Tag: healthy


Aug
2013

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes

categories: Breakfast, Pancakes, Quick Fix, Summer

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes1

Such a long title… huh?!

Don’t get scared!

Today’s recipe is just filled with way too many nice things! 🙂

I love my breakfast so much! That is the best meal of the day for me.. I love it so much that we usually end up having breakfast-for-dinner more often than I would like to admit… not that I’m complaining! I had made these pancakes on one of such nights. They were so so so good!

These healthy yet delectable pancakes are laden with chocolate-chips. Mashed banana and shredded zucchini are folded into the batter for a nutritious breakfast treat. These taste best served the traditional way with butter and maple syrup. If you’re even more calorie-conscious then use the light butter or skip it completely but maple syrup is a must. Because there is hardly any sugar added in the batter itself.

These pancakes have no eggs or butter in them.

Yup… Zero. Zip. Zilch. 😉

They are still quite fluffy, soft and aerated because of these ingredients ~ banana and buttermilk-baking soda. They create magic and make these pancakes possible without addition of butter or eggs.

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes2

Not a zucchini fan? Worry not… Banana successfully masks the tasteless zucchini for you! Trust me… these pancakes will rock your world!

They are so easy to whip up and hardly requires any prep time. The recipe makes enough for a small family and if you’ve any spares than freeze them for quick grab-n-go breakfast! I’m a zucchini fanatic so I love to have them about any time of the day! 😉

So go grab some zucchinis before they disappear!

Skinny Banana Zucchini Chocolate-Chip Buttermilk Pancakes3

Banana Zucchini Chocolate-Chip Buttermilk Pancakes

Yields: around 15 pancakes (4-inch size) | Prep time: 10 minutes

Ingredients:

  • 1 + 1/2 cup shredded zucchini
  • 1 + 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • Pinch of baking soda
  • Pinch of salt
  • 1 tsp ground cinnamon
  • 2 very ripe bananas, mashed with fork
  • 3 Tbsp brown sugar (dark/light)
  • 1 + 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 3/4 cup dark chocolate chips
  • butter, for greasing the skillet

Directions:

  1. Put shredded zucchini in a cheese cloth or muslin cloth and give it a good squeeze to remove extra liquid.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a separate bowl, whisk the mashed bananas, sugar, buttermilk and vanilla together.
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir to combine and then fold in zucchini.
  5. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. pour scant 1/3 cup batter for each pancake into the skillet and sprinkle the uncooked top all over with chocolate-chips. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  6. Serve hot with butter and maple syrup.
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Jul
2013

Skinny Potato & Leek Soup

categories: Dinner, Lunch, Quick Fix, Soups

Potato & Leek Soup1

I want to make a confession. This is a very simple and classic soup. There… I said it! I am not bringing you some fancy-schmancy recipe today. Just an old classic… Flavored as per my liking and made skinny of course! I didn’t even want to post this recipe for its sheer simplicity. But the flavors were so bang on that I had to bring it forward to you guys!

This soup is so hearty that it is a complete meal in itself. Make this on a cloudy, rainy, grey, cold evening, have it curled up under a blanket and it won’t disappoint you! The aroma of the soup will soothe your mind and soul. It will love you back! (Really!!!) I made this on one such rainy Saturday afternoon and it did hug me back! 🙂

This recipe is inspired by Jamie Oliver‘s book Ministry Of Food. He says that this soup is also surprisingly delicious eaten fridge-cold on a summer’s day with a squeeze of lemon juice and a dollop of natural yogurt. I would love to try it this way too! But I might have to wait for the next summer to arrive…

All the ingredients used in this soup are very earthy… just like rain. Leek is a dominant flavor in here.  While celery adds a nice boost of flavor, carrot adds a touch of sweetness and potatoes give it a creamy texture. I would recommend not skipping onion powder and thyme for a complete experience.

Potato & Leek Soup2

Make this soup and bask in the serenity of warmth the soup surrounds you with!

Skinny Potato & Leek Soup

Serves: 2-3 | Prep time: 5-7 minutes | Cook time: 30 minutes

Ingredients:

  • 1/2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 leek
  • 1 carrot, peeled & sliced
  • 1 stick celery with leaves, sliced
  • 1/2 tsp onion powder
  • 1/2 tsp dry thyme
  • 600 ml vegetable stock
  • 2 large potatoes, peeled & diced
  • salt & pepper, as per taste

Directions:

*Preparing Leek : Cut the ends off leek and discard. Quarter the leek lengthwise, wash under running water to remove all the grit and cut them into slices. Save a 2-inch piece from the end of leek and julienne it for garnishing.

  1. Heat a deep sauce pan on a high heat and add olive oil to it. Add garlic, leek, carrot and celery to the pan and sauté for around 5 minutes with the lid askew on a medium heat.
  2. Add onion powder, thyme and vegetable stock to the pan. Let it simmer on high heat till the stock has come to a boil.
  3. Add potatoes and give the soup a good stir with wooden spoon. Reduce the heat and let it simmer for 10-15 minutes with the lid on. At this point the potatoes would be just cooked and soft. Do not overcook them.
  4. Remove the pan from the heat. Season with salt and freshly cracked pepper. Pulse until smooth using a hand blender. Adjust the seasoning and consistency as per your liking. Serve garnished with julienned leek.
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Jul
2013

Mediterranean Couscous Salad

categories: Dinner, Lunch, Quick Fix, Salads, Sides, Summer

Mediterranean Couscous1

“Simplicity is the ultimate sophistication.” ~ Leonardo da Vinci

This salad is just that. Simple yet flavorful. Hearty yet sophisticated. Perfect lunch/dinner for those lazy, laid back days. Even better when you have only 15-20 minutes to put up a dinner and have scarce produce in your pantry. You just need couscous and throw in as many or as less veggies you have and you’re all set!

You know I’m a sucker for those lazy, quick recipes and this one here ticks all the boxes for me. And ignore my reflection in a spoon in a pic below.. Thank you! 😛

Mediterranean Couscous2

Mediterranean Couscous Salad

Serves: 2 | Prep time: 10 mins | Cook time: 5 mins

Ingredients:

  • 1 cup couscous (I used Barilla Cous Cous)
  • 1 small red onion, finely chopped
  • 1 tomato, finely chopped or 1/2 cup halved cherry tomatoes
  • 1 small English cucumber, finely chopped
  • 2 Tbsp sliced black olives (If using canned, drain and wash)
  • 2 Tbsp grated cottage cheese (can be substituted with Feta)
  • 1 Tbsp chopped fresh cilantro

For dressing:

  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tsp oregano
  • Salt and pepper, to taste

Directions:

  1. Make couscous according to the package instruction. Transfer the couscous to a large bowl and fluff with a fork. Add onion, tomato, cucumber, olives, cottage cheese and cilantro.
  2. In a small bowl, whisk together all the ingredients for dressing. Season it with salt and pepper.
  3. Pour the dressing over the couscous salad and toss until well combined. Adjust the seasoning and serve.

*This salad can be made in advance and will keep fresh in refrigerator for up to 3 days.
*You can make this salad vegan by replacing cottage cheese with tofu or simply omit it.

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Jul
2013

Breakfast just got better! ~ Banana Almond Butterscotch Chip Cookies

categories: Breakfast, Cookies

Banana Almond Butterscotch Chip Cookies1

Oh yes! Your breakfast just got a whole lot better with these cookies in your life! Made with the goodness of almonds, oats and whole wheat. So gooey because of the melted butterscotch chips! Deee-vine!

Banana √ Almonds √ oats √

Cookies taste best with a glass of Milk so √ 😉

What more you need for breakfast!

They are so soft and tender because of bananas, you will hardly notice the cookies are egg-free! Hence  perfect for non-egg-eaters too! √ that!

So simple to make that it will be ready in 25 minutes flat! Yes, no need to chill the dough in refrigerator. We are going to use chilled mashed banana for cookie-dough. Just mash the banana nicely with the help of fork and refrigerate for half an hour before using… That’s it! No waiting before baking! It rhymes.. LOL… I know I’m such a crack-pot! 😛

Banana Almond Butterscotch Chip Cookies2

So not that these require any coaxing but promise me you’ll make them!

Banana Almond Butterscotch Chip Cookies

Prep time : 15 mins | Baking time: 10 mins

Yields: 15-16 cookies

Ingredients:

  • ½ cup almonds, ground
  • ½ cup whole wheat flour
  • ¼ cup plus 1 Tbsp soft-rolled oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 2 Tbsp butter, at room temperature
  • 4 Tbsp light brown sugar
  • 1 banana, mashed and chilled (1/3 cup approx)
  • ½ tsp almond extract
  • ¼ cup butterscotch chips, plus more for topping (optional)

Directions:

  1. Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together ground almond, wheat flour, oats, baking powder, baking soda and salt.
  3. In a separate bowl, cream together butter and sugar. Add banana puree and almond extract to it and whisk.
  4. Slowly fold in dry ingredients to wet ingredients and mix till flour pockets have disappeared. Fold in butterscotch chips.
  5. Drop 1 Tbsp of cookie-dough onto a baking sheet at 1-2 inches apart. Bake for 9-10 minutes. Mine were ready in 10 minutes. Let it cool on baking sheet for 2-3 minutes and then transfer on a cooling rack to cool completely. At first, the cookies will be soft in center but will firm up once cool.

*Store them in an air-tight container for 3-4 days at room temperature.
*You can replace butterscotch chips with any other nuts or chocolate chips too!

 

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Jul
2013

Vanilla Buttermilk Eggless Sponge Cake

categories: Baking, Breakfast, Cake, Cakes, Summer

Vanilla Buttermilk Eggless Sponge-2

After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless sponge cake. I knew I had to bake one immediately… hence this post.

This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But trust me, it is every bit delicious! This is my go-to recipe while baking for non egg-eaters and it has turned out perfect every single time so it is tried, tested and tasted recipe in a true sense!

Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical (pineapple and coconut, anyone?) style! Getting ideas?! ?

This eggless sponge is moist, has tight crumb and relatively flat top which makes it perfect for a multi-layer cake for birthdays or for any other occasion. In past, I have successfully doubled and tripled this eggless sponge recipe to make a 2 or 3-layer celebratory cake. For frosting ideas and recipes, read the recipe notes at the end of this post.

Vanilla Buttermilk Eggless Sponge Cake-1

Previously I have always used fresh strawberries for this eggless sponge as seen in the picture above. This time I had Kiwi fruit on hand so I decided it was time for a change. I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I sometimes do with strawberries but if you have no such qualms then go ahead.

It is perfect for eating any time of the day!

Yup, even for breakfast!

It has yogurt and fruit! Totally acceptable, right?! 😉

Kiwi Buttermilk Cake - Eggless1

 

Recipe adapted from here

Print Recipe
 Vanilla Buttermilk Sponge Cake ~ Eggless
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Course Breakfast, Cake, Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
slices
Ingredients
Topping
Instructions
  1. Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil and line the bottom with parchment paper.
  2. Sift together flour, baking powder, baking soda and salt in a bowl.
  3. In a separate bowl, cream together butter, oil and sugar with electric mixer or hand whisk. Whisk in vanilla extract.
  4. Using rubber spatula, gently stir in dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
  5. Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi/strawberry slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in the center comes out clean.
Recipe Notes

*Stays fresh for 3-4 days if refrigerated in an airtight container.
*Want to add fruit within the cake batter instead on top? Mix together about 1/2 generous cup of chopped fruit and 1 Tbsp flour, fold into the cake batter.
*You may double/triple/quadruple the recipe to make layers for a multi-layered cake. Use vanilla bean buttercream, fresh strawberry cream cheese frosting, lemon cream cheese frosting or coconut buttercream frosting recipe to decorate.

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