Bean "meatballs" everyone will love!

Wednesday, June 29, 2011

I have found a clever ways to disguise foods my family does not like, including these “meatballs” made with chickpeas. My reasoning is that chickpeas are just as full of protein as other more expensive foods, and they taste awesome! The fiber in the chickpeas & spinach is an excellent blood sugar stabilizer., plus it will keep you fuller longer, and also gives you high energy.


1 15oz. can chickpeas drained
1 small sweet red pepper, cleaned and coarsely chopped
1 tsp. ground cumin
1 tsp. baking powder
1 tsp. salt
4 tbs. Parsley, chopped
1 onion, diced
1 clove garlic, peeled & minced
3 tablespoons olive oil
4 tbls. whole-wheat flour, (add more if needed)
1 large egg
1/4 cup Parmigiano Reggiano cheese for topping
1 large cucumber, sliced
12-14 Cherry Tomatoes
Baby Spinach


Heat oven to 375, In a bowl mix first 12 ingredients until combined. (Mixture should not be smooth)
Form into small balls. Arrange balls on a lightly greased baking sheet, then spray with a light coating of cooking spray.
Bake for 15 mins. on each side, or until browned.
 Remove from oven, let sit 5 mins. Place either a cucumber slice or cherry tomato on a skewer with a meatball.
Lay Sprouts and Spinach on a plate, add skewers , and enjoy ♥

Low sugar Pumpkin Muffins for Fathers day

Wednesday, June 22, 2011

Hi everyone, it's been a while since I last blogged, I have been too busy looking for a job. But I got one, yeah!!!!
OK, so for Fathers day My Boyfriend's Dad can not get enough Pumpkin, he loves it in a pie, a muffin, it does not matter as long as it's pumpkin. So here you go, I hope you like this as much as my family did.

·         1 1/2 cups all-purpose flour (about 6 3/4 ounces)
·         1 teaspoon baking soda
·         3/4 teaspoon ground ginger
·         1/2 teaspoon baking powder
·        3/4 teaspoon ground cinnamon
·         1/8 tsp. of allspice
·         1/4 teaspoon salt
·         1/8 teaspoon ground cloves
·         1 cup canned pumpkin
·         1/2 cup low-fat buttermilk
·         3/4 cup packed light brown sugar
·         2 tablespoons canola oil
·         1 large egg
·         1 cup sweetened dried cranberries, chopped (such as Craisins)
·         Cooking spray


·         Preheat oven to 375°
·         Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
·         Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
·         Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

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