3 overripe bananas, peeled
¼ cup unsweetened applesauce
4 egg whites
1 cup nonfat Greek yogurt, plain
1 cup whole wheat flour
⅓ cup white flour
¼ cup sugar
1 teaspoon baking soda
1 teaspoon salt
⅓ cup mini chocolate chips or chopped dark chocolate pieces
Nonstick cooking spray
Preheat oven to 325 degrees F. Spray the muffin tin with nonstick cooking spray and set aside.
In a large mixing bowl, mash bananas with a fork. Add applesauce, egg whites, and yogurt, and stir well.
In a medium mixing bowl, add the flours, sugar, baking soda, and salt, and mix well. Add mixture to the large mixing bowl and stir to blend, but do not overmix. Mix in chocolate chips.
Using a ¼ cup measuring cup, scoop the mixture into each muffin cup. Note: You will need to do a second batch for two more muffins. Bake for 23-25 minutes, or until the toothpick comes out clean from the center of a muffin. Cool for 10 minutes in the muffin tin. Remove and continue to cool on track. Makes 14 muffins. Serve warm and enjoy! Muffins will keep in a container for up to a week, or 1 month in the freezer. To reheat from room temperature: microwave for 12 seconds. To reheat from frozen, microwave for 20-30 seconds, or until warm.
Nutrition Facts (per muffin):
Calories: 110; Total fat: 2 g; Saturated fat: 1 g; Sodium: 279 mg; Cholesterol: 1 mg; Total carbs: 19 g; Fiber: 2 g; Sugars: 8 g; Protein: 5 g
For the vegetables:
2 medium eggplants, washed and sliced into thin rounds, placed into a medium bowl
3 large zucchinis, washed and sliced into thin rounds, placed into a separate medium bowl
1 sweet onion, peeled and sliced into thin rounds, placed into a small bowl
1 pound small portobello mushrooms, cleaned, destemmed, sliced into medium pieces, placed into a separate small bowl
3 bell peppers, yellow and red, washed, cored, and sliced into thin rings, placed into a large bowl
For the vinaigrette:
1/2 cup fresh lemon juice
2 small garlic cloves, crushed
2 teaspoons Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
1 teaspoon honey
1/2 cup extra-virgin olive oil
1 teaspoon fresh or dried thyme, plus extra for garnish
Olive oil cooking spray
Preheat oven to 400 degrees F.
Prepare all of the vegetables according to the directions listed above, placing each veggie into its’ own bowl.
Add the vinaigrette dressing ingredients, lemon juice through thyme, into a small blender. Blend until smooth.
Pour vinaigrette into each vegetable bowl, making sure to have enough for all veggies. Toss each vegetable well with the vinaigrette.
Spray two rimmed roasting pans with olive oil spray. Layer all the vegetables, keeping them somewhat separate for easy preparation after the cooking, onto prepared roasting pans. Roast for about 50 minutes. Remove from oven and let cool.
In a large, round casserole dish, layer one slice of the eggplant, zucchini, and onion, repeating in a circle around the perimeter of the dish. Toss peppers together and place in the middle of the dish. Add mushrooms in a circle between the peppers and other veggies. Sprinkle with thyme. This can be served immediately at room temperature or stored in the refrigerator for a few days and brought to room temperature. Makes 20 ½-cup servings.
17 ounces hummus (family size or 2 8-10 ounce containers)
½ cup reduced-fat feta cheese, crumbled, and divided
1 cucumber, peeled, seeds removed, and diced
1 red bell pepper, seeds removed, and diced
½ cup kalamata olives, chopped into quarters, plus extra for garnish
2 Tablespoons red onion, chopped
2 Tablespoons extra virgin olive oil
2 Tablespoons fresh parsley, chopped
2 Tablespoons fresh oregano, chopped (or 1 teaspoon dried)
In a ceramic pie dish (not one where the bottom drops out😉), spread the hummus evenly on the bottom. Sprinkle evenly on top of the hummus: ¼ cup of feta cheese, cucumber, bell pepper, olives, and red onion. Pour olive oil all around on top. Sprinkle parsley and oregano on top. Garnish with ¼ cup feta cheese and a few more olives. Dig in with your fresh veggies and whole wheat pita. Makes 10-12 appetizer servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.