Ingredients & Substitutions

Warning! The crispy cookie texture is darn right addictive but with a slight chew at the end keeps you yearning for more. Like 6 cookies later… Yikes! We had to step away from the strawberry pirouette cookies and put them under lock and key. Here is what you need to make them…

1. Spring Roll Wrappers - Available in the freezer section of the grocery store. You can find them at specialty stores, Asian Markets or you can order them frozen online. Please do not confuse these wrappers with rice spring rolls used to make rice paper dumplings. Egg roll wrappers may be a bit too thick and will be too chewy for these strawberry jam roll cookies.  
2. Strawberry Jam - We used our Strawberry Rhubarb Refrigerator Jam and blended it in the food processor to remove any lumps. Feel free to substitute with any type of jam or jelly your little heart desires - or try our Apricot jam.
3. Lemon Zest - Gives this strawberry jam cookie recipe a pop of freshness.
4. Chia Seeds - of course it's optional but we quite like that little extra pop of texture, protein, and fiber. If you like a nutty flavor, feel free to add "finely ground" nuts like walnuts, almonds, or nuts of choice to the strawberry jam mixture. 
5. Oil - light flavored to create that crispy texture and prevent sticking.

How to make Homemade Pirouette Cookies?

• In a bowl, mix strawberry jam with lemon zest and chia seeds.

• Lay one spring roll wrapper sheet flat on a clean surface.
• Spoon about ½ tablespoon of the strawberry jam on lower half of the spring roll wrapper.
• Spread the jam thinly with a pastry brush on ⅔ of the spring roll wrapper.
• On the remaining ⅓ of the wrapper, brush on a thin layer of oil.

• Starting on the strawberry jam side, roll the pastry dough into a thin roll or cylindrical shape or tuile cookie.

• Place the strawberry roll cookies, seam side down, on a lined and greased baking sheet and brush with oil.

• Bake at 425 degrees F (218 degrees C) for 10 - 15 minutes or until lightly golden and crispy. Turn the roll cookies midway in the baking process.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

More Cookie Recipes

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Crispy Strawberry Jam Roll Cookies

Enjoy Crispy Strawberry Jam Roll Cookies - homemade Pirouette-style treats filled with strawberry jam goodness. Easy dessert recipe with just 4 ingredients.

Course Desserts

Cuisine American, French

Diet Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 1 strawberry roll cookies

Calories 157kcal

Author HWC Magazine

Equipment

• baking sheet
• parchment paper or aluminum foil to line baking sheet

Ingredients

• 10 sheets Spring Roll wrappers wheat based not rice (If frozen, thaw in original sealed package at room temperature for 1 hour)
• ½ cup strawberry jam blended until smooth to remove chunks
• 3 tablespoons chia seeds optional
• 1 tablespoon lemon zest or zest from one lemon
• 1.5 tablespoons oil light flavored

Instructions

Preparation

• Thaw frozen spring roll wrapper sheets at room temperature for 1 hour in the sealed package or in the refrigerator overnight.
• If your strawberry jam is chunky, puree until smooth in the food processor or blender.
• Microwave strawberry jam for 15 to 20 seconds to make it easier to spread.

Instructions

• Pre-heat oven to 425°F (218°C)
• In a bowl, mix together strawberry jam with lemon zest and chia seeds. Set aside.
• Lay one spring roll wrapper sheet flat on a clean surface. Cover the remaining spring roll wrappers with a damp tea towel.
• Spoon about ½ tablespoon of the strawberry jam on lower two thirds (⅔rds) of the spring roll wrapper. Use a brush to spread evenly and remaining approximately ¼ inch away from the edges.
• Brush a light coating of oil on the other one third (⅓) of the spring roll wrapper.
• Starting on the strawberry jam side, roll the strawberry brushed spring roll wrapper tightly into a thin roll so that it becomes cylindrical in shape. (Watch our video to see how it is done). Repeat this process with the remaining spring roll wrapper sheets.
• Place the strawberry pirouette cookies, seam side down, on a lined and greased baking sheet and brush with oil.
• Bake at 425 degrees F (218 degrees C) for 10 -15 minutes or until lightly golden and crispy. Turn the strawberry cookies midway in the baking process.
• Best enjoyed hot but also delicious at room temperature.

Video

Notes

Recipe Tips

1. Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
2. Do Not Overfill! Use only about ½ tablespoon or less of jam on each spring roll wrapper sheet. Too much filling can cause the delicate cookies to crack and ooze out the filling.

How to Store?

Assembled: Not Baked – can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked – Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.

How to Reheat?

To regain crispiness, you will want to reheat the strawberry roll cookies at 350°F (180°C) in the oven for approximately 10 minutes (15 minutes if frozen) or until the outer layer is crispy. To reheat in the air fryer, preheat to 350°F (180°C) and heat cookies for 2 to 5 minutes or until crispy.

Nutrition

Serving: 1strawberry cookie | Calories: 157kcal | Carbohydrates: 13.3g | Protein: 4.7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 58mg | Potassium: 20mg | Fiber: 2.2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 2mg

The post Crispy Strawberry Jam Roll Cookies appeared first on Healthy World Cuisine

Try topping the stack with a dollop of homemade coconut whipped topping or a drizzle of coffee sauce for the ultimate decadent brunch idea.

Surprise mom on Mother's Day or celebrate Valentine's Day with this special grown-up treat. These mocha flavored pancakes freeze and reheat flawlessly, ensuring a delightful breakfast for those busy mornings or any special occasion.   

Pancakes Around the World

Are they flapjacks, griddlecakes, hotcakes, or something else entirely? The world may not agree on a single name, but one thing's for sure - these gluten-free coffee pancakes are a breakfast sensation. The buttery maple coffee syrup takes this pancake recipe to the next level. It's sweet, rich, and filled with the flavor of espresso coffee. We can't wait for you to try it.

As a pancake lover, you know there are both sweet and savory pancakes. Explore beyond the classics with our savory Chinese tofu vegetable pancakes or Thai shrimp pancakes, perfect for breakfast, snack, or dinner.

Or try the sweet classics like American sheet pan pancakes from mix, strawberry banana or Japanese matcha pancakes.  Let's celebrate the diverse world of pancakes together by making your gluten-free coffee pancakes. Grab these basic ingredients and let's start cooking.

Ingredients: Pancake Mix from Scratch

Instant Espresso Powder or Instant Coffee - Pancakes and coffee are the perfect duo. Instant espresso has a rich, deep roasted flavor. It's the perfect addition to mocha banana ice cream, chocolate espresso fig balls and this decadent coffee pancake recipe.

Gluten Free Flour Mix - Ensure the flour mix you choose has the binder "xanthan gum". Please note that each gluten free mix absorbs the liquid differently. You may need to add a little more or little less non-dairy milk for the perfect thick pancake batter consistency. We used King Arthur gluten free measure for measure flour.

Non-dairy Milk - We used unsweetened almond milk, but feel free to use your dairy free milk of choice, regular milk, or even buttermilk if there are no dairy issues. These coffee pancakes rise well without the use of buttermilk.

Egg - Acts as a binder. We have not tested this recipe with an egg replacement like aquafaba or flax seed and water.

Baking Powder/Baking Soda - Essential for achieving light and fluffy pancakes. If maintaining a gluten-free diet, make sure you choose gluten free baking powder.

Vanilla - A generous 2 teaspoons for that blissful cup of coffee flavor.

Sugar - Adds a touch of sweetness. We used regular granulated sugar but feel free to add your sweetener of choice or a dollop of date paste.

Butter or Dairy Free Plant-Based Butter - Prevents sticking, adds a delicious buttery flavor, and forms the crispy edges on the pancake that we all love. You can also use oil, but it will not have the flavor of butter.

Chocolate Chips - Optional, but they add a pop of sweetness and accentuates the coffee flavor. When the chocolate combines with the espresso, it creates this delicious mocha cappuccino flavor. We used a vegan dark chocolate chip to keep the pancakes dairy free.

Step By Step: Coffee Pancakes

• Dry Ingredients: In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix well.
• Wet Ingredients: Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until well combined.

• Pour: Using a ladle or ¼ cup, pour coffee pancake batter onto a greased griddle or pan.
• Cook: Over medium-low heat, keep an eye out for bubbles to slow down.

• Flip: Once bubbles have slowed, flip the pancakes, and cook for about another minute.
• Serve: Enjoy your delicious coffee pancakes topped with maple coffee syrup!

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Ideas

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Gluten Free Coffee Pancakes

These homemade thick and fluffy gluten free coffee pancakes are made with instant espresso powder, dairy free dark chocolate chips, and drizzled with rich maple coffee syrup.

Course Breakfast and Brunch

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16 pancakes

Calories 140kcal

Author HWC Magazine

Equipment

• griddle or heavy bottom no stick pan

Ingredients

Coffee Pancakes

• 2 cups gluten free flour mix with xanthan gum. We used King Arthur gluten free measure for measure flour.
• 4 teaspoons baking powder
  gluten free
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup granulated sugar or sugar alternative of choice
• 3 tablespoons instant espresso powder or instant coffee
• 1 egg beaten
• 1 and ¾ cups almond milk or dairy free alternative of choice
• 3 tablespoons butter plant based (if you have dairy intolerances) and extra to fry pancakes
• 2 teaspoons vanilla extract
• ¾ cup dark chocolate chips vegan

Maple Coffee Syrup (optional)

• 1 cup maple syrup
• 2 teaspoons instant espresso powder
• 1 tablespoon butter plant based (if you have dairy intolerances)

US Customary - Metric

Instructions

Coffee Pancakes

• In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix dry ingredients well.
• Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until combined and allow pancake batter to rest 15 minutes. The batter will be quite thick but should be pourable. See Notes. (While you are waiting - make the simple maple coffee syrup recipe below)
• Turn your burner on a low medium heat and add a pat of butter (plant based butter) in pan or griddle to coat it. Ladle in about ¼ cup batter to pan for each pancake. Sprinkle on a few dark chocolate chips on each pancake.
• Let the coffee pancake cook and watch the bubbles in the batter, when the bubbles start to slow down in formation, it is time to flip pancake (about 2 minutes).
• Flip pancake and cook for about 1 minute longer and place on plate to keep warm. Wipe the frying pan or griddle with paper towel between batches as the butter may get overly brown.) Repeat the process and finish frying up the rest of the pancakes.
• Serve stacks of gluten free coffee pancakes with maple coffee syrup, coconut whipped topping and extra dark chocolate chips for a decadent treat.

Maple Coffee Syrup (Optional)

• Stove Top Method: Add maple syrup, instant espresso powder in a small saucepan over medium-high heat and cook, until the mixture comes to a boil. Immediately, reduce the heat to a simmer and cook for 10 minutes. Remove from heat and strain with a fine mesh strainer. Stir in butter or plant based butter and serve warm.
• Microwave Method: Add maple syrup, instant espresso powder in a microwave safe bowl in 30 second segments until the mixture comes to a boil. Carefully remove the bowl with hot pads from the microwave and strain with a fine mesh strainer. Stir in butter or plant based butter and serve warm.

Video

Notes

Recipe Tips and Hacks

1. Pick a gluten-free flour mix with xanthan gum for the best texture.
2. Spoon and level the flour in the measuring cup; avoid packing it down.
3.  Whisk the pancake batter gently to eliminate lumps. Avoid overmixing to maintain a tender texture.
4.  Allow the pancake batter to rest for about 15 minutes before cooking to let the flour absorb the liquid.
5. The batter will be thick but should slowly pour from the ladle. Adjust thickness by adding a teaspoon of milk or non-dairy if needed.
6.  Use a ¼ cup measuring cup for ideal pancake size; feel free to go bigger if you prefer.
7.  To prevent chocolate chips from melting, add a few after pouring the batter onto the griddle.
8.  Utilize a griddle pan or a non-stick thick-bottomed pan for easy flipping.
9.  Cook pancakes in butter or plant-based butter over low-medium heat to prevent sticking.
10. Look for little bubbles on the surface - a sign that the pancakes are cooking. When the bubbles slow down, it's time to flip.

How to freeze pancakes?

Allow coffee pancakes to cool, place parchment or waxed paper between each pancake, and store them in a freezer-safe bag or container. They can be frozen for up to 2 months.

How to reheat pancakes?

Toaster: Heat pancakes for 1 to 2 minutes or until warm and edges are crispy.

Oven: Preheat oven to 350°F (175°C). Place pancakes in a single layer on a lined baking sheet. Reheat for 5 to 7 minutes or until heated through.

Microwave: Place individual pancakes on a microwave safe plate. Microwave on full power for 15 to 20 seconds or until heated through. You will need to add more time to microwave if heating more than one pancake at a time.

Nutrition

Serving: 1pancake | Calories: 140kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 156mg | Potassium: 193mg | Fiber: 2g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.04mg | Calcium: 115mg | Iron: 1mg

The post Gluten Free Coffee Pancakes appeared first on Healthy World Cuisine

Need a quick and easy 20-minute dinner? Try our Hot and Spicy Mandarin Orange Chicken. It's a healthy Chinese stir fry bursting with fresh oranges and a tongue numbing Sichuan pepper sauce. 

Skip the deep-fried coronary artery-clogging chicken loaded up with a sugary sauce. Instead, try our lightened-up version. The quick and easy marinade makes this hot spicy chicken "velvety" tender.  Then, the chicken is quickly stir fried with a light orange sauce just like our Orange Sweet Potato Stir Fry and Braised Orange Anise Lotus Root.  

This hot and spicy Chinese chicken recipe is gluten-free, dairy-free and has only 8 net carbs per serving. In addition, it's the perfect matchmaker's Chap Goh Mei romantic dinner. Read on to find out why and how oranges are used to seduce your soulmate. 

Ingredients

Chicken - we used boneless and skinless chicken breast but it is also delicious with dark meat. The most important step is cutting the chicken against the grain and super thin. If vegetarian or vegan, try swapping out the chicken with tempeh.

Cornstarch - important element to tenderize the chicken and to thicken the mandarin orange sauce. In a pinch, you can substitute with potato starch. 

Sesame Oil - gives this Chinese recipe a lovely flavor and helps velvet the chicken. If you do not have sesame oil, you can add a little mild flavored oil to the marinade. 

Shaoxing Cooking Wine - or cooking sherry adds an aromatic richness to stir fry dishes and removes the odd smell (骚味 or sāo wèi) of raw meat. 

Vinegar - we used apple cider vinegar but you could also use white or black vinegar. Just a little drizzle adds a punch of flavor to the orange sauce. (Sorry, it is not in the photo above)  

Burst of Flavor

Mandarin Oranges - Mandarin or tangerines are best for this recipe as they are sweet, slightly tart and easy to find. You can also use Cutie or Halo clementine's that are a hybrid of the mandarin and orange. In addition, ordinary navel oranges can work too. However, sometimes they are not as sweet and flavorful as a mandarin orange. 

Sichuan Peppercorns (Szechuan peppercorns) - is a tongue numbing spice from the Sichuan Province of China. They are not super spicy. Instead, they numb your tongue and are fragrant. Not only are Sichuan peppers delicious in our tangerine chicken but also in our Mapo Tofu and Spicy Sichuan Hot Pot. You can find Sichuan Peppercorns in Whole Foods, specialty stores, spice stores and Asian food markets.  

Spicy Black Bean Sauce - is a specialty sauce made from fermented black beans and chili peppers. It gives this recipe that delicious umami flavor and a little punch of heat. Leftover sauce can be used in our Baked Cod Parcels with Black Bean Sauce or Beef and Peppers in Black Bean Sauce. Most supermarkets will carry this condiment in the Asian food section. In a pinch, you can substitute with spicy garlic sauce.  

How to make?

• Crush Sichuan Peppercorns. You can do this in a spice blender, with a mortar and pestle or with a heavy item inside a towel.  
• Slice your chicken thinly against the grain. 

• Marinate chicken with cornstarch, ginger, garlic, sesame oil, Shaoxing wine, sugar, soy sauce and white pepper. 
• Zest the mandarin oranges. 

• Juice the mandarin oranges. 
• Make the orange sauce. In a small bowl combine cornstarch, Shaoxing wine, soy sauce, vinegar, spicy black bean sauce (or spicy garlic sauce), sesame oil, mandarin orange zest and juice and sugar. Stir well and set aside. 

• Add oil to your wok or pan and over medium high heat add in the Sichuan peppercorns and whites of green onions. Stir fry for just a minute until aromatic. (Vent your windows)  
• Then, add the marinated chicken and stir fry until no longer pink.  
• Make a well in the middle of your wok or pan. Add the orange sauce and let it start to bubble and start to thicken. Stir fry orange sauce and chicken together. Toss in the green parts of the green onion. Enjoy! 

Easy Chinese Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Hot and Spicy Mandarin Orange Chicken

Need a quick and easy 20-minute dinner? Try our Hot and Spicy Mandarin Orange Chicken. It's a healthy Chinese stir fry bursting with fresh oranges and a tongue numbing Sichuan pepper sauce.

Course Mains

Cuisine Chinese

Diet Low Fat, Low Lactose

Prep Time 17 minutes minutes

Cook Time 3 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 257kcal

Author HWC Magazine

Equipment

• Wok or large frying pan
• citrus zester or grater

Ingredients

• 1 teaspoon Sichuan peppercorns dried and crushed or more if you desire

Marinade

• 1 pound chicken breast or tenderloins boneless and skinless sliced thinly
• 1 tablespoon cornstarch
• 1 teaspoon sugar or sugar alternative or sweetener of choice
• 1 inch ginger knob freshly grated or ½ teaspoon ground ginger
• 3 cloves garlic
  peeled and minced
• 1 tablespoon Shaoxing wine or a dry sherry - optional
• 1 tablespoon soy sauce or tamari for gluten free
• 1 teaspoon sesame oil
• white pepper to taste or about ⅛ teaspoon

Sauce

• 1 teaspoon cornstarch
• 2 teaspoons sugar or sugar alternative adjust amount depending on how sweet or sour your oranges are.
• 1 tablespoon Shaoxing wine or dry sherry - optional
• 1 teaspoon vinegar apple cider vinegar
• 2 tablespoons soy sauce
  or tamari for gluten-free
• 1 teaspoon spicy black bean sauce
  or spicy garlic sauce if desired
• 1 teaspoon sesame oil
• 2 teaspoons mandarin orange zest
  or orange zest
• 9 tablespoons mandarin orange juice
  or orange juice

Stir Fry

• 1 tablespoon oil
• 1 to 2 whole green onions chopped

Garnishes

• Slices of mandarin oranges optional
• cooked rice as desired - optional

US Customary - Metric

Instructions

• Grind Sichuan peppercorns in a spice blender, mortar and pestle or with a heavy object over a tea towel. Set aside.

Chicken Marinade

• Slice chicken thinly against the grain. You can freeze your chicken for 30 minutes up to an hour to make this process easier.
• In a small bowl, combine the chicken slices with the cornstarch, a little sugar to help with caramelization of the chicken, ginger, garlic, Shaoxing wine, soy sauce, spicy black bean sauce, sesame oil and white pepper. Mix thoroughly and let marinate at least 15 minutes or up to overnight. This helps tenderize the chicken.

Mandarin Orange Sauce

• Combine and mix cornstarch, sugar or sugar alternative, Shaoxing wine and vinegar. Mix well to remove any lumps. Next, add soy sauce, spicy black bean sauce, sesame oil, mandarin orange zest, juice of mandarin oranges into the cornstarch mixture and set aside.

Chicken Stir Fry

• Add oil and crushed dried Sichuan peppercorns and quickly stir fry until aromatic about 1 minute. Then, add the whites of the green onions.
• Add the marinated chicken and quickly stir fry for about 2-3 minutes until chicken is no longer pick and the juices run clear.
• Move the chicken to the sides of the wok or pan to make a well. Add the mandarin orange sauce to the pan and allow the sauce to start to bubble. (Note: the pan or wok needs to be hot between 95-100°C (203-212°F) to thicken the sauce) Then, quickly stir fry until the sauce is thick and bubbly. Add the tops of the green onion and mix.
• Garnish the Mandarin orange chicken with mandarin oranges and serve with a side of rice and stir fried vegetables. Enjoy!

Video

Notes

Sichuan peppers are optional. However, they add that addictive tongue numbing deliciousness.  

Helpful Recipe Hints 

• If you are having difficulty cutting thin chicken slices, place your chicken in the freezer for 30 minutes to one hour. This will make it easier to slice.  
• Vent your home while stir frying the Sichuan peppercorns. They are very strong and can be a bit abrasive on your nose and make your eyes water. 
• Marinate your chicken for at least 15 minutes but even better overnight. 
• Mandarin oranges are more difficult to zest. This is because their skin in not attached to the flesh like on an orange.  Gently hold the mandarin orange. Don't try to squeeze it. Brush the mandarin lightly back and forth to zest.  
• The amount of sugar needed for the sauce is dependent on how sweet or sour your mandarin oranges are. If your oranges are sweet, you can add less sugar. On the other hand, if your oranges are sour, you may need to add more sugar.  
• Don't overcrowd your pan when stir frying. If your chicken is overcrowded due to a small pan size, then cook it in batches. It is important to get a nice sear on all sides as this adds flavor and seals in the juices. When you over crowd the pan, you are steaming NOT stir frying.  
• If you want to make this recipe gluten-free, use tamari sauce instead of soy sauce. In addition, there are gluten free black bean garlic sauces at the market.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 9g | Protein: 25g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 578mg | Potassium: 528mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 16mg | Calcium: 22mg | Iron: 1mg

The post Hot and Spicy Mandarin Orange Chicken appeared first on Healthy World Cuisine

This post has been sponsored by the Mindful Health LLC Organization (Danette May, Earth ECHO and Fit Rise). Thank you for supporting the brands that help Healthy World Cuisine bring more delicious recipes your way.

Nature's Candy Without the Guilt!

Our quality assurance testers described our chocolate covered frozen fruit like this…. "MMMMM so good, tastes just like candy. Love that addictive chocolate crunch. Can I have more?" So, there you have it! It's a winner.

They did not need to know that this healthy summer snack was made without refined sugar, packed with 10 powerful superfood blend Cacao Bliss, or that we whipped this up in under 10-minute flat. Heck no! That is our little secret.

Last Minute Healthy Snack

Are you excited or dreading the whole back to school process? One thing for sure no matter what time of the year or what the occasion, as soon as those kids come barreling through that door, they are going to be hungry. Are we right?

Having a readily available healthy snack is top on our priority list. Whether you have made a batch of our Cranberry Oatmeal Breakfast Cookies, Toasted Almond and Date Lara Bars, Whole Wheat Herb Focaccia Bread  or our chocolate covered frozen fruit treats, you are going to be armed and ready the moment they enter the door.

However, don't let this recipe fool you. These little frozen treats are fancy enough to serve as a sweet ending to any Valentine's Day gathering, a Baby shower Potluck Menu or a delicious way to cool off after trying one of our Summer Grilling and Chilling Recipes.

Homemade Magic Shell

It really is magic. When you combine cacao powder, coconut oil and just a touch of maple syrup, it creates this thin chocolate sauce. When the chocolate sauce hits something cold like frozen fruit, Mocha Banana Ice Cream, our Avocado Ice Candy, or Matcha Banana Strawberry Ice Cream Cups, it hardens up into a delicious crunchy chocolate vegan magic shell. 

You may be wondering why does adding coconut oil to the chocolate make it harden? Have you ever noticed how coconut oil becomes a white solid scoopable tropical oil at 70 degrees F (21 degrees C) but melts at around 74 degrees F (23 degrees C)? This natural change in coconut oil is what causes the homemade magic shell to harden when it touches something frozen like our frozen yogurt bites. The fats from the coconut oil solidify and the chocolate gets crunchy. This is one magic trick you need to try ASAP!

Fun Ingredients

Coconut Oil

We used an organic virgin (unrefined) pure coconut oil. The main differences between refined and unrefined coconut oil are with taste and smoking points.

Refined coconut oil is made from dried coconuts and has a more neutral scent and flavor compared to unrefined coconut oil. Unrefined or virgin coconut oil is made with fresh coconut and has a more intense coconut flavor. Refined coconut oil has a higher smoking point compared to unrefined coconut oil. If you do not like coconut oil, you can swap with vegetable shortening. 

Cacao Bliss

Cacao Bliss is an organic superfood elixir blend. We are seriously addicted to those mood enhancing and feel-good vibes. Cacao Bliss is made with ceremonial-grade unprocessed cacao, turmeric, MCT oil, Lucuma, coconut, Himalayan Sea salt, cinnamon bark powder, monk fruit extract, mesquite, and black pepper. It is happily gluten-free, non-dairy, vegan, keto, paleo, USDA organic, soy free, non-GMO and so delicious in our Mexican Chocolate Cherry Smoothie and Iced Bumblebee Coffee.

Although you could use regular unsweetened cocoa powder, we have been adding Cacao Bliss in our smoothies and our afternoon coffee for a healthy boost of energy in the middle of the day. If you would like to give Cacao Bliss a try, enter the promo code "CUISINE" on checkout to receive 15% off your online order.

Maple Syrup

Maple syrup is a delightful way to sweeten this dessert without refined sugars. We used just a small amount as we really enjoy that deep dark chocolate flavor from the cacao powder. You can also use honey if you are not vegan.

If you like your sweets, sweeter, you can increase the amount by a teaspoon or two. We have not tested this recipe with other alternative liquid sweeteners but if you do, please let us know how that goes.

Frozen Fruits of Choice

Firm ripe banana slices, strawberries, pitted cherries, nectarines, and kiwi fruit were all delicious in this recipe. Use whatever fruits you have on hand. However, these Chocolate Covered Frozen Fruit pops with a Homemade Magic Shell would be delicious with FROZEN…

Already prepared frozen mixed fruits at the market work like a charm or you can also use fresh fruits and freeze them. However, melons do not really sound good topped with chocolate, do they?

Toppings

Toppings are totally optional and totally fun! We used finely chopped roasted almonds, desiccated coconut, and a little bit of colored sprinkles for the boys. Maybe you want to garnish with a few crushed Oreo cookies like we did with our Mint Oreo Balls Without Cream Cheese recipe. Now here is where you can get creative with your toppings. Here are just a few ideas.

How to Freeze Fruit?

How to Make Chocolate Covered Frozen Fruit?

Hints for Success

The is one of our favorite chocolate covered fruit recipes. Don't you love the fact that it is so easy to make and is packed with healthy guilt free ingredients. Here are a few things to note to make our Chocolate magic shell frozen fruit successful.

1. Use ripe but firm fruit if you are prepping and freezing your own.
2. If you want to save time, use already prepared frozen fruit in bags from the grocery store or market.
3. Do not refrigerate the homemade magic shell or it will harden. Store at room temperature.
4. If your chocolate magic shell gets thick or starts to harden, pop it back in the microwave for just 5 seconds at a time on full power or just until it turns back into a sauce.
5. Do not store leftover frozen fruit in the refrigerator or it will turn mushy. Store leftovers covered in the freezer.

Which Fruit is Our Favorite?

That really is a tough question. We really enjoyed all the different frozen fruits. Chocolate covered frozen bananas are probably one of our favorites, especially topped with nuts. Kids seem to love this one maybe because it tastes like ice cream with the creamy texture. However, frozen chocolate covered strawberries is super romantic for a Valentine's Day, hot date or even a special gathering. Chocolate covered cherries are really the cherry on the top, so sweet and little. Actually, these are quite addictive.

Frequent Asked Questions (FAQ's)

More Fun Banana Recipes

Gluten-Free Cardamon Banana Pancakes

Chocolate Peanut Butter Smoothie

Matcha Banana Strawberry Ice Cream Cups

Banana Spring Rolls (Air Fryer Method)

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Chocolate Covered Frozen Fruit (Homemade Magic Shell)

Our 3-ingredient homemade magic shell makes our Chocolate Covered Frozen Fruit pops a fun easy after school snack or healthy dessert for all your entertaining needs.

Course Desserts

Cuisine American

Prep Time 10 minutes minutes

Chill time (if freezing your own fruit) 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 4 people

Calories 145kcal

Author HWC Magazine

Equipment

• parchment paper or waxed paper
• baking sheet with plastic wrap or covered plastic container
• toothpicks or small skewers

Ingredients

• 2 large bananas or about 1.5 - 2 cups of any fruit desired like strawberries, cherries, nectarines, kiwi, etc.
• 10 small skewers or toothpicks

Homemade Magic Shell

• 2 tablespoons coconut oil we used organic unrefined
• 2 tablespoons Cacao Bliss or unsweetened cocoa powder
• 2 teaspoons maple syrup or honey (increase up to 3 teaspoons, if you like it sweeter)
• toppings for garnish optional (finely chopped nuts, unsweetened shredded coconut, sprinkles, etc.)

US Customary - Metric

Instructions

Use Frozen Fruits or Freeze Your Own

• If using prepared frozen fruit, skip to next step. Convenient pre-packaged frozen fruits like frozen sweet cherries, pineapple slices, strawberries, etc. all work well and save you time. (Just before dipping the frozen fruits into the homemade magic chocolate sauce, place a toothpick or small skewer in each piece so it is easier to dip and eat.)
• Steps to freeze your own fruit…

  1)    Wash and allow your fruit to dry or peel bananas.

  2)    Line a baking sheet or large plastic Tupperware with lid with parchment or waxed paper.

  3)    Remove pits and seeds and slice fruits like nectarines, peaches, and plums

  4)    Peel bananas, kiwi, pineapples, papaya, mango, etc.

  5)    Slice fruits so they can be eaten in 1 to 3 bites.

  6)    Place the fruits on the lined baking sheet or plastic container in a single layer.

  7)    If you want to make fruit pops, add in a toothpick or skewer into the fruit BEFORE you freeze them.

  8)    Cover with either plastic wrap or the lid for the plastic container.

  9)    Freeze for about 3 hours or overnight.

  10)    If planning on storing the frozen fruit for an extended period, the frozen fruit can be transferred to a sealed freezer bag or even a vacuum sealed bag to prevent freezer burn.

Homemade Magic Shell

• Determine how much fruit you will be covering in the homemade magic shell. For example, if you are just going to cover a couple of bananas, you will only need to make a small portion. However, if you want to make enough for about 8-10 guests you will need to make more. Check out our sliding scale below for details. This recipe easy to remember because the ratios are all the same. 1:1 ratio for the coconut oil and Cacao Bliss.

  2- 4 servings (2 tablespoons of coconut oil, 2 teaspoons of maple syrup and 2 tablespoons of Cacao Bliss or unsweetened cocoa powder)

  5 - 6 servings (4 tablespoons of coconut oil, 4 teaspoons of maple syrup and 4 tablespoons of Cacao Bliss or unsweetened cocoa powder)

  8 -10 servings (6 tablespoons of coconut oil, 6 teaspoons of maple syrup and 6 tablespoons of Cacao Bliss or unsweetened cocoa powder)
• If coconut oil is in a solid state, microwave for 15-20 seconds on high just until it melts.
• Add maple syrup or honey to the melted coconut oil.
• Finally, add the Cacao Bliss or unsweetened cocoa powder to the coconut oil and maple syrup and mix with a fork until well combined. Press the fork downward towards in the bowl to remove any lumps. Check out our video in the recipe card below to see how the whole process in completed.
• Drizzle on or dip the frozen fruit in the homemade magic shell.
• Sprinkle on toppings like finely chopped nuts, coconut flakes or sprinkles if desired BEFORE the magic shell hardens.
• Place the chocolate dipped frozen fruit on a parchment paper or waxed paper lined plate or serving platter.
• If you want to store for later, place in the freezer in a covered plastic ware with lid lined with parchment paper or waxed paper so it does not stick.
• Allow the chocolate covered frozen fruit to sit at room temperature for about 10 to15 minutes before eating. This allows the flavors of the fruit and the chocolate to come through. In addition, it is better for your teeth. (smiling) Enjoy!

Video

Notes

Recipe nutrition calculation is based on 2 large bananas. Use strawberries or other berries to reduce the carbohydrates. 

Recipe Notes:

If your chocolate homemade magic shell sauce starts to solidify, just pop it in the microwave for 5 seconds at a time, just until it becomes a liquid sauce again.

You can store any leftover cacao magic shell sauce in a covered plastic squeeze bottle at room temperature for up to 1 month. Like it is even going to last that long, right? (smiling)

Any leftover chocolate covered bananas, strawberries, etc. can be stored in the freezer in a sealed container for up to 3 months. 

Frozen Fruits of Choice – we used ripe but firm banana slices, strawberries, pitted cherries, nectarines, and kiwi fruit as that is what we had on hand. However, these Chocolate Covered Frozen Fruit pops with a Homemade Magic Shell would be delicious with FROZEN…

• pineapple
• raspberries
• Mangoes
• peaches
• Blueberries
• blackberries
• grapes
• apples
• or any fruit you desire.

Already prepared frozen mixed fruits at the market work like a charm or you can also use fresh fruits and freeze them.

More Topping ideas…

• Mini chocolate chips
• Freeze dried crushed strawberries
• Crushed graham crackers
• Crushed gluten free cookies
• Finely chopped pecans, pistachios, walnuts, etc.
• Chia seeds
• Finely chopped dried fruits like goji berries, nectarines, cranberries

 

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 244mg | Fiber: 2g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 1mg

The post Chocolate Covered Frozen Fruit (Homemade Magic Shell) appeared first on Healthy World Cuisine

When you take your first bite, you are going to enjoy the sweet sun kissed strawberries, then lemony guiltfree cheesecake filling and a pop of fresh blueberries. Do you know what the best part is? This guilt free dessert has only 3 net Carbs and 54 Calories per serving. Simply delicious!

Strawberries with Cream Cheese Filling

Are you are hosting a Fourth of July picnic, a wedding rehearsal dinner, birthday party, Valentine's Day or date night dinner? Adding these lemony cream cheese filled strawberries for a dessert option is going to be a lifesaver.

These cheesecake stuffed strawberries take less than 30 minutes to throw together. You never have to turn on the oven. Woo Hoo! Now, that is our kind of summer no-cook dessert.

Benefits of Making Stuffed Strawberries

These cool healthy snacks are keto approved, low carb friendly, gluten-free and vegan.

When planning a gathering, the very last thing we want to be doing is slaving in the hot kitchen. Who is with us on that? These super easy strawberry treats can be made in advance. Actually, they are even better if made a few hours in advance.

The little extra time in the refrigerator, keeps these delicious treats cool and the cream cheese filling firm. On a super-hot day, pop them in the freezer for a half hour before serving for a frosty treat.

Ingredients

With only a few ingredients, make sure that you use very fresh items as each one counts.

Fresh ripe large strawberries - check to make sure that your strawberries are ready and ripe and not white at the top or bottom. Strawberries should be plump bright red all around. The leaves should be green and fresh.  Choose extra large strawberries so you have room for the cheesecake stuffing!

Cream cheese - we used a light cream cheese. (If you have a dairy sensitivity, make a batch of our Homemade Coconut Whipped Cream. Exchange the coconut whipped topping for the cream cheese and the Greek yogurt in this recipe.)

Plain Greek Yogurt just a tablespoon as it adds that little tang. If you do not have, you can skip this ingredient.

Fresh Lemon Zest and a lot of it. We used 2 teaspoons as it really brightens the cream cheese filling and our recipe for strawberry jam roll cookies. If you do not have lemon juice, try the zest of an orange, lime or even a kumquat.

Pure Vanilla Extract, pure vanilla or even dried vanilla bean.

Sugar Alternative or powdered sugar as desired. We used a sugar alternative (Truvia) to keep this recipe low carb. However, feel free to swap out with real powdered sugar as desired. The ratio of powdered sugar to Truvia is ⅓ cup powdered sugar or 2 tablespoons + 1 teaspoons of Truvia.

Fresh Blueberries for a beautiful red, white and blue patriotic dessert.

How to Prep the Strawberries

Ok, go ahead and eat a fresh strawberry now. We know you want one or maybe two. They are so darn good, when in season. If you have extra, you may want to try our super easy Strawberry Rhubarb Refrigerator Jam. Now, let's get to work!

• First, you will want to gently wash the strawberries in cool water and allow to dry. Next, gently cut off the strawberry stem and leaves. You will notice that large strawberries already have the start of an empty cavity.
• Take a melon baller or a paring knife and scoop out the extra pulp inside to make room for the lemony cream cheese filling. You can reserve the scooped-out strawberry bits for our Summer Salad with Strawberry Rose Dressing.

Lemony Cheesecake Filling

Don't you just love how adding aromatics to a recipe reduces the need for sugar? Fresh lemon and vanilla do just that! Plain light cream cheese and plain Greek yogurt lack umph all on their own. Even with vanilla, their flavor is quite flat.

However, add a good deal of lemon zest and the flavor just pops. We just popped all the ingredients such as cream cheese, Greek yogurt, lemon zest, vanilla, and sugar alternative into a food processor for a quick and easy smooth lemon filling.

Stuffing the Strawberries Tips

• If you are obsessed with having your strawberries stand upright, then trim off a little off the bottom of the strawberry so they lay upright. We are not so fussy about that and do not want to waste any of the strawberry. So, we left them whole.

• Try dipping the strawberries in melted chocolate and chilling them BEFORE filling them to make Cheesecake Stuffed chocolate dipped strawberries.

• We used a bag to pipe in the cream cheese filling. Well not exactly a piping bag but a gallon sized Ziplock plastic bag with a hole cut off of the end.

• Place the delicious keto friendly cheesecake filling in the bag. Grab the end and twist so that the filling is ready to pipe into the strawberries. Fill each strawberry with the lemony cheesecake filling in a swirled circular fashion.

Red, White and Blue Desserts

Don't forget the blueberries! With the bright red strawberries, white creamy filling and blueberries, you are all decked out for the 4^th of July. If you are looking for other desserts for the 4^th, be sure to try our red, white and blue 3 Healthy Sorbet Recipes (Lychee, Raspberry and Blueberry) and Rainbow Berry Rooibos Ice Pops.

Frequent Asked Questions (FAQ's)

More Delicious Dessert Recipes

Tropical Maja Blanca

Matcha Banana Strawberry Cups

Rainbow Berry Rooibos Ice Pops

Avocado Ice Candy

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Strawberries with Cream Cheese Filling

Strawberries with cream cheese filling is an easy low carb no bake dessert with creamy lemon cheesecake stuffed in juicy sweet strawberries.

Course Desserts

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 Strawberries

Calories 54kcal

Author HWC Magazine

Equipment

• food processor

Ingredients

• 12 large strawberries
  
• 9 ounces cream cheese
  light
• 1 tablespoon yogurt Greek or low fat - optional but gives the dessert a little extra tang.
• 2 tablespoons Truvia (total of 2 tablespoons + 2 Teaspoons) or sugar alternative of choice or ⅓ cup powdered sugar.
• 2 teaspoons Truvia
• 2 teaspoons lemon zest
• 1 teaspoon vanilla
• 12 blueberries
  

US Customary - Metric

Instructions

• Wash and dry strawberries and cut off the stem. Scoop out the middle of the strawberry with a corer or paring knife so you can put in the filling. Set aside.
• In a food processor or high powered blender, mix the cream cheese, yogurt, sweetener of choice (we used Truvia - sugar alternative to keep it low carb but you can also use ⅓ cup powdered sugar), lemon zest and vanilla until process for about 1-2 minutes or until until creamy and fluffy. To make sure there are no lumps, please scape down the sides with a spoon or spatula and blend again for 1 minute until smooth.
• Place the cream cheese mixture into a bag and pipe cream cheese filling into strawberries (We just spooned the cream cheese mixture in a sealable gallon baggie and cut off end to make a make shift pastry bag). No special equipment is needed.
• Place one blueberry on the top of each strawberry and plate up your creation.
• Enjoy!

Notes

You can eat these delicious patriotic strawberries with cream cheese filling straight away.

However, it is even better to make them in advance. We like to refrigerate for 2- 4 hours before serving so that the filling has a chance to set. If you are hosting a gathering, you can prep your strawberries, make the filling and then 2 hours before your event stuff the strawberries and chill for 2 hours. Enjoy with your guests. 

Can you freeze stuffed strawberries?

Yes, you certainly can. You can freeze your strawberries with cream cheese filling COVERED for up to 2 hours. Any longer than this and they might get mushy.

When the weather is hot and muggy, this is the preferred method, especially if serving at a picnic outdoors. After you stuff your strawberries, place them on a lined baking sheet in the freezer. From 30 minutes to 2 hours in the freezer gives your strawberries and the filling a chance to firm up Just allow your cheesecake stuffed strawberries to come to temperature for about 20 minutes for a delicious frosty treat. 

Stuffed strawberries can be stored in the refrigerator for up to 3 days in a sealed container, depending on how fresh your strawberries are. 

Dairy Sensitivity?

(If you have a dairy sensitivity, make a batch of our Homemade Coconut Whipped Cream. Exchange the coconut whipped topping for the cream cheese and the Greek yogurt in this recipe.)

 

Nutrition

Serving: 1g | Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 122IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg

The post Strawberries with Cream Cheese Filling appeared first on Healthy World Cuisine

Watch it wiggle...

See it jiggle...

Cool and smoothy, its jello brand gelatin. Of all the desserts you like the one that tastes so light and creates so much fun... (Or something like that, did I get the lyrics right?)

It's J E L LO!

Do you guys remember the Jello commercial?

As soon as we opened the package of cherry jello mix, we were teleported back into time.  Do you know how certain smells bring back some fond memories? I felt like I was back in my mom's kitchen, sitting on top of the counter because I was too short to reach.  Patiently stirring the jello until all the crystals melted.

However, then I turned over the container and read the ingredients. My goodness, maybe our moms were secretly trying to kill us off. What the heck is disodium phosphate, fumaric acid, acesulfame potassium and red dye #40? We have no idea but things we cannot pronounce we should probably not be ingesting…

The Healthier Version of Valentine's Day Jello Jigglers

Jello fruity gelatin is one of those desserts that never goes out of style.  However, we can’t be giving our family odd ingredients that we can’t pronounce. Kids and adults as well, love to watch this dessert jiggle and wiggle on their plate.  We came up with a brilliant way to make both the kids and adults feel happy about eating a heart happy dessert. With just all-natural grass-fed gelatin, all natural juice and slightly sweetened hibiscus tea we were able to make a fun Valentine’s Day Jello Jigglers that everyone could enjoy. If you are looking for another delicious dairy free Valentines dessert be sure to try our Velvety Vegan Chocolate Mousse.

Why use grass fed gelatin vs regular gelatin like knox?

Un flavored grass-fed gelatin is best. We used Great Lakes Unflavored Beef Gelatin in the RED can and that is important. Do not use the one in the GREEN can or otherwise it will not make jello, it will stay liquid. This is not a sponsored post. However, each gelatin can respond a little differently, so we wanted you to know the one we used. (This one happens to be a double pack)

You really can use either grass fed gelatin or regular gelatin (like Knox). They will both work well in the recipe. However, the plus in using a grass-fed gelatin is not ingesting hormones, antibiotics and other foreign things that are placed in the cows or porcine.

Grass fed cows vs grass fed cows and porcine gelatin

You have one more decision to make. Do you want your gelatin to be kosher and only grass fed or do you want one that has grass fed and also porcine? If for religious reasons you cannot have pork, then the kosher option is best for you. However, this can be a little more expensive. The gelatin that contains porcine is not 100% grass fed. It is just something to think about. At the end of the day, please use the gelatin you love or have access to as just choosing gelatin instead of jello with all kinds of dyes and weird additives as you are already a step in the right direction. Check out our other Valentines Day Recipes for more inspiration,

What is gelatin?

Gelatin is made by boiling animal bones, cartilage and skin to extract the collagen. Collagen is a protein. When this gelatin cools it creates a jelly like texture.

Health benefits of gelatin

Gelatin is rich in protein. It may help with irritable bowel syndrome and leaky guy symptoms. Gelatin may reduce joint and bone pain, increase brain function, increase sleep quality and help reduce the signs of skin aging. It may also make you feel fuller longer and assist with maintaining your weight goals.

How the heck do you get your gelatin to bloom?

The purpose of blooming your gelatin is to get a very smooth and uniform end product. Otherwise, you will get lumps and bumps in your Valentine’s Day Jello Jigglers! As the gelatin absorbs the cold liquid, it will start to swell up and thicken. The blooming process takes about 5 minutes. Then you add a hot liquid to dissolve the gelatin. The name of the gentlemen that invented this process was called Mr. Bloom,

All-Natural Juices make Valentine's Day Jello Jigglers delicious

You can use almost any all natural 100 juice you like. However, avoid pineapple, kiwi, papaya, mango and ginger have an enzyme that prevent the jello from setting so avoid these fruit juices. However, we have been told that the canned version is okay as the enzymes have been removed. We used all natural 100% pomegranate fruit juice as this is high in antioxidants and pretty red for Valentine’s day. Grape juice, apple juice, orange juice and cranberry juice all should work well.

Hibiscus Tea in my Jello?

You bet! And it is so refreshing and delicious. We brewed a little fresh herbal hibiscus tea and added a little honey and added it to our delicious Valentine’s Day Jello Jigglers. The combination of hibiscus tea and pomegranate juice is delicious together. So, refreshing. The hibiscus is a little sour and the pomegranate juice is a little sweet. As you need to add a hot beverage for the gelatin dissolve, this worked great.

Health Benefits of Hibiscus Tea

Hibiscus tea has many health benefits such as reducing blood pressure, reduction in cholesterol, high in antioxidants, anti-inflammatory, reduces menstrual pain and aids in digestion. In addition, hibiscus tea is caffeine free.

Cautions of drinking Hibiscus tea...

Just as an FYI…You should not drink hibiscus tea if you are pregnant as it can stimulate menstruation or blood flow in the uterus or pelvic region. Nursing mothers should consult with their physicians prior to drinking hibiscus tea. Also, if you have low blood pressure, hibiscus tea may cause your blood pressure to go lower.

Will you be celebrating Valentines Day with a date night at home? Be sure to check out our Crab Stuffed Whitefish as it takes only 30 minutes, super simple but yet very decadent.  This recipe is our most popular recipe on Healthy World Cuisine.

More Delicious Dessert Recipes

Velvety Vegan Chocolate Mousse

Chocolate Espresso Fig Balls

Icebox Lavender Lemon Angel Food Cake

Honey Candied Meyer Lemons

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Valentine's Day Jello Jigglers

Valentine's Day Jello Jigglers is a fun dessert that makes everyone smile made with all-natural herbal hibiscus tea, pomegranate juice and grass-fed gelatin.

Course Desserts

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6

Calories 52kcal

Author HWC Magazine

Ingredients

• 1 sachet hibiscus tea bag
  or 1 heaping tablespoon loose leaf dried hibiscus tea (organic)
• 1 cup boiled water
  
• 2 tablespoon honey
  
• 1 cup 100% pomegranate juice
  cold (split into ¼ cup and ¾ cup)
• 2 tablespoon grass fed gelatin
  
• Spray oil
• silicon mold Wilton Ruffled heart shaped silicone molds - 6 hearts or a 8 x 8 inch pan and heart shaped cookie cutters.

US Customary - Metric

Instructions

• Boil water to make tea.
• Place ¼ COLD pomegranate juice in bowl and sprinkle over your grass-fed gelatin over the top, evenly. Just leave it sit and then when it starts to thicken up stir well to mix.
• In the meantime, Place your hibiscus tea bag or loose-leaf tea and steep in 1 cup hot water for about 5 minutes. Remove tea bag or loose-leaf hibiscus flowers from your cup. Add honey to taste. (FYI- hibiscus flowers can leave a blue/pink stain on your countertops so be sure to use paper towels underneath. Usually a little bleach water will help it come right out)
• Slowly add the hot sweetened hibiscus tea into the bloomed gelatin and stir until all dissolved. Then add the other ¾ cup cold pomegranate juice in and stir well.
• Spray a little cooking spray on your molds so they do not stick, especially if they have a lot of grooves. Gently pour the liquid jello gelatin into the molds or 8 x 8 pan. (If using a silicone mold, be sure to place this on a baking sheet BEFORE you pour in your jello gelatin mixture into the mold. You can thank us later)
• Refrigerate the heart molds or 8 x 8 inch pan with gelatin for at least 3 hours or until firmly set.
• Silicone Molds: Remove heart happy jello molds from fridge and place in a shallow dish of warm water to help them unstick- about 2 minutes. Carefully push on the underside of the silicone mold and push out the heart-shaped jello jigglers.
• Cookie Cutter Method: If you used a 8 x 8 inch pan then you can now use cookie cutters or hand cut into shapes and blocks, use a spatula warmed in water to remove from bottom of pan. Be very gentle so they do not tear.
• Play with your food. Make it wiggle, jiggle and dance then pop it in your mouth. Valentine's Day Jello Jigglers are firm and made with less water than traditional jello, so you can eat it with your fingers. Enjoy the cool, refreshing and sweet taste of this childhood nostalgic favorite.

Notes

You can use any 100% juice you like except, mango, pineapple, papaya, kiwi and ginger as these have an enzyme that will not allow your jello to set. (exception: if you use canned juices or cook your juice first this neutralized the enzyme)

You can use all juice if you would like instead of combining hibiscus tea and pomegranate juice.

You can exchange honey with maple syrup or other sweetener of choice.

If you want to make this recipe vegan you can try to exchange the gelatin with agar agar but we have not tested this out. Technically speaking, you should be able to use 2 tablespoons agar agar powder in this recipe but we have not tested it with agar. (we do not know how much it would be in agar agar flakes or agar sheets.)

Nutrition

Serving: 1g | Calories: 52kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 89mg | Sugar: 11g | Calcium: 5mg | Iron: 1mg

The post Valentine's Day Jello Jigglers appeared first on Healthy World Cuisine

What's to Love

You are going to want to jump out of bed on the mornings that Healthy Vegan Matcha Pancakes are being served. Matcha Pancakes piled high on a plate will bring a smile to anyone's face. Just like our Strawberry Banana Pancakes, these are vegan. In addition, these fluffy pancakes are gluten-free like our coffee pancakes and can be on your breakfast table in 25 minutes.

Decadent and dreamy with a large dollop of coconut whipped cream and your favorite toppings. You are just going to love that deep earthy and grassy notes of the matcha with the delicately sweet pancakes.

Ingredients

• gluten free flour blend
• baking powder, baking soda and salt
• Matcha Green Tea powder
• chia seeds
• almond milk or non-dairy of choice

Boost of Antioxidants

Get your full day of anti-oxidants in one delicious breakfast bite! The green tea leaves have been grown in shade during the last couple of weeks before harvest making the color bright green with increased antioxidants. Matcha is then finely stone ground into a powder making it the perfect addition to recipes like our Baked Matcha Lemon Glazed Donuts or Chocolate Matcha Chia Seed Pudding.

Benefits of Matcha

• Get your kick of caffeine
• Boost your metabolism
• Protect your heart from disease
• Keep cancer away
• Enjoy the calm relaxation matcha moment.

Step By Step

• Make your vegan eggs by mixing the chia seed with water.
• Mix the dry ingredients together (Gluten free flour, baking powder, baking soda, salt and matcha powder)
• Add the wet ingredients into the dry ingredients (Chia seed and water solution, non-dairy)
• Heat up the griddle with a non-dairy butter, coconut oil or oil of choice over medium heat and place a ladle of batter on the griddle or pan.
• After the bubbles have slowed down from forming on the pancake flip to the other side. Repeat process.

Green Tea Pancakes

If you make your special someone a delicious breakfast in bed with Healthy Matcha Pancakes, be prepared for the love coming back at you. Just look at how sexy these green tea pancakes are!!!  Ok, so pancakes are not sexy but you certainly will be with a smile on your face and a stack of pancakes on your plate.

Did you know that pancakes are not just for breakfast? If you have not tried our gluten-free Thai Shrimp Pancakes or Tofu Veggie Pancakes, you have not idea what you have been missing out on.

Favorite Pancakes Toppings

The toppings for Pancakes are endless. Matcha is delicious with berries, chocolate and creamy toppings. We also love these matcha pancakes and sheet pan pancakes plain or with just a little drizzle of maple syrup. You decide! This is your special day to treat yourself or someone special.

How to Store

Of course, matcha pancakes are delicious hot off the griddle. However you can also make them and refrigerate them in a covered container for up to 3 days or freeze for up to 3 months.

If we freeze them, we like to put a piece of waxed or parchment paper between the pancakes so they do not stick. Then, we place them in a freezer safe bag in the freezer. You can microwave them for just 20 to 30 seconds at a time to warm and they are ready to eat.

More Matcha Recipes

We used Fraser Tea Matcha Organic Green Tea for this recipe.  However, they also have a raspberry, blueberry, mango and mango peach matcha that would be lovely as well. We love their matcha products in smoothies and Chocolate Matcha Chia Seed Pudding.

If you have not guessed this by now, we are huge matcha lovers. Looking for more delicious ways to incorporate anti-oxidants in your life? You may like to try our other matcha recipes...

Matcha Red Bean Energy Balls

Baked Matcha Lemon Glazed Donuts

Matcha White Chocolate Brownies

Matcha Banana Strawberry Ice Cream Cups

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Healthy Vegan Matcha Pancakes

Healthy Vegan Matcha Pancakes are super fluffy, gluten free, high in anti-oxidant matcha (green tea) and topped with coconut whipped cream and berries.

Course Breakfast and Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 192kcal

Author HWC Magazine

Ingredients

Dry ingredients

• 1.5 cups gluten free flour blend
  
• 1.5 teaspoons baking powder
  
• ¼ teaspoon baking soda
  
• ½ teaspoon salt
  
• 1.5 tablespoon Vanilla Matcha Organic Green Tea
  by Fraser Tea

Wet Ingredients

• 1 tablespoon flax seeds
  ground
• 3 tablespoons water
  
• 10 ounces almond milk
  (or dairy of choice)

Topping suggestions…

• Whipped coconut cream optional
• Berries optional
• Maple syrup optional

US Customary - Metric

Instructions

• In a small bowl add the ground flax seeds and water and allow to sit for about 5 minutes until thickened.
• Add all your dry ingredients (gluten-free flour blend, baking powder, baking soda, salt and matcha) to a bowl and mix. Add your prepared ground flax seed and water mixture to the dry ingredients and then add your almond milk to the dry ingredients and mix with a fork to get rid of any lumps. Set aside.
• In a skillet or griddle, add a little spray oil or little coconut oil and heat to "medium low" heat. Use a ladle to pour the pancake mix onto the griddle. Cook on side 1 for about 2-3 minutes or until the bubbles stop forming and turn over and cook for another 1 minute on the other side until golden. Remove from the pan and repeat with the rest of the vegan matcha pancake batter.
• Makes about 8-9 medium sized pancakes
• Top with your favorites like lightly sweetened whipped coconut cream and berries.

Notes

You can refrigerate these pancakes in a sealed container for up to 3 days. You can freeze these pancakes. Place a piece of parchment paper between each pancake and then freeze in a container or a freezer safe baggie. 

Nutrition

Serving: 2pancakes | Calories: 192kcal | Carbohydrates: 34g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 172mg | Fiber: 5g | Sugar: 2g | Vitamin A: 281IU | Calcium: 186mg | Iron: 3mg

The post Healthy Vegan Matcha Pancakes appeared first on Healthy World Cuisine

Velvety Vegan Chocolate Mousse is just a 2 ingredient dessert wonder. Yes you heard me right, just 2 little ingredients to make this little velvety, creamy, chocolate treat.

Velvety Goodness

Velvety Vegan Chocolate Mousse served in glasses with chocolate swirls, fresh raspberries or coconut sugared cranberries on top. This super easy make ahead recipe should make your list for a quick and elegant dinner party dessert ideas. If you decide to make it just for your family and children, they will love you even more on this very special day.

You don't even have to cook! Well if you call the less than 2 minutes to microwave chocolate to melt cooking, we have even a bigger problem on our hands. LOL

Dairy intolerance?

If you don't have a dairy intolerance or need to make this recipe vegan, then you can go ahead and use regular 35% fat whipping cream. We used coconut cream and it was just creamy and dreamy without all of the dairy fuss. If you enjoy cozy vegan desserts with coconut milk, you are going to love our rice pudding with condensed milk.

You need to refrigerate the coconut cream for at least 8 - 12 hours in the refrigerator. Refrigerate the bowl and whipping beaters as well so that you can get to stiff peaks in no time flat. Be sure to check out our recipe for Homemade Coconut Whipped Cream for the full how-to tutorial and step by step directions.

Chocolate Buzz

Chocolate has been known to have mood-enhancing ingredients and powerful antioxidants that can help boost the immune system. When you eat chocolate like in our eggless tiramisu ,something very powerful happens. Chocolate sends a "happy message" to your brain and life seems so much better. Who is with me on this? Does chocolate make your day?

Chocolate affects the central nervous system because of these "happy neurotransmitters". These chemicals heightens sensory perception, increases relaxation and produces a feeling of euphoria and elevates mood. A day without chocolate is like a day without sunshine, just like in our Mexican Chocolate Cherry Smoothie.

We used Lindt's 70% chocolate to stay dairy-free. By the way, this is not a sponsored post but we do have good success with this brand of chocolate for making this mousse.

Hide the Chocolate

We have a little fool proof trick for hiding the 70% chocolate bar until you make this dessert. Hide the chocolate bar in the crisper UNDER the broccoli. No kid will ever look under there...LOL

We hope this Velvety Vegan chocolate Mousse brings a little smile to your face.

Frequent Asked Questions (FAQ's)

More Chocolate Recipes

Chocolate Peanut Butter Banana Smoothie (dairy free, vegan, gluten free)

Matcha Chocolate Chia Parfait (dairy free, vegan, gluten free)

Dark Chocolate Macadamia Nut Cookies (dairy free, vegan, gluten free)

Easy Microwave Chocolate Pudding (dairy free, vegan, gluten free)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Velvety Vegan Chocolate Mousse

Velvety vegan chocolate mousse is the perfect luscious dessert with deep dark dairy-free chocolate and quality coconut cream that whips together in just under 15 minutes.

Course Desserts

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 573kcal

Author HWC Magazine

Ingredients

• 1 cup chocolate 70% (dairy free dark- I used Lindt)
• 15 oz coconut cream
  Full Fat
• sugared cranberries or chocolate swirls for garnish (optional)

US Customary - Metric

Instructions

• Place coconut cream in the refrigerator overnight. (I also like to place my bowl and whipping beaters in the refrigerator as well, as it helps the stiff peaks to form faster) Check out our recipe for Homemade Coconut Whipped Cream for a step by step tutorial. Clickable link in the notes below.
  
• In a large metal bowl add cold coconut cream and beat until stiff peaks form. (You can either do this by hand with a whisk, if you feel like building up some muscles, or with an electric beater)
• Melt the chocolate bar in a microwave, first coarsely chop the chocolate (Save other 20 grams for garnishing or snacking) Place in a microwave safe bowl and heat on 50% power for 1 minute (only put in microwave for 15 seconds at a time and stir and check- do not over heat as chocolate will break). Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth.  Alternatively, you can melt chocolate slowly on top of a double boiler but make sure that the water on the bottom is barely simmering.
• Please follow these tips when working with chocolate. Chocolate and water do NOT mix and the chocolate will seize up (hardens and cracks) when it comes in contact with water . The steam from the bottom of a double boiler can cause this problem. Make sure to keep your chocolate dry as it melts. If your chocolate does seize up, no worries, you can blend in a teaspoon of vegetable oil and the chocolate should smooth out again. When making chocolate decorations or chocolate swirls, keep chocolate in the refrigerator up to the minute you are ready to work with it, so it does not soften.
• Gently fold melted chocolate into whipped coconut cream until well mixed.
• Spoon velvety chocolate mousse into glass dishes or martini glasses and garnish with chocolate curls or coconut sugared cranberries or raspberries. Enjoy the chocolate buzz!

Notes

You need to refrigerate the coconut cream for at least 8 - 12  hours in the refrigerator. Refrigerate the bowl and whipping beaters as well so that you can get to stiff peaks in no time flat. Be sure to check out our recipe for Homemade Coconut Whipped Cream for the full how to tutorial and step by step directions.

Nutrition

Serving: 1g | Calories: 573kcal | Carbohydrates: 33g | Protein: 6g | Fat: 52g | Saturated Fat: 41g | Sodium: 11mg | Potassium: 472mg | Fiber: 5g | Sugar: 23g | Vitamin C: 3mg | Calcium: 22mg | Iron: 4mg

The post Velvety Vegan Chocolate Mousse appeared first on Healthy World Cuisine

Make a batch of these No-Bake Strawberry Chocolate Cheesecake Bites with Almond Crunch today - they'll be gone by tomorrow! This frozen treat combines the best of creamy ice cream bites, indulgent cheesecake, and crunchy Ferrero Rocher chocolates all rolled into one. Quick and easy to make with our 5-star homemade chocolate pudding, cream cheese, fresh strawberries, and toasted crushed almonds. Simply mix, freeze, and roll in cocoa powder for a decadent finish.

Do you ever need something just a little sweet after dinner? Dessert balls like our chocolate espresso fig balls, matcha red bean energy balls and cranberry bliss balls are the perfect size sweet treat without all the guilt. Best of all, they can made in advance and stored in the freezer - making them super convenient.

Ingredients

Cream cheese - We used a plant based cream cheese to keep it dairy free just like we did with our no bake boozy cherry cheesecake jars. Regular, Neufchâtel cheese or even fat free cream cheese all work well.

Chocolate pudding - We love our rich homemade chocolate pudding made with almond milk or milk alternative of choice. If using the store-bought chocolate pudding the smallest package is 3.4 ounces which makes 2 cups of pudding. Now you have a delicious choice. You can either double the recipe for these easy no bake Strawberry Chocolate Cheesecake Bites or enjoy an extra cup of pudding all to yourself!

Strawberries - are currently in season and super sweet. You can also use other berries or fruits like raspberries, blueberries, or cherries. Do not use frozen berries or fruits as these have too much liquid for this recipe.

Roasted Almonds - With just a rough chop in the food processor to give these dessert balls a fun almond crunch. From our recipe testing, using almond flour makes the ball texture grainy, so it is not recommended. The goal is to have a fun crunch like a Ferrero Rocher - but with almonds instead of hazelnuts. We used lightly salted roasted whole almonds and gave them a quick pulse in the food processor.

Almond Extract - along with chocolate and berries is like a match made in heaven. In a pinch, you can substitute with vanilla.

Honey - or maple syrup to lightly sweeten. Date paste is also another delicious to sweeten naturally.

Unsweetened Cocoa Powder - adds a punch of chocolate flavor with very minimal calories. We are sorry that one must have been shy and did not make it into the photo shoot.

How to Make Cheesecake Bites?

• Mash strawberries
• Mix mashed berries, cream cheese, almond extract, and honey together.

• Add in the prepared chocolate pudding and roughly ground almonds.
• Freeze for approximately 1 hour or until firm.

• Roll into balls and dust with unsweetened cocoa powder.
• Freeze until firm and enjoy.

More Bite Sized Desserts

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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No-Bake Strawberry Chocolate Cheesecake Bites with Almond Crunch

Enjoy frozen No-Bake Strawberry Chocolate Cheesecake Bites with Almond Crunch - creamy, crunchy, and utterly irresistible! Perfect for any dessert lover!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

freeze time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 14 cheesecake bites

Calories 129kcal

Author HWC Magazine

Equipment

• mixer hand or standing (makes it easier)
• large mixing bowl
• ice cream scooper or large spoon

Ingredients

• 1 cup chocolate pudding prepared with non-dairy or dairy of choice (*see notes)
• ⅓ cup strawberries fresh mashed (or about 8 large strawberries)
• ½ cup cream cheese 4 ounces of regular, light or plant based (softened to room temperature)
• 2 teaspoons almond extract
• 2 tablespoons honey or maple syrup, date paste
• 1.5 cups roasted almonds very roughly chopped (our were lightly salted)
• ⅓ cup unsweetened cocoa powder

US Customary - Metric

Instructions

• Prepare chocolate pudding and chill. Set aside 1 cup of chocolate pudding for the recipe. Chop and mash strawberries with a potato masher or food processer.
• In a large mixing bowl add ½ cup softened cream cheese, ⅓ cup mashed strawberries and blend with mixer. Next add almond extract and honey and continue mixing.
• Add 1 cup of prepared chocolate pudding and 1.5 cups roughly chopped almonds and fold to mix together.
• Spread the chocolate cheesecake batter mixture up to the sides of the bowl (so it takes less time to freeze) and place in freezer for 1 to 2 hours or until batter is firm. (See Recipe Notes)
• Place the unsweetened cocoa powder onto a small bowl or plate.
• Use an ice cream scoop or large spoon and make a 2 inch ball with the frozen batter mixture. Lay the chocolate cheesecake ball in the unsweetened cocoa powder. Dust a little of the unsweetened cocoa powder on the ball before picking up and rolling into a more symmetrical ball. If at anytime during the rolling process the batter becomes to wet or difficult to roll, place the no bake batter mixture back into the freezer to let it firm up again. Repeat the process for the 14 dessert balls.
• Place the no bake strawberry chocolate cheesecake bites in a sealed freezer safe container to firm back up.
• When you are ready to eat, let the chocolate cheesecake bites sit for 10 minutes or so to soften slightly. Enjoy!

Video

Notes

Recipe Tips

• Bonus it you use roasted salted almonds because the little bit of salt accentuates the sweet.
• Only rough chop or a light pulse of the food processor is all you need to keep that nice crunch. 
• If you spread out the chocolate cream cheese batter out thin or to the edges of the bowl, it freezes quicker. You could also spread batter in a baking pan before freezing to expedite this process.
• The time it takes to freeze the nutty chocolate cream cheese batter depends on how thick or thin you have the batter. It can take anywhere from 1 to 2 hours. You can freeze it overnight and then allow it to sit at room temperature for about 10 -15 minutes or until it is scoopable.
• Using an ice cream scoop is a convenient way to scoop and make the balls. If the mixture is too firm at first, it will start to soften lightly in about 5 to 10 minutes at room temperature. 
• Flour your hands with unsweetened cocoa powder and/or the balls before rolling to prevent sticking. 

Storage

Store this ice cream pudding dessert in the freezer for up to 3 months in a sealed container. They will melt if stored at room temperature or in the refrigerator. For a fun summertime treat for the kids, freeze in popsicle containers.

Nutrition

Serving: 1cheesecake bite | Calories: 129kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg

The post No-Bake Strawberry Chocolate Cheesecake Bites with Almond Crunch appeared first on Healthy World Cuisine

What special event do we celebrate in February?

I know you are probably all thinking about the Hallmark Card holiday also called "Valentines Day", but this one is far more important.  February is Heart Awareness Month.

During the month of February in Healthy World Cuisine, we will be celebrating a full month of yummy heart-shaped healthy foods and cardiac awareness. I promise I will also include a couple of days of smarter desserts to satisfy our sweet tooth's and make our teenagers happy as well. Eating healthy can be exciting, colorful and delicious. Come along and I will show you the way.

Eating healthy can keep your heart functioning properly and help reduce your cholesterol. Increased cholesterol levels can cause an accumulation of plaque in your cardiac vessels, along with clots and/or spasm that can lead to a heart attack (Myocardial infarction). Prevention is always best with a heart healthy diet and exercise.

However, even with our best valiant efforts combined with some bad genes, we can be prone to having a heart attack. Having worked over 20 years in cardiology, I know how important it is for people to be aware of the signs and symptoms of a heart attack as "Time is Muscle". It is important to note that 85% of heart muscle damage takes place within the first hour. This is often referred to as the “golden hour.” It is within this timeframe that the heart vessel needs to be opened.

Heart attacks deprive the heart muscle of needed blood and oxygen and causes permanent damage to the cardiac muscle. The clogged arteries will continue to deprive the heart of their needed nourishment and oxygenation until medical therapy, intervention or even surgery is implemented. The sooner you get to the door of the emergency room, the better the patients outcome will be . Do NOT wait! Go directly to the emergency room. The clock is ticking.

Patients sometimes ignore their signs and symptoms as they do not want to be a bother anyone, feel they are too young to have heart attack or do not have the classic signs and symptoms of a heart attack. I caution you to take note of the following signs and symptoms and seek immediate medical care if you or someone near you is experiencing them.

Common heart attack symptoms include:

• Pressure, a feeling of fullness or a squeezing pain in the center of your chest that lasts for more than a few minutes
• Pain extending beyond your chest to your shoulder, arm, back, or even to your teeth and jaw
• Increasing episodes of chest pain
• Prolonged pain in the upper abdomen
• Shortness of breath (SOB)
• Sweating
• Impending sense of doom
• Fainting
• Nausea and vomiting

Additional, or different, heart attack signs and symptoms in women may include:

• Heartburn or abdominal pain
• Clammy skin
• Lightheadedness or dizziness
• Unusual or unexplained fatigue

I am sure that you can all think of the dramatic scene on TV of some guy grabbing his chest and left arm, sweating, and falling to the ground as everyone gasps in astonishment. I hate to disappoint you but this is more of a rarity. Many people have very vague symptoms or just some of the symptoms on these lists. This is why it is important to be aware of your body signals and don't ignore them as everyone is different. So lets all enjoy some prevention with some delicious...

Heart Happy Turkey Veggie Burgers

Serves 2 adults or 1 hungry teenager

• ½ pound ground turkey or ground chicken
• ½ small chopped onion
• 2 crushed garlic cloves
• 1 teaspoon fresh ground ginger
• 1 tomato chopped
• ¼ yellow or orange pepper
• ¼ red pepper
• couple sprigs or Chinese Kale Chopped
• ½ teaspoon dried basil
• salt and pepper to taste
• Drizzle of olive oil
• Splash of rice vinegar
• non-stick spray (Pam)
• (You can use any colorful rainbow vegetables and herbs you have in your refrigerator just make sure that you chop small or grate them so they cook evenly)
• (Kids dislike turkey? Then maybe use one half ground beef and one half ground turkey- Hide the veggies under a slice of melted low-fat mozzarella cheese. You have to start out slow and with some compromises with our difficult kids)

Step 1: In a medium bowl, combine chopped onion, garlic, ginger, tomato, peppers, chinese kale, dried basil, olive oil, vinegar and salt and pepper to taste and mix well. (Reserve ¼ of the ingredients for garnish)

Step 2: In a second bowl combine ground turkey and vegetable mixture and combine well.

Step 3: Spray heart-shaped pancake tin with non stick oil spray. Fill heart-shaped pancake tin with ground turkey and vegetable mixture.

Step 4: Spray grill pan or your outdoor BBQ grill with a little non-stick spray. Place heart-shaped turkey burgers on grill and grill on medium heat for about 3-4 minutes on each side depending on how thick/think your burgers are.

Step 5: Remove turkey burgers from grill. Be careful as the metal will be hot from the mold. Set on plate and remove mold. Garnish with the remaining vegetable mixture on top. Without the bun, better for your heart. However, if serving to the kids, they would like it with some cheese on top with a nice bun and toppings.

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Heart Happy Turkey Veggie Burgers

Course 30 Minute Meals, Cardiac Friendly, Chicken and Poultry, Diabetic Friendly, Gluten Free, Valentines Day

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Author HWC Magazine

Ingredients

• ground turkey -
• garlic -
• onion -
• ginger -
• tomato -
• bell peppers -
• gailan -
• rice vinegar -

Nutrition

Serving: 2g

The post Heart Happy Turkey Veggie Burgers appeared first on Healthy World Cuisine