Perseverance: YOU Be that One in a Million!: healthy baking

Showing posts with label healthy baking. Show all posts

Wednesday, February 28, 2018

Organic Paleo Muffins

Are you on the run in the morning? Best to grab some weekday morning protein to start off your day, and this is a surefire way to do it in style: Organic Paleo muffins!

Use this recipe on a Saturday or Sunday morning, and feel free to store muffins in the refrigerator. Use organic eggs and veges, and intrigue with an interesting flavor by using coconut milk.

Eggs will never be the same!

Ingredients:

8 eggs, organic
1 cup diced pepper (bell pepper, jalapeno, etc.), organic
1 cup diced onion, organic
8 ounces cooked meat (ground beef/chicken/turkey, compliant bacon or sausage, etc.), free-range, organic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons coconut milk (canned), organic

Directions:

Pre-heat oven to 350 degrees.
Butter 8 muffin cups (or line with paper liners).
Beat eggs together in a large bowl; add other ingredients.
Pour egg mixture evenly into prepared muffin cups.
Bake in pre-heated oven until muffins are set in the middle, 18-20 minutes.

This recipe was previously published on The Chronic Life Diet by Dr. Margaret Aranda.

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Additional Articles by Dr. Margaret Aranda

Organic Orange Blueberry Scones

Organic Blueberry Buttermilk Muffins

Organic Paleo Muffins

Organic Carrot Cake

Diabetes & Obesity

How are you Aging?

10 Complications of Diabetes

10 Health Benefits of the Low-Glycemic Diet

Chronic Metabolic Syndrome is Killing US

What does ‘Iatrogenic’ Mean?

What is a Diagnosis?

7 Ways that Chronic Pain Changes the Brain

What Matters to You: Patient Advocacy

From Dr. Forrest Tennant: Hyperalgesia: No Reason to Stop or Reduce Opioids

~ ~ ~

Read Dr Margaret Aranda's Memoirs:

Age 1: A Baby in the Sky for Father's Day

Age 2: The Making of a Woman Intensivist

Age 3: In the Blink of a Car

Age 4: Respond, Don’t React

Age 5: A Baby on the Edge

Age 6: Glistening in the Moonlight

Age 7: The Pigeon Boy, The Suction Bush and The Darkness

Age 8: Selling Cupcakes

Age 9: Sitting on the Edge of a Cave

Age 10: Mr Bubble Strikes Again

~ ~ ~

Follow Me: Let's Tweet and be a FB Caring Friend, too!

LIKE my Public Figure FB Page if you will, please!

Join The Rebel Patient on Twitter and Facebook

Follow Dr Aranda on Twitter | Facebook | LinkedIn | TheChronicLifeDiet.com\ | The MD, PhD Is In

Visit the Cenegenics© Store

Free Consultation with Margaret Aranda, MD, PhD - Age Management Medicine

Tuesday, February 27, 2018

Organic Carrot Cake

Using all organic products makes for more color and vitality. So does using about twice as many carrots than most recipes. Now and then, I also love the texture of diced fresh figs instead of raisins, as well as hand-broken walnuts for a chunky crunch.

In the beginning, I follow this order and set out all the ingredients on a crowded countertop. As I use each item, I put it away, because I don't particularly like to clean the kitchen after putting the cake in the oven. I clean up each knife and bowl as they are used, so that by the time the smell of baking cake hits your nose, the kitchen is left intact, perfect enough even for your future mother-in-law's taste.

Carrot Cake

Prepare two 9-inch baking pans by lightly coating with organic butter and flour, as well as parchment paper on the bottom.

Ingredients:

2 cups pastry flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon iodized salt
2 teaspoons ground cinnamon, organic
3/4 cup 100% virgin olive oil, organic
3/4 cup 2% buttermilk, organic
2 teaspoons real vanilla extract, organic
2 cups Stevia sugar substitute, 1:1 for sugar granules
3 cups grated carrots, organic
8 oz crushed pineapple, organic, fresh, drained of water
4 oz crushed coconut flakes
1 cup walnuts, crunched by hand

Mix:

Stir together flour, soda, powder, salt, and cinnamon until sifted. Set aside.

2. In larger bowl, beat eggs, Stevia, oil, buttermilk, vanilla, with hand mixer.

3. Add flour mixture to larger bowl, scraping sides...

4. Add carrots, pineapple, coconut, and walnuts with a spoon, stir slowly.

5. Scoop into two lined and prepared cake pans (see Figure 1).

Bake:

Bake at 350F for 25-30 minutes, or when toothpick or knife inserted into the middle comes out clean.

Cool:

Cool for 10 min in cake pan, then turn over to cool completely (okay to freeze covered), before frosting.

Frosting:

8 oz whipped cream cheese
1 stick butter, organic
1/2 cup confectioner's powdered sugar
1 tbsp crushed pineapple, organic
1 tbsp flaked coconut, organic

Cream together whipped cream cheese, butter, sugar, crushed pineapple and flaked coconut.
Frost top of one cake, then top of 2nd cakes. I find it too rich to frost all around the corners, too, and prefer it with less frosting.
Delight your family and friends!

Use all organic products for color, taste, and goodness!

~ ~ ~

~ ~ ~~ ~ ~

Additional Articles by Dr. Margaret Aranda

Organic Orange Blueberry Scones

Organic Blueberry Buttermilk Muffins

Organic Paleo Muffins

Organic Carrot Cake

Diabetes & Obesity

How are you Aging?

10 Complications of Diabetes

10 Health Benefits of the Low-Glycemic Diet

Chronic Metabolic Syndrome is Killing US

What does ‘Iatrogenic’ Mean?

What is a Diagnosis?

7 Ways that Chronic Pain Changes the Brain

What Matters to You: Patient Advocacy

From Dr. Forrest Tennant: Hyperalgesia: No Reason to Stop or Reduce Opioids

~ ~ ~

Read Dr Margaret Aranda's Memoirs:

Age 1: A Baby in the Sky for Father's Day

Age 2: The Making of a Woman Intensivist

Age 3: In the Blink of a Car

Age 4: Respond, Don’t React

Age 5: A Baby on the Edge

Age 6: Glistening in the Moonlight

Age 7: The Pigeon Boy, The Suction Bush and The Darkness

Age 8: Selling Cupcakes

Age 9: Sitting on the Edge of a Cave

Age 10: Mr Bubble Strikes Again

~ ~ ~

Follow Me: Let's Tweet and be a FB Caring Friend, too!

LIKE my Public Figure FB Page if you will, please!

Join The Rebel Patient on Twitter and Facebook

Follow Dr Aranda on Twitter | Facebook | LinkedIn | TheChronicLifeDiet.com\ | The MD, PhD Is In

Visit the Cenegenics© Store

Free Consultation with Margaret Aranda, MD, PhD - Age Management Medicine

Organic Blueberry Orange Walnut Scones

Lots of people cook, but not everyone can bake. There is something really wonderful about baking. I love the smell of aromatics from the kitchen, especially on a toasty morning with chilly briskness in the outside air. Using pastry flour adds an extra touch of yumminess, especially for those who eat carbs on rare occasions! And it's sugar-free!

Yummy!

The beauty of a just-out-of-the-oven scone cannot be understated, because it's just pretty, warm and wonderful! So without further ado, here's my original recipe:

Organic Blueberry Orange Walnut Scones

Ingredients:

3 cups pastry flour + 1/4 cup
1/4 cup stevia (equivalent volume-for-volume to sugar)
4 tsp baking powder
1 cup softened butter, organic
3 tsp tangerine peel, shredded + 1/4 tsp tangerine juice (organic)
3/4 cup frozen blueberries, organic
1/2 cup walnut pieces, organic
1/2 cup + 2 tsp milk, organic
2 eggs, organic
1 tbsp stevia powder (equivalent volume-for-volume to sugar)

Batter Prep:

1. Preheat oven to 425°F. Using parchment paper, line a cookie sheet or broiler grill.
2. In a large bowl, combine dry ingredients and sift. Add butter and mix until a crumbly dough forms. 3. Add orange rind, juice, berries, walnuts, 1/2 cup milk and eggs.
4. Mix it until a sticky dough forms, using care not to overmix.

If you see the dough turn lavender, stop mixing.

Turn the blueberry orange walnut scone batter onto the parchment paper.

It will be sticky.

Dough Prep:

1. Add 1/4 cup flour to top of round.
2. Use flour-coated hands to shape into an oblong round about 1-1/2" thick, using another 1/4-1/2 cup to form.
3. Cut into strips and divide into thirds (see photo). The strips will bake together, so it is okay to widen the distance between doughs a touch, if you would like.
4. Brush the top with remaining 2 tsp milk. Sprinkle with stevia granules.

Bake:

Bake 17-21 minutes, until corners are browned. Makes 15 scones.

Serve:

Serve warm fresh out of oven, together with a cup of coffee or tea - sure to be a morning hit! Be certain to serve with coffee, tea, or milk, because all scones are made to accompany a drink, as they are naturally drier than a muffin.