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Recipes with Whole Wheat Pasta

When life hands you lemons, you make Keto cookies

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Rita DeMontis Lydia Girges, owner of Keto Kookie Co., started her hugely successful cookie company after losing her job in the pandemic Lydia Girges, owner of Keto Kookie Co., started her hugely successful cookie company after losing her job in the pandemic Photo by Hana El Zohiry Hez Photography /Keto Kookie Co.

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The pandemic has caused so much disruption on different levels – personal, financial, emotional and physical, not to mention health. Many people reported gaining weight, others struggling with weight problems took the opportunity to shed unwanted pounds.

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Lydia Girges lost weight during the pandemic after having great success on the high-fat, low-carb keto diet – but in ways she never could have imagined. The young Toronto-based entrepreneur who worked in the food, beverage, and events industries for years started the keto program in the year of COVID-19’s decline and was suddenly while she was happily shedding 50 pounds during the worst of the pandemic unemployed thanks to the virus.

Two losses in one – weight and job – got her into a Plan B and a successful new career as her own boss.

Your new business? Keto foods, especially keto cookies, and what started as a special diet treat she baked for herself has grown into a nationwide grocery store called Keto Kookie Co. that continues to grow every day. A business she started less than a year ago.

Cookies from Keto Kookie Co. Hana El Zohiry Photo / Hez Photography Cookies from Keto Kookie Co. Hana El Zohiry Photo / Hez Photography Photo delivered by /Keto Kookie Co.

“In the past eight months, transitioning to this new role at my company has been extremely exciting, rapid, challenging … and humbling,” Girges said in a recent interview.

“I actually kept working on all of the COVID challenges, even though many of the events I was involved in were canceled. But I lost my job last November. My last day of work was December 31, 2020. “

Girges says the initial loss of her career and source of income was “devastating. I was confused – we were experiencing a global pandemic that seemed to never end. And I wondered if I could ever go back to the work I loved. “

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The dedicated entrepreneur said she needed to “stay busy” and immediately began developing business ideas that would enable her to potentially start a new career, certainly a new role.

Enter Keto: “I had been on the keto program since 2019 and had lost 50 pounds. The program helped me lose weight and I honestly felt great. While this program is not for everyone, it has brought me many of the health benefits that I have been looking for. “

Girges admits that she recognized keto, with all of its food requirements, as “an emerging industry in Canada,” especially since it was sourcing foods that she could eat. “I wanted healthy foods that are appetizing and make you feel normal – and I’ve looked for these foods everywhere.”

And so it started. With cookies that she baked herself. Their cookies had a wonderful taste and texture but were made without sugar, gluten, grains and were GMO free.

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One can imagine Girges nibbling on one of her cookies while, with the help of a friend, hatches a business plan to create the same delicious, nutritious cookies for the masses. “I decided to take a leap of faith and start a small business until the world was up and running again and I could go back to work,” said Lydia. “My mission was to make healthy, organic, guilt-free cookies that were made from simple and clean ingredients, but also looked and tasted delicious.”

A business plan was drawn up while Lydia researched all about cookies. Recipes were tested, an Instagram account set up and the Keto Kookie Co. was born.

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“The whole process took over two weeks to complete – over the holidays,” said Girges, still marveling at the speed with which she had started her company. At first, Girges just took orders, created the cookies, created a marketing plan, sourced and bought the ingredients, juggled the finances – and even delivered the cookies in person.

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To her surprise, when the news spread, business exploded and orders tripled. Well-known grocery stores, like Toronto’s iconic Summerhill grocery market, knocked on. Girges has started shipping biscuits across the country. And the orders from the grocery store came and came – all within a few months.

Girges couldn’t keep up on its own, so I found a professional kitchen, dedicated staff, including a baker and a delivery man. I am now looking for a pastry chef. “

Even their cookie selection has grown to include more than 25 innovative flavors, with a spinning repertoire that includes traditional favorites like chocolate peanut butter cups, citrusy coconut lime, milk and granola, to name a few – all post-keto -Program.

“That sounds a little crazy, but COVID … gave me the opportunity to sit down by myself and say, ‘Why not?’ This should be a sideline until my work called me back. It is now my own company and I can only say that I am incredibly happy and blessed to have this opportunity. “

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Her future looks bright and bright – business is booming and Girges is looking to expand into grocery stores and supermarkets across the country.

“It’s amazing what you can do when faced with adversity – I lost my job to COVID,” said Girges. “I feel so happy now. And really blessed. “

https://www.instagram.com/ketokookieco/https://www.facebook.com/Keto-Kookie-Co @ketokookieco; #ketokanada

With keto. keep pace

The insane search for the best weight loss program left millions searching the internet for ideas and guidance. Keto, or the ketogenic diet, was one of the most popular searched by UK-based Jackandbeyond.com/collections, making it the most wanted weight loss program alongside Paleo.

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The high-fat, low-carb diet was crowned the most popular with the highest number of Instagram hashtags.

According to https://www.healthline.com, keto is a metabolic state in which the body uses fat for fuel instead of carbohydrates. “It is a very low-carbohydrate, high-fat diet that bears many similarities to the Atkins and (other) low-carbohydrate diets and involves a drastic reduction in carbohydrate intake and its replacement with fat. This reduction in carbohydrates puts your body in a metabolic state called ketosis, which allows the body to “burn calories for energy,” adds Healthline.

Keep in mind that this is not a one-size-fits-all program and there are several versions.

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Recipes with Whole Wheat Pasta

Use your noodle to make tasty, quick dishes

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Pasta, pasta pasta!

When it comes time to indulge in some carbohydrates, many avenues and recipes lead to pasta.

Instead of heating regular frozen lasagna, enjoy the ease of no-bake noodles, head over to Alfredo and add the veggies.

You may need to look carefully for Fideo – Spanish for noodle – a short, thin spaghetti that gets even better before cooking if it’s lightly browned.

Chicken Fideo Soup

Buckle up and try whole grain egg noodles. Even if they take a little longer to cook gently, the hearty taste is worth it. Any leftover pasta – if available – make a great kid-style snack with butter and salt.

The easiest way to thoroughly drain frozen spinach is to squeeze it between two cake plates.

ALFREDO LASAGNA FLORENTINE WITH MUSHROOMS

9 lasagna noodles without baking

1 15-ounce mug of full-fat ricotta

1 16-ounce bottle of Alfredo sauce

1½ cups of whole milk

1 teaspoon of oregano

1 teaspoon of basil

2 tablespoons of olive oil

1 16-ounce packet of fresh mushrooms, rinsed and chopped

2 teaspoons of chopped garlic in oil

1 10-ounce packet of frozen spinach, thawed and drained thoroughly

2 cups of grated mozzarella cheese

2/3 cup of grated parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Lubricate a 9×13 inch baking dish with nonstick spray.

2. In a large bowl, whisk together the ricotta, alfredo sauce, milk, oregano and basil; Mixture should be pourable. Put aside.

3. Heat olive oil in a large pan. Fry the mushrooms and garlic over medium heat until the mushrooms are tender. Set aside to cool.

4. Fold the spinach and mushrooms into the alfredo mixture. Spread 1/3 cup in the prepared bowl and shake it to coat the bottom. Add three rows of lasagna pasta lengthways,

5. Cover with half of the alfredo-spinach mixture; Sprinkle with 1 cup of mozzarella cheese, 1/3 cup of parmesan. Repeat. Cover with greased foil.

6. Bake for 45 minutes; uncover and bake for another 15 minutes or until pasta is tender. Cool 20 minutes before cutting. Makes 12 servings.

CHICKEN FIDEO SOUP

1 8-ounce packet of Fideo noodles

3 tablespoons of olive oil

2 plum tomatoes peeled, halved, pitted and diced

½ white onion, diced

1 clove of garlic, peeled

8 cups of chicken broth

1 cup shredded chicken

Salt to taste

Lime wedges

Directions

1. Puree tomatoes, onions and garlic in a blender or food processor.

2. In a Dutch oven, heat olive oil over medium to high heat. Add the noodles and stir until the noodles are evenly golden brown.

3. Add tomato mixture and chicken broth to the pasta. Bring to a boil and cook for 10 minutes until the pasta is tender.

4. Season with salt and stir in the chicken to warm up. Serve with lime wedges. Makes 8 servings.

BEEF BOUGNION ON NOODLES

2 pound chuck roast, trimmed and diced

3 tablespoons of all-purpose flour

½ teaspoon dry rosemary

½ teaspoon dry thyme

3 tablespoons of olive oil

4 cloves of garlic, chopped

2 medium-sized yellow onions, finely chopped

1 tablespoon of tomato paste

1 bay leaf

3 cups of beef stock or broth

3 cups of red wine

Salt and pepper to taste

1 16-ounce package of whole grain egg noodles

Directions

1. Preheat the oven to 350 degrees. Pat the stewed meat dry with kitchen paper. Mix the flour, rosemary and thyme in a large bowl. Fold in stew meat until coated.

2. Heat the olive oil in a Dutch oven over medium to high heat. Add stew meat in batches and brown evenly; put aside.

3. Add onion and garlic to pan, reduce heat and cook until onion is translucent. Add beef; Stir in tomato paste, bay leaves, broth and wine until the meat is just covered. Bring to a simmer, then cover and place in the oven.

4. Cook 3 hours checking at 2 hours; Add more broth when the pan gets dry. If the meat is tender and easily shredded, keep it warm until ready to serve.

5. Prepare pasta al dente according to the instructions on the packet; drain. Serve beef and sauce over hot noodles. Makes 6 servings.

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Recipes with Whole Wheat Pasta

How to Bake Vegan: The Ultimate Guide to Egg, Milk, and Butter Substitutes

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It’s always the right time to make cookies, cakes and anything sweet. To solve the mystery of buttery, fluffy confections, we went straight to one of the cutest candy experts out there. Fran Costigan, a virtual queen of vegan baking, reminds us to use high quality, healthy ingredients that are of course free from any animal products. “Without butter, eggs and white sugar,” says Costigan, “I know the ingredients taste fresher.”

An important part of substituting vegan ingredients in baking is understanding the properties of certain ingredients and getting a feel for how it all works together. They do this through testing, as Costigan says. Try cutting a recipe in half and giving it a try, and then make the changes afterward. Whether you spend hours in the kitchen or just want to quickly prepare something, VegNews has the baking replacement guide for you. Have fun baking!

Prohibit butter

What it does: When baked, butter adds flavor and a rich and sometimes spongy texture. It also helps baked goods rise evenly and increases both density and sweetness.
How to replace: Butter is extremely easy to replace in vegan baking when plant-based butter is nowhere to be found. If you’re baking a recipe with natural spices or flavors, like seasoned cookies or gingerbread cookies, olive oil or unroasted sesame oil will work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness of butter, and canola oil works in recipes with liquid sugar (think agave) or solid fats, like peanuts or chocolate in cakes. Vegan shortening works well with cookies and pies. And of course there is margarine, which creates the buttery flavor that so many cookies need.
The delicious butter recipes include:
Chewy vegan chocolate brownies
Vegan Chocolate Chip Peanut Butter Cookie Pizza
Cake crust

Go over there, milk

What it does: Milk gives flavor and body and creates texture when baking.
How to replace: Milk is definitely the easiest to replace in vegan baking, as there is already a lot of dairy-free milk available. Whole-fat soy milk will help create the richness of whole milk, while rice milk is lighter. Almond milk can sometimes add a subtle almond flavor, as can coconut milk, and both add to the richness of a recipe. For extra vanilla pop, try vanilla-flavored dairy-free milk.
For rich recipes without milk, try:
Vegan and gluten-free banana cream cupcakes
Vegan cinnamon crumble muffins
Mini Pumpkin Chocolate Bread

Displacing eggs

What it does: Eggs donate moisture and act as a binding agent during baking. They are also a leavening agent and help rise foods in baking.
How to replace: Milk is perhaps the easiest ingredient to replace, but egg substitutes come close to second. Ground flaxseed is a popular substitute that is also nutritious – three tablespoons of water to one tablespoon of ground flaxseed is the same as one egg. Banana puree and applesauce are other healthy alternatives that completely eliminate the cholesterol that eggs add in baking. “Baking soda, baking soda, and vinegar are aces,” says Costigan. And soy yogurt is a creative way to substitute for eggs and can add rich texture to your baking, as can pureed black beans.
Delicious recipes that omit the eggs include:
Vegan Marizpan Challah
Chocolate vegan coffee scones
Vegan zucchini snack cake

Get on your way, honey

What it does: Honey acts as a natural sweetener. It also helps brown your baked goods, adds color, and retains moisture.
How to replace: Just use other viscous liquids like maple syrup, rice syrup or agave nectar. They give the same natural sweetness and add to the tanning effects. Costigan recommends boiling them a little to simmer out some of the water for a thicker syrup.
Recipes that use these natural sweeteners include:
Vegan Boozy Holiday Profiteroles
Vegan chickpea and banana bread
Vegan blueberry-banana French toast casserole

It can, cream

What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds fullness and can make for a satin-like quality.
How to replace: The rich coconut milk can be a good substitute for cream. For a homemade substitute, mix one part cashew nuts and one part water until smooth. There are also a variety of non-dairy creams and creamer on the market.
For creamy treats, try:
Vegan chocolate eclairs
Vegan almond butter pudding cake
Vegan soft-batch sugar cookies

Would you like to get to know some of VegNews’ favorite vegan baking substitute products? Continue reading!
agave
Egg substitute
Maple syrup
Raw cashew nuts
Rice syrup
Unrefined coconut oil
Vegan shortening

Do you love the plant-based lifestyle as much as we do? Find out why VegNews is the world’s leading plant magazine by subscribing to it today!

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Recipes with Whole Wheat Pasta

Milkshakes vs. Malts: Differences, Origins, and Recipes

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What is the difference between a milkshake and a malt? is a question you could ask your waiter in any 1950s style diner or retro soda fountain and you could get all sorts of answers, but the only significant difference is the addition of malted milk powder to the one drink. But how does it taste and where does each one come from? We also have these answers.

A milkshake – as we know it – is a glass of mixed ice cream, milk, and other mixes or flavors. (A malt or malt milkshake is simply a special type of milkshake that involves adding malt milk powder.)

The term “milkshake” was first used in 1885 when it was described as a robust, healthy eggnog drink made with eggs, whiskey, and more that served as both a tonic and a treat. Around 1900 people thought of milkshakes as healthy drinks made with chocolate, strawberry, or vanilla syrup.

The milkshake made it mainstream in 1922 when a Walgreens employee in Chicago, Ivar “Pop” Coulson, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream. This blend quickly caught on and became part of pop culture in the 1930s (ha!) Eventually, malts got an old-fashioned, retro glitz, but milkshakes stayed up to date (although Kelis really released “Milkshake” in 2003?).

Malt, the stuff in Whoppers – you know, those chocolate balls that you buy in cinemas (or that you crave and don’t buy) – is a sweet, toasted syrup or powder made from barley or other grains that have been soaked, sprouted , and dried. Barley malt is used to make beer. (So ​​if you eat something that has malt in it, it’s like eating beer. Cheers!)

Malt milk is malted barley, wheat flour and whole milk evaporated into a powder. Some Ovomaltine flavors contain malt. Carnation also makes a malt mix in chocolate and simple flavors. All of this can be added to ice cream or baked goods for the grainy-sweet malty taste. You can also buy pure dry malt and malt syrup online.

Check your local grocery store for malted milk powder, the main ingredient in malted milk shakes, alongside powdered chocolate milk and other drink mixes. (Or when you have all the other ingredients just make a milkshake. We don’t want to let you down. It’s still drinkable ice cream. And ice cream is good.)

If you have malt milk powder on hand, add it after you’ve mixed your shake, according to CTL Foods, a Colfax, Wisconsin-based company that sells malt powder, syrups, and slushes. Malt milk powder enhances the taste of the other ingredients and gives you a sweetish, richer malt with the characteristic buttery-toasty note. One rounded teaspoon per shake is sufficient. You can add it to any flavor of milkshake to enhance the experience.

Try some of our milkshakes and malts and turn your own kitchen into a lemonade shop.

1. Chocolate malt milkshake

Look for Hershey’s Whoppers who should look familiar if you’ve ever ordered food from an American cinema concession. Or try other brands. They are crucial to adding to the awesomeness of this shake. Get our Chocolate Malt Milkshake Recipe.

2. Locust milkshake

It’s minty-fresh, but with a chocolate infusion with a little alcohol to smooth things over. This is not a shake for kids, but it can make you feel playful. Get our Grasshopper Milkshake Recipe.

3. Strong chocolate malt

Grab your favorite stout or porter beer for an adult milkshake with rich and malty hints. To do this, buy some malt milk powder. Get our stout chocolate malt recipe.

4. Oatmeal biscuit milkshake

Have you ever looked at your oat biscuit and thought, “That’s good, but it would be even better if I could drink it …”? No? Well it’s a good idea as this recipe proves. Vanilla ice cream, crispy biscuits, cinnamon and caramel – clearly a great idea. We’d bet a dash of malt would only improve the experience. Get our Oatmeal Biscuit Milkshake Recipe.

5. Drumstick milkshake

Milkshakes have more flexibility than we think they can. If you miss the lovely, honey-sweet, crackling crunch of the sugar cone, you can have that and drink your shake too. Roasted, salted peanuts contrast the sweetness of the fudge so it isn’t too sweet. Get our drumstick milkshake recipe.

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