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Posts Tagged ‘canned pumpkin’

Sad to say, but summer is gone and into Autumn we go. So to ease into the change I made my favorite fall muffin, which happened to coincide with Spry Living featuring the muffin recipe on their on-line publication. I was super excited.

Click here, to follow the link for Toasted Millet Pumpkin Muffins.

This is the second time I have worked with Spry Living, back in July they featured my favorite Kale Smoothie. Click here, to follow the link.

kale blueberry fruit smoothie snack frozen treat dessert health spry

I really love Spry Livings site I have found so many amazing recipes and quite a few new blogs to follow, I highly recommend checking them out.

So back to the Pumpkin Millet Muffin, I love this amazing little muffin. It is packed with flavor and crunch, and as a bonus, they freeze well. I love foods that freeze well. I like to keep a few out a few and freeze the rest for another day. Plus their healthy, and who doesn’t like that?

These muffins contain easy ingredients I normally have on hand. Loving my huge tub of Chobani.

I love toasting the Millet, it smells so good and kinda pops and brown up.

Plus they are so easy to just plop a spoonful into the muffin tin because it’s a thick batter.

I’ve made these Pumpkin Toasted Millet Muffin before in an earlier post, I was still learning how to take pictures of food at the time, plus it was in the dead of winter and indoor pictures are a real challenge for me.

Pumpkin Millet Muffins

Ingredients:

Makes 12

These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand.  Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.

Ingredients:

1/2 cup millet
1 egg
1/2 cup Chobani Greek Yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 Packs Splenda
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Method

Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.

Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.

In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.

I am already dreading taking indoor food pictures now that fall and winter are up on us. Having 90 percent of my pictures being taken outdoors in beautiful sunny weather has been a luxury for this beginner blogger and to go back to indoor food shots makes me sad, but I’m hoping to find a lighting solution by making a light box, or rigging a clip on light. I’ve been looking into some options.

So until then, I plan on taking as many outdoor pictures as possible! Natural Light Rules.

Hey, I also wanted to introduce you to a site I recently started to enjoy. Have you ever heard of SlimKicker? Well let me introduce you to them.

SlimKicker is an interactive website that helps you achieve a fitness goal or maintain your current one. It’s really fun to get your profile started. Once you do your off and running. On SlimKicker you log all your food and exercise and enjoy all the other features. One feature I really can not stop using is the challenges feature. I have a thing for challenges and this really keeps staying healthy fun. You can choose from tons of challenges, one I thought was perfect was the, Exercise before Facebook Challenge! Brilliant really.  It keeps you on track and accountable for all your actions and helps you make it fun and easy to stay focused. They also have a database with recipes and calorie counts for practically every food imaginable. Then add in all the support from the community and the blog with so many amazing posts that will inspire and support your health needs. Just thought I’d share, sometimes when you find a gem you have to share the wealth.

Check Ya Later.

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Well the baking bug did hit me. I have a small stock pile of canned pumpkin. So that’s when Courtney’s Recipe for Protein Pumpkin Breakfast Cake called out to me.

Use your favorite apple. I used a crisp Fuji apple.

Going into the oven.

Fresh out of the oven.

Protein Pumpkin Breakfast Cake

Makes 9 servings

Ingredients:

  • 1.5 cups liquid egg whites
  • 1 can pumpkin
  • 1/3 cup light coconut milk
  • 2 packets Truvia
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 scoop protein powder
  • 2-2/3 cups slow cook oats
  • 1/2 cup low-fat cottage cheese
  • 1 medium apple, finely chopped
  • 3 tbsp pecan pieces

Directions:

Preheat oven to 325 degrees. Mix all ingredients in blender except apple and nuts. Fold in apple.

Spray a 9×9 pan with non-stick cooking spray. Pour mixture evenly in pan and sprinkle with nuts on top.

Bake 50 minutes or until center of cake is dry.

Top with Greek yogurt and maple syrup and enjoy. I love the crunch you get from the apples. This breakfast cake has amazing texture’s and layers of flavor. In one bite I got tons of cinnamon flavor, and the next I got an oatmeal and apple bite.

Today’s Workout:

30 Minutes on the Elliptical and The Ultimate Butt Workout.

Killer, absolutely Killer Workout. This was very challenging, and that’s exactly what I am looking for. I found this little gem on Alyssa’s Blog. I was not able to do every exercise as listed above (I did 10-12 reps), but I completed the 3 sets. I was left with a little energy so I added a set of Straight Leg Deadlifts.

The Deadlift is one move that has always been difficult for me and left me sore for several days after. I know how important these are and I plan on making them part of my weekly workout. I used a bar for this, I wanted a little more stability and I think the bar is best for me to start with.

Dumbbell Straight-Leg Deadlift

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Focus on form. Do It: Grab a pair of five-to eight-pound dumbbells and hold them in front of your thighs, feet hip-width apart, knees slightly bent. Bend at your hips to lower your torso until it’s almost parallel to the floor, keeping the weights close to your body. Return to standing, keeping the weights close to your body (as if you’re shaving your legs with the dumbbells). That’s one rep. Now I don’t know if this was such a good idea to do this set after the Ultimate Butt Workout, but I am really trying to challenge myself.

I love my purple weight bar and purple workout matt. It help’s make a rough workout just a little bit better, and any help I can get, I will take. After I completed that workout I got down on the matt and did some deep stretching.

My best friend recently went on a Caribbean cruise and sent me these little nuggets of love.

They have little bits of sea salt on them and are flavored with rum. Talk about a great combo, nuts, rum, salt and caramel, what a unique flavor. I had to check myself and only have a few, they were a great treat after that Killer workout.

Well I’m off to spend the day with my husband and my parents. We have a fun day planned out.

Question of the day: How did you spend your Saturday?

Check Ya Later.

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