i have avoided using brown sugar because after using a little bit that a recipe called for, it would sit in my cabinet for a while and then when i need to use it again, it would be hard as a ROCK! knowing it would happen, the next time i bought it, i try to reseal in the best possible way – double bagging in an air tight ziplock bag but to no avail. i never used it fast enough to not harden. ugh. Continue reading “resurrecting the hardened brown sugar”
this recipe looked yummy so i decided to make it but when i was getting ready to roll them into patties, i saw my cookie cutters and had an inspiration – how about making them into different shapes? the first … Continue reading recipe: sweet potato / yam corn cakes
a fun simple recipe that is easily adjustable to various food preferences and restrictions! cooking tools baking pan cooling rack aluminum foil ingredients 1 to 2 large organic zucchini (sliced in ¼ inch slices) garlic free pizza sauce 2 oz shredded organic … Continue reading recipe: zucchini pizza bites
after making my own tomato sauce, i had no problem making my own pizza sauce! now to make some zucchini pizza bites! cooking tools medium saucepan food processor liquid storage containers ingredients 10 organic Roma tomatoes 1 large organic sweet bell peppers, diced 2 Tbsp … Continue reading recipe: garlic free pizza sauce
i never had any interest in making my own tomato sauce before but since the little one has a garlic allergy, i needed to learn. online i found a flexible recipe that allows you to add any ingredient you choose. it was perfect for those with allergies.
- medium saucepan
- liquid storage container
- 2 large organic tomatoes (or ~ 10 Romas)
- 1 organic red sweet bell peppers, diced fairly small
- 1 Tbsp Italian seasoning – or –
- 1 tsp basil
- 1 tsp oregano
- 1 tsp thyme
since i enjoyed the filling in the apple banana pumpkin pie i made for k’s thanksgiving meal, i searched for another recipe that had all three fruits and came across this bread recipe. i enjoyed it and so did the family!
- parchment paper
- loaf pan
- wire rack
- 1 over ripe banana, peeled and mashed
- ½ cup pumpkin puree
- ⅓ cup of applesauce, extra if desired
- 1 tsp of alcohol free vanilla extract, optional
- 1 cup gluten free (oat) flour
- 1 tsp of baking soda
- 2 tsp of baking powder
- a pinch of salt
- 2 tsp of ground cinnamon
- 2 to 4 Tbsp of water or saved liquid
when prepping k’s school meal, i found a great simple recipe for a roast chicken that basically had 3 ingredients: chicken, salt and pepper. one of the resources i found said it is simple as long as you follow the directions to the T. most of the time, when i see a recipe that calls for kosher salt, i switch to sea salt without a thought but since salt is one of the main ingredients, i figured i should just check if there is a real reason for the distinction. Continue reading “kosher salt, sea salt, table salt”
i’ve had lemon chicken before but it never struck a chord with me. for the fun of it, i tried this recipe anyway and i’m really glad i did! i made a few substitutions: instead of olives (not a fav), i used capers – and – instead of carrots (forgot to buy!), i used orange bell pepper. i also lowered the amount of chicken and threw in additional veggies: some celery and enoki mushrooms. all of the ingredients worked really well together.
i also tried a something new! after a health scare, my friends changed their diets to vegan. to make it even more challenging, they are on a no oil-based vegan diet. but they have embraced their new meals and their health has greatly improved because of it. they shared a a cooking tip: instead of oil, substitute it with chicken or vegetable broth.
since this recipe called for vegetable broth, i used their cooking tip. it was perfect – you don’t miss the oil one bit. i’m definitely going to use this tip more often!
- 1 teaspoon olive oil – or –
1 tablespoon low sodium organic chicken or vegetable broth*
- 1/2 pound boneless, skinless free range chicken breasts, cut into strips
- 3-5 cloves garlic, minced
- 3/4 cups onion, chopped
- 1/2 medium carrot, thinly sliced – or –
1/2 cup colored bell pepper, thinly sliced
- 1/2 cup celery, thinly sliced ~optional
- 3 ounces enoki mushroooms ~optional
- 1/2 zest of lemon, grated
- 14-1/2 ounces low sodium organic chicken or vegetable broth
- 1 teaspoon parsley
- 1-2 teaspoons capers
- 1 cup quick-cooking white rice – or –
2 cups precooked white rice
- fresh ground lemon black pepper
- sea salt, to taste
Preparation Continue reading “lemon chicken with rice”
________________________________________________________________________________ read article on Yahoo! Shine by America’s Test Kitchen: The Only 4 Knives You’ll Ever Need Continue reading only 4 knives you’ll need
seasoned dry tofu is pretty yummy. it’s also a great substitute for your meat or protein because it’s chewy and dense. you probably can’t find them in a regular supermarket but they are pretty easy to find in an asian grocery store.
my gf introduced me to this salad dressing: Annie’s Organic Asian Sesame dressing and it is delish! together with dry tofu, veggies and a little flaxseed, it creates a yummy and healthy salad.
- 2 ounce seasoned dry tofu
- 1 small color bell pepper, thinly sliced
- 1-1/2 cups organic baby spinach – or –
1-1/2 cups green leafy vegetablet
- 1 medium carrot, shredded
- 1 persian cucumber, chopped
- 1 tablespoon ground flaxseed
- 1-1/2 tablespoons dressing ~try Annie’s Organic Asian Sesame dressing
- 1/2 tablespoon extra virgin olive oil*
- 1 tablespoon dry seaweed flakes, optional
Preparation Continue reading “seasoned dry tofu salad”
ever since i saw an episode of jamie oliver’s Food Revolution about how chicken nuggets are made, i have not been able to eat nuggets. but i do miss them … so this recipe sounds healthy and young snacking fun!
this crust is a mixture of oat, quinoa and flaxseed, all high in fiber, protein and iron. to make these nuggets spicy, i added some leftover Emeril’s Essence into the crust mixture. it added an awesome kick to these nuggets!
give these healthy nuggets a try!
- 12 ounce organic free range ground chicken or turkey
- sea salt and freshly ground black pepper
- 1/4 cup quinoa flakes**
- 1/3 cup golden flaxseed meal
- 1/3 cup oat flour**
- 1 tablespoon Emeril’s Essence, optional***
- 1 tablespoon arrowroot* – or –
1 tablespoon whole wheat flour
- 2 large egg whites
- 1 tablespoon + 1 teaspoon safflower oil, divided – or –
1 tablespoon + 1 teaspoon olive oil, divided
Preparation Continue reading “healthier nuggets”
m was being adventurous and found this chocolate chip banana pecan pancakes recipe. i’ll admit i was skeptical bcuz i’ve never been a fan of the chocolate and banana combo.
but these pancakes combines the flavors and textures of the ingredients perfectly so you have some melted chocolate, soft warm banana and crunchy pecans with each bite. skip the whipped cream and syrup on this one – it’s so tasty with just the right amount of sweetness that you don’t need anything else!
it’s a wonderful – and healthy – way to start the morning (or weekend afternoon)!
- 1 cup all-purpose 100% whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- a pinch of sea salt*
- 3/4 cup skim milk
- 3 tablespoons unsalted butter, melted
- 2 eggs
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 1 large banana, diced
- 1/2 cup miniature semisweet or bittersweet chocolate chips
- 1/4 cup chopped raw pecans
- cooking spray
- walnuts, optional