Duck Egg Cake with Rosemary recipes Recipes

This is an insanely easy cake to make. It goes together in just minutes and tastes awesome: a touch ducky—more so if you use wild duck fat—sweet, but not overly so, with a little hit of rosemary to even things out. I originally made this as a sort of stunt, but it’s so good I’ve put it into the regular rotation. If you like a sweeter cake, up the sugar to a full cup, and if you hate rosemary, skip it or sub in lemon verbena, sage, or winter savory. Serve the cake with fruit and maybe a little whipped cream. A sweet dessert white wine, like a vin santo or a Sauternes, is a perfect choice.

Ingredients:

• unsalted butter
• 4 duck eggs
• 3/4 cup sugar
• 3 tablespoons olive oil
• 7 tablespoons duck fat, melted
• 2 tablespoons minced fresh rosemary
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• Healthy pinch of kosher salt

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch loaf pan with butter.
2. Crack the duck eggs into a large bowl, add the sugar, and beat with a whisk until well combined and slightly frothy. Drizzle in the oil and duck fat while stirring the mixture. Once the fat is well incorporated into the mixture, sprinkle the rosemary on top.
3. In a second bowl, whisk together the flour, baking powder, and salt. Using the whisk, stir the flour into the egg-fat mixture until combined.
4. Pour the batter into the prepared pan and bake for 50 minutes. Stick a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If not, bake for another 10 minutes.
5. Let the cake cool in the pan on a cooling rack for 5 minutes, then turn it out onto the rack. Slice and eat warm or at room temperature.

Duck Egg Cake with Rosemary recipes • Yield: 10 servings
Ingredients:

• unsalted butter
• 4 duck eggs
• 3/4 cup sugar
• 3 tablespoons olive oil
• 7 tablespoons duck fat, melted
• 2 tablespoons minced fresh rosemary
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• Healthy pinch of kosher salt

Duck Egg Cake with Rosemary recipes Nutrition Facts:
• Diet:
• Calories: 153.93
• Fat: 179.08
• Carbs: 106.14
• Protein: 52.94
• Cholesterol: 862.57
• Calcium: 123.95
• Sodium: 67.67

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Healthy Eggplant Parmesan Recipes

This healthy eggplant parmesan is just as good if not better than the regular caloric glob.

Ingredients:

• 1 large eggplant, sliced into ¼ inch thick slices
• 1 ½ cups canned tomato sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• ½ cup shredded cheese (see note below)
• Salt and pepper, to taste

Instructions:

1. Preheat broiler. Line an 8×8 baking dish with foil and set aside.
2. Place the eggplant slices in an even layer on a baking sheet. Spray with olive oil cooking spray and sprinkle with salt. Broil eggplant slices for about 7 minutes or until browned, flip, and broil for about 5 more minutes.
3. Meanwhile, measure the tomato sauce out in a 2-cup glass measuring cup, and stir in oregano, basil, salt, and pepper. In the prepared baking dish, layer: ½ cup sauce, ½ the eggplant slices, ½ cup sauce, ¼ cup cheese, ½ the eggplant, ½ cup sauce, and ¼ cup cheese. Bake in the oven at 425 degrees Fahrenheit for 25 minutes. Devour.

Healthy Eggplant Parmesan • Yield: 4 servings
Ingredients:

• 1 large eggplant, sliced into ¼ inch thick slices
• 1 ½ cups canned tomato sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• ½ cup shredded cheese (see note below)
• Salt and pepper, to taste

Healthy Eggplant Parmesan Nutrition Facts:
• Diet:
• Calories: 25.00
• Fat: 21.60
• Carbs: 21.13
• Protein: 25.16
• Cholesterol: 19.21
• Calcium: 52.64
• Sodium: 107.92

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Healthy Chocolate Biscotti Recipes

Enjoy an awesome and healthy chocolate biscotti recipe from Kelly Morisson.

Ingredients:

• 1-2/3 cup white whole wheat flour or almond meal
• ½ cup unsweetened cocoa powder
• 1-1/2 tsp baking powder
• ¼ teaspoon salt
• ¾ cup erythritol or cane sugar
• 4 beaten eggs or 2 tablespoons ener-g egg replacer plus ½ cup water, mixed until thick
• 2 teaspoons vanilla extract
• ½ cup unsweetened applesauce

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper, aluminum foil, or a silicone mat and set aside.
2. In a large bowl, combine flour, unsweetened cocoa powder, salt, and erythritol or cane sugar. Add in eggs, vanilla extract, and applesauce and stir until completely combined and the batter is thick and uniform. This may take a few minutes, so be patient and gentle, as you do not want to over-stir the batter. If the batter is too dry, add in more applesauce one tablespoon at a time.
3. Scrape the batter onto prepared baking sheet and, after wetting your hands slightly, form it into a long log, approximately 22 inches long, 4 ½ inches wide, and ¾ inch tall. (See post body for picture.) Bake in the oven at 375°F for about 25-30 minutes, or until it’s slightly browned around the edges and firm to the touch.
4. Let cool for about 10 minutes, and use a sharp knife to gently cut the loaf into ½ inch slices. I made 22 biscotti from this recipe. Lay the biscotti evenly on the baking sheet. Bake in the oven once more at 375°F for approximately 3-4 minutes on each side. Let cool completely until firm. Brew up some coffee and devour.

Healthy Chocolate Biscotti • Yield: 22 servings
Ingredients:

• 1-2/3 cup white whole wheat flour or almond meal
• ½ cup unsweetened cocoa powder
• 1-1/2 tsp baking powder
• ¼ teaspoon salt
• ¾ cup erythritol or cane sugar
• 4 beaten eggs or 2 tablespoons ener-g egg replacer plus ½ cup water, mixed until thick
• 2 teaspoons vanilla extract
• ½ cup unsweetened applesauce

Healthy Chocolate Biscotti Nutrition Facts:
• Diet: Low-Fat
• Calories: 71.87
• Fat: 11.02
• Carbs: 111.76
• Protein: 35.07
• Cholesterol: 0.00
• Calcium: 64.06
• Sodium: 47.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Healthy Vegetable Samosas Recipes

This take on the traditional Indian savory pastry is filled with assorted veggies and baked instead of fried for a healthy snack.

Ingredients:

• Whole wheat flour/atta: 1 cup.
• Oil: 2 tbsp (i used rice bran oil).
• Salt: ½ tsp.
• Ajwain: ¼ tsp. (optional).
• Little water to knead.
• Vegetables chopped: 1 cup.
• Onion: 1, sliced.
• Ginger: a small piece, sliced or chopped.
• Red chilly powder: 1 tsp ( i use kashmiri red chilly powder).
• Turmeric powder: ¼ tsp.
• Garam masala: ½ tsp.
• Dry mango powder/amchur: ½ tsp.
• Salt to taste.
• Coriander/cilantro leaves.
• Oil: 1 tbsp.
• Cumin seeds: ½ tsp.
• Boiled and mashed potatoes: 250 gm.

Instructions:

1. In a pan heat 1 tbsp oil, add the cumin seeds, onion, ginger; fry for a min or two and add the red chilly powder, turmeric, and garam masala.
2. Add the chopped veggies to it, add little water, cover and cook.
3. Add the boiled and mashed potatoes, add the dry mango powder, mix well. Add coriander leaves and allow it to cool.
4. In a bowl take 1 cup of atta or whole wheat flour and add salt, ajwain seeds, and 2 tbsp of oil. Simply rub the oil into the flour till it resembles bread crumbs.
5. Add little water to knead it into a dough, the dough should not be very lose and rather should be on the harder side because I am not going to add any flour to it while rolling it out.
6. After about 10 minutes rest you can grease your hand in oil and again knead it.
7. Divide the dough into equal sized balls, rolled out into rounds and cut in the middle with your pizza cutter. I did not dust with flour, just flattened into small rounds.
8. Place a tablespoon of the veggie/potato mix on one half of the dough.
9. Simply form it into a cone shape. Just press the sides with your finger tips, no need for water or dough paste to stick the sides, just press into the dough at the seams.
10. Grease a baking tray and line butter paper on it, place the samosas on it and brush oil lightly on top.
11. Bake in a preheated oven at 180 degree C for 15 minutes and then take out the baking tray and flip the samosa to the other-side and again brush oil and bake for another 15 min or until done.
12. Serve warm

Healthy Vegetable Samosas • Yield: 4 servings
Ingredients:

• Whole wheat flour/atta: 1 cup.
• Oil: 2 tbsp (i used rice bran oil).
• Salt: ½ tsp.
• Ajwain: ¼ tsp. (optional).
• Little water to knead.
• Vegetables chopped: 1 cup.
• Onion: 1, sliced.
• Ginger: a small piece, sliced or chopped.
• Red chilly powder: 1 tsp ( i use kashmiri red chilly powder).
• Turmeric powder: ¼ tsp.
• Garam masala: ½ tsp.
• Dry mango powder/amchur: ½ tsp.
• Salt to taste.
• Coriander/cilantro leaves.
• Oil: 1 tbsp.
• Cumin seeds: ½ tsp.
• Boiled and mashed potatoes: 250 gm.

Healthy Vegetable Samosas Nutrition Facts:
• Diet:
• Calories: 57.70
• Fat: 53.91
• Carbs: 50.92
• Protein: 25.68
• Cholesterol: 0.00
• Calcium: 18.05
• Sodium: 62.94

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Healthy Picadillo Recipes

Ingredients:

• 2 pounds ground round
• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced onion
• 1 garlic clove, minced
• 1 1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
• 1 1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
• 1 cup finely chopped carrot
• 3/4 cup golden raisins
• 1/2 cup dry white wine
• 1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons salt
• 1/8 teaspoon black pepper
• 2 bay leaves
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 (8-ounce) can no-salt-added tomato sauce

Healthy Picadillo • Yield: 8 servings
Ingredients:

• 2 pounds ground round
• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced onion
• 1 garlic clove, minced
• 1 1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
• 1 1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
• 1 cup finely chopped carrot
• 3/4 cup golden raisins
• 1/2 cup dry white wine
• 1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons salt
• 1/8 teaspoon black pepper
• 2 bay leaves
• 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
• 1 (8-ounce) can no-salt-added tomato sauce

Healthy Picadillo Nutrition Facts:
• Diet:
• Calories: 164.51
• Fat: 204.90
• Carbs: 58.32
• Protein: 173.02
• Cholesterol: 214.70
• Calcium: 55.84
• Sodium: 243.98

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Healthy apricot cake Recipes

All the sweetness in this healthy cake comes from honey for a guilt-free treat.

Ingredients:

• 4 eggs
• 1 tsp baking powder
• 2 oz (60 ml) honey
• 6.7 oz (190 g) almonds
• Some warm milk plus rum (optionally)
• 17.6 oz (500 g) greek yogurt
• 0.3 oz (10 g ) powdered gelatin
• 1 lemon
• 1 tbsp vanilla extract
• 3.3 oz (100 ml) honey
• 10 oz (300 ml) whipping cream
• 10 apricots (fresh or canned)
• 1 tbsp rum
• 1 tsp vanilla extract
• 2 oz (60 ml) honey

Instructions:

1. Separate whites from yolks and mix whites until stiff peaks form.
2. Finely ground almonds combine with honey and mix with yolks until foamy. Add the whites mixture.
3. Preheat oven to 356 F (180 C). Line springform pan (10.2 inch or 26 cm) with baking paper. Spread the mixture evenly into it. Bake for 30 minutes. While still hot, pour warm milk combined with rum over the sponge. Let cool completely.
4. Combine yogurt with honey, vanilla, lemon zest. Whip cream and add to the previous mixture. Combine well. Dissolve gelatin according to package instructions and add to the filling.
5. For the topping, wash apricots and cook them for a few minutes. Then peel the skin off. Half them and cook with honey on low heat until they let their juice out and the mixture thickens. In the end, add vanilla. Remove from heat and blend into puree. Let cool completely, then spread over the filling.
6. Let the cake in fridge over night. Serve the next day.

Healthy apricot cake • Yield: 6 servings
Ingredients:

• 4 eggs
• 1 tsp baking powder
• 2 oz (60 ml) honey
• 6.7 oz (190 g) almonds
• Some warm milk plus rum (optionally)
• 17.6 oz (500 g) greek yogurt
• 0.3 oz (10 g ) powdered gelatin
• 1 lemon
• 1 tbsp vanilla extract
• 3.3 oz (100 ml) honey
• 10 oz (300 ml) whipping cream
• 10 apricots (fresh or canned)
• 1 tbsp rum
• 1 tsp vanilla extract
• 2 oz (60 ml) honey

Healthy apricot cake Nutrition Facts:
• Diet:
• Calories: 176.70
• Fat: 226.83
• Carbs: 95.06
• Protein: 117.81
• Cholesterol: 340.29
• Calcium: 155.38
• Sodium: 40.41

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Healthy Coleslaw Recipes

Get the kids cooking with this simple coleslaw – they’ll be keen to eat it if they’ve helped out

Ingredients:

• ½ tsp Dijon mustard
• 1⁄2 white cabbage
• 1⁄2 onion
• 2.0 tbsp mayonnaise
• 2 carrots
• 6.0 tbsp plain yogurt

Instructions:

1. Mix the yogurt, mustard and mayonnaise together in a bowl. Then, use a grater attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the dressing.
2. Will keep in the fridge for up to 3 days.

Healthy Coleslaw • Yield: 6 servings
Ingredients:

• ½ tsp Dijon mustard
• 1⁄2 white cabbage
• 1⁄2 onion
• 2.0 tbsp mayonnaise
• 2 carrots
• 6.0 tbsp plain yogurt

Healthy Coleslaw Nutrition Facts:
• Diet:
• Calories: 16.71
• Fat: 25.67
• Carbs: 7.46
• Protein: 5.20
• Cholesterol: 7.73
• Calcium: 17.04
• Sodium: 13.52

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Massaged Kale Salad Recipe Recipes

Ingredients:

• 1 large bunch kale, washed and dried
• Olive oil or other healthy vegetable oil
• 2/3 cup dried cranberries
• 1/2 cup crushed toasted cashews or pumpkin seeds
• 1/2 cup vegan mayonnaise
• 2 tablespoons lemon juice

Instructions:

1. Strip the kale leaves off the stems, cut into ribbons and place in a large bowl.
2. With a little olive oil rubbed on your palms, massage the kale for a minute or so until it becomes bright green and softens a bit.
3. Stir in remaining ingredients and serve at room temperature. 

Massaged Kale Salad Recipe • Yield: 8 servings
Ingredients:

• 1 large bunch kale, washed and dried
• Olive oil or other healthy vegetable oil
• 2/3 cup dried cranberries
• 1/2 cup crushed toasted cashews or pumpkin seeds
• 1/2 cup vegan mayonnaise
• 2 tablespoons lemon juice

Massaged Kale Salad Recipe Nutrition Facts:
• Diet:
• Calories: 59.57
• Fat: 80.74
• Carbs: 33.74
• Protein: 37.56
• Cholesterol: 0.00
• Calcium: 48.01
• Sodium: 42.94

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Brownie-Berry Blast Recipes

Ingredients:

• 1 pint fresh raspberries
• 1 (13.7-ounce) package fat-free brownie mix (such as Krusteaz or No Pudge!)
• 1 (1.75-quart) container vanilla low-fat ice cream, softened (such as Healthy Choice)

Brownie-Berry Blast • Yield: 16 servings
Ingredients:

• 1 pint fresh raspberries
• 1 (13.7-ounce) package fat-free brownie mix (such as Krusteaz or No Pudge!)
• 1 (1.75-quart) container vanilla low-fat ice cream, softened (such as Healthy Choice)

Brownie-Berry Blast Nutrition Facts:
• Diet:
• Calories: 189.39
• Fat: 150.66
• Carbs: 186.47
• Protein: 54.73
• Cholesterol: 135.52
• Calcium: 126.07
• Sodium: 78.18

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Cannellini Bean + Quinoa Burgers recipes Recipes

Ingredients:

• 1 1/2 cups (or small can) cooked cannellini beans
• 1 cup cooked quinoa
• 1/4 cup gluten-free breadcrumbs
• 2 shallots, diced
• 1 garlic clove, minced
• 1/2 teaspoon fennel, crushed
• 2 teaspoons cumin
• healthy handful of parsley, chopped
• olive oil
• pepper
• salt

Instructions:

1. 1. Place a large frying pan over medium-high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute, until they begin to soften. Add garlic, fennel, and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.
2. 2. Place the beans, quinoa, and bread crumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside (but don’t cleanit—you’ll use this later to fry the patties). Combine everything with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more bread crumbs.) Season with salt and pepper.
3. 3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
4. 4. Place your frying pan back on the stove over medium-high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until they’re golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, vegenaise, and whatever else you like.

Cannellini Bean + Quinoa Burgers recipes • Yield: 5 servings
Ingredients:

• 1 1/2 cups (or small can) cooked cannellini beans
• 1 cup cooked quinoa
• 1/4 cup gluten-free breadcrumbs
• 2 shallots, diced
• 1 garlic clove, minced
• 1/2 teaspoon fennel, crushed
• 2 teaspoons cumin
• healthy handful of parsley, chopped
• olive oil
• pepper
• salt

Cannellini Bean + Quinoa Burgers recipes Nutrition Facts:
• Diet:
• Calories: 40.91
• Fat: 15.03
• Carbs: 45.85
• Protein: 39.74
• Cholesterol: 0.00
• Calcium: 38.68
• Sodium: 59.28

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Duck Egg Cake with Rosemary Recipes

This is an insanely easy cake to make. It goes together in just minutes and tastes awesome: a touch ducky—more so if you use wild duck fat—sweet, but not overly so, with a little hit of rosemary to even things out. I originally made this as a sort of stunt, but it’s so good I’ve put it into the regular rotation. If you like a sweeter cake, up the sugar to a full cup, and if you hate rosemary, skip it or sub in lemon verbena, sage, or winter savory. Serve the cake with fruit and maybe a little whipped cream. A sweet dessert white wine, like a vin santo or a Sauternes, is a perfect choice.

Ingredients:

• Unsalted butter or duck fat, for greasing
• 4 duck eggs
• 3/4 cup sugar
• 3 tablespoons olive oil
• 7 tablespoons duck fat, melted
• 2 tablespoons minced fresh rosemary
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• Healthy pinch of kosher salt

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch loaf pan with butter.
2. Crack the duck eggs into a large bowl, add the sugar, and beat with a whisk until well combined and slightly frothy. Drizzle in the oil and duck fat while stirring the mixture. Once the fat is well incorporated into the mixture, sprinkle the rosemary on top.
3. In a second bowl, whisk together the flour, baking powder, and salt. Using the whisk, stir the flour into the egg-fat mixture until combined.
4. Pour the batter into the prepared pan and bake for 50 minutes. Stick a toothpick into the center of the cake, and if it comes out clean, the cake is ready. If not, bake for another 10 minutes.
5. Let the cake cool in the pan on a cooling rack for 5 minutes, then turn it out onto the rack. Slice and eat warm or at room temperature.

Duck Egg Cake with Rosemary • Yield: 6 servings
Ingredients:

• Unsalted butter or duck fat, for greasing
• 4 duck eggs
• 3/4 cup sugar
• 3 tablespoons olive oil
• 7 tablespoons duck fat, melted
• 2 tablespoons minced fresh rosemary
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• Healthy pinch of kosher salt

Duck Egg Cake with Rosemary Nutrition Facts:
• Diet:
• Calories: 153.93
• Fat: 179.08
• Carbs: 106.14
• Protein: 52.94
• Cholesterol: 862.57
• Calcium: 123.95
• Sodium: 67.67

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Lemon-Blackberry Parfait Recipes

Ingredients:

• 1 tablespoon grated lemon rind
• 3 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened slightly
• 2 (6-ounce) containers fresh blackberries, rinsed and drained
• 4 amaretti cookies, crushed

Lemon-Blackberry Parfait • Yield: 4 servings
Ingredients:

• 1 tablespoon grated lemon rind
• 3 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened slightly
• 2 (6-ounce) containers fresh blackberries, rinsed and drained
• 4 amaretti cookies, crushed

Lemon-Blackberry Parfait Nutrition Facts:
• Diet:
• Calories: 50.67
• Fat: 46.62
• Carbs: 44.84
• Protein: 19.37
• Cholesterol: 58.08
• Calcium: 61.79
• Sodium: 15.05

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source