Happy 2019!

 

Hello all!  Happy 2019.  Praise the LORD! It’s been a while.  I hope everyone is doing well. 

Apple Bites

Hi there!  I thought I share a weird (but good for you) breakfast dish I had a few mornings ago.

Back in the day before I met my husband, I was living a healthy lifestyle. I was in great shape and kept it for years (who doesn’t?).   That changed when I moved out of Hawaii and relocated to a place with a colder climate.  First, my body went in shocked.  I started experiencing allergies.  In addition, the cold weather was too much for my body to adapt. I was sick often.  I stopped exercising.  I went from size zero (according to the clothes I used to wear) to size 6.  Then more when we moved to the East Coast and had little J and A.  But then managed to shed some pounds and downsized back to size 3/4.   Then, it crept back up again.  I’m sure I am not the only one who experienced this.  It’s a vicious cycle most women have to go through.  According to my research, vitamin and mineral deficiency creates a hormonal imbalance and produces weight gain.  Ugh!

I yearn for my previous lifestyle, so we’ve been consuming more seafood, vegetables and fruits.  It’s quite a challenge since hubby is not quite a fan of fruits and vegetables.   We had a healthy dinner last night and I felt lighter when I woke up this morning.  Summer is just around the corner and I want to shed off the pounds I gained over the last two Thanksgiving and Christmas holidays.  So, I made this apple bites.  Little A is allergic to apple, so he settled for a chocolate oatmeal and yogurt. However, we don’t deprive ourselves when we crave for something hearty as long as we don’t consume it often.  If you are on a vegan diet or want a “no cooking” breakfast, you can omit the egg and use tofu or some strawberry slices.

Ingredients:

• 1 soft boiled egg, cut in half (optional)
• 1 large Granny Smith apple, sliced crosswise about an inch thick
• Broccoli or brocco sprouts (as much as you want)
• 1 Avocado, cut in small bite pieces
• Strawberry slices

Directions:

• Arrange in order the cut apple at the bottom, broccoli or brocco sprouts, avocado and half boiled egg (or strawberry slices).  Enjoy with a cup of green or herbal tea.

FOOD FOR THOUGHT:

Did you know Brocco sprouts or Broccoli sprouts have substantial amount of cancer fighting compound and also helped patients with ulcer lowered  their H. pylori infection?

According to researchers at John Hopkins, the one compound found in Brocco sprouts, specifically sulforaphane may help the body fight cancer.   Sulforaphane inhibit the growth of cancer stem cells while helping the liver oust harmful toxins and carcinogens from the body.

Study shows patients like me who was diagnosed with ulcer or with H. pylori infection included Brocco sprouts in my diet and after 2 weeks of consumption combined with antibiotic Phylora, probiotic supplements, completely ousted sugar and carbohydrates in my diet, helped combat the infection.

I have been consuming Brocco sprouts for sometime now.  I like adding them to salads and sandwiches as you may have noticed in some of my posts.  The sprouts add character to  sandwiches and salads in my opinion.

That is all for now folks.  If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please provide a link back to source if you plan to use or share any of my recipes.  Until next time.  Enjoy the warm weather.  🙂

~Anna B.

Disclaimer:

The above statements are for information purposes only.   Any personal opinion expressed is solely based on my experience and therefore can not suggests otherwise.  They are not to be construed as treatment, preventive or cure to any disease nor should it be considered a substitute for medical care from your doctor.  If you think you have H. pylori infection or ulcer, please consult your doctor for proper diagnoses and treatment.

Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

Ingredients:

• 3 egg whites, scrambled
• 1 tablespoon olive oil
• 1 tablespoonful prepared pesto sauce
• 3 cherry tomatoes, sliced
• 2 tablespoonful cooked turmeric quinoa
• 1/8 cup cubed fresh mozzarella cheese
• flesh of 1/4 ripe avocado, cubed
• chopped fresh basil for garnish (a must)

Directions:

1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
2. Add the egg whites and stir then leave it alone; allowing it to cook.
3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
6. Serve warm.  Enjoy!

*Notes:

• Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
• For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
• You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
• The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
• The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
• A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful week. 🙂

A.B.

Homemade Magic Beet Pancakes

I’ve been wanting to create different flavors of pancakes for little J & A.  This time, I wanted to add some beet roots.  However, if little J & A see clumps of vegetables in the pancake batter, they might not eat the pancakes.  They don’t mind fruits, but vegetables?  So, I decided to  juice the  beet roots and use its own juice as substitute for the liquid in my recipe.  And what better way to add a beautiful color to the pancakes than beet juice?  Although beet juice has deep purplish color tone, it still made the children think they were eating red velvet pancakes.

These pancakes came out so fluffy, moist, and flavorful, especially when they’re drizzled with maple syrup.  I wouldn’t recommend blueberry syrup or other fruit flavor syrup on these cuties.  The flavor would clash since these pancakes were made with beet juice and quinoa.  They both have pungent flavors.  The best syrup to complement these mini pancakes is definitely maple syrup.   Yes, I tried the maple syrup and it was very delicious, especially if you put butter on the pancakes.   Little A and J  both asked for more.  🙂

What makes these little cuties magic?   The color changed.  Beet juice reacts to non-acidic cake ingredients like baking soda and turns brown.  I’ve read that if you want to maintain the color, you have to add vinegar in the mixture because of the acid in vinegar, but I didn’t want to add vinegar in the batter.  This may sound unappetizing, but the pancakes do have substantial amount of nutrients in them and this recipe  produces fluffy and moist pancakes as long as you don’t overcook them.  According to WebMD,  beet roots are rich in folate, potassium, vitamin C, fiber, antioxidants, and nitrates.  It also improves blood flow in the brain which enhance performance.  Studies showed that blood flow to the brain improved in healthy elderly people, as measured by MRI.

These pancakes are best to consume as soon as you remove them from the skillet or griddle.

Ingredients:

• 1 1/2  cup unbromated, unbleached all-purpose flour
• 1/2 cup quinoa flour
• 2 teaspoons baking soda
• 1/2 teaspoon Kosher salt
• 6 oz. vanilla yogurt
• 1/2 cup fresh beet juice (about 5 medium beets)
• 1 cup well-shaken low-fat buttermilk
• 2 eggs

Directions:

Juice the beet roots (I was juicing some carrots too that day but did not include it in the recipe because little A is allergic to carrots))

Mix wet and dry ingredients

Scoop a tablespoon or two in the skillet and cook until bubbles form. Turn to the other side and cook until brown.

I added some of the beet flesh on top of the pancakes while cooking before flipping it. It’s an option and it’s entirely up to you if you want to add or not.

Look at those moist beet pancakes!

Homemade beet pancakes dab with butter and drizzled with maple syrup.

1. Combine flour, baking soda, and salt in a medium bowl; set aside.
2. In a large separate bowl, lightly scramble the eggs.
3. Add the yogurt, buttermilk, and beet juice. Whisk until well combined.
4. Add the flour mixture and mix well.
5. Heat skillet over low heat or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet for larger pancakes and about 2 tablespoons batter for mini pancakes.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

Enjoy them with Maple syrup.  How’s that for easy!

If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Until next time.  Have a great day!

~Anna B.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Tahini Melt Sandwich

Hi everyone!   I hope you are all in good spirit.  Today is the middle of the week and probably the only day left to stock up on food good for at least two to three days if you live in the East Coast.  According to the forecast, we are going to experience yet another snow storm beginning tonight until Thursday.  I’m guessing most schools will not be opened.  I hope you are ready for it.

Anyway, I am soo excited about this recipe.   Oh, my goodness!  You have no idea!  As I was browsing through the “International food” aisle at a grocery store, I found this item/product called, Tahini.  It’s simply ground Sesame seeds and its own oil in it (others add and use olive oil).  It’s organic and would be excellent for the recipe I planned on making again.  So, I bought it.  I didn’t think much of it until I was at the doctor’s office waiting for my turn to be called.  The light bulb just went off!   “I found it!  I found it! oh, my goodness! I found it”.  Now, you’re probably saying so what if you found tahini?  Well, it’s not that exactly.  I finally found  a substitute for peanut butter!  My children can finally eat a peanut butter and jelly sandwich using tahini.  I don’t have to cook three different meals for dinner tonight.  I can make the recipe I planned to make again (I wasn’t happy with the photos last time) with the sauce I adapted from Curls and Carrots!!! I can finally finish my post.  How cool is that?  It’s way too cool for me.  If you have children with peanut allergies, you will understand why, especially if their choices are limited to meat and few fruits and vegetables.  Little J and A are not allergic to Sesame seeds!   Hurray!  I found it! 

To make this sandwich, you will need a ripe banana  ( the one with a few brown spots on the peel) and a cup of melted bittersweet chocolate chips to make this delectable sandwich.  You can microwave the chocolate chips for about 20 seconds (stopping and stirring between 10 seconds interval) so you don’t scorch it. Of course, you can also make it with strawberries or both.  A strawberry- banana melt.  It would be so delicious!  I’m going to make it with both strawberry and banana and post it here next time.  You will also need a skillet to grill the sandwich.  Grilling both sides of the sandwich made it more flavorful and addicting.  The banana tasted like it was fried and the added crunch when you take a bite was refreshing  and the oozing melted chocolates made it really divine.  Little J and A were in heaven.  I heard “oohs” and “mm” and little J adamantly refused to share. 🙂

BEFORE GRILLING

There’s a trick to this sandwich, an awesome trick that makes this sandwich unique compared to the usual banana sandwich with peanut butter.  But before you start, line a tray or cookie sheet with parchment paper; set aside.   Cut the banana in an angle then dip one slice at a time in melted chocolates.  You can use a fork to lift the banana.  Place them in the tray or cookie sheet with parchment paper.  Refrigerate for at least 15 minutes or until the melted chocolates hardened and no chocolate remain on the parchment paper when you lift them.  You don’t have to do this extra step, but it was how this sandwich was done.  If you want the easy way, you can just cut the banana and put them in between the sandwich and drizzle it with chocolate fudge or syrup.  But believe me, you would want to make it this way.  You slather  both slices of bread with tahini; put some of the chocolate coated banana slices on top then put the other slice bread with tahini side down and grill it.  That’s when the magic happens. Before scrolling down, look at the above photo.  Now, scroll down.

AFTER GRILLING
Oooh….mouthwatering Tahini Melt Sandwich. Yum!

See the magic?  The chocolates melted while grilling (of course because of the heat) and dripped to the side a bit. Looking at the photo above, it’s calling me “eat me, eat me!”   This delectable sandwich is great for children and adult alike.  I hope this sandwich makes it on your “favorite snack” list  because it certainly made it on mine.

For instructions on how to grill the sandwich click here.

That’s all for now.  I’ll leave you drooling on the sandwich. :))

Food for thought:

Did you know banana is an herb plant?   Yes!  And it’s the largest in the world.  Banana plants are part of the lily family. They have large, green leaves, and each plant’s top has a terminal inflorescence with purple bracts that open daily to form a bunch, or hand, of banana fruit.

If you like this post, don’t forget to Subscribe to get the latest recipes.  Have a good day!

~Anna B.

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©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Drop Biscuits

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Buttermilk drop biscuits with swirled cinnamon sugar and coconut served with cinnamon and orange butter.  It’s something new, super easy, and so delicious you can serve for breakfast or brunch on Christmas Day.  I guarantee you will hear nothing but compliments from your family and guests.  🙂 Thanksgiving came to pass; and the day after Thanksgiving mark the opening of Christmas shopping and decorating.  Everyone is busy getting ready for Christmas holidays.  Some have their homes already adorned with Christmas lights and ornaments.  Some are on the lookout for new ideas and recipes to serve during holiday season.  Well, you have come to the right place for a new recipe. 🙂 My son is sick today, so I delayed all my errands and stayed home all day to tend to him.   Since I stayed indoors the entire day, I decided to bake something.  I first thought of baking a new cheesecake flavor, but I wasn’t that motivated.   Something delicious that my family can’ t find anywhere else for an early meal on Christmas day was what I had in mind.  My children love to eat something with milk for breakfast.  Maybe a continental breakfast with fruits and scones.  The common food to serve for breakfast or brunch during a holiday get together.  However, I wanted to serve something else other than scones.   I was going through our pantry when I saw the baking mix flour that’s been begging to be used.  Biscuits?  Nope.  Then cinnamon came to mind and maybe something sweet.  I thought of all kinds of ingredients, but the cinnamon and coconut conquered my attention.

Ingredients:

• 2 cups unbromated buttermilk baking mix flour
• 2/3 cup plus 1/8 cup fresh milk or Evaporated milk
• 3 tablespoons melted butter or melted cold pressed extra virgin coconut oil, cooled
• 1/2 cup sweetened coconut flakes
• zest of 1 orange (optional)
• 1/4 cup sugar
• 1 tablespoon cinnamon

Preparation Methods:

• Preheat oven to 450 degrees with rack in the center.
• In a small bowl, combine sugar and cinnamon. Mix until well combined.  Set aside.
• In a separate medium bowl, combine baking mix, milk, coconut oil, orange zest, and coconut flakes. Mix well.
• Add 1 tablespoon of the sugar mixture.  Fold in the dough three times.  Then add 2 more tablespoons of the sugar mixture and mix just until you have a  swirl effect.  Do not over mix.   Save the remaining mixture for the butter mixture.
• Scoop a spoonful of the batter and drop onto lightly greased baking sheet.
• Bake for 10-12 minutes* or until golden brown.  Serve warm with Cinnamon Orange Butter (recipe follows).

*Note:  Baking time varies depending on the equipment you use.  Make the necessary adjustment.

Cinnamon Orange Butter

• 4 tablespoons unsalted butter, softened at room temperature
• Remaining sugar mixture
• zest of 1 orange

Combine all ingredients and whisk until well mixed.  Spread on warm drop biscuits.

Variation(s):

You can add nuts, chocolate chips, candy cane, or your favorite ingredients if you wish.

Enjoy!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Cinnamon Quinoa Belgian Waffle

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Fall, apples, pumpkins, and soup.  These are favorites during this time of year.  Speaking of apples made me thought of a breakfast favorite when I was still living in Hawaii, the Belgian waffle.   It was served at a local restaurant called “Yum Yum Tree”.  The thing that I like about this breakfast dish is the topping; spiced apples and Macademia nuts then drizzled with maple syrup.   It was so delicious.  I just love the combination.   A friend of mine would always order it every time we went there to eat.

Yum Yum Tree Restaurant
Photo courtesy of Honolulu Advertiser

However, I am saddened by my discovery that this local restaurant that served this awesome breakfast dish closed in 2005 because the center owner wanted to make way for a new tenant just because they had a month-to-month lease.  It just makes me sad losing a favorite local restaurant.   This restaurant had 42 employees and had been in business in 1982.   It was a favorite breakfast restaurant that most locals went to.

Living away from Hawaii and wanting to go back to visit restaurants I’d come to love and to find out that they no longer in business really makes me emotional.   Besides the Belgian waffle, Yum Yum Tree had an exceptional cornbread you can’t find anywhere.  This was when I’ve come to love cornbread.  I used to go there just to buy cornbread.   They also sold homemade pies.  Oh, the memory!

Anyway, this prompted me to make my very own Belgian waffle using the quinoa flour so my children can enjoy it without having allergic reactions.

Here it is!  The fluffiest, lightest, moist, and most delicious Belgian waffle I’ve ever had.  My children each had two of these waffles.  🙂

Yields:  5 waffles

Ingredients:

• 1 cup quinoa flour
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 2 teaspoons cinnamon
• 1 (6 oz.) vanilla yogurt
• 3/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup organic milk (2% fat), plus 1/8 cup
• 1/4 cup buttermilk
• Macademia nuts, chopped
• Lucky Leaf Apple pie filling (available at your local grocery store)

Preparation Methods:

• Chop the Macademia nuts and set aside.
• In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.   Set aside.
• In a separate bowl, lightly beat eggs.  Add the buttermilk, milk, butter, yogurt, and vanilla extract; mix well.
• Add half of the flour mixture into the egg mixture and stir until just combined.  Add the remaining flour mixture and whisk until you have a very smooth batter.
• Cook in a preheated waffle iron according to manufacturer’s directions until golden brown.  Serve with cinnamon apples and sprinkled with Macademia nuts then drizzled with maple syrup.

Topping variations:

• strawberries and whipped cream
• banana with toasted coconut
• peaches and whipped cream
• pumpkin or cinnamon butter

Note:  You can make the waffles ahead of time and freeze them.   You don’t need to thaw them.  You can cut them in quarters and toast them right away.

Enjoy!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Simple Breakfast

Craving carbohydrates and eggs for breakfast?

I was.  And I was thinking of the tofu salad I made with pesto.  I have weird cravings from time to time.  I would eat food for breakfast that are meant  for lunch or dinner.  While I was mixing the ingredients, I thought well, it would be weird if I put an over easy egg, but why not try it anyway?

Rice is a staple food throughout Asia.  Eating rice most of your life, makes you crave it no matter how hard you try to avoid it or remove it from your diet.   Thank God there’s quinoa, a healthier substitute.  At least you’re not just consuming empty calories.  It’s now my  fave carbohydrates. 🙂

Ingredients:

• 1 egg, cooked to your personal preference
• 1 cup cooked quinoa
• 14 oz. firm or soft tofu, cubed to bite pieces
• prepared pesto
• salt
• tomatoes, coarsely chopped (optional)

Put cubed tofu in a bowl.  Add prepared pesto in a bowl with tofu.  Season with salt according to your taste and toss to incorporate.  Arrange and layer quinoa, a scoop of tofu with pesto, and the over easy egg.  You can add tomatoes and other toppings if you so desire.  Enjoy.

©annascuisine.wordpress.com (2013)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Peach and Coconut Smoothie

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Even though the temperature may get cooler during autumn, there’s never a bad time for a smoothie.   Here’s yet another nutritious and easy smoothie recipe.

Ingredients:

• 1 organic peach low-fat yogurt
• 1 cup ice cubes
• 1/2  fresh peach
• 3/4 cup coconut milk (45 calories per 1 cup)
• 1/4 cup coconut sport strings (optional)

Add all ingredients in a blender and blend until smooth.  Enjoy. 🙂

Autumn Oatmeal

It’s a nutritious breakfast with pumpkin, roasted honey butternut squash, apples, pecans, cashew nuts, peaches and cinnamon flavored oats.  With all these beneficial ingredients, what’s not to like?

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Autumn Oatmeal

Need I say more?

Ingredients:

• 1 packet (1.58 oz.) instant Quaker Weight Control Cinnamon flavored oatmeal
• 1 cup water
• 2 tablespoons pumpkin puree
• 1 tablespoon golden raisins
• 1/4 cup Kirkland’s chopped pecan and cashew nuts crisp with cinnamon apples and peaches
• 1/2 cup roasted honey butternut squash (recipe follows)
• Lucky leaf apple pie filling (or you can make it from scratch), cut in tiny pieces
• 1 tablespoon honey or maple syrup (optional)

Preparation Methods:

• Follow the recipe on the box for the cinnamon flavored oatmeal.  Add the pumpkin puree while cooking.  Stir to combine.  Remove from the stove.
• Transfer the cooked oatmeal into a small bowl.  Top with butternut squash, raisins, apples, and nuts and drizzle with honey. Lightly sprinkle with ground cinnamon and nutmeg.

Roasted honey butternut squash Recipe ingredients:

• 1 lb. butternut squash, peeled, seeded and cut in tiny cubes
• dash of ground cinnamon
• dash of ground nutmeg
• honey

Spread the butternut squash on baking sheet.  Season with cinnamon and nutmeg.  Bake at 400 degrees for 20 minutes. Take it out from the oven and drizzle with honey.

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Put it back in the oven and bake for 3-5 minutes.*

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*Note:  Due to variations on all oven, cooking time may require adjustments.