I just want to apologize for the lame amount of posts I’ve had recently. I’ve been feeling kind of sick and I’m traveling a lot recently. I promise to produce some quality recipes soon!
Monthly Archives: January 2012
As a snack today, I was really craving carrots. Conveniently, we had a lot, so obviously I had to eat most of them. This is super simple & can be either a snack or a side dish. It’s soo good and includes my favorite soy sauce dressing.
Simple Carrots (serves one)
- As many carrots as you want! I used a handful of baby carrots and 4 regular sized carrots
- As much Island Soyaki (from Trader Joe’s) as you like! I used about 2 tablespoons
If your carrots are not already peeled, I recommend peeling them. To do this, just take a typical potato peeler and shave off the top layer. Steam the carrots. I used a microwave steamer but this can also be done on the stove with a steamer pot. Once steamed, cut up into bite size pieces, dress in Island Soyaki and enjoy!
If there’s one thing that’s super difficult about being a parent/healthy adult, it’s eating enough vegetables. In this scrambled egg whites, the flavors are so yummy, you forget there are veggies! I had it for a great mid-day snack, but it would be awesome for breakfast or lunch! (or dinner..)
Scrambled Eggwhite (serves 1)
- a handful of spinach
- half a portobello (mine was pre-grilled)
- 6-8 cherry/grape tomatoes, cut in half
- about 1/2 c egg white (I used a packaged one)
Let spinach cook on its own, in a covered pan. Once reduced (or “deflated”) add mushrooms, tomatoes and any other veggies you’d like to add. Once throughly warm, add egg whites and cook until whites gather and the eggs are completely cooked, about 2-4 minutes. You’re done, enjoy!
About 130 calories
My mom made some awesome chili today, so obviously we had to have accompanying cornbread. Sorry I don’t have pics o the chili… totes forgot about it but this crumbly cornbread is SO good this should make up for it. Enjoy the yumminess!
Crumbly Cornbread (16 servings)
- 1 cup milk of choice (I used almond milk.)
- 1 tablespoon white vinegar
- 2 cups fine or medium cornmeal
- 2 T baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 cup evaporated cane juice or regular sugar (I used Ideal Substitute)
- 1 and 1/2 packets stevia (or 2 more T sweetener)
- 11-oz can corn, drained (not unsalted)
- 2 T coconut or canola/veg oil
- 1/4 cup applesauce
Mix the vinegar with the milk, and set aside. Combine dry ingredients and mix very well. In a separate bowl, combine the oil, applesauce, corn (pulverized if you wish), and milk-vinegar. Then pour the wet into dry and mix until just mixed. Pour into a greased 8×8 dish and cook at 420 F (preheated) for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.
Based on 16 squares: Calories: 100 Fat: 2.5g Protein: 2g Carbs: 18g Fiber: 3g Cholesterol: 0mg
Tomorrow is the last day I will see my friend, Erin, before her birthday. So naturally, being the baking-lover that I am, I decided to whip up something sweet. After failed attempts at snickerdoodles (her fav) and chocolate chip cookies (they just had that weird “healthy” taste I was trying to keep hidden), this recipe was recommended to me by a friend whom I’ve turned on to CCK. Anyway, these are super yummy and would definitely be a good treat to have around. Plus it’s completely vegan! Woo!
Chocolate Chip Blondies (makes 16-25 squares)
- 1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
- 3/4 tsp baking powder
- 1/8 tsp baking soda
- heaping 1/8 tsp salt
- 3/4 cup brown sugar (I used the splenda blend)
- 1 1/2 tsp vanilla extract
- 1/4 cup ground flax (or if you don’t have that, you can use oat flour)
- 1/4 cup peanut butter (or other fat source)
- 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
Nutritional Info (using regular brown sugar): Calories: 74 Fat: 2 grams Sugar: 6 grams Protein: 2 grams
My dad had one request for his birthday: chocolate cake. So, I took to the internet for a healthier alternative to the classic I’m-filled-with-butter cake. I found this on recipegirl.com and it turned out amazing! She uses a frosting, but to save calories (& time!) I topped it with powdered sugar. This cake is moist and cake-y and very low in fat. So good!
Low Fat Chocolate Cake (serves 8 [large slices])
- 2 1/4 cups unsifted oat flour
- 1 1/2 cups nonfat dry milk powder
- 2/3 cup granulated sugar (I used 1/2 c Ideal sugar substitute)
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 (23 ounce) jar of unsweetened applesauce (or just measure 23 ounces)
- 5 large egg whites, lightly beaten
- 3 teaspoons vanilla extract
- 2ish handfulls of chocolate chips
1. Preheat oven to 325 degrees F. Coat 13x9x2-inch pan with nonstick cooking spray, or line with parchment on all sides over the edges if you want to pop the cake out of the pan.
2. Prepare cake: In a large bowl, whisk together oat flour, dry milk powder, sugar, cocoa, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together applesauce, egg whites and vanilla.
3. Stir wet ingredients into dry ingredients and mix just until combined, fold in chocolate chips. Don’t over-mix or you may toughen the texture of the cake.
4. Pour batter into the prepared pan, smoothing to edges, and bake until springy to the touch and toothpick inserted into center of cake comes out clean – it should take anywhere from 25 to 35 minutes. Check at 25 and add minutes to baking time if necessary.
5. Cool cake to room temperature on a wire rack.
7. Top however you want; enjoy!
each 1/8 is about 256 calories
I had mine with some Lite Cool Whip, so good!