Tag Archive: low fat


Peanut butter and jelly oatmeal

Well I’m getting married in 2 weeks! So because of this I’m freaking out And trying to shed a bit of weight before I do. Yesterday’s food was pretty boring but I’m off today so I can take my time cooking and making sure my diet food tastes good! Breakfast today PB&J oatmeal. It’s super creamy and no milk at all in it. Keep the calories low since there’s PB in it.

peanut butter and jelly oatmeal

1/2 cup rolled oats
1/4-1/2 cup water
1/2 banana
2 T peanut butter
2 T puréed berry of choice or preserves

In a microwave safe glass, mug, or bowl melt banana and add to oats water and preserves or purée. Mix together and cook in microwave for about a minute or until all water is absorbed into oats. Mix again. The banana will make the oatmeal creamy and thick.

Enjoy!

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Chocolate mint cake for 1

My fiancée had his friend over last night and I was bored. I ran out of almond milk and had to improvise but this little cake came out really good considering. It’s really simple too and I cooked mine in a coffee cup in the microwave. (it was 11 and night and I was hungry!)

coffee cup single serving chocolate mint cake

3 T whole wheat flour (any will do I like the whole wheat)
Pinch of salt
2 T chocolate cocoa (mine was chocolate mint cocoa mix)
1/4 tsp baking powder
1 T agave nectar
1 T plus 1 tsp water or milk of choice
1/4 to 1/2 tsp mint extract.

Mix dry ingredients until well combine and then add wet. I used water but I think this would be so rich and delicious with dark chocolate almond milk! Prep a coffee cup with oil spray and pour mix into cup. Microwave for 1 minute. Let cool.

I added my peanut butter frosting on top. I had a little left and I thought what could it hurt! It was yummy!

Happy 4th everyone! I’m making non-vegan banana break for my fiancée (yuck) it’s from a box I was appalled that he asked me to make it but if it makes him happy. I’m making vegan lemon bars for the family later on. I’ll post the results! Have a great holiday everyone!

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I have an obsession. Not an unhealthy one but a healthy obsession… Even more so than avocado…. It’s chai tea! I can drink it every day and it’s even more delish in milkshake form. So I’ve seen lots of complicated recipes for cupcakes but this morning I had little time and very little ingredients. The wonderful thing about chai teabags is that they have all the essential spices in the bag to make a very tasty treat. So I thought I’d try to simplify the recipes a bit.

vanilla chai cupcakes/muffin…. Single serving!

3 T whole wheat pastry flour

1T cream cheese (I did this in place of the usual applesauce and to sweeten it a little. If fat free is your goal use cinnamon applesauce)

3-4 T chai infused milk of choice

2 chai tea bags

1T plus 1tsp agave

1/4 tsp baking powder

1/4 or 1/2 tsp vanilla depending on how vanilla tasting you want cupcake

Can add:

1/4 tsp of ginger
Spinkling of black pepper for a little extra bite

*these can be made in a coffee cup in a microwave if short on time!

In a small saucepan bring some milk and 2 tea bags (any extra can be used to make a chai milkshake or latte!) to a simmer. Heat until chai tea steeps completely and is a caramel color.

If baking preheat oven to 330 degrees. Prep muffin pan or coffee cup.

Add all ingredient ingredients and mix completely then add wet. Add enough milk/tea mixture to get muffin or cupcake consistency you want. Once completely combine pour into prepped coffee cup or pan.

Bake about 12-15 minutes or microwave for about a minute and a half. And enjoy!

Extra chai can also be used to make a cream cheese spice frosting! I will post a few frosting recipes later on. I’m on my way to the zoo for fathers day now.

Happy fathers day to all the daddies out there! Have a great day!

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Mint chocolate brownies

I love making cupcakes. I love cooking in general and with a wicked sweet tooth I look for every opportunity to bake desserts I can find. Today is my friend from works bday. Yesterday I decided to wake up early and make something for the occasion. I bring cupcakes all the time so I thought I’d change it up a bit and made brownies. They can’t be just any normal brownies so since I was out of cream cheese I went with my favorite combination. Mint and chocolate! I have 5 I saved for myself because they were so yummy and I can only share so much. Haha! I used whole wheat flour and the consistency was really nice. I doubled my recipe to make super thick brownies. But here’s the recipe for normal people!

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Minty chocolate brownies

2 C whole wheat flour
2 C raw sugar (can sub other sweeteners)
3/4 C unsweetened cocoa
1 tsp baking powder
1 tsp salt
1 C water or milk of choice
1 C oil or applesauce
1 heaping tsp mint extract

Heat oven to 350 degrees and prep brownie pan
Mix dry ingredients well then add wet. Combine until free of lumps and completely mixed.
Pour batter into pan and smooth with spatula. Bake 20-30 minutes or until fork or tooth pick comes out clean.

Top with powdered sugar, Icecream, or vegan cream!

Add ins:
Chocolate chips
Nuts
Mint chips
Peanut butter or cream cheese to swirl In.

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Margarita Cupcakes

Work was having a Cinco De Mayo themed party this month so I thought what would be more festive than Margaritas! We obviously can’t drink on the job so how bout Margaritas in cupcake form! Everyone loves cupcakes! I made both full size and mini cupcakes for the party and they were a hit. No one believed these were Vegan!

Cupcakes

  • 1/2 cup lime juice
  • 3 teaspoons lime zest
  • 2 cup soymilk
  • 1/2 cup canola oil
  • 4 tablespoons tequila
  • 1 teaspoon vanilla
  • 1.5 cup granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Icing

  • 1/2 cup margarine
  • 2 tablespoon soymilk
  • 6 tablespoons lime juice
  • 2 tablespoon tequila
  • 2 tiny drop green food coloring
  • 4 – 5 cups confectioners’ sugar
  • 2 pinch kosher salt or 1 pinch coarse salt
  • 1 cup large crystal decorator sugar (to decorate edge of cupcakes)

Directions:

  1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
  2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
  3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.
  4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
  5. Transfer cupcakes to a cooling rack and cook completely before frosting.
  6. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
  7. Sift in 2 cups 10x sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too runny. Refrigerate until ready to use.
  8. Spread icing on the cupcakes spreading all the way to the edges.
  9. Roll the outer edge of the cupcakes in the sugar crystals.

I didn’t put tequila in the icing since it wouldn’t get cut off and I didn’t know how many one person would eat. We can’t have drunk employees walking around! The icing would have been even yummier with it in there though! There was nothing leftafter the party to take home 🙂

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These were my first attempt as cheesecake cupcakes and although ugly… (they fell on the way to work because I didn’t chill them enough and of course I didn’t take the picture before I left!) they tasted so good! Next time will be prettier I promise!

Vegan Cheesecake Cupcakes

10 Graham Crackers

½ C oil of choice

(I used Olive Oil b/c I was out of Coconut)

½ C plus 2 T Agave Nectar divided

12 Oz Vegan Cream Cheese (I use Tofutti)

½ C unbleached sugar

1tsp Vanilla

¼ C vanilla soy yogurt

Line muffin pan with cupcake liners and preheat oven to 350 degrees.

For Crust:

Smash crackers and mix with 2 T Agave and oil. Spoon into liners and press down firmly.

Bake at 350 for about 10-15 minutes.

Cheesecake:

Blend all remaining ingredients in a blender until smooth. Poor into liners until ¾ way full. Decrease oven temp to 325 and bake for about 30 minutes and then immediately move refrigerator until hardened.

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Vegan Irish Potatoes

I am doing the march of dimes walk next month for my work. In donation efforts we decided to have a bake sale and I decided to do Irish potatoes since Saturday is St Patty’s Day. 😃. The original recipe I used was atrocious but made a good icing for the future. This is what I ended up with 🙂

Vegan Irish Potatoes (candied)

1/4 stick of margarine

4 oz cream cheese

1 tsp vanilla

6 cups confectioners sugar plus more for cinnamon sugar mix.

2 1/2 cup coconut flakes

Cinnamon to roll balls in.

Cream margarine and cream cheese together than add vanilla and sugar 4 cups and then add 1/2 cup more at a time until you get the consistency you want. Mix in coconut flakes. Roll into walnut size balls. Roll in cinnamon and powder sugar mix.

Enjoy my friends! I’ll post the recipe for chocolate hazelnut truffles tomorrow.

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Chocolate Chip scones

I have been on a tea kick lately because I’ve been under the weather and having a tough time sleeping. So I wanted something to munch on with my tea. What could be better than scones? Chocolate Covered Katie has a great recipe with almonds but I only had wasabi almonds and I don’t think that’d be a tasty combination so I used almond milk and lemon and zest. My daughter enjoyed these as well.

1 2/3 cup flour
1/2 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt or less
2 T oil (coconut, canola, or olive)
3/4 cup almond milk
1T lemon
Almost full cup chocolate chips
Lemon zest

Preheat oven to 375. In a cup combine milk and lemon and put aside. Mix dry ingredients well by hand or in food processor. Add wet adding buttermilk mixture last. Mix until just combine and transfer to baking tray. Kneed until no longer sticky and roll out. Cut into squares or circles on tray and bake 15 min.

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Chocolate Chip cookies

Very rarely will I ever post a recipe that is not vegan but this is one. My fiancée insisted I make him chocolate chip cookies and asked for “regular” ones. Although he is someone who doesn’t have to worry about weight being 6’2 and 140 pounds I don’t want to have to deal with clogged arteries in the future so I came up with a non vegan variation to a vegan recipe. The original recipe came from chocolate covered Katie’s blog but I changed it slightly and then made it non vegan for Joe (my fiancée.)

1/4 plus 1/3 cup flour
2 T brown sugar
2T white sugar
1T butter
5T whole milk
1T vegetable oil
1cup chocolate chips
1/2tsp vanilla

Preheat oven to 375 degrees. Mix dry ingredients well and then add wet adding milk last mixing after each tablespoon until batter is fully moist. Bake 6-8 minutes until golden.

Recipe can be done vegan as well by subbing milk for almond milk and butter for earth balance. Use vegan chocolate chips.

You can get really fancy and add rolled oats or peanut butter!

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2-bite brownies

One of my best friends came over for a girls night and she is on a diet. She begged me for one of my little treats to help control her sweet tooth and not affect her diet. She loves brownies and I hasn’t really tried to create my own recipe yet and only had silken tofu, which wouldn’t give a thick enough brownie texture. So I decided to add peanut butter to the mix to make them thick and fluffy.

2 c cocoa
2 T peanut butter
1/4 tsp salt
1/4 tsp baking powder
1/2 c flour
Pinch of cinnamon (to taste)
1/8 block of silken tofu ( for former brownies use firm tofu)
1/3 cup of applesauce
2T oil (olive coconut or canola)
2T nondairy milk
1tsp vanilla
Optional: chocolate chips

Preheat oven to 325 and prep mini muffin pan. Mix dry ingredients well and then mix wet ingredients in a blender or magic bullet (my godsend!) then mix wet into dry. Pour into pans and bake 15 min or until knife or tooth pick comes out clean.

These were so good and light! She ate 9 of them! I’d like to add that my friend is not a veggie but has like everything I had made and since I’ve been helping her with her diet has lost a good 10 pounds! I’m so proud of her.

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