How exciting! We can now eat cake that is loaded with vitamins and protein! Since quinoa is a healthy grain, we can now feel guilt free while eating CAKE! This is a great dessert for kids as well. After all, what kid doesn’t like chocolate cake? Keep in mind that you do not have to use whipping cream. You can use a healthier alternative like coconut cream. If you want your cake even healthier, you can skip the cream and add fruit or powdered sugar. The possibilities are endless!
- 2 cup – Quinoa, cooked
- 1/3 cup – almond milk, unsweetened
- 4 large – egg
- 1/2 cup – butter, unsalted
- 1 teaspoon – vanilla extract
- 1 cup – sugar
- 1/2 cup – cocoa powder, unsweetened
- 2 tablespoon – cocoa powder, unsweetened
- 1 1/2 teaspoon – baking powder
- 1/2 teaspoon – baking soda
- 1/2 teaspoon – salt
- 1 cup – heavy whipping cream
- 2 tablespoon – powdered sugar
- Preheat oven to 350 degrees F. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
- Melt butter.
- Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a food processor fitted with the metal blade. Pulse to combine and then process until smooth, this will only take about 30 seconds or so.
- Add the sugar, 1/2 cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to combine well.
- Turn into the prepared pan and bake for about 40-42 minutes until a toothpick comes out without wet batter sticking to it. Remember that if your pan has different dimensions, your cooking time will vary.
- Let the cake cool on a rack for about 15 minutes before turning out of the pan. Be careful when you flip the cake over as it will be delicate. I like to place a plate over the pan and then gently flip both over together.
- When the cake is completely cool, frost.
- To make the frosting whip the cream until it is starting to thicken, then add the sifted confectioner’s (powdered) sugar and remaining 2 Tbsp of the cocoa powder. Continue beating until thick and spreadable. Don’t over beat!
View more on this dessert here!
OK… I know this is about Healthy recipes. BUT C’MON – Today is National Dessert Day. Let’s try some desserts, but on ONE condition. That we use non-processed ingredients. Let’s try using all organic ingredients and if possible, alternative ingredients like almond milk instead of regular milk. It’s the small things that add up, right?
Happy National Dessert Day! I will be having some organic cheesecake!
Source: October 9 is National Dessert Day
Mexican Food? Uh, yes! From a fellow foodie, she has created a Mexican dip. I am more of a queso lover, but this is about being more healthy with your choices. What is amazing about this dip is that it requires NO COOKING. All you have to do is chop and mash. Easy, right? As Healthy Fit Foodie mentions, this is also great for your skin. Who doesn’t want great skin while eating Mexican dip? I do!
What all you need :-
Avocado – 1 (ripe)
Garlic – 1-2 clove
Lemon Juice 1 Tbsp
Onion – 1 Tbsp (very finely chopped)
Tomatoes – 1 Tbsp (very finely chopped) (seeds and pulp removed)
Coriander – 1 Tbsp (very finely chopped)
Salt and pepper to taste
1. Remove the pulp from avocado and mash it in a bowl using a fork. You can keep it chunky by mashing it less or creamy by mashing it till your hand gets a workout. 🙂
2. Add the rest of the ingredients in the bowl and blend the goodness using a spoon.
Source: Healthy Mexican treat (Girls, you would love it more)
Let’s start with how it is now fall. We all know pumpkin spice is in, so let’s start with a healthy dessert option – pumpkin pie. What makes this pie healthier you say? This pie consists of 5 ingredients for the filling and 6 ingredients for the crust. Overall, this is pretty good! If you look at the ingredients below, you will see there is nothing processed. Thanks to sarahfit.com, the recipe and video are now available here!
Healthy Pumpkin Pie Recipe (Makes 8 servings, Prep Time: 15 minutes, Total Time: 50 minutes)
- 1 Teaspoon Pumpkin Pie Spice
- 1 Tablespoon Honey
- 2 Tablespoon Butter (I used Greek Yogurt Butter by Ilios)
- 1 Tablespoons Coconut Oil
- 1/2 cup Quick Cooking Oats
- 4 Graham Cracker Sheets (100% whole wheat preferably)
- 1 cup Pumpkin Puree (canned)
- 3/4 cup of Unsweetened Vanilla Almond Milk
- 2 egg whites
- 1 tablespoon Pumpkin Pie Spice
- 1/4 cup Agave Nectar (can be substituted for Honey, Maple Syrup or Sugar).
Preheat oven to 425 degrees. Combine all crust ingredients in a blender or food processor. Dump into a pie dish and press down firmly into the edges of the pan. Cook in the over for 10 minutes. Let cool completely. Combine all filling ingredients. Blend well until it is a smooth like consistency. Pour into crust. Cook on high at 425 for 5-7 minutes. Turn heat down to 350 for another 20-25 minutes or until filling set. Let cool before you cut and serve. Top with a little whip cream if you like. Makes 8 servings.
Hello and Welcome Fellow Foodies,
This page consists of one thing – FOOD! The term “Foodie” will be used a lot throughout this blog, so if you are unsure of the term, here it is from the online free dictionary: “One who has an ardent or refined interest in food; a gourmet. Also called foodist”. Since I eat every two hours, finding healthy recipes throughout the internet seems fun and obsessive (not in a scary way). Therefore, my blog will not consist of recipes from me, but instead, create easy access for you to see healthy recipes from multiple websites on one page.
Jessica the Foodie