Vegan Acorn Squash Muffins

**MAJOR issues with a switch in WordPress themes!!! My home page appears to be okay but all the other pages are a mess! I am working to get this fixed ASAP…sorry!!!**

Guys, I can tell it’s going to be one of THOSE weeks. I completely forgot about a 10th anniversary surgery center dinner party I said I would go to with my business partner last night. Glad she sent me a reminder text that afternoon! The event (and food!) was wonderful, but I am not a fan of 12 hour days. I much prefer the life-work balance. I put “life” before “work” because I am so much a fan of that balance…with a tip in the “life” direction 😉

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I adore squash…butternut squash, spaghetti squash, yellow squash…love’em all, but I do believe acorn is my favorite. It is so incredibly sweet and when cooked properly it is a creamy, almost dessert-like texture and flavor. Plus, I grew up on acorn squash filled with butter, pecans, brown sugar, and maple syrup. 😉 Yumm! Mr. Prevention isn’t too crazy about squash, so I used an acorn squash on hand to make this week’s breakfast! You know how I love sneaking veggies into breakfast…nothing like a jump start on your 5-9 colorful F&V’s each day!

Vegan Acorn Squash Muffins from A Whisk and A Prayer

1 cup + 2 Tbsp acorn squash, cooked and mashed (~1 small acorn squash)
3/4 cup soy milk (I used hemp milk)
2/3 cup brown sugar
1/3 cup water
¼ cup canola oil
2 Tbsp molasses
2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:

Preheat oven to 400° F and lightly oil a muffin tin, or line with baking cups. In a large bowl, mix together puree, milk, brown sugar, water, oil and molasses. In a medium bowl, whisk together flour, baking powder, soda, salt, and spices.

Combine wet and dry mixtures until just mixed.

Spoon batter evenly into prepared pan, filling muffin cups about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Yield: 15 muffins.

Nutrition Information (per muffin): 138 calories; 4.3 g. fat; 0 mg. cholesterol; 229 mg. sodium; 23.7 g. carbohydrate; 2.1 g. fiber; 0.3 g. protein

Result: These were really, really good! A lot sweeter than I was expecting. The original recipe called for a glaze, but I don’t think they need it, especially since I like to have muffins for breakfast, not dessert 🙂 Like most vegan baked goods, they are very moist. 🙂 And check out those nutrition stats…woo!

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Over the weekend, Mr. Prevention and I shared one of our favorites: Chimay. I am completely and totally FASCINATED by Chimay.

Chimay beer is brewed in Belgium by Trappist Monks. Trappist brewery proceeds are used to support the monastery and good causes. The majority of the brewery profits go to local charities and community development. How awesome is that?

Chimay beers are cellared for at least 5 years while the Chimay Bleue Grande Reserve (pictured above, 9% ABV) is aged for approximately 15 years. The water used to make the beer is drawn from a well on the monastery property and the filtered beer solids are recycled for livestock feed, fed to the cows used to produce Chimay cheeses. Charitable AND green…rock on, monks!

Not only do I find the history and philanthropic nature of the Chimay brewery to be upstanding and impressive, but the beer is incredible. Mr. Prevention most enjoys the Chimay Blanche, while I prefer the darker Chimay Bleue. Chimay is available in most larger liquor stores, as well as Whole Foods and Trader Joe’s. Check’em out!

Question: Do you make an effort to support companies with a stand-up mission and green operations? If you’re a beer-drinker, have you had or heard of Chimay?

Cheers,

lazy homemade potato chips

Mr. Prevention and I had meal planned, my grocery list was made, and he then declared that on account of the stunning mid-Ohio weather we WERE grilling out last night. Sigh. He was right, there are few days in late October that short-sleeves and the grill are in order. And last night was one of those nights. Just when my crock pot and I had become fond of one another again..

To go along with lean deer bratwursts on the grill, I recalled an easy microwave potato chip recipe I had come across awhile back. Because really, when you grill out, you don’t want to ruin the occasion by messy-ing the kitchen. Or at least that’s my take on the whole grilling out thing…

Anyways, these were DELICIOUS! And easy! And lazy! As in, think of the least skillful cook you know…even they can make these chips. Yep, I said it. P.S. Kristen Lynn that means you! Even YOU can make these chips! 😉

Microwaved Potato Chips from Christine’s Cuisine

2 russet potatoes, scrubbed clean, skin on, sliced thin
¼ cup 3 Tbsp extra-virgin olive oil
Salt or seasoned salt (I used 1 tsp garlic salt)

Directions:

Using a mandolin or food processor, slice the potato into thin slices; about 1/16 of an inch. [This is very important – you will likely not get a thin enough slice if you try to use a knife]

In a bowl, toss (toss to coat both sides so they don’t stick to the plate!) the potatoes with olive and sprinkle on salt or seasoning.

Arrange the potatoes in a single layer on a microwave safe plate.

Working in batches, microwave the potatoes on high for 5-7 minutes [my microwave was more like 8-9 minutes]. Check the potatoes every 30 seconds after the first 4-6 minutes since they can burn if cooked for too long.  The finished potato chip should be golden brown and crisp.

Carefully transfer to a serving dish and let rest for 2 minutes until cool enough to eat. Serves 4.

Nutrition Information (per serving): 150 calories; 10.3 g. fat; 0 mg. cholesterol; 240 mg. sodium; 13 g. carbohydrate; 1.5 g. fiber; 2 g. protein

Result: YUM! And crisssspy! These are very similar to kettle chips! The olive oil adds a lot of flavor, so don’t go over-board on the salt or garlic salt. I think a fun change to make would be canola oil with a bit of cinnamon and sugar for a dessert-like chip. These do take some time, but they’re not hard…just plan them accordingly with your meal! 😀 Health-wise, you’re not picking up preservatives, added salt, or the trans fats that are hidden in many chips. The fat in these chips are healthy fats, coming from olive oil. Not to say they’re a free-for-all, but they’re a healthy alternative when compared to a lot of options in the chip aisle!

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I did not get to my lower body workout yesterday — I am so ashamed to admit that! But if this blog is nothing else, it’s great accountability for me. Which…obviously could be going better for me when it comes to this whole strength routine because my “excuse” for not doing my lower body routine is poor. My reasoning is that I really wanted to score my first goal with my new hockey team last night, and I didn’t want Jello legs during my game. But of course, I am still scoreless, so tomorrow…tomorrow is lower body day. PROMISE. And a short run…assuming my legs don’t go numb from the torture. 😉

…In brighter news, I am still candy free! 😀 (Way to get something right, self!)

Question: What’s your favorite crunchy pleasure? Are you a chip person, or do you go more for pretzels? Crackers? Pita chips?

I do love chips, but I don’t have them often. Like Pringles tells me, once you pop you can’t stop! So right they are!

P.S. Those who subscribe to receive my blog via email — are you getting the emails? I have heard from several people that they are not receiving them, and have not been for over a week now. Let me know either way…and I will aim to resolve this! Sorry! And, thank you for reading! 😀

Have a grrrrrreat week!

Harry Potter Pumpkin Cookies

If you’re sick of pumpkin, sorry for ya!  😀 I just opened my second 7 pound can of pumpkin for the season…most of which is in the freezer, rest assured. Mr. Prevention rarely requests much outside of Buffalo Chicken Dip (which, by the way, is being made for today’s Illini game), so when he requested pumpkin cookies this week, I happily obliged.

Rosmerta’s Pumpkin Cookies from Harry Potter

1 cup pumpkin
1 egg
2 cups flour – all purpose
1 cup sugar
1 tsp salt
1 cup shortening 50/50 Smart Balance Butter Blend (2 sticks)
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder

3 2 Tbsp butter*
½ 1/4 cup brown sugar*
4 2 Tbsp fat-free milk*
¾ ½ tsp vanilla*
1 1/2 cup powdered sugar*

Directions:

Preheat oven to 350° F.

Cream sugar and butter. Add vanilla, egga, and pumpkin. Sift dry ingredients. Add remaining ingredients – mix well. Use teaspoon to drop cookies on cookie sheet. Bake 10-12 minutes. While cookies bake, prepare the frosting.

Pumpkin Cookie Frosting Directions:

Bring 3 tablespoons butter, brown sugar, and milk to a boil in sauce pan. Cool for a short while. Add vanilla and powdered sugar. Drizzle onto cookies and allow to cool before storing in an air-tight container. Yield: 4 dozen cookies.

Nutrition Information (per cookie): 81 calories; 4.3 g. fat;  11 mg. cholesterol; 89 mg. sodium; 10.4 g. carbohydrate; 6.4 g. sugar; 0.2 g. fiber; 0.7 g. protein

Result: Muahaha…these are goood!! Granted, there is nothing healthy at all, whatsoever about these cookies…but that’s okay! Once in awhile 😉 The cookies are small, so you can do some damage control that way. Using a butter made with healthy oils that is non-hydrogenated makes the fat in the cookies a heart-healthy fat. Next time I will probably try these cookies with whole wheat pastry flour just to add some nutrition and fiber. Enjoy!

It is a goooooooorgeous weekend in central Ohio! I am LOVING it!!

Off to make chili, root on my Illini…and root against the Buckeyes with the girls!

Question: Were you/are you a Harry Potter fan? Which house would you have been in: Gryffindor, Slyterin, Hufflepuff, or Ravenclaw?

According to this quiz, I’m a Hufflepuff…but I would’ve placed myself in Gryffindor 😉

HP love,