Feature week!

This week I will feature recipes on other websites so you can have some great tasting and healthy things to create!

Today's feature is: "The BEST Chocolate Cake Ever That Happens to be Vegan"

I just made it last night, works good as muffins too, only about 177 calories per serving, 12 servings or 360ish if you make the batter into a 6 muffin tin.

Enjoy!

(want to be featured? Email me at hsceats@gmail.com !)

Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

Ingredients:

* Pickled Ginger (I used Metsuyan brand)
* Teriyaki baste/glaze (I used Mikll brand)
* Wasabi Sauce (I used Silver Spring)
* Botan Rice
* Nori sheets
* kosher salt
Note: No amounts given because it really depends on the quantity of rice you wish to make.
I followed the cooking instructions for 1 1/ cups of sticky rice but you can do any amount you want.

Preparation: (See pictures below for help if you get confused)

1. Follow the instructions for making your desired amount of rice. It's about 3/4 cup cooked rice per ball
2. Cut Nori sheets into 2" strips
3. Mix equal amount teriyaki glaze and wasabi sauce in bowl (I had about a tablespoon each)
4. Once rice is ready take out a small dish and some plastic wrap. Put the plastic wrap inside the dish, rub some water on it and then sprinkle salt. Put a scoop of rice in the dish and close the plastic wrap around it. Slowly tighten the top of the plastic wrap till you have a tightly made ball of rice.
5. Unwrap the newly made ball and poke a hole, put whatever amount of ginger you desire in along with whatever amount of sauce you desire, close the hole and wrap one piece of the cut nori around it.
6. Repeat steps 4 & 5 until you have the amount of riceballs you want.

Any left over rice should be stored in the refrigerator as should any unused sauce, glaze or ginger.

From Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

From Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

From Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

From Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

From Pickled Ginger Onigri with Wasabi-Teriyaki Glaze

Serving Suggestion: Two of these with a cup of hot or iced green tea makes a great lunch

Small update

Hey all,

Things are a little hectic with getting into summer school and transferring to a new school but I am here and working on recipes to share.

Also, I just installed HSCeat's very own custom google search, yay! Try it out.

That's all for now,
More to come.

Breakfast cookies

Heavenly Blobs of Breakfast
(a.k.a breakfast cookie experiment of doom)

Ingredients:
* 1 cup raw turbinado sugar (Sugar in the Raw)
* 4 eggs
* 1 1/2 cups butter
* 2 tsp. vanilla
* 3 cups white flour (or whole grain)
* 4 cups McCainn's Irish Steel cut Oats (or other slow cook oats)
* 1 tsp. salt
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1 1/2 cups Chocolate chips (nestle tollhouse semi-sweet is what I used)
(Note: You can use anything you want, raisens, craisens, dates, nuts etc)

Preparation:
1. Preheat the oven to 375 degrees

2. Use mixer or big bowl w/ big spoon

3. Mix butter, eggs, vanilla and sugar together in bowl until sugar is dissolved

4. Add dry ingredients. Stir in chocolate chips.

5. Cover cookie sheets with parchment paper, spray paper with canola oil or Baker's joy
(You do not need to re-spray)

6. Drop dough by spoonfuls on cookie sheets and bake 15 minutes at 375 degrees.

Serving suggestion: Two of these with a glass of milk makes an awesome and filling breakfast.

Welcome to HSC Eats

Hi there,

My name is Jamie, I am a student in Chicago. I am going into medicine/vet as a career and majoring in biology. I live at home and am often stuck trying to figure out healthy things to eat or grab and go if I am in a hurry.

I got the idea for this blog after I made Peanut Butter Pad Thai. I used many natural and healthy ingredients, something I will strive for.

As my reader base expands I'll take requests and attempt to recreate a recipe into something healthy, within reason of course. Updates can be followed here or on twitter @ http://twitter.com/hsceats

I will try to update AT LEAST once a week, if not more. I already have 3 recipes I need to share.

Comments/Questions are welcome, feel free to contact me via email or IM even if you want to link blogs or help out.

~Jamie