Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Sunday, February 3, 2013

Pumpkin Spice Muffins


I think I am finally getting the hang of this.  I love using coconut flour.  It is high in fiber and protein and helps lower points plus values in recipes.  I love using almond flour - but the points are sooo high.  In baking, I am trying to use more coconut flour.  I can eat a muffin that is 2-3 points plus, but 5 pp+ for the same size muffin is too expensive in my world. 
 
The original recipe said that canned pumpkin would not work.  However, I adjusted a few things and omitted a few things to get the ratio to turn out right using canned pumpkin. This is a recipe that you need to "pulse" with your food processor or blender.  It does make a difference. 
 
I had these cooling on the counter when Daniel work up this morning.  He came into the computer room with a great big smile and a thumbs up.  I didn't even need to ask if they were good. 
 
Pumpkin Spice Muffins
 
Serves:  8
Serving size: 1 muffin
Weight Watchers: 2 ppt per muffin
Ingredients
  • 1/4 cup coconut flour
  • 1/8 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 3 large eggs
  • 1/2 cup freshly roasted pumpkin I used canned, original recipe said canned will not work
  • 1/3 cup honey original recipe called for 1/2 cup
Directions
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey
  3. Transfer batter into paper lined muffin tin
  4. Bake at 350° for 25- 30 minutes
  5. Serve
 
Source: Modified from Elena's Pantry

Saturday, February 2, 2013

Three-Cheese Mac' and Cheese


This recipe has the potential to be really great and if you like paprika in your mac and cheese - this is great!  The next batch I will make without paprika!  I also think it needed a little more salt and possibly garlic (I love garlic in almost everything).  The texture is creamy I just don't like the paprika.  I also decided to not bake it with the breadcrumbs (mostly because I did not have any gluten free breadcrumbs).
 
Good news - with a few tweeks, it will be a new favorite. 
 
 
Smokey Three-Cheese Mac' and Cheese
 
Serving Size: 2 cups
Weight Watchers: 10 pp+ per serving
 
Source: Veg Power! - Weight Watchers cookbook
Course: Gluten Free Main Couse
 
 
Ingredients
  • 1 pound brown rice pasta original recipe called for whole wheat
  • 3 cups fat-free milk
  • 3 tablespoons gluten free flour blend original called for whole wheat flour
  • 4 oz reduced fat cream cheese cut into cubes
  • 1 cup reduced fat cheddar cheese shredded
  • 1 cup smoked mozzarella shredded (I used regualar mozzarella)
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 cup gluen free bread crumbs oringinal recipe called for panko bread crumbs
 
Directions:
  1. Cook pasta according to package direcions, omitting salt if desired.
  2. Preheat broiler. Spray 4 quart flameproof casserole dish with nonstick spray (olive oil spray) - I did not do because I was making just plain mac and cheese
  3. Meanwhile, whisk together milk and flour in large saucepan until smooth. Set over medium high heat and cook, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes, about 4 minutes.
  4. Remove from heat, add cream cheese, cheddar, mozzarella, paprika and salt. Whisk unil smooth.
  5. Stir in pasta.
  6. Eat or bake - We ate it at this point - this is a Kim addition to the recipe
  7. Transfer mixture to prepared casserole dish. Sprinkle evenly with crumbs; spray crumbs lightly with nonstick cooking spray (olive oil spray).
  8. Broil until crumbs are lightly browned, 2-3 minutes.
  

Veggie Jambalaya


 
I recently bought Weight Watchers new Veg Power! cook book.    Scott has been asking for different ways to serve veggies in our diet - so I thought this would be a good book to purchase.  I tried to look it up on Amazon and on the Weight Watchers site and could not find it.  I purchased my copy a the Hurst Weight Watchers store site (where I go to meetings) off of Grapevine Hwy between Madel's and Tom Thumb.  I feel most Weight Watchers stores and meetings will have it. 
 
This is the first recipe I tried and it was great!  We like a bit of more "kick" so next time I will increase the cayenne pepper just a little.  Daniel even added a little stinky cheese (Parmesan cheese) to the top of his - I tried one bite and it was a nice addition.  The serving size is 2 cups - yes 2 cups.  I could only eat one! 
 
 
Veggie Jambalaya
Veggie Jambalaya
 
Serving size: 2 cups -
Weight Watchers - 10 pp+
Source: Veg Power! - Weight Watchers cookbook
Course: Gluten Free Main Course
Serves: 1

Ingredients

  • 2 teaspoons olive oil
  • 4 celery stalks thinly sliced
  • 2 carrots thinly sliced
  • 2 onions chopped
  • 1 red bell pepper diced (I omitted this due to family not liking bell peppers)
  • 4 garlic cloves minced
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 2 cups water
  • 3/4 cup long grain rice (I used brown rice)
  • 3/4 cup red lentils picked over and rinsed
  • 14 1/2 oz can stewed tomatoes
  • 3/4 teaspoon salt
  • 10 oz frozen corn kernels thawed
  • 1/4 cup parsley chopped

Directions

  1. Heat oil in large saucepan over medium-high heat.
  2. Add celery, carrots, onions, and bell pepper.
  3. Cook, stirring occasionally, until vegetables are softened, 8 minutes.
  4. Add garlic, thyme, and cayenne, stirring constantly, 1 minute.
  5. Stir in water, rice, lentils, tomatoes, and salt; bring to boil.
  6. Reduce heat and cover.
  7. Simmer, stirring occasionally, until rice and lentils are tender, about 20 minute.
  8. Add corn and cook 5 minutes longer.
  9. Stir in parsley.