Oatmeal, Banana & Peanut Butter Cookies

This is a very easy and healthy snack to make. The bananas and raisins will add the sweetness, so no sugar is needed. The oatmeal replaces flour, so you can eat these cookies anytime. This is also just one of a series of small batches of cake and cookies recipes that I have already posted and will continue to post on my blog.

Ingredients:

1 cup of oatmeal

1/2 cup of peanut butter

1 ripe banana, peeled and mashed

1 egg

1/4 cup sugar (optional)

1/4 cup raisins

1/4 cup walnuts, chopped

1 tsp baking powder

Baking sheet lined with parchment paper

Directions:

Preheat oven to 350°.

In a bowl, combine all the ingredients and mix well.

Use a small ice cream scoop to form the cookies and place each cookie onto the prepared cooking sheet.

Bake in the preheated oven for 15 minutes or until the cookies are golden brown.

Stir-fried Ramen Noodles with Cabbage

Many of us have Ramen noodles in our kitchens because they are a budget friendly food to stock up on.  For the new recipe below, I used one pack of Ramen noodles. This is a quick and easy dish and can be used for vegetarians or meat eaters.  If you are a member of Sam’s Club, use their pre-made coleslaw because it will save time for this recipe.  It is called ready-made coleslaw with two kinds of cabbage and carrots. This dish is for people who have limited free time and on a tight budget. The seasonings that come with the Ramen noodle are perfect.  However, I will share the seasonings that I use for myself because I do not like the chemicals that are contained in the provided seasonings. A protein source can be an egg or any kind of ground meat or seafood, such as shrimp. Ramen noodles have many different ways of processing, and this is an easy recipe using Ramen noodles. Learn how to make stir-fried Ramen noodles with cabbage and eggs, which is both simple and delicious, guaranteed to make this dish a success the first time you try it.

Ingredients:

1 package Ramen noodles

2 cups ready-made coleslaw

1 garlic clove, minced

1/4 cup sliced white onions

1 green onion, sliced for garnish

1 egg

Seasonings:

1/4 tsp salt

1 tbs soy sauce

1/4 tsp mushroom seasoning

1 tsp honey

1/4 cup water

Directions:

If using an egg, break egg into a small bowl. Mix well.

Soak the Ramen noodles in water until the noodles are just soft, but not too soft. You can cook in boiling water for 1 minute and drain well.

Combine all the seasonings in a bowl and set aside.

In a wok, add 1 tbs oil and heat until hot.

Add the white onions and minced garlic. Stir-fry until the onions and garlic are slightly yellow and fragrant.

Add the cabbage and seasonings to the pan and continue sautéing until the cabbage is soft.

Add eggs to the pan, mix well.

Push the eggs and the cabbage mixture off to the side of the wok and add noodles. Stir to combine

. You might need a little more oil. Adjust the seasonings at this point and add green onions for garnish

Tip: You can blanch the cabbage in boiling water for 2 minutes and drain well. This will make the cooking time faster.

Small Chocolate Cake

This recipe is one in my series of small batch cake recipes. I have this recipe from my friend, Pamela, and it is called triple chocolate cake with butter cream frosting. I divided the recipe into three parts and share here for people who do not want to make a whole cake. I like the results of this cake. The frosting for this cake can be either the chocolate buttercream frosting described below or a ready-made frosting sold in supermarkets.

Ingredients:

Dry ingredients:

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 cup to 1 cup granulated sugar

1/3 cup cocoa powder

1 tsp espresso powder

1/4 tsp cinnamon

A pinch of salt

Wet ingredients:

2 tbs nonfat Greek yogurt

1/2 cup milk

1 egg

1/4 cup vegetable oil

1/2 cup strong coffee

1 tsp vanilla

Directions:

Preheat oven to 350°.

Grease a 9 inch cake pan with butter or oil and line with parchment paper.

In a bowl, whisk together all the dry ingredients.

In a blender, combine all the wet ingredients except the coffee and blend well.

Pour the wet ingredients and coffee into the dry ingredients and mix until combined.

Pour the batter into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely in the cake pan.

Chocolate butter cream:

Ingredients:

1 stick unsalted softened butter

1 ½ cups powdered sugar 

1/4 cup cocoa powder

A pinch of salt

1 tsp vanilla

Directions:

When cake is cool, spread the frosting over the cake.

Beat the butter until creamy. Add the rest of the ingredients and continue beating until combined and spreadable. You can add more sugar if too thin or milk if too thick.

Bean Cake

The journey to finding a healthy lifestyle is never easy. Some methods may be too harsh, too strict, or ineffective. If you're still searching for the motivation and inspiration to change to live a healthier life, making small changes to your diet and lifestyle can help you feel energized, creative, and motivated. I myself have felt that. Thanks to the power of nutrition and lifestyle changes, I have discovered I am very healthy. In the modern world and because everyone is busy, often we choose fast food. However, if there is a dish that is both quick to prepare and contains many essential nutrients for the body, why don't we choose it? Today, I will share a recipe made with beans. This recipe can be served as a cake, accompanied with rice, or used to make a beans burger.  If you have time, I recommend using dried beans and a pressure cooker to make this dish, but if time does not allow, use canned beans from the supermarket.  Making small changes will help your inner energy gradually improve, reduce stress, your mind becoming more focused, and your creative energy gradually increases.

Ingredients:

5 cups cooked beans, drained

1/2 red onion or 1 cup diced total

2 garlic cloves

3 scallions, green part and white part seperate

1 cup diced red bell pepper

1/2 cup cornstarch

1 egg (optional)

Seasonings:

For an Asian taste:

1 tsp oyster sauce

1 tbps soy sauce

1 tsp mushroom seasonings

1 tsp salt

1 tsp honey

For a Mexican taste:

Add 1 bag taco seasoning 

For a burger taste 

1 tbs chopped fresh parley

Salt and pepper to taste

1 tsp chopped fresh oregano

Salt and pepper to taste

For non vegans use:

Add 8 oz fillet fish (tuna, salmon , tillapia)

Other:

1 cup Panko 

Directions:

Combine all the ingredients in a food processor without green onions and blend well. Do not over blend the beans (I like to leave some chunks of beans).

Put the mixture into a mixing bowl and add the seasonings of your choice, chopped green onions and panko. Mix well. Adjust the taste to your liking.

Use a ½ measuring cup size to form a cake.

In a nonstick pan, add 1 to 2 tbs oil to pan fry each cake (3 minutes on each side).

Serve with cooked rice and soy dipping sauce on the side. Move down

Serve as a patty inside a hamburger bun with lettuce, cheese, etc.…

Tips:

if use dried beans use 1 and 1/2 cup dried beans and soak over night. Cook in the instand pressor cooker for 7 to 9 minutes. Drained the beans

 

Oatmeal Bread with Cheese and Herbs

 

 

The human body needs different complex carbohydrates to function. Grains are a good source of protein and oatmeal is the healthiest grain. Oatmeal makes a healthy porridge for breakfast, muffins, cake, or granola bars for a snack and oat milk. One of my favorite recipes is oatmeal bread. This bread recipe can be made sweet or savory. I will now share an oatmeal loaf of bread with cheese and herb. I use dill, but use any kind of herbs that suits your family’s taste.

Equipment:

2 cups oatmeal

3 eggs

1 cup nonfat Greek yogurt

2 cups cheese (your choice) shredded cheddar or Mexican cheese

1 tsp salt

1 tsp sugar

1/2 cup chopped dill or herbs of your choice

1 tbs baking powder

1 tsp baking soda

1/4 cup coconut oil

Equipment 8” x 5” loaf pan

Directions:

Preheat oven to 350°.

Cut a parchment paper to fit the bottom of the loaf pan and brush with oil.

In a bowl, combine all the ingredients and mix well.

Pour the batter into the prepared loaf pan and bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted into the center of the bread comes out clean.

Let cool for 10 minutes and serve.

Tips:

For sweet bread:

Omit the cheese and herb. 

Add 1/2 cup to 3/4 cup sugar.

Add on dried fruit, such as raisins, cranberries, apricots, etc.

Add on nuts, such as peanuts, almonds, walnuts etc.

Cut up 1/4 cup butter to put on top and bake.

Homemade Teriyaki Sauce and Teriyaki Chicken

Authentic Japanese Teriyaki sauce is the combination of soy sauce, mirin, sugar, and sake to create a distinctively sharp taste. This sauce is used in many Asian dishes. With my version of this sauce, I like to use honey instead of sugar and also use sesame seeds, garlic, and ginger for an added edge. Cornstarch is often added to Teriyaki sauce as a thickener. Having this sauce already made will save time to prepare some authentic Teriyaki chicken or baked fish easier. The sauce will keep quite a long time in the refrigerator.

Ingredients:

2 cups water

1 cup soy sauce

1 tbs salt

3/4 cup honey

1/2 cup vinegar

1/4 cup sake

1/4 cup minced garlic

1/4 cup minced fresh ginger

1/4 cup sesame seeds

1 tsp mushroom seasoning (optional)

Thickening ingredients:

1/4 cup cornstarch with 1/3 cup water

Directions:

Combine water, soy sauce, salt, honey, vinegar, sake, minced garlic and minced ginger into a saucepan. Bring to boil.

Mix water and cornstarch well and add to the sauce. Let sauce cook for 3 minutes. Adjust the seasoning to your family liking

Turn the heat off and then add sesame seeds.

Let it cool and pour into a glass jar with lid.

Store in the refrigerator.

Teriyaki chicken recipe:

Ingredients:

2 chicken breasts, cut into bite-size pieces

Marinade ingredients:

1 tsp salt

1 tsp soy sauce

2 tsp cornstarch

1 tbs oil

Vegetables:

2 cups mixed vegetables (your choice), such as broccoli, red bell pepper, carrots, water chestnut and cauliflower

3 green onions, sliced

1/2 white onion, sliced

1 cup already made teriyaki sauce

1 tsp sesame oil

2 tbs oil for stir-frying

Serve with cooked rice, noodles

Directions:

In the bowl, combine the marinade ingredients.  Add chicken and mix well. Let refrigerate for 1 hour.

Blanch the vegetables in boiling water for 1 minute and drain.

In a wok, add oil until hot. Add chicken and cook until all the chicken no longer pink.

Add vegetables and white onions and cook for 1 minute. Add sauce and bring to boil. 

Cook until the sauce has thickened. Turn off the heat. Stir in green onion. 

Serve over rice.

Asian Dressing

Sauces or dressings are so-called depending on the type that became very popular in the dishes prepared by countries of the East. The Chinese have a variety of sauces to serve with their grilled, boiled, or steamed dishes. The Japanese often use their sauce for salads.  I have tried plenty of recipes and have used them in many dishes, and the results are great. I am Vietnamese; therefore, I combine some of my native recipes ingredients into the sauce. Having these dressings ready will save time when preparing a meal. Today, I am going to list a few recipes using these dressings or sauces. The sauces can be used for cooking, or as a dipping sauce, or for salads.

Japanese Ginger dressing recipe:

Ingredients:

1 cup white onions, sliced

1/4 cup fresh ginger, peeled and sliced

1 cup peanut oil or canola oil

1/2 cup white wine vinegar or distilled vinegar

1/4 cup ketchup

1/4 cup light soy sauce

2 garlic cloves, peeled and smashed

1 tbs salt

1 tbs black pepper

1/4 cup honey

Directions:

Place all the ingredients into a blender and blend well.  Adjust the taste to your liking. Pour the dressing into a glass jar with lid and store in the refrigerator.

Ginger, Cilantro and scallion dressing recipe:

Ingredients:

1/2 cup medium green spring onions, cut in 2-inch slices.

⅓ cup fresh ginger (scrubbed clean, and cut ⅛ to ¼ inch coins)

1cups cilantro (cut into roughly 2 to 3 inch lengths and tightly packed stems and leaves) 

1/4 cup of mint leaves

1/4 cup rice vinegar

1/4 cup sesame oil

1 tablespoon sugar

1 teaspoon ground coriander

2 small garlic cloves

1 tsp salt

1/3 cup peanut, sunflower, avocado, safflower, corn, vegetable, canola, or grape seed oil

Instructions:

Place all the ingredients except the oil into the bowl of a food processor or Vitamins® blender. Process until everything is finely puréed, stopping occasionally to scrape down the sides of the bowl several times until there are no visible chunks or stems.

Transfer the mixture into a bowl or glass jar and add the oil, stirring well with a whisk or fork until the oil is fully incorporated. Taste and add more salt, if needed.

Store in an airtight container in the refrigerator when not in use where it will keep well for 4-5 days.

Use the two sauces above to spoon over salmon, cod, halibut, scallops, chicken, shrimp, beef, tofu, or any protein dish!

Stir a spoonful into roasted veggies as they come out of the oven.

Serve on a side dish.

Oatmeal,, Bananas & Dried Fruit Cake

There are numerous options are available when it comes to healthy diets, but it is not easy to stick with them. Among the most popular healthy foods is oatmeal. It tastes good and can be used in many recipes. It is convenient to create breakfast and snacks, such as cookies. It can be used to make a dessert, such as a cake or a welcome gift as an oat bread. One of the best benefits of oatmeal is weight loss because they make you feel fuller for longer. This, in turn, will reduce the temptation to eat. Oat also has only a few calories.  However oatmeal can be boring if one does not change the recipe occasionally. This recipe will help to solve this problem. It serves perfectly for breakfast but also as a snack with afternoon tea. The beauty of this recipe is that it is very easy to make and delicious as a result.

 Ingredients:

 2 ½ cups oatmeal

2 ripened bananas

1 cup total combination of dried fruit

1/4 cup sugar or honey

1 cup milk

1/3 cup coconut oil or vegetable oil

2 eggs

1 tsp ground cinnamon 

1/2 tsp nutmeg

1 tsp baking powder

1 tsp baking soda

8 in. diameter cake pan

Directions:

Preheat oven to 350°.

In a blender (I use a Vitamix®), add the oatmeal and grind to a powder. Remove and place in a mixing bowl.

Add the dried fruit, baking soda, baking powder, cinnamon, and nutmeg to the oatmeal.

Add eggs, milk, and sugar into the Vitamix® and blend well.

Pour the eggs mixture into the oatmeal mixture and whisk to combine.

Pour the batter into the cake pan.

Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center come out clean.

Serve warm.

Tip: use the dried fruit of your choice. Chop the dried fruit, if using prunes, apricots, etc....