APPLE MUFFINS

Yesterday I Made:

APPLE MUFFINS for DESSERT.

Recipe from Natural Health Magazine.

Moist and crunchy muffins.

I've had this recipe for years and I finally got to make them yesterday.

They are made with 100% whole wheat, almond meal, walnuts, and apple sauce.

No cane sugar needed in this recipe.

Perfect for those watching their sugar intake.

They aren't fat free, but they are way healthier than other recipes.

LEMON-BLUEBERRY MUFFINS AND PURE BARS

Today I Made:

LEMON-BLUEBERRY MUFFINS for BREAKFAST.

Recipe from COOKING LIGHT MAGAZINE APRIL 2003 .

Small blueberry muffins with a hint of lemon zest then drizzled with lemon powered sugar glaze.

The original recipe is NOT vegan, but I used Egg Replacer and soymilk instead of chicken eggs and cow's buttermilk.

Perfect with a hot cup of morning coffee.
So my husband and I fell in love with Mojo Bars a few months ago.

Unfortunately they were affected by the peanut recall.

So we've been without protein bars since.

But thanks to VeggieGirl: Episode 6 of VeggieGirl TV: News & Reviews, were back!

We agree with Veggie girl, Pure Bars are by far superior than any other bar out there.

Cliff Bars are way too sweet,

Mojo Bars, recalled and are more like candy bars.

Kashi bars, no comment.

Larabars, too sweet and not organic.

Last week, we went to our local Trader Joe's and were lucky enough to find the CHOCOLATE BROWNIE and CHERRY CASHEW bars.

We tried both and instantly fell in love.

The texture was perfectly soft and full of flavor.

We both preferred the CHOCOLATE BROWNIE.

Then last night while at Whole Foods, we came across the CHOCOLATE CHIP TRAIL MIX .

So now we have a new flavor to try.

They also had the APPLE CINNAMON and CHERRY CASHEW.

But no WILD BLUEBERRY.

I urge everyone to try these bars.

Why?

Because they are ORGANIC, use all natural ingredients. use dates and agave nectar instead of cane sugar, and they taste delicious.

At $2.39, they are pretty pricey, but you do get what you pay for.

THANKS VEGGIE GIRL!!!

LENTIL CHOWDER AND KINDA CORNY MUFFINS

Today I Made:

LENTIL CHOWDER AND KINDA CORNY MUFFINS for DINNER.

The chowder is another recipe from the Candle Cafe Cookbook.

A total of 10 ingredients went into preparing this chowder:

kabocha ( didn't have any butternut squash ), lentils, onion, tomatoes, potato, carrots, tomato, tomato paste, vegetable broth, and a few spices.

Since it requires no oil, it's super low in fat, close to being fat-free.

So hearty and simple to make.

You pour all the ingredients into a pot and cook for about an hour and a half.

Stirring once in a while or you can cook it in a slow cooker for 3 hours on high.

This recipe alone is worth owning this book.

The muffin recipe came from Eat, Drink & Be Vegan by Dreena Burton.

I have to say that this is my favorite cornbread recipe.

Especially since you bake them in cupcake liners, which makes them easier to eat.

No cutting required.

They are moist and perfectly sweetened and also easy to make.

I did end up topping the chowder with diced jalapeno for heat, which I highly recommend.