Always enjoyed working with boxgreen, a lovely initiative that aims to bring healthy and interesting snacks to their customers!
Everyone loves receiving parcels and what's even better? Receiving a box of nutritious and natural snacks every month! ;)
These snacks come in convenient fun-sized packs which are great on the go. They can be enjoyed directly or incorporated into recipes, be creative with it! It's really simple to add variety to your usual meals/desserts with boxgreen's snacks :)
Don't worry if you are a picky-eater like me, they have over 50 mouthwatering options to choose from! Granola, heart-healthy nuts, popcorn, local-inspired snacks etc, you will be spoilt for choice :) I spent such a long time customizing my own box hahahaha
Best part is? With every box purchased, boxgreen donates a meal to the needy at Willing Hearts! Eat healthy and do your part for the community at the same time :)
Below are some recipes you can attempt! :)
Frozen Acai & Greek yogurt with Acai Berry granola & Chocolate Biscotti.
My current breakfast obsession because it's a combination of my favourite food! Definitely a delicious and nutritious start to your day. Who doesn't like having dessert for breakfast? ;) Those chocolate biscotti chunks were crunchy, nutty and very chocolate-y mmm.
Baked Lemon Yogurt Mini Donuts with Matcha cream cheese glaze, topped with Salted Caramel Sunflower Seeds, Acai Berry granola & Chocolate Biscotti.
Particularly enjoyed the salted caramel sunflower seeds (it's similar to one of llaollao's toppings :p), so addictive!
These donuts were baked rather than deep fried - keeping your waist line in check :) Not as fluffy as the usual donuts and it tasted more like mini lemon cakes instead.
1 large egg
3/4 cup granulated sugar
6 ounces Greek yogurt
1/4 cup canola or vegetable oil
1 tablespoon lemon zest
1 tablespoon lemon extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1. Preheat oven to 350F. Spray one 6-count non-stick donut pan and one mini muffin pan with cooking spray, or grease the pans; set aside. Alternatively, use the pans you have available including mini donuts, full-size muffins, etc. and adjusting baking times accordingly.
2. To a large bowl, add the the egg, sugar, Greek yogurt, oil, lemon zest, lemon extract, optional food coloring, and whisk to combine.
3/ Add the flour, baking powder, baking soda, salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
4. Turn batter out into prepared pans, filling each cavity about 3/4 full.
5. Bake for about 13 to 16 minutes, or until donuts and donut holes are cooked through, set, and springy to the touch.
Brownies with Matcha Peanut Butter & Matcha Azuki granola.
Dressed up some leftover heart-brownies from Valentine's Day hehe
10 tablespoons unsalted butter
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
1. Position a rack in the lower third of the oven and preheat the oven to 325°F.
2. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
3. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
4. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
5. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
6. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
7. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares or heart shapes using a heart-shaped cutter!
Black Sesame Cake with Black Sesame Crumble topped with Sunflower Seeds & Quinoa Puffs.
My mom bought 3kg worth of sesame seeds, as well as bags of walnuts & pine nuts from her recent trip hahaha. Toasted the black sesame seeds before grounding them finely using a food processor!
The cake was pretty dry in my opinion but still very fragrant and nutty from the black sesame paste and powder :)
(adapted from here)
225g unsalted butter, at room temperature
1/2 tsp salt
135g granulated sugar
200g black sesame paste
50g black sesame powder
240g all-purpose flour
2 1/2 tsp baking powder
125ml (1/2 cup) milk, at room temperature
1. Set a rack in the lower third of the oven, and spray a 9-inch round cake pan with non-stick baking spray. Preheat the oven to 170C. In a large bowl, mix the flour and baking powder with a whisk to combine and loosen the mixture.
2. Cream the butter, sugar, salt and sesame paste & powder in a large bowl for 5-8 minutes at medium-high speed until light and fluffy. Adding the sesame paste at the beginning when you cream the butter helps distribute it evenly into the batter.
3. Add the eggs one by one to the butter mixture. Beat well between each addition to ensure proper emulsification.
4. Add the flour mixture in three additions, alternating with the milk in two additions: Dry-Wet-Dry-Wet-Dry.
5. Pour the batter into the prepared pan and smooth the top using your spatula.*
6. Bake in the preheated oven for about 60 minutes or until the top is springy to the touch and the sides start to shrink away from the pan. Remove from oven and let cool for at least 15 minutes before inverting/removing.
*For the crumble, add 4 tbsp of ground black sesame powder & 2 tbsp sugar to 150g melted butter. Add the mixture on top of the batter before putting it in the oven.
Tofu Cheesecake Mousse with butter cookie crumbles, matcha azuki granola, pretzels, nuts & quinoa puffs.
A dessert that's smooth, light and refreshing! Not to mention incredibly simple :)
8 oz Philadelphia Cream Cheese, softened
200g mascarporne cheese, softened
100g silken tofu
1½ teaspoons vanilla extract
1/4 cup caster sugar (more if you prefer a sweeter mousse)
2 tsp lemon juice (optional)
¾ cup cold heavy whipping cream, whipped
1. In a large bowl, beat cheese, tofu, vanilla, lemon juice and sugar until fluffy using a mixer.
2. Fold in whipped cream.
3. Scoop or transfer into a piping bag and pipe into individual serving cups. Chill in the fridge before serving.
Boxgreen (https://www.boxgreen.co) also updates The Pantry - a media outlet where you can find interesting articles regarding food and healthy lifestyle tips! There are also weekly recipe videos that keeps you inspired too :)
If you are interested to subscribe, do quote "yellowfingers" for 30% off your 1st 3 boxes!
Do note that the offer is available for first time users & subscription services only. It is not valid with any other promotions.
The code is valid till 31st December 2017!
Enjoy snacking! x