Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Eggless Peppermint Fudge Chocolate Bites

Decadent fudgey bites of chocolate brownie with a hint of mint - covered in peppermint snow! So fast, so easy, so good!

Time: 45 mins

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup apple sauce
• 1/2 cup sugar
• 3 tablespoons unsalted butter
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 candy canes, crushed

Recipe:

1. Melt the chocolate chips & the butter in the microwave for 1 min.
2. Meanwhile, whisk the apple sauce and sugar together. 
3. Add in the chocolate mixture and stir until well combined.
4. Preheat the oven to 350 degrees.
5. In a separate bowl, mix the dry ingredients together - then slowly stir it into the bowl with the apple sauce mixture. 
6. Mix in 2 of the crushed candy canes until smooth.
7. Pour the mixture to the pan and bake for 30 mins or until a toothpick comes out clean.
8. Let cool completely - then scoop 1 inch parts of the brownies into your hands and form into balls. 
9. Sprinkle the remaining crushed candy canes over the balls and enjoy!

Rosemary Cauliflower Mash

Want the taste of seasoned mashed potatoes without all that starch? Try my Rosemary Cauliflower Mash! It's easy & a healthier side dish for your Christmas Eve dinner. 

ime: 20 mins

Ingredients:

• 1 head of cauliflower
• 1.5 tablespoons butter
• 1 sprig rosemary
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon crushed red pepper
• 1 pot of boiling water (3 cups, salted) 

Recipe:

1. Cut the head of cauliflower off the stem, place it in the boiling water until soft (about 10 mins) 
2. Strain the cauliflower & place it in a food processor. Add all other ingredients. 
3. Pulse for 1-2 mins or until the cauliflower is the consistency of mashed potatoes.  
4. Serve hot & enjoy!  

Tip: double or triple this recipe to serve at a dinner party!  

Vegan Coconut Bites

Take a break from the sugary, fatty desserts this holiday season and try some vegan coconut bites!  Made with 4 simple ingredients, these no-bake treats taste so good you won't miss the calories!  The best part?  They take 15 mins to make! 

Time: 15 mins

Ingredients:

• 1 cup raw oats
• 1/2 cup coconut flakes
• 1 tablespoon ground cinnamon
• 2 tablespoons agave nectar

Recipe: 

1. Put all ingredients in the food processor and pulse to a fine grain.  It will start to become dough-like. Add more agave if the mixture is loose.
2. Take about a tablespoon of the mixture in the palm of your hand and squeeze it so it holds together, then form it into a round ball.
3. Place it on wax paper to display or on a nice platter.  Enjoy!

Crab Cakes

Add this to your holiday appetizer menu!  Seafood with a comforting kick!  Crab cakes are a delicious way to spice up your meal. Try this recipe with some homemade aioli or spicy mayo and prepare to indulge. 

Time: 40 mins, makes about 10 crab cakes

Ingredients:

• 1 container (or 2 cups) jumbo lump crab
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons crushed red pepper
• 1 large egg
• 1 sleeve Ritz crackers - crushed into crumbs with a rolling pin
• 2-3 tablespoons vegetable oil for frying the cakes

Aioli:

• 1 tablespoon fresh chives
• 1 tablespoon mayonnaise
• 1 teaspoon salt
• 1 teaspoon black pepper

Recipe:

1. Combine all crab cake ingredients together in a medium-large bowl using a large fork.  The egg should help the mixture hold together.  If it doesn't, add another egg.
2. Use your hands to form patties out of the mixture - and set them aside.
3. In a medium/large frying pan, heat the vegetable oil to medium heat.
4. Place each of the patties into the frying pan (careful not to overlap them) and let fry on each side for about 4-5 mins or until golden brown.
5. Lay the finished crab cakes on a paper towel to drain any excess oil before serving.

Aioli:  Mix aioli ingredients together in a small bowl and serve next to the crab cakes!

No Bake Pistachio Sea-Salt Fudge Bars

Guiltless bliss! These take only 15 mins to make & are wayyyy healthier than eating real fudge. They're also gluten-free & vegan!

Time: 15 mins 

Ingredients: 

• 1 ten oz container (or 1.5 cups) pitted dates 
• 2 teaspoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon 
• 2 teaspoons coarse sea salt 
• 2 teaspoons flax seed flakes 
• 2 teaspoon coconut oil 
• 1 tablespoon pistachio crumbs (pounded pistachios)
• 2 additional tablespoons of pistachio crumbs for rolling the bars in

Recipe:

1. In a food processor, combine all ingredients & pulse until a fine mixture forms. Add more coconut oil if the mixture is too dry (it should look moist, but not wet).
2. Using your fingers, form small rectangular bars with about 1 spoonful of the mixture for each (see image below).
3. Put the remaining pistachio crumbs in a small sandwich bag. Add the bars one at a time to the bag & shake it so the pistachio crumbs cover each bar. 
4. That's it! You can refrigerate these if you want them cold, or just serve them as-is!

Eggless Banana Bread

Don't throwout your brown bananas... make banana bread!!  I came up with this easy peesy banana bread recipe + it's eggless and it tastes like a milkshake.  YUM!

Time: 1.5 hours

Ingredients:

• 2-3 ripe bananas (overripe - even brown is best!)
• 1 tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon apple sauce
• 1.5 cups all purpose flour
• 1 teaspoon baking powder

Recipe:

1. Peel the bananas and mush them in a medium bowl so there's some small chunks left. 
2. Add all other ingredients and stir until combined - you don't want to over-stir or it will make the bread hard.
3. Pour the mixture in a loaf-pan and sprinkle with more cinnamon if desired (I did!)
4. Bake on 350 for 1 hour or until a toothpick comes out clean. 
5. Serve slightly toasted or as-is! 

Optional: You can add chocolate chips or walnuts inside the batter for a crunchy surprise! 

Falafels

Another perfect meal for Meatless Monday's! Falafels remind me of street food in NYC, on a cold night like tonight! They're very easy to make - and they're ready in just 20 mins - so I no longer have to stand in a cold line to have some! 

Time: 20 mins - makes ~8 - 10 falafels

Ingredients: 

• 1 can garbanzo beans  
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder 
• 2 cloves garlic
• 1 tablespoon diced onion
• 1 handful fresh parsley  
• 2.5 tablespoons all purpose flour  
• 2-3 hot wiri wiri peppers if desired  
• 3 tablespoons olive oil  
• 1-2 cups vegetable oil for frying  

Recipe:

1. Strain & wash the garbanzo beans. 
2. Add all ingredients in a food processor & pulse for 2-3 mins until the mixture is fine & grainy.
3. In a large skillet, heat vegetable oil (make sure the oil height is about 1 inch thick) to medium heat.
4. Break off golf ball sized pieces of the mixture & form into falafel patties with your fingers.  
5. Add the falafels one by one to the pan & fry for 2 mins on each side (or until golden brown). 
6. Lay on paper towels to get any excess oil off, and serve. These go great in a salad or in pita bread!  

Pita Bread:  

Ingredients:  

• 1.5 cups all purpose flour  
• 1 packet fast acting yeast
• 1 teaspoon white sugar  
• 1 cup warm water  
• 1 teaspoon salt  

 Recipe: 

1. Pour the yeast packet in a measuring cup. Add the sugar & warm water, stir. Place it aside in a room temperature, dark space (I put it in the microwave without turning it on). Leave it for 15 mins so the yeast bubbles up.
2. Put the flour & salt in a basin. Add the yeast water, knead into a dough.  
3. Break 2" balls of dough & roll them each out with a rolling pin. You may need to add a little dry flour so it doesn't stick to the surface you're rolling it on. Don't roll them out too thin, let them be about 1/2 inch thick.  
4. Use PAM spray on a flat griddle or frying pan to cook the pita bread for about 5 minutes on each side, or until they are golden brown.  

Homemade Garlic Spread

Fancy up your French baguette with this amazingly easy garlic spread! You'll wow your guests & feel surprisingly accomplished- you just made homemade garlic bread! Woohoo! 

Time: 1 hour 

Ingredients:

• 1 bulb garlic  
• 1 tablespoon butter
• 1 tablespoon fresh parsley leaves 
• 1 teaspoon black pepper  
• 1 teaspoon olive oil  

Recipe: 

1. Cut the top off the wide end of the garlic bulb so that the ends are exposed. Remember to leave the skin on (you can throw away any shell that falls off).
   
2. Rip enough foil paper to completely cover the garlic, and place the bulb in the center of the foil, exposed side face up.
3. Coat the op with olive oil, and close it so there's a tent at the top. 
4. Roast the garlic on 425 for 40 mins, or until the garlic is soft.
   
5. Open the foil and let the garlic cool for 15 mins.​
6. Place the butter in a bowl and soften to room temperature. ​
7. Take the cooled garlic & ​squeeze it out of the shell, into the butter. It should be very easy to do this, and the garlic will be mushy. If it isn't, you can put it back to roast longer. 
8. Add in the parsley & mix to incorporate all of the ingredients. ​
9. Now, you can spread the mixture over toasted bread, sprinkle on black pepper & serve! ​
   

Caribbean Chicken Patties

A warm, flaky, savory turnover with a kick of Caribbean spice!  

Time: 1 hour, 15 mins 

Serving: Makes 6 patties

Ingredients:

Filling:

• 1 pack ground chicken (or meat of your choice)
• 1 tablespoon smoked paprika
• 2 teaspoons chilli powder
• 2 teaspoons ground cumin
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1-2 sprays of PAM/other cooking spray

Crust:

• 1 cup all purpose flour
• 4 tablespoons cold butter, chopped into cubes
• 2 tablespoons cold water
• 2 teaspoons salt
• 1 egg yolk + a splash of water for egg wash

Recipe:

1. Put all crust ingredients into a food processor and pulse until a dough forms. 
   
2. Take the dough out of the food processor and form it into a ball with your hands. Cover it with clear wrap and leave it in the refrigerator for about 15-20 mins.
3. Heat a large frying pan to medium heat.  Coat the bottom evenly with cooking spray.
4. Add the ground chicken and seasonings, fry until the chicken is browned.  Allow the chicken to cool for 10 mins. 
5. Take dough out of the refrigerator and break it into 6 palm-sized balls. 
6. Roll each ball out using a rolling pin, and fill with 2 tablespoons of the ground chicken mixture. 
7. Fold the top of the dough over the filling and seal with your fingers, pressing the top and bottom together.  You can provide an additional seal using a fork pressed into the dough.
8. Make your egg wash by beating the egg yolk and a splash of room temperature water together.  Use a pastry brush to coat all of the patties with the egg wash. 
9. Bake on 350 for about 30 mins or until crust is golden brown.
10. Enjoy!

Green Curry Soup

Just what you need on a cold night!  Some Thai Green Curry Soup!

Time: 30 - 40 mins

Ingredients:

• 1 pack chicken tenders 
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce (optional)
• 3 gloves of chopped garlic
• 1/4 cup chopped red onion (or yellow, I had red on hand)
• 1/4 cup chopped ginger
• 1 head bok choy
• 1 can coconut milk
• 1 tablespoon Thai green curry paste
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 or 2 whole green chilies

Recipes:

1. Cut chicken tenders into cubes & tossed them in soy sauce
2. Sautée chicken pieces in olive oil with chopped garlic & chopped onion & chopped fresh ginger
3. When the chicken is browned, added salt, green curry paste, fish sauce & a can of coconut milk
4. Let it simmer 5 mins then add in the bok choy until it's wilted
5. Add chili powder & some fresh chili's to make it more spicy
6. Serve with some cooked basmati rice or add in some noodles and drink it as a soup!

Kale Chips

Simple, healthy snacking: KALE CHIPS! 

Time: 40 mins

Ingredients:

• 1 head of kale  
  
• 1 teaspoon olive oil
  
• 1-2 teaspoons sea salt (or to taste)
  

Recipe:

1. Before making, ensure the kale is washed & dried completely (preferably left out to dry overnight). 
2. Preheat oven to 275 F.
3. Cut the veins & stems off the kale so only the leaves are left.
4. Toss kale leaves with olive oil & salt on a cookie sheet. 
5. Bake on 275 for 30 mins, turning at least once midway. Leave in a little longer if the kale isn't crispy yet! 

Chicken Corn Dogs

I always try to find corn dogs in the grocery store frozen food section - and they all have beef in them somehow!  Even the ones with chicken have some beef!  Well, I don't eat beef so I decided to make my own corn dogs - with JUST chicken! 

Time: 30 mins

Ingredients:

• 1 pack chicken hot dogs
• 1.5 cups corn meal
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 large egg
• 1.5 cups vegetable oil
• Skewer sticks for holding and frying corn dogs

Recipe:

1. Heat saucepan with vegetable oil on medium heat
2. Mix all ingredients in a bowl (except the hot dogs and vegetable oil, of course)
3. Stick skewers into hot dogs until you have almost reached the top of the hot dog
4. Coat thoroughly in the mixture
5. Dip into hot oil until each corn dog is golden brown - about 2-3 mins
6. Enjoy!

Eggless Eggplant Parmesan

GREAT for my Meatless Mondays! 

Eggplant Parmesan is vegetarian, but most recipes require you to use egg to coat the eggplant before adding bread crumbs.  I don't eat meat or eggs on Mondays so I thought up this recipe.  Enjoy!

---

Time: 1.5 hours

Ingredients:

• 1 large eggplant
• 1 cup grated Parmesan cheese
• 1 log herbed goat cheese
• About 3 tablespoons salt
• 1 bottle marinara sauce
• 3 cloves garlic
• 1/4 cup olive oil or as needed to coat the pan
• 1 cup bread crumbs (you can use flavored or unflavored - I used Italian flavored).  You can also sub regular bread crumbs with Panko
• 1 tablespoon crushed red peppers
• Black pepper to taste

Recipe:

1. Cut the eggplant into 1/4 inch rounds - salt both sides and let them sit for 5 mins (so the salt absorbs some of the moisture, and doesn't make your eggplant brown or soggy)
2. Next, coat the bottom of a non-stick skillet with olive oil, amount will vary based on how big your pan is.  Get the oil to medium heat.
3. Fry each eggplant round in the olive oil for about 1-2 mins on each side.   You want the cooking to start, but not completely cooked through. 
4. While the eggplant is still hot, lay them out on a plate or napkin and drop about 1 teaspoon or 1/2 teaspoon of goat cheese on top so it can melt - then spread evenly. 
5. After the goat cheese is spread on one side, immediately coat with breadcrumbs. 
6. Turn each round over and spread the other side with goat cheese, coat it with breadcrumbs as well.
7. Preheat oven to 350.
8. Place the coated eggplant rounds back into the skillet and fry them until they are golden brown on both sides.   You may need to add more olive oil to the pan before this step. 
9. Lay eggplant rounds side by side into your baking pan.
10. Take your 3 cloves of garlic, chop them up and add them to a sauce pan or pot with a little olive oil.
11. After the garlic is golden brown, add marinara sauce, black pepper and crushed red pepper.
12. Let this mixture simmer for about 10 mins then pour over your eggplant.
13. Sprinkle your grated Parmesan cheese on top of this.  Bake on 350 for about 15 - 20 mins or until cheese is melted.  
14. Serve hot & enjoy :)

Photo credits to Anand Bahadur, JR:  https://www.facebook.com/abpdphotography

Another serving suggestion:  If you don't have marinara sauce on hand, you can also serve the eggplant fried in goat cheese & breadcrumbs as an appetizer or snack!  Just add some additional seasoning in the breadcrumb mixture (i.e. some dried oregano or basil). 

Healthier Birthday Cake Bites

This is a variation of my raw cookie dough bites - but with some chocolate syrup and sprinkles!  Surprise your favorite birthday girl or boy with these delicious homemade Birthday Cake Bites!

Time: 15 mins

Ingredients:

• 1 cup almond butter
• 1/4 cup rice flour
• 1/2 cup old fashioned oats
• 3 tablespoons agave nectar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegan dark or semi-sweet chocolate chips
• 1/4 cup coconut oil + additional 1/4 cup vegan chocolate chips (for the chocolate syrup)
• Sprinkles

Recipe:

1. In a food processor, combine almond butter, rice flour, oats, honey, agave nectar, cinnamon & nutmeg
2. Remove from food processor and fold in semi-sweet chocolate chips
3. Form cookie dough balls
4. Mix coconut oil with additional chocolate chips and melt (using a double boiler or microwave on low heat for 20 seconds)
5. Drizzle the balls with the chocolate syrup mixture, add sprinkles & enjoy!

Serving suggestions:

1. Store in a refrigerator or freezer
2. Add lollipop sticks to create cake pops

No-Bake Coconut Chocolate Bars

Fabulously easy!  Try this fast, no-bake recipe for your next chocolate fix!

Time: 20 mins

Ingredients:

• 1 cup shredded unsweetened coconut flakes
• 5 tablespoons honey
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup unsweatened cocoa powder
• 1/4 cup coconut oil

Recipe:

1. Pulse shredded coconut, honey, ground cinnamon & vanilla extract in a food processor.
2. Form bars whatever shape or size you like - you have to squeeze them together with your hand so the shape holds.  Let them freeze for at least 10 mins.
3. Mix unsweetened cocoa powder with coconut oil in a bowl. (Tip: you can use margarine or butter instead).  *Add more coconut oil if the mixture is too thick - you want it to be thin enough so you can dip the bars in without them breaking apart*
4. Take bars out of the freezer and dip them into the chocolate mixture, then set them on parchment paper.
5. Dust with cocoa powder & set in the refrigerator for at least 15 mins before devouring.
6. Enjoy!

No-Bake Coconut 'Chocolate Chip Cookie Dough' Bites

Vegan. Healthy. Chocolate. Cravings. Try my No-Bake Coconut Chocolate Chip Cookie Dough Bites!

These are sooo delicious and a healthier way to snack!  They look/taste just like cookie dough!  I experimented with a bunch of ways to do raw cookie dough bites and I think this is my fave variation. 

Time: 15 - 20 mins

 Ingredients:

• 1 cup old fashioned oats
• 1/4 cup rice flour
• 2 tbsp melted honey
• 1 tbsp water
• 1/4 cup shredded coconut flakes
• 1/4 teaspoon vanilla extract
• Ground cinnamon to taste
• Pinch of sea salt

Recipe:

1. Pulse oats & flour in a food processor until oats are ground
2. In a medium bowl, combine flour mixture, melted honey, water, shredded coconut, salt, cinnamon & vanilla
3. Mix until dough forms
4. Roll mixture into 1" balls
5. Press chocolate chips in
6. Sprinkle sea salt (optional)
7. Enjoy!

Baked Cassava Fries

This recipe originated from me craving fish n chips!  I ended up having no potatoes to make fries, and I was on a "healthy" kick - in comes Baked Cassava Fries with Baked Flounder!

It's amazingly satisfying and very easy to create. 

Time: ~45 mins + time for water to boil

Ingredients:

• 1 cassava

• 1 - 2 tablespoons olive oil

• Salt & pepper to taste

Recipe:

1. Peel & cut cassava 
2. Boil until tender (~ 15 mins)
3. Spread cassava on cookie sheet
4. Drizzle with olive oil, salt & pepper 
5. Bake on 425 for 20 mins
6. Enjoy!

Serving suggestion: 

I made this with a Baked Flounder Fillet:

Time: 20 - 25 mins

Ingredients:

• Flounder fillet
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Salt/Pepper
• Fresh dill (optional)

Recipe:

1. Sprinkle flounder fillet pieces with lemon juice
2. Drizzle the top with olive oil
3. Sprinkle with salt and black pepper
4. Bake on 350 for about 15 mins (or until golden brown)
5. Optional: garnish with some fresh dill!
    

Spiced Butternut Squash

Looking to squash some extra belly fat while still having a flavorful meal?  Try out my spiced butternut squash recipe!  I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking. 

This recipe is great as a snack, side dish, or even throw it into a salad for lunch!  I actually had it as a full meal for dinner last night! 

Time: 30 - 35 mins

Ingredients:

• Small/medium sized butternut squash
• About 1-2 tablespoons of olive oil depending on the size of your squash
• Salt/pepper to taste
• Smoked paprika to taste
• Ground cinnamon to taste

Recipe:

1. Peel and cut the butternut squash into small bite-sized cubes
2. Lay the cubes out on a cookie sheet that's covered with foil
3. Drizzle olive oil over the top of the squash pieces
4. Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
5. Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces. 

Enjoy!

FYI - there are several health benefits of butternut squash.  These gourds are high in Vitamin A and B-complex.  They have no saturated fats or cholesterol and are a rich source of dietary fiber.  They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html

TIP: Save the seeds!  Butternut squash seeds are also really high in fiber!  Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)

Roasted Pumpkin Seeds

Time: ~30- 45 mins

Ingredients:

• Pumpkin seeds- washed thoroughly
• salt/pepper
• other desired spices

Recipe:

1. If using a real pumpkin like I did, wash seeds & dry for 30 mins on a paper towel
2. Toss with desired seasoning (I used chili powder, salt, pepper)
3. Roast in a 275 degree oven for 1 hour (or until crispy and golden brown)