October is my favorite month of the year (and not just because it’s my birthday month). Apples are at their best, pumpkins are sitting on everyone’s front porch and the weather is unbelievably perfect for running in the park. Dreamy.
Right now, I’m totally caught up in
fall foods. It doesn’t get better than hearty soups and tons of squash. But a girl can’t live on gourds alone. Yesterday, I went out to lunch with my roomie and her family. My roommate is vegan, so we all split a veggie pizza with soy cheese. These would be sooo easy to make a home for a fun (and healthier) sleepover snack. Just buy some whole wheat pizza dough from the grocery store, tons of vegetable toppings, sauce and (if you want) vegan cheese. That said, salad pizza (aka, a slice without cheese) can be yummy, too.
While we’re spilling on healthier versions of weekend treats, I thought I’d share this fruity muffin recipe the folks at
bnbfinder.com passed along to me (it’s from Duncan-Quinn House Bed and Breakfast in Niagara on the Lake, Ontario). They work best as mini muffins, which is fab, considering oversized muffins often have a ton of calories.
INGREDIENTS:
2 cups self-rising flour
1 cup sugar - white/soft brown mixed
1/2 tsp salt
1/2 cup apple sauce, unsweetened
1/2 cup soy milk
1/4 cup canola oil
1 tsp vanilla
1 1/2 cups fresh blueberries or raspberries or other fruit in season
DIRECTIONS:
Preheat oven to 375 degrees. Spray muffin cups with nonstick spray. Mix first 3 ingredients together, then add other ingredients, adding the fruit last. Divide mixture evenly among muffin cups. Bake 30 minutes or until tops are firm. Cool on a wire rack
Fruit can be mixed i.e. raspberries and peaches are great together, mashed bananas also work well.