Healthy “Rice Pudding or Ριζόγαλο” with Quinoa!

Healthy Rice Pudding 2Ingredients

  • 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

  • Healthy Rice Pudding 3Cook 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!!

xoxo,

Yoggi B.

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Healthy Mini Chocolate Tarts

choco tart 1Ingredients

For Crust:

  • 1/2 cup of Oat Flour
  • 3 tablespoons of Almond Flour
  • 3 tablespoons of Coconut Flour
  • 3 tablespoons of Whole Wheat Flour
  • 1 tablespoon of Vanilla Extract
  • 2 tablespoons of Honey
  • 2 tablespoons of Peanut Butter
  • 2 yolks

Preheat the Oven at 150 C / 300F

avocado chocolate mousse

For the Filling

  • Avocado Chocolate Mousse

OR

  • 100 grams of Dark Chocolate
  • 4 tablespoons of 2% Milk

Remember how I said the Avocado Chocolate Mousse was so versatile…well, here’s another example of how!!

The crust is easy to make and sugar free!

 

choco tarts how to 1Here’s how we do it:

  • Mix all of the ingredients for the crust in a bowl either using an electric mixer or by using your hands. You should have a ball of dough that does not stick to the walls of the bowl.
  • I was using small mini tart moulds, so I cut the dough into four equal pieces that would fill up choco tart how to 2each mould. If you are using a regular size bowl, you don’t need to do this.
  • Place the dough in the mould(s) previously brushed with olive oil.
  • Using your fingers press down and spread out the dough all over the mould until completely covered.
  • Place in oven and bake for 8 to 10 minutes. Until golden brown.
  • Allow to cool completely.

Meanwhile, Prepare the Avocado Chocolate Mousse

Or if you prefer:

  • Place the chocolate and milk in the microwave and melt for about a minute, stopping every 10 seconds or so to mix with a spoon and making sure the chocolate sauce is smooth.
  • Once the chocolate is ready, pour over the cooled crust and place in the fridge for at least 30 minutes to set.

I basically made two mini tarts of each type: two with some healthy Avocado Chocolate Mousse, which I Decorated with shredded coconut, and two with melted dark chocolate topped with sliced almonds.

Hope you Enjoy this delicious, yet healthy treat as much as I did!!

choco tarts 2

choco tarts 3

 

 

 

xoxo,

Yoggi B.

 

My Healthier Version of Argentinian “Alfajores”

healthier alfajores 2Ingredients

For Short Bread Cookies

  • 2/3 cups of Oat Flour
  • 2 tablespoons of Whole Wheat Flour
  • 1 Egg Yolk
  • 2 Tablespoons of Honey
  • 2 Tablespoons of Butter 
  • 1 Grated Lemon Peal

For Dulce De Leche (or “Arequipe”) Filling

  • 1 can of Sweetened Condensed Milk
  • 1/4 cup of Shredded Coconut

Preheat Oven at 150 C/ 300 F

So this is pretty decadent treat my mom used to make for me when I lived in Venezuela. My mom got the recipe from one of her Argentinian friends..and they are delicious!! But I tried to cut out some of the calories and fat by making the cookies in my healthier Sugar-Free Short Bread cookies version! For the filling…well I really haven’t found a healthy replacement for Dulce the Leche!! But still…this version over all has way less fat than the original and each Alfajor Cookie is really filling, so I feel satisfied just by eating one or two cookies whereas with the full-fat Alfajores it’s hard to find my limit!

how to short bread 8They are super easy to make, here’s what we do:

For the cookies:

  • Weight and Measure all of your ingredients, except for he chocolate, and mix either by hand or using an electric mixer until all of the ingredients are combined.
  • Using a spoon or your hands make a ball with your dough, wrap it with non-stick paper and place in the fridge for about 15 mins. This step is optional, I have also made these without refrigeration and they come out just fine; However, if you do allow them to chill, the dough will be much easier to handle at the moment of shaping your cookies.
  • Make a cylinder shape with it and cut to the desired size with a knife; I made my cylinder long and thin and cut my cookies relatively thin.
  • Place all your cookies in your tray and bake in hot oven for about 15 minutes or until the edges seem a little browned.
  • leche condensadaTake cookies out of the oven and allow to cool to room temperature.

To make the Dulce de Leche or “Arequipe”, here’s what I do:

  • Peel off the label off the Sweetened Condensed Milk Can, place the can inside a deep pot and fill it up with cold water, enough to cover the entire can.
  • Place the pot over high temperature and allow the water to boil for 2 hours, making sure that the can is always covered in water.
  • Once 2 hours have passed, turn off heat, take out the can and allow to cool at room temperature. Once it has reached a manageable temperature open it and pour in a glass container.

To make the Alfajores:

  • Healthier AlfajoresPrepare your shredded coconut in a soup plate.
  • Take 2 cookies and cover one side of each with the Dulce de Leche or “Arequipe”, close them together like a sandwich, make sure some Dulce de Leche is coming off the side, and roll your cookie sandwich on the shredded coconut so that the sides of the cookies are completely covered in coconut.
  • Repeat with all the other cookies.

This recipe makes 12 Healthier Alfajores Cookies and approximately 110 calories per Alfajor (this may vary depending on how much Dulce de Leche you use).

The way I see it, it’s half way in between a Decadent Treat and a healthy one since it’s still made mostly with healthy ingredients. And as I said before, they really taste like the real deal and they are pretty fulfilling! I am satisfied just by having one or two of them!

Try out this latin style recipe and let me know if you liked it!!

xoxo,

Yoggi B. 

Oat’s Series 4: Strawberry Oatmeal Frozen Yogurt

Ingredientsstrawberry froyo - 1

  • 8 Fresh Strawberries
  • 4 Heaping Tablespoons of Plain Greek Yogurt
  • 4 Heaping Tablespoons of My Mom’s Oatmeal (or whatever your favorite oatmeal recipe is)
  • 2 tbs of Sugar or Stevia
  • 2 tbs of Natural Honey
  • 2 tbs of Chia Seeds (Optional)

Basically, this is another recipe that resulted from a Happy Accident. I usually buy the 1 kg Plain Greek Yogurt from the supermarket, I use it so often that it would be a waste to buy the smaller packages. So the other night I was making a dip with yogurt and I asked my bf to put the yogurt “bucket” back in the fridge. He did, but he put it lying down (horizontally), which caused for all of the liquid that keeps the yogurt soft and moist to spill out (you know..that bit of water yogurt has at the bottom). I didn’t realize that this had happened until the next day; the yogurt still tasted good but the texture became really thick, really solid and firm….so it looked to me like it would be perfect for making ice cream!

You can replicate this accident by using a cheese cloth. Place the greek yogurt on the cheese cloth (or a rinser with a cloth or something to allow the liquid to drain out) and place in fridge for a couple of hours or until the excess liquid has been drained from the yogurt.

Once you have this ready, all that’s left is adding all of the rest of the ingredients in a blender and mix it until smooth! You want to have a thick texture…if it’s too liquid, add more yogurt to help thicken.

I then placed the mixture in small tupperware (if you have a popsicle mold feel free to use it) and put it in the freezer for 6 hours. I left mine exactly 6 hours and it was ready to eat straight from the freezer by dessert time tonight. But, if you happen to leave it for longer and when you take it out of the freezer its too icy, leave at room temperature for 15-20 mins and it will be just fine!

The result is a creamy, healthy, homemade frozen yogurt that’s easy and quick to make….and with natural ingredients!!!

Try it and enjoy it!!!

xoxo,

Yoggi B.

Ferrero Roche WANNABE!

IngredientsFerrero Roche Wannabe

  • 1 Small Avocado made into Avocado Chocolate Mousse
  • 4 tbs of Hazelnut Flour (I’ll explain how I made it)
  • ¼ cup of Chopped Nuts (I used raw Peanuts)
  • 4 Pieces of Dark Chocolate (Melted and Optional)

I don’t know about you, but I absolutely LOVE the Avocado Chocolate Mousse, because there are so many desserts that can be made with it!!!

This is one of them! Here’s what you do:

  • Refrigerate the Avocado Chocolate Mousse to add a little bit of consistency (if you skip this is not the end of the world).
  • Then add the hazelnut flour to the Avocado Chocolate Mousse and mix; I made this “flour” basically by accident! I was trying to make homemade, healthy Nutella, and I was supposed to roast the hazelnuts and then blend them into a butter-like texture. Well, I didn’t roast them enough so they never became hazelnut butter when I put them in the blender! And it remained a flour-like consistency, sort of like when you put sliced raw almonds to make almond flour. The hazelnut flour is what gives this treat a similar taste to that of Ferrero Roche Chocolates, but if you don’t have it you may substitute it with shredded coconut or coconut flour, etc…
  • Once you have mixed well the hazelnut, your mousse should have a hard enough consistency that you can form small balls. I made mine using two small spoons. Then roll the chocolate balls in the chopped nuts and arrange in a tray covered in non-stick baking paper. Put in the freezer for about 15 mins so that they harden up.
  • In the mean time, melt the dark chocolate squares (this step is optional, they are just as tasty without the chocolate cover). Take the chocolate balls out of the freezer and dip in the melted chocolate until covered all over (don’t over do it though) and place them back in the tray. Once they are all ready, put back in the freezer for another 15 mins. Let them get to room temperature before eating and ENJOY!!

My healthy wannabe version of Ferrero Roche Chocolates!!!

xoxo,

Yoggi B.

Avocado Chocolate Mousse

Ingredientsavocado chocolate mousse

  • 1 small Avocado (mine was about 100 gr)
  • ¼ cup of the Sweetener of your preference
  • 3 tablespoons of Cacao Powder
  • 1 tablespoon of Plain Greek Yogurt (Optional)
  • 2 pieces/squares of Dark Chocolate

This is my healthy version of a Chocolate Mousse!! It is super tasty, creamy and chocolatey that you would never guess it has Avocado in it!!

Here is what you need to do: Mash the avocado until it reaches a smooth consistency (you can do this in a blender for optimal results). Add the sugar or sweetener, the cacao powder and the plain Greek Yogurt and mix it all together until everything is completely incorporated. Finally, add the 2 squares of dark chocolate, or any chocolate of your preference, which should be previously melted. Mix together until smooth and serve. Add some nuts or sliced almonds for décor and taste!

Feel free to combine recipe ideas!! For example, make Chocolate Covered Strawberries using this Avocado Chocolate Mousse to cover them!! Have fun with it and let me know in the comments below how you like it!!

xoxo,

Yoggi B.

* I absolutely LOVE avocado! Back home they are always in season and they are also huge!!! The avocados I find in Greece are way smaller but just as tasty! (Generally, I prefer the taste of the avocados with the light, soft, bright green “skin” rather than the darker ones with thick “skin”) However, avocados have high content of natural fats so we all need to try and go easy on it!!

Chocolate Covered Strawberries with Coconut and Nuts

Choco Strawberries w/ Coconut and NutsIngredients

  • 50 gr of Plain Greek Yogurt
  • 1 tbs of Cacao Powder
  • 2 tbs of sweetener of your preference (stevia, truvia, brown sugar)
  • 3 tbs of shredded coconut
  • 3 tbs of chopped nuts of your preference
  • 8-10 medium-size Strawberries

First, we make our chocolate “ganache”. In a small bowl and using a spoon, mix plain Greek Yogurt, cacao powder and sugar (or sweetener) until we get a creamy, chocolatey mixture. Dip each strawberry in the Chocolate mixture until most of it is covered in it. Then, dip the strawberry either in the shredded coconut, or the chopped nuts or BOTH!

This is the perfect sweet snack to satisfy a craving! Its low cal, easy to make and all natural!!

Feel free to try out whichever other toppings you want, be creative and Enjoy!!!

xoxo,

Yoggi B.

** NOTE that there is a difference between CACAO Powder and COCOA Powder!