to the flour mixture
and combine until moist; once again do not over mix.
and vanilla. Add in egg and the egg white and beat until combined. Next add
almond milk and beat on low just until smooth. Add the banana mixture to the flour mixture
and combine until moist; once again do not over mix.
Gently fold in the diced strawberries and chocolate chips
into the batter.
into the batter.
Divide the batter among the muffin cups.
Bake for 20-23 minutes or until a tester inserted into
middle of the muffin comes out clean.
middle of the muffin comes out clean.
Remove from pan gently and cool completely on wire rack.
The muffins can be frozen. Once completely cool, simply
individually wrap in plastic wrap and place in freezer. Muffins should be
frozen after two days.
individually wrap in plastic wrap and place in freezer. Muffins should be
frozen after two days.
Good luck on the diet!