TikTok or Not: Healthy Eating Edition On The Morning Show

TikTok or Not: Healthy Eating Edition On The Morning Show

On the latest edition of TMS Tik-Tok or Not, I put avocado brownies, 60 clove garlic soup and rice paper dumplings to the test.

Avocado Double Chocolate Brownies
Makes: 9 brownies
1 avocado, smashed until smooth
2/3 cup sugar
1/2 cup cocoa powder
1/4 cup brewed coffee
2 eggs
1/2 cup oat or spelt flour
1 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips, plus 1/3 cup topping

Preheat the oven to 350.
Prepare a 8×8 inch pan with parchment.
Mix the avocado, sugar, cocoa powder, coffee and eggs until blended. Add the flour, baking powder and salt and stir until combined. Add the chocolate chips.
Pour the batter into the prepared baking pan. Sprinkle with 1/3 cup chips.
Bake in the oven until a toothpick inserted into the centre comes out clean, about 20 – 25 minutes.
Remove form the oven and allow the pan to cool on a rack for 10 minutes. Using the parchment, lift the brownies from the pan and slice.

Rice Paper Dumplings
Makes: 14 dumplings

1 carrot, grated
2 cups chopped cremini mushrooms
2 cups shredded cabbage
340 g extra firm tofu, crumbled
1 clove garlic, minced
2 tbsp vegetable oil, plus more for frying
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp grated ginger
3 green onion, sliced, extra for garnish
28 sheets rice paper

In a large bowl, combine carrot, mushrooms, cabbage, tofu. Mix in garlic and a pinch of salt. 
Warm the oil in a large skillet over medium heat. Add the vegetable mixture and stir. Add the soy sauce, sesame oil, grated ginger and pinch of salt and stir. Allow vegetable to cook until cabbage is tender, about 8- 10 minutes. Add the green onion and stir; cooking another 2 minutes. Remove pan from the heat and set aside. 
In a shallow baking dish, dip the rice paper in cold water for a few seconds on all sides until they are pliable but not too soft. The paper will continue to become softer once out of the water.
Add 2 tablespoons of the filling to the centre of the rice paper sheet. Fold the dumpling by bringing the bottom-half up to cover the filling, bring the left-side up and over to the centre, and right-side up and over to the centre. Roll the dumpling from bottom-up to make an envelope-shape.
Pan fry the dumplings in a skillet in batches so dumplings won’t stick together.
Place fried dumplings on paper towel to soak up excess oil. Sprinkle with green onion and enjoy warm with soy sauce for dipping.

60 Clove Garlic Soup
Makes: 4 servings
6 heads of garlic, bottom cut off
olive oil
1/2 yellow onion, diced
2 russet potatoes, cubed and boiled
2 cups milk
1/2 cup vegetable broth
1 cup water, more for desired consistency
1 bunch thyme tied with cooking twine
 Salt and pepper to taste

Preheat the oven to 400.
Cut off the bottom of the garlic and place in foil. Drizzle tops with olive oil and salt. Wrap and roast in the hour for 1 hour. Once cooled, squeeze the garlic out into a bowl.
In a skillet over medium heat, warm oil until glossy. Add onions and saute until soft. Remove from heat.
In a food processor, add potatoes, onion and milk; whiz until smooth. Add the garlic and whiz. 
Pour soup mix into a sauce pan over medium heat. Add vegetable broth, water and stir. Add thyme bundle and allow the soup to simmer  8-10 minutes. Remove thyme bundle and salt and pepper to taste.
Serve hot with croutons and garnish with thyme.

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