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Stir-fried Bean Sprouts and Mushrooms

I can honestly say I wasn’t going to post this. We ( my dad and I ) were missing some ingredients, we were substituting sauces and we both had things to do… But what we created was phenomenal. We followed the basic recipe and guidelines for a salad in “The Big Book of Wok & Stir-fry”, but we had to remove tofu, oyster sauce, garlic chives, snow peas and scallions. Trust me, this recipe may look small but boy does it fill you up!

Stir-Fried Bean Sprouts and Mushrooms
Serves 2

Ingredients
1tbsp sweet & sour stir fry sauce
2tbsp low-sodium chicken stock
2 1/2 tsp peanut oil
2 cloves garlic, minced
8oz mushrooms, sliced
5oz bean sprouts
a few drops of sesame oil

1) Combine stir fry sauce and chicken stock in a small bowl, and set aside
2) Heat peanut oil in a large skillet over high heat. When very hot, add the garlic, reserving a small pinch.
3) Add mushrooms
4) When mushrooms have just turned brown, push them to the sides and add bean sprouts and chicken stock mixture in the center of the skillet. Let sit for about 25 seconds.
5) Mix all vegetables together and stir fry for about 1 minute. At the very last moment, add the extra garlic. Place in bowls and top with a few drops of sesame oil. Serve immediately.

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Posted by on November 8, 2011 in Dinner, Low-Cal

 

Just checkin’ in!

No recipe today, at least, not yet. I just calculated the nutrition facts for the muffins from the other day, and, erm, they ain’t looking all so good. But, they’re tasty! I’ll update the post now, nutrition facts included 🙂
You’ll hopefully get a stir-fry recipe later, if not, my dad and I are doing shirred/baked eggs tomorrow night! Mmm mmm, can’t wait! God bless, and have a great day everyone!

 
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Posted by on November 8, 2011 in Uncategorized

 

Pumpkin Pie Porridge

 

Ugh, iPod photos never turn out right


I actually stole this recipe from this blog here. However, I suppose I altered it a bit to my personal preference, and let me tell you, it was delicious. I mean it; it tasted exactly like autumn would if God Himself decided to take a bite of one of our seasons. Plus it’s oh-so super simple, and a great way to use up any pumpkin you have leftover from baking (it stores actually very well in the fridge, uncovered, in it’s can).

Just FYI: the original blog-post recipe calls for your own cooked pumpkin, and pumpkin pie spice. I had neither, so I guess you’re all stuck with my recipe 😉 Also, I changed the name of the recipe to Pumpkin Pie Porridge in replacement of Pumpkin Pie Oatmeal, the reason for this being my granddad, the main influence in everything I do and live for, is English. He lived there until he was about 20-something; after WWII he came all the way over here to Canada, had my daddy, who then had me and… well… long story short, I find it really very irritating when people refer to the dish as oatmeal, when it should be porridge.

Pumpkin Pie Porridge
Serves 1

Ingredients

  • 1/4 cup quick-cooking rolled oats
  • 1/4 cup canned pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp margarine ( I know, it’s not healthy or natural or whatnot, but I find butter SO unappealing and nasty… you can use butter, ghee or whatever you want )
  • pinch of salt
  • 3/4 cup water ( it’ll look like a lot, but really, it isn’t )
  1. Combine all ingredients in a small pot over medium heat, and stir together until all are combined. Continue stirring for about 5 minutes, or until mixture reaches desired consistency. Top with just a sprinkle of pure brown sugar, and scrape every little bit out of the bowl eat, savouring the pure fall flavours.
Nutrition Facts
Calories 94; Fat 3g; Carbs 16g; Protein 3g; Sodium 24mg; Fibre 3g; Sugar 1g; Vitamin A 45%; Vitamin C 3%; Calcium 3%; Iron 4%
 
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Posted by on November 7, 2011 in Breakfast, Low-Cal, Quick&Easy

 

Everything-But-The-Kitchen-Sink Healthy Muffins!

EBTKS Muffins

They're so cute, it seems like a sin to eat them 😦

As promised… here are the fantabulously amazing, awesome, fibre-packed, super-healthy, vitamin-filled, and oh-so-adorable… Whole Wheat and Spelt Flour Orange-Carrot-Apple-Cranberry-Buttermilk-Sunflower-Oatmeal Mini Muffins!
-pause to take breath-

Or, as I prefer to call them, Everything But the Kitchen Sink Muffins.

But before you get the muffins, you get a story. Forced upon you, I know.

I love muffins. Love them. And I’ve always wanted to try something made with spelt, being the health nut I am. And so, my Auntie Sue found a recipe online, which we just barely followed. I mean, we added our own ingredients, ingredient quantities, and … just about everything else. Once we got back from church, devoured some mexican quesadillas my aunt made (we both have an undying love for anything wrapped in tortillas) and had watched an interview from Jay Leno she had recorded for me on her all-new PVR, we set to work.
And then once the first last batch was baking in the oven, she started complaining about more ingredients we should have added in, which I’ve included on my updated list.

My aunt’s probably the healthiest person in our family, other than me. And that’s saying something. Anyways, the bottom line is, grab the crap you have in your pantry, grab someone you love, and don’t eat all of these in an entire sitting!

Everything But The Kitchen Sink Mini-Muffins
Makes 36 mini-muffins, or about 12 regular muffins

Ingredients

  • 1cup old-fashioned rolled oats
  • 1/3cup wheat germ (preferably toasted)
  • 3/4cup whole wheat flour
  • 3/4 cup spelt flour
  • scant 1/3cup sugar
  • 2tbsp flaxmeal
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1/2cup roasted, unsalted sunflower seeds
  • 1/2tsp cinnamon (not included in our batch)
  • 3/4cup dried cranberries
  • 1 1/3cup buttermilk
  • 3tbsp extra-virgin olive oil
  • 1 large egg
  • 1tbsp grated orange zest
  • 1tsp pure orange extract
  • 1/4cup grated carrot
  • 1/4cup grated apple
  1. Toast oats on a cookie sheet in a pre-heated 350*F oven for about 5-6 minutes. If using untoasted wheat germ, heat in a dry frying pan on High for about 5 mins, stirring frequently.
  2. Raise oven temperature to 375*F.
  3. Combine dry ingredients (the grated apple, carrot & orange zest do not count as dry; the berries do!) in a large mixing bowl.
  4. Combine wet ingredients, minus the egg, in a smaller mixing bowl. Beat egg in separate bowl until white + yolk are just mixed. Add egg to wet ingredients.
  5. Create a small “well” in the dry ingredients, then pour your liquid mixture into the centre.
  6. Mix all ingredients together until you can no longer see any wet flour.
  7. Grease 3 mini-muffin tins very very well with Pam (or another vegetable oil spray). If you have fewer than 3, the muffins can be done in batches, so long as the tin is re-greased each time.
  8. Place muffin tins in oven, bake for 20mins.
So there you have them, the most decadent creations I’ve had in a long, long time… hope to see everyone tomorrow 🙂 God bless you and yours, and have a great night!
-Caitlin
PS: I hope everyone remembered to turn their clocks back one hour last night! Tee-hee!

UPDATE 8/11/11
I’ve calculated the nutrition facts for you all 🙂

The serving size is 1 mini muffin, 1/3 of a large muffin!

 
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Posted by on November 6, 2011 in Baking, Desserts, Snacks

 

Scrumptious Yogurt Parfait

20111105-222215.jpg

I know, I said the posts wouldn’t start up again until tomorrow… But I couldn’t resist posting my go-to breakfast, snack, dessert… It’s so wonderful, it can be any of these.
Whether I’ve mentioned this before or not, I have no idea. But I am a yogurt fanatic. It’s just such a great source of protein, calcium and vitamins (in the fruit-based kinds, anyways). Plus, it’s delicious, and low-cal to boot!
Now, yogurt parfait is definitely my favorite way to inhale consume the fermented milk. And vanilla happens to be my fav flav, but I’ve substituted it for raspberry when I’ve run out, and this parfait still tastes wonderful. Check out the recipe below!

Caitlin’s Super Healthy Yogurt Parfait
Serves 1

100g yogurt cup (any flavor/ fat-free Splenda sweetened is preferred)
1 1/2 tbsp Fibre 1 cereal
2 tbsp frozen wild blueberries

Layer ingredients, starting with yogurt on the bottom, followed by cereal, and topped with blueberries.
Eat, savoring every mouthful 🙂 (I eat everything with a Gerber brand baby spoon… This is no exception)

Nutrition Facts
Calories: 98; Total Fat: 0.3g; Cholesterol: 0mg; Total Carbs: 20g (Fiber: 8g/32% DV; Sugars: 1.2g); Protein: 5.1g; Vitamin C: 2%

 
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Posted by on November 5, 2011 in Breakfast, Desserts, Low-Cal, Snacks

 

Upcoming and so-forth…

Let me start off this post with an apology, sincere or not: I haven’t posted in months, due to actually quite a few things: family (God bless them), school, and me burrowing my nose in nothing but cookbooks. But, hey, I now have something to blog more about!
Very few people follow this blog. If I wasn’t using a mobile device at the moment, I could check the exact number. But since I can’t, I’ll estimate… zero. Never fear. I’ll have that turned around in no time. In less than a year, Caitlin’s Health (a name I know think sounds ridiculous, but I’m sticking with) will have plenty of subscribers! Stay tuned for a muffin recipe tomorrow 🙂

PS: The Vegan Challenge is over. I’m glad I tried something new, and I’ve developed a new respect for those who choose vegan or vegetarian diets, but I myself can not live without eggs… milk… yogurt… MEAT. So, be prepared to see plenty of non-vegan recipes appearing, but to those who are, feel free to substitute!

 
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Posted by on November 5, 2011 in Information

 

Show some support ♥

First of all, YES, I spend most of my spare time on the computer browsing for vegan recipes/products/exercise tips.
Second, YES, I deleted my Facebook to minimize my computer time. Erm.

Anyways, I just want to post a link that a lot of people would perhaps love to see.
Earth’s Own {http://www.earthsown.com/} is a Canadian-based company with delicious and organic non-dairy beverages (soy milk, soy yogurt, rice milk, etc). I think I should perhaps start a new blog looking at the aspects of vegan-only recipes, since this is supposed to be just HEALTHY eating, but then again, maybe not.

Anyways, please show your support for them by purchasing just one product? Thanks 😉

 
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Posted by on September 30, 2011 in Information