Happy New Year ! This is my very first post of 2018 ! Hope you all had a good winter break. So, what are your New Year’s resolutions ? I bet eating healthier is one of them. For someone who loves sweets like myself, it can be a little tricky. I don’t want to refrain myself from sugar totally, but yet feel guilty at times having too much sugar. Everything in moderation I guess…..I do cook and bake at home as much as I can, trying to avoid the unnecessary additives. Luckily my kids, especially my daughter, also enjoy cooking. One day during her winter break, her friend came over and they made lunch together ! Not just a simple sandwich, but some impressive cheeseburgers, fettuccine Alfredo and Caesar salad from scratch ! And they didn’t need much of my help, I was just the cleaning lady ! The food tasted fantastic and the girls had so much fun. That’s a way better activity than playing video games !
Getting back to my “trying to be healthy” recipe…..Chocolate Peanut Butter Overnight Oats ! It’s yummy and super easy to make ! See this picture……..
That’s all you need ! So enjoy ! (BTW, my daughter and I were so excited when we found out how to do this illustrative picture ! We learned something new again !)
Makes 1 serving
1/4 cup quick oats
2 teaspoons chia seeds
1 teaspoon cocoa powder
1 tablespoon creamy peanut butter
1 tablespoon maple syrup
1/2 cup milk (dairy or non-dairy)
Mix all ingredients, except banana, in a mason jar
Trifle is a dessert that usually consists of pound cake, fruits, jam, custard and whipped cream. I changed it to a healthier and easier version by using yoghurt. For the cake base, I used a microwaved mug cake. You can bake your own cake or use a store-bought one.
Makes 3-4 servings Total time: 30 minutes
For the mug cake
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
60 mL milk
1/2 teaspoon pure vanilla extract
1/4 cup self-rising flour
1/8 teaspoon salt
Coat inside of mugs with 1 tablespoon melted butter
In a mixing bowl, whisk together sugar, milk, 2 tablespoons melted butter, vanilla extract and egg until blended (butter may still be warm, add egg at the end to prevent curdling)
Add flour and salt, whisk until smooth
Pour into mugs, no more than half full
Microwave for about 90 seconds
For the trifle
300-400 g mug cake or store-bought cake
100 g fresh raspberries
1/4 cup pure raspberry jam
200 g vanilla flavoured Greek yoghurt
Coarsely mash raspberries with fork, add jam, mix until blended
Layer cake, raspberry mixture, yoghurt in desired container…..Dig in!