Sunday, June 23, 2013

SESAME MAPLE OAT MUFFINS😍#sugarfree #delish!!@sfife85 family LOVED THEM!!!!👪❤ Ingredients: 2 cups oat flour (u can make your own by placing steal cut oats or oat meal in your food processor) 1 tablespoon baking powder 1/2 cup tahini (u can use and nut or seed butter but tahini is made from hulled sesame seeds) 2 eggs 1 cup unsweetened milk of your choice 35-45 drops of stevia 1 tablespoon maple extract Instructions: Mix the flour, and baking powder, then mix in the rest of the ingredients with a electric mixer. Bake at 350 for 15-17 min. Makes 12 muffins ENJOY!!! #projectfitnation #utah

100 percent whole wheat rolls

100% Whole Wheat Rolls

By Chef #929636 on August 24, 2008

Photo by nutri-mom1

9 Reviews

Prep Time: 2 hrs
Total Time: 2 hrs 20 mins
Yield: 25 Rolls

About This Recipe

"This recipe turns out great homemade rolls for those who love 100% whole wheat bread. They rose beautifully and plump in the oven. Makes 20-25 rolls depending on how big you make them. I made 2 inch dough balls and they rose to 3 inches after baked. To make more rolls just make the dough balls smaller."

Ingredients

2 tablespoons yeast
2 cups lukewarm water ( 105-125 degrees, 16 oz.)
1/4 cup honey ( 2 oz.)
3/4 cup olive oil ( 6 oz.)
2 eggs, at room temperature
2 teaspoons salt
7 cups whole wheat flour

Directions

Dissolve yeast in water and honey for about 5 minutes.
Combine honey, olive oil, eggs, and salt in a large mixing bowl.
Slowly add Flour and knead until it loosens from sides of the bowl.
Place in large oiled bowl, cover and let rise until about double. About one hour, be sure it is in a warm place.
Punch down and remove Dough.
Shape dough into rolls about 2 inch in diameter.
Place on an oiled or non stick baking sheet, cover and let rise for 30 minutes.
Pre-heat oven to 375 degrees.
Bake at about 375 degrees for about 20 minutes or until browned.

Nutrition Facts

Serving Size: 1 (1697 g)

Servings Per Recipe: 1

Amount Per Serving: % Daily Value
Calories 190.6
Calories from Fat 69: 36%

Amount Per Serving: % Daily Value
Total Fat 7.7g: 11%
Saturated Fat 1.1g: 5%
Cholesterol 14.8mg: 4%
Sugars 2.9 g
Sodium 193.7mg: 8%
Total Carbohydrate 27.4g: 9%
Dietary Fiber 3.8g: 15%
Sugars 2.9 g: 11%
Protein 5.3g: 10%

Friday, June 14, 2013

pizza/tomato sauce

Makes Enough for 4 to 6 Pizzas
1 can (28 ounces) crushed or ground tomatoes (see comments above)
1 teaspoon salt (or to taste, start with ½ teaspoon and then adjust as needed)
1/4 teaspoon coarsely ground black pepper
1 teaspoon dried basil (optional) (or 2 tablespoons minced fresh basil)
1 teaspoon dried oregano (optional) (or 1 tablespoon minced fresh oregano)
1 tablespoon granulated garlic powder (sandy, not the fine powder)
(or 5 cloves of fresh garlic, minced or crushed)
1 to 2 tablespoons red wine vinegar, balsamic vinegar, or lemon juice, or a combination of both (optional--some brands are more acidic than others, but I find that most benefit from at least 1 tablespoon)

may add 1/3 to 1/4 cupoil rosemary bay leaf

Sunday, June 2, 2013

ramekin carrot cake

Mini Carrot Cake with Maple-Cream Cheese Frosting

Blogger Kathy Strahs of Panini Happy shares a carrot cake recipe that is made with a panini press and is perfect for one or two people.

( 2 Ratings)

Member Reviews ( 2 )

PREP TIME30 Min
TOTAL TIME1 Hr 40 Min
SERVINGS1

INGREDIENTS

Carrot Cake

1/4: cup Gold Medal® all-purpose flour

: Generous 1/4 teaspoon baking powder

: Pinch salt

: Pinch ground ginger

: Pinch ground cinnamon

: Pinch ground nutmeg

1: egg white

2: tablespoons packed light brown sugar

2: tablespoons canola oil

1 1/2: teaspoons milk

1/4: teaspoon vanilla

1/3: cup packed shredded carrot (about 1 carrot)

1: tablespoon raisins

1: tablespoon chopped walnuts

Maple-Cream Cheese Frosting

2: oz cream cheese, softened

1: tablespoon unsalted butter, softened

1/3: cup powdered sugar, sifted

2: teaspoons real maple syrup

1

tablespoon chopped walnuts, toasted, finely chopped (for garnish)

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1Heat panini maker to 350°F (make sure panini maker sits flat on your work surface). Spray 2 (6-oz) individual baking dishes (ramekins) with cooking spray.
2In small bowl, stir together flour, baking powder, salt, ginger, cinnamon and nutmeg; set aside. In medium bowl, beat egg white, brown sugar, oil, milk and vanilla with wire whisk until blended. Stir in flour mixture until combined; stir in carrots, raisins and walnuts.
3Divide batter evenly between ramekins. Set ramekins on lower grill of panini maker; close lid until upper grill makes contact with tops of ramekins. Bake 17 to 19 minutes or until cakes are set and spring back when touched lightly in center. Cool in ramekins 5 minutes; remove from ramekins to cooling rack. Cool completely. If necessary, level cake layers with a serrated knife.
4Meanwhile, make maple-cream cheese frosting. In small bowl, beat together cream cheese and butter with electric mixer on low speed until blended. Beat in powdered sugar and maple syrup until smooth.
5Fill and frost layers with maple-cream cheese frosting; sprinkle with toasted walnuts.

EXPERT TIPS

Since this recipe involves baking, it’s best to use a panini maker that allows you to set a specific temperature rather than just Low, Medium or High.

For a smoother cake texture, shred the carrot yourself rather than purchasing shredded carrots.

To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are fragrant and light brown.

Got questions? Our experts have the answers. Ask Betty now.

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ramekin cheesecake

Individual Cheesecakes
Adapted from Bon Appetit
Serves 2

1/2 cup ground vanilla wafers (or ground shortbread cookies, gingersnaps, or graham crackers)
1.5 T unsalted butter, melted, plus additional butter for greasing the ramekins

1 8-oz package cream cheese, at room temperature
1/4 cup sugar
1/8 tsp vanilla extract
1 egg
optional: 1 T lemon curd, 1/4 cup chocolate chips, or any number of other topping options (fresh fruit, berry sauce, extra cookie crust for the top)

Preheat the oven to 325 degrees. Butter two 10 oz ramekins or custard cups (if you only have smaller, 6 oz ones, you can make 3 or 4 smaller cheesecakes in place of two 10 oz ones). In a small bowl, toss the vanilla wafer crumbs with the melted butter, then press half of the mixture into the bottom of each ramekin. Set aside.

In a small bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until fluffy, about 1 minute, scraping down the bowl as needed. Add the egg and beat again until fully incorporated. Divide the filling between the two ramekins. If you are making the lemon-swirl or chocolate chip variation, see instructions at the bottom.

Place the ramekins in a deep roasting pan or baking dish (I used a pyrex baking dish), and add hot water to the dish to reach about half way up the sides of the ramekins. Bake for 30-40 minutes, or until cheesecakes are set and puffy around the edges and just setting in the center (if they start to brown, they’ll be a bit overcooked and the tops may crack as they cool- but they’ll still taste good). Remove the ramekins from the water bath and allow to cool completely on a wire rack. Cover with plastic wrap and refrigerate until cold (at least an hour) or up to a day before serving.

To serve: enjoy them as is, or you can dust the tops with chocolate shavings, dutch-process cocoa powder, or sprinkles. You can also top them with fresh fruit (macerated in a bit of sugar until the juices run) or cook up a fruit sauce. Or, try one of the variations below.

Lemon-swirl variation: once you’ve incorporated the egg into the cheesecake batter and divided it into the ramekins, add a teaspoon or two of lemon curd (store-bought, ideally freshened up with a bit of lemon zest and juice, or homemade if you have it) to each ramekin and swirl it gently into the cheesecake filling with a toothpick or knife. Bake as directed above.

Chocolate chip variation: after incorporating the egg into the cheesecake filling, stir in 1/4 cup chocolate chips. Divide batter into the ramekins and bake as directed above.

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ramekin cheese

ramekin cake yay

ne Bowl Vanilla Cupcakes for Two

serves 2

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)

1/4 cup flour

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.

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Monday, May 27, 2013

paleo lasagne (layers of veggies and meat).

stuff you need (serves six).

for the layers.

one eggplant, with the top cut off and sliced (about half a cm).
one large sweet potato sliced thinly.
three zucchinis sliced thinly.

for the meat layers.

one tbs coconut oil for the pan.
one onion diced.
one clove of crushed garlic.
two rashers diced bacon.
500g beef mince (or any that you like really).
one cup sliced mushrooms.
one tbs oregano.
one tsp rosemary.
one tsp cinnamon.
two cans organic 100% chopped tomatoes.
salt n pepper to season.

for the ‘cheese’ sauce.

one cauliflower.
one clove garlic crushed.
half a cup of almond milk.
salt n pepper to season.

now what.

Preheat your oven to 180 degrees celsius.
Place the eggplant and sweet potato on a lined baking tray.
Season with salt and place into the oven for 10 minutes and set aside.

For the ‘cheese’ sauce, cut the cauliflower into florets and microwave for 12 minutes, or until a fork can easily poke the stalks of the florets.

Let’s start the meat sauce.
Heat the coconut oil in a pan on high.
Add the onion, garlic and bacon and cook until the onion is soft.
Add the beef and stir until the beef browns.
Add the mushrooms and herbs and keep stirring.
Pour in the canned tomatoes and season with salt n pepper.
Once the sauce starts to bubble, turn the heat down and let simmer for 10 minutes.

Meanwhile, back to the ‘cheese’ sauce.
With a stick blender, puree the cauliflower.
Add the garlic, almond milk and salt n pepper and stick blend until super smooth.

Now to put it all together!
Start by lining the base of a casserole dish with the sweet potato, make sure they overlap a little.
Add half the meat mixture and spread out over the sweet potatoes evenly.
Spoon on a third of the ‘cheese’ sauce evenly.
Layer the eggplant on top, again overlapping the pieces a little.
Repeat with a layer of meat and a layer of ‘cheese’ sauce.
End with a top layer of zucchini as well as the rest of the ‘cheese’ sauce.
Sprinkle rosemary and oregano to garnish.

Place the lasagne into the oven uncovered for 35 minutes.
Once cooked, let sit for 10 minutes before serving up.

merrymaker tip:

There are quite a few steps in this one so it is perfect if you can recruit a sous chef!

Tags: clean eating, crossfit, dinner, italian, paleo

About the Author

e & c Two aussie sisters who love to be fit + create healthy recipes. We want to share this with you!