Banana Peanut Butter Nut Muffins- Low Iodine

Wow! I was trying to invent something different for my breakfasts and decided to tweak a banana nut muffin recipe. As an endurance athlete I need to consume carbohydrates. So I was looking for a way to have my carbs low iodine. I LOVE bananas so why not in a muffin. Here is my banana peanut butter muffin recipe...it was a change from my regular oatmeal breakfast.

Banana Peanut Butter Nut Muffins

Ingridients:

• 3 bananas ( riped but not too much)
• 1/2 cup of sugar
• 2/3 cup of whole wheat flour
• 2/3 cup of all purpose flour
• 1/3 cup of Multi Grain Hot Cereal
• 1/3 of vegetable oil/ canola oil or corn oil
• 2/3 cup of  Natural Apple Sauce
• 3 egg whites
• 3 Tbsp of natural unsalted peanut butter ( I buy organic no salt added)
• 1/2 cup of walnuts
• 1 tsp of baking soda
• 1 tsp of baking powder
• a pinch of Kosher Salt

Instructions:

Smash the bananas and placed them with apple sauce, peanut butter, egg whites and sugar. Mix until all are mixed. Add all other ingridients and mix well. Plave oven in bake at 350 degrees for about 20 minutes or use the toothpick technique (insert tooth pick and see if it comes out wet...leave it a few more minutes) If you like them moisty then remove) Enjoy!

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Homemade Spaghetti Tomato Sauce -Low Iodine

Hi fellow LID followers,

As you know we can have pasta in the LID. I made a homemade tomato sauce that I love because I gave it my little twist of flavor and you will enjoy that surprise as well. So good, so simple and so delicious. Hope you enjoy it as I do. Remember...Low Iodine does not equal to bad food! We can make through this! Let's make another great LID meal.

Homemade Spaghetti Tomato Sauce

Ingridients:

• 1  28 oz can of Crushed Tomatos - No salt added All Natural (Dei Fratelli brand is my favorite)
• 1  6 oz can of tomato paste- No salt added All Natutal ( Hunt's is my favorite brand)
• 1 onion chopped
• 4-5 garlic cloves chopped
• Olive Oil to caramelize onion and garlic (just enough to make onion sizzle)
• Oregano
• Red pepper crushed
• Kosher Salt
• Black pepper
• Fresh Cilantro to taste (I used half of palm of my hand chopped)
• Fresh Basil to taste (I chopped 4 leaves)
• Fresh Parsley ( half palm of hand)
• Red Wine (NOT COOKING WINE..contains Iodine) Use regular drinking red wine of choice OR Red Wine Vinegar ( I use around 2 -3 Tbsp)

My secret ingridient for a twist is : CINNAMON! Yes...cinnamon! It gives it a great taste. If you don't like cinnamon, just skip it however the amount to be used is small as too much cinnamon takes the actual tomato flavor out. Use just a sprinkle and you will be surprised!

I also love Portobella Mushrooms. I don't added to the sauce as others might not like them, but I will cut them in pieces and then place some oilive oil in a pan, put them in the oil with some fresh garlic and pepper. Once they are caramelized, I will put them on top of my Spaghetti with my Tomato Sauce and Yuuuum!

Instructions:

In a caserole, place Olive oil to heat. Then place onion and garlic to tenderize at medium heat. Once they are tender add all the rest of ingridients exept the cinnamon. Let it cook for about 30 minutes at medium heat. Stir occasionally. 30 minutes into sauce been cooking, add a pinch of cinnamon. Once sauce is ready, enjoy with your favorite pasta. Add the mushrooms....its great!

Enjoy!