Tag: trader joe’s

Eggless Whole Wheat Banana Blueberry Cake – Super Moist And Healthy

This is the sixth recipe I am posting under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #6.

Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

Banana cake is always a big hit in my family. You can pair it up with walnuts, chocolate chips or blueberries, it is never going to disappoint you. If you follow a fail-proof recipe, the banana cake will always turn out to be super duper moist and rich.

I have recently started experimenting more with the eggless bakes, though I am really okay to use eggs in my recipes. But this urge to try out the egg substitutes has been up lately. Here, I have used yogurt. I have tried the egg version of the recipe too, and it definitely turns out to be more dense and moist, but this experiment is a win-win too in my opinion.

Dried berries are one thing that you will always find in my house. Cranberries, blueberries or blackberries, all are flavorful and give a beautiful touch to my bakes. I am using Trader Joe’s Dried Blueberries in this recipe. Fresh berries can also be used for the bakes, but I prefer to use dried ones in my cakes and cookies.

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Again I have tried to make this a healthy bake by avoiding all-purpose flour, and rather using whole wheat flour in place of that. I have baked this cake using all-purpose flour as well, but this is a more guilt-less version. Also, in place of refined sugar, I have recently switched to jaggery powder. The refined sugar is no longer seen to have a place in my home now. Hasta la vista, baby.. LOL!!

It is best to use over-ripe bananas for this cake. They are easy to mash and mix into the batter and are more sweeter. I have experimented with butter earlier, but this is a olive oil version, and did turn out quite good.

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It is good to keep experimenting with different flours for any recipe, check the healthy ones if you have a kid at home who has a sweet tooth. It definitely helps in knowing that a particular recipe can be made in a healthier way without cutting out on the taste.

I will be soon using this banana bread to create a trifle. I am always on a lookout for ways to utilize leftovers. And utilizing cake in a trifle was something I was planning on posting for a long time (that’s one of the easiest ways to use the leftover cake and tastes great too). In the meantime, do enjoy the recipe, and have a great day!!

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Eggless Whole Wheat Banana Blueberry Cake Recipe

  • Difficulty: Medium
  • Print
Eggless Whole Wheat Banana Blueberry Cake..

Ingredients

  • Bananas – 3 (large, over-ripe)
  • Jaggery powder – 3/4 cup
  • Olive oil – 1/4 cup + 2 tbsp
  • Vanilla Essence – 1 tsp
  • Yogurt – 1 cup
  • Whole wheat flour – 1 1/2 cup
  • Baking soda – 1 tsp
  • Salt – 1/4 tsp
  • Dried Blueberries – 2/3 cup

Directions

  1. Preheat oven to 350 degree F.
  2. Meanwhile, mash the bananas in a bowl and add jaggery powder.
  3. Add olive oil and mix everything together to a smooth blend.
  4. Add yogurt and vanilla essence to the banana-jaggery-oil mixture and mix them all together. Wet ingredients mixture is ready.
  5. For the dry ingredients, add whole wheat flour to the wet ingredients mixture.
  6. Also add salt and baking soda and start mixing all the ingredients.
  7. Once the dry and wet ingredients form a smooth and uniform blend, add in the dried blueberries.
  8. Pour the mixture to a greased cake pan dusted with flour.
  9. Once the oven is preheated, bake the cake mix in the oven for around 55-60 minutes, or till the cake is done (when the inserted toothpick comes out clean).
  10. Remove the cake from the oven, and allow it to cool before serving.
  11. The guilt-free eggless cake is ready to be relished!!

Method (Step-by-step with pictures)

  • Preheat oven to 350 degree F. Meanwhile, mash the bananas in a bowl and add jaggery powder.
  • Add olive oil and mix everything together to a smooth blend.
  • Add yogurt and vanilla essence to the banana-jaggery-oil mixture and mix them all together. Wet ingredients mixture is ready.
  • For the dry ingredients, add whole wheat flour to the wet ingredients mixture.
  • Also add salt and baking soda and start mixing all the ingredients.
  • Once the dry and wet ingredients form a smooth and uniform blend, add in the dried blueberries.
  • Pour the mixture to a greased cake pan dusted with flour.
  • Once the oven is preheated, bake the cake mix in the oven for around 55-60 minutes, or till the cake is done (when the inserted toothpick comes out clean).
    Remove the cake from the oven, and allow it to cool before serving.

Relish the yummy moist cake with your family and friends!!

Easy Peasy Cheesy Marinara Pasta Recipe

Here comes my fifth recipe under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #5. Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

Pasta has become one of the incredibly sought after meals these days. Be it kids or adults, everyone loves it alike. Kids definitely love the more cheesier version though.

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I am a big big fan of Trader Joe’s products, and love experimenting with something new from one of their aisles, especially the pastas/sauces/baking section products. Found this organic brown rice pasta fusilli, and gave it a go. As always, Trader Joe’s products never disappoint us.

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The sauce that I’ve used here is Marinara sauce, which is a tomato based one. I am using store bought marinara sauce, which I had bought from Costco. And this comes handy while I am doing a really quick meal preparation, like pasta or lasagna etc. While preparing basic homemade marinara sauce is also easy, and I will link that recipe here in future. But having a store bought sauce comes handy when in hurry.

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The basic pasta preparation can be divided into three stages:

  1. Boiled pasta (Al Dante) – Different shapes or varieties can be selected like Penne/Fusilli/Farfalle/Lasagna etc.
  2. A sauce as a base – Tomato/Pesto/Mushroom, to name a few.
  3. Cream/Cheese – The dish is finished by adding little cream or different kinds of cheese like Mozzarella/Parmesan/Cheddar etc.

In addition to these three basic steps, the prepared pasta dish can be made more nutritious by the addition of different chopped veggies, like carrots, broccoli, corn, bell peppers, zucchini etc. These veggies can be added based on your personal preferences. I generally prepare pasta for my daughter. She loves to have veggies in the pasta, but most of the times, she likes them by the side in the form of a salad.

I love experimenting with trying out different herbs, both fresh and dried, in the pasta dishes. Here I am using fresh parsley in the end, and the flavor it imparts is just amazing.

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In the current recipe, I have not added any veggies, but added some boiled broccoli to her plate, to go with the pasta. She prefers to eat them separately.

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In addition to the veggies, boiled chicken can also be added, but that’s also a personal preference. I love the addition of chicken while preparing lasagna.

For some little fussy eaters, spaghetti can also be tried. When the pasta comes in shape of noodles, the little rascals can never say no. LOL!!

The reason this dish is popular at my home is not just the taste, but also the fact that this dish can be prepared quickly and easily. If you are short of time, or not in a mood to even eat out, give this quick recipe a try. One can never go wrong with it. Here’s the simple and quick recipe for you and your little munchkins.

Easy Peasy Cheesy Marinara Pasta Recipe

  • Difficulty: Easy
  • Print
Easy Peasy Cheesy Marinara Pasta..

Ingredients

  • Pasta – 2 cups (any variety, I have used Fusilli here)
  • Water (to boil the pasta) – As per boiling instructions on the packet
  • Olive oil – 3-4 drops (To drizzle while boiling pasta)
  • Butter – 1 1/2 tbsp
  • Marinara sauce – 5 tbsp (Homemade or Store bought, I have used store bought in this recipe)
  • Salt – To taste
  • Dried Rosemary – 1/4 tsp
  • Mint leaves (dried and crushed) – 1/4 tsp
  • Dried basil – 1/2 tsp
  • Black pepper powder – 1/4 tsp
  • Minced garlic (dried) – 1 tsp
  • Italian seasoning/Mixed herbs – 1 tsp
  • Jaggery powder – 3/4 tsp
  • Parmesan cheese – 2 tsp
  • Cream – 2 tbsp
  • Parsley – 2-3 sprigs

Directions

  1. Boil pasta as per boiling instructions on the packet with drizzle of olive oil and a teaspoon of salt.
  2. Drain and keep aside.
  3. In a pan or skillet, heat butter and add marinara sauce to it.
  4. Cook for 2-3 minutes and then add the drained pasta to it.
  5. Mix the sauce and pasta and cook it on medium flame for around 2-3 minutes.
  6. To the pasta sauce mixture, add salt, rosemary, crushed mint, basil, black pepper powder, Italian seasoning, minced garlic and jaggery powder.
  7. Mix everything together for 1-2 minutes till the herbs and spices get blended with the pasta.
  8. Lower the flame, and add cream and stir for a minute.
  9. Check for salt and jaggery as per taste, and add more if necessary.
  10. Finally, sprinkle some Parmesan cheese powder and chopped parsley sprigs.
  11. Stir and serve hot garnished with more chopped parsley sprigs.

Notes

  1. Use fresh herbs, if at hand.
  2. Pasta should be boiled Al Dante. Don’t over cook the pasta, as it will be cooked for a bit with the sauce also.
  3. For a more cheesier version, try adding some Mozzarella and Cheddar cheese
  4. Boiled veggies can be added before adding the sauce. I didn’t add, as my daughter prefers to have broccoli and carrots by the side, as a salad
  5. I always keep dried and crushed mint leaves at home, as they come in handy if fresh leaves are not available. Super easy to make at home. Just wash the leaves and keep them to dry in shade (no direct sunlight) for 3-4 days. Keep tossing everyday and check for the dryness. Once dried, crush and store in an airtight container.
  6. Use fresh garlic at the start of recipe after adding the butter. I keep dried minced garlic for quick dish preparations.
  7. If Jaggery powder is not available, it can be replaced with same amount of sugar.

Method (Step-by-step with pictures)

  • Boil pasta as per boiling instructions on the packet with drizzle of olive oil and a teaspoon of salt.
  • Drain and keep aside.
  • In a pan or skillet, heat butter and add marinara sauce to it.
  • Cook for 2-3 minutes and then add the drained pasta to it. Mix the sauce and pasta and cook it on medium flame for around 2-3 minutes.
  • To the pasta sauce mixture, add salt, rosemary, crushed mint, basil, black pepper powder, Italian seasoning, minced garlic and jaggery powder. Mix everything together for 1-2 minutes till the herbs and spices get blended with the pasta.
  • Lower the flame, and add cream and stir for a minute. Check for salt and jaggery as per taste, and add more if necessary. Finally, sprinkle some Parmesan cheese powder and chopped parsley sprigs.
  • Stir and serve hot garnished with more chopped parsley sprigs.

Relish the yummy and cheesy marinara pasta with your family and friends!!

Eggless Whole Wheat Pistachio Cranberry Cake – No oil, no butter bake

Here comes my second recipe under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #2. Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

Pistachios, as we all know, have numerous health benefits. They are loaded with antioxidants. These nuts help in boosting immunity and also help in managing blood pressure levels, among many other benefits.

I am using Roasted and Salted Pistachios here in this recipe, so that’s the reason I have skipped salt completely in the ingredients. If you are using unsalted pistachios, please add 1/4th teaspoon of salt to the ingredients list.

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The no oil, no butter and no egg has been my favorite part in this. Avocado, bananas and milk help in maintaining the softness and moisture in the cake. And using jaggery powder in the recipe is a win-win too, for those who are looking for refined sugar substitutes.

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The cake can be sliced and served as a tea time snack and will also be great for adding to children’s lunchbox. I love the hint of cranberries in each bite, but those are completely optional. Those who want to savor the pistachio cake in its purest form, can skip the cranberries completely. I am using dried cranberries from Trader Joe’s.

Do try the recipe and please pour in your suggestions on what other dried berries or nuts will go with the pistachio cake. I would love to give it a try. Happy baking everyone!!

Eggless Whole Wheat Pistachio Cranberry Cake Recipe

  • Difficulty: Medium
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Eggless Whole Wheat Pistachio Cranberry Cake..

Ingredients

  • Powdered Jaggery – 3/4 cup
  • Avocado (mashed) – 1/2 cup
  • Bananas – 3 (medium)
  • Orange zest – 1 tbsp
  • Pistachios – 3/4 cup
  • Milk – 1/4 cup
  • Vanilla Essence – 1/4 tsp
  • Whole wheat flour – 1 cup
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Cranberries (optional) – 4 tbsp

Directions

  1. Grind the pistachios in a blender or food processor to a fine flour consistency and keep the ground mixture aside to be used later.
  2. Preheat oven to 350 degree F.
  3. Meanwhile, mix the mashed avocado and the jaggery powder till the jaggery powder is completely blended with the avocado.
  4. Add in the mashed bananas to this mixture and keep stirring till all the ingredients are uniformly mixed.
  5. The pistachio flour can now be added to the above mixture, along with the orange zest. Combine to form a smooth blend.
  6. Also add milk and vanilla essence to this. The wet ingredients mixture is now ready.
  7. For the dry ingredients, mix in whole wheat flour, baking powder and baking soda to the wet mixture.
  8. Finally add the dried cranberries and give it a stir.
  9. Pour the mixture to a lined or greased cake pan dusted with flour.
  10. Once the oven is preheated, bake the cake mix in the oven for 40 minutes, or till the cake is done (when the inserted toothpick comes out clean).
  11. Remove the cake from the oven, and allow it to cool before serving.
  12. The guilt-free pistachio cake is ready to be relished!!

Method (Step-by-step with pictures)

  • Grind the pistachios in a blender or food processor to a fine flour consistency.
  • Keep the ground mixture aside to be used later.
  • Preheat oven to 350 degree F. Meanwhile, mix the mashed avocado and the jaggery powder till the jaggery powder is completely blended with the avocado.
  • Add in the mashed bananas to this mixture and keep stirring till all the ingredients are uniformly mixed.
  • The pistachio flour can now be added to the above mixture, along with the orange zest. Combine to form a smooth blend.
  • Also add milk and vanilla essence to this. The wet ingredients mixture is now ready.
  • For the dry ingredients, mix in whole wheat flour, baking powder and baking soda to the wet mixture.
  • Finally add the dried cranberries and give it a stir
  • Pour the mixture to a lined or greased cake pan dusted with flour. Once the oven is preheated, bake the cake mix in the oven for 40 minutes, or till the cake is done (when the inserted toothpick comes out clean)
  • Remove the cake from the oven, and allow it to cool before serving

Relish the yummy pistachio cake with your family and friends!!

Whole Wheat Chocolate Banana Cake – Healthy, Moist & Yummy

This is the first recipe I am posting under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #1. I have chosen this recipe to be the first one, as it is one of my daughter’s favorite and so, is quite close to my heart.

I have tried this recipe a couple of times, and it has never failed. The best part, of course, is that there is no all purpose flour or oil or butter involved (as healthy as it can be). And I am using cane sugar in this recipe, which is definitely a healthier option compared to the white sugar. Also, even though there is no oil or butter in it, still the cake is amazingly moist because of bananas and yogurt.

I am a big fan of Trader Joe’s products. And this time, I decided to use their Cocoa Powder (I mostly use Hershey’s Cocoa Powder and find it quite good). Loved every bit of their Cocoa powder, the chocolatey flavor imparted to the cake by Trader Joe’s Cocoa powder wins hands down (though chocolate chips also added their bit to the chocolicious flavor). Which other cocoa powder brands have you all used? Let me know in the comments.

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My daughter has a sweet tooth, and every now n then, I am looking for healthy alternatives to the store bought sweet treats. So, this recipe is a keeper for those who are okay with loads of chocolate but want to go easy on butter, oil or all-purpose flour.

Myra loved preparing the cake with me for this blog post. You might see her hand holding the ingredients in some pictures. It’s so amazing to see how we can engage kids at such a young age, and making this whole baking time a play date with them. Sometimes, they can come up with ideas that are completely mind blowing.

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It’s a proud moment when we see them working in the kitchen wholeheartedly. They love stirring and mixing in the things, making a cute little mess in the kitchen, but it’s worth it. Sometimes I feel this is the correct time when we can instill basic cooking skills in our kids (boys and girls both). This is the skill that any person would require in his/her life.

Well, I will not go more into the “who will work in the kitchen in future” mode, as it’s a different topic altogether. But, I would certainly say that we can making baking time fun for our kids. They learn responsibility, precision, team-work and of course, the basic kitchen skills as well.

All in all, this recipe is a hit at my home. And I hope you guys love it too. Let’s take you all straight to the recipe now.

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Whole Wheat Chocolate Banana Cake Recipe

  • Difficulty: Medium
  • Print
Super moist Whole Wheat Banana Chocolate Cake pieces..

Ingredients

  • Bananas – 3
  • Cane sugar – 3/4 cup
  • Vanilla Essence – 1 tsp
  • Yogurt – 1/2 cup
  • Egg – 1
  • Whole wheat flour – 1 cup
  • Baking soda – 1 tsp
  • Cocoa powder – 1/2 cup
  • Salt – 1/4 tsp
  • Chocolate chips – 3/4 cup

Directions

  1. Preheat oven to 350 degree F.
  2. Meanwhile, mash the bananas in a bowl and add cane sugar. Mix them together to a smooth blend.
  3. Add vanilla essence, yogurt and egg to the banana-sugar mixture and mix them all together. Wet ingredients mixture is ready.
  4. For the dry ingredients, add whole wheat flour, salt, baking soda and cocoa powder to the wet ingredients mixture.
  5. Start mixing all the ingredients, the mixture will be little thick by this time.
  6. Once the dry and wet ingredients form a smooth and uniform blend, add in the chocolate chips.
  7. Pour the mixture to a greased cake pan dusted with flour.
  8. Once the oven is preheated, bake the cake mix in the oven for 30-35 minutes, or till the cake is done (when the inserted toothpick comes out clean).
  9. Remove the cake from the oven, and allow it to cool before serving.
  10. The guilt-free cake is ready to be relished!!

Method (Step-by-step with pictures)

  • Preheat oven to 350 degree F. Meanwhile, mash the bananas in a bowl and add cane sugar. Mix them together to a smooth blend.
  • Add vanilla essence, yogurt and egg to the banana-sugar mixture and mix them all together. Wet ingredients mixture is ready.
  • For the dry ingredients, add whole wheat flour, salt, baking soda and cocoa powder to the wet ingredients mixture. Start mixing all the ingredients, the mixture will be little thick by this time. Once the dry and wet ingredients form a smooth and uniform blend, add in the chocolate chips.
  • Pour the mixture to a greased cake pan dusted with flour.
  • Once the oven is preheated, bake the cake mix in the oven for 30-35 minutes, or till the cake is done (when the inserted toothpick comes out clean). Remove the cake from the oven, and allow it to cool before serving.

Relish the yummy moist cake with your family and friends!!