November is Good Nutrition Month
*This is a sponsored post, however all opinions are 100% my own.
November is Good Nutrition Month and while we should always eat nutritious foods it is sometimes a challenge to do so. With the holidays quickly approaching I’ve been trying to come up with great tasting recipes that have less sugar and fats in them. But this month I challenge you to do the same. One of the easiest ways to eat more nutritious foods is to implement one healthy recipe a week in place of a comfort food.
For example, our house loves pasta and Alfredo but instead of spaghetti we have opted for spaghetti squash in place of the pasta. Then when it is time to make the sauce we add lots of onions, mushrooms, and tomatoes to the sauce to up our vegetables. We also make the switch from ground beef to ground turkey to make it even healthier for us to enjoy. We have gotten to the point where we don’t even miss the “pasta” when it is spaghetti night which makes it even better.
For the Alfredo I use less cheese than I normally would but I also stuff it with mushrooms, spinach, tomatoes and of course onions. I leave the pasta in this one, but we have learned to go half white pasta and half wheat pasta to make it even better. Making healthier choices is something that we have learned to do over the past few years, but implementing even small changes monthly allows you to stick with it.
Another easy switch that we have made is to enjoy Great Grains cereals. They have everything covered from breakfast to snacks and each one is not only delicious but nutritious. But one of the best ways to use Great Grains cereals is to make yummy recipes like this Crunchy Pecan Banana Coffee Cake. This allows you to have a healthy breakfast that is easy to take on the go which my busy family loves.
Crunchy Pecan Banana Coffee Cake Muffins
- 1/3 cup unbleached all purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons canola oil
- 1 tablespoon pure maple syrup
- 3/4 cup Great Grains Crunchy Pecan cereal
- 1 1/4 cups unbleached all purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 2 ripe bananas 14 ounces total, peeled
- 1 cup plain lowfat yogurt
- 1/3 cup canola oil
- 1 large egg white
- 1 1/4 cups Great Grains Crunchy Pecan cereal
For the streusel
- Preheat the oven to 375°F. Line 12 standard muffin cups with paper liners.
- Toss the flour, sugar, cinnamon, and salt in a large bowl to blend.
- Stir in the oil and maple syrup. Stir in the cereal. Set the streusel aside.
For the batter
- Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl to blend.
- Using a fork, coarsely mash the bananas in a large bowl.
- Stir in the yogurt, oil, and egg white.
- Add the dry ingredients to the yogurt mixture and stir just until blended.
- Stir in the cereal. The batter will be thick.
- Spoon the batter into the prepared cups.
- Sprinkle the streusel over, gently pressing it into the top of the batter.
- Bake until a tester inserted into the center of the muffins comes out clean, about 25 minutes.
- Cool 5 minutes in the pan on a cooling rack.
- Remove the muffins from the pan and cool completely on the rack.
- The muffins can be made 1 day ahead. Store airtight at room temperature.
What other ways can you help celebrate Good Nutrition Month?