• Lindsey, EDRD

Thanksgiving Thoughts

Here we are, less than 48 hours from Turkey Day and I have offered ZERO tailored content.


Whomp whomp.


I feel justified in that I've done several T-day posts in past years- how to keep your plate filling but under control, and this Brussels sprouts cornbread stuffing that I made last year.


This year I'm bringing my Grandma Marlene's pumpkin cake bars, and Ina's (I like to pretend I'm on a first name basis) roasted orange rainbow carrots.


If you are looking for some delicious, beautiful, and nutrient-packed sides, I highly recommend checking out Cookie + Kate's website. Every time I read her blog, I WANT ALL THE VEGETABLES.


Going to hang a right turn here and veer away from Thanksgiving for a minute. I bought a new whole wheat flour on Amazon, as my Wal Mart doesn't offer much in the way of WW flours. My Wheat Montana flour, which I still love, is 100% whole grain- probably a red variety of whole grain. I've been wanting to try a white whole wheat flour, and this King Arthur does the trick. The advantage of white whole wheat is you still get the nutrient benefits of using the whole grain (more fiber, more vitamins), but the texture and look is more in line with traditional bleached all purpose flour.




My kids are still voracious breakfast eaters, and I've been wanting to try a new flavor of muffins. Since I have been stocking up on oranges for snacks, I figured I'd make orange chia seed muffins- a spin on traditional lemon poppyseed muffins.


Orange Chia Seed Muffins

2 1/2 cups white whole wheat flour

1 cup white sugar

2 tablespoons chia seeds

1 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon orange zest

1/2 cup unsalted butter, melted

1 cup plain nonfat Greek yogurt

1/4 cup unsweetened almond or cow's milk

2 eggs

3 tablespoons fresh squeezed orange juice (just juice the orange you used for the zest)

1 teaspoon orange extract (or find another orange to zest up)


Preheat oven to 425 degrees. Generously spray a muffin pan with nonstick baking spray.


Combine the flour, sugar, chia seeds, baking powder, salt, and orange zest in a large mixing bowl.


Melt the butter in a large liquid measuring cup. Let cool slightly before whisking in yogurt, milk, orange juice, eggs, and orange extract.


Pour the liquid ingredients into the dry and stir just until barely combined. The batter will seem thick and sticky.


Divide the batter among the 12 muffin tins. They will be quite full, but these are nice tall fluffy muffins!


Bake for 5 minutes at 425 degrees, then turn the oven down to 350 degrees and bake for an additional 15-17 minutes. Let cool in the pan for a few minutes, then invert and set on a cooling rack.


I put these in a freezer safe bag and freeze them- just microwave for 30 seconds to warm them up and serve! They have a nice citrus taste, and the chia crunch is a 100% dupe for poppyseeds but with added fiber, protein, and healthy fats.


Per muffin: 250 calories, 34 grams carbohydrates, 10 grams fat, 6 grams protein, 76 mg sodium



 
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  • The Everyday Dietitian

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