Clean Banana Blueberry Muffins

This recipe is from the cleaneatingclub.com website-- it looks delicious-- I am going to make these muffins this weekend and freeze some of them-- so I always have a grab and go breakfast.

Also you can substitute Agave for Sucanat

Ingredients:
2 cups white whole wheat flour
1/3 cup Sucanat
1/2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 1/2 cups mashed bananas
4 egg whites
1 tsp. vanilla extract
1/3 cup unsweetened applesauce
1 cup fresh blueberries
Directions:
Preheat oven to 350 degrees Fahrenheit. Line 12 cup muffin pan with paper muffin liners.
In a large mixing bowl, mix whole wheat white flour, Sucanat, cinnamon, baking powder, and baking soda. Set aside.
In medium mixing bowl, mix together mashed bananas, egg whites, vanilla extract, and applesauce.
Mix the banana mixture into the flour mixture. Fold in the cup of blueberries.
Spoon combined batter into lined muffin cups.
Bake approximately 18 minutes or until a toothpick inserted into the center of a couple of the muffins comes out clean.
Nutritional Info:
Calories: 144 Fat: 0.4 g Cholesterol: 0 g Sodium: 208.5 mg Potassium: 171.5 mg Carbohydrates: 31.5 g Fiber: 1.7 g Protein 4.2 g

Morning Shake

Morning Quick Shake

½ packet of the spirutein powder exotic red protein powder
1 cup of blueberries and raspberries
½ cup of yogurt
9 pieces of Trader Joe’s frozen mango
4 strawberries
¼ cup of water

Blend & Eat!!

As a member of the Bedstuy CSA I am at a loss sometimes at the abundance of veggies we get a week. I often can't finish them in 2 weeks.... I discovered this recipe on Elana's Pantry. A great site for organic healthy recipes.


Kale with Cranberries

2 bunches kale
¼ cup pine nuts (lightly toasted)
¼ cup dried cranberries
3 tablespoons olive oil
Steam the kale until it is bright green
Meanwhile, in a cast iron skillet, toast the pine nuts
Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
Add dried cranberries and olive oil
Toss and serve
Serves 8

Salad of the Day-- Mango & Pine Nut Salad from Women's Fitness

Mango And Pine Nut Salad
An eclectic dish with a hefty source of fiber
Maureen Callahan, R.D.

Beans, greens, and mango turn this into a 12-gram fiber fiesta. But the eclectic flavors--tropical mango, spicy Dijon, and buttery pine nuts--will drive that healthy fact right out of your mind.
The Recipe .

Mango And Pine Nut Salad
2 c chopped fresh mango
1/3 c fresh orange juice
2 Tbsp canola or olive oil
2 tsp grainy Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 c shredded Romaine lettuce
1 c finely shredded red cabbage
1 c thinly sliced scallions
2 cans (15 oz) cannellini beans, rinsed and drained
1/4 c raw or toasted pine nuts

1. In a mini chopper or a blender, purée ¼ cup mango, OJ, oil, mustard, salt, and pepper.
2. In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango, and pine nuts. Toss gently. Add vinaigrette and toss just before serving. Divide evenly into four salad bowls.

Makes four servings. Per serving: 372 calories, 14 g fat (1.5 g saturated), 665 mg sodium, 52 g carbs, 12 g fiber, 12 g protein

TIP If you don't have a blender (or the time) to mix up the mango vinaigrette, buy bottled fat-free mango vinaigrette (such as Consorzio).

Recipe from Women’s Health Magazine.