Chef Jimmy's Secret Healthy Ingredients

Playing Chef Jimmy Shares Fall Treat with Secret Ingredient

 

 

Mystery Meatballs

Makes 12 medium size meatballs

Ingredients

  • 1 lb ground lean turkey meat 
  • 1 cup cooked quinoa
  • ¼ cup chopped onion
  • 3 cloves chopped garlic
  • ½ tsp oregano
  • ½ tsp Italian seasoning
  • ½ tsp thyme
  • 1 tbsp balsamic vinegar
  • 1 egg, beaten
  • Pinch of salt
  • Pinch of pepper

Instructions

  1. Preheat the oven to 350 degrees and lightly grease a baking sheet with cooking spray or coconut oil spray.
  2. In a large bowl combine and mix the turkey meat, quinoa, chopped onion, chopped garlic, all seasonings, egg and balsamic vinegar.
  3. Using your hands roll the mixture into medium sized meatballs about an inch in diameter. 
  4. Place meatballs on baking sheet and cook for 20 to 25 minutes until center is cooked through (155 degrees)
  5. Remove from oven and enjoy with your favorite marinara sauce!

 

 

Top Secret Red Velvet Cupcakes

Makes 12 cupcakes

Ingredients

  • 1 medium sized beet, roasted and cut into cubes 
  • 1 cup maple syrup
  • 1/3 cup almond milk
  • 1/3 cup plain greek yogurt
  • 2 tsp vanilla extract
  • ¼ cup coconut oil
  • 2 eggs
  • 1 egg white
  • 2 cups white whole wheat flour
  • ½ cup cocoa powder (unsweetened)
  • 2 tsp baking powder
  • Pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and line muffin pan with liners or spray with cooking spray.
  2. In a blender or food processor mix the beet until finely chopped. Add the almond milk, maple syrup, vanilla, coconut oil, greek yogurt, and eggs and mix.
  3. In a separate bowl, combine all the dry ingredients (flour, cocoa powder, baking powder, and salt)
  4. Pour the wet ingredients into the dry ingredients and mix until combined into a batter.
  5. Pour batter into muffin cups filling about 3/4 of each cup.
  6. Bake for 16-18 minutes until a toothpick inserted comes out clean.
  7. Let cupcakes cool completely before frosting.

Ingredients for Frosting

  • 1 cup coconut butter
  • 3 tbsp maple syrup
  • 1 ½ tsp ground vanilla beans 
  • 1-2 tsp almond milk

Instructions

  1. Mix coconut butter, maple syrup and vanilla in a blender or a food processor, then slowly add almond milk to desired consistency.
  2. Chill the frosting in the refrigerator while cupcakes are cooling, and when completely cooled, frost the cupcakes and enjoy!

 

 

Sneaky Pumpkin Blondies

Makes 8-10 blondies

Ingredients 

  • ½ cup almond butter
  • 3 tbsp maple syrup
  • ¼ cup chickpeas, drained and rinsed
  • 2/3 cup canned pumpkin puree
  • ½ tsp vanilla extract
  • ½ tbsp. apple cider vinegar
  • 1/3 cup coconut flour, sifted
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ tbsp. pumpkin pie spice
  • 3 tbsp honey
  • ¼ cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 325 and lightly grease an 8-10 inch cake pan with cooking spray.
  2. Combine and mix all the wet ingredients in a blender.
  3. In a separate bowl, combine and mix all the dry ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix until combined into a batter. If you are adding chocolate chips fold them into the batter.
  5. Pour batter into cake pan.
  6. Bake for 40-50 minutes until a toothpick inserted comes out clean. 
  7. Cut the blondies into squares and enjoy!

To watch the rest of the segment, click here. 

Recipes courtesy of Chef Jimmy Warshawsky