Wednesday, 24 August 2011


Another post dedicated to my Momma, and this one revolves around food. My Mum's a chef. Even better, she's a pro at stocking the fridge (and freezers) full of prepared soups and stews for when life gets real busy. So, taking a cue from her, I've organized the next several days in order to cook up some big batches of lentil and sweet potato soup, chicken noodle soup, vegetarian chilli, and banana muffins (check!).

I've already baked a few dozen banana muffins and frozen them. The recipe? Oh, but of course!

Clean Eating Banana Muffins
recipe from The Gracious Pantry

2 cups whole wheat flour
2 tsp. baking soda
1 tsp. cinnamon
2 egg whites
1/2 cup agave nectar or honey
2 tbsp. canola oil
1/4 cup almond or soy milk
1/4 cup unsweetened apple sauce
2 ripe bananas, mashed with a fork
crushed pecans, optional

1. Preheat oven to 350 degrees F.

2. Mix all ingredients in a large bowl using an electric mixer or by hand with a whisk. Make sure all ingredients are well blended together.

3. Pour batter into a muffin tin lined with muffin papers. Fill each liner half way.

4. Bake for 20 minutes or until cooked through. Cool and enjoy!

Try This: Monkey see, monkey do. Want to freeze muffins for future munching? Using small squares of plastic wrap, wrap each muffin and place in a plastic freezer bag. I could fit 5 muffins in one of my medium sized freezer bags. For future snacking, remove a baggy of muffins from the freezer and store in the refrigerator to let thaw. Warm up in the oven, if desired.

Also, when storing prepared foods in the freezer, be sure to label the date of when you first store them. This way, you can know just by looking at the package if whether or not it should still be consumed.

Check back tomorrow for my super simple and delicious vegetarian chilli recipe!

image via the gracious pantry

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