Coconut Blueberry Chia Pudding

Coconut Blueberry Chia Pudding

by with No Comment Digestive HealthRecipes

Chia seeds have become one of the most popular superfoods in the health community. Chia seeds are tiny little brown seeds that can be found at health food stores, grocery stores or online.They are super easy to prepare and are very versatile ingredient that add easily to many recipes.

What is Chia Seed? 

Chia seeds are from the desert plant Salvia hispanica, a member of the mint family. They have been around since 3500 BC and were a staple food used in the Aztec and Mayan diets. Chia means “strength” in the Mayan language. Despite their ancient history as a dietary staple, only recently did chia seeds become recognized as a modern day superfood.

Nutritional Profile of Chia Seeds 

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Per Tablespoon

Chia Seed (12 g)

Calories (Kcal)

60
Omega -3 Fats (g)

2
Omega- 6 Fats

0.5
Protein (g)

3
Fibre (g)

5
Calcium (mg)

160

Health Benefits of Chia Seeds 

Those who sell the chia seeds products will definitely tell you about regularly eating chia seed can improve your health – keeping you fuller for longer and increased energy levels to help with weight loss and diabetic control. Does research back up claims of benefit?

There have been a few preliminary studies looking at these claims but unfortunately, at the moment, the small numbers of research participants involved and short duration of the trails mean none have been convincingly proven. More studies are needed before any strong claims about chia’s health benefits in weight loss, diabetic control or satiety can be made.

Don’t be disappointed !! There are some benefits of eating chia seeds. They contain ALA, the plant source of Omega-3 fatty acids, which are known to benefit heart and brain health. Normally, we get Omega-3’s fat from oily fish, however, eating chia seeds(ALA, plant source of Omega-3 fats) can help improve our ratio of Omega-3: Omega-6 fatty acids. We need both, but we tend to have higher intake of Omega-6 fatty acids. In a 2007 study, chia seeds were shown to reduce the risk of cardiovascular disease for individual with Type II Diabetes

Chia seeds are very high in fibre, particularly soluble fibre, which is great for keeping our gut healthy.

They also contain a variety of vitamins and minerals as well as reasonable amounts of calcium, manganese, phosphorus and protein per servings.

Chia seeds are naturally gluten free. So it can be used by people with celiac disease.

How to Use Chia Seeds 

Ground 

You can grind chia into a fine powder.

Whole

Unlike flaxseeds, you do not have to grind chia seeds to access their nutrition. You can eat them whole and still get their nutrients. You definitely can eat a spoonful straight.

Soaking 

When mixed with water, chia absorbs 12 times its weight, forming chia gel. When soaking, you “sprout” them and it releases the “enzyme inhibitors” that are used to protect the seed. This not only makes it much easier to digest, but also your body can access the dense nutrients inside the seeds. However, it won’t hurt to eat them straight !!

Egg Free Baking

If you are looking for recipes of egg free diet or vegan diet, chia seeds can be use as an egg substitute in your baking recipes.

To replace one egg, mix together:

  • 1 tbsp of chia seeds + 3 tbsp water
  • Let the mixture sit for 15 minutes

Chia has a mild nutty flavour. Chia seeds can be easily incorporated into our diet for extra boost of nutrition. Here are a few ideas to get you started:

  • Cold, ready-to-eat cereal
  • Oatmeal
  • Yogurt
  • Granola
  • Power ball
  • Smoothies
  • Muffin
  • Salad dressing

The Bottom Line 

A healthy diet isn’t defined by one food or nutrient alone.

We know chia seeds have many health benefits based on their nutritional profile, even though we don’t quite have solid research yet to prove that chia has significant positive effects on chronic disease, I think it is still a good idea to include them into your diet. Other thing to remember is to always incorporate more seeds (not just chia, but also flax, hemp, sunflower, pumpkin) in your diet.

Eating 1 to 2 tbsp a day is considered a healthy amount, provided it fits with your overall lifestyle balance.

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Have you tried Chia Seeds?

Do you like them?

What is your favourite way to eat them?

Coconut Blueberry Chia Pudding

Coconut Blueberry Chia Pudding

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Snack

Ingredients
  

  • 2 cups Milk (You can use cow milk or any other milk alternatives – coconut, soy, almond, cashew)
  • 1/2 cup Chia Seeds
  • 1/2 cup Greek Yogurt (I use plain greek yogurt, you can use vanilla or coconut greek yogurt)
  • 1/2 cup Unsweetened Coconut, shredded finely
  • 1/2 cup Honey
  • 1 tsp Vanilla Extract
  • Fruit – Berries, Bananas, Peaches, or Plums for topping.

Instructions
 

  • Pour milk and honey into a small saucepan and set over medium heat on the stove, stirring often until steaming (about 5 to 10 minutes)
  • Remove from heat and transfer to a glass bowl. Stir in chia seeds, shredded coconut and vanilla extract and whisk together. Let sit for about 15 minutes at room temperature.
  • Once cooled, cover with plastic wrap and put in the fridge to chill for at least 12 hours.
  • After 12 hours, remove from fridge, stir in greek yogurt and whisk until incorporated.
  • Serve in small dishes with your favourite fruits.
Whole Wheat Seedy Crackers

Whole Wheat Seedy Crackers

by with No Comment RecipesToddler NutritionWeight Management

I’m often asked what is the best crackers in grocery store. This is a very tricky question as it is really difficult to provide one without tons of added salt or refined sugar.

So, I decided to make it myself. This recipe is super simple and easy to put it together. I use 100% whole wheat flour and seeds (pumpkin seeds, sunflower seeds, and ground flax seeds).

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Cut the rolled out dough with knife or pizza cutter. Don’t worry about the size, you can cut into different shapes – square, triangle, love, etc (Have fun!!). Also, make sure they all have the same thickness in order to bake them evenly.

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Here you go….freshly baked crackers!! You can serve these crackers with any snacks you like – cheese cube, hummus, guacamole. Yummy!!

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Enjoy!!

Recipe adapted from Elephantastic Vegan

Whole Wheat Seedy Crackers

Whole Wheat Seedy Crackers

Perfect for appetizer or snack, you can pair with guacamole, hummus, or cheese cubes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Servings 1.5 cups

Ingredients
  

  • 1 2/3 cup whole whear flour
  • 4 tbsp mixture of sunflower, pumpkin and flax seeds (you can see ground or whole)
  • 1.5 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions
 

  • Preheat the oven to 400F
  • In a medium bowl, mix whole wheat flour, baking powder, salt together. Then add olive oil, seeds and water.
  • On a floured baking sheet roll out the dough until thin and evenly.
  • Cut it with a pizza cutter or knife lengthwise and widthwise
  • Bake them in the oven for about 20 minutes (until they get crispy).
  • Serve with some homemade guacamole or hummus or cheese cubes.
Honeyberry Muffins

Honeyberry Muffins

by with No Comment RecipesToddler Nutrition

I always love to plan to go to UPick Farm in the Summer at least couple times. Because I know how much we love fruits, especially it is organic. We went to a UPick Farm last month, we picked the honeyberries and strawberries.

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This was my first time to try honeyberries. It has a very unique flavour, you can compare it’s taste to blueberries, raspberries, blackberries, and saskatoons. The flavour seems to vary with varieties. There are most often compared with blueberries, but without the seeds. The seeds are similar to that of kiwis, so you don’t even notice them.

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Going to a local farmer market and a field trip like this – UPick Farm, Corn Maze, Pumpkin Patch will help your kids  or even picky eaters to learn different variety of vegetables and fruits. This may encourage them to try new vegetables or fruit.

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With a very thin skin, the zesty berries melt in your mouth. Aiden just can’t stop picking and eating them.

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This is the Strawberry farm. The strawberries are super sweet and juicy.

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These healthy berries can be eaten fresh off the bush, or used fresh to frozen in some blueberry recipe.

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Honey Berry Muffins

Honeyberry Muffins

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 3 tbsp Acovado Oil, or more for the pan
  • 2 cups whole wheate flour
  • 1/2 cup brown sugar
  • 1.2 tsp salt
  • 1.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 egg
  • 1 cup milk or more if needed
  • 1/2 tsp grated lemon zest
  • 1 cup honeyberries (blueberries, or raspberries)

Instructions
 

  • Heat the oven to 375F. Grease the muffin tins with a little oil or line it with paper or foil muffin cups.
  • Mix together the flour, sugar, salt, baking powder, and cinnamon in a medium bowl.
  • Beat together the egg, milk, and oil in a large bowl.
  • Add the dry ingredients to the wet ingredients and stir just enough to combine everything. If the batter is very dry and does not come together easily, add another 1 to 2 tbsp milk.
  • Gently fold the honeyberries into the batter.
  • Distribute the batter among the muffin cups, filling them about 2/3 full.
  • Bake for 12-13 minutes (mini) and 20-25 minutes (large), until the muffins are browned on top and a tooth-pick inserted in the centre of a muffin comes out clean.
  • Remove the pan from the oven and let rest for 5 minutes before removing the muffins. Serve warm or at room temperature (or cover tightly and keep at room temperature for up to a couple days).
  • Yield 6 muffins (large) and 24 mini muffins.
Nutty Crunchy Coconut Granola

Nutty Crunchy Coconut Granola

by with No Comment RecipesWeight Management

This is another granola recipe. I love to keep a jar of this on my counter, sprinkling it over yogurt. Have a look at the store-bought granola next time you have a chance. They are usually filled with sugars and saturated fat, really unhealthy and misleading.

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Why not make your own granola? It is super easy to make a large batch, and the ingredients are healthy.

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It is jam-packed with Omega, protein and fibre, all good stuff for you.

 

What is your favourite granola recipe?

Nutty Crunchy Coconut Granola

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Snack

Ingredients
  

  • 1 cup shredded unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sesame seeds
  • 1 cup rolled oats
  • 1/2 cup hemp seeds
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup honey
  • 1/3 cup coconut oil
  • 1/3 cup of your favourite oil (canolo, sunflower), I like to use Avocado oil

Instructions
 

  • Preheat oven to 350F
  • Combine all dry ingredients and mix. Mix vanilla extract, honey, coconut oil, and other oil in a glass and gently heat until combined. 10 seconds in the microwave or about 30 seconds on the stove. The trick here is to get the honey and the coconut oil to loosed up enough to combine with the oil.
  • Pour over the dry mixture and mix gently.
  • Spread out over a baking sheet and bake until browned and toasted, about 20-25 minutes. Stir it around every 10 minutes or so.
  • Let cool and store in a glass jar.

Notes

It makes the perfect 2 minutes breakfast or snack served with fruit and yogurt.
Chocolate Chia Power Balls

Chocolate Chia Power Balls

by with No Comment RecipesWeight Management

I have been going to yoga class every day right after work. I am super hungry after work, I want to find something that helps to keep my tummy full until dinner. Finally, I found this energy/protein ball recipe. These delicious chocolate balls are a little sweet, a little nutty, and a little crunchy.

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They are extremely nutritious, packed of protein, fibre, healthy fats, vitamins and minerals. No bake required !!!

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Grinding the rolled oats and Chia Seeds in my blender.

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Next, mix of all of the ingredients until well-blended.

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Roll into 1-inch balls.

Enjoy!

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Do you have a favourite power/energy ball recipe? What is your pre/post-workout snack? Leave me a comment below and tell me what do you think about this high protein power/energy ball.

Chocolate Chia Power Balls

Chocolate Chia Power Balls

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack

Ingredients
  

  • 1 cup rolled oats
  • 1 cup natural peanut butter
  • 1/4 cup chia seeds
  • 2.5 tbsp honey
  • 1 tbsp oil (coconut oil or extra virgin oil)
  • 1 tsp vanilla extract
  • 2.5 tbsp cocoa powder
  • 1/4 tsp salt (optional)
  • 1/4 cup dark chocolate chips (optional)

Instructions
 

  • Grind rolled oats and Chia Seeds in a blender or food processor (you can also just leave them whole – grinding create softer, smoother textured).
  • Add all of the ingredients into a medium-sized bowl until well-blended.
  • Roll into 1-inch balls and place on parchment paper inside an airtight container.
  • Chill and serve.
Whole Wheat Couscous Chickpea Salad

Whole Wheat Couscous Chickpea Salad

by with No Comment RecipesWeight Management

Couscous is cheap, healthy and very easy to make. This recipe is a delicious, hassle-free main/side dish that can be made within 20 minutes. A great idea for hot summer day. This salad is packed full of fibre including sweet peppers, raisins, chickpeas and nuts – amazing flavours that all work really well together.

What is Couscous? 

Couscous is a staple food that comes from North Africa. Couscous is a coarsely ground pasta made from semolina (durum wheat flour – the same flour that pasta is made with).

In a servings of whole wheat couscous (1/2 cup cooked) provides 78 kcal, 17 grams of carbohydrate, 3.3 grams of protein and 2.2 grams of fibre.

Buying Guide

You can buy whole wheat couscous or white couscous. Couscous can be purchased in bulk or in boxes in the grocery store. If buying couscous in bulk, check that the bins are covered and that the store has a good turnover rate to ensure freshness. If you are buying packaged couscous, be sure to get whole wheat or whole grain. It is much higher in fibre and healthier.

Storing Guide

Whole wheat couscous should be refrigerated to prevent the natural fats in the grain from turning rancid. It can also be stored in an airtight container in a cool, dark, dry place where they will keep for up to 6 months.

Preparing Guide

Due to the size, couscous can be cooked simply by soaking in boiling water, while pasta takes longer to cook. Add boiling water in a one to one ratio, cover and let stand for 5-10 minutes while the grain absorb the liquid. Couscous doubles in volume when it’s prepared.

Considerations

Go with whole wheat couscous as it has more nutritional value. However, the overall nutrition of your meal will depend on what you put on top of your couscous. Couscous does not have a lot of flavour on its own, but it works well as a base for vegetables or meat dishes. It also mixes beautifully into salads and can be flavoured with herbs like basil, mint, or even with fruit like raisins or apricots. It is a very neutral and nutritious.

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Enjoy !!

 

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If you like this recipe, you might also want to try this delicious Colourful Edamame Sesame Quinoa Salad.

Whole Wheat Couscous Chickpea Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Servings 4

Ingredients
  

  • 1 cup whole wheat couscous
  • 1/2 cup golden raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp 1/4 tsp turmeric
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup finely chopped sweet peppers
  • 1/2 cup green onions (optional)
  • 1/2 cup chopped almonds/walnuts or pistachio nuts
  • 1/4 cup red wine vinegar
  • 2 tbsp chopped fresh mint
  • 1 tsp salt
  • 1 tsp pepper

Instructions
 

  • In a medium saucepan, bring the water to boil, whisk together cinnamon, allspice and turmeric.
  • Add the couscous and raisins in a slow steady stream, stirring constantly, and continue to boil, stirring for 1 minute.
  • Cover the pot tightly, remove from the heat and let stand until absorbed, about 5 minutes.
  • Fluff with fork. Transfer to a large mixing bowl and let cool.
  • Mix chickpeas, red pepper, green onions, pistachios, red wine vinegar and mint. Add to couscous.
  • Add salt and pepper to taste. Toss with fork to combine.
  • Make ahead – cover and refrigerate for up to 24 hours.
Chocolate Zucchini Cake

Chocolate Zucchini Cake

by with No Comment Recipes

Aiden turned TWO today. Whoa!! Happy Birthday to my little sweet heart.

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I am not all about birthday parties for a lot of reasons, as I witness my parents and friends planning bigger and expensive parties, I am more sure than ever in my decision to keep birthdays simple. Birthday celebrations are meant to be fun. However, they often turn into expensive nightmares with wasted food and unnecessary gifts. They also come year after year, which means the waste continues for years to come!!

Last year, we did not throw a 1st birthday party for Aiden, as I know he’s not going to remember it. Also, I was lazy !! I am not going to lie, as a first-time mom, I almost surviving the first year as a stay-at-home-mom. And it’s not like we didn’t celebrate, on the day of his actual first birthday, mother-in-law cooked a bowl of noodles with an egg and a drumstick for his lunch. Later, hubby bought a small piece of birthday cake, we sang a birthday song, blew out the candle, and let him smash the cake. Then we went to our favourite sushi restaurant for supper. A few days later, we had another birthday celebration on family gathering, we ordered a special cake for Aiden.

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This year, I was planning to bake a birthday cake for him, no birthday party, since he does not have any friends yet. When my colleague and I chatted about it, she suggested to take her granddaughters to come and celebrate the birthday of Aiden. Well, it is a super small party, just few adults and 3 small people.

A two-year old child can quickly become overwhelmed by having a lot of people around at once. My best is to keep the party short and simple. I quickly came out a menu and foods that I want to serve, went to dollar store to buy some birthday decorations.

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Instead of serving a sit-down meal, make it easy on yourself by setting up a food table where adults can help themselves to grub as they wish.

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As everyone know, the very best part of a birthday party is the cake. I always want to bake a cake for a significant other, now my dream comes true. This is the perfect recipe for a chocolate lover….also it is loaded with veggies!! Even my mum (she does not like sweet) loves it too!!

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Enjoy!

 

Recipe adapted from Great Grub Delicious Treats

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Special Note for My Dear Son: 

Dear Aiden, no matter how much you have grown, for us, you are always going to remain our dearest and smartest baby boy. As you blow the candle in your cake, always remember that your love is like a candle that will forever burn in our hearts. Happy Birthday, my little boy. Love.

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Aiden Birthday

Chocolate Zucchini Cake

Print Recipe Pin Recipe
Course Dessert
Servings 1

Ingredients
  

For the cake

  • 2 cups white sugar
  • 3/4 cup canola oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2.5 cups cups all-purpose flour
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1/2 cup cocoa
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 zucchini (grated)

For Chocolate Frosting

  • 1 stick butter, melted
  • 2/3 cup cocoa
  • 1.5 cups cups powder sugar (icing sugar)
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions
 

Chocolate Zucchini Cake

  • Preheat oven to 325C.
  • Grease a cake pan
  • In a large mixing bowl, mix sugar, oil and eggs together until creamy
  • Add vanilla, and mix until well combined.
  • In a small mixing bowl, stir flour, baking powder, baking soda, cocoa, cinnamon and salt together with a small whisk just t blend everything together.
  • Add flour mixture in with the sugar, eggs, oil and vanilla. Mix well.
  • Slowly mix in the milk.
  • After everything is well combined, stir in the zucchini.
  • Pour into cake pan and bake for approximately 60 minutes.
  • Cake will be done when toothpick inserted comes out clean.

Chocolate Frosting

  • Frost cake once cake has cooled.
  • In a medium size mixing bowl, add melted butter. Mix in cocoa.
  • Next add in some powder sugar and then milk, then some powder sugar then milk. Repeat until all is well mixed. Mix on low speed.
  • After frosting is well blended, add in vanilla extract.

Notes

I decorated with raspberries, blueberries and blackberries.

 

Quick Oatmeal Pecan Pancakes

Quick Oatmeal Pecan Pancakes

by with No Comment Recipes

Mother’s day is coming. As a proud mom of 2 years old toddler about to celebrate my second Mother’s Day, what I want most of all is for my hubby and son to remain healthy, safe and happy. Beyond that, I want a 8 hours sleep, a movie date night with hubby and a breakfast-in-bed on Mother’s Day.

There is nothing better than waking up to the smell of pancakes. This recipe has always been my all-time favourite pancake recipe. If you are allergic to eggs, try replace with flax eggs (1 tbsp of warm water and 3 tbsp of ground flax seed).

This is a super heart healthy pancakes, I used whole wheat flour and rolled oats which are high in fibre and some nuts (I used pecans). There was a canned peaches left in my pantry, so I decided to top up the fibre content.

What are your plans this weekend? What’s your favourite breakfast recipes? Let us celebrate Mother’s Day together, treat your mother or yourself on this special day with this super healthy recipe.

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Enjoy! Happy Mother’s Day.

Recipe adapted from Dietitian Debbie Dishes 

Quick Oatmeal Pecan Pancakes

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 17

Ingredients
  

  • 1 egg (if your are allergic to egg, you can use flax egg instead: 1 tbsp ground flax seed + 3 tbsp warm water)
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tbsp granulated sugar
  • 3/4 cup rolled oats
  • 1.5 cup milk
  • 1 tsp vanilla extract
  • 2 tbsp olive oil (vegetables or canola oil are both fine)
  • 1/3 cup chopped pecans

Instructions
 

  • In a small bowl, mix the ground flax seed and water. Stir well to combine and set aside to gel. Note: if you are using egg, you can skip to step 2.
  • In a large bowl, combine the whole wheat flour, baking powder, and sugar. Add the rolled oats until well combined.
  • Stir in the egg (or flax egg). milk, vanilla extract, and oil. Add the pecans and stir to combine.
  • Spray a non-stick skillet with cooking oil and add approx. 1/3 cup of batter to the pan. Cook for 1-2 minutes or until you lightly browned. Flip and cook on the second side until lightly browned.
  • Recipe make about 17 pancakes.
Oatmeal Cranberry Chocolate Chip Cookies

Oatmeal Cranberry Chocolate Chip Cookies

by with No Comment RecipesToddler Nutrition

You may hear that eating chocolate is good for your health because of compounds call FLAVONOIDS. Flavonoids are antioxidants that help the body repair damaged cells, which may reduce the risk of heart disease and other chronic disease.

Types of Chocolate

  • Cocoa Powder and Dark Chocolate: they are the least processed, have the highest levels of flavonoids and may offer the greatest potential health benefits.
  • Milk Chocolate and White Chocolate: they are not the good sources of flavonoids , therefore, they only offer a little health benefits.

I crave for chocolate once in a while. There is no cookies left in the freezer, I think it is time to make another batch for my son and myself. This recipe is so easy and quick that you can have a batch of healthy cookie done by nap time is over. I use whole wheat flour and rolled oats instead of white flour; dark chocolate instead of milk chocolate. These would be perfect for when you are craving for chocolate but still have a healthier cookie.

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Enjoy!!

Recipe adapted from fANNEtasticfood.

It is good to know that chocolate contains ingredients beneficial to your health. However, it does not mean you should go ahead and eat more chocolate products. Chocolate candies and bars are often high in calorie, fat and sugar. MODERATION is the key. It is okay to have a small piece of chocolate once in a while, you can choose dark chocolate (at least 60% cocoa solids) for its higher flavonoid content.

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I was extremely busy for the past two weeks. No time for baking and trying new recipes. Last two weekends were busy on the photography workshop. Also, I am trying to plan a busy weekend for Aiden, we decided  to go swimming every Sunday. He loves to play in the water. This entire week, I attend some free yoga classes like Aerial Yoga and Acro Yoga. I love trying new thing, especially yoga, it allows me to find my own potential.

If you like this recipe, you might also want to try this delicious Cranberry and Dark Chocolate Chip Cookies.

Oatmeal Cranberry Chocolate Chip Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 35

Ingredients
  

  • 3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup non-hydrogenated margarine or butter
  • 1/4 cup olive oil
  • 2/3 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup cranberries
  • 1/4 cup dark chocolate chips
  • 1/4 cup walnuts (optional)

Instructions
 

  • Preheat an oven to 350F
  • Grind rolled oats in a food processor. In a small bowl, mix the whole wheat flour, baking soda and salt and oats together until well blended.
  • In another large bowl, beat non-hydrogenated margarine with an electric mixer until fluffy. Add olive oil, brown sugar, egg and vanilla. Beat on low speed until smooth and creamy.
  • Add the dry mixture to the wet mixture, beating on low speed until well combined. (I just do all this by hand.)
  • Once it is mixed, stir in cranberries until well blended. You can also stir in the dark chocolate now but I prefer to add them at the same time when I am forming the cookie dough, I can control how many chocolate chips in one cookie. I made few cookies without chocolate chips for my son.
  • Chill for 1 hour.
  • Drop the dough by heaping tablespoonfuls (15 mL), about 1 inch apart, onto baking sheet lined with parchment paper.
  • Bake for 15 minutes until firm around the edge and golden on top. Make about 30-35 cookies.
  • Let cool slightly on the baking sheet then transfer to a wire cooking rack.

Notes

It is good to know that chocolate contains ingredients beneficial to your health. However, it does not mean you should go ahead and eat more chocolate products. Chocolate candies and bars are often high in calorie, fat and sugar. MODERATION is the key. It is okay to have a small piece of chocolate once in a while, you can choose dark chocolate (at least 60% cocoa solids) for its higher flavonoid content.
Crispy Kale Chips

Crispy Kale Chips

by with No Comment RecipesWeight Management

Kale is one of those dark green vegetables that I don’t know what to do with until I discover kale chips recipe. Mmmm….. Kale chips may sound not appetizing but I can assure they are very tasty because they get crispy and almost melt in your mouth when you eat them. Kale is not only very high in Vitamin A, C and K, but also contains Calcium.

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Well, it seems like a very easy recipe however, I failed making it many times until I read the tips from Oh She Glows.

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Note: I made two batches. One has nothing and one with spices (garlic powder, cayenne pepper and paprika). You can store them in a airtight container. We usually eat them right away because they taste so good.

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Enjoy !!

Leave me a comment and let me know how you like these vegetables chips.

Crispy Kale Chips

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Snack

Ingredients
  

  • 1 bunch of kale
  • 1 tbsp  olive oil (enough to lightly coat the leaves)
  • Spices or seasoning of your choice (garlic powder, curry powder, chili powder, cayenne pepper or smoked paprika) – optional
  • Salt to taste (optional)

Instructions
 

  • Preheat an oven to 300F. Line a baking sheet with parchment paper.
  • Carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or paper towel. Transfer kale into a large bowl.
  • Massage kale leaves with olive oil until leaves are lightly coated. (Sprinkle with spices or seasonings – optional).
  • Spread out the kale onto the prepared baking sheet into a single layer, make sure not to overcrowd the kale.
  • Bake for 20-25 minutes until crisp and dark green. Rotate the baking sheet half-way through baking.
  • Cool the kale on the baking sheet for 3-5 minutes before serving it.