Love the ingredients, not the food. | The Wannabe Chef

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HomeAbout The Wannabe ChefContactPortfolioPressPrivacy PolicyRecipes How Tos Beans Breads Brownies Cakes Frostings Chocolate Cookies Dips Spreads Drinks Eggs Granola Granola Bars Hummus Ice Cream Meat Fish Miscellaneous Quinoa Raw Desserts Sauces, Condiments, Seasonings Side Dishes Tofu TempehPopular Recipes Hearty Grain-Free Chocolate Chip MuffinsWritten on April 25, 2016 by Wannabe Chef in Breakfast

This month Stonyfield asked their Clean Plate Club to get creative with yogurt and some unconventional ingredients. We got some Barleans items included coconut oil and ground flaxseeds. As a gluten-free baker, I like incorporating nut flour in place of regular flour when possible because its not just adding structure, its adding nutrients. 

I decided to make these healthy muffins as a grab-and-go breakfast for the week. They didnt rise very much while in the oven which worried me a little. Still, they had the best texture of a gluten-free muffin Ive ever hadmoist and dense but not too thick or chewy.

While they were undoubtedly best straight from the oven, the flax and coconut oil kept the muffins from drying out even days later. And since its full of nuts and seeds instead of grains, it felt like a better breakfast, too. 

In order to make these muffins a little healthier, try swapping out the chocolate chips for chopped walnuts or pecans. You could switch out the french vanilla yogurt for plain yogurt to cut out some of the sugar, but be sure to add a little vanilla extract if you do. 

Hearty Grain-Free Chocolate Chip Muffins

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 12 muffins):

1/4 cup Barleans Forti-Flax1/2 cup water1 3/4 cup ground almond flour1/4 cup cane sugar3/4 teaspoon baking powder1/4 teaspoon cinnamon1/2 cup whole milk Stonyfield french vanilla yogurt1/2 cup maple syrup2 eggs1/4 cup Barleans culinary coconut oil, melted

Method:

Preheat your oven to 350 degrees.In a small bowl, mix the Forti-Flax and water and set aside. In a large bowl, combine the almond flour, sugar, baking powder, and cinnamon and mix until even.Add in the yogurt, maple syrup, eggs, and flax mixture and stir until it forms a thick batter.Lastly, add in the culinary coconut oil and mix until its fully emulsified in the batter.Evenly pour out the batter between 12 lined muffin wells. Bake for 30 minutes or until the top of the muffins are firm.0 Comments - Leave a comment!Divine White Chocolate Raspberry BrowniesWritten on February 13, 2016 by Wannabe Chef in Dessert

The best part of Valentines Day is undoubtedly the chocolate, so I was excited when Stonyfield asked their bloggers to make a dessert that paired yogurt with Divine chocolate. Yogurts a great addition in brownies to replace some fat and keep them moist. Like the chocolate, these brownies will melt in your mouth. 

My local grocery store only had Divines white chocolate in stock. White chocolate can be difficult to bake with because cheaper brands melt of burn but the chocolate chunks came out smooth and full of flavor. Spreading the jam in a layer in the middle instead of mixing it into the batter adds a little bit in every bite. 

Divine White Chocolate Raspberry Brownies

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients(Makes 1 8 x 8 pan):

1 1/3 cup all-purpose or gluten-free flour1/2 cup unsweetened cocoa powder1/2 teaspoon baking powder3/4 cup sugar2 large eggs1 5.3oz Stonyfield vanilla greek yogurt1 3.5oz Divine White Chocolate bar, roughly chopped1/2 cup vegetable oil1/2 cup raspberry jam2 Tablespoons water

Method:

Preheat your oven to 350 degrees.Mix together the flour, cocoa powder, baking powder, and sugar.Beat in the eggs, Stonyfield yogurt, oil, and 2 Tablespoons of jam.Add in the chopped chocolate and mix. Pour half of the batter in a greased 8 x 8 pan.Mix the remaining raspberry jam with 2 Tablespoons of water. Spread the jam over the top of the brownie batter covering all parts. Add the rest of the batter layered on top of the jam. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.1 Comment - Leave a comment!A Lighter Holiday TreatWritten on December 22, 2015 by Wannabe Chef in Dessert

Happy holidays! If youve been feeling stuffed from holiday parties and Reeses Christmas trees, this recipe is for you.

My latest recipe on Life By Dailyburn is a light dessert thats sure to be a hit. The Cocoa Raspberry Pavlova is completely fat-free and uses some natural sweeteners and real fruit to make it delicious(along with a healthy dose of powdered sugar). The outside comes out crisp and crunchy while the inside is soft and sweet like a mousse. No one has to know its actually easy to make!

Head over to the full recipe and check it out!

3 Comments - Leave a comment!Sweet Spicy Pineapple CornbreadWritten on November 30, 2015 by Wannabe Chef in Side Dish

Happy week after Thanksgiving! I dont have an online sale or coupon code to share this Cyber Monday but I do have a darn good cornbread recipe.

Stonyfield asked their Clean Plate Club to make a side better with yogurt. As a vegetarian, vegetables usually end up in whatever main dish Im eating, so especially on Thanksgiving my favorite side is gluten-free cornbread and stuffing. 

My favorite cornbread falls in between savory and sweet. The sugar and pineapple help intensify the flavors of the cornmeal and spices. Its much lighter than most cornbread recipes because of the yogurt so feel free to add a warm square of butter on top. 

Sweet Spicy Pineapple Cornbread

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 12 servings):

1 cup all-purpose regular or gluten-free flour1 cup ground corn meal1/3 cup sugar3/4 tsp baking powder1/2 teaspoon salt1/4 teaspoon cayenne1/4 teaspoon chili powder1/4 teaspoon paprika2 eggs1/2 cup Stonyfield whole milk plain yogurt1/4 cup milk1/4 cup vegetable oil1/2 cup crushed pineapple

Method:

Preheat your oven to 350 degrees.In a large bowl, sift together the flour, corn meal, sugar, baking powder, and seasonings until completely mixed.Add in the eggs, yogurt, milk, and oil and stir until it makes an even batter.Add in the crushed pineapple and mix it in. Grease an 88 pan and pour in the batter.Bake for 35 minutes or until the center has set and the edges start to brown.Remove from the oven and let cool before slicing. 1 Comment - Leave a comment!Healthy Pumpkin Lentil SoupWritten on September 21, 2015 by Wannabe Chef in Entree, Side Dish

This summer I spent very little time cooking and baking. For me Fall squashes and pumpkin spice make much more exciting recipes. When Stonyfield asked their Clean Plate Club bloggers to make a recipe using Bobs Red Mills lentils, I knew I wanted it to use pumpkin, too. 

I eat beans pretty much every day and its almost always the kind from a can. As much as Id prefer cooking my own, it can take a long time and yield way too much beans for one person. These red lentils were perfect because they only took 15 minutes and you dont have to cook the whole bag all at once.

I liked this soup a little chunky so I didnt blend up the lentils. For a thick and creamy soup, you could continue blending until smooth. If you want to turn it into more of a meal than a side add a cup and a half of cooked quinoa at the end.

Healthy Pumpkin Lentil Soup

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes 5-6 servings):

1 cup uncooked Bobs Red Mill red lentils2 cups vegetarian broth1 can pumpkin purée1/2 cup Stonyfield lowfat plain yogurt1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika

Method:

Cook the Bobs Red Mill red lentils according to directions on the package. In a food processor or blender, combine the rest of the ingredients and blend until emulsified.Add in the cooked lentils and pulse gently until fully mixed. For a smooth soup, continue blending until fully puréed.Pour the soup into a large pot and heat on top of the stove.Season with extra salt and pepper to taste. Finish with a dollop of sour cream or plain yogurt.1 Comment - Leave a comment!A Healthier Peaches And CreamWritten on July 23, 2015 by Wannabe Chef in Dessert

Summer is good for many things like kickball, cookouts, and beach days. It hasnt been great for posting new recipes. 7 weeks later and I finally have something new to sharea new recipe on Life By Dailyburn all about a peaches and cream thats actually good for you!

Instead of cream this recipe uses 2% Greek yogurt with fresh chopped mint and honey for a creamy topping. The yogurt is so good Id recommend making a double-batch and finding different ways to use (and maybe a mojito with any extra mint you have). Enjoy it knowing 2 peaches have just 150 calories and youll be looking good for the next Summer party. 

Head over to the full recipe and check it out!

2 Comments - Leave a comment!Tazo Thai Iced TeaWritten on June 2, 2015 by Wannabe Chef in Drink

Some of my favorite food in the Summer comes from street festivals. Why go to one restaurant and sit down when you can pick and choose a meal from different carts on a nice Summer day? 

My favorite drink to pick up is a Thai iced tea, which is usually some part tea concentrate, water, ice, and condensed milk. Its almost always too sweet, but that makes me like it even more. I wish it were as easy to find year round as a Starbucks iced coffee but this homemade version is the next best thing.

If you have the foresight, you can make the tea in advance and let it chill in the refrigerator over night and save yourself some ice. I wouldnt have minded adding a little sugar to mine, but keeping it less sweet lets the spices and mint flavors come out. Before adding to the drink, try activating the mint by clapping it between your palms.

Tazo Thai Iced Tea

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

1 Tazo sweet cinnamon tea bag1 Tazo black tea bag(any variety will do)1 anise clove(plus more for garnish)10oz boiling water3 Tablespoons sweetened condensed milk3 cups ice cubesFresh mint

Method:

In a large mug, combine the teas, anise, and 10 ounces of boiling water. Steep the tea for 5-7 minutes.Put 1 cup of ice into two cups. Pour 5 ounces of tea over each.Add 1/2 cup of ice to each cup after 30 seconds when the ice melted.Add 1 1/2 Tablespoons of sweetened condensed milk to each cup and stir well.Garnish with activated mint and anise clovers.1 Comment - Leave a comment!Raw Brownies With Avocado FrostingWritten on May 20, 2015 by Wannabe Chef in Dessert

As much as I dont like the cold, Winter and Fall are some of the best baking months because theres sometimes nothing to do but stay in and sit next to the heater. Now that Springs here and the heat waves, too, no-bake recipes are suddenly ten times more appealing. 

I made these brownies over the weekend for a sweets fix that wouldnt involve sifting flours and melting chocolate. Its pretty much the same recipe I made 3 years ago with an extra avocado frosting on top. Avocados and dates definitely dont sound like dessert ingredients, but youd be surprised how rich and chocolaty these come out. 

These are easier to stash and store without the frosting, which does go bad about as quickly as guacamole, so if youre planning on waiting a while to eat these wait until the last minute to make the frosting. Itll taste better if you do.   

Raw Brownies With Avocado Frosting

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 8-12 brownies):

2 cups pitted dates1 cup walnuts1/4 cup cocoa powder1 1/2 Tablespoons coconut butter(optional but recommended)1-2 Tablespoons water1/2 a ripe avocado2 Tablespoons agave or honey

Method:

Blend the dates in a food processor until they are pulverized and start to stick together. The dates dont have to be fresh but make sure youre not using dry and stale ones or they wont stick.Add the walnuts and coconut butter and continue blending until the dough starts to stick to itself. Add the water as necessary if your ingredients are too dry to clump.Lastly add 3 Tablespoons of cocoa powder and continue blending until it’s mixed in.Dump the processed ingredients onto a piece of parchment paper. With your hands, clump them together into a square or rectangle.Freeze the dough for 5-10 minutes until it’s firm and cut it into even sized squares. Store in the refrigerator for freshness.To make the frosting, mash the avocado into a smooth puree. Add the agave and remaining cocoa powder and mix thoroughly.Spread an even amount on top of each brownie square. Garnish with any extra walnuts.12 Comments - Leave a comment!Oh My Yog!Written on April 29, 2015 by Wannabe Chef in Breakfast

This month Stonyfield offered everyone in their Clean Plate Club the opportunity to try their new line of yogurts. Since I really loved their last new product, Petite Cremes, I was eager to try this one, too. Being so new, these yogurts were tough to find but after some searching I brought home the Madagascar Vanilla Bean, Gingered Pear, and Wild Quebec Blueberry.

Unlike most yogurts that come pre-blended, the Oh My Yog! line is like fruit on the bottom with an extra kick. The pureed fruits and flavors are covered by whole milk yogurt and a noticeably thick cream top. In a world where Greek yogurt is the new norm, these are definitely lower on protein and higher in sugar, added and natural.

The first thing I noticed when I started trying them was that these didnt feel like yogurts youd have alongside breakfast or added to a lunchbox. The cream top and bottom layer of fruit had so many combined flavors and textures going on that it felt like a full-bodied meal compared to other varieties. Add some granola and fruit and youre good to go.

My favorite of the ones I tried was the Madagascar Vanilla Bean. While it looks syrupy-sweet at first with the vanilla bean-speckled layer at the bottom, the yogurt was more rich than sugary and brought out the better flavors vanilla has to offer. It felt more like a creamy dessert like panna cotta than it did a yogurt.

The one flavor I wished was sweeter was the Wild Quebec Blueberry Oh My Yog!. It fell a little flat as is even with whole blueberries swimming around. Like the cinnamon-y Gingered Pear I had hoped for more sugar or spice.

Lastly, if youre worried about your daily commute or trip to the store ruining the layers, dont be. I was really surprised after all the tossing and turning in bags these had how well the yogurt held its shape. Getting a taste of Oh My Yog! definitely made me want to try the rest of their flavors and keep some of these around the house for a healthy cool and creamy fix.

1 Comment - Leave a comment!Easy Lemon ButtercreamWritten on April 8, 2015 by Wannabe Chef in Dessert

One of the best parts about living in NYC is that there are now vending machines where you can get cupcakes. Its dangerously convenient for anyone. They have 1 gluten-free option, a red velvet with cream cheese frosting, thats completely delicious. That being said, who can live with just one flavor?

When my birthday rolled around a few weekends ago I made these cupcakes a few days early to bring into workjust a premade vanilla cake mix, coconut milk instead of whole milk, and shredded coconut and lemon zest added in. 

The frosting I made was from scratch but came out just as easy and delicious. Using vanilla extract and lemon zest gives it an extra layer of flavor that youll want to lick off the bowl. 

This frosting works well with any number of lighter-flavored cupcakes. You can try it on cupcakes with vanilla, coconut, berries, or even white chocolate.

Easy Lemon Buttercream

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes enough for 18 cupcakes):

1 stick butter, room temperature2 1/4 cup powdered sugar, sifted1/2 teaspoon vanilla extract1 1/2 Tablespoons whole milk or half half1 teaspoon finely zested lemon

Method:

In a large bowl, combine all of the ingredients. Make sure to use an extra fine zester with the lemons to avoid chunks in the frosting. Beat with an electric beater until mixed and the frostings smooth and silky. If the powdered sugar stops mixing in, add milk by the teaspoon until it reaches the right consistency.Frost using a frosting spreader or a pastry bag. If youre using a pastry bag, add an extra teaspoon of milk before beating to make the frosting smoother and easier to squeeze out. 1 Comment - Leave a comment! Older Posts Stay Connected Visit Evan Thomas's profile on Pinterest. Recent Posts Hearty Grain-Free Chocolate Chip Muffins Divine White Chocolate Raspberry Brownies A Lighter Holiday Treat Sweet Spicy Pineapple Cornbread Healthy Pumpkin Lentil Soup Categories Breakfast Dessert Drink Entree Giveaway Highlights Holiday How To Just Photos Miscellaneous Photography Recipe Round-Up Restaurant Review Running Sauce Side Dish Snack Sunday Confessional Uncategorized TagsAlmond ButterAlmond FlourAlmondsBakingBeansBreakfastBrowniesButterCakeCashewsChickpeasChocolateChocolate ChipsCoconutCookiesCookingDessertEasyEggsFoodFood ProcessorFrostingGluten-FreeHealthyHolidayHoneyMaple SyrupNo-BakeOnionPan FryingPeanut ButterPeanutsPotatoesPumpkinQuinoaRawRecipeRecipesRoastingSnackTofuVeganVegetarianWhite ChocolateYogurt Contact Info Reach me at Evan@TheWannabeChef.net or use my contact page

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