Dazzling Kitchen

Healthy eating doesn't have to be for weight loss. It also does good to your health!

>> Sunday, April 7, 2013

Hi Foodies!

So, some people have e-mailed me and and showed concern and love for my absence from blogging and then from my previous post some have thought I got FAT and LOL so to answer some of your questions.

*I have not gotten OBESE, or fat that you can notice. LOL but I think all women at some point in their lives feel the need to diet to feel better. And after having my baby I was not able to live a fit lifestyle like prior to having a baby so I wanted to get back to fit shape by choosing good healthy foods and exercises.

I am not going to say more but thanks to those who showed concern and love. I appreciate it a lot! :)

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OATMEAL BENEFITS AND WHY I LOVE IT

MY STAPLE BREAKFAST

10 Reasons Why I Love Oatmeal

1. Low calorie food; stops cravings.

A cup is only 130 calories! It also stays in your stomach longer, making you feel full longer. You will have less hunger and cravings.

2. Provides high levels of fibre, low levels of fat, and high levels of protein.

It’s on the short list for the highest protein levels of any grain.

3. Stabilizes blood sugar and reduces risk of diabetes (type 2)

The high fiber and complex carbohydrates slow down the conversion of this whole food to simple sugars. The high levels of magnesium nourish the body’s proper use of glucose and insulin secretion.

4. Removes your bad cholesterol (without affecting your good cholesterol).

5. It tastes good!

All oats whether in flakes or groats form have gone through a heat process which gives them their rich nutty flavor. This keeps them from spoiling. They have also been hulled. This process does not strip away all the bran and germ allowing them to retain a concentrated source of fiber and nutrients .

This means however, that oats are not raw and will not sprout.

Different Kinds of Oatmeal:

All the benefits mentioned above are actually for oats. Most people don’t think about oats – they think about oatmeal. In fact most people could not identify whole oats if they were sitting in front of them.

There are many different levels of processing of oatmeal. Generally the larger the “flake” – as in rolled oats or the bigger the seed or groat – as in steel cut oats – the less processed it will be, the more nutrients it retains and the slower it will be to digest. It will also be slower to cook though.

Most people think steel cut oats are the least processed since that is how the largest groats are labeled, but some of the most processed oats like instant and baby are also steel cut.

I will post more updates on how I make my oatmeal and flavor them.

Todays oatmeal was Instant Oats mixed with Almond Milk, Dates and Banans and hint of Cinnamon Powder for the sweet flavoring. Cinnamon also stops cravings!

10 pounds weight loss and a New Updated Blog on its' way!

>> Monday, April 1, 2013

I HAVE BEEN MIA!!

But this was what I was up to guys.

I have been on a 4 month long vacation in Bangladesh with hubby and son and my parents!

Boy was it fun! I enjoyed every single day living to its fullest. So much love and so much good food...ahh it feels great to be back home and it's just amazing.

But, i gained like 10 pounds there just by sitting around and eating around. I felt sluggish and heavy as soon as I returned to Canada I realized what I did to my body. I didn't like the headaches and the fatigue feeling from this over weight feeling.

Not only did I abuse my body by not exercising I also didn't watch what I was eating.

So, I decided to go on a Juicing mission and a healthy diet including Veggies and Fruits to fill myself up.

Here are some snapshots of my Green Juices and Fruit Salad and Fish dinner.

All are complex carb free and filled with healthy nutrients and protein.

I have lost 10 pounds already in 1 month!

So, this huge change drastically changed my life. I feel so motivated that I don't want to stop. I am continuing and adding exercises and cardio to my lifestyle.

So please tune in to watch me shrink guys. Well, I mean hear me shrink! :D

On top of it all. I also benefited with great clearer skin, a more clear focused mind and brain and a boost of energy. I can now run errands all day without feeling tired.

I will share all of the recipes, juicing techniques and smoothie recipes with my viewers.

Last but not least how I lose my weight and How I will continue to lose will all be shared!

Now off to the next announcement!

NEW BLOG AND NEW DOMAIN

ON ITS' WAY!

This means I am getting a Dot com for my blog and will have a whole new different look to my site.

I will be sharing videos and also start Product Reviews !

Lots of new ideas and concepts for me to share with you all.

I am excited and I am all energized ! So I can now dedicate a bit more time to blogging which I missed terribly. I have missed out on many of my favorite bloggers posts and commenting, I missed the contests and all the great things!

I hope to return very soon with all your love and support. :)

Wish me luck!

MIXED NUT & SEED BRITTLE

>> Wednesday, October 5, 2011

good evening Blog!

Just sneaking in to tell you my latest kitchen adventure story. But before that, I want to say I have been terribly busy with life. With my growing toddler who turns 2 next month! Everyday is a learning process, a new stage to overcome and feeding him has been my biggest challenge. So, I spent time away from doing almost anything to do with blogging!

I will be posting my Toddler friendly recipes day to day from now on to show you what we have been up to!

For now, the story of Brittle. I just discovered an amazing Cookbook on my visit to the Library. I took my son to the kids corner for a reading and play time, then somehow ended up on the 2nd floor's Cooking section....yeah i cannot sit in one place for too long. Poor baby had to drag himself along with me. The whole time he would take books out, and myself shelving them back.

So this is how I stumbled upon the book

"AMERICAN MASALA" by Suvir Saran

I immediately loved the book by its' cover. I know it's not best to judge a book by its' cover, but when it comes to a cookbook it is totally the opposite! =D

This book had some of the most famous Indian recipes that have been slightly changed to give it a Western Touch. But this Nut Brittle recipe was one that really took me back home and reminded me of childhood memories.

The recipe is simple, the ingredients are basic. But, I changed it up a bit. The original recipe asks for 4 cups of sugar, but I used 2 cups of sugar and 1 cup of Maple Syrup. Result was crunchy and gooey brittle which my son absolutely loved!

mixed nut brittle! candied mixed nuts and added sunflower seeds.

2 cups sugar + 1 cup maple syrup

(Original Recipe asks for 4 cups sugar)
2 cups mixed nuts with sunflower seed (almonds, peanuts, brazillian nuts & cashews)
1 teaspoon cardamom powder (optional)
... 1 teaspoon cinnamon powder (optional)

Prepare a baking sheet (cookie baking sheet with rims) by spraying Pam on it or buttering it. Set aside

Make caramel with sugar and syrup in a heavy bottom saucepan in medium heat, until it looks amber. Stir constantly with a wooden spoon to avoid hard lumps. Cover lid to create condensation for sugar to melt faster. this all takes about 10-15 minutes.

when sugar has all melted and looks like brown caramel, add the cardamom and cinnamon powder, stir and add the toasted nuts and stir lightly to combine all.

pour the mixture into the baking sheet and spread evenly to fill all blanks.

Let mixture cool either in room or refrigerator.

wait 30 minutes to 1 hour. Then break into desired pieces!

Guest Hosting Cooking With Seeds event - CHIA (Salba) SEED

>> Saturday, July 2, 2011

I am honored to announce the month of

July's COOKING WITH SEEDS event here in my blog!

The founder of this event PRIYA from Priya's Tasty and Easy Recipes has given me the opportunity to have the pleasure of choosing a seed to cook with for this month which will not only challenge me in the kitchen but it will challenge many more!

I have always been fascinated by the power and benefits of different types of seeds. Seeds, a wonderful creation of the Almighty and each of it has its' very unique characteristic and its' benefits in human lives. Some cure diseases, some lower fat intake, some boost iron intake and some heal the body.

For this month's cooking challenge, I choose CHIA SEED as my seed for the month.

Recently on a TV show I was watching the benefits of Chia Seeds and was amazed of its' unique characteristics.

Some of the main benefits of CHIA Seed are:

Lose Weight Without Starving
Balance Blood Sugar
Add healthy omega-3 oil to your diet
Feel more energized all day long
Bake with less fat
Add age-defying anti-oxidants
Cut cravings for food

For more on CHIA SEED please visit this wonderful link I came across:

More On CHIA

Now that I have entertained you with all the fruitful facts of CHIA SEED, what are you waiting for?? Go Have Fun!

The Wonderful Google is available for you to search for recipes of CHIA Seed, or you can come up with your own recipe and wow everyone.

Happy Cooking With Seeds !

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

EVENT RULES

Deadline - July 31st.

Please follow these simple guidelines to participate in this event.

1. Cook or bake, and post anything with CHIA Seed and send it by end of July 31st, 2011.

2. Please link back your entry to this announcement page.

3. Multiple entries are allowed. Entries from archives are welcome too if they are reposted with this link.
4. Email me at tamanna.fatema@gmail.com with subject as CHIA SEED EVENT with the following details.

Your name

Blog Name

Recipe name

Recipe URL / Link

Picture of the dish (300 pixels)
5. Non bloggers can email me the recipe and I would include them in the final round up.

6. You can use the logo I have created on your Blog to promote the event as well as for your own needs!

All The Best!

Frozen Chocolate Banana Pops!

>> Thursday, June 30, 2011

Super Easy yet Yummy Treats!!

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Frozen Chocolate Banana Pops:

4 ounces (115 grams) semi-sweet chocolate, chopped

1 tablespoon light olive oil or vegetable oil

3 large ripe bananas

Garnish:

Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios

Toasted unsweetened coconut

Granola

Sprinkles

Frozen Chocolate Banana Pops:

Line a baking sheet with parchment paper, wax paper, or aluminum foil.

Cut the bananas into 2 - 3 inch (5 - 7 cm) chunks. Insert a popsicle stick, bamboo skewer, or a chopstick into the pieces of banana. Place on the baking sheet and freeze for 15 minutes.

Meanwhile, melt the chocolate and oil (light olive oil or vegetable oil) in a heatproof bowl placed over a saucepan of simmering water.

Then remove the bananas from the freezer and, taking one piece of banana at a time, dip in the melted chocolate, making sure the banana is completely covered with chocolate.

If you like, roll or sprinkle over the chocolate coated banana in chopped nuts, toasted coconut, granola, or colored sprinkles.

Once completely frozen, the bananas can be stored in a covered container, for about one week. To soften the bananas, place in the refrigerator for at least 30 minutes before serving.

*** This Post is Participating in the Event -

Healing Foods- BANANA

hosted by Krithi's Kitchen

Peanut Butter Cookies anyone? New Kitchenaid Mixer!

>> Wednesday, June 29, 2011

After a continuous cycle of Cake Baking for my Cake Business and a busy 2 month schedule, I have finally squeezed some time in for my best friend Blogger. I thought of celebrating this free time and

the reunion with some goodie baked cookies!

These cookies were made with my Brand New KitchenAid Mixer. Check it out!

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Now, I am not a huge Peanut Butter fan! But, I was surfing through my pantry looking for inspiration to bake something. Then, the huge jar or Smooth Peanut Butter happened to be there. I remembered watching a video recipe on JOYOFBAKING.com few weeks back of Peanut Butter Cookies.

So, "this is it" - I thought. "I am going to stop looking and start bakin!"

PEANUT BUTTER COOKIE

Recipe adapted from www.Joyofbaking.com

Peanut Butter Cookies:

3/4 cup unsalted butter, room temperature

1/2 cup light brown sugar

1/2 cup granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup peanut butter (smooth or crunchy)

2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Peanut Butter Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

Makes about 40 cookies.