Spicy Cumin Hummus Recipe

I don’t know how many different hummus recipes I have made; honestly, I have lost count. I can never seem to find one that I really love. Inspired by those delicious falafels I made a couple weeks ago, I thought I would try the same recipe in hummus form. Not too shabby, a tad dry though; better as falafels but still delicious. Next time I might add a touch more olive oil and lemon juice; maybe another clove of garlic too. This is a bit of a thicker hummus; I kind of like it like that though.

I enjoy hummus with some crackers and/or veggies as a snack. Or sometimes I used it on sandwiches or just on toast; delicious!

Spicy Cumin Hummus Recipe

Ingredients
19 oz can chickpeas, rinsed
6 baby carrots
3-4 cloves garlic
2 tsp lemon juice, or more to taste
1 tsp olive oil
1-2 tbsp cumin
.5-1 tbsp curry powder
1-2 tsp chipotle pepper powder (optional, spicy!)

Directions
1. Blend all ingredients in a food processor until smooth; a hand mixer works too.

I am not 100% sure on calories; though I can assume it would be similar to the falafels (minus the flour, baking soda, celery and green onion.) The calories below are only approximate per tablespoon.

Nutritional Information per 1 tbsp spicy cumin hummus (approx)
28.4 calories
.5 grams of fat
5.2 grams of carbohydrates
1.1 grams of fiber
1.1 grams of protein

Recipe: Super Awesome Baked Falafel Balls

About a month ago I posted this recipe for baked falafel balls; remember I said they weren’t that good. Anyway, I took another stab at baked falafel balls and the results were amazing. All I want to do is stuff my face with these little balls of goodness. I did a lot different this time; funny how the calories didn’t really change – I guess because I got more balls this time.

This is one of those recipes where I didn’t measure – at all. So hopefully my amounts are right!

Super Awesome Baked Falafel Balls

Ingredients
19 oz can chickpeas, rinsed
3 small carrots, peeled
2 stalks celery
1/4 cup green onion, chopped
3 cloves garlic

2 tbsp flour
1/4 tsp baking soda
2 tsp lemon juice, or more to taste
1 tsp olive oil
1-2 tbsp cumin
.5-1 tbsp curry powder
1-2 tsp chipotle pepper powder (optional, spicy!)

Directions
1. Preheat oven to 350.
2. Put the first 5 ingredients into a food processor and blend until almost smooth. Transfer to a large bowl.
3. Stir in the last 7 ingredients until well mixed. Form into balls (I used a TBSP for size). I got 28 TBSP sized balls.
4. Bake on cookie sheet (I put down parchment paper) for 45-55 minutes. Until outside is crispy.

Nutritional Information per 1 Falafel Ball
31.5 calories
.5 grams of fat
5.9 grams of carbohydrates
1.2 grams of fiber
1.2 grams of protein

For breakfast this morning I had these on an english muffin with a laughing cow cheese wedge. Yum Yum! I will be making these a lot.

Recipe Review: Poppy Love – Low Calorie Lemon Poppy Seed Loaf

From Eat, Shrink and Be Merry – page 162.
[rating:4]

I have made this lemon poppy seed loaf at least 4 times (that’s what happens when you buy too many poppy seeds)! It great every time; however, I think I do like the banana bread better. Maybe because the banana bread has chocolate chips in it… anyway, I do suggest trying this one for yourself. Again I use all whole wheat flour and I never have lemon zest so I just add a touch more lemon juice – I also always just use the lemon juice from a bottle. I love that this recipe is so basic and I always have the ingredients in the house.

low calorie lemon poppy seed loaf

Ingredients
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 melted butter or vegetable oil
1 egg
2 tbsp fresh lemon juice
2 tsp grated lemon zest

Directions
1. Preheat oven to 350. Spray 8×4 load pan with cooking spray and set aside.
2. Mix flour, sugar, oat bran, poppy seeds, baking powder and salt together.
3. In a separate bowl mix together milk, butter, egg, lemon juice and lemon zest. Add the wet ingredients to the dry just until dry ingredients are moist. Spread batter in pan and baked for 40-35 minutes. Until the loaf is golden brown and toothpick comes clean.
4. Cool and enjoy! Keep leftovers covered with plastic wrap and store at room temperate.

Nutritional Information per one slice of Low Calorie Lemon Loaf
12 slices per loaf
161 calories, 5.3 grams of fat, 27 grams of carbohydrates, 1.1 grams of fiber, 4 grams of protein

Recipe Review: Sweet Home Alabanana – Low Calorie Banana Bread

From Eat, Shrink and Be Merry – page 160.
[rating:5]

I have made this banana bread a few times and it is so delicious. Some of the best banana bread I have ever made. I always replace the all-purpose flour with whole wheat flour and never even notice.

Ingredients
1 3/4 cups all purpose flour
1/2 cup oat bran
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups mashed rip bananas (3-4)
3/4 cup buttermilk
2 tbsp vegetable oil
2 tsp vanilla
1/2 cup chopped pecans
1/3 cup mini chocolate chips

Directions
1. Preheat oven to 350. Spray two 8×4 inch pans with cooking spray and set aside.
2. Mix flour, oat bran, baking powder, baking soda, cinnamon and salt. Mix and set aside.
3. Beat together eggs and brown sugar on medium speed of electric mixer for 2 minutes. Add bananas, buttermilk, oil and vanilla. Beat again until well mixed.
4. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not use electric mixer. Fold in nuts and chocolate chips.
5. Divide the batter between the two load banks and bake for 30-35 minutes or until inserted toothpick comes out clean.

banana bread

Nutritional Information per 1 slice.
Makes 8 slices for each loaf, total 16 slices
173 calories, 6.4 grams of fat, 28 grams of carbohydrates, 1.9 grams of fiber and 4 grams of protein

Some helpful tips: using ripe bananas is very important as this recipe doesn’t use a lot of sugar. Also, you can add a splash of lemon juice in regular milk to replace buttermilk. I also usually just half this recipe as I don’t need two loaves of banana bread about the house.

Recipe Review: Orange “Chicken” Glaze

[rating:4]

I found this recipe on sparkpeople.com – I only changed it just very slightly and it turned out great. I reduced the amount of sugar used to 1/2 cup and it was totally sweet enough – reduced the calories by half! When I was reading the comments a lot of people were saying that the sauce was too high in calories and that you only got about 4 servings out of (rather then the suggested 12). So I left out half the sugar and probably got about 6 servings out of mine. Meaning the calories were the same, but I got more sauce! I did use more red pepper flakes, because I love a bit of spice!

I stir fried some sliced pork, onion, zucchini and celery. Put that on top of some brown rice then poured a little sauce over it. It was delicious! 300-400 calories for a serving. Of course the calories are going to vary greatly depending how much rice and sauce you use.

What my recipe looked like.

Ingredients:
1 1/2 cups water
1 tablespoons frozen orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1/2 cup packed brown sugar
1/4 tsp powdered ginger
1 tsp minced garlic
2 tsp red pepper flakes
3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

Directions:
1. Mix together everything but the cornstarch mix.
2. Boil for a few minutes and then stir in cornstarch mix; let thicken.
3. Serve!

Nutritional Information for 1/6th of the sauce.
85 calories, 0.1 grams of fat, 18.8 grams of carbohydrates, 13.2 grams of sugar, 0.7 grams of protein

Sorry for my lack of pictures. It was hard to take pictures of some sauce and make it look good. But trust me, it was very good!

Recipe: Baked Falafel Balls

Honestly, this recipe wasn’t that great. That’s what happens when I try and be creative with something like falafels. I have never had ‘real’ falafels; perhaps that is a good thing though for trying to make the recipe healthier. Next time I make these I am going to try looking online for some different recipes. I think I might of had too much onion in them or something. There are good, just not delicious. Here is the recipe anyway incase anyone wants to try them.

baked falafel balls

Ingredients
19 oz can of chickpeas, drained
1/2 medium onion
2 cloves garlic
1 tsp cumin
1/4 tsp coriander
2 tbsp whole wheat flour

Directions
1. Preheat oven to 425 degrees.
2. Blend chickpeas, onion, garlic, cumin and coriander in a food processor until smooth, stir in whole wheat flour.
3. Form into tbsp sized balls, approx 23 balls.
4. Bake for 25-30 min until golden brown.

Nutritional Information per 1 Falafel Ball
32 calories
0.3 grams of fat
6.2 grams of carbohydrates
1.1 grams of fiber
1.3 grams of protein

Recipe Review: Applesauce Oatmeal Muffins

[rating:3.5]

I found this recipe on sparkpeople.com – I had to try it. It used whole wheat flour and applesauce – two things in my house I have an abundance of. They turned out really good. I gave some to a co-worker and she enjoyed them too. The boyfriend however… ate one, said that was enough and reached for the peanut butter cookies. Figures.

I liked the fact that it used ingredients I usually keep around – they were quick and easy to make too. The only bad thing is that it says to let the oats and milk sit together for an hour before making. So you do need to think ahead when making these. They are pretty filling and good for 90(ish) calories. Quick, easy and cheap snack. I have been eating them for breakfast with a boiled egg and for a snack with a banana – delicious! My biggest issue, is I have to eat 12 of them! I might just half the recipe next time.

IMG_7815

Recipe from sparkpeople.com

Ingredients
1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
raisins or nuts (optional)

Directions
1. Soak the oats in milk for about one hour.
2. Preheat the oven to 400 degrees. Spray muffin pan with cooking spray.
4. Combine the oat mixture with the applesauce and egg whites, and mix until combined.
5. In a separate bowl measure and whisk the dry ingredients together.
6. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
8. Combine the cinnamon and sugar and top each muffin with some of the mixture.
9. Bake for 20-25 minutes or until done. I only had to bake for about 15 minutes.

Number of Servings: 12

FYI – I used quick oats. I also didn’t add any raisins or nuts and I assume that would increase the calories a bit. The recipe on the site also says they can be frozen, honestly I wouldn’t think these would freeze well.

Nutritional Information – Applesauce Oatmeal Muffins
per 1 muffin
94 calories
0.5 grams of fat
20.5 carbohydrates
1.7 grams of fiber
2.9 grams of protein

Next time I make these I think I might try adding some cranberries and maybe even some cocoanut.

Recipe: Quick and Easy Gluten Free Peanut Butter Cookies

[rating:4.5]

I wanted to bake, the boyfriend wanted peanut butter cookies – so peanut butter cookies is what he got. I think these have to be the best peanut butter cookies I have ever made. I normally find peanut butter cookies kind of dry, but not these. I really like that there is no butter or flour in them, I am not against either of those foods – but it just seems like useless ingredients after eating these. There were also so quick and easy, I have a feeling I will be making these again and again. The calories in these cookies are not too bad either, just don’t make them too big or eat too many!

gluten free peanut butter cookies

Ingredients
1 cup peanut butter
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp baking soda
1 tsp vanilla

Directions
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Form into balls and place on cookie sheet. (I used parchment paper) Flatten cookies with a fork.
4. Bake for about 10 minutes, until nice and golden brown but still a bit chewy.

Makes about 30 cookies.

Nutritional Information Per Cookie
75 calories
4.5 grams of fat
7.4 grams of carbohydrates
0.5 grams of fiber
6.5 grams of sugar
2.5 grams of protein

Low Calorie Pepperoni and Cheese Scones Recipe

I love scones, cheese and pepperoni; so I put them all together yesterday and made delicious scones for breakfast. In the end they were medium size and around 160 calories each – not too bad! I love making scones and playing with ingredients to make different kinds (dill and feta is another favourite of mine.) These ones turned out so yummy I just had to post the recipe for them.

Low Calorie Pepperoni and Cheese Scones Recipe
    makes 8 scones

Ingredients

1 cup whole wheat flour
1 cup white all purpose flour
2 tsp baking powered
1 tsp baking soda
couple shakes of cayenne pepper
3 turkey pepperonis, chopped
1/2 cup low fat cheese
2 tbsp light margerine
1 cup skim milk

Directions

1. Preheat over to 425.

2. Mix together flours, baking powder, baking soda, and cayenne pepper. Mix in chopped pepperonis and cheese.

3. Blend in 2 tbsp of margarine with a fork.

4. Stir in milk until dough forms.

5. Form into 8 balls and place on baking sheet. Bake for 13 mintues at 425.

Low Calorie Pepperoni and Cheese Scones – Nutritional Information
    1 medium scone
      157.8    calories
      2.5        grams of fat
      23.9      carbohydrates
      2.2        grams of fiber
      1.5        grams of sugar
      8.7        grams of protein

Delicious 100 Calorie Lemon Ricotta Cupcakes

I found this recipe for Low Calorie Lemon Riccotta Muffins. I found it on the same site as the Fettuccine Alfredo recipe I made on Friday. Again though, I found their calorie information to be incorrect; this time it was too high!

I followed her recipe almost exactly and it made 12 delicious 100 calorie muffins but I am calling them cupcakes. To me, these seemed much more like cupcakes and I love the word cupcake! I used all white flour for mine; maybe that’s why. Like a comment mentioned on her post, the cupcake/muffins were fantastic with some jam; I used Strawberry (jam icing!).

I will be making these again and again. Next time I am going to add more lemon and vanilla extract though, I did find these to be a tad bit bland. Also, I wouldn’t try muffin wrappers – they are VERY hard to get off these muffins, after a day they need to be cut off; just grease your muffin tray well.

And there weren’t little tiny half cupcakes either, my muffin pan was over-flowing with cupcake good-ness.

Once I get the recipe how I like it; I will post it here. Below is the calorie information for her recipe (all white flour).

100 Calorie Lemon Ricotta Cupcakes – Nutritional Information
    1 cupcake
      96.3    calories
      2.6      grams of fat
      13.4    carbohydrates
      0.4      grams of fiber
      3.5      grams of sugar
      4.7      grams of protein