Tag: skinny


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.
Share this recipe:

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.
Share this recipe:

Jul
2013

Microwave Chocolate-Nutella Mug-Cake

categories: Baking, Cakes, Cupcakes & Muffins, Quick Fix

Microwave Chocolate-Nutella Mug-Cake1

It was a conscious decision to stay-away from this dangerous mug-cake only because of its sheer convenience. I did not need a confirmation that I can make this cake whenever chocolate-cravings hit me.

As all our resolutions come to an end sooner or later, on a particularly depressing morning, I caved in! And it definitely lifted my spirits up instantly! Yaay for broken resolutions! I’m totally hooked to this one and will be definitely trying different versions! 😛

I know there are infinite versions of mug-cakes floating on the web since 2-3 years and I did check out many of them. But I had a few things in mind about how I wanted this cake to be so I ended up making my own version of this sinful dessert. For one wanted this cake to be eggless and a wee-bit healthier so that I don’t feel too much guilty about gobbling it up.

Another criteria was a perfectly soft, moist and fluffy cake. I can’t tolerate dry crumbs. But microwave especially has a tendency to snatch away moisture and make everything dry. So timing here is a key. Do not over-cook it. Check it after 1 minute + 10 seconds. If not done then cook for another 10 to 20 seconds.

It will take you more time to assemble all the ingredients than for it to actually cook! Perfect for unusual cravings or unexpected company! It would be ready in a jiffy! For it to look more posh, make it in a fancy tea-cups/Ramekins and serve it with ice-cream or whipped cream with fresh fruits. Add anything else you want in the batter like chopped nuts, dark/white chocolate chips, butterscotch chips, dried fruits, M & Ms, sprinkles… Tini-tiny pieces of delicious surprise in every bite! Pure happiness!

Microwave Chocolate-Nutella Mug-Cake2

Mouth-watering? Read on to find out how it’s done. Be warned ~ it’s addictive!

Microwave Chocolate-Nutella Mug-Cake

Serves: 1 | Prep time: 2 minutes | Cook Time: 1 to 1 1/2 minutes

Ingredients:

  • 3 Tbsp whole wheat flour
  • 2 Tbsp powder sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp extra-virgin olive oil
  • 3 Tbsp milk
  • 1 Tbsp Nutella
  • 1/2 tsp vanilla extract
  • M & Ms for topping or 1 Tbsp dark chocolate chips

Directions:

  1. In a medium-sized microwave-safe mug/ramekin add flour, sugar, cocoa powder, baking soda and salt. Whisk with fork until combined.
  2. Add oil, milk, Nutella, vanilla extract and mix with a fork until no lumps remain in the batter.
  3. Sprinkle top of batter with M & Ms or chocolate chips. Microwave on high for 1 to 1 1/2 minutes. Mine was done in 1 minute + 10 seconds so check at that mark and if it is not cooked through then let cook for another 10 to 20 seconds. Be careful as you don’t want a dry cake. Sprinkle with powdered sugar and serve immediately.
Share this recipe:

Jul
2013

Skinny Zucchini Boats

categories: Appetizers, Dinner, Lunch, Sides, Summer

Skinny Zucchini Boats5

My favorite vegetable of all-time! Such a versatile little thing… So much to create and experiment with! It was about time to get more creative and make these beautiful zucchini boats… Stuffed… Stuffed with cottage cheese filling and freshly prepared Marinara sauce! Oh yeah… you’re in for a treat!

Like I always say.. very easy and quick to prepare and perfect as a side or main course!

There are two parts to this dish – 1> filling and 2>fresh marinara sauce

Shucking the zucchini is lots of fun! If using medium sized zucchini then you can part them in middle and then divide them in half, lengthwise. If using smaller zucchinis then just divide them lengthwise. After this zucchinis are hollowed-out and stuffed with the prepared filling and topped with Marinara sauce. All the elements here are raw so it all comes together in no time! Bake them and they are ready to be gobbled!

Eat as many as you want as they are pretty light and low-cal! 😉Skinny Zucchini Boats1Skinny Zucchini Boats2

Skinny Zucchini Boats3Skinny Zucchini Boats4

Skinny Zucchini Boats

Yields: 8 zucchini boats | Serves: 2 for lunch/dinner and 4 as side-dish

Ingredients:

Marinara Sauce:

  • 4-5 tomatoes, blanched, skin peeled and chopped
  • 1 tsp olive oil
  • 2 cloves garlic, smashed and finely chopped
  • 1 large bay leaf
  • 1/2 tsp red chili flakes
  • 1 tsp oregano
  • 2 Tbsp fresh parsley, finely chopped
  • salt and pepper to taste

Skinny Zucchini Boats:

  • 2 medium zucchinis, halved and cut lengthwise
  • 100 gm cottage cheese, grated
  • 1 small red bell pepper, finely chopped
  • 1 Tbsp fresh parsley, diced
  • 1/2 tsp red chili flakes
  • salt and pepper, to taste

Directions:

For Marinara sauce: 

  • In a small pot, heat olive oil over medium heat and saute garlic. Be careful not to burn.
  • Add tomatoes, bay leaf, chili flakes, oregano, salt and pepper. Stir and reduce heat to low. Cover and let simmer for about 10 minutes.
  • Remove the bay leaf and mash tomatoes nicely. Remove from heat and stir in parsley.

For Skinny Zucchini Boats:

  • Preheat oven to 200 C/400 F. After cutting zucchini in half lengthwise, use a spoon or melon baller to scoop out flesh, leaving 1/4″ thick. Discard the flesh or use it in your next veggie recipe.
  • In a small bowl, mix together cottage cheese, red bell pepper, parsley, chilli flakes, salt and pepper.
  • Place scooped out side up on the baking sheet and season it with salt and pepper. With spoon, fill each hollowed-out zucchini with about 2 Tbsp of cottage cheese stuffing and press firmly. Top it generously with marinara sauce.
  • Bake for 25 minutes or till zucchini is cooked through. Serve hot!

*Cheese-lovers don’t be disappointed! ~ Top zucchini boats with mix of grated Parmesan and Mozzarella cheese before baking. Cover with foil and bake for 30 minutes or till cheese melts completely.
*Basil-lovers can replace parsley with basil leaves, both in filling and Marinara sauce.

 

Share this recipe:

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.

Share this recipe: