Green Tea White Chocolate Cookies

Green Tea White Chocolate Cookies

Ingredients

• 240 g all purpose flour
• 15 g green tea powder (matcha)
• 150 g unsalted butter, softened
• 130 g powder sugar
• Pinch of salt
• 2 large egg yolks
• ¼-1/3 cup white chocolate chips
• 1¾ cup all purpose flour
• 2½ Tbsp. matcha powder (please note 1 Tbsp. matcha is 6 g)
• ⅔ cup unsalted butter
• 1 cup + ½ Tbsp. powder sugar
• Pinch of salt
• 2 large egg yolks
• ¼-1/3 cup white chocolate chips

Instructions

1. Sift the flour and the matcha powder.
2. Cream together the butter, powder sugar, and salt until soft and light.
3. Add the egg yolks and beat well.
4. Gradually add the flour and matcha powder.
5. Fold in the white chocolate chips.
6. Shape the dough into 2 round logs.
7. Wrap the logs in plastic wrap and place them a bed of rice (Your log will stay cylindrical and your cookie slices won’t have a flat side). Chill in refrigerator for several hours or, better yet, overnight.
8. Preheat oven to 300F (150C) degrees. Remove the dough from plastic wrap and cut the cookie slices to 7mm (1/4 inch) thick. Place them on a baking sheet lined with parchment paper, 1.5 inches apart.
9. Bake for 20-22 minutes then cool on a rack.

Laksa

Laksa

Ingredients

Stock:

• 3 tablespoons oil
• 1/2 pack (120g) Malaysian instant curry paste (you can get it at AsianSupermarket365.com)
• 2 cups chicken stock (1 can)
• 2 cups water
• 2 stalks lemongrass (white part only, pounded)
• 5 kaffir lime leaves (optional)
• 10 tofu puffs, cut into pieces
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• Salt to taste

Other Ingredients

• Yellow noodles
• Vermicelli
• Bean sprouts
• 10 shrimp, peeled, deveined, and cooked
• 3 hard-boiled eggs, quartered
• Fish cakes, cut into pieces

Instructions

1. In a stockpot, add the oil and sauté the instant curry paste until aromatic.
2. Add the chicken broth, water, lemongrass, kaffir lime leaves, tofu puffs and bring the stock to boil.
3. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.
4. Rinse the yellow noodles, drained and set aside. Soak the dry vermicelli with some warm water until soft, drained and set aside.
5. To assemble a bowl of laksa for serving, bring to boil some yellow noodles, vermicelli, and a handful of bean sprouts. Drain the noodles and transfer to a serving bowl.
6. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and 1-2 egg quarters.
7. Using a ladle, pour the laksa broth and a few pieces of tofu puffs on top of the noodles.
8. Serve immediately.

Classic Apple Turnovers

Classic Apple Turnovers

Ingredients

• 4 medium sized cooking apples of choice - peeled, cored and diced
• 1 tablespoon lemon juice
• 1 tablespoon butter - melted
• ½ cup/110g light brown sugar
• ½ cup/110g granulated sugar
• ¼ teaspoon nutmeg
• 2 teaspoons ground cinnamon
• 2 tablespoons cornstarch/cornflour
• A pinch of salt
• 1 (17.25 ounce/490g) package frozen puff
• pastry sheets, thawed
• For the Cream Cheese icing:
• 6 tablespoons softened cream cheese
• 3 tablespoons softened butter
• 1 ½ cups/192g powdered/icing sugar
• 1-4 tablespoons warm milk

Instructions

1. Preheat the oven to 400 degrees F
2. On a floured surface, roll each sheet of puff pastry to a 12-inch by 12-inch (30cm by 30cm) square. Cut each sheet into 4 squares and make sure they stay chilled until you are ready to use them.
3. Combine the lemon juice and diced apples in a bowl to prevent them from turning brown. Add sugar, cornstarch, cinnamon, nutmeg, salt and melted butter. Mix to combine.
4. Brush the edges of each square with the egg wash and neatly place ⅓ cup of the apple mixture on half of the square. Fold the pastry diagonally over the apple mixture and seal by pressing the edges with a fork.
5. Transfer to a cookie sheet lined with parchment paper/grease proof paper. Brush the top with egg wash, make a small slit on the top of each turnover, and bake for 20 minutes, until browned and puffed.
6. Let cool for 10 minutes.
7. For the cream cheese icing: mix the cream cheese butter, sugar, and vanilla. Add warm milk 1 tablespoon at a time until the glaze reaches desired consistency.
8. Drizzle each turnover with icing.
9. Serve warm.

Apple Pie French Toast Oatmeal

Apple Pie French Toast Oatmeal

The comforting taste and texture of French Toast in a delicious, healthy oatmeal form! This Apple Pie French toast oatmeal is quick, easy and can be prepped in advance and even be frozen and thawed for quick breakfasts which simply needs reheating! Naturally gluten free and high in protein, this also comes with a vegan option!

Ingredients

For the oatmeal

• 1/2 cup gluten free rolled oats
• Pinch sea salt
• Cinnamon
• Pinch nutmeg
• 1 cup dairy free milk of choice
• 1/4 apple, chopped finely
• 1 large egg OR 2 large egg whites (For a vegan version, 1 flax egg)
• 2 T + granulated sweetener of choice (optional)
• 1 scoop vanilla or neutral protein powder (optional)
• 1 T coconut flour

For the caramelized apple

• 1/4 apple, chopped
• Pinch cinnamon
• Pinch nutmeg
• 1 T granulated sweetener of choice (optional)

Instructions

1. In a saucepan or microwave safe bowl, combine the rolled oats, sea salt, cinnamon,nutmeg, apple and milk of choice and simmer on medium until most of the liquid is absorbed.
2. Once thick, add the large egg and mix very well until fully mixed in. If desired, add the granulated sweetener, protein powder and mix very well.
3. Add the coconut flour and continue stirring until a very thick batter is formed. Remove from heat and pour into a bowl.
4. In a microwave safe bowl or in a small pan, heat the 1/4 apple with cinnamon and nutmeg and optional sweetener until caramelized. 
5. Remove from heat or microwave and top your oatmeal with it.

Notes

• If batter is too thick, add extra dairy free milk to desired consistency- It's best to keep it quite thick to resemble a soft, French toast texture.
• This can be batch made the night before and eaten hot/cold.
• This can also be frozen- Simply thaw out and and reheat.

Peanut Butter Chocolate Protein Granola Bars

Peanut Butter Chocolate Protein Granola Bars

Perfectly sweet, nutty, and chocolatey, these homemade granola bars come together in a snap, provide loads of protein, and are perfect for pregnancy!

Ingredients

• 1 cup packed dates, pitted
• ¼ cup honey or maple syrup or agave for vegan option)
• ¼ cup creamy natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1½ cups rolled oats (gluten free for GF eaters)
• ½ cup + 2 tablespoons grass-fed gelatin (ideally collagen hydrolosate from Great Lakes)*
• ¼ cup mini chocolate chips

Instructions

1. Optional: toast your oats in a 350º oven for about 15 minutes, or until slightly golden brown.
2. Process dates in a food processor until only small bits remain (about 1 minute). The dates should form a "dough"-like consistency.
3. Place oats, almonds and dates in a bowl - set aside.
4. In a small saucepan over low heat, warm maple syrup and peanut butter. Stir until smooth, then add gelatin powder and stir. Pour over oat mixture and then mix, breaking up the dates to disperse throughout. Make sure the dates are really thoroughly mixed, otherwise you might have trouble with the bars staying together!
5. Stir in mini chocolate chips, then transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so you can lift the bars out easily. Press the mixture down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
6. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days, or in the freezer for even longer!

Notes
*The gelatin is optional but is what gives these bars their extra protein oomph. Vegan protein powders might work, but I love collagen hydrolysate because it never changes the texture or taste of a recipe--in addition to its other amazing nutritional qualities.

Summer Skillet Gnocchi

Summer Skillet Gnocchi

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1/2 sweet onion, diced
• 2 garlic cloves, minced
• 1 cup shittake mushrooms
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 3/4 cup half and half
• 1/2 cup freshly grated parmagiano-reggiano cheese, plus more for topping
• 3 ears of grilled corn, cut from the cob
• 1 pound mini gnocchi, cooked fresh basil and oregano for garnish

Instructions

1. Heat a large skillet over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir.
2. Cook until softened, about 6 o 8 minutes.
3. Stir in the garlic and cook for another minute.
4. Stir in the mushrooms. Cook for 5 to 6 minutes, stirring often, until they soften.
5. Season the mixture with the salt and the pepper.
6. Increase the heat to medium.
7. Slowly stream in the half and half, stirring the entire time, scraping any flavor bits from the bottom. I start with about 1/2 cup but add a little more as I go if needed.
8. Stir in the parmesan cheese.
9. Taste and season additionally if desired.
10. Toss in the grilled corn and gnocchi, stirring to coat. Add a bit more cheese on top, along with the basil and oregano.

Savory Vegetable Pancakes with Poached Eggs

Savory Vegetable Pancakes with Poached Eggs

Ingredients

• 1 cup flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 1 cup cauliflower, finely chopped
• 1 cup broccoli, finely chopped
• 3 tablespoons parsley, chopped
• 1/4 cup green onions, sliced
• 3/4 cup cheddar cheese, shredded
• 1 egg
• 1 cup milk
• 4 eggs poached
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 200°F. In a large mixing bowl, whisk the flour, baking soda, salt, pepper and cayenne.
2. Reserve a small amount of parsley and green onion for garnish. In a medium mixing bowl, combine the cauliflower, broccoli, green onions, parsley, cheese egg and milk and combine well.
3. Pour the vegetable mixture into the dry ingredients, and mix until just combined.
4. Heat a large nonstick skillet over medium-high heat. Add enough olive or canola oil to coat. When skillet is hot, scoop ¼ cup of the batter for each pancake. Flip when the first side is golden brown. Total cooking time will be 4 minutes or less. Keep pancakes warm in oven until ready to serve.
5. Bring a large sauté pan filled with water to a boil. Gently place eggs into the water and roll them around for just 1 minute. (This firms up the white a bit.) Quickly remove from water, and then crack the eggs 1 at a time into the simmering water and poach until white is cooked, about 2 minutes for a runny yolk. Transfer the eggs to a plate with bit of water on it to keep them from sticking while the other eggs are poaching.
6. Assemble the plates, with two pancakes on the bottom and a poached egg on top. Finish with reserved green onions and parsley.