Found this recipe online! (: Really tempting to try it. :D Sounds delicious and easy!

Ingredients

1 egg
1 egg white
1/8 tsp salt
1 cup whole wheat flour (120g)
1 ¼ cup skim milk
non-stick cooking spray

1. Whisk the egg, egg white and salt until a bit frothy.
2. Slowly add the flour and milk alternating a little at a time while whisking.
3. Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.
4. When the sides are curled, it’s about ready. Slide a plastic spatula under and flip. Cook for an additional 10-15 seconds.

Servings: 9

Amount per servings: 1

Calories: 65

Fat: 1g

Fiber: 2g

Found this really easy and delicious looking recipe (: Gotta try it out soon!

INGREDIENTS

1 cup corn kernels, fresh (see Tip) or frozen (thawed)

1/2 cup chopped fresh tomato

1/4 cup chopped soft sun-dried tomatoes

2 tablespoons canola oil

1 tablespoon red-wine vinegar or cider vinegar

8 thin slices low-sodium deli turkey (about 8 ounces)

4 8-inch whole-wheat tortillas

2 cups chopped romaine lettuce

PREPARATION
Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.

TIPS & NOTES
Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.Shopping Tip: Look for soft sun-dried tomatoes (not oil-packed) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.

NUTRITION (Serves 4)
Per serving: 321 calories; 12 g fat ( 1 g sat , 5 g mono ); 35 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 682 mg sodium; 325 mg potassium.

Nutrition Bonus: Vitamin A (47% daily value)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 2 fat

Source: LINK

So, I decided to make my own whole wheat wrap instead of buying the ones in the supermarket (Cause I found out that one wrap is 140+kcal and it’s not even 100% whole wheat). Got my recipe from HERE. 

I halved the recipe cause I only had 2 cups of whole wheat flour(left over from my failed whole wheat pretzel x.x). But I think I didn’t add enough water. The “wraps” came out kinda crispy. Haha. But I love them still! They taste awesome though they taste like wheat. It’s kinda like wheat biscuits. And they are super healthy. 102kcal? 102kcal for this awesome snack?! And it’s 100% whole wheat! And you know what you put inside (actually it’s just whole wheat flour, salt, bi carbonate of soda and water). One word. Awesome. 

Couldn’t resist it and it was my snack time so i wolfed down one of it. And gosh, it exercise my jaws hell lot. But I like it. I like how it made my jaws move that much. :D 

One more thing, I had to knead this dough myself and roll it out. It took me at least 30mins to knead this dough (because it’s whole wheat so it’s more tough and harder to work with). So that’s like around 100kcal burned while kneading and rolling out the dough. WOW. 

Some tips though, make sure you add enough water. If not I think that’s why it turned out like biscuits. Also, cook them enough. Like how the recipe says. If not it’s just kinda weird. Haha.

This is going to be my favorite snack. I’ll go get more whole wheat flour soon. 

Next thing I’m gonna try is 100% whole wheat bread. It’s so hard to find whole wheat bread here! The one I’m having is 50% whole wheat. I can’t seem to find any 100% whole wheat around. So I’m gonna try making it:D 

Here’s a simple recipe for this week’s food : Sweet potatoes. (:

Sweet Potato Pudding Cake

INGREDIENTS

CAKE

1 cup raisins
2 tablespoons dark or light rum
1 cup 1 cup whole-wheat pastry flour (see Note)
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 pound sweet potato (about 1 large), cooked (see Tip) and peeled
3 large eggs
1 14-ounce can “lite” coconut milk
1 cup packed light brown sugar
2 tablespoons butter, melted

TOPPING

1/2 cup unsweetened shredded coconut
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon

PREPARATION

1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.

2. To prepare cake: Toss raisins and rum in a small bowl and let stand. Whisk flour, nutmeg and salt in another bowl.

3. Mash sweet potato in a large bowl (you should have about 1 3/4 cups). Add eggs; beat with an electric mixer on medium speed until combined. Add coconut milk, 1 cup brown sugar and butter; beat until combined. Stir in the dry ingredients until evenly moistened. Stir in the raisins and any remaining rum. Spread the batter in the prepared pan.

4. To prepare topping: Combine coconut, 2 tablespoons brown sugar and cinnamon in a small bowl. Sprinkle on top of the cake.

5. Bake the cake until a knife inserted into the center comes out clean, 1 to 1 1/4 hours. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool at room temperature for 1 hour, then refrigerate until cold, about 3 hours.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan

Ingredient note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tip: To cook whole sweet potatoes, pierce the skin in several places with a fork. Bake on a baking sheet at 400°F for 45 minutes to 1 hour or microwave on High for 12 to 15 minutes.

NUTRITION

Per serving: 274 calories; 8 g fat ( 5 g sat , 1 g mono ); 58 mg cholesterol; 47 g carbohydrates; 21 g added sugars; 5 g protein; 3 g fiber; 145 mg sodium; 333 mg potassium.

Nutrition Bonus: Vitamin A (150% daily value).

Carbohydrate Servings: 3

Exchanges: 3 other carbohydrates, 2 fat

Source: LINK

Here’s a healthy dessert for the sweet tooth using the food of the week (:

Peach crumble

Serves 8

Ingredients
8 ripe peaches, peeled, pitted and sliced
Juice from 1 lemon
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole-wheat (whole-meal) flour
1/4 cup packed dark brown sugar
2 tablespoons trans-free margarine, cut into thin slices
1/4 cup quick cooking oats

Directions
Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.

Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.

In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.

Bake until peaches are soft and the topping is browned, about 30 minutes. Cut into 8 even slices and serve warm.

Nutritional Analysis (per serving)

Serving size: 1 slice

Calories 140
Cholesterol 0 mg
Protein 2 g
Sodium 40 mg
Carbohydrate 26 g
Fiber 3 g
Total fat 3 g
Potassium 253 mg
Saturated fat trace
Calcium 18 mg
Monounsaturated fat 1 g

Source : LINK

Enjoy!

Cherry and Almond Strudel

Ingredients

3 sheets filo pastry, 30 x 50 cm each
2 tablespoons reduced-salt margarine, melted
15 g flaked almonds
1 tablespoon icing sugar, sifted, to decorate
Greek-style* yogurt to serve (optional)

Fruit Filling 
1⁄3 cup fresh white breadcrumbs
1⁄3 cup ground almonds
1⁄4 cup brown sugar
finely grated rind of 1 orange
670 g cherries, pitted and halved if large

*If you can’t find Greek-style yogurt, make your own by straining plain whole-milk yogurt through cheese cloth to remove the excess moisture.

Directions

Preheat the oven to 400ºF (200°C). Lightly grease a nonstick baking sheet. To make the fruit filling, place the breadcrumbs, almonds, brown sugar and orange rind in a large bowl and stir together. Add the cherries and mix well.

Lay a sheet of filo pastry out on a clean dish towel and brush lightly with melted margarine. Place a second sheet of filo on top and brush with margarine. Repeat with the third sheet.

Spoon the fruit filling evenly over the pastry, leaving a 2 cm margin clear around the edges. Fold in the edges along the short sides.

With the help of the dish towel, roll up from a long side to make a thick sausage shape. Transfer to the prepared sheet, placing the seam underneath and curving the strudel slightly to fit, if necessary. Brush with the remaining margarine, then scatter over the flaked almonds.

Bake cherry and almond strudel for 20 minutes or until the pastry and almonds are golden-brown. Dust with the icing sugar and serve hot or warm, with a little Greek-style yogurt, if desired.

preparation time - 30 mins
cooking time - 20 mins
serves 6

Nutritional information

PER SERVING
198 calories
4 g protein
9 g total fat
1 g saturated fat
0 mg cholesterol
26 g total carbohydrate
19 g sugars
3 g fibre
97 mg sodium

Source: LINK

Here’s a interesting (and yummy) recipe for tomatoes (: Enjoy!

Tomato & Basil Finger Sandwiches

INGREDIENTS

4 slices whole-wheat bread

8 teaspoons reduced-fat mayonnaise, divided

4 thick slices tomato

4 teaspoons sliced fresh basil

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

PREPARATION

Cut bread into rounds slightly larger than your tomato"a biscuit cutter works well. Spread each slice with 2 teaspoons mayonnaise. Top with tomatoes, basil, salt and pepper.

NUTRITION

Per serving: 75 calories; 2 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 12 g carbohydrates; 1 g added sugars; 2 g protein; 2 g fiber; 345 mg sodium; 118 mg potassium.

Source: LINK