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Skinny Brownie

oxymoron much? but yes, it’s possible.. a brownie CAN be skinny.. was looking around for recipe ideas and stumbled upon Gina’s WW Recipes.. there are a lot of food blogs out there that have healthy recipes, vegan recipes, etc.. maybe i should consider having a separate page on this blog to link them all up..

I personally think that the brownie is fudgier than most recipes i’ve tried but still not fudgy enough.. maybe if i added some choc chips it would be fudgier but i guess then it won’t be called a skinny brownie anymore right.

dayah said it’s more like a really moist cakes which works for me too! coz then i have a recipe for a skinny cake. but i have to admit this recipe is a keeper. it’s really quite yummy and addictive.

but anyway, skinny brownie.. recipe is behind the cut..

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Go Italian with Frittata

Frittata, omelette, scrambled eggs.. i think they’re essentially the same.. they’re basically eggs with other ingredients.. only difference is that a frittata is baked in the oven.

im always looking for recipes for lunch.. something quick and easy and most importantly, nutritious and filling.. basic recipe for Frittata here

but i didnt bother sauteeing the onions and red pepper and i added mushrooms. you can go crazy and add all sorts of ingredients.. ive seen one with asparagus and i might try that soon since i absolutely love roasted asparagus.

anw, my Frittata was yummy.. but i think next time i’ll actually add the herbs for more flavour. it makes a good breakfast or lunch or if you make mini ones it can be an appetizer too!

Granola Snob

my name is Sya and i am a granola snob. yep. ever since i started making my own granola, the store-bought cereal just doesn’t do the trick for me. my supply ran out and i was incredibly lazy to make a new bath and hence resorted to store-bought cereal. bluek. not only are the good ones pricey some actually have quite a significant amt of sugar in them! for example, in one serving of Post’s Banana Nut Crunch, there’s 12 g of sugar!! and somehow they nvr taste as good as homemade granola.

so this wk i just had to replenish my supply of granola but i didnt wanna just make my usual Honey Vanilla Almond version.. i wanted to try something else as well. and so i attempted to make my own version of Banana Nut Crunch! here’s the recipe, adapted from here.

2 cups rolled oats
1 cup cornflakes
2/3 cup flax seed (optional)
1/4 cup sliced almonds
1/4 cup sunflower/pumpkin seeds

1 tbsp honey (or more if u like it sweeter)
3/4 cup water
1 large ripe banana
1 tsp vanilla
1 tsp cinnamon

  1. Preheat oven to 180c
  2. Whizz banana, honey, vanilla, water and cinnamon in a blender or food processor
  3. In a large bowl toss the banana mixture over the dry ingredients and mix well
  4. Lay in a single layer on a baking tray and bake until oats are brown
  5. You might wanna check every 5-10 minutes to break the clumps or not if you like clumpy cereal. It’s quite soggy at first but it does crisp up eventually.

YUMMY!!! Banana Nut Crunch has got nothing on it!!

I also made a batch of my Honey Vanilla Almond Granola. When i first started out, i would measure the ingredients properly but now i just mix everything together and go by gut feel. Basic recipe from here. The ingredients are basically:

  • Oats
  • Cornflakes/Rice Krispies (optional)
  • Nuts (any kind you like)
  • Seeds e.g. sunflower, pumpkin, flax (also optional)
  • Honey or Maple Syrup (this one, is really up to you. depends on how sweet you like ur granola. for me, i just add enough honey to make the dry mixture slightly moist but not soaked in honey)
  • Vanilla essence
  • Cinnamon powder

And then you just mix everything together and lay it on a baking tray and bake at 180c until oats are brown. I like mine almost burnt.

You can enjoy the granola with milk or drizzle over yoghurt, eat it as a snack all by itself or my personal favourite, granola with Isojoy! Ok. this post is making me hungry!!

so yeap, i am a granola snob and i make no apologies because my homemade granola is by far superior than what’s available on the shelves.

Tofu Mayonnaise

to be honest, mayo is something that i can live without.. i don’t particularly like the taste.. but i did find some interesting recipes that use mayo like this Classic Waldorf Salad and of course, i do love the occasional egg or tuna mayo sandwich.. plus, it makes a good “binding agent”. im also very intrigued by the many uses of silken tofu!

so when i saw this recipe, i knew i had to try it for project chilli choc coz this project is after all about finding healthy alternatives.. so here is my tofu mayo recipe:

250 g silken tofu
2 tsp honey mustard (or any other mustard will do)
1 tsp olive oil
ground black pepper, salt, lime juice (to taste)

Blitz all ingredients in a blender and voila! Tofu mayo!!

i dont have pictures but hey it looks like mayo! taste wise.. well, it tastes like tofu!! but i mixed it with hard boiled egg for my egg sandwich and it was pretty yummy. today, i mixed it in with my tuna for lunch and i’ll update on the taste later 🙂 I might try the waldorf salad this weekend or perhaps boil some potatoes and mix it in for a potato salad!

the verdict: it’s nothing to shout from the rooftop about but it’s a good recipe to keep at the back of the mind  (or in this case, blog) just in case a recipe calls for mayo.

PBJ Bread Pudding

to kick-start this project, i decided to take 2 ingredients that have a bad rep, peanut butter and egg and use it in a recipe to make a dessert that is highly comforting and traditionally sinfully delicious, bread pudding.

you can read more about the benefits of peanut butter and egg here but essentially, peanuts can lower risk for coronary heart disease and eggs, despite the fact that they are high in cholesterol, are choke full of high quality protein. but of course moderation is key!

i adapted the recipe from here.

PBJ Bread Pudding
2 slices wholemeal bread
1 egg
1/2 cup reduced sugar soy milk
Peanut Butter

(For the jam, I used St Dalfour thick cut orange marmalade which is a high fruit content spread and for the peanut butter, i used Adam’s all natural peanut butter. Got it from NTUC at almost the same price as Skippy but this has a more nutty taste and the best part; it’s no sugar added!)

1. Preheat oven to 170 c
2. Spread the jam on one side of the bread and peanut butter on the other. Cut into small cubes
3. Whisk egg and soy milk in a bowl
4. Soak the bread in the mixture
5. Pour mixture in a ramekin
6. Bake for 20-25 min.

My bro and mum said it tastes good. Not too sweet. and i like the refreshing taste of the orange marmalade and the crunch from the peanut butter. What I like about this recipe (besides that it’s incredibly easy) is the fact that you can pretty much modify it in any way u like. I might try it with Almond soy milk or skim milk and instead of using a spread, i might just mix in dried cranberries and a little cinnamon powder. see! the possibilities are endless!

it makes a good breakfast dish coz it uses all the typical breakfast food items that are good for you and it’s extremely filling which prevents the mid morning hunger pangs. it’s high in fiber from the wholemeal bread and there’s protein from the egg and soy milk. yum!

apologies for the sub-standard picture. didnt have a camera with me.