Lentil Moi Moi

Red Lentil Moi Moi

Beans Moi moi is one of Nigeria’s delicacy which is loved by all. However the process of peeling the beans to remove the skin is what usually puts me off. If you are like me who hates this process but wants to eat moi moi, I have good news and its Lentils, Lentils, Lentils……… oh yes Lentils can be used to make moi moi.

Lentils is in the family of legume just like beans. High in protein, fiber and low in fat. It is a lot cheaper compared to beans and great alternative to beans moi moi. The process of cooking lentil moi moi is exactly same as cooking beans moi moi but the water for blending lentil is a lot less.

 

 

Ingredients 

• 1 cup of red lentils
• 1 red bell pepper
• 1 Scotch bonnet
• 1 onion
• 1 maggi cube
• 2 tbsp of olive oil
• 3 tbsp of cray fish
• Salt to taste

Instructions

• Soak the lentil for at least 30 mins. I soaked mind for like 2 hours while doing other things.
• Rinse in cold water until water is clear.
• Add the rinsed lentils to blender, along with red bell pepper, scotch bonnet, onion, crayfish, oil, maggi, olive oil and salt. Add enough water to cover the ingredients.
• Blend until smooth
• Portion into foil mold.
• Cover with fold lid.
• Place in a pot and add boiling water just enough to cover the bottom of the pot. Cover the pot lid.
• Cook for 1 hr, checking the pot from time to time to make sure the water does not dry out as this will burn the foil and ruin your moi moi.
• Insert a toothpick in the center of the moi moi if it comes out clean, moi moi is ready otherwise add more cooking time.
• Take it off the heat and allow to cool.

 

Note: You can add Mackerel fish or tuna or any fish of choice or even boiled eggs to the puree lentils before cooking.

Buckwheat and Oat Banana Bread

This bread make for healthy and delicious grab and go breakfast (breakfast lover) or snack with a cup of tea or with soup which is what I will be having mine with for the week. It can be stored in the fridge and warmed up in the microwave when ready to eat.

Ingredients

• 1 cup of buckwheat flour
• 1/2 cups oat flour
• 1/4 cup of flaxseed meal
• 2 tbsp coconut flour
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ teaspoon salt
• 2 eggs
• 1 tbsp of olive oil
• 1 cup of greek yogurt
• ⅓ cup almond milk
• 1 teaspoons vanilla
• 2 medium over ripe banana
• 1/4 cup of sunflower seed (optional)

Instructions

• Preheat the oven to 350F or 160C Fan and prepare a loaf tin by lining with paper liners.
• For wet ingredients: Mash banana in a large bowl. Whisk in the eggs to the banana.
• Add in the yogurt, milk, oil and vanilla and mix well.
• For dry ingredients: In another bowl, combine the flour, flaxseed meal, baking soda, cinnamon, salt.
• Gradually fold in the dry ingredients into the wet until well mixed.
• Fold in any extras (chopped nuts, chocolate chips). I added Sunflower seed. This is totally optional.
• Pour into the lined loaf tin.
• Bake for 35-40 minute until a toothpick comes out clean.
• Allow to cool in the tin and slice.

Banana Carrot Oat Muffins

This banana carrot oat muffin recipe includes beneficial alternatives for the typical, not-so-healthy muffins which include white flour and white sugar.

It is easy to make and moist, made from gluten free flours and natural sugars – no added sugar not even honey. They make for healthy and delicious grab and go breakfast (breakfast lover) or snack with a cup of tea.

 

I made the oat flour by pulsing the oats until they are grounded into a powder-like consistency.

Ingredients

• 1¼ cups oat flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 2 eggs
• ⅓ cup coconut oil
• ⅓ cup almond milk
• 1 teaspoons vanilla
• 3 meduim carrots – chopped
• 2 medium over ripe banana

Instructions

• Preheat the oven to 350F or 160C Fan and prepare a muffin pan by lining with paper liners
• In a bowl, add all the dry ingredients – oat flour, coconut flour, baking powder, baking soda, cinnamon and salt
• In a blender, add the carrot, banana, egg, almond milk, coconut oil, and vanilla and pulse
• Pour the wet ingredients over dry ingredients
• Mix gently until just combined
• Divide the batter into the muffin pan- made 12 out of the batter
• Bake for 25 to 30 mins until a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely.
• I couldn’t wait to completely cool so I ate one, very yummy and moist.
• You can top this muffin with cream cheese frosting if desired.

Cloud Bread

I came across Cloud bread yesterday while I was searching for some low carb recipes and I thought I give it a try. I am happy I did and it came out well.

It is soft and fluffy , carb free, very high in protein and a replacement for normal bread. There are tons of ways this bread can be eaten but I am choosing it as my snack for the week with a cup of tea.

 

Ingredients

• 3 eggs
• 3 tablespoons of cream cheese
• 1/2 tsp of baking powder

Instructions

• Preheat oven to 300 degrees F or 150 degrees C
• Line the baking tray with baking sheet
• Separate the eggs, there must be no yolk in the white.
• In one bowl, mix together the egg yolks, cream cheese until smooth.
• In the second bowl add the baking powder to the whites and beat the whites on high speed until they are fluffy, form a nice peaks and hold their peaks.
• Scoop mixture onto the lined baking tray (I was able to make 9 bread out of the mixture)
• Bake for 25 to 30 mins until lightly brown.

 

 

Cauliflower Egg Muffins

This Cauliflower Egg Muffin is easy to make, healthy, low carb, full of protein and veggies. It is perfect for breakfast, lunch and even snack.

I know a lot of people don’t like cauliflower but over the years I have grown to like, love and enjoyed this veggie. Cauliflower is now a stable food in my house exploring different meal from it has become my thing.

I have made different egg muffins in the past, but this is my first attempt with cauliflower rice. It turned yummy, yummy and yummy and you will not even taste the cauliflower.

This can be stored in a food tight bag or food container (for easy grab and go) and placed in the fridge for 5 days.

Ingredients

• 6 Large eggs
• 1 cup of grated cauliflower rice (you can use food processor too)
• 1 red ball pepper, diced
• 1 cup of ham
• 1 cup of spinach, shredded
• 1/2 cup of grated Mozzarella cheese
• 1/2 tsp of garlic powered
• 1/2 tsp of dried Oregano
• 1 tbsp of olive oil (optional)
• Salt and pepper to taste

Instructions

• Preheat oven to 325 degrees F or 160 degrees C. Prepare a muffin tin by spraying with nonstick cooking spray or lightly oil the muffin tin with olive oil
• In a small bowl, whisk together eggs and combine the rest of the ingredients

• Divide mixture evenly into the muffin tins

• Bake for 30 minutes or until golden brown