Healthy S’mores Cupcakes

Ingredients

For Chocolate Cupcake (Makes 10 Cupcakes)

  • s'mores 1115 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.

s'mores 3For Marshmallows

  • 40 gr Water
  • 100 gr White Sugar 
  • 20 gr of Gelatin Sheets
  • 2 Egg Whites
  • Stick Vanilla

 For Crushed Biscuit Topping

s'mores 2For 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:

Make Cupcakes

  • 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.

s'mores 5For 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.

s'mores 4

s'mores 6P.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!!

xoxo,

Yoggi B.

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Healthy Chocolate Quinoa “Risotto”

Quinoa Chocolate Risotto 1Ingredients

  • 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 

 

Quinoa Chocolate Risotto 2A 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

  • Quinoa Chocolate Risotto 3In 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!

Enjoy!!

xoxo,

Yoggi B.

Healthy Chocolate Cake-Pops!

Ingredients

  • Healthy Chocolate Cake Pops4 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

  • Healthy Chocolate Cake Pops 2Take 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:

  • Healthy Chocolate Cake Pops 1Allow 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!!!!

xoxo,

Yoggi B.

Egg Mini-Muffins for Breakfast

egg muffins 2Hey, 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:

Ingredients

  • 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!! 

egg muffins 1

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!!!

xoxo,

Yoggi B.

Hello September Runs!!!

Amy 1Hey, hey, hey!!

So I’ve been kind of M.I.A this past month, unfortunately is not that I’m being lazy or summering, I’ve been busy with introducing the newest member of our family: Amy!

We found her abandoned in the middle of the road a couple hours away from Athens. She was really underweight, had patches of hair missing and all sorts of ticks stuck to her skin! She is also still a puppy, probably around 6 months. We simply could not just leave her in the road, so we brought her back home with us! Lucky for us, she is really quite and submissive, which means she gets along perfectly well with our Bulldog, Sheldon!

amy 2If you have dogs, then you know how time consuming it is to house train them! So, for most of this past month I’ve allocated my time and energy into training Amy and getting her adjusted to our routine. On the flip side, I found my forever loyal workout buddy, the sexiest “biatch” I have ever worked out with: my sweet little Amy!!

Because she is a puppy and super energetic, she actually needs to RUN when she wakes up to get all of her energy out! This is great for me because now I can officially include a 30 minute run into amy runs 4my workout routine (that’s all we can handle for now, it is terribly hot in Athens!). For me, this is the best way to start the day, not only does it benefit every part of your body, but it is also the cheapest workout anyone can do and, as an added bonus, I feel it actually lifts my mood! I’ll admit it, I’m not a morning person! LOL

So what was/is my workout routine this summer?!?

Believe it or not, for the entire month of August I did not really workout, I basically spent most days taking Amy for  several walks a day. At the beginning when she was still weak she would get tired easily, but as she gets stronger and healthier she gets more energetic! (Now Her energy levels in comparison to our Bulldog’s are just off the chart!) So now, I’ve been slowly introducing the runs, the past 10 days or so we’ve been running. So, I’ve been getting my cardio done, even if I haven’t done anything to tone up my muscles!

Walking and Running, running and walking, plus a combination of Eating Balanced is what has kept my weight in check this summer! Slowly, slowly, I’ll be able to start introducing again my other activities into my routine, like my Zumba dancing and my Blogilates workouts! But for now, I am just extremely excited to have a running buddy that is just so awesome and cute!!

amy runs 2

amy runs 3

 

 

 

 

 

 

 

 

 

 

xoxo,

Yoggi B.

The Spinach Juice: Pop-eye’s Breakfast Juice!

popeyes drink 2Ingredients

  • 1 Cup of Fresh Spinach
  • ½ Banana
  • 1 small Orange or Mandarin (juiced)
  • 1 large slice of Pineapple (juiced about ¼ to 1/2 cup)
  • 1 very small chunk of Fresh Ginger (Optional)
  • 2 tbs Chia Seeds (Optional)
  • 1 tbs of Plain Greek Yogurt (Optional)

 

What I did:

Juiced the pineapple, mandarin and ginger and put it in the blender together with the spinach, greek yogurt, chia seeds and banana and blended until smooth. Serve with loads of ice.

I have been drinking spinach juices before and after my workouts for quite some time now, and just recently found out how beneficial it is to eat spinach on a daily basis!! Apparently, it helps your eyes look brighter, your skin healthier-looking complexion, can boost strength and increase muscle growth!!! Read more about it in my Food Tips post, About Spinach!

xoxo,

Yoggi B

Healthy Homemade Frozen Greek Yogurt

banana yogurt 1Ingredients

  • 300 grams of Plain Greek Yogurt 2%
  • 30 grams of Honey
  • 30 grams of Milk (2% or any other kind you prefer)
  • Vanilla Extract or Cinnamon 
  • 1 Banana (Optional)

It was my birthday recently and as one of my presents I got an Ice Cream Maker! To be honest it is super easy to use and the texture of the Frozen Yogurt is so much more creamier than I expected it! But if you don’t have an Ice Cream Maker, you can try my recipe for Strawberry Oatmeal Frozen Yogurt  and replace the strawberries for banana!

This is not be easier to make:

  • In a blender add all of the ingredients and blend until smooth.
  • Add to Ice Cream Maker and follow the manufacturer’s instructions.
  • Chill in Freezer another 30 mins for better consistency.

Easy, Breezy…..I told ya!!

Enjoy this Ice Cream on top of some healthy Fruits on Wine!!

banana yogurt 3

banana yogurt 2xoxo,

Yoggi B.