The Best Wholewheat Carrot Cake

Hi Everyone! I hope everyone is having an awesome start of 2019. This is my first blogpost of the year and am excited to be back again to my space. 2018 was a slow and steady year for me. While I spent a lot of time learning to be a mother of a hi-energy toddler, I also lost a little focus on my mantra of healthy living. But I was aware what I was doing wrong. I wanted to give myself the time to figure out ways to adapt to my new life. After-all, it all about re-inventing. Because change is the only constant here. Do tell me what were your hits and miss of the year 2018.

Now coming back to 2019, I am so excited to share with you all the best wholewheat carrot cake recipe ever. Literally! I am excited about this like a little kid who first learns to read. Or like a girl who bakes her first cake without fail. The reason for this excitement is because though I love baking and do that quite often, I still hesitate making major changes in a cake recipe. Breads and muffins are very forgiving. But not cakes...to me. That said, I went all out and dared to make bold changes in the traditional carrot cake recipe. And sometimes it is a good thing. I was very nervous, when my oven timer beeped and I pulled out the cake. Well it looked as I would expect. But any of you who bake, know that it is not the real test. I jumped with joy when i flipped the cake on the rack because I could feel it was light, airy, spongy and super moist. It gave no feel of this being a 100% wholewheat cake.

Recipe
makes one 8*2 inch round cake

1/2 cup extra virgin olive oil/vegetable oil
1/4 cup Greek yogurt
2 large eggs
1/4 cup honey
1/2 cup palm sugar/white sugar
1/2 Tbsp cinnamon
1/2 tsp ginger powder
1/4 tsp nutmeg
1/4 tsp all spice
1tsp baking soda
1/2tsp baking powder
1/2 tsp salt
1 cup 100% wholewheat flour
1.5 cup finely grated carrots, fresh
1/2 cup pecans/walnuts chopped (optional)

1. Preheat the oven at 350 deg F and prepare a 8 inch or 9 inch round baking pan.
2. In a bowl, combine oil, Greek yogurt, eggs, honey, sugar with an electric mixer.
3. In another bowl, sift all the dry ingredients.
4. Mix the dry ingredients in batches to the liquid ones. Make sure you do not over mix. Just until well incorporated.
5. Fold in the freshly grated carrots. Stay away from the store bought grated carrots. They lack the moisture which your cake badly needs. It is really worth the time and pain to freshly grate the carrots for that beautiful chiffon finish.
6. Bake in the preheated oven for 35-40 mins.
7. Let it cool in the pan for a good 10-15 mins.
8. Place it carefully on a cooling rack and let it cool for another 10-15 mins.

So take my word on this being the best wholewheat carrot cake ever. It will be a guilt free, go-to cake and pass all the tests to be made for your little ones anytime. 

Not just that, bake it in 2 layers and incorporate your favorite cream cheese/Greek yogurt frosting and it will an elegant formal cake suitable to any occasion.

Dates and Nuts Roll

I wanted to write this post the day I made this recipe. But things don't go as planned when you are occupied with Diwali preparations and a toddler running around all the time. I hope everyone had a beautiful Diwali and still savouring the delicious snacks and sweets. 

Every year, I ask my family what would they like me to cook for the Diwali dinner. And this time my husband suggested to go all healthy for anything and everything I prepare. Diwali is one festival where I let go of my healthy hat and go out all traditional. But I did not want to pass on my husband's suggestion. With a lot going on around me, I had really no time to think out of the box. All I could do was to best utilize my in stock pantry items. Dates and nuts make that list. I was extremely happy with the results and the fact that start to finish it took 15 min to prepare this beautiful looking dessert. 

Recipe
1 cup chopped nuts mix; almonds, pistachios, cashews, walnuts
1.5-2 cups chopped dates
1 tsp of cardamom powder
1 tbsp toasted white sesame seeds
1 tbsp ghee/clarified butter

• Dry roast the nuts mix on medium heat. This should take not more than 5 mins.
• Meanwhile, grind the chopped dates in a food processor until they become a big lump.
• Remove the nuts from the pan and add little ghee/clarified butter and add the dates. Cook on low-medium for 6-8 mins until dates become pulpy.
• Turn off the stove. Add the nuts mixture and cardamom powder and mix well. When the mixture is almost room temperature make a roll out of it. Tight and compact. 
• Spread the toasted sesame seeds on a cutting board and cover well the dates nuts roll.
  
• Cover with aluminium foil and put it in the refrigerator for at least 30 mins.
• When ready to serve, cut into discs and serve.

It tastes best at room temperature. It is soft, chewy and lot of texture due to nuts. And no need to quote the healthy benefits. And...it just looks so pretty! What do you think?

Happy Festivals!

Ramekin Berry Crisp

Hello readers! I have been long gone from my blog as was managing other major life events. Nothing to worry about as everything was for good. But I indeed missed writing and reading all those lovely blog posts. As its never too late to get back to your passion, here I am again. One thing am proud of is that I did not cheat my pledge of healthy lifestyle all this busy time. I did get tempted many times but I could control myself. This makes me extremely happy and proud of myself.

As I strongly believe, eating healthy is not a diet plan. It is rather a lifestyle change and does not require you to give up on your favorite foods. The recipes just need a little modification. Every now and then we must satisfy our cravings as long as it is in control. Balance is the key to success. 

I fall victim to my sweet tooth! So instead of consuming store bought desserts, I make my own. And that portion control comes from my favorite ramekins. I have them in all the sizes. Its is officially fall and I missed on enjoying the fresh berries this summer. So last night I made myself a quick Berry Crisp with healthy ingredients like whole wheat flour, oats and nuts.

Recipe serves 2
4 oz frozen organic berries mix
1/8 cup brown sugar/stevia
1/4 tsp nutmeg
1/4 tsp cinnamon
For the Crisp
1/4 cup whole wheat flour
1/4 cup oats
1/4 cup sugar/stevia (use less sugar if only using strawberry)
3/4 cups chopped nuts like walnuts, pecans, almonds
2 oz of cold butter, cut in small cubes

• In a bowl mix berries, sugar, nutmeg and cinnamon. Divide in ramekins.
• Preheat oven at 350 deg C
• In a different bowl mix all the crisp ingredients adding butter the last. Work the butter through the mixture using your hands.
• NOTE: Butter must be cold.
• Divide the crisp mixture to top the berry mix in each ramekin. 
• NOTE: if you want to use less crisp mixture do that by all means. And save the crisp for later. It refrigerates well for a week.
• Bake the ramekins for 30-35 min in the oven.

Banana Nut Cranberry Bread

Quick breads come in handy as breakfast or tea time afternoon snacks. When its about breakfast or snacks, I try to put in some extra effort for making healthy substitutes; as breakfast is the most important meal of the day and the snacks control the blood sugar levels and keep that metabolism going. 

This moist sweet bread is loaded with great foods for the body. It gets the good fats from olive oil and walnuts, antioxidants from cranberry, fiber from banana and whole wheat flour and how can we forget protein...so lots of good Greek yogurt.

The taste and texture is just like the usual banana nut bread. You cannot tell the difference. So bake one and enjoy this healthy banana bread. And the best part, it takes 10 min to prepare. Can't beat that!



Recipe
2 cups whole wheat flour
1/2 cup sugar
1/2 cup honey
2/3 cup plain nonfat Greek yogurt
2 eggs
3 large mashed bananas
1/4 cup olive oil
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1/2 cup dried cranberries

• Preheat oven at 350 deg C
• In bowl slowly mix all liquid ingredients
• Add all the dry ingredients in the bowl with liquid mixture.
• Mix well with a large spoon or spatula.
• TIP: Do not over mix quick breads if you want them moist.
• Fold in walnuts and cranberries
• Transfer the contents in a 9 inch loaf pan and bake for 1 hr
• When done, cool in pan for 10 min
• Later cool on the rack

Slice and store in an air tight container for 7 days at room temperature or freeze the slices for later. 

Single Serve Molten Lava Cake In Under 10 min

Warm Oven Fresh Single Serve 

Molten Chocolate Lava Cake

Its been almost 3 weeks since I have been away from my blog. Needeless to say I have been missing it terribly. Work got busy and more than that the Indian Festive Season is on with parties and events every weekend and some weekdays too in fact. The biggest challenge has been to cook festive and healthy at the same time. However, am glad I had my tips handy to eat well at events and avoid consuming excess calories. 

Today afternoon, it felt like I got sometime for myself after long and wanted to treat myself without going overboard. I am a little over the 2min microwave cake as it cannot be enjoyed after it sits out for more than 15 min. And honestly wanted a real deal oven fresh cake. After a number of trials, I could get the temperature and ingredients just right for this single serve awesome delight.

You would need -

2 Tbsp oil

1 Tbsp chocolate chips

1/2 Tbsp unsweetened cocoa powder

2 Tbsp sugar

pinch of baking powder

1 egg yolk

1/2 egg white

1 1/2 Tbsp flour

• In a mixing bowl or cup, melt the chocolate chips in the microwave oven. Take around 45 sec to 1 minute.
• Mix in the sugar and oil and whisk well. 
• As the chocolate mixture will be hot, let it cool a little and add egg. You don't want to cook the egg. Whisk and incorporate well.
• Now add all dry ingredients - flour, baking powder and cocoa powder. Whist well.
• Grease a 8oz ramekin and pour the mixture. Bake in oven for 7-10 min at 350 deg.

The molten chocolate throughout the cake is heavenly. And as this is not a microwave cake, the texture is the real deal. It can be saved to be enjoyed later too.  Though such a perfect portion is worth enjoying full right out of the oven.

Go for it, you truly deserve it!

Whole Wheat Carrot Walnut Raisin Bread (No Oil)

Summer is almost gone and the warm and bright sun will be missed. But the house is already getting warm with the tasty nutty oven fresh breads. I can see the holidays coming:)

My family loves breads that incorporate healthy veggies and are honey sweet with some crunch from the nuts. This recipe of the whole wheat no oil carrot walnut raisin bread is super moist and each slice is under 100 cal making it perfect for a snack. It is also a great alternative to pancakes in the breakfast.

Recipe
Servers 1 9inch loaf
1 1/2 cups carrot, grated
1 1/2 cup whole wheat flour
1/3 cup applesauce
1/2 cup honey or brown sugar
2 eggs
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup cran raisins
1/2 cup walnuts, chopped

• Preheat oven at 350 deg C
• In a bowl, sift all the dry ingredients together.
• In another bowl, whisk the applesauce and honey/sugar. Add one egg at a time and keep beating using a electric mixer. Add all the other wet ingredients.
• In 3 batches, mix the dry ingredients mixture. Mix well.
• Add the nuts and cran raisins and fold into the mixture.
• Bake in the preheated oven for 60 min.

Poached Peaches In Low Sugar Vanilla Lemon Syrup

Summer is the most popular season for losing weight. And summer is the best season for a whole variety of fruits available everywhere around you. What a coincidence! Losing weight in summers is easier with all the great fruits around, making snack choices simpler and healthier. Peaches, nectarines, plums, grapes are naturally sweet and can replace added sugar in your diet, helping lose few extra pounds.  Apart from snacks, fruits make healthier desserts to satisfy your sweet tooth without giving that guilty feeling.

Poaching fruits for desserts is now my favorite method. Especially Peaches, as they are tender and poach quickly. Traditional poaching requires to make a poaching syrup with 2 parts water and 1 part sugar. To stay away from that much sugar, I tried poaching with 2 part water and 0.5 part sugar, but then took little more ripe peaches. Result, perfect!! 

Low Sugar Poaching Method
2 cup water
1/2 cup sugar
1 tsp lemon juice
few drops of good quality vanilla essence
3 peaches, halved and seed removed

• Prepare the syrup with water, sugar, vanilla and lemon on medium heat until sugar dissolves.
• Add cut peaches to the pan with the cut side down first.
• Simmer on medium heat, 10 min each side.

TIP: Because we are using less sugar than traditional, pick more ripe peaches. Still not too ripe that they loose the texture to become mushy in the syrup. So spend some extra time in the fruit section to pick the right kind.

• 10 min on each side, when done, remove carefully in a bowl.
• Add the extra syrup in the bowl and let it refrigerate until cold.
• When cold, the skin will become wrinkly and will be easy to remove...if you want to.

Serve alone or with some vanilla frozen yogurt and drizzle with tempered dark chocolate.

Its Divine!

Enjoy Summers!

Cake In A Cup

I watch my food a lot. But at the same time indulge whenever my heart wins over my mind. And as I have learnt to manage portion size, the indulgence have not hurt so far. 

In my first blogpost I said, for me its all about a tasty recipes. Now, who doesn't love a personal cake.......late afternoon after a long work day or late night post dinner? Hard for anyone to say No I guess. And for me when I really want it, cake is one thing I would hate to share. Yup that's me;) I don't want another spoon or fork in there. So that's what I meant by personal cake :) :) I made one for myself yesterday night and finished it so quickly that I couldn't even take a picture. So had to borrow this picture from web which was a 95-98% match.

Here is my cake in a mug in 5 min... So choose your fav large size mug. And then you need the following--

3 tbsp oil/applesauce
3 tbsp hot water
4 tbsp whole wheat flour
2 tbsp sugar
2 tbsp semi sweet chocolate chips 
pinch salt
1/8 tsp baking powder
1.4 tsp vanilla extract (optional)
few semisweet chocolate chips to sprinkle over top (optional)


In a mug mix all the dry ingredients with a fork. Now add all wet ingredients. Mix well with a whisk. Add hot water and mix well so chocolate chips melt. Bake in microwave for 90secs on high. As every microwave can be different do the clear toothpick test.

I have tried this with applesauce, the texture is more dense, no difference in flavor though. I do not use the egg because if you think about it, if 2 eggs are used for a whole cake then even 1 or 1/2 egg for just a mug is way too much.

Enjoy in your own mug your own chair - Jus For You!!!!

Mixed Berry Greek Yogurt Trifle

Last weekend had friends over for dinner. After almost entire day of cooking, I was left with just an hour before their arrival, when I realized I had no dessert on the menu. Honestly, its not easy for me to whip out a healthy dessert without any prior planning. But somehow it worked this time and I impressed myself ;-)

I made these in individual servings to maintain that pretty look in every cup. It was such a pleasure to see everyone finish all their portion with a guilt free expression on their faces.

Few basic ingredients, always in my freezer fixed up a great looking dessert that everyone enjoyed. I did not get a chance to measure due to crunch time, but am sure this recipe doesn't need exact measurements.  Play around with it.

Ingredients
Frozen Raspberries - approx 1/2 cup
Frozen Blueberries - approx 1/2 cup
Frozen Strawberries - approx 1/2 cup
1 tsp cornstarch
sugar 1/4 cup
water 1/4 cup
4 container Non Fat Plain Greek Yogurt (8 oz each)
vanilla 1 tsp 
honey/agave nectar 4 tsp
8-9 crushed your favorite cookies

Recipe

• Crush cookies in a Ziploc bag. 
• Heat 1/4 cup water and 1/4 cup sugar. Add all the berries. The berries will thaw in this mixture and release their juices. Add the cornstarch for the mixture to thicken. Remove from heat and put the pan in the fridge to cool.
• Mix well vanilla, honey and Greek yogurt. 
• Start putting together the look
• Create the bottom most layer with cookies
• Add Greek yogurt
• Top up with berries mixture
• Top up with yogurt again
• Finish the look by some berries and shaved chocolate
• Let it set in the fridge to cool. Serve just when you are ready

Buh-Bye Cobblers

NO to the flaky biscuit topping and sticks of butter - Buh Bye Cobblers!

Yes to healthy ingredients like oatmeal, nuts, canola oil and few tablespoons of butter - Hello Crisps and Crumbles!

I love California summer with all the fresh fruits around making the best crisps and crumbles. Winter could be a little harsh in those terms but, hey there canned fruits grocery aisles. Though try to find the ones with no added sugars.

My Peach BlueBerry Strawberry Crisp

2lbs yellow or white peaches

1lb blueberry/strawberry (or mix half n half)

2 Tbsp fresh lemon juice

2 Tbsp cornflour

2 Tbsp sugar

Mix in the cornstarch in lemon juice. Throw the fruits in a bowl, sprinkle sugar and mix in cornstarch lemon juice liquid. Let it stand while you prepare your crisp.

In a food processor throw in together and pulse -

2/3 cup whole wheat flour

2 Tbsp all purpose flour

2/3 cup original rolled oats

1/2 cup almonds

1/4 cup brown sugar

1tsp salt

1 tsp cinnamon powder

1 tsp nutmeg powder

1/4 cup room temp cubed butter

1/4 cup canola oil

Once your crisp is ready, lay it over the fruit mix that has been sitting down for sometime. Bake it in the oven at 350deg for 40-45 minutes.

I prefer making crisps/crumbles in a pie dish. Not only does it look pretty but also gives enough space for fruits to release their sugar. Serve with some good vanilla ice cream or dollop of whipped cream.

Go experimenting - Enjoy making the versatile dessert with your choice of fruits, nuts and spices.

Happy Baking!!

Not My Mamma's Baking - My Zucchini Spice Bread

Holidays baking alone isn't fun. Baking any day and enjoying big'o'little treats fresh out of the oven is yummo!

Remember the time when you asked your mom for a recipe complaining yours doesn't come out the same as hers? Or times when you hear it's pure love in mom's cooking.

Well! That LOVE is BUTTER!!!!

Thanks to modern life, our bodies cannot process all that love. Does that mean no to baked goodies? Not for me. This weekend had a great weekend with friends with an elaborate brunch. The centerpiece was my no oil/butter spice zucchini whole wheat breakfast bread. And the party could not find a difference.

Find your fav zucchini bread recipe &


Make friends with --

Applesauce: Substitute applesauce in equal proportion of butter/oil
Whole Wheat Flour: Substitute whole wheat flour in equal proportion of all purpose flour
A pinch extra baking soda: With above change, add a pinch of extra baking powder than asked in the recipe    





People can get all confused especially when ingredients change in baking recipes. But don't. Things are simpler than you may think.

To make sure, I don't overindulge, even though this revised recipe cuts down big time on fat, sugar and adds good fiber from whole wheat flour, I shard it with friends and froze some of the remaining slices.

Ahh! Life is beautiful.

Forbidden Fruits

How to make healthy fruits forbidden?? Like so :)

While exploring the amazing NYC on foot last Christmas, found this beautiful looking place, Forbidden Fruit. Artfully done and tastefully arranged. Fruits and chocolate fondue is nothing new. But the serving idea was new.

Its difficult to control serving size when standing next  to a plate full of fruits and running dripping chocolate. No matter how much we convince our mind by saying fruit fondue is a healthy dessert option, deep down the heart knows the disaster done.




Portion control is the key. Yeah easy said than done. Well, if this had been so simple, weight issues would be bygones.

One of the things on my learning curve - if my portion looks beautiful if fills me up. Food is an art. Make it pretty, admire its looks and enjoy the taste. What's the hurry?

After a good hearty brunch I was debating on dessert. The winter rain though sure was kicking in the dark chocolate craving. Ta Da! Forbidden Fruit Stick comes out as a winner. Just 7-8 pieces of different fruits drizzled (not dipped) with your fav chocolate.

I wish they open a store in Bay Area soon. Cheers!