Better Recipes “Cook Of The Week” Anne P.! | The Daily Dish

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Better Recipes “Cook Of The Week” Anne P.!

2 Comments | Written on July 27, 2010 at 5:00 am , by

Get ready for some fANNEtastic food with Anne P.!  Our “Cook of the Week” is a blogger who shares her secrets to living a healthy and delicious life.

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How did you become interested in healthy cooking?  What made you decide to start your blog?

“I didn’t really get interested in cooking until after college! At first, I relied a lot on frozen meals and dinners out, but I knew that wasn’t the healthiest (or most cost effective) approach. Slowly, I started reading food blogs and cookbooks, picking up tips, and being more adventurous in the kitchen. I was surprised to find that not only was cooking easier than I’d thought, but it was fun, too! As I got more into cooking and healthy eating, I started having friends ask for my recipes – and thus, fANNEtastic food was born! I love writing and photography as well as cooking, so a blog just made perfect sense.”

I see you have lived and traveled all over the globe.  How do your travel experiences influence your cooking?

“I lived in Prague from 2008-2009 teaching English, and that was when I really started getting into cooking for myself. I wasn’t a big fan of the restaurants there, so that really motivated me! I learned how to put together delicious, but very simple (and quick) meals, since I couldn’t understand any of the Czech food labels at the store! I once bought sour cream, thinking it was yogurt… that was quite a shock!”

What are some of your tips for healthy cooking?  Do you have any advice to share with Better Recipes?

“I’m a huge fan of substitutions in recipes! One of my favorite things to do is to take a recipe and modify it in a healthier (but still tasty) way. In particular, I always use Greek yogurt instead of sour cream or mayo (check out my Healthy Deviled Eggs, Chicken Salad, and Tuna Salad recipes!).

I also love making healthy muffins! Muffins are normally very heavy and calorie-laden sugar bombs, but with a few easy swaps, they can become a delicious and nutritious snack or breakfast. Here are some of my favorite muffin modifications.”

  • Whole wheat pastry flour instead of white flour (pastry flour has a much softer, less dense texture than regular whole wheat flour)
  • Applesauce, Greek yogurt, canned pumpkin, or canned sweet potato instead of oil (these keeps the muffins nice and moist without the extra calories and fat!)
  • Adding super ripe mashed bananas to the batter for sweetness and decreasing the amount of regular sugar
  • Adding in nuts or ground flaxseed to increase the nutritional profile

Thanks so much, Anne!  Today is all about MUFFIN MADNESS.  Check out three of Anne’s favorite healthy muffin recipes.

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Pumpkin Muffins (or Bread) of Deliciousness

“Yum! These have a great flavor, the perfect amount of sweetness, and a nice, soft texture. Nutritious, too!”

Ingredients:

Dry:

1.5 C whole wheat pastry flour
1/2 C brown sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1/2 tsp baking soda

Wet:

1 C canned pumpkin
1/2 C raisins (or chocolate chips)
1/4 C nonfat vanilla Greek yogurt
1/4 C unsweetened applesauce
2 egg whites (this is equal to 1/3 C liquid egg whites from a carton)

Instructions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Depending if you are making bread or muffins, either spoon the mixture into a non-stick (or sprayed with PAM) muffin tray or bread pan. Don’t forget to sprinkle some raw oats on top to make ‘em look pretty!

Pop them in the oven for about 25 minutes (for muffins) or 75 minutes (for bread) and do a fork check near the end to test done-ness.

ENJOY!

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Sweet Potato Cranberry Coconut Muffins

“These are not only soft and delicious, but healthy – no butter or oil and packed with nutrition from the whole wheat flour, flax, sweet potato, etc! Great flavor combination, too.”

Ingredients:

Dry:

1.5 C whole wheat pastry flour
1/2 C brown sugar
1/4 C finely ground flax
1 Tbsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda

Wet:

1 C canned pureed sweet potato
1/2 C dried cranberries
1/4 C nonfat plain Greek yogurt
1/4 C skim milk
1/4 C unsweetened applesauce
1/4 C unsweetened coconut
2 eggs

Instructions:

Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Spoon the mixture into a cooking-sprayed or nonstick muffin tin. Add some extra unsweetened coconut on top of the muffins

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Scrambled Egg Muffins

“These are easy, healthy, and incredibly delicious. Not to mention cute! Make them for a brunch party or enjoy them as an easy on-the-go breakfast, lunch, or dinner.”

Ingredients:

9 eggs
1/2 C chopped fresh spinach
1/3 C skim milk
1/3 C spelt flour (or whole wheat pastry flour)
1/4 C 2% grated cheddar cheese
1 Tbsp. chopped fresh basil
1 small tomato, chopped
1/2 tsp. sea salt
1/2 tsp. cracked black pepper

Instructions:

*Preheat oven to 350.

1) Break the eggs into a bowl and whisk.

2) Add the rest of your ingredients and mix it all together!

3) Add spoonfuls of the mixture to a cooking sprayed or nonstick muffin tin. I used a 1/4 C measuring cup to transfer it since it’s very liquid-y!

4) Pop them in the oven and bake for 25 to 30 minutes. Fork check to make sure they are done.

Voila!

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