Loading

5 One-Pot Wonders that’ll Make You Excited to Cook

Cooking can become quite a hassle when you’re trying to get food done quickly. We don’t always have time to prepare so many things while also trying to keep track of our lives and what we have to do. This logic is what gave rise to fast food and delivery services, but there’s an easy method that applies to homemade food as well and all you need is a pan or a pot.

One pan or pot wonders are dishes that can be created quickly and effortlessly, all you need to do is grab a pan or pot, prepare the ingredients and them mix them all up and watch the magic happen.  So, let’s take a look at some of these recipes that we’re sure you’ll fall in love by the time we’re done.

Tabasco Braised Chicken with Chickpeas and Kale

We start off with a kick thanks to this spicy chicken recipe. The flavourful tomato sauce that’s created by combining the tomatoes with onions and Tabasco gives this dish its name. All of that goes a long way in enhancing the flavour of the chicken and chickpeas. A braise would usually take a long time to make but this recipe is quick and easy to repeat. Recipe below is suitable for a family of 4.

Ingredients:

1 ½ pounds skinless chicken thighs

2 tablespoons all-purpose flour

kosher salt and freshly ground black pepper

2 tablespoons canola oil

1 white onion, diced

2 15-ounce cans diced tomatoes, including juice

2 15-ounce cans garbanzo beans (chickpeas)

2 cups kale

1 tablespoon Tabasco

½ cup water

Instructions:

We’ll start by seasoning the chicken thighs with salt and black pepper, while heating up a tablespoon of oil over medium height heat in the pot. Once the oil starts bubbling, the chicken in and cook it for about 5 to 7 minutes on each side, then remove it from the pan and add the remaining oil to cook the other half of the chicken.

Once all the chicken is set aside, lower the heat down to medium and put the onions in until they become tender (which should only be about 4 or 5 minutes). Add tomatoes with juice, garbanzo beans with juice, kale, Tabasco and water and stir making sure to scrape the bits off the bottom of the pot.

Once this is done, mix the chicken thighs together with the tomato mixture until they simmer. Cook for about 30 more minutes until the flavours mix and then it’ll be ready to serve. We recommend serving it along with some rice or quinoa (there are quite a few things you can do with quinoa too).

One Pan Caprese Pasta

Pasta is certainly one of the most delicious and loved dishes one can make, and this simple dish is no different. If you love Caprese (mozzarella with tomato, fresh basil and olive oil), this recipe is one that you can’t miss if you’re looking for a light main course or a great side dish to your meals. Definitely fits into the Mediterranean Diet! This recipe serves 4.

Prep Time: 10 Minutes| Cook Time: 20 Minutes | Total Time: 30 Minutes

Ingredients:

1/2 cup diced white onion

1 tablespoon olive oil

2 1/2 cups dry pasta

1 package of grape tomatoes, sliced in half

5 fresh whole basil leaves

2 teaspoons minced garlic

2 1/2 cups water

1/2 tsp kosher salt

1/2 tsp fresh cracked black pepper

1 1/2 cups fresh, diced Mozzarella (about 8 oz)

2 tablespoons Balsamic Vinegar

Chopped basil leaves for garnish

Instructions:

Preheat a 12-inch skillet or a sauté pan up to medium heat with one tablespoon of oil. Cook the onions with this oil until they become tender and soft. Drop the pasta, sliced tomatoes, fresh whole basil leaves, garlic, water, salt and pepper in once the onions are tender and stir them together.

We’re not done just yet, however. We want to bring the pasta mixture to a boil here and letting it really suck in the juices and flavour from all the other ingredients, so make sure to stir it continuously for about ten minutes. You can check this by seeing if the liquid around the pasta has reduced.

Once the pasta is cooked, all we have to do is throw in the mozzarella cheese and let it melt by covering the pan. You can also add some balsamic vinegar and chopped basil once it’s done for extra flavour. Best part? You can eat from the pan if you reduce the quantity four times to have your personal pasta in a pot.

Rustic Chicken with Garlic Gravy

Nothing is quite as good as some well-cooked chicken, and this recipe sure delivers on that front. Your mouth will water instantly once you get a look at the combination that this chicken and gravy make, and your taste buds will explode once you taste it too! You won’t want to leave even a bit of food left on your plate with this pan/pot wonder. You can even use whatever type of chicken you want.

You’re also advised to have a staple on the side, preferably pasta, mashed potatoes or bread so that you can fully soak up and taste the gravy.

Prep Time: 15 Minutes |Cook Time: 30 Minutes |Total Time: 45 Minutes

Ingredients:

2 Tbsps. Cooking oil

6-8 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken )

Salt and freshly-ground black pepper

20-22 cloves garlic, separated and peeled (2 full heads)

2 Tbsps. flour

3/4 cup dry white wine

1 cup chicken broth

1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)

2 Tbsps. Butter

Instructions:

Start off by heating the oven up to 400-degree Fahrenheit (204 degrees Celcius) and set up a rack in the centre of it.

Heat some oil in an oven-safe skillet and pan fry the chicken with some salt and pepper. Cook and turn the chicken regularly for about eight minutes until it’s well browned and then remove it from the pan.

Reduce the heat once the chicken is cooked and remove it from the pat. Add the garlic into the pan and cook it for about three minutes. Sprinkle some flour in and stir it properly such that the flour is fully incorporated into the oil and garlic before putting the chicken back in. Put a lid over the pan and place it in the oven for 30 minutes.

Remove the pot from the oven (with gloves of course) and put it on the stove. Take the chicken out and you could start plating them.

Now it’s time to get to the sauce. Over medium-high heat, whisk in wine into the pan which has all the juices from the chicken, and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until the sauce thickens. Turn the heat off and stir in the butter.

Make sure to taste it once it’s done to make sure it doesn’t need any more seasoning and pour it over the chicken before serving.

One-Pot Roasted Red Pepper and Sausage Alfredo

The combination of the pasta and sausage is great, especially if you haven’t really had the chance to do your grocery shopping put have a few hardy ingredients ready in your fridge. There’s vegetables in this dish too, so it’s a great way to sneak them into your children’s diet! It’s also relatively straightforward to cook, so you won’t have to worry about any prior cooking skills.

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes

Ingredients:

3/4 lb Italian sausage

4 cloves garlic, finely chopped

1 tablespoon olive oil

1 1/2 cups milk, plus 1/4 cup for the sauce

1 1/2 cups chicken broth, plus 1/4 cup for the sauce

1 (16 oz) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)

8 oz goat cheese

1/2 cup grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

Kosher salt and freshly ground black pepper, to taste

12 oz pasta of your choice

Instructions:

Let’s start by removing the casing from the sausage and discard the casing. To do this, cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers. After that, sauté the sausage in a large pot or pan with some garlic and olive oil at medium heat, make sure to leave it there until it browns.

Stir in the chicken broth, pureed roasted red peppers, milk and pasta; make sure to season it with some salt and pepper to give it some extra taste. Bring it to a boil and then lower the temperature to medium heat so that the pasta is cooked through, though remember to cover it first. If the liquid gets absorbs then add in the rest of the milk or broth.

Now, all we have to do is add and stir in the spinach (though don’t throw all of it in) and the cheeses. Stir it some more until they are melted, and it’ll be ready to serve.

Ginger Beef, Mushroom and Kale Stir-Fry

We’ve had a tonne of chicken and pasta recipes so why don’t we close out with some good old beef. It’s not just beef on its own; this stir-fry brings out the flavours in the kale, mushroom and beef to create a great combo of taste. You’ll feel like you’re eating actual Chinese food by the time you’re done even though kale isn’t a typical vegetable used in Chinese cuisine. This is a dish that you could also prep ahead by marinating the meat a few days before or while making breakfast so that it’s ready to be cooked by the time you return home.

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 30 Minutes

Ingredients:

For the Sauce:

1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)

1/2 cup vegetable broth (or chicken/beef broth, or water)

3 tablespoons rice wine vinegar

2 tablespoons corn starch

2 teaspoons ground ginger

1/4 teaspoon freshly-ground black pepper

For the Stir-Fry:

1 lb. thinly sliced flank steak or sirloin cut diagonally across the grain into thin strips

2 garlic cloves, minced

2 tablespoons olive oil

8 ounces baby portobello or button mushrooms, halved

4 ounces shiitake mushrooms, halved

3 cups chopped kale

2 green onions, thinly sliced

Instructions:

The most important part of this dish is the sauce, so take all of the ingredients for the sauce, put them in a bowl and whisk them until they mix. After your little mixing session is done, pour the sauce into a zip-lock bag and add the steak in to marinate in the fridge for at least fifteen minutes.

To cook, heat the oil in the pan over medium heat. Once it’s hot, fry the garlic until it’s golden brown before adding in the mushrooms and kale. Once the mushrooms are half cooked, add in the steak slices and stir fry until the meat is cooked to your desired doneness and the sauce has thickened. Serve over some steamed brown rice and you’ve got a wholesome nutritious meal!


Photo Credits: Gimme Some Oven, Host the Toast, Seasons and Supper, Foodie Crush, Yellow Bliss Road

Please follow and like us:

Thinking About a Soup Cleanse?

The Chinese have always been promoting the nutritiousness of soups, as seen from the variety and how each type of soup is able to help soothe the lungs and other internal organs. However, with the recent trend in detox plans and juice cleanse, there is a new trend called – soup cleanse.

All of us here at The Wellness Insider are healthily sceptical about soup cleanses considering how little evidence there is about them, so we decided to ask the experts. Integrative Dentist and Health Coach, Dr Surinder Arora, said that the point of soup cleanses was to get “people to eat whole real foods if the soups are prepared themselves” and that “this is another way to get these good foods into the body.” However, she did mention that soup cleanses are “not needed if people have eliminated artificial and processed junk foods from their diet.”

So, in other words, it is not a total ‘don’t try it!’ diet regime and it might be a good way for you to try and cut back from sugar and other additives. Nonetheless, it’s not meant to be a long term diet but like most of us, it’s great to have a bowl of soup once in a while.

If you’re interested in doing a soup cleanse, then you may want to try out the following recipes by our friends at Gergich & Co. in this simple infographic.
Click to Enlarge Image

Soup up Your Lifestyle with a Soup Cleanse

 

Please follow and like us:

5 Quinoa Recipes You Will Absolutely Love

If you’re vegan or someone who is interested in eating healthy, you probably have a good idea of what quinoa (pronounced as keen-wah) is. For those that don’t know, quinoa is a wheat-free grain, a superfood that is usually treated as the healthy alternative to rice or couscous. It falls under the same category as beets, beans and even spinach, and has cemented its place as a staple within the vegan community.

The main reason for its popularity is due to the benefits that quinoa offers. Quinoa provides twice the amount of protein as rice and other grains while it’s also high in calcium, vitamins B and E as well as dietary fibres. It even contains all nine amino acids and offers some good old Omega-3 fatty acids, which can help prevent heart disease. As it is gluten-free, it is also very popular amongst those who are gluten-intolerant or sensitive.

Quinoa originated in South American countries such as Peru, Chile and Bolivia, where it used to be eaten by the Inca tribes hundreds of years ago. Over the years, it has made its way around the world but has become exceedingly famous in the USA and the UK where in 2013, the UK declared it the “International Quinoa Year”.

The rising popularity of quinoa has also generated an increase in recipes that use this wheat-free grain in some very creative ways. Quinoa has a slight nutty taste, making is very hearty and easy to eat, which is why there are so many recipes to incorporate them into but here are our top 5 favourites!

Quinoa Vegetable Salad

What better way to start this list that with something light and fresh. The best way to bring out quinoa’s nutritients is a healthy dish where it’s balanced with vegetables. This recipe works as a great entrée or even a light lunch for those days where you don’t want to stuff your face. Great to have on a hot day and vegan-friendly.

Prep Time: 20 Minutes | Cook Time: 25 Minutes | Total Time: 45 Minutes

Ingredients:

1 teaspoon canola oil

1 tablespoon minced garlic

1/4 cup diced (yellow or purple) onion

2 1/2 cups water

3 teaspoons salt

1/2 teaspoon ground black pepper

2 cups quinoa

3/4 cup diced fresh tomato

3/4 cup diced carrots

1/2 cup diced yellow bell pepper

1/2 cup diced cucumber

1/2 cup frozen corn kernels, thawed

1/4 cup diced red onion

1 1/2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon salt

2 tablespoons olive oil

3 tablespoons balsamic vinegar

Instructions:

Cook the garlic and onion in a saucepan with canola oil on medium heat until the onion softens and becomes translucent. After that, pour the water, 2 teaspoons of salt and  ¼ of a teaspoon of black pepper and bring it to a boil.

Once the mixture is ready, stir the quinoa in and leave it simmering, keep in mind to turn the heat down to medium-low so that it doesn’t burn and put a cover in so that it simmers faster. You can wait about 20 minutes for it to simmer, after which you should take it out put it in the fridge in a large bowl.

After it’s cooled down, you can stir the tomato, carrots, bell pepper, cucumber, corn, and red onion into the quinoa. Season it with the cilantro, mint as well as the remaining salt and black pepper. Lastly, add the olive oil and balsamic vinegar before mixing them gently.

Serve cold.

Banana Quinoa Rice Pudding

Salads are great, but there’s nothing quite as sweet dessert. This recipe brings together the calcium and dietary fibres offered by quinoa and the potassium that comes with banana to create a delicious combo. Not just that, it’s also a dish that both adults and children can enjoy.

Prep Time: 5 Minutes | Cook Time: 25 Minutes | Total Time: 1 Hour

Ingredients:

3/4 cup quinoa

1 1/2 cups water

2 ripe bananas

1 cup whole milk

1 cup coconut milk

4 tablespoons honey, divided

1 tablespoon butter

1 teaspoon ground cinnamon, divided

1/4 teaspoon salt

Instructions:

Start off by rinsing the quinoa off in a paper towel lined colander and transfer it to the saucepan once it rinses clear. Add one and a half cups of water into the quina and leave it soaking for 30 minutes. After that, boil the quinoa and then leave it covered at low heat so that the quinoa can absorb the water; this should only take about 15 minutes.

While the quinoa boils, blend the whole milk, coconut milk, 3 tablespoons honey, butter, 1/2 teaspoon cinnamon, and salt together in a blender until they become smooth. Then, stir the mixture into the quinoa and boil it once more, this time at medium heat. However, don’t just leave it alone, stay there and stir it around so that it cooks and thickens properly.

After that, all that’s left is putting the pudding in a serving dish and setting it in the fridge for an hour while it gets cold. Top it off with banana to serve. You can add the honey and cinnamon if you like but now it’ll be good to eat!

Cacao and Peanut Quinoa Porridge

This tasty quinoa porridge comes courtesy of ElikaFit; it’s a perfect breakfast recipe that’ll give you a protein kick to get you through the day. Not just that but the sweetness and combination of the chocolate and nuts will ease your sweet tooth while helping you kickstart your day.

Prep Time: 20 Minutes | Cook Time: 5 Minutes | Total Time: 30 Minutes

Ingredients:

1 cup of cooked quinoa

2 cups of coconut milk

1tbspn of cashews

1tbspn of blueberries

1tsp sunflower seeds

1tsp of cacao nibs

2tbsp of toasted quinoa

Instructions:

Before you can get down to making the dish, you should make sure to cook some quinoa appropriately and then toast it in coconut oil for about 15 minutes until it becomes crispy to get the toasted quinoa.

When you’re done, place the cooked quinoa in a pot and simmer it with two cups of coconut milk. Now all you’ll have to do is take it out of the pot and add in the cashews, blueberries, sunflower seeds, cacao nibs and the toasted quinoa on top.

 

Quinoa Black Bean Burger

Salads, desserts and sweet breakfasts are good, but sometimes you just want something a bit…meatier to dive your teeth into. Don’t worry, we didn’t put meat on this list, but these veggie burgers have sufficient protein and minerals when compared to your regular beefy ones.

Prep Time: 15 Minutes | Cook Time: 20 Minutes | Total Time: 35 Minutes

Ingredients:

1 (15 ounces) can black beans, rinsed and drained

1/4 cup quinoa

1/2 cup water

1/2 cup bread crumbs

1/4 cup minced yellow bell pepper

2 tablespoons minced onion

1 large clove garlic, minced

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1 teaspoon hot pepper sauce

1 egg

3 tablespoons olive oil

Instructions:

For this, we’re going to boil the quinoa in a saucepan once more and let it simmer just like we did with the pudding recipe. While we’re waiting for that, you can mash your beans up until they form a paste-like mixture.

Now mix the paste with the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg and get in there with your hands, we want to be able to make five patties out of this. After that, it’s just a matter of cooking the patties like any regular burger, preferably with olive oil.

You can put in whatever ingredients you want with your patties, or even have them on their own!

Curried Quinoa

We finish our list off with a spicy entry. This lightly curried quinoa has a great aroma and taste which you can have as a side or main staple.

Prep Time: 5 Minutes | Cook Time: 35 Minutes | Total Time: 40 Minutes

Ingredients:

2 tablespoons olive oil, or as needed

1 small onion, diced

2 cloves garlic, minced

1 cup quinoa

2 cups chicken broth

1 tablespoon curry powder, or to taste

1 tablespoon ancho chile powder

salt and pepper to taste

Instructions:

This one isn’t too complicated, start by heating oil in a skillet over medium heat and cook the onion and garlic for about 2 minutes, making sure they’re stirred correctly. After that add the quinoa in until it’s toasted, which should take about five minutes.

Then, pour the broth into the pan and boil it, once you add the curry in you’ll have to make sure to reduce the heat though. Add the chile powder along with the curry and let it simmer for about 25 minutes. Now all you’ll have to do is the season it and your dish will be complete!

 

We hope you’ve been able to learn a lot from these recipes, make sure to tell us if you try any of these or any of your recipes out! There’s still many more things you can do with quinoa.


Photo Credits: Food.com, ElikaFit, Pinch of Yum, Kelly Sew Cooks, The Foodie Physician, The Full Helping

Please follow and like us:

Superfood Your Dessert with a DIY Acai Bowl

Superfoods is a recent term used on a whole group of foods that are high in nutritions but low in calories, perfect for getting your vitamins and proteins in without the popping of multiple pills. Not sure about you, but I much prefer to eat my vitamins and minerals.

The super berry Acai

The acai (pronounced as ah-sigh-ee) berry, is one such superfood and it comes from the Amazon forest. Prized as an important staple in the Amazonian diet for generations, did you know that the deep purple berry contains high natural antioxidants (the anthocyanin responsible for giving it the characteristic purple colour), essential amino acids, omega fatty acids, calcium, iron and even fibre. This means that the humble acai berry is capable of boosting one’s immunity and keep your body in balance.

acai bowl

Since we can’t get the fresh berries in Asia, the next best thing would be the freeze-dried powder as freeze drying still retains most of its nutritions. You can add the powder as a flavouring into your yoghurts, ice cream, smoothies or juices and the latest dessert trend is the delicious Acai Bowl. Making one is really not that tough and here’s the recipe which is vegan and vegetarian friendly:

Ingredients:

1 medium sized frozen banana
1-2 heaped tablespoons Nature’s Superfoods Acai Berry Powder
1 tablespoon nut butter (cashew, almond etc)
1/3 cup iced water

For garnish:
Fresh cut fruit of your choice, sweet cacao nibs, pumpkin seeds or chia seeds

Method:

Blend the frozen banana with the berry powder, nut butter and iced water until you get a smooth consistency. Top it off with your choice of fresh cut fruit and seeds as well as the cacao nibs to give it a chocolatey flavour!

 

For our bowl, we added kombucha instead of iced water to give it some probiotics and topped it off with pine nuts, chlorophyll powder, chia seeds, passionfruit and cacao nibs. You can also add in protein powder (use the flavourless or vanilla flavoured ones) or maca powder to make it a complete meal. Enjoy!


Recipe from Nature’s Superfoods.

Photography by Melissa Fann.

Please follow and like us:

The Perfect Mother’s Day Brunch Recipes

Mother’s day is coming up (14 May 2017 for those who are clueless), so it’s time to start running around for presents and arrange for a nice meal as a family. However, there’s no better way to show your appreciation for the woman who gave birth to you than a meal specially prepared by yourself. After all, food that is lovingly prepared makes everyone happy, especially to your mother who has clothed and fed you over the years. That’s why, we bring you a list of tasty and healthy(ish) recipes that are perfect for a mother’s day brunch.

Four Flowers Mimosa

Servings: 12 | Prep Time: 12 minutes

Ingredients:

  • 1 ripe pineapple
  • 2 cups fresh orange juice, divided
  • 4 ripe medium bananas
  • 3 tablespoons maple syrup
  • 2 tablespoons grenadine
  • 1 tablespoon fresh lemon juice
  • 6 cups sparkling white wine

No brunch is complete without a good round of mimosas, and this mimosa recipe is bound to make things more fun. Cut up the pineapple’s skin appropriately and then remove the core first. Cut some slices for garnish, keeping them in a plastic bag and save them for later. After that, chop the remaining pineapple into chunks and put them in a food processor together with the bananas and all the other liquids except the wine. After blending, pour the mixture into a pitcher and leave it in the fridge to chill. Once you’re ready to serve, pour equal parts of the juice mixture with sparkling wine. Garnish each glass with a pineapple slice and serve. For a mocktail version, substitute the wine with sparkling water.

Spinach Pear and Goat Cheese Salad with Pecans

Of course, brunch isn’t just about drinking mimosas (though they are pretty fun), you also need some good food to go with it and what better way to start than with a nice salad. This salad, in particular, stands out over your traditional salads as it mixes cheese with fruits and vegetable, creating a great combination of flavours and textures. It can be served warm too, which is great for mothers who may not like to eat chilled dishes.

Servings: 4 | Prep Time: 10 Minutes | Cook Time: 12 Minutes

Ingredients:

  • 1/4 cup coarsely chopped pecans
  • 1 tablespoon canola oil, divided
  • 3 Bosc pears, peeled, cored, and cut into 1/2-inch slices
  • 1 teaspoon brown sugar
  • 1 tablespoon minced shallot
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup apple juice
  • 2 teaspoons cider vinegar
  • 1 teaspoon honey mustard
  • 1 (6-ounce) bag baby spinach
  • 2 ounces Gorgonzola cheese (about 1/2 cup)

Start by toasting the pecans in a skillet for three minutes and then set them aside; we’ll be using those later. Then add 2 teaspoons of canola oil to the skillet, increase the heat to medium and add the pears along with some sprinkled brown sugar. Make sure to keep them there until the brown sugar melts and fuses with the pears and they become brown. Put the pears on a plate after that.

All right, now let’s add one more teaspoon of oil to the pan. Add shallot, salt, and pepper. Stir 30 seconds or until fragrant. Then mix in the apple juice, cider vinegar, and mustard and whisk them properly. Make sure to simmer them 3–4 minutes before adding the pears.

Now for the fun part. Put the spinach in a serving bowl and pour the pears and dressing on top before tossing them. Now all you’ll need is to serve it and arrange the cheese and pecans on each plate.

Whole Wheat Blue Berry Pancakes

Salads are good, but we do need some more food don’t you think? Well, one of the good things about brunch is that you can eat both lunch and breakfast foods! So let’s have some fun with the latter!

Prep Time: 3 Minutes | Cook Time: 6 Minutes | Servings: 3

Ingredients:

  • 3/4 cup multigrain pancake mix
  • 1 tablespoon canola oil
  • 1/2 cup plus 2 tablespoons soy milk
  • 1/2 cup fresh blueberries
  • Maple syrup or honey
  • Powdered sugar or sugar substitute (optional)

Let’s start this off by combining the pancake mix, canola oil, soy milk and blueberries. Pour about 1/4 cup batter (or use a 2-ounce ice-cream scoop) per pancake onto a hot nonstick griddle or skillet. Cook it over medium heat for about 2–3 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes over, and cook an additional 2–3 minutes or until bottoms are golden brown. Pile on a plate in 1 stack. Cover with a hand towel to keep warm.

That wasn’t too bad now was? Now all you have to do is serve and drizzle the maple syrup or honey, and you’ll have some tasty pancakes.

Braised Kale Frittata

Now let’s go for something with a bit more bite to it. But instead of some boring omelette or quiche (which has quite a bit of cream), why don’t we mix this up by making a lighter dish, such as a frittata.

Prep Time: 12 Minutes | Cook Time: 30 Minutes | Servings: 4

Ingredients:

  • 6 large eggs
  • 4 large egg whites
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 ounce (3 tablespoons) Gruyère or Parmesan cheese, grated
  • 2 tablespoons chopped oregano
  • Cooking spray
  • 2 cups
  • 3/4 cup chopped cherry tomatoes

Make sure to preheat the oven to 375 degrees Fahrenheit and let it heat up while you whisk the eggs, salt and black pepper. Once you’re done whisking, spray some cooking spray on the pan before heating it up to medium. Sauté the kale and tomatoes for about 3 minutes before adding in the egg mixture and cheese. Give the whole mixture a good stir before transferring the pan from the stove to the oven and leave it in there for 20 minutes and once it’s done…enjoy!

Desserts

Now, there are so many desserts out there for the sweet tooth. In fact, you can refer to our previous article with a whole list of healthy-ish desserts to choose from. After all, it’s great to end the meal on a sweet note and most of these desserts can be prepared the night before. Thus, saving you a lot of hassle!

We hope that you will try some of these recipes and perhaps wow your mother (and perhaps other family members too) on this day that we celebrate the unconditional love our mothers show us through this special Mother’s Day Brunch.

 


Photo Credits: Imgrum, Two Healthy Kitchens, Casey Jade, Recipe Pair, Food Network, Pixabay

Please follow and like us:

Vegan Baileys Irish Cream and Other Vegan Inspired Cocktails

When Baileys revealed their latest ‘flavour’, vegans and health nuts (pun intended) all revelled in delight at its latest almond milk liqueur which is gluten and diary free! As our vegan athlete Luke mentioned, looks like veganism is here to stay and they like their alcohol too. Thus, we happily came up with a list of vegan-friendly cocktails with Baileys’ latest Almande which are guaranteed to put everyone in a happy mood! Shh…your non-vegan friends wouldn’t know the difference.

(more…)

Please follow and like us:

Whip Up a Vegan Brunch!

Let’s meet together to prepare some VEGAN brunch!

Vegan diet can be really versatile and so delicious.  You can eat healthy and you don’t have to compromise on flavor. Classes will be conducted in accordance to plan based diet, all the dishes are also gluten-free. And the most important…. they are really yummy.

vegan brunch

We are going to prepare :

  • ”scrambled egg” – tofu . Breakfast of champions. A tofu scramble is a classic hearty vegan breakfast/brunch.
  • ”cheese” out of cashew nuts . Cashew cheese is perfect for those of you wanting an alternative to dairy or for the adventurous foodies who want to give a new recipe a try.
  • Vegan lentils a’ la baked beans

After the class we will sit together and enjoy the food.
This class will be hands-on so please wear comfortable clothing.
*Please bring your own  apron.

Experience includes:
  • Recipes
  • All ingredients and kitchen equipment will be provided
  • Instruction and tips (after the classes email support with the teacher)

Date: Sun, 9 or 16 April 2017
Time: 10.30am to 1.30pm
Price: S$65/pax

To register, please click here.

Please follow and like us:

Healthy-ish Desserts That Your Sweet Tooth Will Thank You For

Is there even such a thing as healthy desserts? Thankfully…yes. Well. Sorta. Not all desserts are bad and as we normally like to advocate, it really is about your input versus your output (exercise and physical activities). Nonetheless, it is still better to steer clear from processed desserts that are high in sugar and low in nutrition.

While we’ve talked about breakfast, veggie snacks to try out and even different types of veggie chips, we’ve never actually talked about dessert. So, join us as we share with you some fun and interesting healthy recipes that are delicious, kinda nutritious and guilt-free. Some are even vegan friendly!

dessert-dishes-to-try-out-1

Berry Burst Sorbet

Servings: 8 | Prep Time: 2 min | Cook Time: 10 min

Ice cream is a delicious dessert, but it’s also really high in sugar and those who are lactose intolerant aren’t able to enjoy it. That’s why this recipe makes sure to rely only on natural sugars from berries and honey in order to give it an extra oomph (also, to balance any tart berries). Moreover, berries are an excellent source of antioxidants.

3 tbsp honey or maple syrup1 1/2 cups frozen blackberries
1 cup water1/2 cup frozen raspberries
1 1/2 cups frozen blueberries 1 frozen banana or avocado (optional)

This recipe is pretty simple once you take a look at it. All you need to do in order to prepare this dish is to dissolve the honey (or maple syrup) in the water. While that dissolves, you can put the berries in the blender and pureé them until they are smooth and then pour in the honey solution. If you have an ice cream machine then that makes the job extra easier as you can just add the mixture in and then freeze it. Once it’s ready, you’ll be able to enjoyed the fruity goodness and still have enough for later. If you would like to make it taste a little creamy, throw in a frozen banana or an avocado (not frozen) which will also add another layer of flavour and lessen the tartness of the sorbet.

dessert-dishes-to-try-out-2

Strawberry Fluff

Servings: 9

This sugar-free strawberry fluff is sure to make you and your family jump for joy as it is both creamy and cool – perfect for a hot summer’s day.

2 (3 ounce) packages strawberry flavored Jell-O® 1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package cottage cheese 1 (20 ounce) can crushed pineapple, drained

This one is as simple as it gets and doesn’t require you to spend too much time in preparation. Simply grab all the ingredients and mix them up properly and then put it in the refrigerator until it becomes cold.

When choosing the fat-free option, do take note on the labels to ensure that the manufacturers did not add in extra sugar to compensate for flavour. If so, it’s best to stick to the full fat option and just eat smaller portions.

dessert-dishes-to-try-out-3

Sugar Free Blueberry Coffee Cake

Servings: 12 | Prep Time: 15 Minutes  | Total Time: 55 Minutes

Blueberries are some of the tastiest berries you can find anywhere, and nowhere do they taste better than in cakes and cupcakes. This recipe does a great job of contrasting the natural sweetness and juiciness of the berries with the bitter and earthy taste from coffee in a wonderful combination.

3/4 cup coconut oil, liquid3 cups all-purpose flour
1 cup milk1 3/4 cups fresh or frozen blueberries
3 eggs1 1/2 cups malitol brown sugar substitute
1 teaspoon vanilla extract3/4 cup flour
1/2 cup stevia2 teaspoons ground cinnamon
2 teaspoons baking powder1/2 cup butter, softened

To start off, preheat the oven to 350 degrees Farenheit and grease and flour a 9 x 13 frying pan. Then in a large bowl stir together the melted butter, milk, eggs, vanilla and 1/2 cup stevia. Combine 3 cups of flour and baking powder as you do so. Stir the ingredients until they are blended and fold in the blueberries before you spread the mix into the pan.

In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake. Once that’s done, make sure to bake it for about 35 to 40 minutes in a preheated oven. Make sure to stick a toothpick in the centre of the cake once time’s up, if the toothpick comes out clean then it’s ready. Finally, serve yourself a hot cup of coffee to really enjoy the flavour behind this cake.

dessert-dishes-to-try-out-4

No Bake Low Carb Key Lime Pie

Servings: 8 | Prep Time: 35 Minutes | Total Time: 4 Hours and 35 Minutes

Key Lime Pie is one of the most delicious desserts you could try out, the normal recipe is sweet with just a hint of bitterness, and has become an iconic pie loved by many people around the world.

1 cup ground pecans 1 (0.6 ounce) package sugar-free lime flavoured Jell-O®
3 tablespoons coconut oil1/3 cup boiling water
1 gram stevia1/3 cup cold water
1/2 teaspoon coconut extract2 (8 ounce) packages cream cheese, cut into pieces and softened
1/2 cup heavy cream1/2 teaspoon coconut extract
2 tablespoons ground pecan

In a medium bowl, mix together 1 cup ground pecan, coconut oil and half of the stevia. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm. This will be your pie base.

Grab another bowl and whip the heavy cream with the remaining stevia until it forms soft peaks. Set aside.

In a large bowl, mix the Jell-O® with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.

Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

For a vegan option, replace the cream cheese and heavy cream with 6 avocados that have already been mashed up in a food processor.

dessert-dishes-to-try-out-5

Vegan Chocolate Mousse with Whipped Coconut Cream

Servings: 4 | Prep Time: 30 Minutes | Total Time: 35 Minutes

This elegant mousse recipe uses a great combination of both vegan chocolate and aquafaba, all topped with coconut cream that is sure to make your palate dance with joy.

1 can of full fat coconut milk, very cold*1 tbsp agave or maple syrup
2 tbsp confectioners’ sugar1 tbsp almond milk
Liquid from 1 can of chickpeas (i.e. the drained juice of a 400g/15 oz can of chickpeas)½ tonka bean, grated (optional)
¾ cup (170g) dark chocolate

The first step in this recipe should obviously be the chocolate mousse itself. Start this cooking off by melting the chocolate with the almond milk in a bowl placed over a pan of simmering water until it smooths over. Add the agave syrup and grated tonka bean while these happens then let it cool.

Now, grab a stand mixer or a hand mixer and start whisking the chickpeas liquid until it becomes stiff, do this until it becomes white and fluffy. Once this happens you can add in the chocolate (be careful not to spill anything!) and mix it up.

Now we move onto the coconut cream. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the coconut milk can, then put it in a mixing bowl. Next, use your hand mixer to stir up the coconut cream along with the confectioner’s sugar until it becomes creamy, make sure to increase the speed gradually.

Finally, put the cream into a piping bag and pipe it onto each one of the chocolate bowls. Once that’s done, make sure to put it in the fridge and let it cool properly. You can even decorate it with crushed almonds or pistachios once it’s done!

 

We hope that you’ll be able to implement these recipes and chow down on them with fun, because what’s better than dessert when it comes to cooking right?


 Photo Credits: Kahakai Kitchen, Around My Family Table, Wroc? Studio Plan, Pinterest, Baked Bee

Please follow and like us:

Enjoy our daily dose of wellness? Please spread the word :)

  • Facebook
  • Google+
    http://thewellnessinsider.sg/tag/recipes/">
  • Twitter
  • Follow by Email
  • RSS