If you have a sweet tooth than this is the recipe for you. I admit that after dinner, I like to have something sweet to finish off a meal, and this is something I can have without feeling guilty about. I know it sounds a little strange with the dates, but trust me, these are delicious! Plus they are raw – even better for maintaining energy throughout the day.
1 ½ cups pitted dates
1 cup sliced almonds (raw is best, but used blanched if you can't find raw)
5 tbsp cocoa powder
¾ cup coconut
1 tbsp vanilla
1 tbsp water
Put all ingredients into a blender, and puree. The batter will look a little dry, but don’t worry, that is how you want it.
Mold the batter into 1 inch balls, and place onto a plate. Let cool in the fridge for about an hour, then serve. Keep these covered in the fridge.
Tuesday, June 29, 2010
Wednesday, June 16, 2010
Corn and Black Bean Soft Tacos
This meal was quite easy to make. The most difficult part was cutting the veggies.
I even fed the black bean filling to my daughter for lunch the next day and she liked it (well as much as you can tell that she liked it since everything seems to be “shared” with the dog lately). I also made enough for our lunches the next day, and it was very filling. I didn’t even heat it up, just ate it cold.
4 large whole wheat soft tortilla shells
1 cup tomatoes, diced
1 19oz can black beans, rinsed and drained
2 cloves garlic, minced
1 cup frozen corn, thawed
1 cup lettuce, chopped (any kind will do)
3 green onions, finely sliced
¼ cup roasted red pepper (jarred is easiest)
¾ cup Monterey Jack cheese
1 tsp cumin
1 tsp chili powder
Salt to taste
In a medium skillet on medium heat, add black beans, tomatoes, garlic, cumin, salt and about ¼ cup of water. Cook until tomatoes are soft, about 5 minutes.
Take corn, and place into the centre of a paper towel. Squeeze out excess water in the sink. Heat a small skillet on medium high, and add corn in a single layer into pan. Sprinkle on the chili powder and cook for a few minutes, stirring occasionally, or until the corn becomes darkened, but not black (only about 5 minutes).
Once the beans and the corn are done cooking, put together tacos by starting with the beans, followed by corn, lettuce, onions, pepper and cheese. Roll up the wraps, and your done! Serve with salsa and sour cream if desired.
I even fed the black bean filling to my daughter for lunch the next day and she liked it (well as much as you can tell that she liked it since everything seems to be “shared” with the dog lately). I also made enough for our lunches the next day, and it was very filling. I didn’t even heat it up, just ate it cold.
4 large whole wheat soft tortilla shells
1 cup tomatoes, diced
1 19oz can black beans, rinsed and drained
2 cloves garlic, minced
1 cup frozen corn, thawed
1 cup lettuce, chopped (any kind will do)
3 green onions, finely sliced
¼ cup roasted red pepper (jarred is easiest)
¾ cup Monterey Jack cheese
1 tsp cumin
1 tsp chili powder
Salt to taste
In a medium skillet on medium heat, add black beans, tomatoes, garlic, cumin, salt and about ¼ cup of water. Cook until tomatoes are soft, about 5 minutes.
Take corn, and place into the centre of a paper towel. Squeeze out excess water in the sink. Heat a small skillet on medium high, and add corn in a single layer into pan. Sprinkle on the chili powder and cook for a few minutes, stirring occasionally, or until the corn becomes darkened, but not black (only about 5 minutes).
Once the beans and the corn are done cooking, put together tacos by starting with the beans, followed by corn, lettuce, onions, pepper and cheese. Roll up the wraps, and your done! Serve with salsa and sour cream if desired.
Friday, June 11, 2010
Broccoli and Cheese Souffle
When I think of souffle’s I think of the ones that you get in restaurants that are loaded with chocolate and give you cavities just by looking at them. I don't even want to think of the fat and sugar content in them, but man are they good right? I am not adventurous enough to try to bake one of those for fear of loving it so much that I make them on a regular basis, and begin to notice my waist line expanding as a result. I think that I will keep it instead for a treat when I go out for dinner.
However, I have learned that there are many different kinds of souffle’s – who knew? Last night, I decided to make a more savoury souffle for dinner. Was I intimidated by thought of making a souffle? Absolutely! I thought that they were complex and reserved only for those professional chefs who knew what they were doing...ha! Was a wrong! This was actually quite simple to make.
As it was in the oven, I was growing more and more nervous as it rose quite a bit, and I was scared that it was going to overflow. But, alas, it didn’t. And the result was a fantastic meal! I served it with some veggies on the side, but next time I think a salad would better suit it.
It was very light, and would be perfect for a brunch or breakfast with guests. What better to “wow” your guests, then to make a souffle right??
1 1/2 cups finely chopped broccoli florets
1 tbsp butter
1 tablespoon extra-virgin olive oil
2 tablespoons spelt flour
1 1/4 cups skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup shredded, sharp cheddar cheese
1 large egg, separated
6 egg whites (or about 1 cup)
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Grease a 6 inch round Corning Ware dish.
Cut broccoli into very small pieces, and set aside.
In a pot on medium heat, melt butter. Add oil, and stir to combine. Add flour and continue cooking for a couple of minutes. While whisking, add milk, and continue to cook for a couple of minutes, until the sauce has thickened. Add mustard, egg yoke from the separated egg and salt. Pour into a large bowl and set aside.
In a medium bowl, beat together all egg whites (including the one from the separated egg) until soft peaks form. Add cream of tartar and continue to beat for another minute.
Gently fold in half of the egg whites to the milk mixture with a spatula. Add the rest of the egg whites, and continue to fold until there are no more white streaks. Add broccoli and cheese.
Pour into the Corning Ware dish, and place onto a cookie tray, just in case it overflows. Cook for 30 minutes. Serve immediately.
However, I have learned that there are many different kinds of souffle’s – who knew? Last night, I decided to make a more savoury souffle for dinner. Was I intimidated by thought of making a souffle? Absolutely! I thought that they were complex and reserved only for those professional chefs who knew what they were doing...ha! Was a wrong! This was actually quite simple to make.
As it was in the oven, I was growing more and more nervous as it rose quite a bit, and I was scared that it was going to overflow. But, alas, it didn’t. And the result was a fantastic meal! I served it with some veggies on the side, but next time I think a salad would better suit it.
It was very light, and would be perfect for a brunch or breakfast with guests. What better to “wow” your guests, then to make a souffle right??
1 1/2 cups finely chopped broccoli florets
1 tbsp butter
1 tablespoon extra-virgin olive oil
2 tablespoons spelt flour
1 1/4 cups skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup shredded, sharp cheddar cheese
1 large egg, separated
6 egg whites (or about 1 cup)
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Grease a 6 inch round Corning Ware dish.
Cut broccoli into very small pieces, and set aside.
In a pot on medium heat, melt butter. Add oil, and stir to combine. Add flour and continue cooking for a couple of minutes. While whisking, add milk, and continue to cook for a couple of minutes, until the sauce has thickened. Add mustard, egg yoke from the separated egg and salt. Pour into a large bowl and set aside.
In a medium bowl, beat together all egg whites (including the one from the separated egg) until soft peaks form. Add cream of tartar and continue to beat for another minute.
Gently fold in half of the egg whites to the milk mixture with a spatula. Add the rest of the egg whites, and continue to fold until there are no more white streaks. Add broccoli and cheese.
Pour into the Corning Ware dish, and place onto a cookie tray, just in case it overflows. Cook for 30 minutes. Serve immediately.
Wednesday, June 9, 2010
Blueberry Protein Pancakes
I made these for myself and was surprised at how much I like them. I also gave some to my daughter, and she gobbled them up like there was no tomorrow! Although, I prefer not to talk about the blueberry mess that I had to clean out of her hair, eye lashes and outfit...that is a whole other story.
My husband even ate a couple post workout, and also really liked them. We didn't put syrup on them, but feel free to do so. These will definitely be made again, and since they are so high in protein, they keep you full for longer than your traditional pancake. Next time I might cook down some raspberries into a syrup and put them on top.
1 cup oats
3/4 cup egg whites
1 cup cottage cheese
1/2 tsp vanilla
1/2 tsp cinnamon
1 tbsp agave syrup
3/4 cup blueberries
Put all ingredients except blueberries in a blender and puree. Add blueberries. Pour into a pan greased with an all-natural cooking spray, on medium heat. Cook for about 3 minutes, or when the first side is golden brown. Flip, and continue to cook for another few minutes. Remove from heat, and top with your favourite toppings.
My husband even ate a couple post workout, and also really liked them. We didn't put syrup on them, but feel free to do so. These will definitely be made again, and since they are so high in protein, they keep you full for longer than your traditional pancake. Next time I might cook down some raspberries into a syrup and put them on top.
1 cup oats
3/4 cup egg whites
1 cup cottage cheese
1/2 tsp vanilla
1/2 tsp cinnamon
1 tbsp agave syrup
3/4 cup blueberries
Put all ingredients except blueberries in a blender and puree. Add blueberries. Pour into a pan greased with an all-natural cooking spray, on medium heat. Cook for about 3 minutes, or when the first side is golden brown. Flip, and continue to cook for another few minutes. Remove from heat, and top with your favourite toppings.
Wednesday, June 2, 2010
Energy Bars
My husband had a conference in Banff recently, and I was able to tag along for a couple of days. What I like about Banff, is that you can always find something healthy to eat (although it also has its fair share of “treats”, which I do always make sure to indulge in as well). Wanting a snack, I bought an energy bar from a café that caught my eye. It was filled with seeds and coconut and was surprisingly filling. As I was eating it though, I couldn’t help but think how easy it would be to make these at home, and for a fraction of the price nonetheless. So, I experimented with some ingredients I had at home, and they turned out very similar to the one from the café.
What I also like about these, is that they literally take 5 minutes to make. There is no baking needed, they just need to be put in the fridge. The dry ingredients (oats, seeds and coconut) can be replaced with other ingredients as well like dried fruit, just keep the proportions of wet ingredients to dry ingredients the same.
¾ cup all natural peanut butter
½ cup agave syrup (use honey if you can’t find this)
1 cup oats
¼ cup cocoa
½ cup raw sunflower seeds
1/3 cup raw sesame seeds
½ cup unsweetened coconut
½ cup raw pumpkin seeds
In a large bowl, stir together peanut butter, agave syrup and cocoa. Add oats, seeds and coconut. Stir until evenly coated. Press into a 9 x 13 pan, lined with wax paper. Refridgerate for a few hours before cutting and serving.
Note: These are chewy, not hard.
What I also like about these, is that they literally take 5 minutes to make. There is no baking needed, they just need to be put in the fridge. The dry ingredients (oats, seeds and coconut) can be replaced with other ingredients as well like dried fruit, just keep the proportions of wet ingredients to dry ingredients the same.
¾ cup all natural peanut butter
½ cup agave syrup (use honey if you can’t find this)
1 cup oats
¼ cup cocoa
½ cup raw sunflower seeds
1/3 cup raw sesame seeds
½ cup unsweetened coconut
½ cup raw pumpkin seeds
In a large bowl, stir together peanut butter, agave syrup and cocoa. Add oats, seeds and coconut. Stir until evenly coated. Press into a 9 x 13 pan, lined with wax paper. Refridgerate for a few hours before cutting and serving.
Note: These are chewy, not hard.
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