Mango coconut smoothie

• Half a ripe mango
• About 1/2 to 1 cup milk
• 3 tbsp fresh coconut milk
• 1 tsp Poon Huat’s vanilla smoothie powder (sans sugar) – or 1/4 tsp xantham gum
• 1 handful of ice cubes
• 1 tsp unsweetened shredded coconut for garnishing

I use  smoothie powder to thicken the smoothie.  You could also use Xanthan Gum, which you can find at Cold Storage, to thicken it.

I froze the rest of the coconut milk in ice cube trays .. works well

A note on Coconut …

For many years, coconut oil has had a bad press because of its high saturated-fat content. Many people  spread that it may increase your cholesterol level, elevate your risk of heart disease and make you gain weight. However, the saturated fat in coconut oil is not the same as that in animal fat and other vegetable oils.

How Coconut Benefits Your Health (sources 1 and 2)

• Coconut oil is primarily saturated (over 90%), with the bulk of it coming from lauric acid, a medium chain saturated fatty acid (MCFA); it’s incredibly heat-stable. This fatty acid stops microbial growth.
• The saturated fat structure in coconut oil can keep a high level of free radicals away from you. Even when you expose the oil to oxygen, heat or light, it doesn’t encourage oxidation easily.
• Coconut oil protects against heart disease, diabetes, cancers, liver and kidney diseases, osteoporosis, dental decay and skin infections
• Coconut milk is made by mixing shredded, fresh coconut meat with water, then squeezing it through a sieve or cheesecloth. The fatty acids in coconut milk are of the medium chain triacylglycerol. MCFAs are smaller in size and thus require less effort and enzymes to break down. Your body will convert MCFAs directly and rapidly into energy for usage instead of circulating them in your bloodstream like other fats where they end up as body fat or land on artery walls.
• Coconut water is full of vitamins and minerals. The water is also full of electrolytes. It is recommended for women who are lactating, as it contains lauric acid – which is found in mother’s milk. It is also good for when you are ill.
•   Using coconut oil in moderate amounts, up to about 2 tablespoons (30ml) a day, in place of other oils, may help you lose weight even if you eat the same portions of other foods. You can get the same result from using 1/4 cup of coconut milk a day in your smoothies. A little coconut milk goes a long way. You probably don’t want more than one cup of coconut milk in a two-cup smoothie.

Coconut Muffins

A while back, I saw these coconut muffins. I gave them a try but twisted the recipe a little …

The ingredients needed

The texture of the muffins is a little bit similar to my flourless orange and almond cake. It’s dense and kind of melts in your mouth ..

Banana Buckwheat Muffins

In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable.

They look dry on the outside but they are actually moist on the inside.

Banana Buckwheat Muffins

Ingredients (makes 12 small or 6 large muffins)

• 1 cup black buckwheat flour (B0b’s Red Mill)
• 1/4 to 1/2 cup cornmeal (you can have 1/4 cornmeal and 1/4 of your favourite protein powder)
• 1/4 tsp cinnamon powder
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 3 medium ripe bananas
• 1 medium egg, lightly beaten
• 1/4 to 1/2 cup pure applesauce (depends on consistency. Batter has to be on the thick side)
• 2 Tbsp olive oil
• 1-2 Tbsp honey

Method: Mix wet and dry ingredients separately. Combine together. Bake for about 20 min or until a skewer inserted comes out neat.

Mine started with a little sweat in my little space.

Plain water while working out. This bottle is pretty handy these days :)

And a post workout protein chocolate drink (whey protein + Cocoa Powder + Milk)

Short and slippers to work.

A little bit of Glee in the afternoon.

The weather looks like this now.

Very Dark!

Thank God for the rain because Singapore has been hazy these days!

***

Now, here’s a long overdue Pumpkin Muffin recipe.

Ingredients:

• 1 1/2 cups flour
• 1/2 to 3/4 cups sugar
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 1 teaspoon pumpkin pie spice
• 1 can 100% pure pumpkin
• 2 large eggs lightly beaten
• 1/2 cup canola oil or vegetable oil
• 1/3 cup low fat Greek yogurt
• 1/4 cup milk
• Chocolate Chips (optional)

Method

Preheat oven to 400 degrees F. Spray muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 15 – 20  minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.

Fit Test 2 result (D15FT2):

1. switch kicks — FT1: 114  – FT2: 114
2. power knees — FT1: 84  -  FT2: 100
3. power jumps — FT1: 32  -  FT2: 40
4. globe jumps — FT1: 8  -  FT2: 9.5
5. suicide jumps –  FT1: 17  -  FT2: 18
6. push-up jacks — FT1: 22  -  FT2: 26
7. low plank oblique — FT1: 38  -  FT2: 47

***

Guess what? I. baked. again.

These Mini Baked Corn Donuts are so light and fluffy!

Mikey even had a bite

He even climbed on to me

The ingredients

I used “poudine mais” that was brought back from Mauritius

I also made corn muffins

Mini Baked Corn Donuts

Adapted from SmittenKitchen recipe

Yield: 12 regular-sized muffins or 24 miniature ones

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal, preferably stone-ground
• 5 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• Pinch of freshly grated nutmeg (optional)
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted and cooled
• 2 tablespoons corn oil (I used olive oil since it was handy)
• 1 large egg
• 1 large egg yolk
• 1 cup corn kernels  – fresh, frozen or canned (I didn’t use)

Method

1. Center a rack in the oven and preheat the oven to 22 degrees C. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy, and that’s just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
3. Bake for 15 to 18 minutes (12 minutes for minis), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

So this morning after my Insanity workout, I decided to bake post-workout muffins. Sometimes these things happen…

I’ve been baking and cooking quite a lot more these days!

Oh, by the way I’ve never worn this apron — until today! My Amica mia gave it to me 2.5  years ago when she came over to Singapore to attend my wedding.

Flashback to 2008: Me and her on the morning of my wedding

Anyway …

My Post Workout Muffins

Ingredients (makes 6)

• 1/2 cup rolled oats
• 1/2 cup wholemeal flour
• 1 tsp baking powder
• 3 scoops protein powder of your choice  (or 1 serving)
• 1/3 cup toasted silvered almonds
• 2 – 3 tbsp honey
• 1 tbsp canola oil
• splash of vanilla essence
• 1 egg + 1 egg white
• 1/3 cup raisins or mixed fruits

Method: Mix the dry ingredients except the raisins. Mix the wet ingredients. Slowly pour over the wet mixture to the dry mixture. Add the raisins. Bake at 225 C until a skewer inserted comes out clean.

***
Well, I’ve also been baking crasin cookies

Big Cookies

As well as peanut butter cups! They are hardening in the fridge as I type :P

Recipe to come soon … I am going to bed now! It’s 2205.

***

This morning I baked these …

Banana Almond Truffle Pancakes

Method: Cut a ripe banana into 2 inches slices. Make a thick pancake batter — I used 1/3 cup of Betty Crocker’s pancake mix.  Dip each banana slice into the batter and then roll into silvered almonds. Place on a baking tray. Bake at 200 C for about 10 – 15 minutes or until the almonds turn golden. Best served while these babies are still hot and the almonds are still crunchy! This recipe can easily be modified. I’m thinking of  cinnamon or vanilla or chocolate to the batter.

And these …

Cracked Protein Choc Muffins. Recipe can be found here.

Annnnnnnnnd these!

Orange Choc Pancake Muffins

Method: I used 1/2 cup Betty Crocker’s pancake mix and made a batter. I added orange flavored essence + sugar + bittersweet chocolate chips to the batter. Bake them at 200 C for about 10-15 minutes. Simple!

Well there is just something about baking that does magic to the soul …

***

I recently bought a new tub of Meridian crunchy natural peanut butter from Holland & Barrett. A 1kg tub! And it was only $11 without any discount!

Roasted in their natural skins

Off to sleep now …

First things first … I got more bangs! Fringes that is :)

I like my fringes this time because there’s no layering (unlike last time). I also covered up the dark hair root. It’s been 3 months since my last haircut. I don’t have a regular hairdresser but I think I’ve finally found one now.

Now on to the Muffins!

The wet ingredients: 2 very ripe bananas, 4 tbsp of Greek yogurt, 3 tbsp of creamy peanut butter, 4 tbsp of honey, 4 tbsp of sunflower or vegetable oil, vanilla extract. They are actually pretty healthy muffins.

Stirring until smooth

I mixed  in the dry ingredients. Then filled the muffin liners.

Twenty Five minutes later. The house smelled sooooo good!

An hour later. When time is on my side and I am in the mood I enjoy having guests at home, cook and bake for them. Not pictured was my hot chocolate drink =)

Can you spot the ‘Biscuit Champagne‘? hehehe

An hour and half later

With our guest, director of Ugandan youth Track & Field Association, whom the husband met (along with others including the Mauritian team) at the Youth Olympic Games.

I will post my niece’s Birthday pictures another day.

***

Banana, PB, Greek Yogurt, Raisin Muffins

Recipe via here

Ingredients

• 2 very ripe bananas, roughly mashed
• 4 tbsp of Greek yogurt
• 3 tbsp of chunky or smooth peanut butter
• 4 tbsp of honey
• 4 tbsp of sunflower or vegetable oil
• 1 ad 1/4 C flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1/2 C of raisins

Method

1. Pre-heat the oven at 180 deg C and line  a cupcake tray
2. Beat together the bananas, honey, Greek yogurt, peanut butter and oil till smooth.
3. In another bowl, whisk together the flour, baking powder and soda. Mix in the raisins.
4. Fold in the flour mixture to the banana mixture, a couple of tablespoons at a time, till everything is just moistened. The mixture will be quite thick.
5. Spoon the mixture into the muffin liners, till about 3/4 full.
6. Place the tray in the centre of the pre heated oven and bake for about 22-24 minutes or till the top is lightly browned and a toothpick inserted through the centre of the muffins come out clean.
7. Cool the muffins in the tray for a minute, and then transfer to a rack to cool completely before storing in airtight containers.

Mmmmm that was delish! Though not the healthiest muffin :P — Recipe is at the bottom of the post.   “Moderation” my friends …

***

So this week has been jam-packed and each day went by fast. I laughed, I cried, I felt cranky but then I moved on and looked at things in a positive way.

Weekend is around the corner. Yay!  I have a wedding to attend on Saturday, we are celebrating my niece’s birthday right before the wedding  and maybe hosting dinner for some YOG French athletes.

Recipe for the Triple Chocolate Muffins

Ingredients

• 190 g butter
• 1/2 cup caster sugar
• 1/2 can of evaporated milk
• 40g baking chocolate
• 1/2 cup bittersweet chocolate chips
• 2 eggs, lightly beaten
• 1 cup plain flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract

Method

1. Pre-heat oven to 200 C.
2. Combine caster sugar, evaporated milk, vanilla extract, butter and baking chocolate in a saucepan. Stir over low heat until sugar is dissolved and butter and chocolate is melted.
3. Set aside and let cool a little. Add the beaten eggs into the slightly warm mixture and stir till well mixed.
4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the egg mixture over the flour and stir till well mixed (cake batter should be runny). Add the handful of bittersweet chocolate chips and mix.
5. Line and grease muffin pans.
6. Pour the batter into prepared pan. Bake for about 15-20 minutes or until a skewer comes out clean.

Enjoy :) And remember not to eat too many!

I needed this run. I needed to take a breather today. My brain thinks that things are piling up and that I am falling behind. But am I really? Or is it just the mind thinking too much.

Anyway … can you resist this? Because I can’t.

I. Seriously. Can’t.

It’s a protein choc muffin (recipe further down) sliced into two to fit in some PB and topped with maple syrup and crunchy cacao nibs. So. Good.

Bought decaf tea yesterday and after this morning run I made tea.

Tonight I am meeting friends  for dinner,  live bands and celebration. Enjoy the rest of your weekend!

***

Protein Choc Muffins

Ingredients (makes 6 small muffins):

• 1/2 cup flour
• 3 tbsp unsweetened cocoa powder
• 3 tbsp Bob’s Red Mill soy protein powder (3 servings)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Sugar (I made mine semi-sweet because I like to top it up with syrup or PB or Nutella)
• 2 egg whites, lightly beaten
• 1 tsp vanilla extract
• 1/3 cup evaporated milk
• Water (start with 1/2 cup first and if batter is too thick, add more)

Preparation: Preheat oven 200 C. Mix dry ingredients together. Add in the liquid ingredients. Pour the batter into muffin liners. Bake for about 15 – 20 minutes or until a skewer comes out clean.

Today I got up at the crack of dawn, did Jillian’s NMTZ, then made  myself tea and ate a semi-sweet protein choc muffin topped with a dollop of peanut butter. Did I mention how much I enjoy Adam’s 100% natural crunchy peanut butter! I can finish a jar in a week … okay kidding .. maybe two weeks  :)

Reminds me of this quote :)

No man in the world has more courage than the man who can stop after eating one peanut.

I made these protein choc muffins last night. I intentionally made them semi-sweet so that they can be topped with syrup, nutella, jam, peanut butter etc.

Or cacao Nibs! … although they ain’t sweet :P

I was at Great World City during the weekend and grabbed a packet from Four Seasons Organic Market @ Basement 2.

And this bar too, just to try. Hmmm not a fan … I only like homemade bars I think :)

One more thing … Pretzels to bring to my office – I always snack at work.

***

Last night we ate this while watching the National Day Parade live on TV. On the plate was BBQ chicken wings and satay … I ripped those wings apart. I <3 chicken wings.

Earlier that night I prepared dinner. This plate fed two mouths.

Baked salmon, stir-fry mushrooms, egg and noodles.

Good Night!

I want to get this off my chest first

Grabbed some muffins and a iced milk tea this morning — there were orange, cranberry, banana choc and mocha muffins.

***

Last week – Dessert time at Bugis

I like Mango Sago … I always eat the chunky mangoes first followed by the sago :D

I will update again soon!

Marmite + Ham + Cheese + Lettuce + Honey Dijon Mustard

Old fashioned chocolate cakey muffins and lemon muffins (a slightly healthier version) that I baked during the weekend. I’ve posted the recipe on Tipomme D’amour. Check it out!

I stole some of the husband’s kit kat to top my muffins lol.

My greedy cat stole and ate one of the lemon muffins O_o  The entire muffin including the muffin paper!! Chat bien greedy hein!

Part of today’s breakfast was thick and creamy.This passion fruit yoghurt is pretty thick and yammy!  High in protein. I am looking for low fat Greek yoghurt but I can’t seem to find any low fat version. Gotta check at The Market place tomorrow.

I made a cake in 5 minutes the other day – thanks to the Microwave!

But the cake didn’t turn out nice. Will try another version next time.

Going to bed now. Goodnight!

Overall, I enjoyed this DVD. I definitely broke a lot of sweat and my muscles felt it. I especially felt the burn while doing the low push up position! I could not hold it long. I only tried level 1 which is 30 minutes long. Level 2 is only 20 minutes. I see myself doing yoga a few times a week, preferably in the morning. I need to get a yoga mat because doing it on the carpet isn’t comfortable.

After yoga, I had a banana muffin – I baked some muffins yesterday and the second batch was a little burnt.

Yesterday dinner: Instant mashed potato (milk + salt + pepper + nutritional yeast) + instant bolognese sauce  + egg. I call this a lazy dinner :)

Method: Prepare the mashed potato according to package directions. Pour some instant bolognese sauce over the mashed potato and crack an egg on top. Place the bowl into the microwave. Dinner is ready within a few minutes!

***

Now onto the Japanese Soufflé Cheesecake. Found the recipe via Evan’s Kitchen. I’ve always been a fan of Japanese cheesecakes because they are light, spongy and not so cheesy (and fattening).

Ingredients: (makes two 20cm oval pans) – I halved mine. Edit: I also used a smaller springform pan (12 cm).

• 160g cream cheese (I used low-fat Philadelphia cream cheese)
• 25g butter
• 120ml milk
• 40g flour
• 30g corn flour
• 4 eggs, separated
• 100g caster sugar
• pinch of salt

Directions: Grease and line the bottom of two 20cm oval pans and wrap the outside of the pans with foil. Place cream cheese, butter and milk in a double boiler (bain-marie) and stir until melted and thick.R emove and set aside. Add in flour and corn flour to the above mixture, followed by egg yolks and mix well. Whisk egg whites until foamy then add in sugar gradually then whisk until soft peaks. Add 1/3 egg whites into the yolk/flour mixture, followed by the rest of the whites. Fold in gently. Pour mixture into pans and bake in a water bath in a preheated oven of 160C for 45-50 mins until the top is golden brown and a skewer inserted into the center of the cake comes out clean. Cool completely before refrigerating.

See how spongy they look?

Off to watching some TV. Goodnight all!

I’ve been working almost the whole day on a project. Thought of giving up several times because I couldn’t get some stuffs to work. Finally, after much frustration and perseverance I managed to get what I wanted. However there’s still a lot more to be done.

To reward myself, I baked some whole wheat dark chocolate muffins :) I’ve never baked with whole wheat flour before today!

I used these chocolates for baking

Ingredients (makes 6 mini muffins)

• 1/2 cup all purpose flour
• 1/4 cup + 2 tbsp whole wheat flour
• 1/4 cup + 1 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbs cold butter (30 grams)
• 1 egg
• 1/2  cup buttermilk (or milk + vinegar)
• 1/2 cup dark chocolate
• 1 tbsp vanilla extract

Method: Sift flour, baking powder, sugar and salt  in a medium bowl. Cut in butter until mixture resembles coarse breadcrumbs. Whisk egg, milk and vanilla together in another bowl until well blended. Add egg mixture to flour. Stir until just moistened. Gently stir in the dark chocolates. Spoon batter into prepared pan. Bake for 20-25  minutes at 200 Celcius until skewer comes out clean from centre.

After

I got 6 mini muffins. Well I ate two and the husband ate one.  Looks like I am baking more tomorrow for the week :)

Will update again another day. Haven’t been taking a lot of pictures lately … Been busy after work and only had time to prepare quick simple stuffs.

Edit: Watching “The Hot Chicks” on Star Movie. It is one of my favourite movies of all times :) Very funny! And yes I’m a fan of chick flicks hehe.

Starting tonight … Microwaved frozen corn + TVP + Frozen hot dog + Hummus

Excuse the messy look

Tomorrow I shall clear some frozen prawn balls … will figure out what to do with them.

***

I tend to bake a lot during weekends especially when I am alone at home. Of course it depends on my mood too.

On Saturday Sunday, I baked a new batch of double chocolate brownies, so that I could freeze them and have one every night — which is exactly what I did with the previous batch. I have bookmarked a ton of chocolate brownie recipes (not just brownies but other stuffs as well). However I wanted something very easy to make, thus stuck to the same old recipe while adding extra cocoa and reducing the simi-sweet chocolate chips. Hey, at least it’s a teeny tiny bit healthier!

Although a little over-baked (& dry), they tasted very cocoa-chocolaty! I got 16 mini squares. I gave some to sis and froze the rest.

While these brownies were oven-baked, I whipped something else for the week. I made breakfast muffins — healthy vanilla cornflakes muffins topped with dried fruits, a recipe adapted from  Heaven on a spoon breakfast  muffins. In case you are wondering, last week’s healthy blueberry muffins were consumed everyday, either for breakfast or after dinner (sometimes together with the double chocolate brownie!).

I used to prefer cakey muffins over dense ones. However I am starting to enjoy the latter  :) These tasted fabulous. I might skip the cornflakes next time as I could barely taste any. On the other hand, I enjoyed the lovely vanilla taste.

I topped each muffin with either dried apricots, chocolate chips or dried cranberries. My favourite has to be chocolate and dried apricots! Dried apricots give a tangy tart flavour.

Definitely a breakfast muffin cake — It has milk, corn flakes, flour, sugar and dried fruits.

Here’s my modified version. Goodnight!

Healthy vanilla cornflakes muffins topped with dried fruits

Ingredients

• 3/4 cup all purpose flour
• 1/4 cup + 2 tbsp granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbs cold butter
• 1 small egg, lightly beaten
• 1/2  cup buttermilk (or milk + vinegar)

Add-on

• A handful of cornflakes
• Pieces of apricots / cranberries / semi-sweet chocolate chips

Method: Sift flour, baking powder and salt  in a medium bowl. Add sugar. Cut in butter until mixture resembles coarse breadcrumbs. Whisk egg and milk together in another bowl until well blended. Add egg mixture to flour. Stir until just moistened. Gently stir in cornflakes. Spoon batter into prepared pan. Top with add-on of your choice. Bake for 20-25  minutes until skewer comes out clean from centre.