Everywhere I look around my office I see little “My Fit Foods” containers. It seems like everyone is on their diet plan, and for the most part, everyone seems to be pretty happy with it. The food has flavor, although a lot of the spices are repetitive, it’s good for you, and there are a slew of options.
Instead of jumping on the My Fit Foods bandwagon, I’ve decided to create a little wagon all my own. Using the menu from My Fit Foods as my inspiration, as well as a variety of other recipe sources (blogs, magazines, my own brain), Wes and I are going to start on a 21 day challenge. Last year we had “No Restaurant February.” This year we are going to have “Stop eating out every weekend, say no to ice cream, buttercream is not your friend February.” I think it is going to be a huge success.
If you care to jump on our wagon with us, I will be posting the recipes that I come up with. I’m not posting nutritional stats because I don’t want to. I tried to come up with a better reason than that, but really couldn’t find one. You can’t argue with the importance of paying attention to calories, sodium, fat content, etc, so a simple “I just don’t feel like it” will have to work. Of course, I imagine it is pretty easy to calculate all that if you would like to do it on your own, and then perhaps post the results in my comments.
To start us off, I came up with a “muffin” that is quite similar to ones I’ve had at My Fit Foods. I think their muffins were slightly more dense, but these are a good jumping off point for recreating their recipes.
You’ll notice the recipe has no flour in it, only whole grain oats. I also refrained from using white sugar, and did not go overboard on the brown. Go me.
Oatmeal Zucchini and Apple Muffins
1 1/2 Zucchinis, shredded or pureed
2 green apples, shredded or pureed
2 1/2 cup oats
2/3 cup brown sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1 cup applesauce
1 tsp vanilla
1 whole eggs
1/3 cup egg whites (about 2 eggs)
Preheat oven to 350 degrees.
In a food processor, add zucchini and apples. Pulse until mixture is fairly pureed. Set aside.
In a large bowl, add oats, brown sugar, salt, cinnamon, baking powder. Stir together. Add in eggs, applesauce, zucchini, apples, and vanilla. Stir together. The dough will be fairly moist.
Spray a muffin tin with Pam. Fill each tin about 3/4 the way full with muffin batter. Bake for 25 minutes. Yields about 20 muffins.
The muffins are definitely not like typical muffins. They are chewier and not nearly as sweet, but there is just something about the texture that I love. If you have had and enjoy the muffins from My Fit Foods, I think you will really like these. They taste especially similar after they have been in the fridge for 24 hours. I actually prefer them cold. These are great when you are trying to get out the door in the morning. I recommend grabbing two plus a piece of fruit if you want this to serve as your breakfast. They are also great as mid-afternoon snacks.
Or if you are Lizzie (my dog), they serve as a great post-breakfast meal. Lizzie just so happened to snag a muffin this morning as I was moving them. Instead of chewing it, she opted to try and swallow it as fast as she could to keep me from figuring it out. When I looked down at her, I noticed she was shamefully trying to hide the fact that she was gagging. Upon opening her mouth, I saw a whole muffin lodged in her throat. I was able to retrieve and discard of the muffin. And Lizzie was sent to time out.
As the weeks progress, I will be making different variations of this breakfast muffin. I’m sure the recipe will be adapted here and there, but these turned out surprisingly well . Like I mentioned, they are not overly sweet. But, you can feel good about eating these. And hopefully they will keep you full.
Do you have any go-to recipes that are healthier versions of an old favorite? Anything you would like to see recreated?