Tag Archives: low fat

Healthy Raspberry Chocolate Chip Muffins

29 Mar

Some recipes sounds way too easy and healthy to be tasty, but this one is an exception. The origin of this easy recipe was featured on Facebook, so I had to play around with it. I added my own twist to it to satisfy chocolate lovers in my family. These muffins taste like Southern fruit cobbler. You could use raspberries, blackberries or diced peaches.

  • 2 ripe bananas smashed
  • 4 eggs
  • rasberries
  • dark chocolate chips

Blend the smashed bananas and eggs together. Place raspberries in the bottom of  greased muffin tins. Pour banana egg mixture on top of the berries. Top each muffing tin with 5 chocolate chips. Bake in 375 F degree oven for 15 minutes or until firm. Enjoy as dessert or breakfast.

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Roasted Miso Broccoli

16 Feb

No more boring broccoli! I should serve broccoli  more often for its health benefits, but shy away from it because it is not very exciting vegetable to me. This tasty recipe was so delicious that my non veggie lover husband enjoyed it.

2 small bunches broccoli, cut into florets
2 tablespoons white miso paste
2 tablespoons canola oil
1 tablespoon soy sauce
1 tablespoon grated fresh peeled ginger
1 clove garlic, minced
Freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)

Preheat the oven to 425°F.

In a large bowl, whisk together the miso paste, oil, soy sauce, ginger, garlic, a pinch of black pepper, and red pepper flakes until well-combined. Add the broccoli to the bowl and toss with the miso mixture until it’s well-coated.

Transfer the Broccolini to a baking sheet and arrange into a single layer. Roast for 10 minutes, stirring once about halfway through. Remove from the oven and serve immediately.

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Flourless Healthy Brownie Bites

13 Jan

No one will ever guess the secret ingredient in this recipe: bananas. No added sugar or fat! These little brownie bites are as quilt free as any dessert can be. So far everyone who has tried them has loved them. I am super happy that my husband gets his sweet tooth craving satisfied with these little treats.

  • 1 1/2 cups smashed very ripe bananas
  • 3/4 cup of all natural peanut butter (no sugar added)
  • 1/3 cup cocoa powder

Heat oven to 350 F degrees. Spray mini muffin pan with nonstick spray. Mix all of the ingredients until everything is well blended. Spoon into muffin pan evenly. Bake for 10-13 minutes. Cool and place in the fridge. Enjoy quilt free!

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Rosemary Salmon

12 Jan

This recipe is one of the fastest and easiest fish recipes ever. The salmon is baked in foil, which leaves absolutely no clean up! The rosemary makes this recipe stand out from ordinary salmon dishes. I love it when I taste a new creation that tastes this delicious.

  • 1 lb skinless salmon fillet, cut into serving size pieces
  • olive oil
  • salt and pepper
  • fresh rosemary leaves
  • lemon slices
  • 4 tbs sherry cooking wine
  • 1 tbs capers, drained

Heat oven to 400 F degrees. Place the salmon pieces on a piece of foil big enough to fold and seal. Brush the salmon with olive oil, season with salt and pepper and rosemary. Place a lemon slice, wine and capers on each piece of fish. Wrap the salmon tightly in the foil packets. Bake 10-15 minutes. Enjoy this healthy and tasty dish with salad on veggies.

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Beet and Spinach Salad

7 Jan

Happy New Year to everyone! Now that the holidays are over it is time to focus on health and well being. Exercise and eating healthy come easy for me, I thrive on it. However, I have so many nutritional issues I need to make improvements.   One thing I want to do is focus more on nutrition that is better for internal organs as well as the whole body.

This recipe is healthy and bursting with flavor.  The fiber in this salad will help with digestive system and, the beets will help boost liver’s natural detox process. Pomegranate has many health benefits, and I am trying to learn to use it more than just in my breakfast yogurt. Cheers, to Happy and Healthy Year!

  • 2 medium or 1 large beet roasted (place beet on large piece of foil, coat with olive oil and season with salt and pepper and thyme sprigs. Close the foil and roast in 400 degree oven 45-6o minutes)
  • thyme sprigs
  • salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp horseradish
  • 1/4 tsp fennel seeds
  • baby spinach
  • 1/2 apple chopped
  • 1/4 cup pomegranate seeds

Peel the roasted beets and slice them or cut them in wedges. In a bowl, whisk together vinegar and mustard. Slowly add the oil and syrup, add the horseradish and fennel seeds. In a large bowl, toss the apple pieces and spinach with dressing. Plate the spinach and apples, top with the beets and pomegranate seeds.

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Grilled Zucchini Ribbons

30 Aug

What could be easier than cooking the whole meal on the grill. Vegetables cook quickly and are so delicious with a hint of smoke from the grill. Plus, you can stay outside by the grill and enjoy the summer evenings.

  • 2 medium zucchini
  • zest and juice of lemon
  • zest and juice of 1 orange
  • 1 tbs grape seed  or olive oil
  • 1/4 tsp red papper flakes
  • salt and pepper

With a mandoline, slice zucchini into 1/8 inch thick ribbons. Tread onto skewers ribbon form. In a bowl, combine rest of the ingredients. Baste the zucchini kabobs with the citrus sauce. Grill over medium high grill until zucchini is slightly charred on each side.

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Grilled Eggpant (Aubergine)

24 Aug

I have never been a big fan of eggplants, until we grilled them. Now, we absolutely love them. After taking a look at the many health benefits of this interesting looking, vitamin loaded vegetable, it will become regular in our diet.

  • 2 small eggplants
  • 1/4 cup olive oil
  • 2 tsp Italian seasoning

Peel the eggplant, and cut into 1/2 inch slices. Combine the olive oil and Italian seasonings; stir well.Brush eggplant slices with oil mixture. Place eggplant slices on grill over medium heat. Grill 5 minutes each side or until tender.

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