Zucchini ­Carrot Bread

By
Stephanie Kinturi

Print Recipe

Zucchini ­Carrot Bread

Servings

people

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs beaten (or four egg whites)
• 1/2 cup canola oil
• 1/2 cup carrots grated
• 1 3/4 cups zucchini grated
• 1/2 cup golden raisins
• 1/4 cup crushed pineapple drained thoroughly

Servings people Ingredients 1 1/2 cups all-purpose flour 3/4 cup light brown sugar 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 large eggs beaten (or four egg whites) 1/2 cup canola oil 1/2 cup carrots grated 1 3/4 cups zucchini grated 1/2 cup golden raisins 1/4 cup crushed pineapple drained thoroughly

Instructions

1. Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
2. In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire  whisk.
3. Sift the dry ingredients into a large bowl.
4. Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
5. Pour the batter into the loaf pan and bake for approximately 50­60 minutes or until a toothpick inserted near the center comes out clean.
6. Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove  from pan and return to rack until completely cooled.
7. Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.

Recipe Notes

Honey, powdered sugar, optional for garnish

Share this Recipe

Posted in Breakfast, Recipes

---

Whole Wheat Pumpkin Waffles

By
Stephanie Kinturi 

Print Recipe

Whole Wheat Pumpkin Waffles

Servings

Ingredients

• 2 large eggs
• 2 cups whole wheat flour
• 1 tsp salt
• 2 tsp baking powder
• 2 cups buttermilk
• 1 tsp baking soda
• 1/2 cup oil
• 1/2 cup canned pumpkin puree
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup toasted walnuts chopped
• 2 Tbsp honey

Servings Ingredients 2 large eggs 2 cups whole wheat flour 1 tsp salt 2 tsp baking powder 2 cups buttermilk 1 tsp baking soda 1/2 cup oil 1/2 cup canned pumpkin puree 1 1/2 tsp pumpkin pie spice 1/4 cup toasted walnuts chopped 2 Tbsp honey

Instructions

1. First combine the wet ingredients by hand
2. Sift together the flour, soda, baking powder, pumpkin pie spice and salt. Add to  wet ingredients and stir to combine being sure not to overmix
3. Fold in the walnuts. Cook in waffle iron. Serve with maple syrup.

Share this Recipe

Posted in Breakfast, Recipes

---

Whole Grain French Toast with Cinnamon Honey Butter 

By Stephanie Kinturi 

Print Recipe

Whole Grain French Toast with Cinnamon Honey Butter 

Servings

people

Ingredients

• 6 large eggs
• 2 Tbsp skim milk
• dash cinnamon
• 1/4 cup honey
• 1 stick butter (or margarine equivalent)
• 12 slices 12 grain or whole wheat bread
• non stick cooking spray

Servings people Ingredients 6 large eggs 2 Tbsp skim milk dash cinnamon 1/4 cup honey 1 stick butter (or margarine equivalent) 12 slices 12 grain or whole wheat bread non stick cooking spray

Instructions

1. Beat eggs with milk in a shallow bowl.
2. Coat bread with egg mixture until coated but not soggy.
3. Spray skillet or griddle with non­stick cooking spray.
4. Grill French toast until golden brown on both sides.
5. Remove from heat and top with cinnamon honey butter mixture or sugar free fruit  spread, peanut butter, sprinkled powdered sugar etc.

Share this Recipe

Posted in Breakfast, Recipes

---

Tortilla Chorizo Hash 

By
Stephanie Kinturi

Print Recipe

Tortilla Chorizo Hash 

Cuisine

Mexican

Prep Time

20 min

Servings

people

Ingredients

• 1/3 pound chicken-turkey chorizo sausage (approx 2 links)
• 1/4 cup onions diced
• 1 cup red and green peppers diced
• 1 cup potatoes diced
• 3 Tbsp vegetable oil
• a pinch salt and pepper to taste
• 1/2 cup fat free sour cream (optional)
• 1/2 cup salsa (optional)
• 4 large whole wheat tortillas

Cuisine Mexican Prep Time 20 min Servings people Ingredients 1/3 pound chicken-turkey chorizo sausage (approx 2 links) 1/4 cup onions diced 1 cup red and green peppers diced 1 cup potatoes diced 3 Tbsp vegetable oil a pinch salt and pepper to taste 1/2 cup fat free sour cream (optional) 1/2 cup salsa (optional) 4 large whole wheat tortillas

Instructions

1. Using a knife, remove sausages from their casings and chop into small pieces. (The sausages I use are already fully cooked. If you are unable to find this variety, sauté the sausage until browned, drain off excess grease and then follow  instructions below.)
2. Preheat a large skillet over medium heat. Add vegetable oil, potatoes, onions, peppers, chorizo and seasonings. Stir until evening coated with oil.
3. Cover skillet and let cook for 10 minutes. Toss and cook on other side for an  additional 5 minutes. Remove from heat.
4. While hash is cooking, warm 4 tortillas by wrapping in wax paper and  microwaving for 20 seconds. Serve alongside hash with sour cream and salsa as a  topping.

Share this Recipe

Posted in Breakfast, Recipes

---

Healthy Apple Walnut Muffins with Apple Butter

By
Stephanie Kinturi

Print Recipe

Healthy Apple Walnut Muffins with Apple Butter

Servings

people

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup low fat buttermilk
• 1 cup bran cereal
• 2 Tbsp wheat germ
• 1/4 cup packed brown sugar
• 2 Tbsp canola oil
• 1 large egg (or egg beater's equivalent)
• 1/2 cup roasted walnuts chopped

Servings people Ingredients 3/4 cup all-purpose flour 3/4 cup whole wheat flour 1 1/2 tsp ground cinnamon 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup low fat buttermilk 1 cup bran cereal 2 Tbsp wheat germ 1/4 cup packed brown sugar 2 Tbsp canola oil 1 large egg (or egg beater's equivalent) 1/2 cup roasted walnuts chopped

Instructions

1. Preheat oven to 400 degrees F. In a bowl, combine flours, cinnamon, baking  powder, baking soda and salt.
2. In another bowl combine the buttermilk, bran flakes, wheat germ, brown sugar, oil and egg. Mix thoroughly with a wire whisk.
3. Stir wet mixture into the flour mixture by hand until just moistened. Batter will  still have lumps. (Do not over mix as this will cause muffins to be dense)
4. Stir in the apples and walnuts.
5. Spoon into a greased muffin pan until cups are nearly full.
6. Bake for 15­20 minutes until a wooden toothpick inserted in the center comes out  clean
7. Serve with purchased applebutter and/or jam.

Share this Recipe

Posted in Breakfast, Recipes

---

Crepes a la orange

By
Stephanie Kinturi 

Print Recipe

Crepes a la orange

Servings

people

Ingredients

• 2 large eggs
• 1 cup all-purpose flour
• 1 cup 1% milk
• 1/2 cup water
• 1/4 tsp salt
• 2 tsp butter melted
• 1 Tbsp orange zest (apprx. one orange)
• 2 tsp sugar
• 1 tsp vanilla
• fat free cottage cheese
• sugar free orange marmalade

Servings people Ingredients 2 large eggs 1 cup all-purpose flour 1 cup 1% milk 1/2 cup water 1/4 tsp salt 2 tsp butter melted 1 Tbsp orange zest (apprx. one orange) 2 tsp sugar 1 tsp vanilla fat free cottage cheese sugar free orange marmalade

Instructions

1. Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
2. Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from  the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
3. Place crepes on wax paper and cool completely.
4. Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.

Share this Recipe

Posted in Breakfast, Recipes

---

Cran­bran Muffins

By
Stephanie Kinturi

Print Recipe

Cran­bran Muffins

Servings

people

Ingredients

• 4 cups bran cereal
• 1 cup sugar (you may substitute 1/2 cup sugar and 1/2 cup stevia)
• 2 1/2 tsp baking soda
• 2 1/2 cups self rising flour
• 1 tsp salt
• 1 tsp cinnamon
• 2 cups dried cranberries chopped
• 1 cup waluts chopped
• 2 Tbsp orange zest (about two oranges worth)
• 1/2 cup vegetable oil
• 2 cups low fat buttermilk
• 2 large eggs beaten

Servings people Ingredients 4 cups bran cereal 1 cup sugar (you may substitute 1/2 cup sugar and 1/2 cup stevia) 2 1/2 tsp baking soda 2 1/2 cups self rising flour 1 tsp salt 1 tsp cinnamon 2 cups dried cranberries chopped 1 cup waluts chopped 2 Tbsp orange zest (about two oranges worth) 1/2 cup vegetable oil 2 cups low fat buttermilk 2 large eggs beaten

Instructions

1. Combine dry ingredients first and then add wet ingredients. Stir by hand until  combined. (Be careful not to over mix as this will cause your muffins to be heavy)
2. Spoon into greased muffin cups until 2/3rds full.
3. Bake at 400 degrees for 15­20 minutes. If muffins are fuller, allow more time. Muffins are done when a toothpick inserted into the center comes out clean.
4. Serve warm with fresh fruit, and orange juice.

Share this Recipe

Posted in Breakfast, Recipes

---

Cranberry­ Orange Scones

By
Stephanie Kinturi 

Print Recipe

Cranberry­ Orange Scones

Servings

people

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 Tbsp orange zest (grated orange peel from approx. 2 oranges)
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp bakig soda
• 3/4 cup cold butter cut into cubes
• 1 cup dried cranberries
• 1 cup buttermilk
• 1/2 tsp vanilla extract
• 1/2 tsp orange extract
• 2 Tbsp butter melted
• few pinches ricotta cheese (optional)

Servings people Ingredients 3 cups all-purpose flour 1/3 cup sugar 2 Tbsp orange zest (grated orange peel from approx. 2 oranges) 2 1/2 tsp baking powder 1 tsp salt 1/2 tsp bakig soda 3/4 cup cold butter cut into cubes 1 cup dried cranberries 1 cup buttermilk 1/2 tsp vanilla extract 1/2 tsp orange extract 2 Tbsp butter melted few pinches ricotta cheese (optional)

Instructions

1. Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set  aside.
2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and  baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture  resembles coarse crumbs. Add the dried cranberries and mix well.
3. Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
4. Turn the dough out onto a floured surface. Knead dough by patting and folding  into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough  circle into 8 wedges (like a pie).
5. Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted  butter and sprinkle with the coarse cane sugar (This will add shine and help them  to brown evenly)
6. Bake for approximately 20 minutes or until bottom of the scones are golden. Cool  on a baking sheet for 5 minutes. Serve warm.

Share this Recipe

Posted in Breakfast, Recipes

---

Puff Pastry Hearts with Strawberries and Cream

Print Recipe

Puff Pastry Hearts with Strawberries and Cream

Prep Time

30 min

Cook Time

15 min

Servings

Ingredients

• 1 sheet puff pastry thawed
• 1/4 cup Nutella spread melted
• 1 pound fresh strawberries sliced
• 1 Tbsp honey
• 1 container fat free (or sugar free) whipped topping thawed
• 1 - 2 Tbsp powdered sugar for dusting

Prep Time 30 min Cook Time 15 min Servings Ingredients 1 sheet puff pastry thawed 1/4 cup Nutella spread melted 1 pound fresh strawberries sliced 1 Tbsp honey 1 container fat free (or sugar free) whipped topping thawed 1 - 2 Tbsp powdered sugar for dusting

Instructions

1. Preheat oven to 400 degrees. Place the thawed pastry dough onto a lightly floured  surface. Smooth any lumps or cracks with a rolling pin. Using the cookie cutter, cut out heart shapes and place onto an ungreased cookie sheet. (I was able to get  10 hearts out of one sheet but this will vary based on the size of cookie cutter.)
2. Bake for 10­15 minutes until pastry is puffed and golden. Remove from the heat  and transfer hearts to a wire rack. Cool completely.
3. While pastry is baking, stir in honey with sliced strawberries to sweeten. Refrigerate to allow flavors to combine and berries to render juices.
4. Once hearts are cooled, use a knife and hearts in half like sandwiches. Be careful  as pastry is very delicate.
5. Melt the Nuttela for 30 seconds in the microwave. Spread the nuttela between  each heart to make a sandwich.
6. Put 2­3 heart sandwiches on each plate. Spoon strawberries around the pastry.
7. Add a dollop of whipped cream on top. Dust with powdered sugar and garnish  with a sprig of fresh mint.
8. Eat immediately.

Recipe Notes

Tools­ heart shaped cookie cutter, and a fine sieve for dusting the powdered sugar

Share this Recipe

Posted in Dessert, Recipes

---

Hummus with Seasonal Vegetables in Lemon Vinaigrette

Print Recipe

Hummus with Seasonal Vegetables in Lemon Vinaigrette

Cuisine

Middle Eastern

Prep Time

20 min

Servings

Ingredients

Humus

• 2 cloves garlic roughly chopped
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 1 15 oz can chickpeas rinsed and drained
• 1/2 cup Tahini (sesame paste)
• 1 tsp kosher salt
• 1 dash cayenne pepper ground

Lemon Vinaigrette

• 1/2 tsp lemon zest grated
• 2 Tbsp fresh lemon juice
• 1 1/4 tsp Dijon mustard
• 1 1/4 tsp white wine vinegar
• 1 small garlic glove minced
• 1/3 cup extra-virgin olive oil
• 1 - 2 pinches Kosher salt and pepper to taste

Cuisine Middle Eastern Prep Time 20 min Servings Ingredients Humus 2 cloves garlic roughly chopped 1/4 cup fresh lemon juice 1/4 cup water 1 15 oz can chickpeas rinsed and drained 1/2 cup Tahini (sesame paste) 1 tsp kosher salt 1 dash cayenne pepper ground Lemon Vinaigrette 1/2 tsp lemon zest grated 2 Tbsp fresh lemon juice 1 1/4 tsp Dijon mustard 1 1/4 tsp white wine vinegar 1 small garlic glove minced 1/3 cup extra-virgin olive oil 1 - 2 pinches Kosher salt and pepper to taste

Instructions

Humus

1. Combine all ingredients in a food processor or blender until smooth. Scrape the  sides with a spatula to ensure there are no lumps. Mixture should be a little  thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
2. Set aside. Hummus is better served at room temperature.
3. Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated  artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape tomatoes, sugar snap peas, celery, etc

Vinaigrette

1. In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the  vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita  chips, and tortillas.

Share this Recipe

Posted in Recipes, Snacks

---