Category Archives: Vegetarian

FIRST OF THE MONTH BANANA BRAN MUFFINS

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The start of a new month is inevitably preceded with declarations that “the diet starts tomorrow!”  For many years I was a yo-yo dieter.  These days it seems I am just a yo dieter (as in “Yo, pass the potatoes,” and “Yo, pass the bread”).  Anyway, the first day of a new month brings with it the promise of a fresh start and diet success.

These Banana Bran Muffins are one of my favorite wholesome recipes, and a great way to start off a new month of healthier eating.  Think of them as muffins with benefits.

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FIRST OF THE MONTH BANANA BRAN MUFFINS
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Ingredients
  • 2 cups All-Bran cereal
  • 1-1/4 cups lowfat milk
  • 1 egg, lightly beaten
  • ¼ cup vegetable oil
  • 2 ripe bananas, mashed
  • 1-1/4 cups flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • Coarse sugar, for sprinkling on tops
Instructions
  1. Combine cereal and milk in a large mixing bowl. Let stand until cereal softens, approximately 5 minutes. Add egg and oil, mixing well. Stir in bananas. In a separate bowl, mix together flour, sugar, baking powder, and salt. Add dry ingredients to cereal mixture, stirring just until combined.
  2. Spray a 12-cup muffin tin lightly with vegetable cooking spray (or line with paper liners). Divide batter evenly into the prepared cups. Sprinkle with coarse sugar. Bake at 400 degrees, approximately 20 minutes, or until lightly browned and tester inserted in middle comes out clean. Turn muffins out onto a rack to cool. Muffins are best served warm.

COMPOSED BEET SALAD

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When I was little, I would gag on canned beets, and I hated the way they left a fuschia stain on everything they touched.  But now I’m hooked on roasted beets, and they can stain anything they want.  Beets are available in a rainbow of colors at my local farmers market, and I can almost always find at least one color at the grocery store.

My favorites are the striped chioggia beets:

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This composed salad is one of my favorite ways to serve beets.  It’s made with sliced roasted beets, honeycomb, goat cheese rounds, chopped toasted pecans, and arugula sprouts.  Just before serving, drizzle it with olive oil and sherry vinegar, and season with salt and pepper.  The johnny-jump-up garnish is optional.  🙂

(Honeycomb can be hard to find locally, but you can order it online from Savannah Bee Company.  A little goes a long way, and it’s really nice with cheese and fruit.  It makes a great foodie gift, too.)