Healthy Eating- Pear and Walnut Muffins

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• These were quite yummy.  I grounded the whole wheat myself with my little hand grinder.  I didn't use turbinado sugar, but I did sprinkle on top the crystaled sugar you find in the baking section.  This is from cookinglight.com.  They have a whole series on healthy muffins if you want more ideas: healthy muffin recipes.
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/3 cup whole wheat flour (about 1 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt $
• 2/3 cup packed brown sugar
• 2 tablespoons canola oil $
• 2 teaspoons vanilla extract
• 1 (8-ounce) carton plain fat-free yogurt $
• 1 large egg $
• 1 1/2 cups finely diced peeled pear $
• Cooking spray
• 3 tablespoons turbinado sugar
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• Preparation
• Preheat oven to 400°.

1. Place walnuts in a food processor; process until finely ground.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
3. Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
4. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

The picture is what the muffins look like and is from cookinglight.com.  You will find it if you look up this recipe on their website.

No-Bake Energy Bites Recipe

This is from my friend, Darlene.  A total life-save at that time of day when you want to snart nibbling.  Three of these is about the same calorie count as one homemade cookie!  And it is more filling and healthier.

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)

• 2/3 cup coconut flakes

• 1/2 cup peanut butter

• 1/2 cup ground flaxseed or wheat germ ( I use wheat germ)

• 1/2 cup chocolate chips (I use mini chocolate chips)

• 1/3 cup honey

• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 2 weeks.

Makes about 20-25 balls.

I have used chunky peanut butter which adds a yummy crunch.  I have also tried adding chopped almonds or walnuts which add a yummy crunch too!  Also way delicious is using steel cut oats for a texture burst that my mouth loves.

Yogurt Parfait

This is a fun recipe I credit my kids with that they learned at school when some dietitians once visited the classroom.

8 oz yogurt, any flavor
grapes, strawberries, tiny apple slices, bananas (pick one or 2 fruits you like)
Crispix or Chex cereal
tall cup

Just put all of the ingredients into a tall cup and mix them up and enjoy.  Sometimes I add low-fat cottage cheese into mine for a little added protein.  What I like is the crispy cereal with the sweet grapes and smooth yogurt- the textures and tastes are well balanced.