Fridays are my favorite, well so are Sundays, and I do like Mondays, well I like them all but there is something about the work week ending and having some quality time at home to do what ever I want. I know I’m going to be watching my new Bridesmaids DVD this weekend! I also love Fridays because I start my planning and prepping process for next week, I like to look at recipes, review workouts and get a jump on planning out the next week. I also like to be lazy and sleep in, and I have the next 2 days to do just that.
Fitness Friday looks like this. I keep finding tons of workouts like this on Pintrest, and I want to try them all. So I’ll be experimenting with these over the next few weeks, I have already found a few that have become part of my training rotation.
Keeping things easy today was my plan, so I had a really taste hummus and sprout pita pocket for lunch.
Pumpkin Millet Muffins with Chobani yogurt for breakfast. I had this batch of muffins in the freezer already. I store them in a large ziplock bag and whenever I want any I just pull some out and let them thaw, which really does not take long at all. They still look as good thawed as they did freshly baked. I have even taken them out frozen and put them in my lunch bag in the fridge over night to thaw and that worked out well also. They keep their texture and flavor.
Here’s the Recipe for the Pumpkin Millet Muffins that I found on the Whole Foods Website, I did adapt it a bit, I substituted unsweetened applesauce for butter.
These muffins offer an intriguing crunch, thanks to the toasted millet. Savor them warm from the oven, or freeze a batch to have on hand. Allow muffins to cool completely before transferring to freezer bags. Thawed muffins may be reheated in a 300°F oven for 10 minutes or microwaved for 15-20 seconds to give them a little warmth.
1/2 cup millet
1/2 cup Greek yogurt
1/2 cup soy or coconut milk
1/2 cup unsweetened applesauce (to replace butter)
1 cup canned pumpkin purée
8 Packs Splenda
1/3 cup light brown sugar, packed
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preheat oven to 400°F. Place paper liners in a 12-cup muffin pan; set aside.
Heat a large skillet over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Transfer millet to a plate to cool.
In a large bowl, whisk together eggs, Greek yogurt, soy milk, applesauce (to replace butter), pumpkin, Splenda packets and brown sugar; set aside. Whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and cooled millet in a medium bowl, then gently fold into egg mixture until just combined. Spoon batter into lined muffin tins and bake until a toothpick inserted in the center of the muffins comes out clean, 22 to 25 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack.
Here’s some other Healthy Baking Substitutions you can bake with.
- 1 cup whole milk = 1 cup skim milk
- 1 cup buttermilk = 1 Tbsp vinegar OR 1 Tbsp lemon juice + enough skim milk to make 1 cup
- 1 cup heavy cream = 1 cup evaporated skim milk OR 1/2 cup low-fat yogurt + 1/2 cup low-fat cottage cheese
- 1 cup sour cream = 1 cup Greek Yogurt
- 1 cup cream cheese = 4 Tbsp margarine + 1 cup dry low-fat cottage cheese (+ a little skim milk if needed)
- 1 cup butter or oil = 2/3 cup applesauce
- 1 egg = 2 egg whites