I made these for my husband for his birthday yesterday, and he loved them! It is about as healthy as you can go with chocolate cupcakes...
Next time I might even add some frozen raspberries as well.
1 3/4 cups sifted spelt flour
1 tsp baking soda
1/4 tsp salt
¼ cup cocoa
1/4 cup butter, melted
1 cup organic sugar cane
½ cup egg whites
1 1/2 tsp vanilla
1 cup vanilla yogurt
1/2 cup boiling water
½ cup dark chocolate chips
In a medium bowl, combine flour, baking soda, salt and cocoa.
In a large bowl, beat together butter and sugar. Add eggs, and continue to mix for about one minute. Add vanilla, yogurt, and water. Mix well.
Add flour mixture to sugar mixture, ½ at a time. Once all the flour is combined into the sugar mixture, add the chocolate chips.
Divide evenly into a 12 cup muffin tin. The tin must be greased, or paper cups used.
Cook at 375 for 15 minutes.
I did top these with icing, but it isn't totally necessary. To be honest, I took a shortcut here, and used 1/3 of a box of organic chocolate icing, and then topped the cupcakes with coconut. They were delicious!
Tuesday, March 30, 2010
Saturday, March 27, 2010
Spinach and Artichoke Dip
This is modified from "Eat, Shrink and be Merry".
1 19oz can white kidney beans, rinsed and drained
½ cup light vegetable cream cheese
1 cup cottage cheese
1 can artichokes, drained and roughly chopped
½ cup red onion, roughly chopped
4 cloves garlic
2 tsp olive oil
½ cup Asiago cheese, grated
1 pkg frozen chopped spinach, thawed and drained.
Preheat oven to 350 degrees.
On a greased pan, mix together chopped artichokes, onions, and garlic with the olive oil.Bake for 35 minutes.
While the artichokes and onions are cooking, in a blender, puree beans, cream cheese and cottage cheese. Add ¼ cup Asiago cheese.
Drain the spinach by folding 3-4 paper towels together. Place spinach in the middle, and squeeze out excess liquid. This is important, otherwise your dip will be too liquidy.
Once artichokes and onions are cooked, add them to the blender. Puree until smooth. Pour into an oven safe dish. Add drained spinach and mixed until well combined. Top with the rest of the Asiago cheese.
Bake in 350 degree oven, uncovered, for 30 minutes, or until cheese is golden brown.
Serve with toasted pita chips. To do this, cut whole grain pita into triangles. Drizzle with olive oil, and sprinkle on salt. Bake at 350 for about 15 minutes, or until they have browned.
1 19oz can white kidney beans, rinsed and drained
½ cup light vegetable cream cheese
1 cup cottage cheese
1 can artichokes, drained and roughly chopped
½ cup red onion, roughly chopped
4 cloves garlic
2 tsp olive oil
½ cup Asiago cheese, grated
1 pkg frozen chopped spinach, thawed and drained.
Preheat oven to 350 degrees.
On a greased pan, mix together chopped artichokes, onions, and garlic with the olive oil.Bake for 35 minutes.
While the artichokes and onions are cooking, in a blender, puree beans, cream cheese and cottage cheese. Add ¼ cup Asiago cheese.
Drain the spinach by folding 3-4 paper towels together. Place spinach in the middle, and squeeze out excess liquid. This is important, otherwise your dip will be too liquidy.
Once artichokes and onions are cooked, add them to the blender. Puree until smooth. Pour into an oven safe dish. Add drained spinach and mixed until well combined. Top with the rest of the Asiago cheese.
Bake in 350 degree oven, uncovered, for 30 minutes, or until cheese is golden brown.
Serve with toasted pita chips. To do this, cut whole grain pita into triangles. Drizzle with olive oil, and sprinkle on salt. Bake at 350 for about 15 minutes, or until they have browned.
Tuesday, March 16, 2010
Eggplant Parmesan
This is adapted from “Crazy Plates”.
1 Eggplant, sliced into 12 discs
1 cup whole grain bread crumbs
2/3 cup Parmesan Cheese, shredded (I didn’t have any, and used Asiago instead, but traditionally, Parmesan is what is used)
2 tsp dried basil
4 egg whites
½ tsp salt
2 tsp olive oil
2 cups of your favourite marinara sauce, homemade or store bought (I do have a recipe for Marinara sauce under Misc. if needed)
3/4 cup mozzarella cheese
In a dish, lightly beat together egg whites and salt.
In another dish, combine bread crumbs, Parmesan cheese and basil.
Take sliced eggplant, and dip it into the egg white mixture first, followed by the breadcrumb mixture. Make sure to really press on the breadcrumbs. Place coated eggplant on a greased cookie sheet.
Once all the eggplant is coated, drizzle on the olive oil. Place in a 400 degree oven for 12 minutes. Take out the eggplant, and flip each one to the other side. Continue to cook for another 12 minutes.
In a greased oven safe dish, place 2/3 cup of marinara sauce on the bottom. Place 6 slices of eggplant on top of the sauce. Add another layer of marinara sauce, followed by the rest of the eggplant. Top with the rest of the marinara sauce, and the mozzarella cheese.
Cook at 400 degrees for 30-40 minutes, or until cheese is golden brown.
1 Eggplant, sliced into 12 discs
1 cup whole grain bread crumbs
2/3 cup Parmesan Cheese, shredded (I didn’t have any, and used Asiago instead, but traditionally, Parmesan is what is used)
2 tsp dried basil
4 egg whites
½ tsp salt
2 tsp olive oil
2 cups of your favourite marinara sauce, homemade or store bought (I do have a recipe for Marinara sauce under Misc. if needed)
3/4 cup mozzarella cheese
In a dish, lightly beat together egg whites and salt.
In another dish, combine bread crumbs, Parmesan cheese and basil.
Take sliced eggplant, and dip it into the egg white mixture first, followed by the breadcrumb mixture. Make sure to really press on the breadcrumbs. Place coated eggplant on a greased cookie sheet.
Once all the eggplant is coated, drizzle on the olive oil. Place in a 400 degree oven for 12 minutes. Take out the eggplant, and flip each one to the other side. Continue to cook for another 12 minutes.
In a greased oven safe dish, place 2/3 cup of marinara sauce on the bottom. Place 6 slices of eggplant on top of the sauce. Add another layer of marinara sauce, followed by the rest of the eggplant. Top with the rest of the marinara sauce, and the mozzarella cheese.
Cook at 400 degrees for 30-40 minutes, or until cheese is golden brown.
Friday, March 12, 2010
Butternut Squash Lasagne
Butternut Squash Filling
6 cups butternut squash, diced (I use the squash from Costco – it is already diced)
3 cloves garlic, roughly chopped
1 tbsp olive oil
Salt and Pepper
1 500g container of ricotta cheese
1 cup 1% cottage cheese
-Preheat oven to 425 degrees.
-On a large roasting sheet, place butternut squash and garlic. Add olive oil and salt and pepper.
-Cook for approximately 20 minutes, or until squash is fork tender.
-Remove from oven, and mash until smooth. Add ricotta and cottage cheese
Carmelized Onions
3 medium onions, sliced in rings
2 tsp olive oil
-While squash is roasting, heat up olive oil in a large skillet on medium high.
-Add onions, and cook until carmelized and golden brown (approximately 20 minutes)
Béchamel Sauce
¼ cup butter
¼ cup spelt flour
2 cups skim milk
½ tsp salt
¼ tsp pepper
A pinch of nutmeg
-While onions are carmelizing, and squash is roasting, prepare the Bechamel Sauce.
-In a pot, melt butter on medium/high heat. Once butter is melted, add flour. Whisk for about one minute or until the butter and flour are well combined.
-Add milk, and continue whisking until sauce thickens. Add salt, pepper and nutmeg.
Noodles
9 whole wheat lasagne noodles
-Cook lasagne noodles according to package directions.
In a 9x13 dish, layer squash mixture, onions and noodles. Once these are layered, add the Bechamel Sauce on top. Top with ¾ cup grated Asiago cheese.
Cook at 425 degrees for approximately 30-40 minutes, or until cheese is golden brown.
6 cups butternut squash, diced (I use the squash from Costco – it is already diced)
3 cloves garlic, roughly chopped
1 tbsp olive oil
Salt and Pepper
1 500g container of ricotta cheese
1 cup 1% cottage cheese
-Preheat oven to 425 degrees.
-On a large roasting sheet, place butternut squash and garlic. Add olive oil and salt and pepper.
-Cook for approximately 20 minutes, or until squash is fork tender.
-Remove from oven, and mash until smooth. Add ricotta and cottage cheese
Carmelized Onions
3 medium onions, sliced in rings
2 tsp olive oil
-While squash is roasting, heat up olive oil in a large skillet on medium high.
-Add onions, and cook until carmelized and golden brown (approximately 20 minutes)
Béchamel Sauce
¼ cup butter
¼ cup spelt flour
2 cups skim milk
½ tsp salt
¼ tsp pepper
A pinch of nutmeg
-While onions are carmelizing, and squash is roasting, prepare the Bechamel Sauce.
-In a pot, melt butter on medium/high heat. Once butter is melted, add flour. Whisk for about one minute or until the butter and flour are well combined.
-Add milk, and continue whisking until sauce thickens. Add salt, pepper and nutmeg.
Noodles
9 whole wheat lasagne noodles
-Cook lasagne noodles according to package directions.
In a 9x13 dish, layer squash mixture, onions and noodles. Once these are layered, add the Bechamel Sauce on top. Top with ¾ cup grated Asiago cheese.
Cook at 425 degrees for approximately 30-40 minutes, or until cheese is golden brown.
Raspberry and dark chocolate scones
¼ cup egg white
½ cup skim milk
¼ cup melted butter
1 tsp vanilla extract
1 ½ cups spelt flour
2 tsp baking powder
¼ cup organic sugar cane
½ tsp salt
1 cup frozen raspberries
1/2 cup dark chocolate chips
Preheat oven to 425 degrees
In a medium bowl, mix together the egg whites, milk, butter and vanilla.
In a large bowl, combine flour, baking powder, sugar and salt.
Add the liquid mixture to the flour mixture, and stir just until combined. Add the raspberries and chocolate.
Line a cookie sheet with parchment paper. Drop dough onto pan in 12 even balls.
Bake for 12-15 minutes or until tops of scones are golden brow.
½ cup skim milk
¼ cup melted butter
1 tsp vanilla extract
1 ½ cups spelt flour
2 tsp baking powder
¼ cup organic sugar cane
½ tsp salt
1 cup frozen raspberries
1/2 cup dark chocolate chips
Preheat oven to 425 degrees
In a medium bowl, mix together the egg whites, milk, butter and vanilla.
In a large bowl, combine flour, baking powder, sugar and salt.
Add the liquid mixture to the flour mixture, and stir just until combined. Add the raspberries and chocolate.
Line a cookie sheet with parchment paper. Drop dough onto pan in 12 even balls.
Bake for 12-15 minutes or until tops of scones are golden brow.
Monday, March 1, 2010
Banana and Oatmeal Brulee
Makes enough for two people.
This is a delicious breakfast. My husband loved it!
3/4 cup oats
1 1/2 cup water
½ tsp vanilla
2 tsp maple syrup
¼ tsp cinnamon
1 banana, thinly sliced
Granulated sugar for the top (about 1 tsp)
Preheat oven to 500 on broil mode.
In a pot, combine oats, water, vanilla, maple syrup and cinnamon. Cook for a few minutes, until liquid has evaporated and oatmeal is thoroughly cooked.
Place oatmeal in oven safe dishes (I used the same dishes that I cook French onion soup in, sort of like a ramekin dish). Put bananas on top of oatmeal, and sprinkle sugar on top of bananas.
Cook in the oven for a couple of minutes. Make sure that your rack is close to the burners up top, otherwise the sugar doesn’t caramelize as well. Watch closely, because it can burn fast!
Remove from oven, and let cool for a couple of minutes before serving.
This is a delicious breakfast. My husband loved it!
3/4 cup oats
1 1/2 cup water
½ tsp vanilla
2 tsp maple syrup
¼ tsp cinnamon
1 banana, thinly sliced
Granulated sugar for the top (about 1 tsp)
Preheat oven to 500 on broil mode.
In a pot, combine oats, water, vanilla, maple syrup and cinnamon. Cook for a few minutes, until liquid has evaporated and oatmeal is thoroughly cooked.
Place oatmeal in oven safe dishes (I used the same dishes that I cook French onion soup in, sort of like a ramekin dish). Put bananas on top of oatmeal, and sprinkle sugar on top of bananas.
Cook in the oven for a couple of minutes. Make sure that your rack is close to the burners up top, otherwise the sugar doesn’t caramelize as well. Watch closely, because it can burn fast!
Remove from oven, and let cool for a couple of minutes before serving.
Chickpea a la King
Makes about 4 servings
A vegetarian take on the popular Chicken a la King.
1 tbsp olive oil
1 medium onion, diced
3 medium carrots, finely chopped
3 celery stalks, finely chopped
1 portabella mushroom, diced
1 cup frozen peas
1 19oz can chickpeas, rinsed and drained
1 cup vegetable or chicken stock
1 ½ cups skim milk
4 tbsp spelt flour
¼ cup freshly chopped parsley
Salt and Pepper to taste
Heat oil over medium-high heat in a large pot. Add onion, carrots and celery. Cook for a couple of minutes. Add stock. Cook for several minutes more, or until vegetables are tender.
While vegetables are cooking, combine milk and flour in a bowl. Set aside.
Once the vegetables are cooked, add chickpeas to the pot. Then add the milk mixture 1/3 at a time, waiting about a minute in between adding more.
When all milk mixture is in the pot, add the peas and mushrooms. Let it simmer for a few more minutes. Add salt and pepper to taste. Right before serving, add parsley and mix well into the stew. Serve with whole grain buns or bread.
I also added some diced, cooked chicken breast for my husband.
If you want to do this in the slowcooker, add all ingredients but peas, skim milk, flour and parsley. Cook for 4 hours on high or 8 hours on low. About 30 minutes before it is ready, mix flour and milk together in a container until flour is dissolved. Add to slowcooker along with the peas. Top with parsley when serving.
A vegetarian take on the popular Chicken a la King.
1 tbsp olive oil
1 medium onion, diced
3 medium carrots, finely chopped
3 celery stalks, finely chopped
1 portabella mushroom, diced
1 cup frozen peas
1 19oz can chickpeas, rinsed and drained
1 cup vegetable or chicken stock
1 ½ cups skim milk
4 tbsp spelt flour
¼ cup freshly chopped parsley
Salt and Pepper to taste
Heat oil over medium-high heat in a large pot. Add onion, carrots and celery. Cook for a couple of minutes. Add stock. Cook for several minutes more, or until vegetables are tender.
While vegetables are cooking, combine milk and flour in a bowl. Set aside.
Once the vegetables are cooked, add chickpeas to the pot. Then add the milk mixture 1/3 at a time, waiting about a minute in between adding more.
When all milk mixture is in the pot, add the peas and mushrooms. Let it simmer for a few more minutes. Add salt and pepper to taste. Right before serving, add parsley and mix well into the stew. Serve with whole grain buns or bread.
I also added some diced, cooked chicken breast for my husband.
If you want to do this in the slowcooker, add all ingredients but peas, skim milk, flour and parsley. Cook for 4 hours on high or 8 hours on low. About 30 minutes before it is ready, mix flour and milk together in a container until flour is dissolved. Add to slowcooker along with the peas. Top with parsley when serving.
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