Jump-starting the New Year with RED KIDNEY BEAN CUPCAKES

It is not easy to eat healthy nowadays!

Every minute of the day we are bombarded by images of mouth-watering food in television, the internet and social media. These food and beverages are packed with either bad fats (saturated or trans fats); bad carbs (high calorie, high sugar); or bad proteins (meat with high saturated fats). Worst, some of these food contain genetically modified ingredients if not chemically-laced. We are well-aware of this reality. We just chose to give it a cold shoulder.

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Do we have choices left? I certainly believe we do; however it needs serious work and smart decisions. Buying pre-packed, ready-to-heat, processed food is always easier and convenient than making meals from scratch. But always, home-made food are healthier especially if the ingredients are chosen appropriately (healthy).
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Coconut Cream Pie Makeover

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I will not apologize for deconstructing this classic Coconut Cream Pie recipe because the result was equally creamy and delightful. I took layers and layers of high-fat ingredients and brought them down to the bare essentials.

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I took the pastry out of the crust equation. I didn’t use either the traditional graham crackers or any wafer or cookies for the crust. Instead I grabbed some granola bars (or call it by its many other names: breakfast bars, energy bars, diet bars, etc.) and microwaved them to turn crumbly. Molding the crumbled granola into the pie pan wasn’t too challenging, they formed pretty easy.

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Carrot Cake Makeover

Vegan/Vegetarian/Dairy Free

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Today’s dish is a recipe makeover. If you’re familiar with traditional carrot cake with cream cheese frosting you know that besides mashed carrots it also calls for all-purpose flour, baking, powder, baking soda, vegetable oil, buttermilk, eggs, pecans and for frosting – cream cheese, butter, and powdered sugar.

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