VEGAN BLACK BEAN WALNUT BROWNIES

20 Apr

  
Here’s some vegan yumminess coming your way this sunny dayβ˜€οΈ These brownies are a great way to eat your black beans!

  
 
Black beans are high in fibre which helps in lowering the total amount of cholesterol in the blood and decreases the risk of heart disease. Plus, it can also be enjoyed as a yummy protein snack! These brownies are also low in sugar without sacrificing the texture or the sweetness of regular brownies. 

Recipe (yields 11 brownies)

1 can organic black beans (rinsed and drained)

2 tbsp flaxseed meal + 4 tbsp water (mixed in a bowl)

3 tbsp virgin coconut oil (melted)

2/3 cup raw cocoa powder (I used Camino)

ΒΌ tsp sea salt

1 Β½ tsp baking powder

1 tsp pure vanilla extract

Β½ cup organic coconut palm sugar (or raw cane sugar)

ΒΌ cup dairy free dark chocolate chips (I used Enjoy Life)

Crushed walnuts for topping (or pecans, additional chocolate chips or toppings of choice)

Preheat oven to 350Β°F and grease a non stick muffin pan with coconut oil.

Add all ingredients (except chocolate chips and toppings) into a food processor and puree until a smooth batter forms. Transfer batter into a bowl and fold in chocolate chips.

Using an ice cream scoop or a 1/3 measuring cup, scoop the batter into the muffin pan and top with walnuts. Place the brownies in the oven and bake for 20-25 minutes or until the top and edges are dry.

Take brownies out of the oven and place them on the counter. Do not remove the brownies from the muffin pan until they are completely cooled or they will fall apart. Let them cool for 20-30 minutes.

Enjoy when ready.
Note: These brownies should be stored in the refrigerator in an air tight container and will last for about a week.

SRIRACHA HONEY OVEN FRIED CHICKEN

17 Apr

  
Its the weekend! And the weather is gorgeous! I’m hosting a dinner party for my ladies tonight and unfortunately, this isn’t on the menu, but it is a yummy and healthy recipe to make for a brunch or dinner party! I used Blue Goose organic skinned chicken thighs, almond flour for the breaded crust and raw honey mixed with sriracha sauce for the glaze. Who says you have to feel guilty when indulging in fried chicken? πŸ˜‰

  
When handling poultry or any meat or seafood, I always aim to purchase the best quality I can find because I believe that our bodies deserve to be treated to the best quality foods. Some organic products can be pricey, but there are other organic options you can consider that won’t break your wallet like going to your local trusted butcher or the farm. I’ve actually made these before using chicken drumsticks when I posted my first Chicken and Waffle recipe. Cheers to the weekend!

Chicken:

8 free range chicken thighs

2 cups almond flour

2 organic cage free eggs

1 tsp Flavor God garlic lovers seasoning (or garlic powder)

1/3 cup sriracha sauce

1/2 cup raw honey (melted)

Preheat oven to 425Β°F and line a baking sheet with foil paper.

Place almond flour and garlic seasoning in one bowl and eggs in another. Dip each chicken drumstick in the almond flour, then the egg mixture, and back in the almond flour, then place them on the parchment paper.

Place chicken in the oven and bake for 35-40 minutes, or until the chicken starts to brown.

While the chicken is in the oven, make your honey sriracha sauce. Place a skillet on your stove over high heat and bring honey and sriracha to a boil and set aside.

When chicken is ready, take the chicken out of the oven and turn the settings to broil. Coat chicken in honey sriracha sauce and place back on the baking sheet. Place back in the oven and bake for 6 minutes.

Enjoy when ready.

BERRY BRAN GREEK YOGURT BREAKFAST MUFFINS

11 Apr

  
It’s always great to start the week with things that make you feel good, like good coffee, an early morning run, or a yummy healthy breakfast like these BBYB muffins.

  
These muffins scream fibre and protein! They contain Natures Path Organic Smart Bran cereal with psyllium and oatbran for added fibre, and plain greek yogurt for a healthy dose of protein. They also contain organic blueberries and raspberries and are low in sugar. Plus, they are soft and delightful. I think its pretty obvious that these were the best part of the morning.

IMG_8679

Recipe: Yields 12 Muffins

Dry Ingredients

1 1/2 cup light spelt flour
1 1/4 tsp baking soda
1/2 tsp sea salt
1 cup Natures Path Organic Smart Bran cereal

Wet Ingredients

1 organic cage free egg (whisked)
1/3 cup light brown sugar (or coconut palm sugar)
1/4 cup virgin coconut oil (melted)
1 1/2 cup fat free plain Greek yogurt
1/2 cup fresh blueberries and raspberries (or either or)

Preheat oven to 400 degrees F and line a muffin pan with parchment paper muffin liners.

Combine dry ingredients in a bowl and set aside, then in a separate bowl, add whisked egg, yogurt, coconut oil and brown sugar until combined. Add dry ingredients into wet ingredients until well combined, then fold in blueberries and raspberries.

Using an ice cream scoop or 1/4 cup, fill in the muffin liners with the muffin batter leaving about 1/2 an inch of space at the top. place muffins in the oven and bake for 18-20 minutes until golden brown.

Let the muffins cool for 5 minutes before serving.

Note: These muffins can be stored in an air tight container at room temperature for 3 days. To preserve it’s freshness, transfer the muffins into refrigerator or freezer. These will preserve in the fridge for a week and 1 month in the freezer.

Recipe source: Modified from Life Made Delicious

TOMATO OREGANO PIZZA WITH SWEET POTATO PIZZA CRUST

30 Mar

  
I think its safe to say that the majority of people love pizza. Its cheesy texture, crispy thin or thick and doughy crust basically satisfies all cravings. However, why not experiment with some healthy alternatives just for fun? 

  
This pizza isn’t your traditional pizza but it sure is yummy! The sweet potato crust isn’t your conventional pizza crust recipe because you may have to eat it with a fork, but it’s a healthier alternative with a unique twist of flavours! The crust is vegan, so you can definitely omit the cheese and top with vegan ingredients if you would like it 100% vegan. If you’ve been following me for a while (which i appreciate and I love all your faces), you’ll notice that i’ve made several pizza crust recipes using ingredients like cauliflower, eggplant, zucchini, sweet potato and even homemade regular pizza dough. The possibilities are endless! But this recipe is definitely one of my favourites so far because for starters, I love sweet potatoes!! 

Recipe:

2 large sweet potatoes (peeled, cubed and boiled)

1 tbsp chia seeds + 3 tbsp warm water or 1 tbsp flax-meal 

1 1/4 cup brown rice flour

1/2 cup almond flour

1 tbsp grape-seed oil

1 tbsp balsamic vinegar

1 tsp dried thyme

1 tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

1/2 tsp sea salt

1/4 tsp cayenne pepper

Toppings:

1/2 cup homemade pizza sauce

1/2 cup grape tomatoes

1/2 cup chopped red onions

Fresh oregano leaves

1 cup grated mozzarella cheese

 

Preheat oven to 400Β°F and grease a pizza pan with coconut oil, then top with parchment paper.

Add chia seeds and water in a small bowl and let it stand for 10 minutes. If using flax seeds, simply add it to the mashed sweet potato.

Add boiled and cubed potatoes into a large bowl and mash. 

Add in chia and remaining ingredients and mix together until well combined. The sweet potato dough should be semi soft, not mushy.

Flatten sweet potato dough on the pizza pan until all edges are covered, about 1/3 inch thick. 

Place the pizza in the oven and bake for 25-35 minutes or until the edges are golden brown.

Remove the pizza from the oven (leave the oven on) and add the toppings. Return the pizza into the oven for another 5 minutes until the cheese and the toppings are set.

When ready, let it cool for about a minute before serving.  

MINI DOUGHNUT MUFFINS WITH CINNAMON SUGAR (GLUTEN & DAIRY FREE)

28 Mar

  
I hope everyone had a great Easter! But now it’s time to get back to work while counting down the days to the weekend once again. 

  
But anyways, let’s talk about these muffins. I took these yummy mini muffins all the way to my family’s dinner table for Easter because for starters  they  yummy, fluffy and healthy! 

  
These muffins are dairy and gluten free, plus they yield a large batch and small portion sizes which makes it convenient to entertain a large crowd. Happy baking!

Recipe (yields about 40 mini muffins)

For the doughnuts:

12 Tablespoons coconut oil, room temperature

3/4 cup coconut palm sugar

2 organic cage free eggs, room temperature

2 cups brown rice flour

1 cup tapioca flour

2 1/2 teaspoons baking powder

 1/4 teaspoon baking soda

 3/4 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/2 cup + 1/3 cup unsweetened almond milk

2 Tablespoons unsweetened almond milk + 1 tsp lemon juice

For the topping:

8 Tablespoons coconut oil, room temperature

1/2 cup organic cane sugar

 1 Tablespoon ground cinnamon

Preheat oven to 350 degrees F. Grease muffin tin(s) with coconut spray.

In a large bowl, cream butter and coconut oil. (I used my stand mixer.)

Beat in eggs, one at a time until just combined.

Sift together the flour, baking powder, baking soda, salt and nutmeg.

Combine the almond milk and the almond milk + lemon juice in a liquid measuring cup.

Alternate adding the flour mixture and milk mixture to the coconut oil starting with 1/4 of the flour mixture, followed by 1/3 of the milk mixture, repeating until you end with the last 1/4 of the flour mixture. Stir after each addition. (I still used my stand mixer for this step.)

Mix just until well combined and smooth, taking care not to overbeat.

Scoop batter into tins and fill about 2/3 full.

Bake on middle rack for 10-15 minutes or until toothpick inserted in center comes out with just a few moist crumbs and edges are just lightly golden.

Melt the coconut oil in a bowl.

Combine the cinnamon and sugar in another bowl.

While the muffins are still warm, dip the tops of each into the butter, then roll into the sugar. You may also choose to coat every side of the muffin in the butter and sugar mixture, but I found just dipping the tops was perfect for me.

Recipe source: The Merchant Baker