Healthy Raspberry Oatmeal Muffins (Vive la Revolution!)

In our quest to eat healthier, Brian and I have decided to start making muffins as a healthy snack in our lunches. This may not sound radical, BUT, we work literally work right next to a Tim Horton's. When you feel the need for a snack ... Tim Horton's muffins can be irresistible. So despite eating healthy homemade meals now, we both occasionally find ourselves sneaking out to devour muffins. For my American readers Tim Horton's is like the Canadian Duncun Donuts. So us trying to wean ourselves off double-doubles and muffins is pretty much spitting on the Canadian flag, giving up our citizenship and slapping a beaver across the face. Making these muffins is our version of sticking it to the man... deliciously. Also, we both like raspberries.   Alright sorry about the rant, for the actual muffins I got the recipe from cooks.com. I read the recipe, made my own changes with ingredients I had available (mainly light cream instead of buttermilk). Anyways they turned out perfectly and remember it's only healthy if don't eat all the muffins in a day. Hope you enjoy! and vive la revolution!  Ingredients:

1/2 cup rolled oats 1 cup light cream or buttermilk 3/4 cup whole wheat flour 3/4 cup all-purpose flour 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1 egg 3/4 cup brown sugar, packed 1/2 cup unsweetened apple sauce 1 cup raspberries In one bowl, combine oats and lightcream; let stand 5-10 minutes. In another bowl, mix flour, baking soda, baking powder and cinnamon. Beat eggs, stir in brown sugar and oil. Blend. Stir in oats mixture, then flour. Gently fold in fruit. Before baking make a brown sugar and cinnamon mixture to put on top of the muffins (1/2 tsp cinnamon and 1 tablespoon brown sugar... or to your taste). Bake at 370°F. for 20-25 minutes. Let cool 10 minutes before removing from muffin tin.

Zucchini Carrot Fritters

So excited that this recipe is been featued in the best magazine on earth Women's Health in the "What we are Reading This Week"  and Foodgawking. Thank you !!!

 you pick up a recipe and over time just start making your own additions to it along the way. Several years ago my Mom gave me a cook book for christmas and it included a recipe for Zucchinni Carrot Fritters, this my adaptation. Hope you enjoy :)

Ingredients:

• 2 carrots, peeled and grated
• 2 zucchinis, peeled and grated
• 1/2 red onion, finely chopped
• 1 tsp of red pepper chili flakes
• 2 tsp of miso paste
• 1/2 cup of fresh cilantro, chopped
• 3 garlic cloves, minced
• 2 eggs, beaten
• 1/2 cup of flour
• 1/2 tsp of sea salt and pepper
• 2 tablespoons of oil

Combine the carrot, zucchini, onion, red pepper chili flakes, miso paste, fresh cilantro, salt, pepper and garlic in a bowl and mix. Add the beaten eggs and flour and mix until just combined.

Heat oil in a pan over a medium to high heat adding spoonfuls of the mixture to the pan. Use your spatula to flatten the mixture into patties. Cook until golden on each side.

Serve with fresh homemade hummus accompanied with a lemon wedge.

Homemade Hummus Recipe

I feel hummus is just one of those foods that can't be mass produced. Perhaps, I am biased because I have only known homemade hummus for many years. Anyways don't take my word for it, make this recipe and you will understand. 

• 2 cans of chickpeas
• 1/2 cup of water
• the juice & zest of one large lemon (or two small lemons)
• 1/2 cup tahini
• 6 large cloves of garlic, peeled & sliced
• 2 tablespoons of olive oil
• sea salt & pepper to taste

Slowly add your the chickpeas in your food processor, adding water as needed.  The mixture should thicken up. I recommend using the pulse setting on your food processor to ensure you don't burn out the motor.

While that’s taking place zest your lemon(s), and put 1/4 of the zest aside. (I can't tell you enough how much I love my micro grater for zesting).

Next Slice your lemon(s) in half and squeeze the juice out to put into food processor.  This should deposit about a 1/2 cup of lemon juice in to your hummus, which is about right.

Go ahead and peel & cut your garlic (slices are fine) and add the garlic to the food processor.

At this point, add the tahini into the food processor as well. Turn on the food processor and watch for the consistency to change. While this is occurring add the 2 tablespoons of olive oil. This time I used spicy herb & pepper for a lil extra kick but add whatever you prefer. 

Salt and pepper to taste and when you’re satisfied with the final outcome, place in a bowl and garnish the center with your reserved lemon zest.

Congratulations you have succusfully made delicious hummus and all your friends will love you.