Healthy Chocolate Chip Mug Cake

Dessert in the middle of the week.

Because these frigid temperatures are just not fair.

It's like -30 outside and snowing. And those snow banks just keep getiing bigger.

*Big Sigh*

Okay time to take a deep breath and bake something. I would much rather talk about baking than the weather anyway.

Maybe it's just me, but I feel like there can never be too many recipes that invole chocolate chips...and mug cakes. There are just so many variations. Like Katie's chocolate cake in a mug (that frosting just looks to die for). Mug cakes can either be cakey or have that sticky-fudgy texture that I personally love. 

After a few trials of my own, I landed on these almond-flecked, honey-kissed cakes.

They're fluffy and have that nice moist gooey-texture. Golden in colour, these little single serving mug cakes are reminiscent of chocolate chip cookies.

The cakes themselves are just barely sweetened but the dark chocolate adds a bit of healthy sweetness for good measure.

If you're looking for a healthy single-serving dessert, this is it.

Or if you're looking for a quick snack, this is it.

The nice thing about these is that they're gluten-free with a vegan option.

Healthy Chocolate Chip Mug Cake

by Jennifer Trennum

Cook Time: 1 - 1 1/2 minutes

Keywords: bake dessert snack almond flour chocolate honey maple syrup

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Ingredients (1 mug cake)

• 2 tablespoons oat flour
• 2 tablespoons almond flour
• tiny pinch sea salt
• 1/2 teaspoon baking soda
• 2 tablespoons almond milk
• 1 teaspoon honey, or maple syrup, or coconut sugar
• 1 tablespoon unsweetened applesauce
• 1/2 teaspoon pure vanilla extract
• 1-2 tablespoons dark chocolate chips

Instructions

In a small bowl, mix together the dry ingredients; oat flour through baking soda. Mix the wet ingredients into the dry, and stir to combine. Pour the batter into a lightly greased muf or ramekin. Microwave for 45 seconds to 1 minute on high.

Notes

Microwave times will vary depending on the wattage power of your microwave.

Nutritional Information

Serving Size: (1 mug cake) Calories: 230 Fat: 13.5g Saturated Fat: 3.6g Cholesterol: 0mg Carbohydrates: 24g Sugar: 11g Protein: 5g Sodium: 154mg

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Happy Thursday!

Shepherd's Pie with Buttermilk Mashed Potatoes

Well hello February. Where did you come from?

Can you believe January has already come and gone?

I sure can't. Sometimes it's just scary how fast time moves.

Having said that, I hope everyone is still on track with their 2015 goals. I've definitely been focusing on digging in, staying focused and keeping the momentum rolling. Coming up with new recipes and challenging myself with ideas. It's not always easy getting into that creative zone. Do you know what I mean? Some days I will stare at the blank page of a new post and nothing comes to me.  But I'm taking things one day at a time and not worrying about the little things that don't get done or if they're not as perfect as I'd like them to be done.

Sometimes I find that all I need is some good music to bring on the inspiration or an ass-kicking workout will always do the trick. 

But before I start ranting let's get to this clean recipe for shepherd's pie.

I've eaten this shepherd's pie twice already this week. All I can say is, thank goodness for leftovers!

I'm all about keeping this stocked in my fridge or freezer 24/7 so it's ready to go when I am.

Shepherd's pie has always been a favourite of mine. I really wanted to make a healthy version that's as good as the one's my mum and grandma used to make. I have to say this was just as good as the one's I remember eating growing up. Even my dad loved it. He actually had no idea it was healthy! That was pretty amazing to hear.

This shepherd's pie uses lean ground turkey and topped off with the most incredible buttermilk mashed potatoes.

And did I mention it's gluten-free and low in fat?

So seriously. Go make this for dinner now. You'll thank me for the leftovers ;)

Shepherd's Pie with Buttermilk Mashed Potatoes

by Jennifer Trennum

Prep Time: 30-40 minutes

Cook Time: 30 minutes

Keywords: bake saute entree main dish gluten-free grain-free protein soy-free turkey potatoes carrots

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Ingredients (6-8 servings)

• 2 lb Yukon gold potatoes, peeled and cut into chunks (russets are also nice)
• 1 cup buttermilk
• 1 teaspoon roasted garlic powder
• Sea salt, to taste
• Pinch white pepper
• 1 tablespoon extra virgin olive oil
• 1 yellow onion, chopped small
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 lbs lean ground turkey
• 2 teaspoons tomato paste
• 1 cup low-sodium chicken broth
• 1 teaspoon Worcestershire sauce

Instructions

Preheat oven to 375˚F.

Place potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and cook until potatoes are tender, about 15 to 20 minutes. Drain and mash well. Add buttermilk, roasted garlic powder, sea salt and white pepper. Set aside.

Meanwhile, heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the onion, carrots, and celery and saute until they begin to take on colour, approximately 3 to 4 minutes. Add the garlic and stir. Add ground turkey and cook, stirring often, until meat is no longer pink.

Add the tomato paste, chicken broth, Worcestershire, and a pinch of salt and black pepper; stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Transfer mixture to a baking dish and top with mashed potatoes spreading evenly with a fork. Place in oven and bake until filling is bubbling and top is golden brown, about 30 minutes. Remove from oven and let cool for 10 minutes before serving.

Nutritional Information

Serving Size: (1 1/2 cups Shepherd’s Pie) Calories: 308 Fat: 4g Saturated Fat: 0.5g Carbohydrates: 10g Fiber: 4g Sugar: 5g Protein: 25g Cholesterol: 40mg Sodium: 160mg

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