Protein Brownie-Cake

August 1, 2021August 3, 2021Jai Leave a comment

Want something baked but the lesser of evils, meaning something that’s high quality, with no dairy, refined flour, oils or sugars, and that feeling of not blowing your gains?

Found a recipe online and made these simple modifications and additions to upgrade it from a healthier ingredient perspective.

This treat is just that. In fact it has 2 scoops of nutritious, gut friendly plant-based protein (rice and pea), which is an awesome protein to cook with and we made it with our own flour from rolled oats. We also used coconut oil and applesauce as our fats. We even used nut milk (macadamia), cacao, and a combination of honey, maple and date syrup.

INGREDIENTS

70-85g – oat flour

13.5oz – maple/date syrup or honey

1c – chopped walnuts

2-3 eggs

1/4c – apple sauce

1/4c – oil/butter

3/4 tsp – sea salt

1/2 tsp – vanilla extract

half cup – nut milk

2 scoops – vegan protein powder (rice & pea)

1/2c – dark chocolate chips or crumbled dark chocolate bar

1 tsp – baking powder

1-2 tsp – cacao powder

PROCESS

Preheat oven to 350 degrees. Combine all dry ingredients. Mix all wet ingredients. Gradually pour dry ingredients into the wet ingredient mixture and stir together until well mixed. Add walnuts and crumbled dark chocolate bar.

Serve warm with cream cheese/greek yogurt frosting and or ice cream of choice. Store in refrigerator for up to a week then freeze.

Carrot Cake Oats

July 25, 2021September 18, 2021Jai Leave a comment

C A R R O T • C A K E oats, oh boy! Shoutout to one of my fave IG accounts @kylecarillet. This take on his recipe is so bomb! 💣 A hearty healthy scrumptious treat, that doesn’t make me feel guilty in anyway. I tend to have a sweet tooth so may as well put this on rotation for a healthier option (with protein).

Already packed with raisins, carrots and nuts (i used both pecans and walnuts), I also varied this recipe by adding an additional egg – for a total of three. One and a half heaping scoop of vanilla whey protein. Cristalized ginger pieces, additional nut milk (i used macadamia milk). I also added more maple syrup to the frosting for a thinner consistency.

Have fun with it. Next time I’m going to try more protein powder.

Adapted from @KyleCarillet (IG):

2c oats (or equivalent)
2 tsp baking powder
2tsp cinnamon
1tsp ginger
1/4 tsp nutmeg
1 pinch, salt

Separately mix together:

half cup nut milk + 1.5 scoop protein (preferably legion plant+ but can also use whey. Plant cooks better)
3 beaten eggs
1 tbsp chia seeds soak in the milk
1tbsp vanilla
3/4 cup maple syrup (255g)
three fourth cup carrots (1 med-lrg carrot)
half cup raisins
half cup nuts (walnuts or pecans)
half cup coconut oil
half cup applesauce

Topping (mix ingredients and place in ziplock bag cup tip and drizzle)

1 pkg low fat cream cheese (225g)
half cup greek yogurt (150g)
Maple syrup (1-5 tbsp, on preference)

‘Nana Bread

July 19, 2021August 3, 2021Jai Leave a comment

I truly love being able to use old bananas to make a really rewarding treat. Truth of the matter is, if it wasn’t for recipes like this, I’d be throwing out bananas all the time.

This is a basic banana bread recipe. Feel free to embellish it with anything from a coffee cake style loaf with crumbles to a maple glaze. Top it with basic vanilla ice cream and your in heaven!

Living alone makes it so hard to consume all of what I buy and cook before it goes bad. Ugh! So frustrating. But as the saying goes, when life throws you lemons, make lemonade! In this case when life throws you rotten bananas, why not make bread!?

This recipe makes two loaves, so if you live alone like me, share a loaf with a loved one. That’s my new strategy. Enjoy!

Sidenote: For an added twist, I added coconut oil dried bananas, pecans and dark chocolate chunks (smashed half of a chocolate bar). Garnished with (what else – yup, a banana sliced in half – a half for each loaf. Gives it a nice rustic cafe look. 🍌

Pair with vanilla ice cream

1. Preheat oven 350

2. Combine Dry ingredients

• 1.5c flour

• 1 tsp baking soda

• .5 tsp kosher salt

3. Mix med on speed for 2 mins

• 2-3 eggs

• 1 tsp vanilla

• Bananas (1.5-3cups/3-6 bans)

• 1c packed brown sugar

• 3/4c butter softened

4. Slowly add flour mixture into wet mixture

5. Cook 45 mins in 2 greased loaf pans

Key Lime Mayo Cake

December 5, 2020December 6, 2020Jai Leave a comment

K E Y L I M E CA K E – is one of, if not my favorite, cake at the moment. Decided to do something a little different this Thanksgiving, and was a bit scared, but i did it anyway and it was awesome!!!

I compared three different recipes on Pinterest, thereby creating my own version and I’m not disappointed at all!

My secret ingredient is mayonnaise. Mayonnaise is essentially oil, eggs and vinegar. So this isn’t too far fetched. The oil content in the three recipes averaged 3/4 cup. The egg content averaged 4.5 eggs. I substituted oil for the mayo 1:1 at 3/4 cups. I used 3 eggs (the three recipes were anywhere from 3-6 eggs). After letting the cooked cake sit for 2 days to allow the lime flavor to set in and intensify, I frosted it with key lime cream cheese frosting and this is it. The best cake I’ve EVER made.

History – people used mayo in (chocolate) cakes back in the during WWII or the Great Depression when food scarcity forced cooks craving sweets to get creative.

To start just mix in a couple tablespoons of mayo to boxed cake batter for rich flavor. Mix a whole cup to really up the decadence or just substitute it in a regular recipe for the oil at the same amount. 1 cup oil = 1 cup mayo.

Smash Burger Heaven

June 17, 2019April 28, 2020Jai Leave a comment

S M A S H • B U R G E R S are so bomb! Y’all know how we do it. We do a lot of things, but in moderation. Like the old adage, “its not what you do every once in a while, but what you do every day.” Naked means portion control is just as important as what it is. Focusing on quality and quantity of the food we eat means using top ingredients.

Bc dads make the best burgers, in honor of Fathers Day, we decided to do our take on burgers (diner-style or “smash”). One of my fond dad memories growing up in Atl was him taking me to @steaknshake. It was there I had my first ever burger of this kind.

We took a .lb of mishima reserve ground wagyu beef – divided it into eight 2oz balls. Wagyu is quality beef. Yup at 2oz, these are more along the lines of sliders. All good in that i find myself satisfied after two tiny burgers, loaded with any variety of toppings. Since they’re small in size, you can even dbl these, add bacon and cheese for bacon dbl cheese smash burgers. Once you have these in 2oz balls, feel free to portion, season and freeze unused ones for another indulging session.

One of the keys to a good smash burger is to not handle alot. That said, combine desired dry seasoning in separate bowl. Once combined, sprinkle on balls. Rotate/turn, continue to season, portion, cook and/or freeze. If freezing, do two per sandwich bag for quick access later.

For the ones you’re cooking, pre-heat a cast iron skillet, til hot. If greasing, use an oil with a high heat point, like avocado oil. Place the balls in the hot skillet and immediately smash it with a spatula and cover (to prevent splattering. Cooking time depends on the desired doneness (30-90 secs on each side). Remember these burgers are only 2oz each. We prefer medium rare, so 40 seconds each side is perfect. Top with cheese upon flipping.

Get creative with your toppings. We topped these with pre-cooked baked bacon (see last post), reduced fat cheddar and easy to make honey mustard slaw. (Bag of pre-shredded cabbage & carrots mixed with honey, mayo, mustard – try horseradish mustard for added flavor).

We used a soft Artisano bakery sausage roll. Cut in half & toasted with bacon grease.

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“Look Good…Feel Great…Enjoy Life”

Until next time, be encouraged to leave feedback below.

HUEMANLIFE

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