Eat more veggies! Try Garden Lites Veggie Muffins

I’m always searching for healthy snacks for my son and me, usually for food that’s quick to prepare and easy to take with us on the go. Whenever I find something interesting on store shelves, I check the back label, looking for minimal ingredients and plenty of nutrition. Recently, I received several boxes of Garden Lites Veggie Muffins to review. I was pleasantly surprised by the ingredient label and the taste!

 Garden Lites Veggie Muffins- My Life: A Work in Progress

Baby J and I tried out the following flavors:

  • Veggie blueberry oat
  • Zucchini banana chocolate chip
  • Zucchini chocolate
  • Carrot berry
  • Golden corn

The muffins arrived at our door tucked away with ice packs inside a styrofoam cooler box. Baby J and the cats, of course, immediately thought there had to be something incredibly awesome in a box like that. If my memory serves me correctly, Baby J’s words were, “Oh woooow!”

Keep the muffins frozen, until you’re ready to eat them. I would assume this is how the company avoids filling them with preservatives.

To eat, leave the frozen muffins inside their individual packaging and heat them in your microwave for about 35 seconds. They’ll be a little hot at that point, but soon afterwards cooled enough to eat. It’s also fine to toss them in the fridge and let them defrost. Then you only have to put them in the microwave for about 10 seconds.

One morning I also tossed a frozen muffin in the diaper bag when I knew we’d be gone all day running errands. By late afternoon, it was defrosted enough to eat, but I didn’t enjoy the texture. It’s edible, but these definitely taste better heated up.

The zucchini chocolate veggie muffins were my least favorite, but Baby J loved them. He’s more of a chocolate fan than I am. I liked the veggie blueberry oat muffins the best. Here’s the ingredient list:

Zucchini, Pasteurized Egg Whites, Evaporated Cane Juice, Pasteurized Whole Eggs, Blueberries, Soluble Corn Fiber, Certified Gluten Free Oats, Sorghum Flour, Brown Rice Flour, Corn Starch, Dried Blueberries (blueberries, sugar, sunflower oil), Certified Gluten Free Oat Flour, Carrot, Canola Oil, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Blueberry Flakes (blueberries, cane sugar, natural blueberry flavor), Salt, Vanilla Extract.

Not bad at all! I love that the first ingredient is zucchini. The other muffin flavors have similar ingredient lists too. These muffins really are packed with veggies, and each muffin is only 120 calories with 0 trans fat.

Garden Lites Veggie Muffins- My Life: A Work in Progress

In the fall and early winter, I bake muffins that I like to call “Harvest Muffins.” The ingredients change, but I always keep them filled with veggies and fruits like squash, carrots, beets, and apples. Although making something fresh at home is usually the cheapest way to go, I can’t deny the convenience of keeping a pack of these individually-wrapped healthy veggie muffins in the freezer. We have a couple of muffins left in the freezer, but when we’re out of them, I will buy more.

Garden Lites Veggie Muffins are sold at numerous retailers, like Whole Foods, Publix, and The Fresh Market. Flavor variety and availability will vary.

Have you tried veggies in muffins before? What’s your favorite healthy snack?

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Overnight Oats

Have you made overnight oats yet? I’ve been making it for years, but noticed it’s been gaining popularity online recently.

Oats are high in fiber and can help lower cholesterol. They also contain protein as well as vitamins and minerals like iron and magnesium. And they are gluten-free too, provided you buy the right ones. Many brands of oats possibly come into contact with wheat, so if you need to eat GF, look for oats that have GF marked right on the package. Bob’s Red Mill and Trader Joes both sell GF-certified oats.

The overnight oats concept is really simple and customizable. The night before (or several hours before you plan to eat it) you mix your rolled oats with milk (or another liquid) and let it all sit. The oats soak up the liquid, soften, and expand, without any cooking involved.

Before adding almond milk

You can take it to the next level by adding in yogurt, fruit, and spices like cinnamon or vanilla extract. It may take you a couple times to decide how much of each ingredient you want to use. For my overnight oats, I like to use a cup of rolled oats, half a banana (sliced),1 tablespoon of honey, and about a 1/2 cup of plain yogurt.

Whatever ingredients you choose, I recommend stirring the mixture well before letting it sit, and again before you eat it.

All ready to eat the next morning

A tupperware-type container with a lid will work for overnight oatmeal, but I like to use my mason jars for as much as possible, including these oats. Why? Because they look cool and are fun, obviously! 😉

Eat your oats straight from the jar…
or spoon/pour them into a bowl.
How do you eat your oats?
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“Eat Your Oats”- Four delicious, easy oatmeal recipes #healthy #glutenfree

My co-writer, Ruth, is back today, bringing some of her yummy oats recipes! For those of you who don’t eat gluten, oats are themselves gluten-free but often cross-contaminated with wheat, barley, or rye before they reach your table. Several companies like GF Harvest, Holly’s Oatmeal, and Bob’s Red Mill sell oatmeal that is tested to be uncontaminated. The oatmeal should be labeled as “gluten-free.” If you’re a diagnosed celiac or suspect you may be, always consult with your doctor first. – Elisebet 

Oats, or at least oatmeal, is one of those comfort foods that should bring to mind family breakfasts around the table on winter mornings. In some cultures today, as well as earlier history in others, it’s considered a holiday treat or dessert!

Regardless of your memories or experience with this “hearty” grain, it is one of the heart-healthy foods. That means it’s low in saturated fats, low in cholesterol and sodium, and has no trans-fats. Plus, oats are high in dietary fiber and valuable minerals. This grain has been cultivated on our North American shores since the time of the Puritans.

Oats have always been a staple in my home. Cookies and muffins are well-known favorites—both make great breakfasts for the family on-the-go. There are a myriad of other possibilities, however, so try some of the recipes we’ve provided. Experiment and create variations that fit your family’s tastes. Get more of this valuable grain in your diet. Eat your oats!

Basic Baked Oatmeal

  • 6 cups old fashioned oats
  • 1 cup brown sugar
  • 1 T. baking powder
  • 1 cup oil
  • 2 cups milk
  • 4 eggs
  • 1 t. salt (optional)
  • 1 t. vanilla extract (optional)

Beat the eggs, add the oil and milk; stir the baking powder into the sugar and then add to the wet ingredients with the oats.  Mix together well and pour into a greased 9×13 inch pan and bake for about 25 minutes (toothpick should come out clean) at 350 degrees. Spoon into dishes (or cut into squares first); add milk or yogurt and fresh fruit, as desired.

Once you’ve got the basics down—start experimenting with what your family likes best. Replace part of the oil with applesauce. Reduce the sugar or try honey or maple syrup instead as a sweetener. Add raisins, nuts, blueberries or other fruit to the mix before baking.

Granola Yogurt Parfaits

Kids love making these, but I’ve also found them my favorite company breakfast dish served alongside a quiche. If you can find mini-trifle glasses (I purchased mine from Walmart), everyone can make their own and include as much or as little of any ingredient that they desire. Alternatively, layer the ingredients in a glass bowl and let everyone dig in. It’s a fun, tasty dessert or breakfast that is pleasing to the eye.

  • 2 cups of granola (recipe included)
  • 2 cups yogurt (I like to purchase non-fat, plain Greek yogurt with live cultures)
  • 2 cups berries (fresh or thawed frozen)
  • Honey for sweetening the yogurt layer (optional)
  • Applesauce (alternative to the fruit layer)

Makes four mini-trifle dish servings. Double the ingredients for a regular size trifle and make six layers instead of three.

Basic Homemade Granola (or Muesli*)

At least 5 cups of oats plus a total of 2 cups from the following:

  • chopped nuts
  • wheat bran
  • wheat germ
  • seeds (sunflower, sesame, pumpkin, flax)
  • wheat or barley-based purchased cereals such as a shredded wheat or wheat berry
  • spices (cinnamon, nutmeg)

At least 1/3 cup of oil plus a total of 2/3 cup from the following:

  • honey
  • molasses
  • maple syrup
  • peanut butter
  • brown sugar (2 T. fruit juice with ½ c. sugar)

After baked and cooled, add any dried fruits desired.

Stir the liquid ingredients together, add to the dry and mix thoroughly. Bake at 300 degrees on a large greased cookie sheet (or two 15×10 inch), stirring frequently, for 30 minutes or so until oats are dry and just golden—don’t burn them; though if you prefer a crispier granola, baking will be slightly longer. Allow the mixture to cool, add dried fruit, and store in a covered container. You may be able to leave your granola at room temperature depending upon your liquid ingredients and how crispy; otherwise, store in the refrigerator.

*For muesli (uncooked oat cereal), use the dry ingredient proportions listed for the granola, then add 1 cup of dried fruit and ¼ cup brown sugar (no liquids and no baking). Store in a sealed container in the fridge or keep at room temperature for a month.

Overnight Oatmeal

Usually the overnight oatmeal recipes that you find are for steel cut oats which work for a Crock-Pot make-the-night-before breakfast. Regular oats, however, generally cook too fast for overnight Crock-Pot cooking. Of course, instant oats can be cooked in a microwave for a quick meal, but I like to use regular oats, and neither family-size nor single portion regular oats are that easy to microwave. I  have to keep turning on and off the microwave to get a creamy porridge consistency without the oats boiling over.

So, try this trick. Place ½ cup oats for each portion you desire in a bowl and pour an equal amount of milk over; cover and refrigerate overnight. In the morning add your flavoring. I like to use raisins and cinnamon without any sweetener. No additional milk or cooking is needed. The oatmeal has a lovely, creamy texture and, if you like, may be warmed up briefly in the microwave.

How do you like your oatmeal? What’s your favorite hot or cold breakfast?
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