Soy Milk and Whole Wheat Pasta

Last week I made a creamy mushroom pasta with...

Soy milk
Whole wheat pasta
NO butter

Who am I even?!

I never ever thought I'd be that person. I used to love that incredible velvety richness of full fat cream. Recently I've noticed that dairy products aren't agreeing with my body. Maybe they never did. Maybe I'm only noticing now because I'm more aware of what I put in my body.

When I first tasted whole wheat pasta, I loooaaathed the taste. In my eyes, nothing could replace that soft, delicate white linguine. However, in an effort to eat cleaner this year, I decided to ween myself off the white stuff. When I made pasta, I mixed a little whole wheat in with the white noodles. Each time, I added more and more whole wheat... and now I barely notice the difference. For anyone trying to get more fibre in your diet, this is the way to do it. Don't go cold turkey - make the change slowly and it'll stick.

I've never been a fan of brown rice either... challenge accepted :)

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Healthy Bluberry Muffins

These muffins tastes so good and won't make you feel guilty for eating more than one.

Ingredients

1 1/2 cups whole wheat flour

3/4 cup Stevia

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola oil

1 egg

1/3 cup milk

1/2 cup unsweetened applesauce

2 cups tundra blueberries

 

Directions

1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl.
2. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well).
3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean. 

 

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