Gall Talk

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On the importance of granola bars

Image courtesy of theimpulsivebuy on Flickr

Or any other food that travels well.  You see, sometimes you have to go places where you don’t if you’ll be able to eat what they have.  As my mother always says, “If you’re going to someone’s house, eat at home first.”  Frankly, you never know.  Sure, your close friends probably know not to serve you deep fried Twinkies, but your spouse’s coworker’s family that kindly invited you to their summer BBQ probably does not. Moreover, it’s very rude to show up to someone’s party, exclaim you can’t possibly eat anything, and sit in a corner fuming that everyone else gets to chow down.

So, bring a granola bar. Or eat at home. That way, if you go to someone’s house, you’re not so hungry that you eat everything in sight and then have a stomachache, but you can almost always find a little something to eat to be polite, even if it’s just grazing on salad (before it’s smothered in Ranch dressing).

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Whole Grain Green Apple & Yogurt Muffins


I modified this recipe from this Pinch My Salt recipe, which is awesome but sadly sour cream is just not in the cards for me.  I will also confess that my pictures aren’t nearly as pretty because my camera battery died and I had to do these with my phone. The muffins came out super-tasty and crumbly, so I am pleased to share the recipe with everyone.  It still warrants some fidgeting, perhaps with chocolate chips, but that would certainly put them squarely into the “dessert” — not that I’m against that.

Greek yogurt, by the way, is a fantastic substitute for sour cream if you ever need one.  It also has the benefit of coming in 2% and 0% fat options, or at least Chobani does.  And while there isn’t any in this recipe, apple sauce is a long-standing substitute for butter in a lot of baking.

Whole Grain Green Apple & Yogurt Muffins:

Set 1:
1 1/2 cups whole wheat pastry flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

Set 2:
8 oz 2% fat Greek yogurt (I like Chobani), at room temp.
1/3 cup grape seed oil (or canola)
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla extract

Set 3:
1 granny smith apple, peeled and diced
1/2 cup chopped nuts (walnuts, pecans, almonds – your choice)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and line a 12 cup muffin tin with cupcake liners.

2. In a large bowl, whisk together Set 1 ingredients: flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, beat together Set 2 ingredients: Greek yogurt, oil, eggs, brown sugar and vanilla.

4. Gradually add Set 2 (dry) into Set 1 (wet) and stir until combined. Fold in Set 3: apples and nuts (if using).

5. Divide batter between the twelve muffin cups. Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.