Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Whole Wheat Banana Flax Bread March 17, 2015

Jamie says: Whew! Last month was jam-packed! What made it so busy? I moved both my apartment and office in less than 2 weeks. It was such a blessing to have my family help with my apartment move. They’re the best. Seriously. I love my new places and am feeling settled in.

So here is my 1st post-move craziness recipe: Whole Wheat Banana Flax Bread. (I have fun baking yesterday in my new kitchen before work.)

Pre-work baking

Pre-work baking

I dug through my stack of recipes and came across one which I heavily modified. I knew I was taking a risk with so many modifications in baking, but it definitely worked to my advantage…

Recipe makeover success!

Recipe makeover success!

My Whole Wheat Banana Flax Bread was amazing! It had a sugar-sweet crunchy crust and a super moist middle. The pecans added a pleasant crunch. Mmmmmm….

Whole Wheat Banana Flax Bread

Whole Wheat Banana Flax Bread

Ready for a slice? Try it with a glass of milk for breakfast, a snack, or dessert.

Mission accomplished- My best banana bread ever!

Mission accomplished- My best banana bread ever!

Whole Wheat Banana Flax Bread

Ingredients:

  • 2 large eggs
  • 3 medium very-ripe bananas
  • 1/2 Tbsp white vinegar
  • 1/4 cup plus 1/2 Tbsp skim milk
  • 1 1/2 cup 100% whole wheat flour
  • 1/4 cup milled flax seeds
  • 1/2 cup honey
  • 1/2 cup dark brown sugar
  • 1/2 cup canola oil
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup chopped pecans

Directions:

  1. Preheat oven 325°F. Coat a 9″ x 5″ metal loaf pan with spray canola oil.
  2. Whisk eggs in a large bowl. Peel bananas and place in bowl with egg. Mash bananas into eggs.
  3. Pour white vinegar and skim milk into a small bowl. Allow to sit while preparing next ingredients.
  4. To the bowl with bananas, add whole wheat flour, milled flax seeds, honey, brown sugar, canola oil, baking soda, vanilla extract, and salt. Use a spatula to combine.
  5. Stir in chopped pecans. Bake for 1 hour. Allow to sit in pan for about 15 minutes. Slice. Enjoy!

Servings: about 10 thick slices or 20 half-slices

  • Nutrition note: Use baking substitutes to make recipes for nutritious. The original version called for all purpose flour (which was substituted with whole wheat flour and milled flax seeds) and 50% more sugar.
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Chocolate Berry Parfait January 15, 2015

Jamie says: I love productive and fun-filled days! It’s that awesome feeling of accomplishment combined with fun that is the hallmark of a great one. I made this Chocolate Berry Parfait this weekend on one of those days I felt like an Energizer Bunny…a 2-part workout, 4 loads of laundry, dishwasher emptied, bills paid, groceries purchased, paper work submitted, awesome phone calls with family and friends, a birthday party… all in one-day. I was ready for this killer parfait…

Chocolate Berry Parfait

Chocolate Berry Parfait

The colors are naturally vibrant; the taste, sweet; and the texture, smooth.

A cup of goodness

A cup of goodness

Parfaits make me think of TCBY and the movie Shrek (onions have layers and so do parfaits).

Layering isn't only for the winter...

Layering isn’t only for the winter…

Dig in. It’s ready in a minute.

Just waiting for a spoon...

Just waiting for a spoon…

Chocolate Berry Parfait

Ingredients:

  • 4 strawberries
  • 8 blackberries
  • 4 oz cup of 2% live active cottage cheese (Breakstone’s)
  • 12 60% cacao bittersweet chocolate premium baking chips (Ghirardelli)

Directions:

  1. Wash berries. Slice strawberries.
  2. Place 2 oz (1/2 of portioned cup) of cottage cheese in a bowl. Top with half the strawberry slices, blackberries, and chocolate chips.
  3. Scoop the remaining cottage cheese on top. Add the remaining berries and chocolate chips. Enjoy!

Servings: 1

  • Nutrition note: Blur the lines a little sometimes between a dessert and a snack to prevent over-indulging. Use a few dark chocolate chocolate chips to make a healthy snack turn into a dessert.
 

Ricotta with M&M’s and Pomegranate Seeds December 27, 2014

Jamie says: Ricotta makes a tasty base for a quick dessert. I learned this from my Italian Grandma. She makes an incredibly delicious ladyfinger cake that will rock your world. For a fun and festive dessert-like snack, I made Ricotta with M&M’s and Pomegranate Seeds.

Ricotta with M&M's and Pomegranate Seeds

Ricotta with M&M’s and Pomegranate Seeds

The M&M’s and pomegranate seeds add little bursts of sweetness to the creamy ricotta base.

Red and green bursts for the Christmas season

Red and green bursts for the Christmas season

Amazing. I had it two days in a row.

A simple Christmas treat

A simple Christmas treat

Ricotta with M&M’s and Pomegranate Seeds

Ingredients:

  • 1/4 cup ricotta
  • 12 M&Ms (Christmas)
  • 1 Tbsp pomegranate seeds

Directions:

  1. Scoop ricotta into a small bowl. Top with M&M’s and pomegranate seeds. Enjoy!

Servings: 1

  • Nutrition note: Add fruit to a snack, dessert, or meal to add volume and nutrients such as fiber and vitamins.
 

Chocolaty Chocolate Chip Cookies with Sunflower Seeds December 23, 2014

Jamie says: Cookie exchange time! It’s that time of the year. We had a department cookie exchange at work, and I was looking for a new recipe. The only rule- bring enough for everyone in the department to have one. My only requirement- it must have chocolate (and bonus points if it resembled a brownie this time). I just so happended to be taking to my Aunt/Godmother/expert baker on the phone and she mentioned her Dunkable Brownie recipe. Sold. She emailed it over. I invited a friend over and we went to work in the kitchen. I did a little cookie makeover (see nutrition note) and came up with: Chocolaty Chocolate Chip Cookies with Sunflower Seeds!

Chocolaty Chocolate Chip Cookies with Sunflower Seeds

Chocolaty Chocolate Chip Cookies with Sunflower Seeds

Sunflower seeds add a nice crunch and nutty flavor to this chocolate upon chocolate cookie.

A brownie-like cookie with a nutty crunch

A brownie-like cookie with a nutty crunch

I had a little leftover dough and put it in single-serving silicone baking cupcake cups. Fun, right?

Cupcake-style cookies!

Cupcake-style cookies!

Ingredients:

  • 1 cup + 2 Tbsp unsweetened cocoa (Hershey’s)
  • 1 1/2 cup + 3 Tbsp sugar
  • 1 cup canola oil
  • 1/4 c + 2 Tbsp margarine (Smart Balance with omega 3s)
  • 3 eggs (Eggland’s Best, organic)
  • 2 tsp vanilla extract (Spice Island)
  • 3/4 cup 100% whole wheat flour
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 60% cacao baking chips (Ghiradelli)
  • 1/3 cup roasted sunflower seeds (Publix)

Directions:

  1. Preheat oven to 350°F. Place parchment paper on cookie sheets.
  2. In a large bowl, stir together cocoa and sugar. Add vegetable oil and margarine. Beat with electric beaters.
  3. Beat eggs. Add eggs and vanilla to cocoa mixture.
  4. In a separate bowl, whisk together whole wheat flour, all purpose flour, baking powder, and salt. Gradually beat in dry ingredients to wet ingredients.
  5. Using a spatula, fold in chocolate chips. Using a tablespoon, scoop heaping tablespoons onto cookie sheet. (You can also use batter in a cupcake tin.) Sprinkle with sunflower seeds. Bake 18 minutes. Enjoy!

Yield: 26 cookies

  • Nutrition note: Cookie makeover- instead of baking chocolate, I used a cocoa powder/vegetable oil/ sugar substitution (1 oz semi sweet Baker’s chocolate = 1 Tbsp cocoa powder + 2 tsp canola oil + 3.5 tsp sugar; 1 oz unsweetened Baker’s chocolate = 3 Tbsp cocoa powder + 1 Tbsp canola oil); instead of butter, I used margarine with omega 3s; to replace most of the all-purpose flour, I used whole wheat; I chose omega 3 eggs with a higher vitamin/mineral content; and I added nutrient-rich seeds.
 

Chocolate Chia Pudding November 3, 2014

Jamie says: I did it! I made chia pudding. And it was epic. Well, maybe epic is a little strong of a word, but it was delicious and epic for the moment.

 

Chocolate Chia Pudding

Chocolate Chia Pudding

It tasted much like traditional pudding, but more filling and, to me, even better. So satisfied.

Just like "real" pudding- but even better!

Just like “real” pudding- but even better!

Ready to dig in? Give it a try.

The chia seeds are blended, leaving a gel-like chocolaty treat

The chia seeds are blended, leaving a gel-like chocolaty treat

Chocolate Chia Pudding

Ingredients:

  • 1/3 cup prepared chia gel
  • 1/3 cup fat free milk (organic)
  • 1 scoop chocolate protein powder (Publix GreenWise)
  • 1 Tbsp unsweetened cocoa (Hershey’s)
  • dairy whipped topping (ReddiWip Original)

Directions:

  1. In a mini blender (i.e. Bullet-style), add chia gel, milk, protein powder and unsweetened cocoa. Blend until all ingredients are incorporated.
  2. Serve in a small bowl with whipped cream on top. Enjoy!

Servings: 1

  • Nutrition note: This pudding has more protein and omega 3s and less saturated fat and sugar than your traditional pudding.
 

Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles November 2, 2014

Jamie says: Wow, it’s cold! This South Florida girl is not used to this arctic-like weather. Gets me every time. (I’m in Florida by the way.) Call me crazy, but for some reason, I like frozen yogurt when it gets cold out. (Is anyone else the same way?) And so, I woke up freezing, and what did I want for breakfast? Frozen yogurt…and chia gel. (Told ya I’m obsessed with this chia gel stuff.) I put the two together and made Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles!

Pumpkin Fro Yo 'n' Pear Chia Sunrise Waffles

Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles

I have to say, they turned out quite beautiful- like flowers or suns…

They look so pretty! Like flowers or a sun with rays.

They look so pretty! Like flowers or a sun with rays.

There’s a nice contrast in the colors, textures, and flavors. It tasted awesome, too. I bet kids would love these…

Fun for everyone

Fun for everyone

Pumpkin Fro Yo ‘n’ Pear Chia Sunrise Waffles

Ingredients:

Directions:

  1. Heat waffles in toaster until they’re golden brown.
  2. Chop a pear. Spread chia gel on toasted waffles. Place a 1/4 cup scoop of frozen yogurt in the center of each waffle. Divide chopped pear on top of both waffles, around the frozen yogurt scoops. Enjoy!

Servings: 1

  • Nutrition note: Recipe makeover- Make waffles and ice cream healthier by using whole grain waffles and a portion-controlled amount of fat free frozen yogurt; top with fresh fruit fruit for fiber and vitamins; chia gel adds fiber, omega 3s, and calcium.
 

Peanut Butter Quinoa Brownies September 28, 2014

Jamie says: Guess what tonight is? A dinner party- dietitian style! And I can’t wait. Foodie dietitians really know what it’s all about- great taste and solid nutrition. Why settle when you can have it all. This is our second dinner, and I signed up to bring dessert. Brownie recipes have been on my mind all week (think quinoa, peanut butter, and chocolaty goodness) and this party was the perfect motivation to get bakin’ on a rainy day. So here you have it, I’d like to introduce you to Peanut Butter Quinoa Brownies.

Peanut Butter Quinoa Brownie

Peanut Butter Quinoa Brownie

For as long as I can remember, chocolate and peanut butter have been a winning combination in my book. Although, strangely enough, I’ve never been a Reese’s fan… which also meant everyone wanted to trade Halloween candy with me… not a bad deal when as a kid, I could make my own chocolate peanut butter cups.

Moist, sweet chocolate peanut butter bliss with a little nuttiness

Moist, sweet chocolate peanut butter bliss with a little nuttiness

These brownies had the perfect amount of sweetness. The chunky peanut butter and uncooked quinoa add a nice little nutty crunch. I loved how moist they were, too. I hope you like them, too.

The peanut butter pattern reminds me of cow spots...totally random, I know

The peanut butter pattern reminds me of cow spots…totally random, I know

Peanut Butter Quinoa Brownies

Ingredients:

  • 1/2 cup +  1 1/2 Tbsp quinoa, divided (pre-rinsed, Ancient Harvest white grains traditional)
  • 1 cup water
  • 3/4 cup 100% whole wheat flour (King Arthur)
  • 1/2 tsp salt
  • 8 oz bittersweet chocolate baking chips (Ghirardelli 60% cacao)
  • 1/2 cup margarine (Smart Balance original)
  • 3 large eggs (Eggland’s Best)
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1/4 cup chunky natural peanut butter (Smart Balance)

Directions:

  1. Preheat oven to 350°F. Grease a 13×9″ baking dish with canola oil non-stick cooking spray.
  2. Cook 1/2 cup quinoa according to directions on package- combine 1/2 cup quinoa and 1 cup water in a small pot; bring water to a boil, reduce heat to a simmer, cover and cook for 12 minutes until water is dissolved. Measure 1 cup of cooked quinoa to use for the recipe (save the remaining quinoa for another meal).
  3. In a small bowl, mix together flour, salt, and 1 1/2 Tbsp uncooked quinoa with a fork.
  4. In a medium microwave safe bowl, melt chocolate and margarine by heating for 30 seconds, stirring, and repeating. If additional time is needed, microwave for 15 second and stir until melted.
  5. In a large bowl, whisk together eggs, brown sugar, white sugar, and vanilla until blended. Gradually beat in melted chocolate mixture until incorporated. Gradually add the flour mixture, beating until combined. Lastly, beat in the 1 cup cooked quinoa until incorporated. Pour brownie batter into greased baking dish.
  6. In a small microwave safe bowl, heat peanut butter for 15 seconds, stir, and microwave for an additional 15 seconds. Use a spoon to evenly distribute small amounts of peanut butter over the top of the brownie batter. Bake brownies for 28 minutes or until cooked throughout. Cut into 3 columns by 5 rows. Serve warm. Enjoy!

Yield: 15 brownies

Serving suggestion: Serve with a glass of fat free omega 3 milk.

  • Nutrition note: Better for you substitutions include margarine instead of butter (more unsaturated fat, less saturated fat), whole wheat flour and quinoa instead of all-purpose flour (whole grains instead of refined grains).