Archives for posts with tag: delicious

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My muffin of the week is a banana muffin topped with an icing glaze. Just adding a little extra something makes it just a little more special!!

INGREDIENTS

1 cup wholewheat flour

1 cup spelt light flour

1/4 cup milled flaxseeds

1 1/2 tsp baking powder

1/4 tsp sea salt

1 tsp baking soda

3 mashed bananas

1/2 cup organic milk with 1 tbsp lemon juice

1/2 cup safflower oil

1 large organic egg

1 tsp pure vanilla extract

1/2 cup brown sugar

1/4 cup cane sugar

1/2 cup semi sweet chocolate chips

1 cup Icing sugar  mixed with 2tbsp water to top off muffins.

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin liners. In a bowl mix together mashed bananas, milk with lemon juice and baking soda and set aside. In a separate bowl mix both flours, milled flax seeds, baking powder and sea salt. In another bowl beat oil, egg, vanilla and both sugars. Stir in banana mixture and then add dry ingredients. Finally mix in semi sweet chocolate chips and scoop batter into muffin cups. Bake for 25 minutes. Let cool for a few minutes and then transfer to a cooling rack. While muffins are cooling mix together in a small bowl icing sugar with water. Once muffins are completely cool take a spoon and drizzle icing sugar on top of the muffins. Enjoy!

 

 

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It’s been a while since I’ve posted but I’m back. Every time I make this recipe it’s always such a big hit. It’s very easy to do, although you do have to constantly stir broth to the Arborio rice. It is well worth a little extra work!

INGREDIENTS

2-3 tbsp Olive Oil

3 tbsp Organic Butter

1 small Vidalia Onion – diced

1 1/2 cups Arborio Rice

7 cups Vegetable broth

2 pounds Mushrooms of your choice – sliced small

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Basil for garnishing

DIRECTIONS

In a medium size pot warm vegetable broth. Heat up olive oil in a large skillet on medium temperature and then add onions. Sauté onions for 1 minute and then place mushrooms into skillet. Cook mushrooms for approximately 5 minutes. Remove mushrooms and onions from skillet. In the same skillet add butter and sauté Arborio rice in the skillet. Begin to add warm vegetable broth to rice stirring 1/2 cup at a time. Once the broth is almost absorbed add another 1/2 cup until the broth is finished. Sit the rice mixture constantly for about a half an hour. Once the risotto is finished cooking add cooked mushrooms and parmesan cheese. Season risotto with salt and pepper and garnish with basil. Enjoy!

 

 

 

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Whenever we go to visit our extended family, we always try  to go to our favourite Ramen Noodle Restaurant called Ajisen Ramen. I decided to try to make a similar soup. It turned out pretty delicious and quite easy to put together.

INGREDIENTS

1 package ramen noodles (20 ounces)

5-6 cups organic vegetable broth

4 garlic cloves minced

1 tsp ginger powder

1 tbsp safflower oil

1 tbsp sesame oil

1 tbsp rice vinegar

4 tbsp soy sauce

1 package enoki mushrooms separated

4 cups shiitake mushrooms sliced

4 cups baby bok choy – rinsed and pealed into pieces ends slices off

6 green onions sliced fine

4 organic eggs hard boiled

4 cups frozen corn

1 package firm tofu cut into small square cubes

DIRECTIONS

In a pot heat safflower oil and sesame oil. Sauté the minced garlic and ginger powder on low heat for a few minutes. Add in vegetable broth, soy sauce and rice vinegar. Then add in mushrooms and baby bok choy. Cook for 5 minutes. Add to the broth green onion, frozen corn and tofu. While broth is cooking, in a small pot place eggs with water and bring to a boil. Turn off heat and let stand for 5 minutes and then place eggs in cold water. In a kettle boil water. Place ramen noodles in a bowl and pour boiling water on top of noodles. Let stand for 3-4 minutes and then drain noodles in a strainer. Add in ramen noodles and hard boiled eggs into the soup and continue cooking for another 10 minutes until hot. Take ramen soup off stovetop and serve in a large bowl. Enjoy!

 

 

 

 

 

 

 

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This week’s muffins uses one of my favourite fruits, avocado. There are so many ways to include avocado into your diet. I’ve used avocado in pasta dishes, on grain breads, in salads and smoothies. Avocados are rich in fibre and  potassium.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 large organic eggs lightly beaten

1/2 cup agave nectar

1/2 cup safflower oil or melted coconut oil

1 tsp pure vanilla extract

1 1/2 cups ripe mashed avocado

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl combine flours, baking powder, baking soda and sea salt together. In a separate bowl mix eggs, agave nectar, oil, vanilla and mashed avocado. Mix dry ingredients into wet ingredients until well blended. Stir in chocolate chips. Scoop batter into muffin cups and bake for 25 minutes or until firm to touch. Let cool in tray for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!

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My muffin of the week is a Banana Applesauce Muffin. I chose not to use oil in my recipe once again. The muffins were just as moist as they would be with oil. Substitutes for oil include applesauce, bananas, prune puree and greek yogurt.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

2 organic large eggs

1/3 cup honey

1/4 cup unsweetened applesauce

1/4 cup water

3 – 4 mashed bananas

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, sea salt and cinnamon. In a separate bowl beat together honey and unsweetened applesauce. Add one eggs at a time and beat until combined. Now add 1/2 the flour mixture and then add 1/2 the water. Repeat process until completely mixed together. Mix mashed bananas into the batter. Scoop mixture into muffin cups and bake for 25 minutes. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

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My muffin of the week has no added fat from oil or butter. These muffins include greek yogurt and extra bananas for added moisture.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1/4 cup ground flax seeds

1/2 tsp sea salt

1 tsp baking soda

3/4 cup greek yogurt

1/2 cup agave nectar

1/4 cup cane sugar

2 large organic eggs

1 tsp pure vanilla extract

3- 4 mashed ripe bananas

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, ground flax seeds, sea salt and baking soda. In a separate bowl mix agave nectar, sugar and greek yogurt together. Add in eggs one at a time and then stir in vanilla. Mix dry ingredients with wet ingredients and then fold in mashed bananas. Add chocolate chips into batter and then scoop into muffin cups. Bake for 25-30 minutes. Let muffins cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

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I have to say sometimes making a banana bread is just an easier choice and since yesterday was not the best baking day for me, at least I ended on a good note.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1/2 cup pure maple syrup

1/2 cup greek yogurt

2 large organic eggs

1 tsp pure vanilla extract

1/2 cup oil – safflower or coconut oil – melted

2 ripe bananas – mashed

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9 x 5″ loaf pan and set aside. In a bowl mix together flours and baking powder. In a separate bowl blend maple syrup, greek yogurt, eggs, vanilla and oil. Add in mashed bananas and mix once again. Slowly mix in dry ingredients into wet ingredients. Add in chocolate chips. Pour batter into loaf pan. Bake for 45-50 minutes or until firm to touch. Take out of oven and let cool for 15 minutes. Slice the banana bread. Enjoy!

 

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This weekend my husband wanted me to make something with peanut butter, so I decided to whip up some very easy peanut butter cookies.

INGREDIENTS

1 cup natural peanut butter

1 cup cane sugar

1 large organic egg

3/4 cup of chocolate chips of choice

DIRECTIONS

Pre-heat oven to 350 degrees. Line a tray with parchment paper. In a bowl beat egg and then add natural peanut butter and cane sugar. Mix together until completely combined. Stir in chocolate chips. Form dough into tablespoon size balls and then flatten gently with a fork. Bake for 8 minutes. Let cool on tray for a few minutes and then transfer to a cooling rack for 5 -10 minutes. I put them in the freezer after for a harder cookie. Yummy!! Enjoy!

 

 

 

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My muffin of the week is an oatmeal base muffin.

I used whole rolled oats instead of instant oats for this recipe. As usual I did half the batter with chocolate chips since my younger daughter loves chocolate chips.

INGREDIENTS

1 cup of whole wheat flour

1/2 cup spelt light flour

1 tsp sea salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cups whole rolled oats

1 1/2 cups organic milk with 1 tbsp lemon juice

2 organic large eggs

3/4 cup safflower or coconut oil – melted

1/2 cup agave nectar

2 cups fresh or frozen blueberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl soak milk with lemon juice and whole rolled oats. Set aside.In a separate bowl mix flours, sea salt, baking soda and baking powder.In another bowl beat eggs, oil and agave nectar together. Add the wet mixture to the soaked oats. Mix the dry ingredients to the oatmeal mixture. Add blueberries to the batter and fold in gently. Scoop the batter into the muffin cups and bake for 25 minutes. Let cool and transfer to a cooling rack for another 5-10 minutes. Enjoy!

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This week I decided to make a batch of blueberry muffin’s. Slowly we are starting to get fresh blueberries in larger containers making it worth while to buy them fresh.

INGREDIENTS

2 cups of whole wheat flour

1/2 cup of spelt light flour

3/4 cup cane sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup oil – safflower, coconut – melted

2 large organic eggs

1 tsp pure vanilla extract

1/4 unsweetened almond milk

1/2 cup greek yogurt

2 cups blueberries

1/2 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone liners. In a bowl mix both flours, sugar, baking powder, baking soda and sea salt. In a separate bowl mix together eggs, vanilla, unsweetened almond milk and greek yogurt. Stir dry ingredients into wet ingredients. Do not over mix!

Add in the blueberries and then after scooping batter into 6 muffin cups add the chocolate chips for the other half of the muffins.Scoop in the remaining batter into muffin cups. Bake for 25 minutes or until firm to the touch. Take out and cool for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

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