Friday, May 28, 2010

Good Tasting, Gluten-free, Low-fat, Low-sugar, Vegetarian Cookies!?

You be the judge!

I personally LOVED these Oatmeal chocolate chunk cookies even if they weren't loaded with white sugar and butter, I still found them very yummy, especially fresh out of the oven.  I found the original recipe on: Recipe Girl and of course tweaked it to my liking ...

Oatmeal Chocolate Chunk Cookies
1 egg + 1 egg white, lightly beaten
3 Tbsp maple syrup (or agave nectar)
1 Tbsp honey (sub this for agave nectar or maple syrup to be strictly vegan)
2 Tbsp canola oil
1 tsp vanilla extract
½ cup gluten-free flour
1 Tbsp ground flax seed
⅛ tsp baking soda
⅛ tsp baking powder
Pinch of sea salt
¼ tsp (heaping) ground cinnamon
¾ cup old fashioned rolled oats
1/2 cup or more of dark chocolate chips (or raisins or craisins to be vegan or healthier)

TIP: Be sure to add xanthan gum to your gluten-free flour mix, keeps it from falling apart!

1. Preheat oven to 375°F.
2. Mix egg, maple syrup, honey, oil and vanilla together in a bowl. Stir very well.
3. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to the wet mixture and stir until blended.
4. Stir in oats and desired amount of chocolate chips. Let batter sit for about 5 minutes.
5. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet.
6. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

Makes about 14 small cookies or 8 large cookies.

Nutrition Facts (chocolate or raisins are not included):
Amount Per Serving
Calories 132
Calories From Fat (33%) 44
Total Fat 5.01g
Saturated Fat 0.52g
Cholesterol 16.06mg
Sodium 106.94mg
Potassium 78.88mg
Carbohydrates 19.87g
Dietary Fiber 2.14g
Sugar 8.88g
Net Carbohydrates 17.73g
Protein 3.05g

Friday, May 21, 2010

Family Lunch

For my father's birthday weekend and as a treat for my family I made them a lunch, which included: salad, butter chicken, roasted sweet potatoes, vegetables and rice.

Strawberry Spinach Salad with cashews and balsamic vinigarette
A very basic salad I tossed together which included spinach, fresh sliced strawberries, cashews and balsamic vinigarette.

Asparagus and Carrots in Spicy Maple Glaze
I found this gluten-free recipe at a great website called, here's the link:  Asparagus and Carrots with maple butter sauce

Amazing Sweet Potato Wedges
I also found this recipe online, the original recipe is from this site: Cate's World Kitchen.  I altered the recipe a bit, I only used all-natural peanut butter (no almond butter) and cut my sweet potatoes in to wedges and baked them that way.  They were still soooooooo yummy!

Last but not least I did make butter chicken, which tasted amazing and was a lot easier to make then I thought just a bit time consuming.  To perfect this recipe it's all about timing.  I found this recipe on the Key Ingredient website (that's where I get my recipes to load my Demy).

Butter Chicken
4 pieces Boneless, Skinless Chicken Breasts
5 cloves Garlic, Minced
1 teaspoon Salt
½ teaspoons Black Pepper
½ teaspoons Cayenne Pepper
¼ teaspoons Ground Coriander
¼ teaspoons Cumin
¼ teaspoons Cardamom
1 whole Lime, Juiced
1 whole Onion, Diced
¼ cups Butter
1 can (14.5 Oz. Can) Tomato Sauce
1 can (14.5 Oz. Can) Petite Diced Tomatoes
1 pint Whipping Cream
1 bunch Chopped Cilantro, to taste
2 cups Basmati Rice (or However Much You Want)

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (can use light cream or half-and-half instead) and cilantro just before serving over Basmati rice.

And for dessert .... Applesauce-Spice Cupcakes!

Friday, May 14, 2010

Best, Gluten-Free, Pizza Crust, Ever!

Sweet Potato Pizza Crust
I got the original recipe from but made my own alternations of course.

3 cups cubed sweet potatoes
1 cup gluten-free flour
Herbs of choice

My pizza toppings, like to keep them simple:

- Olive oil (base)
- Spinach
- Red peppers
- Chicken
- 1/2 tbsp Parmesan cheese
- 2 tbsp Honey garlic BBQ Sauce


1. Preheat oven to 400 degrees.
2. Boil potatoes until done and then mash. Slowly add flour. Mix together.
3. Add herbs of choice. Spread out over a lightly sprayed cookie sheet or pizza pan. Bake for 15 minutes.
4. Take out and top with sauce and toppings of choice. Bake another 20 minutes until done.

Just three ingredients for the pizza dough.

Pressing out the pizza dough - my tray was way too big!


'Oh, I can't wait to get me a feller and make me some pie!'
- Elaine from Seinfeld

Friday, May 7, 2010

Freshii Inspired Meal Time Plan

This week I had been enjoying salads from Freshii, a great little food shop which I now LOVE! It is definitely on my top 10 list of best healthy places to eat in Toronto (in my opinion).

However, because I will be traveling to Mozambique for Habitat for Humanity this summer, I have had to buckle down and start sticking to a serious budget, so going to Freshii 3-4 times a week, not going to cut it anymore!

Then I thought of a brilliant idea - at least I think so - I am going to bring Freshii to me! How you ask?

To first understand what I mean you have to visit their site, it's awesome, check out the menu section: (can I have my money now please!)


Stock up items listed on their menu (or at least the ones you like most) store them in the fridge, cupboard or freezer to have them ready to go when you want to make a quick and easy, yummy meal for lunch or dinner!


The Base of your meal
(bulk of your meal, at least 1/2 to 1 cup per person)
- Brown or Wild Rice (I mix them)
- Spring salad mix
- Spinach
- Soup broth
- Cooked Quinoa
- Whole wheat or Gluten-free wraps (your preference)

(fresh or frozen, about 1 cup total)
- Bean sprouts
- Beans
- Broccoli
- Carrots
- Celery
- Chick peas
- Corn
- Cucumbers
- Edamame
- Green onion
- Mushrooms
- Peppers
- Red onion
- Salad Mix (if using non-salad base)
- Spinach (if using non-salad base)
- Tomato
- Zucchini
(fresh or frozen, about 1/3 cup)
- Blueberries
- Cranberries
- Green apple
- Green grapes
- Mandarin orange
- Mango
- Raspberries
- Strawberries
- Sweet apple
Dried Fruit (1 tbsp total)
- Apricot
- Cranberries
- Dates
- Mango
- Prunes
- Raisins
- Sun dried tomato
Seeds and Nuts
(aka your healthy fat, 1 tbsp total)
- Almonds
- Avocado
- Crispy Wontons
- Hemp seeds
- Dry roasted Peanuts
- Pecans
- Pumpkin seeds
- Soy nuts
- Sunflower seeds
- Walnuts

Protein & Dairy (depending, 1/4 - 1/2 or more if it's meat)

- Egg whites, scrambled
- Hard boiled eggs, sliced
- Roasted turkey breast
- Roasted Chicken breast
- Tofu, cubbed or crumbled
- Low-fat Turkey lunch meat
- Low-fat Chicken lunch meat
- White Tuna
- Turkey or chicken bacon

Dress it Up!
(any dressing you like, these are mine)

- Light: Balsamic Vinaigrette, Cucumber Dill
- Creamy: French dressing
- Sweet: Honey Mustard, Raspberry Vinaigrette
- Salty: Japanese Ginger. Soy Sauce



After I bought everything I spent about 1-2 hours, chopping, slicing and dicing, putting everything in Tupperware containers.  This step takes the longest but is the most important in making your weekly meal times quick and easy.


I personally like to eat fresh but I also have more time then most people to do the prep work when necessary.  Frozen or dried fruit and veggie options are a great alternative or addition to your meal because I think they will last longer and save you money in the long run.  I like to store everything in plastic or glass, reusable containers and jars - preferably clear ones so that I can quickly see what it is (I'm a visual learner).  You can also label your jars and containers for easy reference.

Let's Eat! Lunch and Dinner Ideas

Putting together this Salads are super easy:

1. Choose the base you want to start with and add it to a large bowl.
2. Add the toppings you want from the other categories.
3. Add the dressing of choice.
4. Toss all together and there you have it - your one-person or family size meal depending on who you're feeding.  If making a family-size meal, start with a larger base and add more toppings.

Here are a few example meals I ate this week:

1. Lettuce (base), tomato, cucumber, mushrooms, green apple, dried cranberries, sunflower seeds, fat-free turkey deli meat; dressed up with  balsamic vinaigrette dressing (served cold).

2. Brown + Wild Rice (base), spinach, carrots, broccoli, tomato, yellow peppers, strawberries, walnuts, fat-free turkey deli meat; dressed up with balsamic vinaigrette dressing (served warm).

3. Rice noodle (base), Vegetable broth, spinach, carrots, broccoli, green onion, mushrooms, zucchini, almonds, tofu; added soy sauce for flavour (served hot).

Other Ideas

* If you like hot meals - turn any of the salad combos into a yummy stirfry

* If you want more carbs - add healthy rye bread or crackers to your salad.

* Top off any of your dishes with fresh squeezed lemon or lime juice or chopped fresh herbs of your choice.

If you have any dish ideas you'd like to see on my blog or suggestions you'd like to make, please email me:

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