I think I found perfection!

What to make for dessert when most of your dinner party guests are on a restricted diet?  Carrot Zucchini muffins of course!

So most of you know I am enrolled in the State of Slim program at work.  The program is great at giving me guidelines on what to eat and when, but this girl likes to color outside of the lines.  I also want to reach my weight loss goals and am motivated to follow the process.  Soooooo…I’ve been experimenting inside the lines but with extra flair.

Prince Charming and I hosted my family for dinner last week.  Most of us were on the #healthysexyseptember 30 day sugar cleanse, so I took it as a challenge to bring some fun to everyone’s barren taste buds.

We served lemon grilled salmon, quinoa, salad loaded with a variety of colorful veggies, and Cosmos!  What?  Alcohol is not sugar free.  Yep, my circle looked at me sideways as well.  I used Diet Cranberry Pomegranate juice (no sugar), fresh squeezed lime, sparkling water, liquid stevia and some ice cubes.  Delicious!

Cosmos
Yes Cosmos! Who says you can’t have fun on a restricted diet?
For dessert, I rolled out the Carrot Zucchini Muffins.  Everyone on a restricted diet indulged and felt satiated.  Those of us who could eat as they pleased took a few bites without wincing.  It tastes like perfection to me as it has been over a month since I’ve had any kind of bread.  Your turn to try.  Let me know what you think! 
Carrot Zucchini Muffins
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Ingredients
  1. 1 c old-fashioned rolled oats (not quick cooking)
  2. 1/2 c Splenda
  3. 2 scoops Vega Vanilla Chai protein powder
  4. 1 T fat-free pistachio pudding mix
  5. 2 T cinnamon
  6. 2 t nutmeg
  7. 1 t baking powder
  8. 1 t baking soda
  9. 1 c liquid egg whites
  10. 1/2 c plain nonfat Greek yogurt
  11. 1 medium zucchini (shredded)
  12. ½ c shredded carrots
Instructions
  1. Preheat oven to 350 degrees.
  2. Coat two 12-cup muffin pans with cooking spray.
  3. In a food processor, grind oats to a flour-like consistency.
  4. Mix all dry ingredients in a large bowl.
  5. In another bowl, combine egg whites, yogurt, zucchini and carrots and mix until smooth.
  6. Pour the liquid mixture into the dry mixture and blend.
  7. Divide evenly among muffin cups.
  8. Bake 12 - 15 minutes.
Notes
  1. You may need to add a touch of water if the batter is too thick. Do not use paper liners – oat flour sticks to them.
Adapted from State of Slim
Adapted from State of Slim
Michelle Fox http://michellefox.com/
Don’t forget to add about ¼ inch of water to the empty cups in the second muffin tin so your pan does not burn.  You will know that the muffins are done when a butter knife comes out clean once you poke one of the center muffins.​
 
Enjoy!
 

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