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2015-04-14 20.57.05

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Sweet Potato Mini Muffins

wpid-img_20150226_155944.jpgI’m so excited to share another “Toddler Approved” recipe with you! Once in a while, I like to give L.B. a little treat to enjoy but preferably something that is not loaded with sugar or additives i.e. (packaged snacks). These sweet potato mini muffins are perfectly sized for little hands and the ingredients used are very simple & healthy.

Ingredients:

  • 1 tbsp of Butter (soften)
  • 2 Farm Fresh Eggs
  • 1 cup of Puree Sweet Potatoes
  • 1 cup of Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1/4tsp Cinnamon
  • 1 tbsp of Organic Extra Virgin Coconut Oil

Instructions To Make Puree Sweet Potatoes:

  1. Peel & cut up a Medium Sweet potatoes
  2. Toss with 1 tbsp of Organic Extra Virgin Coconut Oil
  3. Sprinkle with 1/4 tsp of Cinnamon
  4. Bake for 25-30mins (uncovered)
  5. Remove and Let it Cool
  6. Combined Baked Sweet Potatoes with 10-12 tbsp of Organic Milk
  7. Puree until you get a smooth texture

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Instructions for Baking Mini Muffins:

  1. Preheat for 350 degrees
  2. Butter 24 cup mini muffin pan
  3. Using an electric mixer on low, Whip butter for 1min. Add eggs (one at a time) and continue mixing for another minute
  4. Gently fold in Puree Sweet Potatoes
  5. In a separate bowl sift flour,baking powder & cinnamon.
  6. Add dry mixture to the wet ingredients gently combine (DO NOT OVERMIX)
  7. Bake for 10-13mins

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I was hosting a women’s bible study group in my home today, so I didn’t get a chance to take photos of filling the pan but this was the remains of my freshly baked sweet potato mini muffins. So, I’m glad that these sugar-free muffins were adult approved too 😛

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*Quick Tip: For a mess-free way of filling the mini pan. Scoop the mixture into an icing bag and pipe the mixture into the muffin wells.

I hope you enjoyed this post! Please feel free to share…

 

 

 

 

 

Simple Homemade Hummus

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I’ve been making this hummus dip for the past 2 weeks and my raw vegetable consumption has increased by 100% (from not ever eating any at all). 😛 So, I want to share this recipe with you and hopefully it will inspire you to eat more raw vegetables too. This has been the best on-the-go snack for me to prepare in advance. It stores very well in the fridge for upto 5-6 days.

Ingredients:

  1. 1 can of Chick Peas
  2. 2 cloves of Organic Garlic
  3. 1 tbsp of Olive Oil
  4. Juice of 1/2 a Lemon
  5. 3/4 tsp of Sea Salt
  6. 1/2 tsp of Ground Cumin
  7. 6-7 tbsp of Water

Step by Step:

Pre-soak the chick peas in warm water for about 5-10mins to loosen up the shells. You can skip this step but I think it’s worth the extra work for a smoother textured hummus.

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Remove the shells by gently rubbing the chick peas between your fingers.

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Season with Crushed Garlic, Sea Salt, Cumin, Olive Oil & Lemon Juice

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Put all the contents into a nutribullet or (magicbullet) and blend it for about 15-30secs

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A full week’s worth of snacks all packed up and ready-to-go.

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Fun Facts: 1 cup of raw chickpeas has 15 grams of protein & 13 grams of dietary fibre. Making it one of the best snack foods to control hunger cravings and help with weight management.

Spinach Egg Muffins

After making a batch of Kale Pasta for my daughter this week, I decided that we should all be eating kale & spinach 🙂 The best way to teach your children about healthy eating is to lead by example.

Ingredients You’ll Need:

  • 8 Whole Eggs or (12 Egg Whites)
  • 1/2cup of Skim Milk
  • 3cups of Fresh Spinach
  • 12 Slices of Turkey or Chicken Deli
  • 1/4tsp of Butter
  • Pinch of Salt
  • Optional: 1/4cup of low-fat shredded cheese

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Heat butter on medium heat and add 3 cups of spinach to frying pan.

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Cook on medium heat for about 7-10mins. Look how much it shrunk 😛

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Pre-heat oven to 350 degrees F.

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Lightly grease muffin pan with butter and line the cups with deli meat. Beat the eggs with 1/2 cup of skim milk, add a pinch of salt and fill the wells 1/2 half way. Add spinach and top with shredded cheese and bake for 20mins.

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Perfect protein packed breakfast food or on-the-go snack!

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Serve with 2 slices of light rye bread and glass of skim milk for the perfect post-workout meal!

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Kale Pasta for Toddlers

I’ve been a very lucky mom, for the past 7 months my daughter has been an excellent eater. Recently, she has discovered that playing and exploring is much more fun than eating. So, trying to get her attention and keeping it long enough to feed her a meal has been a challenge. The fun part is learning new ways to make her meals colourful, nutritious and appealing.

Ingredients You’ll Need:

  • 6 cups of water
  • 1/2 cup of miniature star pasta
  • 2 cups of frozen kale
  • 2 tbsp of boiling water
  • 1 tbsp of flax-seed oil

Bring water to a rolling boil, add pasta. Reduce heat and cook for 10 mins

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Add 2 cups of frozen kale and 2 tbsp of water. Blend for 10-15seconds.

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Strain pasta and add 1 tbsp of flax-seed oil and mix in the purée kale.

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This recipe will give you about 24 cube servings. In my home this will last for 4 days!

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Beautiful little green flowers are very appealing to little fussy eaters.

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Care to Share:

How do you deal with little fussy eaters?