Happy Runner Recipes

Here are all of the recipes that have been featured on this blog. This page is still a work in progress, and will be expanded as my recipe feature grows.

Enjoy!

Flaxy Muffins
(click here for the original post)

Preheat oven to 400 degrees. Spray 12 cup muffin pan with Pam or similar spray oil. Or, you could use muffin liners. If you choose to use the liners, though, they can be tough to take off these muffins because they contain so little fat.

1-1/4c. flour (half whole wheat, half unbleached white)
1/4 c. flax meal
1 c. old fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon

3 carrots, peeled, steamed and pureed in food processor
1 banana
1 c. 1% milk
1/2c. unsweetened applesauce
1/4 c. packed brown sugar
1 egg

Mix dry ingredients in a bowl (first 6 ingredients). Mix remaining ingredients in a large bowl, stirring with a wooden spoon until well-combined. Add in dry ingredients and stir until combined. The batter will be lumpy, so don't worry about trying to get it smooth.

Pour batter evenly into muffin cups. Bake for 20-22 minutes.

Blueberry Muffins
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1/3 stick butter, softened or melted
1 banana
1 egg
1/2c. sugar
1/3c. unsweetened applesauce
1/2c. fat-free plain yogurt
1/2c. fat-free milk (or 1c. of yogurt and skip the milk)
2-3/4c. flour (mix of whole wheat and white)
1/4c. wheat germ
1 tbsp. baking powder
1/2 tsp. baking soda
2c. frozen blueberries.

Preheat oven to 375. Spray a 12 cup muffin tin with cooking spray.

Beat the butter, banana, egg and sugar. Stir in the applesauce, yogurt and milk. Add all the dry ingredients together and mix until just combined. Stir in the blueberries.

Pour batter into prepared muffin tin and bake for about 25 minutes, until the muffins are lightly browned on top.

Enjoy the muffins warm from the oven and freeze what you can't eat within two days or so.

Sauteed Eggplant and Pasta
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2 tbsps olive oil
1 medium eggplant, chopped into 1-inch cubes ***EDITED: I forgot to mention that the eggplant should be peeled :-)
1 tsp. kosher salt
1 tbsp. chopped basil
4 medium carrots
1/2 c. sundried tomatoes, julienned
1/2 c. roasted red peppers, sliced
1 can chopped tomatoes (don't drain)

Warm oil over medium-high heat. Add eggplant and sprinkle with salt. Cook, stirring, until the eggplant starts to brown and soften, about 10 minutes. Reduce heat and add basil, carrots, red peppers, both tomatoes. Let simmer for about 20 minutes or so. Adjust seasoning, as needed.

Meanwhile, boil pasta. I use Barilla Plus rotini, but use whatever kind you like. When the pasta is cooked to your liking, drain it and add to the eggplant. Mix together and cook over low heat for a few minutes to let the sauce combine well with the pasta. Serve hot, sprinkled with freshly grated Romano or Parmesan cheese.