Yogi’s Breakfast – Pumpkin Cranberry Bran Muffins, Fruit, Yogurt and Walnuts!
Last week I finally got away for a retreat! There is something about just totally getting away from the hectic world and being in a peaceful place without the pressures of everyday life and things to be done. A time for inner reflection and meditation and silence. That’s one of the things I like best about going on retreat is the silence.
The retreat center that I go to is not only incredibly beautiful and provides a quiet environment, they also serve delicious vegetarian meals. This is one of my favorites–fresh fruit topped with plain yogurt and ground walnuts served with a bran muffin.
So here’s a recipe that adds a little kick to an otherwise dry, boring bran muffin by adding pumpkin and cranberries, and is particularly healthy since the muffins are sweetened with honey instead of sugar. It is adapted from skinnykitchen.com’s Super Healthy Pumpkin Honey Bran Muffins. These are so moist you won’t need to put anything on them.
You can see the awesome photos from my retreat here. I think the Lake Shrine is perhaps the most beautiful place in the world!
Makes approx 19 muffins
Here’s what you’ll need:
1 15 oz can pumpkin
1 cup honey
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 egg whites
2 eggs
1 tsp vanilla
2 cups wheat bran
1 1/2 cups rolled oats
2 tsp pumpkin pie spice
1 1/4 tsp baking soda
3/4 tsp salt
1 1/2 cups frozen cranberries
Preheat oven to 350 degrees. Place muffin liners in tin. Place pumpkin, honey, applesauce and oil in large bowl and mix together.
Add eggs and vanilla and mix together.
Mix in the wheat bran, oats, pumpkin pie spice, baking soda and salt.
Mix in cranberries.
Drop into muffin tins and fill to the top. Bake for approximately 40 minutes or until toothpick comes out clean.
Remove from oven and cool on cooling rack.
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Spinach Avocado Salad
I’m kind of on a salad kick these days. I know I need to eat more of it and it is so easy to do. Literally anything goes when it comes to ingredients. So this time I’m going for avocados, which are high in healthy monounsaturated fats which studies have shown help the body absorb antioxidants. They are also a good source of fiber, potassium, and vitamins C,K, folate, and B6 according to WebMD.
This salad goes great with honey lime dressing.
Here’s what you’ll need:
Spinach
Mandarin Oranges (fresh or unsweetened canned)
Cherry tomatoes
Dried cranberries
Avocado
Red Bell Pepper
Place spinach in bottom of large bowl. Add red peppers, dried cranberries, cherry tomatoes and mandarin oranges.
Add avocado and serve with your favorite dressing! I had mine with honey lime dressing and it was delish!
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Macaroni and Cheese with Tomatoes
So every once in a while we all need a little comfort food right? And what could be more comforting than good old macaroni and cheese.
This recipe was adapted from a recipe in Jean Pare’s book Meatless Cooking which is part of the Company’s Coming series. The tomatoes are my special addition. 🙂
So here are the ingredients you will need:
2 3/4 cups whole wheat or whole grain macaroni (less if you like really cheesy mac and cheese)
1 tbsp olive oil
3/4 cup chopped onion
1 10 oz can of low sodium cream of mushroom soup
2/3 cup milk
2 cups grated cheddar cheese
1 28 oz can diced tomatoes
For the Topping:
2 tbsp butter
1/2 cup dry bread crumbs
1/4 cup grated cheddar cheese
Preheat oven to 350 degrees F. Cook the macaroni until tender. Drain and set aside.
Cook onions in olive oil until soft.
Add in soup, milk and cheese. Stir together until cheese is melted.
Stir in macaroni, then add canned diced tomatoes. Be sure to check every can in the store to find one with very little sodium.
Spray casserole dish with non-stick spray and pour macaroni and cheese mixture into casserole dish.
To make the topping, melt the butter in a small saucepan.
Remove from heat. Mix in breadcrumbs. Mix well and then mix in the shredded cheese.
Spread the topping over the macaroni and cheese. Bake uncovered at 350 degrees F for 30 minutes.
Serve and enjoy!
Veggie Yogi 