Archive for April 29, 2015

Lemon Raspberry Cake

Lemon Raspberry Cake

This cake is light and refreshing. The citrus combined with raspberries is a wonderful flavor and I have yet to find someone who doesn’t like this cake.



1 Tablespoon Orange Zest

1 1/2 Tablespoon Lemon Zest

2/3 Cup Coconut Oil

1 1/2 Cup Sugar

3 Eggs

1 Cup Flour

1 Cup Whole Wheat Flour

2 1/2 Teaspoon Baking Powder

3/4 Teaspoon Salt

2/3 Cup Almond Milk

2 Tablespoons Lemon Juice

1/3 Cup Candied Lemon Peel


6 Tablespoons Butter

6 Ounces Raspberries

1 1/2 Teaspoon Vanilla

16 Ounces Powdered Sugar

Ok so first things first you want to zest your lemon and your orange. I zest onto a paper towel so that it’s easy to transfer all of my zest into the bowl when I need it.


In a mixing bowl combine the coconut oil, sugar, and zest, beating the mixture until light and fluffy.

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Then you want to add the eggs one at a time making sure each egg is full incorporated before adding in the next.

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Combine both types of flours, making sure you sift your flour, along with the baking powder and salt.

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Add flour mixture in parts alternating between flour and milk. You should have four parts flour two parts milk and one part lemon juice. When alternating between wet and dry ingredients you want to start with dry and end with dry. I don’t have all the pictures but you should go flour, milk, flour, milk, flour, lemon juice, flour.

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Once all wet and dry ingredients are incorporated add in your candied lemon peels. Gently mix those in.


Lightly spray and flour a 9X13 baking dish. Heat your oven to 350 Degrees Fahrenheit. Pour your cake batter into your pan and let the batter sit on the counter until your oven has reached temperature. Once your oven has reach 350 bake for 20-30 minutes or until done.

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Resting. Uncooked.


Cooked and cooling.

Now for the frosting. You want to make the frosting while the cake is cooling or even a couple hours after the cake is done so that when you frost the cake it doesn’t melt and disappear. Add the butter, vanilla and 1/3 of your raspberries (about 1/4 cup). And then beat those three ingredients half to death lol.

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Once those are thoroughly beaten and combined add your powdered sugar in parts mixing each part completely before adding the next part.

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Once your frosting is done spread frosting over your cake and then top with your remaining raspberries. Then cut, serve and enjoy. 

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Servings 24

Serving size 1 slice

Calories 254

Fat 9.9 g

Sat Fat 7.8 g

Cholest. 31 mg

Sodium 129.1 mg

Carb. 39.3 g

Fiber 1.2 g

Sugar 31.5 g

Protein 2.1 g

Salmon Fries

Salmon Fries

So even though I like the sophistication of calling this dish salmon fries it is basically a healthy baked adult fish stick. These salmon fish sticks are easy crispy and healthy and go great with a spicy peanut butter sauce.


2 Salmon fillets (it’ll be about a pound of salmon)

1/3 Cup flour

1 1/2 Tsp Salt

1 Tsp Pepper

1 Cup Panko Bread Crumbs

1 Large egg

So the best advice I can give you for this dish is to use Trick 3.

In a small bowl mix together flour, salt and pepper then set aside.

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In a second bowl measure out the panko then set aside.


Now you want to deal with your fish. I had to skin my fillets. What you want to do is get a firm grip on one corner of the smaller end. You want to use a knife that is longer than the widest part of the fillet. Use a gentle sawing motion to separate the skin and the fillet. The blade should be a flat as possible while still maintaining a downward angle. The downward angle will keep you from cutting into the flesh while the flat angle will keep you from cutting through the skin.


Top fillet with skin


Removed skin


Bottom fillet with skin removed.

Next you want to gently slice the fillets into sticks or “fries” I ended up with a total of 16 “fries”


Now you can crack your egg into a third bowl and whisk to one consistency.


Line your three bowls up next to each other. Season flour first, then egg, then panko. This order it very important to the process.


First you dip your “fry” into the flour making sure to gently shake off the excess. The flour makes it so the egg doesn’t slid right off the fish.

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Then you dip the “fry” into the egg making sure to get each side. The egg ensure that the panko sticks to the fish but provides a sort of barrier during baking so that the moisture of the fish doesn’t seep into the panko.


After a dip in the egg roll the “fry” in the bread crumbs until evenly coated. Lay the salmon “fries” on your prepared baking sheet. Again you want to make sure you are using trick 3.

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Heat oven to 425 degrees Fahrenheit and bake “fries” for 15-20 minutes or until golden brown. These delicious salmon fries are now ready to serve with your favorite dipping sauce like the ginger soy or spicy peanut.

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Serves 4

Serving 4 Sticks

Calories 257

Fat 9.8 g

Sat Fat 1.6 g

Cholest. 103.8 mg

Sodium 383.9 mg

Carb 9.1 g

Fiber .4 g

Sugar 0.4 g

Protein 30.7 g

Trick 3: Oven Fry

Trick 3

Have you ever tried to “oven fry” something so you can cut calories but still have the nice crispiness? Have you ever had it not work? Well there is a solution.

You need 2 items and a third optional item.

1 lipped cookie sheet

1 wire cooling rack

Aluminum foil (optional)

You need a lipped cookie sheet so that the wire rack doesn’t rest against the cookie sheet which would defeat the purpose. I wrapped the cookie sheet in aluminum foil just for minimal clean up purposes. You want to place the wire rack on top of the cookie sheet.


Place whatever ever item you are cooking on top of the wire rack. This allows for the whole item to become crispy because all sides are exposed to the same heat and the bottom won’t become mushy because there is space underneath for the moisture to escape.

Spicy Peanut Butter Sauce

Spicy Peanut Sauce

Another great Asian sauce. I love this one with chicken, fish and noodles, either as a dipping sauce or even as a marinade. Still easy, still quick and still scrumptious.


1/4 Peanut Butter

2 Tbs Brown Sugar

1 1/2 Tsp Minced Garlic

1/2 Tsp Minced Ginger

1/2 Tbs Apple Cider Vinegar

2 Tbs Rice Wine Vinegar

1/4 Cup Soy Sauce (I used low sodium soy)

Sriracha (optional)

If you’ve read my Ginger Soy Sauce recipe we’re going to get a little repetitive. Now I have an immersion blender so I used that but a blender or even a small food processor works too.

So its super easy just add all the ingredients together and blend until smooth. Then enjoy.


Peanut Butter


Brown Sugar






Apple Cider Vinegar


Rice Wine Vinegar


Soy Sauce




I added Sriracha and blended again.



Serves 10

Serving 1 Tbs

Calories 51

Fat 3.2 g

Sat Fat .5 g

Cholest. 0 g

Sodium 25.1 mg

Carb. 5.1 g

Fiber .4 g

Sugar 3.6 g

Protein 2 g


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