Low-Fat Chocolate Applesauce Cake
- 2 cups flour
- 1 cup sugar
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup cocoa
- 1 1/2 cups applesauce
Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
Mix all of the dry ingredients together in a large bowl.
Add applesauce and mix well until batter is smooth.
Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.
Frost, if desired, and enjoy!
(via Baked Wonton Tacos)
Stuffed Peppersprinter friendly
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt
In a frying pan or a wok, stir fry the onion and tomato with the garlic in a little olive oil. Add the minced beef and keep stirring well. Reduce the heat.2 large eggplant
600g good quality minced beef
1 medium tomato
2 small onions, thinly chopped
2 cloves garlic, crushed
Fresh rosemary, fresh thyme
Extra virgin olive oil
Meanwhile, cut open the eggplant in half lengthwise and empty with a spoon, making sure you keep about 1/2 inch flesh on the skin to make the “shells”. Thinly slice the flesh you have just been taking out and add it to the stir fry. Add some salt and some fresh rosemary and thyme (or any herb you may fancy).
Once the meat and eggplant are thoroughly cooked, remove from the heat and stuff the mixture in the shells. Place them in an ovenproof dish and bake for 45 minutes at 350F.