Tag Archives: healthy

Chocolate Beet Muffins #Choctoberfest

Welcome to my final day for #Choctoberfest! It has been so Chocolatey! So far this week, I have made:

Mint Chocolate Greens SmoothiesChocolate Lover’s Puppy Chow MixChocolate Cheesecake Dip 

…and today, I am bringing you these amazing Chocolate Beet Muffins!!

Chocolate Beet Muffins

I am a huge muffin fan, but I have also found that it’s a great way to hide things that are healthy and get them into my kids! These Chocolate Beet Muffins, are so good, no one even knows how good-for-them they really are! Chocolate is key here- pink muffins from the beets alone might fly, but I didn’t want to risk it, so I made them with the cocoa added and “red velvet” muffins were born! My very picky eater eats these as does my no-vegetable or fruit daughter! Granted, I haven’t owned up to the beets with her…but I still consider this a WIN!

My idea here for flavor combinations, is inspired by the Minimalist Baker’s vegan version, but the recipe here is all mine adapted from my very versatile AAA Muffin recipe! I love this recipe since it is so easy to adapt to just about any flavor combination and things that you love in your muffins. I used Rodelle brand cocoa too, which has some really great-for-you things about it:

Antioxidants
Dietary Fiber
Calcium
Vitamins like magnesium, potassium, and iron
Naturally cholesterol free
Kosher, gluten-free and non-GMO

Chocolate Beet Muffins

Honestly, the taste was very different than the regular dutch-process cocoa that I normally use- the color is richer, but Rodelle’s Gourmet Baking Cocoa contains one of the highest levels of cocoa butter on the market, which gives it a rich chocolate flavor. From rich hot cocoa to fudgy brownies, using Rodelle Gourmet Baking Cocoa makes a difference you can taste. And, if you need it to be organic they have that option too!

Let me break down this awesome recipe for Chocolate Beet Muffins for you:

Dry and Wet:

Chocolate Beet Muffins

Mix in the beets- I seriously LOVE this color- no filter!!

Chocolate Beet Muffins

Combine the two and add to the muffin tins- sprinkle a little more chocolate on top for good measure! Bake and Done!

Chocolate Beet Muffins

I know you are going to love these and make them as much as I do- we have no shortage of chocolate here! So let’s get to it:

Chocolate Beet Muffins

Ingredients:

Dry 1st:
3 cups all purpose flour
4 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup white sugar

Wet 2nd:
1/4 cup applesauce
1/4 cup canola oil
1 cup low-fat milk
1/2 cup low-fat plain yogurt (greek or regular)
2 eggs
1 cup of beet puree (can add up to 1/2 cup more)*
1 tsp. vanilla extract

Mix-In
1/2 cup mini-chocolate chips

How to make them:

  • *First make the beet puree: Either roast 3 beets in their skins, by first washing them, rubbing with olive oil and tightly wrapping in foil. Roast in a 400* oven for one hour. Remove the foil and skin and discard. Puree the beets in a food processor or blender with 1/4 cup of water. **If you want to use canned beets, and skip roasting, that works to. You just drain the liquid before pureeing and then add 1/4 cup of water as you blend.
  • Prepare your muffin tin by lining with paper cups and additionally spraying the paper cups (this keeps them from sticking). Preheat the oven to 350*.
  • In a large bowl, mix the dry ingredients together and whisk to fully incorporate all the ingredients.
  • In a separate bowl, mix the wet ingredients using a whisk, and once combined, add this to the dry ingredients. Mix thoroughly.
  • Add the chocolate chips and scraping the sides of the bowl with a rubber spatula, spoon 1/4 cup of the mixture into the prepared muffin tin.
  • Bake at 350* for 20-25 minutes.

Chocolate Beet Muffins #Choctoberfest

Chocolate Beet Muffins #Choctoberfest

Ingredients

    Dry 1st:
  • 3 cups all purpose flour
  • 4 tsp.baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • Wet 2nd:
  • 1/4 cup applesauce
  • 1/4 cup canola oil
  • 1 cup low-fat milk
  • 1/2 cup low-fat plain yogurt (greek or regular)
  • 2 eggs
  • 1 cup of beet puree (can add up to 1/2 cup more)*
  • 1 tsp. vanilla extract
  • Mix-In
  • 1/2 cup mini-chocolate chips

Instructions

  1. First make the beet puree: Either roast 3 beets in their skins, by first washing them, rubbing with olive oil and tightly wrapping in foil. Roast in a 400 oven for one hour. Remove the foil and skin and discard. Puree the beets in a food processor or blender with 1/4 cup of water. **If you want to use canned beets, and skip roasting, that works to. You just drain the liquid before pureeing and then add 1/4 cup of water as you blend.
  2. Prepare your muffin tin by lining with paper cups and additionally spraying the paper cups (this keeps them from sticking). Preheat the oven to 350*.
  3. In a large bowl, mix the dry ingredients together and whisk to fully incorporate all the ingredients.
  4. In a separate bowl, mix the wet ingredients using a whisk, and once combined, add this to the dry ingredients. Mix thoroughly.
  5. Add the chocolate chips and scraping the sides of the bowl with a rubber spatula, spoon 1/4 cup of the mixture into the prepared muffin tin.
  6. Bake at 350* for 20-25 minutes.
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For more delicious idea for indulging your chocolate cravings, check out the #Choctoberfest line-up!


This is a sponsored post on behalf of Rodelle where I received product or compensation to facilitate this post. See my full disclosure page. Rodelle Gourmet Baking Cocoa is Dutch-processed which provides a much more consistent product and flavor than natural cocoa.


Enter to win our #Choctoberfest prize pack!
This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

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Mint Chocolate Greens Smoothie

Mint Chocolate Greens Smoothie #Choctoberfest

You know I love my smoothies. I’ve made orange, berry, and pineapple-green… I was going strong there where I had one every morning during the summer. I am not sure why I stopped, but I think I am officially out of any rut I might have been in. Enter the mint-chocolate in this Mint Chocolate Greens Smoothie!

This is a sponsored post on behalf of Barlean’s where I received product or compensation to facilitate this post.. See my full disclosure page.

Mint Chocolate Greens Smoothie

I used the Barlean’s Chocolate Silk Greens- which in a nutshell, are amazing! It’s powdered greens are full of vital antioxidants from fruits and veggies. The delicious chocolate flavor comes from Fair-Trade, antioxidant-rich cocoa. It’s delicious hot or cold with no added sugars. You’ve got to try it to believe it. Seriously.

As if that wasn’t enough goodness in this smoothie, I added another Barlean’s powerhouse, the Essential Women Omega-Swirl in Chocolate Mint flavor. Look at this stuff:

Mint Chocolate Greens Smoothie

Doesn’t it look like chocolate syrup?! It tastes like it too! Do you take your Omega-3s? They are essential fatty acids needed by everyone, everyday for the rest of our lives. Most people get their Omega-3s from fish capsules or flax oil, but Barlean’s emulsified the flax oil to give it a smoothie like texture and used all natural ingredients to give it a chocolate mint flavor. It’s perfect for #Choctoberfest. You can use it in smoothies, in yogurt, oatmeal or even on top of ice cream. Ah-mazing.

Mint Chocolate Greens Smoothie

So here’s the power-smoothie that tastes like a mint-chocolate chip ice cream shake!

Mint Chocolate Greens Smoothie

Ingredients

1/2 frozen banana
1/2 small (5oz) container of 0%fat plain greek yogurt
1 scoop of Barlean’s Chocolate Greens
1 TBSP. Barlean’s Essential Woman Omega Swirl
8 oz. of ice water

What you do:

To a blender, add all the ingredients. Blend. Enjoy.

Mint Chocolate Greens Smoothie

Mint Chocolate Greens Smoothie #Choctoberfest

Serving Size: one serving

Almost no measuring and quick for a busy morning, this Mint-Chocolate Greens Smoothie is a healthy and great way to start the day!

Ingredients

  • 1/2 frozen banana
  • 1/2 small (5oz) container of 0%fat plain greek yogurt
  • 1 scoop of Barlean's Chocolate Greens
  • 1 TBSP. Barlean's Essential Woman Omega Swirl
  • 8 oz. of ice water

Instructions

  1. To a blender, add all the ingredients. Blend. Enjoy.
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Here’s today’s amazing recipes from the other #Choctoberfest bloggers!



This is a sponsored post on behalf of Barlean’s where I received product or compensation to facilitate this post.. See my full disclosure page.

Enter to win our #Choctoberfest prize pack!
This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.
a Rafflecopter giveaway

Crispy Baked Zucchini Bites

Crispy Baked Zucchini Bites

I was lucky enough to get a boat-load of yellow zucchini from my sister a few weeks ago from her load of CSA goodies, and I made them into a quick baked and breaded side dish that is so good, that it can pass for a snack too. You are going to love these!

Just a few ingredients and it’s super fast once you get those few items lined up and ready to go:

Crispy Baked Zucchini Bites

Here’s the recipe and since I know you have all the ingredients already (including too much zucchini that you keep making the same boring-old way!) this one is a no-brainer to try!

Crispy Baked Zucchini Bites

Ingredients:

4 small to medium green or yellow zucchini
1/3 cup italian dressing
1/2 cup bread crumbs (regular or seasoned)
1/3 cup grated parmesan cheese
1/8 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. dried basil

♦Preheat the oven to 400*. Line a rimmed sheet pan with parchment or spray it.
♦Get two medium sized bowls. In one, add the dressing. In the other bowl add the rest of the ingredients, and mix until combined.
♦Cut the zucchini into coins about 1/4 inch thick. Place them all into the dressing and combine until coated completely.
♦Dip each into the breadcrumb mixture until coated on all sides. Place on the parchment lined pan.
♦Bake for 10 minutes on one side. Flip them over and bake for another 10 minutes.
♦Remove from the oven and serve!


NOTES:

  • This is a similar recipe to my favorite Crispy Chicken Nuggets recipe that I make all the time, or I also have used the breaded topping to bake tomatoes with some fresh basil and it’s fan-tab!
  • If you have the breading left over, you can save it in the fridge for up to a week- so save it!
  • I have used panko breadcrumbs too or a mixture of regular and panko and it adds a nice texture to this, so if you have them you can try that too.

Enjoy!

Crispy Baked Zucchini Bites


Linking up with Meatless Monday!