Salmon Stir-Fry and Chocolate Muffins: Eatwright cookery demo Leonie Wright - Fabulous Older Women
This week on Eatwright with Leonie, it was all about Stir-frys and Snacks!
Recipe's below...
Salmon or Prawn Mushroom and Ginger Stir-Fry (serves 2)
Ingredients:
3-4 tbsp extra virgin olive oil
2 carrots, thinly sliced
400g mixed mushrooms, cleaned with paper towel
2 large red peppers, thinly sliced
160g baby sugar snaps, washed
450g large chopped organic salmon OR raw prawns, peeled
2 garlic cloves, finely chopped
Fresh coriander leaves to garnish
For the sauce:
150ml fish or chicken stock made with ½ stock cube
2 tsp sesame seeds
3 tbsp finely cut or grated fresh ginger
1 tbsp low salt soy sauce
1 tsp gluten free cornflour
Method:
1. In a small bowl, stir together the stock, sesame seeds, ginger, soy
sauce and cornflour until blended. Set aside.
2. In a large frying pan or wok, heat 2 tbsp of oil. Stir-fry the carrots for 3 minutes, remove from pan and set aside.
3. Add 1 tbsp of oil to frying pan or wok and fry mushrooms and sugar snaps for 2 minutes. Remove from pan and set aside.
4. Add more oil if needed and stir-fry the pepper with the prawns and garlic for 3 minutes, until prawns turn pink and opaque.
5. Stir sauce again and pour into the frying pan. Cook until the mixture bubbles, then return carrots and mushrooms to the pan. Cover and cook for a further 2 minutes, until heated through.
6. Serve with courgetti and garnish with coriander.
Healthy Chocolate Muffins (makes 6-8)
Ingredients:
60g ground almonds
50g courgette, grated
½ banana, mashed
100g coconut oil, melted
120g gluten free oats
1 tbsp desiccated coconut, for garnishing
3 tbsp raw cacao powder
3 tbsp Erythritol (Sukrin:1)
5g baking powder
Method:
1. Preheat oven to 180C/350F/Gas mark 4.
2. Mix dry ingredients together except for the desiccated coconut.
3. In another bowl mix wet ingredients together.
4. Mix dry and wet ingredients together in a large bowl.
5. Divide mixture over 6-8 muffin moulds.
6. Bake the muffins in for 15-20 minutes depending on your oven type and its temperature.
7. Leave the muffins to cool in the moulds for 15 minutes, then take them out of the moulds and place on a wire rack to cool down further.
8. Garnish with desiccated coconut.
TOP TIPS:
If you prefer the muffin to be more solid replace 50g coconut oil with 1 egg and add a little lukewarm water.
Add 1 tbsp cacao nibs to make the muffins more crispy!
Our full collection can be found here:
Look Fabulous Forever create makeup and skincare specially formulated for older faces, eyes and lips. Get Makeup Tips and Exclusive Offers by email here:
We've created a Facebook Community of supportive older women. Join here:
Look Fabulous Forever
*Please note that some of the products and branding in this video may have changed since it was published. For up to date product packaging and information, always visit our website:
Running The Kitchen: Spiced Ginger Muffins
In this episode of Running The Kitchen I am baking with two special guests, my niece and nephew, Valentina & Joey! We are baking Spiced Ginger Muffins, a tasty and healthy breakfast treat. These muffins are made with whole wheat flour, brown sugar, and apple sauce instead of butter. They are moist and full of delicious winter spices like nutmeg and cinnamon. Feel free to spread them with a pat of butter and some jam for some added sweetness.
Happy Holidays & Enjoy!
RunningTheKitchen.com
White Chocolate Rhubarb Muffins with Emma from Zimt Chocolates...kinda! (Gluten Free, Vegan)
Today I have Emma from Zimt Chocolates as my guest co-host... well, kinda! She was a little camera shy so she helped me out from the sidelines. Zimt Chocolates is a local, vegan, ethical, environmentally friendly chocolate company that makes darn good chocolate. Today we are baking with Zimt's The White Stuff and making some oh-so tasty White Chocolate Rhubarb Muffins! Recipe below:
Zimt website:
Recipe:
2 Tablespoons ground flax
4 Tablespoons water
1/2 cup plain or vanilla vegan coconut yogurt (I used Silk Vanilla Coconut Yogurt) (or unsweetened applesauce OR mashed banana)
1/3 cup coconut sugar
1/2 cup almond milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
2 1/2 cups gluten-free oat flour (you can blend 2 1/2 cups of rolled oats to make oat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon sea salt
2/3 cup chopped rhubarb, fresh or frozen
1/3 cup diced white vegan chocolate (I am using Zimt The White Stuff)
Preheat the oven to 350F and line/grease a muffin tin.
In a small bowl whisk together ground flax and water. Set aside to thicken. This becomes your flax eggs.
In a medium bowl whisk together yogurt, coconut sugar, almond milk, lemon juice and vanilla. Add in flax eggs (thickened ground flax and water). Add oat flour, baking powder, baking soda, ginger and salt, mixing well.
Fold in chopped rhubarb and white chocolate.
Spoon into muffin tin evenly.
Bake for 20 -25 minutes or until a toothpick inserted comes out clean.
Makes 12. Store in the fridge or freezer and reheat to enjoy!
Enjoy and cheers to living free :)
#veganwhitechocolate #glutenfreevegan #zimtchocolates #whitechocolaterhubarbmuffins
Instagram:
Facebook:
Twitter: @livingfreeactor
Gaps Diet Friendly Pumpkin & Ginger Muffins
Pumpkin & Ginger Muffins
This is a GAPS Diet friendly recipe (as most of other of my recently published recipes).
This recipe is plainly good for you in terms of compromised digestion - as it ticks most boxes for anyone who suffer from IBS. It is safe to eat.
Besides, it is also a very tasty muffin recipe, that everyone will enjoy, whenever you have dietary restrictions or not.
It is not a typical muffin that you find in your local cafe, as it is gluten free, sugar free option with a unique rich flavour. If you tried it... you would consider having it as your go to muffin recipe. I do, despite the fact, I can eat most of foods these days. I still choose the more exotic, healthier options. Why not?
Nourish your gift of health, whenever you can.
Recipe:
Makes 12
1/4 cup soft butter, ghee, or coconut oil
6 eggs
1 inch ginger root, grated finely
3 tablespoons coconut flour
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla essence
2 cups almond flour
1-1/2 cups cooked pumpkin or squash
Coconut oil for oiling muffin pan
Preheat oven to 150 degrees C.
In a food processor or stand mixer, combine butter, eggs, ginger, coconut flour and salt. Blend well, making sure the coconut flour is well mixed in. Add remaining ingredients and mix well.
Grease muffin pan with coconut oil. Fill nearly full with batter and bake for 18-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
* Dorota Trupp practices personalised nutritional medicine, she is based in Melbourne, Australia.
She helps you to recover from gut health ailments utilising effective and up to date individualised nutritional protocols, supercharged with video recipes, nutritional prescription and hands-on guidance.
She combines the evidence-based holistic practices and proven nutritional treatments to improve digestive health. Dorota is experienced in tailor functional testing and treatment models to fit who you are.
Her special interest is gut microbiome. Many of her patients and students see her specifically to learn how to diversify their gut microbiome for better health outcomes through the diet.
Dorota’s strength has always been utilising food as a medicine, but she also acknowledges the mind-body connection, she has a good understanding of modern psychology and she gives you a choice beyond pharmaceutical means.
She also offers free health education through her regularly produced video blogs, newsletter and social media. Over the past 10 years she has shared a wealth of knowledge with the public and continues to do so.
Stay up to date with current nutrition topics via her website
Only 4INGREDIENTS for THESE!
Hello lovelies, let's fry some dough and these are sweet and yummy and very simple and quick to make.
Ingredients:
-2cups self raising flour
-1/2cup sugar
-2eggs
-3tbsp oil
Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
SUBSCRIBE:
Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
Connect with Whole Foods Market Online:
Visit the Whole Foods Market WEBSITE: wholefoodsmarket.com
Like Whole Foods Market on FACEBOOK: facebook.com/wholefoods
Follow Whole Foods Market on TWITTER: twitter.com/wholefoods
Follow Whole Foods Market on INSTAGRAM:
Check Whole Foods Market out on PINTEREST:
[TITLE]