FITNESS | RECIPES
March 30, 2020
Over the last decade I have struggled to make cookies that were, well, cookies. Due to me not wanting to accept the amount of sugar and butter needed for almost all cookie recipes, I would skimp on one or the other or both, and many times my cookies would come out hard and not very sweet.
During this quarantine lockdown, I have done my best to not make any recipes that call for too much of any specific ingredients that I do not have an abundance of. Butter is one of those ingredients. So I started looking into butterless cookie recipes, and with a little tweaking and exprimenting, I have for you a recipe that has worked beautifully for me a few times.
The replacement for butter? Oil! Now, I know some of you are very against the use of oil, I myself do not use much. But as someone who has a very bad history with baking, I think this has been a godsend.
So give it a go and I hope you enjoy it!
- 2 1/2 Cups Flour
- 1 TSP Baking Soda
- 1/2 TSP Salt
- 1/2 Cup Vegetable Oil/Coconut Oil (if you like the taste)
- 1 1/4 Cup White Sugar
- 2 Eggs
The original recipe calls for Baking Soda (1 TSP) and Baking Powder (1/2 TSP), but I only have Baking Soda and it works just fine alone.
The original recipe also calls for White Sugar (1/2 Cup) and Brown Sugar (1 1/2 Cup), but for the same reason I chose to use just White and they still come out delicious.
- Preheat the oven to 350F/175C
- In one large bowl, mix the flour, baking soda and salt
- In another bowl, mix the oil and sugar
- Beat in one egg at a time to the oil and sugar mix
- Then add the wet mix to the dry mix well. The cookie dough should be a little crumbly. If there is any dry mix yet or the crumbles are small, add a little more oil (1 TBSP at a time) until the dough is more consistent. I generally add 1-2 more TBSP. You can then add any additional ingredients you want. I grated up some milk chocolate to add straight to the dough, and then I pressed a small piece in the center at the end.
- Line a baking tray with baking sheet and use a spoon to measure out a small amount of dough. Roll the dough into a small ball and then press with your palms to slightly flatten into a cookie shape. Evenly space out the cookies on the pan.
- Bake each tray of cookies for 8-10 minutes then set aside to cool down.
- Then enjoy! :)
recipe, cookie, butterless
March 29, 2020
fitness, workout, mobility
March 18, 2020
Stuck in Quarantine? Need a simple recipe that will allow you to take advantage of the random ingredients you might have in your cabinets? Homemade pizza might be the perfect solution for you! :)
I still know many people who are intimidated by anything dough related. But I promise you, it is much easier than people think. The most difficult part is the kneading, and given enough time of messing with the ingredients you really can not go wrong.
Makes 4 personal pizzas
- 2 1/2 Cups Warm Water
- 2 TSP Dry Yeast
- 1 TSP Sugar
- 1 1/2 TSP Salt
- 7 Cups Flour
- 6 TBSP Extra Virgin Olive Oil (EVOO)
- Add yeast to warm water, stir and set aside to activate
- Mix dry ingredients in a large bowl
- Add EVOO to dry ingredients
- Add activated yeast to dry ingredients
- Mix initially with a large spoon until the dough begins to bond
- Begin to mix by hand. Once dough has somewhat joined together, knead for a minimum of 10 minutes
- Form the dough into a smooth ball and apply a small amounth of EVOO to the dough ball and the bowl
- Set aside and cover (towel or plastic wrap) to rise anywhere from 30 minutes to 24 hours
- Remove dough from bowl onto a floured surface and knead gently for 5 minutes
- Cut the dough into 4 pieces and form 4 smaller balls
- Dust with flour to keep the pieces from sticking together and add them back to the bowl to sit for another 10 minutes for additional growth
- Preheat your oven to the hottest setting it has
- Form the dough into any shape you desire. A rolling pin is not required as you can just flatten the dough first with the palm of your hands and then by pressing your fingertips into the dough to spread it out.
- Then add your desired toppings
- Bake the pizza for anywhere from 10-20 minutes while monitoring. Once the cheese it melted and the crust is golden brown remove from the oven
- Let the pizza sit for a few minutes to cool off then bon appetit! :)
recipe, pizza, dough
February 17, 2020
As with most of the meals I make, this is one that changes slightly each time due to whatever ingredients I have in the fridge. It is a simple and flavorful meal that I do not get tired of making.
This round includes bell pepers, mushrooms, a dash of tumeric and sliced green olives! Other common choices of mine include split cherry tomatoes, spinach and sometimes even sunflower seeds! (Weird? Not sure, but I love the texture it adds! )
Time: Approximately 30 minutes
- 3 Handfuls Penne Pasta
- 200 mL Soy Cream
- 2 Cups Soy Milk
- 2 Cups Water
- 1 TBSP Vegan Butter
- 2 Cloves Garlic
- 1/2 White Onion (usually green but I had leftover white onion)
- 1 Cup Green, yellow, and red bell peppers
- 1/2 Cup Sliced Green Olives
- 1 Can Sliced Mushrooms
- 2 TSP Salt
- 2 TSP Pepper
- 1 Cup Nutritional Yeast
- 1 TSP Tumeric
- In a bowl add the soy cream and soy milk and mix well
- Then add chopped onion, salt, and pepper (the original recipe says to set the cream/onion mix in the firdge for 45 minutes, but if you do not have the time it still comes out tasting great.)
- To a pot add butter, garlic, mushrooms, salt and pepper. Sautee for 4-5 minutes until mushrooms are "charred" a bit
- Add cream/onion mix to pot and water
- Add seasonings, olives, and penne
- Cover pot and cook on medium/low for 20 minutes, stirring occasionally
- Enjoy! :)
recipe, penne, pasta, vegan, mushrooms
February 17, 2020
Gyoza is one of my favorite things to eat when I am back home in the USA. I have always wanted to give it a try myself, from scratch. Before attempting I watched at least 10 videos on YouTube, and picked out the common steps. I highly encourage others to give it a try if you love gyoza as much as me! The possibilities are endless when it comes to the filling. My first time I made a traditional vegan filling, and the second time I used whatever I had.
Recipe - Homemade Gyoza Wrappers
- 250 grams All-Purpose or Regular Wheat Flour
- 1/4 tsp Sea Salt
- 150 ml Boiling Water
Here is the video that I feel is the simplest explanation on how to make these beautiful little wrappers :) It is easier to see it than to read about it.
Recipe - Vegan Gyoza Filling
- 200g cabbage
- 1/2tsp salt
- 100g onion
- 10g ginger
- 3 cloves of garlic
- 20g chinese chives
- 10g dried shiitake
Here is another beautiful video that explains the process of making the filling.
Recipe - Pork Gyoza Filling
- 3/4 lb ground pork (¾ lb = 340 g)
- 2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
- 2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
- 2 shiitake mushrooms
- 1 clove garlic (minced)
- 1 inch ginger (1" = 2.5 cm) (fresh, grated)
- 1 tsp sake
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1/4 tsp Kosher salt
Freshly ground black pepper
How to cook?
As you can see in the videos above, there are 2 main ways to cook the gyoza. Boiling, and pan frying/steaming. I prefer pan frying them!
recipe, vegan, gyoza, japanese
February 12, 2020
For my first recipe on my newly redesigned website, I submit a homemade experiment done right :)
Last week, I baked a butternut squash for the first time in my life in an attempt to make squash "spaghetti". I overcooked it so it came out more like mashed potatoes, but was still very tasty! That day, I only ate half of the squash and I saved the other half for an attempt at butternut squash soup.
I had been looking at a few recipes so had an idea of what I wanted to do, but I also did not want to go to the store and get any new ingredients. Plus, I am a big fan of using what I have in the fridge. I had half a head of cauliflower left over from when I made buffalo cauliflower poppers and califlower steaks.
So I threw it all together with the following rough measurements, and it turned out decent enough for me to eat it all :)
- 1/2 Baked Butternut Squash
- 1/2 Head Cauliflower
- 1/2 Cup Green Onions
- 4 Cloves Garlic
- 1 Cup Nutritional Yeast
- 1 TBSP Basil
- 1 TBSP Oregano
- 1 TSP Salt
- 1 TSP Pepper
- 1 Cup Soy Milk
- 4 Cups Water
- 2 Vegetable Boullions
- Extra Virgin Olive Oil (EVOO)
- To a pot, add ~2 TBSP EVOO
- Add minced onions and garlic, sautee for 2-3 mins
- Add milk and water, bring to boil
- Add cubed squash and cauliflower
- Add seasonings and nutritional yeast
- Cook over medium for 20 minutes
- Use a hand blender or standard blender to blend all ingredients until smooth
- Enjoy! :)
recipe, butternut, squash, cauliflower, vegan
February 08, 2020
For the first addition to the workouts category, I would like to share one of my old videos of an at home workout I did while living and training in Serbia. Enjoy! :)
fitness, workout, bodyweight
February 07, 2020
So for those who have been following along for a while, I have occasionally been doing monthly fitness challenges on my personal instagram account. Well, last year I decided to make a dedicated account just for them!
Check it out -> @beastchallenge
We are a few days into our February Abs Challenge, but I highly encourage you to join in! :)
fitness, beastchallenge, abs