The post SESAME GARLIC NAAN appeared first on My Digital Kitchen.
]]>Sometimes all you need is naan, so get your hands on these Sesame Garlic Naan rounds and feast away. They are gluten free, full of fibre and absolutely delicious.
I’m a sucker for naan. It’s definitely one of my favorite comfort foods all year round. Sometimes I enjoy it plain, with a drizzle of olive oil and balsamic, or with lentil curry or stew. Either way, naan is very versatile, and also fun to make if you love being in the kitchen. Like I always say, homemade is the best made, so get in the kitchen and have a little fun.
If you’re a fan of naan, you’ll know that a serving of regular naan can be quite high in calories, mainly from its high carbohydrate and fat content. That’s why I decided to make a healthier version you can enjoy with less guilt and more reward. So, in the spirit of authenticity, here’s a little chart comparing the nutrition of regular naan to my gluten free version:
| Regular Naan : Calories: 538 | Sesame Garlic Naan: Calories: 198 |
| Protein: 14.2g | Protein: 4.1g |
| Carbohydrate: 80.2g | Carbohydrate: 25g |
| Fat: 20g | Fat: 4g |
| Fibre: 3g | Fibre: 5.6g |
There you have it! Next time you have a craving for naan bread, you can whip up this sesame garlic naan and feel great about it. Don’t forget to tag @mydigitalkitchen or #mydigitalkitchen on Instagram, or leave a comment below or on my Facebook page when you try this recipe. I’d love to see what you come up with.
- 1 cup unsweetened almond milk
- ½ cup plain kefir
- 1 tablespoon virgin olive oil
- 1 cup brown rice flour
- 1 cup whole grain buckwheat flour
- ¼ cup arrowroot powder
- 1 teaspoon instant yeast
- ½ teaspoon kosher salt
- 1 teaspoon raw coconut sugar
- 3 garlic cloves, crushed
- 1 tablespoon sesame seeds (optional)
- Extra olive oil for brushing
- Fresh cilantro, for topping
- In a large mixing bowl mix together milk, kefir, olive oil first. Sift in rice flour, buckwheat flour, arrowroot powder, yeast, salt and sugar. Cover bowl with a towel and let it stand for 5 hours.
- Sprinkle some flour on a clean surface and knead your dough, then fold in garlic and sesame seeds into the batter and knead again. Divide dough into 8 balls and flatten each one with a rolling pin. In a lightly greased skillet over medium heat, cook naan for 1 minute, then brush the top with olive oil before cooking the reverse side for another minute. Repeat process for all naan rounds.
- Top with cilantro and serve.
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]]>The post RED PEPPER SAGE MASHED SWEET POTATOES appeared first on My Digital Kitchen.
]]>Let’s get cozy and fuzzy this pre winter season with this hearty bowl of Red Pepper Sage Mashed Sweet Potatoes. You heard it guys, mashed potatoes can be sweet and healthy too!
Oh my gosh its going to be officially winter in a month! Although we’ve had a little bit of snow in Toronto and it’s freezing cold, I refuse to say “winter is here” until December 20th. If you’re fan of Game of Thrones, then you will get the winter reference. Welcome to nerdiville!
For all my American readers, this yummy bowl of mashed potato coziness is for you. Since American thanksgiving falls on the 23rd, I decided to dedicate this recipe to your lovely faces! This red pepper sage mashed sweet potato recipe works as a side dish or even as an antipasto spread for baguettes, roasted veggies or crackers.
I’ll be honest guys, it’s been a long week, one of those weeks when you have so much to do but the days are so short because it gets dark at like 4pm. So you carry your tasks on to the next day because for some reason your brain tells you that your day is over and its time for bed when the sun sets. I mean don’t get me wrong, I love longer nights because sleeping is a great hobby of mine and a well mastered skill. However, it doesn’t really help when you have a gazillion things to do within a 5-hour span…anyways before I digress, these mashed sweet potatoes are deliciously vegan! No cream, no butter, no fuss. Just a happy bow of red pepper sage mashed sweet potatoes. That’s all folks! (please don’t sue Warner Bros). Have a happy thanksgiving!
- 2 cooked sweet potatoes, boiled or roasted
- 1 can unsweetened light coconut milk
- ¼ cup chopped red onions
- 2 medium sized red bell peppers
- 2 small garlic cloves, chopped
- ½ teaspoon curry powder
- 1 tablespoon dried sage
- ½ teaspoon sea salt, or more to taste
- ¼ teaspoon cayenne pepper
- Roasted Brussels sprouts
- Olive oil, for roasting
- Roast red peppers in a 500°F oven on a foil-lined baking sheet until tender and charred on all sides - about 10-15 minutes in the oven, then wrap in foil to steam for a few minutes. When ready, set aside and reduce oven to 400°F. Place Brussels sprouts on a lined baking sheet and toss with olive oil, salt and pepper. Roast in the oven for about 30-40 minutes, then set aside.
- On a stove top set over medium-high heat, grease a skillet with a tablespoon of olive oil and sauté onions and garlic until fragrant. Mix in dried sage, curry, salt and and pepper. Add in coconut milk and let it simmer covered for about 5-7 minutes.
- In a blender, add cooked sweet potatoes, roasted red peppers and coconut mixture and blend on medium speed until smooth. It should have the thickness of regular mashed potatoes. Pour mashed sweet potatoes into a large serving bowl and top with Brussels sprouts. Serve!
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]]>The post LIGHT OREGANO DINNER ROLLS appeared first on My Digital Kitchen.
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Light, fluffy, easy and healthy dinner rolls. These easily pair with anything, and of course you don’t have to eat them only at dinner time? These were made with light spelt flour, and are low in sodium and sugar, plus you can’t go wrong with using fresh herbs? Have a wonderful day!
Recipe: yields 12 rolls
1 ½ cups light spelt flour
1 tsp active dry yeast
2 tbsp warm water
1 organic cage free egg (whisked)
½ cup unsweetened almond milk
1 ½ tbsp melted butter
1 tbsp organic cane sugar
½ tsp sea salt
¼ cup fresh oregano (chopped)
First, using warm tap water, mix water and yeast in a bowl and let it sit for 15 minutes.
In a large bowl, add in flour, salt, and egg, then mix. Add in yeast and water mixture and mix until doughy, then slowly add in milk and knead until you get a moldable batter. If your dough is too sticky, add a little more flour on the base and knead it. Your dough should be soft.
Grease a large bowl with coconut oil and place dough in it. Cover the bowl with a towel and let it rest for 1 ½ hours until the dough is double the size.
When ready, knead your dough again for 2-3 minutes and add oregano while kneading. Grease a baking tray (I used a Pyrex baking tray) and make round balls (about 1/3 cup). Place rolls in the baking tray making sure they are about 1.5 to 2 inches apart. Cover the dish with a towel and let the rolls rest for another 1 ½ hours to rise. Preheat oven to 355°F.
Before putting the rolls in the preheated oven, brush the top with melted butter or coconut oil t make it nice and moist, then bake in the oven for 20-25 minutes or until golden brown.
Serve when cooled.
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]]>The post PERFECTLY GRILLED CORN appeared first on My Digital Kitchen.
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If you’re planning on having a bbq or going to one, add some yummy roasted corn the menu!?? These perfect summer side treat is yummy super easy to make. First, turn on your grill, then soak your naked corn in water for 10 minutes. Transfer corn to the grill and brush about 1 tbsp of melted butter on each one. Grill until all sides are evenly roasted, and stick a fork or knife in the middle of the corn to check if its ready. It should be slightly soft. When ready, top with scallions or toppings of choice. Have a great week!
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]]>The post IT’S MY BIRTHDAY!! WHOOT! :) appeared first on My Digital Kitchen.
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Whoot! It’s my Birthday! I can’t believe it’s been a year already, time definitely flies! I am always grateful for all the positive situations I come across in my everyday life, no matter how little they are, great friends, family, co-workers, and even yummy food 
However, I want to take this opportunity to honour you guys and say thank you to all of you who follow and hopefully enjoy my recipes. You guys have been very supportive from the very beginning and have watched me grow, and no matter what ups and downs you go through in your everyday lives, you still find the time to show love, and it means more to me than you can ever imagine. So thank you guys! And you bet I love the heck out of your lovely faces.
Since I mainly post recipes, I decided to let you guys into my world and share with you ten random facts about me, yay!
1. I’m 5’9 and I won’t wear heels that are higher than 4 inches, but I might excuse a couple of 5 inch heels if they are super sexy 
2. I’ve always fantasized about peyote in the desert with Sting while he’s singing Desert Rose.
3. My brain is always on overdrive….always.
4. I’ve been on reality tv to conquer my fear of lizards, but instead I developed a new fear for spiders, but I would still do it again
5. I love heights! I’m planning on going sky diving and bungee jumping sometime next year. I guess that makes me a bit of an adrenaline junkie.
6. I have chipmunk cheeks, which is why I don’t smile in my pictures often, but they are here to stay so I’ll have to embrace them
7. I’ve always wanted a pet turtle. If I ever get one, I would name it D’angelo
8. I love food! (Well obviously haha)
9. I am always finding new ways to incorporate new fitness regimes into my lifestyle, and that does not exclude pole dancing ?
10. I have a bucket list of things I want to accomplish before I turn 30, and one of those things is to have lunch with Samuel L. Jackson because his awesomeness will make me awesomely happy
Have amazing hump day!!
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]]>The post PALEO SPICY CHILLI DEVILLED EGGS appeared first on My Digital Kitchen.
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Happy Black Friday everyone!! Ti’s that time of the year to buy all your holiday presents with a mind blowing discount! I am working all day today since I am working two jobs, so I’m working my regular 9am-5pm at the office and 6pm-11pm at Victoria Secret, so it’s going to be a long and crazy day. However, I am ready to face it!
Don’t you worry, I won’t be wearing this to work tonight
I got up really early this morning to prep my meals which would last me the whole day, because with a busy schedule, it is difficult to find the time or the motivation to prepare your meals, and then you are tempted to grab fast food or even dine at restaurant. Occasional dinning out isn’t bad, but if it becomes a frequent habit, it could throw you off the wagon and also make you broke, so take the time to prepare your meals if you have a busy schedule, even if it’s the night before or even the week before! Your body will thank you and you’ll also feel a lot healthier and stress free Try making protein enriched snacks like the devilled eggs above (totally yum by the way), nuts, seeds, cottage cheese, or even organic protein bars to keep your metabolism running optimality and to also keep you full throughout the day. Be careful of the protein bars you buy, because some of them do contain a lot of added sugars and fat, which makes them junk. Opt for natural gluten free protein bars that have natural ingredients and sweeteners. Have a great weekend everyone!
Recipe:
2 hardboiled organic cage free eggs
1 tbsp sriracha garlic chilli sauce
A dash of sea salt
2 tbsp organic plain non fat greek yogurt
Boil eggs in a skillet with 4-5 cups of water over medium heat for 9 minutes. When ready, place the eggs in a bowl filled with cold water until it is cool enough to handle.
Peel and slice eggs in half and scoop the egg yolks into a bowl. Add remaining ingredients and mix until a smooth paste forms.
Top eggs with mixture and enjoy!
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]]>The post PALEO HOMEMADE SALTED CARAMEL SAUCE (VEGAN) appeared first on My Digital Kitchen.
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Yummmmayyy! That’s one simple word for this sinfully delicious creation Every minute spent on making this was worth it!
This yummy recipe is much better than store bought caramel sauces or squares which usually contain added preservatives and tons of artificial sugar! And it’s also vegan!
It may be a little slippery right out of the saucepan, but when it cooled and refrigerated for a few hours, it will get its thick consistency. Can’t wait to make yummy caramel treats! Don’t worry, I will share them with your lovely faces
Recipe:
1 can organic full fat coconut milk
1/4 cup organic pure maple syrup
1/4 cup organic coconut palm sugar
1 tbsp organic coconut oil
1 tsp organic pure vanilla extract
1/2 tsp organic sea salt
Place a skillet over medium-high heat. Add coconut milk, maple syrup, and coconut palm sugar and whisk until it starts boiling. Reduce the heat to low.
Let caramel sauce cook until it thickens, about 15-30 minutes depending on the weather or humidity. Mine took 30 minutes. Whisk occasionally.
When sauce has thickened, it should form a dark brown colour and should measure about a cup and a half. Add coconut oil, vanilla, and sea salt and whisk until well mixed in. Let it cool for 5-10 minutes.
Transfer caramel sauce into an air tight container or use immediately. For best results, place caramel sauce in the refrigerator for 2 hours before using.
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]]>The post HOMEMADE SPICY BLUEBERRY JAM (SUGAR FREE) appeared first on My Digital Kitchen.
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Whoot! It’s jam time!! I love jam, but the store bought versions contain a lot of added sugars, which makes them crappy for you! So I made my own again! I already posted a spicy blackberry jam recipe so I decided to make its cousin, especially since I bought a ton of blueberries because they were on sale lol
Ahh there you go, here’s some luscious blueberry porn for you guys
Plus, it also has a spicy kick to it, which makes the flavour more fun without being overwhelmingly noticeable. This is also very easy to make so don’t be turned off, think of it as boiled fruit
Recipe:
3 cups organic fresh blueberries
2 cups organic unsweetened apple sauce
3 organic medjool dates (pitted and mashed)
1/4 tsp smokey paprika
Place pitted dates in the microwave with 1 tbsp of water and heat up for 1 minute. Mash dates with a fork when ready.
Place dates and remaining ingredients in a skillet over medium-low heat and let it cook for 40 minutes, stirring every 20 minutes.
When ready, let jam cool for 10 minutes before transferring into sterilized mason jars.
Store in the refrigerator or freezer. Keeps for a couple months when stored in the freezer and about 1 month when stored in the refrigerator.
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]]>The post SPICY PINEAPPLE SALSA AVOCADO BOATS appeared first on My Digital Kitchen.
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Happy Friday everyone! I made these spicy pineapple salsa avocado boats because I was craving something sweet, refreshing, and spicy! i promise I’m not pregnant lol. These are sweet, spicy, zesty, and refreshing, without being overwhelmingly tangy! It also has a dash of my smokey bear salad dressing! (recipe can be found in the sides and others category of my blog). These can also be served as appetizers on a perfect sunny afternoon, because the pineapples will keep you hydrated and will definitely cool you off
Recipe: (serves 4)
3 organic ripe avocados (cut in half)
3/4 cup organic ripe pineapple (sliced)
1/4 cup organic red bell peppers (sliced)
2 organic scallions (chopped)
2 tbsp organic mint leaves (chopped)
1/3 cup organic grape tomatoes (sliced)
1 tsp organic lemon juice (squeezed from lemon)
A dash of cayenne pepper (or swap with salad dressing)
Scoop out a small portion of the avocado from the shell and store the left overs in ziplock bags. You want to leave a little bit of avocado in the shell.
Mix remaining ingredients in a bowl until all flavours are well incorporated.
Scoop pineapple mixture into avocado shells.
Serve when ready!
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]]>The post THANK YOU POST!!! appeared first on My Digital Kitchen.
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Hey guys! I just wanted to take the time to show you how much I really appreciate each and everyone of you for supporting my healthy food journey by following my blog, and trying my recipes, as well as taking the time to email or interact with me through my blog, and tagging me in your food photos on Instagram! I am so honoured that I inspire you guys, and you guys also inspire me to continue when you try my recipes and give feedback! I made a little collage of some of the lovely ladies who tagged me on Instagram (I go by @valerieazinge if you want to follow) so I could see their photos of my recipes! Merci, Gracias, Danka! Mhuazz!
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