Chai Tea Latte Cupcakes

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You can feel the crispness in the air that is fall.

When the weather starts to change, I immediately want food that is warm and comforting.  And now that I don't have to worry as much about summer's typical revealing clothes, I automatically eat more desserts!

One of my favourite drinks for fall is, hands down, a chai tea latte.  To this day, I can't, for the life of me, understand why anyone would want a vegetable flavoured latte! I can't stand anything tasting like pumpkin - especially that artificial pumpkin flavouring. yuck!

Back in high school, a friend of mine first introduced me to her homemade chai tea, and I fell in love. I love all the warm spicy goodness that goes in to it - cardamom, nutmeg, cloves and my personal favourite, cinnamon, of course. It was only a matter of time before I combined this amazing concoction together to create the perfect dessert.

These cupcakes makes the perfect dessert to any fall or winter occasion. It’s all those warm fuzzy feelings captured in a cupcake.

   Chai Tea Latte Cupcakes
   

Makes: 18 cupcakes

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

• 1/2 cup unsalted butter
• 1/2 cup sugar
• 2/3 cup instant chai latte powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup skim milk
• 1 teaspoon vanilla
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
Cupcake Instructions:
1. Pre-heat the oven to 350 degrees and line cupcake pan with cupcake liners
2. In a large mixing bowl, beat together the butter and sugar until fluffy (approximately 2 minutes).
3. Add the chai powder, ginger, cinnamon, eggs, milk, and vanilla. Mix until well combined.
4. Add the flour, baking powder, and salt until combined. Beat until smooth.
5. Fill the cupcake liners about 2/3 of the way.
6. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Ingredients:
• 2 cups icing (powdered) sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup vegetable shortening
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons cold water, as needed
Icing Instructions:
1. In a large mixing bowl, beat together all the ingredients until fluffy.
2. Spread on cooled cupcakes using a spatula or icing tip.

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Dynamite Sushi Bowl

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I have a severe allergy to fish (but not shellfish) so my sushi selection is quite limited. I usually stay on the safe side and get myself the vegetarian roll, but one day, the Mister surprised me by bringing me home a dynamite sushi roll. I previously ignored this selection without even reading the ingredients to find out there is NO FISH!

While I did love the Dynamite Roll, I usually find that the tempura shrimp is a lot of batter - which, although light, I'm just not much of a fan.

I decided to try to make this at home for myself - without the tempura batter. I also like to increase my intake of vegetables so I've added crispy brussels sprouts.

My version of the Dynamite Sushi Bowl is incredibly filling - but with all good and healthy things. Lots of protein and vegetables and a bit of carbs, which, yes, your body does need. It's the perfect meal for either lunch or dinner.

Dynamite Sushi Bowl

Makes: 2 servings

Preptime: 10 minutes

Cook time:10 minutes

 

Ingredients:

10 raw medium to large sized shrimp

1 1/2 teaspoon salt (set aside a pinch)

1/2 teaspoon onion powder tomato, diced

1/2 teaspoon cayenne pepper (set aside a pinch)

1 clove garlic, chopped

1/2 avocado, diced

1 carrot, sliced into thin strips (julienne)

10 brussel sprouts, sliced in half

2 tablespoons sesame oil, divided

1 cup cooked brown rice

OPTIONAL: sesame seeds

   

 

Instructions:

1. In a pan, heat 1 tablespoon of oil on medium-high heat.
2. Add shrimp, pinch of salt, pinch of cayenne pepper, chopped garlic and onion powder.
3. Cook shrimp for 5 - 7 minutes or until pink and opaque. Set aside
4. At the same time, place brussel sprouts on a baking a baking pan, Drizzle with 1 tablespoon of oil, remaining salt, cayenne pepper, and garlic powder and roast in the oven at 425 for approximately 15 minutes.
5. In a bowl, add the rice and then top with shrimp, brussel sprouts, carrots and avocado.
6. OPTIONAL: garnish with sesame seeds.

 

Spicy Butternut Squash Soup

The Lifestyle RSS

Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash. 

I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup.  I was hooked!

It's a flavourful, rich and hearty soup without any cream or dairy.

This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.

   Spicy Butternut Squash Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:40 minutes

 

Ingredients:

1 butternut squash, peeled, cubed, seeds removed

1 medium potato, peeled, cubed 

1 onion, chopped 

1 carrot, chopped

1 celery stalk, chopped

1 clove garlic, chopped

4 tbs oil (divided in half)

4 cups, chicken or vegetable broth

2 tsp garlic powder, divided

1 tsp onion powder, divided 

1/2 tsp thyme

2 pinches cayenne pepper 

salt and pepper to taste 

  

 

Instructions:

1. preheat your oven to 400 degrees
2. In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
3. In a large pot, on medium heat, add oil, onions, garlic, carrots and celery.  stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder  and cayenne.  
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.) 
6. Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
   

 

Harissa Spiced Chickpeas

The Lifestyle RSS

When I come home late from work after a hard day, I try to make something quick and satisfying. This usually translates into something simple like pasta. But I am also trying to limit my pasta intake and making leaner choices.

This one has quickly become one of my go to recipes as of late. It is so easy to make and the flavours are so different from what I typically make - which just makes me crave more!

Before trying the Knorr Harissa spice mix, I really wasn't sure what to expect. But it is a delicious blend of earthy spices, with a bit of a kick to it! I'll be honest, my pepper tolerance isn't very high, (I usually don't order anything over medium spice level!) so if you do want more of a kick to it, feel free to add chili flakes or more hot sauce!

I love this recipe even more because you can easily omit the meatballs if you are vegetarian or making this as a "meatless Monday" meal. Because of the chickpeas, the protein levels are already really high in this recipe. It's also perfect for those post-workout meals when you are looking for an extra dose of protein!

To make this healthier, I personally like to serve this recipe over brown rice for dinners, but you can easily swap the brown rice for white rice, couscous or even quinoa .

I personally love this recipe because it’s full of protein and has tons of flavour! You can also take leftovers into work as part of a bowl - just add some vegetables and you're ready to go!

      Harissa Spiced Chickpeas and Meatballs  

Makes: 4 servings

Preptime: 10 minutes

Cook time:20 minutes

 

Ingredients:

2 lbs lean ground beef

1 can chickpeas, drained and washed

2 tbsp Knorr  Harissa seasoning (divided)

2 tablespoons oil

250 ml (2 cups)  beef broth or vegetable stock

1 teaspoon tomato paste

2 cloves garlic, minced

1 onion, finely diced

1 tsp italian seasoning

1 egg

1 tbsp worcester sauce

salt to taste

black pepper to taste

  

 

Instructions:

1. In a bowl, mix the ground beef, egg, worcester sauce, 1 tsp Knorr Harissa seasoning, onions, garlic, salt, pepper  and Italian seasoning together. Mix well and form 1 inch diameter balls
2. In a skillet with 1 tbsp of oil, and place onmedium-high heat
3. Once hot, place meatballs in the skillet, browning on all sides for 8-10 minutes. Set aside. 
4. In the same skillet add chicken or vegetable stock, tomato paste. Simmer for approximately 8 minutes or until it reduces to about half. 
5. add 1 tsp Knorr Harissa seasoning and stir well. 
6. add 1 can of drained and washed chickpeas to the sauce and let simmer for 2-3 minutes.