Guilt-free doughnuts?! Stop it.

The title…I kid you not. I have found the most wonderful recipe that allows me to be the little piggy I am without spending 50 hours on the treadmill! Baked doughnuts…Who would’ve thought! Blueberry doughnuts that uses real blueberry jam topped with a lemon glaze?! Gahh, I’m so in love! These doughnuts are soft, light, and with the right perfect amount of blueberries. They’re not too sugary but definitely sweet enough. The best part about these doughnuts- They’re only 119 calories WITH the delicious lemon glaze. 

Blueberry Lemon Glazed Doughnut
This recipe was adapted from Nicole!

Doughnuts:

2 cups flour

1/3 cup sugar

2 tsp. baking powder

3/4 tsp salt

1/2 cup nonfat, plain Greek yogurt

3/4 cup nonfat milk

½ tsp vanilla extract

2 eggs, lightly beaten

2 Tbsp unsweetened applesauce

Blueberry Jam:

1 cup blueberries

1/4 cup sugar

1 Tbsp lemon juice

Glaze:

1 cup powdered sugar

1 Tbsp nonfat milk

1 Tbsp lemon juice

Directions:
Preheat your oven to 425 F.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken; set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.
 In a separate, medium bowl, whisk together yogurt, eggs, vanilla, milk and applesauce until fully incorporated. Mix the wet ingredients into the dry.

Spray doughnut pan with non-stick spray, filling each cavity 1/2 to 3/4ths full of doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

Allow to cool on wire rack.

In small bowl, whisk together the glaze ingredients.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Yield: 18 glazed doughnuts
Nutrition Information (per doughnut): 119 calories; 0.6 g. fat; 21 mg. cholesterol; 165 mg. sodium; 26.2 g. carbohydrate; 0.8 g. fiber; 3.1 g. protein; 14.0 g. sugar

xoxo,

N.

Pike Place for the win!

I love living in Washington, & what makes me love it even more with each passing day is the access to the fresh seafood and produce. It’s officially Springtime now & the farmers markets are starting to pop up in every neighborhood! :)

Monday was amazing. The sun was out to play, I did work on a surprise lab exam, and was released from class 3 hours early! It was THE perfect day. With all that extra time in the sun, I went down to wander Pike and to pick up the makings for dinner. I love Pike Place Market. The goodies and treasures are ENDLESS! It's always so alive down there. I could seriously wander that place for hours and hours on end. 

Now onto the yummy recipe I have for y'all! Citrus grilled salmon with a side of buttery garlic spaghetti! 

Ingredients for Grilled Salmon

-1 large fillet of salmon (cut into 4 single serving size fillets)

-1 lemon ( ½ sliced, ½ squeezed)

-2 oranges (1 sliced, 1 squeezed)

-4 T olive oil

-4 T butter, divided

-1 T garlic, pressed

-1 tsp garlic salt
-1 T dijon mustard

-1 tsp garlic powder

-2 tsp dried parsley

-salt & pepper

-Instructions

-make a make-shift “pan” out of tin foil so that it can be placed on the grill

-lay down orange slices

-lightly salt and pepper both sides of each fillet & place ontop of orange & lemon slices

-in a small bowl combine orange juice, lemon juice, olive oil, garlic, dried parsley, garlic salt, dijon mustard & garlic powder

-pour mixture all over salmon

-top each fillet with a tablespoon of butter & a lemon slice

-grill for about 10-15 minutes (salmon should be pink & flaky)

Ingredients for Garlic Spaghetti

-½ box thin spaghetti, cooked

-½ cup grated Parmesan
 cheese

-5 tsp olive oil


-3 clove garlic, pressed

-1/2 lemon

-4 T butter, melted

Instructions

-Pour in olive oil and chopped up garlic into a small frying pan and let it cook over low, until the garlic starts to brown on edges. Immediately remove from heat and reserve.

-In a large bowl, toss cooked spaghetti, olive oil, butter, Parmesan cheese, and the garlic oil you had on reserve.

-squeeze lemon on top & serve with salmon.

Enjoy! 

-N.