I made these quick muffins and recovery drink to have on hand after my intense MommiesRfit Bootcamp workouts and after my training runs. (As Tony says, “The recovery drinks, that’s why I do the workouts.”) The muffins are about 50% carbs and 20% protein, the drink 100% carbs, (49 g carbs, plus sodium,potassium, and vitamins). A serving of the drink and one muffin total just about 300 calories.
Have a jar of pasta sauce, a box of pasta and a loaf of plain crusty bread but want to make it a little more interesting (and veggiefied) tonight? This quick fix will have a tasty dinner on the table in 30 minutes.
These are a great quick muffin that can be made with many things you may have in your pantry…I have included the different variations so you can try with whatever you have on hand. I call them Tuesday Night muffins because many times I have thrown them together when I realize within 30 minutes I need a snack to share at bible study. Also great for quick breakfasts, lunchboxes and brunches! They are high in soluble and insoluble fiber from the chia seeds and fruit, as well as a bit of protein and are tasty, cinnamon-y and versatile to boot.
These are so easy and delicious you’ll wonder why you ever bought the processed ones at the store. Press or roll the dough as flat as you can for traditional wraps or tortillas or leave thicker for a more toothsome round. Theirs: 15 ingredients, 10 of which you can’t pronounce. Yours: 5 ingredients, 6 including love and elbow grease.
So lentils may be one of my new favorite foods. They are simple and quick and super healthy; high in folate, protein, fiber, iron, potassium, manganese etc. In this recipe I used Red Lentils (split) which cook in about 20 minutes, the green variety takes about 30.
These are A-MAZING. They are mouth-watering, “mmmm” inducing after each bite. Try them for burgers, sandwiches, roasted veggies, BBQ or even plain…awesome for so many things! They are chewy and yeasty like a giant pretzel but with more flavor from the wheat and crunch from toasting and a sprinkle of kosher salt. Wegmans inspired me with the idea of a pretzel roll so I played around with Baking Illustrated’s “Soft Pretzels” recipe to create these.
2 tsp. instant yeast
1/2 cup honey or agave
2 tsp. salt
6 cups flour (we do 3 bread flour(needed for chewy factor) and 3 milled whole wheat, which gives them an awesome texture and taste)
2 cups warm water (about 110 degrees)
a 12 inch skillet
5 tbl baking soda
kosher salt for sprinkling
2 Hour Rise time
Bake 15 min.
Mix yeast, honey, salt, flour and water in a mixer.
With the dough hook, knead the dough at low speed until a smooth, elastic ball forms about 5-7 minutes.
Place dough in a oiled bowl and spritz top of dough with olive oil as well. Cover with plastic wrap and let rise until doubled in size about 1 hr. Deflate, cover and let rise again about another hour.
Preheat oven to 450 degrees.
Bring about 6 cups of water and the baking soda to a boil in a 12-inch skillet. Divide dough into about 14-16 rolls, buns or pretzels (or a few of each!) and place 2-3 at a time in boiling water, using a slotted spoon to flip after 30 seconds. Place on baking sheet:
Made with: Half bread flour, Half milled wheat
Made with: All bread flour
Sprinkle with kosher salt (or sesame/poppy seeds), use a sharp knife to slice an X, and Bake 12-16 minutes or until well browned:
Half bread flour, half milled whole wheat (by far our favorite- chewy, tasty, yeasty with a great texture…)
All bread flour; a little bland
We let them cool enough to cut, and then toast on the grill or in the oven till crisp for our burgers, BBQ, chicken sausages etc.
Chicken or Turkey (?) Burger with Avocado, Hot Pepper Jam and Cheese on Pretzel Roll
This is a delicious summery quick bread scented with lemon zest and juice. It is coated in a light lemon sugar glaze, giving it a slight crunch. I modified “Glazed Lemon Loaf” from Essentials of Healthful Cooking by William Sonoma to create it. It is lovely on a brunch menu or as a light dessert for a supper.
This is a delicious, easy bread great for breakfast toast, sandwiches etc. I modified it slightly from “Essentials of Healthful Cooking” from William Sonoma (one of my favorite cookbooks for ideas : ) You can either bake free-form on a baking stone (this is why I call mine “artisan bread” lol) or in a 9×5 loaf pan for a more uniform, attractive loaf.