And another post - It's Smoothie time!!!

This is my current weekday breakfast/before zumba breakfast drink. It's chock full of protein and energy and deliciousness!!!

Next stop... spirulina!

Powered up Protein shake for Zumba mornings

Ingredients

• ½ a block of silken tofu (I also use 1 of the dessert tofus like coconut or banana from time to time to add more flavour)
• ½ cup unsweetened soy milk
• ½ cup 0% yogurt (vanilla or plain)
• 1 cup cherry boost or anti oxidant blend frozen berries
• Splash of your favourite extract (I like vanilla or almond)

Directions

1. Add all to blender
2. Wazz up
3. Pour

Drink!

Enjoy!!

It's a Bleurghy Thursday so it's time for some COOKIES!!!

Low fat, low sugar, positively scrummy chocochunk cookies!

Ingredients

• ¼ cup unsalted butter or margarine if making it dairy free
• 1 tbsp brown sugar substitute or fruit sugar
• 1 egg
• 3 tbsp water or you could substitute soy milk for creaminess
• 1 tsp vanilla
• ¾ cup of your favourite gluten free baking flour mix
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup semi sweet chocolate chunks or carob chunks

Directions

1. Preheat oven to 375 degrees
2. In a bowl with a mixer or in a stand mixer beat together the butter/margarine and sugar / sugar substitute
3. Turn mixer to low and add the water, egg and vanilla, blend well and scrape down sides if needed
4. In a separate bowl sift together the flour, baking soda and salt
5. Add to the wet mixture and beat until just incorporated
6. Last, add your chocolate/carob chunks and give a final mix
7. Drop teaspoon sized portions onto parchment paper and bake for 8 to 10 minutes.
8. This recipe will make a fairly stiff dough so if you want flatter cookies press the cookie dough down before baking.

I used my new handy dandy cookie scooper (aka mini ice cream scoop) so this recipe made 1 ½ doz cookies for me.

Eat!

Enjoy!!!

Chinese 5-Spice Chicken & Kimchee Pizza, news and inspiration!

Well hello out there in blog world. I've been kind of absent for a while - life has sort of steamed rolled over me.  But I'm back and I have new recipes, a new mission and a new culinary blog so I now have 2 places to blog!!

You can find me here or on Culinote, here, http://culinote.com/TraceysTweetz/Caveat-Temptor-let-the-tempted-beware

The mission is this - My friend K2 and I are on a 'Mission from the Culinary Gods'. We've decided that we live in Toronto - a melting pot city with phenomenal culture and food - and both have cars so we are going to explore as many tasty restaurant offerings as we can. I have been making a list and checking it twice - thank you John Catucci because we are gonna eat there!

First adventure is done - Dr. Laffa in North York - Iraqi-Israeli food that was _to die for_.

Now to decide where to go next.  The issue is being healthy and eating in moderation but oh the possibilities are endless!


And now the recipe

Chinese 5-Spice Chicken & Kimchee Pizza

Ingredients

· 1 lb ground chicken
· 1 tablespoon Chinese Five-Spice
· 1 piece Pita Bread or readymade naan bread
· 1/2 cup Kim Chee
· sliced red onion to taste
· sliced red peppers to taste
· 2 tablespoons Korean Barbecue Sauce

Marinade for chicken

· 1 tablespoon Mirin
· 2 tablespoons Soy Sauce
· 1 teaspoon Sesame Oil
· 1/2 teaspoon Fish Sauce
· 1/2 teaspoon Minced Garlic
· 1 tablespoon Sambal or Sriracha Sauce


Directions

1. Spray pan with cooking spray and brown chicken over medium high.
2. While chicken is browning combine mirin, soy sauce, sesame oil, fish sauce garlic and sambal in a jar with a lid and shake to emulsify.
3. Add Chinese 5-Spice to browned chicken and stir until well coated. 
4. Pour in marina and simmer until absorbed. Remove from heat.

Assembling the Pizza

1. Place pita or naan on pizza stone or baking tray.
2. Use 1 tablespoon of Korean BBQ sauce on base
3. Add about 1/4 cup of the ground chicken
4. Add whatever veggies that you like - I used onion, cherry tomatoes and red pepper
5. Add a smear of sriracha if you like it spicy
6. Layer on kim chee to taste
7. Add shredded cheese of your choice
8. Bake at 350 degrees for 10 minutes and then broil for 5 minutes to get the cheese just right.

Eat.

Enjoy!!