Tag Archives: healthy

peach streusel muffins

Posted on by

1

Happy weekend everyone! Hope you are out doing something relaxing, lovely and joyful. It is a gorgeous sunny crisp fall day here in West Lafayette, and I am soaking it in! My plans for the day include lunch at Panera, doing some work there, and then going for a nice walk down by the river. I’m making orange chicken with veggies in the crock-pot for dinner tonight … I’ll let you know how it turns out!

You may remember a few weeks ago I found a recipe on the blog Stacey Snacks for peach streusel muffins … at the time I didn’t have any peaches so I adapted it to make blueberry streusel muffins. They turned out great! However, I was eager to try it with peaches as the original recipe called for, and I finally did.

The results were incredible! These just might be my favorite muffins ever. Stacey was right about the combination of the peaches and the streusel topping … heavenly!

I was a little intimidated first by the streusel topping, but believe me it is super easy to make. These muffins are also a healthy breakfast or snack {or even tasty enough for a healthy dessert!} because they are packed with peaches and use applesauce and protein-packed Greek yogurt in place of oil.

peach streusel muffins

for the topping:
– 1/3 cup uncooked oatmeal
– 1/3 cup all-purpose flour
– 1/3 cup firmly packed light brown sugar
– 1 tsp ground cinnamon
– 3 tbsp unsalted butter, softened

for the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup sugar {or 1/4 cup stevia/truvia}
– 1 tsp baking powder
– 1/2 teaspoon baking soda
– 2 tsp ground cinnamon
– 1/2 teaspoon salt
– 3 eggs
– 1 tbsp unsalted butter, melted
– 1 cup Greek yogurt
– 1/4 cup unsweetened applesauce
– 1 tbsp pure vanilla extract
– 2 ripe peaches, cut into chunks {I like mine with the skin on for extra nutrients, but you could certainly peel them if you prefer}

1. For the topping: In a small bowl, combine the flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

2. Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and vanilla.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended, being careful not to overmix.

6. Fold in the peaches.

7. Scoop the batter into the prepared muffin pan until the batter comes to the top of the paper liner or pan. Sprinkle with the brown sugar streusel topping, and lightly press the topping into the muffin batter.

8. Bake for 22-25 minutes, until tops are golden brown and a knife inserted in the middle comes out clean.

Have a scrumptious weekend!

❤ Dallas

—————————-

-Time spent: about 1 hour {including bake time}
-Cost: less than $5

You might also enjoy these previous posts:
–blueberry/blackberry/raspberry muffins
–good morning sunshine muffins
–coconut zucchini muffins

crock-pot chicken & veggie stew

Posted on by

5

Confession: I used to be afraid of crock pots.

It sounds silly, I know. I guess crock pots just sounded too good to be true! Throw a bunch of food in a crock pot, turn it on, go to work all day, then come home and dinner is ready? Are you sure there isn’t a catch?

I was worried about leaving something on all day in the kitchen without anyone being home. Isn’t that dangerous?

“No,” my mother told me. No, said the blogs and resources I scoured online.

“Why don’t you try it?” Mike encouraged me. He could tell I was wanting to make the leap into crock-pot cooking ever since I glimpsed the beautiful 4-quart brand-new crock pot his mom had bought him that he’d never taken out of the box.

A new era has dawned in our tiny apartment kitchen. Today I took that baby out of the box, rinsed the pot and lid with soap and water, and plugged it in. For my first crock-pot attempt, I tried something simple: chicken & veggie stew.

This recipe could not be easier or quicker. It took me ten minutes to prepare as I rushed to get ready and out the door for school this morning. Here is the recipe I used; you could easily substitute other veggies based on your preferences or what happens to be in your pantry.

crock-pot chicken & veggie stew

– 3 or 4 chicken breasts
– 1 medium-sized sweet potato
– 2 carrots
– 2 celery stalks
– 1 can corn, drained
– 1 can peas, drained
– 1 can green beans, drained
– 1 can chicken broth
– 1 tbsp garlic or onion powder
– 1 tsp chili powder
– 1 tbsp parsley

1. Dice the potato. Peel and slice the carrots and slice the celery.

2. Dump veggies into the crock pot.

3. Add chicken breasts on top.

4. Pour chicken broth over everything.

5. Cook on low for 6-8 hours.

6. 30 minutes before serving, sprinkle chicken with garlic/onion powder, chili powder, and parsley.

All day long, I thought about dinner simmering at home in the crock pot. Whenever I worried about something catching fire and the apartment burning down, Mike reassured me it would all be okay. {If you haven’t guessed by now, I can be a bit of a worry-wort sometimes!}

When we returned home this evening and opened the front door, a delicious aroma greeted us. The stew turned out fantastic! Yummy, warm, healthy, hearty … and ready to eat as soon as we stepped inside. What a treat to have a homemade dinner waiting for us on the kitchen counter!

It’s official: I am a crock-pot convert. I can’t wait to try all sorts of new slow-cooker recipes and share them with you on this blog. Please chime in below if you have any recipes or links to share!

Here are some helpful slow-cooker tips that recently were shared on one of my favorite blogs, I’m an Organizing Junkie:

Do you use a slow cooker to prepare meals? What are some of your favorite crock-pot recipes? How do you save time when making dinner on a busy weeknight?

Have a wonderful day!
-Dallas

incredibly easy pumpkin spice cookies

Posted on by

7

In honor of tomorrow being the Autumnal Equinox, or first official day of autumn, I decided to celebrate by baking these incredibly yummy — and incredibly easy! — pumpkin spice cookies.

I came across this recipe about a month ago on one of my favorite blogs, Peanut Butter Fingers — I absolutely love pumpkin desserts and pastries, so right away I was on board. Then, when I saw that all you need is TWO ingredients to make these cookies, I was amazed. I knew I needed to try out this recipe for myself!

These cookies are thick, moist, and full of pumpkin goodness. They were super delicious warm from the oven yesterday and they still tasted fresh when I had a few for dessert tonight. Plus, since there is no butter, oil, or even eggs in this recipe — and pumpkin is a great source of Vitamin A and C — these are pretty healthy as far as cookies go!

Whip up a batch of these cookies and enjoy a taste of autumn!

pumpkin spice cookies

– 1 box of spice cake mix {I used Duncan Hines}
– 15 oz can of pumpkin
– chocolate chips, marshmallow, white chocolate chips, nuts {optional mix-ins for the cookies}

1. Preheat your oven for 350 degrees.

2. In a large bowl, dump the cake mix and pumpkin. It will look like this:

3. Keep stirring until the pumpkin and cake mix are fully combined. The batter will be thick! {This recipe doubles as a great arm workout, haha!}

4. Drop the pumpkin by spoonfuls onto a greased cookie sheet or onto a cookie sheet lined with parchment paper.

5. If you’d like, add chocolate chips, marshmallows, or nuts to some of the cookies. {I used white chocolate chips and semi-sweet chocolate chips in about half the cookies, and the rest I made plain.}

6. Bake 15-20 minutes or until cookies are firm in the middle.

Yummmm… ENJOY!

Happy autumn, everyone!
-Dallas

—————————

-Time spent: 30 minutes {including bake time}
-Cost: about $4.00

coconut zucchini muffins

Posted on by

4

Happy Friday, everyone!

Now that I’m settling fully into my school routine, I’ve found myself baking muffins even more frequently than usual. When I can make healthy, fruit-or-veggie-filled versions at home, they’re the perfect thing to grab for breakfast on my way out the door or bring as a snack to eat between classes.

Since I love coconut, I was really excited to see this recipe on one of my favorite food blogs Two Peas & Their Pod for coconut zucchini bread. One look at the delectable photos was all it took to convince me I needed to try it out myself! I tweaked it to make coconut zucchini muffins. Here’s my take:

coconut zucchini muffins

– 1 & 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1 & 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
– 1/2 cup brown sugar
– 1/4 cup unsweetened applesauce
– 1/2 cup plain Greek yogurt at room temperature
– 1 large egg, at room temperature
– 1 teaspoon vanilla extract
– 1 cup shredded sweetened coconut

1. Preheat the oven to 350 degrees. Grease or line a muffin tin with papers and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a separate large bowl, combine shredded zucchini, sugar, applesauce, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

5. Scoop the batter into the prepared muffin tins. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. I also sprinkled some extra cinnamon on top of each muffin about 10 minutes into the baking time.

These turned out great! Delicious and healthy, a perfect breakfast or snack or even dessert.

Have a wonderful day! Happy baking!
-Dallas

——————————-

-Time spent: about 1 hour, including bake time
-Cost: less than $5.00

If you liked this recipe, you might also enjoy this recipe for chocolate spice zucchini muffins!

the pantry challenge + white chicken chili with corn muffins recipe

Posted on by

14

Confession: my pantry is a bit of a jumbled mess.

I’ve tried organizing it multiple times, but no matter how I sort through all of the cans, jars and boxes, it always looks messy. I finally realized the problem is that I simply have too much stuff crammed in there! So many cans and boxes and mixes that it’s impossible to even know everything that I have. So when I go to the store, I inevitably buy new cans and jars of stuff that is already buried in the back of my pantry. What a waste!

So, inspired by this post by Jill at the lovely blog Reini Days, I’ve made a resolution to use up all the food in my pantry that I already have. I’m not going quite so hardcore as Jill and her family did — I am still giving myself permission to buy new food and ingredients that I don’t currently have if necessary. But I will make an effort each week when doing my meal-planning to make recipes centered around ingredients that already live in my pantry before I go out and buy new things at the store.

The other night, I got my new pantry challenge off to a great start when I made a big batch of chili! I had friends over for Labor Day dinner and I made two big pots of chili. Look at all the cans & boxes from my pantry that I used in this single night:

Count ’em! That’s eight cans and two boxes for a total of ten items that were languishing in my overstuffed pantry! Perfect way to kick off the challenge I’ve set for myself.

Since I had seven friends over, I made two big pots of chili. In one pot, I made a tomato chili recipe from my mom that I am looking forward to sharing with you in the near future. In the other pot, I made a white chicken chili that was delicious and is perfect for anyone who is sensitive to high-acid foods such as tomatoes or suffers from heartburn because this chili is tomato-free! This is the recipe I’m going to share today. I call it “California-style” because I think it’s best served with sliced avocado on top!

california-style white chicken chili

– 1 package chicken breasts or chicken breast tenderloins
– 1 green bell pepper
– 1 orange or yellow bell pepper
– 1 tsp mixed garlic
– 1 tbsp olive oil
– 1 can white beans {I used organic great northern beans}
– 1 can corn
– 1 package white chili seasoning
– 1/4 cup water
– 1 medium avocado

1. Pour the olive oil and garlic into the bottom of a large pot. Turn heat on low. Dice the bell peppers and pour into the pot. Cook for 5-10 minutes, until pepper begins to soften.

2. While pepper is cooking, cut the chicken into bite-sized pieces and set aside.

3. Drain the can of beans and corn and pour both into the pot.

4. Add the chicken, water and white chili spice packet and bring chili to a boil.

5. Turn heat down a little and simmer the chili for 20-30 minutes {or longer if you have the time … the chili gets more and more flavorful the longer you cook it. YUM!}

6. Before serving, top chili with diced avocado if desired.

My friend Xun who came over for dinner absolutely loves cornbread, so I served the chili with corn muffins, which were super easy to make. I just used a Jiffy boxed cornbread mix and poured the batter into muffin tins instead of a bread pan.

jiffy corn muffins

– 1 package jiffy cornbread mix
– 1 small can corn
– 1 egg
– 1/3 cup milk or buttermilk

1. Preheat over to 400 degrees.

2. Combine cornbread mix, egg and milk.

3. Drain can of corn and add to the batter. Mix thoroughly.

4. Pour batter into paper-lined muffin tin and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Each box of mix yields about six muffins. For our get-together, I used two boxes and doubled the ingredients.

These were fantastic! We had a bit of each kind of chili left-over, but the corn muffins were all gobbled up by the night’s end!

It was a really fun night, and chili is such a relaxing meal to cook — all you really need to do is plop all the ingredients in the pot and let it simmer until you’re ready to eat. Perfect for having people over and wanting to spend your time visiting rather than slaving away in a hot kitchen.

So, does anyone else want to join the challenge with me? I’m excited to update you on my progress as I try out new recipes to clear out my pantry!

Have a great day–
Dallas

——————————

-Time spent: 1 hour {including cook time}
-Cost: about $10 {though I had almost all the ingredients in my pantry already, hooray!}

MPM-Winter
This post is linked up to Menu-Plan Monday at I’m an Organizing Junkie!

homemade yummy hummus = yummus!

Posted on by

3

Considering my love for hummus now, it’s hard to believe, but I did not discover this delicious dip until I was in college. I particularly remember falling head-over-heels for hummus my junior year, when I studied abroad for a semester in Norwich, England. The grocery chain Tesco made a superb fresh hummus, and nearly every weekday for lunch I would make myself a plate of hummus and pita bread before heading off to class. My flatmates {dormmates} would tease me about it, and I kept wondering when I would grow tired of my hummus lunchtime routine, but I never did. I ate hummus and pita bread for lunch nearly every weekday of my sixth-month stay in Norwich, and I kept eating it when I returned home to the States. I’ve never been able to find a store-bought hummus that tastes quite as good as my memory of that hummus from Tesco. Plus, store-bought hummus can get a little pricey, and who knows what preservatives and additives I’m inhaling along with my pita bread.

So, this week, I decided to get out my blender and try making my own hummus. I’m SO glad I did, because it is absolutely delicious, waaaaay cheaper than store-bought brands, and could not be easier to make! I also love how I can control how much oil, garlic and spices go in. And it was simple to make my hummus organic — I just paid 20 cents more for the organic version of Kroger-brand garbanzo beans!

easy-peasy garlic hummus

– 1 (19 ounce) can garbanzo beans, most of the liquid reserved
– 1 tablespoon lemon juice
– 1 tablespoon olive oil
– 2 tablespoons tahini
– 2 cloves garlic, chopped {I used 2 tsp pre-chopped garlic}
– 1/4 teaspoon salt
– black pepper, red pepper, or cumin to taste

1. In a blender, or by hand, chop the garlic. Pour garlic and garbanzo beans into blender.

2. Pour lemon juice, tahini, olive oil, chopped garlic, salt, and optional spices in blender. Blend until creamy and well mixed.

3. Add additional bean liquid to get desired texture and additional spices, salt and lemon to taste.

4. Optional: chill in the fridge for 15-20 minutes, or as long as you can stand the wait. I think this hummus tastes even better the next day, once the flavors have had a chance to marinate together for a little while!

I served mine with fresh sliced carrots and cucumber. I also love eating hummus with warm pita bread. Makes a great lunch or healthy snack! Hummus also makes a great sandwich spread — I’ll use it instead of mustard or mayonnaise.

What are some of your favorite veggie dips & sandwich spreads? Any other hummus-obsessed people out there?

-Dallas

———————————

-Time spent: 15 minutes
-Cost: $3.00

You might also enjoy these healthy snack posts:
– baked mango with brown sugar & cinnamon
– creamy avocado yogurt dip from Two Peas & Their Pod
– honey goat cheese dip from Peanut Butter Fingers

blueberry streusel muffins

Posted on by

1

I spent a rainy afternoon last weekend at Starbucks writing, reading and grading. Sometimes it’s nice to just get out of the apartment — if I stay inside all day without getting out at all, I start to feel a little claustrophobic. I call it the “closed-in feeling” and when it hits, the only solution is to grab my bag and books and keys and head out! Even just heading down the street to Starbucks is enough to clear my head and get me into productive mode.

I ordered my usual Zen green tea and since I was a little hungry I also tried a blueberry muffin. I really loved the crumb topping and as soon as I got home, I thought: I want to make my own version!

So this morning that’s what I did.

I found this recipe on the blog Stacey Snacks for peach streusel muffins … I didn’t have any peaches so I adapted it to make blueberry muffins. I’m looking forward to trying the recipe with peaches sometime soon though! The photos on Stacey’s blog look amazingly scrumptious.

Here’s how my blueberry streusel muffins turned out:

blueberry streusel muffins

for the topping:
– 1/3 cup uncooked oatmeal
– 1/3 cup all-purpose flour
– 1/3 cup firmly packed light brown sugar
– 1 tsp ground cinnamon
– 3 tbsp unsalted butter, softened

for the muffin batter:
– 2 cups all-purpose flour
– 1/2 cup sugar {or 1/4 cup stevia/truvia}
– 1 tsp baking powder
– 1/2 teaspoon baking soda
– 2 tsp ground cinnamon
– 1/2 teaspoon salt
– 3 eggs
– 1 tbsp unsalted butter, melted
– 1 cup Greek yogurt
– 1/4 cup unsweetened applesauce
– 1 tbsp pure vanilla extract
– 1 & 1/2 cups blueberries

1. For the topping: In a small bowl, combine the flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended. Set aside.

2. Preheat the oven to 375 degrees. Line muffin cups with paper liners or spray with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, yogurt and vanilla.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended, being careful not to overmix.

6. Fold in the blueberries.

7. Scoop the batter into the prepared muffin pan until the batter comes to the top of the paper liner or pan. Sprinkle with the brown sugar streusel topping, and lightly press the topping into the muffin batter.

8. Bake for 22-25 minutes, until tops are golden brown and a knife inserted in the middle comes out clean.

Update: These were delicious right out of the oven, and still moist and fresh-tasting a couple days later when I finished the last of the batch. They’re a great way to use up the last of your summer blueberries! I especially loved the streusel topping!

YUM!

Have a delightful day, everyone!

Always,
Dallas

—————————-

-Time spent: about 1 hour {including bake time}
-Cost: less than $5

You might also enjoy these previous posts:
–blueberry/blackberry/raspberry muffins
–good morning sunshine muffins

baked mango with brown sugar & cinnamon

Posted on by

7

I have a quick, easy & delicious recipe to share with you today!

At the grocery store yesterday mangoes were on sale for $1. I never really ate mangoes until a year or so ago — I’ve always enjoyed mango-flavored things, like gelato and tea and smoothies, but for some reason buying the actual fruit at the store was intimidating to me.

Then Mike came into my life. As I’ve shared before, Mike loves trying new foods, especially exotic and intriguing fruits. On one of our first grocery trips together, he bought a mango and showed me how to test it for ripeness. We let it soften for a couple days until it had some give, like a ripe avocado. Then Mike showed me how to prepare it: slicing the fruit off from the core and peeling off the skin. I was surprised at how easy it was!

Ever since then, I’ve been enjoying mangoes on a fairly regular basis. Last night I was in the mood for something new, so I decided to try baking a mango, much in the way I’ve baked peaches and pears in the past.

baked mango with brown sugar & cinnamon

– 1 mango
– 1 tbsp brown sugar
– 1 tbsp cinnamon

1. Preheat the oven to 350 degrees.

2. Slice the mango away from the core and arrange the pieces, skin down, in a glass baking dish.

3. Sprinkle the slices with the brown sugar and cinnamon.

4. Bake for 20-25 minutes, until the sugar-cinnamon mixture starts to bubble. Peel off the skin and serve warm, with ice cream or whipped cream if desired.

Mike and I enjoyed this as a healthy dessert tonight! I think it would also make a great snack, or even breakfast!

Hope you’re having a wonderful week! Make today a masterpiece!
-Dallas

————————

Time spent: 30 minutes {including bake time}
Cost: $1.00

cranberry ice cubes & cherry-cranberry jello

Posted on by

1

I came down with the stomach flu last week and completely lost my appetite. But it has been so hot outside that I wanted to make sure I kept hydrated. What really sounded good to me were ice cubes {for the coldness} and cranberry juice {for the flavor and Vitamin C!} My sweetie Mike had the genius idea of combining the two things to make cranberry ice cubes. They are the perfect way to stay cool in the summer heat while also enjoying a pop of flavor!

cranberry ice cubes

-cranberry juice {we used 100% juice, a mixture of cranberry and apple}
– water
– ice cube tray
– toothpicks {optional, to make little popsicles}

1. Fill a large cup with half water and half cranberry juice.

2. Carefully fill the ice cube tray.

3. If desired, add a toothpick to each ice cube for easy removal.

4. Freeze until solid, remove, and enjoy!.

Mike also used these cranberry ice cubes to make Jello for me, which was hands-down the BEST Jello I have ever had! He used the sugar-free cherry flavor and combined with the cranberry ice cubes it was the perfect mixture of sweet and tart!

cherry-cranberry jello

– 1 package sugar-free cherry jello
– cranberry ice cubes
– water

1. Make jello according to package directions, except instead of using regular ice cubes, use cranberry ice cubes!

2. Put into the fridge to chill for an hour, until jello-jiggly!

YUM!

Hope you have a cool, relaxing weekend! Stay healthy!
-Dallas

—————————-

Time spent: 15 minutes, plus fridge & freezer time
Cost: $2.00

chicken & quinoa salad

Posted on by

2

A few weeks ago, Mike and I went down to Indianapolis for the day. We went to California Pizza Kitchen for lunch, one of my favorite restaurants — I used to eat there all the time when I lived in California, but since moving to Indiana the closest one is in Indianapolis about an hour away. Whenever we go there, I always get my favorite pizza, the Barbeque Chicken Pizza. This time I tried something a little new: the Hawaiian Barbeque Chicken Pizza {pretty much the same pizza, but with pineapple added. YUM!}

Another item on the menu, however, did catch my eye: a healthy and delicious-looking chicken quinoa salad. I ended up sticking with my tried-and-true fave pizza, but I made a mental note to sometime come up with my own version of the salad inspired by the CPK version.

I tried out this recipe tonight, and it turned out great! Both Mike and I give it two thumbs up!

{This recipe currently serves two people, but can easily be modified to serve more.}

chicken & quinoa salad

– 2 chicken breasts
– 1 cup uncooked quinoa
– 1 and 1/4 cups water
– 4 cups arugula {or your choice of lettuce}
– 1 cucumber
– 2 roma tomatoes
– 1 tsp chopped garlic
– feta cheese to taste
– pine nuts to taste
– salad dressing to taste {I used fat-free sesame; I think a balsamic vinagrette would be nice, too}

1. Cook chicken in a pan on the stove until golden brown; I used a nonstick pan, but you might want to use a little olive oil if you’re worried about it sticking to the pan.

2. While chicken is cooking, boil 1 and 1/4 cups of water. Stir in quinoa and garlic and cook about ten minutes, until all the water is absorbed.

3. Slice up the roma tomatoes and cucumber and cooked chicken.

4. Serve quinoa and chicken warm over bed of arugula. Top with tomatoes, cucumber, feta cheese, pine nuts, and salad dressing.

YUM!

————————–

Time spent: 25 minutes
Cost: about $6.00