Happy Monday! Yeah, yeah, yeah…I know 🙂 But I hope you all had a wonderful weekend! 😀
A quick “Hello!” from Lily! If that wrinkly face doesn’t brighten your Monday morning…you need more coffee! 😉
Tina over at Carrots ‘N’ Cake posted this picture yesterday…how cool is this! I want to borrow this idea and put this in my house! 🙂
And a weekend isn’t a weekend without some serious sweat and tears in the kitchen. Those blasted decadent leftover truffles are going to WORK today! That is the only way to PREVENT me from inhaling them all!
And in addition to those truffles, I tried out 2 other new recipes! Both are deeeelic-e-oh-so! I also made MY Coconut-Almond (Kind) bars for the weeks…mmm!
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp ground cinnamon
½ tsp salt
1/4 cup NuNaturals Stevia Baking Blend (or other sweetener of your choice — I used Splenda Granular)
1 Tbsp baking powder
1 cup unsweetened vanilla almond milk
1/2 tsp pure vanilla extract
2 Tbsp ground flaxseed meal mixed with 4 Tbsp water or 2 eggs, lightly whisked (I used eggs)
1 cup all-natural smooth or chunky peanut butter (I used Krema smooth and chunky)
1/3 cup unsweetened applesauce
1 medium banana, mashed
2 Tbsp canola oil
1/3 cup jam of your choice (I used pomegranate – yum!)
Heat oven to 350 degrees F. Coat a loaf pan with canola oil cooking spray. Line the prepared pan with parchment paper.
Stir together dry ingredients (flour through baking powder) in a large bowl.
Combine wet ingredients (milk through canola oil) in a medium bowl. Pour wet ingredients into dry and combine until just moistened. Pour one half of the batter into the prepared loaf pan. Spread a layer of jam over the top of the batter. Pour the remaining batter on top of the jam.
Bake in oven for 50 minutes or until a toothpick inserted into the center of bread comes out clean. Allow to cool in the pan for about 10 minutes, then remove the loaf with the parchment paper (this allows for easier cutting). Let cool another 10 minutes or so before slicing and devouring.
Nutrition Information (per slice): 260 calories*; 14 g. fat; 36 mg. cholesterol; 121 mg. sodium; 26.6 g. carbohydrate; 3.8 g. fiber; 9.8 g. protein
*While this bread is higher in calories it is high in healthy mono and polyunsaturated fat, low in sodium, and contains a generous 9.8 grams of protein per slice. This bread is much more filling than most breads (thanks to the fat, protein, and fiber!) and will make a great breakfast along side a piece of fruit.
And yes, we’re celebrating Mardi Gras a little late with this meal. But, better late than never! And besides, I am always a sucker for spiccccy jambalaya!
Forgotten Jambalaya adapted from Taste of Home
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon 1 Tbsp hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 pound 14 ounces turkey smoked sausage, halved and cut into 1/4-inch slices
1/2 pound uncooked medium shrimp, peeled and deveined
3 cups dry brown rice, prepared
In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Yield: 11 servings.
Nutrition Information (per serving): 349 calories; 6.2 g. fat; 56 mg. cholesterol; 519 mg. sodium; 33.4 g. carbohydrate; 4.3 g. fiber; 23.8 g. protein
Question: Do you like something in your water to jazz it up?
Pretty clearly, I am on a citrus kick…and I think it’s helping me fight whatever my body’s trying to fight off! 😀
Have a wonderful & healthy week!