Deliciously nutritious and easy recipes for everyday

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Ideas for Thanksgiving Leftovers

Thanksgiving Leftover IdeasNow that it’s over, having Thanksgiving dinner over and over until it’s all gone just isn’t all that appealing is it?

So what can one do with all those Thanksgiving leftovers? Good question! And thank God for the internet because we now have access to millions of great ways to redo Thanksgiving leftovers – something we wouldn’t have been able to do before and from some really talented culinary artists at that. Now while I’ll readily admit that cooking isn’t my thing, the fact that I am a dietitian who loves eating makes me just the right person to share some healthy ways to give your Thanksgiving leftovers a much needed make over.

Here are 4 of my favourite Thanksgiving Leftover Ideas

Turkey Dinner Soup: Sauté onions and garlic in a pan and then add your leftover turkey, roasted vegetables or other vegetable sides (like corn or green beans) in a pan until warmed through. Transfer to a soup pot and add preferably organic chicken broth and uncooked whole wheat pasta and let simmer until pasta is cooked. Season to taste with salt and herbs.

Turkey Dinner Paninis: Lightly butter whole-grain or dark rye bread and fill with warmed turkey and vegetable leftovers. Grill in a sandwich maker or panini press. Serve with a salad.

Turkey Dinner Salad: Check out these 7 great Thanksgiving Leftover Salad ideas by Culture Cheat Sheet

Turkey Dinner Casserole: Layer leftover stuffing then turkey and roasted vegetables and then mashed potatoes mixed with low fat shredded cheddar cheese in a casserole dish. Bake at 375 for 30-40 min or until heated through.

And if you haven’t finished your leftovers by the time you’ve tried all of these ideas then you can simply start from the beginning and freeze your favourites for a quick dinner on a NO TIME TO COOK day which I’m sure you’re going to have some time very soon.

Bon Appetite!

Whole Wheat Pancake Recipe

Since iHop has declared today, March 8, 2016, to be National Pancake Day this year I thought this would be the perfect time for me to share my all time FAVORITE pancake recipe. Now don’t get me wrong, I appreciate iHop’s initiative in offering free pancakes to the nation but unfortunately their pancakes are a bit lacking in the nutrition department.

Now you may be under the impression that whole wheat pancakes probably taste like cardboard – and could never compare to iHop but I would have to ask you to taste before you judge! In fact you may be inclined, after a belly-full of hearty pancakes, real maple syrup and bountiful fruit – to agree that these pancakes are actually quite heavenly!

So a little background on this recipe:

This recipe is an AllRecpies.com. one with a few tweaks, made by Imrana (yep – my twin sister, who happens to have inherited the good cooking genes from mom). And I will be quite honest with you, I try and have these pancakes ONCE A WEEK – that’s how nourishing and delicious I feel they are.

Ok so without further ado, here’s the recipe:

Knock Your Socks Off Whole Wheat Pancakes
Serves 6
trust me - these perfectly spongy and moist whole wheat pancakes are sure to knock anyone's socks off!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups whole wheat flour
  2. 1 1/2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 cup brown sugar
  6. 1 heaped tablespoon ground flax
  7. 2 eggs (preferably organic free range)
  8. 1 1/4 cup whole milk (preferably organic low-temperature pasteurized)
  9. 1/2 cup extra virgin first cold pressed olive oil
  10. 1 tablespoon vanilla extract
Instructions
  1. Whisk whole wheat flour, baking powder, baking soda, brown sugar, flax and salt in a bowl.
  2. In a separate bowl, beat eggs and then stir milk, oil, and vanilla extract into eggs.
  3. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
  4. Heat a skillet or griddle with a little olive oil over medium-high heat. Scoop 1/4 cup of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 1 to 2 min. Flip the pancake and cook until browned.
  5. Repeat with remaining batter. Makes about 12 pancakes.
Notes
  1. Serve these pancakes with real maple syrup and fresh fruit. I love a mix of strawberries, blueberries, banana and mango. ENJOY!!
  2. NUTRITION INFO: 2 Pancakes are 440 kcal with 4g fibre, 9.6g protein and 48g carbohydrate, 23g fat, 4.5g saturated fat
Adapted from Grammma Momo's WW Pancakes
Skinny Foodaholic http://www.ussmaghani.com/

Don’t forget to share pics and give me your feedback on how your pancakes turned out!

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Whole Wheat Banana Bread

Just in time for the holidays, this banana bread is a crowd pleaser… and the best part is the ingredients are unbelievably good for you!

So let me give you guys some background on this – this recipe is one that has been developed with much thought and love over several years by my recipe guru Asma Rafiq… and I’ve been asking her to share it with all of you from the first day I tasted it.

You’ll understand why once you try it :)

Whole Wheat Banana Bread
Serves 12
You'll never make another banana bread once you've tried this healthy and super tasty version!
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 1 stick (1/2 cup) butter
  2. 1 cup brown sugar
  3. 1 tsp. cinnamon
  4. a sprinkle of nutmeg
  5. 1 tbsp. vanilla
  6. 2 eggs
Dry Ingredients
  1. 2 cups whole wheat flour
  2. 1/2 tsp. salt
  3. 1 tsp. baking soda
  4. 1 tsp. baking powder
  5. 1 cup yogurt
  6. 3 mashed bananas
  7. 1 cup chopped walnuts
Instructions
  1. In a large bowl, cream together butter, brown sugar, cinnamon, nutmeg, vanilla and eggs and set aside. Stir the dry ingredients together in a separate bowl and then add them to the creamed mixture making sure to whisk it all together well. And then stir in yogurt, mashed bananas and walnuts. Pour into a greased loaf pan, sprinkle with oats and bake @ 350 for 55 min.
Notes
  1. One hearty slice of this delicious loaf contains 330 kcal, 3 g fibre, 6.7 g of protein and is a good source of omega 3
Skinny Foodaholic http://www.ussmaghani.com/
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Oatmeal Chocolate Chip Cookies with Cranberries and Walnuts

Oatmeal Chocolate Chip Cookies with Walnuts and CranberriesThese Oatmeal Chocolate Chip Cookies – or should I say Oatmeal Cranberry Walnut Dark Chocolate Chip Cookies – are great for the holidays, or any time! And once you’ve tried these, you’ll probably never have regular old oatmeal cookies again…

OK well, the thing is, these cookies are quite filling and they also feel really good in your tummy… which isn’t how most cookies – like the ones you pick up from Subway – are, so if that’s what you’re looking for than this is not the same thing.

That being said, the teenagers and the little ones in our family which includes some the pickiest eaters to the health fanatics all enjoy these – which says a lot :)

So if you want to try them then:

Oatmeal Cranberry Walnut Dark Chocolate Cookies
Serves 12
I think the ingredients speak for themselves - the best way to describe these cookies is decadent and delicious!
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Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Prep Time
10 min
Cook Time
12 min
Total Time
25 min
Ingredients
  1. 1/2 cup butter - or you can use first cold pressed EVOO or coconut oil
  2. 1 cup brown sugar - or you can use raw cane sugar instead
  3. 1 tsp. vanilla
  4. 1 tsp. cinnamon
  5. sprinkle of nutmeg (optional)
  6. 1 egg
Dry Ingredients
  1. 1 cup whole wheat flour
  2. 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/2 tsp. salt
Remaining Ingredients
  1. 2 cups whole grain oats (flakes)
  2. 1/2 cup dried cranberries
  3. 1/2 cup dark chocolate chips - or you can use semi-sweet if you prefer
  4. 1/2 cup walnuts
Instructions
  1. In a large mixing bowl, cream together butter, sugar, vanilla, cinnamon, nutmeg and the egg.
  2. In a separate bowl mix the Dry Ingredients together
  3. Blend your dry ingredients into the creamed mixture and then fold in the Remaining Ingredients.
  4. Bake them in a preheated oven @ 350 for 12 min.
Notes
  1. This recipe makes 12-13 large cookies that you could actually have in place of your breakfast bar since they are so hearty. In fact each cookie has: 356 kcal, 6g of protein, 4g of fibre and is a good source of omega 3
Skinny Foodaholic http://www.ussmaghani.com/
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Apple Roses for Fall

We posted almost a month ago on FB that we’d be doing this recipe for you… and then Asma was unexpectedly swept off to Turkey for her Anniversary (may Allah bless you two always isA ameen :) ) – so well what can I say…

But the good news is we’ve been able to have our version of Apple Roses ready for you just in time for Thanksgiving!

So for those of you who haven’t seen the original:

Gorgeous and oh so simple, right? Well we’ve taken this recipe up a notch for you guys:

Deliciously Wholesome Apple Roses
Serves 6
This is a healthier version of the Tip Hero recipe. Beautiful apple roses made deliciously more wholesome with a few easy tweaks!
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 apple, sliced
  2. 1/2 lime's juice
  3. 1 sheet of puff pastry
  4. 3 tsp ground flax
  5. 6 tsp St Dalfour Apricot Jam
  6. A sprinkle of cinnamon
  7. 1/4 cup of walnuts, chopped and divided into 6
  8. First cold pressed extra virgin oilve oil for greasing the pan
Instructions
  1. Cut apples in half, take out the core and then slice thinly using a mandolin slicer. Place slices in water with lime's juice. Flour and roll out pastry. Sprinkle with flax and then cut into 6 strips.
  2. For each strip: Sprinkle with cinnamon, apricot jelly, nuts. Place apple slices on the top edge of the pastry (see video) and roll. Place each rose in a greased cup cake tin. Bake at 375 for 35-45 min.
Notes
  1. The redder the apple the redder your apple rose will be.
  2. Each hearty rose is about 250 kcal and loaded with omega 3 fats thanks to the added flax and nuts.
  3. And now you know what our secret weapon is for getting perfect petals every time – A MANDOLIN SLICER. I think Asma said it best when she said “this is the best kitchen appliance in the world”.
Adapted from Tip Hero
Adapted from Tip Hero
Skinny Foodaholic http://www.ussmaghani.com/

HAPPY THANKSGIVING everyone!

Let us know what you think of our changes and if you try making these share your pics with us.

Feta Zaatar Stuffed Whole Wheat Rolls

Feta Zaatar Stuffed Whole Wheat RollsFatayar are the Middle Eastern equivalent of freshly baked bread… and they are by all counts really DELICIOUS. As anyone living in the Middle East, or who has had Middle Eastern cuisine knows, fatayar are similar to calzones in concept but taste nothing like them thanks to their unique fillings – spinach, minced meat, feta zaatar and labna… OK who’s mouth is watering?

The only down side is they are always made with white dough, which does give them that light and fluffy melt in your mouth texture.

This is one of the main reasons I’m sure, for why it’s so impossible to find them in a more dense whole wheat variety. If you are a bread connoisseur, you’d be turning your nose up right about now and I totally get that.

But that’s exactly why this recipe is so great!

Feta Zaatar Stuffed Whole Wheat Rolls - YUM

These rolls aren’t meant to be fatayar, but they are soft and fluffy none the less and with a feta zaatar filling, they are a simply divine representation of the Middle East.

Feta Zaatar Stuffed Whole Wheat Rolls

Feta Zaatar Stuffed Whole Wheat Rolls

Now I should mention that they are a bit time consuming, albeit fairly simple, to make mainly because the dough needs to be kneaded and then has to rest, but they are definitely worth it!

So this is what you have to do…

Procedure for Rolls

Warm your oven to 200 for about a minute – you don’t want it to be too hot, it should simply feel like a warm summer’s day in there :)

Mix the yeast, sugar and water together and set aside for about 2 min.

In a mixing bowl, using a mixer with a dough arm, mix remaining ingredients together. You can do this manually if you prefer, you’ll just knead (hehe – I couldn’t resist 😉 ) to use some elbow grease…

Add yeast mixture and knead until dough is firm (about 4 min.), adding a little flour and/or water as needed until it is no longer sticky.

Using some olive oil on your hands or on a spatula, remove the dough from the mixer arm and form it into a ball, leaving it in the bowl. Place wax paper and then a damp towel on top of the bowl and let it rest in a warm place (such as in the warm oven if it’s cold in your kitchen) for about 45 min.

Using flour dusted hands, make golf-sized dough balls (about 24 of them) and…

at this point you can simply drop them onto a greased baking sheet and let them sit in the warm oven for another 20 min. to rest before removing them, preheating the oven to 400 and then baking them for about 20 min. Brush them with a bit of butter once they are ready and keep them covered so you can enjoy them hot and fresh

 OR you can add the yummy feta zaatar filling… (yes that’s my nephews cute chubby hand in the picture below – he couldn’t resist these rolls either 😀 )

Feta Zaatar Filling in which case you would…

Procedure for Filling

Mix the filling ingredients together using a spatula and divide into 24 equal parts.

Flatten each dough ball with your thumb, put the filling in the middle and then pinch the dough closed around it.

Place the rolls in a greased baking dish and let them rest in a warm place (the oven again?) for about 20 min. before removing them and preheating the oven to 400.

You can brush them with a simple egg wash – 1 egg (beaten) mixed with a tbsp. water – and sprinkle some sesame seeds on top if you’d like, and then bake them for about 20 min. or until they are a light golden brown.

Again, store them in a covered so they stay fresh until you’re ready to dive in!

Makes 12 servings

(Serving Size 2 rolls)

Feta Zaatar Out of the Oven

Nutrition Info:
plain whole wheat rolls: 119 kcal, 1.8g fibre, 4.4g protien
whole wheat rolls with filling: 148 kcal, 1.8g fibre, 5.4g protien

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Mmmmm… Carrot Cake

Basic Carrot CakeWe’ve been getting carrots in our organic box for the past few weeks, and thanks to the fact that both Imrana and I have braces – they aren’t the easiest thing to eat raw… so we’ve been coming up with creative ways to enjoy cooked carrots…

Which inevitably led to us digging out this Carrot Cake Recipe. Now as a child, I must admit, I’d walk right passed this humble cake and straight to the chocolate… but lately I’ve developed a love for the more subtle flavours of fruit (or in this case vegetable) based cakes.

Our Good Old Carrot Cake Recipe

We got a hold of this recipe way back when… from some obscure school cook book, but as simple as it is, it gets a five star rating from the family. In fact it happens to be Dad’s favourite!

The best part is it only takes a few minutes to throw together – grating the carrots is the only real time consumer. But thanks to our handy dandy Braun Hand Blender (did I mention I ABSOLUTELY love this little guy – but more on that later), even this takes no time at all!

So here’s what you’ll need:

 

Carrot Cake RecipeIngredients

Dry

1 1/3 cup unbleached all-purpose flour
1 1/2 tsp. each baking soda and powder
1 1/3 tsp. cinnamon
3/4 tsp. salt

Wet

1 cup raw sugar (turbinado)
1 cup EVOO (preferably first-cold pressed)
2 cups grated carrots (YAY for our Organic Box)
3 eggs

Procedure

Preheat oven to 350. In a small bowl beat all wet ingredients together adding eggs one at a time at the end. In a separate bowl, sift together dry ingredients and then fold in wet ingredients. Bake for 40-45 min in a loaf pan. Makes 16 slices (250 kcal)

On a side note, we ended up using our bread machine instead. It took a little bit longer to bake but we didn’t have to heat up the entire oven and since our bread machine mixes the batter for us, we could be SUPER LAZY carrot cake makers!

Don’t Forget the Icing

Cream Cheese Frosting Recipe - Carrot CakeBut hold on, everyone knows carrot cake is just not carrot cake without the cream cheese frosting!

Now I don’t know about you, but I always find that the icing is overly sweet on store bought carrot cakes. That’s why this recipe’s so great – you get to add just as much sweetness as you like!

Now here’s what you’ll need:

Ingredients

1 4-oz package light cream cheese, softened
1/4 cup butter
2 tsp. vanilla
icing sugar (we used about 2 tbsp…it was a bit sweet)

Procedure

Cream together cheese, butter and vanilla. Add icing sugar until soft enough to spread. Makes enough for 1 loaf of carrot cake – 16 slices (48 kcal).

On a cold day – OK cool day in our apartment – with a hot cup of orange ginger tea, this really hits the spot. ENJOY!

Mmmm Carrot Cake

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Frozen Fruit: The Perfect After School Snack

The Perfect After School Snack - Frozen FruitThere’s only one thing I love more than sweet summer fruit:

FROZEN sweet summer fruit

Depending on whether you prefer sweet or tart – fruits like oranges, mandarins, tangerines, cherries, grapes, I’d say any fruit really – can be magically transformed into fresh fruit popsicles without all the additives or the work. All you really need is some space in your freezer. Simply let them thaw on the counter for a few minutes and they are ready to eat.

And this time of year, they serve as a perfectly refreshing after school snack or after dinner dessert.

As for how to pick what fruits to freeze, remember to choose ones that have thin skins and tend to be juicier. For example juicing oranges are a better choice than oranges meant for eating. Similarly large berries like strawberries are a better choice than smaller ones like blueberries.

BTW ready to serve frozen fruit (like pitted sweet cherries, pineapple, mango, etc.) can be an even easier (and sometimes more nourishing) short cut too.

P.S. For those of you who like tart/sour stuff, frozen jamun (aka syzygium cumini or jambul) thawed overnight in the fridge will tickle your tastebuds.

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Five 5 Minute Breakfast Recipes

March is nutrition month and this year the theme is Simply Cook and Enjoy! which is something a lot of us struggle to do… I mean the cook part. In fact this is probably the number one reason my clients give me for not being able to stick to eating healthy – “I just don’t have time!”

The truth is cooking doesn’t have to mean that your making a 5 course meal every night. It can be quite simple but super delicious, even when you’re on the go.

So since breakfast is one of the most important meals of the day and one that is often substituted with a morning Joe, I thought I’d share 5 of my favorite breakfast recipes that will take you less time to make than standing in line at Starbucks:

Labna & Rocket Pita

Breakfast Recipes - Labna & Rocket Pita

Ingredients:

1 tbsp. labna (I use Pinar Turkish Labna because it isn’t as tart)
Bunch of rocket leaves, washed and patted dry
1 whole grain pita (I use Modern Bakery’s Protein Flat Bread)

To Make:

Warm pita on stove top or in toaster oven for 30 sec. Spread labna on pita, add rocket and fold into a roll.
Note: labna is a spreadable cheese made from yogurt popular in the Middle East so if you can’t find it in your grocery store, look for it at an Middle Eastern Grocer or you can simply substitute it with a nice cream cheese

Maple Banana OatmealBreakfast Recipes - Maple Banana Oatmeal

Ingredients:

1/2 cup rolled oats (I use Jordan’s Organic Porridge ‘coz I love the texture of their chunky flakes)
1 cup milk
1 tbsp. ground flax
1 tbsp. real maple syrup (can’t be Canadian without this)
1 banana, sliced

To Make:

Mix oats and milk in a bowl (or glass Tupperware if you’re taking it to go) and microwave for 4 min (stirring after 2 min). Add flax, maple syrup and banana. Stir and enjoy!

Spinach & Feta Omelet in a Chapatti

Breakfast Recipes - Spinach & Feta Omelet

Ingredients:

1 tsp. extra virgin olive oil (first cold pressed)
1/4 cup frozen chopped spinach, thawed (microwaving it for about 30 sec does the trick)
1 oz. feta cheese
1 large egg, beaten
1 whole wheat chapatti (I use SK’s Original Frozen Chapattis)

To Make:

Prepare chapatti as per package instructions. In a small pan heat oil and sauté spinach until water evaporates (about a min). Crumble feta around the pan and then add the egg, spreading so it makes an omelet. Cook until omelet is set, about 2 min. Serve in chapatti.
Note: chapatti is an Indian flatbread widely eaten in South Asia

Granola & Berry Yogurt Parfait

Breakfast Recipes - Yogurt Berry & Granola Parafait

Ingredients:

1/2 cup berries of your choice (blueberries, raspberries and blackberries are quicker options since you don’t have to chop them – I used frozen today)
1 tbsp. ground flax
1 cup yogurt
1/4 cup granola (I like Familia Fruit’X with strawberries)
1 tbsp. honey

To Make:

In a bowl, layer yogurt, honey, flax, granola and berries. Stir and enjoy!

Peanut Butter & Banana Toast

Breakfast Recipes - Peanut Butter & Banana Toast

Ingredients:

1 tbsp. peanut butter (I use Organic peanut butter because it doesn’t have all the additives in it)
1 banana, sliced
2 slices whole grain bread (I like Swiss Cottage’s Multigrain Bread)

To Make:

Toast bread, spread peanut butter on both slices and then top with bananas.

Do you have a quick breakfast you enjoy?

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With Love From the Skinny Foodaholic

dippedSo as some of you may have noticed I’ve been in hibernation from blogging for a while… the end of 2013 was a bit more hectic than I anticipated and unfortunately some things had to be put on the back burner, though I missed this space a lot!

But now that we’re already well into 2014 and things have finally settled down a bit on my end, one of the things high on my priority list is to share my knowledge with you more frequently, along with listening and learning more. So I hope I’ll be providing you with interesting content this year and in turn I always look forward to your feedback and suggestions.

There are some other changes you may notice – for one thing I’ve updated the look of the blog, part of freshening things up for the new year. (I hope you like it). But more importantly I’ve changed the tag line from Skinny Food Addict to Skinny Foodaholic. That’s because food addiction has recently started to become recognized as a medical condition, and I definitely do not want to misrepresent this blog nor do I want to make light of a serious health concern.

But enough with the updates, Valentine’s Day is just around the corner… and while it’s not such a big deal for me since I’m happily single at the moment – I know I will definitely be making some time to pamper myself and my loved ones on the 14th (as I think all of us, in a relationship or not, should do)!

And since you guys are part of my extended family in a way, I thought I’d share this great little recipe for making your own chocolate dipped strawberries from All Recipes. I love it because it’s so easy (it takes less than 30 min to make), the kids can get involved too and it’s a great way to get 1/2 a serving of fruit in while you’re enjoying dessert!

To make this recipe a bit more wholesome I would suggest using dark chocolate (preferably at least 70% cocoa) and either coconut oil or real (unsalted) butter instead. And rolling your strawberries, or any other fruit of your choosing for that matter, in nuts or coconut flakes rather than drizzling them with white chocolate adds a bit more nutrition as well.

For those of you who are curious, this recipe makes 12  – 1/4 cup servings (which is about 2 large or 3 medium size strawberries) and contains about 190 kcal/serving.

1 oz of 75% Dark Chocolate

melted chocolate and coconut oildippingdipped strawberriesa serving of chocolate dipped strawberriesHappy Valentine’s Day everyone!