Archive | April, 2013

Fat Free Strawberry Muffins (vegan)

5 Apr
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Happy Easter!

This past weekend was Easter. Normally we host Easter but this year my parents decided to host, and I was looking for something new to bring to add to their spread.

Since embarking on our new fat-free menu plans, I’ve been doing a lot of what we like to call “healthifying” and “defatifying” of our old recipes in order to make them something we can all eat.

It’s easy enough to do to almost any recipe: wheat flour instead of white, or half wheat/half white, egg substitute instead of eggs, fat free plain yogurt instead of oil, I Can’t Believe It’s Not Butter instead of butter.

Even though it’s not hard to change over a recipe to make it healthy, it was such a great find when I came across the blog Fat Free Vegan Kitchen on Facebook. I was thrilled because it meant the work was done for me. The recipes are already fat free. What a relief.

When Susan posted some yummy looking strawberry muffins on her blog in the week leading up to Easter, I knew I’d found my new contribution for Easter brunch. The recipe called for everything I had on hand, including strawberries. For our brunch I doubled it and it made 15 muffins.

The response to this new recipe was outstanding. Everyone who tried them loved them, and there were only a few left at the end of the day. It’s definitely a recipe I’d make again, and I absolutely loved that for us they were worry-free because they were definitely fat free.

I hope you’ll venture on over to Fat Free Vegan Kitchen and check out some of Susan’s other recipes. And, I hope you’ll try these delicious muffins! You’d never know they were fat free. With summertime coming, we’re heading right into fresh strawberry season. Hang onto this recipe!

**For our modifications, I used skim milk instead of non-dairy. I used a dash of sugar instead of stevia, to sweeten the batter a bit, and I added more confectioner’s sugar to thicken up my glaze a bit. It seemed too runny to me at first.**

I’ve included all of Susan’s instructions as well as her notes and nutritional information. I find her blog very helpful and informative.

The glaze on these was delicious!

The glaze on these was delicious!

INGREDIENTS

  • 1 cup strawberries, whole
  • 1/4 cup maple syrup
  • 1/4 cup non-dairy milk (as needed)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons confectioner’s sugar (optional)
  • 4 teaspoons strawberry puree or all-fruit spread (optional)
  • a few drops vanilla extract (optional)DIRECTIONS
  • Preheat oven to 350. Prepare a mini-muffin pan by oiling it lightly or filling with paper liners.
  • Place the strawberries in a food processor or blender and process until they are pureed. Measure out 1/3 cup plus 2 tablespoons of the puree into a small bowl and set aside any remaining puree for another use. Add the maple syrup, non-dairy milk, lemon juice, and vanilla.
  • In a medium bowl, mix together flour, baking soda, baking powder, and salt. Add the strawberry mixture. Mix until just blended–do not overmix. Fill mini-muffin cups with about 1 tablespoon of batter each. Bake at 350 F, checking after 10 minutes. When a toothpick comes out clean, remove and allow to cool completely. Frost if desired (see Notes below).

Notes

To prepare frosting, combine 6 tablespoons confectioners sugar, 4 teaspoons strawberry puree or strawberry all-fruit spread, and a few drops of vanilla extract. Stir well. If frosting seems too runny, add more sugar; if too stiff, add more puree. Frost center of muffins lightly just before serving (if you use too much, it will drip off), and refrigerate any leftovers.

To make these completely sugar-free, replace the maple syrup with more strawberry puree, and add stevia to taste.

Preparation time: 15 minute(s) | Cooking time: 10 minute(s)

Number of servings (yield): about 20 mini-muffins or 6 regular-sized ones

Nutrition (per mini-muffin, without frosting): 35 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 73.9mg sodium, 48.4mg potassium, 7.8g carbohydrates, <1g fiber, 2.8g sugar, <1g protein, 1 points.

Nutrition (per serving, with frosting): 47 calories, 2 calories from fat, <1g total fat, 0mg cholesterol, 74.1mg sodium, 48.5mg potassium, 10.9g carbohydrates, <1g fiber, 5.7g sugar, <1g protein, 1.3 points.

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What’s for Dinner Wednesday: Cauliflower Soup

3 Apr
You can either use fresh or frozen cauliflower for this recipe.

You can either use fresh or frozen cauliflower for this recipe.

Recently, my friend Karen sent me the link to a soup she really loved. It’s so fast and has very easy ingredients, and it’s one that I can drink in a mug, so it’s good for the days where I can’t stop for lunch. The link was to the blog Skinnytaste, and this soup has been a huge hit at our house.

The recipe originally calls for a head of cauliflower, and I have to say, it’s absolutely the best when made with fresh cauliflower. It’s thicker and tastier. But, I like keeping bags of frozen veggies on hand in my freezer for when I’m out of fresh veggies and I like that this recipe can also be made using the frozen ones.

Since trying this recipe out over February vacation, I’ve made it at least four or five times. You literally throw everything into the pot and let it simmer. When it’s done you blend and eat. It’s that simple. It’s completely healthy and it makes a great meal or even a great in-between-meals snack. Sometimes Caroline will have this as her after school snack. I’ll take that any day for a healthy choice!

The big, big deal though is the fact that prior to receiving this recipe, I did not have an immersion blender, otherwise known as a hand blender. I tried making it without one, and I could not. It was kind of a mess, to say the least.

A new immersion blender=a whole new world for me and my kitchen!

A new immersion blender=a whole new world for me and my kitchen!

I now have this immersion blender, and I SOOOO love it. I wanted one but I did not want to spend a lot of money so my friend Debra recommended this one from Walmart and it’s been great. I’ve used it for this soup and my cream of broccoli soup. I’ve also used the other attachment piece for making instant pudding and the batter for french toast.

The immersion blender is essential for this recipe, and I highly recommend both the recipe and the blender to make it happen! Below is Gina’s recipe from Skinnytaste, and I hope you’ll visit her blog and check it out!

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

CAULIFLOWER SOUP
INGREDIENTS:

  • 1 large head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste
  • **we use chicken broth instead of water and bouillon cubes.

DIRECTIONS:
In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

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Monday Musings: Burn the candles, use the nice sheets.

1 Apr

Burn the candles, use the nice sheets.

I stole that line from my uncle who’s not really my  uncle, but rather a dear family friend whom my parents have known so long, longer than I’ve been alive, that he is my uncle.

Ever have someone like that?

Last week my uncle lost his mother-in-law and one of his best friends both on the same day, within hours of each other. He and my aunt had to say goodbye to two people they loved dearly, both on the same day. When I heard the news, I was incredibly sad.

Soon afterwards, he sent out an email to some close friends and family, and my mom forwarded it to me because contained in the header of the email was a simple, yet powerful message that she thought we should hear:

Burn the candles, use the nice sheets.

As he shared the news of the losses that both he and my aunt had suffered that previous day, what he was also doing was urging people not to wait.

For anything.

Don’t save the good china for special occasions.

Don’t wait to use that heirloom tablecloth.

Burn the candles, use the nice sheets.

Don’t wait to take that trip or to say the words you want to say.

Don’t wait to try something new.

Have no regrets.

Burn the candles, use the nice sheets.

On Palm Sunday, just hours before all of this occurred, I hosted a combined Palm Sunday/Birthday Party dinner for my family members. As I was setting the table, I realized that I needed to use the “good dishes,” since my everyday set was such a mismatched set. As I went around gathering things together, I opened a drawer and came across napkin rings.

I never use napkin rings. I have several sets. I’m not sure why I don’t use them or what I am saving them for.

I closed the drawer and I kept setting. Then, I thought about it again, and I asked Elizabeth to open that drawer and get the napkin rings out, because the thought crossed my mind, “If not today, then when?”

And really, why not?

As I continued to prep the table, I added my grandmother’s wine glasses and my mother-in-law’s gold forks with the “C” monogrammed on them.

I ironed napkins.

By the time our company arrived, our table looked pretty good and I was happy. It was no one single thing that made me happy, but everything combined that gave me an overall sense of happiness and contentment.

And then on Monday, the news of the two passings arrived, followed by the message from my uncle.

And so, as you begin your week, I hope you’ll consider his words and heed his message.

Our lives get busy, it’s often easier to say no than yes, quicker to take the easy way out. But I hope you’ll take the time to do the things you want to do, say the things you want to say, use the things you’re saving for “some day” today, and don’t let opportunities go by to spend time with your loved ones. You never know when they will be gone from your lives.

And remember: burn the candles and use the nice sheets.

Such a simple, yet powerful message.

Such a simple, yet powerful message.

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