Berry Quinoa Muffins

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I made these Quinoa muffins for breakfast this week. I’ve been getting pretty sick of having greek yogurt in the morning for breakfast and have been wanting something different. Something baked and healthy like these quinoa muffins. They’re filling and low in sodium which I’ve been trying to watch lately. I’ve been counting my calories and have noticed I’ve been eating way too much sodium lately. It sucks cause salt is in everything.

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Next time you make muffins, try adding some cooked quinoa to them.  These muffins aren’t like normal muffins. The muffins are a little bit heavier than regular muffins and have more of a chewier texture. They’re still really good and taste the same as a regular muffin would.

Freeze them in a bag and take them out the next morning and warm them up in the microwave.

They will last for 1 – 2 month in the freezer.

The recipe calls for chocolate chips. I used 1/2 cup of frozen blueberries and 1/2 cup of dried cherries.

 

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Ingredients
  • 2 cups cooled, cooked quinoa
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • ¾ cup packed dark-brown sugar
  • 1-1/2 tsp. baking powder
  • 1 tsp. salt
  • ½ cup mini chocolate chips
  • ¼ cup canola oil
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yogurt
  • 1 tsp. vanilla extract

For the rest of the recipe please visit Yummy Healthy Easy!

per muffin:

6 points plus

Calories 223
Total Fat 5.92g
Total Carbohydrates 36.89g
Dietary Fiber 2.1g
Protein 6.48g

 

 

Baked Eggs in Avocado

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This may sound kind of gross to people, who have never had a warm avocado. I first tried warm avocados when I made some kind of roll-ups and it was good.

Do not let the size of the avocado seed fool you. It is not big enough to fit the egg in there. You have to scoop out some of the avocado in order for it to fit. I ended up having an egg white mess all over my tin-foil. A good thing I made these over tin foil right? Easy clean up.

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This is with almost half of the egg whites gone. Don’t let it fool you! I just decided to go with it.

Sprinkle the egg with salt and pepper and bake in an oven at 375. If you want the egg to get done faster cook it at a higher temp. Mine took a bit longer than 15 minutes, maybe because it was inside an avocado?

Top with whatever you like. I like bacon and scallions and used that. Some tuna maybe? I don’t know, what you fancy the most.  I like my yolks creamy so when you cut into the avocado with a fork and get the bacon and scallions on top of everything, it’s pretty much heaven. Avocados have 13.5 grams of fiber and 4 grams of protein. This is a good snack or maybe morning breakfast and you’ll get both the fiber  and protein all in one!

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Calories: 231; Fat: 19.73; Fiber: 6.75; Protein: 8.01

Points Plus: 6

 

Slow Cooker Pork Carnitas

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I don’t know what happened to my one plug-in for all my recipes. I have Get Me Cooking and it’s a plug-in that keeps track of all your recipes and you can format it to put them in a fancy box like I have been doing for quite awhile now. I’m guessing that it won’t let me do that any more because it’s at the number of recipes it can hold. If that’s the case then I am bummed. Until then, I’ll just be posting recipes without it, until I can figure out what is going on.

I am going to come out and say, I do not like corn tortillas. I decided to give them another try since I haven’t for awhile, and I’m just going to stick with flour from now on. I assembled my pork tacos as you normally would with any taco, and since the pork ends up really juicy and moist in the end, the corn tortillas kind of just fall apart after awhile. I can’t stand that! Even with a soggy taco crust these pork carnitas were just delicious. Very spicy too and they’re pretty low in calories. Can’t wait to make some quesadillas with the leftover pork. I topped mine with cilantro,avocado, and pico de gallo. These are also Weight Watcher friendly!.

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I got some of this syrup. I will be trying out many alcoholic drinks with it soon!

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Recipe and Nutrition Info from the Slender Kitchen

Points Plus: 6
Nutritional Info: 224.9 calories, 7.7g of fat, 1.3g of carbohydrates, .1g of fiber, 25.8g of protein
Servings: 8

Ingredients

2.5 lbs. pork shoulder,lean only, trimmed of fat
1 onion, diced
3-4 garlic cloves, minced
3/4 tsp salt
1/2 tsp. pepper
1 tsp oregano
1 tsp cumin
1-2 diced chipotle peppers and 2 tbsp adobo sauce
3/4 cup light beer or chicken broth
1-2 bay leaves

Instructions

Season the pork with salt and pepper. Place it in the crockpot.
Mix together the remaining ingredients in a bowl and pour over the pork.
Cook for 6-8 hours on low until the pork is fork tender and easily shreds.
Preheat the oven to 500 degrees. Lay pork out in a single layer on a non-stick baking sheet. Roast for 4-5 minutes until the edges become crispy and toasted.

Skinny Chocolate Peanut Butter Swirl Cupcakes

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Did you know when you cream bananas and sugar together it almost looks exactly like it would when you cream butter and sugar together? Not to mention, it’s a lot healthier too! I want to try this method out on cookies, and I plan on making a batch this weekend using bananas and sugar. I love it when I can find a healthy recipe for baking that doesn’t make something taste like crap. I had these cupcakes for breakfast this week.  There is protein in the peanut butter, bananas, and some greek yogurt for even more protein. Why would you not have these for breakfast? They are awesome!

 

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Servings: 12

Calories: 226, Fat: 8.57, Carbs: 36.36g, Protein: 5.23g, Fiber: 3.2g

Recipe from Sally’s Baking Addiction

Chocolate Peanut Butter Swirl Cupcakes

Ingredients

  • 2 large ripe bananas
  • 1/2 cup granulated sugar
  • 2 large egg whites or 1 large egg
  • 3/4 cups greek yogurt
  • 2 teaspoons vanilla exract
  • 1/2 cup whole wheat flour
  • 1/2 cup white flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup creamy peanut butter (melted )
  • 1/2 cup dark chocolate chips
  • 1/3 cup peanut butter chips

Directions

Step 1
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
Step 2
In a large bowl mash the bananas with a fork or use a hand mixer. Mash them very well – no big lumps. Stir in the sugar, egg whites, greek yogurt, and vanilla extract.
Step 3
Sift* the flours, cocoa powder, salt, baking soda and baking powder. Slowly stir in the wet ingredients, being careful not to overmix. Fold in chocolate chips. The batter will be a little chunky.
Step 4
Divide the batter between the 12 muffin cups – fill them all the way to the top. Take 1 teaspoon of melted peanut butter and spoon it on top of the batter. Swirl it around with a knife or a toothpick. Sprinkle with peanut butter chips. Repeat with all 12 cupcakes.
Step 5
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for 3 minutes, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days.