My First “Sweet Milk” Muffins! :)-

      Don’t these babies look good?! Mmm..I wanted to reach out and grab them! Never fear, I won’t (literally make them and grab one) because they are not allowed on my elimination diet (yet.) But, I’ve been meaning to post for a while and thought it was about time I did! :) This is a modified recipe from this source…

Hidden Squash ;) Sweet Milk Raisin Muffins

Dry ingredients:
2 cups flour (GF mix or whole wheat)

2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1+ c. raisins (leftover from sweet milk)

Wet ingredients:
1 egg
1 1/4 cup shredded zucchini or shredded yellow squash (I used the second option!)  
1 T. lemon
1 1/4 cups sweet milk

Preheat the oven to 400 F. Mix the wet ingredients and then add the dry. Mix until just barley combined. Pour into greased (or papered :)) muffin cups. Cook for about 20 minutes or until toothpick comes out clean. :) Enjoy (and glory in the fact that you used a vegetable that’s invisible and un-tastable and sweet milk in the same recipe!) :) Plus, by adding the soaked raisins, you are not wasting a thing! :) Frugality at it’s best!! :)

  

Did you make it? Let me know! :)

Cranberry Jewels Smoothie

This is a recipe  I made up myself to use up my cranberries in the freezer. I ended up really enjoying it though.

The recipe is simple:

1/2 c. cranberries (thawed)

1/2-1 c. yogurt (dairy-free or not)

1/4 + c. milk (dairy-free or not)

stevia

 

Mix all of these together in your blender and adjust amounts according to your preference. YuM! :)

Double B Muffins (Banana Blueberry Muffins)

I’m taking the time in the airport to catch up on some posting! :) Here’s a fun recipe to start out that I edited from here. Note: I found these a little bland without any sweetener. Next time, I would try subbing 3/4 c. sweet milk for the water or you can use honey/agave if you prefer. :) 

Double B Muffins

Ingredients:

1 1/2 cup whole wheat flour (or GF blend)
1/2 cup oat flour (make sure it is GF if you have celiacs)
1/4 cups flax seeds
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 T. lemon juice (or 1 t. lemon zest)
3 large ripe mashed bananas
3/4 cup water or sweet milk or honey or agave 
1 large egg
1/2 cup applesauce
1 cup fresh blueberries

Steps:

Preheat oven to 375 degrees.

Using a whisk, combine flour, oat flour, flax seeds, baking soda, baking powder, salt and lemon juice in a medium bowl.

In another bowl, mash bananas, add water, egg and applesauce, mix well.  Mix batter until just moistened. Fold in blueberries. Do not overmix.

Fill lined muffin cups 3/4 full.  Bake for 18-20 minutes or until golden brown. Remove and cool. Makes about 2 dozen normal size and 1 dozen mini. :)

Sweeten and flavor your own yogurt…for more nutrition and frugality!

 

                        Sprinkle it on top       or            mix it in! :)

Here’s a little tip for today!

Buy or Make Plain Yogurt (stay tuned for a recipe soon about how to make your own) and sprinkle it with fruit. Mix it in or just eat it as is. You can also add a little honey and or stevia.

*For those who are dairy-free, try this with soy or coconut milk yogurt.

Other combinations I have mixed with my yogurt are:

• vanilla extract and stevia…
• applesauce
• cranberry sauce (homemade)
• fresh/frozen berries of any kind
• frozen fruit concentrates
• juice

 

These ideas will save you money because you can buy plain yogurt in bulk and not spend money on all that sugar and get more yogurt for your money! Also, this is much more nutritious to use fruit! plus no sugar (and even if you use honey, you need just a tiny bit and will save yourself calories and be a lot healthier!)

 

And it is customizable every day! Never have the same yogurt again if you so desire! Also, no fighting between kiddos who gets the blueberry yogurt…you can make everyone’s the same or customize it for different tastes!

Any other ideas? What do you put on your yogurt? :)

Healthy Pumpkin Chocolate Chip Muffins

I love pumpkin chocolate chip muffins! My mom used to make these a lot but I would always feel sick after a few of them…happily, these didn’t make me sick (I think it’s got something to do with all the sugar and refined oil mom’s had…not that I blame her either—they were sure yummy!) Anyway, below is my modifications on a recipe I found and used. (At least I’m pretty sure this is what I did but can’t be sure since I forgot to write it down again…..sorry about that!)



To see a more recent version of these I made and how I made them gluten-free and use sweet potatoes too----see this post

Pumpkin Chocolate Chip Muffins



1 1/2 cup whole wheat flour (or GF blend)

1/2 cup honey

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 cup canned/fresh pumpkin

1/2 cup milk (or dairy-free alternative)

1/4 cup (oil, melted butter/earth balance)

1 egg

1 cup chocolate chips (I used grain-sweetened chips)

In a bowl, combine the pumpkin, milk, egg, oil, and honey. Add the dry ingredients (including chocolate) and mix until just barely combined.

Bake at 375 for about 20-25 minutes.

Recipe Review: Sweet Morning Potatoes

This dish was so tasty! (And a yummy change from my normal oatmeal breakfast routine. I loved this recipe and it left me wishing I had more leftover sweet potatoes and brown rice. This recipe is also very frugal and filling. I loved it! :)      

I am going to quote Amy’s recipe here (but go here for the original recipe and pictures-believe me her picture is much prettier!) since it is the exact same as what I did except that i added some raisins (1/4-1/2 c.) and baked it in a bread pan (for a little  bit longer----check to see if it’s done at 30 minutes instead of 20) since I didn’t have soufflé dishes. I also didn’t add the topping she did, but feel free to add it if you want. And when it says agave, feel free to use honey instead if you so desire. And for the milk, if you can’t have milk, use water or a dairy-free milk alternative. :) Enjoy!

 

Ok, here it is:

“Sweet Morning Potatoes
Serves 4 as a side

For potatoes:

1 sweet potato, cooked & peeled
about 2 – 3 tablespoons water
¾ cup milk
1 egg, lightly beaten
2 tablespoons agave nectar
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon ginger
1/8 teaspoon cloves
1 tablespoon flax meal
1 cup cooked brown rice

For topping:

¼ cup chopped pecans
1 teaspoon agave

Preheat oven to 375 degrees F.  Prepare 4 small soufflé dishes with cooking spray.

Cut sweet potato into large pieces and place in bowl of mini-food chopper.  Add 2 tablespoons of water and process until smooth, adding more water if needed to make a thick, smooth puree.  Measure 1 cup and place into a medium bowl.  Whisk in milk, egg, agave, nutmeg, ginger, cloves, and flax until smooth.  Stir in brown rice.

Divide evenly  between the four soufflé dishes.  Place on a baking tray and bake for 20 – 22 minutes, until sweet potato  mixture is mostly set.  It will still be a little runny in the middle. While sweet potato mix is baking, combine pecans and agave in a bowl, making sure pecans are coated.  Set aside.

Once sweet potatoes are almost set, top with pecans, dividing evenly among the four dishes.  Bake for another  5 – 7 minutes, until a toothpick tests clean and pecans are lightly toasted.  Let cool slightly and serve warm.”

 

Thanks AMY! :) Be sure to check out some other amazing recipes at her site

Strawberry/Blueberry Muffin Love

I love muffins! My mom made them a lot growing up (one of the many signs of her love for us)  and I remember eating the meal (even if I didn’t like it) just so I could have a second muffin! :) This recipe is a slightly altered version of my mom’s homemade blueberry muffins. These are frugal since you make them yourself and a whole lot more nourishing and healthy than what you find in the store! These are also frugal because you can use any berry you have on hand, and it uses the juice from defrosting the strawberries instead of throwing it away.

 

Strawberry/Blueberry Muffins (or Raspberry Muffins, etc)

Prep Time: approx. 25 mins or less

Ingredients:

2 c. whole wheat flour (or GF mix)

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

1/4 c. honey

2 eggs

1/4 c. oil*

1/4 c. strawberry juice (leftover from defrost of the strawberries)

3/4 c. strawberries and blueberries

 

Directions: Preheat your oven to 400 degrees. Defrost and mash strawberries. (You don’t need to defrost the blueberries). Whisk together the wet ingredients (including the berries). Add the dry ingredients. Mix lightly and as little as possible until just barely combined. Spoon into greased muffin tins or papered tins and bake for about 20 minutes.

Yield: 1 dozen

*I’ve found the best results so far with grapeseed oil. But I’ve also melted organic palm oil shortening. Or you can use another oil. Or you can use butter or earth balance also as long as they are melted.

Chocolate Crepes with Chocolate Sauce and Strawberries

Just pretend I posted these for Valentine’s Day ok? This is what I had intended too….shhh…I’m a little behind….. :)

Whether for Valentine’s Day or for any occasion, especially those special ones….this makes a delightful breakfast or dessert.  Top with whip cream if you have it on hand and can eat it. :) Besides, this recipe is "frugallyrich" because you use what you have on hand and don't need to purchase any special ingredients...and it is healthy! as always! :)

The crepe recipe was altered from this recipe. The rich, dark chocolate syrup is my own creation.

Ingredients (crepe):

• 1 cup flour (whole wheat or GF mix)


• 2-4 tbsp  unsweetened cocoa powder (depending on how strong of a chocolate taste you desire-start with 2)


• 1 tbsp honey/sweetener


• 1 1/2 cups  milk


• 2 eggs


• 1 t. oil

Heat a pan on medium heat.   Mix wet ingredients. Then add dry ingredients. Grease pan. Pour scant 1/4 c. batter into pan and lift the pan off the burner, moving the batter around until you have a thin crepe.

Top and fill with strawberries and

Rich Dark Chocolate Syrup

• 3 T soft butter


• 1/2 c. cocoa


• 4 T. agave/honey


• 6-8 T. water (to your desired thickness.

Combine all ingredients and serve over crepes. Use leftovers for chocolate milk or ice-cream (cow, almond, soy, etc).

Naturally Sweet Double Berry Oatmeal

  You will notice the oatmeal looks a little purplish-almost gray especially compared to the background----but don’t fear! It’s because of how it’s made.

 

I discovered that I left a mug of herbal raspberry tea out and decided to experiment with using that instead of water in my oatmeal. I also added some strawberries. It was perfect. It gave it just enough flavor….oatmeal, strawberries, and a hint of raspberry flavor! :) Try it! :) You might be surprised. :)

 

I try to use as little sugar as I can especially on oatmeal so this was perfect option for me. :)

 

*GF’ers- be sure to use GF oats or quiona flakes!

Mom's Applesauce Muffins

I LOVE my mom's applesauce muffins. And after hearing from Celiac teen, how she has been making recipes to fit her celiac diet from those from pre-celiac days, I have been doing some of my own experimenting. :) So, here's what I came up with. Also, it is has less sugar and no oil versus the original recipe! Enjoy!

Also, as noted in my previous post, I am doing a 2 week glutenious trail and that made me think that some of your who aren't GF, may want to make this too! :) So for those of you who don't have to eat wheat/gluten-free, feel free to sub 1-1/2 c. whole wheat flour=my mom's recipe or white flour) Also, if you are GF, you may sub 1-1/2 c. of your favorite flour mix for my mix. Sorry if that was confusing! :)
Mom's Applesauce Muffins


1/2 c. corn flour
1/2 c. millet flour
1/2 c. sorghum flour
3/4 t. cinnamon
2 1/4 t. baking powder
Combine dry ingredients set aside. (xanthum not necessary, if you think you need it just add a pinch)

1/2 c. apple juice ( OR 2 T. apple juice concentrate and water) or milk
1 c. apple sauce
1/4 c. agave
1 egg
Combine wet ingredients. Add in dry ingredients until just barely mixed. Fold in apples and raisins. Drop into greased or papered muffin tips until almost full


1 c. apples chopped
1/4-1/2 c. raisins (I used 1/4 c.)
1/2 c. cashew/almond meal (I used cashew) optional, adds protein!

Cook at 400 for 20-25 mins. Makes 12.

In the future, I would use 1/4 teff, 1/4 corn, 1/4 sorghum and 1/4 millet (my favorite GF whole grain mix!) I was out of teff though! Also, may leave out the nuts or something next time...who knows! Also, more raisins and I could leave out the apples (but I'm not sure though if I would want to)

Inspired by mom's recipe and delicouswisdom.
I am entering this into Slightly Indulgent Mondays here.

Chewy Breakfast Muffin Cookies

I haven't done much cooking or experimenting lately as I am visiting some family and do not have a lot on hand. However, today, I had some leftover oatmeal to use up and didn't want to eat oatmeal...again. :) So, I wondered, could I make oatmeal cookies with leftover oatmeal for breakfast (I mean, healthy ones here) so that they would be healthy enough to be deemed breakfast, yet tasty enough that others and myself wouldn't turn up our noses to them? After doing a little search online, I discovered that my original idea wasn't so original. But, I found a recipe that sounded like just what I needed so I used this as a starter and then formulated my own recipe. After they came out, I found them to be quite delicious. Sweet, but not too sweet and deliciously soft and chewy. And after letting my little cousins and my aunt (who do not eat like I do) taste test, they all gave me a thumbs up. :) So here it is, a chewy, soft cookie that tastes almost like a muffin too (I guess I should call it a muffie) and one you wont feel guilty about eating or serving for breakfast. Great for breakfasts on the run, too!

Here it is:

Chewy Breakfast Muffin Cookies
(Banana Oat Version)


Makes about 3-4 dozen

Preheat oven to 375.

Ingredients:

• 3 c. oats (I used about 1 c. cooked oatmeal and 2 c. dry, feel free to use whatever proportions you like)

• 1 c. flour (I used 1/4 c. teff flour, 1/4 c. sorghum flour, 1/4 c. corn, and 1/4 c. millet flour)

• 1 c. apple juice

• 1/4 t. salt (if you oatmeal had salt in it already, omit)

• 2 mashed bananas
  

• 2 T. honey (or agave nectar)
  

• 1 t. baking powder (opt.-the original recipe didn't call for it but it will make them rise more)
  
• 1/4 t. baking soda (opt-see above)
• 1 c. nuts (optional, for added protein)
  

Combine all your dry ingredients (including cooked oatmeal if using). Add apple juice and stir. If it's too dry, add a little more juice. Add the mashed bananas and 2 T. of honey or sweetener. Stir. Drop onto greased cookie sheets and bake for 20-25 mins. I like mine closer to the 25 mins or so side...they are a little more chewy this way.

Other Variations
(I haven't tried these but I think they would be great!)

Hawaiian Variation

Follow recipe but instead of apple juice, use pineapple juice.
Instead of banana, use pineapple tidbits (about one cup).
Add 1/2 c or more of unsweetened coconut to the batter.
Taste, you may not even need the extra sweetener (agave/honey)

Cinnamon Raisin Variation
Instead of banana, use 1/2 to 1 c. raisins
Add 1-3 t. of cinnamon to the mix (depending on how much you like cinnamon.)

Carrot Cake Variation
Instead of banana, use 1-2 c. shredded carrots
Add 1/2 to 1 c. of raisins or pineapple and nuts (opt)
Use pineapple or apple juice depending on your preference


NOTE: I am entering this recipe into the next Simply Indulgent Mondays on Amy's website. See what it's all about here.

Recipe Review #4: Gluten-Free Whole Grain Waffles

I was in the mood for waffles. Real, hearty, whole grain waffles, like the whole wheat ones my mother used to make.

I found this recipe on The Whole Life Nutrition Kitchen Site. I love this recipe! So delicious and simple! I tried it with a few alterations to the wet ingredients:

• I used 6 T. apple sauce (homemade or organic, sugar-free)instead of oil to make lower in calories and fat
  
• 4 tablespoons dark agave, low glycemic, similar taste to maple syrup
• 3-3.5 c. of water, I used this simply because I ran out of milk, use more water to make it less thick, (it's up to you)
  

Also, I used 2 t. cinnamon.

Enjoy!

Healthy and Delicious Low Calorie Breakfast :)

One morning I had about 5-10 minutes before I needed to leave for work when I realized I didn't have anything prepared for breakfast. Oops! So I threw together this quick, easily changeable recipe.

Per person:

• 2-4 egg whites or 1-2 eggs (higher calorie)
• 1 chopped up tomato
• 1/2 c. left-over or fresh cooked vegetables (I used zucchini)
  

Combine. Add salt, pepper, and any spices you wish! Cook on a oiled or sprayed skillet until done. Eat and "Scramble" :) out the door if needed :).

My verison of Healthy Indulgences Low Carb GF Fluffy Pancakes

The first time I tried these pancakes I found I wasn’t able to get them to be puffy, taste right, or the right consistency. I learned the hard way, that you definitely need the coconut milk and for me some other alterations. Anyway, after some experimentation, this is what worked for me. I’ve made a few slight changes from Lauren’s recipe here.

Healthy, Low-Carb, Gluten-Free, Sugar-Free, Dairy-Free Pancakes

Serves 1, makes about 2 pancakes

Ingredients:
1 tablespoon coconut milk
1 large egg
4-5 tablespoons water
1/4 cup sifted oat flour (made from GF oats)
2 tablespoons sifted coconut flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
1/8 teaspoon stevia powder

Directions:
Heat a nonstick pan. If you don’t have one, grease a pan well. Whisk together the egg, coconut milk, and water. Measure out the amount of flours you need and and sift them. If you don’t have a sifter, you can get one pretty cheap at your local Wal-mart, or just use a whisk and get all the lumps out. Add the rest of the dry ingredients. Whisk together until there are no lumps. The batter should be almost like regular pancake batter, thick but pourable. Add the extra tablespoon of water if it’s still too think. Whisk batter again until there are no longer lumps. Pour about half the batter on top the pan at a time, and cook until bubbles appear on surface of pancake. This may take a few minutes longer than normal. Flip and cook other side for about 30-60 seconds. Serve with Earth Balance, peanut butter, almond butter, or whatever you desire!

Note: I am experimenting with making a chocolate verision of this pancake (hense the darker pancake on the bottom of this pile) but didn’t get it quite right when I made it, it only had a hint of cocoa flavor. I’ll let you know if I figure out how to make a healthy chocolate pancake .