Recipes
let’s eat good to feel good !
Lemon Angel Food Cupcakes
Ingredients:Cupcakes:½ cup cake flour (about 2 ounces)¾ cup powdered sugar¾ cup egg whites (about 5 large eggs)⅛ teaspoon salt¾ teaspoon cream of tartar½ cup granulated sugar½ teaspoon vanilla extract2 teaspoons grated lemon rindLemon Frosting:¼ cup butter, softened2 cups powdered sugar1 tablespoon 1% low-fat milk1 to 2 tablespoons freshly squeezed lemon juiceEdible flowers such as pansies…
Pistachio and Cardamom Cupcakes
Ingredients:Cupcakes:3 cups all-purpose flour5 tablespoons pistachio instant pudding1 tablespoon baking powder1 teaspoon ground cardamom1 1/4 cup buttermilk1/2 cup sour cream1/3 cup vegetable oil2 cups sugar4 ounces (1 stick) unsalted butter1 tablespoon vanilla extract1 teaspoon almond extract1 dram (1/16-ounce) pistachio flavored oil5 large eggs1/2 cup chopped salted pistachios1 cup pitted chopped dates1 cup honey2 tablespoons ground…
Coconut-Lime Energy Bites
These energy bites not only hit the spot for something sweet, they’re also nutrient-dense and hit all your macros, thanks to the healthy fats from the coconut and macadamias or cashews, the carbohydrates from the oats, and the protein of the chia and hemp seeds. If you choose to add an algae powder such as…
Acai Bowl
Cut banana in half crosswise; peel 1 half (set aside the remaining unpeeled half). Place the peeled banana half on a freezer-safe plate lined with parchment paper; freeze until solid, about 2 hours. Place the frozen banana, berries, acai puree, yogurt, coconut water, almond butter and cinnamon in a blender. Blend until smooth, 30 to…
Anytime Chocolate Chip and Oat Cookies
Step 1Place a rack in middle of oven; preheat to 350°F. Toast nuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.Step 2Meanwhile, spread out seeds and coconut on same baking sheet and toast until seeds are slightly darkened in color and coconut…
Satay Lettuce Wraps
For the satay sauce:⅓ cup plus 1 tablespoon coconut aminos3 tablespoons natural almond butter1 tablespoon raw honey or pure maple syrup2 teaspoons toasted sesame oil¼ to ½ teaspoon sriracha hot sauce, to tasteFor the filling:1 pound chicken or turkey breast, ground or cut into bite-size pieces1 red bell pepper, cored, seeded, and chopped1 cup finely…
Blueberry Hemp Smoothie
This smoothie marked my inaugural use of hemp seeds. I wasn’t sure what to do with hemp or whether I would like it, but I found that the seeds added a nice texture and nutty flavor to my smoothie. They also made a smoothie more of a filling meal because of their fat, protein, and…
Miso-Brown-Butter Rice Cakes With Corn
My grocery store didn’t have rice cakes (of any type), so I used gnocchi. I also used frozen corn instead of fresh since corn isn’t in season right now. Tasty! Note: I definitely wouldn’t add any salt, as miso is already quite salty. I’m glad I didn’t add any to the recipe! Really delicious way…
Sweet and Salty Rice Cake “Popcorn”
I had to stop eating corn a few years ago due to a food sensitivity, and of all the things I had to give up (tortilla chips! corn on the cob! grits!), popcorn hit me the hardest. I loved making huge bags of popcorn in the microwave at home to demolish on the couch—for the…
Rice Cake Snackwich
Directions Spread almond butter on 1 rice cake. Sprinkle with flaxseed and cinnamon. Top with apple and the other rice cake. Originally appeared: EatingWell Magazine, September 2021 Rate It Nutrition Facts (per serving) 225 Calories 10g Fat 31g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1…
Salt-and-Pepper Pork With Crispy Rice Cakes
You’ll find Korean rice cakes, tteok, in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.
Toasted Cornmeal Cakes with Salsa
Ingredients:For the cornmeal cakes1/2 cup Coarse cornmeal1 cup All purpose Flour1/2 teaspoon Baking soda1 teaspoon Baking powder1/2 teaspoon Salt1 1/2 cups Buttermilk1 Egg1 teaspoon Granulated sugar3 Green onions, minced white and light green parts1 tablespoon Vegetable oil for cookingBlack Bean & Corn Salsa1/3 cup Cooked black beans (rinse if using canned)1/2 cup Corn, fresh or…
Summer Corn Cakes
Ingredients:For the cakes:2 cups corn kernels, divided in half (from about 3 ears)2 tablespoons butter, plus more for cooking1/2 cup buttermilk1/2 cup red onion, finely diced1/2 cup basil chiffonade, plus more for garnish3/4 cup all-purpose flour1/2 cup cornmeal1 teaspoon baking powder1/2 teaspoon baking sodaPinch of salt and pepperFor the topping:2 heirloom tomatoes, diced1/2 cup corn…
Shanghai Stir-Fried Rice Cakes (Chao Nian Gao)
Ingredients:3 tbsp. canola oil3 cloves garlic, finely chopped1 (2″) piece ginger, peeled and finely chopped3 oz. fresh or frozen rice cakes, thawed if frozen and sliced 1/6″ thick at an angle1 cup canned thinly sliced bamboo shoots1⁄2 small head Napa cabbage, cored and thinly sliced1⁄4 cup soy sauce1 tbsp. dark soy sauce1 tbsp. douban jiang…
Rice Cake with Dulce de Leche and Dark Chocolate
Want to satisfy your craving for something salty, sweet, and crunchy? This quick and easy no-bake dessert has it all! Top a crunchy rice cake with dulce de leche and dip it into melted dark chocolate. A hearty sprinkle of flaky sea salt takes it into new heights. This reminds me of my favorite caramel…
Lentil Cakes Tikka Masala
Ingredients:For the lentil cakes1 cup dried Lentil du Puy, rinsed and picked over for stones1/2 yellow onion, small dice1 tablespoon fresh grated ginger1 tablespoon cilantro, minced2 teaspoons garam masala1/4 cup flour, I used millet flour1 large egg3/4 teaspoon kosher salt1/4 cup or so canola oil, for fryingFor the sauce1/2 yellow onion, small dice1 cup tomato…
Mini Sponge Cakes with Mandarin-Blueberry Filling and Whipped Cream
Ingredients:4 round mini sponge cakes1 (11-ounce) can mandarin oranges in light syrup1/2 cup blueberries1 cup whipped cream or whipped topping
Mocha Brownies with Espresso Dulce de Leche Glaze
Ingredients:For the brownies:6 ounces bittersweet chocolate chunks, divided1/2 cup unsalted butter, cubed1/2 cup all purpose flour, sifted1/4 cup Valrhona cocoa powder, sifted2 teaspoons instant espresso granules3/4 cup granulated sugar2 eggs1 tablespoon vanilla extract2 tablespoons strong coffee1 tablespoon Maldon flaky sea saltFor the glaze:1 1/4 cups confectioner’s sugar1 teaspoon instant espresso granules2 tablespoons whole milk3 tablespoons…
Laura’s Leftover Brownie Truffles
Ingredients:6 ounces semisweet or bittersweet chocolate, chopped1/4 batch leftover brownies (3 to 4)3/4 cup raw sugarFinely grated zest of 1 lime (about 2 teaspoons)Chili powder (about 1 big pinch)Crushed pretzels (about 1 cup)Toasted coconut (about 1 cup)
Caramelized Banana Brownie Dessert
Ingredients:1 1/2 tablespoons butter, melted2 tablespoons brown sugar4 bananas, peeled and halved1/4 cup sugar1/4 cup 35-percent whipping cream2 teaspoons vanilla extract4 store-bought or prepared brownies1 ounce dark chocolate, grated1 tablespoon icing sugar (confectioners’ sugar)
Iced chocolate and cherry trifle
Line a 900g loaf tin or terrine with baking parchment. Tip the cherries into a sieve over a saucepan and drain off the syrup. Bring the syrup to a boil and simmer until it thickens and is reduced by half, about 5 mins, and stir back in the cherries. Spoon the cherries and syrup into…
Brownies
Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt. Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir…
CHOCOLATE BROWNIES
Ingredients:For the chocolate:3/4 cup cacao2 tablespoons cacao powder3/4 cup cocoa butter2 tablespoons coconut oil1/4 cup liquid sweetner of choice1 pinch salt, to tasteFor the brownie1 1/2 cups raw chocolate3 tablespoons coconut butter1 apple1/3 + 1/4 cups coconut palm sugar1 tablespoon flax seeds2 tablespoons water1/3 cup buckwheat flour2 tablespoons millet flour1/2 teaspoon baking powder3/4 teaspoon bicarbonate…
White Chocolate Brownies With Toasted Sesame Caramel
Toasted sesame oil may be great in savory dishes, but personally I love it even more paired with sugar and chocolate. Here it is mixed into caramel, lending a nutty flavor that pairs well with everything that’s going on in these white chocolate brownies.This recipe was excerpted from ‘100 Cookies’ by Sarah Kieffer. Buy the…