Coconut-Apple Muffins

Ingredients:

• olive oil cooking spray
• 1 cup sorghum flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup monk fruit  natural no-calorie sweetener
• 2 tsp. gluten-free baking powder
• 1 1 /2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 cup 1 % milk
• 2 tsp. extra-virgin olive oil
• 2 tsp. pure vanilla extract
• 1 1/2 cup grated carrots
• 1/2 cup grated Granny Smith apple
• 1/2 cup grated red apple
• 1/2 cup unsweetened shredded coconut
• 3 large egg whites

Makes 12 muffins (1 muffin per serving)

1. Preheat the oven to 350 F. Line a standard 12-cup muffin tin with paper liners and lightly spray with olive oil.
2. In a medium bowl, whisk together the sorghum flour, coconut flour, flaxseed meal, monk fruit sweetener, baking powder, cinnamon, ginger, and nutmeg.
3. In a bowl, with an electric mixer on low speed, beat together milk, oil, and vanilla. With the mixer running, add the flour mixture in 3 additions, mixing well after each addition. By hand, gently mix in the carrots, apples, and coconut.
4. In a separate bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
5. Spoon the batter evenly into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 24-28 minutes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach have done it again with muffins. Who knew that coconut and apples tasted so good together? These muffins to take time but they are worth the effort. Make these on Sunday and you can enjoy them throughout the week. These muffins are fluffy and moist not to mention delicious. If you're trying to incorporate more fruits and vegetables in your diet, these treats are for you. Enjoy these with a glass of tomato juice, water, milk or juice and you won't be going to the drive through again.

Balsamic Tomato and Mozzarellla Salad

Ingredients:

• 1 tbsp balsamic vinegar
• 1 tsp extra-virgin olive oil
• 1 tsp flaxseed oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 large red bell peppers, halved and seeded
• 2 large tomatoes, cut into 1/2" thick slices
• 2 ounces fresh mozzarella cheese, cut into 4 slices
• 1/3 cup fresh basil leaves, julienned

Makes 4 Servings

1. Preheat the broiler. Coat a broiler-pan rack with cooking spray.
2. In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and pepper. Set Aside.
3. Place the bell peppers, skin side up, on the prepared rack. Broil, without turning, for 10 minutes, or until skins are blackened and blistered inn spots.
4. Place the peppers in a paper bag and seal. Let stand for 10 minutes, or until cool enough to handle, peel the skin from the peppers and discard. Cut the peppers into 1/2"-wide strips.
5. Arrange the tomato slices on a platter. Place the cheese slices over the tomatoes. Scatter the pepper strips on top and sprinkle with the basil. Drizzle the dressing over the salad. Let stand for at least 15 minutes to allow the flavors to blend.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Cookbook. Tomatoes, basil and mozzarella are classic staples of Italian cooking. This is a delicious salad that can be served as a snack, light lunch or dinner or even as a side with steak, fish or chicken. If you're short on time to roast peppers, used jarred roasted peppers instead. And if you want to have a  warm salad, marinate the tomatoes with the balsamic dressing, top with mozzarella and broil the tomatoes and cheese for 2 minutes and sprinkle with basil. This is a delicious salad that will make you feel like you're dining in the Italian countryside.