I’ve got another yummy recipe to share with you today. I know what you are thinking – two recipes in one week? Is Ang going all food blogger on us now? Don’t worry. That’s not going to happen! With all my time off last week from working out and recovering, I had to do something to occupy my time. So I baked!
Can you believe next week is Thanksgiving? Seriously. How did that happen? As a Stonyfield YoGetter, I was recently challenged to make one of my traditional holiday dishes a little bit more “healthified.” I was given coupons for free yogurt to make the recipe but was not compensated.
I’ve never been a huge fan of the traditional Thanksgiving meal. Growing up I was ridiculously picky. My plate usually consisted of a dinner roll, raw carrots and Jell-o. Now that I’m older, have a family of my own and am way less picky, our Thanksgiving meal has become our own. It may not be traditional but it suits our wants and needs.
I’m always modifying recipes to make them a little bit more nutritious and healthy. Since becoming a Mama, even more so. I’m not afraid to add veggies to any recipe. My kids will eat certain vegetables alone but adding it to a dish gives ALL of us an extra boost. Another way is to replace a less healthy ingredient with a similar, more nutritious one. Yogurt is a great example. It’s an easy way to get added protein, live and active cultures, Vitamins D, B2 and B12, potassium and magnesium.
Butternut squash has become my new favorite food right now. After converting Ron with my Butternut Squash Apple Soup it’s become a staple in our house. The combination of butternut squash and cranberries is perfect for the holiday season. It made perfect sense to combine the two into a quick bread that’s not too sweet and full of seasonal flavor.
- 2 cups oat flour
- ½ cup rolled oats
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup butternut squash puree
- 2 eggs
- ⅓ cup Stonyfield Plain Greek Yogurt (I used 0% Fat)
- ¼ cup pure maple syrup
- ½ cup dried cranberries
- Preheat oven to 350 degrees F. Spray or grease a 9 x 5 inch loaf pan.
- In a large mixing bowl, combine oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt.
- In a separate bowl, mix together butternut squash puree, eggs, yogurt and maple syrup.
- Add butternut squash mixture to dry ingredients. Stir till just combined. Do not over mix.
- Fold in dried cranberries.
- Pour into prepared pan.
- Bake at 350 degrees for 45-50 minutes or until wooden skewer inserted into center of loaf comes out clean.
Are you a fan of the traditional Thanksgiving meal (if you celebrate)?
What’s your favorite Holiday food?
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