Archive for the ‘healthy treats’ Category

pound cake minus the pounds

March 9, 2012

In my attempt to bake things that are not bad for me I found this great Chocolate Vanilla Swirl pound cake recipe. It was from a spa resort restaurant where they try to make lighter dishes that taste good. I was initially looking for a recipe that had turbinado sugar in it, aka “sugar in the raw” because I was trying to use sugar in its natural form, not processed sugar. Oh and I didn’t make the “fantasy fudge sauce” listed but I took about 1/3 of the batter and just added 2T of cocoa powder and the 1/4t baking soda to it, mixed it and then swirled that chocolate version into the cake and it came out great.

Supposedly this pound cake is also low fat too, can you say “Winning”? Though most pound cakes taste better to me the second day when they have cooled, this one tasted even better fresh out of the oven. So if you want to bake but don’t want the guilt or the pounds in regular pound cake (most recipes are loaded with pounds of butter) give this resort recipe a try and take a guilt free vacay in your kitchen!

Cookies that are good for you

February 23, 2012

I cannot exist without baking. It is a big stress reliever for me and I just enjoy trying new recipes so much. So I have looked for some healthy whole wheat and sugar free recipes to make on my detox. I am on day 23 and glad to almost be done! So far I have made some healthy oatmeal raisin cookies, and tonight I am making peanut butter cookies and blueberry muffins. The oatmeal raisin cookies were surprisingly good and I did not miss the regular flour or sugar, just like in the healthy banana bread I posted last week. The peanut butter cookies were very tasty and the cookie dough was my favorite. I would probably cut back on the cinnamon if I made them again, peanut butter, oats and cinnamon are an odd combo. These recipes only have whole wheat flour and no sugar at all, with honey instead, and so far I have really been enjoying eating healthier!

Healthy Peanut Butter Cookies


Dry Stuff 

  • 3/4 c whole wheat flour ( I used a little less, adjust depending on the moisture of the batter)
  • 3/4 c oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • optional: 1 tsp cinnamon

Moist Stuff

  • 1 c smooth natural peanut butter ( I used 1 ¼ cups)
  • 1/2 c honey (easier with liquid honey)
  • 1 egg
  • 2 tsp vanilla
  • optional: 1/3-1/2 c chocolate or carob chips


  1. Combine dry ingredients
  2. Combine moist ingredients
  3. Mix dry and moist ingredients together.
  4. Cool in the fridge for 20 minutes.
  5. Drop teaspoons of batter on a parchment-lined cookie sheet or baking sheet for cookies.
  6. Flatten with a fork if you like.
  7. Bake at 375 for 8-12 minutes – edges will be slightly browned – be careful not to burn as honey browns fast.
1 large egg
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. whole wheat flour
1/2 c. honey
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
Heat oven to 400°F.Line muffin cups with paper liners or grease well. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy.Fill muffin cups 2/3 full. Bake about 20 minutes or until golden brown.

Makes 12 muffins.

Nutrition (per muffin): 152 calories, 5.5g total fat, less than 1g saturated fat, 1.5g polyunsaturated fat, 98.4mg potassium, 25g carbohydrates, 13.4g sugar, 2.2g fiber, 3.1g protein, 18.4mg cholesterol, 189.6mg sodium, 65.9mg calcium, 47.4IU Vitamin A, 1.3mg Vitamin C, 5.8IU Vitamin D, less than 1mg iron.
Oatmeal Raisin Cookies
1 cup whole wheat flour
112 cups rolled oats
12 tsp baking soda
12 tsp baking powder
12 tsp salt
1 tbsp cinnamon (desired)
12 tsp nutmeg (optional)
12 cup honey
12 cup oil (corn grapeseed or olive)
1 tbsp molasses
egg (beat with 1 tbsp water)
1 tsp vanilla
12 cup raisins
12 cup walnuts
1 1.In a large bowl, mix all the dry ingredients together.
2 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick).
3 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white.
4 4.COOL the mix for 20 minutes in the fridge.
5 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7 7.Bake for about 15 – 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Whole Wheat Treats

February 12, 2012

Yep I cracked, well sort of. Since Oz said I can have any 100% whole wheat items this week I sought out a recipe to bake. Oh for those of you who don’t know I am doing a 28 day carb detox. First week no carbs, second week I can have whole grains like whole wheat bread, quinoa, brown rice…I am also doing a sugar detox as well. But I have been having a hard time finding anything to curb my baking and sweet cravings (which apparently should have gone away from the detox, but haven’t).

So last night I searched the web and finally found something I could have. 100% whole wheat banana bread with honey in the recipe instead of sugar and viola, I can bake again! Most “whole wheat” banana bread recipes I found had only half whole wheat flour and half regular flour (white flour is a no no on the detox). But the recipe you can click on the link above is the real deal. I was skeptical as I was mixing the honey and oil together, wondering how can I bake without sugar or white flour? But surprisingly the batter came together nicely. I was even more surprised when I took the loaf out of the oven and dug in. Wow! If eating healthy and clean (think no processed foods or preservatives at all) tastes this good I think I can make the next 14 days no problem! I guess I always assumed the sugar and white flour were needed to make the baking science experiment a success. I couldn’t even tell it was whole wheat, which is the case with store bought products, and I didn’t even miss the sugar, and I am usually not a honey fan.

I am going to seek out more healthy recipes and I will share here. Anyhow, if you have been hesitant to try whole wheat flour, don’t be shy, you will be surprised how good it comes out and how much better it is for you!


Salmon Cakes

April 18, 2011

So in an effort to eat healthier I have been trying to have more salads at dinner. This is actually working really well for me. I have a carb filled lunch, such as sketti and meatballs, and dessert at lunch and then I have salad at dinner. It seems like eating my carbs earlier in the day is working as I burn them off by bedtime and I still get to have the carbs I love and the sweets. I have lost almost 7 pounds so it has to be working right? Anyhow I was getting tired of the same salad so I found a new recipe in my awesome Sunset magazine (thanks to my MIL for introducing me to this really cool magazine). It was called Salmon Cakes with Greens. I could not find it online so I will type it here. Think crab cakes but fish instead of shellfish and all sorts of yummy ingredients. The recipe also has you make your own simple dressing and I have never made my own dressing like this and I was pleased with the results.

Salmon Cakes with Greens

1/4 c light mayo

1/4 c plus 1 Tablespoon of chopped shallots

2 tsp dijon mustard, divided

1/2 c lowfat buttermilk

1 1/2 tsp fresh lemon juice

1lb of salmon, skin removed, finely chopped

2 egg whites

5 Tablespoons of drained capers (I only used 3 and it was a lot)

1/2 c plain breadcrumbs (I used panko, yum!)

1/4 tsp salt & 1/4 tsp pepper

2 tsp olive oil

8 cups mixed greens and any other salad ingredients you like, i used some grape tomatoes

Combine mayo, 1 Tb shallots, 1 tsp mustard, the buttermilk and lemon juice in a bowl with whisk, set aside. Combine salmon, egg whites, remaining 1/4 c shallots, capers, breadcrumbs, remaining 1 tsp dijon mustard, salt and pepper in another bowl and mix well, shape into eight 3-inch round patties. Heat oil in large non-stick skillet over medium heat. Cook salmon cakes about 6 mins on each side, till golden. Toss greens with half of buttermilk dressing mixture and divide salad among 4 plates, top each with 2 salmon cakes. Serve with remaining dressing on the side.

This dish only has 396 calories for 2 salmon cakes and 2 cups of the greens. I only made half a batch of the dressing since it was just me and I did not know how long I could save it, will use some the second day and then probably toss the rest and use my own dressing after that. The dressing was actually quite tasty and I have never made buttermilk dressing before, but I might have to look for some other recipes too! It was so delicious and nice to have a salmon cake instead of the usual crab cake. I think you could adapt this salmon cake to many other recipes where crab cakes are used, such as crab cake egg benedict or crab cake pasta or crab cake sliders, stick a salmon cake in those recipes instead for a fresh twist. So if you are looking for a healthy alternative to dinner that is actually quite tasty, go fish!