Tag Archives: enjoy

Chocolatey Chocolate Bunt Cake

Chocolate makes me go down memory lane every time I eat it.

I remember being 3, 4, 5 years old blowing out dozens of candles (or at least I thought there were dozens of candles on my cake) wishing to be a princess, a ballerina, or even famous actress.

But that’s not important right now.

This isn’t like any other chocolate cake. This cake, and the icing on the cake is….yup, you guessed it…GOOD FOR YOU! You would never guess but there are carrots, pineapple and Greek yogurt in this cake! AND it uses oil, not butter! Can life get any better than this? I don’t think so. Fine, if you compare this to celery, celery is probably healthier…but who wants to eat celery? Not me! If you prefer celery to this cake, please leave my blog and never return.

Do me a favour: if you make this cake for children, don’t tell them these things. They won’t eat the cake, and I guarantee you will end up eating the whole thing, which is no good. I mean, it is goooood, but no one wants to eat an entire cake on their own.

For the cake, here’s what you need:

1 cup brown sugar

1/2 cup organic cane sugar

1/3 cup vegetable oil

1 ripe banana, mashed

1 tsp vanilla

2 eggs

2 cups finely chopped carrots

1/2 cup canned crushed pineapple

2 cups flour

1/3 cup cacao powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/3 cup chocolate chips

1/4 cup Greek yogurt

Icing:

1 package light cream cheese

1 cup frozen strawberries

3/4 cup icing sugar

1/2 cup cacao powder

Preheat your oven to 350 F. 

Butter and flour a bunt pan. Make sure to do this well because you really do not want your cake to stay stuck in the pan. 

In a food processor, combine brown sugar, sugar, oil ,banana, vanilla, and eggs until smooth. Add carrots and pineapple and process until they all seem well combined. 

In a bowl, sift the flour, cacao powder, baking powder, baking soda. Stir these ingredients into the food processor with the wet ingredients. Add the chocolate chips and Greek yogurt.

Put the batter in your buttered bunt pan. Bake for 45 to 50 minutes, until a knife inserted in the cake comes out clean.Let is cool a little before removing it from the pan. 

For the icing, blend all the ingredients together in a blender or food processor. Feel free to add or subtract certain ingredients! If you want more sugar, go ahead. 

Ice your cake, make everyone jealous at your dinner party (you know you will), and enjoy!

 

 

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Maple Banana Pancakes

Everyone likes pancakes. Those who say they don’t like pancake is because they haven’t tadted good pancakes, ergo they haven’t tasted my pancakes.

My pancakes are legendary.

Why?

Because my pancakes are carb free!

SAY WHAT?

Tis true, fellow healthy eaters. It is possible to indulge in a plate filled with banana pancakes without feeling bloated or guilty or too stuffed. I can’t all the credit. While I was in Nicaragua watching a rodeo (as we all do on a regular basis), I began to speak to one of the girls on the trip with me. The rodeo was quite long and boring, so we had a lot to talk about. And what is my favourite subject? Obviously, it’s food. We exchanged recipes and she told me about these pancakes and I was salivating. I quickly hurried back to my room to write it down, and tried making them the week I returned from South America.

Well, lemme tell you…they have become my staple weekend breakfast! They are easier to make than normal regular and they’re filled with protein so they keep you going all morning!

I like eating them with greek yogurt, berries, and maple syrup or simply with peanut butter.

To make one serving, you need:

1 banana

2 eggs

1 tbsp flax meal (because it’s good for you)

1 tsp maple syrup

1 tbsp coconut oil (canola oil works well too)

Mash your banana in a bowl. Beat your eggs in another bowl. Combine the two and add the maple syrup and flax meal.

In a pan, add the oil, let it melt and add your mixture! You can probably make 4 or 5 smaller pancakes. Flip after 2 minutes, or until they seem cooked to your liking.

Set the table with your desired condiments and dig in!

You won’t be disappointed, and if you are, I don’t know what to tell you.

Enjoy!

Non Potato Cajun Fries

We all love French fries once a while. Crispy, thin, tender inside, with a side of ketchup or mayo. Served either in a brown bag at Five Guys or on a nice plate in a restaurant… I am salivating just thinking of it!

Here is a way to satisfy that potato fries craving without actually having potato fries!

You’ve heard of rutabaga?

Neither had I.

It’s a kind of turnip that, when you chop it, season it and pop in the oven, looks just like potato fries! Much less starchy, just as delicious! But remember, I am in no way to stop having real fries once a while…just not everyday!

This works really well with parsnip as well.

To make a nice batch, you will need:

2 or 3 rutabaga, washed

Salt

Pepper

Cajun Spices

Garlic Powder

2 tbsp Olive oil

Sauce:

1/2 cup Greek yogurt

Garlic powder

Cajun Spices

Preheat oven to 450 F.

Slice your rutabaga in a French Fry form. Fat or slim, it depends on your preference! Just try to make them all relatively the same size. 

Place them in a bowl and add the olive oil. Toss them well so that they all have some oil on them. 

Season with salt, pepper, and of course, the cajun spices and the garlic powder!

Bake for about 30 minutes, or until they  seem ready to you. While they bake, prepare your dipping sauce by adding the spices to the yogurt. 

Serve with the dipping sauce and enjoy!

Easy Peasy Fruity Sorbet

This is far too easy to even be called a recipe.

Here is a sorbet you can make at home, with whatever you fruit you want. You can double, triple, even quadruple this recipe! Everyone likes their frozen treats, but not everyone likes them the same way.

I personally do not like them too creamy, so you can add more milk to the recipe if you wish!

Sorbets are a really good option to have at an ice cream parlour, but this recipe has no processed sugar so it’s like a treat at home.

You can also turn this into a morning smoothie bowl and add granola, more fruit, cacao nibs, nut butter…really anything works! Ice cream for breakfast? Yes please!

To make one big bowl, you will need:

1 cup frozen fruit of your choice (I chose strawberries and peach)

1/2 cup almond milk (any milk is good)

1 tsp maple syrup (optional)

Slices of strawberries to decorate

Flaxseed to decorate

Put your fruit and milk in a blender. Blend until there are no lumps. 

Decorate with whatever tickles your fancy.

Enjoy!

Dollops of Date Heaven

If you make a menu for your guests, you should always start with what you will cook for desert, and then work your way up to the appetizer. It’s just more fun that way.

Here’s a secret: some healthy desserts are better than non healthy desserts! That’s right, I went there.

Granted, some of them are TERRIBLE. I wouldn’t serve them to a sewer rat. They can be dry, they can be tasteless, and they can be enough to throw you off healthy cooking for life.

Thank goodness some of them are delicious, full of flavour, simple and  immensely addictive.  These little date balls are rich and wonderful, but they don’t leave you with that nasty feeling you have after having had one too many pieces of buttery cake (even though I will never stop eating buttery cake, I’ll just eat a little less).

These have become one of my favourite homemade desserts, so I just had to share them with you!

Your desert consists of a sinfully delicious mixture of dark chocolate, dates, and graham crackers. Only 3 ingredients, no baking necessary, and your guests will be dying to have more than one. Sugar free, dairy free, guilt free and amazingly tasty! It’s a winner in my books.

This recipe makes 6 servings.

Here is what you need:

½ cup unseeded, chopped dried dates

½ cup dark chocolate chips (semi-sweet is fine too)

1 cup of graham cracker crumbs.

½ cup water

A pinch of cinnamon (optional)

Combine the water and date in a small pot and bring to a boil. When you see little bubbles, that means your water boiling: it is time to turn the heat down to medium heat for about 5 minutes, or until it looks like there is no more water in your mini pot.

Put your boiling hot dates in a bowl and squish them with a fork.

Add your chocolate chips and stir until the chocolate has melted.

Add the graham cracker crumbs in the bowl and mix it all together until the crumbs take the same color as the chocolate. If you want, you can now add some cinnamon.

Roll your mixture into individual balls (you should have 12 at the end of this step) and pop them in the fridge for 20 minutes.

You can now lick your fork (I know you wanted to).

These taste amazing with a glass of milk or coffee. Bon appétit and don’t forget to share them!

 

 

Spinach Makes it a Green Smoothie

You all must know, I was tremendously reluctant to try a green spinach. I thought it would taste like a disgusting mixture of leafy greens and perfectly wonderful fruit that does not taste so wonderful when combined with spinach and maple syrup.

I was wrong.

To all your skeptics out there…skepticism is a wonderful thing! Don’t let anyone tell you that you’re a prude or that you’re no fun. That is simply not true.

Skepticism, when used in moderation (much like food), can be very useful in creating a critical mind that does not settle for what everyone else wants.

Now, with that in mind, get over yourselves and try my green smoothie.

All green smoothies are not delicious. You really have to make sure that the fruit you use is sweet enough and that it blends well with the leafy green of your choice. Bananas and mangos are pretty safe to use, but add a sweetener of your choice if you like it extra sweet like me.

I had this for the first as a snack when a friend of mine told me how she made her smoothie. I trusted her a person, so I thought I would trust her as a green smoothie maker. Turns out, it was really tasty! I tweaked it a little bit to my liking, and now I try to have it once a week when I have those ingredients in my fridge.

This keeps me going for at least 3 hours and it’s a terrific boost! If you’re planning on working out right after having this, don’t. Make sure you have some carbs in you before working so if you really want this, add 1/3 cup of granola in the smoothie.

To make one smoothie, you will need:

1 cup spinach

1 cup mango, frozen or fresh,

1 tbsp flaxseed

1 tbsp peanut butter (or any other nut butter)

1 tsp maple syrup

1 cup unsweetened almond milk

Put all your ingredients in a blender.

Turn on your blender (crucial step).

When everything is well combined, pour into a glass and sprinkle with some granola on top.

Enjoy and have a great rest of your day!

Dijon Chicken on the Grill

Grilled chicken is one of the easiest things to make, and it’s so wonderfully versatile. You can marinate it or coat it with whatever ingredient you like depending on your mood of the day.

One day, I was in a Dijon mustard mood.

I have no shame in saying that I am a mustard snob. I absolutely hate French’s mustard because once you go Dijon, you never go back.

The taste is strong yet subtle, if that makes any sense at all. It makes the simplest meal taste like it was fit for a king.

Barbecue season is around the corner, so these little guys are a perfect quick dinner for the family! Serve it with salad for a light meal, or with my eggplant fries and salad for a perfect meal.

For 4 people (and some leftovers), you will need:

1 pound of boneless chicken thighs

1/4 cup Dijon mustard (regular and a l’ancienne preferably)

Salt and pepper

Flatten your chicken thighs. 

Coat your chicken thighs with the mustard. You don’t want to drown them in mustard, but you do want to make sure that each piece is nice and covered in Dijon goodness.

Season with salt and pepper and put in a bowl.

Turn your grill on!

Once it is heated and ready, put the thighs on the grill and cook for about 5 minutes of each side (it may be more, but I don’t want you to overcook it! Thighs are more difficult to estimate a clear cooking time). 

Make sure your chicken is not pink when you cut through it and you’ll be fine.  

Once they are cooked, remove them from the grill and serve them immediately.

Enjoy! xx

Sunday Lamb Roast

All those people who say that you must not eat red meat in order to loose weight has obviously not been raised in a Sunday roast household.

Like I have said many times before, the trick is to eat a portion of red meat that is not too big. One serving is 3 ounces, or roughly the size of the palm of your hand. Skip the fat; just cut it off with your knife and voila! You can still enjoy red meat.

I’ve only recently come to truly enjoy the taste of lamb. I think it’s because the taste is more delicate than beef, but I don’t care about the reason…I just love it now!

I don’t eat it everyday, but if I did, I would make this roast once a week. It’s yummy and it makes you look fancy if you cook it for your family or friends!

Served with roasted potatoes or carrots (I have recipes for both of those), it will knock your socks off!

To serve 2 or 3 people, you will need:

1 rack of lamb (6 bones)

1 cup fresh chives

2 tbsp Dijon mustard

1 clove garlic

1 egg yolk

Salt

Preheat oven at 450 F with the empty pan inside the oven.

Mix all of your ingredients in a bowl, adding more mustard if the mixture doesn’t seem to stick together well enough.

Take your meat and rub your mixture all over it.

Don’t be shy, you don’t want any piece of lamb to feel naked and left out!

When it is well covered, place it on the pan skin down.

Roast for 16 to 20 minutes.

Remove from the oven and cover with aluminum foil for another 20 minutes.

The crust should be crispy and almost falling off the piece of meat. That’s normal!

Cut and serve!

Enjoy xx

 

Cinnamon Roasted Carrots and Pears

Long title, I know, but I couldn’t possibly leave an ingredient out!

I made this one night because we had a few pears going rotten and I didn’t want to just throw them out, but eating them raw would have been a little nasty.

So I opened the fridge and thought: “What could I roast with pears?….Carrots! and Cinnamon!” The sweetness of the pear and the cinnamon blend really well together, and the carrots allow the dish to be not too sweet.

And thus was born this wonderful side dish.

I’m giving you the ingredients, but the proportions are really up to you. If you want lots of carrots, go ahead.

It goes really well with chicken or with another roast.

To feed 4 and have leftovers, you will need:

Multi-colored carrots

Pears

Cinnamon

2 tbsp olive oil

Preheat oven at 350 F.

Cut carrots and pears in medium chunks. You could also leave the carrots whole but they will take longer to cook. 

Combine with oil in a bowl. 

Sprinkle on the vegetables, as much or as little as you want (cinnamon is natural super ingredient, just saying. Don’t be shy).

Bake for about 25 minutes, or until they are tender (or tough) to your liking. 

Serve with main dish.

Enjoy xx

Cookie Dough Bites

I am a big fan of cookie dough, raw or cooked.

It tastes like my childhood, which is ironic because I rarely ate cookie dough as a child. Nonetheless, every time I bite into some delicious cookie dough, I think of myself as a 5 year old brunette in a pink dress and pigtails.

Call me crazy, I already do.

This little cookie dough balls, I admit, do not taste the same as regular old fashioned the way your mom makes it cookie dough, but it’s still really tasty! You can make these with any nut butter of your choice. I went for cashew butter because I hadn’t used it in a while, but I feel as though it must be delightful with peanut butter.

The recipe is ridiculously easy (if you have a food processor) and there are hundreds of variations! You could different flavoured chips, raisins, m&ms, cranberries, or even candy if you want to treat yourself to an old favourite!

Eat one or two with a glass of milk. It will make your day!

Thanks to With Peanut Butter On Top for the inspiration!

To make 20 small bites or 10 big bites, you will need:

1 cup nut butter

Cinnamon

2 tbsp maple syrup

1/4 cup flour

1/4 cup chocolate chips

Maple flakes

Combine all your ingredients in a food processor, except the chocolate chips, and turn that machine on! 

Put into a bowl and add about 3 tbsp of your chocolate chips. 

Roll the dough into 20 (or10) bites and place on a plate.

Sprinkle the maple flakes on the top.  

Melt the rest of the chocolate chips in a cup. 

Drizzle over bites.

Leave in the freezer for at least an hour if you want them to be extra cold! 

If not, enjoy them on the spot!