I actually made this up yesterday, snapped the most awesome shots of the little guy eating it and then accidently deleted them off the camera. :(

So I decided to make it again this morning. It came out even better when I discovered dipping graham crackers in it was a little taste of heaven. Like dessert chips-n-dip. I’m seriously thinking of putting it like that for a New Years party we’re having.

The little guy liked it, although I’m thinking it was more the crackers then the yogurt. Either way, I got some good stuff in him this morning. ;)

• 1/2 cup canned pureed pumpkin (120g)
• 1/2 cup non-fat yogurt (I used greek) (115g)
• 1 tbsp honey (21g)
• 1/2 tsp vanilla
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Mix all ingredients together.

Viola! :)

I used Trader Joe’s Old Fashion Graham (our favorite and the only whole grain ones I know of) crackers as my "spoon".

Nutritional is only for the yogurt, not the crackers.

I should add I wasn’t hungry, just looking for something to snack on. Honestly, I think I was more thirsty then hungry but plain old water wasn’t going to cut it. Did you ever have one of those days?

• 1 lemon (peel and juice)
• 3 packets sweetener (I used truvia)
• 1/2 cup non-fat plain yogurt (114g)
• about 8-10 ice cubes.

In the blender (I used my bullet) add the yogurt, sweetener, peel of one lemon, lemon juice and ice. Blend for at least 2 minutes until an icee consistency forms. Stopping and adding another cube or two may help.

I poured mine in a coffee mug, topped with some of the saved peel and ate with a spoon. It was exactly what I needed tonight.

Since I’ll eat just about anything the challenge comes when I must take the husband and child into consideration. I know what they like and don’t like and I can usually predict the outcome of my experiments.

This one shocked me.

Both ate without complaint. No faces. No questions. Just a nice peaceful healthy dinner.

*sigh of relief*

My mission is complete. Score one for mommy. :)

• 1 lbs thin sliced pork chops with all visible fat removed
• 1 cup (227g) fat free plain yogurt
• 3 cloves of garlic minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp dried cilantro
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• About 1 and 1/2 cup chicken broth (separated)
• 1 tbsp corn starch (separated)
• 1 tbsp worcestershire sauce
• nonstick cooking spray

Mix the yogurt, garlic, onion powder, garlic powder, parsley, cilantro, thyme, and rosemary. Coat the pork chops with the yogurt mixture and marinate for at least 30 minutes.

Heat a large skillet over medium high heat and spray with nonstick cooking spray. Remove the pork chops from the marinade reserving the yogurt mixture. cook the pork chops about 3-4 minutes a side.

While the pork is cooking. Whisk the remaining yogurt mixture with 1 cup chicken broth, 1/2 tsp corn starch and the worcester sauce.

Remove the pork from the skillet and add the yogurt/broth mixture. Bring to a boil allowing to thicken. If it’s not thickening enough mix the remaining 1/2 cup broth with the corn starch and add to the skillet. Once thickened add the pork back in and lower to a simmer until ready to serve.

We smothered some whole wheat egg noodles with the thicken yogurt/broth mixture and add a bunch of broccoli. It was a perfect meal and I made myself quite a good looking lunch for tomorrow.

I’ve been trying to calculate the nutritional information all night but my internet connection is not cooperating. I barely got this to post. :(

http://greenlitebites.com/2009/08/16/upside-down-blueberry-mini-cakes/ http://greenlitebites.com/2009/08/16/upside-down-blueberry-mini-cakes/#comments Mon, 17 Aug 2009 03:11:47 +0000 roni http://greenlitebites.com/?p=1467 ]]> I NEEDED to cook this morning. It was like therapy. I’m so sorry for my absence. I’ve been dealing with quite a bit of personal stuff. But let’s not talk about that… I want to tell you about my experimental muffins that I turned into "upside down cakes" because they didn’t rise. ;)

Here’s the story…. I had a bunch of blueberries aging in the fridge. They weren’t pop-able anymore but they weren’t ready to be thrown own either. So I decided to puree them up for this idea.

They didn’t come out perfect but they sure were tasty and the toddler ate two. Here’s a pic of them upside down so you can see the "caky" part.

• 1 and ¼ cups (150g) of whole wheat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp of salt
• 1/2 tsp cinnamon
• 1 packet of truvia (stevia)
• 1 egg
• ½ cup (114 g) plain non-fat yogurt
• 1 cup (~220 g) blueberry puree (about 2 cups whole)

Preheat the oven to 350 degrees and spray a 6 muffin tin with non-stick cooking spray.

Puree the the blueberries for at least 2 minutes (the puree will get dark) and set aside.

Mix the flour, baking soda, baking powder, salt, cinnamon and truvia. Set aside.

Whisk the egg, yogurt, and blueberry together. Add the flour mixture and mix to just combined.

Pour evenly in to the muffin tin (top with sprinkles if desired) and bake for about 18 minutes.

They shouldn’t stick so remove them when still hot. They will be super moist but will firm up when cooled.

I’m not sure what I would do differently next time, maybe increase the baking soda. The only think I didn’t like about them was the fact they didn’t rise. Other then that the taste was perfect. Here’s the toddler adding his sprinkle touch. ;)

For me, I pulled out a chicken breast this morning so it would be defrosted when I got home from work. I had no idea what I was going to do with it but I knew it was better then coming home to nothing.

Thankfully this idea popped into my head on the drive home. I had curry. I had yogurt. I had peas. So why not? :) It was tasty, spicy, satisfying and totally something I could not get away with for the family but I knew I’d love it. And I did.

• 1-2 slices of onion chopped
• 1 boneless, skinless chicken breast cut into pieces
• Kosher Salt & Pepper
• 1 tsp red curry Powder
• 1/4 tsp ground ginger
• 1/4 tsp coriander powder
• 1/8 tsp ground red pepper (or to taste)
• 1/2 cup fat free plain yogurt
• 1 cup frozen peas

Heat a non-stick skillet over medium-high heat. Spray with non-stick cooking spray and brown the chicken with the onion. Sprinkle with the spices. If you only have curry, that will work. I just happen to have the others on hand.

Once the chicken is brown and almost cooked thru, lower the heat to medium-low and add the yogurt. You don’t want to boil the yogurt it just bring to a simmer. Cook for about 5 minutes while stirring and coating the chicken. Then add the frozen peas. Cook until the peas are warmed thru.

You”ll notice sprinkles in some of the pictures. Sad the say the only way I can get the toddler excited about baking with me is to promise a sprinkle session. He still has fun and participates through the whole process…

…but he’s just doing it for the sprinkle pay off. Apparently hanging out with mom in the kitchen just isn’t as cool as it once was. :(

• 1 and ¼ cups (150g) of whole wheat white flour (regular whole wheat works too)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 heaping tsp cinnamon
• 1/4 tsp of salt
• 2 egg whites
• 1 large overripe banana
• ½ cup plain non-fat yogurt
• 2 tbsp honey (42g)
• ¼ cup applesauce
• 1/2 tsp almond extract
• 1 cup blueberries (148g)

Preheat the oven to 375 degrees

Mix the whole wheat flour, baking soda, baking powder, salt and cinnamon. Set aside

In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, applesauce and extract. Whisk until well blended and a bit “frothy”.

Mix the sifted flour with the banana egg mixture and the blueberries until just moistened. Don’t over mix!

Spray a 6 muffin pan with non-stick cooking spray.

Evenly distribute the batter in the muffin tin cups. Sprinkle with ground cinnamon (or sprinkles!) Bake for about 25 minutes.

Over the years I’ve collected quite an array of different flavors from sales and recipe suggestions. Sometimes I pick things up without any idea how I’ll actually use them and without fail they end up coming in handy. Case in point… wasabi powder.

Yesterday I was on the hunt for ground mustard to make my Ham & Cheese Spinach Salad with Tangy Mustard Dressing. It’s my favorite way to eat leftovers after I make Baked Ham. But couldn’t find it (did I mention my spice cabinet is a MESS?!?) That’s when the wasabi powder jumped out at me and boy am it glad it did! I LOVED this! Tangy and delish on top of a salad, especially with ham.

• 1/4 cup water
• 1 tbsp wasabi powder
• 2 tbsp honey (42g)
• 2 tbsp non-fat unflavored yogurt

Whisk the water and wasabi powder together (use a bit less water for thicker dressing.) Let it sit for a few minutes. Whisk in remaining ingredients and top your favorite salad!

I’m psyched because I have the leftovers in the fridge and enough had for at least 3 more salads! :)

I love how they came out. REAL most and sweet. Almost too sweet, so you may want to reduce the honey by a tablespoon if you don’t like a sweeter muffin. The toddler? well… the toddler took a bite and declared he "loved them!" Then he took another bite and said he didn’t. Ahhh how I LOVE 3 year olds! All in all he liked the flavor but the apple chunks got him. As soon as he hit one he made a face. I think he gets it from me, I never liked chunks in things when I was a kid either. If it wasn’t chocolate chips then I didn’t want it in my cookies. Raisins, nuts, whatever. My mom used to grind them up so I wouldn’t complain. :)

Anyway, this is how I made them and I’ll put Krista’s original ingredients in [brackets].

• 3/4 c whole wheat flour (90g)
• 1/2 c wheat bran (30g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 cup unsweetened applesauce (61g)
• 2 tbsp molasses (41g) [1/4 c brown sugar]
• 1/4 cup non-fat yogurt + 1/4 cup water [1/2 c nonfat milk]
• 1 tsp vanilla [3/4 t vanilla]
• 3 tbsp honey (63g)
• 1 medium apple, cored, & diced (I left the skin on)

Preheat oven to 375 degrees. Prepare muffin cups by spraying with nonstick cooking spray.

Mix all the dry ingredients (flour, wheat bran, baking soda, baking powder and cinnamon) in a bowl. Set aside.

Whisk the wet ingredients (applesauce, molasses, yogurt, water, vanilla, honey) together in another bowl.

Mix the dry and wet ingredients together with the diced apple. [Krista also added raisins and pecans]

Spoon into muffin sprayed muffin tins (9-10). Bake about 20 minutes. Cool in muffin tin for a minute and then remove to cool on wire rack.

Here’s a little before and after baking…

And here’s my measurer. :) I really LOVE baking with him. Notice the mess.

As for the nutritional information. This is based on how I made them. I got 10 but they were small. 9 would probably be better.

When I was little, my grandmother would make this yummy banana bread/cake (whatever) in a bundt pan with chocolate chips. It was one of my favorites. I remember the moistness in each bite with that wonderful chocolate banana combination. I miss it.

I based my experiment this morning on my banana muffin recipe. Which may be why it’s more like a bread or a muffin then a cake. But I don’t care. It was YUMMY! Even the husband who said… "You know I don’t like banana bread." ended with a "…but man that is a good one!"

The toddler? Well as you can see he had a hard time waiting for me to take pictures. Which is why I didn’t get many good shots. :)

Here’s what I did…

• 2 cups whole wheat white flour (240g)
• 2 tsp baking soda
• 1/2 tsp salt
• 2 overripe large bananas
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 large egg white
• 2 tbsp honey (42g)
• 1 tbsp molasses (20g)
• 1 cup plain non-fat yogurt (227g)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 cup (60g) chocolate chips – preferably mini they spread better

Preheat the oven to 325 degrees. Spray a bundt pan (I used one like this) with non-stick cooking spray and set aside. (note you could probably use a loaf or cake pan but I haven’t tried it yet and I don’t know how to adjust the cooking times… YET! ;~P)

Mix the flour, baking soda and salt together. Sift and set aside.

in a large bowl, mash the bananas. Add the applesauce, egg, egg white, honey, molasses, yogurt and extracts and whisk until smooth. Mix in the chocolate chips.

Add the dry ingredients to the wet and stir until just incorporated. I used my whisk and it took about 10 "spins".

Pour the batter into the bundt pan. It will be thick, just spread it across the bottom with a spatula.

Bake for 45 minutes. Remove from oven and let sit at least 10 minutes before attempting to remove it from the pan.

Now, I’m estimating 15 servings but I could easily get 17 cut as seen in the picture above. But I’ll go with 15 to be "safe". Plus sometimes you just want a bigger piece of cake, I mean bread, I mean… whatever. It’s YUMMY!

Actually, I can’t lie. I was the one who wanted them. When I asked he said…

"I don’t like chocolate pancakes. I only like regular pancakes."

Ahhhh what does he know. He’s three. Plus he’s never even had chocolate pancakes. I made them anyway because once I got them in my head I couldn’t get them out. :)

Now, let me warn ya. My idea wasn’t to make an overly sweet cake. Actually I purposely kept them a bit bland knowing I’d be topping them. See, my theory is by not presenting overly sweet things to the toddler he won’t get that taste for it. Just like salt, if you don’t eat sweet stuff every day then when you do you really only need a little bit to satisfy the craving. It’s also like milk. When we were kids we drank whole and I remember skim being, well, yucky. Then slowly we started shifting to skim and now I think whole is gross. It’s all in what you are used to.

Sorry, I got off track didn’t I? Anyway, I am very happy with my first attempt at these. I took my old Quick Whole Grain Banana Pancakes and just modified slightly. And added a topping of course! Here’s how I made them this morning.

• 1 overripe banana
• 1 egg
• 1/2 tsp vanilla extract
• 1/4 cup (75g) fat free yogurt
• 1/4 cup water
  (water and yogurt can be replaced with 1/2 cup (4oz) skim milk)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup unsweetened cocoa powder (20g)
• 1/2 cup (60g) whole wheat flour (I used whole wheat white)
• pinch of powder sugar for presentation (optional)

Mash the banana in a medium bowl. Add the egg, vanilla, yogurt, and water. Whisk until a bit frothy and smooth.

In a smaller bowl mix the flour, baking soda, baking powder and cocoa powder. Sift it into the banana mixture. Mix until just blended. It will be thick.

Plop with a tablespoon and smooth the batter into small cakes in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, bubbles will form when ready to flip.

Easy Blueberry Topping

• 1 cup frozen blueberries
• 1 tbsp whole wheat flour
• 1/2 tsp stevia (or your sweetener of choice)

Place all ingredients in a small pan over medium heat. Stir frequently. once blueberries thaw and mixture gets thick add a tbsp of water. Stir to incorporate. Keep warm over low hear adding water if it gets too thick before serving.

Here’s the toddler chowing down on the cake while watching Lazy Town. He didn’t want anything to do with my topping so he ate them plain like cookies. Notice I have to now take pictures in his natural habitat as he’s not as easily amused as he once was. :)

To serve place 2-3 cakes on a small plate and top with a dollop of the blueberries. Now, I actually got 10 cakes out of the batter but I can see others getting 8. I make them quite small. So I’m basing the nutritional info on 4 servings. That would be 2 cakes each if you got 8 cakes. What you see pictured is a little less then a serving.

Way back when I did a produce pick for fresh pumpkin but for the most part I stick to the canned pureed stuff. It’s just so darn convenient!

Now yesterday the toddler LOVED it. He actually drank most of mine. But this morning he declared he didn’t like it. I think it was because he first had a strawberry one and this just isn’t as sweet. Either way I’m declaring it toddler approved! :)

• 1/2 cup canned pumpkin (120g)
• 1/2 cup vanilla fat free yogurt (I used a 4oz Activia- it was all I had)
• 1/2 cup soy milk (I used light chocolate… again all I had! I think vanilla would be better)
• 1/2 tsp pumpkin pie spice
• 2-3 ice cubes

Place all ingredients in the blender until smooth!

Can’t get much easier then that!

So this morning I whipped this up and oh… my… word… SO GOOD! My mom is still in town so I was lucky enough to have a taste tester as the husband would touch this with a 10 foot pole. She loved it as well and we split the plate you see in the picture. I only had huge pitas so a half was 1 serving. As you can see, I served it with a bunch of fresh veggies on the side. Mom’s comment…."I wish we had some crisp fresh lettuce to serve with it on the pita.". Agreed. :~) Although I liked it straight up too.

• 1 small apple
• 1 medium bosc pear
• 1 tbsp lime juice (lemon would work)
• 1/2 tbsp honey (10g)
• 1/2 cup non fat yogurt
• 1 tbsp light mayo
• 1 tsp curry
• 1-2 slices of onion diced (about 50g)
• Kosher Salt & Pepper to taste
• 8 oz leftover cooked turkey meat (or chicken would work)

Cut the apple and pear into small cubes. Toss with the lime juice. Add the remaining ingredients, mix well and let sit a few minutes.

Stuff in a pita, add to a wrap or slap on some whole wheat bread. As for the nutritional info, I didn’t do a good job measuring the final recipe, I’m thinking you could get 4 – 1/2 cup servings, but a serving all depends on your pita size. As I said we split what is pictured and I have anough leftover to make one more. Nutritional info does not include the pita.