Healthy Happy Life Secrets

Sourdough Bagel – with Healthy Matcha

Sourdough bagel made with matcha is hard to match-ah when it comes to the healthy matcha marble effect you can swirl in. Someone already took an irresistible bite out of this one, backside up.

In this bagel recipe, you’ll not need to cut around a bagel. This bagel comes already halved out of the oven. The benefit is you don’t have to do extra slicing work. 🥯

..AND you can make the topping side toasty brown and crunchy if that’s what you like. That’s what I’m talkin’ about! 😋 But for a softer side, bake about 5 minutes less than the recipe time calls for.

To make this sourdough bagel, you probably have all the ingredients you already need in your kitchen pantry.

If you have flour, you can make this!

Since it’s made from sourdough, you won’t even need dry yeast. Time and air will do the heavy (sour bread dough) lifting.

…That results in light and airy pockets inside the bagel bread. And sourdough is more digestible than regular bread or store-bought that can have sugar, so you’ll possibly feel better (and lighter).

And with this recipe, you may never go back to store-bought processed bagels 🥯

While warm and fresh, after baked, the sourdough bagel is best eaten same day, 2-3 days after, or you can freeze them.

But straight from the oven when it’s piping hot, and ready is delightful!

To make the sourdough bagel:

Knead the dough as you would (instruction in recipe below).

Then let the sourdough proof (and turn sour) in room temperature for 2-3 days.

(In case you’re wondering about the step order.)

And after sourdough proofed (see the sourdough bubbles), as you shape your dough for your baking, you can add in (lightly knead in) your matcha powder just before it goes in the oven.

Matcha Sourdough Bagel Heathy Points

Matcha is a green tea and you can find it in powder form along with other tea types, these days. It has healthy ECGC, an antioxidant. And an amino acid that’s known for calming anxiety and stress. That also naturally supports sharpening your cognitive abilities like mind focus. Who couldn’t use more of that, some days (or daily)?

Also your sourdough comes with a lower GI (as in glycemic index that most breads are higher in). Basically, sourdough is more of an anti-inflammatory bread food vs. processed white bread.

Then after baked, when you pile on lean protein and healthy fat ingredients like wild salmon lox (with Omega 3s for more anti-inflammatory goodness), you’re actually getting a healthy meal and not just mostly high carb calories… that’s not ideally what your body wants to start with in the morning.

And maybe also add fermented cabbage or an avocado (source of macronutrient) that are other types of greens that pair well with matcha and savory meals. And maybe an avocado smoothie to break a fast?

This sourdough bagel is hard to match-ah!

Matcha Sourdough Bagel

Use one cup of flour per regular size bagel (with two halfs).

Course Appetizer

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Equipment

Baking pan
Silpat silicone baking sheet
container with a top or cover

Ingredients

1 cup bread flour
1/2 cup water
1 tsp coarse salt
1 Tbsp matcha powder
1/4 tsp olive oil (optional)
poppy seed (optional)

Instructions

Make the bagel dough: Add flour to bowl with water and salt. Start with 1/4 cup of water and add enough water for the dough to all come together and is slightly sticky (but not soaking with water). Knead the dough for about 7-9 minutes by mixer machine (or by hand) and form a small dough disc (shape won't matter as your dough will expand and spread in your container).
Proof (and sourdough) the dough: Add dough to a container with a lid or cover with plastic wrap. You can drizzle olive oil at the bottom of the container if you like for flavor (optional). Leave out for 2-3 days in a shaded/cool room temperature kitchen spot. If you want to speed up sourdough, bring out to a warmer room temperature spot. You will know it's ready when you see dough bubbles and the dough has a fragrant aroma (not too sour). If it gets too sour for your liking, put in the refrigerator for a few hours and it will calm down. When you add bench flour also, it will do the same.
Shape the bagels: "Pour" and scrape out the sticky-ish dough all-in-one from the container onto the baking pan. Roll in a little bench flour (like bread or semolina flour). Split into two long bread dough strands. Add dashes of random matcha powder to create a marble effect. Optional (for rolls): you can pour (onto baking pan) in one layer into a rectangle shape for a bread loaf you can cut up.
Tip: For a traditional bagel round ring shape with a hollow middle: pour the sourdough around a small circular object -- (like a smooth small oven-safe cup or metal piping tip) and onto a Silpat lined baking sheet pan that will leave a hole (in the ring center) -- until the dough ends meet. Make 2 bagel half shapes. Add poppy seeds on tops, or any flavor adds you want to make.
Bake at 350°F/180°C about 35-45 minutes or until edges and bottom are golden brown and depending on the "toast" type/soft vs hard bagel you like. Let cool and remove the circular object. Tip: Between the grip of the thumb and forefinger on one hand, shake the object back and forth until it loosens and then push through to loosen.

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Buttermilk Biscuit (No Dairy) – Savory or Sweet

Buttermilk biscuit can be a healthy recipe way to start a day, breakfast, or weekend brunch.

You can make a texture-full classic savory buttermilk biscuit or low-sugar biscuit with wholesome wheat germ and healthy ingredients in this recipe.

This gobble-friendly biscuit you can make in 30 minutes: one-bowl easy prep time, refrigerate, and then bake! And whether you make one or a dozen healthy and scrumptious biscuits, is up to you. It will take just as long.

And you can use all pantry ingredients to make this healthy buttermilk biscuit. You can even make your own homemade coconut milk from pantry ingredients to use in the biscuits. Because there’s no actual buttermilk, that’s a dairy ingredient.

No dairy needed — no butter, no milk. And even no egg needed. So it’s even more simple than the easiest of cakes. Or easy low-sugar cupcakes in my world.

The buttermilk is non-dairy milk and vinegar, like almond milk and apple cider vinegar. But you can use coconut milk, other nut milks, oat milk, and/or white vinegar.

Use which ingredient inspires you, and you already have on hand.

Whether you make traditional savory or sweet buttermilk biscuit, you can use healthy and wholesome ingredients.

There’s no added sugar needed.

You can make it sweet and low-sugar with cinnamon.

This base healthy buttermilk biscuit recipe uses healthier whole wheat flour (vs all-purpose flour), wheat germ, apple cider vinegar (or any vinegar), cinnamon, almond milk (or any non-dairy milk), and coconut oil.

I used golden wheat that’s the main flour: a whole wheat with a milder taste than regular whole wheat flour… less wheat germ “whole” tasting. And then added back some wheat germ (crunch) that does have gluten, but is anti-inflammatory with Vitamin E, and healthy with minerals, fiber, and protein.

That was a mouthful. And adding a little wheat germ will not negatively change the texture of the buttermilk biscuit, but will add healthy notes.

The wheat germ (embryo) is the healthiest part of a wheat kernel.

Using wheat, the dough will turn out to be a looser dough that’s dry and slightly wet for a description.

buttermilk biscuit dough with wheat germ. — Wheat germ add to dough.

And if you use solid coconut oil, refrigerate for about 10 minutes to let it stay solid. This helps the fat stay separate to create steam and a lighter biscuit. And another healthy fat foods option is small avocado pieces (use half of a medium avocado), that won’t give you the airy rise, but it’s a healthy food exchange. 🥑

You should be able to easily use a biscuit or cookie cutter to cut the dough shape, and the happy biscuit will hold its shape on its own without needing pan walls for structure. It should stay height intact.

And what I LOVE about whole wheat flours is not only that it’s more healthy (protein and fiber) than all-purpose and some other gluten flours, but that it doesn’t stick to your hands or the biscuit cutter!

The only real decision you need to make here is: do you want this to be a slighter sweeter biscuit, or a classic savory one that often is paired with chicken?

And if your choice is savory, as most biscuits are with Southern meals, then after you brush the tops with oil (olive or coconut oil) before going in the oven for baking, you can add a medium salt to the tops like sea salt.

The adds a little fun-faceted bling action, and additional crunch.

And if you know me, I decided to go a little sweeter… so, I added dried raspberries to mine plus the cinnamon spice…

This recipe makes a 3″ large healthy biscuit. Multiply the recipe amounts by the number of biscuits you want to make.

The result: a soft buttermilk biscuit interior and crunch outside that you taste in each bite. Comparable to fresh warm biscuits from some of your favorite brunch and fast food places. But you know what’s in this one. 😊 Because you’ve made it!

Ready to make this? You Goooo! ⏲️

A buttermilk biscuit plate goes well with other brunch-y waffle iron food recipes.

dairy-free buttermilk biscuit that's low-sugar.

Healthy Buttermilk Biscuits - No Dairy Vegan

This makes one 3" biscuit about 2" high. You can make a classic savory biscuit or a sweet brunch one with healthy wheat germ.

Course Breakfast, brunch

Cuisine American, southern

Total Time 30

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1 cup whole wheat flour (or 3/4 cup flour + 1/4 cup wheat germ or bran)
2 Tbsp refined coconut oil, solid in small pieces
1/4 cup almond milk (or non-dairy milk), unsweetened + additional 1 Tbsp (if the dough isn't fully sticking).
1 tsp apple cider vinegar (or vinegar of choice)
1/2 tsp vanilla extract (optional for sweet biscuit)
3/4 Tbsp baking powder
1/4 Tbsp baking soda
1/4 tsp salt
1/2 Tbsp optional: cinnamon spice (can sub with 1/4 Tbsp maple syrup and 1/4 Tbsp cinnamon if you want more sweet)

Instructions

Add dry ingredients to wet ingredients in a bowl. Fully incorporate all the ingredients by hand.
Chill dough in fridge for 10 minutes. No need to wrap/cover (unless you will be baking the biscuits later).
Hand fold dough several times. The dough should be loose and a little moist.
Cut out biscuit with biscuit cutters (or an empty 15 oz. metal can). This makes 1- large 3" biscuit, or 2- 1.5" biscuits.
Brush oil on top(s).
Bake at 425°F/218°C for 16-18 minutes until warm golden brown all around. Optional: For additional crunch, turn oven down to 350°F/180°C and bake for another 10-12 minutes.

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Cardamom Cookie – Low-Sugar (Cake Soft)

Cardamom cookie is great with melted chocolate vibes. And since these are healthy-ish with cardamom and olive oil, you can make these cake soft cookies anytime.

The chocolate and a hint of vanilla with cardamom make a great combo for a warm festive cooke. They just need a mug and warm beverage to dunk in.

This reminds me of a vanilla wafer soft cookie or the Italian dipped cookies. You can make these S-shaped cookies that look like a G clef symbol or Gruppetto on a music sheet.

It’s classic on a cookie, just like classical music sheets.

…I don’t read music, but I appreciate everything about music when I hear tunes 🎼

Or if you’re into beauty, you can make cookies like unique railing curves in historical homes. They don’t have to be cookie cutter.

And whatever shape you make these, you’ll hopefully get a nice hump rise. And this has become my new favorite cookie (I say that about most yummy cookies in front of me!).

You’ll want to pipe the cookies as the batter will be a little sticky (or elastic). So cookie cutters are not needed. And you can decide if you want make them each unique shape or a specific cookie cutter shape.

And how these are different than most cookies is the cake flour. You want to be sure to not mix too much as you’re not trying to build gluten (like for bread). And that gives the softer bite.

And actually if you pipe the batter through a pastry bag with a larger tip, you’ll get a better result. It’s not always about the flour.

The reason they need to be piped and not smeared on a baking tray or through a cookie cutter, is so the air isn’t knocked out of them.

When it’s piped, you get a pouffy cookie.

You can pipe onto a sprayed cookie sheet (or Silpat on baking tray so they don’t stick).

After baked, you’ll see all the piping marks so each cardamom cookie can be unique. And swirly good. 🍥

Happy like a pouffy bubble skirt, and not an A-line one that’s flat to the surface (that can be good for other applications). 👗

That reminds me of my mom who was a dressmaker. She made me a pink bubble skirt that also made me happy. So puffy or pouffy is a good word in my book. And cookies.

And when the baked cookies have cooled down, they don’t deflate.

Then you can dip them in melted chocolate that’s best with a coconut oil method that’s foolproof every time! If you use refined oil, you won’t taste the coconut-y tastes if that’s what you’re after.

I think that’s a myth that people believe that it’ll turn into an easy low-sugar coconut cookie (that’s good for other tasty occasions!).

And the cardamom cookie belong on a holiday table of snacks.

And you can make cardamom tree cookies for a Jenga stack on a plate while you listen to Christmas music.

If you like this, you may like a low-sugar oatmeal cookie, no-bake matcha cookie, low-sugar vanilla cookie.

Cardamom Cookie Dipped in Chocolate - Low-Sugar

This is a festive low-sugar cake cookie that's easy to make and requires no butter. These will be puffy light and crunchy but soft inside like vanilla wafer cookies, and can be dipped in melted chocolate.

Course Dessert

Cuisine American

Author Brandy @ Healthy Happy Life Secrets

Ingredients

3/4 cup cake flour
1 tsp monk fruit sweetener
1 egg
1 tsp light olive oil
1/4 cup milk
3/4 tsp baking powder
white vinegar (or apple cider vinegar)
1/2 tsp vanilla extract
pinch of salt
1 tsp cardamom spice

Instructions

Mix ingredients. The ingredients should be wipeable and slightly elastic (almost like a choux recipe except *no need* to add the heated stove as another step... yay!). Tip: if your batter is too wet, add back a little flour.
Add your batter to a piping bag. Recommend using a large star tip (or sharp jagged tip if you're looking at the tip from the side).
Bake at 350°F/165°C for about 20 minutes or until bottom and sides are golden brown (but most the outside of the cookie will stay a light pale color). Don't overbake.
After the cookies cool, dip in melted chocolate and add sprinkles before the chocolate sets, if desired. Let set In refrigerator or room temperature. Plate and enjoy!

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Low-Sugar Desserts Switch Daily Habits

Low-sugar desserts help a sweet tooth who wants to eat healthier and live a more healthy lifestyle. It’s a healthy habit that starts with a switch in mindset, decision, and sweet food ingredients.

It’s a small disruption in routine that pays off.

Because we know that too much sugar does the body no favors… where it creates inflammation and can exacerbate health conditions (that are fixable with better lifestyle changes).

The good news is… we’re more informed today than in the last century.

Today’s informed message is: when you eat less sugar, especially granulated or refined table sugar that looks like a drug, you crave less.

That’s the irrefutable message that research shows.

But fighting against a sugar craving is not the best way.

it’s an uphill battle.

Because willpower doesn’t work…

And you’re up against your body sending the craving signals…

Plus yourself whose eyes light up like a kid in a candy shop around sweets. It’s two against one.

We’re also built to enjoy (with our sweet taste buds) and be happy.

And as smarter adults, we can enjoy in moderation, food shop more sensibly with self-control, and make adjustments as we age.

Our body show us that it doesn’t want the same intake as when we started life. We started with milk and then solids. Then more protein and plant-based foods.

And as you grew up, you felt custom body changes.

And maybe some developed food allergies or sensitivities that are a new normal.

And some of us are born Vata (sweet tooth) bodies… 🙋🏻‍♀️

We can use less sweet taste buds to our healthier living.

That starts with our habits.

And having a reason to change helps.

For me, it started with wanting to take care of my teeth better. And we know that one of the many downfalls of sugar is it erodes the teeth enamel and can lead to cavities. As a child, that’s all we want to avoid so we don’t have to go through the drills of the dentist (literally!).

Then I noticed how it affected my skin. That helped me start making low-sugar desserts (where I eventually weaned out using refined table sugar as a regular baking ingredient).

Not having a bag of white sugar as a comfort crutch for my baking, I can tell you was a big victory… it means that I don’t need sugar in a pinch to create an enjoyable baked dessert for any occasion.

For meringues it’s all about sugar. As much as it is about egg whites.

It’s low-fat and protein, but overall not a healthy dessert.

So I stopped making them.

I will bake no-added sugar Greek yogurt instead, like these…

It won’t be the same texture as processed desserts or ones loaded with sugar, but that’s part of the conversation of making healthy changes.

Isn’t your health more important?

Without a willingness to make changes in food and recipe, then the body pays the price.

And a low-sugar switch doesn’t happen.

But being open to trying new recipes and adding in healthy ingredients makes sweet change possible.

It’s a journey… toward healthy living.

Another good switch is substituting and adding in more non-sugar, healthy drinks like tea and coffee.

That’s another refined sugar switch that supports cutting out sodas.

And never plan to look back. I made that change 5 few years ago on my journey on eating less sugar and managing sugar cravings.

And you can do the same to your healthy eating ways.

Another example is a matcha cookie is not something I would’ve turned to in the past. Most sweet tooth people don’t prefer bitter green tea, unless it’s got masking sugar or fruity tastes.

But one habit change over another, you can make that switch and not have it be a fight.

You keep working toward, and eventually you look back and you’re there… in a better and healthier place..

While you’re not reaching for something sweet all day or first thing (instead of vegetables or protein), like I used to do.

These days, I start with crudite (raw veggies) and ginger water. Then I move into cold brew coffee (not to be confused with iced coffee) that’s less acidic, so it doesn’t bother my stomach (that’s sensitive without a food pillow).

And from there I get into a protein meal for breakfast.

I like to take a mix of leftovers (that slow cook take over 30 minutes to make) and then add quick, fresh foods like veggies and make a new meal, combined.

It’s simple in routine. And yet such a healthy switch from a sweet pastry.

And when I’m out in the world with temptations, I’m genuinely not interested in eating sweets (like a non-sweet tooth person). I can appreciate and enjoy with my eyes.

I’m partially dreaming of a healthy smoothie, leaning into sweet variety foods that’s waiting for me at home.

And so I can sit in a bakery shop with all its sweet croissant-filled aromas and be perfectly happy without one.

And if I ever order a decadent sweet, I enjoy taking a bite and I savor the rest later… and often another day.

But I’m content either way.

That to me is self-control victory. It’s not fighting willpower.

…When both taste buds and the mind agree.

It’s a good feeling that sweets don’t have the upper hand.

…And I’m convinced anyone can get this similar upper hand (no matter how sweet tooth’d you think you are! 😊).

Start with simple recipe changes, and not adding table sugar to recipes or drinks.

I have many inspired healthy and healthier sweet recipes all over this site if you need an inspiration boost and habit change… and want to try a few easy sweet recipes.

You can do what I did… and not be a victim to sugar.

Cheers to your sugar victory self, as a pro-move toward your more healthy eating future and longevity. 🎉

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Coconut Milk – Homemade Delicious from Pantry Ingredient

Coconut milk is delicious when you make it yourself. You can buy it at the store but sometimes you don’t want a whole carton or you don’t have it on hand. And you can make coconut milk from your dry pantry ingredients. See below.

First off, coconut milks can be confusing. And then there’s coconut water. So I’ll break down the main difference below that’ll help you in making coconut milk.

At the grocery store, you find coconut milk in the milk refrigerated section usually on the perimeter inside the store.

And you can also find coconut milk in the canned aisles or international sections, usually for cooking, soups, or baking needs.

Then there’s coconut water, that’s usually found in cartons in the beverage aisles.

The first two kinds of coconut milk are from mature coconuts. It’s from the white flesh parts that you probably are familiar with. 🧉

And coconut water is from young or baby coconuts. You can usually find those in international or Asian grocery stores that look like straw husk wrapped coconuts.

Coconut water is more pure tasting and goes well by itself or in a tropical mango drink.

And this recipe is all about coconut milk that you can easily find ingredients for in your weekly grocery shopping. And it comes from none of the sources above.

Because all you need is shredded or flaked coconut. I discovered this because I’m a baker.

So naturally I like looking at baking ingredients. And as someone who likes coconut flavors, making a coconut smoothie or a coconut fruit cake with coconut flour… making homemade coconut milk from pantry ingredients is right up my alley!

So I’m sharing how I do this with dry, unsweetened coconut, also known as desiccated coconut. These are the dry coconut flesh shavings.

There’s also sweetened coconut that looks more moist in a bag. It has extra sugar and preservatives, so I recommend using the unsweetened version for the healthier reasons.

To make the coconut water: add half dry coconut shavings (or chips) and fresh water to a cup or bowl. Refrigerate overnight.

Then bring out and blend in a Magic Bullet (or blender_.

Next, pour the coconut and water through a sifter. I have one that I use for loose tea and you probably have one if you look around. You can also use a colander or cheese cloth.

As long as you can pour the water through and sift out the coconut, you can make coconut milk.

And voila! you have a delicious coconut milk with a white color and slightly opaque-sides. It’s really quite pretty like a dove or ghost color. 🕊️

And it tastes coconut pure, like a young coconut’s water.

So that’s where it’s fun because you’re getting a milk hybrid from mature coconut flesh, but the sweet pure tasting vibes of a young flesh (like in coconut water). Best of both worlds 🎉

You can then re-use the wet coconut shavings in your breakfast bowls and other uses. Maybe a coconut smoothie?

Homemade Coconut Milk

You can make bright tasting coconut milk with pantry coconut

Servings 4 ounces

Author Brandy @ Healthy Happy Life Secrets

Ingredients

1/2 cup unsweetened coconut shavings
1/2 cup water

Instructions

Soak coconut with water over night.
Blend coconut and water in Magic Bullet or blender.
Set the strainer over a cup. Through the strainer, pour the water and coconut into the cup.

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