These turned out amazing! I substituted regular all-purpose flour with whole wheat flour and was a bit afraid it would turn out dry and less buttery like how shortbreads are meant to be. Definitely hit a home run.
2 sticks/ 1 cup unsalted butter at room temperature
1/2 cup granulated sugar
Dash of course salt
zest of 1 medium sized lemon
1 teaspoon pure vanilla extract
1 large egg
2 cups wholewheat flour
1 tablespoon finely chopped fresh rosemary
1. Mix the butter and granulated sugar in an electric mixer until combined.
2. Add salt, lemon zest, rosemary and the vanilla extract beat until light and fluffy approximately 3 minutes.
3. Add the egg, mix until combined. Reduce the speed of mixer and add flour until just combined.
4. Place a large sheet if plastic wrap on your counter (about the size of a baking pan). Transfer dough mixture lengthwise across the plastic wrap. Roll dough into a log about 1 1/2 inch in diameter. Refrigerate over night.
5. Preheat oven to 375. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart. Bake 15- 20 min. until edges appear golden in color. Allow to cool before serving.
What to do with those spotted bananas. Personally they’re a bit too sweet for me to eat as is so I always look for ways to bake with them. The sweetness allows you to minimize added sugars in whatever you plan to whip up 🙂
1½ cups almond flour
2 tablespoons flaxseed meal
½ teaspoon ground cinnamon
½ teaspoon baking soda
pinch of salt
½ to ¾ cup bananas (mashed)
¼ cup coconut oil, melted
2 teaspoon vanilla extract
1 egg, room temperature
¼ cup chopped nuts (I used pecans)
Preheat oven at 350 degrees.
1. In a medium bowl mix together almond flour, flaxseeds, cinnamon, baking soda, and salt. Set aside.
2. In a separate bowl combine bananas, coconut oil, vanilla, and egg. Mix well.
3. Combine wet banana mixture to dry ingredients until batter-like consistency.
4. Fold in nuts to mixture til evenly distributed.
5. Refrigerate mixture for at least 30 minutes. Scoop the batter onto a cookie sheet lined with parchment paper. Flatten each cookie slightly with the palm of your hand. If the batter sticks to your hands, wet your hands with water.
6. Bake cookies at 350°F for about 10-15 minutes or until the edges and bottom start to brown. Let the cookies cool and enjoy!
I was starting to get bored of my usual omelette/green smoothie breakfast so I made chia pudding! Best prepped the night before. 1/4 cup chia seeds 1 cup milk of your choice (almond, soy) 1/4 cup muesli of your choice … Continue reading →
Here it is. The real reason I created this blog is to share some of my favourite foods that have been substituted with healthier ingredients. I try to stick to a healthy diet but I LOVE FOOD. And by that I mean all kinds of foods and all types of cuisines.
Sticking to a healthier diet doesn’t mean giving up on the foods you love. Like they say, everything in moderation and sometimes we just got to indulge a little.
Through kitchen experiments I’ve been able to substitute ingredients for a healthier alternative.
1 cup almond milk (you can also use low fat milk or soy milk)
1 large egg, whisked
2/3 cups packed light brown sugar
1/4 cup unsweeted apple sauce
1/4 cup vegetable oil (I used olive oil but you can also substitute with coconut oil)
1 tsp vanilla extract
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/3 good quality unsweeted cocoa powder
3/4 tsp bake soda
1/2 tsp baking powder
Preheat oven to 350F and line a cupcake pan with cupcake liners.
In a large bowl, combine dry ingredients. Whisk. In a medium size bowl, combine wet ingredients. Mix.
Gradually add wet ingredients to dry, combining with a mixer or wooden spoon, until all lumps are gone. Careful not to overmix.
Fill each cupcake about 3/4 of the way with the batter.
Bake for 16 minutes or until set. Test cupcape with a toothpick (it shouldn’t have anything on it). Let cool completely before applying the frosting.
Serves 12 cupcakes
Light Raspberry Cream Cheese Frosting
6-ounce less fat cream cheese, room temperature
1/2 cup non fat greek yogurt
3/4 cup confectioner’s sugar
1/4 cup good quality raspberry jam
In a large bowl, using a mixer, combine cream cheese, yogurt, confectioner’s sugar, and raspberry jam until smooth.
Let sit in the refrigerator for about an hour.
Once completely chilled, transfer to a piping bag and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.
1 cup whole wheat flour
1/2 teaspoon salt
8 tbs butter, chilled and cut into small dice
2 tablespoons ice water
1/3 cup egg whites
1/3 cup almond milk
1/3 cup cottage cheese
5-6 broccoli florets
1/3 cup roasted tomatoes
Dash salt and pepper
Pinch of grated nutmeg
Making the pie crust (without food processor):
Mix the flour and salt into a bowl. Add butter into the flour mixture. Using your fingers, break up the butter into pieces that resemble coarse crumbs. Make sure this process doesn’t take too long as your fingers will begin warming the butter. Add the ice water gradually until the dough comes together into a ball.
Make the Quiche:
Preheat the oven to 350 degrees. Roll the pastry out to fit a 9 inche pie pan. Line the tart pan with the pastry.
In a medium bowl, using a large fork, beat the filling mixture until well blended. Pour the mixture into the uncooked tart shell. Pop the tart pan onto the hot baking tray and bake for about 25 minutes or until the pastry is golden and the filling is set.
1 cup cooked quinoa
1 can solid tune (I used Gold Seal)
1/3 fresh bread crumbs (I used the ends of my sprouted wheat toast and placed a slice in the oven until crispy brown)
1/2 cup chopped kale
1/4 cup cilantro (or more if you like)
I LOVE salads. Its funny how most people feel deprived of “real” food when eating salads but really, they’re very versatile. Quite frankly I find salad recipes pretty unnecessary. There’s no right or wrong in putting together a salad. You can put as little or as much of the foods you love. By food I mean, real food. Not a chip and candy medley.
If you’re a salad newbie, I would suggest to begin by writing down all the healthy foods that you DO already love. Do you like avocados? Tomatos? Cucumber? Salmon? Beef? Nuts? Apples? With a list of the foods you already enjoy it’s easy to just throw a few of the ingredients together and whip up an amazing salad.
Have you ever had a green smoothie? Or any smoothie for that matter? I’ve recently been replacing meals with smoothies as they are convenient, quick, and provide most of the nutrients I need.
For example, this morning I had a smoothie made with:
2 cups strawberries
1 cup pineapple
1 cup water
1 cup spinach
1 cup kale
1tbs chia seeds
Sometimes my friends look at me with my smoothie and ask “Is that all you’re going to have?!” Yes, it’s just a drink but if you really think about it, you’re body is consuming ALL that food! It’s not just a drink, it’s a blend of fruits and veggies all packed in a cup. This is how smoothies, shakes, and other supplements can be meal replacers. You’re body is essentially intaking all those nutrients in liquid form. Easy and quick to consume. Adding ingredients like chia seeds and flax seeds also help make you full longer.
So next time you feel like all you’re having is just a smoothie, try laying out all the ingredients that go into your smoothie before blending to have an idea of what you’re actually consuming.