Pumpkin Blondies

Pumpkin isn't just for fall! It's a great source of anti-oxidants, vitamins A, C, & E, and has no saturated fat or cholesterol. This is a recipe I tried for the first time and lightened up a bit; next time, I'm going to try some more substitutions. This recipe would be great with spelt flour since it is lighter than wheat but has more nutritional value than white. The sugar content in these is a little higher than I like, so that needs a tweak too (amazing, considering I cut the sugar called for by 2/3). Quick and easy, delicious, and not nearly as heavy as a traditional blondie or brownie!

Pumpkin Blondies

Ingredients

2/3 cup + 2 T all-purpose flour

1/3 cup whole wheat flour

1/2 T pumpkin pie spice

1/2 t cinnamon

1/2 t baking soda

1/4 t salt

1 stick unsalted butter

7.5 oz pumpkin puree 

1/3 cup light brown sugar, packed

1 T sugar (sub stevia, sun crystals, etc)

2 T liquid egg substitute 

1 t vanilla

Optional: chocolate/carob chips, walnuts, almonds

Directions

Pre-heat oven to 350. Grease a 8x8 pan with non-stick spray.  Cream butter and sugar until light and fluffy; add pumpkin, egg, and vanilla - mix well.  Combine all dry ingredients; add to wet ingredients and mix until blended.  (If you're adding any optional ingredients, stir them in now or sprinkle them on top.) Pour into pan and spread evenly.  Bake for about 35 minutes or until toothpick comes out clean.

Nutrition (makes 16 2-inch pieces)

Calories: 107

Fat: 5.9 g

Carbs: 14.5

Sugar: 6.9 

Protein: 1.4g

 

Stay healthy!

Potato Salad

So, with summertime comes all of those great picnic foods that can be loaded with fat and calories from heavy dressings and sugary sauces.  Here's my take on a lighter potato salad that still has lots of flavor! 

Light(er) Potato Salad

Salad Ingredients

6 eggs, hard boiled

5-6 medium sized red potatoes

2 stalks of celery, finely chopped

1/4 cup onion, finely chopped

1/4 cup carrots, finely chopped

fresh parsley (to taste) 

Dressing Ingredients

1 T white vinegar

1 T spicy brown mustard

2-3 T miracle whip

Directions

Boil potatoes until soft.  Hard boil eggs (place eggs in cold water, bring to a boil, turn off heat and let stand for 12-15 minutes in hot water. Place in a bowl of ice water to cool - it also makes them easier to peel!).  Chop veggies - a food processor makes it so easy! Remove the skins from the potatoes and dice (skin will peel off easily after boiling).  Peel the eggs and chop 4.  Add eggs and potatoes to veggies.

Prepare the dressing in a separate bowl by mixing all ingredients together.  Pour dressing over the potato mixture and stir carefully.  Slice the remaining 2 eggs and place on top of salad; sprinkle with paprika and refrigerate.

Nutrition (based on 8 servings):

Calories: 145

Fat: 5.2 g

Carbs: 18.4g

Sugars: .4g

Protein: 6.7 g

Stay healthy!