Continuing on with The List quest! I’m like the warrior, Ricarda Simmons… except with less sequins and certainly less shorty short shorts. PASS!!
Find a recipe of a food that you love but is bad for you and find a way to make it healthy.
I did this tonight and I was sore afraid. “Healthy” is all relative. If it were healthy it would contain vegetables and fiber and no sugar and minimal calories. My version is “healthier” than it would be if it were the regular recipe… so there you go. Plus, I do have squash in my recipe, which I’d normally hate to eat, but if you mash it up and hide it inside something delectable, it’s totally tasty. Now, how to do that with asparagus… asparagus-covered chocolate… no, I don’t have that backwards. I figure I can flick a few sprigs of asparagus somewhere on my Snickers and call it a day. Got me some veggies today… you best believe it!
Moving on… I’d read about this concoction on several low-calorie recipe sites, so it certainly isn’t my invention and I’d give credit where credit is due but finding out who actually invented this might be harder than finding out who invented the Internet (HINT… it was NOT Al Gore!) Y’all… this recipe is complee-cated. I’m talking rocket science here, so I’d buckle in and if you don’t have an IQ as high as mine, I’d totally skip this recipe and just take a nap. Get your SAT scores out… my score was negative 8… I’m thinking that was pretty good considering I slept through most of it.
Pumpkin Spice Muffins
15-ounce can of pumpkin
1 Betty Crocker Spice Cake Mix (dry mix only)
Okay, I lied… that’s the end of the ingredient list. Basically, pour the pumpkin and the cake mix into a bowl, mix it all together, and then divy it up into a muffin tin. Bake at 350 degrees for approximately 15 minutes or until the tops look hard.
Obviously if you hate pumpkin, Charlie Brown, rainbows, unicorns, and whiskers on kittens, you’ll hate this recipe… but it tasted to me like pumpkin bread… maybe next time I’ll throw in a few chocolate chips… because let’s be honest… everything tastes better with chocolate in it… chocolate haters need not apply! Ooo… or to lessen the calorie load, I’ll just smoosh in 1 hershey kiss onto the top of each muffin before I bake it. The calorie breakdown is as follows:
|Per Serving:||Calories: 145||Fat: 1||Sodium: 268||Fiber: 2||Sugar: 16|
For comparison, if you made the cake mix per the directions on the box without the healthier pumpkin version, your calorie and fat breakdown would look like this:
|Per Serving:||Calories: 233||Fat: 12|
High fives all around!!
Question of the Day: Do you have any recipes that you’ve “healthified”? Any suggestions for ways to healthify recipes?
PS – I’ve changed my background color and header… if the color is too blinding on your eyes, holler and I’ll change it to a less gaudy color. I aim to please!