Fall Treats: Artsy Kid Breakfast Ideas

For my family, breakfast is indeed the most important meal of the day, and that is the time when we all eat together - at least most of the days. It is important to me - as perhaps for every parent - to serve a healthy and filling breakfast for my kid before she goes to school. Sometimes, a little bit of art helps with that. Take a look at my Artsy Kid Breakfast creations:

Here are the main breakfast items on the plates, clockwise:

1) Whole-wheat waffles with blueberry preserves
2) Homemade crepe with bananas & honey filling
3) Blueberry waffles with blueberry preserves & feta cheese topping (my girl loves blueberries)
4) Warm grilled ham & cheese bites

I have been doing this for a couple of weeks and now that my daughter knows that, she has started to expect it and is always wondering what picture mommy did on her breakfast plate. Sometimes she makes suggestions or rearranges my creations. It definitely helps with the visual invitation to eat, and it is another creative and fun way to share our love for art together.

What are some of your "tricks" and creations for kids breakfast?

Fall Treats: Blueberry & Chocolate Chip Pumpkin Mini Muffins

It's time for another fall pumpkin treat - this time combined with blueberries and dark chocolate chips for an extra dose of deliciousness and ...well, antioxidants. My Healthy Pumpkin Zucchini muffins were a hit at home, so I had high hopes for this recipe, as well. This is also low in sugar and loaded with vitamins. I did try to eat just one of these but - as expected - without any success. Take a look:

Ingredients (makes 24 mini muffins):

• 1.5 cups white flour
• 2 tbs sugar
• 1 tsp baking powder
• 1/2 tsp soda
• 1 tsp cinnamon
• 1 tsp vanilla
• 1 cup blueberries (frozen or fresh)
• 1/3 cups mini dark chocolate chips
• 1 egg
• 1/3 cup olive oil
• 2/3 cups plain yoghurt (I do like and use Chobani)
• 1 cup pumpkin puree (I use the organic canned variety but you can cook your own if you wish)

Heat oven to 350 F and grease the muffin tin or line with muffin cups.

Preparation:

1. In a bowl, mix together all the dry ingredients - flour, baking powder, soda, sugar and cinnamon
2. Beat the egg, then add the yoghurt, pumpkin puree, and olive oil and vanilla. Stir well.
3. Add the wet ingredients to the dry mixture, stirring until moistened
4. Add the blueberries and mini chocolate chips to the muffin mixture
5. Spoon the batter into the mini muffin cups - I like to fill the cups well as it results in a nice crispy top
6. Bake for ~ 25-30 minutes, making sure you do not over-bake the muffins so that they are moist inside

Enjoy these mini bites with a cup of your favorite tea or coffee. For some extra yummy, top with your favorite jam.

Fall Treats: Easy Butternut Squash with Honey & Pecans

Happy Friday, everyone! While I usually share my recipes in my Thursday Treats posts, I just had to share this one today. It's not really a recipe - more so an easy and simple way to prepare Butternut Squash with Honey & Pecans. Now that fall and colder days have settled in, and with the holidays around the corner, I find myself doing more baking and preparing more feel-good treats. Here is the photo:

And the easy preparation:

• You will need: butternut squash, honey, some butter (you can skip if you prefer), pecans, cinnamon and pumpkin spice. Here is how I prepare this:

• I boil the peeled and cut butternut squash for ~ 30 min. I add a tea spoon of pumpkin spice mix to the water to get that extra divine aroma. Once it's done, I put a few pieces in a bowl, add one or two tea spoons of butter, drizzle some honey, add chopped pecans (the more, the better) and sprinkle with some cinnamon. 

Easy, delicious and sure to warm you up on a cold fall day! Of course, you can eat the butternut squash just as is (the way my 16-month old likes it), but with the add-on's it just feels a bit more like a dessert.
What are some of your favorite simple fall treats?

Happy Halloween: Healthy Pumpkin Spice Zucchini Muffins

Happy Halloween everyone! It's officially pumpkin spice season, so today's Thursday Treats' recipe is inspired by my love for pumpkins and all-things fall. That includes pumpkin spice treats, as well, but some of the store options are loaded with sugar and too much artificial seasoning. I played a bit with my Apple Cheddar Muffin recipe to create today's Healthy Pumpkin Spice Zucchini Muffins. I am quite pleased with the result and so are my kids - to me, that's the ultimate testament to the success of my cooking efforts. Take a look:

These mini muffins are healthier than a regular muffin because I used:

• Whole wheat flour
• One medium low-calorie anti-oxidant rich zucchini
• Organic agave syrup to substitute part of the sugar
• Organic plain yoghurt to substitute part of the vegetable oil

If you are intrigued, take a look at the ingredients and super easy prep.

Ingredients (makes 24 mini muffins):

• 1 1/2 cups whole wheat flour
• 1 tsp baking powder
• 1 tsp pumpkin spice mix
• 2 tbsp sugar
• 2 tsp agave syrup
• 1 egg
• 1/2 cup plain yoghurt
• 2 tbsp vegetable oil
• 1 medium zucchini - peeled and grated
• 1/2 cup pumpkin puree - I used the organic canned pumpkin variety but you are welcome to cook your own
• 2 tsp diced dried plums - my new obsession
• 2 tsp mini dark chocolate chips

Heat oven to 350 F and grease the muffin tin or line with muffin cups.

Preparation:

1. In a bowl, mix together all the dry ingredients - flour, baking powder, sugar and pumpkin spice mix
2. Beat the egg, then add the yoghurt, pumpkin puree, agave syrup and vegetable oil. Stir well.
3. Add the wet ingredients to the dry mixture, stirring until moistened
4. Add the dried plums and mini chocolate chips to the muffin mixture
5. Spoon the batter into the muffin cups - I like to fill the cups well as it results in a nice crispy top
6. Bake for ~ 25 minutes

The aroma while these were baking was heavenly. Serve warm, topped with your favorite jam - like... pumpkin butter, for instance! I also enjoyed mine with a cup of my favorite coffee.

What are your favorite pumpkin treats?

Thursday Treats: Avocado English Muffin Toast with Feta

While I haven't always loved avocado, I have recently re-discovered this nuetirent-packed treat and have been eating it in salads and on toasts. Today's Thursdays Treat is healthy, super easy to make and delicious. Take a look at the Avocado English Muffin Toasts sprinkled with Feta cheese:

Ingredients (for 2 portions):

• 1 medium ripe avocado
• 2 English muffins
• 1 Tbsp of olive oil
• 1 Tbsp of Feta cheese
• Pinch of salt

Preheat the oven to 400 F.

Preparation:

1. Separate the English muffins with a fork and toast for 10 min at 400 F
2. Cut and peel the avocado in four pieces, then cut each piece in slices
3. Arrange the avocado slices on each of the four English muffin toasts
4. Drizzle with olive oil and some salt to taste
5. Mush the avocado with a form just a little bit
6. Sprinkle with Feta cheese on top. I love Feta cheese (check out some of my recipes featuring Feta here and here) and find the balance between the smoothness of the avocado and acidity of the Feta just heavenly. If Feta is too strong for you, you can substitute with Parmesan or skip the cheese altogether.

Enjoy this delicious toast for breakfast, lunch or dinner - I've had it for every meal over the last week and can't decide what time of the day I like it the most!

What are some of your favorite avocado recipes?

Thursday Treats: Healthy Egg, Ham & Cheese Pita Bread Sandwich

Hello everyone! Today's treat is a healthy, packed with nutrition and yummy Grilled Egg, Ham & Cheese Pita Bread Sandwich. I've been craving a healthier egg sandwich for a while and when I came across the Flax, Oat Bran & Whole Wheat Soft Pita Bread in my local grocery store the other day, I couldn't start my creation fast enough. Take a look at the result that has only about 300 calories:

Ingredients:

• Your favorite whole grain soft pita bread. The Flax, Oat Bran & Whole Wheat one that I used here is only 60 calories a piece, packed with fiber and absolutely delicious.
• One egg, beaten; a drizzle of olive oil; a dash of salt, paprika & oregano
• One slice of turkey ham - you can substitute for your favorite ham, but since I was aiming for a healthier version, I chose turkey
• One slice of Munster cheese or smoked Provolone - I used Provolone here as I really like the smoked flavor of the one I have and it has fewer calories than the Munster (which I also love!)
• 1/2 Tbsp of hummus
• 1/3 cup of mixed baby greens - I used my favorite  Organic Baby Lettuce Mix from trader Joe's.
• 1/2 spoon of unsalted butter

Preparation:

1. Beat the egg, add a dash of salt, paprika and oregano to the mixture and cook in a skillet with a drizzle of olive oil. Set aside.
2. Butter the surface of the skillet and grill the pita bread for 30 seconds on one side, turn on the other
3. Put the cooked egg on the pita, top with the cheese and finally with the ham
4. Cook for 1-2 minutes, then fold the pita sandwich and butter each side. Brown each side for an additional 1 min or so. Once the cheese has melted and the pita bread is nicely browned, it's ready.
5. Put on a place, spread 1/2 Tbsp hummus and top with the baby greens.
6. Serve with your favorite fruit / veggies. Mine was delicious with Calamata olives and tomatoes.

This simple, healthy and delicious sandwich can be enjoyed in the morning or as a quick lunch. I've packed this treat in my daughter's lunch box one day this week and she said she wished I've packed a second one!

What are your favorite healthier sandwiches or morning treats?

Thursday Treats: Bento-style Kid Lunches

Hello everyone! Hope you've had an amazing summer!

While I've taken a little break from my (not so) Randomly Reviews - focusing on family, overseas travel and preparing my girl for Kindergarten among other things - I'm now officially "fall"-ing back into blogging, as the new season is slowly settling in.

Today's Thursday Treats is focused on back-to-school bento-style kid lunches rather than a single recipe. Packing lunch and two snacks for my Kindergartener every day has been a change for me this year, and I've discovered that bento-style lunch & snacks is a healthy and easy to prepare option that my girl seems to love (judging by the empty containers she brings back home!). Take a look at some of the lunches I have packed for her:

Here are the details of the main lunch items:

1. Ham & cheese toasts - my daughter has always loved these. They are open-face toasted sandwiches that are done in about 10 min. You can check my recipe here.
2. Whole-grain plain or blueberry waffles - I use a few frozen varieties my family likes and these take just 2-3 minutes to toast in the morning. I then cut in shape and spread my daughter's favorite jam on top and voila!
3. Steamed white rice and Canadian bacon slices. My kids and I prefer Trader Joe's Organic Jasmine Rice. It is tasty, nutricious and ready in minutes.

Here are some of the unofficial prep "rules" I follow to make the bento lunch both easy and nutritious:

• Offer nutrition and variety: include a mix of 4-5 items for an interesting and healthy lunch.
• Always pack fruit and / or veggie (usually both), a side and a treat / dessert in addition to the main lunch item. 
• Try and "fit" the prep & pack time into 20 min in the morning for one lunch box and two snack boxes. I do spend ~ 10 min in prep time in the evening for things like washing fruit and veggies, slicing (if not pre-sliced) meat & cheeses, etc.
• Have a simple and tasty main lunch item that can be prepared hot on the morning before school. While hot, the recipes are simple enough to not take much time and they don't have to be served hot when she eats them at lunch.

I've done quite a bit of research on best bento-style kid lunch containers before the start of the school year and here is a list of the containers and accessories I use daily:

Takeya's 650 ml Lunch Bento Box - Green and Pink varieties. I really like these boxes. They are smaller and thus, do not take up the whole lunch bag, so there is space for my kid's water bottle. Also, they are easy for her to open and close by herself. Finally, they come with a bag that I both to pack each of her snacks.

Shaped Crust Cutter - after trying a few that didn;t really work, I prefer this Evriholder Products Sweet Bites Crust Cutter. It cuts well through the crust and the shapes remain perfect. 

Reusable Silicone Baking Cups - there are various brands out there. I use the Wilton variety and they wash & work well. These are very useful for separating the different foods in the box. In addition, they look super cute and colorful.

Do you prepare bento lunches for you or your kids? What recipes have you found that really fit this style? What boxes and accessories do you use?

Thursday Treats: Frozen Nescafé Frappe

It's been a while since I've posted about my favorite treats, but today it's time for one of my absolute favorite, quick and perfect-for-summer-weather (or almost summer) recipes: I love Chilled Nescafé Frappe! Take a look:

If you like coffee and specifically, frozen or chilled coffee drinks and if you haven't tried a Frappe yet, you are definitely missing out. It is the classic perfect warm weather, afternoon coffee drink and it's super easy and quick to make, not to mention delicious. I've always made it with regular low-fat milk but since my discovery of almond milk, I now make my almond milk frappe and, if at all possible, I like it even more. It has a mild nutty flavor and it is healthier. Here's the recipe:

Ingredients:

• 1.5 tsp Nescafé or your favorite instant coffee
• 1.5 tsp water
• 1/2 cup almond or regular low-fat milk
• 1/2 chilled water
• Ice, if needed (you can add a few ice cubes if you'd like)

Preparation:

1. Mix the Nescafé and sugar in a tall glass
2. Add one to two tbs cold water
3. Stir well with a milk frother to make thick foam
4. Add the almond milk and the chilled water
5. Add a few ice cubes, if you like to make the Frappe ice-cold
6. Add a straw and enjoy

What is you favorite chilled coffee drink?

Thursday Treats: Beets, Cucumber & Parmesan Salad

I know it's already Friday and I usually post my Thursday Treats ... well, on Thursdays... However, I'm making an exception this week - the fresh healthy spring salad is well worth it! I improvise a lot with salads and one of my favorites this week is what I'm calling Beets, Cucumber & Parmesan Salad. Take a look:

I love beets - they are delicious - raw or cooked - and rich in antioxidants, potassium and vitamin C. When steamed, they are the perfect companion to more crunchy vegetables such as cucumbers and peppers. Here is my simple easy recipe: 

Ingredients (for 2-3 portions):

• 3-4 steamed & peeled baby beets (I like the Trader Joe's kind)
• 2-3 Persian cucumbers or 1 English cucumber
• 2-3 green onions
• 1/2 red, orange or yellow pepper (I used orange) 
• 1/3 cup grated Parmesan cheese
• salt to taste
• fresh dill
• 1-2 tbs olive oil
• 1-2 tbs of vinegar

Preparation:

1. Cut the beets in small pieces
2. Wash and cut the rest of the vegetables - I prefer to peel the cucumbers
3. Mix together
4. Add fresh chopped dill to the mixture and salt to taste
5. Add the olive oil and vinegar (or substitute vinegar with squeezed lemon) and mix well 
6. Sprinkle with grated Parmesan cheese

Enjoy immediately - I had mine with fish and it was just perfect!

What are your favorite spring salads?

Thursday Treats: 'Perfect' Yoghurt, Granola & Fruit Parfait

Hello everyone! I'm loving today's Thursday Treat because it's simple to make, delicious and  healthy - just perfect (or parfait [ˈpɑrfeː], if you prefer the French name)! I often make Yoghurt, Granola & Fruit Parfaits because of all the reasons above and because it's a good any-time-of-the-day treat. You can absolutely improvise by using any kind of yoghurt, granola and fruit you have at home, plus you can add whatever additional bits & pieces you like such as jam, nuts, cinnamon, shredded coconut, flax or chia seeds, etc. Take a look at some of my Parfait creations:

I always like to serve my parfaits in martini glasses - it' just fancy and elegant, and makes me enjoy them just a tiny bit more :) Besides, martini glasses should not be just for drinking! Now, the easy recipe:

Ingredients / Products (for 2 parfaits):

• 1 cup plain or flavored yoghurt - use your favorite variety: I personally love Chobani Vanilla Chocolate Chunk (the one used in the Raspeberry Parfait above) or the plain organic low-fat Trader Joe's kind (used in the Apple and Banana / Strawberry Parfaits in the photo_
• 1/3 - 1/2 cup granola (use your favorite kind): I like granola that is moderately sweet, with lots of crunch, seeds and nuts. Some of my favorite ones are: Trader Joe's Vanilla Almond Cluster Granola Cereal and Nature's Path Organic Flax Plus Pumpkin Granola
• 1/2 cup of fresh fruit - I like berries, bananas, apples, pears...
• Additional 'bits & pieces" such as: 1-2 tbs pecans, 1-2 tbs of jam or honey, 1-2 tbs shredded coconut, flax seeds, chia seeds, cinnamon, etc.

Preparation:

1. Put all of the key ingredients in cups / bowls - I like to do that so I can portion well and also, because in this way I can see all of the delicious parts that go into the separate parfait layers
2. Cut the fruit into small pieces - except for the decoration on top, I like the fruit for my parfaits to be cut in tinier pieces as it's easy to mix with the rest of the ingredients and thus, easy to get those perfect spoonfuls
3. Arrange the yoghurt, fruit and granola in layers in the martini glasses, starting with fruit and granola or jam and granola at the very bottom
4. Finish with a spoonful of yoghurt and decorate with fruit slices and nuts based on your preference

Share with family & friends and enjoy any time of the day!

Do you make parfaits at home? What are your favorite add-on's and flavors?

*Follow all my Thursday Treats creations on my Pinterest Thursday Treats board!

Thursday Treats: Ham & Cheese Breakfast Toast

Today's Thursday Treats is all about a simple, quick and tried breakfast (or any-time-of-the-day) recipe that I've known for years - exactly as my mom used to make it, and that I now make for my own daughter. We love melted Ham & Cheese Breakfast Toast - so much that we have these almost too often at our house . These are similar to the all-famous Croque Monsieur, however I've been enjoying my version long before I even knew of the French one. Take a look:

Have fun by customizing this recipe to your taste by varying all the main ingredients - experience with your favorite bread, ham (or go meat-less and try it with a cheese combo) and cheese. Use any kind of ham or salami - we like ours best with light Canadian bacon or oven roasted turkey ham (sometimes with both together!). As for cheese, I've tried it with almost infinite varieties and discovered that Muenster works the best - with it, the toasts are perfectly melted and browned. Here is the easy recipe:

Products / Ingredients (makes 4 toasts):

• 4 French bread slices - you can substitute for any type of bread, but I like French and Ciabatta (the Italian white bread version) the best for that perfect crunch
• 8 slices of Canadian bacon or oven roasted turkey ham 
• 4 Muenster cheese slices or your favorite soft & smooth texture cheese (Cheddar, Gruyere, etc.) 
• 1/2 tbs of butter

Heat the oven to 400 / 425 F

Preparation:

1. Divide the butter onto the slices - no need to spread if straight out of the fridge, just arrange shavings equally on the slices (the butter makes the toasts soft and moist on the inside)
2. Arrange the Canadian bacon slices by two on each bread of slice
3. Arrange the Munster slices on top of the bacon / ham
4. Bake in the oven for about 20 minutes, or until the cheese is melted and nicely browned

Enjoy warm with you favorite fruit for a wholesome breakfast.

What are some of your favorite breakfast recipes?

Thursday Treats: Feta Cheese & Yoghurt Scones

Today's Thursday Treats post is all about warm savory homemade goodness - Feta Cheese & Yoghurt Scones. This is my mom's recipe that she's been making for us regularly on many occasions, and I've begun to make these for my kids. These scones are easy to make and one of my "best savory snacks" - perfect for breakfast, an afternoon snack or even a light lunch with a side salad. Take a look:

You may know that I often use yoghurt and feta cheese in my treats, and I always love the result. Since the yoghurt is one of the main ingredients in this recipe, it makes the scones really soft and moist.

Products / Ingredients (makes 20-22 scones):

• 2 cups Greek-style yoghurt (I use non-fat Chobani, but you can substitute with your favorite kind)
• 2 tsp baking soda
• 3-4 eggs
• 1/3 cup vegetable oil (I like to use sunflower oil) 
• 2.5 cups flour
• 10 oz feta cheese (you can use half cheddar if you find feta cheese too strong)
• 1 tsp baking powder

Heat oven to 365 F. 

Preparation:

1. Mix the baking soda in the yoghurt and let it dissolve
2. Beat the eggs and add them to the yoghurt mixture, then add the oil and stir
3. Mix the baking powder in the flour and add them to the yoghurt-egg-oil mixture
4. Finally, crumble the feta cheese and add to the dough. The dough will be somewhat sticky. 
5. Use oil to form scones with your hands and arrange about 2 inches apart
6. Bake ~ 45 min at 365 F or until golden in color

These scones or savory cakes are delicious right out of the oven, but are also good for a few days after if stored in an air-tight container. Again, if you find feta cheese too strong, you can make these with cheddar or even mozzarella - I've made them with both feta & cheddar and they are yummy!

What are some of your favorite family recipes? Are you going to give this recipe a try?

Thursday Treats: Homemade Dark Chocolate Walnut Truffles

I love chocolate, especially dark chocolate! Today's Thursday Treats are inspired by a special treat my friends brought over for Easter and I decided to try it myself. This recipe is a first for me and it turned out just heavenly - take a look at my Homemade Dark Chocolate Truffles with Chambord Black Raspberry Liqueur:

As with all my recipes, I've taken a recipe from one of my favorite books - in this case I took a basic truffle recipe from my go-to dessert book Chocolate & Baking - and modified it to my taste. Just a note to all who might think making homemade truffles is difficult - it is really quite simple and allows for infinite variations & modifications to suit your taste. So, dare and give it a try - the result will be delicious!

Products / Ingredients (makes 30-35 truffles)

• 5 oz dark chocolate (I like Trader Joe's Pound Plus Dark Chocolate bar, but you can use a semi-sweet or milk variety if you prefer it less bitter)
• 3 tbsp butter
• 1 tbsp Chambord black raspberry liqueur (you can substitute with your favorite liqueur or skip it altogether; the amount is not so much that you can taste it but it does give a nice flavor to the chocolate, and I love black raspberry!)
• 1 tbsp sour cream
• 1 tbsp powdered sugar
• 1/2 chopped walnuts (again, feel free to substitute with other nuts - almonds, pecans, even shredded coconut or... just skip the nuts altogether and use just cocoa for dusting)
• cocoa for dusting

Preparation

1. Melt the dark chocolate and butter in a double boiler, stirring continuously, until well combined and smooth
2. Add the liqueur to the chocolate & butter mixture
3. Remove from the heat, stir in the sugar and sour cream until smooth
4. Leave the chocolate mixture either in the fridge for a few hours or in the freezer for about 20-30 minutes; the mixture needs to be firm enough to form and roll chocolate balls
5. Form each truffle with the help of two teaspoons and roll it into the walnuts and cocoa: I found that the walnuts and cocoa together help with the rolling of almost-perfect balls
6. Put the truffles into mini cupcake sleeves and let cool in the fridge

Enjoy - any time of the day! These also make wonderful hostess gifts - you can get creative with the presentation depending on the occasion and the variety of truffles you've prepared.

Have you made homemade truffles? What is your favorite chocolate-inspired recipe?

Thursday Treats: Apple & Cheddar Mini Muffins with Yoghurt

I love freshly baked homemade muffins! Is there anyone who doesn't? I've already shared one of my favorite mini muffin recipes, but today I'm sharing another mini muffin deliciousness I've recently discovered - Apple Cheddar Mini Muffins with Yoghurt. Take a look at this Thursday Treat:

I found an Apple-Cheddar Muffin recipe in this book that I got as a Christmas present, Southern Living Cooking for Christmas, and it immediately caught my attention as I love sweet and savory combinations. Now, this one is not overly savory but just slightly so from the cheese - really just perfect. I adapted the recipe to my taste: 1) used more apples, 2) substituted some of the milk with yoghurt and added some extra yoghurt, 3) used flour instead of baking mix and 4) did not use onion. I loved the result - the addition of the yoghurt made the muffins fluffier and, of course, healthier! Here's the recipe:

Products / Ingredients (makes 24 mini muffins)

• 2 cups all-purpose flour
• 2 eggs
• 2 apples, peeled and shredded
• 1/2 cup melted butter
• 1/3 cup sugar
• 1 cup shredded Cheddar cheese (use sharp depending on preference)
• 1/3 cup milk
• 1/2 cup yoghurt (if you've been reading my Thursday Treats posts, you know I like Chobani, but you can use your favorite non-flavored yoghurt) 
• 1/2 Tbs baking soda
• 1/2 Tbs baking powder
• 1/2 tsp salt
• 1/3 cup chopped pecans (I added those in this batch and it was yummy - they added some crunch and they go really well with the apples)

(Heat oven to 375 F) 

Preparation

1. Mix the flour, baking soda, baking powder, salt and the shredded cheese
2. In another bowl, beat the melted butter with the sugar until it's fluffy and white
3. Add the eggs to the butter mixture
4. Then, add the apples, milk and yoghurt to the butter-egg mixture and mix well
5. Add the wet-ingredients mixture to the dry ingredients, stirring until moistened
6. Add the chopped pecans to the batter and stir
7. Spoon batter into two greased mini muffin pans (24 cups) (I like to fill the cups well - you can see from my picture - as I like a nice crispy muffin top!)
8. Bake for 20-25 minutes

Serve warm. These are heavenly with some extra yoghurt on the side or with your favorite jam!

What do you think of this week's Thursday Treats? What are some of your favorite muffin recipes?

Thursday Treats: Chilled Cucumber Yoghurt Soup

Spring has officially arrived yesterday and although the weather here in New England reminds me more of mid-winter, I'm in the mood for another healthy green Thursday Treats recipe. Today's treat is my favorite Chilled Cucumber Yoghurt Soup - a dish I've known and enjoyed all my life. Take a look:

Variations of this dish can be found throughout Eastern Europe and Greece, but I'm presenting the recipe as my family has always enjoyed it - simple, healthy and delicious. While this Chilled Cucumber Yoghurt Soup is perfect for summer, I'd recommend it all year round. I usually start craving for this fresh treat in late winter and to me, eating it for the first time somehow signifies the arrival of warmer days. Here is the recipe:

Products (4-6 servings)

• 1 large 2 lb. container of Greek-style / strained yoghurt (I like to use Chobani non-fat but have also made this recipe with other varieties such as Fage) 
• 1 large English cucumber or 4 Persian cucumbers
• 2-3 cloves of garlic
• 1 tbsp of fresh dill
• Salt to taste (I usually use ~ 1 tsp)
• 4 cups of cold water
• 1 tsp sunflower oil
• chopped walnuts for garnish

Preparation

1. Cut the cucumbers first lengthwise into several long slices and then into small pieces (I've had the soup with shredded cucumbers, however I prefer to cut them into slightly larger than shredded pieces to get that extra crunch)
2. Peel and slice the garlic into small pieces or use a special garlic cutter, and add to the cucumber mixture
3. Finely cut the fresh dill and add to the cucumber & garlic mixture
4. Add the yoghurt to the mixture and stir well
5. Start adding the chilled cups of water, one by one, mixing well after each cup - the mixture should be smooth and without lumps. I like my soup to be thick and smooth, but I've also had it with more water added in some places - it is truly a matter of preference. I personally prefer to taste more yoghurt and thus, I like it thicker.
6. Add the salt and oil and stir
7. Serve chilled with chopped walnuts for garnish

Chill / store in the fridge and enjoy for a light lunch or dinner, or as an appetizer.

What are some of your favorite healthy recipes? Would you give this one a try?

Thursday Treats: Romaine, Veggies & Feta Cheese Salad

It's time for my Thursday Treats again and this one is healthy, fresh and colorful - just perfect for spring! Today's treat is my favorite Romaine, Veggies & Feta Cheese Salad that I've been making for the last month or so. While the main ingredients are the same, I've varied and played around with the add-on's depending on my preference and the ingredients I had at the moment. Take a look:

This is my own recipe and everyone in my family loves it. I love salads, especially for spring and summer time. You can vary or substitute some of the ingredients, depending on taste. For instance, some people find feta cheese too strong - if so, you could use shredded aged cheddar instead; I've tried it like that and it is delicious.

Products (~3-4 servings)

• 1 large romaine lettuce heart (rich in protein, omega-3s, iron and vitamin C, romaine is highly nutritious; not to mention crisp and delicious)
• 3-4 green onions / scallions
• 1 English cucumber or 2 Persian cucumbers
• 1-2 peeled roasted red peppers
• 1/3 can of corn (I also used chick peas or beans instead - delicious!)
• 1/3 cup of shredded carrots
• 1/3 cup crumbled Feta cheese
• Salt to taste
• 1 tsp of apple vinegar
• 2-3 tbs olive oil or sunflower oil

Preparation:

1. Wash and cut the romaine heart in tiny strips
2. Cut the scallions into small pieces and add to the romaine
3. Peel and cut the cucumbers, cut the roasted red peppers lengthwise and then into small pieces - add the veggies to the romaine & scallion mixture
4. Add the corn and shredded carrots to the salad mixture
5. Add salt to taste, vinegar and oil to the salad and mix thoroughly
6. Finally, add the crumbled Feta cheese and stir

This salad is best if enjoyed immediately or within an hour. It's so simple yet super healthy and yummy. Enjoy! 

If you love healthy cookies and mini muffins, check out my previous Thursday Treats!

What are your favorite salads or other healthy treats?

Thursday Treats: Oatmeal Raisin Cookies with Yoghurt

Oatmeal raisin cookies are generally healthier compared to other cookies, but today I'm sharing an even healthier version as my Thursday Treats - Oatmeal Raisin Cookies with Yoghurt (Chobani, of course!). I've made those last night with my girl (I've found baking as a great bonding experience - with my mom in the past and now, with my daughter) and they turned out delicious! Take a look:

Similar to last week's Thursday Treats, I have adapted this recipe from one of my favorite dessert cook books "Chocolate & Baking" but made changes for a healthier version, namely: used less flour, less sugar and used yoghurt instead of the egg. Also, I added chopped pecans for some extra crunch. Here is the recipe:

Products (for ~ 2 dozen small cookies)

• 4 tbsp butter (softened or melted)
• 1/3 cup sugar
• 1/3 cup yoghurt (I use Chobani Greek-style yoghurt, but any other plain variety would do)
• 1/3 cup flour
• a pinch of salt
• 1/2 tsp soda
• 2 cups oats (I use quick oats)
• 3/4 cups raisins
• 1/3 cup chopped pecans 
• vanilla to taste

Heat oven at 350F.

Preparation

1. Mix together the melted butter and the sugar until completely dissolved (the original recipe called for creaming together the softened butter and sugar; I've done it both ways and don't find any difference in the end product)
2. Add the yoghurt and vanilla and mix well until combined
3. Sift the flour, salt and soda into the butter-yoghurt mixture
4. Add the oats, raisins and pecans and mix together thoroughly
5. Place spoonfuls of the mixture about 2-3 inches apart (on greased cookie sheets) and flatten them a bit with a the back of a spoon
6. Bake the cookies at 350 F for 15-18 minutes, depending on the oven (I like mine lightly browned)

Enjoy and store any left cookies (if at all) in an airtight container!

What are your favorite cookies? Are you going to give these a try?

Happy Heart Day: Berry-licious Chocolate Mini Muffins

Happy Heart Day, everyone!

In honor of Valentine's day and of my love for sweets, I'm starting a series called Thursday Treats - as the name implies, I'll be sharing some of my {not so} randomly tried and loved recipes. Today's Thursday Treat is Berry-licious Chocolate Mini Muffins:

I have made those more than a dozen times and love the result each time. I made a fresh batch yesterday to bring to my daughter's school as a Valentine's treat today. If you love chocolate and berries together, you'll most probably love these. I have borrowed the original chocolate muffin recipe from one of my favorite dessert cook books "Chocolate & Baking" and have adapted it to make it healthier and suit my taste, namely: lots of berries, a touch of cinnamon & vanilla and less sugar. Here is the recipe :

Products (for 24 mini muffins):

• 1.5 cup all-purpose flour; 
• 1/3 cup white or brown sugar (I prefer less sugary berry muffins; the original recipe called for 1/2 cup)
• 1 tbs baking soda; 
• 1 tbs unsweetened cocoa; 
• 1 egg; 
• 1 & 1/3 cups 2% milk (when available, I substitute with Almond Milk - original or vanilla - it has 50% less calories and is delicious); 
• 4 tbs butter (melted); 
• cinnamon & vanilla to taste (I put 1 teaspoon of each); 
• 1.5 cups berries (fresh or frozen: I use the organic frozen variety from Trader Joe's and if the mix contains strawberries, I cut them in small pieces)
• food coloring, if desired (e.g. I added pink to half of my mixture for Valentine's Day)

(Heat oven to 350F) 

Preparation:

1. Mix all dry ingredients (flour, sugar, soda, cocoa and cinnamon) together
2. Mix wet ingredients (eggs, milk, butter and vanilla)
3. Gently fold wet ingredients into the dry mix; no need to over-mix (the more you mix, the smoother the texture of the muffins - thus, proceed based on your liking)
4. Add the berries to the mixture
5. (optional) Add desired food coloring
6. Spoon 3/4 cup-full into mini muffin tins
7. Bake at 350 F for 20-25 minutes, depending on the oven

Enjoy with your loved ones!

Do you have a favorite muffin recipe? I would love if you'd share it!