In my quest to a healthier life I’ve started to watch my sugar, gluten and dairy intake. I never realized that it would be as challenging as it is, especially that I LOVE to bake. Read the rest of this entry
May12
HEALTHY SHORTBREAD COOKIES
Tag Archives: healthy eating
Sep21
Healthy Pumpkin Cookies
I’m always trying to make sure that my healthy food intake is more than my “Not so healthy” intake.
Making sure I’m balanced and trying to go back to my 20 year old body seems to be my Theme for the last…um “few” years. So I’m always in the search of the best recipe or something different. Thanks to the online world there’s always something I can try out and make it my own.
I’d like to share my version of a Healthy “Fall Cookie” So yummy that you have to resist eating them all!! Here’s My version of a Spiced Pumpkin Cookie.
First off gather everything you need…..
Now that you have your Ingredients and your baking tools enjoy making the fail-proof recipe.
Here’s a BAKING TIP I like to use an ice cream scoop to drop my cookies, that way they are all the same size and look nicer. With these cookies I used the back of the scooper to flatten them before baking.
One important factor is that you have to consider your oven and how it usually bakes. I tend to like my cookies a little on the softer side so I tend to barely bake these for 20 minutes….However, my husband LOVES cookies extra crispy and borderline burnt at the bottom so I do make a batch that’s baked for about 25 minutes.
So Make it your own and Enjoy! Here’s to Making Life Memorable one healthy treat at a time…..
May29
The Fat Burning drink-Followup
Last Month I posted about a Fat Burning Drink…..
As promised I have tried it for the past 30 days and here are my thoughts
May16
Coconut Balls Recipe…..
I had posted on my Instagram a late night picture of what I was going to make to tame my sweet craving….
Now i’m big on desserts and baking but at such a late hour i didn’t have the luxury of time and wanted to just have something sweet…. That takes less than 20 minutes to be devoured!
First Measure all the required ingredients…. You’ll need
Next step is basically Mix ALL ingredients in a food processor until it begins to fold in on itself creating a dough like look.
Using a tablespoon or a mini ice cream scooper ( My personal choice!) Drop the balls of the dough onto parchment paper. ( you could just eat scoops out just like that if you want too!! )
Optional Garnish: To fancy up the balls you can sprinkle the balls with more lime zest.
Freeze the balls for at least 5 minutes if you’re in a hurry….ideally 10-15 minutes will make them completely firm
At this point you have two choices…. Eat the whole batch (totally doable!!! I know) or be a little more sensible and have a few and store the remaining in a ziploc or air tight container in the freezer…..
** You can totally substitute Lemon for the lime!
Making Life Memorable with sweet bites
Sep30
Cheddar Biscuits
One of my girls’ favorite restaurants is Red Lobster. I must agree with them when it comes to their tasty cheddar biscuits.
They are so addictive that it’s extremely difficult to just have one. Totally sinful!!!
I set out to try to make those biscuits as best as I can…. I’ve tried several ways with additions and omissions to finally get the closets thing I could to the real thing.
Try them out and tell me what you think!
Ingredients:
2 1/2 cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
1/4 teaspoon garlic powder
1 cup cheddar cheese (heaping), grated
Directions:
Preheat your oven to 400 degrees.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don’t want to mix too thoroughly.
There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic.
Mix by hand until combined, but don’t over mix.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
Meanwhile Prepare the topping:
2 tablespoons butter, melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
pinch salt
When you take the biscuits out of the oven. Use a brush to spread this garlic butter over the tops of all the biscuits.
Use up all of the butter.
This batch made about 14 biscuits.
Off course the minute I put them out on the table Zeenah couldn’t wait to dive right into them!!!
The look on her face says it all…. I’m pretty sure that fits right into Making Life Memorable for her!
Sep15
Quick Fix Dinner
There are times in every mother’s life where all she needs is a quick fix dinner because some activity ran too late and bedtime is approaching and there isn’t much time to prepare a “proper” Dinner.
On days like these I often turn to a simple mix & Match of veggies.
Those days I open up my freezer and it’s vegetables feast!!
So the menu is:
Green Peas & Corn
Brussels Sprouts
“House” Salad with oil & vinegar dressing
Edemame
Cream of Mushroom Soup
Healthy, filling and quick dinner what more can a mom ask for after a hectic day?
So the next time you’re stuck and don’t have time remember Mix & Match what you have and concentrate on Making Life Memorable.
Aug28
Brunch Frittata
I am no chef or culinary expert but I cook from the heart and have been fortunate that it turns out good.
My technique is probably like thousands of other moms around the world… See what we have on hand and make! Luckily with our Middle Eastern habits we tend to have lots of fresh veggies always on hand. So it makes it easy to whip something healthy.
Another habit of all moms is that we don’t have the luxury of time to spend hours in the kitchen. So I came up with a quick Frittata that can be prepared in advance and heated as needed. It’s also perfect for brunch.
Heat Oven to 180 Degrees C (about 350F)
INGREDIENTS:
1 cup shredded Squash
1 cup shredded Carrots
1/4 Cup chopped Parsley
1/4 Cup shredded Parmesan
2 Tablespoons Flour
1/4 cup Milk
3 Eggs
DIRECTIONS:
1. Beat Eggs and Milk Together in a bowl.
2. In a larger Bowl mix all the other ingredients.
3.Add the Egg mixture and whisk all ingredients until mixed well.
4. Spray a baking Pan with cooking owl
5. Pour batter into baking pan. Bake for 25 minutes.
Here’s to Making Life Memorable in the Kitchen!
Sep29
Dinner Salad
Many days I stare at the open refrigerator trying to figure out what to have for dinner.
There’s just too many meals I have to think of in a day… Breakfast, lunch, dinner, snack AND I want to be healthy & creative!!
My husband and I came to the conclusion of not doing “Big Grocery” as we call it. Granted we have to go more often but there are 2 upsides, One we eat everything without anything going bad and Two my best creative days is actually when I’m low in grocery choices.
Today’s Salad of choice is my own mix of what I had on hand….. (if you’re not a fan of quinoa you can substitute with couscous or pasta)
Ingredients:
1 Cup cooked quinoa
1 Red Pepper, diced
5 Radishes, Slices
1 stalk celery sliced
1/4 cup Pecans, chopped
1/2 Cup Feta, cubed
1/4 Cup Olive oil
Fresh ground Pepper
Directions:
Mix it all up and enjoy!!
Off course the fun thing about cooking is you can always add or remove things to taste….if I had parsley on hand I would have definitely added some in there.
Have fun with your creations….it makes it all that more Tasty!
Sep25
Baked Chicken Strips
I’ve shared with you a few of the “sweet” tasting foods and it’s time to share something from the savory department.
I’m an advocate of home made and freezing over buying something from the frozen section at the grocery store. How can “fresh” meat last for 2 years? Doesn’t make sense to me. PRESERVATIVES!!! If I can avoid it then I will.
Not to say I don’t indulge one in a while but when it comes to the kids I’d rather not.
My baked recipe uses fresh chicken breasts that I prepare and freeze for up to 6 months and tastes fabulous, if I may say so myself. The added health perk is I don’t fry I bake them and they turn out just as crispy.
Ingredients:
4 chicken breasts, cut into strips
1 1/2 Cup breadcrumbs
2 Eggs
1/2 Cup Flour
1/2 Cup Butter
Directions:
Preheat oven 175 degrees C (350 degrees F)
Coat each strip of chicken in the flour followed by dipping in the egg then coating in the breadcrumbs.
Place on a cookie sheet.
If you intend to freeze place the cookie sheet in the freezer for 20 minutes until the breadcrumbs holds, remove from cookie sheet and place in an airtight container place aluminum foil in between layers, return to freezer. Stores up to 6 months.
To cook:
Melt butter in microwave.
Pour melted butter on each strip. bake in the oven for 15 minutes, turn each strip and bake for additional 5 minutes.
The same baking method is used for frozen strips but add an additional 10 minutes to the baking.
This recipe is great because you can make a really big batch and freeze. Useful for lunch box, birthday party menu, play dates and quick dinners.
Aug29
Quick Breakfast
The first week getting back to the routine of school can get very hectic.
You might have a morning or several when you are so rushed and breakfast might end up on the go.
You definitely want to get a healthy start for your kids.
Don’t worry I got you covered with my delicious Peanut Butter and Banana Smoothie!!
Ingredients:
1 Banana
1 cup Soya Milk (You can use regular)
1 Tablespoon Peanut Butter
1 Tablespoon Maple Syrup (or honey)
4/5 cubes of Ice
Directions:
Blend all ingredients until smooth and serve immediately.
Makes 2 servings (1 cup each)
The best part is your kids will enjoy making them giving you some breathing space too!