Sweet Potato Mini Muffins

wpid-img_20150226_155944.jpgI’m so excited to share another “Toddler Approved” recipe with you! Once in a while, I like to give L.B. a little treat to enjoy but preferably something that is not loaded with sugar or additives i.e. (packaged snacks). These sweet potato mini muffins are perfectly sized for little hands and the ingredients used are very simple & healthy.

Ingredients:

  • 1 tbsp of Butter (soften)
  • 2 Farm Fresh Eggs
  • 1 cup of Puree Sweet Potatoes
  • 1 cup of Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1/4tsp Cinnamon
  • 1 tbsp of Organic Extra Virgin Coconut Oil

Instructions To Make Puree Sweet Potatoes:

  1. Peel & cut up a Medium Sweet potatoes
  2. Toss with 1 tbsp of Organic Extra Virgin Coconut Oil
  3. Sprinkle with 1/4 tsp of Cinnamon
  4. Bake for 25-30mins (uncovered)
  5. Remove and Let it Cool
  6. Combined Baked Sweet Potatoes with 10-12 tbsp of Organic Milk
  7. Puree until you get a smooth texture

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Instructions for Baking Mini Muffins:

  1. Preheat for 350 degrees
  2. Butter 24 cup mini muffin pan
  3. Using an electric mixer on low, Whip butter for 1min. Add eggs (one at a time) and continue mixing for another minute
  4. Gently fold in Puree Sweet Potatoes
  5. In a separate bowl sift flour,baking powder & cinnamon.
  6. Add dry mixture to the wet ingredients gently combine (DO NOT OVERMIX)
  7. Bake for 10-13mins

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I was hosting a women’s bible study group in my home today, so I didn’t get a chance to take photos of filling the pan but this was the remains of my freshly baked sweet potato mini muffins. So, I’m glad that these sugar-free muffins were adult approved too 😛

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*Quick Tip: For a mess-free way of filling the mini pan. Scoop the mixture into an icing bag and pipe the mixture into the muffin wells.

I hope you enjoyed this post! Please feel free to share…

 

 

 

 

 

Simple Homemade Hummus

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I’ve been making this hummus dip for the past 2 weeks and my raw vegetable consumption has increased by 100% (from not ever eating any at all). 😛 So, I want to share this recipe with you and hopefully it will inspire you to eat more raw vegetables too. This has been the best on-the-go snack for me to prepare in advance. It stores very well in the fridge for upto 5-6 days.

Ingredients:

  1. 1 can of Chick Peas
  2. 2 cloves of Organic Garlic
  3. 1 tbsp of Olive Oil
  4. Juice of 1/2 a Lemon
  5. 3/4 tsp of Sea Salt
  6. 1/2 tsp of Ground Cumin
  7. 6-7 tbsp of Water

Step by Step:

Pre-soak the chick peas in warm water for about 5-10mins to loosen up the shells. You can skip this step but I think it’s worth the extra work for a smoother textured hummus.

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Remove the shells by gently rubbing the chick peas between your fingers.

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Season with Crushed Garlic, Sea Salt, Cumin, Olive Oil & Lemon Juice

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Put all the contents into a nutribullet or (magicbullet) and blend it for about 15-30secs

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A full week’s worth of snacks all packed up and ready-to-go.

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Fun Facts: 1 cup of raw chickpeas has 15 grams of protein & 13 grams of dietary fibre. Making it one of the best snack foods to control hunger cravings and help with weight management.

Asian Pasta Noodle With Edamame

I have a confession to make, I’m not a very good cook :(. You would think that being raised in a Chinese home, I would have picked up this important skill from my mother (who is a fantastic cook). But she’s one of those mothers who always insisted no one would ever want to marry me, unless I learned how to cook! However, whenever I did make the attempt to “help out” in the kitchen. She would shoo me away, because I’m messing up her kitchen and take over ! So, I would be like *WTH* Thankfully, someone did want to marry me (and my lack of cooking skills) and he happens to be a great cook too! I have to admit that I didn’t do much cooking during the first few years of marriage but now that I’ve become a mother, I realize how important it is to learn this skill ASAP! The internet is a great place to start, you can pretty much google anything! I started out by typing in key words like “simple” and “healthy” and then whatever food I was in the mood for making. Today, I’m in the mood for vegetarian.

I found this recipe on a food blog, and checked to see if I had all the ingredients in my pantry/freezer and tried to make my own version of it.

First, I boiled the edamame according to instructions.

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Put the edamame in a pot of water and let the water come to a rolling boil.

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Once it starts boiling, reduce heat and let it boil for about 3-5 mins (when it’s all floating that’s a good sign that its done)

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Drain it and let it cool completely before removing the shells, you can also buy shelled edamame but I find that these taste so much better. (If you have older kids at home, they can help with the shelling of the soy beans) My daughter is still at the stage where she would just try to eat the whole thing or feed it to the dog. 😛

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This is what the soy bean looks like inside.

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Cook 1/2 package of pasta and boil it for about 15 mins.

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Mix 2 tablespoon of reduce sodium soy sauce, 1 tablespoon of flaxseed oil

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I LOVE colourful foods ! (add the sauce mixture)

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I LOVE cold pasta but my husband likes it heated. Either way, this recipe was simple, healthy & delicious !!!

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Care to Share:

How and where did you learned how to cook?  

Baked Organic Root Vegetables

Organic carrots are on sale this week, so we decided to harvest some of our own fresh organic beets from my husband’s garden of love, and bake this mixed root vegetable dish for our daughter.

Ingredients You’ll Need:

  • 3 Medium potatoes
  • 6 Organic Carrots
  • 1 Large Organic Beet
  • 2 tbsp of Pre-made Chicken Stock

Baking Directions:

  1. Pre-heat oven to 350
  2. cut up the carrots, potatoes and beets into bite sizes pieces (the smaller cubes cooks faster)
  3. Place all vegetables into a heat-safe baking dish,
  4. add 2 tbsp of pre-made chicken stock and cover.
  5. Bake for 60 mins

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Done! These vegetables were so tender, I end up mashing it with a rice scooper instead of using the magic bullet.

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2 Full Tray of Homemade Baby Food ! (once frozen, try to use within 10 days)

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Hope ya’ll enjoy this post and be inspired to make-your-own baby food for your little ones.  🙂

Coconut Bran Muffins

What to do when you can’t fall back asleep at 3am? And baby is miraculously sleeping instead of trying to play peek-a-boo with you?

For me, it was a good opportunity to get a head start on our overflowing pile of laundry and while I was waiting for the clothes in the dryer. I decided to make some muffins for the special weekend ahead of us. (yea, I’m such a multi-tasker eh?) 🙂

This recipe was adapted from the package of the ROGERS Wheat Bran.

Ingredients You’ll Need:

  • 1.5 cups Natural Wheat Bran
  • 1 cup of Buttermilk
  • 1/3 cup of Vegetable Oil
  • 2/3 cup of Brown Sugar
  • 1 Omega 3 Egg, lightly beaten
  • 1 cup of Whole Wheat Flour
  • 1tsp of Baking Soda
  • 1tsp of Baking Powder
  • 1/2tsp of Sea Salt
  • 1/2 cup of Raisins
  • 1/4 cup of Shredded Coconut

Cooking Directions:

  • Preheat oven to 375 degrees.
  • In a large bowl, combine flour, baking soda, baking powder, salt, shredded coconut and raisin. Set aside.
  • In a separate bowl, combine bran and buttermilk. Stir in vegetable oil, brown sugar, beaten egg, and vanilla.
  • Gently fold bran mixture into flour mixture until just combine (do not overmix)
  • Using an ice cream scooper, spoon mixture into lined muffin tin.
  • Bake for 15-18minutes

Recipe Review: 

  • 🙂 This recipe was simple to put together and took only 16mins to bake!
  • 🙂 It was not too sweet.
  • 😛 If I have overripe bananas, I would use it instead of the brown sugar next time.
  • 😦 It didn’t taste as coconut flavoured as I expected.
  • 😛 I will try it again with coconut milk instead of buttermilk next time!
  • 🙂 Definately making this again!

Just to make sure I have everything that I need for my muffins. I set out all the ingredients ahead of time.

I like to put out all the ingredients before I start baking.

I LOVE getting Perfect Muffin Tops!

Perfect Muffin Tops!

Fresh Baked Muffin & Chinese Jasmine Tea…yummm

Muffin & Chinese Jasmine Tea...yummm

Surprising moist for a muffin with 1.5cups of bran in it 🙂 Now who says getting more fibre in your diet need to feel like eating hay? 😛

Surprising moist for a muffin with 1.5cups of bran :)

This is a special weekend for us, because it will be my 1st Mother’s Day as a Mommy! Hubby has been forewarned that this day will now be more important than Valentine’s Day, Birthday and Anniversary COMBINED. (No pressure Hunnie) !!! 😛

How are y’all celebrating your Mother’s Day? If you plan to bake or cook, got any recipes to share ?

 

Polinese Fried Rice

Since my little girl will be growing up in a Polish/Chinese household, I think its time that I start experimenting with infusing the two different cultures to created something I like to call “Polinese” Cuisine 😛 My first trial and thankfully no errors yet (because this dish turned out awesome) is Chinese Fried Rice with Polish Turkey Sausage. My mother-in-law had picked up a bunch of turkey sausage from the Polish store for another pasta dish that I wanted to make with my husband on the weekend but as per the usual story of our lives lately, we didn’t have time so we ended up eating turkey sausage for a few days. Today, I decided to get a little creative while my little darling went down for her nap. This is what I came up with and it was “hubby approved” 🙂

Ingredients You’ll Need:

  • 2 cups of cooked jasmine rice
  • 1/2 med onion, minced
  • 1 med orange pepper,chopped
  • 1 cup of frozen peas
  • 1 leftover polish turkey sausage, chopped
  • 3 egg, slight beaten
  • 1tsp of Grapeseed Oil
  • 2tbsp of Light Soy

Cooking Directions:

  1. Heat Pan on Med High for 2mins,
  2. add 1tsp of Grapeseed Oil and stir fry minced onion
  3. Stir in Turkey for 2mins
  4. Add pepper and stir-fry for 2mins
  5. Add peas and stir-fry for 2mins
  6. Stir in Cooked Jasmine Rice and Egg to coat rice well
  7. cook for another 2-3mins mixing all ingredients together with 2 tbsp of Light Soy Sauce (use less soy sauce if you prefer).

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Care to Share?

What kind of dishes do you make at home, if you had to combine to two different cultures & style of cooking ?