While I am busy being spoiled silly down here in Mexico–you know, watching the sun rise, eating FRESH everything, margaritas, whales ALL THE TIME–I thought I would share I would share some of my favorite homemade snack recipes. It is high in protein and flavor, and can be made more/less sweet according to taste. Feel free to make it simpler/more complex as you desire, as well! You make it yours, and if it #strangebutgood, then even better!
I am a Southern Girl, through and through: I love me some cornbread, regardless of the time of year. We all know bread and snacks are as healthy/indulgent as you make them, but just because something is good for your body doesn’t mean that it is bad for your taste buds. These recipes pair well with savory and sweet alike–I love it warm with a little butter, jam, or pb. I have had it with soup, salad, ice cream, and greek yogurt.
Also, I apologize for the pictures/lack thereof. I was going to wait until I had a chance to take some new ones, but the holidays rushed past me in the blink of an eye.
Power Berry Cornbread
- 1/4 cup Sugar/Sugar Substitute
- 1 T Brown Sugar
- 1/2 cup (about 60g) Whole Wheat Pastry Flour
- 1 cup Cornmeal (can lower this amount and increase the amount of other flours accordingly, if desired)
- 1 Scoop Whey Isolate Protein Powder (28g or about 1/4 cup)-I used vanilla
- 1 1/2 tsp Baking powder
- 1/2 t baking soda
- Pinch Salt
- 1 T Apple Cider Vinegar
- 1 T Unsweetened Applesauce
- 1 Large Egg
- 6 T Liquid Egg Whites
- 1/2 cup Cottage Cheese
- 1 Cup Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 1/2 cup or more berry of choice
- 1 T Lemon juice (optional)
- Almond milk if needed.
- Preheat oven to 375 degrees.
- Mix dry and wet ingredients separately, reserving berries
- Add wet to dry, folding to mix. Don’t overmix–cornmeal can get tough quickly but you don’t want big pockets of unwetted flour–add almond milk slowly to get to appropriate consistency. The batter should have some body, but not be solid–the cornmeal will suck up moisture! Fold in berries–some will break up, some will stay whole. This is what you want.
- Pour into mini loaf pans, or an 8×8, or muffins (remember to adjust cook time accordingly!). Bake for 25 mins, rotate pan in oven, and bake to finish (this is dependent on moisture content and oven). I wish I could give you an exact time, but I have used so many different ovens and temperatures over the years that I can’t give you a specific. You know your own appliance better than I! Remove when toothpick comes out mostly clean (a few crumbs is ok, but a lot, no) and the top is nicely browned, but not brown. Sometimes I will lift the temp 15 deg for the last 5 mins to get a bit more of a crust.
I will say that, like many cornbreads, this can be a rather temperamental recipe. Don’t give up on it if it isn’t 100% the first time. Learn from your mistakes, and adjust as needed!
Now for one of my favorite, and perhaps most #strangebutgood recipes.
Lemon Beet Banana Power Muffins
- 28 g Protein powder (suggested vanilla)
- 1/2 cup whole wheat pastry flour
- 1/8 cup brown sugar
- 1/4 cup white sugar +1/4 cup sugar substitute
- 1/2 T baking powder
- Pinch Salt
- maybe even a pinch of cayenne! or ginger!
- 1 T Lemon juice (add more to taste, but remember the tang of plain greek yogurt!)
- 1 large egg
- 3/4 cup plain greek yogurt
- 50 g banana (1/2 large naner)
- 1/4 cup sugar free maple syrup, can be substituted for unsweetened applesauce
- 2 steamed and peeled baby beets, chopped (I used TJ’s ready to eat)
- Do the usual–preheat oven to 350, mix dry, mix wet, add together, fold in beets.
- Pour into silicone muffin liners in a muffin tin
- Bake for 15 -25 mins, rotating once, and remove when set and toothpick quite clean.
And I always save my favorites for Friday Favorites with Ms. Heather.