THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Creamy Avacado Sammy September 22, 2010

Holy shitballs… has it really been THAT long????  My apologies to the internets.  Why such a hiatus you ask?  Well, this hag is in the midst of cooking up her greatest creation ever … a wee bambino!  Yes, my hubster and I are multiplying.  So, I have been focusing on that rollercoaster ride for the past seven months.  Add in the fact that this foodie couldn’t eat at all for four months (the first trimester was brutal – total food aversions to everything!) and I have been slowly getting back to my regular eat eat eat self.

So with that, I want to share with you one of my latest obsessions: avacado.  I just can’t seem to get enough of this soft, delish fruit.  So so good for you and so utterly tasty.  It really couldn’t be easier …


Ingredients:
2 slices of your favorite bread or a pita
1-2 slices of your favourite cheese (I seem to be on a Edam and Swiss kick these days)
1 medium tomato, sliced thinly
1 avocado
1 tsp olive oil
1 tsp onion, minced
1/2 tsp garlic powder
1/2 tsp lime juice
dash cayenne pepper
salt and pepper to taste



Directions:
1. Place cheese slice and tomato slices onto bread.
2. Combine avocado and olive oil in a small bowl and, using a fork, mash into a smooth paste.
3. Add all remaining ingredients to avocado and mix well.
4. Spread avocado mixture onto bread, toast and enjoy.
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Note: You can be as creative as you want here… I’ve added in sprouts, spinach and even omitted the cheese as well from time to time.  Mmmmmmmmmmmm!


 

Beer Bread January 21, 2009

Filed under: Hug a cow (dairy-free),My bakery — healthyhag @ 10:18 pm
Tags: , , , , , , ,

Beer + bread = happy Healthyhag!  This idiot-proof, insanely delish bread can be served with soups, stews or just as a snack.  Warning: don’t expect it to be around very long once you and your freinds/family get a taste of it!  My latest addiciton.

 

Ingredients:

3 cups flour, sifted – key to success! (you can use whole wheat or regular)

3 tsps baking powder (omit if using Self-Rising Flour)

1 tsp salt (again, omit if using Self-Rising Flour)

1/4 cup sugar

1 can or bottle of beer (approx. 12 OZ or 341ml)

1/3 cup melted butter (use margerine is you’re a dairy-free kinda kid)

 

Directions:

1) Preheat oven to 375F.

2) Mix dry ingredients, then and beer.

3) Pour batter into a greased loaf pan, then pour melted butter over mixture (it’ll swim in it a wee bit)

4) Bake 50-60 min, remove from pan and cool for at least 10 minutes – if you can.

NOTES: Sifting flour for this s a must!  Skipping sifting will turn your bread into a brick or weapon of mass destruction.  If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. It works, but isn’t as effective as sifting.  The final result should be a nice dense, thick, hearty and very tasteful bread, NOT A PUCKbread!

 

Pumpkin-tastic Bread January 24, 2008

You will be able to fool even the more discerning carnivore, with this to-good-to-be-true vegan recipe. It also makes a great gift, and freezes amazingly. You can make this recipe into muffins too! It may not be low on the calorie or fat count, but it packs a lot of protein and is well worth the extra 30 min on the treadmill.
pumpkin-bread2-scaled.jpg

Ingredients:
1 cup chopped walnuts
3 1/2 cups flour (whole wheat, all-purpose, rice, etc)
2 cups packed dark brown sugar
2/3 cup white sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 1/2 tsp ground cinnamon
2 cups pumpkin puree
3/4 cup oil (vegetable or canola)
2/3 cup coconut milk
2/3 cup flaked coconut

Directions:
1) Preheat oven to 350F, and grease and flour two 8″ x 4″ loaf pans (you can use 4 small loaf pans too, but lessen the baking time).
2) Spread walnuts in a single layer on a non-greased baking sheet, and toast in the preheated oven for 8 to 10 min (or until lightly browned); set aside to cool.
3) In a large mixing bowl, stir together flour, brown and white sugars, baking soda, salt, nutmeg, and cinnamon.
4) Add the pumpkin, oil, and coconut milk, and mix until combined.
5) Add in the flaked coconut and toasted walnuts, stir gently.
6) Divide the batter evenly between pans, and bake for 60-75 minutes (or until a toothpick inserted in the center comes out clean).
7) Remove from oven, cover loaves tightly with foil, and allow to steam for 10 minutes.
8) Remove foil, and turn loaves out onto a cooling rack.
9) Allow to cool completely before serving. Enjoy!