After a busy week and a busy day today, I cannot tell you how much I was looking forward to a night in.
Once I got home from my many errands, I snacked on carrot sticks with some edamame hummus.
Like the new placemats? I’m kind of excited about them.
For dinner, I made the meal I had been planning on making last night.
White Bean Italian Stir Fry
I sauteed a sliced up zucchini, added a big handful of spinach until wilted, added about a cup of white beans and topped it all in 1/2 cup tomato sauce (no sugar!) and about 2 tsp grated parmesan and romano.
It was very filling.
Finally, I got to my baking project of the day. I’ve been pretty excited to get to this because I think the recipes I alter to become sugar-free are will be one of the most helpful parts of this bog.
These muffins are barely sweet, so healthy and excellent with a little bit of Earth Balance.
Blueberry, Honey & Oatmeal Muffins
makes about 15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 oats
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup unsweetened apple sauce
- 1/2 cup almond milk
- 1/3 cup honey (you could use up to 1/2 cup if you’d like them sweeter)
- 2 tbs canola oil
- 1 large egg
- 1 tbs coconut butter, slightly warmed
- 1 cup blueberries
Preheat oven to 375 degrees. Spray a muffin pan (I use Pam).
Combine all dry ingredients in a large bowl.
Combine all wet ingredients in a separate bowl. Add wet ingredients to dry ingredients and fold together. Be careful not to not over-mix. Fold in blueberries.
Fill muffin cups about 3/4 full.
Bake for 15-17 minutes (remember – honey browns faster than sugar).