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Guilt-Free Whole Grain Raspberry Chocolate Cupcakes- The Cake You Can Eat For Breakfast!

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This morning Joey woke me up by telling me it was my birthday and that we should eat cake. He doesn’t talk in sentences yet but by yelling “Mommy birthday JoJo eat cake” I got the message loud and clear. He’s been pretty stuck on birthdays since his party, but I have to admit cake for breakfast sounds pretty amazing. So I figured, if the boy wants cake for breakfast, let’s have cake for breakfast- but in a healthy way.

 

I used my Whole Grain Chocolate Raspberry Muffin recipe to make the ‘cake’ (we used muffin tins, so they were cupcakes), and my new favorite discovery D’ Naturals Chocolate Cake Batter Fluffbutter. It’s an almond butter that has no added sugar and tastes like frosting. It’s SO good. Now of course, I can’t leave out the sprinkles. It’s Joey’s favorite part (and OK mine too!). Since everything else was whole grain and low in sugar, a few sprinkles on top of the ‘frosting’ can’t hurt.

 

I hope you enjoy this recipe as much as we did! I can’t wait to hear your thoughts.

Whole Grain Raspberry Chocolate Cupcakes

 

Ingredients:

1 cup 100% whole wheat flour

½ cup ground flax

1 cup all purpose flour

¾ cup low fat milk

1/3 cup agave nectar

¼ cup honey

1 egg

½ tsp vanilla extract

1 tsp baking powder

1 dash of salt

1 Tbs ground cinnamon

1/3 cup plain low fat Greek yogurt

1/3 cup dark chocolate chips (at least 60% cacoa)

1 cup frozen raspberries, thawed  

½ cup D’ Naturals Chocolate Cake Batter Fluffbutter

2 Tbs sprinkles (optional)

 

Directions:

Preheat oven to 350 F. In a large bowl, mix together flour and flax to blend evenly. Add in baking powder, cinnamon, and salt and blend. In a separate bowl, beat the egg and add in honey, yogurt, and agave and blend until smooth. Pour liquid ingredients into dry ingredients. Stir together while slowly pouring in milk to thin batter. Add in chocolate chips and blend evenly. Lightly grease a muffin tin and place 2 tsp of batter into each muffin cup. Next, lay 2-3 raspberries on top of batter. Pour remaining batter on top of raspberries to create a “raspberry filling” in the muffin. Then, top off each muffin with 1-2 raspberries. Place in oven for 15-20 minutes or until a toothpick comes out clean. Allow muffins to cool, then top with chocolate fluffbutter and sprinkles. Enjoy!

 

Makes 24 servings

 

Nutrition Facts (per serving): **analysis includes sprinkles

Calories 135 Carbohydrates 20g Fiber 2.5 gm Protein 5 gm Fat 4gm

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High Protein Donut with Chocolate Frosting

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High Protein Donut with Chocolate FrostingA few weeks ago I was shopping at the grocery store with Joey in tow. He just loves grocery shopping, especially the produce section. He gets so excited when he sees a fruit or vegetable he loves that he typically starts cheering for them, which makes for quite a scene. But this day grocery shopping was a bit different. Few things are more concerning to a dietitian mom then to hear her not-even-two-year old yell out ‘DONUT’ at the top of his lungs as we passed by the bakery section. In a perfect world, he would have not yet ever eaten a donut, much less know them by name so well he could spot them a mile away.

 

Sure, there’s nothing wrong with an occasional splurge on any food, healthy or not. But there has been a pattern lately on the weekends when I work that Joey gets a special ‘surprise’ from daddy- a sprinkled donut of course. And so now, he’s beginning to request them whenever he seems them. I am not planning on banning donuts from him (he pretty much only eats the frosting right now), but I would like to provide a healthier alternative he likes just as much. So that’s when I set out to create a donut look-a-like that packs in fiber, protein, and healthy fats.

 

Now, I don’t have a donut maker (I don’t even have a donut pan), so I simple made this as a mug cake and cut a hole in the middle. You could make this recipe two ways- in the oven or in the microwave. The recipe itself creates one very large donut or you can easily make two smaller donuts. I haven’t tried it yet, but I think using this recipe in a muffin tin to make mini donuts might be the best tasting option. The microwave option, which is super fast, makes a moister donut whereas baking gives a crispier texture. To me (and Joey), the frosting is the best part, so either cooking method makes us happy. If you want to get fancy, you can also top it with sprinkles (I was out of these after the holidays, but will add those next time).

 

The frosting is made from a new product I just discovered that I have to tell you – I am SO excited about. It’s called D’ Naturals Protein Infused Almond Fluffbutter. I had seen some recipes using this online and thought I needed to try it. I found it in all places at my local Harmon’s (where as we were looking for this, Joey saw a display of cotton balls, assumed they wwere marshmallows, and started yelling ‘eat, eat!’ – you can now see why I am looking for healthy sweet alternatives for him!). So as you can see from the photo below, he was VERY happy to dig into his healthy donut today 🙂 

 

High Protein Donut with Chocolate Frosting

Ingredients:

One large mug, coated with cooking spray

  • ¼ cup oat flour
  • 2 Tbs rolled oats
  • ¼ cup mashed banana
  • ¼ tsp baking powder
  • 1 tsp cocoa powder
  • pinch of salt
  • 1/3 cup plain lowfat Greek yogurt
  • 1 tsp sugar

 

Frosting:

1 Tbs D’ Naturals Protein Infused Almond Fluffbutter

 

Directions:

Mix together dry ingredients and fold in mashed banana and Greek yogurt to create dough. Place dough in greased mug and microwave on high for 60-90 seconds or until cooked throughout (you could also place in a muffin pan or donut tray and bake at 350 F for 10-12 minutes). Allow to cool then plate and cut out center hole to form a donut. Spread almond fluffbutter over donut and serve. Makes 2 servings.

 

Nutrition Facts (per serving)

188 calories, 21 gm Carbs, 2 gm Fiber, 9gm Protein, 3.5gm Fat

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Ring in the New Year with my Favorite Healthy Appetizers

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I can’t believe in less than 48 hours it will be 2016! Where did the year go?! The holidays seemed to fly by. My poor little guy came down with a bad bug and was sick all through Christmas and his birthday, but seems to be slowly recovering. Hopefully 2016 will start us off on the right food for a happy & healthy New Year!

 

One of my favorite things to do on New Year’s Eve is to get together with friends and family to talk, play games, and of course- eat! What’s a New Year’s Eve without those amazing tiny hot dogs wrapped in pastry puffs, right?! Since most of the New Year’s foods aren’t the healthiest, I wanted to put together a few options I know my friends and family would love that are at least better for us than those deliciously tempting fatty little hot dogs.

 

I guess I have a bit of a sugar tooth lately because the appetizer/snack options I created are more sweet than savory. But if you are looking for savory, I recommend giving my Parmesan Tomato Bites and Breadless Quiche a try.

 

My first New Year’s Eve must have this year is my Guiltless Dark Chocolate Raspberry Bark. This dessert is so easy to make – it’s simply just two ingredients! You can’t mess it up. And it tastes so good you won’t even realize it’s packed full of antioxidants.

Dark Chocolate Raspberry Bark

 

Guiltless Dark Chocolate Raspberry Bark

Ingredients:

  • 1 cup dark chocolate chips (70% cacao or higher)
  • ½ cup Brothers All Natural Raspberry Fruit Crisps

Directions:

Melt dark chocolate and spread evenly onto a cookie tray lined with parchment paper. **My easy tip for melting chocolate: Add the chocolate into a plastic zip-lock bag and heat for 30 seconds in the microwave. Rotate and heat for another 30 seconds. Repeat until all of the chocolate is melted. Then, cut a small hole in the bottom of the bag and squeeze the chocolate out onto the parchment paper.

 

Next, sprinkle the freeze dried raspberries evenly over top. Allow tray to sit at room temperature for 1-2 hours until dark hardens. Break into pieces and serve. This treat is best enjoyed within 1-2 days as humidity can cause the freeze dried fruit to soften over time (it still tastes great, but the texture will be less crispy)

Makes 16 servings

Nutrition Facts (per serving)

52 Calories, 7 grams Carbs, 0 grams Protein, 3 grams Fat

 

My next must have for tomorrow evening is my sweet take on nachos with my Nutty Chocolate Apple Nachos! This dessert nacho makes the perfect appetizer or sweet treat for your New Year’s party. And the best part, it’s only 91 calories per serving!

Nutty Chocolate Apple Nachos

Nutty Chocolate Apple Nachos

Ingredients:

  • 2 cups Brothers All Natural Fuji Apple Fruit Crisps
  • 2 Tbs natural nut butter
  • 1/8 cup dark chocolate chips
  • 2 Tbs chopped walnuts

Directions:

Arrange Brothers All Natural Fuji Apple Fruit Crisps on a large platter. Heat nut butter and chocolate in the microwave (or on the stove) until the consistency thins enough to drizzle over the apples. Drizzle the nut butter and chocolate evenly over the apples and top with chopped walnuts. Let stand at room temperature for 5-10 minutes to allow the chocolate and nut butter to harden slightly, then serve. This dish is best served within 10-20 minutes of assembly as freeze dried fruit becomes less crisp the longer it is exposed to air. (If the fruit is left out longer, it still tastes great, it just becomes less crisp)

Makes 6 servings

 

Nutrition Facts (per serving):

91 Calories, 9 grams Carbs, 2 gm Fiber, 1 gram Protein, 5 grams Fat

 

What will you be eating this New Year’s Eve?

 

Disclosure: I do have a working relationship with Brothers All Natural Fruit Crisps

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White Christmas Sangria

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I’m dreaming of a white Christmas… sangria… one that contains few calories …. Lalala….

White Christmas Sangria

Are you drinking of relaxing over this holiday with a delicious cocktail that won’t pack in the calories and sugar? Me too! That’s why I decided to combine my two favorite adult beverages (wine & rum) into a healthy slimmed down sangria that pairs perfectly with this week’s festivities. On top of it being Christmas Eve, it’s also Joey’s 2nd birthday, so I figured I deserved some celebration time myself- you know to mark my 2 year anniversary of never sleeping thanks to one very fun, but very hyper toddler 😉 So yes, I need a drink!

 

You do have to prep a little to make this drink (it doesn’t take long, I swear) because you want to allow time for the fruit to defuse into the alcohol for a sweet taste. You can still make the drink with the fruit without allowing it time to defuse, but it won’t taste quite as sweet. So if you can, make this overnight tonight and it will be ready for you to enjoy all day tomorrow – of course if you start enjoying it too early it may lead to a very early bedtime for you. Hey, maybe that’s the solution to Joey’s sleep problems- just kidding!

 

I hope you and yours have a very Merry Christmas, a happy holiday, and of course a happy & healthy New Year! Enjoy!

 

Slimmed Down White Christmas Sangria

Ingredients

  • 1 bottle Pinot Grigio (750 mL bottle)
  • 1/2 cup fruit infused white rum (I used Bacardi Razz)
  • 1 cup 100% white grape juice
  • 2 cups seltzer water
  • 1 cup sliced red apple
  • 1 cup sliced green apple
  • 1 cup sliced strawberries

 

Directions

In a large bowl, place sliced fruit, rum, and wine and chill for 2 hours. In a large pitcher, mix together the fruit & alcohol mixture along with the grape juice and seltzer. Add 1 cup of ice to chill. Serve by scooping some fruit into a wine glass and pouring liquid mixture on top. Makes 12 servings.

 

Nutrition Facts (per serving)

95 calories, 8gm carbs

 

*Remember if you have #diabetes, alcohol can increase the chances of hypoglycemia- drink responsibly, test blood sugar often, and never drink on an empty stomach

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