Recipes

hotchoc cupcake

 

If you’ve been keeping up with my youtube channel http://www.youtube.com/user/gosweetandskinny you’ll notice that I made these for my CBS baking show tape and they came out fabulous! I also got a gluten free request recently so I wanted to post a sample gluten free cupcake! It was really easy for this cupcake because I simply used garbanzo been flour which is gluten free and I was actually much happier with the results than when I just by plain “gluten free flour” at the health food store. I thought these we’re adorable because we’ve gotten quite the cold spell in NYC the past couple weeks and I’ve got hot chocolate on the brain! Slight disclaimer about the picture, marshmallows tend to not be vegan unless you actually by specifically vegan marshmallows! 

 

GLUTEN FREE VEGAN HOT COCOA CUPCAKES!

2 cups of Garbanzo Bean Gluten Free Flour

3/4 cup of unsweetened cocoa powder  (or your favorite vegan hot choc!)

1/2 cup cane sugar

2 tsp of baking powder

2 tsp of baking soda

1 tsp salt

1/2 tsp cinnamon ( I also like to add 1/2 tsp of nutmeg or pumpkin pie spice to give it a little extra kick)

1/2 cup vegetable oil

1/2 cup agave

4 oz of unsweetened apple sauce

2 cups of chocolate soy milk (which you’ll add 2 tsp of apple cider vinegar to)

1 tbs of vanilla extract and 1 tsp of almond extract (optional)

Pre heat your oven to 350 and stick your cupcake liners in your pans. I always bake using mini cupcake pans because I love the portions of the tiny cupcakes!  Next, add your apple cider vinegar to your chocolate soy milk in a separate  bowl/measuring cup and combine all your dry ingredients in your bowl or mixer. Now, add oil, agave, apple sauce and extracts to the dry ingredients. Pour you slightly curdled soy milk in to the bowl and proceed to mix for about 30 second in a stand mixer or a couple minutes by hand till the mixture is the consistency of regular cake batter but not a second longer! You don’t want to over mix if possible. At this point, I have a mini sized ice cream scooper that I use to evenly scoop the batter into the cupcake holders but a tablespoon will work as well.  Watch them while they’re baking – depending on their size will depend how long they need to stay in. Use a toothpick if your unsure if it’s done!

Now for the icing! While they’re cooling, check out my favorite butter cream recipe here — > http://gosweetandskinny.com/?p=348. As I said before, marshmallows are a great little touch if your not concerned about it being vegan or if you can get your hands on vegan marshmallows but if not, I like to just dust a little cocoa powder over the top of the icing. For the baking show video I even piped the icing to look like a dollop of whipped cream! Have fun with it!

 

 

 

 

 

<em>Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)</em>

eggplantEggplant parmigiana is one of my favorite earthly delights. It’s such a rich, decadent vegetarian comfort food so naturally I was craving some this past week when temperatures in NY made it feel more like Alaska. Still, I had to find a way to make it  skinny style with out losing any of it’s amazingness.

SKINNY EGGPLANT PARMIGIANA 

2 mini eggplants or 1 lg if you prefer

1 cup of panko bread crumbs

1/2 cup of olive oil

3 tbsps of minced garlic

1 bag of low fat shredded mozzarella or veggie mozzarella (vegan substitute)

1 jar of low sodium, natural, organic tomato sauce (or if you make your own – even better!)

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Preheat your oven to 375, get out a bake sheet or two and your pyrex and lay out two lines of paper towels on your table. Slice your eggplant as thinly as possibly without it falling apart (or you hurting yourself) and lay it out on your paper towel. Place another paper towel over your finished slices and let the paper towels absorb the excess moisture of the eggplant, you’ll notice there’s a lot! Now I personally  LOVE garlic and olive oil, but if you don’t and your not vegan, you can replace this with an egg like you would when normally breading stuff. So in one bowl I put my panko bread crumbs (which are lighter, fluffier and better for you than normal bread crumbs) and in a second bowl I mix my olive oil and minced garlic. I lightly dip the eggplant slice in the oil mix and then the breadcrumbs and then place on a bake sheet. If your doing this with the oil instead of the egg, do not worry, all the breadcrumbs do NOT stick, it’s not you and it’s fine! Place them all on your sheet and stick it in the oven for a couple minutes to soften the eggplant.

While that’s in the oven, spread your sauce on the bottom of the pyrex dish (or whatever dish your using). Once your eggplant’s been in the oven for 5 minutes you can take it out and make a layer on top of the sauce. Now sprinkle some shredded mozzarella, layer with eggplant, sauce then mozzarella and onwards till you run out of dish or eggplant! I like to top it off with sauce, a sprinkle of whatever breadcrumbs might be left from dipping and a sprinkle of cheese. I know it can seem like a bit of an undertaking but trust me it’s delicious and so much better for you than classic eggplant parmigiana – you’ll never want to go back! Plus if you live alone like me, it’ll feed you for a week!

 

 

 

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<em>Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! :)</em>

 

 

 

I’m excited to announce the first of our “BRAINLESS BAKING” segments! Brainless Baking is all about making you look like a healthy baking genius in the kitchen without too much time or effort on your part. As delicious and nutritious as a lot of the recipes on this site are, I understand sometimes life gets a little chaotic and we don’t always have the time to make something with 10 different ingredients. So I give to you a series of upcoming baking segments for those times when your desperately craving a cookie, have to bake something for the office or your kids and want to make something better for you in a pinch! After all, Go Sweet and Skinny is all about living the sweet life while staying skinny!

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! 🙂

amylentil

 

Now noone from Amy’s Organic Soups is paying me for this sweet publicity, but hey if you want to send me some free soup – I certainly wouldn’t hate it. I just felt that I needed to share this gosweetandskinny approved soup with you during this freezing cold flu season because I know sometimes we can all be a little to busy (or sick) to make something from scratch. So when that happens and your trolling down the aisles of your local super market, Amy’s offers a ‘just a good as homemade’ alternative for vegans and omnivores alike. Whenever I buy something pre-made I ALWAYS check the ingredients on the label and you should too! I’ve included a pictures of the label from my lentil soup and you’ll see why it’s clearly my favorite. A canned soup with REAL ingredients!? I can’t believe my eyes. This picture doesn’t really do the flavor justice, it’s a really yummy lentil soup and it’s got lots of good for you veggies and lentils in it to give you tons of fiber and protein. You won’t see a label that says NO MSG, NO BIOENGINEERED INGREDIENTS and NO PRESERVATIVES to0 often in the soup aisle so reach for some Amy’s and have one less thing to worry about because you can count on only putting the best ingredients in your body.

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Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you! 🙂

 

cookiecupcakesHow cute are these little baby chocolate chip cupcakes?! Can you believe they’re low fat too?! Well not only are they low fat and adorable, they are also part of my kick off into my “brainless baking” segments on our youtube channel! Since I know we’re all not little betty crockers in the kitchen like myself – I’ve decided to spend a little time creating easy peasy LOW FAT recipes that anyone can make from the boxes in their local supermarket’s baking needs section! This way not only are you making healthier versions of your favorite goodies but maybe I can even show you a few things to impress your friends and co workers with your kitchen skills! Don’t worry it’ll be our little sweet and skinny secret! Anyways, while experimenting with some concoctions, I got a little hungry and made these little chocolate chip cookie cupcakes!!

 

LOW FAT CHOCOLATE CHIP COOKIE CUPCAKES

All you need is a bag or box of chocolate chip cookie mix from your local supermarket, one egg, a small applesauce cup and half the amount of butter required from the recipe!

Preheat your oven to 375 degrees. Simply place the mix in a bowl, crack one egg and decide whether or not you want to use all applesauce or go half and half and use half the butter! Don’t beat yourself up if you want to use half the butter, in fact, I recommend it if your not used to low fat baked goods. It’s better to ween yourself off the usual stuff then to jump into a drastic change you might be turned off by. Now use all your apple sauce regardless of if you decide to use some of the butter. If your only using apple sauce, feel free to add about 2oz more if you’d like but it’s not necessary. The applesauce is going to make these more cupcake-y than cookie like, FYI.

So mix it all together, it should be a clumpy cookie dough like consistency. Get out your mini muffin/cupcake pan and spray it with a non stick cooking spray or use mini cupcake holders if you prefer. Use a mini ice cream scooper or a tablespoon to spoon the dough equally into the molds. Bake for 5-10 minutes while watching frequently to make sure you don’t over cook them!

I hope you enjoy these yummy baby chocolate chip cupcakes as much as I do, I won’t tell anyone how easy they were to make. 😉

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

grapes

Hey, we all get hungry now and then, we’re only human. So when your tummy starts grumbling and it’s not quite time for dinner yet, reach for one of these easy, tasty 100 calorie options! They’ll help you stay on track without suffering.

100 cal snacks
one cup of grapes
1/3 cup of edamame
8 baby carrots with hummus
6 cups of air popped popcorn
A baked apple
14 almonds

There are tons more so look up your favorites and keep them on hand for when the urge arises!

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

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These vegan snickerdoodles were a huge hit over the holidays with all my non vegan friends and family so I knew I had to share it with you! These light and crunchy, cinnamon sugar cookies are amazing all year round! Enjoy!

VEGAN SNICKERDOODLES

1 cup non hydrogenated margarine (softened)
1 1/4 cups sugar
2 tablespoons non dairy milk
1 1/2 teaspoons pure vanilla extract
1 2/3 cup all purpose flour
1/4 cup cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

In a large bowl, cream the margarine and sugar together for a couple minutes till its mixed well. Add your non dairy milk and vanilla and beat till that’s combined as well. Now sift in flour, cornstarch, cream of tartar, baking soda and salt and mix until a soft dough forms. Chill dough for atleast 30 minutes ( so its easier for you to work with). Preheat your oven to 350 degrees and get out your cookie sheets. In a small shallow bowl or tray combine sugar, cinnamon and a pinch of nutmeg. Drop a tablespoon of dough in your cinnamon sugar mix and roll it into a ball. Place the balls on your cookie sheet and lightly sprinkle some cinnamon sugar both before and after it goes in the oven. Cookies should take 10-12 minutes to cook, they’ll get puffy in the oven but will deflate once you let them cool.

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Tis the season to indulge in a little comfort food, eh? Well one of my favorite splurges is an amazing penne a la vodka with shrimp from an italian restaurant by my apartment and this past sunday I decided to let myself have it! Now, in order to prevent myself from a mega carb binge, I also ordered a salad and made sure to eat a bit of that first so I wasn’t ravenous once I got to my pasta. Secondly, the size of the pasta dinner (as it is at most italian restaurants) was actually enough to feed me all week for dinner, so I had a average bowl sized amount and took the rest home. And now comes the good part- I recycled my penne a la vodka in to a delicious frittata that I’ll be able to eat all week long guilt-free because I loaded it up with protein and veggies!

PENNE ALA VODKA FRITTATA

The amount of eggs you use will depend on how large your pyrex dish is (mine took 8 eggs) but scramble enough eggs to fill your dish at least an inch or so and then add 3 tbsp of fat free greek yogurt and continue to scramble the mixture together.

Meanwhile, throw some baby spinach (three large handfuls), olive oil and garlic into a frying a pan on the stove and sauté that for a couple minutes. Pour the spinach and left over pasta in the pan and spread it out evenly. Now pour your eggs on top and feel free mix it up in the dish so that the eggs are mixed through out. Sprinkle a little reduced fat cheese on top (if you please) and stick that in the oven on 425 degrees for a about 20 minutes or till you see the top getting golden brown!

Enjoy! You can cut it into individual portions and eat it for breakfast all week! 🙂

 

 

 

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

This easy to make South American pesto can add a new flavor to an old stand by (grilled salmon). It’s also great if you want something fresh and homemade for entertaining with out going to too much trouble on your end. Give it a try because it can be a great low carb and low calorie alternative to sneaky sauces that can ruin a perfectly healthy piece of fish!

SALMON CHIMICHURRI

4 salmon filets
1 tbsp finely chopped garlic
1/4 tsp salt
1/4 tsp red pepper flakes
1/2 tsp dried oregano
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp lemon juice
3/4 cup fresh Italian parsley leaves
1/4 cup fresh cilantro leaves

Grill your salmon with the extra virgin olive oil as usual, I trust this isn’t your first go round with salmon. Now place the remaining ingredients in a blender or food processer. Blend till smooth and all one color. Voila! Simply spoon evenly over your four grilled fillets! How easy was that?!

 

 

 

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)


There is nothing I love more than a good homemade veggie burger, if you read my article on The Diner you know that I have a penchant for seeking out killer veggie burgers. So when I saw this recipe while flipping through the pages of fitness magazine, I knew I had to try it! Can you believe I had never even attempted to make my own homemade veggie burger before? Blasphemy! I know! Well this burger combines my beloved veggie burger with a splash of Mexican flair for a tastebud knock out. Eat up kiddies!

Black Bean Fiesta Burger
Makes four burgers

1 15 ounce can of black beans drained and rinsed
1/2 cup of finely crushed blue corn tortilla chips
1/3 cup salsa
1/2 cup of reduced fat grated cheddar
1 large egg lightly beaten
1 scallion finely chopped
1/4 teaspoon black pepper
4 large hamburger buns (optional)
2 teaspoon vegetable oil
4 butter lettuce leaves (optional)

First, blend or mash your black beans till they’re a chunky puree. Now stir in your crushed chips, salsa, black pepper, cheddar, egg and scallions. Set the mixture aside for 10 minutes then shape into four patties. Next, place the patties on a plate, cover with plastic wrap and refrigerate for an hour or overnight. When your ready to eat up your delicious creation simply put a teaspoon of oil in a large non stick skillet on your stove top. Cook each side till golden brown just like a regular burger and then remove from the heat. You can serve them however you like, on a toasted bun or whole wheat pita, I would probably just keep it on the butter lettuce and top with salsa and maybe a little more cheese if I was feeling naughty!

 

 

 

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

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Not that you have to wait till fall to enjoy this scrumptous soup but nothing makes me happier than a warm bowl of homemade soup on a brisk October day. However, when it comes to soups you can never be too careful, the canned stuff can come with an extra helping of sodium and preservatives, yuck! So here’s an awesome and quick recipe for a soul warming carrot ginger squash soup I found in Health magazine! It’s veggie and vegan friendly but mainly just a great healthy choice. You can also make a large batch and keep it in the fridge for a quick healthy afternoon snack .

Carrot Ginger Squash Soup

Saute 1/2 cup chopped onions, 1 tbsp fresh ginger and 1 clove minced garlic in 1 tsp olive oil for 3 minutes in medium pot. Add 1 1/2 cup low sodium vegetable broth, 1 cup frozen butternut squash cubes and 1 cup of carrot slices. Bring to a boil, and simmer for 5 minutes. With a hand blender, puree until smooth; if desired add broth for thinner texture. Season with salt and pepper to taste.

 

 

 

 

 

 

 

 

 

Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)

Sorry all my vegan loves, this recipe is pretty fantastic but has way too many animal products to substitute them all. However, it is a great way to get all the health benefits of quinoa in a surprisingly decadent treat! These pancakes are definitely sweet and surely made for the skinny. Please enjoy and let me know if you can find a comparable vegan breakfast!

BOOM BOOM BANANA PANCAKES

1/2 cup cooked quinoa
2 egg whites
1/4 cup of 1 percent milk ( or vanilla soy/coconut /almond milk)
1 tsp of brown sugar
1/4 tsp of vanilla
1/4 of a sliced banana

Whisk all of the above ingredients together in to one delicious batter. Place a sprayed skillet on your stove top and pour out the batter to make three pancakes. Flip em like you normally would till golden brown. Top it off with some more sliced bananas, a sprinkle of chopped walnuts and a drizzle of maple syrup! Mmmmm 🙂

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Thanks for reading! I love that Go Sweet and Skinny is your go-to website for healthy living tips, vegan and vegetarian recipes (from everything from appetizers to cupcakes!) and diet advice. I”m committed to helping you get skinny and live the sweet life! Please follow @gosweetnskinny on twitter, like us on Facebook and subscribe to our YouTube channel (youtube.com/user/gosweetandskinny) to keep yourself sweet and skinny 24/7. And as always, feel free to email me at gosweetandskinny@gmail.com and let me know what low fat, healthy recipes you want to see on the site, what diet books your trying and ask any diet questions your little heart desires! I’m here to help you!:)