Tuesday, March 29, 2011

Caesar Salad Dressing


  • 1 c. low-fat mayo (I used Hellman's low-fat olive oil)

  • 1 tbsp lemon juice

  • 1 tsp worcestershire sauce

  • 1 heaping tsp of jarred garlic

  • 1 shake of garlic powder

  • 1/4 c. grated parmesean cheese

  • 1/2 tsp dry mustard

  • 1/4 c. milk

  • salt and pepper

  1. Combine ingredients and whisk together. For optimum flavour, let sit for 1-2 hours before serving.
Comments: This was simple, made from ingredients I already had in the house. The original recipe only called for 1 tbsp of milk, but it needs at least 1/4 c. to be used as dressing, maybe even more if you want it fairly thin. I used this to make a caesar salad with romaine, sliced red onions and mushrooms. I will make this again!

Sunday, March 6, 2011

Banana Carrot Muffins

Source: Combined several internet recipes and added my own spice!
Servings: 12

  • 2 over-ripe bananas, mashed
  • 3 small carrots, grated
  • 1/4 c. butter, room temperature
  • 1/2 c. brown sugar
  • 1 egg
  • 1/2 c. almond milk (or regular milk)
  • 2 c. whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves


  1. Preheat oven to 350 F. Grease a 12 muffin tin.
  2. Mash bananas and grate carrots. Set aside.
  3. In a mixing bowl, combine flour, baking powder, baking soda, salt and spices.
  4. Cream butter and brown sugar, until fluffy.
  5. Beat in an egg.
  6. Just mix in milk and banana.
  7. In thirds, add flour mixture until just mixed in.
  8. Hand stir in in the carrots.
  9. Divide equally in the muffin tin to make 12 muffins. Bake at 350 F for about 25 mins or until a toothpick comes out clean.

**Do not over mix! That's the key to nice muffins :)


These were very good and quite healthy for baked goods! They are about 160 cals, 3.5 grams of fat and 4 grams of fiber per muffin. You could add nuts, coconut or raisins too.

I think these will make a great pre-gym snack or a quick breakfast with a piece of fruit.