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Healthified Banana Carrot Donuts

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I love it when I see a recipe + I realize I have everything I need to make it in my kitchen.

That’s what happened when my Instagram gal pal @espacioverde broadcasted these Muffins de Zanahoria y Banana. Half hour later, I had muffins. Just like that. And by the end of the day, they weren’t any muffins left. Just like that. Must be magic!

I begged Aixa, the genius behind @espacioverde to let me borrow her recipe + share it with y’all. She said yes. I did a happy dance.

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And here we are, creating stuff + doing work that matters + saving the world + pulling all-nighters + skipping lunch + calling Chinese takeout when nobody’s looking. In the meantime, our bodies are trying to keep us alive. Making sure we are breathing while we sleep. Stopping cuts from bleeding. Finding ways to beat gremlins that might make you sick. Your body literally loves you so much that its sole purpose in life is to keep you alive. I believe it’s time to start loving your body back. Who’s with me?

That’s why I’m seriously committed to bringing you the yummiest recipes, from my messy kitchen to yours. Recipes that are free of crap. Recipes suited for superhero work. Cuz world domination + self-love starts in the kitchen. And sometimes it’s shaped like a donut.

Say hello to Healthified Banana Carrot Donuts ladies!

Donuts Ingredients

Ingredients:

  • 2 eggs
  • 2 egg whites
  • 1 ripe banana, mashed
  • 1/2 carrot, shredded
  • 1/4 cup old-fashioned rolled oats
  • 3/4 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 4 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon almond butter
  • 1/2 cup golden raisins
  • Dark chocolate, shaved (optional)

Preparation:

Step 1: Gather all your ingredients.

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Step 2: Mix wet ingredients in a bowl.

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Step 3: Mix dry ingredients in a separate bowl.

Step 4: Combine wet ingredients with wet ingredients until well incorporated.

Step 5: If using a conventional oven, bake at 350 degrees F for 12-20 minutes, or until golden brown + fully cooked in the middle using the toothpick test. If using a donut maker, follow the donut maker machine instructions.

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Step 6: Remove from heat + place in a rack to cool down.

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Optional: Hubby loves his donuts topped with shaved dark chocolate + devours them right off the rack as soon as the chocolate melts. YUM!

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Enjoy!

Photography Credit

Marcela Macias

Blog

Spaghetti and Meat(less)balls

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The other day I saw these Crispy Eggplant Parmesan Subs on A Beautiful Mess + I instantly knew I had to try em’.

I’m cutting bread as much as possible during the week days because it makes me sluggish + sloooooow, something I simply can’t afford with brutal Life is Messy Kitchen deadlines every other day. So I made a few changes here + there to make the original recipe extra healthy.

These Spaghetti and Meat(less)balls are made with wholesome ingredients without sacrificing the comfort-feel that we all expect in this insignia dish.

Hope you love it!

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Ingredients:

  • 1 medium sized eggplant (about 1 1/2 cup diced)
  • 1 small onion
  • 3 garlic cloves
  • 1 14-ounce can garbanzo beans, rinsed
  • 1 tablespoon chopped oregano (plus more for the topping)
  • 1/4 teaspoon sea salt
  • 1 1/2 cup almond flour
  • 1 organic egg
  • Zucchini Pasta (instruction below)
  • Marinara Sauce (use your favorite recipe)
  • Mozzarella Cheese (optional)

Preparation:

Step 1: Blend eggplant + onion + garlic + garbanzo + oregano + salt in a food processor. Puree until the ingredients are combined in a spread-like mixture.

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Step 2: With a spatula, stir in the egg + 1 cup of almond flour.

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Step 3: Use your clean hands to divide the mixture into 18-20 small balls. Place these on a baking sheet lined with wax paper. Refrigerate for 1-2 hours.

Step 4: Preheat oven to 350 F.

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Step 5: Once the balls have hardened from refrigerating, coat each ball in a thin coat of the remaining almond flour.

Step 6: Bake for 30 minutes. If you like yours a bit crispier, leave for 5-7 more minutes.

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Step 7: Serve with marinara sauce over zucchini pasta.

How to Make the Zucchini Pasta:

Spaghetti style zucchini noodles can be made using a vegetable peeler + julienne peeler + mandolin + spiral vegetable cutter.

Pass the vegetable peeler or julienne peeler down one lengthwise side of the zucchini. Only catch a thin portion of the zucchini, no thicker than 1/2 inch, for each pass in order to create thin spaghetti-like noodles. If using a julienne peeler, this thickness should already be preset, so no additional work will need to be done on your part.

If using a mandolin, make sure that the blade is set for a julienne style cut. Pass the zucchini over the blade lengthwise to create thin noodles.

When using a spiral vegetable cutter, press the zucchini against the blade of the spiral slicer + crank the handle of the simple machine. As you wind the handle + press on the zucchini, thin spirals should come out of the other end of the blade.

When you approach the seeds, turn the zucchini + begin slicing another side. The seeds will prevent the noodles from holding together, so you do not want to use the part with seeds in it.

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I’m actively looking for ways to turn nostalgic food we all treasure into real meals worthy of superheros. What are some of your favorite recipes growing up? Do you have any special dishes that you would like me to test in my mad laboratory + turn into healthy that tastes like bad-for you? Cuz you know me… I can’t eat cardboard!

Photography Credit

Marcela Macias

Blog

Chargrilled Veggie Terrine

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Dear Santa,

I know it’s July, but in case you’re keeping tabs for your Naughty + Nice lists, I wanted you to know that I’m not competing anymore. I’m on the happiness train now, which includes guilt-free pepperoni pizza. That’s regular pepperoni pizza, minus the feeling bad part, by the way.

xo,

Mayi

PS: S’more cookies will be in the usual spot. That’ll never change!

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I hope you’re having a super lazy Friday, with a pinch on naughty + a dash of nice.

I hope you left the office early.

I hope you’re catching this on your phone, on your way to some sort of beach.

I hope you’re wearing bright pink lipstick, if that’s your thing. Or sweatpants, if you’re into that sort of thing.

I hope you’re day dreaming about a weekend feast. I wish for us mojitos + recipes that lick the plate clean. Especially the mojitos part.

Here’s a sloooow + relaxed dish that will go well with that: Chargrilled Veggie Terrine.

Ingredients:

  • 1 large eggplant
  • 1 large zucchini
  • 2 medium red bell peppers
  • Italian seasonings, to taste
  • Olive oil
  • 11 ounces ricotta cheese
  • 2 cloves garlic, crushed
  • 1 1/2 ounces basil leaves, chiffonaded
  • 3 marinated artichokes, drained + sliced in half
  • 3 ounces sun-dried tomatoes, drained + chopped
  • 1 cup mushrooms
  • Sea salt, to taste
  • Pepper, to taste

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Preparation:

Step 1: Prepare the eggplant. Layer eggplant + salt in a colander. Set aside for 5 minutes. Rinse under cold water. Pat dry with paper towel.

Step 2: To prepare the rest of the veggies, wash 3 glass jars with lid in hot soapy water. Rinse in hot water. Drain upside-down until completely dry. Heat a chargrill over high heat. Cook eggplant + zucchini + red bell pepper, in batches, for 4 to 5 minutes each side, or until browned + tender. Transfer to a bowl. Add italian seasonings. Toss gently to combine. Transfer to prepared jar. Add oil to cover eggplant. Seal jar. Refrigerate. To skip this step, you can buy chargrilled eggplant + red pepper + zucchini at most delicatessens.

Step 3: The next day, line a 9 x 5 x 2 1/5 inch loaf tin with plastic wrap, leaving a generous amount hanging over the sides.

Step 4: Place the ricotta + garlic in a bowl + beat until smooth. Season with salt + pepper to taste. Set aside.

Step 5: Drain the chargrilled vegetables.

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Step 6: Line the base of the tin with half the eggplant, cutting + fitting to cover the base. Top with a layer of half the red peppers. Then all the zucchini slices. Spread evenly with the ricotta mixture + press down firmly. Place the chiffonaded basil leaves on top of the ricotta. Arrange the artichoke + sun dried tomatoes + mushrooms in three rows lengthwise on top of the ricotta.

Step 7: Top with another layer of chargrilled red peppers + finish with the eggplant. Fold the overhanging plastic wrap over the top of the terrine.

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Step 8: Put a piece of cardboard on top + weight it down with weights or small food cans. Refrigerate the terrine overnight.

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Step 9: To serve, peel back the plastic wrap + turn the terrine out onto a plate. Remove the plastic wrap + cut into think slices.

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Step 10: Serve with a side of arugula, massaged with high quality extra-virgin olive oil.

Step 11: Cover any leftovers with plastic wrap + store in the refrigerator for up to 2 days.

Connect with other foodies. Tag your recipe recreations @mayicarles using the hashtag #lifeismessykitchen. 

Photography Credit

Marcela Macias

Blog

Orange Blossom Cupcakes with Orange Kissed Cashew Cream

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Know my favorite dance? The Happy Indepen-DANCE. Get it?

Plop!

Alright, maybe that’s only funny after eating an entire batch of these Orange Blossom Cupcakes with Orange Kissed Cashew Cream. I would say it’s the sugar high, but these are sugar-free as well as gluten-free, so I’m not really sure what’s going on.

Anyhoo, I made these cupcakes for my dear “gringuita” friends who are celebrating their birthday today. Yee ha! Potluck-friendly cupcakesperfect to match the Forth of July festivities. Minus the fire-farts.

You see, I was lucky to call “the States” my home-away-from-home for six years – four of them in Evanston, Illinois (going to Northwestern University) + two of them living downtown Chicago (getting my Masters at The School of The Art Institute of Chicago). Fun times.

I was fortunate to presence many firework shows + drink one too many red/white/blue jello shots + oh em gee savor what a real BBQ should taste like. American’s sure know who to live big + rock their grill. That’s for sure. I only hope they’ve left a little room for dessert this time, cuz I baked cupcakes. And they are divine.

World Cup aficionados, these are for you too!

Here’s how to make em’:

Cupcake Ingredients:

  • 3 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tablespoons orange blossom
  • 2 eggs
  • Desiccated orange, for topping (the zest of 1 orange also works)

Frosting Ingredients:

  • 2 cups raw cashews, soaked for 3 hours + drained + rinsed
  • 4 Medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 vanilla bean, scrapped
  • 1/4 teaspoon salt
  • 1 freshly-squeezed orange
  • Maple syrup, to taste

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Preparation:

Step 1: Preheat the oven to 325° F to make the Orange Blossom Cupcakes first.

Step 2: Combine flour + salt + baking soda in a bowl. In a separate bowl, combine coconut oil + maple syrup + orange juice + eggs.

Step 3: Mix dry with wet until well incorporated.

Step 4: Divide batter among cupcake tins, filling 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.

Step 5: To make the Orange Kissed Cashew Cream, place cashews + dates + coconut oil + vanilla bean + salt in a high speed blender + pulse. Add orange juice little by little until you reach a smooth consistency. Add maple syrup until it’s sweet enough for your tastebuds. Store in an airtight container in the refrigerator for 1 hour before piping the cupcakes.

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Step 6: To serve, whip cupcakes with the decadent cream + top with orange zest or unsweetened desiccated orange.

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Next week, I’m coming back to share some secret projects I’ve been working on. So happy to finally reveal these behind the scenes + get back to video-making. Have you missed me? I’ve sure missed YOU!

To my American friends, I hope you have a magical Forth of July weekend. To my Brazilian + Colombian + German + French, may the best team win!

Okay, I’ll stop rambling now.  Just make these cupcakes you guys. You’re gonna LOVE them.

Photo Credit

Marcela Macias

Blog

Almond Peak-a-Boo Banana Bread with I Can’t Believe It’s Not Hershey’s Syrup

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Well hello Mr. Clean Banana Bread. Looking as delish’ as ever. I can’t even tell you’re vegan + gluten free + sugar free.

Wanna make it? Good thing I transcribed the recipe from napkins notes to here then.

Banana Bread Ingredients:

  • 1 large banana, peeled + sliced length wise
  • 1 banana smashed
  • 1 1/2 cup almond flour (buckwheat flour works too)
  • 2 eggs (use 1 tablespoons of chia seeds soaked in 2 tablespoons of water to make it vegan)
  • 1/4 cup olive oil
  • 1/2 cup almond milk
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao powder

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Syrup Ingredients:

  • 1/4 cup olive oil
  • 2 tablespoons cacao powder
  • 1 tablespoon pure maple syrup

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Preparation:

Step 1: Preheat over at 340 F. Line loaf tin with baking paper.

Step 2: Beat together all ingredients, expect the sliced bananas, until well combined. Cover the bottom of the loaf tin with the sliced bananas. Pour mixture around the placed banana slices. Place into the over + bake for 30 minutes. Remove from over + cover with foil. Cook for further 10 minutes. Remove from oven + leave in tin to cool.

Step 3: In the meantime, prepare the I Can’t Believe It’s Not Hershey’s Syrup. In a small bowl add all syrup ingredients + whisk together well with a fork. Warm if desired + drizzle over individual bread slices to serve. Pow!

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Time to eat. The End!

Photography Credit

Marcela Macias

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