Wednesday, 3 September 2014

Blueberry Honey Coconut Cups

  • 1 cup Coconut Cream Concentrate or 1 cup homemade coconut butter
  • 1 cup blueberries
  • 1 cup Gold Label Virgin Coconut Oil
  • ⅓ cup raw honey
  • ¼ cup unsweetened shredded coconut
  • ¼ cup cashews, chopped (or other nut of choice)

Monday, 1 September 2014

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups

Ingredients:2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
(use any combination of ground meat you'd like, but use low-fat ground meat for the South Beach Diet.)
1-2 tsp. Spike seasoning (optional but recommended)
2 C flavorful tomato-basil pasta sauce
2 cups low-fat mozzarella or other mild white cheese (I used low-fat blend of six cheeses called Italian blend.)


Wednesday, 6 August 2014

Mini Cauliflower Pizza Crusts

Pizza crust made from cauliflower. Low in carbs, high in tastiness.

I’ve had this thing for cauliflower lately — doesn’t matter whether it’s roasted, grilled, or baked into a pizza crust, I LOVE it! It has such a mild flavor that it makes for the perfect healthy and low-carb substitute to flour. I like the idea of serving these little cauliflower bites as an appetizer. They are quite messy when eaten with your fingers, but are easy to eat with a fork. You can top them with just about anything you’d like — go crazy!


1 large head cauliflower (about 4 cups shredded)
 2 large eggs
3 cups shredded mozzarella cheese
1 teaspoon dried oregano
 1 teaspoon dried basil
2 teaspoons garlic powder
1 cup pizza sauce
12 fresh basil leaves 
1 tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

Tuesday, 5 August 2014

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole - like mac 'n cheese, but low carb instead

I just love cauliflower because it is such a versatile vegetable.  Cauliflower can be added to soups and stews or into the amazingly delicious creation from Louanne's Kitchen called Loaded Cauliflower Casserole.  May I begin by saying it has sharp cheddar, Monterey Jack, cream cheese, cream, onions, bacon and garlic? A low carb dieter's dream come true!!!
  • 2 lbs cauliflower florets
  • 8 oz shredded sharp cheddar cheese, divided
  • 8 oz shredded Monterey Jack cheese, divided
  • 8 oz block cream cheese, softened
  • 4 tablespoons heavy cream 
  • 2 bunches green onions, sliced (1 1/2 cups)
  • 6 sliced bacon, cooked and crumbled
  • 1 clove garlic, grated
  • Salt & pepper to taste

Tuesday, 29 July 2014

Cheesecake Stuffed Strawberries

Cheesecake stuffed strawberries are a fun, tasty dessert. The strawberries aren’t stuffed with real cheesecake, but – in this recipe – with a mixture of cream cheese, honey and vanilla. For the prettiest presentation, pick large, firm strawberries.
  • 1 lb. fresh strawberries
  • 8 oz cream cheese
  • 2 tablespoons honey
  • ½ teaspoon pure vanilla extract
  • 1 oz raw pistachios (or any other raw nut)

Stuffed Poblano Peppers

  • 1 teaspoon olive oil for the pan
  • 4 medium poblano peppers (1 lbs. total weight including refuse, 12 oz. cleaned )
  • 1 tablespoon olive oil
  • 2 medium tomatoes, diced (10 oz.)
  • ½ medium onion, diced (4 oz.)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cups cooked chicken breast, shredded (10 oz.)
  • 1 cup part skim mozzarella, shredded (4 oz.)
  • ½ cup chopped fresh cilantro
  • ½ cup cheddar, shredded (2 oz.)

Chocolate Covered Mint Leaves

Yummy! Looks so refreshing!

Chocolate covered mint leaves make an incredibly unique, fresh-tasting dessert. This is mostly for grownups – the kids tend to be less appreciative of the natural mint flavor.

Makes 20 leaves
Total time: 1 hour 15 minutes
Prep: 15 minutes
Inactive: 1 hour
20 fresh mint leaves
1 ounce (60 pieces) semisweet chocolate chips
1 teaspoon light olive oil (not extra-virgin)

Fruit Salsa with Cinnamon Crisps

This recipe looks delicious! Tried it tonight. Fun to make and very good. I highly recommend this recipe. I didn’t follow quantities exactly. Just chopped and mixed. The chips are fun to make too. You won’t be sorry with this one. And you can just store them at room temperature in a sealed container or Ziploc bag.

    Cinnamon Crisps
  • 10 flour tortillas (10")
  • Cooking spray
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • Fruit Salsa
  • 2 granny smith apples
  • 1 lemon
  • 2 kiwis
  • 1 lb strawberries
  • 1/2 lb raspberries
  • 1 tablespoon brown sugar
  • 3 tablespoons preserves (I used raspberry)

Thursday, 5 June 2014

Clean Eating Quinoa Tortillas

Note: These are not the flimsy tortillas you buy at the store. These are sturdy, fill-you-up tortillas. They are best eaten warm.


  • 4 cups quinoa flour
  • 3/4 cup brown rice flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 1-1/4 cup hot water


Quinoa, banana and apple bread

Quinoa is a super grain, much healthier than oats and has the most amount of protein than any other oats. Sounds and looks delicious! I only use quinoa for salads but this is a nice change.

You need:
  • 2 eggs
  • 1/2 cup blond cane sugar
  • 1/2 cup white rice flour (100 g)
  • 1/3 cup quinoa flakes (30 g)
  • 2/3 cup quinoa flour (80 g)
  • 2 oz coarsely chopped dark chocolate (70 % cocoa)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 7 tablespoons butter melted and slightly cooled
  • 1 Macoun apple, peeled, cored and grated (or any apple good for baking)
  • 2 ripe bananas, mashed with a fork

Broccoli Spinach Quinoa Soup

This recipe is sooo good!! I also double batched it and so glad I did! The only thing I did different was add Jalapeno and shredded carrots, as well as use half sharp cheddar and half gouda. Also, after I pureed, I added sliced roasted almonds which added a perfect amount of crunch.

    • 2 tablespoons olive oil
    • 1 red onion, chopped fine
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 cup quinoa, rinsed
    • 2 teaspoons minced garlic
    • 7 cups vegetable broth
    • 5 cups chopped broccoli
    • 1 russet potato, peeled and chopped
    • 6 ounces Spinach
    • 2 tablespoons tahini
    • 1 teaspoon sea salt (more or less to taste)
    • ½ teaspoon fresh ground black pepper
    • 1/8 teaspoon cayenne pepper
    • 1 cup sharp cheddar cheese or Daiya cheddar shreds

    Wednesday, 4 June 2014

    Banana Chocolate Chip Baked Oatmeal Singles

    Banana Chocolate Chip Baked Oatmeal Singles
    Serves 18
    This recipe is really great!! Looked gorgeous and tasted great. Will be making these again...and each one is 4 weight watchers points. You can add a little protein powder and that will thicken it up a bit, I used to make muffins like this without any sugar and just substituted protein powder for a healthy boost. I added a little more oats to thicken the mixture. I also substituted agave nectar in place of brown sugar and used 1c skim milk instead of 1 1/4c. Turned out great!
               3 cups old-fashioned oats
      • 1/2 cup packed brown sugar
      • 2 tsp. baking powder
      • 1/2 tsp. salt
      • 2 egg whites
      • 1 egg
      • 1 1/4 cup skim milk
      • 3/4 cup mashed bananas
      • 1 tsp. vanilla extract
      • 3/4 cup semi-sweet chocolate chips


      Tuesday, 3 June 2014

      No-Bake Double Chocolate Peanut Butter Granola Bars (vegan, gluten-free)


      2/3 cup light corn syrup (brown rice syrup to keep vegan or honey may be substituted)
      heaping 1/2 cup creamy peanut butter
      1/4 cup light brown sugar, packed
      1/4 cup unsweetened natural cocoa powder
      1 1/2 teaspoons vanilla extract
      1/2 teaspoon salt, optional and to taste
      2 cups quick cook oats (Quaker, Bob's, or similar; don't use whole-rolled oats, pulse/grind briefly if that's what you have)
      2 cups crispy rice cereal (Rice Krispies, Erewhon, or similar)
      1 cup mini semi-sweet or dark chocolate chips, divided

      Tomato, Mozzarella, and Basil Quinoa Salad (gluten-free)


      2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
      1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
      8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
      about 10 to 15 torn basil leaves, or to taste
      3 to 4 tablespoons rice wine vinegar
      2 to 3 tablespoons olive oil
      3/4 teaspoon salt, or to taste
      1/2 teaspoon black pepper, or to taste
      pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)


      Monday, 2 June 2014

      Creamy Avocado Chicken Salad

      Creamy Avocado Chicken Salad. This recipe is a treasure, and a great easy and super healthy lunch!!

      • 2 C Cooked and Shredded Chicken (Very conveniently, I used leftover Garlic Herb Butter Roasted Chicken)
      • 2 Avocados, Diced (Not too small if you are like me and like chunks of avocado!)
      • 2 Tbsp Lime Juice, Divided (1-2 Limes)
      • 1/4 C Green Onion, Thinly sliced
      • 1/2 C Fresh Cilantro, Chopped
      • 2 Tbsp Mayo

      Spinach and Mushroom Smothered Chicken


      My whole family loved this recipe. I made a couple substitutions as I don't buy mixed seasonings because of the amount of sodium. I seasoned the chicken breasts with a little salt, pepper, paprika, thyme, onion and garlic powder. I grilled the chicken. I didn't have green onion so I used regular white onion, added garlic to the mixture. And because I didn't have provolone I ended up making an "italian" flare with fresh grated parmesan mixed into the spinach mushroom mixture and a small amount of mozzerella cheese. I also added a teaspoon of low fat sour cream to make a creamier creamed spinach type sauce to top the chicken with.



      • 3 cups fresh baby spinach
      • 1-3/4 cups sliced fresh mushrooms
      • 3 green onions, sliced
      • 2 tablespoons chopped pecans
      • 1-1/2 teaspoons olive oil
      • 4 boneless skinless chicken breast halves (4 ounces each)
      • 1/2 teaspoon rotisserie chicken seasoning
      • 2 slices reduced-fat provolone cheese, halved

      Friday, 30 May 2014

      Avocado Chocolate Smoothie


      1/2 avocado, pitted and scooped
      2 tablespoons unsweetened cocoa powder
      1 1/2 tablespoons brown sugar
      1 frozen banana
      1/4 cup nonfat vanilla greek yogurt
      1 tablespoon almond butter
      3 – 4 tablespoons skim milk
      1 tablespoon melted chocolate

      Almond Joy Truffles

      Wow. Avocado in truffles? I still struggle with the chocolate and avocado combination but maybe it’s time to get over it and eat some almond joy goodness. These truffles would make a perfect last-minute gift!



      1 ripe avocado, mashed
      1/3 cup unsweetened raw cacao powder (or cocoa powder)
      ½ teaspoon vanilla extract
      ½ teaspoon almond extract
      2/3 cup dark chocolate chips
      ½ cup unsweetened shredded coconut


      Skinny Mexican Pizza

      Delicious! I love the use of tortillas...there is added crisp and for sure it's lighter, healthier and yummy.


      6 whole wheat flour tortillas, medium sized
      1 pound lean ground turkey
      seasonings – salt, pepper, cumin, chili powder, oregano
      1 packet of beef flavored “flavor boost” (concentrated stock)
      1 pkg Taco Bell taco seasoning
      3/4 cup water
      1 can Taco Bell fat free refried beans
      1/2 cup chicken stock
      medium Taco Bell taco sauce
      salsas of choice – Herdez red salsa and green salsa verde
      1 diced tomato
      1 small can sliced black olives
      Mexican blend grated cheese
      2 fresh green onions, thinly sliced on the diagonal
      serve with – reduced fat sour cream, spicy guacamole


      Avocado Brownies



      I really love chocolate avocado cake, never try brownie, but of course, it has to be even better. I will give it a try!! Would you?
      Once I also made a cake with condensed milk and avocado, it was to die for!! Even if not so healthy.


      200 g. (1½ cup) avocado flesh* (very ripe, but not brown)
      1 cup (240mL) coconut sugar OR ½ cup (120 mL) honey*
      2 eggs
      1 cup (240mL) dark cocoa powder (a bit more than 1 dl.)
      100 g. dark chocolate (I used 85% cocoa)
      1 tbsp. water
      ½ tsp. baking soda


      Thursday, 29 May 2014

      Healthy Avocado Chocolate Cookies

      OMG! They are delicious! I never thought about making cookies with avocado. I don’t use butter anymore, so haven’t made cookies in ages. These are definitely a new staple in our diet! A must try!
      Anyone wondering – strange as it seems, you can’t taste the avocado at all, it just adds a really nice texture. Also, the coconut sugar doesn’t actually taste like coconut, it’s really sweet and if anything it has a slight caramel flavor to it.
      • 100 g. avocado flesh* (very ripe, but not brown)
      • ½ cup coconut sugar** (a bit more than 1 dl.)
      • 1 egg
      • ½ cup dark cocoa powder (a bit more than 1 dl.)
      • 50 g. dark chocolate chunks (I used 85% cocoa)
      • 1 tbsp. water
      • ½ tsp. baking soda

      Quinoa Chocolate Chip Breakfast Cookies

      Here are seven health benefits of quinoa:

      1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

      2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

      3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

      4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

      5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

      6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

      7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.
      • ¾ cup raw quinoa
      • 1½ cups water
      • 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour - see note
      • ½ cup freshly ground flax seed
      • 2 teaspoons ground cinnamon
      • ½ teaspoon ground nutmeg
      • Pinch sea salt
      • ½ cup maple syrup
      • 2 tablespoons grape seed oil, melted coconut oil, or walnut oil - see note
      • 2 teaspoons pure vanilla extract
      • ⅓ cup dairy-free chocolate chips
      • 1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juice.

      Wednesday, 28 May 2014

      10 Vegetables Herbs you can regrow from waste

      Some foods are easy to regrow at home from leftover scraps, and some of them can even be grown right on your kitchen counter.
      Onions, garlic and fresh herbs are staples in a lot of dishes, and they may be inexpensive, but when you use them on a daily basis it can add up.
      Here are 10 vegetables and herbs you can buy once and regrow forever.

      #1. Garlic
      When garlic starts to sprout, the little green shoots are too bitter to cook with. Rather than throwing away sprouted cloves, you can put them in a glass with a little water and grow garlic sprouts. The sprouts have a much milder flavor than garlic cloves and are great in salads, pasta and as a garnish.

      #2. Carrot Greens
      The ends of carrots you usually chop off and throw away will grow carrot greens if you put them in a dish with a little water. Set the dish in a well-lit windowsill and you'll have carrot tops to use as a garnish or in salads

      #3. Basil
      Put a few basil clippings with 4-inch stems in a glass of water and place it in a spot with direct sunlight. When the roots are about 2 inches long, you can plant them in pots to grow a full basil plant.

      Leeks are awesome for soups, and it turns out they're easy to keep around because they grow in water just as easily as green onions. Just take the base of your leeks, cover them in water, and leave them in the window with some sun for a few days. You should start seeing them sprout right away, and within a week or so you'll be able to trim off parts to use in recipes.

      #5. Lettuce
      If you have a stem from a head of romaine lettuce that's still intact, place the stump in a bowl with about ½ inch of water and put it on a windowsill. You'll start to see new leaves in about 2 weeks, and they'll be full grown in 3 to 4.

      #6. Bok Choy
      Just like romaine lettuce, bok choy can be regrown by placing the root end in water in a well-lit area. In a week or two, you can transplant it to a pot with soil and grow a full new head.

      #7. Onions
      Plant the discarded root end from an onion in a pot or directly in the soil outside to regrow. You can harvest it early and get fresh green onions or wait until the bulb is fully developed.

      #8. Ginger
      Like onions, ginger root can be planted in soil to regrow, but the process is a lot more lengthy. It can take a few months for it to sprout, and you should be able to harvest a fully grown bulb in 8 to 10 months.

      #9. Mushrooms
      Plant mushroom stalks in soil with some compost or used coffee grounds and keep them in a moist environment, preferably where it will be cool at night. They can be tricky to grow, and within a few days the stems will either start to sprout new heads or rot.

      #10 POTATOES
      Taking potatoes from produce back to growing is a great way to keep more waste out of the garbage. You can grow any variety of potato you like, it should just make sure the scrap has ‘eyes’ growing on it. With a potato that has a strong presence of eyes you can chop it up into 2 inch square pieces. Make sure each piece has 1 – 2 eyes. After you’ve cut your potato into pieces leave them out in room temperature for a couple of days. Leaving the pieces out allow the cut surface area to dry out and become callous which will prevent the pieces from rotting in the ground.

      #Bonus Fennel
      Fennel has a strong enough taste that it's pretty rare you'll need more than just a small cutting from one. If you'd like to keep one around all the time, it's worth just regrowing one you have. Just take the bulb, put it in a cup, and fill it up with water so the bulb's covered. Stick that jar in the sun and within a few days it'll start sprouting up. Replace the water every couple of days and trim off a bit of fennel when you need it.


      Tuesday, 27 May 2014

      Peanut Butter Granola Bars

      My family regularly eats granola bars as snacks.  They’re great for on-the-go, road trips, for snacking before sports practices, or just any old time. I subbed in butter for coconut oil and added mini chocolate chips and walnuts.

      • 1/2 cup peanut butter
      • 1/3 cup honey
      • 1/4 cup coconut oil
      • 1 1/2 cups oats
      • 2 tablespoons wheat germ
      • 1/2 cup peanuts

      Chocolate Granola Bars

      These were delicious! I used coconut oil instead of butter, cut down on the honey a bit and added in a handful of raisins and walnuts,. Absolutely delicious!

      • 1/2 cup natural peanut butter
      • 1/4 cup local honey
      • 1/4 cup unsalted butter or coconut oil
      • 1 1/2 cups oats (not quick oats)
      • 2 tablespoons wheat germ or ground flaxseed
      • 1/4 cup coconut
      • 1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.

      Friday, 23 May 2014

      Healthy Breakfast Cookies

       Yes,Cookies for breakfast! And they're healthy!
      These are delicious. I added raisins, shredded coconut and almonds to them. They're tasty warmed up and smeared with peanut butter. my kids loves them.

      1 1/2 cups uncooked oatmeal
      2 ripe bananas, mashed
      1 cup unsweetened applesauce (we use homemade!)
      1/3 cup dried cranberries (I used reduced sugar dried cranberries, you can use raisins if you like them)
      1 tsp vanilla extract
      1 tsp cinnamon


      Thursday, 22 May 2014

      Almond Coconut Bars

      • 2 cups whole raw almonds
      • 1 cup shredded unsweetened coconut
      • 1/2 cup almond butter
      • 2/3 cup virgin coconut oil
      • 1 tablespoons coconut flour
      • 1/2 teaspoon salt
      • 1 1/2 tablespoons molasses or honey
      • 1 tablespoon vanilla extract
      • 3 oz 70-85% dark chocolate
      1. Melt coconut oil in a small saucepan on the stove on low heat.
      2. Line a 9x9" baking pan with wax paper.
      3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).
      4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn't be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.
      5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.
      6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.
      Recipe submitted by Sarah, Marietta, GA

      Italian Noodle Soup

      4 C. broth, vegetable or chicken
      12 oz. fettuccine pasta (or another noodle type)
      8 oz. spinach, or more if you dare
      3 cans diced tomatoes (15 oz. can), not drained
      1 onion, chopped
      5 cloves of garlic
      1/2 Tbsp. dried basil
      1/2 Tbsp. dried oregano
      1 tsp. red pepper flakes, optional but give a nice kick
      pepper to taste, I used about 2 tsp.
      Serve with toasted French bread
      You can also top with cheese (everything is better with cheese)
      1. Put your broth in a large soup bot, heat until bubbling.
      2. Add in all the other ingredients (yes it's that simple) and cook until noodles are al dente (still have a little bite to them). Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.
      3. Serve hot with french bread. I sliced mine, topped with a little cheese and broiled them in the oven for a few minutes.

      Peanut Butter chocolate chip banana bread


      • all purpose flour – 2 cups
      • baking soda – 1 tsp
      • salt – 1/2 tsp
      • bananas – 3 medium, overripe, mashed
      • peanut butter – 3/4 cup, creamy
      • sugar – 1/4 cup
      • brown sugar – 1/4 cup
      • honey – 1/4 cup
      • buttermilk – 1/3 cup
      • vegetable oil – 1/4 cup
      • eggs – 2 large
      • vanilla extract – 1 tbsp
      • chocolate chips – 1 cup


      • Preheat oven to 350 F (175 C) and grease a standard sized loaf pan. Line the bottom with baking paper, then grease the paper.
      • In a large bowl whisk together the flour, baking soda and salt, then set aside.
      • In a separate bowl, use an electric mixer to mix together the bananas, peanut butter, sugars, honey, milk, vegetable oil, eggs and vanilla.
      • Quickly pour the wet ingredients into the flour and gently stir together with a rubber spatula until just mixed together, then fold in the chocolate chips.
      • Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick test comes back clean. After about 40 minutes, check the bread often to make sure the top isn’t browning too much – if it is just place a foil tent over the top.
      • Allow the bread to cool slightly (about 15 minutes) before turning it out and cooling completely on a wire rack.
      Source unknown

      Wednesday, 21 May 2014

      Quinoa White Chicken Chili

      • 1 tablespoon oil
      • 1 onion, diced
      • 2 jalapeno peppers, diced
      • 3 cloves garlic, chopped
      • 1 teaspoon cumin, toasted and ground
      • 3 cups chicken broth or stock
      • 1 cup salsa verde
      • 1 pound boneless and skinless chicken breasts or thighs
      • 1 (15 ounce) can white beans
      • 1/2 cup quinoa, rinsed
      • 1/2 teaspoon oregano
      • 1 tablespoon lime juice (~1/2 lime)
      • 2 tablespoon cilantro, chopped
      • salt and pepper to taste

      Broccoli and Cheddar Quinoa Bites

      • 2/3 cup quinoa, rinsed
      • 1 cup water
      • 2 cups broccoli, chopped
      • 2 cups cheddar cheese, shredded
      • 2 eggs, lightly beaten
      • 1 tablespoon grainy mustard
      • salt, pepper and cayenne to taste

      Cheesy Zucchini Quinoa

      • 1 cup quinoa, well rinsed
      • 1 3/4 cups vegetable broth or water
      • 1 medium zucchini, grated
      • 1 cup cheddar, shredded
      • salt and pepper to taste


      Cheesy Broccoli Quinoa

      • 1 cup quinoa, well rinsed
      • 1 1/2 cups vegetable broth or water
      • 2 cups broccoli, chopped
      • 1 cup cheddar, shredded
      • salt and pepper to taste
      1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
      2. Mix in the cheese, let it melt and season with salt and pepper.


      Grilled Tandoori Chicken

      1/2 cup plain yogurt
      1/2 lemon (juice)
      1/2 small onion (grated)
      1 tablespoon garlic (grated)
      1 tablespoon ginger (grated)
      1 tablespoon garam masala
      1 tablespoon paprika (I used hot smoked)
      1 teaspoon cumin (toasted and ground)
      1 teaspoon coriander (toasted and ground)
      1/2 teaspoon ceyenne pepper (or to taste)
      salt to taste
      1 pound chicken (boneless and skinless, but into 1 inch pieces)

      1. Mix all of the ingredients save the chicken.
      2. Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least an hour, preferably several hours to overnight.
      3. Pull the chicken from the fridge and let it come to room temperature.
      3. Remove the chicken from the marinade and skewer it.
      4. Grill the chicken until cooked, about 3-5 minutes per side.


      Tuesday, 20 May 2014

      Flour less pancakes

      Flour less pancakes. 2 eggs and 1 banana. Mash together and voila, healthy meal. Mine made 3 pancakes!

      Healthy snack Banana/Cinamon and yogurt

      Baked Pesto Chicken

      Baked Pesto Chicken
      • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
      • salt and fresh ground black pepper for seasoning chicken
      • ½ cup basil pesto (try other pesto flavors too!)
      • ½ cup grated low-fat mozzarella cheese

      Healthy Curry Chicken

      Healthy Curry Chicken Recipe
      • 3 tablespoons butter
      • 1 pound chicken breast fillets, cut into 1 inch strips
      • 1 tablespoon turmeric
      • 1 tablespoon cumin
      • 1 tablespoon ginger
      • ½ tablespoon cayenne pepper (less if you like less “heat”, or more if you like a lot of spice!)
      • 4 garlic cloves, finely chopped
      • 1 cup of onion, finely chopped
      • 1 cup hot water
      • 1 cup coconut milk -or- heavy cream
      • 1 tablespoon chopped fresh cilantro or parsley
      • Optional: frozen peas and/or carrots, roasted broccoli
      1. Heat butter in a heavy casserole over medium-high heat until foam from butter subsides. Add chicken strips and cook in batches until browned, 5 minutes per batch.
      2. Add spices, onions, and garlic and cook, stirring occasionally, 2 minutes. Add hot water and coconut milk and bring to a boil. Add vegetables.
      3. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes.
      4. Transfer chicken and sauce to a serving plate. Garnish with cilantro. Serve over brown rice.

      Wednesday, 14 May 2014

      Healthy treat

      Frozen Bananas. Greek Yogurt, Crushed almonds and cinnamon. healthy treat!

      Smoothie packs!

      Build your own smoothie packs >> Smart for busy mornings! Love this idea!