Cupcakes with only 4 ingredients, 15 minutes prep time, and less than 50 calories per-serving? We’ll take ’em! Check out these Easy-Bake Oatmeal Cupcakes submitted by Mirela Øien of Trondheim, Norway; these naturally sweetened healthy & delicious treats are 44 calories each, and packed with great amounts of dietary fiber & protein! Try them out with a fresh fruit topping like raspberries or strawberries for an even more food conscious dessert/snack. Let us know what you think about this awesome recipe by leaving a rating & comment at the bottom of the page, and we hope you enjoy! Happy Cooking. – Tasty25 Staff
CALORIE COUNT: 44 Calories Per Serving; SERVING SIZE: 19 grams
Mix all of your dry & wet ingredients together in a medium-sized bowl.
Fill 8 cupcake liners evenly with your cupcake mix, and place the cupcakes on a flat cooking pan.
Place cupcakes in the oven for 8-10 minutes on 375 F°; remove from oven when cupcakes are golden brown.
Remove cupcakes from your cooking pan, and allow to cool for 5 minutes. Serve alone, or with a fresh fruit topping. (Raspberry topping shown above.)
Eat & enjoy!
Thanks Mirela for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
We’ve been waiting for the next great dessert recipe to be submitted to Tasty25 Magazine, and today we got it! These Caramel Apple Oatmeal Cookies sent in by Reese Latham of Oxford, MS are a tasty way to include fresh fruit & honey into warm, soft, chewy cookies! Each one of these delicious treats are only 132 calories per serving, so you can feel at ease with indulging your sweet tooth also. Make sure to share your thoughts and opinions below by rating & commenting on this recipe; we know you’ll enjoy this one! Have a great day, be food conscious, and Happy Cooking! – Tasty25 Staff
Combine your flour, oats, baking powder, baking soda, and salt into a large bowl; Stir well.
Next, place your honey & butter into a large bowl; beat with a mixer at medium speed until light and fluffy; Add your vanilla and egg, and beat well; Gradually add the flour mixture to the bowl, and beat at low speed until mixture is just combined; Then gradually fold in your chopped apple slices and the bits of caramel.
After you’re finished combining the ingredients, drop the dough by 2 teaspoonfuls two inches apart onto baking pans lined with baking paper.
Flatten balls slightly with your hand, and bake at 350 °F for 9 minutes.
When cookies are done, cool the cookies in the pans for about 3 minutes.
Then remove cookies from pans, and allow to cool completely on wire racks.
Eat & enjoy!
(Tasty25 Staff Tip: Refrigerate excess cookies as a treat for a later day; place them in tupperware or zip-lock bags to ensure freshness!)
Thanks Reese for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
We love simple breakfast recipes! Check out this healthy & delicious Banana Berry Blast Oatmeal recipe submitted by Anastasia Bardouk of Toronto, Canada; it’s low-sodium, uses honey & fruit as natural sweeteners, and is packed full of healthy protein! This yummy creation is the perfect way to start your day refreshed & focused, so definitely give this recipe a try for your next breakfast. Remember to take a second and let us know what you think by rating & commenting below, enjoy, and Happy Cooking! – Tasty25 Staff
Place the plain oats, water, flax seed, and honey into a medium-sized bowl.
Stir to mix evenly, and microwave covered on high for 2 1/2 minutes.
Next, remove oatmeal from microwave and allow to cool for 1-2 minutes.
After 1-2 minutes of letting the oatmeal cool, add your fresh banana & strawberry slices along with the blueberries and blackberries.
Eat & enjoy!
Thanks Anastasia for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.
Most all of us know that whole grains are an essential part of a healthy diet, but how practical is it to make this adjustment in our nutrition? It’s easier than you think!
Let’s start with the facts. The Whole Grains Council, a non-profit consumer advocacy group working to increase consumption of whole grains for better health, gives a definition that whole grains or foods made from them must contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed in order to be considered whole grain.
In addition, according to the US Department of Agriculture, any food made from wheat, rice, oats, cornmeal, barley, or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples. All grains are divided into two subgroups: whole grains and refined grains. Whole grains contain the entire grain kernel—the bran, germ, and endosperm.
It’s been proven that people who eat whole grains as part of a healthy diet have a reduced risk of some chronic diseases. Which is great news for those of us who want to live full & vibrant lives, right? The WGC shows us that some of the benefits of whole grains most documented by repeated studies include:
Stroke risk reduced 30-36%.
Type 2 diabetes risk reduced 21-30%.
Heart disease risk reduced 25-28%.
Better weight maintenance.
Other benefits indicated by these recent studies include:
Reduced risk of asthma.
Healthier carotid arteries.
Reduction of inflammatory disease risk.
Lower risk of colorectal cancer.
Healthier blood pressure levels.
Less gum disease and tooth loss.
Ok, ok, so now that you get the importance of whole grains, check out our 10 tips supported by the USDA for incorporating whole grains in your healthy diet each day. Learn em, and live em!
10 Simple Tips for Eating Whole Grains:
Make simple switches. In order to make half your grains whole grains, substitute a whole-grain product for a refined-grain product. For example, eat 100% whole-wheat bread or bagels instead of white bread or bagels, or brown rice instead of white rice.
Whole grains can be healthy snacks! Popcorn, which is a whole grain, can be a healthy snack for your healthy diet! Wow, who knew?! Make it with little or no added salt or butter. Also, try 100% whole-wheat or rye crackers.
Save yourself some time. Our lives are always going 200 mph each day, so pursuing health while saving time is a huge plus!Cook extra rice or barley when you have time. You can freeze half to heat and serve later as a quick side dish.
Mix it up with whole grains. Use whole grains in mixed dishes, such as barley in vegetable soups or stews and bulgur wheat in casseroles or stir-fries. Also, try a quinoa salad or pilaf.
Try whole-wheat versions. For a change, try brown rice or whole-wheat pasta. Try brown rice stuffing in baked green peppers or tomatoes, and whole-wheat macaroni in macaroni and cheese. Remember, small changes in our nutrition can have huge effects in our lives!
Bake up some whole-grain goodness. Experiment by substituting buckwheat, millet, or oat flour for up to half of the flour in pancake, waffle, muffin, or other flour-based recipes. (Note: They may need a bit more leavening in order to rise.)
Parents, be a good role model for your children! Set a good example for your children by serving and eating whole grains every day with meals, or as snacks!
Check the label for fiber. Use the Nutrition Facts label to check the fiber content of whole-grain foods. Good sources of fiber contain 10% to 19% of the Daily Value; Excellent sources contain 20% or more.
Know what to look for on the ingredients list! Read the ingredients list, and choose products that name a whole- grain ingredient first on the list. Look for “whole wheat,” “brown rice,” “bulgur,” “buckwheat,” “oatmeal,” “whole-grain cornmeal,” “whole oats,” “whole rye,” or “wild rice.”
Be a smart shopper!The color of a food is not an indication that it is a whole-grain food! Foods labeled as “multi-grain,” “stone-ground,” “100% wheat,” “cracked wheat,” “seven-grain,” or “bran” are usually not 100% whole-grain products, and may not contain any whole grain.
“Whole grains are essential to my personal nutrition, and Tasty25 Magazine is excited to bring you 10 tips to help you become more mindful of this essential area of healthy eating. Learn them, live them, and Happy Cooking!” – David Jones II, Editor
And the great recipes just keep on comin’ in! This recipe of Nutella Oatmeal Cookies sent in by Holly Klumpp in Prague, Czech Republic is a sweet treat that’s chock full of healthy carbohydrates and protein! And besides, who doesn’t like Nutella? This is a MUST try, as Tasty25 Magazine gives this recipe our official stamp of approval. Try, share, and enjoy! Happy Cooking! – Tasty25 Staff
Combine the butter, cane sugar, and fresh honey in a large bowl until fluffy. (Use hand mixer if you have one.)
Add the Nutella; Add egg whites to mixture one at a time; Add cinnamon & vanilla.
Slowly incorporate the flour in small portions until completely mixed.
Add oats and mix.
Place golf-ball sized portions of cookie mix on a baking pan, and bake at 350F for 14-16 minutes.
Eat & enjoy!
(These cookies are mostly soft and chewy. For crunchier oatmeal cookies, add a few tablespoons of water to the dough. -Holly)
Thanks Holly for sending in this wonderful arrangement to Tasty25 Magazine! What’s your Tasty25 creation? Send in your recipe, and be featured on Tasty25 by going to the “Submit Your Tasty25 Creation” page.