Archives for posts with tag: healthy

IMG_3964.jpg

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!

 

 

IMG_4179.jpg

I recently purchased a mini spiralizer so I could make zucchini pasta. This dish is so fun and quick to make and is actually very satisfying.

INGREDIENTS

3-4 Zucchini

2 tbsp Olive Oil

2-3 Minced Garlic Cloves

1/2 Onion – minced

4 cups Baby Spinach

1/4 cup Parmesan or Gruyere Cheese – grated

1/2 tsp Sea Salt

1/4 tsp Black Pepper

DIRECTIONS

Spiralize the zucchini into a large bowl and then set aside. In a large skillet heat olive oil with onions and garlic. Sauté for 2 -3 minutes on medium heat. Add the zucchini noodles and spinach and mix until spinach starts to wilt. Add parmesan or gruyere cheese with salt and pepper. Toss and serve. Enjoy!

IMG_3939.jpg

I purchased the Michael Smith Cookbook called Real Food, Real Good recently and made these easy and delicious burritos. They are a quick meal to make for lunch or dinner. I switched a few ingredients like using brown rice.

INGREDIENTS

2 tbsp safflower oil

1/2 vidalia onion chopped

2-3 garlic cloves chopped

1 tbsp chipotle chili powder

1 tbsp cumin powder

1 19 oz can red kidney beans or black beans rinsed and drained

1 28 oz can diced tomatoes

2 cups water

1 cup brown rice rinsed

1 tsp sea salt

Burrito Toppings

8 large whole wheat tortillas

2 cups shredded cheddar cheese

2 avocados diced

1 handful cilantro

1 cup spicy salsa

DIRECTIONS

In a pot put 2 tablespoons of oil. Saute onions, garlic, chipotle chili powder and cumin on medium heat for 3-4 minutes. Add in kidney beans, diced tomatoes, water, brown rice and sea salt. Bring to a boil then reduce heat to a simmer. Cook for 30 – 45  minutes and then remove from heat covered until juices absorb for another 10-15 minutes. Warm up tortilla on a pan and then add rice bean filling, shredded cheese, diced avocados and cilantro. Roll into a burrito. Serve with sweet potato as a side dish. Serve salsa on the side to dip. Enjoy!

 

 

IMG_3479.jpg

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!

 

 

 

 

 

 

 

IMG_3942.jpg

I’ve always enjoyed a good marble cake. This marble cake recipe from health.com has very little fat but it still moist. It is a nice alternative to a muffin as an afternoon treat. I made some minor changes to the recipe using spelt flour, greek yogurt and oil.

INGREDIENTS

1 2/3 cups whole wheat flour

2/3 cup spelt light flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

2 large organic egg whites

1 cup greek yogurt

1/2 cup unsweetened vanilla almond milk or organic milk

1/2 cup unsweetened applesauce

1/3 cup safflower or melted coconut oil

1 1/2 tsp pure vanilla extract

1 tbsp unsweetened cocoa powder

1 oz semi-sweet chocolate melted

1 tbsp butter

DIRECTIONS

Preheat oven to 350 degrees. Spray a bundt cake pan. In a bowl combine both flours, baking powder, baking soda, sea salt and cane sugar. In a separate bowl mix eggs, egg whites, greek yogurt, almond milk, applesauce, oil and vanilla. Combine the dry ingredients into the wet ingredients. In a saucepan melt chocolate, cocoa powder and butter on low heat. Pour 3/4 of the batter into the bundt pan. Using a spoon spread the melted chocolate throughout the batter. Take a knife and swirl the chocolate into the batter. Add remaining cake batter on top. Place in oven and bake for 50-60 minutes. Let cool and flip onto a cake plate. Transfer to a cooling rack. Enjoy!

 

 

FullSizeRender.jpg

Chickpeas are not just used for making dips and in salads. You can grind them and use them in baked goodies as well. I made these cookies with whole chickpeas from a can.

INGREDIENTS

1 1/4 cups chickpeas drained and ground

1/2 cup plus 2 tbsp of natural peanut butter

1/4cup agave nectar

1 1/2 tsp pure vanilla extract

1/4 tsp sea salt

1 tsp  baking powder

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a food processor grind chickpeas first. Then add peanut butter, agave nectar, vanilla, sea salt and baking powder together. Once blended add in chocolate chips and mix with a wooden spoon. Roll batter into teaspoon size balls and press down with a fork. If batter is too soft put in fridge for 20 minutes first. Bake for 10 minutes. Let stand on tray for a few minutes and then cool on a cooling rack for another 5-10 minutes. Enjoy!

 

 

 

FullSizeRender.jpg

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!

 

 

 

I always have ripe bananas in the fridge for baking. I made this banana bread with a mix of semi sweet and white and milk chocolate swirl chips for a little extra chocolate.

IMG_3850.JPG

 

INGREDIENTS

1 1/2 whole wheat flour

1 tsp baking soda

1/2 cup cane sugar

1/2 tsp sea salt

1/4 cup safflower oil or melted coconut oil

2 large organic eggs beaten

1 cup ripe mashed bananas

1 cup semi sweet chocolate chips or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 8 1/2 X 4 1/2 loaf pan. Ina bowl mix together whole wheat flour, baking soda, cane sugar and sea salt. In a separate bowl whisk oil, eggs and mashed bananas together. Mix dry ingredients to wet ingredients and then stir in chocolate chips. Pour batter into loaf pan. Bake for 50-60 minutes or until firm to the touch. Let cool for 10 minutes and take out of loaf pan. Slice and Enjoy!

 

 

 

I’m back again.  This week I chose a muffin recipe from Martha Stewart’s website. This recipe is a savoury recipe which is not something I usually do, but since we are big cheese lovers I decided to give it a try. I did alter some of the ingredients like the flour, using oil instead of butter and the type of milk.

 

IMG_3855.JPG

INGREDIENTS

2 cups whole wheat flour

1/4 cup spelt light flour

1 tbsp baking powder

1 tbsp cane sugar

1 tsp sea salt

1/2 tsp black pepper

1/2 cup safflower oil or melted coconut oil

1 cup organic milk or unsweetened almond milk

2 large organic eggs beaten

1 cup of shredded zucchini strained in a sifter

1 cup shredded gruyere cheese 2/3 for batter 1/3 for topping

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone liners. In a bowl mix together flours, baking powder, cane sugar, sea salt and black pepper. In a separate bowl mix  oil, milk and eggs. Pour dry ingredients into wet ingredients and whisk until blended. Stir in zucchini with a fork and then mix in 2/3 of the cheese. Scoop batter into muffin cups and then garnish with remaining cheese. Bake for 25 minutes. Take out of oven and let cool in tray for 5 minutes. Transfer muffins to cooling rack for another 5 minutes. Enjoy!

 

 

FullSizeRender copy.jpg

I just came across a recipe for flourless banana bread from http://www.youtube.com/toddskitchen. I decided to make the recipe for breakfast this morning with my go to waffle recipe. Everyone was happy to wake up to a delicious breakfast. I decided to make the banana bread into muffins .

INGREDIENTS

3 ripe bananas

2 cups oatmeal

2 large organic eggs

1/4 cup pure maple syrup

1 tsp baking soda

1 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray  a 12 cup muffin tray or use silicone liners. In a blender start to mix oats and then add the rest of the ingredients. Blend really well. Pour half the batter into muffin cups and then add chocolate chips to the remainder of the batter. Scoop out the other half of the batter into muffin cups. Bake for 25 minutes or until firm to touch. Take muffins out of oven and let stand for 5 minutes. Transfer muffins to a cooling rack for another 10 minutes. Enjoy!

 

 

%d bloggers like this: