Tasty Tuesday: Cinnamon Muffin Recipe

Thank you to “The Staten Island Family” for today’s recipe.  These yummy muffins are only TWO points on the Weight Watchers (WW) program.  You are definitely going to want to give them a try.  I’m still working on a gluten free version.  I need to find a Kodiak-like mix which is gluten free.  If anyone knows of one, please let me know!

Despite the newest health struggle and the restriction AGAIN to more things, I am trying to stick with my points.  My goal is to get back to Weight Watchers soon (maybe by mid-June).

Ingredients

• 2 cups Kodiak Cakes Power Cakes Protein packed whole grain buttermilk flapjack and waffle mix 19 Points
• ¹⁄₄ tsp table salt 0 Points
• ¹⁄₂ tsp baking powder 0 Points
• 2 tsp ground cinnamon 0 Points
• ¹⁄₄  cup Sugar-free syrup, maple flavor 1 Point
• 3 eggs 0 Points
• 1 cup plain unsweetened almond milk 1 Points
• 1 tsp vanilla extract 0 Points
• 5 sprays Cooking spray 0 Points

Directions 

1. Preheat oven to 350 
2. In a large bowl, mix together all the ingredients.
3. Spray muffin tin with cooking spray.
4. Pour batter evenly into the 12 muffin cup tins
5. Bake for 17 minutes.

Once they are all done, you can freeze them individually for a quick easy on the go breakfast.  Just take them out the night before OR zap them in the microwave to warm them up.  You can drop one in ThirtyOne’s Cool Zip Snacker and take with you as you head out the drop.  These are food safe and reusable.  This cute thermal pouch  has a zipper top and adorable critter design! Choose from our fun Pink Flamingo, snappy Crabby Claws or magical Mermaid Tail, plus our popular Shark and Unicorn! Snack in style all season long.  They will only be available till the end of the month so be sure to grab yours NOW!

Let us know how you like the recipe.  AND if you have a favorite recipe you want to share, if we use in our blog……….YOU will receive some FREE happy mail from ME!  Share as many as you want, as often as you want.

Have a ThirtyOne-derful day!

Tasty Tuesday: Microwave Cake

This is one of my all time FAVORITE Weight Watcher’s Recipes.  Yes, it is 105 calories and *5 WW SmartPoints BUT it is so much better than eating a box of cookies or a bag a chips.  My hubby even said it wasn’t bad when I topped it with some chocolate frosting!

This skinny 3-2-1 mug cake is a simple way to satisfy a craving for cake in minutes with just two ingredients, a mug and a microwave.  Add a little bit of whipped topping and a few pieces of chopped fruit for a yummy treat.

It is low in calories and naturally portion controlled for those of us in Weight Watchers who are tempted by an entire cake sitting on the counter.  Admit it, you shave just a little bit off each time you walk by, right?  I know I am not the only one.

STEP 1 – MAKE THE BASE

You’ll need a box of angel food cake mix (make sure it is the one step kind) and a box of another cake mix of your choice.  I love chocolate so I picked Devil’s food (gluten free). But you can use whatever flavor you like best.  Whisk together the cake mixes in a large clear bowl with a balloon whisk. Whisk the two dry mixes together until they are free of lumps and well combined. Now you have enough “321 cake mix” for about 31 little microwave mug cakes.  Store your 3-2-1 microwave cake mix in an airtight container (like a gallon zipper lock plastic bag). Be sure to label it with what it is and the instructions so you are ready the next time a cake craving strikes.

STEP 2 – MAKING A MUG CAKE

Gather your tools:  a 10 ounce mug, measuring spoons, nonstick cooking spray and your mix. Coat the mug with nonstick spray. Then add 3 level tablespoons of dry cake mix and 2 level tablespoons of water.  Stir together cake mix and water with a fork.  Stirring with a fork (acts like a little whisk) until the mixture is well combined. It is okay if it bubbles up.  Microwave your mug cake for approximately one (1) minute and voila – you have cake!

NOTE:  The actual time may vary depending on the wattage of your microwave. My microwave is 900 watts and takes 60 seconds. If your microwave has higher wattage set your time for a little less.

I will admit, it is not the prettiest thing but it tastes yummy, especially when it is still warm. You can eat it right from the mug.

Or turn it out onto a plate and pretty it up with a dusting of powdered sugar and dollop of canned whipped topping.  You can even add a little bit of chocolate frosting while it is still warm and it will melt down the sides.

It is a great recipe for playing with different cake mix flavors, additions and/or accompaniments. If you are a Weight Watcher concerned about calories and/or tracking your points be sure to adjust accordingly.

You can use any flavor of cake mix you prefer: chocolate, white, yellow, lemon, spice, funfetti, spice, carrot, strawberry, etc.

Try adding 2 to 3 teaspoons of any of the following to the cake batter before cooking: miniature chocolate chips, finely chopped dried fruit, finely chopped nuts, sprinkles.  Top with a dollop of light whipped topping.

Make a Molten Cake by placing a small piece of chocolate in the middle of the cake before microwaving.

Make a Caramel Apple Cake by adding a little bit of chopped dried apple to the cake before microwaving and then after it’s baked top with a drizzle of caramel sauce.

Make a Cranberry Orange Nut Cake into yellow or white 3-2-1 cake mix by stirring in chopped nuts, dried cranberries and orange zest before microwaving.

Top your favorite cake with fruit and whipped cream for a light and tasty “shortcake.”

Drizzle finished cake with chocolate or caramel sauce.

Let us know what you think…. Have a ThirtyOne-derful day!

 

Tasty Tuesday: Fruit Salsa with Cinnamon Chips

I love fruit and a fruit salsa sounds YUMMY!  I know, you are thinking this is a summer recipe but team it with these homemade cinnamon chips and you have a year round winner.  This is great for a dessert, a juicy snack for a family gathering or a light summer snack.

TOTAL TIME: 30 min.     MAKES: 2-1/2 cups salsa (80 chips).

INGREDIENTS

• 1 cup finely chopped fresh strawberries
• 1 medium navel orange, peeled and finely chopped
• 3 medium kiwifruit, peeled and finely chopped
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1 tablespoon lemon juice
• 1-1/2 teaspoons sugar

In a small bowl, combine the first six ingredients. Cover and refrigerate until serving.

CINNAMON CHIPS:

• 10 flour tortillas (8 inches)
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 teaspoon ground cinnamon

DIRECTIONS

• For chips, brush tortillas with butter; cut each into eight wedges.
• Combine sugar and cinnamon; sprinkle over tortillas.
• Place on ungreased baking sheets.
• Bake at 350° for 5-10 minutes or just until crisp. Serve with fruit salsa.

NUTRITIONAL FACTS

1 each: 127 calories, 4g fat (2g saturated fat), 6mg cholesterol, 148mg sodium, 21g carbohydrate (7g sugars, 1g fiber), 3g protein.

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Great for birthdays, housewarming get togethers, Ladies Nights, or to just get together and be creative!

Have a ThirtyOne-derful day!

Tasty Tuesday: Zucchini-Pepperoni Pizza Bites

I’m always looking for alternatives for pizza which is one of my favorite things to eat.  The problem is finding good gluten free pizza which is also low in Weight Watcher points.  I’m excited to share this recipe with you.

Prep Time: 8 minutes     Cooking Time: 7 minutes  SmartPoints™ Value: 4
Servings: 1     Level of Difficulty: Easy

Ingredients

1 small uncooked zucchini, cut diagonally in twelve 1/4-inch-thick slices
2 spray(s) cooking spray
⅛ tsp garlic salt
¼ cup(s) marinara sauce
¼ cup(s) shredded part-skim mozzarella cheese
¾ oz turkey pepperoni
1 pinch crushed red pepper flakes, optional

Instructions

1. Preheat broiler; place a wire rack on a baking sheet (line with aluminum foil if desired).
2. Coat both sides of zucchini with cooking spray; place on rack and season with garlic salt. Broil zucchini until fork tender, 5 minutes.
3. Top each zucchini round with 1 tsp sauce and 1 tsp cheese; sprinkle evenly with pepperoni. Return to broiler until bubbly, 1-2 minutes; garnish with red pepper flakes.
4. Makes 1 serving.

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Have a ThirtyOne-derful day!

Tasty Tuesday: Sweet Potato Muffins

I LOVE this recipe for a multitude of reasons but most of all because it is 100% gluten-free!

I haven’t made it but I have tried them….. it is tasty, and packed full of health benefits from the sweet potato like antioxidants and anti-inflammatories!.  You can substitute pumpkin in this recipe, if you want….BUT why?

The flesh of sweet potatoes contains high levels of beta-carotene, an antioxidant which works to fight dangerous free radicals in your body. These free radicals can affect the DNA makeup of your cells, which can lead to mutations in the cells. This cell mutation is what leads inevitably to cancers of various kinds.  I LOVE the skin of a sweet potato especially when they are baked!

Sweet potato works against both chronic and acute inflammation, healing you of both.

Ingredients

1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten
¾ cup of organic canned coconut milk
2 tablespoons of organic olive oil
½ cup of pure organic maple syrup
1 cup of organic brown rice flour
¼ cup of organic coconut flour
1 tablespoon baking powder
½ teaspoon pink Himalayan salt
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg

Directions

• Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
• When the oven reaches the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven to cook for about 60 minutes, or until it is very soft. Once it’s cooked, remove it from the oven and let it cool.
• Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack.
• The skin is actually packed with a lot of the same vitamins as the rest of the sweet potato.
• Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well combined. Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
• Pour the batter into the muffin pan, filling the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35 minutes, or until a knife in inserted into the middle of a muffin comes out clean.

Want to take these tasty treats with you in the morning or when you are out and about?  Try Thirty One’s Cool Clip Thermal Pouch.  This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Breakfast or snack on the go… a bottle of water and your muffin.

Have a ThirtyOne-derful day!