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  1. icinglady1

    Fried Bulgar!

    sounds yummy I love bulgar!
  2. bumpin up to start making them for back to school lunches for my daughter
  3. I sold my daughter on "healthy" pancakes with the Fiber One mix.. she happily eats them and deems them.. good not like the regular "healthy" foods..she's almost 13yo.
  4. http://www.healthdiscovery.net/forums/showthread.php?t=203403 Carrot/Agave muffins
  5. 12 Jumbo Muffins (these freeze well or you can halve the recipe) Combine dry ingredients well and set aside: 4 cups whole wheat flour 3 teaspoons cinnamon 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon Salt Wet Ingredients: 16 oz carrots (I process them on grind in my processor) finely grated 4 large eggs 2/3 cup dark brown sugar 2 teaspoons vanilla 1 bottle (11.75 oz) Blue Agave Sweetener ( I get at trader joes $3) 1 cup unsweetened applesauce Oven preheated to 350 degrees. Prepare 12 jumbo muffins by placing baking liners into pan and spraying with pam cooking spray. Whisk together the flour,cinnamon,baking powder, baking soda and salt in a large mixing bowl. Finely grate the carrots and stir together with the remaining ingredients. Stir the carrot mixture into the flour mixture. Divide the batter evenly between the baking cups and bake until a skewer inserted into the muffin center comes out clean, about 30 minutes. Immediately remove the muffins from the pan and cool completely on a wire rack. My Notes: I think the muffins turn out more moist when you grind the carrots in the processor and it's a time saver too. My daycare kids absolutely LOVE these and think of them as "cupcakes". Agave syrup is a natural, unprocessed sweetener derived from the agave plant. there are several types of agave syrup.. I use the Trader Joes organic blue agave sweetener. The original recipe was for 12 regular sized muffins that were 7 points each. My version is a much leaner 4 points for the JUMBO size I encourage you to run the numbers on your recipe builder to verify points. The agave sweetener that I use is: I use the entire bottle. Serving per bottle = 16 Calories per serving =60 ( this is 1 point per tablespoon serving) Fat per serving =0 Sugars per serving=16g Carbohydrates: 16g protein=0 The original recipe is from : Country Living Magazine January 2009 issue. I changed alot of the recipe to make it healthier.
  6. I just found these at Top Foods! they are 100% whole wheat, No high fructose corn syrup, 5 gr fiber, 0 trans fats and delicious too Calories = 100 Fat= 1g Serv Size: 1 roll (this is like a flat hamburger bun) Sugars=2g protein=5g Servings per package=8 I've been using these this week for my sandwiches
  7. Very intriguing recipe alteration how is the texture??
  8. Very intriguing recipe alteration how is the texture??
  9. I love these cookies..but I don't make them. I buy them at Trader Joes (2 points per cookie)
  10. icinglady1

    cake balls

    When I make these, I put the rolled balls into the freezer on a cookie sheet and let them set for about an hour before dipping. This keeps them from falling into the chocolate and also helps them set faster (dry) they are super good.
  11. I saw this post yesterday...ran into the kitchen, made them and they are delicious! thanks for the recipe..I needed something to indulge in that wouldn't break the points bank!
  12. I think you dropped about 10 years off your age too!...what a wonderful slide show to track your progress through this journey:bcb_smile
  13. sounds good I just got the same cook book and made the pork medalions with dried cherries ..very good
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