Happy New Year everyone! I hope your holidays were happy and healthy! Well, for me, the New Year means making some new resolutions and trying to live up to some old ones! The one that keeps recurring every year is trying to eat healthier, so here is a delicious recipe for “Cranberry-Citrus Muffins” I found on health.com. It has tart pieces of cranberry with a hint of lemon flavor from the lemon rind. They get their moistness from low-fat yogurt. I was able to use all organic ingredients, except for the baking powder!
- 1½ cups chopped frozen organic cranberries
- 2 cups + 2 tablespoons organic all-purpose flour
- ⅔ cups organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup organic sunflower oil
- ½ teaspoon grated lemon rind
- ½ teaspoon organic vanilla extract
- 2 large organic egg whites
- 8 ounces organic vanilla low-fat yogurt
- 1 large organic egg
- 1 tablespoon organic granulated sugar
- 18 large baking cups
- Preheat oven to 375 degrees.
- Using the 2 tablespoons of flour, sprinkle the cranberries and gently mix. Set aside.
- In a large bowl, mix 2 cups of flour, sugar, baking powder and salt. In a medium bowl, whisk together oil, lemon rind, vanilla extract, egg whites and egg. Create a well in the center of flour mixture, then add the oil mixture and stir just enough to moisten the flour mixture. Fold in the cranberries. Spoon the batter into 18 lined muffin cups.
- Bake for approximately 25 minutes, until lightly browned, and a toothpick comes out clean when poked in the center of a muffin. Place on a wire rack to cool. Makes 18 muffins.
Since it is cranberry season, I thought it would be very appropriate to make a cranberry smoothie. Cranberries are second to blueberries in their antioxidant benefits and are only 45 calories per cup. I used European style yogurt, because that is what I had available, but I prefer the protein rich Greek yogurt.
- 1 cup organic fresh or frozen cranberries
- 1/2 organic Gala or Fuji apple
- 1/2 frozen organic banana
- 2 ice cubes
- 1/2 organic European style plain nonfat yogurt
- 1/2 organic nonfat milk
- 2 to 3 packets of Stevia
Mix in a blender, cranberries, apple, banana and ice cubes. Then add yogurt, milk, and Stevia.
Cranberries add a sweetness to this gluten-free quinoa dish, which is good for vegans and vegetarians! I modified slightly this simple and healthy recipe from Whole Foods!
- 1 tablespoon organic extra-virgin olive oil
- 1 small red onion, chopped
- 1 cup uncooked organic quinoa, rinsed and drained
- 2 cups organic chicken or vegetable broth
- 1/4 teaspoon salt
- 1/2 cup organic dried cranberries
- 2/3 cup sliced almonds, toasted
- In a medium pot, heat olive oil over medium heat.
- Add onions and stir often until soft for 2 to 3 minutes. Stirring constantly, add the quinoa and “toast” for 1 minute. Pour in broth and add salt. Bring to a boil and simmer for 10 minutes with pot covered.
- Finally, add cranberries, cover and cook for another 10 minutes, until all liquid is absorbed. Toss in almonds and serve. Serves 6.