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healthy

Baking

On-the-Go Carrot, Apricot, Walnut Muffins

carrot, apricot, walnut muffins

This is such a super busy, stressful time of year for most people. The festivities in November and December are overwhelming: Diwali, Hanukkah, Christmas all come within weeks of each other. And each of those festivities are accompanied by cooking, baking, shopping, office parties, school concerts, music concerts etc.

To help get through it all without getting sick, or super stressed, it’s super important to take care of yourself during these hectic months. Eat healthy, stick to a regular bedtime schedule and try and get some exercise, even if it’s a 30 minute walk in the sunshine during your lunch.

Whenever I go out to do errands, I always try to take a hot mug of tea, or a bottle of water and a small snack. These On the-Go Carrot, Apricot, Walnut Muffins are perfect for that. Besides carrots, apricots and walnuts, they also contain coconut and applesauce.  When I bring my own snack, I am less tempted to buy a high calorie snack and sugar laden coffee at the corner coffee shop. This saves me a ton of money and I know I’m eating something healthy.

carrot, apricot, walnut muffins

These muffins freeze really well. When you’re heading out, you can just pop a muffin in a container to take away with your favourite on-the-go drink. It will thaw out and be ready to eat within 30-40 minutes. Packing a snack is a good habit to get into even if you’re just going out for a couple of hours.

carrot, apricot, walnut muffins

I hope you enjoy them! And Happy December!

I really liked these stress relieving tips. My favourites from this list were walking, enjoying the sunshine and laughter.

If you find any of the tips helpful, please share!

On-the-Go Carrot, Apricot, Walnut Muffins

Print Recipe
Serves: 16 Cooking Time: 20

Ingredients

  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/4 cup sugar
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 2 eggs
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped apricots
  • 1/4 cup coconut

Instructions

1

Preheat oven to 375 degrees F.

2

Fill muffin tray with paper cup liners.

3

In a large bowl, mix together the dry ingredients.

4

In a separate bowl, mix together the oil, applesauce and eggs.

5

In a third bowl, mix together the carrots, walnuts, apricots and coconut.

6

Add the carrot mixture to the dry ingredients.

7

Add in the oil/applesauce and egg mixture.

8

Stir briefly until everything is combined.

9

Fill muffin cups 2/3 full. You should be able to fill about 16 cups.

10

Place muffin tray in oven. Bake for 20 minutes. Muffins should rise nicely and be golden brown when done.

 

Baking

Honey Maple Whole Oat Granola Recipe

honey maple whole oat granola

 

This is a fantastic recipe for Honey Maple Whole Oat Granola. It is chock full of dried fruit, nuts and toasty oats.

When I was a teenager I went through a phase of making granola for practically every big gathering with my friends.  I made granola for potluck dinners, going away parties and camping trips. Whatever the event,  I would be there with a 3 pound bag of my latest granola invention.

Granola is super easy to make. You don’t really need a recipe to make granola, but it is good to have a basic one to know the proportions of wet to dry ingredients as well as the amount of fruit and nuts to use. Homemade granola is also much healthier as it is lower in sugar and salt than store bought. And just by changing the sweeteners and using an assortment of nuts, dried fruit, and grains you can make hundreds of different combinations.

You could increase the sweetness to go on top of an apple crumble or to sprinkle on ice cream for dessert. Use less sweetener for a breakfast granola, or extra nuts for energy snacks for hikes or bike rides. A handful of chocolate chips or chocolate nibs after baking adds a burst of sweetness for a fantastic boost in energy. Excellent sweeteners to use range from maple syrup in the spring when the sap is running or honey in the fall when farmer’s market stalls are bursting with pails of wild flower, clover or buckwheat honey.

My son and I really like this granola for breakfast or snack with yogurt. It’s not too sweet and the cinnamon and ginger adds a lovely hint of flavour.

granola and yogurt in glass with blue napkin

Honey Maple Whole Oat Granola with Vanilla and Cinnamon

Print Recipe
Serves: 12-16 Cooking Time: 30

Ingredients

  • 1 3/4 cup quick oats
  • 1 1/4 cup whole oats
  • 1/4 cup honey
  • 2 T butter
  • 1 T maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/2 tsp vanilla
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1/4 cup whole almonds, chopped

Instructions

1

Preheat oven to 325 degrees.

2

Line baking sheet with parchment paper.

3

Melt the honey, butter, vanilla and maple syrup in a small pot on the stove or in a bowl in the microwave.

4

Mix together the two oats and spices. Pour the liquid into the oat mixture and stir to combine.

5

Pour onto the baking sheet lined with parchment paper. Spread out the oat mixture a bit, but not too thin as the individual oats will cook too fast and dry out or burn.

6

Bake granola for 10-12 minutes, stirring after 5 minutes then add: the cranberries, raisins and chopped almonds.

7

Continue cooking for about 5 minutes more, until oats are starting to turn golden, then remove from oven.

8

Put the tray on a wire rack. Leave the granola on the tray until cool. Store in a cool, dark place.

frozen rosebud close-up

icy rosebud