For Chocolate Cupcake (Makes 10 Cupcakes)
- 115 gr of Dark Sugar-Free Chocolate
- 15 gr of Butter
- 2 Large Eggs
- 50 gr of Brown Sugar, Stevia, or Sweetener of Choice
- 25 gr of Coconut Oil or Olive Oil or Oil or Choice
- 60 gr Oats Flour
- 30 gr of Cacao Powder
- 1 gr Salt
- 1 gr Baking Soda
- 2 gr Baking Powder
- Preheat oven at 170 C.
- 40 gr Water
- 100 gr White Sugar
- 20 gr of Gelatin Sheets
- 2 Egg Whites
- Stick Vanilla
For Crushed Biscuit Topping
For Those of you who don’t know, This is a S’more, a traditional campfire treat that is really popular in the United States. One of my personal favorite decadent Treats. This new twist to the recipe kind of came about when I had a special request for work; Someone requested a children’s bday cake that was healthy but yet appealing to kids…So, I made Healthy S’mores Cake and from what I heard, the kids loved it!
I decided to make a healthy Cupcake version just because cupcakes are way cuter and its easier for “portion control”…so here is my version of Healthy S’mores Cupcakes!
Here’s what to do:
- Melt the Chocolate and butter either in the microwave or in a double-broiler (bain-marie).
- In a bowl beat together the Sugar and Eggs until you get a light and fluffy mixture.
- Add the olive oil and beat until incorporated.
- Using a spatula, mix in the melted chocolate and butter. Once incorporated mix in the powders (oat flour, salt, cacao, baking soda and baking powder).
- Finally, mix in the greek yogurt.
- Serve the cupcake mix into your cupcake tins (fill up about 1/2 to 3/4 of the tin) and bake in hot oven for 20 mins approximately.
For the Marshmallows
- Place the water and sugar in a pot, stir it to incorporate and then place over medium-high heat and allow to boil without stirring at all. Allow this mix to come to 120 C.
- Meanwhile, place the gelatin sheets into really cold water until they soften ( 5-10 mins).
- Beat the egg whites until they form light, fluffy, solid white peaks.
- When the sugar and water reach 120 C, remove from heat and stir in the gelatin sheets until they dissolve and immediately pour the mix into the fluffy egg white peaks and beat constantly with an electric mixer until the mixture cools (about 4-5 mins).
- Place into an icing bag and either serve directly into cupcakes decorating them however you like, or make different shapes marshmallows on a sheet of baking paper covered with 1 tablespoon of shredded coconut.
- Allow for the marshmallows to set / dry (about 30 mins) before serving.
If you own a gas torch, brown your marshmallows a bit before serving and top with some crushed sugar-free biscuits, you can try my Healthy Sugar-Free Short Bread Cookie Recipe or any other sugar-free biscuit you like.
P.S: Not including the crushed biscuits topping, each of these cupcakes only yields to about 20g of Carbs and about 9g of Fats!! So enjoy it Guilt-Free!!
- 1/3 Cup of Cooked Quinoa or Brown Rice
- 3/4 Cup of Almond Milk
- 1-2 Tablespoons of Sweetener or Brown Sugar
- 1 Teaspoon of Cacao Powder
- 30 Grams of Sugar-Free Chocolate (Dark, Milk, whatever you prefer)
- 1/2 Banana
- Chopped Walnuts
A couple years ago when I still lived in Venezuela, I used to go to this restaurant that served the most amazing chocolate Risotto! It had rice (of course), Nutella Chocolate sauce, chopped bananas and walnuts…it was served warm. YUM!! One of the yummiest desserts I’ve ever had!
So, to satisfy my sweet tooth but keep my fitness goals in check, I decided to come up with this Clean version of the Chocolate Risotto.
The preparation is pretty similar to that of the Healthy Rice Pudding Recipe I shared with you!
Here’s what to do
- In a small sauce pan, place the 1/3 cup of cooked quinoa or brown rice, sweetener, cacao and milk. Stir and bring to a boil over medium-high temperature.
- Add the chopped chocolate and stir it in. Allow the mix to simmer for 2 minutes, stirring occasionally so it doesn’t stick to the pan.
- Stir in the banana and walnuts, and allow to simmer for 1 more minute. Turn off the heat and allow the risotto to set for 3-4 minutes.
- Top with nuts or melted chocolate if you prefer and serve warm!
- 4 Eggs
- 1 Cup of Oats Flour or Whole-Wheat Flour
- 3/4 Cup of Brown Sugar
- 1/2 Cup of Plain Greek Yogurt
- 1/4 Cup of Olive Oil
- 1/4 Cup of Cacao Powder
- 1/4 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- 200 Grams of Sugar-Free Milk Chocolate
- 2 Tablespoons of Butter
- 3/4 Cups of Chopped Walnuts (Optional)
Preheat the Oven at 180 C / 350 F
Here’s what to do
- Take half the chocolate and Melt it with 1 tablespoon of butter in “Bain Marie”, stirring occasionally so it doesn’t stick to the pot. Set aside when ready.
- In a small bowl, mix the powders: Flour, Cacao, Baking Soda, Vanilla and Salt.
- In another bowl mix with an electric beater the eggs and sugar until obtaining a light color, fluffy mixture. Add the Greek Yogurt and Olive oil until well combined. Add the melted chocolate and beat well until you get a uniform chocolatey mix. Finally, Add the powders and mix until getting a creamy mixture.
- Place the mixture in buttered and floured cake mould and place in the oven for 30 minutes or until you stick a toothpick in it and it comes out clean.
You can absolutely serve this as a cake or make them as cupcakes, since it’s tastier when warm, so this ways is easier to pop in the microwave for 10 seconds and then serve…HOWEVER, if you are looking to impress your guests or something of the sort, do this extra step to turn the chocolate cake into cake-pops:
- Allow cake to cool at room temperature
- Melt the other half of the chocolate and butter in bain-marie.
- Meanwhile, with your hands or in a food processor, turn the cake into crumbles!
- Then, in a bowl, per every 100 grams of cake crumble you want to add 1 tablespoon of Melted Chocolate. Mix the cake crumble and chocolate with your hands; you should get a moist mix that you can easily roll into small balls (add more chocolate if desired) around a cake pop stick. If you want, you can Place the cake pops in fridge for 30 mins to 1 hour to achieve better consistency.
- Take out of fridge and allow them to come back to room temperature. If you are having an extra craving or if you want to decorate them for Halloween, melt some dark chocolate for dipping and decorate as a black cat cake pop, or with white chocolate or meringue to make a Spooky Ghost!!
Happy Halloween….ENJOY this Treat without all the calories!!!!
- 1 Stick of Butter
- 1 Cup of Flour
- 1 Egg Yolk
- 40 Grams of Honey
- 50 Grams of Pine Nuts
- 4 Grams of Saffron (one small packet)
- Icing Sugar for Decoration (Optional)
Preheat the oven at 175 C.
This recipe is super easy to make, all you need is an electric beater/mixer!
Here’s what to do:
- Make sure all the ingredients are at room temperature and to have toasted slightly the pine nuts in a small pan (only a minute or two, they don’t need much time).
- Place the butter, egg yolk, honey and flour in a bowl and mix with an electric mixer until you get a homogenous mix.
- Add the saffron and beat at low speed until incorporated.
- Incorporate the Pine Nuts.
- Divide the dough in half. Take one half of the dough and roll it into a long “log”, about 5 cm in diameter. Then, with a clean knife, cut the cookies so that they are about 2 cm thick. Repeat with the other half of the dough.
- Optional: Sprinkle more pine nuts in the top of each cookie!
- Place all the cookies in a tray with baking paper and place in the oven for 15 minutes, until they are golden brown on top.
- Sprinkle some icing sugar on top for decoration and serve while still warm for MAX Enjoyment!!
This recipe yields about 40 small cookies.
- 1/3 Cup of Cooked Quinoa (or Brown Rice if you prefer)
- 1/2 Cup of Almond Milk
- 1-2 Tablespoon of Sweetener (or Brown Sugar)
- 1 Teaspoon of Cinnamon
Wondering what you can do with Almond Milk??? This is a super easy, quick-to-make, sweet treat! I am such a lover of Rice Pudding! My Mom made the best rice pudding when I was growing up…so here’s is my healthy version that I think tastes just as good as the real deal!!
Here’s what to do
- Cook the quinoa (or brown rice) according to instructions (usually it should be 1/2 cup of quinoa with a 1 1/2 cups of water – bring to a boil and simmer until water has dried up).
- Place the cooked quinoa, sweetener and milk in a small sauce pan; feel free to add a cinnamon stick for flavor. Bring the mix to a boil, stirring occasionally, and allow it to simmer for about 3 minutes. Turn off the fire and allow mix to set for 5 minutes.
- Sprinkle some cinnamon before serving. You can keep it in the fridge or eat it at room temperature!
The texture is just like that of the real Rice Pudding! And overall, it’s a pretty satisfying healthy dessert alternative! I keep healthy treats like this handy! So that I can eat a little something sweet almost every day! (big sweet tooth, you guys..)
Hope you like it!!
- 1 Cup of Almonds (soaked in cold water over night)
- 3 Cups of Water
- 1 Teaspoon of Sweetener (optional)
Here’s what to do:
- Soak the almonds over night or for 8 hours.
- Rinse the almonds and throw away the water.
- Place almonds in blender and add 3 cups of cold water. Blend until you get a white “milky” solution.
- Using a cheese-cloth, strain the milk (I used the instrument on the picture, this is what we use in Venezuela to filter coffee..it works just fine!); place cloth over a deep bowl and pour the almond milk; the liquid should go through and the cloth should retain the leftover shredded almonds. Squeeze out as much milk as possible.
- Place in sealed container and refrigerate!
With the leftover shredded almonds you can make Almond Flour:
- Place the shredded almonds in the oven at 180 C for about 20 minutes, until dry and toasted.
- Take out of the oven and allow to cool.
- Place in blender and shred for 30 seconds to 1 minute, until flour consistency is achieved!
Compared to cow milk, almond milk is a much healthier choice! Give it a try and introduce it in your everyday diet!
Hey, Hey, Hey!!
In Other news, this past months I made the decision of fulfilling my lifelong dream of becoming a Pastry Chef! So I have decided to go back to school and learn all there is to learn about food, baking, cooking! I am so excited I cannot describe it!!!!!
At the same Time I got to join into a Catering Team of Chefs, called Tip The Chef! Which means I actually get to cook for people!
For these reasons, even though school doesn’t start for another month, I have started baking a little more than usual!!
Today for breakfast, I decided to take:
- 2 Egg Whites
- 4-6 Tablespoons of Minced Meat
- Loads of veggies: Zucchini, Carrots, Celery, Sweet Peas, Onions, whatever you like!
- All I did is chop the vegetables and sautee them
- mix the veggies in with the minced meat (which was my leftovers from dinner the night before and you can see how I make it in my Zucchini Boats Recipe), then beat the egg whites and mix all the ingredients together.
- Add Salt and Pepper to Taste, and place in Muffin Tin or in a Muffin Making Machine (I got one last Christmass! hurray! ) and bake until the egg is completely set, about 10 mins or less!
- Little TIP: Fill out the muffin tins only about half way full, they will sort of “grow” as they bake…so better make them smaller and avoid a mess later!!
This is a protein-filled breakfast! I didn’t even use oil to make it! It’s as healthy as it gets!! I served it with some Avocado and YUM, YUM, YUM!!
Enjoy your Breakfast!!!