Happy Monday friends! I don’t know about you guys, but my kiddos have been sick pretty much non stop this winter season. It’s not all three at once…it never is…it just starts with one and then continues to spread to the others so we are a sickly house all month! I’m so over the fog and the gloom and germs – bring on Spring already! I’m home today with two sick ones so it gave me a chance to write this little post.
We headed up to Shaver this past weekend just for the night with our lovely neighbors. I’ve been craving a vegetable soup so I decided to make a big batch while we were there. I was also snacks today in my middle’s kinder class and she requested chocolate chip muffins. I whipped up some flour-less, oil free, oatmeal, banana, chocolate chip muffins last night and at 130 calories each – they are delicious! Check out the recipes below.
Hearty Vegetable Soup
(Serves 4-6 @ approx. 150 calories per serving)
1 cup Frozen Peas
1 cup Frozen Green beans
1 cup Frozen Corn
1 cup diced carrots
1 cup sliced celery
2 medium potatoes, diced
1 28oz can of chopped tomatoes
1 large (48 oz) box of vegetable broth
2 bay leaves
thyme, onion powder, salt and pepper
Throw all the ingredients in a big pot and cook on medium for about 45 minutes. Taste and season to your liking and even add some shredded chicken for a little added protein!
Flour-less Chocolate Chip Muffins
(Serves 12 @ approx. 130 calories each)
1/4 cup brown sugar
1 1/2 teaspoons Baking Soda
1/2 teaspoon Baking Powder
2 cups Rolled Oats
2 ripe bananas, smashed
1 cup Plain Greek yogurt
1/2 cup mini or regular chocolate chips
Mix all ingredients in a large bowl. Place batter in your Vitamix or the like and blend until smooth. Pour batter into muffin tins (spray paper liners with non-stick spray since there’s no oil in this either) and bake at 400 degrees for 13-15 minutes. Let cool about 10 minutes and enjoy!