3 In 3

Crazy runner.  That is who I was today.  I mean really, 3 degrees and I still ran outside.  OK, it was not a long run…just 3.77 miles but it was 3 degrees!  Brrrrrr. 

It was hard the first mile, I warmed up a bit the second mile and was comfortable into the third but not sure I would have wanted to go that much further than I did. 

When I got back I stated that my cheeks were cold in which the Hubby replied, “which ones?”  Funny man. 

Sometimes on a Sunday I get into an adventurous mood of trying out new recipes in the kitchen.  Today I went for a muffin recipe from a new friend and a dinner straight from the new issue of Clean Eating Magazine.

First the muffin.  Who doesn’t love a good muffin?  One of my favorites has always been lemon poppy seed so I was intrigued by Corey’s twist.

Orange Poppy Seed Bran Muffins

1 cup whole wheat pastry flour  whole grain pastry flour

1 cup wheat bran  wheat germ

2 Tbsp brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1 Tbsp grated orange zest

1 large egg

1/4 cup molasses

1 tsp. vanilla extract

2 Tbsp canola oil  coconut oil

1/4 cup applesauce

3/4 cup milk

1/4 cup orange juice

2 Tbsp poppy seeds

I made a few minor adjustments to the ingredient list but overall a good attempt on my part to recreate this delicious treat.  I think next time I might reduce the amount of molasses and increase the OJ but I have officially tucked this recipe in the keeper file. 

Did you know????  Neither wheat bran or wheat germ is nutritionally superior to the other?  Wheat bran is the outer layer of whole wheat kernel whereas wheat germ is the central core.  Wheat germ is an excellent source of vitamin E, zinc and the B vitamin folate and wheat bran provides an excellent source of magnesium and iron.   

Tonight’s dinner menu: 

Polenta Pie with sweet potato & carrot caponata

Ingredients:

Crust

• 1 cup polenta
• 1/2 tsp salt
• 1/2 tsp dried sage
• 1 1/2 tsp Italian seasoning blend

Filling

• 1 medium onion, chopped
• 1 tbsp extra virgin olive oil
• 4 cups Swiss chard, chopped
• 1 cup black eyed peas, drained and rinsed

Caponata

• 3/4 lb sweet potatoes, peeled and cut into 1 inch cubes
• 2 tsp extra virgin olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and cut into matchsticks
• 2 stalks of celery, chopped
• 2 tbsp pure maple syrup
• 3 tbsp red wine vinegar
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp sweet paprika

Not something I would normally choose because the directions look, um, involved.  But again I was feeling adventurous so gave it a go.  Actually it was really good and tasted so earthy with all the greens and veggies.  I would have it again….like tomorrow for lunch.  Love me some leftovers!

 I’m Listening:  When you are adventurous in the kitchen are you muffins  or dinner?

Closing Thought:  When baking, follow directions.  When cooking, go by your own taste.  -Laiko Bahrs