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Yummy :D #food #stevia #wheatgerms #gonutri #healthy #vegan #oatmeal #nondairy #lowcalories #raspberry #instantoatmeal #halal #yummy #tasty #breakfast

Yummy :D #food #stevia #wheatgerms #gonutri #healthy #vegan #oatmeal #nondairy #lowcalories #raspberry #instantoatmeal #halal #yummy #tasty #breakfast

Raspberry Lemonade


2 cups lemonade
2 cups ice
1/2 pint fresh raspberries


Combine ice and lemonade in blender until ice is crushed. Add raspberries and process until smooth. Pour into glass and garnish with lemon slices if desired.

(Source: health-heaven)

Lemon-Raspberry Muffins

Who says sweets can’t be healthy?

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries

Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Per muffin: 185 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium.

(Source: health-heaven)

Chewy Oatmeal Blueberry Cookies and Raspberry Sorbet Sandwiches
1/4 cup butter, softened1/4 cup canola oil1/2 cup sugar1/2 cup packed brown sugar1 large egg1 tsp. vanilla1 cup all-purpose flour1 1/2 cups oats (old-fashioned or quick-cooking)1 tsp. baking soda1/4 tsp. salt1 cup (or so) fresh blueberries
 
Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.
Makes 1 1/2-2 dozen cookies.
It occurred to me recently that for all the baking that’s traditionally done with blueberries, you hardly hear of blueberry cookies. In fact, I had never heard of blueberry cookies. It seemed silly, considering they are the most popular muffin addition of all time. Turns out a crispy-edged, chewy-middled oatmeal cookie is reminiscent of a dense muffin top – the perfect vehicle for the fresh blueberries that are in season right now. Even better: two of them sandwiched with vanilla ice cream or sorbet – raspberry or lemon – or a cream cheese frosting schmear.
 
 To make ice cream sandwiches, cool cookies completely and soften ice cream until it’s almost spreadable; place a scoop on the underside of one cookie, and sandwich with another. If you’re making lots, place them on a baking sheet and put them back in the freezer to firm up. If you’re making them in advance or just doing a few, serve them immediately or wrap individually in plastic wrap, then store in the freezer until serving time.
Of course the cookies are just fine as is, served with a glass of cold milk.
babble.com

Chewy Oatmeal Blueberry Cookies and Raspberry Sorbet Sandwiches

1/4 cup butter, softened
1/4 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups oats (old-fashioned or quick-cooking)
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries

Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.

Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on an ungreased baking sheet and bake for about 15 minutes, until set around the edges but still soft in the middle. Transfer to a wire rack to cool.

Makes 1 1/2-2 dozen cookies.

It occurred to me recently that for all the baking that’s traditionally done with blueberries, you hardly hear of blueberry cookies. In fact, I had never heard of blueberry cookies. It seemed silly, considering they are the most popular muffin addition of all time. Turns out a crispy-edged, chewy-middled oatmeal cookie is reminiscent of a dense muffin top – the perfect vehicle for the fresh blueberries that are in season right now. Even better: two of them sandwiched with vanilla ice cream or sorbet – raspberry or lemon – or a cream cheese frosting schmear.

 
To make ice cream sandwiches, cool cookies completely and soften ice cream until it’s almost spreadable; place a scoop on the underside of one cookie, and sandwich with another. If you’re making lots, place them on a baking sheet and put them back in the freezer to firm up. If you’re making them in advance or just doing a few, serve them immediately or wrap individually in plastic wrap, then store in the freezer until serving time.

Of course the cookies are just fine as is, served with a glass of cold milk.

babble.com

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