Cheese, whole milk, elaborate process, whisking. This recipe is an exact antidote to that.
One pot prep. Healthy. No added sugar. And Varun approved to boot.
Cornmeal, pumpkin and applesauce come together in these muffins to create a naturally sweetened muffin which is great for breakfast with eggs ( or just coffee), after school snack or with chili for dinner.
It has fiber, good carbs and protein.
And did I say no oil, sugar or butter.
They freeze well in an airtight container and are perfect to be made on weekend when your toddler naps or when he wants to help in the kitchen and you are ok with a little mess.
Microwave when needed for a minute for a healthy snack with a pat of peanut butter or as is.
Cornmeal Pumpkin Muffins Recipe
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup applesauce
- 1 large egg
- 2 teaspoons sugar for dusting on top (optional, incase you need things to be a little sweet)
- 2 – 3 tablespoons chopped almonds, walnuts for crunchy topping.
1. Pre-heat oven to 350 F. Line a muffin pan with paper cups.
2. In the meantime, mix all the dry ingredients ( cornmeal, flour, baking powder, baking soda and salt) in a large bowl or a stand mixer.
Dump pumpkin puree, applesauce and egg in the same bowl.
Mix well for couple of minutes ( by hand) or a minute, if using a mixer on low-speed.
3. Scoop the mixture in paper cups.
Dust with sugar. Sprinkle chopped nuts.
4. Bake for 20 – 25 minutes till a tooth pick inserted comes out clean.
Enjoy warm or frezee for later.
Need I say more?
Dips are something I cannot eat in moderation. Salsa’s and Hummus are ok. They can be had without restraint. Possibly some seven layer dips. But what about the warm cheesy dips? They are inviting and very scrumptious.
In restaurants, I manage to finish the dip as I eat it as is.
So much cheese can’t really be good for anyone in a single serving. But sometimes heart (or rather taste buds) don’t listen to your brain and then next think we know is that the dip bowl is empty! Now satisfaction kicks in. Later regret kicks in.
I needed something that was amazing to taste with no regrets.
That’s where a healthified artichoke Spinach dip came into picture.
Its full of veggies and using less cheese compared to traditional recipes. Thick Yogurt is what gives it extra creaminess and protein without the excess fat.
We topped it with finely diced bell pepper and ate them with veggies ( as well as multi grain toast fingers) for a filling afternoon snack.
It makes about 3 cups of dip and can be made ahead, frozen and then thawed before serving. We have a stash in our freeze for days when the baby arrives and we are hungry for “something fun/interesting”. It tastes yummy even as is out of the fridge.
Healthy Veggie Loaded Artichoke Dip Recipe
Makes ~ 3 cups of dip
- 1 can Artichoke hearts drained and coarsely chopped
- 1 cup frozen chopped spinach, thawed and water removed
- 1 cup milk , divided
- 1 teaspoon minced garlic
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon paprika
- 1/2 cup grated parmesan
- 1/2 Greek yogurt
- 1/4 goat cheese
- Salt to taste
- 1/4 cup finely diced bell pepper and red onion ( for Garnish)
1. In a skillet, add artichoke hearts, spinach, 1/2 cup milk, garlic, cumin seeds and paprika. Mix well and let cook for a few minutes on medium-low heat.
2. Stir in the parmesan cheese and let cook for another 2-3 minutes till the cheese melts and is incorporated in the mixture. Lower the heat if necessary. Once cooked, let cool for a couple of minutes.
3. In the meantime, in a bowl, whip greek yogurt with goat cheese. Set aside.
4. Once the artichoke-spinach mixture is cooled, blend it till desired consistency. I like the dip to be smooth with some chunks of artichoke. Skip this step if you like the dip to be chunky.
5. Add the yogurt – goat cheese mixture to the artichoke mixture. Add salt. Mix well.
6. Top with bell pepper and red onions.
Serve immediately or freeze for later use.
I was getting tired of the green salad recipes. I suppose Vipul was too so to mix things up a little, I made him a crunchy salad.
I had celery, broccoli, green beans and raddichio on hand. The last was an impulse buy. This is a winter vegetable. In season here in US. A new one to add to our routine. Its purple and white ribbed leaves are so beautiful. Tempting. Inviting.
I didn’t really know what to do with it and was torn between roasting it and eating it as is. I ate one raw, and it was so bitter. I know based on my Indian cooking experience that if a vegetable is bitter, blanching it in water removes the bitterness. I decided to go with that approach.
Raddichio was chopped and soaked in hot water.
Broccoli and green beans were blanched in hot water.
Kidney beans were marinated.
Everything was tossed in a soy sriracha dressing and served with salmon.
It was crunchy, flavorful, a little spicy and a little tangy.
Vipul was tired of chewing all the crunchy vegetables so if your guy is like him then serve it as a side rather than a main salad. I topped mine with cold soba noodles in sesame oil and let me tell you it was 100% yumm!
Will make this again, in a heart beat.
Note: Sriracha sauce has sugar in it. So if you are on no sugar diet, replace sriracha sauce with another hot sauce of your choice.
Crunchy Raddichio, Beans and Broccoli Salad In Soy Sriracha Dressing Recipe
- 1/2 head of raddichio thinly sliced (about 2 cups of sliced leaves)
- 3 cups hot water + 2 cups water to blanch vegetables
- 1 tablespoon sriracha sauce (use less if you want it to be little less spicy)
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 can kidney beans, drained and rinsed thoroughly.
- 1 1/2 cups brocoli chopped roughly
- 1/2 cup green beans diced
- 1/2 cup celery diced
1. Soak the raddichio leaves in hot water for about 20 – 30 minutes to remove the bitterness from the leaves. Set aside.
2. Whisk together siracha, soy and sesame oil. Toss some of the dressing over the kidney beans. Set aside in a large bowl.
3. In the meantime, boil water in a saucepan. Once you have a rolling boil, blanch broccoli and green beans in hot boiling water till they turn bright green.
4. Once the vegetables are blanched, scoop them out and add them to the kidney beans bowl.
5. Drain the water from raddichio leaves and add the leaves and celery to the kidney beans – vegetables bowl. Add some more of the soy -siracha dressing.
Toss well. Taste and add more dressing as appropriate.
Serve immediately with grilled salmon or tofu.
Taking a break from the desserts that I have been posting here lately, I wanted to share with you a recipe for a really tasty, sweet and spicy veggie burger. After all a little bit of spice is nice.
No, no, I hope I didn’t lose you at “veggie” or the “spicy” part. These are damn good vegetarian burgers. Vipul who doesn’t care for veggie burgers enjoyed them . Thats saying a lot! And hence the atypical second post for today.
Butternut squash is so good for us – fiber, beta carotene, loaded with Vitamin A and C and even folate – it is a super food in itself. Pair it with black beans – a protein powerhouse- you have a healthy and filling burger. A can of black beans saves some hassle and roasting the squash brings out its natural sweetness. Paired with some chili powder, cumin and ginger, the patty dough is tasty as is.
Mustard and ketchup are the simple accompaniments to keep the focus on the flavors of the patty.
The best part, it can be made ahead and kept frozen for a quick weeknight healthy meal.
Give it a try this weekend. I guarantee even pickiest of eaters will love it.
Butternut Squash and Black Bean Burgers Recipe
- 2 cups butternut squash, peeled and cubed
- 1 teaspoon olive oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 + 1/2 teaspoon salt
- 1 can black beans, drained
- 1/2 inch knob of ginger root, grated
- 1/4 teaspoon green chili pepper finely diced
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped cilantro leaves
- 1/4 cup bread crumbs
- 1 tablespoon canola oil to fry the patties
1. Preheat the oven to 350 F. Toss the squash cubes with olive oil, cumin seeds, chili powder and salt. Bake for 30 mins till tender. It should be easy to mash them up with a spoon.
2. In the meantime, wash the black beans well and marinate them in lemon juice, ginger root, green chili pepper and salt. Set aside till the squash is done.
3. Remove the squash from the oven. Let it cool a bit. Mash it well with back of a spoon.
4. Mix the squash, black beans and bread crumbs. Taste and adjust seasonings. Shape into patties.
5. Heat oil in a frying pan and fry the patties about a minute or two on each side taking care not to char them.
Serve them on sandwich or burger or in enchiladas or simply as is with a bit of mustard and ketchup!
They go by tempting names like White Chocolate and Peppermint or Salted bourbon with Butterscotch Fudge or with Eggnog and mini marshmallows. And you know when the sweets are this tempting, I can never stop at one piece. I sneak in for a piece here and there for sustenance. Most of these have cream, butter, sugar or even corn syrup. I even saw 2 ingredient recipes that use frosting and bisquik! Now, just because it’s the holidays, doesn’t mean we need to unnecessarily pack on the pounds!
Sorry to be a party-poopper but I need to fit in my jeans on Jan 2nd and not size up (even though the sales all around make it easier on the pocket).
Between the holiday parties, drinks, cookies and other desserts at office, we don’t need to contribute to the sugar overload. I wanted to make a healthier version of fudge. Pistachio and Chocolate fudge truffles fit the bill.
Made with 4 ingredients and naturally sweetened these have to find a place in your dessert bar. They are no cook, no bake truffles and come together easily. They can be customized many different ways, with different coatings ( coconut flakes, sprinkles, chopped nuts or cocoa nibs) to make them sweeter and appeal to different age groups.
Pair them with other natural desserts – like date truffles and you are bound to have enough to snack on without guilt. In fact I encourage Varun to eat them as the ingredients are all healthy.
Cheers to healthy desserts! Especially the ones that are as easy as this!
Fudgy Peanut Butter, Chocolate and Pistachio Truffles Recipe
For 8 – 10 balls
- 4 oz peanut butter, room temperature (creamy kind for a smoother truffle)
- 4 oz apple sauce
- 2 tablespoons sweetened dark chocolate powder
- 1/4 cup unsalted pistachios coarsely chopped
- 1 teaspoon canola oil or butter (to grease your palms while shaping the balls)
1. Beat the peanut butter and apple sauce till smooth (about a minute)
2. Add the dark chocolate and pistachios to the peanut butter and mix well.
3. Line a plate or pie pan with a wax paper. Spread the mix on the plate/pan till about 1/2 inch thick and then set it in the fridge covered with a foil.
Leave it overnight to firm up.
4. Grease your palms and shape them into balls.
As we are not using cream or butter or sugar, the ‘fudge’ is soft and it will be hard to cut them into bars. Keep them refrigerated in an air tight container. Though I doubt they will last long 🙂
Enjoy healthy holidays!
I wanted to make an orange-chocolate bread for tomorrow, Valentine’s day but came home and saw that we are out of yeast. I didn’t have the heart to go out and get some so I flipped through foodgawker for some inspiration.
I came across a skinny and low-fat version of classic Red velvet cupcake. Red in color, heart-shaped and skinny. I was sold.
Luckily I had most of the ingredients on hand and 30 mins later we have light moist cupcakes on hand. I had to alter the recipe a bit as I didn’t have beets and orange zest on hand but the cupcakes still turned out to be awesome. A lovely red color without tasting like food color. Whole wheat, fresh cream and low sugar means they are good for my little Valentine – Varun.
They were meant for tomorrow’s breakfast but ended up in tonight’s dessert. Not too many photos as they are flying fast. Hopefully I can save some to take in to work tomorrow!
Heart Shaped Red Velvet Cupcake Recipe
Makes 9 regular cupcakes.
- 3/4 cup Whole wheat Flour or Atta
- 1 Tbsp Cocoa Powder
- 1 Tspn Baking powder
- 1/2 Tspn Baking soda
- Pinch of Salt
- 3/4 cup low-fat yogurt
- 3 Tbsp Canola oil (or any vegetable oil)
- 1 Tspn Food color red
- 1 egg
- 1/2 cup sugar
- 2 Tbsp fresh cream
1. Pre-heat the oven to 180 C . Line cupcake liners on to a pan.
2. Measure and mix the dry ingredients in a bowl ( flour, cocoa, baking powder, soda and salt). Set aside.
3. In a separate bowl, whisk the yogurt with oil till incorporated for about a minute of two. Add food color and whisk for another 30 seconds.
4. Beat the egg till pale yellow and then add sugar and beat for another couple of minutes. Add fresh cream and beat again.
5. Add the yogurt mix and egg mix to the flour mix. Mix well. Spoon in the cupcake liners till 3/4 full.
6. For heart shapes, roll aluminum foil into balls. Gently nudge each cupcake and insert the ball to create a heart shape. Or use a marble if you have one handy.
7. Bake for 15 – 16 mins. Cool and enjoy. With cream cheese frosting if you want to indulge!