The post STRAWBERRY ROSEWATER VANILLA DUTCH BABY appeared first on My Digital Kitchen.
]]>What better way to look forward to breakfast in bed than waking up to this Dutch baby pancake topped with fresh strawberries and drizzled with chocolate and honey? Well, this Strawberry Rosewater Vanilla Dutch Baby is reason enough to look forward to beautiful sunny Saturday morning. Plus, it’s gluten free, dairy free and packed with protein!
Every time the weekend rolls around, I always look forward to creating an amazing breakfast or brunch platter. A yummy spread of waffles, pancakes, lots of fresh fruit, whipped cream, yogurt, eggs, avocado, mimosas, coffee and someone stop me before I keep going on and on. I mean, weekend breakfast or brunches are literally a thing I look forward to, because not only does it start your weekend off right, but it also creates a perfect Instagramable post, #brunchgoals.
Although this amazing breakfast spread sounds super grand, there’s only one tiny little hiccup, I live on my own in a small but lovely one bedroom-ish apartment, (I say “ish” because the only thing separating my bedroom from the rest of my apartment is a sliding door). So, with that being said, it wouldn’t be a good idea to create a big breakfast/brunch spread just for myself, although it is tempting…or maybe I should have a brunch party and invite all my hungry friends. I think that sounds like a better idea, done!
However, just because I’m not doing a grand breakfast spread doesn’t mean I can’t have a perfect Instagramable breakfast for one, and that’s where this Dutch baby come in. The addition of the rosewater was just perfect! The floral flavors from the rosewater combined with the fruitiness from the strawberries and the vanilla was just…everything. Then, drizzle some dark chocolate on top and finish it with a splash of honey? Come on, it’s only fair to say that I won breakfast with this strawberry rosewater vanilla Dutch baby! Oh, and for those of you who aren’t familiar with what a Dutch baby is, it’s basically a large crepe that you bake in a skillet. This Dutch baby is light, packed with protein, low sugar, yields about 2 servings, and of course, delish!
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!
- ½ cup brown rice flour
- *1 scoop vegan protein powder (I used Garden of Life Vanilla protein)
- ½ cup unsweetened almond milk
- 2 large free run eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons rose water
- ½ teaspoon sea salt
- 1 teaspoon pure coconut oil
- 1 cup organic fresh strawberries, diced
- Raw honey, dark chocolate, or jam for serving
- Place flour, protein powder, milk, eggs, vanilla, rosewater and salt in a blender and blend for about 10-15 seconds. Let the batter rest for about half an hour in the blender.
- Meanwhile, preheat your oven to 425°F and place your oven safe skillet in the middle rack to warm up. Take half of your strawberries and chop them up. When the batter is ready and skillet is warm, remove the skillet from the oven and add coconut oil until it spreads and lightly sizzles. Place diced strawberries in the skillet and gently pour your batter until all the edges are covered.
- Bake the Dutch baby for 15-20 minutes until puffed and light brown. Top with remaining strawberries, dark chocolate and honey or topping of choice. Serve hot.
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]]>The post QUINOA SWEET POTATO POWER BOWL appeared first on My Digital Kitchen.
]]>Whether you’re looking for a quick lunch, a meal prep idea or just a healthy meal, power bowls are always a quick go to! This Quinoa Sweet Potato Power Bowl is a quick and healthy option that is sure to make your day a whole lot better. Oh, and did I mention it’s vegan?!
Let’s face it, there are days when you feel like getting your Martha Stewart on in the kitchen and whipping up some magic. And when you succeed, it’s a wonderful feeling. But then, there are other days when you literally wake up and crown your day with a lazy title. “I coronet thee Tuesday the duchess of distemperature. Rejoiceth! Rejoiceth!” Plus, you’re also thankful for Uber Eats and that take out sushi restaurant across the street. I feel your pain people, because we’re in this struggle together.
So for those days you’re feeling “meh” about cooking but you want to eat healthy, try a power bowl. seriously guys, these power bowls are essential because not only do you get all your macro nutrients, you also enjoy the convenience of putting it together so easily! The trick is to prepare all your macro carbs like sweet potatoes, quinoa, brown rice, etc. a few days in advance, preferably on the days you’re feeling your Martha buzz. That way you can easily put together a healthy and yummy power bowl in less than 5 minutes! Wonderful isn’t it?
Over the weekend while I was shuffling between running errands and somehow browsing through Netflix, I came across a documentary called What the Health. Feel free to check out the trailer on the link I’ve provided if you haven’t already. The documentary is based on the claim that meat, dairy, fish, poultry and eggs are causing chronic illnesses such as heart disease, obesity and cancers, and the animal agriculture industry is colluding with health groups to cover it all up.
Basically, the message from the producers of the documentary is to become vegan, or as they frequently referred to it as a “plant based diet.” I did find the documentary quite informative and did agree with some of the messages regarding the benefits of a plant based diet as well as some of the possible health risks a diet high in animal protein might cause. Being pescatarian myself, I mostly follow a plant based dietary lifestyle with some seafood options. No one can take me away from shrimp and oysters! We’re never breaking up.
However, on the flip side, I didn’t quite appreciate the way the doctors and diet experts completely condemned animal protein while refusing to acknowledge of the positive results others have achieved and continue to maintain while consuming animal protein. I won’t get into the politics of the documentary just in case some of you may want to check it out. But there are always two sides to every coin, and as Oscar Wilde said, “Everything in moderation, including moderation.” Cheers to an amazing week!
- 1 medium sweet potato, cooked
- 1 cup quinoa, cooked
- 1 medium plantain, fried
- 1 cup corn, cooked
- 1 cup sliced bell peppers
- 2 cups field greens
- ¼ cup crunchy salad toppings
- Spicy “Yogurt” Dressing
- ⅔ cup low fat unsweetened coconut milk
- 1 tablespoon apple cider vinegar
- 2.5 tablespoons lime juice
- 3 tablespoons raw maple syrup
- Salt to taste
- ¼ teaspoon chili powder
- Mix the spicy yogurt dressing ingredients together and set aside. Divide remaining food ingredients into two separate bowls and drizzle with spicy yogurt dressing. Serve.
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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 BAKED PEACHES WITH HONEY ROASTED PECANS AND VANILLA CREAM appeared first on My Digital Kitchen.
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Late post! I made these yummy treats earlier and I apologize for uploading the recipe late. Quite a busy but fun Friday! Have a great weekend everyone!
Recipe:
4 peaches (halved and seeded)
1/2 cup pecans (chopped)
2 tbsp organic raw honey (or maple syrup)
1/4 cup unsweetened coconut cream (from can)
Pre-heat oven to 400°F.
Place peaches on a baking sheet lined with parchment paper and bake for 15-20 minutes or until peaches look a little wrinkled. Trust me, you want this to happen take out when ready and leave the oven settings the same.
Mix pecans with honey until well incorporated in a bowl. Place pecans in the oven on the same baking sheet and roast for 10-15 minutes.
When ready, top peaches with roasted pecans and coconut milk. You can sweeten the coconut milk if you want, but I find that the sugar content in the honey gives the entire treat enough flavour.
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]]>The post KALE SWEET POTATO STUFFED TILAPIA ROLL appeared first on My Digital Kitchen.
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Yup! This is how I roll people. All your macro nutrients (carbs, protein, healthy fats, and veggies) packed in a yummy roll. Healthy food equals a healthy life, and life sure tasted good when I consumed these
Hmmmm, yummy goodness…..
Recipe: serves 2
2 wild tilapia fillets
Half a medium sweet potato (mashed)
2 cups organic kale (cooked)
1/2 tsp herbamere (or sea salt)
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp Mrs Dash salt free spice blend
1 tsp coconut aminos
1 tbsp organic extra virgin olive oil
Pre-heat oven to 400°F.
Skin and dice sweet potato into small pieces and boil with 1 cup of water for 15 minutes over medium-high heat. The smaller the pieces are, the quicker they cook and soften.
Wash and chop kale leaves into small pieces. Grease a skillet with 1/2 a tbsp of olive oil over medium heat and sauté kale leaves until they are withered down. Set aside when ready.
Mash cooked sweet potatoes until smooth. Combine the withered kale with remaining spices (except herbamere) and mix until flavours are well combined.
Using a tenderizer, tenderize the tilapia fillets until they are 1/2 an inch thick. Be careful not to overdo it or the tilapia fall apart. If you don’t have a tenderizer, use the bottom of a clean coffee mug or jam jar to tenderize your tilapia.
Season tilapia fillets with herbamere and 1/2 a tsp of olive oil.
Spread out about 3 tbsp of the sweet potato and kale mixture over the tilapia and roll. Stick a toothpick in the middle to keep the roll intact.
Place rolled tilapia on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
When ready, top with hot sauce, homemade mayonnaise, or any toppings of choice and consume!
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]]>The post PEANUT BUTTER BAKED PROTEIN DOUGHNUTS WITH CHOCOLATE MOUSSE FROSTING appeared first on My Digital Kitchen.
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Oh my!! These are probably the best doughnuts I have ever had! Actually wait a minute, the red velvet doughnuts I made tasted better, but hey, nothing beats red velvet, so these are the second best doughnuts I have ever had the pleasure of sinking my teeth into
These don’t only make a delicious treat, but they are also packed with protein, so they make a delicious post workout treat, especially after pumping some iron on leg day! Yup, that was me today lol.
Another fun fact about these doughnuts and all the doughnut recipes I make is that they are baked and not fried, so you definitely save your body the extra trans fats you would get from the traditional deep fried doughnuts. I will admit that it may be a challenge finding doughnut pans, which I find quite disturbing because of the growing trend of baked doughnuts. It was hard for me to find one and I went everywhere! Even the critically acclaimed William Sonoma didn’t have any! So I ordered mine online. If you do not have one and are interested in purchasing one, you can get one on futureshop.com or eBay.
Recipe for doughnuts: makes 6
1/3 cup organic gluten free oat flour
1 scoop sun warrior vanilla protein powder (or any vegan protein powder)
1 tsp gluten/aluminum free baking powder
1/4 tsp sea salt
1 tbsp organic raw peanut butter
1/3 cup powdered baking stevia
2 organic cage free eggs
1 tsp organic pure vanilla extract
Chocolate mousse frosting:
3/4 cup unsweetened coconut cream (scoped from the top of the canned coconut milk), or organic plain greek yogurt
2 tbsp unsweetened raw cacao powder
4 tbsp organic coconut palm sugar (or 2 tbsp organic raw honey)
1/2 scoop sun warrior vanilla protein powder (or any vegan protein powder)
1/4 tsp organic pure vanilla extract
Pre-heat oven to 350°F.
Combine oat flour, protein powder, baking powder, salt, and stevia in a medium bowl.
Add in vanilla extract, peanut butter, and eggs to the batter and mix until all ingredients are well incorporated.
Pour batter into a greased doughnut pan. Grease doughnut pan with coconut oil or grass fed butter or any type of saturated fat. Don’t use monounsaturated fats like olive oil because it will dry out in the oven and make your doughnuts stick to the pan.
Bake for 15-17 minutes or until doughnuts pass the toothpick test. Mine were ready in exactly 15 minutes.
When ready, line your kitchen table with parchment paper and flip the doughnut pan on top of it, making the doughnuts fall on the parchment paper. Let it cool while making your mousse frosting.
To make mousse frosting, add mousse ingredients in a food processor and blend until smooth. Or place mousse ingredients in a bowl and blend using a hand mixer.
Place mousse in a piping bag or a ziplock bag with a small incision in the tip and frost your doughnuts.
Sprinkle with crust peanuts or nuts/toppings of choice (I used almonds).
Enjoy!
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]]>The post CAULIFLOWER GARBANZO BEAN AND VEGGIE PIZZA (VEGAN) appeared first on My Digital Kitchen.
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Looking for a vegan pizza recipe? Well here you go! This recipe is packed with protein, so it’s perfect as a post workout vegan meal.
Recipe for crust:
1/2 a medium cauliflower head
1/4 cup brown rice flour
2 tbsp flaxseed meal
1/4 cup organic vegan rice cheese (or mozzarella cheese, but it won’t be vegan)
1/2 tsp oregano
1/4 tsp curry
1/4 tsp thyme
1/4 tsp ground black pepper
Pinch of sea salt
Topping:
2/3 cup organic canned garbanzo beans (sodium free)
Toppings + veggies of choice
1/4 cup organic vegan rice cheese (optional)
Slice cauliflower florets into small pieces and place in food processor or blender until rice texture forms, then place rice blend in the microwave for 5 minutes.
Mix other ingredients together and add to cauliflower when ready.
Place cauliflower batter mixture on a non stick pizza pan and spread out to make crust. Place in a preheated oven set at 350 degrees F for 30 minutes.
Remove the crust from the oven and top with garbanzo beans, veggies, and cheese. Return to the oven and bake for 5 minutes.
Enjoy when ready!
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]]>The post QUINOA VANILLA PUDDING IN A BAKED CINNAMON APPLE BOWL appeared first on My Digital Kitchen.
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Gotta love Fridays! Especially when you get to enjoy delicious treats like this Who says healthy food has to be boring and gnarly? Not me! This yummy apple bowl is packed with protein, fibre, and yummy deliciousness. Plus it’s also a great recipe to have for the fall…oh no, summer is almost over! Oh well, bring on the pumpkins!
Recipe: serves 1
1 organic red apple
1/4 cup organic quinoa (cooked)
3 tbsp canned organic unsweetened coconut milk
1/8 tsp organic pure vanilla extract
1 organic sweet leaf stevia packet
A dash of cinnamon (for the apple)
Dark chocolate shavings (optional for topping)
Pre-heat the oven to 400°F.
Core your apple and sprinkle the top with a dash of cinnamon. Place apple on a baking sheet lined with parchment paper and bake for 20-25 minutes.
Boil raw quinoa in a skillet over medium heat with 1/2 a cup of water for 15 minutes or until fully cooked. Strain out the water and place the quinoa into the skillet. Add coconut milk, vanilla extract, and stevia and let it cook for 5 minutes over medium heat until a thick pudding has formed.
Take out the apple from the oven when ready and top immediately with the quinoa pudding. Top with dark chocolate shavings.
Enjoy warm!
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]]>The post SLOW ROASTED SALMON WITH GINGER GLAZE AND VEGGIE STIR FRY appeared first on My Digital Kitchen.
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Yummy protein packed dinner before heading to the Blue Jays game!! Here’s my view
Amazing eh? Haha have a good evening everyone!!
Recipe for glaze:
1/4 cup organic coconut aminos
2 tbsp organic avocado oil
1 tbsp organic/unfiltered apple cider vinegar
2 tsp grated fresh ginger
2 tsp minced garlic
1 tsp arrowroot starch
Salmon:
1 lb wild salmon fillet
2 tsp avocado oil
A dash of sea salt and black pepper
Veggies of choice (I used asparagus, zucchini, carrots, red bell peppers, and mushrooms).
Combine glaze ingredients (except arrowroot starch) in a small saucepan over medium-low heat. Bring to simmer, then add the arrowroot starch and whisk until the mixture is smooth and slightly thickened.
Pre-heat the oven to 300°F. Line a baking sheet with foil paper and place the salmon in the pan. Drizzle avocado oil over the salmon and season with sea salt and black pepper.
Roast for 25-30 minutes, until the fish is cooked through and flakes easily.
Meanwhile, chop and stir fry your veggies and season with your choice of seasonings. Be mindful of the amount of sodium you use. Alternatively, you can also steam your veggies.
When ready, plate the veggies and salmon and drizzle the salmon with the glaze.
Enjoy
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]]>The post CHOCOLATE APPLE PROTEIN PANCAKES appeared first on My Digital Kitchen.
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Happy pancake sunday! I love sundays because I get to eat pancakes in the morning. There’s just something about sunday mornings that ignite my cravings for pancakes, or maybe it’s just my crazy thought? Either way I don’t mind it
Recipe: serves 2
2 tbsp gluten free oat flour
1 tbsp coconut flour
2 organic cage free eggs
6oz non fat plain greek yogurt
1.5 tbsp organic raw cacao powder
1 medium organic banana
1 organic stevia sachet
1/2 tsp gluten/aluminum free baking powder
1/8 tsp apple spice
1 organic figi apple (for layers)
Coconut oil (for frying)
Place all ingredients in a bowl or a food processor and mix until a smooth batter forms.
Heat a skillet over medium heat with 1/2 a tsp of coconut oil. Scoop medium batter portions into the skillet and flip when edges are slightly brown. Repeat the process for the whole batter.
When ready, layer with sliced apples and other toppings of choice.
Enjoy!
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