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Wednesday, March 21, 2012

Foil-Grilled Balsamic Glazed Potatoes


What You'll Need:
2 golden potatoes, cubed (1" to 1.5" cubes; you can leave the skin on)
1 large yam, peeled and cubed (1" to 1.5")
1/4 red bell pepper, diced
5-6 white mushrooms, sliced
2 cloves fresh garlic, minced (or 1/2 tsp garlic powder)
1/4 white onion, diced
1/3 c. balsamic vinegar
1 Tbs dried parsley flakes
2 tsp olive oil
1 tsp hickory flavored liquid smoke
1/4 tsp salt
1/8 tsp chipotle chili powder (optional)


What To Do:
Preheat grill (medium-high, if using gas)
Place all ingredients in a large bowl. Mix well so that spices, vinegar and oil evenly coat all vegetables and mushrooms.  Place potato mixture on a large piece of heavy duty foil. Fold foil to create a packet; fold edges upwards and seal (note: best results when the packet is made as pictured; you can make two if needed).  Place on grill with the seam side up so the dressing doesn't leak out of the foil pack.  Grill for 15 minutes, flip the foil packet and grill for an additional 15 minutes (take care not to accidentally poke a hole in the foil packet when flipping).








Sunday, March 11, 2012

Pineapple-Cranberry Oat Bran Muffins



Yield: 18 muffins


What You'll Need:
1/2 c. all-purpose flour
1 1/2 c. toasted oat bran
1/2 c. dried cranberries, chopped
1/2 c. fresh pineapple, chopped
1/2 c. sucanat (I got this from Whole Foods)
1/2 c avocado, mashed (about 1 Haas avocado)
3/4 c non-fat milk
1/4 c. date sugar (I got this from Whole Foods)
1/4 c. liquid egg substitute (such as egg beaters)
1/8 c. unsweetened applesauce
1/8 c. white chocolate chips (optional)
1 Tbs. baking powder
1 tsp vanilla flavoring
1/2 tsp cinnamon powder
12 foil-lined cupcake liners (muffins will stick to paper liners)


What To Do:
Preheat oven to 375 degrees.

In a medium sized bowl combine: flour, oat bran, sucanat, date sugar, baking powder and cinnamon. Add chopped cranberries and pineapple; mix well until fruit is coated. In a separate bowl, whisk together: milk, avocado, egg substitute, applesauce and vanilla until well blended. Mix flour mixture and avocado/milk mixture until well blended. Bake 22-25 minutes until golden brown and tops spring back when touched.





Estimation of calories based
off of online tool