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 1/2 cup all purpose flour (I substituted with 1 cup whole wheat flour)
1 tsp salt
1/2 cup room temperature water
3 stalks of scallion (or green onion)
1/2 tsp toasted sesame oil
salt & pepper
1. Whisk flour and salt in a bowl.
2. Add water to flour and salt mixture.
3. Using your fingers, slowly combine the flour and water. If the dough is dry or not coming together, slowly add 1 tsp of water at a time until you can form a ball.
4. Turn the dough out of the bowl onto a lightly floured surface. Kneed the dough for about 5 minutes.
5. Use plastic wrap and cover the dough. Let it rest at room temperature for about 30 mins.
6. Divide the dough into fours. Work each section at a time and keep the other pieces covered to prevent from drying out.
7. Use a rolling pin and roll the dough out to about 7″ discs.
8. Lightly brush with toasted sesame oil. Sprinkle about 2 tbs of scallions and a dash of salt & pepper.
9. Roll the dough, like a cigarette, then coil it into a spiral, tucking the tail end underneath. Roll this out to about ¼” thick (to get a disc about 5″ across). Set aside and cover, while you roll out the remaining dough pieces. (See the step-by-step pictures above).
10. Fry 1 pancake at a time, in a nonstick skillet over medium heat, using about 1 tbs olive oil per pancake, until golden brown on each side, 1½ – 2 minutes per side.