Yields: About 25 Meatballs (when using a 1-1/2 oz. scoop)
INGREDIENTS:
Meatballs:
1-1/2 lbs Ground Turkey
5 scallions (green onions), chopped finely
3 cloves garlic, grated or minced
3/4 cup Whole Wheat Pablo Bread Crumbs
1 egg
1-3/4 tsp sesame oil
1/4 tsp ground ginger or 1/2 tsp fresh ginger paste
3/4 tsp sea salt
1/2 tsp finely ground pepper
Sauce:
1/4 cup +2 Tbsp Sweet Chili Sauce (I get mine from Trader Joe’s)
1/4 cup Low Sodium Organic Soy Sauce or coconut aminos
3 tsp Brown Rice Vinegar
1-1/2 Tbsp Sesame Oil
2 Tbsp Organic Ketchup
3 Tbsp Brown Sugar
2 tsp tapioca flour, corn starch or arrowroot powder
DIRECTIONS:
Heat oven to 350F. In a large bowl, combine the meatball ingredients with your hands until fully incorporated. If mixture is too glutinous, lightly coat your hands with some water and continue. Form your meatballs using a small cookie scoop (I use a 1-1/2 oz. scoop) or a measuring tablespoon.
Using a large baking sheet covered with parchment paper and greased lightly with cooking spray, bake the meatballs for 20 min.
In the meantime, using a large deep pan on medium low heat, whisk all the sauce ingredients together until thickens (about 2 min). Add meatballs and toss to coat. Sprinkle Sesame seeds and serve with some fluffy rice and steamed broccoli.
1 egg, beaten for egg wash (optional)…gives a nice sheen to the braid.
DIRECTIONS:
Place the dough on lightly floured surfaced and roll out dough to about 1/2″ thick. Spread the hazelnut butter in the center of the dough in a long rectangle (look at the image posted). Add the chocolate chips on top.
Make cuts along the edges of the dough. (Again, See graphic on post for more detail.) Make as many cuts along the sides as you want, just make sure to have the same amount on each side.
After cutting 6-8 strips of dough on the sides, you are ready to braid.
Fold the top and the bottom ends over the chocolate first, then cross the side strips over each other to make the braid.
Brush the braid with an egg wash you can make with one beaten egg and a splash of cool water.
Bake the pastry according to the package directions.
Remove the braid before it gets golden brown. I had to bake mine for about 30 min. Top with almonds and then place back into oven until golden brown.
Let it cool for about 10 minutes, then dust with powdered sugar (optional).
I made these using this recipe….Apple Roses . They came out delicious and everyone scarfed them down so fast there were no leftovers…can’t wait to make these again!
1 cup mashed banana (roughly 2 medium ripe bananas)
1 tablespoon white distilled vinegar
1 teaspoon vanilla extract
1 -1/2 cups semisweet chocolate chip DIRECTIONS:
Preheat oven to 350F. Lightly grease an 8×8 square pan.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another large bowl, whisk together the soymilk, oil, banana, vinegar, and vanilla. Pour over the dry ingredients and mix everything until combined, being careful not to overwork the batter. Stir in 3/4 cup chocolate chips.
Spread the batter into the pan and top with the remaining 3/4 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before cutting and serving.
10 small oblong yellow onions, boiled & drained (directions follow)
1.5 Liters of Boiling Water or Chicken Stock
DIRECTIONS:
For the stuffing, mix all ingredients in a medium bowl and set aside.
For the Onions: Cut off the butts of the onions and peel them. Slice them vertically ONLY half way through the center and put them in a large pot with water. Bring to a boil and boil on medium low heat for about 20-25 min until you see all the onion layers separate and open like a blooming flower. Drain and set aside in a separate bowl next to the stuffing.
In a 6 quart pot. Add your oil over high heat. When hot, add your chopped tomatoes and stir. Add salt and pepper. Stir again and let simmer for about 5 min on low heat stirring halfway through.
In the meantime, working with one layer at a time. Take one onion layer, add stuffing mixture (about 2 tsp) to one end of it and roll it up like a lasagna roll. Put it seam side down on a plate until you have no more room. Gently trasfer all your stuffed layers onto the tomato base in the pot and sprinkle half of the sour plum and chickpeas (if using) over it. Return to stuff the rest of your layers and then transfer them all to the pot again. Finishing off with the final layering of sour plum and chickpeas. Invert a cermaic plate over the onion layers as a heavy weight to keep the onions from floating up. Pour the boiling water or stock until it covers the edge of the plate. Increase the heat to high. Bring to a boil. Cover and reduce heat to low and cook for 90 min. Remove plate (careful it’s piping hot) and serve. Enjoy!
2 cups yogurt (non-fat, full-fat, Greek – they all work)
1-1/2 cups sugar, I use organic evaporated cane sugar
3 eggs, room temperature
4 Tbsp fresh lemon juice
3 Tbsp fresh lemon zest
1/4 cup unsweetened applesauce
1/4 cup avocado oil
1 tsp vanilla extract
1 Tbsp poppy seeds
DIRECTIONS:
Preheat oven to 350ºF. Spray 10” bundt pan with non-stick spray or baking spray.
Using a stand mixer, beat yogurt, sugar, eggs, lemon juice, lemon zest and vanilla. Once fully combined, add applesauce and oil and beat until thoroughly combined.
In a separate large bowl, whisk flours, baking powder and salt.
With mixer on low, add dry ingredients in 2-3 additions, stopping to scrap down sides until well combined. Stir in poppy seeds.
Pour batter in prepared pan and bake 50-55 minutes, or until tester comes out clean. Remove from oven and let stand 10 minutes in the pan.
Place a wire cooling rack over a rimmed cookie sheet. After cake has cooled 10 minutes, invert cake on to the wire rack. Allow cake to cool completely before glazing.
Hi Everybody! I’ve been trying to post the recipe of these fluffy cupcakes for a while now and just haven’t found the time to do so. Finally, with my daughter home from preschool today, I decided to do it now. The irony! Usually, I wait to post recipes when she’s in school or asleep lol. Anyways, as you all probably know, I have had my fair share of cupcakes from different frostings, crumb texture, flavors, etc….However, I came across a recipe that I was bound to try after tweeking it a bit. I’m a sucker with anything blueberry. Like my recipe, Blueberry Coffee Cake, has the most delicious streusel crust not to mention the sweet & tart bursts of yumminess from the blueberries just make you yearn for seconds! This cupcake recipe gave me and the family the same effect! My sister, Diana, has a very picky palate and described these cupcakes as a tease in a wrapper. Her reaction after having one was “Only 3 delicate bites and it was gone! Why!? I want MORE! These cupcakes remind me of angel food cake with blueberries in it”. So I knew this recipe is a winner. They’re great for hosting a dessert party. Real crowd pleaser….that is if you like blueberries, but I mean, who doesn’t like blueberries!? Unless, of course it’s an allergy issue then I totally understand! In that case you may substitute blueberries for other berries in the recipe. Try it today and let me know how they turn out. Enjoy!
Yields about 18 cupcakes
INGREDIENTS:
Blueberry cupcakes:
1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
1/2 cup evaporated cane sugar
2 large eggs
1/3 cup sour cream or nonfat yogurt
1/4 cup unsweetened applesauce
1 tablespoon vanilla extract
1 3/4 cups (175 grams) cake flour
1 -1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cups milk (I use 1% Milkfat)
1 -1/2 cups (340 grams) fresh blueberries, washed and dried
Frosting:
8 oz. container Mascarpone Cheese, room temperature
1/4 cup Heavy Whipping Cream
1 tsp Lemon Extract
1/2 tsp Vanilla Extract
1 Tbsp Lemon Juice
3 Cups Confectioner’s Sugar
DIRECTIONS:
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream or yogurt, applesauce, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.
Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.
For Frosting:
Add mascarpone into a stand up mixer with whisk attachment. Whisk mascarpone on medium speed for about a minute. Add powdered sugar a cup at a time until creamy. Add lemon extract and vanilla extract. Set aside. In another mixing bowl. Beat the heavy cream first on medium low for a few seconds then increase speed to medium high until you get a nice whipped cream. Fold in the cream into the mascarpone mixture. Using a frosting piping bag with a star tip attachment pipe on the frosting to the cupcakes and decorate with any sprinkles and a blueberry on top….Happy Indulging!
Original recipe has been adapted from Pastry Affair.
1 Box of Whole Grain Lasagna Noodles, boiled to directions on the box and set aside
1 Large Eggplant, diced to 1/2″
15 oz. Part Skim Ricotta
10 oz. frozen Chopped Spinach, thawed and drained
3 Cups Shredded Mozzarella (I used 2% Milk)
1/4 Cup Parmesan Cheese, grated
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1 Sweet Onion, Chopped
1/2 tsp salt, divided
2 Cloves Garlic, minced
1 Zucchini, Diced
2 Portabello Caps, diced
2 Tbsp Avocado Oil
Béchamel Sauce:
4 Tbsp Unsalted Butter
4 Tbsp White Whole Wheat Flour
4 Cups of Milk (I use 1%)
1/4 tsp Nutmeg
1/4 tsp finely ground black pepper
DIRECTIONS:
Heat a large skillet on high heat. Add 1 Tbsp of oil, onions and 1/8 tsp salt. Stir and sauté until almost transluscent (about 10 min on medium heat). Add 1/2 Tbsp of oil, Eggplant, Oregano, Basil and 1/4 tsp salt. Stir and sauté for 10 min. Add another 1/2 Tbsp of oil, mushrooms, and 1/8 tsp of salt. Stir and sauté for another 7 min. Finally add Zucchini. Stir and sauté for an additional 5 min.
To Make The Béchamel Sauce:
Melt Butter in a 8 quart saucepan. Whisk in Flour to create a roux. Slowly whisk in milk until smooth. Bring to a boil and lower the heat to medium low. Keep whisking until thickens (about 10 min). Add Parmesan cheese, Spinach, Nutmeg and pepper. Stir and set aside.
Mix Ricotta and 1.5 cups of Mozzarella.
To Assemble:
Using a large glass Casserole baking dish, grease with cooking spray. Spread béchamel sauce to cover bottom of dish. Layer noodles over the sauce. Spread veggie mixture and spread Ricotta on top. Then more noodles, sauce, veggies and Ricotta. Finish with final layer of noodles, sauce and remaining 1.5 cups of Mozzarella. Spray foil wrap with cooking spray so cheese doesn’t stick while baking. Cover tightly. Bake at 375F for 35 min. Uncover and bake additional 15 min. Let cool for 15 min before serving.
1 lb. Boneless, Skinless Chicken Breast or Thighs, cut into bite size chunks
1 sweet onion, minced
2 Tbsp Coconut Oil
3 Cloves Garlic, minced
1 Tbsp fresh grated Ginger
2 tsp Curry Powder
2 tsp Curry Paste (I use Thai Red Curry Paste)
2 Tbsp Garam Masala
1/2-1 tsp Ground Turmeric
1 tsp cayenne Pepper (optional)
1 (14 oz) can Coconut Milk (Light or Regular)
1/2 cup Cultured Coconut Milk Yogurt
1/4 Cup coconut creamer blend*
** scoop out the cream from a can of full fat coconut milk. Blend with 1/4 cup of regular soy milk to create consistency of half & half or heavy cream. Think out with more soy milk to get the desired consistency.
DIRECTIONS:
In a 4 cup measuring cup or medium mixing bowl. Whisk together the yogurt, garlic, ginger, spices, curry paste, coconut milk and cream blend.
Spray your crockpot with cooking spray. Layer the bottom of the pot with onions. Then your chicken, and then pour the masala mixture covering the chicken. Add your coconut oil on top. Cover and cook on high for 4 hours of 6-8 hours on low. Serve over fluffy Basmati and some delicious homemade Naan.
INGREDIENTS:
