Recipes Archives - Page 6 of 6 - Simple Balance Nutrition

Crunchy and Sweet Granola

April 12, 2016

by Ye Ting Tan with No Comment Recipes Weight Management

Store bought granola are often packed full of sugar and fat. So, I decided to make my own. I’ve tried couple granola recipes but I failed. They either burned or too dry. What I love about this recipe is that you can use different nuts and dried fruits to create your very own unique granola.

Enjoy!

What is your favourite granola recipe?

Crunchy And Sweet Granola

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Prep Time 10

Cook Time 30

Total Time 40

Course Snack

Ingredients

3 cups rolled oats
1 nuts (I used sliced almonds and chopped pecans)
1/2 cup unsweetened coconut
3 tbsp brown sugar
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/3 cup honey
2 tbsp vegetables oil
1 cup of assorted dried fruit (I use raisins and dried cranberries)

Instructions

Pre-heat over to 300F.
In a large bowl, mix together the oats, nuts, coconut, brown sugar, cinnamon, ginger and salt. Set aside.
In a small saucepan on low heat, warm the honey and oil together, stirring, until smooth. Pour over the oat mixture and mix everything well together.
Line a rimmed baking sheet with parchment, then spread out the oat mixture onto it.
Bake for 30 minutes, making sure to give it a toss every 10 minutes until golden brown.
Remove the pan from oven and allow it to cool. Stir int the dried fruit.
Store in airtight container.
Makes about 5 cups.

Butternut Squash Mac and Cheese

April 4, 2016

by Ye Ting Tan with No Comment Recipes Weight Management

After starting this blog, my motivation on trying new recipe every weekend is stronger. I promise myself to try 1-2 new recipes per week. That way, I can avoid the overwhelm while still adding new dishes and flavours to my meal plan.

While I was trying to organize my recipe binder, I found this recipe – Butternut Squash Mac and Cheese. I hear so many good things about butternut squash – butternut squash soup, roasted butternut squash, curried butternut squash, etc. However, I never ever had butternut squash before (no kidding). I think this is because it isn’t available in Malaysia, and I don’t think my mom know how to cook it. So, I decided to give it a try
Since the butternut squash has been sitting in my fridge for about a week, it is time to cook it up. I have been trying few Mac and Cheese recipes (Tuna Mac and Cheese), but this recipe makes the most creamy, flavourful mac and cheese ever. I used mozzarella cheese as I would like to make this as a kid friendly recipe (reduce sodium content).

Enjoy !!

Recipe adapted from Two Peas and Their Pod.

Butternut Squash Mac And Cheese

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dinner, Lunch

Ingredients

1 small butternut squash, peeled, seeded and chopped
1 tbsp olive oil
3 cups uncooked elbow macaroni
1.5 cups milk
2 tbsp non-hydrogenated margarine
3 tbsp all-purpose flour
1/8 tsp ground nutmeg
2 cup mozzarella cheese, shredded
bread crumbs (1-2 slices whole grain bread)

Instructions

Preheat oven to 400F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Roast for 25 minutes or until tender. Turning once.
While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
Add butternut squash to food processor or blender and puree until smooth. Add 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
In a large skillet over medium heat, add the non-hydrogenated margarine. When the margarine is melted whisk in the flour. Add the nutmeg. Cook for 2-3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste (optional).
Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the mozzarella cheese over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 min.
Serve warm with a garden salad.

Easy Salmon Cakes

March 27, 2016

by Ye Ting Tan with No Comment Recipes Toddler Nutrition

I am a big fan of fish. I love to make fish cake for my son as it is easy to grab and eat. This recipe is super easy and tasty, it does not require a lot of ingredients. Salmon is rich in Omega-3 fats. Omega-3 fats are healthy fats with many health benefits for children and adult. Omega-3 fats help with brain, nerve and eye development for infants. Also, it helps lower our risk of heart disease.

It is recommended you eat at least 2 servings of fish per week.

One servings is equal to 75 grams (2.5 oz) of half a cup of cooked fish. Choose fatty fish which are rich in Omega-3 fats more often. I find that most of my clients do not meet the recommendation. I think the biggest barriers to eating fish seem to be the cost and not knowing how to cook it. Well, you won’t need to worry about either of those things with these delicious salmon cakes. This recipe uses frozen salmon fillet (you can also use canned salmon), which is much cheaper than buying fresh salmon.

Enjoy !!

Recipe adapted from The Baby-Led Weaning Cookbook

For more tips and tricks when it comes to feeding your family, head over to my Facebook Page and Instagram Feed !

Salmon Cake

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch

Ingredients

A little milk (or water) for poaching (I use homogenized milk)
8 oz salmon fillets (you can use frozen or canned)
1 cup cooked potatoes (no skin)
2 tbsp non-hydrogenated margarine
1 tsp grated lemon or lime zest
pinch of black pepper, to taste
1 egg, beaten
2 slices of whole grain bread for breadcrumbs
Canola oil or olive oil for frying

Instructions

Pour some milk into a shallow pan (with a lid), to a depth of about 1/4 inch, and add the fish.
Heat until the milk is just beginning to boil, then turn the heat down, cover and simmer for about 5 minutes, until the fish is opaque and cooked in the centre.
Drain the fish throughly, then skin and flake it.
Mash the potatoes with non-hydrogenated margarine, lemon zest and black pepper.
Stir in the flaked fish with a little of the beaten egg. Shape the mixture into 4-5 fishcakes.
Dip each fishcake into the beaten egg so it covered on all sides, then roll it in the breadcrumbs, until it is eventful coated. If time permits, place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour (this helps the patties hold their shape while cooking).
Heat 1 tbsp of canola oil on a non-stick frying pan to medium-high heat. Add the fishcakes and cook for about 5 minutes on each side, until golden brown.
Serve warm, with some roasted baby potatoes and your favourite raw or cooked veggies.

Oatmeal Raisin Cookies

March 19, 2016

by Ye Ting Tan with No Comment Recipes

Since I am still breastfeeding, I have been looking for oatmeal cookie recipe to boost up my milk supply. It’s taken me a few times to perfect this recipe and now I am sharing it with you. I’ve added as little sugar as I could without taking the “cookie” taste away, and I’ve opted for a mixture white and 100% whole wheat flour without making them too healthy.

This is one of my favourite cookie recipes. If I am looking for a healthy and delicious snack, this will be my first choice. Also, my son fully approves of this recipe and I am sure your kids will love it too! Don’t forget to pair these cookies with a glass of milk and cut up fruit for a healthy yet yummy snack.

Enjoy !!

For more delicious, kid-tested recipes, check out my Facebook Page and Instagram.

Oatmeal Raisin Cookies

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Prep Time 10

Cook Time 12

Total Time 22

Course Snack

Cuisine American

Servings 60 cookies

Ingredients

3/4 cup non-hydrogenated margarine
1/2 cup brown sugar
1 egg beaten
2 tsp vanilla extract
3/4 tsp baking soda
2 tbsp water or milk (I use homogenized milk)
3/4 cup unbleached, all-purpose flour (I use 1/2 cup whole wheat flour and 1/4 cup all purpose flour)
1/2 tsp cinnamon
3 cups rolled oats
1 cup raisins (optional)

Instructions

Preheat oven to 350F.
In a bowl, cream together margarine and brown sugar. Stir in beaten egg and vanilla. Add baking soda dissolved in water or milk. Beat until light and fluffy.
Add flour and cinnamon to creamed mixture, blending thoroughly. Stir in rolled oats, and ground flaxseed or raisins (if desired). Combine well.
Spray cookie sheet or cover with parchment paper and drop spoonfuls of cookie dough about 2 inches apart on cookie sheets.
Bake for 10-12 minutes, or until the edge are golden brown and the centres are still soft. Do not overbake. Remove from oven and let cool on baking sheet for several minutes before transferring to wire rack.
Makes about 45-60 cookies.

Notes

To prepare oatmeal cookies with ground flaxseed, replace 1 tbsp (15 mL) of margarine with 1 tbsp water and 3 tbsp of ground flaxseed for the low flaxseed cookie. Or replace 2.5 tbsp (40 mL) of margarine with 2.5 tbsp of water and 7.5 tbsp of ground flaxseed for the high flaxseed cookie.

Keyword oatmeal, oatmealcookies