PUMPKIN NUT MUFFINS

  • March 27, 2022
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iStock Image162.5 Cals 3 Protein 23.5 Carbs 7 Fats
PREP TIME:
20 mins
COOK TIME:
25 mins
TOTAL TIME:
45 mins
YIELD:12 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.
INGREDIENTS
1/2 cup white whole wheat flour, King Arthur
3/4 cups unbleached all purpose flour, King Arthur
3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin, not pumpkin pie filling
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray
1/2 cup chopped pecans
INSTRUCTIONS
Preheat oven to 350°.
Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.
Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.
Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
Fold in chopped nuts.
Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.
Serving: 1regular sized muffin, Calories: 162.5kcal, Carbohydrates: 23.5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 170mg, Fiber: 2g, Sugar: 14gBlue Smart Points:6Points +:4

GREEK TURKEY BURGERS

  • March 24, 2022
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255 Cals 29 Protein 2.5 Carbs 14.5 Fats
PREP TIME:
15 mins
COOK TIME:
15 mins
TOTAL TIME:
30 mins
YIELD:5 SERVINGS
COURSE:Dinner, Lunch
CUISINE:Greek
These Greek Turkey Burgers, mixed with Kalamata olives, feta, and spinach,combine all my favorite Greek flavors and can be served with or without the bun.
INGREDIENTS
1 ½ pounds 93% lean ground turkey
1 tablespoon minced garlic
1 teaspoon ground cumin
2 teaspoons dried oregano
1/3 cup Kalamata olives, finely chopped
3 ounces crumbled feta cheese
1 cup finely chopped and packed fresh spinach
Pinch each of sea salt and black pepper
Olive oil spray
INSTRUCTIONS
Preheat the oven to 420°F.
Add all the ingredients to a large bowl and mix together thoroughly.
Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.
Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.
You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!
VIDEO
NOTES
Serving: 1burger, Calories: 255kcal, Carbohydrates: 2.5g, Protein: 29g, Fat: 14.5g, Saturated Fat: 5.5g, Cholesterol: 111mg, Sodium: 360mg, Fiber: 0.5g, Sugar: 1gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6iStock Image

Broccoli Fritters

  • March 23, 2022
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Looking for hiding vegetables from plain sight or just really into broccoli? Let’s make broccoli fritters and hide veggies no more!

As I currently have a little time, I had been looking on the web the other day. Looking for new, interesting tips, inspirational dishes that I have never used before, to amaze my loved ones with. Hunting for a while yet could not come across too many interesting things. Right before I wanted to give up on it, I discovered this delicious and easy treat by chance on Suncakemom. It looked so delightful on its snapshot, it required fast action.
It absolutely was not so difficult to imagine just how it’s made, its taste and how much my hubby will want it. Actually, it is quite simple to please the man when it comes to cakes. Anyways, I visited the website and then followed the precise instuctions that had been combined with great pictures of the procedure. It just makes life faster and easier. I could suppose it is a bit of a effort to shoot snap shots in the midst of cooking in the kitchen as you may typically have sticky hands and so i seriously appreciate the time and energy she devote for making this blogpost and recipe easily followed.
With that said I am inspired presenting my own, personal recipes in the same way. Many thanks the concept.
I was fine tuning the initial formula create it for the taste of my family. I can say it was a great outcome. They enjoyed the flavor, the thickness and enjoyed getting a delicacy like this in the middle of a stressful week. They ultimately wanted lots more, a lot more. Thus the next occasion I’m not going to commit the same miscalculation. I am likely to double the amount .

This is based on the Broccoli Fritters Recipe from SunCakeMom


Instructions

Take the broccoli to florets. The smaller the better.
Rice the broccoli florets by chopping them up in a food processor. Alternatively a fine shredder or sharp knife can also be used.
Microwave the riced broccoli until totally heats up. It takes about two minutes on the highest setting.
Get a cheesecloth or a not so precious kitchen cloth and wrap a batch of hot riced broccoli up tightly.
Squeeze out the excess water as much as possible. 1lb broccoli may yield about a cup water.
Add the cheddar, finely cut onion, eggs, salt and any optional spices and herbs then mix it well together.
Make balls out of the broccoli fritters dough. Alternatively make disc shapes. Heat a tablespoon of oil to medium and add the broccoli balls.
Spread them out by pressing them down with a spatula. Apply a thin film of oil on the spatula so it won’t stick.
Fry until golden brown then flip to the other side. It takes about 4 minutes on medium heat per side.

Notes
Enjoy!
Nutrition (per serving)
Calories: 110kcal (6%) – Carbohydrates: 4g (1%) – Protein: 7g (14%) – Fat: 8g (12%) – Saturated Fat: 4g (25%) – Polyunsaturated Fat: 1g – Monounsaturated Fat: 2g – Trans Fat: 1g – Cholesterol: 54mg (18%) – Sodium: 267mg (12%) – Potassium: 184mg (5%) – Fiber: 1g (4%) – Sugar: 1g (1%) – Vitamin A: 530IU (11%) – Vitamin C: 41mg (50%) – Calcium: 171mg (17%) – Iron: 1mg (6%)

Low Carb Sugar-Free Paleo Pumpkin Truffles

  • March 13, 2022
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Prep Time 5 minutes
Total Time 5 minutes
Servings 18 truffles
Calories 78 kcal
Ingredients
1 1/2 cups pumpkin puree not pie filling
3/4 cup coconut butter softened
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon vanilla liquid stevia
Optional
Swerve Brown Sugar Sub
Instructions
In a stand mixer, place all ingredients.
Blend until smooth and combined well.
Taste and adjust sweetener as needed.
Use a cookie scoop and place truffles on a parchment lined baking sheet or silpat.
Makes 18 truffles.

Refrigerate to firm up until ready to serve. Optional topping: sprinkle of sugar free brown sugar sub or add some melted sugar free chocolate drizzled over each truffle or coat the entire truffle in chocolate, if desired.

Recipe Notes

This recipe was first published in October 2016 and updated with video in October 2020.

Net Carbs; 2g

Nutrition Facts
Low Carb Sugar-Free Paleo Pumpkin Truffles
Amount Per Serving (1 truffle)
Calories 78
Calories from Fat 63
% Daily Value*
Fat 7g
11%
Saturated Fat 6g
38%
Cholesterol 1mg
0%
Sodium 4mg
0%
Potassium 42mg
1%
Carbohydrates 5g
2%
Fiber 3g
13%
Sugar 1g
1%
Protein 1g
2%
Vitamin A 3177IU
64%
Vitamin C 1mg
1%
Calcium 7mg
1%
Iron 1mg
6%
* Percent Daily Values are based on a 2000 calorie diet.