Thursday, 13 February 2014

Egg Free
Banana Java Scones

This is for all my ladies!
Happy Valentine

This recipe is for all the ladies, moms, sisters, girlfriends, friends, who need a personal treat all on their 
 Don't get offended boys, you can have one too!

Some treats are worse than others,
this is a great treat with healthier alternatives
Whole wheat, no eggs, coconut oil, banana and a kick of java!
A la mode with a small scoop of icecream or a pat of butter/margarine with jam will make you feel like a queen while sipping your afternoon coffee or tea!
Enjoy you deserve it!
Banana Java Scones 

 2 cup whole wheat pastry flour
(I used Robin Hood Wheat omega 3, it's new)
4 tsp baking powder
pinch of salt
4 tbsp agave syrup
this does not raise your blood sugar level
1/3 cup coconut oil
1/2 cup mashed ripe bananas
1/4 cup almond or dairy milk
1/4 cup strong brewed coffee/espresso
1 tsp each vanilla, cinnamon
1/4 tsp each ginger, cardamom, nutmeg
1/3 cup cranberries
1/3 cup granola

Preheat the oven to 425F. Line a baking sheet with parchment or use a silpat sheet.
Mix all the dry ingredients together, except granola

Cut in the shortening

Mix all the wet ingredients

Pour them into the dry  

Add the cranberries

 Stir to mix with a fork. Do not overmix

 Gently pat out the mixture to a 1" thickness using your thumb to straighten the sides.

 Sprinkle with granola, cut into 8 sections

 Bake for 30 min until golden brown

 Top with a scoop of icecream

 Serve with jam and a pat of 
butter or margarine

Happy Valentines
Enjoy with Love

Tuesday, 11 February 2014

Creamy Tagliatelle with Chicken & Veggies
 This creamy pasta dish is a 
One Pot Meal
It's so full of fresh colours and
packed with lean protein
Can you count how many veggies are in this dish?
Did you know Pistachios are a good source of 
protein and minerals?
How can a creamy dish be low in calories?
Well this uses unsweetened almond or coconut milk!
It's so light you won't feel guilty having seconds.
The chicken is thinly sliced making this dish economical and cooks before the pasta is ready.
No word of a lie!
Make sure you have everything in place because it's that fast!
you'll need:
This dish is very versatile, add any veggies you have on hand
 Creamy Tagliatelle with Chicken & Veggies
Dried egg pasta. Easy to find in your local grocery store
2 tbsp EVOO
2 skinless, boneless chicken breast, sliced 1/4" slices, against the grain
1/2 cup finely chopped kale or spinach
1 bunch asparagus, snapped into 3" pieces, no woody ends
1 cup  button & oyster mushrooms ( or any type)
1  bell pepper, seeded, sliced ( I used red & yellow)
6 pieces frozen Artichokes(opt.)
1 cup parsley, chopped including stems
4-5 basil leaves, chopped or torn
1/2 tsp. thyme
2 small onions, sliced
salt & pepper to taste
1 birds eye pepper, chopped ( or to taste) or 2 GG Mini Chili peppers
2 tbsp flour
2 cup So Delicious unsweetened almond milk, original
9oz. dried,  egg Tagliatelle
4 tbsp salted, roasted, shelled chopped Pistachio nuts

Place a large pot filled 3/4 full of salted water onto a burner and turn on high.
Begin to prepare vegetables as above.

In a large preheated skillet sauté the chicken searing and browning on high heat.

Make a hot spot by pushing the meat over and add the vegetables sauté using a large spoon or tongs.
Add seasonings, 3/4 of the herbs and toss to cook.

Add the pasta to the boiling water. Stir to separate, when the water comes back up to a boil, turn the heat down to #7 or #8 so the pasta water doesn't spill over. Using tongs stir, tossing gently every minute. Until cooked to al dente. If it is fresh dried egg pasta it will take 5 min.

Add flour to the chicken mixture and stir to coat and cook for a few seconds.
Pour in the milk and stir to reduce and thicken.  Lower the heat to a  simmer but, do not boil.
This will only take 1-2 min. Remove from heat.
Drain the pasta. Keep 1/4cup of the pasta water and dump the skillet mixture into the pasta pot.
Toss to coat with the pasta. 

~Add extra parsley/basil and top with pistachios on each individual serving dish~
Serves: 4-6


Thursday, 6 February 2014

Wilted Warm
Winter Salad

How are the New Years
Resolutions  keeping up?
Well I have realised you can't deprive yourself because life is too short!
Now, I compromise.
I eat my meals nutritionally, making sure I have all the vitamins, minerals, protein, veggies and good carbs I need to have in a meal and then a few times a week (not everyday) I have dessert/treats.
What does the spectacularly coloured salad above have to do with dessert?
Let's get back to your New Years Resolution.
This salad came to me from the blistering cold storms we are having hear this winter.
I love salad but, it just doesn't cut it when you want warm comfort food.
I decided to saute the strong greens from the cabbage family and add it to my salad and guess what?
I came up with a delightful
Wilted Warm Winter Salad
Low in fat and delish!
Its texture is chewy and yields really nicely without being a cooked veggie.
Look at it's glorious colours. The raisins and cranberries make the dressing sweet without adding extra sugar. The red cabbage bled and take a look at the colour of the dressing!
It's a gorgeous fuchsia,
This makes one but you can make it larger

1 cup thinly sliced nappa cabbage
1 cup thinly sliced red cabbage
1 cup fresh baby spinach leaves
few pieces of cucumber and tomatoes
a sprinkle of raisins and cranberries
a sprinkle of toasted nuts
1 tbsp each EVOO & white balsamic vinegar
Pour oil into a medium high, preheated skillet.
Toss in the nappa and red cabbage.
Add a pinch of salt and pepper
Toss with tongs for 1 min.
Sprinkle balsamic over greens and turn off the burner.
Add spinach to a plate, top with wilted salad.
Sprinkle with raisins, cranberries, tomato and cucumber and nuts.

Enjoy with love!