Wednesday, March 27, 2013
Vegetable Lentil Soup
3 carrots chopped
1 sweet potatoe chopped into small cubes
1 chopped white onion
3 cloves of garlic, pressed
3 celery stalks chopped
2 cups of vegetable stock
6 cups of water
2 cups of dried lentils, rinsed
1 tsp dried thyme
Put all the ingredients into the crock pot, low for about 8 hours or hi for about 4 hours. Check the lentils and sweet potatoes for doneness.
Before serving add 2 cups of chopped kale. Cook for about 5-10 minutes. Salt and pepper to taste.
Delish!! Makes about 12 2-cup servings. Calories- 116, Fiber- 11.5g and Protein- 10g.
Healthy Carrot Cake Muffins
1 1/4 cup whole wheat flour
1/2 cup rolled oats
1/4 cup ground flax seed
1 Tbsp. baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup sugar substitute, I used splenda with fiber
1 cup shredded carrots
1 cup chopped apple
1/2 cup milk, can use almond or soy
1/4 cup coconut oil, could use any oil but I like the nutty taste of coconut oil
1 tsp vanilla
Preheat oven to 400 degrees. Mix dry ingredients together. Add the remaining ingredients and mix well. Mix will be thick. Makes 12 muffins. Bake 20-24 minutes until golden brown.
Per muffin: Calories- 135, Fiber- 3 g and Protein- 4 g