Yummy Carrot and Zuchinni Muffins!!

Muffins:
1 cup almond flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/3 cup grapeseed oil
1/3 cup maple syrup
1 large egg, at room temperature
1/2 cup grated carrots (from1 medium peeled carrot)
1/2 cup grated zucchini (from 1 medium unpeeled zucchini)
1/2 cup raisins
Frosting (optional):
1 cup whipped cream cheese, at room temperature (about 8 ounces)
1 1/2 tablespoons honey

Directions
For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.

In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in.

In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins.

Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

For the frosting: In a small bowl, mix together the cream cheese and honey until smooth.

To serve: Spread the cooled muffins with frosting, if using, and serve.

Per Muffin (without optional cream cheese): Calories: 82; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 1 grams; Cholesterol: 9 milligrams; Sodium: 74 milligrams

Ingredients (serves 6 as a tapas dish)

4 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 chillies (hot or mild, to taste), deseeded, chopped
1 tbsp smoked paprika (or if not available, standard paprika)
½ onion, finely chopped
300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined)


Preparation method

Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour.
Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ).


Edited to add...
recipe from BBC Food.

Mine didn't look like the picture - I don't know where all that sauce came from... was delicious though. I also added a bit of lemon juice.

The whole recipe isn't under 350 but one serving is.

how about some Baked Oatmeal!!! here is a basic recipe from the QuakerOats website:
You can find tons of variations, additions and substitutes too, (fruit or chocolate chips, etc!)
I like to add fruit (berries, bananas) to mine!



Basic Recipe
Ingredients
2 cups Quick Quaker® Oats OR 2-1/4 cups Old Fashioned Quaker® Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups fat-free milk
1/2 cup cup liquid egg substitute with yolk or 2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar


Nutritional Info:
Serving Size: 1/8 recipe
Calories: 190 10%
Calories from Fat: 20
Total Fat: 2 4%
Saturated Fat: 0.5 3%
Trans Fat: 0
Cholesterol: 15 5%
Sodium: 90 4%
Total Carbohydrate: 36 12%
Dietary Fiber: 2 7%
Sugars: 21
Protein: 8 15%
Vitamin A: 269 6%
Vitamin C: 0 0%
Calcium: 151 15%
Iron: 2 8%

Mmmmm COD and seasonal veg!

piece of cod seasoned with pepper placed in foil with cherry tomatoes.

bake in oven for 20 mins gas mark 5

Steam seasonal vegetables and serve together

yummy!

I too am at a loss of how to upload pix - im a cut and paste girl - any thing more is too much!!

My recipe is what I had for lunch today.

Egg fried rice with Salmon



509 cals, 32 carbs, 37 Protein, 25 Fat, 134mg Sodium * (I don't add sodium when cooking rice)

I used left over rice from last night's tea. I oven baked the salmon and boil the peas & sweetcorn. In a wok I melt the coconut oil, add in the egg, stir quickly then stir fry with the rice. Once the egg is cooked and rice is heated through, I drain the peas and sweetcorn and add to the wok. Once mixed I serve in a bowl and top with the salmon in bite size pieces.

Sorry about the photo quality, I can't seem to find my camera charge so had to use my crappy phone.. for some reason the hi quality one would only come out as black and white, so I'll add the coloured one.

The meal is lovely and very versatile, I've had it with green beans, peppers etc before.

Sheri: This is one of many tomato recipes that is on my list of must try list. I have not been able to find the 'special' breadcrumbs. (I forget the name) . If anyone knows where to find them though, let me know.

I have found them at my walmart.

This is one I like to make. My kids love that I can change the shapes.

homemade goldfish crackers calories per

Thank you for this!, I will be making them with my boys this weekend!

I don't have a photo but here is a Mac & Cheese recipe with a twist!


1/4c dry quinoa (approx. 1c cooked - cooked with water for this recipe)
1oz grated cheddar cheese (i use sharp, ymmv on different flavors)

calories:280
carbs: 31
fat: 12
protein: 14
fiber: 3
sodium: 172

you can skip the butter, milk, and flour when you use quinoa instead of pasta because it's nice and fluffy on its own so there's no need to make a sauce!

feel free to season to taste on either recipe, being mindful of the sodium in salt/salt blends. it's also really good baked!!!

I don't have a photo but here is a Mac & Cheese recipe with a twist!


1/4c dry quinoa (approx. 1c cooked - cooked with water for this recipe)
1oz grated cheddar cheese (i use sharp, ymmv on different flavors)

calories:280
carbs: 31
fat: 12
protein: 14
fiber: 3
sodium: 172

you can skip the butter, milk, and flour when you use quinoa instead of pasta because it's nice and fluffy on its own so there's no need to make a sauce!

feel free to season to taste on either recipe, being mindful of the sodium in salt/salt blends. it's also really good baked!!!

I'm going to try this for sure!