Posted by Carole-Anne on November 13, 2008
Healthy Recipes recommends this tasty, low-fat dish with calorie-reduced syrup and cinnamon for part of your healthy living diet. If you wish to, you may remove some of the yolk to cut cholesterol when making the egg mixture to dip the French toast in. What I love about this recipe is it can be used for breakfast or brunch and the calorie count is low 175 per slice.
Add fresh fruits of your choice and enjoy this light meal.
INGREDIENTS:
Use one large egg and two egg whites.
1/4 cup skim milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 ground nutmeg
Calorie-reduced Maple Syrup optional
FOLLOW ME:
Using a shallow bowl, whist the egg and egg whites until foamy.
Add milk, vanilla, cinnamon and nutmeg, beating well and set aside.
Preheat oven to 200 F degrees.
Spray vegetable oil lightly in a large skillet and heat skillet to medium.
Dip four of bread slices into egg mixture.
When golden brown, turn pieces of French bread over.
Divide French toast on 4 plates.
Garnish with your favorite chopped fruit, sprinkling lightly with cinnamon and top with calorie-reduced Maple Syrup. Enjoy!
Healthy Recipe serves 4 people. Enjoy!
Posted by Carole-Anne on October 21, 2008
Healthy Recipes has found this incredible edible, veggie muffins. With these healthy muffins, there is only 60 calories per serving. What a concept! Now you can “have your cake and eat it too.”
MUFFIN INGREDIENTS:
1 1/2 cups Nutri-flour or whole wheat flour
1/4 cup rolled oats
2 tbsp sugar
2 tsp baking powder
1/2 tsp chili powder
1/2 tsp veggie flavored salt
1/2 cup grated sharp cheddar cheese
1/4 cup diced celery
1/4 cup diced red pepper
1/4 cup green pepper
1/4 cup shredded carrot
1/2 cup chopped chives
1 egg well-beaten egg
3/4 cup milk
1/2 cup light sour cream or low fat yogurt
1/3 cup extra-virgin olive oil
NOW FOLLOW ME:
In a large bowl, mix together nutri-flour, oats, sugar, seasonings, cheese and veggies until well mixed.
In another bowl, stir egg, milk, yogurt and oil, and whip together until well mixed.
Line muffin tins with paper and spoon in mixture. This healthy recipe will make 6 large veggie muffins.
Bake in pre-heated oven 375 degrees Farenheit for 20 minutes.
If you prefer to make mini-muffins, bake in 400 degree oven for 12 – 15 minutes.
This healthy recipe will spice up your healthy living program for sure.
Enjoy!
Posted by Carole-Anne on June 15, 2008
Healthy Recipes loves this recipe because one can have a piece without feeling guilty. It is healthy – has only 2/3 cup sugar in the entire recipe. Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.
INGREDIENTS:
1 1/2 cups Nutriblend Flour (Robin Hood)
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt finely ground
1/2 cup unsalted butter, softened
2/3 cup granulated sugar (or Splenda sugar replacement)
4 eggs, separated
2 tsp finely grated orange rind
2 tsp finely grated lemon rind
4 tsp lemon juice (organic)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
3/4 cup buttermilk
COMPOTE INGREDIENTS:
4 cups cut rhubarb pieces 1/2 inch in length
1/4 cup granulated sugar
2 strips orange rind
2 tbsp orange juice
1 tbsp pure vanilla
NOW FOLLOW ME:
Whisk together flour, almonds, baking powder, soda, sea salt and set aside.
In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.
Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.
Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk.
Beat egg whites until frothy and fold into buttermilk mixture.
Scrape into butter parchment lined 9 by 13 inch baking dish.
Bake in 350F oven until center springs back – 40 minutes - remove and let cool.
For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla and orange rind and juice, removing any seeds.
Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender. Add a dash of cornstarch to thicken. Let cool.
To serve, remove cake from pan to fancy platter and spoon compote over the cake. This is a dreamy recipe for our collection.
Healthy Recipe will serve approximately 12 people.
Posted by Carole-Anne on April 11, 2008
Healthy Recipes has found that by using natural, organic flours, eggs and adding fruits, yogurt (organic) ice cream and fresh fruits, we adorn the crepes, and this makes a lovely breakfast or brunch, meal or dessert.
INGREDIENTS: 2 cups Nutriflour, or Almond flour – organics (for a treat) 3 eggs (organic, free-run)3/4 oz unsalted butter, melted1/2 cup water
1 cup 1% milk
2 tbsp Splenda (sugar replacement natural)
Dash sea salt
NOW FOLLOW ME:
Pour flour in a large bowl and make a well in the center.
Break eggs into well in flour. Add 1 cup of milk to the eggs and stir in a circular fashion with a whisk, gradually widening the circle to incorporate a little of the flour at a time, until all the flour is absorbed by the liquid.
Add remaining 1/2 cup milk, and the water, sugar, melted butter and sea salt and beat with a whisk until all lumps have disappeared. Remove any excess lumps. Let batter chill in fridge for 1 hour.
Pour 1/4 cup of crepe mixture on to hot, lightly oiled, small crepe pan. Move liquid to cover bottom of pan; turn when edges are light brown and dots are showing; 2 minutes. Slide a spatula to lift crepe grabbing the opposite side using your finger; flip to the other side and cook until light brown. Remove crepe from pan and fill with your favorite filling. Crepes may be served with fresh peaches and cream. For an elegant dessert, roll crepes around ice cream, cover with strawberries and whipped Cream. You may add your favorite fruit topped with yogurt ice cream and for those who wish to, you may add a small amount of whipped cream and/or chocolate syrup.
This healthy recipe is so deliciously delightful, and serves 6 dessert crepes. In order to keep the calories lower, use just the yogurt ice cream and eliminate the syrups and whipped cream.