I had a meeting with our banker yesterday morning to show me how to do online banking – love it! I slept in a bit so only had time for Cheerios!
So when I got back, I made Tony and I breakfast sammies! Mine – 2 oz. sesame bagel, 1 egg, 1/4 cup egg white, chopped baby spinach, 2 pieces of bacon and 1/2 ounce American cheese – splashed with Tabasco! 😀
So carrots were the BSI ingredient this week – happily an ingredient I like! Joanne was the hostess this week – she is going to school to be a doctor with plans on doing cancer research – I have no idea how she finds time to cook!
I make a mean carrot cake – only problem? It calls for a cup of oil and has cream cheese in the frosting! So I was determined to see if I could come up with a flavorful, yet low fat. The verdict? SUCCESS!
Biz’s Low Fat Carrot Cake Muffins with Cinnamon Frosting
|1||cup whole wheat flour|
|1||teaspoon baking soda|
|2||teaspoons baking powder|
|1 1/2||teaspoons cinnamon, divided|
|1/2||cup brown sugar|
|1/2||cup skim milk|
|1 1/2||cups carrots|
|6||ounces plain yogurt|
- Set oven to 350 degrees. Spray muffin tin with Pam.
- In a large bowl, mix dry ingredients. In a separate bowl, mix dry ingredients (save 1/2 teaspoon cinnamon .
- Mix both together and let batter sit 15 minutes. Stir in carrots. Divide between 12 muffin tins. Bake for 20-25 minutes.
- Let cool. Mix plain Greek yogurt with 1/2 teaspoon of cinnamon and 1 tablespoon agave nectar. Frost muffins and enjoy!
So how can you have a muffin that’s low fat if it has frosting? Well it all starts with this!
Biz’s Mock Cinnamon Frosting
- 6 ounce 0% Fage
- 1 tablespoon powdered sugar
- 1 tablespoon agave nectar
- 1/2 teaspoon cinnamon
Mix well. Obviously since this frosting has dairy in it – you have to frost as needed – but it turned our really good!
The best part? With “frosting”: 122 calories, 2.2 fat, 22.1 carbs, 1.1 fiber and 3.5 protein 😀
Last week when I brought my Tikka Chicken Masala, I felt bad that I didn’t have enough for my other boss – I had no idea he liked Indian food! So I am going to make it again for lunch this week, and decided to make naan bread to go with it!
I got the idea from Shutterbean (great blog by the way!) – followed her recipe to the T, except that I only ended up using 4 cups of flour before I got the right consistency. you know when you have the right ratio of flour/water when nothing sticks to the bowl!
After it rose for an hour, I kneaded fresh garlic into the dough. I let them rise another 30 minutes while the oven came to temp. I love this tiny grater – Hannah actually got it in a hot chocolate package – to grate chocolate over her hot chocolate – but it’s nice to grate fresh garlic – the perfect size!
I separated into golf ball size balls – 20 in total.
I melted 1 tablespoon of butter for the whole batch and just dotted the tops before grilling.
I ended up making 8 pieces of naan – each naan comes in at 112 calories, 1.2 fat, 21.9 carbs, .8 fiber and 3.1 protein. Then I decided to mix all the rest of the balls together to see if it would work as a loaf of bread! I left it on the counter overnight, just covered in plastic wrap. I used the same technique – cooking in the cast iron dutch oven!
I was out of parchment paper, but foil worked just as well. After the dutch oven heated to 500 degrees, I reduced the heat to 425 and transferred the dough to the oven – be very careful! I burned my finger while putting it in the oven! 😦
Okay – now I need to make breakfast using that bread! 😀 Hope you enjoy your Sunday! 😀