Lemon Poppy Seed Muffins

A new spin on an old favorite! These muffins have about half the calories and fat of the muffins you will find in places such as Starbucks, but they still taste fabulous.

Cast of Characters:
- 1/2 cup unbleached flour
- 1/2 cup whole-wheat flour
- 1 cup rolled oats
- 1/2 cup sugar
- 1 Tbs baking powder
- 1 Tbs poppy seeds
- 1 Tbs grated lemon zest
- 2 egg white (or 1 whole egg), beaten
- 3/4 cup nonfat milk
- 1/4 cup canola oil (vegetable oil would work, too)
- 1/3 cup lemon curd (raspberry preserves would also probably work if you cannot find lemon curd)

Directions: 

1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with baking cups.
2. In a medium bowl, sift together unbleached flour, whole-wheat flour, sugar, and baking powder. Stir in oats, poppy seeds, and lemon zest as well.
3. In a separate bowl, combine egg, milk, and oil.
4. Add the egg mixture into the flour mixture. Stir just until incorporated (If you stir for too long, you will in up with rubbery muffins).
5. Divide the batter evenly into the 12 baking cups. Put about 1 tsp. of lemon curd on the top of the batter in each cup.
6. Bake for 15-17 minutes or until the tops are lightly browned.
7. Enjoy!

Nutritional Info:
Servings: 12
Calories: 165
Fat: 6 grams
Carbs: 25 grams
Protein: 4 grams
Fiber: 3 grams

No Mayo Potato Salad

Wow, it's been forever since I've posted! Thank goodness it is finally summer!

Speaking of summer, there are some foods that all of us associate with this time of year. One of those foods is potato salad. I've never been a fan of mayo though, so I've never seen the appeal of this summertime staple until I realized that it can be made without mayo. Traditional potato salad has about 360 calories and 20 grams of fat per serving (You should only have about 30-35 grams of fat per day)! This no mayo version has only 174 calories per serving and 9 grams of fat.

Cast of Characters:
- 1/4 cup extra virgin olive oil
- 1/8 cup (6 tsps) lemon juice
- two garlic cloves, finely minced
- two tsps dried tarragon
- 1/2 tsp sugar
- 1/4 cup chopped green onions (just the tops unless you like a really strong flavor)
- salt and pepper to taste (I used 1/4 tsp pepper and 1/8 tsp of salt)
- 1 1/2 lbs. unpeeled red new potatoes

Directions:

1. In a small bowl (I used my measuring cup), whisk together olive oil, lemon juice, minced garlic, sugar, salt, and pepper. Set aside to let flavors mingle.

2. Scrub potatoes and then boil them for about 15-18 minutes. You can test one to see if it is done by inserting a fork or knife. If it goes in fairly easily, they're done. If it takes some extra pressure, give the potatoes a few more minutes.

3. Cut potatoes into about 1 inch chunks and toss with green onions and dressing.

4. Cover bowl with plastic wrap and let chill in the refrigerator.

5. Enjoy!

Nutrition Info:
Serves 6
Calories: 174
Fat: 9 grams
Carbs: 13
Protein: 0 grams