Blueberry Banana Tofu Muffins adapted from Heather at Get Healthy with Heather
1 package silken tofu (I used regular, firm tofu)
1/4 cup maple syrup
1/8 cup agave nectar
2 tbsp canola oil
2 tsp vanilla
1 large very ripe banana
1 cup whole wheat flour (I used whole wheat pastry flour)
1 cup old fashioned oats
1/4 cup wheat germ
1/4 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 cup fresh blueberries
1/4 cup + 2 tbsp slivered almonds
Pre-heat your oven to 350 degrees. In your food processor or blender add the tofu, maple syrup, agave, oil, vanilla and banana. Puree until smooth.
In a large bowl combine the flour, oats,wheat germ, sea salt, baking powder, baking soda and 2 tablespoons slivered almonds. Add the tofu mixture and mix until combined (it will be pretty thick). Gently stir in the blueberries.
Line a muffin pan with 12 muffin cups, or coat with olive oil spray. Fill muffin tins to the top. Top each muffin with the remaining slivered almonds. Bake for 20-25 minutes, or until a toothpick comes out clean.
Yield: 17 muffins
Nutrition Information (per muffin): 128 calories; 3.9 g. fat; 35mg. sodium; 19.9 g. carbohydrate; 4.9 g. fiber; 2.9 g. protein
Review: These were really good! Even with regular tofu, I was really impressed with these muffins! Super easy, too! 🙂
Best Buffalo Chicken Chili by Biz of Biggest Diabetic Loser
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts
2 large carrots
3 stalks celery
1 large red pepper
5 cloves of garlic
5 tablespoons of chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1/2 cup Frank’s Hot Moore’s Wing Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain)
salt and pepper to taste
Put chicken breasts in food processor to grind up if you can find ground chicken breast, you can use that too. I chopped the chicken as I don’t have a food processor. Heat oil and add chicken and cook about 10 minutes on medium heat until no longer pink. Rinse out processor and add carrots, celery, garlic and red pepper and puree. Again, I chopped the carrots, celery, and red pepper as I do not have a food processor. Add to chicken mixture and cook about 5 minutes until veggies start to soften.
Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.
Nutrition Information (Per Cup): 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.
Review: Spicy! This chili was really unique and husband loved it! Thumbs up!
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Heading to the library over my lunch hour to catch up with everyone! Sorry I’ve been MIA — duty calls, what can I say? 🙂
Happy hump day! Be well!