|November 22, 2015||Filled under Recipe Redux, Recipes: Biscuits, Muffins, Bread|
Hard to believe that we are coming up on the end of November. Time flies and the holiday baking season is getting ready to start. With holiday meals, family get togethers, work parties and other gatherings coming up there’s lots of opportunities to bake goodies for everyone to enjoy. One of my favorite sweet treats at this time of year is gingerbread. I love it made into cakes, muffins, cookies and more. The only problem with all of these things is they tend to be high in sugar and carbs. Since this month’s Recipe ReDux theme is creative quick breads it gave me an opportunity to see if I could take one of my favorite holiday flavors, gingerbread, and turn it into something a bit lower in carbs that I can enjoy.
To make this recipe I started out playing around with another recipe that I’ve used to make low carb pumpkin muffins. I used the low carb bake mix which helps give baked items a texture similar to flour based items. The nice thing about the mix is you can whip up a big batch to keep on hand until you need it. It stores up to 6 months in the refrigerator or freezer. This recipe makes one loaf or spoon the batter into muffin tins to create 12 individual quick bread muffins.
Low Carb Gingerbread Quick Bread
- 3 cups of almond flour or low carb bake mix
- ½ cup Splenda or your favorite sweetener
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon Xanthan gum (optional)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup or 6 ounces of Greek yogurt
- ½ cup butter, melted
- 4 large eggs
- 2 tablespoons molasses
- ½ cup almond milk (or milk of your choice)
- Preheat oven to 350 F. Grease a 9 X 9 or a loaf pan with nonstick spray or butter.
- In a bowl whisk together the bake mix/almond flour, Splenda, spices, baking powder, baking soda, xanthan gum (if using) and salt.
- In another bowl beat the yogurt and butter together until smooth. Add in eggs one at a time and mix until combined. Add molasses. If you are using the optional lemon/orange zest or raisins/ginger add it in now.
- Add the half the bake mix/spice mixture to the wet ingredients and mix until just combined. Mix in the almond mix. Add in the remaining dry ingredients and mix until well combined.
- Pour into your prepared pan. Bake for 40 to 45 minutes or until the top is browned and a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes then turn out on to a wire rack and allow to cool.
- Slice into 12 slices and serve.
TIPS: the texture of this quick bread is great and it also can be spooned into muffin tins to create muffins.
FREEZER TIPS: Once completely cool wrap in plastic wrap and freeze for up to six months. I have wrapped individual pieces so I can take them out one at a time, toss them into my lunch bag and by the time I am ready to eat it the slice has thawed.
TIME SAVING TIP: I like to save myself some time when I bake. Once I know it’s a recipe that I like I will prep more than one set of dry ingredients at the same time. Measure out all the dry ingredients to create two or more quick breads into separate mixing bowls (bake mix, Splenda, spices, baking powder/soda, xanthan gum and salt). I use one for the recipe that I’m currently making and the other I pour into a freezer bag, seal and place inside of a second freezer bag. I also stick a copy of the recipe in between the two bags so I know exactly what’s in the bag. When I want to bake another quick bread I simply mix the wet ingredients together and continue on with the recipe.
Why not stop by this month’s Recipe ReDux and see some of the great quick breads that other dieitians have created.
|November 3, 2015||Filled under Time Saving Tuesday, WLS Tips|
Join me for the (mostly) weekly Time Saving Tuesday tip.
As a single mother with three daughters, a house, cats and a job working close to 50 hours a week, the only way I can keep up my wonder woman persona is to find things that save me time. This can be a good thing when it comes to not slipping back into former habits that contributed to hurting my health. Over the years I’ve come up with lots of tricks that work for me and, thanks to Pinterest and the many websites out there, I see lots of others that I’d like to try one day. Each week I thought I would share either a tip that I use or something that I’ve seen on another site. Perhaps some of these will work for you to help save you time and make things a bit easier. If you’ve got a great time saving tip to share why not post it in the comment section below.
This week’s TST tip is to help save you time and money, especially in the kitchen, is to create your own recipe binder of meals you have tried and your family loves. Working on a meal plan in my house sometimes seems like this:
Yes that about sums it up. My ideas of what I think would be great to make and my children’s ideas of what they would like usually are two different things. My recipe binder came about when all my plans of culinary deliciousness for the week meant I was eating a whole lot of leftovers myself. Now I save all the really great recipes that everyone (or mostly everyone) has enjoyed and would like to eat it again.
The recipe binder saves me time because, a day or two before I want to go grocery shopping, I tell my crew to look through and see what they would like me to make. They pull out recipes and leave it on my desk. This helps me create a grocery list and I don’t make meals that people won’t eat. Bonus points for the fact that they are now all old enough to cook so I can leave the recipe out and ask that it either be made or ingredients are prepped before I get home. It saves me money because I’m not wasting food when people decide to not eat the meal.
My recipe binder has also been helpful when it comes to making recipe adjustments. I’ve written on pages, added in ingredients, changed amounts and crossed stuff off. I no longer have to rely on my memory when it comes to the great way I made something the previous time and hope to duplicate it again. And it saves me from duplicating recipe disasters.
One bonus to the binder that I never thought of before is it has now turned into family tradition. The kids decide if something is worthy of being added to the binder. When they look through the binder they talk about the last time certain things were made and we have a fun time remembering that particular day. It has become important enough that my middle daughter asked if the binder could be passed down to her when the day comes that I no longer use it.
Why not start your own family recipe binder. You’ll save time and money. Perhaps along the way you’ll also end up with some great family memories too!
Do you have a recipe binder that you rely on? Or do you prefer online sites such as Pinterest to help you save all your favorite recipes?
|October 26, 2015||Filled under Recipes: Dressings, Sauces and Marinades, Recipes: Salads|
This is a quick to put together dish and, while I’ve included a recipe, you can toss just about anything in. Use your favorite veggies, swap out the cheese or even replace the sliced salami with diced chicken breast. You can even replace the salad dressing with your favorite kind. No matter what you use you’ll have a hard time creating a bad pasta salad.
Greek Lemon Pasta Salad
- 8 ounces of pasta, cooked
- 1 cucumber, sliced
- 1 yellow bell pepper, diced
- 4 ounces shredded carrot
- ¼ red onion, thinly sliced
- ½ of a 8 ounce jar of Kalamata olives, sliced in half or quartered
- 4 ounces mini mozzarella balls
- 4 to 5 ounces feta cheese, crumbled
- 4 to 6 ounces salami, cut into thin slices
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 shallot, minced
- 1 clove garlic, minced
- 1 teaspoon honey
- salt and pepper to taste
- Cook the pasta as directed on the package, drain and cool.
- In a large bowl combine the pasta, cucumbers, bell peppers, carrots, onion, mozzarella balls, feta cheese and salami.
- In a small bowl whisk together the olive oil, balsamic vinegar, lemon juice, mustard, shallot, garlic and honey.
- Pour dressing over pasta blend and mix until combined.
- Add salt and pepper to taste.
- Allow the mixture to sit for 30 minutes before serving.
Tips: use whole wheat pasta for extra fiber. Try adding sliced tomatoes, jarred roasted red peppers, some thinly sliced fresh spinach leaves, cubes of roasted squash or sweet potatoes, small broccoli florets or any other favorite vegetables. Replace the sliced salami with diced chicken breast for an added boost of protein.
WLS Tip: while this recipe was originally intended to be a main dish it’s best as a side dish for us. Serve with your favorite protein. My favorite is baked boneless chicken thighs that have been marinated in some of the dressing mix before being baked.
Got a favorite pasta salad dish? Why not leave a comment below as well as a link.