Tuesday, September 20, 2011
Easy Fat Burn Tip
Fall Treat from Once a Month Mom
- 6 Tablespoons pureed pumpkin
- 1 teaspoon vanilla coffee creamer (I use sugar free)
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1 Tablespoon brown sugar (I use vanilla stevia to sweeten)
- 6 ounces milk
- 12 ounces strong coffee (I use Pero)
Directions:
Place all ingredients except coffee into a blender and blend until combined and smooth. Divide pumpkin base mixture among two coffee mugs (about six ounces for one serving). Heat in microwave for about one minute. Then add approximately six ounces of coffee to each mug and serve! You can add more coffee or more mixture to your liking and taste.
Freezing Directions:
Place all ingredients except coffee into a blender and blend until combined and smooth. Divide mixture among two pint freezer bags and freeze until ready to use. TO SERVE: Thaw in refrigerator or in microwave. Then add approximately six ounces of coffee to mixture and serve! You can add more coffee or more mixture to your liking and taste.
Servings: 2 – 12 ounce pumpkin treats
Sunday, September 11, 2011
Banana Muffins
3 Large Ripe Bananas
3/4 cup Applesauce 2 eggs
1/4 cup sugar (I used 1/4 cup evaporated cane juice)
1/2 cup Truvia (or 30 packets)
2 cups Whole Wheat Flour 2 tsp Vanilla
1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
Directions: In a blender, mix eggs, applesauce and bananas until smooth. Pour into a large bowl. Add the remaining ingredients and stir until blended into a smooth batter. Fold in chocolate chips, carob chips or nuts if desired. Preheat oven to 325. Fill each opening of a sprayed muffin tin 3/4 of the way full. (I personally prefer foil liners.) Bake for 20 minutes or until light brown.
Makes 24 muffins. Each muffin (sans additions) is approximately 70 calories. They are just as good 1 – 2 days later!
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