In the comfort of my own kitchen, I’m that person who pretends she’s being featured on an episode of Chopped…with the fierce competition being myself, against well, myself! By no means am I a technically trained chef, but I have one hell of a time trying to be creative. With that being said, I’m easily inspired by the dishes I’ve seen or eaten along the way, and these recipes or creations are my way of bringing them home!
Corn is big time trending right now! People are going especially crazy for La Carnita’s famous Mexican style street corn (not to say that other Mexican joints aren’t serving up comparable competition…cough Wilbur’s cough), but La Carnita certainly holds up to the hype! It’s the perfect balance of flavours with the creamy Mexican crema and queso añejo, to the smokiness of the ancho chili powder and the spice from the chile de árbol! I would go as far as to say it’s life changing! Which is why I decided to recreate it, substituting ingredients that are much easier to find at a local market!
- 3-5 shucked corn cobs
- Fresh cilantro
- 1-2 limes
- Mexican Crema (Mexican style sour cream)
- Goats cheese or Feta
- Paprika and cayenne
- Salt and pepper
Boil corn on the cobs for 2-3 minutes, then char on a high temp barbecue/grill until evenly charred (brushing with butter is certainly optional). I couldn’t find Mexican crema at my local market so I made own version using equal parts sour cream, heavy cream and seasoned to taste! Drizzle the crema over the charred corn, sprinkle with paprika & cayenne (depending on how much smoke/spice is desired), top with goats cheese or feta or both, fresh cilantro and lime wedges! Now crack a beer and ta-da…your face is ready to wear it!
Wheat-free, Peanut Butter Chocolate Chip Cookies
These wheat-free cookies are surprisingly delicious and are a healthier, protein packed alternative to just your average cookie. Even though I’m calling it quits after four months of being on a strict no-wheat diet, I’m still going to incorporate wheat-free items when I can. I have tweaked some of the ingredients, but for the most part this recipe is courtesy of ‘Wheat Belly Cookbook’ by William Davis.
- 2 cups almond flour (ground almonds)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup low-fat chunky peanut butter at room temperature
- 1 cup almond milk
- 1 egg
- 2 tsp vanilla extract
- 2 tsp brown sugar
- 1 cup bittersweet chocolate chips
Line a baking sheet with parchment paper and preheat your oven to 350°F. In a large bowl, mix your dry ingredients together; almond flour, baking powder, brown sugar and salt. Then mix your wet ingredients together in a separate bowl; peanut butter, almond milk, egg and vanilla until smooth. Combine both the wet and dry ingredients and stir in the chocolate chips. I prefer smaller cookies, so I take a kitchen teaspoon (not a measuring teaspoon), and scoop mini balls onto the parchment paper and then flatten them to about 1/2″ thickness.
The recipe makes approximately 20 cookies, but the way I make them, it makes about 30. Sometimes that batch is too big, in which case I cut the recipe into half and make fewer cookies. Once the oven is heated, bake for approximately 15-20 minutes, or until the edges are golden brown. Remove, let cool and enjoy!
Serving Tip: I like to pair a cookie (or two…they are small after all), with a scoop of low-fat vanilla ice cream and fresh strawberries! With the damage only being 135 calories, it makes for a great dessert or late night treat!
White Chocolate Stuffed Raspberries
Don’t get overwhelmed, because this is a tricky one!
- Fresh raspberries
- White chocolate chips
Stuff those white chocolate chips into the fresh, washed raspberries and enjoy! As simple as they are, they are my favourite cheat treat!
Frozen Peanut Butter-Chocolate Banana Bites
At 35 calories a pop, these frozen treats are a perfect way to give in to those sweet tooth cravings. I keep them in sealed container in the freezer, pre-cut, so when I’m looking for a quick fix, they’re roaring and ready to go!
- Two whole bananas
- 70/72% dark chocolate
- Room temperature, low-fat chunky peanut butter
- Unsweetened coconut shavings
Melt the chocolate (preferably not in the microwave), and then mix in the chunky peanut butter until smooth. Dip the two peeled bananas in until they are fully coated, then place on parchment paper, sprinkle the unsweetened coconut shavings over the top and place in the freezer. After 5 minutes (or before the chocolate is completely frozen), remove and cut the banana into bite size pieces, place them in a sealed container, and then back into the freezer. Ta-da, frozen peanut butter-chocolate banana bites!