Tag Archives: Lactose Free

Green Ombré Trifle Cakes for a Festive St. Patrick’s Day!

It is almost St. Patrick’s Day! The perfect time to color everything you love to eat green. And as much of you would know – I love green food!

What do you have planned for this time of year? Green cookies, cakes, smoothies, icing? I made mini trifles!

Green Ombré Trifle CupcakesThese cute little mason jars were made for my mom and her friends for their last game of Bridge. Apparently my moms three friends loved both the presentation AND the actual taste of the cupcakes. So I am pretty sure I did well for their last get together before mom moves to South Africa!

The recipe I got from here and the idea I got from here.

Ingredients:

  • 2 cups (240 ml) non-dairy milk (soy, almond, rice)
  • 2 teaspoons apple cider vinegar
  • 1 ½ cups (300 grams) granulated sugar
  • 2/3 cup (150 ml) vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2 cups (250 grams) unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 tins Betty Crocker Buttercream Icing

Directions:

  1. Preheat the oven to 350 degrees fahrenheit (175C).

  2. In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.

  3. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.

  4. Sift together the flour, cornstarch, baking soda, baking powder, and salt.

  5. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.

  6. Divide the batter evenly in 3 bowls and add green food coloring to each until one bowl has light green batter, the other is a medium green, and the last is a dark green.

  7. Now divide the colorful batter amongst several cupcake cups (I was able to make 24 cupcakes) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  8. Cool the cupcake tin on wire racks for about 15 minutes. Then remove cupcakes from tin and allow to cool further (to make cupcakes cool thoroughly, rip cupcakes in half and keep on wire rack) 

  9. Wash and dry your mason jars and place darkest cupcakes at the base of the mason jar and layer with icing. Place medium colored green cupcake half in the middle and top with icing, then top the jar with the light green cupcake chunks with a dollop of green icing. 

  10. Seal lid and deliver to rightful person. 

Green Ombré Cupcakes

Best part about these cupcakes are that they are vegan while the Betty Crocker icing is vegetarian! Yay Betty Crocker!Dark Green Cupcake Base

Green Ombré Trifle CakeNot everyone celebrates St. Patrick’s Day in the Netherlands and as my moms friends are all Dutch I decided to just draw a funky four leaf clover on the front with a simple message to enjoy. They definitely loved it!

So if you’re a fan of St. Patrick’s Day but do not like to drink enough alcohol to need a liver transplant (as if one day of drinking can truly do that), then this is definitely something to think about. Plus your children can enjoy the green cupcakes as well!

As they say in Ireland: Bain sult as do bhéile

(Enjoy your meal in English)

 

 

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Following Culinary Trends with Healthy Eating

I never thought I would conform to the “in” trends, but I have noticed that I am doing just that. I am currently in the process of building a hypothetical business for my final year studying International Business and Hospitality and have to determine whether my business will be on or off trend. I looked up the top five culinary trends of last year and the forecasted trends for this year.

Here are last years culinary trends:

  1. Healthier meal choices
  2. Smaller portions
  3. Local, artisan food
  4. Asian inspired comfort food
  5. Salted fruit

And here are the forecasted trends:

  1. Locally sourced meats and seafood’s
  2. Locally grown produce
  3. Environmentally sustainable
  4. Healthful kids’ meals
  5. Gluten free

Now my hypothetical business will be completely off trend as it is going to be a desserterie, alas my personal culinary needs and desires are completely on trend. I aspire to be healthier and somewhat gluten free. So really I am conforming to fit in, aren’t I?

In my moment of being healthy and gluten free I made a delicious polenta dish with sautéed spinach. Super easy, filling, and most of all super delicious.

Polenta topped with Sautéed Spinach and MushroomsIngredients:

  • ¾ cup yellow cornmeal
  • 2 cups water
  • ¾ cup almond milk
  • 1 teaspoon salt
  • 2 Tablespoons olive oil
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • ¼ – ½ cup mushrooms, sliced
  • 1 ½ cup spinach
  • Salt and pepper to taste

Instructions:

1)    Pour water and milk into a saucepan and slowly whisk in cornmeal. Put on a high heat and wait to boil then cover with lid and turn heat to a low and allow cornmeal to simmer for about 10-15 minutes or until thick.

2)    Pour 1 tablespoon of olive oil to a hot frying pan. Add onions and garlic and fry until translucent. Mix in mushrooms and second tablespoon of olive oil (if needed) and fry mushrooms until soft. Next add spinach and sauté until wilted.

3)    Scoop polenta on a bowl plate and place sautéed spinach over top. You can add additional salt and pepper onto the polenta or add it to the spinach. Remember not to overdo it! Enjoy!

Ready to Eat!This was pretty damn easy to make. Only downfall is that the polenta doesn’t come out of the saucepan like jello in a bowl. It coats the entire pan like crazy. I hate cleaning that.

Other than that, it is still super tasty. And only one bowl of it made me full. Although I’ve been eating well today. All healthy, and filling. The correct portions have made me full.

But you should definitely make this! And you can add some butter to your polenta before you plate it. I hear that is better.

At any rate – eet smakelijk!

Green Pancakes for a Healthy Breakfast

When you wake up what do you look outside to see? Enough snow to close down schools? High water levels from too much rain? Or are you one of the lucky ones who live in the Southern Hemisphere who get to enjoy summer?

I woke up with rain. Lots of rain pitter patting on my window. Luckily though it was a day to enjoy as I do not have classes today. So instead of rushing into the shower and then eating breakfast, I took my time. My thoughts went to One Hit Wonders music from the 80’s and pancakes. So I found a playlist with 80’s music and made a 4 ingredient pancake mix.

Green Pancakes

Sounds good doesn’t it? And extremely easy! If you use Instagram, I got the recipe from someone I follow there, her username is HealthNub. She makes amazing meals which are delicious and good for you.

Ingredients:

  • 1 banana, chopped
  • ½ cup oatmeal
  • 2 egg whites
  • 1 handful spinach
  • ¼ teaspoon vanilla extract (optional)
  • ¼ teaspoon cinnamon (optional)

Directions:

  1. Mix oatmeal and chopped banana in a food processor.

  2. Add two egg whites and mix until smooth.

  3. Add spinach and mix until most spinach is puréed.

  4. Pour mixture onto hot pan and make pancakes.

Puréed MixtureThis is the absolute most perfect breakfast ever. A) Because of the gorgeous color of the food, B) It is 100% healthy, C) It is DELICIOUS.

You should definitely try this! Plus if you have kids I am sure they’d be interested in them as I am.

Making Green PancakesSure looks interesting doesn’t it? Well it tastes great! I’ve made this at home over the summer and had mom taste it too, she was kind of iffy about it, but did not mind the taste. If my mom could handle it I am sure you could too! You may even like it if we are lucky!

Eet smakelijk!

Pineapple Smoothie for Breaky

If you like piña coladas, getting caught in the rain… I started my morning singing that song. Why you may ask? Well I thought of having a lovely smoothie for breakfast. I am not much of a smoothie maker, at least not at home because our blender isn’t all too high powered, but I remembered how mom previously bought pineapple so I was thinking of making a Caribbean theme breakfast drink. Rupert Holmes was definitely running through my mind over and over again this morning.

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Pineapple, Apple, Gooseberry smoothie

This is the recipe I followed:

  • 1/3 cup pineapple
  • ½ an apple
  • 4 gooseberries
  • ¾ cup almond milk
  • 1 teaspoon chia seeds

Directions:

1)    Mix all ingredients in blender until at preferred consistency and pour into glass. Add more chia seeds for garnish

Pretty straightforward and completely easy. And you know, extremely delicious. Especially if you like the Caribbean flavours of pineapple and such. Although upon just googling I found out that pineapple is not originally from the Caribbean, but from Brazil. If you did not know that, then now you do. I know I just learnt a thing or two.

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Top view of breakfast smoothie

So with one glass of this pleasant smoothie and I was absolutely stuffed. Although, while I drank it I also chewed the liquid. Now I know that sounds bizarre, but if you chew a drink like a homemade juice or smoothie you are in fact burning calories to then gain more energy once consuming the liquid. I think I saw that on a post on one of my fitfoodies who I follow in IG. Unfortunately I cannot recall who it was I heard this fact from but I have a link you can look into here.

If you end up drinking this I hope you enjoy it! And if you weren’t one to chew before, I would hope you are now!

¡Buen provecho!

Delicious Blueberry Cherry Overnight Oats

I truly do love to experiment in the kitchen. So much that I decided to ramp up my overnight oats last night. Don’t get me wrong though, I love my normal blueberry oats, but I saw some cherries in a can and thought ‘why not add some of that to my oats rather than using honey and cinnamon?’ So I did just that.

Delicious Blueberry Cherry Overnight Oats
Delicious Blueberry Cherry Overnight Oats

When I saw what color everything was and that I could find a surprise beneath the surface I was instantly excited. I personally love deceiving things, like cakes that look so ordinary with a chocolate or vanilla icing, and then you cut a slice only to see that it is actually a vibrant red velvet cake. You are enthusiastic about cake, but then you see the color difference and are far more interested. That is completely how I am. So when I saw the full cherries under all the blueberries I was pretty stoked to be eating my breakfast.

Cherries beneath the surface
Cherries beneath the surface

This is what I did (keep in mind I always keep my oatmeal and milk about the same in measurements):

2/3 cup oatmeal
2/3 cup almond milk
1 Tablespoon chia seeds
2 teaspoons canned cherries

A handful of blueberries

Directions:

1)    Mix oatmeal, almond milk and chia seeds in a large cup or a small bowl

2)    Add canned cherries with their syrup to oatmeal (you can add as much as you want)

3)    Spread handful of blueberries above top of oatmeal mix and place in fridge until ready to eat following day

Delicious delicious. If you end up making such a thing I hope you find joy with the colors as I did.  If not, I am sure you will enjoy the taste. It isn’t all that sweet and still checks all the right boxes.

Bon appétit!

Breakfast of Blueberry Overnight Oats

When you wake up in the morning, are you the type of person that rushes through everything and does not have time to eat? Or do you set your alarm ahead of time and gradually make yourself look suitable while eating the right type of thing to energize your body?

I am the latter. But sometimes I have no will power to make a good breakfast which I then end up doing the worst: eating a cheese sandwich as I walk out the door. Hardly nutritional. At least my bread is always brown or seedy!

Well regardless if you haven’t got much time to make AND eat breakfast, or if you take your time as I do, wouldn’t you prefer making something at night that lasts till the morning whenever you wake up? I mean I woke up at five and only managed to get out of bed at eleven. I was so engrossed in a book that I couldn’t even think about food even when my belly was rumbling away saying “feed me, feed me”.

When I finally did end up getting out of bed and showering, by the time I went to the fridge it was already 12 o’clock in the afternoon. I was awake for seven hours and had not eaten. LUCKILY I had made that special breakfast which is totally amazing and fills you up like you wouldn’t believe.

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So, last night before I went to bed, I made this amazing breakfast. Most people like to call it Overnight Oats. It is basically oatmeal with milk and yoghurt and some fruit to top placed in the fridge overnight (without heat) in which you take out in the morning and eat.

When I was younger, I was not all too keen on having oatmeal. I remember mom would make it for us for breakfast and I would have the most sour of faces and would begrudgingly go about eating it. I would honestly be gagging at every second bite because the texture was so awful. Yes, I was that child that truly hated eating oatmeal with brown sugar. But finally, as I matured so did my tastes. I may however never be a fan of oatmeal with brown sugar.

So here is the recipe that I followed to make this:

2/3 cup oatmeal
2/3 cup almond milk
1 Tablespoon chia seeds
1 teaspoon honey
½ teaspoon cinnamon
handful blueberries

Directions:

  1. Mix first five ingredients together in a small bowl until all is coated.

  2. Add blueberries on top of oatmeal 

  3. Cover bowl with cling wrap or lid and place in fridge until ready to eat following morning

This recipe is super easy as you can see and also very delicious. I even decided to make this for mom one morning, she wasn’t sure if she would like it, but luckily she was quite fond of it. Which means you may like it as well even if you think you won’t! So I hope you’ll be spontaneous and go for this type of oatmeal.

Now the best part about overnight oats is that you can keep them until for several days in the fridge. So you could make several bowls of different types and then eat it all through the week.

Also something to keep in mind: you do not need to use almond milk, you could use whichever milk you use. 2% or 1%, even whole milk. I personally prefer almond milk because of its unique taste and how it is much better for you. But again, that is just me. Use what it is that you like.

The original recipe that I followed to then make this one can be found here.

If you do in fact go about making this, I hope it jump starts you to then have a wonderful day!