And the winner is...

Hi Everyone!  Thank you so much to those of you who took the time to vote and provided some really original ideas.  The winner, with over 40% of the vote was "Mel's Healthy Kitchen".  So, from now on, in order to check new postings please go to http://www.melshealthykitchen.com/.  I am so sorry for any inconvenience, but it is my intention to not have to go through this again! 

When you visit the new blog, you will also see a new recipe, for a really terrific smoothie that the kids and I came up with on July 4th.  Add a little rum and it would be a knockout adult treat too!  Thank you so much for your support.  I look forward to keeping you "posted" on the latest and greatest and hearing your comments.

Please share the new website with anyone else you think may be interested. 

In Good Health,
Mel
(formerly Your Nutritionista)

Chocolate Cake with Minty Chocolate Frosting!

Here is a perfect example of a recipe I found, wanted to try, but knew it could be "nutrified" to become, not only a tasty treat, but one that is much healthier too.  And boy is this yummy!  Yes, I can finally have my chocolate cake and eat it too (since it doesn't have refined or animal products)!!I used several subsitutions that can be found in last week's post on baking subsitutions. 

Have fun!  I encourage you to try them on one of your favorite recipes, or one that you've been thinking about trying.  Of course you can always just make this one and be blown away by just how good "healthier" can taste!   

Chocolate Cake with Chocolate Mint Frosting
(adapted from tryveg.com’s free vegetarian starter guide)

CAKE:
2 ¼ cups whole wheat pastry flour
4 ½ Tablespoons cocoa powder
1 ½ cups raw sugar (or evaporated cane juice)
1 ½ teaspoons baking soda
½ cup unsweetened applesauce
1 ½ Tablespoons white vinegar
1 ½ teaspoons vanilla extract
1 ½ cups cold water

1. Preheat oven to 350 degrees, spray a 9x13 inch pan with cooking spray.

2. Combine dry ingredients in a large mixing bowl and mix with a wire whisk

3. Add wet ingredients to the dry and stir quickly, until batter is smooth.

4. Pour smooth batter into the prepared pan. Bake for 20-30 min. (or until you can insert a toothpick and it comes out clean). Cool completely before icing. Easy Peasy!

ICING:

1 12-oz. bag of dairy-free chocolate chips
¼ cup milk substitute (rice milk, or soy milk)
1 Tablespoon (yes, Tablespoon) of peppermint extract

1. Melt chocolate chips in a small saucepan over very low heat. Add milk substitute and peppermint extract and stir continuously. Add a little more rice milk or peppermint if necessary to reach desired flavor and consistency.

2. Cool completely before frosting the cake.  This cake is wonderful on it's own, but if you want to make it a little more decadent, add a small scoop of non-dairy "ice cream" (ex: Soy Delicious Ice Cream, or Coconut Bliss).  Enjoy!

Rock the Vote!

Thank you all for all of your contibutitions and creative ideas.  I know I said I'd narrow it down to 3-5, but I could only whittle it down to 6.  This is where your input, again, is much appreciated.  Please try to keep your votes to only your top 1 or 2  favorites.  Your input will weigh very heavily on the final decision.

Thanks again for your help.  Polls will close in 1 week. :)

Watch for a new recipe in the next day or two!  This one's for you, chocolate lovers!

Help! Our Blog is Having an Identity Crisis!

It seems as though there are quite a few "nutritionistas" out there.  So many, in fact, that it is hard to get a  URL (website address) and the search results are numerous.  So it looks like we're going to have to start looking at changing the name of our little blog before it gets much bigger.

I've always been one for brainstorming, so your suggestions are critical.  If you have any clever, unique ideas, please email them to me at meltrinidad@gmail.com.  The top 3 to 5 results will be posted for blog readers to vote on.

Thank you so much for your continued support and creative input!

Next week look for a new post with a recipe for Chocolate Cake with Chocolate Mint Frosting! Yummy!

Baking Substitutions for Healthier Treats!

The 2 reasons why I now bake.

A Declaration of Baking Independence! 

For years I've said "I don't bake, I cook."  However, I am now finally starting to admit to myself that, yes, I do in fact bake...and it's fun!

The perceived constraint of not being able to deviate from a recipe seemed too restrictive.  I like having the flexibility to play around with amounts and ingredients, which cooking lends itself to very well.  My guess is that many of you can relate. 

Now, as I begin venturing out of my "comfort zone" with regard to baking, I'm starting to learn that yes, one can make substitutions to create delicious and nutritious baked goods.  You just have to be careful of what you change, and just how much.

The two reasons that I now bake are Nathan and Ariela (pictured above enjoying oatmeal peanut butter chocolate chip cookies).  Now they can enjoy a treat, participate in the process and I know exactly what they are eating.

Below you will find several substitutions that I have learned from a wide variety of sources, and through trial and error (Better my errors than yours, right?!).  Now you can have a treat without the added fat and calories of oil.  You won't miss the cholesterol and saturated fat from butter and eggs.  Use whole grain flour in place of all-purpose white flour for added fiber and nutrients our bodies need to function properly.

This is where YOUR comments are so vital.  I know there are many of you out there who have a favorite healthier subsititute that you like to use.  By all means, please share it! 

SUBSTITUTIONS

WHITE ALL-PURPOSE FLOUR
Whole wheat pastry flour (for items leavened with baking powder or baking soda, not yeast)
White whole wheat flour (good for yeast breads)

The following flours are also fun to use too.
Garbanzo Flour (aka Gram flour) – Gluten free, high in protein and fiber. Used in Indian and middle eastern food. Great for flatbreads and thickening soups and sauces.
Spelt flour – an ancient cousin to modern wheat, spelt has a nutty flavor and is high in fiber. Great for breads and baking.
Barley flour – easily digested, wheat-free, low gluten content.

BUTTER
Non-hydrogenated, trans-fat free margarine Earth Balance is now available in sticks for baking too!

OIL
Applesauce
Mashed ripe bananas
Prune puree – Baby food prunes work great! 

EGGS
Flaxseed meal (2 Tablespoons + 1/4 cup water per egg)
Egg Replacer (1 Tablespoon + 3 Tablespoons water per egg) I use Bob’s Red Mill brand

CREAM
Cashew cream - Soak raw cashews overnight in water, drain and cover with fresh water and blend on high power until smooth.

MILK
Any of the following "milks" will do a good job at replacing cow's milk:
soy, almond, hemp, rice, hazelnut, or oat milk
GRANULATED WHITE SUGAR
Pure Maple Syrup
Agave Nectar
Brown rice syrup
Raw cane sugar (aka Turbinado sugar)
Organic sugar (aka Evaporated cane juice)
NOTE: if you use a sugar product, make sure that it says it comes from cane sugar. Otherwise it may come from a genetically engineered source.  Sugar beets are now commonly grown from genetically engineered seed.

So get bakin' in the kitchen and try one or more of these substitutions, and share your creations!  You'll feel less guilt, your body will thank you, and the smiles you generate will make your efforts worth while!

Have a Happy 4th! 

In good health,
Your Nutritionista