Speckles of juicy, bursting strawberries, chunks of tangy sweet cheesecake and all the things we love about French toast but in a casserole form. Who wouldn’t like that?Read More
I hate chocolate. There I said it. Don't hate me! I'm sorry. I've never enjoyed the taste of chocolate. I can tolerate chocolate cake and I love chocolate milk (it doesn't love me back though) but chocolate chips, candy.....I HATE IT! So why make this recipe you ask? Because there are people in my life who do enjoy chocolate and I wanted to do something nice for them. I wish I had taken a photo of my friend literally picking at the crumbs in the pan. If he didn't have to give it back to me, I'm sure he would've actually licked it. I'm sure that's a compliment 😊
I found this recipe on Baker by Nature. It's listed under breakfast. I think it would be a bit much as a breakfast item because we're very traditional here on what to eat for breakfast (grits, souse, eggs, cereal, pancakes, those sort of things). I would recommend this as a dessert that you don't have to feel guilty about! I personally swapped out the coconut oil and Greek yogurt for applesauce because it's what I had on hand. I also used mixed berries instead of just raspberries because it's much cheaper in the store to buy a tub of berries (strawberries, blueberries, blackberries and raspberries) than to buy just strawberries or raspberries. I'm going to include the original recipe for you to follow along. Feel free to make whatever changes you want. I guarantee this dish will be a crowd pleaser wherever you take it.
Healthy Raspberry Chocolate Chip Banana Bread
- 1 and 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
- 2 large eggs, lightly beaten, at room temperature
- 1 teaspoon vanilla extract
- 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
- 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
- 1/2 cup mini chocolate chips (optional)
- Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
- In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.
Serving Size 1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Have you ever had a craving for something sweet but couldn't decide what to eat? Or maybe it's too hot to bake something? Well summer is almost over but you do not want to miss out and simple yet cool summer treats. I love mug cakes and even bought some packets in Switzerland. I'll share on those a bit later because today it's all about this baby right here! It's moist, delicious, sweet and harvests all the flavours of summer in one bite! You've got to try this!
So instead of rushing out to the supermarket for something store-bought, this 10-minute single-serving strawberry cobbler recipe is the fastest way to satisfy your sweet tooth. And best of all, we’re guessing you have most of the ingredients already on hand. Don't forget to wash it down with this little number!
1. In a small bowl, mix the flour, oats, brown sugar, cinnamon and baking powder.
2. Add the butter and cut it evenly into the flour mixture with a fork. Add the milk and stir until the mixture comes together. Set aside.
3. In a large microwave-safe mug, stir together strawberries and confectioners’ sugar. Pour the oat topping over the berries.
4. Microwave the cobbler until the topping is set, 1½ to 2 minutes. Cool slightly and serve warm with whipped cream or your favourite ice cream flavour.
⅓ cup all-purpose flour
¼ cup instant oats
1 tablespoon light brown sugar
¼ teaspoon cinnamon
¼ teaspoon baking powder
1 tablespoon cold unsalted butter, cut into small pieces
5 tablespoons milk (of any choice)
1⅓ cups chopped strawberries
¼ cup confectioners’ sugar
Whipped cream, for serving
Celebrate National Strawberry Month by mixing up this mouth-watering Strawberry Cobbler Martini from STK LA. This drink will bring the intimate ambiance of STK to your home so that you can your friends can enjoy the ultimate Hollywood dining experience. Now you can drink like a celebrity too!Read More
Strawberries are powerhouses of healthy immune-boosting nutrients. In addition to being low in calories and high in vitamin C and potassium, berries are high in fiber, making them an excellent way to keep you full with this healthy fruit smoothie recipe from breakfast until lunch. Wake up and blend up this healthy smoothie recipe for a great start to your day.
To pump up the nutrients, I added one teaspoon of milled flaxseeds and one teaspoon Baobab powder to the recipe. Flaxseeds are packed with fiber and loaded with lignans, which have been shown to slow down tumor growth in women with breast cancer. They also contain magnesium to help control blood sugar and omega-3 fatty acids to lower triglycerides and reduce inflammation.
Strawberry Pineapple Kiwi Smoothie
- 3 strawberries
- 2 slices kiwi
- 5 pineapple
- 1/2 cup apple juice
- 1 teaspoon milled flaxseed
- 1 teaspoon protein powder of your choice
- Combine all ingredients in a blender.
- Process on the highest speed until a well-blended puree forms, about 15 seconds, stopping to scrape down the sides of the container once or twice.
- Pour into tall glasses. Garnish glass with one strawberry, kiwi and pineapple if you wish. Serve and enjoy!
Need a fun and easy way to love your face? With summer around the corner, the quest for showing off polished skin is inevitable. Commonly we start with the area that everyone sees on first contact: our face! Exfoliation is the key to polished skin and offer so many health benefits. Exfoliation is the removal of dead or dry skin cells found on the surface of the skin. By removing these, you increase blood circulation and reveal the healthy glowing skin underneath.
Exfoliation can be done twice a week at the most, for body and face. Exfoliating too often can strip the skin of its natural oils and lead to redness or dryness. A fun way to exfoliate your face us with a strawberry almond scrub. It’s the right balance of ingredients as Almonds and strawberries are great for improving complexion and preventing sun damage. Together, these contain vitamins E and C, Salicylic acid and powerful enzymes.
You can easily store this in the fridge in a 5 – 10ml sample container for convenience.
- 2-3 fresh strawberries, thinly sliced
- 2 almonds (thinly sliced and minced)
- Place the strawberries in a small container and mash thoroughly using a fork until the berry blend is as smooth as possible, with very tiny pieces of fruit.
- Ensure that the almonds are thinly sliced and minced before adding , as we wouldn’t want the mixture to be too coarse or chunky for the skin.
Apply on cleansed skin and leave on for 5 – 7 minutes. Rinse with cool water. Pat dry.
Which strawberry skin benefit would best help your skin? Do you use other fruit masks?
Valentine’s Day is coming up next week and it tends to be very chocolate heavy in terms of desserts/gifts. So I wanted to do a nice, simple dessert that wasn’t chocolate but still had Valentine’s vibes. I had some leftover strawberry cheesecake filling from the Cheesecake Brownies (see newsletter for recipe) so after randomly browsing Pinterest for some inspiration, I decided to go the easy route and make trifles. I've made it before with raspberry cocoa so I felt pretty confident. Trifles are so easy to make, you just have to know how to layer.
You can go the easy route with a boxed cake, but that would've yielded too much for me. I only wanted to make 3 trifles and the goblets were only so big, so I made my cake portion from scratch. In hindsight, I should've realised that I was making too much batter, but hey, better to have more than not enough, right? I'll still share the recipe using the boxed cake if you want to make this for a large crowd.
If you're only trying to make a little, all you'll need is about 1.5 cups of flour, 3/4 cup milk, 1 egg, 1/4 cup sugar, 1 teaspoon baking powder and soda, and 1 teaspoon vanilla extract. Grease a 9 x 9 pan, bake at 350 degrees for 20-25 minutes or until knife inserted in centre comes out clean. That's what I did. For everyone else, your recipe is as follows.
Strawberry Cheesecake Trifles
Makes 6-8, depending on dish size
1 box white cake mix with all the ingredients to make it
1/3 cup graham cracker crumbs
8 oz cream cheese, at room temperature
1 cup powdered sugar
1.2 oz bag freeze-dried strawberries, diced finely
2 cups heavy cream
Make the cake batter according to the instructions on the box then bake on a parchment lined half sheet pan (18×13″). Sprinkle the graham cracker crumbs over the top and bake for 15-18 minutes until the top is golden brown and a toothpick inserted comes out clean. Let the cake sit in the pan for 20 minutes then use the parchment paper to lift it out of the pan and set aside to cool completely.
Once the cake is cooled and you’re ready to assemble, make the ‘cheesecake’ by beating together the cream cheese, powdered sugar, and ground up freeze-dried strawberries in the bowl of a stand mixer fitted with the whisk attachment. Scrape up the bottom and sides of the bowl then add 1/2 cup cream to whisk it all together so you lighten up the cream cheese for about 30 seconds. Once that’s happened, add the rest of the cream and beat on medium high speed until the mixture has thickened and is light and fluffy. Transfer the mixture to a piping bag.
To assemble, figure out how big the cake needs to be to fit snugly in the serving dish and cut out rounds from the cooled cake. Place a cake layer in the dish, pipe out an almost even layer of the ‘cheesecake’ then repeat with another layer of cake and ‘cheesecake’. Wrap with plastic wrap and refrigerate for up to 2 hours if not serving right away.
I didn't personally eat any of these because of my new diet, but my mum loved them! I intentionally dialed back on the sugar because while she enjoys dessert, she doesn't like anything that's overly sweet. And having a diabetic step-dad means that I have to watch the sugar content on everything I make. If you want the recipe for the Cheesecake Brownies I mentioned earlier, just hit that subscribe button below!
For more ideas on V-Day ideas, check out these faves below!
Who do you plan on making these for this Valentine's Day? P.S. This would be the perfect treat to serve at your "Galentine's party" with friends!
Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake, with an added surprise probiotic health benefit in the frosting. It’s moist, fudgy and fruity and will keep well for 4-5 days.Read More