Stance: Studies on the Family

Brigham Young University Student Journal

Tag: healthy

Flourless Chocolate Muffins

Picture from here.

Picture from here.

With one month almost gone by in the New Year, my resolution to not eat chocolate every day is slipping.

That’s right, I am used to eating chocolate every day (my husband says I am a chocoholic). My resolution was made in an effort to feel healthier and not spend so much money buying sugar and cake mixes.

So what’s a chocoholic like me to do when those cravings start raging? Make some flourless chocolate muffins! I found this little recipe on Pinterest and it originally was posted on mywholefoodlife.com.

At first, I was skeptical of a four-ingredient recipe that was supposed to be “healthy” and taste good. But then I made them, and one bite transported me from skepticism to chocolatey peanut butter heaven (a chocoholic’s happy place).  Those cravings were satisfied, and I have a guilt free snack I can eat every other day.

Ingredients

  • 1 cup creamy peanut butter (or nut butter of choice)
  • 2 very ripe bananas
  • 1/4 cup maple syrup
  • 1/3 cup cocoa powder

Instructions

  • Pre-heat oven to 350.
  • In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
  • Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
  • I topped a few of mine with chocolate chips. Feel free to do the same.
  • Place muffin pan in the oven and bake for about 15 minutes.
  • Wait until these are completely cooled before removing from the pan.

 

*Note: I also added a handful of chocolate chips after combining the ingredients in the food processor.

-BrookeAnn Henriksen

Pinterest Win: Hearty Chicken Stew with Butternut Squash and Quinoa

This is a recipe I’ve seen pinned fairly often, and to be honest, the main reason I want to share it with you is because it is DELICIOUS. It’s perfect for fall (and pretty much any other time) and the ingredients aren’t too crazy.

ButternutQuinoaStewSquareSmall

Photo from here.

The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.

Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).

The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.

Also I left out the olives, because who likes those? (Sorry olive lovers.)

This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.

By Sam Lund