Breakfast is the most essential meal of the day. You need to see to it that you eat a healthy and energy packed breakfast in order for you to do everything you need to do in a day. This whole wheat zucchini muffins is a perfect choice to start a busy day right. With a combination of eggs, butter dairy, fruits and vegetables, you can never go wrong with this whole wheat zucchini muffins recipe.
- 1 cup whole-wheat flour
- 1 small sized banana, mashed
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 cup olive oil
- 1 teaspoon baking powder
- 1/2 cup grated zucchini
- 1/4 cup apple sauce
- 1/8 cup milk (of your choice)
- 1/8 cup honey
- Salt to season
- While preparing all the ingredients, have your oven preheated to 350 degrees.
- Combine all the dry ingredients into a mixing bowl. Mix well.
- Mix in the apple sauce, banana, milk, honey and olive oil in a separate bowl. Stir to thoroughly mix.
- Combine the dry and wet mixtures together and then blend well.
- Fold in the zucchini.
- Lightly grease the muffin cups to avoid the mixture to stick to the cups.
- Fill the cups with the mixture.
- When done, bake the muffins for 15 to 20 minutes or until the top portion of the muffins turn brown.
- The inside area of the muffins must be exceptionally moist.
- Get the muffins off the oven and let them cool to firm up.
- You can serve the muffins while it is still warm and ultra-tender.
This spinach and parmesan dip recipe is best served with hearty wheat crackers. Just a little tip when doing the preparation- at first, you may notice the spinach almost overflowing in the skillet. When this happens, keep stirring until it begins to wilt. It will eventually reduce in volume.
- 2 teaspoons olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon salt
- 20 ounces fresh spinach
- 1 cup basil leaves, loosely packed
- 2/3 cup less-fat cream cheese, softened
- 1/4 teaspoon black pepper
- 2/3 cup plain fat-free yogurt
- 1/2 cup grated fresh Parmesan cheese
- Heat a large skillet over a medium fire. Add the olive oil.
- Sauté the garlic in about a minute.
- Add the spinach and the salt.
- Sauté for another 3 minutes or till the spinach wilts.
- Bring the sautéed mixture into a colander and then press it until barely moist.
- Place the mixture in a food processor.
- Add in the cream cheese, pepper and the basil.
- Process the mixture until smooth.
- Place the processed spinach mixture into a bowl and then add the yogurt and the cheese.
- Mix well and chill before serving.
This curried crab spread recipe can last for a few days. You can prepare it on an instant or a few days ahead. You may likewise prepare the crostini ahead. Simply let the bread slices completely cooled down on a wire rack. When cold, store them in a zip-top plastic container.
- 1/4 cup celery, minced
- 1/4 cup red bell pepper, minced
- 1/2 pound lump crabmeat, shell pieces removed
- 1/2 tablespoon olive oil
- 1/2 teaspoon curry powder
- 1/4 cup green bell pepper, minced
- 1/8 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 1/4 teaspoon salt
- 1/4 cup 1/3-less-fat cream cheese
- 1/6 cup light mayonnaise
- 1/4 teaspoon grated lemon rind
- 1/8 teaspoon dry mustard
- 18 (1/4-inch-thick) slices diagonally cut French bread baguette
- In a large bowl, combine the celery, green bell pepper, red bell pepper, cream cheese, mayonnaise, hot sauce, curry powder, salt lemon, black pepper and dry mustard. Mix them well.
- Fold the crab meat gently.
- On the baking sheet, arrange the bread slices into single layer.
- Evenly brush one side of each bread slices with olive oil.
- Broil the bread for a minute or until it turned slightly brown.
- Serve with the spread.
Kefir taste and looks like yogurt. However, if compared yogurt to kefir is more nutritious. The process of making kefir is very easy. You just need to put it on a jar, leave at a room temperature and then wait for it to ferment. That’s it. Take a look at the process enlisted below in making a homemade kefir.
- Clean glass jar with cover
- Plastic spoon or non metal stirring rod
- Plastic strainer
- Cheesecloth and rubber band
- Place the kefir grains in the glass jar and then fill the jar with skim milk or whole milk until ¾ full. If available, you may use organic and non-pasteurized milk for better result.
- Cover the jar with two layers of cheesecloth and secure it with the use of a rubber band.
- Place the jar on the kitchen, away from the sunlight.
- Leave it there for two days while stirring it periodically using a non mental stirring rod or a plastic spoon.
- When a thick texture is achieved, filter out the kefir grains using a plastic strainer. Remember not to mash the grains.
- Place the grains in a separate jar. Add enough water to soak the grains and place it inside the refrigerator. You may use the grains again in your next kefir making.
- Meanwhile, you may serve the kefir right away after filtering or have it refrigerated first to keep it chilled before serving.
- 2 3/4-inch-thick boneless top loin pork chops
- Salt to season
- Ground black pepper
- 1/2 fresh pineapple, peeled and cored
- 1 1/2 tablespoons orange marmalade
- 1/4 cup plain yogurt
- 1/8 cup roasted lightly salted cashew halves, coarsely chopped
- Charcoal for grilling
- Clean the pork and let it thawed.
- Season the pork with salt and ground black pepper.
- Meanwhile, slice the pineapple into ½ inch thick and then set the slices aside.
- Grill the pork over a medium heat coal for 4 minutes or until each sides of the pork is slightly cooked.
- Add the pineapple.
- Brush the pineapples and the pork with the some marmalade.
- Grill for another 3 to 5 minutes.
- While waiting for the grill to cook, combine remaining marmalade and the yogurt.
- Arrange the grilled pork and pineapples on a serving plate.
- Dress with the yogurt mixture and then sprinkle the nuts.
- Serve and enjoy.