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cranberry orange muffins Cranberry and citrus muffins are great for breakfast, a hearty snack or sweet dessert. The coconut oil also makes these muffins super moist. Makes 12 muffins 2

cups flour

½

cup sugar

1

teaspoon baking powder

½

teaspoon baking soda

½

teaspoon salt

1

cup cranberries

1

egg

¾

cup orange juice

¼

cup melted coconut oil

1

teaspoon grated orange zest

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in cranberries. In a small bowl, beat egg, orange juice, melted coconut oil and grated orange zest. Add wet mixture to dry ingredients; stir to combine until it is just moistened. Grease muffin tin and spoon mixture into tin until three quarters full. Bake 15 to 20 minutes until lightly browned. Remove, and serve!

grilled sweet potatoes with chipotle honey lime butter Krista says her son, Cason, loves sweet potatoes. “It was one of the first vegetables we gave him,” she blogs. This recipe is perfect when you want to roll out the grill. Go ahead and slather these with the accompanying chipotle honey lime butter for a savory treat. Serves 4-6

CHIPOTLE HONEY LIME BUTTER:

1

stick unsalted butter, softened

1

small chipotle pepper from La Costeña brand of chipotle peppers in adobe sauce, minced

½

tablespoon honey

½

teaspoon salt Zest from 1 lime Juice from ½ lime

Heat a large stock pot over medium-high heat. Add olive oil and diced onion. Sauté until onions are slightly caramelized, approximately 10 minutes. Add minced garlic cloves and minced fresh ginger, and sauté for 30 seconds. Add diced russet potato, diced carrots, low-sodium chicken broth, orange zest, salt and pepper. Cover, and simmer for 45 minutes or until vegetables are soft. Use a submersion blender to purée soup until it is a smooth consistency. (If you do not have a submersion blender, slowly ladle soup into a blender and blend soup in shifts.) Serve with crunchy bread!

Add chipotle peppers, lime zest, lime juice, honey and salt to one stick of unsalted butter. Mix together until all ingredients are combined. Place ball of butter on a square of plastic wrap. Roll the plastic wrap completely around the butter and form into a cylinder shape. Place in refrigerator.

GRILLED SWEET POTATOES:

3

large sweet potatoes, peeled and sliced into 1/4-inch slices

3

tablespoons olive oil Salt Chipotle honey lime butter

2

tablespoons fresh cilantro, chopped

Peel sweet potatoes and cut them into quarter-inch slices. Preheat grill to medium-high heat. Generously season sweet potatoes with olive oil and salt. Place sweet potatoes on oiled grill. (Krista uses olive oil.) Grill on each side for 4 to 8 minutes, depending on thickness. Generously brush top of sweet potatoes with chipotle honey lime butter while still on grill. Remove from grill and finish off with freshly chopped cilantro.

For more recipes and tips, visit Krista at joyfulhealthyeats.com.

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Healthy Living Magazines May'14  

Inspiring A Healthier, Balanced Lifestyle.

Healthy Living Magazines May'14  

Inspiring A Healthier, Balanced Lifestyle.