Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Wednesday, May 18, 2016
Avocado Brownies #HealthyBrownies #HealthyFood #FruitBrownies #AvocadoBrownies
My family favorite is cupcakes, they are easy to eat than a cake. We also love fudge and brownies, especially when it is a CHOCOLATE! I just can't stop mindlessly eating the overloaded sweetness of chocolates. For me, it's much easier to scoff down a large bar of chocolates unthinkingly that it is to eat just a few.
Now, I need to lower down my cravings in eating pastries and cakes due to health reason. But I've solved my problem, by using AVOCADO instead of a butter.
One sunny afternoon, as I am resting while watching Food Network, I found this unusual AVOCADO BROWNIES RECIPE flashing below our TV monitor. And I said, this is a unique recipe, I've never try this kind of a brownies. This has opened my mind and taste buds to try something that is odd but definitely yummy and delicious.
So I try to search it via YUMMLY, and I am lucky to see the recipe.
INGREDIENTS:
Now, I need to lower down my cravings in eating pastries and cakes due to health reason. But I've solved my problem, by using AVOCADO instead of a butter.
One sunny afternoon, as I am resting while watching Food Network, I found this unusual AVOCADO BROWNIES RECIPE flashing below our TV monitor. And I said, this is a unique recipe, I've never try this kind of a brownies. This has opened my mind and taste buds to try something that is odd but definitely yummy and delicious.
So I try to search it via YUMMLY, and I am lucky to see the recipe.
INGREDIENTS:
- 1 Avocado (4 1/2 ounces)
- 2 cups granulated sugar
- 1/2 cup unsweetened process cocoa powder
- 4 tablespoons (1/2 stick) unsalted butter
- 2 large eggs
- 1 tbsp instant espresso powder
- 2 tsps pure vanilla extract
- 1 tsp coarse salt
- 1 cup all-purpose flour
- 1/2 cups chocolate chips
- 2 tbsps confectioners sugar
Friday, February 19, 2016
Steamboat Recipe #Hotpot #Stew #Recipe #ChineseFood
This is what I love about blogging, aside from meeting a lot of friends you will also get information from other co-bloggers.
In a syndication we have with one of my Facebook group --- Bloggers Worldwide I encounter this recipe and I was planning to have this in my meal planner.
STEAMBOAT or Hot Pot
Originated to several East Asian varieties of stew. A meal serve during dinner time. Consist of a simmering metal pot of stock at the center of the dining table, where the pot is kept on simmering and ingredients like meat, vegetables, mushrooms, wontons, egg dumplings and/or seafood are being cooked.
The cooked food is usually eaten with a dipping sauce.
In a syndication we have with one of my Facebook group --- Bloggers Worldwide I encounter this recipe and I was planning to have this in my meal planner.
STEAMBOAT or Hot Pot
Originated to several East Asian varieties of stew. A meal serve during dinner time. Consist of a simmering metal pot of stock at the center of the dining table, where the pot is kept on simmering and ingredients like meat, vegetables, mushrooms, wontons, egg dumplings and/or seafood are being cooked.
The cooked food is usually eaten with a dipping sauce.
To prepare a quick and healthy recipe for my family, I learn how to plan weekly and eating meals at home is the best solution for a stay-at-home budget mom like me. I prefer food that are less expensive but higher in nutrients.
To a plan a healthy and balanced family meal can be done also by a time saver and/or even the busiest people in the planet. So have it prepare, to conserve time and money.
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| Photo credit to Spring Tomorrow |
So here are the COMMON INGREDIENTS <---- Click this.
Today in many modern homes, particularly in a big cities in China, Korea, Malaysia, Indonesia, Thailand, or even here in the Philippines, the traditional way of cooking steamboat in a coal-heated hot pot has been replaced by electric, propane, butane gas, or induction cooker.
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| Photo credit to Spring Tomorrow |
Monday, July 6, 2015
Fruit Bowl Salad with Honey Mint Dressing by Mahalo #Mahalo #Salad #FruitBowl #HealthyBreakfast
If you want to start your morning with a healthy breakfast, start it with the refreshing and easy to make Fruit Bowl Salad with Honey Mint Dressing.
INGREDIENTS:
See video here >>> RECIPE
INGREDIENTS:
- 2 tbsp fresh mint, snipped
- 2 tbsp lime juice
- 2 tbsp orange juice
- 2 tbsp honey
- 1 small cantaloupe melon
- 1 1/2 cups strawberries, hulled or halved or quartered
- 3/4 cup red seedless grapes
- 4 kiwi fruit, peeled and cut into 1/2 inch pieces
PROCEDURE:
How to make the dressing
- Mix all the dressing. First the juices and the honey. Add the fresh mint.
- Whisk all the mixes. And set aside.
Fruit Bowl Salad Mixture
- First get the melon, cut into half, scoop out all the seeds.
- Get an ice cream scoop or a spoon to scoop the flesh inside and put it in a bowl.
- Add all the remaining fruits, like the strawberries, kiwi, and grapes then toss it.
- Then add in our dressing with a lovely snipped part bits of mint.
- Then toss again, to give a perfect taste of a Fruit Bowl Salad with a Honey Mint Dressing.
Friday, March 13, 2015
Boneless Bangus Tocino Recipe
Fish Tocino is a healthy alternative way to provide for our kids instead of pork tocino.
Tocino dish is a popular meal for kids for their baon and love by most of the mother's because it is easy to prepare and cook.
Got so excited when I saw the Boneless Bangus Tocino recipe at Business Diary.
Ingredients:
Procedure:
I went to the market and buy boneless bangus(slice thinly). I hurried home and follow the procedures in marinating the Boneless Bangus Tocino, left it for a day.
The next day, I cook the marinated fish tocino and my kids love the taste so much.
You can do business with this recipe too!
Healthy way to eat tocino.
Got so excited when I saw the Boneless Bangus Tocino recipe at Business Diary.
Ingredients:
- 2 pieces boneless bangus
- 2 tbsp. calamansi or lemon juice
- 1 tsp. garlic powder
- 1 tsp. iodized salt(sea salt)(to taste)
- 2 tbsp. sugar
- 2 tbsp. anisado wine(or you can use pernod)
- 1/4 tsp. ground white pepper
- 1/4 tsp. prague powder(pink salt) OPTIONAL
Procedure:
- Just combine all the ingredients, marinate fish in the mixture for 24hrs or for at least one day.
- Fry and served with salted egg and steamed rice, dip in vinegar.
I went to the market and buy boneless bangus(slice thinly). I hurried home and follow the procedures in marinating the Boneless Bangus Tocino, left it for a day.
The next day, I cook the marinated fish tocino and my kids love the taste so much.
You can do business with this recipe too!
Healthy way to eat tocino.
Sunday, March 1, 2015
How To Make a Classic Healthy Lasagna
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Lasagna is a wide, flat-shaped pasta and one of the oldest types of pasta. It is composed of a sausage, ground beef and three types of cheese cooked into perfection. For some, this kind of food is not healthy, because its full of fat and calories not good for the body.
TIPS & NOTES:
What can be more satisfying feeling and affable than lasagna? You can eat it anytime and anywhere, because it's easy to make or even easier to buy because it is available in the market or in a fast food chain.
Be healthy and wise, that's the point I get from Eating Well. You can still eat your favorite lasagna but need to cut some of the ingredients that have a lot of FAT and CALORIES and by adding FIBER from lasagna without sacrificing its flavor.
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| (C) Sausage, Mushroom and Spinach Lasagna |
- Light Lasagna Pasta - use this to increase fiber
- Italian full-flavored Sausage - instead of pork sausage to cut saturated fats.
- Frozen spinach - to add more nutrients and add volume to a minimum amount of calories.
- Add more Mushrooms - this is to replace meaty sausages, mushrooms have a "meaty" taste and flavor as satisfying, but have less calories and fat.
- Shredded Part-skim cheese - instead of full fat cheese, this will reduce calories and saturated fat
INGREDIENTS
Meat Sauce
1/2 tbsp extra virgin olive oil
4 ounces hot or sweet Italian turkey sausages, remove the casings
2 onions, finely chopped
1 carrot, finely chopped
12 ounces of mushrooms, clean and chopped
2 cloves minced garlic
1/8 tsp salt
Freshly ground pepper, to taste
1/4 cup dry red wine
2 28-ounce cans drained and chopped plum tomatoes
1/2 cup sun-dried tomatoes(not packed in oil), silvered
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/4 tsp crushed red pepper, to taste
PASTA & CHEESE FILLING
8 Light Lasagna Pasta, 8 ounces
2 cups nonfat ricotta cheese
1/8 tsp salt
Freshly ground pepper, to taste
Ground nutmeg, to taste
1 cup shredded part-skim mozzarella
1/2 cup freshly grated Parmesan cheese
2 tbsps chopped fresh parsley
PREPARATION
- To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and let it cook for 3-5 minutes, wait until browned. Then reduce the heat to medium add onions and carrot, cook to 2-3 minutes, by stirring frequently until softened. Add the mushrooms and garlic, saute and season with salt and pepper. For 4-6 minutes cook and stir frequently, until mushrooms liquid evaporates.
- Stir in wine, plum tomatoes, sun-dried tomatoes, basil, thyme and crushed red pepper. Bring to a simmer, reduce heat to low, cover and simmer, stirring occasionally for 45 minutes. Leave it uncovered and cook for 30-45 minutes, by stirring frequently, until sauce is very thick. Adjust seasoning with salt and pepper.
- To prepare for the filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350°F. Coat a 9 by 13 inch baking dish with cooking spray.
- Cook noodles for about 10 minutes until just tender or according to package directions. Drain, then let it cool down by plunging noodles into a large bowl of ice cold water. Lay the noodles out on a kitchen towels.
- Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. And about 2/3 cup ricotta over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tbsps Parmesan. Continue layering the noodles, sauce and cheese, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley, cover with foil.
- Bake the lasagna for about 35-45 minutes until the sauce is bubbling. Uncover the bake for 5-10 minutes, until golden. Let it cool down for another 10 minutes before cutting and serve.
Prepare through STEP 5. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw before baking.
HEALTHY FACTS & NUTRITION
This lasagna recipe has lots of flavors but less fat and calories. As per serving: CALORIES: 357, FAT: 8 g or 3g sat, 2 g mono), CHOLESTEROL: 32 mg, CARBOHYDRATES: 46 g, PROTEIN: 22 g, FIBER: 9 g, SODIUM: 698 mg, POTASSIUM: 396 mg
It has a Nutritional Bonus of a FIBER(36% Daily Value), CALCIUM(30% dv)
CARBOHYDRATE SERVINGS: 2 1/2
source: EatingWell
Friday, February 20, 2015
Moringa (Malunggay) Milk Shake Recipe
A simple way to make a Malunggay Milk Shake. Have all the ingredients and follow the steps in making it.
Ingredients:
1 cup fresh malunggay leaves, washed
2 to 3 tablespoons powdered filled milk
2 to 3 tablespoons of sugar (white/brown)
2 cups water
Steps:
Boil the water in the pan.
When the water came to a boil, add the malunggay leaves. Cover the pan and let it simmer for 1 minute. Do not overcook the leaves.
After that, remove the pan from the fire.
Transfer the contents of the pan into a bowl. Separate the cooked malunggay leaves and set aside to cool. Do not throw the water.
Prepare the blender. Once the cooked malunggay leaves and the water had cooled down, put them all in the blender together with the powdered milk and the sugar.
Blend until all ingredients are totally liquified. Transfer to a glass and consume at once. Do not store for more that 30 minutes after blending.
Source: Answers.com
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| (C) Blogs Fanbox |
Ingredients:
1 cup fresh malunggay leaves, washed
2 to 3 tablespoons powdered filled milk
2 to 3 tablespoons of sugar (white/brown)
2 cups water
Steps:
Boil the water in the pan.
When the water came to a boil, add the malunggay leaves. Cover the pan and let it simmer for 1 minute. Do not overcook the leaves.
After that, remove the pan from the fire.
Transfer the contents of the pan into a bowl. Separate the cooked malunggay leaves and set aside to cool. Do not throw the water.
Prepare the blender. Once the cooked malunggay leaves and the water had cooled down, put them all in the blender together with the powdered milk and the sugar.
Blend until all ingredients are totally liquified. Transfer to a glass and consume at once. Do not store for more that 30 minutes after blending.
Source: Answers.com
