Posts Tagged ‘dunkin donuts’

It’s Meatless Monday! And I’ve got a salad for you.

June 7, 2010

The last thing I want when it’s hot outside is a heavy, cooked meal. Here is a light recipe for avocado salad that I have to admit has become an obsession in our house. And the best part is it only takes 5 minutes to make. Really.

And yes, I know, some of you avoid avocados because of their fat content. But the truth is avocados have monosaturated fat (the good kind), which helps to lower cholesterol. They also provide nearly 20 essential nutrients, including fiber, potassium, vitamin E, B vitamins and folic acid and blah, blah, blah. Look, they taste delish and they’re good for you. Enough already. Try the salad.

1 medium avocado, diced

¾ cup corn(you can use frozen)

1 tomato diced

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

salt and pepper to taste

optional add ins:

red pepper/yellow peppers diced

red onions

Toss all together and enjoy plain, over salad, as a dip or a topping over your favorite dish.

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Dunkin’ Do Nots

January 27, 2010

For all you parents out there who bring Dunkin Donuts to your kids’ class for snacks…umm, shame on you. Unless you’re looking to raise a new generation of Homer Simpsons. In that case, well done.

Just so you’re aware, here’s what’s in a Dunkin’ “Donut”…

INGREDIENTS: Donut Dough {Dough Mix [Enriched Flour (Bleached Wheat Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Soybean Oil, Egg Yolks, Nonfat Dry Milk, Leavening (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), Contains 2% or less of: Soy Flour, Salt, Wheat Starch, Soy Lecithin, Wheat Germ, Konjac Flour, Carrageenan, Dextrose, Natural and Artificial Flavor, Vegetable Color (Annatto, Turmeric), Phospholipase, Sodium Silicoaluminate (anti-caking agent)], Water}, Shortening (Palm Oil, Partially Hydrogenated Soybean Oil and Partially Hydrogenated Cottonseed Oil with TBHQ and Citric Acid added to help protect flavor).

Do you have any of those ingredients lying around your food science lab, err, I mean, kitchen? I didn’t think so. Which is an excellent indication that you shouldn’t be feeding them to your kids.

Here is a healthy recipe for raisin-bran muffins that your kids will love and with ingredients that won’t make you say “D’oh!

RAISIN BRAN MUFFINS

(makes 1 muffins)

3 cups organic unsweetened bran cereal

2 ¾ cups whole wheat flour

2 tsp baking powder

2 large eggs, beaten

½ cup vegetable oil

½ cup honey and ¼ molasses

1 ¼ cups milk

2/3 cup raisins

Preheat the oven to 350F.  Combine the cereal, flour and baking powder in a large bowl.  In a separate bowl, blend the eggs, oil, and molasses, honey, milk and raisins.  Mix all the ingredients together, stirring just until mixed.  Smooth the mixture into greased pans, making sure not to fill them more than 2/3 full.  Bake until golden and starting to come away from the sides of the pan about 25-30 minutes.