Tag: Cooking

Makes: 48 mini muffins

Ingredients:
1 gluten free chocolate cake and muffin mix that makes 12 muffins and the ingredients to make it (The brand I bought was made with almond flour and all whole food ingredients. When baked, I liked the texture better than most of the gluten free muffins I’ve tried.)
1/4 cup chopped maraschino cherries and 3 tablespoons maraschino juice

Directions:
Make batter according to package directions. Stir in cherries and juice until well combined. Fill muffin tins with paper liners. Bake approximately five minutes less than the directions for full size muffins. The directions on the package I bought said muffins are done when a toothpick inserted in the center of the muffin, “Comes out with few crumbs.” Cool completely. Store muffins in the refrigerator or freezer, especially if the baking mix does not contain any preservatives. To stay under 10g sugar, only eat 1 or 2 mini muffins with a good source of protein, such as a handful of nuts. Have with a glass of water.

Makes: 6

Ingredients:
2 frozen microwaveable sausage links
1/8 cup frozen broccoli
2 eggs
1/8 cup whole milk
1/4 cup Mexican shredded cheese blend, such as: Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese
1/2 tablespoon unsalted butter, melted

Directions:
Preheat oven to 350 degrees. Microwave sausage and broccoli according to package directions. Cut sausage and broccoli into small pieces. Whisk eggs and milk together. Stir in sausage, broccoli, and cheese until well combined. Brush butter in non-stick muffin tin cups. Pour 1/3 cup egg mixture in each muffin cup. Bake for 25 minutes. Have with a glass of water.

Serves: 1

Ingredients:
23 whole grain pretzel sticks with sea salt, broken in half
23-60% cacao bittersweet chocolate chips (The brand I buy has 6g sugar in 16 chips.)
23 lightly salted cocktail peanuts

Directions:
Mix ingredients together. Have with a glass of water.