Flourless Apple Macadamia Cookies

Fresh Apples with Macadamia Nuts and White Chocolate Chips, No Sugar Added! I could not have asked for a healthier cookie. These Flourless Apple Macadamia Cookies are healthy and gluten free and are perfect to satisfy cookie cravings. These cookies are soft and chewy and have a distinct taste of macadamia nuts which makes me want moorreee coookkkiieesss! :)

 

apples pic

 

Apples! Apples! And more Apples! How else could I express my new interest in apples? I have started enjoying cooking with apples. Earlier I thought apples to be only a fruit that could be eaten raw or made juice out of it or apple cider or apple pie. But now I have found my new love in Apples. I am exploring its versatility and will continue till the season lasts. :) This excitement led us to an apple farm few days ago and we had great fun in apple picking. I, especially, picked up so many of them that my baskets were falling short but my excitement did not seem to stop.


Flourless Apple Macadamia Cookies pic3

 

Macadamia Nuts are my favorite nuts and I always keep a stock of these nuts for snacking. I love the sweet flavor of it and the color is just so wonderful that when mixed with apples in Flourless Apple Macadamia Cookies I could not take my eyes off. I must admit that it is very difficult to impress my husband with recipes and that’s the toughest job for me but to my delight these cookies have occupied my husband’s list of kiipfit’s favorite recipe. YAY!


Flourless Apple Macadamia Coookies pic1

 

Flourless Apple Macadamia Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Number of servings: 16

Per Serving 171 calories

Fat 15 g

Carbs 9 g

Protein 3 g

16

Ingredients

  • 2 cups raw macadamia nuts
  • ½ cup white chocolate chips
  • 1 whole apple (skin peeled and finely chopped)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 2 large eggs (whipped)
  • 1 tsp vanilla extract


Directions:

1. Preheat oven at 370 degree Fahrenheit. Prepare a cookie sheet with a liner and grease it with cooking spray.

2. Grind the macadamia nuts until fine powder texture.

3. In a microwave bowl melt the white chocolate chips. This will take 2-3 minutes stirring in every 1 minute. Make sure to not to overdo as it may burn. Keep it aside.

4. Peel the apple, remove the idle part and finely chop.

5. In a mixing bowl combine all the ingredients (except eggs and vanilla extract and white chocolate chips.) and mix well.

6. In another bowl combine eggs, vanilla extract and mix well.

7. Pour the wet ingredients (except white chocolate chips) into the dry ingredients and until well coated.

8. Lastly, add the melted white chocolate chips into the batter and mix well with a spoon.

9. Pour spoonful of batter onto the cookie sheet for 15-16 cookies.

10. Put it in the middle rack of the oven and bake for 15 minutes or until light golden brown.

11. Serve hot, or at room temperature or cold.

Note: Can be stored in an air tight glass container for 3-4 days.

When serving the stored refrigerator, just microwave for 10 seconds to bring it to room temperature if desired.

Spicy Carrot Amaranth Soup


It was a cold rainy Saturday evening with beautiful droplets on my patio, the temperatures were going down and I was cuddled in a couch with my favorite blanket. I was listening to my favorite soft melodious numbers and the sound of the rain droplets added to the music. Somewhere in my mind the bell was ringing Sss! Sss! Soup! Hot spicy Soup! The thought made me crave for it. I looked at my husband who was also happily cuddled and we exchanged a knowing look and smiled at each other. He was craving for the same. My daughter was happily dancing to the tunes and enjoyed every moment of the rain.

Spicy Carrot Amaranth Soup Pic 4


I looked into my refrigerator and saw the baby carrots sitting in the fresh produce drawer and some cooked leftover amaranth on the top shelf. I knew what I wanted to cook that evening. A whole some healthy meal came to my mind immediately and Spicy Carrot Amaranth Soup was created.

Spicy Carrot Amaranth Soup Pic 5

The moment I added cinnamon stick to the warm oil my house was full of fragrance and made me hungrier. The sage leaves gave a tangy flavor to the soup and the garlic added to the flavor of the appetizing soup. With the coconut milk and hemp seeds I added to the nutrition of the soup. One bowl of Spicy Carrot Amaranth Soup satisfied my happy tummy and my family as well.

Spicy Carrot Amaranth Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Per Serving 401 calories

Fat 19 g

Carbs 49 g

Protein 11 g

3

Ingredients

  • 2 tbsp. olive oil
  • 1 cinnamon stick
  • 4 sage leaves (chopped)
  • ½ dried garlic*
  • ¾ cup chopped onions
  • 2 cups baby carrots
  • 2 cups vegetable stock (unsalted)
  • ½ tsp cayenne pepper
  • 1 cup amaranth (cooked)
  • 1 tsp salt
  • ½ cups unsweetened coconut milk
  • 1 tbsp. hemp seeds*

*Garlic, Hemp Seeds


Directions:


1. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and sauté for few seconds.

2. Add chopped onions and sauté until translucent. Add baby carrots and mix well.

3. Add vegetable stock and cayenne pepper. Mix and cover. Cook until it is properly boiled and the carrots are semi soft.

4. Turn off the flame and let it cool until it is ready to be put into the blender.

5. Remove the cinnamon stick from the soup and blend until smooth.

6. Strain and again put the soup in the sauce pan and turn on the flame.


amaranth pic


7. At the first boil add cooked amaranth and salt. Mix well.

8. After couple of more boil simmer the flame and add coconut milk. Mix well and turn off the flame.

9. Garnish with hemp seeds and serve hot.

Note: Fresh garlic can also be used in this recipe.

Can garnish with your favorite cheese also.

This is a spicy soup but if you like your soup to be less spicy then adjusts the cayenne pepper according to taste.
Chili powder can also be substituted for cayenne pepper.

Goji Berries


The new Health food available in grocery stores and super markets in the health aisle.


I found this rare Goji berries while browsing the aisles of whole food market. I have tried couple of recipes with them and they turned out to be quite delicious.  I love its red color in a dried form and it is tangy in taste. My daughter likes to pop them in her mouth like raisins. This rare fruit interested me so much that I decided to explore it further.
Goji berries are native to China and are grown in abundance in Asian countries. In United States, I found it in the dried form but I would love to see and taste the fresh form of Goji berries. In Asian countries Goji berries is commonly used in tea and juices. It is said to increase the life expectancy and improve the health of heart.
Goji berries are good source of amino acids and minerals. They have a very high content of antioxidants and Vitamin C & E. They contain anti- inflammatory, anti – bacterial and anti – fungal compounds.


Health Benefits of Goji Berries:


1)    Helps in eye sight improvement

2)    Promotes stronger immune system

3)    Lowering cholesterol

4)    Helps in weight loss

5)    Controls the blood pressure and blood sugar levels

6)    Fights insomnia.


Recipes with Goji Berries:

Velvet Apricot Oatmeal Smoothie

Persimmons Tofu Parfait


Health Tip of the Week

“Adapt to a healthy Eating pattern for a healthy lifestyle”


Other sources:
WebMD.com
Huffingtonpost.com
BodyBuilding.com

Baked Paneer in Pumpkin Sauce

Last weekend we went for a trip to pumpkin farm which is 1 hour drive from our house. It was so much fun seeing my little one enjoying the pumpkins. She was trying to select the pumpkins for me and was super excited with the concept of decorating pumpkins in our patio for Halloween. We carved couple of pumpkins and she could not control her excitement. I was amazed with her participation in the activity which encouraged me to come up with Baked Paneer in Pumpkin Sauce recipe.


baked paneer in pumpkin sauce (pumpkin)



Now that I have so many pumpkins, I had to use them so I first digged my knife into one of the pumpkins without any thoughts in my mind. I decided to soften it and eventually made a puree out it. I was still unsure as to what should I do with this pumpkin puree. I opened my refrigerator and saw panner/cottage cheese sitting in my refrigerator shelf. I started cutting the paneer into triangle pieces.


With no thoughts in my mind I added some spices to the pumpkin puree, marinated paneer and baked them. I was not sure about the outcome and was skeptical. I did not even have the guts to taste it though it looked quite beautiful. I offered the Baked Paneer in Pumpkin Sauce appetizer to my husband without telling him any details. He was super happy with the taste and complimented me for my innovative creation. I was delighted and tasted it myself. The dish turned out to be not only rich in taste but also full of flavor. I could not stop smiling at my creation :).


baked paneer in pumpkin sauce pic 2

Baked Paneer in Pumpkin Sauce

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 45 minutes

Number of servings: 15

Per Serving 33 calories

Fat 1 g

Carbs 2 g

Protein 3 g

15

Ingredients

  • 1 14 oz. pack Paneer
  • 1 cup heaped pumpkin puree
  • 5/8 tsp salt
  • ½ tsp chili powder
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 ½ tsp lemon juice

Directions:

1. Preheat oven at 375 degree Fahrenheit. Prepare a cookie sheet with a parchment paper and lightly grease it with cooking spray.

2. Cut Paneer into slightly thick triangles and keep it aside.

3. In a bowl combine rest of the ingredients.

4. Add Paneer to the pumpkin mix and mix gently.


baked paneer in pumpkin sauce pic1


5. Let it marinate for 15 minutes.

6. Transfer the Paneer pieces to the prepared cookie sheet and put it in the middle rack of the oven.

7. Bake it for 30 minutes.

8. Take it out, garnish with some cilantro and serve hot.


Note: You may cut Paneer into any desired shape and size.


You can either get a can of pumpkin puree or make your own pumpkin puree at home.


For pumpkin puree: Cut the pumpkin into big chunks, bake it or blanch it until soft. Grind it in the food processor until a smooth paste consistency is formed.

Broccoli Oatmeal Breakfast Casserole


Fresh broccoli with oatmeal and eggs, I could not have asked for a healthier breakfast.


I am trying to introduce broccoli to my little one and in my endeavor I decided to experiment by grinding the broccoli. It looked quite good and I knew that my sweetheart won’t be able to figure out the green ingredient. This thought made me happy and excited. I then combined dry oats, eggs and some milk to make it a complete breakfast meal because Breakfast is an Important Meal of the Day.  Since I did not have any time or patience to baby sit I put the dish in the oven.
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