Chocolate Chip Pumpkin Muffins

The seasons are changing, fall is in the air and while this isn't my favorite time of year (I'm a summertime girl) it's my second fav!

I love the flavor of pumpkin, which is why I really look forward to this time of year! Pumpkin is everywhere!

So...this morning I went in search of a pumpkin muffin recipe. I found a couple that were decent recipes, but none that I fell in love with. I wanted this to be healthy for a breakfast option this week so I set to making my own recipe and I have to say they turned out deeeelish!!

 

Ingredients

 

4oz. unsweetened applesauce

1 cup sweetener of choice (I'll discuss this more below)

2 eggs

2 very ripe bananas, mashed

1/2 cup plain, fat free Greek yogurt

1/2 cup pure pumpkin (not pumpkin pie mix)

1 tsp vanilla extract

1 cup whole wheat flour

1 cup all purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground cloves (optional)

1/2 cup semi-sweet chocolate chips

 

 

 

Directions

 

Preheat oven to 350 degrees.

 

Combine applesauce and sweetener of choice in a medium sized mixing bowl with an electric mixer. As you can see in the photo above, I opted to use Splenda Essentials. Lately, I've been trying to go the all natural route and stay away from artificial sweeteners, but I'm not one to throw something away and I had this sitting in my cupboard so I opted to use it. Honestly, you could use white or brown sugar, honey, maple syrup, agave nectar, stevia or whatever you'd like to sweeten it with. If you're going to use honey, maple syrup or agave I would suggest lowering the amount to 3/4 cup or maybe even 1/2 as it may come out way too sweet with a full cup. Do you have a go-to all natural sweetener that you use? If so, please share with me! I'm not a fan of stevia at all - I don't like the bitter aftertaste it leaves.

 

Add eggs into the sugar and applesauce mixture, beating until combined. Add bananas, Greek yogurt, pumpkin and vanilla, beat until smooth. (There will still be some lumps from the banana and that's okay.)

 

 

 

Into the same bowl, add the flours, baking soda, baking powder, cinnamon and cloves. Use a large spoon to mix batter just until combined. (If you have an aversion to all purpose flour, you can most definitely use 2 cups of whole wheat or a combination of whole wheat and coconut flour or spelt flour. It's up to you, but if you omit the all purpose flour make sure to spray your muffin liners with non-stick cooking spray. I've found that coconut flour and spelt flour like to stick to everything. Whole wheat is a pain sometimes as well. That being said, if you mix any of these flours with all purpose flour then you shouldn't need the non-stick cooking spray.)

 

 

 

Line 24 regular sized muffin tins with paper liners. Fill muffin cups 3/4 full and bake for 20 - 25 minutes. Muffins are done when toothpick inserted in center comes out clean.

 

If you make these, let me know how they turn out! Did you change anything? Add anything? Take anything away?

 

You'll have some pumpkin left in your can...take it and put it into an airtight container and throw it in the freezer. I'll be back on Tuesday with another pumpkin recipe using that bit of leftover frozen pumpkin!!

 

Ciao for now, bellas! XOXO

 

 

 

Click the Magic button for Nutritional Information & Weight Watchers Points!

Zucchini Ribbons with Homemade Tomato Sauce

So...I've been MIA for the entire summer! I know - I'm so incredibly sorry! The summer months were hectic and went by entirely too fast! I found myself constantly thinking, 'I need to blog about this', or 'I bet my blog followers would love this'! I had the greatest intentions, but my follow-through was shameful!

Anyway, school is back in session and the routine has been established again. Things are starting to calm down a bit and I feel like I can finally breathe again. Phew!

So, today I have a great, healthy, meatless recipe to share! I was really surprised by how delicious this dish was! The entire family asked for seconds - that's never a bad sign.

Zucchini Ribbons with Homemade Tomato Sauce

My garden has exploded with tomatoes lately and I really didn't feel like canning them, so I decided to make this simple tomato sauce. I also had two zucchini and green peppers from the garden that needed to be used up. Let's get to the recipe!

Ingredients

For the Sauce

-6 medium sized tomatoes of your choice (I used some heirloom and some roma), chopped (as fine or as chunky as you'd like)

-1/4 cup Extra Virgin Olive Oil

-1 small (or 1/2 large) sweet onion, chopped

-2 small (or 1 large) green pepper, chopped

-3 cloves garlic, chopped (or less depending on your preference)

-salt & pepper to taste

-1 teaspoon dried oregano

-1 teaspoon dried basil

-1/2 teaspoon dried parsley

For the Zucchini Ribbons

-1 large (or 2 small) zucchini

-salt & pepper to taste

-fresh grated parmesan cheese

Instructions

Add the tomatoes, olive oil, onion, green pepper, garlic and seasonings to a heavy sauce pan and stir to combine. Turn heat on medium-low and bring to a boil. Once bubbling, reduce heat to low and simmer, covered for at least one hour. After one hour, remove from heat and let sit for at least ten to twenty minutes with the lid still in place. 

Using a vegetable peeler, start peeling strips of the zucchini lengthwise until you can't peel anymore then set aside. Bring a large pot of water to a boil with salt and pepper. Once boiling, add zucchini and stir for 3-4 minutes. Remove from heat and drain, then blot with clean paper towels to absorb some extra moisture. 

To serve, place zucchini ribbons on plate then spoon tomato sauce over top. Garnish with fresh grated parmesan cheese and that's it! 

This sauce recipe is incredible versatile and can be adjusted to make a larger or smaller batch - it all depends upon your preference. It freezes really well, so if you make a large batch, you can most definitely freeze the leftovers for a later date. 

If you decide to give this recipe a shot, let me know how you like it! I had intended on trying some quinoa meatballs with this dish as well, but I ran out of time! So...be on the lookout for a quinoa meatball recipe soon! 

See you soon! Ciao, bellas!

Healthy Strawberry - Blueberry Muffins

If you've read any of my other posts – you know my love for Greek Yogurt already! Well today, after sorting through mountains of laundry I was rooting around the refrigerator looking for snack options for the kiddo for this afternoon. An innocent container of strawberries and a lonely container of blueberries were staring me in the face. They were right next to the giant container of Greek Yogurt.

I rooted through the cupboards next and pulled out some ingredients to make muffins. What I came up with turned out amazing!

Healthy Strawberry – Blueberry muffins

Here's the batter - before baking

Here’s what you’ll need:

2 – Muffin tins (regular sized)

1 medium sized mixing bowl

1 - 4 cup glass measuring cup

Spatula

Ingredients:

2 cups Whole Wheat Pastry Flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain, fat free Greek Yogurt

1 Tablespoon ground Flax Seed

3/4 cup egg substitute

1/4 cup water

1/4 cup honey

1/2 cup diced, fresh strawberries

1/2 cup fresh blueberries

1 Tablespoon brown sugar

Directions:

Preheat oven to 350 degrees.

In a medium sized mixing bowl combine flour, baking powder and salt. Stir until combined.

In a 4 cup glass measuring cup combine Greek Yogurt, Flax Seed, egg substitute, water, and honey. Mix until combined and smooth.

Add liquid ingredients to the dry ingredients and stir until just combined. The batter will be lumpy. Add in the strawberries and blueberries and stir gently.

Line 20 muffin cups with liners and fill each 3/4's full with batter. Use the 1 Tablespoon of brown sugar and sprinkle over batter in each cup.

Bake at 350 degrees for 15-20 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes then remove from muffin tin and let cool on wire rack.  Store in airtight container for up to 1 week.

Please let me know what you think if you try these! I’m waiting for the kiddo to get home from school so I can test them out on him. Then husband will be a guinea pig when he gets home tonight! I ate one after lunch and thought they were delish! Hope you enjoy!

I also have to give some props to Pampered Chef and their awesome straining/measuring cup! I used it for the berries and it is the most amazing thing! Check it out below! It has slots so the water will drain after you rinse your fruit or veggies! 

I have plans to do an organizing project this weekend! Hopefully I’ll be able to post about that next week sometime if all goes as planned!

Don't forget to connect with me on Pinterest, Twitter, and Facebook!

I'm not sure what the deal is with the baby hedgehogs all over the internet lately, but I have to admit they are cute! So I had to leave you with this! 

Ciao for now bellas!

(Click on the 'Magic' button below for a printable version!)

Blueberry Stuffed French Toast & Bacon Egg Cups

Let me apologize for the lateness of this post! I had some technical difficulties over the weekend, but everything seems to be in working order now!

Did you see this picture on Facebook?

That’s what I made for dinner last week and boy was it delicious! I found the bacon egg cup recipe on Pinterest, but the stuffed French toast I came up with all on my own! I’ll start off with the bacon egg cups.

You’ll need:

~Muffin Tin (regular size with 12 cups)

~Mixing bowl and spoon

Ingredients:

1 package turkey bacon

2 cups egg substitute

½ cup low fat shredded cheese (your choice)

1 tsp ground black pepper

Non-stick cooking spray

Directions:

Preheat oven to 350 degrees.

Line each muffin cup with bacon making a circle around the outer edge of the cup. You may want to count how many pieces of bacon you have in your package and double up the strips for some of the cups. Give the bottom of each muffin cup a spritz of non-stick cooking spray. Set muffin tin aside.

Pour the egg substitute into a mixing bowl or large, glass measuring cup. Add the cheese and pepper then stir to combine. Pour a few tablespoons of egg mixture into each cup. It doesn’t have to be exact, but 2 cups of egg mixture should be plenty for 12 muffin cups.

Back for 30-35 minutes then remove from oven and let stand for 5 minutes before serving.

This is what they look like when they're done.

Now onto the blueberry stuffed French toast!

You’ll need:

~Non-stick griddle or frying pan

~Mixing bowl

~4 cup glass measuring cup (or another mixing bowl)

~Spoons

Ingredients:

8 slices whole wheat or whole grain bread

½ cup egg substitute

½ cup Plain low fat Greek Yogurt

¼ cup fresh blueberries

1 teaspoon ground cinnamon

Drizzle or two of honey (optional)

Non-stick cooking spray

Directions:

In a mixing bowl combine ½ cup egg substitute with ½ teaspoon cinnamon and set aside.

In glass measuring cup combine ½ cup yogurt with ¼ cup blueberries and remaining ½ teaspoon of cinnamon. You can also add a drizzle of honey to this if you’d like.

Set your griddle or frying pan on the stove and spray with non-stick cooking spray. Dunk one side of the bread into the egg mixture (don’t let it go all the way through) and then place on the griddle or frying pan, egg dipped side down. Continue with 3 more pieces of bread until you have 4 slices of bread on the griddle. Top each slice with the yogurt and blueberries. I did not measure with this step – I just kept piling the mixture on until it was all gone.

Turn your burner on your stove to medium low. Then start coating the next 4 pieces of bread with the egg mixture and place the non-dipped side over the yogurt and blueberries. So the egg dipped side will be facing out. It’s almost like you’re making grilled blueberry and yogurt sandwiches.

After about 5 minutes, use a spatula to lift a corner of one sandwich. If the bread has browned then go ahead and flip them. If not, wait another 2-5 minutes. Depending on your stove this could take up to 15 minutes total to cook both sides. When the bread is crisp on the outside it’s done.

I cut ours in half and we ate them like sandwiches. You could, however, serve them as traditional French toast with syrup and/or powdered sugar. I found that the mixture inside was sweet enough that we didn’t need syrup.

I hope you enjoyed these recipes! Do you have a great tried and true recipe? Send them to me! I love trying new dishes!!

And I'll leave you with this funny - I feel like this sometimes!

 Ciao for now bellas!

Greek Yogurt....Yum!

Welcome to my third post! First, I have to say that I’m really excited that I've had 53 page views of my blog already! That makes me so giddy – I really didn't think anyone would read what I have to say and honestly I started this blog for myself and to hold myself accountable. So seeing that people are looking at it and following me on Twitter and Pinterest is so thrilling!

Also, have you ever seen or heard a Red Robin commercial? If you have then replace the words 'Red Robin....Yum' with this post's title! :) If you haven't heard it - check it out here!

Anyway, onto my post – I mentioned in my second post that I wanted to talk about Greek Yogurt. It seems to be a craze that's sweeping the nation, but have you tried it yet? I've been having a love affair with Greek Yogurt for a very long time! Its ultra-creamy texture is so appealing. Some say it is an acquired taste, but I was hooked from the first bite.

Here is what I ate for breakfast this morning…

 Greek Yogurt, blueberries and a drizzle of honey. The garish orange bowl is my son’s. I have all Fiestaware in my cupboards and the bowls I have are huge and this amount would have looked like a Tablespoon if it were in one of my Fiestaware ‘cereal’ bowls! That’s one trick that I've heard dozens of times that actually does work for me – putting your food onto smaller plates or in smaller bowls really tricks you into thinking that you’re eating a lot! It works! Try it!

Now, back to Greek Yogurt – I use it for everything! It’s versatile enough that you can eat it for breakfast, use it for cooking and replace that sour cream on your tacos or potatoes. I have a great recipe for banana bread that calls for Greek Yogurt and it’s so delicious and much tastier than the version with the cooking oil. BLEH! Check out this infographic...

Greek Yogurt has tons of protein so using it to replace sour cream or cooking oil has multiple benefits. Protein tends to keep you fuller longer – so those 4 tacos you ate can easily turn into 2! I can attest to the fact that the banana bread is much moister than traditional bread and the whole loaf one slice is just enough!

So, if you haven’t tried Greek Yogurt yet then get on out there and grab some! Just be sure to check the sugar content in the cups with the fruit. Sometimes, you’re better off buying it plain and adding your own fruit. I usually buy the big container of Chobani 0% plain. Husband has recently jumped on the Greek Yogurt train, but he prefers the cups with fruit so I send him to the warehouse club to buy a case of those at a time. Check out the Chobani site! (I am not being paid to endorse Chobani - this is just the brand that I prefer.) They have great recipes and information!

In my last post, I wrote about making healthy choices with food. Well I got this great article in my inbox today that I think really sums up what my gibberish was trying to convey! Check it Out!

One last word – are you drinking your water? Don’t forget to stay hydrated!! It helps with hunger control and the lemon is deeeeeeelish! 

Don't forget to follow me on Pinterest, Twitter, and Facebook! Drop me a line in the comments or shoot me an email! I promise to respond!

Even though you've probably seen this a million times, I still think it's funny! 

Until next time, ciao bellas! 

Losing Weight

Here is my second post – hopefully you, my dear reader, will gain some insight as I chronicle my weight loss journey.

 

From here on out, I’m not focusing on the numbers on the scale. I’m going to focus on how I feel, how my clothes fit and how much energy I have.

 

One thing I’ve learned as I’ve struggled to lose weight is that it’s not about the latest diet, it’s about lifestyle change. It’s not about depriving yourself, but eating in moderation and making smarter choices. For example, I’ve cut out white products in my home. I only buy whole wheat or whole grain products. I don’t add sugar to anything unless it’s natural – like honey or agave nectar.

 

These are all things I’ve known my whole adult life, but I found it difficult to implement. My husband is tall and lean. He could always eat whatever he wanted without fear of belly fat or cellulite! That has changed over the past year and as his waistline grew – mine was barely shrinking. I’ve finally gotten him aboard the healthy changes train, but it’s been a slow process.

 

My son, who is 6 years old, doesn’t understand food choices all that well. He’s in kindergarten this year and I was really happy to hear him talk about proper food choices and reducing sugar in his diet! They covered these topics in his gym class and I was so impressed that he showed an interest in it. So I’ve been focusing on proper food choices with him now as well. I have a huge fear that he’ll have weight issues when he gets older, but I think he’s going to be blessed with his daddy’s build, which is a good thing!

 

I’ve struggled for a long time with proper food choice, which is why I wanted this topic to be my first ‘weight loss’ post. I really believe that the American Society makes it difficult to choose healthy foods when there are so many tempting foods available. What I’ve started to do when I grocery shop is stick to the edge of the grocery store, but sometimes even that is difficult since the bakery is at the back of my grocery store! Lately, I’ve only visited our local grocery store for staple items that I can’t find anywhere else. I’ve been doing the rest of my shopping at our local produce market. Everything is so fresh and they have a great deli where they cut meat while you wait! Having so much fresh produce has really helped us improve our intake of fruits and vegetables.

 

I really ramped up my latest weight loss endeavor in January 2013 and now, it’s almost the end of February and I haven’t lost anything. Husband decided he wants to really put effort into weight loss as well so he started researching supplements and weight loss pills. I was so skeptical at first because I felt that if the weight loss didn’t come from hard work then it wouldn’t stay off. Well, he talked me into trying HydroxyCut. I’ve never tried a diet pill before, but I figured that I didn’t really have anything to lose and if it helps give me a boost then it might not be a horrible thing. So today is day 2 of being on HydroxyCut Max for Women. I can honestly say that I feel like I have more energy – I did a workout yesterday and another one today. That’s a huge accomplishment for me as I usually can’t get my lazy butt off the couch! I’d much rather read a book, but I’m starting small. I want to build this into something that’s a lifelong habit for me.

 

(I am in no way endorsing HydroxyCut and I am not being paid to post this)

 

Well, I think that about sums it up for now! Next time I’ll talk about replacing recipe ingredients with Greek Yogurt!! YUM! In the meantime, do you have any new recipes that you've tried? Send them to me! We love trying new dishes!

 

colorcodedapples@gmail.com

 

Here's a funny to put a smile on your face!

 

 

Ciao for now bellas!!

P.S. Follow me on Twitter, Facebook, and, Pinterest. If you like this blog and what you're reading please share with your friends!

Welcome!

Hi there and welcome to my blog! There’s something so exciting, to me, about a fresh page with no text!

 

I should probably start this welcome post with a little bit about what topics I hope to cover with my blog.

 

First, I’m always on a mission to organize my home and my life. I spend so much time reading articles about organizing, but one thing I’ve discovered is that there is no one solution for every person! My first big project I’d like to tackle is my computer desk. I’d really like to turn it into a command center for my family. So be on the lookout for that!

 

Second, my weight loss journey is a major hitch in my giddy up! I have a 6 year old son and after I gave birth to him I was really unhappy with my appearance. I had lost about 30lbs within his first year of life and I put very little effort into it – I basically stopped snacking after dinner and went for walks as much as I could. It melted away, but I’ve been stuck for five years now.

 

My mom has heart disease and adult onset diabetes. I grew up in a household where food was used for celebration and comfort. There was always food and it has taken me a long time to get out of that mindset. I’m not blaming my mom for my weight, but I do not have the best track record with food and weight! (More on that in my next post!)

 

Third, I’m a beauty product junkie! I LOVE trying new products and could spend hours browsing in Sephora. Right now, I’m in love with Urban Decay’s naked palette. It’s so versatile! I also battle with adult hormonal acne. I’m always on the lookout for new products to try on my skin to battle the nasty pimples! More on beauty in the future!

 

Fourth, I love reading. Getting lost in books is one of my favorite things to do! I just started the Black Dagger Brotherhood series by J. R. Ward. I like it so far – I’m about halfway through the first book. Have you read any good books lately? I am a huge fan of the Harry Potter series and the Twilight Saga. I also love writing – although I don’t think I have written anything worthy of publishing, it’s still a nice escape!

 

Fifth, my son and I enjoy projects! I’m using the word ‘project’ loosely because his idea of a project and mine sometimes conflict! I’d love to share some cool DIY stuff that you can do by yourself or with your kids. For example, we just made homemade crayons for Valentine’s Day. I get a little sick of all the candy that’s involved with Valentine’s Day so I wanted to do something that his friends could enjoy long after the holiday!

 

So, lots of topics to cover here! I’d love to know more about YOU! Do you have a great book to recommend? Do you have a new recipe to share? Have you done any cool crafty projects lately? Share them with me! You can email me anytime at colorcodedapples@gmail.com I promise I’m friendly and I’ll respond!

I'll leave you with this hysterical picture that makes me crack up everytime I see it! I live in the Northern Tundra New York, so I'm more than ready for spring!!

I have no idea where this picture came from or who to credit for it! If you know, please drop me a line so I can give proper credit!

 

Ciao for now bellas!