Hi There! I know it has been a long time since my last blog. Well, I am back with a delicious recipe from Whole New Mom. Hope you enjoy this healthy sugar free, gluten free treat. I would love to hear your comments.
- 1/2 cup organic coconut oil (or healthy fat alternative like I Cannot Believe It’s Not Butter)
- 3/4 cup granulated sweetener (I used splenda)
- 1 large egg or equivalent substitute
- 1/2 cup pumpkin puree
- 1/2 tsp pure vanilla extract
- 2 cups flour (I used coconut flour)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp salt (I recommend Real Salt)
- 1/2 cup granulated sweetener (Again, I used splenda.)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Preheat oven to 350 degrees Fahrenheit.
- Combine ingredients for Cinnamon Coating and set aside for later use.
- Combine flour, salt, baking soda and spices in a medium-sized bowl.
- If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
- Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
- Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
- Take a small amount of dough ( can use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
- Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass)
- Bake for about 10 minutes, or until slightly golden brown.
- Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
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Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.
- 1 avocado , peeled and seeded
- About 1 cup sweetener to taste.
- 1/4 cup pure cacao powder, or pure unsweetened cocoa
- 2 pinches salt
- 3/4 teaspoon cinnamon (optional)
- 1/4 heaping teaspoon allspice (optional)
- 1/2 teaspoon decaffeinated coffee powder (optional)
- 1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
- 1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.
- Line a loaf pan with parchment paper so handles hang over the sides.
- In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
- Pulse in the nuts very briefly so they’ll be crunchy and not mush.
- Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.
Today, I will share a simple, heart healthy salad recipe that I came across at American Heart Association website. I adopted it a little and hope you enjoy it. Happy reading.
1/2 cup light mayonnaise
1 1/2 tsp. Dijon mustard
1 tsp. Chinese chili sauce
25 oz. canned, salt-free white meat chicken packed in water, drained
8 oz. canned water chestnuts, drained, chopped
4 chopped green onions
2 Tbsp. unsalted, unoiled, chopped nuts (cashews, almonds or walnuts)
1/4 tsp. black pepper
2 tsp. lime juice OR
juice from 1 fresh lime
12 lettuce leaves (iceberg, green leaf, bib, etc.)
- 1 Hass avocado, peeled and cut into 12 slices
- In a medium mixing bowl, combine mayonnaise, mustard, and chili sauce.
- Stir in chicken, chestnuts, onions, nuts, pepper, and lime juice.
- Spoon equally into lettuce leaves (cups) and top with a slice of avocado.
Last week I was able to make Turkey Vindaloo. It tasted just like Chicken Vindaloo that I used to have at my Dad’s old restaurant but with Turkey. Today I want to share the recipe with you but I wanted to adapted the recipe with make it a little healthy. Hope you enjoy. Happy reading.
- 1 -3 1/2 lb chicken, quartered and skinned cut into 1 inch cube
- salt & freshly ground black pepper
- 2 tablespoons ginger powder
- 2 tablespoons distilled white vinegar
- 2 teaspoon ground coriander
- 2 teaspoons cumin powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 garlic cloves, peeled and minced
- 2 cups yellow onions, finely chopped
- 1 tablespoon canola oil
- 2 teaspoons yellow mustard seeds, ground
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons lemon juice
- 1 teaspoon brown sugar
- 3/4 teaspoons salt
- 2 tablespoon water
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup chopped cilantro
- Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
- Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and sauté 5 minutes or until chicken is thoroughly browned on all sides.
Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
Add to the casserole along with the mustard seed,turmeric, cayenne, and paprika.
Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with cilantro to garnish.
Please let me know how it turns out for you.
Happy New Years everyone one. Hope you are having a great year so far. With the Super Bowl getting closer, I know you guys are looking for the perfect appetizer. I came across this healthy vegan game day appetizer at the American Heart Association website that is not only low in sodium but tasty as well. It’s Sweet Potato Nachos that is full of nutrients and you can snack on an enjoy a great game of football. Happy reading.
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup reduced-fat shredded Cheddar cheese
1/3 cup chopped tomato (1 plum tomato) OR
1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
1/3 cup chopped avocado
- Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
- Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
- Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.
My sister loves burger. However, as a family we wanted to cut down on red meat so I have been looking for some healthy and tasty vegetarian alternative for us to try. Through my search I came across this diabetic friendly chickpeas burger at Diabetes Forecast Magazine. This came out to be even better because my parents are diabetic, so I can make it for them as well. Hope you enjoy this healthy vegan recipe. The recipe makes 4 burgers with 15 minutes preparation time and 15 minutes cooking time. Happy reading.
- 2 tablespoon of olive oil, divided
- 1 small onion, diced
- 3 tablespoon of minced celery
- 2 tablespoon of minced red bell pepper
- 2 garlic cloves, minced
- 2 teaspoon of curry powder
- ½ teaspoon of kosher salt
- ¼ teaspoon of ground cumin
- Pinch of ground cayenne pepper
- 2 cups of canned chickpeas, drained and rinsed
- 1 ½ cups of bread crumbs
- In a skillet, heat 1 tablespoon of the oil over medium heat.
- Add the onion and sauté for 3 minutes.
- Add the celery, red pepper, parsley, and garlic and sauté for 2 minutes.
- Stir in the curry powder, salt, cumin, black pepper, and cayenne and remove the skillet from the heat.
- Puree the chickpeas in a food processor or blender. Pulse until you have a coarse puree, adding a little water if necessary. In a mixing bowl, combine the chickpea puree, the vegetable mixture, and the bread crumbs and mix well.
- Form the chickpea mixture into 4 patties. Heat the remaining oil in a heavy skillet, preferably cast iron, over medium-high heat. Add the patties to the skillet and cook for 5 to 6 minutes per side.
- Serve the burger patties as you prefer.
Each patty has 225 calories with 8 g of total fats (1.2 g saturated fat), 33 g of carbohydrate, 5 g fiber, 5 g sugar, 0 mg of cholesterol, 345 mg sodium, 230 mg potassium, 6 g protein, and 105 mg phosphorous. This is a great, healthy meal to serve to kids as well. Please let me know much you love much this vegan, burger.
With all the cream cheese recipe I posted so fat I thought that, it is time for me to post a diary free, vegan, soy free, sugar free, gluten free, homemade recipe for my vegan, lactose intolerant friends out there. I came across this recipe at Health Pursuit blog site, offered by an holistic nutritionist.
- 1½ cups raw cashew, soaked for 12-24 hours
- ¼ cup raw organic apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons water
- Place raw cashew in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours.
- Then, drain and rinse the cashews with water.
- Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
- Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
- Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply. I chose to double up.
- Spoon the cream cheese mixture onto the cheesecloth.
- Pull up the sides of cheesecloth and tie with a piece of string or twine.
- Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
- Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar.
You can use these vegan, diary free cream cheese to make vegan, diary free versions of Santa Hat Cream Cheese Bites, Cream Cheese Mints, Chocolate Delight, Chocolate Cheesecake, and No Bake Mini Pumpkin Cheesecake. Hope you enjoy these vegan friendly versions of the wonderful treats, thanks to the wonderful homemade healthy diary free cream cheese recipe. I would love to hear your comments on how any of these treats comes out with the homemade cream cheese. Happy reading.
Today being Christmas Eve I wanted to share this special treat with you that I hope you will enjoy. The recipe yields 25 bite size treats.
Ingredients for Chocolate Crumb Crusts:
- 1 Stick Butter (I used I believe It’s Not Butter for healthy substitution)
- 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
- 2 tablespoons Splenda
- 6 tablespoons Hershey’s Unsweetened Cocoa
- 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
- 2 (8 oz) pkg fat free cream cheese, softened
- 1/8 cup + 1 Tbsp Splenda
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/3 cups white chocolate chips
- 1/3 cup fat free half & half, divided
- 25 fairly small, fresh strawberries (or more if cutting more squares)
- 1 (16 oz) pkg fat free cool whip
Instructions for Crust:
- Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan).
- Brush foil with 1/2 Tbsp melted butter.
- In a mixing bowl, using a fork blend together crushed wafers and melted butter until mixture is well combined and evenly moistened.
- Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.
Instructions for Cheese Cake:
- In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and splenda until mixture is smooth, about 30 seconds.
- Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup half & half on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
- Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
- Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).
Instructions for Topping:
- To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with fat free whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
- I processed the wafer in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .
- Recipe Source: cheesecake bites – I adopted the recipe from Cooking Classy, Santa hat inspired by – daisy’s world who adapted it from Erica’s Sweet Tooth.
Hope you have a wonderful and peaceful holiday with your loved ones. Please check out and like my Facebook Page. Beside link to my blogs, I also share links from Vogue, Style, Elle, Health Magazine, Women’s Health, American Heart Association and much more. Happy Reading.
Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site. Happy Reading.
Makes approximately 25 treats
- 3 cups unsweetened, shredded coconut
- 3/8 cup (6 Tablespoons) coconut oil
- 1/2 cup sweetener
- 2 teaspoon vanilla (I recommend alcohol free vanilla since you will not be baking these)
- 3/8 teaspoon sea salt
- Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
- shredded coconut
- Put all ingredients in a food processor or blender.
- Combine until the mixture is blended and sticks together. (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high. You will likely end up with Coconut Butter. While it will be delicious, it won’t be these no bake cookies :-)!)
- Remove the mixture from the blender / food processor and form into desired shape. I really like the cute little shapes I was able to make with this little cookie scoop. If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
- Decorate with shredded coconut, cocoa or carob powder, or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired. Or leave them plain. They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
- Leave to firm up on a plate. They will firm up at room temperature.
- You really don’t need to store these in the fridge but I think they taste a tad bit better cold.