I’m waiting for a recipe fail to happen soon because I feel like these past few weeks have been full of so many recipe wins! Here is what I’ve been loving so far this week:
Breakfast: Oatmeal Pumpkin Muffin
Lunch: Greek Farro Salad
Dinner: Zucchini Lasagna
Oatmeal Pumpkin Muffins
(makes 10 large muffins – I wanted these to be breakfast worthy and filling, but smaller muffins would make a snack-sized serving)
1 15oz can of pumpkin puree
2 large eggs
1/3 cup light brown sugar, packed
1/4 cup maple syrup
2 tsp vanilla extract
2 tsp pumpkin pie spice
pinch of salt
3 cups old-fashioned oats
1 cup coarsely ground oats (or oat flour – I used Scottish Oatmeal that was basically just a fine oatmeal)
2 tsp baking powder
Optional streusel topping
2 tbsp canola oil
2 tbsp light brown sugar, packed
1/2 cup crushed pecan pieces
1. Preheat oven to 350 and spray a muffin tin (or use liners).
2. In the large bowl of an electric mixer, combine pumpkin, eggs, sugar, syrup, extract, spices, and salt. Mix on medium until smooth.
3. In a separate bowl, mix oats, oat flour, and baking powder.
4. Slowly incorporate the dry mixture into the pumpkin mixture, mixing until just combined.
5. Fill muffin tin with heaping 1/4 cups of batter.
6. In a small bowl combine streusel topping ingredients and sprinkle evenly amongst muffins.
7. Bake 20-23 minutes, until a toothpick inserted comes out clean.
Calories: 300, Fat: 11g, Cholesterol: 37mg, Sodium: 20mg, Potassium: 90mg, Carb: 49g, Fiber: 7g, Sugar: 20g, Protein: 8g, Vitamin A: 108%
Greek Farro Salad
(Makes 6 meal-sized servings)
8-9oz package of farro (1 1/2 cups), prepared according to package instructions and cooled to room temperature (Trader Joe’s has a great 10 minute Quick Farro)
1 large cucumber, diced
1 large zucchini, diced
1 cup (10-15) grape tomatoes, diced
1/2 of a large red onion, diced 2 15oz cans garbanzo beans, rinsed and dried*
1/2 cup crumbled feta cheese
Red Wine Vinaigrette to taste (6tbsp is my suggestion) Directions
1. Combine ingredients in a large bowl and add dressing to taste! Pretty darn easy!
*If you want to roast the garbanzo beans in the oven with some seasoning before adding them, that is a tasty option as well!
Calories: 381, Fat: 6g, Cholesterol: 5mg, Sodium: 660mg, Potassium: 220mg, Carb: 50g, Fiber: 7g, Sugar: 2g, Protein: 16g
I can take no credit for this recipe — I saw a great Buzzfeed article a couple weeks ago and this recipe is a total winner. I kid you not, I have had this for dinner 6 out of the last 14 nights. It’s just so good! There are a lot of great recipes on this site that I can’t wait to try! Also, just a tip – we baked it in a glass square pan, it was easier to store the leftovers for a second night and easy reheating. Plus it can get a little liquidy during baking so the pan keeps it all in one place.
Calories: 120, Fat: 5g, Cholesterol: 19mg, Sodium: 500mg, Carb: 10g, Fiber: 2g, Sugar: 4g, Protein: 9g
And there you have it! The recipes I am loving this week!