Some healthy Steven and Chris recipes include Healthier Double Chocolate Cake, and Healthier Macaroni and Cheese. Both of these recipes are prepared by the chef Jo Lusted for the CBC television cooking and home show celebrities, Steven and Chris, states the Steven and Chris CBC webpage.
To make the Healthier Double Chocolate Cake icing, whisk yogurt, unsweetened cocoa powder, melted dark chocolate and organic icing sugar using a hand mixer until the mixture becomes smooth, explains the Steven and Chris webpage. Then cover and keep it refrigerated for about 12 hours. To make the cake itself, preheat the oven to 375 F. Then whisk whole wheat pastry flour, unsweetened cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat unsweetened applesauce, Greek yogurt, honey, organic sugar, unsalted butter and vanilla extract in a food processor until they become smooth. Gradually blend the two mixtures. Separately whisk egg whites in a dry bowl and fold into batter. Pour it into two 9-inch cake pans and bake for 20 to 25 minutes. Let the cake cool before applying the icing. Next, remove the icing from the freezer and spread generously between cake layers. Also, spread the base coat, or crumb coat, of icing over the cake, and let it chill until the icing is set. Finish the final coating using the remaining icing.
To make the Healthier Macaroni and Cheese, preheat the oven to 375 F, directs the Steven and Chris webpage. Steam a sweat potato until tender. Mash the steamed potato until it becomes smooth, and set it aside. Heat olive oil over medium heat, add onion and minced garlic and cook until onions appear translucent. Add whole wheat flour and stir constantly, gently stirring in mustard powder and the mashed sweet potato. Whisk in nonfat evaporated milk and chicken stock, and stir to a gentle simmer until thickened. Take it off the heat, and stir in cheddar and a half cup of Parmesan cheese. Add nutmeg, hot sauce, salt and pepper, then whisk in Greek yogurt until it is smooth. Boil macaroni al dente, then drain while retaining a half cup of pasta water. Stir the pasta into the prepared sauce and move it to a 9- x 13-inch baking pan. Granish with panko, parsley and Parmesan cheese, and bake for 30 minutes.