Muffy KirkMuffins

This is my healthied-up version of a banana walnut muffin recipe I have.  I never make the old version anymore.  Mainly because I'm trying to be an example to the kids, not eat ridiculous amounts of fat and sugar, and basically because I still find them delicious when they are made my way.  I know, there is still a half a cup of sugar.  I have tried it with Splenda, but my conscience won't let me do that anymore.  The original recipe calls for 1 cup, so I have cut it in half.  Feel free to change it!  Let me know what you do!  Another thing to like about this is it's a ONE (yes ONE (1)) bowl recipe.  Less dishes = happier mommy!  So.....get cookin'!  Now!  Go!

Banana Nut Muffins

Preheat Oven to 350F.  Makes 12-18 muffins, depending on the size of your muffin tin.

INGREDIENTS:

- 1/2 cup sugar

- 1 6oz container yogurt (plain, greek, flavored...use what you have around)

- 2-3 egg whites, lightly beaten

- 3 ripe bananas

- 1 1/4 cup whole wheat flour (or white whole wheat flour, for a less tough muffin...but still just as badass)

- 1 cup oats (I prefer old fashion, but quick will work as well)

- 1/4 cup toasted wheat germ (or untoasted, or ground flaxseed...whatever you got)

- 1 tsp. baking soda

- 1/2 tsp. sea salt

- 1/4 cup walnuts, chopped (toast them if you like to be fancy)

*Optional Ingredients:  1/2 tsp. cinnamon, 1 tsp. vanilla extract, 1 tsp. almond extract, 1 tsp. imitation butter flavor.  I could go on and on.  Is there a wrong answer, here?  I don't know.  You tell me.

DIRECTIONS:

1)  Preheat your oven to 350F and spray muffin tin with cooking spray/oil mister.

2)  Using your hand or stand mixer, lightly beat egg whites, sugar, yogurt (I bet you could use light sour cream or ricotta cheese, too) until well mixed.  Add bananas and allow the mixer to mash them up.  Chunks are okay.

3)  Stop the mixer and add the remaining ingredients.  Mix until smooth and combine.  Don't overmix.

4)  Add walnuts and mix until just combine.

5)  Fill muffin cups 1/2 - 2/3 full and bake 20 - 24 minutes, until toothpick comes out clean.

YUM!  

Ginger Pea Soup. It's SOUPer!

I made soup today. Easy, fast soup. Like me. I did not invent the recipe. It comes to you and me from the July/August 2010 issue of Clean Eating magazine, and it's just lovely. And it's a fantastic shade of green, which is one of my favorite colors. I have only tasted this recipe directly after eating it, and it was immensely satisfying and spring-like. I can only imagine that, after sitting and allowing the flavors to mix and mingle overnight, the soup will transform into something even more incredible. I did not have tofu in the house, (the Eureka Wal-Mart didn't have tofu, but they did have fresh herbs) so to "make up" for it, I added a little bit of feta cheese to my bowl, and it tasted pretty yummy.

Ginger Pea Soup
Serves 4. Total time: 20 minutes

INGREDIENTS:
- 4 cups frozen peas
- 3 cups low sodium chicken broth (I like Swanson's)
- 2 tbsp green onion, diced
- 2 tsp miso (or low sodium soy sauce, which is the option I used)
- 2 tsp ginger root, coarsely chopped
- 1/2 cup basil leaves (about 24 leaves), coarsely chopped
- 2 oz firm light tofu, crumbled

INSTRUCTIONS:
1) Heat peas with broth in a medium sauce pot over medium heat. Cover and bring to a \boil, about 10 minutes. Add green onion, miso, ginger and basil. heat for about 1 minute, then remove pot from burner.

2) Carefully pour mixture into blender/food processor and puree until smooth, about 1 minute. An immersion blender also works well for this step. Pour into 4 bowls and top each with tofu, dividing evenly. Garnish with additional green onion or basil, if desired. Serve hot, room temperature, or chill and serve cold.

Nutrients per 1 cup serving:
Calories: 147 (OH YEAH)
Total Fat: 1.5 g.
Sat. Fat: 0.25 g.
Carbs: 22 g.
Fiber: 6 g. (WOO HOO)
Sugars: 0.5 g.
Protein: 11 g.
Sodium: 173 mg.
Cholesterol: 0 mg.