Eat Well, Learn Well: #browniebites

Gluten-Free Almond Butter Brownies

I had the biggest craving for something chocolatey and kind of cakey and I found this recipe for a lovely healthier brownie alternative!

So these lovely squares are not sweet at all.  Funny story... So my Mother was hovering while I was making these and she cringed when she saw I was going to use 1/4 cup of honey.  Because of the Granola bars I made last time that were too sweet, she suggested to do half sweet first.  Nevertheless, once they were out of the oven, did not have enough sweetness hahahaha.  Also, because I just started using coconut flour, John, my Mother and I were debating whether or not they were just A BIT dry or that was the texture the coconut flour created.  Nonetheless I enjoy them! 

Finally got to pull out my Disney measuring cups that I got over the New Year and got to experiment with unpasteurized honey!

Also, I did not want to use up my entire jar of almond butter, so I used a small avocado to fill out the rest.

Recipe By What's That Smell?

Ingredients

3/4 cup almond butter

Half a small avocado to top almond butter in the measuring cup labelled 1 cup

2 eggs

1/2 cup almond milk

1/2 cup coconut milk

1/4 cup raw honey

8oz unsweetened applesauce

1/2 cup cocoa powder

2 tsp vanilla

1 cup coconut flour

1 tsp baking soda

Preheat oven to 350F; grease and line a 8x8 pan with parchment paper and set aside.

In a food processor, add milks, eggs, applesauce, honey, almond butter and avocado and blend on medium for 30-45 seconds.

Add the cocoa powder and vanilla and pulse 3-5 times.

Add coconut flour and baking soda and pulse until just combined.  (Can fold by hand)

Bake for 30 minutes or until a toothpick comes out clean. 

Cool before cutting!  (Patience young grasshoppers)

Them liquids.

Then add the cocoa powder and vanilla.

Lastly, the coconut flour and baking soda.

 

Aw yeah...

Garnished with Greek Yogurt, strawberries, cinnamon and a drizzle of honey!  

Enjoy!

Eat Well, Learn Well: #bababababanana

Banana Bread Walnut Cookies

***Disclaimer: I am not responsible for how many you eat, they're just really delicious.  Haha just kidding!  But they are delicious ;)

The innards!  It's like a hybrid of banana bread, muffin top like cookie. 

With only a few ingredients, and NO ADDITIONAL SWEETENER good for them Asian parents.  I guarantee they would like them!

VEGAN Banana Walnut Bread Cookies

Recipe adapted from Detoxinista <3

Made 11 and 3/4 of a cookie

1/2 cup creamy unsalted and unsweetened Peanut Butter (can use other nut butters)

1 Banana, mashed (1/2 cup)

3 Tbsp Ground Flax Seed (I used Omega Crunch with cinnamon)

1/4 tsp baking soda

1/4 cup raw walnut pieces

Pinch Sea Salt (I did not use any)

Preheat your oven to 350F.  In a medium bowl, combine all of the ingredients.

Let it sit for 10 minutes so that the flax can gel up the batter.

Using a cookie scoop, drop it on a baking tray lined with parchment paper.

Bake for 10 minutes, making sure to turn the pan around halfway through for even baking and colouring.  

Let the cookies cool for about 10 minutes before transferring them onto a wire rack.

Amazeballs... these are fantastically delicious.  Just like banana bread, muffin tops the size of a cookie.  

"It's so fluffy I'm gonna die!"  (From eating all of them).

Enjoy!

Eat Well: #foodspiration

Sweet Potato Shrimp Skillet with a Poached Egg

Recipe adapted from @mealguide

After a long day of lecture and a gross and nasty leg workout with my lovely classmates, I was super stumped with what I wanted to eat for dinner.

It was bad folks... I kept munching away at the Costco chicken that's been in the fridge for the week and then my phone went off.

Thank you Shelby for thinking of me when you saw the sweet potatoes ;).  

    

Recipe

1/2 Onion diced or chopped

1.5 tsp of Homemade Chili Oil (you can use dried red pepper flakes)

2 tbsp Olive Oil

2 Garlic Cloves minced

2 cups Sweet Potato diced

Approximately 8 large Prawns cleaned and de-shelled 

2-3 cups of Gai Lan (sorry folks I don't know the English name, but it is similar to Yu Choy but with a bit more texture to it)

In a saucepan (I used a pan that was too small), Heat your olive oil on medium heat.  Add the onions and chili oil and cook with a wooden spoon until the onions are translucent and soft.  Add your garlic and cook for about 30 seconds.  Add in your lovely orange cubes of happiness (sweet potato!) and cook it until it's soft.  Still on medium heat, add a bit of water to help it steam up and cover for 10-15 minutes.

Add your shrimp and cook for 2-3 minutes, or until they JUST turn pink.  Add in your veg and turn the heat on low and stir until it becomes wilted.

***Side note:  Because my pan was too small, I boiled water separately in a double boiler and steamed my Gai Lan there

Season to taste with pepper (my chili oil has a bit of salt in it all ready).  And as a garnish, a poached egg.

Enjoy!