Vegan Chocolate Cupcakes

November 29th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.


1 cup all purpose flour

1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil

1/4 cup all natural unsweetened applesauce

1 cup water
1 teaspoon white vinegar

1 tsp pure vanilla extract


Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is!  I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.

Nutrition: 12 cupcakes

Calories Per Serving: 135.20 without frosting.

Total Fat: 5.1 grams

Saturated Fat: .6 grams

    Polyunsaturated Fat: 1.4 grams

    Monounsaturated Fat: 2.8 grams

Cholesterol: 0 mg

Potassium: 53.4 mg

Sodium: .8 mg

Total Carbs: 21.9 grams

   Dietary Fiber: 1.8 grams

Sugars: 8.9 grams

Protein: 2.2 grams

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Rating: 4.7/5 (6 votes cast)

I got this scrumptious recipe off of I know it may seem odd to have a vegetable in your dessert but I promise you will not taste or see the zucchini in the finished product! The addition of the veggie makes these cupcakes extremely moist not to mention very nutritious 😉


1 cup lowfat buttermilk
2 teaspoons baking soda
4 cups powdered sugar, divided
1/2 cup canola oil
2 eggs
2 1/2 cups whole wheat pastry flour
2 cups grated zucchini (water drained and patted dry)
1 cup semisweet chocolate chips
6 tablespoons neufchâtel, softened
2 teaspoons zest and 1 tablespoon juice from 1 orange


Preheat oven to 350°F. Line 24 muffin cups with cupcake liners; set aside. Stir together buttermilk and baking soda in a medium bowl; set aside. In a large bowl, beat 2 cups sugar and oil together with an electric mixer for 1 minute; beat in eggs one at a time; set aside. Toss flour with zucchini and stir into sugar mixture along with buttermilk mixture; fold in chocolate chips. Spoon batter evenly into muffin cups.

Bake until puffed and golden brown, and a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes; set aside to let cool completely.

To make frosting, beat together remaining sugar, neufchâtel, orange zest and juice in a large bowl with an electric mixer until fluffy, about 2 minutes. Frost the cupcakes and serve.

Nutrition Info:

Per serving (1 each): 260 calories (80 from fat), 9g total fat, 3g saturated fat, 30mg cholesterol, 150mg sodium, 42g total carbohydrate (2g dietary fiber, 31g sugar), 3g protein



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Rating: 5.0/5 (5 votes cast)

What is Soba Noodles?

November 25th, 2011 | Posted by Milana in Asian Cuisine | Food Picks - (0 Comments)


Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour. Soba noodles look very much like  spaghetti noodles except they are a light brown in color. They are quite popular in Japan and gaining popularity in many other places. You can find them in any Asian supermarket .  I especially love their nutty flavor and smooth texture when they’re cooked. They cook in boiling water within 5 minutes. One serving (1 cup) is 113 calories, with .1 grams fat, 24 grams carbs, amd 6 grams of protein. Soba contains all eight essential amino acids, including  lysine, which is lacking in wheat. Soba contains a specific type of polysaccharide that is easily digested. I usually drizzle these noodles with 1 tsp of sesame oil topped with sauteed chicken breast and broccoli. Give these noodles a try, this may be your new favorite go-to noodle 😉

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Rating: 4.3/5 (4 votes cast)

The Romantics

November 22nd, 2011 | Posted by Milana in Uncategorized - (0 Comments)

Oscar® winner Anna Paquin and Katie Holmes lead an all-star cast in The Romantics: a generational “dramedy” about friendship, rivalry and loyalty. Alliances are tested when seven college pals reunite to watch two of their own say “I do” at a seaside wedding. But the maid of honor (Holmes) and the groom (Duhamel) share a passionate history, and the bride (Paquin) isn’t the only one who’s wondering if it’s all in the past. Based on the acclaimed novel by Galt Niederhoffer, The Romantics proves tha…t nothing complicates friendship like love.

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Rating: 0.0/5 (0 votes cast)

Mixed Berry Parfait!!

November 22nd, 2011 | Posted by Milana in Food Picks - (0 Comments)

This is my favorite fat free protein-fruit snack from Red Mango. You simply choose your favorite frozen yogurt (my fave is the regular-pomegranate swirl) and then have it layered with fresh strawberries, raspberries, blueberries, sliced banana and topped with flax granola. At 210 calories per parfait nothing else beats this refreshing, fat free, not to mention antioxidant-rich snack!! If you prefer the tart taste of regular yogurt then you will absolutely love this!!!!

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Rating: 5.0/5 (2 votes cast)

Frank Sinatra – Call Me Irresponsible

Click on the link to listen to this beautiful, romantic song.

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Rating: 0.0/5 (0 votes cast)

Quote Of The Day

November 22nd, 2011 | Posted by Milana in Uncategorized - (0 Comments)

“Sometimes we have to lose something precious in order to gain something priceless”

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Rating: 5.0/5 (2 votes cast)

Delicious Pumpkin Bread or Muffins

November 22nd, 2011 | Posted by Milana in Breads | Thanksgiving - (0 Comments)



Minutes to Prepare: 15                                       

Minutes to Cook: 45                                     
Number of Servings: 12                       
Calories per serving: 125.6 (without icing)
Total Fat: 7.5 g
Protein: 7.5 g
Cholesterol: 25.8 mg
Sodium: 190.4 mg
Carbs: 21.3 g
Dietary Fiber: 3.5 g


1 cup unbleached all purpose flour

1 cups white whole wheat flour

1/4 cup coconut sugar or cane sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/4 teaspoon baking soda

1/8 teaspoon salt

2 extra large egg , beaten

1 cup milk of choice, I use Ripple unsweetened

1/4 cup Avocado oil

1 tsp vanilla extract

1 (15 oz) can of pumpkin puree


Preheat oven to 375 F . Grease 12 muffin cups or 1 9×5 inch loaf pan with cooking spray.
In a large bowl, combine all dry ingredients. In a smaller bowl, combine the milk, egg and oil. Fold the wet and dry ingredients together just until moist. Carefully fold in the pumpkin. Batter will be lumpy. Bake muffins for 15-18 minutes and the loaf for about 45 minutes.
Let cool to warm or room temperature and then drizzle with vanilla glaze ( recipe follows).
Number of Servings: 12
Vanilla Icing: 

1/2 cup. powdered sugar
1/2 tsp. vanilla
1 Tbsp milk of choice

Whisk all 3 ingredients in a saucepan until warmed through and pour over your pumpkin bread and serve warm or room temperature.

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Rating: 4.7/5 (6 votes cast)

The Notebook

November 17th, 2011 | Posted by Milana in Uncategorized - (0 Comments)









A poor and passionate young man falls in love with a rich young woman and gives her a sense of freedom. They soon are separated by their social differences.

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Rating: 5.0/5 (1 vote cast)