So in my quest to take better care of myself, to lose weight and just start treating my body like it's meant to be treated, I've been eating a nutritionist specified diet. In it she states that I need to avoid all dairy and soy products, I'm also to avoid pork (bye-bye bacon for the moment) and anything that's processed (see ya Mickey-Ds and all kinds of tasty but icky stuff).
One of the biggest struggles was containing my grain intake. I'm "allowed" just one serving of grains a day. I was missing bread, pancakes, muffins and other tasty treats like that. And then I discovered that quinoa isn't a grain... it's a SEED!! And I'm allowed those (a couple of servings a day). So I bought some quinoa flour (I also picked up some chickpea flour because thats a legume... yah!). Problem was, I didn't know what to do with it besides the yummy pancakes I had made (but I'm pretty sure that eating pancakes all the time wasn't going to be good for me).
Today I woke up inspired. I decided I was going to play scientist in the kitchen and make muffins.... That's right, I took a risk and developed my own recipe:
1 cup quinoa flour
1 ripe, mashed banana of medium size
10 fresh raspberries (optional)
1 tsp of baking soda
1tsp of baking powder
1 tsp vanilla extract
2 medium sized eggs
1 1/2 tbsp of coconut oil
1 tbsp of Hershey's Special Dark Mini-Chips
Combine all the ingredients and plop them into mini cupcake tins (it made 26 mini-muffins for me... each muffin is about 39 calories - you may be able to find the recipe on MyFitnessPal.com - I entered it there too, so all the nutritional information could be located) and bake at 350 or so (I use a toaster oven here in Singapore so the temperature might not be exact...) and bake until they are golden brown on top or about 10-15 minutes.
They were delicious...
Chef Barrae is Back!
1 year ago