The Food Blog
Pumpkin Spiced Pudding (0 Comments)
This vegan recipe style is super simple to create, just a handful of ingredients and spices that you may already have on hand. A great way to utilize that extra pumpkin puree in your refrigerator and easy to whip up for the family or even company. A light creamy comforting pudding with a twist around the holidays.
This simple super food, pumpkin, has various health benefits. As you may know it’s high in Carotenoids, chock full of healthy fiber and low in calories. A great source of calcium, iron, and vitamin C. Pumpkin helps promote healthy eye vision, regulates blood sugar levels, help prevent certain cancers and so much more. Not only good for you, but tasty! Practically a guilt free treat you can feel good about serving.
SO, let’s scroll down to the recipe below…………………………………………
SERVES: 4
INGREDIENTS:
2 tbsp pure certified organic maple syrup
3/4 cup pumpkin puree, organic homemade or canned
1-2 bananas, ripe and mashed
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
3 tbsp corn starch
1 1/2 cups almond milk
INSTRUCTIONS:
In a medium stock pot, combine the maple syrup, pumpkin, bananas and spices together using a whisk.
On medium heat, bring to a slow boil for about 5 minutes. Stirring continuously.
Next, add in the corn starch, keep whisking. Add the almond milk slowly; whisking well.
Return to a boil. Let cook until thick; about another few minutes.
Remove from heat. Place and distribute mixture into serving bowls. To prevent condensation, place parchment on the top of the surface of the pudding before refrigerating. Let chill for a couple hours.
Then serve and garnish with crushed pistachios and dried cranberries, or whipped cream.
NUTRITIONAL VALUE: Calories 270; Total Fat 20g; Total Carbohydrates 22g; Dietary Fiber 3.7g; Sugars 10g; Protein 2.6g;Vitamin A 143%; Calcium 4%; Vitamin C 7%; Iron 13%. This treat is low in sodium, high in manganese and very high in vitamin A.
Penne with Mushroom Alfredo Sauce (0 Comments)
Pasta is a staple in our household, especially having an extensive Italian background. It’s simple, versatile and easy to work with in various dishes. I do have to admit, i did or use to buy the store bought type of Alfredo until i started making it from scratch. Never again will i purchase a single jar of Alfredo! It’s so simple to prepare and to create at home. So fresh, tasty, and made in under 8-10 minutes of your time. That’s it! So next time your contemplating about picking up that jar of store bought Alfredo, drop it and say no. Say yes to real food. There’s nothing better than fresh, homemade Alfredo sauce served with wonderful cooked pasta.
SERVES: 6
INGREDIENTS:
12 ounce package of penne, or a favorite style
2 tbsp olive oil
2 cups sliced mushrooms
2 cloves garlic
1/2 onion, minced
small bunch, fresh parsley
ALFREDO SAUCE
1 cup Parmesan cheese
1 cup light cream
2 tbsp corn starch
INSTRUCTIONS:
In a large stock pot, fill with water 3/4 quarters of the way on high heat. Add a dash of salt; then cover with the lid. When water is boiling, place pasta into the pot until desired time period. Then drain.
In a sauce pan, sweat the onions and garlic on medium heat, until fragrant and translucent, about 2-3 minutes. Add the sliced mushrooms in the pan and cook until soft and tender; about another two minutes or so. Add the cream, corn starch and Parmesan cheese together, stirring consistently, and cook until it thickens to desired consistency. Remove from heat.
Pour the mushroom Alfredo sauce over the drained paste. Toss to coat evenly. Garnish with fresh parsley and Parmesan. Maybe a spritz of fresh lemon juice. Serve and enjoy.
NUTRITIONAL VALUE: Calories 365; Total Fat 17g; Cholesterol 80mg; Sodium 300mg; Total Carbohydrates 35g; Protein 17.5g; Vitamin A 8%; Calcium 30%; Vitamin C 2%; Iron 14%. This is very low in sugar, high in phosphorus and Vitamin B6.
Pumpkin Pie Muffins (Gluten Free) (0 Comments)
Mmmmm! Pumpkin, oh pumpkin, how do i love thee. This recipe is a super simple, grain free, spiced pumpkin muffins made with pure and simple ingredients. I used organic pure maple syrup, blend of spices, local free range eggs, organic pumpkin puree and almond flour. I always believe that less is more and the end result was light, moist, and just simply delicious. Hope you enjoy this tasty treat!
SERVES: 12
INGREDIENTS:
2 cups almond flour/meal
1 tbsp ground pumpkin spice blend
1 1/2 cups organic pumpkin puree
1/4 cup maple syrup
1 local free range egg
dash of sea salt
1/4 cup dark chocolate chips
INSTRUCTIONS:
Preheat oven to 350 degrees.
In a medium bowl, sift together the first two ingredients together in a bowl.
In a blender or food processor, puree the rest of the ingredients together until smooth.
Combine the wet mixture into the dry; combine until just incorporated. Don’t over mix. Add in the chocolate chips.
Pour scoops of batter three quarters of the way up in the muffin tins, or silicone style (which i prefer) and bake for about 20-25 minutes, or until knife comes out clean and the top has a bit of a spring when pressed.
Let cool. Place muffins on a wire rack to reduce condensation from inside the muffin bake ware. Serve with jam, or just by itself. What i like to do is cut the muffin in half, broil it in the oven to toast and top with honey, or maple syrup.
NOTE: Keep in an air tight container on the counter for up to a week, or freeze for up to three months.
NUTRITIONAL VALUE: Calories 141; Cholesterol 14mg; Sodium 111mg; Total Carbohydrates 11.2g; Dietary Fiber 3g; Sugars 5g; Protein 4.8g; Vitamin A 96%, Calcium 6%, Vitamin C 2% and Iron 8%. This treat is very high in Vitamin A and E.
Coconut-Lime Rice Pudding (0 Comments)
This creamy rice pudding is kissed with citrus, ginger and coconut milk. It’s garnished with shredded coconut and dried pineapple, for extra taste and texture. The result of this creamy creation has a hint of sweet, spice and everything nice. You may serve this warm with a splash of coconut milk, or just chilled. A super simple delicious dessert!
If you think rice is just rice, here are a few reasons why Basmati rice is the best. This particular rice contains all the eight essential amino acids, folic acid, low in sodium and fat. Basmati is gluten free too. It is a dream to cook with, has a wonderful aroma, and is easily versatile in many dishes.
Did you know limes have many health benefits?! This fat free flavor enhancer is a wonderful source of vitamin C, it is low in calories, and contains certain compounds that may help fight against cancer. It is great for digestion and promotes a healthy skin glow. It supports the immune system while protecting cells from damage caused by free radicals and so much more. Don’t underestimate the power of small things.
SERVES: 4-6
INGREDIENTS:
1 cup Basmati rice
1 cup filtered water
2 cups coconut milk
1/2 tsp ground ginger
maple syrup, to taste
sea salt, to taste
1 lime juice
zest of one lime
INSTRUCTIONS:
In a medium saucepan, combine all the ingredients in the pan. With a whisk, stirring constantly, cook on medium heat for about 30-45 minutes, or until rice is soft and liquid has reduced and absorbed. Once cooked to desired consistency, remove from the stove.
Allow to cool slightly before serving, or you may place in the refrigerator for chilled pudding. Once ready to serve, garnish with a splash of coconut milk or cream (any type), shredded coconut, dried tropical fruit and/or spice. Enjoy this yummy treat!
NUTRITIONAL VALUE: ( 6 servings) Calories 207, Total Fat 9.7g; Sodium 48mg; Total Carbohydrates 27g; Dietary Fiber 1.3g; Protein 3.2g; Calcium 2%, Vitamin C 5% and Iron 5%.
Homemade Felafel with Citrus-Herb Yogurt Dressing (0 Comments)
This dish was inspired by my husband. It all started with a craving on a particular day, and then followed by with some research and purchasing of products for my creation. I must say the end result came out phenomenal and surprised that i haven’t made this sooner, due to my love for chickpeas. I love chickpeas in almost everything! We were both totally in heaven with this dish and wish i had made an extra batch….seriously. This homemade dish of felafel are not only full of flavor, but they are so lovely and moist on the inside, but slightly crunchy on the outside. I used grape seed oil for pan frying to ensure the desired texture. I has seasoned it with fresh garlic, herbs, bit of smoke, heat, and spice. The texture came out firm, but still light and tender, and didn’t crumble. Just right. If you’ve never made your own felafel at home, you are in for a real treat. It is easy to prepare and customize for the whole family. The sky is the limit!
Chickpeas are a must have on your next grocery list, from reducing cholesterol levels and hunger control. The benefits of consuming these lovely legumes is that they are high in fiber and protein, and have a low glycemic index. This powerful combination can help you control your weight. And, did you know, enjoying a half a cup of chickpeas daily can keep you feeling full longer?! This nutritious bean can help lower bad cholesterol levels, about half cup, which reduces the risk of heart disease. Chickpeas are so versatile from being used in soups, salads, stews and other baked goods. A great alternative to replace eggs and remove gluten.
Felafel, of course, are popular in the Middle East as a fast food. Vendors sell it on street corners in Cairo. As a main dish, it’s served as a sandwich, stuffed in a pita bread, with greens, tomatoes and tahini. And a favorite among vegetarians.
SERVES: about 25-30
INGREDIENTS:
2 cups dried chickpeas, or canned (depending on time/preference)
1 onion, cut in quarters
4 garlic gloves, peeled and chopped
small bunch, fresh parsley
small bunch, fresh cilantro
1 tsp sea salt
1/2 tsp ground cayenne powder
2 tsp ground cumin
3 tbsp flour
1 tsp baking soda
1/2 tsp baking powder
grape seed oil
INSTRUCTIONS:
Soak dried chickpeas overnight in a large bowl filled with water. The next day, just drain and proceed with placing them in food processor or blender. If you have canned type, rinse and drain.
Place chickpeas in the food processor until crumbly and there are no whole beans left. Transfer to a large bowl.
Then place onions, garlic, and herbs in the processor, pulse until it looks like a paste. Add the herb mixture to the beans.
Using a large spoon, mix the the beans and herbs together. Add the cumin, cayenne, salt, pepper and flour. Mix well. Then, add the baking soda and powder just before pan frying. Mix very well.
Heat a large skillet with the grape seed oil, or another oil for high heat temperatures. If it sizzles, it’s ready.
Use a large tablespoon and wet hands, form a batter of balls, about 1 scoop of 2 tbsp worth.
Carefully place the felafel in the hot oil. Do NOT overcrowd the pan. About 4-5 ball at once. Cook until you can see it browning around the sides, about 4 minutes. Then flip and cook for another few minutes.
The felafel should be crisp on the outside and soft on the inside.
NOTE: make sure it’s a thick paste consistency with the batter. If too loose add more flour or an egg, if needed.
CITRUS-HERB DRESSING:
1 cup Greek plain yogurt
small bunch, fresh cilantro, finely chopped
1 fresh lime juice
dash, sea salt
dash, cumin (opt.)
dash, cayenne (opt.)
Mix all ingredients in a serving bowl. Then serve. Keep refrigerated.
NUTRITIONAL VALUE: Calories 75; Total Fat 2.1g; Sodium 129mg; Total Carbohydrates 11.2g; Dietary Fiber3g; Sugars 1.9g;Protein 3.3g; Vitamin A 3%; Calcium 3%; Vitamin C
3%; Iron 7%. Low in saturated fat, no cholesterol, high in dietary fiber, high in manganese and very high in vitamin B6.
Coconut Chocolate Chip Cookies (Gluten Free) (0 Comments)
Here is a soft, light, and fluffy chocolate chip cookie that is gluten free, dairy free, nut free and guilt free. This is a cookie you can feel really good about. It consists of good for olive oil, coconut flour, local honey, and dark chocolate chips. A definite two thumbs up with my twin boys! They were gobbled up in matter of minutes. Pure. Simple. And delicious!! Hope you enjoy this recipe.
Coconut flour is a healthy, delicious alternative to wheat and other grain flours. It is inexpensive compared to other alternatives, tasty, easily digestible, it’s very high in fiber and gluten free. Coconut flour is a great source of lauric acid, a saturated fat thought to support the immune system, thyroid health and promotes a healthy skin glow. Also, a high source of manganese which supports bone health, nervous system functions and helps maintain healthy levels of blood sugar in the system.
Serves: 12
INGREDIENTS:
1/3 organic coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1-2 eggs, or fruit puree (noted below)
1/4 cup olive oil
1/4 cup local honey
1/3 cup organic dark chocolate chips
INSTRUCTIONS:
Preheat the oven to 350 degrees.
In a medium bowl, sift and combine the flour, salt, and baking soda.
Then in a separate bowl, combine the rest of the wet ingredients. Mix well.
Add the dry mixture to the wet ingredients and incorporate well. Add the chocolate chips. Once combined, let it sit on the counter for about 8-10 minutes to complete the absorption cycle with the flour.
In the meantime, line the cookie sheet with parchment paper or use a silpat. Drop and shape the tablespoon of dough onto the sheet, about an inch apart.
Place in the oven and bake for about 12 minutes, or until lightly browned around the edges. Let cool and place on a wire rack.
Serve. Enjoy with a glass of milk or a favorite cup of tea or coffee!
NOTES: Coconut flour is quite absorbent, so, it is best to let it sit before scooping to allow the process to complete. This will be the time where you may add more flour to increase more thickness or a liquid depending on viscosity of the mixture. In this recipe you may replace the egg with applesauce or another fruit puree for an egg free style (1 egg – 3 tbsp applesauce + 1/2 tsp baking soda) and switch out the olive oil with (certified organic unrefined is best) coconut for extra flavor. And, add some nuts if you like. Be creative and make it your own.
STORAGE: I find it’s best to keep them in the refrigerator for a longer shelf life and texture. They can get a little too soft if left on the counter for a couple days or more at room temperature. It’s just my preference.
NUTRITIONAL VALUE: Calories 80; Total Fat 5.5g; Cholesterol 14mg; Sodium 100mg; Total Carbohydrates 7.6g; Dietary Fiber 1.5g; Protein 1.5g; Sugars 5.5g and Iron 3%.