Waldorf Salad

Half cup of grapes, sliced (I used red seedless)
Three apples, chopped (I peeled 2 and left the peel on the third for a little extra color and texture.) 
Two stocks of celery, finely sliced 
1/4 cup raisins
3 cups of Romain lettuce, chopped
2 tablespoons Miracle Whip lite 

Normally this salad would include walnuts, but I have to avoid anything with a lot of fat because of my stupid pancreas. Booooo. Anyway, this was a nice side dish for a warm day, and the kids enjoyed it too. 

Chocolate Zucchini Muffins

These have even less fat than the low fat choc chip zucchini muffins I posted last week. These are also more moist. I thought they were super delicious, and my 5 year old couldn't stop eating them.

1/3 cup boiling water
1 large zucchini, shredded
1.5 cups whole wheat flour
1/2 cup cocoa powder
3/4 cup sugar
1.25 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 ripe banana, mashed
1.5 tablespoons flaxseed meal mixed with 1/8 cup water
1 teaspoon vanilla

1.) Preheat the oven to 350 degrees

2.) Pour the boiling water over the shredded zucchini

3.) Mix in the rest of the ingredients

4.) Scoop batter into muffin pan (makes 18 servings)

5.) Bake for 30 minutes.

Potato Zucchini Pancakes

Mix together: 
One large zucchini, grated
Three large potatoes, grated
1 tablespoon salt
1 teaspoon ground pepper
3/4 cup whole wheat flour 

I then cooked these on my George Foreman grill with no oil. The whole family ate them up. 

Low Fat Chocolate Chip Zucchini Muffins

Dry Ingredients: 
One and a half cups flour
1/2 cup sugar
Half teaspoon baking soda
half teaspoon baking powder
have teaspoon salt
half teaspoon cinnamon

Wet Ingredients: 
1 tablespoon ground flaxseed meal combined with 6 tablespoons of water
half cup of applesauce
2 cups of shredded zucchini
half cup chocolate chips

Instructions: 
Mix the dry and wet ingredients separately, then gently combine them and put the batter into a 12 count muffin pan and bake at 350° for 25 minutes.

Low Fat Chocolate Waffles

Ingredients: 

1 1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon cornstarch
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/3 cup water
1 tablespoon apple cider vinegar 
2 tablespoons agave nectar 
1/4 cup cocoa powder
1 teaspoon vanilla extract 
1/3 cup mini chocolate chips 

Instructions: 

Mix the dry ingredients first, then mix the wet, then gently mix the two together, and cook in a waffle iron according to its instructions. 

Simple Carrot Soup

Today my daughter wanted to make carrot soup because of a picture book we read. The recipe in the book called for lots of butter, which I can't eat anymore. So we invented this instead. It was delicious! 

Ingredients: 

16 oz shredded carrots
3 cups water
1 stalk celery, sliced 
1 small onion, chopped 
1 teaspoon dry dill
Bay leaf 
Salt and pepper to taste 
1/2 cup of plain non-fat yogurt

Instructions: 

1.) Saute the onion and celery for 5 minutes in some water. 

2.) Add the rest of the water, carrots, and spices, and simmer for 15 minutes. 

3.) Take out the bay leaf and puree in the blender or with a hand blender. 

4.) Stir in the yogurt and serve. 

Lentil Oat Loaf

Ingredients: 

2.5 cups of water
Small onion, chopped
1 stock celery finely sliced
4 cloves of garlic, minced, 
Half cup dry brown lentils
Bayleaf 
3/4 cup steel cut oats
1 cup rolled oats
1 teaspoon dry oregano
1 teaspoon dry basil
Half teaspoon ground thyme 
Salt and pepper to taste
3 tablespoons of soy sauce
1 tablespoon of tahini
1 tablespoon of molasses
1/2 cup of barbecue sauce, divided 
2 egg whites
1 tablespoon flaxseed meal 

Instructions: 

1.) Pre-heat the oven to 375 degrees. 

2.) Saute the onion, garlic, and celery in a small amount of water for a few minutes. 

3.) Add the water, bay leaf, and lentils and simmer until the lentils are cooked. 

4.) Remove the bay leaf, add the oats, spices, soy sauce, tahini, molasses, and half of the barbecue sauce, and cook another 10 minutes. 

5.) Stir in the egg whites and flaxseed meal and pour the mixture into a 9" x 5" bread pan. 

6.) Top with the last 1/4 cup of barbecue sauce, then bake for 25-30 minutes. Let cool for 5 minutes before slicing.