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Morning Glory Muffins + Chicken Shawarma

Posted Jan 10 2011 12:00am
Good Afternoon and Happy Monday!

We had a great weekend and am looking forward to this week.  I love Mondays.  I like getting the gang off to school, working out and getting my life back in order for the rest of the week.  I wish I could report that I am back to my "happy" weight but I am definitely heading in the right direction and feel more in control of my eating again.  I debated between running this morning or going to Body Pump and opted to go to the gym and the Body Pump class and am glad I did.  I don't push myself as hard at home as the Body Pump class and definitely felt a bit shaky after class.  A good feeling!

I started my morning off with a glass of warm lemon water and a most scrumptious bowl of oatmeal topped with fresh berries with a dusting of flaxseed and a drizzle of agave nectar.  You can't go wrong with that meal.  So yummy!

Berry Almond Oats

1/2 cup rolled oats1/2 cup skim milk1/2 cup water
Combine above ingredients in a small pan and cook over medium heat for 4-5 minutes.  Remove from heat and pour in bowl.  Top with:
Fresh Golden and Red RaspberriesFresh Blueberries1 tbsp sliced raw almonds1 tbsp ground flaxseeddrizzle of agave nectar
For lunch I was craving a protein shake.  My ol' muscles were a shaking so I whipped up my favorite Banana Cream Pudding Shake and had that along with a Morning Glory Muffin.

Banana Cream Pudding Protein Shake
1 scoop BSN Lean Dessert Banana Cream Pudding Protein Powder1 cup So Delicious Unsweetened Coconut Milk1 frozen banana
Combine above ingredients in blender and blend until smooth and creamy.
Love it!
I don't know if any of you have had the Morning Glory Muffins at Whole Foods but they are so delicious and my whole family loves them so I made a batch this weekend.  The muffins remind me of carrot cake without the frosting.  They are loaded with carrots, apples, raisins and nuts and coconut.
Morning Glory Muffins

Whole Grain Morning Glory Muffinsfrom Whole Foods website-
Makes 16

Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. You can also try our Gluten-free Morning Glory Muffins.


1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil  ( I used 1/3 cup canola oil and 1/3 cup applesauce)
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided


Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.

Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.


Per serving (1 muffin/about 2oz/55g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3g protein.

I have been craving Mediterannean food lately and found a great recipe for Chicken Shawarma Sandwiches on the Cooking Light website.  I made this for dinner last night and it was a definite winner!!

Healthy Chicken ShawarmaDavid Bonom, Cooking Light, JULY 2008 Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. This chicken version is flavored with a savory yogurt sauce.

Prep Time: 45 minutes
Yield: 4 servings


2 tablespoons fresh lemon juice
1 teaspoon curry powder
2 teaspoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
Sauce 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
2 tablespoons tahini
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Remaining ingredients Cooking spray
4 (6-inch) pitas
1 cup chopped romaine lettuce
8 (1/4-inch-thick) tomato slices


1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature 20 minutes.
3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.

Nutritional Information

Calories:384 (23% from fat)
Fat:9.8g (sat 2.1g,mono 4.1g,poly 2.7g)


Chopped Vegetable Salad
Combine 2 cups chopped cucumber, 1 cup chopped red bell pepper, 1 cup chopped tomato, 1/2 cup chopped green bell pepper, 1/2 cup chopped red onion, 1/2 cup chopped fresh parsley, 2 tablespoons red wine vinegar, 1 tablespoon extravirgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper
This was a super satisfying meal and I am going to eat that for dinner tonight as well.  It was light and flavorful.

It is time for me to get ready to pick up the kids and get them to French and then TaeKwondo so I am off for now.

Have a great Monday! 

P.S.-- I am making healthy Chocolate, Cranberry, Walnut Cookies tomorrow so check back for the recipe!
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