Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

 

Vegetarian Pancake

 

 

 

 

 

 

 

 

 

 

 

 

 

(Serves 1)

1/2 cup chopped strawberries
1/3 cup flour (ww pastry, white, spelt, Bob’s gluten-free all work)
2 tbsp rolled oats
2/3 tsp baking powder
1/8 tsp salt
1/2 tsp pure vanilla extract
1 tbsp sugar or 1 packet nunaturals stevia
1/3 cup milk of choice
1 tbsp unrefined coconut oil (Omit only if you like the taste of fat-free pancakes)

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. You can boil some more strawberries (with a bit of sugar if you wish) and smash them to make a compote.

Or top with fresh berries and Healthy Whipped Cream.

Source: http://chocolatecoveredkatie.com/2011/07/12/strawberry-shortcake-pancakes/

Vegan, Gluten Free Meat Balls

Makes 14-16 meatballs

Ingredients

2 tablespoons olive oil
1 pound fresh white mushrooms, very finely chopped (around 6 cups)
¼ teaspoon sea salt
½ cup finely chopped onion
4 cloves garlic, minced
½ cup quick-cooking oats (GF if needed)
½ cup bread crumbs (GF if needed)
¼ cup flat-leaf (Italian) parsley, chopped
2 “eggs” (2 tablespoons chia or ground flax seeds mixed with 6 tablespoons water, set aside for a few minutes so gel can form)
1 teaspoon sea salt
freshly ground black pepper to taste
⅛ – ¼ teaspoon cayenne pepper, or to taste
½ teaspoon dried oregano
(for a non-vegan option, use real eggs and add 1 ounce of shredded parmesan cheese)
4 cups of marinara sauce
pasta of your choice

Instructions

Heat olive oil in a skillet over medium-high heat. Add mushrooms and season with salt. Cook until golden brown and all liquid has been evaporated.
Add chopped onion and cook until onion is translucent. Add garlic, stir and cook until fragrant. Transfer mixture to a mixing bowl.
Mix in oats (cheese if desired), bread crumbs, parsley, “eggs,” sea salt, black pepper, cayenne pepper, and oregano. Mix well until combined. If pressed, mixture should hold together.
Cover bowl and refrigerate overnight.
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
Measure out 2 tablespoons of mixture and roll into balls. Place on lined baking sheet.
Bake until meatballs are lightly golden brown, around 20-25 minutes depending on your oven.
Bring marinara sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. (this step is really important…don’t skip!)
Meanwhile, cook pasta according to package.
Serve meatballs and sauce over cooked pasta.
Enjoy!

Avocado Egg Boats – Healthy and Easy recipe!

Avocado Egg Boats

Ingredients:

Egg
Avocado
Salt & Pepper

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Heat a non-stick skillet to medium low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces).

Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice.

Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it.

Season with salt and pepper and serve.

 

Source: http://keeprecipes.com/recipe/howtocook/avocado-egg-boats

No Bake Goji Energy Bars (vegan & gluten free)

No Bake Goji Energy Bars (vegan & gluten free)

Healthy/Natural Energy bar

 

 

 

 

 

 

 

 

 

 

 
Ingredients – Makes 6 bars

3 tbsp Almond butter
½ cup sultanas
2 tbsp maple syrup
¾ cup oats
3 tbsp shredded coconut
2 tsp sesame seeds
3 tbsp goji berries

Method

Using a stick blender pulse together the almond butter, maple syrup and sultanas until a nice thick paste has formed, then mix through the remaining ingredients, press into a freezerproof dish (make sure it’s well compacted) pop in the freezer for an hour or 2 and then cut into 6 squares.

* I just leave it in the freezer and take out a bar when I want one (which is all the time!)

 

Source: http://myinspiration.tv/simple-no-bake-goji-energy-bars-ideal-for-a-post-gym-snack/

(Super) Healthy Spring Rolls Recipe

Wrap-your-own spring rolls

(Super) Healthy Spring Rolls Recipe

•    300g pack cooked rice noodles from the chiller cabinet
•    about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
•    140g cooked prawns
•    100g cooked chicken or duck, shredded
•    2 garlic cloves, finely chopped
•    small piece ginger, finely chopped
•    splash light soy sauce
•    Chinese five-spice powder, for sprinkling
•    8-10 sheets of brik or filo pastry
•    1 egg, beaten
•    sesame seeds, for sprinkling if you want
For the dipping sauce
•    100g reduced salt and sugar ketchup
•    1 tbsp white wine vinegar
•    small piece ginger, grated
•    pinch of caster sugar

Method
1.    Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
2.    Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
3.    Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
4.    While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Source: http://www.bbcgoodfood.com/recipes/1364656/wrapyourown-spring-rolls

Blue Cheese Souffles Recipe

Blue Cheese Souffle Recipe

 

 

 

 

 

 

 

 

 

These make a very elegant starter and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.

Serves 6 individual portions
160g of blue cheese
40g self raising flour
40g of butter
340ml of milk
3 large eggs, separated
1 small onion cut in half
1 bay leaf
3 black pepper corns
A pinch of grated nutmeg
Preheat the oven to 180°C. Grease and flour 6 ramekins.
Pour the milk into a small pot and add the onion, bay leaf, peppercorns and grated nutmeg. Bring to a steady simmer slowly, then remove from the heat and strain into a pyrex jug.
Melt butter, in a small pot and add the flour to make a roux, whisking until it’s comined. Slowly add the warm milk until you have added it all and are left with a thick white sauce.
Transfer the sauce to a mixing bowl. Then whisk in the egg yolks and 3/4 of the cheese. Beat the egg whites until light and fluffy and forming soft peaks.
Divide the mixture amongst the ramekins and place in roasting tin.
Pour boiling water around the base of the ramekins and place in the oven for 15 minutes until risen.
Serve straight away in the ramekins or allow to cool slightly and remove from the ramekins and place on a lined baking sheet.
At this point you can keep the ramekins to serve the following day if you wish.  Just add a sprinkle of extra blue cheese and place in the oven to puff to puff back up!
Serve with a crisp winter salad!

Source: http://www.donalskehan.com/2011/12/blue-cheese-souffles/

Easter Healthy Vegan Recipe – Peanut Butter Cups

Easter Healthy Vegan Recipe – Peanut Butter Cups

 

 

 

 

 

 

 

INGREDIENTS

For the filling:
1/3 cup cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)

For the chocolate coating:
1 pound milk chocolate couverture or coarsely chopped milk chocolate

INSTRUCTIONS

For the filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough, about 3 minutes.
Divide filling into 24 (2-teaspoon) balls, then form into round, compact shapes that will fit in the mini muffin pan wells. (Keep in mind that when the filling is in the wells, there should be enough room to cover it with chocolate.) Set aside.

For the chocolate coating:
To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 12 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
Remove the bowl from the saucepan. Add remaining 4 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.
Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
Using a small pastry brush (or a small, clean paintbrush), liberally spread tempered chocolate inside each cup of the muffin pan. Try to make your coating as even as possible, aiming for about 1/16 inch thick.
Divide filling among chocolate wells. (Don’t push too hard or you’ll crack the coating.) Spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan with a palette knife or a flat spatula to remove excess chocolate and even out candy tops.
Place the pan in the freezer for 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. If the candies don’t come out easily, freeze them for another 5 minutes and try again. The Peanut Butta Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let come to room temperature before serving.

 

Source: http://www.chow.com/recipes/11056-peanut-butta-cups

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

 

 

 

 

 

 

 

 

 

 

Asian Chicken Salad with Chilli, Ginger and Lime Dressing
Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4

Marinade:
2 tablespoon of soy sauce
Juice of lime
1 clove garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Dressing:

3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced
Salad:
4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Method:
Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.
In a small bowl add all the ingredients for the dressing and whisk to combine.
Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.
Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.
Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.
Source: http://www.donalskehan.com

St. Patricks Day Vegan Recipe! Avocado Fries With Cilantro Lemon Dipping Sauce

Saint Patrick’s Day Vegan Recipe – Avocado Fries With Cilantro Lemon Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

– Ingredients:
Oil For Frying
2 Avocados
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
– Cilantro Lemon Dipping Sauce
5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice from 1/2 of Lemon

Method
In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.

For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

Source: http://www.adventures-in-cooking.com/2011/03/avocado-fries-with-cilantro-lemon.html

VEGAN LASAGNA RECIPE

Healthy Vegan Recipe – Vegan Lasagna

Ingredients:
* 1 pack lasagna pasta,
* 1 cup soya milk,
* 250g TVP,
* 4 to 5 small onions,
* 1 garlic clove,
* 1 tin tomato sauce,
* 4 fresh tomatoes,
* 400g fresh tofu,
* 100g vegan cheddar cheese (optional),
* 2 tbsp oregano herbs,
* 2 tbsp soy sauce,
* 1 jar green olives,
* 2 tsp black pepper,
* 3 tsp parsley.

Preparation:
•    Rehydrate the TVP with soy sauce and hot water.
•    Prepare the tomato sauce: chop the onions and garlic. Add them to a frying pan with a bit of oil. As soon as they are golden brown and soft, add the TVP, chopped tomatoes and 1/2 of spices/herbs. After 5 min, add the tomato sauce and cook for 3 minutes. Set aside.
•    Prepare the cheese sauce: Mash or blend the tofu with soya milk and the rest of spices/herbs + 1 tbsp of oil and 3/4 of the vegan cheese.
•    In a separate pan, boil water with a bit of salt and oil. Add 3 sheets of lasagna at the time and let them boil for 2min. Prepare a baking pan with a bit of oil and a light layer of tomato sauce. Put the first layer of pasta until the pan is covered. Start alternating the tomato sauce, cheese sauce and a new layer of pasta. Grate the remaining cheese on top of lasagna with a sparkle of parsley and black pepper.
•    Preheat the oven at 200C and bake for 35 to 40min or until the top is lightly golden. The lasagna will come out perfectly if you put a bit of love into each step of the preparation. Enjoy.

Source: HTTP://VEGANIRELAND.VEGAPLANET.ORG/RECIPES/MAIN-COURSES2.HTML#LASAGNA