Moroccan Chickpea & Turkey Stew


Tiffanie Hsu is the writer director for Adeline, a film that Audrey will star in.  Tiffanie is a 27-year-old Harvard graduate.  In my girls’ eyes, the Harvard degree instantly gives her credibility and legitimacy.  Tiffanie came up from LA today to see Audrey and she assigned her to read the book The Lion, the Witch and the Wardrobe.  Audrey dutifully purchased it on Amazon and began reading it as soon as Tiffanie left the house.  Perhaps I should ask Tiffanie to tell her to practice piano, or to do dishes. 

To give Audrey a crash course in acting, we watched Natalie Portman’s first film, The Professional.  Portman’s fierce raw talent simply incinerated the screen. Audrey loved the film so much that she wanted to watch it again tomorrow.  She seems to take this spring break acting gig quite seriously.

I wonder what life has in store for Audrey.  What will be her passion?  What will give her meaning, and in turn make her happy? 

Seeing how quickly my children grow up right in front of my eyes brings a twinge in my guts.  It’s frightening how time skates by so fast.  I can easily flash forward and see myself like my own mother waiting thousands of miles away for her wayward children to visit home.   

Audrey told me this morning that she was having a free weekend, meaning that she would allow herself to eat some meat.  I instantly began to cook this Moroccan Chickpea and Turkey Stew.  I found that a pot of stew is perfect for the weekend — you cook it on Saturday and it will last you till Monday.

P1060470   P1060471

P1060473   P1060491

Moroccan Chickpea & Turkey Stew


1.3 lb package 99% lean ground turkey

1/4 cup cooking wine

2 tbsp extra virgin olive oil, light

1 yellow onion, chopped

2 garlic cloves, chopped

3 tbsp poblano pepper, chopped

1 cup diced carrots

1 cup diced celery

2 1/2 ripe tomatoes, diced

2 (15 oz) cans chick peas, drained

2 cups low sodium, 99% fat free chicken broth*

2 tsp turmeric

2 tsp paprika

1 tsp coriander

1 tsp ground cumin

1 tsp ground cardamom

1/2 tsp crushed red pepper flakes

2 tsp coarse salt

1 tbsp freshly squeezed lemon juice

1/2 cup Bertolli Organic Olive Oil, Basil & Garlic tomato sauce (optional)

2 tbsp fresh Italian parsley or spearmint, chopped



Mix ground turkey with cooking wine.  Let sit in the fridge for 15 to 30 minutes while you chop the vegetables.

Heat a large nonstick skillet with 1 tbsp olive oil and over medium high heat cook ground turkey for 10-12 minutes.  Break up the ground meat and mix so meat cooks evenly; place in a soup pot.

Add the remaining olive oil to the skillet, add onions, tomatoes, pepper, carrots, and celery and sauté until soft, about 8 minutes.  Add garlic and sauté for another 2 minutes.

Transfer to the soup pot with chick peas, spices, broth and gently mix well.  Cover and bring to boil, then simmer for 30 to 45 minutes.

Garnish with fresh herbs.

P1060483   P1060493

Adapted from:

Crispy Parmesan Chicken & Homemade Croutons


I read in News China that internet lovers are now a huge business in China.  People can buy a virtual lover to call, message and engage online.  You can buy a girlfriend or boyfriend on Taobao, an Amazon like website, where you usually buy your discounted shoes or kitchen utensils.  What’s wrong with a real girlfriend or boyfriend?  Should it be that hard to find one in a world of 7 billion people?  I don’t quite understand this, but obviously there is a demand and there is a supply of virtual ones.

In my younger days, I had too many of them, none all that good, and some downright evil, but they were real.  Apparently this is too old fashioned for today. 

Sensing the huge market potential in catering to lonely Chinese people, Microsoft has also launched a virtual lover service in China.  Rather than using real people, Microsoft developed a virtual woman like Scarlett Johanasson’s character in the 2014 Oscar Award-winning film Her, and her name is Xiao Bing 2.0.  She has been downloaded by more than 10 million users and has had more the 600 million conversations since its debut in July 2014.

Iconic artist, designer and co-founder of New York Magazine Milton Glaser did an interview with the The Good Life Project where he commented on how technology is changing us, “Everything changes everything. There are no independent events. … The virtual world has created a very different kind of nervous system for people who spend their lives in that world. And it produces different sets of appropriateness — of time, of morality, of ethics, of behavior. … But we don’t know what this is doing to the human psyche or the human behavior or any of it — we know it’s changing, we know it’ll be a profound change and it won’t be what it was, but we don’t know what the nature of that will finally be. It will probably have some benefits and significant drawbacks, but it is just emerging.  We are creating a new kind of person.”

I think that my daughters are that new kind of persons.  Sometimes I see them as quite alien from me.  They were born and raised in two parallel worlds — the real and the virtual, and both seem to be equal to them.  There are times I think the virtual one holds more power because it’s freer, more stimulating and fun.  Angela texts me all the time, but when I try to knock on her door to answer her texts, she acts all annoyed, as if I am intruding upon her virtual world. I suspect that she sometimes does prefer the virtual mommy to the real one.  At least she didn’t have to pay for this virtual one, who has true devotion for her.

Even Peter and I stare at our screens much more than we look at each other nowadays.  The virtual world is encroaching on us all.  But when I hug and kiss Peter and the girls, I am confident that the real world has a definite hold on us. 

And when I cook them yummy food, the real world is definitely winning.

P1060305  P1060300

Baked Parmesan Chicken Tenders


1 tablespoons Dijon mustard

1 teaspoon white wine

Salt and pepper to taste

1 teaspoon olive oil

16 oz skinless boneless chicken breast tenders (8 pieces)

1/2 cup panko

1/2 cup finely grated Parmigiano-Reggiano

1/4 teaspoon red pepper flakes

1/2 teaspoon fresh thyme

1/2 dried oregano, crushed

A dash smoked paprika, and coriander or Italian spice of your choice

Garnish with fresh oregano

Special equipment: parchment paper



In a large bowl, marinate chicken tenders in white wine, olive oil, a dash of salt and pepper and Dijon mustard for 30 minutes or longer.

Preheat oven to 450°F and line a baking sheet with parchment.

Mix panko, Parmigiano-Reggiano, red pepper flakes, thyme, oregano, paprika and coriander in a large shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, about 15 minutes.

(I have also made them in the toaster oven with half the amount of everything.)


Homemade Croutons


A generous dash of garlic powder

Salt to taste

1 tablespoon olive oil

5 inches stale baguette (cut into 1/2 inch cubes)



In a saucepan combine and toss all ingredients.  Bake in toaster oven at 350 until golden and crispy, about 5 to 7 minutes.    


This piece of leftover stale bread certainly got a brand new life as croutons.

Vegetarian Aloha Spring Rolls with Chunky Macadamia Sauce

P1060158  P1060162

At Audrey’s piano recital last night, she played Debussy’s Doctor Gradus ad Parnassum perfectly.  But a little indifferently, I’m afraid.  It reminded me that she didn’t like piano.  I have heard the Debussy piece for years in this household — first played by Angela, and then by Audrey, from haltingly with many mistakes to perfectly by the end of months long practice.  There were two other pieces played by other students at the recital that almost made me cry.  They were Chopin’s Nocturne in B flat Minor Op.117 and Nocturne in E Minor, Op 72 #1.  Angela played them beautifully in her recital a few years ago.  They brought me back to the heartbreak I felt when Angela quit piano on her 16th birthday.

It’s been nearly six months since that day, and I am still struggling to accept the fact that she is her own person and not some better or unfulfilled version of myself.  “In the subconscious fantasies that make conception look so alluring,” wrote Andrew Solomon in Far From The Tree, “it is often ourselves that we would like to see live forever, not someone with a personality of his own. Having anticipated the onward march of our selfish genes, many of us are unprepared for children who present unfamiliar needs.”

When I was six years old, we lost our piano in the Cultural Revolution.  I suppose my “selfish gene” wished upon my children my own unlived aspiration.  I wonder if Audrey’s decision to continue with piano lessons was because she didn’t want to see me sad.  At the recital yesterday, I could clearly tell which students truly loved playing, and which students did it because their parents made them.  I am still hoping that Audrey will miraculously fall in love with playing like the students who have “turned the corner” through the years.  She did play the Debussy with precision and strength.  But I am also preparing myself not be disappointed when one day she announces that she is also quitting piano.

Until then, I am going to make her yummy, healthy food while she practices. Here’s what I made today:

Aloha Spring Rolls with Mango, Tofu, Vegetables and Chunky Macadamia Sauce

P1060161  P1060175


1 pack Wildwood Organic Aloha Tofu (5.5 oz)

1 package rice paper

1 head of butter lettuce, cleaned and separated

1 big handful cilantro

1/2 a cucumber, cut into match sticks

1 ripe mango, peeled and cut into match sticks

2 small carrots,  julienned

P1060159  P1060160

Ingredients for Macadamia Nuts Sauce:

1/3 cup macadamia nuts (If you don’t have macadamia, roasted peanuts will taste good, too.)

2 teaspoon soy sauce

2 teaspoon fish sauce

1 teaspoon brown sugar

Fresh juice from 1/2 lime

P1060163  P1060169


To make the chunky macadamia sauce, you put all ingredients in a food processor and pulse a few times until the sauce is blended but there should still be crunchy chunks.  If you desire a smooth sauce, you can blend it all the way.  Double the recipe if you have a large food processor.  I doubled mine using my Vitamix.

Arrange all the filling ingredients and prepare a cup of warm water. Lay a piece of spring roll skin on a smooth flat surface such as a clean cut board.  Pour a small amount of warm water on the spring roll skin and spread the water with your calm or fingers.  Layer a lettuce leafs, cilantro, a slice of tofu, cucumber, mango, carrots and about 1/2 to 1 teaspoon of the sauce. Fold the top over the filling, then the sides and roll tight to close. Repeat with remaining rolls. These taste the best freshly made, but will keep in the fridge under a damp paper towel for 2 days.

You can also use a large bowl of warm water and dip the spring roll skin in the water before laying it on a flat surface for wrapping.

P1060174  P1060166

Adapted from:

Gluten-free, Grain-free Coconut Chocolate Bars


Angela told me today that she ordered an ancestry DNA test kit.  I asked her what made her do that, and she told me that she spoke to Nai Nai and Ye Ye (Peter’s parents) and for some reason or another, Nai Nai told her that her maternal grandfather was probably a white man, or half white.  As if this was not enough, Peter’s father chimed in as well, “My mother was not really a Han Chinese.  Her last name indicated that she was possibly a descendant of an Arab.”  Angela was speechless on the phone while they kept going on with the mysterious familial ancestry.  When Angela asked for more details, they couldn’t offer anything more concrete. 

This was the first time I heard about this.  Even Peter didn’t know.  We sat around the dinner table, closely scrutinizing photos of Peter’s grandmother to see if there is any Caucasian features in her face, and we couldn’t really tell.  She seemed to have prominent brow bridge and deeply set eyes. 

What happened?  How did it happen?  We really won’t know the truth until we get our results in a few weeks. We are very curious to find out more about the kids’ ancestry! I remember that someone at a dinner party mentioned getting his DNA tested and finding out that he was approximately 3% Neanderthal – who knows, maybe there’s another reason for my brute strength and forgetfulness!  Maybe I should have myself tested as well.

Neanderthal or not, everyone loves coconut flour chocolate chunk bars!


These fluffy, moist bars with layers of dark chocolate and shredded coconut taste amazing. Coconut flour is also relatively lower in carbs, higher in fiber and full of healthy fats.


1/4 cup melted coconut oil

1/3 cup honey, agave nectar or maple syrup

2 teaspoons vanilla extract

2 eggs, slightly beaten

¼ cup unsweetened almond milk

1/2 cup coconut flour

½ teaspoon baking soda

¼ teaspoon salt

3 oz your favorite dairy free dark chocolate bar, coarsely chopped

1/2 cup coconut flakes, optional

P1060079   P1060086

 P1060084   P1060087


Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.

In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserved a few tablespoons for sprinkling on top if desired.

Bake for 20 minutes or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it’s not all the way cooked but it will be. DO NOT OVERBAKE or it will result in dried out bars and no one likes that! I always bake mine for 20 minutes and don’t have any problems. Cool bars on a wire rack for at least 10 minutes so that they settle a bit, then cut into 16 squares. Enjoy!

P1060073  P1060072


Creamy Potato Leek Soup – Healthified!


Angela and Audrey attended preschool at The Playgroup in Ann and Gordon Getty’s house.  It was the best start in life anyone could ask for.  There were almost as many teachers as there were children.  And every child was embraced for who he or she was.  We couldn’t have been luckier to be given such a generous gift from Ann.

Tonight, Peter and I went back to the Getty home to attend a fundraising party for The Playgroup prior to its move to the Presidio.  It was quite wonderful and nostalgic to see the teachers who helped shape the girls’ character and were a part of their childhood memories.  It was especially nice to hear anecdotes about the girls that we didn’t know about or have forgotten.  We met the parents of Lonna Corder, the amazing principal of the school at tonight’s event.  Lonna’s mother told me that when she met the 3-year-old Angela at The Playgroup, Angela said to her, “Hi, if you think I speak Chinese, I don’t.” without anyone asking her.  Interesting psychology.  She was fluent in Chinese.  As a matter of fact, Chinese was her first language.  Did she project what she imagined others saw in her?  Did she not want to be different from others?  Was she laboring through the intricate process of finding her identity and her place in the world? 

I will not know the answers to these questions, but I have an inkling that that was the first step of a journey — a lifelong journey to continuously evolve and form new identities.


Lonna made this shadow box for every graduating student.

Speaking of The Playgroup, the school had a gourmet chef who would cook up fancy lunches for the teachers, the children and the visiting parents, but my children turned their noses up at caviar blinis and whined for macaroni and cheese, which they also had – baked and topped with seasoned bread crumbs, of course; none of that easy mac business.


Creamy Potato Leek Soup


3 tablespoons extra virgin olive oil

2 cloves garlic (sliced)

3 large leeks (white and pale green parts only), slice into medallions

2 large russet potatoes (about 18 ounces total), peeled, diced

3 cups chicken broth or vegetable broth

1 can fat free Evaporated Milk

1 tablespoon chopped fresh chives

1 tablespoon parsley

A few dashes of Ground Cumin, Cayenne Pepper and Coriander (optional)



Preheat oven to 400; coat 10 to 12 medallions of leeks and 1/4 of the cubed potatoes with 1 tablespoon olive oil in a roasting pan.  Roast for 12 to 15 minutes or until tender.

Heat 2 tablespoon oil in heavy large saucepan over medium heat. Add garlic and the remaining leeks; stir until aromatic. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add broth and evaporated milk. Bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.

Puree soup in batches in processor until smooth. Add roasted potatoes and leek medallions. Return to saucepan. Season with salt, pepper and spices.  Bring to boil.  Ladle into 4 bowls with 2 medallions of roasted leeks and roasted potatoes in each bowl. Garnish with chives and parsley and serve.


Recipe inspired by:

Almond Date Truffles



Angela was completely vexed when she saw my previous post.  “Oh, Mother, this is disastrous.  I can’t believe you would write things like, ‘I savor and cherish these simple moments.’  It’s horrendous.”  Angela has been busy and didn’t “safe guard” the blog for the last few days from my goopy oldladyishness.  I know what I wrote was unoriginal, but that was what I was feeling.  “Does it really sound so awful?” I asked Peter and he reassured me that it was fine.  (But really, what else could he say?)

Angela’s annoyance with me reminded me of a passage from Rilke’s early journal where he lamented the “abyss” between generations, “Oh, if only our parents were born at the same moment we were, how much conflict and bitterness we would be spared.  But parents and children can only go after each other — not with each other.  And so an abyss lies between us, which, now and then, nothing but a little love can span.”

Yes, love.  That is always enough.

P1030128   P1030130

We went to a friend’s’ house for dinner and I brought the almond date truffles for dessert.  They took less than 30 minutes to make and even shorter time to be all gobbled up.

Almond Date Truffles


20 Medjool dates, seeded (Plump, soft and sticky ones from Sun Date, bought from Costco)

1/2 tsp. vanilla extract

1/3 cup creamy almond butter

1/3 cup unsweetened shredded coconut

1/3 cup plus 1 Tbsp. 100% unsweetened natural cocoa powder

1/2 tsp. sea salt

1 tsp. cinnamon

1/3 cup toasted almonds, well chopped


Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a splash of water.

Roll a Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds in a round bottom bowl, (I used a Chinese rice bowl.) and roll the date ball one by one by moving the bowl in a circular motion.  Or you can put the chopped almonds on a plate and roll each truffle in the almonds.

If you want your date truffles to taste more chocolaty, you can roll them in 1 tablespoon of the cocoa powder in a rice bowl. 

Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.


Recipe inspired by sproutedkitchen

Nutty Fruity Scones 2.0



Saturday morning has been a peaceful couple’s time for Peter and me.  The girls are now at an age that they like to stay up late and and sleep until noon or for Angela afternoon on weekends.  Peter loves this scone recipe and I have made it many times for him as energy bars, snacks, and breakfast.  They are easy and quick to make and packed with nuts and fruits, so the combinations are as varied as there are nuts and fruits.

We sit here, sipping tea, reading the paper and talking about whatever that comes to mind.  Mostly we talk about the children.  I savor and cherish these simple moments.  Ever since the children were born, I feel more acutely the transient nature of all things.  Angela will be away in college in a year and half.  There is nothing we can do to stop time from fleeting; we can only stay present and pay attention to the immediacy and fullness of life.


Nutty Fruity Scone 2.0


2 cups almond flour

½ teaspoon salt

1 teaspoon baking soda

1/2 cup dried cranberries

1/2 cup walnuts

1/3 cup pistachio nuts

1 large egg

2 tablespoons honey


In a large bowl, combine almond flour, salt and soda.

Stir in dried fruit and nuts.

In a small bowl, combine egg and honey.

Stir wet ingredients into dry.

Use your hands to form dough.

Shape into desired shape.

(I used a little coconut flour to prevent sticking when I handled the dough.)

Bake at 350° on a parchment paper lined baking sheet for 10-12 minutes

P1030094   P1030093

Baked Coconut Yam Fries


I caught Audrey listening to Taylor Swift while practicing piano a couple of times.  I also caught her practicing with one hand while snacking with the other a couple of times.  Finally I decided that her playing piano was a futile effort for everyone involved.  Peter and I sat her down a couple of weeks ago and told her that we were letting her off the hook, that it was okay with us if she didn’t play the piano any more.  Unexpectedly, she said she didn’t want to stop.  She insisted on continuing to take lessons.  We told her that it would be her choice to either practice much more conscientiously or to stop entirely.  We told her to think it overnight and let us know her decision the next day.  The next day Audrey solemnly declared that she would practice everyday and with focus, that she wanted to continue piano. 

It’s been about two weeks since her own decision to continue playing the piano and I am hearing a marked improvement in her playing.  Life is full of surprises.



Baked Coconut Yam Fries


1 yam (spiralized or sliced)

2 tablespoons extra virgin coconut oil (melted)

1/4 cup unsweetened shaved coconut

1/2 tablespoon xylitol or sugar (optional)


Preheat the oven to 450 degrees.  Coat the spiralized or sliced yam with coconut oil and shaved coconut in a baking pan.  Spread a thin layer of yam in the baking dish. You may need two baking pans for this.  The fries will not be crispy if the layer is too thick.

Bake in the oven for 10-15 minutes and then flip over. Bake for another 10-15 minutes or until browned. 


Roast Brussels Sprouts and Apple Salad


A friend came over for lunch today and we commiserated with each other on motherhood.  She has just gone through the grueling college application process with her twin boys and I’m about to take Angela on a college tour next month. I don’t know when it all began, but it seems that the college admissions process has turned into a war that requires endless amounts of strategy. 

I was told that in some cultures in the ancient times, children would be chased out of the house into the wilderness at a certain age, and they were not supposed to come home again until after they’d hunted a tiger.  The rite of passage for today’s kids is not any less difficult, except the “tigers” they are sent out to hunt are those ever elusive brand-name colleges.

Much like the ancient times, there is not much mothers can do to help their children hunt the “tigers.”  All we can do is love them.  As we ate this delicious salad, our conversation quickly turned from the stress of college application to the joy of food  — the balm that cures almost anything.


Roast Brussels Sprouts and Apple Salad

Ingredients for the sweet hot mustard:

1/4 cup + 2 Tbs. coarse ground Dijon mustard

1 1/2 tsp. apple cider vinegar

2 Tbs. firmly packed light brown sugar or honey

1/4 tsp. Sriracha sauce


Ingredients for the salad:

4 shallots, thinly sliced

3 Tbs. extra-virgin olive oil

Kosher salt and freshly ground pepper, to taste

1 lb. (500 g) brussels sprouts, trimmed and quartered

1 cup (125 g) black walnuts, toasted

1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced

1 Tbs. honey lemon peel (optional & see note)


Preparation for the Sweet Mustard:

In a bowl, whisk both mustards, vinegar, brown sugar and Sriracha sauce. Reserve 3 Tbs. mustard for the salad; refrigerate the rest for up to 4 weeks.

Preparation for the Salad:

Preheat oven to 450F.  Wash, trim and cut the brussels sprouts.  Coat sprouts with 2 Tbs. olive oil in a roasting pan.  Roast for 15 to 17 minutes or until tender.  Take out and set aside.

In a large nonstick fry pan, heat 1 Tbs. olive oil over medium-high. Sauté the shallots until slightly browned. 

Toss together brussels sprouts, sliced apples, walnuts, shallots with 3 Tbs. sweet mustard.  Season with salt and pepper. Arrange on a platter and serve.

I squeezed some fresh lemon juice on the sliced apples to prevent them from turning yellow.



Sometime ago, Audrey made lemonade with about 10 lemons.  The lemon peels looked so fresh and smelled so fragrant that I saved them.  I added about 1 1/2 tablespoons salt and let marinate in the fridge over night.  The next day I boiled about 4 cups of water.  When the water was boiling, I squeezed dry the peels, discard the pulp still left in them, cut them into slices and then added the peels to the pot and brought it to boil again.  Then I drained the peels and transfer them into a glass jar, soaked in honey.  They turned out delicious.


Recipe inspired by:


Chocolate Banana Souffles

I have been in and out of airports quite a lot in the past two weeks and all the flying was getting on my nerves.  It is pathetic how I’m on the top level of airlines’ frequent flyer programs year after year.  This is the one area of my life I wish could be different.  I’m adventurous only in a spiritual sense — meaning in my thinking and imagination.  My physical self is unbelievably timid and just wants to be home.  When Angela was a toddler, I took her to Shanghai to see my parents and my childhood friends.  They asked her what she wanted to be when she grew up and Angela said she’d like to be a tree on Filbert St.  That homebound gene came from me.

Today, I heard that the 2nd season of Marco Polo will again shoot in three remote countries.  In the 1st season, I only had to be in one of them, but in the new season I will most likely be in all three countries.  I was stressed out just thinking about all the flying I will have to do, and the long months away from my family. 


I had to bake some yummy treats after I heard the news.  The kitchen is my refuge, my shrink. Before I came to the US, I had never heard of shrinks.  The first time I learned of Freud’s Couch I couldn’t understand how anyone would feel better after letting their time, money, and precious life experiences spill out like vomit.

I’ve saved a lot money and breath cooking in the kitchen instead of lying on the couch.  I free associate better with a mixer in hand.

These Soufflés are light and fluffy and they were made mostly of egg whites, which is great if you are on a reduced carb, or gluten free diet.  This was the first time I ever made soufflés and I was curious how they would turn out.  I was staring at the oven almost the entire time watching them rise.  My excitement grew as the soufflés rose higher and higher in the oven, but the minute I took them out they started to deflate.  It was a good thing the kids were already home when they came out of the oven.  They should be eaten within 15 minutes before they lose the fluffiness.


Chocolate Banana Soufflés Ingredients:

2 ripe medium bananas, mashed

2 tsp cornstarch

1/4 cup unsweetened cocoa powder

1 tsp vanilla extract

2 large egg whites

3 tbsp sugar (I used 2 tbsp of xylitol and it was sweet enough)

cooking spray


Preheat over to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on a baking sheet.

In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.

In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.

Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400°F for 15 minutes. Serve immediately.


Recipe adapted from Baking Bites

Gina’s Weight Watcher Recipes