Month: April 2024

Chia Pudding

The Sunshine Inn BlogLeave a comment

Chia Pudding

  • Servings: 1 Serving
  • Difficulty: Easy
  • Print

Healthy snacks that are good and leave you satiated are few and far between. Here is one I found.

Ingredients

  • 2 tbsp of chia seeds
  • 1 tsp honey
  • 1/2 cup of milk of choice (I used almond milk)
  • Strawberries or other fruits for toppings

Directions

  1. Pour all ingredients into a 500 ml or 2 cup mason jar and mix well.
  2. Let settle for 2-3 minutes and then mix again very well until you see no clumping.
  3. Cover the jar and store in fridge overnight or for at least 2 hours.
  4. When you are ready to eat it, top with your favorite fruit and enjoy cold.

Nutritional facts per serving

  • Calories 155
  • Fat 9 g
  • Sugar 6 g
  • Carbohydrates 16 g
  • Protein 5 g
  • Fibre 9 g

This is a great snack that you can make up to a week in advance. So you make them on Sunday night and you have desserts or snacks for your lunches all week. It is very versatile. You feel for strawberries one day, the next you put in some cinnamon and vanilla and top it with apples, and so on. If you don’t like almond milk, you can substitute to any milk you like. Same with the sweetener. (Nutritional values are based on honey and almond milk) I would recommend a topping as it is very bland on it’s own.

Let you imagination soar, have fun and make it your own.

Easy Pineapple Cake

The Sunshine Inn BlogLeave a comment

Easy Pineapple Cake

  • Servings: 8 Large Servings
  • Difficulty: Easy
  • Print

When making a Hawaiian theme dinner, a must have is a pineapple cake for dessert. I tried a couple of different ideas and this one was the easiest and most delicious option. This is a sweet, moist cake that you can frost or have as is. The nutritional value is without the icing.

Ingredients

  • 1-½ cups of sugar
  • 2 cups of flour (I used unbleached)
  • 2 tsps of baking soda
  • 20 oz can of crushed pineapple with juice
  • 2 eggs
  • 1 tsp of vanilla extract (optional

Directions

  1. Preheat oven to 350 and grease bundt pan.
  2. In a large bowl, combine flour, sugar and baking soda, mix well.
  3. In another bowl mix pineapple, eggs and vanilla.
  4. Add wet ingredients to the flour mixture and mix well.
  5. Pour into prepared pan.
  6. Bake for approximately 45 minutes or until toothpick comes out clean.
  7. Let cool a bit and put cream cheese frosting or other icing of your choice or serve as is.

Nutritional facts per serving

  • Calories 317
  • Fat 1.1 g
  • Sugar 48 g
  • Carbohydrates 72 g
  • Protein 5.1 g
  • Fibre 2.0 g

Ok, like I said these are very large pieces. As is, this is not a dessert you want to be having daily. It is high in carbs and sugar. Not for the diabetics. I actually made 16 pcs out of it and it was still a nice size with a slice of charred pineapple and a small bowl of fresh pineapple on the side.

In the picture, it is iced with cream cheese icing. You can store this in the fridge for up to 4 days. The size and icing and shape are up to you. You can make this in a 9×13 pan and reduce the cooking time to 32 min and make little squares.

It’s all up to you and remember to have fun and make it your own.

Healthy Pumpkin Muffins

The Sunshine Inn BlogLeave a comment

Healthy Pumpkin Muffins

  • Servings: 12 Muffins
  • Difficulty: Easy
  • Print

I was looking for a muffin recipe that would be healthy and filling. A good go to snack for diabetics. This is what I came up with.

Ingredients

  • 1/3 cup unsweetened apple sauce
  • 1/2 cup of maple syrup or honey (I used honey)
  • 2 eggs at room temperature
  • 1/4 cup of milk of choice (I used almond milk)
  • 1 cup of pumpkin puree
  • 2 tsps of pumpkin spice blend
  • 1 tsp of baking soda
  • 1 tsp of vanilla extract
  • 1/2 tsp of salt
  • 1-3/4 cup of whole wheat flour
  • 1/3 cup of old fashioned oats, plus more to sprinkle on top
  • 2 tsp of raw sugar for a sweet crunch (optional)

Directions

  1. Preheat oven to 325 and grease muffin tin or use liners (I used silicon liners).
  2. In a large bowl, beat the apple sauce and honey together with a whisk.
  3. Add the eggs and beat well.
  4. Add the pumpkin puree, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  5. Add the flour and oats to the bowl and mix with a large spoon, just until combined, a few lumps are ok.
  6. Divide the batter evenly into the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats followed by a light sprinkle of raw sugar if you like.
  7. Bake for 23-25 minutes or until a toothpick inserted into the muffin comes out clean.
  8. Place on cooling rack and let cool for a couple of hours. They taste better for some reason.

Nutritional facts per serving

  • Calories 131
  • Fat 2.3 g
  • Sugar 9.5 g
  • Carbohydrates 25.7 g
  • Protein 3.4 g
  • Fibre 3.2 g

You have a few options, if you don’t have apple sauce, or prefer not to use apple sauce, you can sub for extra virgin olive oil. You can make this recipe vegan – use maple syrup, flax eggs and non-dairy milk. You can do some add-ins like chocolate chips, chopped nuts or dried cranberries or even crystallized ginger. You would do this at the stage where you combine wet and dry ingredients.

Pumpkin spice, not everyone has some premade, if you don’t it goes like this. (1 tsp of ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 teaspoon ground allspice or cloves). You can also substitute the flour to white all purpose flour which makes this lighter and less dense.

As you see there are so many options for you, all you have to do is let your imagination go, have fun and make it your own.