1/25/11
Bedroom Makeover
This weekend, we finally got around to finishing our bedroom and we couldn't be happier with the way it turned out (watch out Sarah Richardson). It's so much cozier and feels really lush!
The Goods:
- Area rug and carpet from Shelter
- Bed, side tables and lamps from Structube
- Bedding and pillows from West Elm
- Shhhh! throw pillow from GH Johnson
1/23/11
Mini Banana Mega Muffins
I love bananas! Generally, I buy a whole bunch at the store, cut up half and freeze them for smoothies and leave the other half for snacking. While most get eaten up rather quickly (*with almond butter), sometimes a few stragglers get left behind leaving me with mushy bananas. So when mother nature gives me mushy bananas, I make a healthy banana loaf. This time I decided to turn them into mini muffins. I have been working on this recipe for a little while now and today it is finally ready to share with you (complete with a nutritional breakdown). These little puppies are low in calories (*under 100), low in fat, low in carbs and sugar but high in taste!
Ingredients:
1 1/2 cups of Almond Flour
1 1/2 cups of Kamut Flour
2 ripe bananas (mushed)
1 egg plus 4 egg whites
1/4 cup Xylitol (non-chemical sweetener)
1/4 cup unsweetened apple sauce
1 tbsp vanilla
1 tsp cinnamon
1 tsp cardamon
1 tsp baking soda
1/2 tsp kosher salt
1/2 tbsp chia seeds
1/2 tbsp cocoa nibs
Directions:
1. Preheat oven to 350 degrees.
2. Mix all flours, baking soda, spices and salt in a large bowl.
3. Mix bananas, egg, egg whites, vanilla, xylitol and apple sauce together in a small bowl.
4. Add wet mixture to the dry mixture. Stir, but do not over mix.
5. Fold in chia seeds and cocoa nibs.
6. Divide mixture into a mini muffin tray (24 muffins).
7. Bake for 25 minutes.
Nutritional Information (1 mini muffin):
86 calories
4 grams of (wonderful heart healthy) fat
9.4 grams of carbohydrates
1.6 grams of sugar
3 grams of protein