Monthly Archives: January 2019

Peach Coffee Cake

Peach Coffee Cake

 

A moist sour cream vanilla cake baked with a sweet layer of cinnamon infused peaches as a topping.

 

Peach Coffee Cake

Ingredients                                     Makes: 1 cake
~Batter~
2 large eggs
1 cup 2% milk
1/2 cup avocado oil
1 tsp vanilla extract
1/2 cup sour cream ~or~ plain unsweetened yogurt
3 cups all-purpose flour
1 cup organic sugar
1 tsp baking powderCoffee Cake
1/2 tsp sea salt
1/2 tsp baking soda
~Topping~
5 peaches, diced
3 Tbsp unsalted butter, melted
3/4 cup organic sugar
1 Tbsp cinnamon powder
1/4 cup all-purpose flour
1/8 tsp sea salt

Instructions
Prepare baking dish and oven. Grease a 9-inch spring form pan with coconut oil and then set aside. Preheat oven to 350 degrees Fahrenheit.

Prepare topping. Peal the peaches, remove the pit and then dice the peaches into 1/2-inch pieces. In a large sauce pan melt the butter, then add the diced peaches and the sugar. Cook the peaches over medium heat for about 10 minutes, stirring frequently until the sugar dissolves and a syrup mixture is formed with the peach pieces; remove from heat.

In a small bowl combine the dry topping ingredients including the cinnamon, flour and sea salt. Pour the dry mixture over the peaches and stir to combine; the set aside.

Combine wet batter ingredients. Using a stand mixer or using a large bowl and a hand mixer, beat the eggs on medium for about 1 minute. Then add the oil, vanilla, milk and yogurt then beat for another couple minutes.

Combine dry batter ingredients. In a separate bowl mix together the flour, baking soda, baking powder, salt and sugar.

Combine the dry and wet batter ingredients. Add this dry mixture to the wet and mix for a few minutes until well incorporated, being careful not to over mix.

Fill the cake pan. Pour the prepared batter into the spring form pan. With a large wet spoon press the batter evenly into the bottom of the pan. Next, pour the peach mixture evenly over the batter and spread out with a large spoon.

Bake. Bake for 1 hour in the pre-heated oven. Check the cake after about 50 minutes for readiness, then add additional time if not done. When a toothpick or clean knife poked into the center of the cake comes out clean, then cake is finished. Serve warm or cold. Keeps for 5 days in the fridge. Enjoy.

Recipe shared by: J. Marshall

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Spinach Frittata

Spinach Frittata

 

A flavourful crustless quiche made with sautéed onions, garlic and jalapeño pepper, mixed with steamed chopped spinach and shredded white cheddar cheese.

Spinach Frittata

Ingredients                  Time: 45 minutes                     Makes: 4 servings
8 eggs, mixed
1/4 cup milk
2 Tbsp plain unsweetened yogurt
1/4 cup red onion, diced
2 to 3 garlic cloves, minced
1 jalapeño pepper, minced
2 Tbsp coconut oil ~or~ avocado oil (for frying)
2 cups fresh spinach leaves
3 Tbsp white cheddar cheese, grated
Sea salt and pepper to taste

Instructions
Preheat oven and prepare baking dish. Put the oven rack in the middle position and then preheat the oven to 350 degree F. Grease a glass pie plate with coconut oil or an 8-inch baking dish.

Steam spinach. Add a little water to a sauce pot and then add a steaming basket. Spread out the spinach leaves in the basket and apply the lid. Over medium-high heat, steam the spinach for a few minutes, or when it has become limp. Remove the basket and transfer the spinach to a chopping board. Squeeze out any access water from the spinach and drain. Chop the spinach roughly and then set aside to allow it to cool for a couple minutes.

Prepare other ingredients. Dice the red onion and then set aside in a bowl with the minced cloves of garlic and the jalapeño pepper. Shred the cheddar cheese and set aside in its own bowl.

Sauté vegetables. In a large skillet or frying pan, heat 1 tablespoon of oil over medium-low heat. Sauté the onion, jalapeño pepper and garlic until the onions have cooked and turned translucent; be careful not to burn by stirring frequently. When finished, remove vegetables from heat. Stir the steamed spinach into the sautéed vegetables until evenly mixed then set aside to cool in a bowl.

Prepare egg mixture. In a large bowl, combine eggs, yogurt and milk with a whisk. Season with sea salt and pepper, then stir in the grated cheese.

Combine sautéed vegetables and egg mixture. Gently combine the cooled sautéed vegetables into the prepared egg mixture. Stir to combine and then pour into the prepared baking dish.

Bake. Bake the frittata at 350F for about 30 minutes or until lightly browned and puffed; then remove from oven.

Serve. Cut frittata into four squares or pie slices and remove with spatula. Serve warm or cold.

Recipe shared by: J. Marshall

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Roasted Root Vegetables

Roasted Root Vegetables

 

Potatoes, carrots, beets, parsnip and onions are seasoned with garlic, sweet basil and thyme and oven-roasted for a simple vegetable side that serves well with many different meal plans.

Roasted Root Vegetables

Ingredients                                                                       Makes: 4 servings
5 potatoes, cut into 1-inch pieces
1 large beet, cut into 1-inch pieces
1 parsnip, cut into 1-inch pieces (optional)
5 medium carrots, peeled
1 red onion, chopped
3 garlic cloves, diced
2 Tbsp avocado oil ~or~ extra-virgin olive oil
1/4 tsp thyme powder or leaves
1/4 tsp dried basil leaves
1/2 tsp sea salt
pinch black pepper

Instructions
Prepare vegetables. Clean and peel root vegetables. Cut potatoes, beet and parsnip into 1-inch pieces. Small carrots can be left whole, whereas larger carrots can be cut in half or smaller portions. Peel and roughly chop the onion; as well peel and dice the garlic. Transfer all cut vegetables to a large bowl.

Add 2 tablespoons of olive oil to the bowl and sprinkle the vegetables with thyme powder or leaves, dried basil, sea salt and black pepper. Stir vegetables and/or gently toss to coat evenly in the olive oil and seasonings.

Cook vegetables. Preheat oven to 400 degrees Fahrenheit. Line a large tray or two with parchment paper or tin foil. Roast vegetables for 40 to 50 minutes or until potatoes are tender; turning vegetables halfway through. Remove from oven when ready and serve immediately. Enjoy.

Recipe shared by: J. Marshall

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Slow-Cooker Honey Garlic Chicken

Slow-Cooker Honey Garlic Chicken

 

Full of flavour and easy to make this honey garlic chicken is so tender it will fall apart when ready. Can be used in pulled chicken sandwiches or as a great accompaniment to many other dishes.

Slow-Cooker Honey Garlic Chicken

Ingredients                        Makes: 4 chicken breasts

Slow-Cooker Honey Garlic Chicken

Honey Garlic Chicken in crock.

1 Tbsp coconut oil ~or~ unsalted butter
4 chicken breasts, fresh or thawed
1 spanish onion, diced
3 to 4 cloves garlic, minced
3 Tbsp soy sauce
3 Tbsp ketchup
3 Tbsp honey, liquid

Instructions
Setup slow-cooker. Grease a slow-cooker with coconut oil or butter. Turn slow cooker on low.

Prepare onion. Dice the onion and then spread out evenly on the bottom of the slow cooker.

Combine sauce ingredients. In a medium-sized bowl combine soy sauce, ketchup, liquid honey and the minced garlic cloves. Whisk together the ingredients until well mixed.

Slow-Cooker Honey Garlic Chicken

Slow-Cooker Honey Garlic Chicken with onions and sauce.

Add chicken to slow-cooker. Coat each chicken breast in the honey garlic sauce then transfer to the slow-cooker. Lay the chicken breasts skin side up in a single layer, then pour the remaining sauce over the chicken.

Cook. Cook the chicken on low for 5 to 6 hours or when the chicken is cooked through and ready. A meat thermometer can be used to ensure chicken is fully cooked if there are any doubts. Enjoy!

Recipe shared by: J. Marshall

Visit our:

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