Archives for category: Healthy

Because there’s nothing better than a Waffle Work Meeting on [the day after] International Waffle Day!

The recipe itself is still on the organic waffle mix bag at the office,which was quite good and healthy using soy milk and honey. But the idea for this came up as a team bonding experience for our relatively new team. Within one day, we had all of the equipment and ingredients needed to make fruit and maple syrup covered waffles in the office kitchen. They smelled and tasted delicious and I got some new Instagram followers from it 🙂

Remember, baking can be with anyone, anywhere. Just enjoy it and don’t stress about it!

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These cookies are surprisingly soft and quite healthy! These are great to have for when you have cravings and are trying to watch your weight.

Ingredients

  • 1 c instant (quick-cook) oats (measured correctly)
  • ¾ c whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/8 tsp salt
  • 2 tbsp coconut oil, melted
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • ½ c honey
  • 6 tbsp fresh raspberries, diced
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Directions
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
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Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated.
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Fold in the raspberries.
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Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

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Notes

It’s incredibly important to measure both the oats and whole wheat flour correctly, using the spoon-and-level method described in the links above. If scooped from the container using the measuring cup, you’ll end up with 1.5 times as much, which will dry out your cookies and make them crumbly.

To make your own instant oats, pulse 1 cup of old-fashioned oats in a food processor 5-8 times.

Melted unsalted butter or melted margarine may be substituted for the coconut oil. Regardless of which is used, be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the fridge would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.

If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!

This year I’ve started to include pancakes on my blog because I absolutely love breakfast so I wanted to start sharing some of my favorite recipes in that category. The second breakfast recipe this year are these delicious pancakes that I made for Saturday brunch.  They were really delicious and I hope you enjoy!

Ingredients

  • 1 2/3 cups all-purpose flour
  • 2/3 cup old-fashioned rolled oats
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 cup blueberries
  • Maple syrup, for serving

Directions

Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs.

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Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

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Add blueberries and gently toss to combine.

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Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

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Serve immediately with maple syrup.

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Another creative way to bake with ripe bananas! This recipe also has raspberries and chocolate chips and is light for those dieting days 🙂

Ingredients

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries

Directions

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Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Do not use cupcake liners, muffins will stick to liners. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.

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In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can.

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Add the mashed banana, yogurt, and beaten egg.

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Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.

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Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired.

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Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.

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Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.

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This delicious treat is from Shape magazine’s November 2013 issue. They are crispy around the edges and the apples are soft inside. The apples used here came from Carter’s Mountain near Charlottesville, Virginia and they were perfect! This is a great fall snack and a perfect combo for hot cider, coffee or tea!

Crumble Topping

  • Cooking spray
  • 1/2 cup rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tsp ground cinnamon
  • pinch of salt
  • 1/3 cup maple syrup
  • 2 tablespoons cold, unsalted butter, cut into small pieces

Apple Filling

  • 2 firm apples, peeled, cored and diced
  • 2 tablespoons maple syrup

 Directions

Preheat over to 350. Lightly coat a 12-cup mini muffing pan with cooking spray and set aside.

To make the crumble topping, combine oats, flour, cinnamon, and salt in medium bowl. Stir in maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside.

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To make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly.

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Meanwhile, place 1 tsp of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form  a solid crust.

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Place 1 T of he apple  mixture over each and top with remaining crumble distributing evenly among all muffin cups. Make sure to set aside crumble for the top because it is easy to get carried away and not have enough left to top off the apples!

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Bake for 10 to 15 minutes or until golden brown. Remove from oven, let cool to room temp, then use an offset spatula or a butter knife to gently remove from pan. Serve at room temperatureImage.

Enjoy!

Here is a tasty snack that has all the right ingredients for a energy boost! All the ingredients are packed with just what your body needs to stay alert and strong and it tastes yummy too. They are not baked; they just need to be frozen and when you want to eat one you can either pop them in the microwave for about 30 seconds, just let them thaw for about 10 minutes, or eat them frozen! Either way you eat them they taste good and they are good for you! Enjoy!

I made these with my sister and her roommates, Josie and Rosanna, who are all very fit and health conscious in an inspiring way! Josie even has a instagram account with thousands of followers and has countless ideas for workouts, healthy food, and inspiring words. Follow her @vmfitness

Ingredients

  • 2 cups oats
  • 1 cup peanut butter or other nut butter
  • 2/3 cup honey
  • 2 cup coconut flakes
  • 1 cup ground flaxseed
  • 1 cup mini chocolate chips

Directions

Mix all ingredients together. Roll into balls.

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Place balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight ziptop freezer bag (or other airtight container).

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We tried microwaving some as cookies before freezing them, but we put them in for a minute and a half (too long!) so heat them up for only about 30 seconds.

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Enjoy!

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Makes around 3 dozen energy bites.

For my college roommate’s bridal shower, I made a vegan treat since she recently became vegan. It was hard finding a recipe for which I had all the ingredients at home, but then I found this one! It really did come out delicious, but be sure to keep it chilled until you eat it and thaw the frozen fruit before placing on the caramel filling. Very easy and delicious! Congratulations again Karen and Zach!

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Crust Ingredients

  • 2 cups walnuts
  • 2 cups raisins
Filling Ingredients 
  • 1/4 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or 1/2 cup date paste
  • 1/2 teaspoon cinnamon
  • Water, if needed

Topping Ingredients

  • 3 cups frozen berries (or however much you want)
  • 1/2 cup goji berries

Crust Directions

Pulse the walnuts in your food processor until they become a rough flour. Add the raisins and process until it stick together, forming a rough dough. Press into a tart tin. Put in the fridge and let it set for about 2 hours (this is preferable but not absolutely necessary).

Filling Instructions
Blend all the ingredients until smooth. Spread gently into the bottom of your tart crust and then let it harden in the fridge for 30-60 minutes. Now top the tart off with all the berries, slice and serve!

Here is a real homemade recipe from my one and only mom! This is a super fast recipe that is served cold and does not need baking. It’s a refreshing treat that is great for the summer. Enjoy!

Ingredients

  • 1 can sweetened condensed milk
  • 1 packet cream cheese
  • 1 package lady fingers
  • Can of pear halves in juice
  • Whipped cream for garnish

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Directions

Place can of sweetened condensed milk and packet of cream cheese in blender. Soak lady fingers in the pear juice that comes with the can of pear halves and lay flat on 13×9 in. pan.

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Cut pear halves in thin slices and cover complete layer of lady fingers.

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Pour liquid mix over lady fingers and pear slices.

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Place in freeze over night and serve with whipped cream.

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For my sister’s 21st birthday, we decided to bake a fresh strawberry cake (to do something different) with a fondant beer pong scene on top of the cake. It was a delicious cake and we doubled up the recipe so we would have enough space to display our masterpiece. Enjoy!

Ingredients

  • 1 cup mashed strawberries
  • 2 1/2 cups all-purpose flour, stir before measuring
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Directions

Heat oven to 375°. Grease and flour a 13×9-inch baking pan. Combine the flour, salt, and baking powder; set aside. In a mixing bowl with electric mixer, cream butter and 1 1/2 cups of sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add the vanilla and blend well. Slowly beat about 1/3 of the flour mixture into the creamed mixture with half of the strawberries. Beat in another 1/3 of the flour mixture and the remaining strawberries. Blend in the remaining flour mixture and beat until smooth. Spread in the baking pan and bake for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Cool on a rack; frost with cream cheese frosting.

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Now for the masterpiece!

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This is a delicious Venezuelan dessert made out of, quite simply, figs and sugar. My dad helped me with this recipe since it was his favorite dessert growing up as a kid. He has a fig tree in the backyard so this dessert was made very organically. You can also find figs in supermarkets especially when they’re in season. This is an easy recipe, except for the 2-day wait in between steps, but it’s totally worth the wait!

Ingredients:

  • 7-8 cups (1 kg) of figs
  • 8 cups of water
  • 14-16 cups (2 kg) of sugar

Directions:

First, wash the figs and cut the tips.

 

At the bottom of the fig, make an X-shaped cut and wash off the liquid that comes out after cutting the fig.

 

In a large pot, fill it up with enough water to cover the figs and boil. Once the water is boiling, add the figs and put another pot over the figs so they stay submerged in the water. Boil again and cook for 5 minutes.

  

Remove from the heat and strain. Wash the figs with running cold water and then let dry. Place the dry figs in a closed container or a plastic bag and place in the freezer. Leave in the freezer for a minimum of 48 hours, maximum of 6 months.

After at least 2 days, remove the figs and place under running water and take off the outer coat of the figs and put peeled figs to the side.

Immediately after all figs are peeled, place in a pot with the water and sugar. Boil sugar water and cook  for another 5 minutes.

 

Add figs and boil again. Leave figs and sugar water cooking at medium heat until the figs are shiny and sugar water is thick and syrup-y.

 

Mmmmm Delicious!

Recipe from Mi Cocina II (the blue one) by Armando Scannone

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