healthier recipe


Healthy Banana, Oaty Chocolate Chip cookies 🍪

(Makes 6)
Only 70 calories per cookie, all natural sugar, suitable for vegetarians and vegans

½ cup of oats (50g)
¼ cup of chocolate chips (25g)
½ of a banana
1tbsp honey (optional)

1) Mash banana into oats (+add honey, if you wish)
2) Add chocolate chips
3) Scoop mixture into 6 even servings and flatten onto baking tray using spoon
4) Bake at gas mark 6 for 20 minutes
5) Allow cookies to cool slightly before serving :)

Quick and Easy! (I’ll be using this one at Uni)


Stem Gingerbread Cakelets

Makes 15 little cakes

These could also be described as soft cookies, but they really remind me of Jamaican ginger cake and taste amazing warmed up and served with vanilla custard, so in my book, they’re going down as cakelets 👍

These are dairy free and vegan and although they’re not gluten free, I used wholemeal spelt flour which is easier on the digestion. With their healthy fats from the coconut oil and chia seeds, these are pretty healthy little treats, all told!

30g Demerara sugar
50g molasses
20g coconut oil
30g stem ginger, chopped
20g chia seeds made into gel with 50ml water
Splash vanilla extract
120g wholemeal spelt flour
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp each baking powder and bicarbonate of soda

-Preheat oven to 180C.
-Put the sugar, molasses, coconut oil, almond milk, chia gel and vanilla in a bowl and mix together.
-Combine the spelt flour, spices, baking powder and bicarb of soda in a second bowl.
-Sift dry ingredients into wet and bring together into a dough.
-Chill dough in fridge. I chilled mine overnight and that worked great but less time is fine. (Try not to eat the dough at this stage but heck, I have to admit it’s pretty delicious…😉)
-Divide dough into 15 pieces, roll into balls, place on the prepared baking sheets and flatten a little.
-Bake for about 10 minutes- enjoying the delicious, warm, spicy smells as they fill the kitchen- then cool on a wire rack.


Vegan Carrot Cake Cupcakes


2/3 cup sugar
1/3 cup vegetable oil
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
2/3 cup all-purpose flour
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon ginger
1 cup finely grated carrots
¼ cup chopped walnuts
¼ cup raisins

For icing:
¼ cup Earth Balance margarine, softened
¼ cup vegan cream cheese, softened
1 ¼ cups confectioners sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
  2. In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
  3. Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
  4. While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
  5. Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
  6. Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.

Makes 12 cupcakes.

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Easy Healthy Pita Bread Pizzas

The other day Garrick and I were craving pizza but we didn’t want to ruin how good we had been eating for the day so we decided to make our own healthy version. 

I found this pita bread and I thought it would work perfect to make the pizzas.

You will need:

  • Pita bread
  • any low sugar pizza sauce
  • spinach
  • turkey pepperoni 
  • mozzarella cheese I do part skim
  • and a dash of parsley 

Preheat your oven to 350 and I like to cover my baking sheet with aluminum foil, and spray your pan with coconut oil and place the pita bread on your sheet. 

Next I put a tablespoon of sauce one each pita and then chopped up some spinach really fine, this is optional I just choose to to add some veggies when I want more of a classic pizza. 

Add the cheese, pepperoni, and parsley and bake for 7-10 minutes depending on how you want the crust to be. 

These pizzas were delicious. You could also use these as a healthy alternative for your kids lunches. You could make them a healthy pizza “lunchable”. Just put all the ingredients in separate containers and they could put them together just like lunchables but this option would be so much healthier and cheaper!


Vegan southwestern gnocchi bake

17.6oz (500g) gluten free gnocchi
12oz soyrizo
10oz enchilada sauce
10oz diced green tomatoes and green chiles
1 cup Daiya cheddar style shreds, divided

1. Preheat the oven to 350°. Spray a 10x10", 9x11", or equivalent casserole dish with non-stick cooking spray.
3. Boil the gnocchi while frying the soyrizo in a large skillet.
4. Once the soyrizo is cooked, add the tomatoes and green chiles. Let cook about 2 minutes.
5. Add the enchilada sauce and ½ cup cheddar style shreds and mix. Let cook about 2 more minutes until the mixture is incorporated and warm.
6. Once the gnocchi is soft, drain. Pour the gnocchi into the pan with sauce mixture and mix well.
7. Pour the contents into the casserole dish. Top with the other ½ of cheddar style shreds.
8. Bake about 20 mins until bubbly. Let cool 10 minutes before serving.

Makes 4-6 servings

DIY Beard Oil Recipe

 The carrier and essential oils in this blend will help beards grow thicker & faster, soften & nourish the skin, and create a woodsy fresh aroma for them to inhale everywhere they go! It’s like a walk through the forest! The blend of oils create a relaxing fragrance that will reduce stress and anxiety all day. 


  • ½ Castor Oil 
  • ½ Argan Oil 
  • 20 drops Frankincense EO 
  • 20 drops Cedarwood EO

Tips and Suggestions: Be sure to tell your man friends to shake the bottle before every use. Feel free to switch up the essentials oils if the individual you are making it for prefers a less-earthy aroma. The measurements for this recipe are for a 2oz bottle. This recipe is also great for woman to use on their hair to help maintain a healthier look.

anonymous asked:

Hey so I'm like, a super duper picky eater. And I hate it. And I want to start eating healthier, but all the recipes I can find all have stuff I completely despise like avocado, or tomatoes, or shrimp, etc. So

Make a big ‘ol list of the things you DO like - Any veggies, fruits, grains, soups, meats, etc. 
Make a list of the things you’re meh about but could eat if its mixed with things u like. 

Make a list of things you CRAZY CANT STAND FUCK THAT NONSENSE. 

Keep expanding the list in the days to come when u think of more things you like/dislike.

^ Have fun with this tool. 

We have an exuberant zucchini plant that could be a candidate for the Guinness Book of World Records. We’ve grown zucchinis ever year for decades, but this plant is in a class of its own. Zucchinis seem to appear out of nowhere. They’re thrust upon family, friends, and neighbors, and I swear I try to fit them into our diet in some way or another almost every day. Yet despite our energetic efforts, we can’t keep up. At this moment, a half dozen or so are lined up in the refrigerator waiting for my attention.

When the new issue of Martha Stewart magazine (September, 2014) arrived at our door last week, I was thrilled to find a different, healthier recipe for zucchini bread. One glance through and I was all in. My magazine was only a few hours old before I pulled a fragrant, shiny loaf out of our oven.

As I type this I’m nibbling on one of those pieces covered with cream cheese. It goes perfectly with my espresso, and will be a nice snack later in the day when I’m on the road. It’s not dense yet it’s very moist. It scores high marks overall and I’m sure I’ll make it again.

I’ll be heading out to the garden in a few minutes. I wonder what kind of magic happened overnight? I’m sure I’ll see a new flight of zucchinis ready to be picked.

Zucchini applesauce chocolate chip loaf


  • Nonstick cooking spray
  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 2 ¾ teaspoons baking powder
  • 1 teaspoon coarse salt
  • ¾ teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • ½ cup safflower oil
  • ½ cup unsweetened applesauce
  • 1 ¼ cups sugar
  • 3 cups grated zucchini (from 1 large zucchini)
  • 2 teaspoons pure vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped (about ¾ cup)


Preheat oven to 350 degrees F. Coat four 3-by-5 ½-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment. Note: I used one 5x10-inch loaf pan.

Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate.

Divide batter evenly among prepared pans, filling each three-quarters full (about 1 ½ cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days.

My note: My bread didn’t test done until I had gone 20 minutes beyond the 45 minutes suggested for the mini loaves, and it still could have used another 5 minutes. Also, I think quick breads are best sliced and eaten after they’ve been wrapped and chilled in the refrigerator overnight.


Banana Oatmeal Cookies (vegan)

I made these little numbers tonight and they tasted like delicious treat, but kept me from going for the more unhealthy things. Here’s the quick recipe so you can make them for yourself!

Recipe (8 servings)

1 cup old-fashioned rolled oats

2 tsp. ground cinnamon

¼ tsp. sea salt

2 ripe medium bananas, mashed

¼ cup raisins

¼ cup chopped raw walnuts.

1. preheat oven to 350 F

2. Lightly coat baking sheet with spray and set aside

3. Combine oats, cinnamon, and salt in a bowl; mix well.

4. Add bananas, raisins, and walnuts; mix well.

5. Drop by heaping Tbsp. onto the baking sheet; flatten cookies with a spatula.

6. Bake for 14-15 minutes or until firm.

And VOLA! Enjoy! It makes 8 servings, 2 cookies per serving. I’ve calculated that each serving is about 113 cals (56 per cookie) :)

Healthy Chicken Haleem

South Asian food often gets a bad rep as being greasy and unhealthy but I think that’s complete nonsense. The first suggestion most diet gurus make is to increase flavour in food to not miss the fat that is cut out. Flavour is what South Asian food is all about. It already has all the flavours, so the fat is completely in your control. When people think haleem they think, ghee, creamy porridge and tonnes of shredded red meat…mmm. Once in a while if one were to indulge in ghee dripping haleem, that’s completely fine, but if done routinely like eating it every day in Ramadan, we’ve got a problem on our hands. There are several cultures that eat haleem regularly for iftar (the meal eaten at sunset to break fast). Ghee everyday can add up quick! This is why healthier recipes of comfort foods are always great to have on hand, guilt free indulgence as often as you like! So here is one such recipe, zero compromise on flavour but drastically reduced fat. Try it out and thank me later :D. Happy eating!

Ingredients: (Yields 4 - 6 servings)
2 pieces chicken thigh and leg (no skin, bone in, fat trimmed)*
2 tbsp yoghurt
Salt, as needed
1 tsp chilli powder
2 tbsp oil (any oil works, I prefer sesame)
2 medium onions, sliced
1 tbsp garlic paste
½ tbsp ginger paste
½ cup chopped coriander
¼ cup chopped mint
4-7 green chillies  (as needed)
½ tsp rose essence
A pinch of saffron strands
9 cups water

Haleem Powder:**
1 tbsp channa dhaal
1 tbsp masoor dhaal
1 tbsp Toor dhal
1 tbsp barley
2 tbsp oats
2 tbsp urid dhaal
¼ cup broken wheat (cracked wheat)
1 tsp cumin seeds,
1 tsp black cumin seeds
½ tsp peppercorns,
½ tsp coriander seeds
3 elaichi
1 inch piece cinnamon stick
4-5 cloves
1 tsp sesame seeds
3-4 whole almond (optional)

Chopped coriander
Oven dried onions (recipe below)
Chopped green chillies
Julienned ginger
Toasted almond slivers***
Lemon wedges

Place all the ingredients listed under haleem powder in a mixer and grind till it is a coarse powder (should have the consistency of corn meal) and set aside

In a large bowl marinate the chicken with yoghurt, salt and chilli powder and set aside

In a pressure cooker**** over medium heat add the oil and let it warm up

Once the oil is warm add the onion and mix intermittently and let it cook till it is golden brown (around 15 minutes)

Once the onions are golden add the ginger paste and garlic paste and cook for about a minute. (I highly recommend using fresh ginger and garlic and quickly blending it in a mixer or with a mortar and pestle)

Add the chicken along with all the yoghurt and mix well and let it cook for about three minutes

Add 5 cups of water, coriander, mint, green chillies, rose essence and saffron strands and mix well

Once the mixture is warm, add the haleem powder that you had set aside and stir vigorously to avoid clumps

Bring the mixture to a boil, now increase the temperature to medium high and lock the pressure cooker lid in place trapping all the steam in

Cook at this temperature for about five to seven minutes and then reduce the heat to medium low and continue to cook for 30 minutes

After 30 minutes, turn the heat off and leave the pressure cooker for about 20 minutes for it to depressurize naturally

When depressurized, remove the lid and stir the mixture vigorously. The chicken should disintegrate as you stir.

Remove the chicken bones out and using a potato masher, mash the chicken into the mixture.

Add 3 more cups of water, mix well and on medium low heat let it simmer for about 20 to 30 minutes until it has a wonderful porridge consistency

Ladle out some haleem into a bowl and top with the dehydrated onions, chillies, ginger and coriander.

Squeeze a bit of lemon on top and the haleem is now officially ready to be eaten :)


*If you decide to use boneless chicken, make sure to replace 2 cups of the water with chicken stock to simulate the flavour the bones impart into the haleem

**If you want to change and experiment with the lentils you put in, please do, it will be super fun and this recipe is so forgiving you probably wont make it terrible

***toasted almond slivers add more crunch and are a great alternative to cashews which haleem is usually topped with

****You can make the entire thing in a pot instead of a pressure cooker but you will probably have to cook it over medium heat mixing intermittently for about 2 to 2.5 hours.

Oven dried onion recipe:

2 medium onions sliced
½ tsp salt (optional)
1 tbsp oil

Preheat the oven to 150 F

Add the onion and oil (and salt if using) toss and then place on a wire rack on a cookie sheet or parchment lined cookie tray

Leave in the oven for about 4 to 4.5 hours and voila crispy goodness