I know that you’re not ‘supposed’ to eat cake for breakfast, but the good news is, this cake is healthy enough to eat anytime of the day. This recipe is so fast and easy that I find myself making it every week because it makes for the perfect grab and go. I’m not much for breakfast first thing in the morning, and that’s why I’ve been working on some recipes for on-the-go snacking around 10:00 a.m. Also, it’s great for using up those overripe bananas that I always seem to have.
This is my version of the popular Chinese take-out, Sesame Chicken. I’ve lightened up the recipe considerably by not coating and deep frying the chicken. Omitting a step also shortens the preparation time by a lot, as well making this a quick, easy, and healthy weeknight dinner.
This recipe is my most versatile chocolate recipe. It’s just healthy enough that you don’t have to feel guilty about having it for breakfast, but decadent enough for a most satisfying dessert. While you might not think that coconut whipped cream would be as good, let me assure you that it certainly is. I love chocolate, really I crave chocolate, so this recipe is perfect for a spur of the moment chocolate fix. It’s really quick to make, looks amazing, and is so chocolaty and good that it’s perfect for any chocolate kind of occasion.
These Lettuce Wraps are wonderful, I could go on and on. Suffice it to say, I’m hooked and we’ll be eating these often. I have a longstanding addiction to all things satay chicken. When we’re in Calgary we love to get Vietnamese subs in Chinatown and we always get satay chicken. I have been longing for one since November. Now I can have some of the same flavors at home with the addition of a lot more vegetables.
Fresh Pineapple Crisp with Coconut Whipped Cream is a little different than a usual crisp, it’s not baked. It is just fresh fruit, a macadamia nut topping, and coconut lime whipped cream. What does that mean for you? It means that in 20 minutes you can have a great dessert that is healthy enough to eat for breakfast.
The sun is shining and I’m eating raspberry ice cream in the late afternoon, this day just couldn’t be better. This recipe evolved almost on it’s own. I opened the fridge and there was the Raspberry Sauce I had just made sitting next to the cream, and what could I do? I just had to make ice cream, no two ways about it! (The recipe is formulated to start from scratch, so you don’t have to begin with the raspberry sauce it’s just how this recipe came about.)