Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Juicing: Orange, Carrot, Beet and Pineapple Juice

Monday, November 3, 2014

Recently, my husband and I have been kind of on a juicing high. We have been purchasing so many different fruits and veggies to try and juice. It is so easy and fun, and a great way to explore and create your own juices. We purchased a store-brand juicer and it has actually served us quite well and is the most amazing kitchen appliance I have ever bought! Seriously, if you are ready to juice but too afraid of the initial cost, I assure you it is going to blow you away and you won't regret it :)

We have been experimenting with different recipes, juicing only vegetables and taking that to work with us. Today I will share with you one of our top recipes of sweet juices! Make sure that all your veggies and fruits are washed. You do not need to peel the veggies as the juicer will pretty much do it for you. Enjoy!

Prep time: 5 min        Yield: 2 servings

- 1 large carrot cut in half or 2 small carrots, cut into chunks
- 2 small beets, cut in half
- 2 thick slices pineapple, peeled and cut into chunks
- 2 large oranges, peeled and cut in half

1. Turn on your juicer. Add the ingredients one at a time through your juicer. Enjoy!

Print Friendly and PDF

Spinach, Onion and Sweet Potato Pancakes

Monday, September 8, 2014

Hey all! I am so happy to finally be back doing this blog thing! I was MIA for over half a year now due to life happening. I know, it's no excuse. But sometimes when things just come up you tend to put other things on the back burner, and thus among those "other things" was my blog. But I am happy to be back! And with that, I leave you with a yummy breakfast or brunch recipe that I have been making for quite some time. I tend to make the batter the night before so all I have to do is fry them up in the morning. Takes little time to do, and I make as many as we will eat for breakfast (since they are better fresh and warm than re-heated later in the day). The rest of the batter I save for the next couple days or freeze in a ziploc bag until I am craving them again (which is pretty often!).

Don't worry if your batter doesn't really look like pancake batter, in terms of runniness. It is supposed to be basically all composed of  the veggies. The flour and milk are just there enough to help bond the veggies together. 

I love topping the pancakes with a scoop (or two!) of sour cream or Greek yogurt! Enjoy!

Spinach, Onion and Sweet Potato Pancakes
Prep time: 5 min        Cook Time: 15 min           Yield: 10-12 pancakes

- 1 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup chickpea flour
- 1 small sweet potato, grated
- 1 small onion, finely chopped
- 2 handfuls spinach, finely chopped
- Olive oil, for frying
- Sour cream for topping (optional)

1. In a bowl whisk together milk and both flours. Stir in sweet potato, onion and spinach and mix thoroughly.
2. In a large skillet over medium heat, heat the olive oil. Drop spoonfuls of mixture into pan and spread to flatten pancakes. Cook for 3-4 minutes on each side or until browned. Repeat with remaining batter. Top with sour cream. Enjoy!

Print Friendly and PDF

Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce

Monday, November 18, 2013

There is this cute little breakfast place that we sometimes go to for weekend breakfast. I always make sure to order their omelette crepes with a drizzle of Hollandaise sauce. However, it is always better to make a great replica at home - that way you can always make a different omelette! It's always great to experiment with new ingredients and tastes! I had some left over spinach from the spinach and ricotta cheese stuffed portobello mushrooms, so it was a perfect addition to the smoked ham I bought.

Here is my version of my favourite breakfast dish! I hope you enjoy it as much as I did!

Ham, Spinach and Cheddar Omelette Crepes with Hollandaise Sauce
Prep time: 15 min        Cook Time: 20 min           Yield: 2 servings

- 1 cup milk
- 1 egg
- 2 tbsp oil
- 1 cup flour
- Extra oil for pan

Ham, Spinach and Cheddar Omelette
- 2 thick slices smoked ham, cut into 1" cubes
- 1/2 cup torn spinach leaves
- 1/4 cup grated cheddar cheese
- 4 eggs
- 2 tbsp milk
- Pinch salt and pepper

Hollandaise Sauce
- 3 egg yolks
- 2/3 cup butter
- 2 tsp lemon
- Pinch salt and pepper

1. For the crepes: In a medium bowl, combine egg, milk, flour and cooking oil. Whisk until smooth and combined. Heat a lightly greased 6-inch skillet over medium heat. Spoon in about half a ladle filled with batter. Lift and tilt skillet to spread batter evenly around pan. Return to heat. Once top of crepe is bubbled and the bottom is lightly brown, flip crepe over and continue browning other side. Repeat with remaining batter, lightly greasing skillet occasionally. Makes 10 to 12 crepes.
2. For the omelette: In a medium skillet over medium heat, add ham and cook until slightly brown, about 3 minutes. Add spinach and cook for 1-2 minutes. In a medium bowl, whisk together eggs and milk. Pour into skillet and allow the eggs to cook without stirring, until cooked, about 5 minutes. Remove from heat and sprinkle with shredded cheese.
3. For the Hollandaise sauce: In a small bowl over a pot of boiling water (like a double broiler), add egg yolks, 2 tbsp of the butter, lemon, salt and pepper and whisk vigorously until mixture begins to thicken. Add remainder of the butter in small pieces at a time, as needed, to thicken the sauce.
4. Assembly: On a plate, place one crepe, top with egg mixture. Roll up and cut in two. Drizzle Hollandaise sauce over the crepe. Repeat with the second crepe, omelette and Hollandaise sauce. Enjoy!

Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!

Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

Print Friendly and PDF

Jam Filled French Toast Roll Ups

Friday, October 25, 2013

Have I got a yummy breakfast recipe for you guys! I was on Pinterest a couple weeks ago and came across a recipe twist to the standard french toast - a roll up with your choice of jam filling! I made it the next day and fell in love! I will be making these once a month (or week!) as a sweet breakfast treat. Enjoy!

Jam Filled French Toast Roll Ups
Prep time: 10 min        Cook Time: 18-20 min           Yield: 16-20 roll ups

- 16 - 20 slices sandwich bread
- 1/2 cup jam, your choice (I used strawberry)
- 4 large eggs
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 2 Tbsp all-purpose flour
- 1/2 tsp baking powder
- 2 Tbsp butter, melted
- 1/3 cup granulated sugar
- 1 1/4 tsp cinnamon

1. Preheat oven to 375°F. Lightly grease a large cookie sheet or line with parchment paper.
2. Trim crust off each slice of bread. Working with one bread slice at a time, use a rolling pin to flatten bread to half its original size. Spread one tablespoon of jam onto one half of the slice. Starting from the jam side, roll up bread and set aside. Continue with remaining bread slices.
3. In a medium bowl, whisk eggs, milk, vanilla extract, flour and baking powder. Dip each bread roll up into mixture and transfer to prepared cookie sheet.
4. Bake in center of oven for 18-20 minutes, turning them after 9 minutes.
5. In a small bowl, combine sugar and cinnamon. Once the roll ups are baked, dip each roll up in cinnamon mixture to evenly coat. Serve immediately.

Butternut Squash Recipe Roundup

Thursday, October 24, 2013

I love this time of year when pumpkins and squash varieties are readily available. I love the colour that they bring and the delicious dishes that are made with them. Not only are they delicious, they are also packed with nutrients. One cup of cooked squash has 457% of the recommended daily allowance of vitamin A (a key vitamin for vision health) and is a good source of fiber, potassium, and magnesium! I don't usually make dishes designed around pumpkins and squash (other than pumpkin pie!). So I decided I will check out some recipes for ideas on how I can incorporate butternut squash into my recipes this fall. And while I did go a little overboard with collecting the recipes, I can always use this page for future years to come when I want to try some new recipe.

Butternut Squash Tart with Fried Sage
Macaroni and Cheese with Butternut Squash
Steamed Butternut Squash Pudding
Potato and Squash Mash
Skillet Chicken Pot Pie with Butternut Squash
Squash and Bean Minestrone
Butternut Squash with Brown Butter
Butternut-Squash Crumble
Ginger-Squash Cake with White Chocolate Frosting
Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon
Butternut Squash Soup with Chipotle Cream

Warm Asparagus and Eggs with Onion Vinaigrette {Guest Post}

Thursday, October 10, 2013

Hi all! Today I am sharing my most favourite lunch recipe over at The Best Blog Recipes! Make sure to stop by and get the recipe or check it out below!

Warm Asparagus and Eggs with Onion Vinaigrette
Prep time: 5 min        Cook Time: 10 min           Yield: 1 serving

- 2 shelled eggs
- 1 tbsp vinegar
- 1/2 red onion, minced
- 3 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- 2 lb. large asparagus spears

1. In a small saucepan, boil hard-shelled eggs until cooked to your liking. I boiled mine for 10 minutes until hard-cooked. Allow to cool, or submerge eggs in cold ice water.
2. In a small bowl, combine the vinegar, onion, olive oil, salt and pepper. Set aside.
3. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Bake in the oven at 400°F until they are tender and slightly brown, about 10 to 15 minutes.
4. Arrange the asparagus on a platter or individual plates. Drizzle the vinaigrette over the warm asparagus, distributing it evenly. Chop up the hard boiled eggs into small cubes. Sprinkle over the asparagus and serve immediately with toast or warm bread.

Print Friendly and PDF

Gluten Free Oatmeal Cookies

Tuesday, October 1, 2013

I have been searching for healthier alternatives to cookies recently, and am always trying to add new things to my recipes. Which is why I was so intrigued by this recipe - chia seeds? Oh yes! While the recipe called for almond butter, I used sunflower-flax seed butter. And I have to say it gives it a nice taste. If you don't have these nut butter alternatives, I am sure you can substitute for peanut butter. While these cookies are not made with any flour, I have to say that they don't taste as if they are lacking flour as the main ingredient. They are so chewy, even after two days. I added chocolate chips to mine, to give them more taste (and I love adding chocolate to cookies!). Enjoy!

Gluten Free Oatmeal Cookies
Prep time: 10 min        Cook Time: 12-15 min           Yield: 2-3 dozen

- 1/4 cup ground chia seeds
- 1/2 cup hot water
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 cup almond butter (I used
sunflower-flax seed butter)
- 1 cup sugar
- 1 tbsp vanilla
- 5 cups rolled oats
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips cookies or raisins (optional)

1. Preheat oven to 325°F.
2. Place chia seeds in a large bowl. Pour in hot water and immediately whisk together to avoid clumps. Allow to rest for a few minutes. Then add coconut oil, applesauce, almond butter, sugar, vanilla. Whisk well to combine.
3. In a separate bowl, combine oats, baking soda, salt and cinnamon. Add to wet ingredients. Stir well with wooden spoon. Add raisins or chocolate chips. Stir to combine.
4. Bake for 12-15 minutes. Allow to cool on a wire rack.

Print Friendly and PDF

Where I link up my posts!

Crispy Chicken and Tabbouleh Wrap

Wednesday, September 11, 2013

Happy Wednesday to you all! Today I am sharing this yummy recipe I made with the left over tabbouleh I had from the other day. The tabbouleh gave this wrap such a fresh and juicy taste! Make sure to stop over at The Best Blog Recipes where I am sharing this recipe!


Thursday, September 5, 2013

Tabbouleh is such a nice and light salad that is packed with all things good for you. I love eating tabbouleh with either naan bread or as a side salad to meat. I just love the flavours that come together and using what I can from the garden during the summer makes it that much tasty! You can substitute rice or bulgur wheat for the quinoa for a different take. Enjoy!

Quinoa Tabbouleh
Prep time: 15 min        Cook Time: 20 min           Yield: 4 servings

- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 1/4 cup lemon juice (about 2 lemons)
- 1/2 small clove garlic, minced
- 1/2 English cucumber, diced
- 2 tomatoes, diced into 1/4-inch pieces
- 1/3 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 2 tbsp finely chopped fresh Mint
- Salt and pepper, to taste

1. Bring vegetable broth and water to a boil. Turn the temperature down to a simmer and add the quinoa. Cover and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and allow to cool.
2. In a large bowl, combine olive oil, lemon juice and garlic. Stir in cucumber, tomatoes, parsley, chives and mint until blended. Add quinoa and stir to combine. Season with salt and pepper.

Print Friendly and PDF

Where I link up my posts!

10 Easy Egg Breakfast Ideas

Friday, August 23, 2013

Everyone says breakfast is the most important meal of the day, and it is! Are you getting the nutrients you need for the day from your breakfast dish? Here are some easy and tasty breakfast ideas to help make breakfast a little more hearty! Some of these you can even prepare the night before and just re-heat or bake in the morning.

Dill Feta Scramble

Spicy Green Beans and Spinach Toss

Wednesday, August 21, 2013

This dish is so yummy and nutritious to eat either as a main dish for lunch or as a side dish to your meats or pastas. With green beans still in season, this will surely be a hit to all your barbecue dinners. I will definitely be including this dish for future barbecues to come. I love how bright green the presentation is of the beans and spinach, with a subtle tone of the mushrooms, Parmesan cheese and chili flakes. I am sure everyone at your dinner table will be impressed when you bring this out! Enjoy!

Spicy Green Beans and Spinach Toss
Prep time: 10 min        Cook Time: 10 min           Yield: 2-4 servings

- 3 tbsp olive oil
- 1 onion, sliced
- 1/2 lb mushrooms, sliced thick
- 1 lb green beans, ends trimmed and cut into thirds
- 1 tsp Herbe de Provence
- 1 bunch spinach, rinsed
- 1 tsp chili flakes
- Salt and pepper, to taste
- 4 tbsp grated Parmesan cheese

1. Warm oil in a large pan over medium-high heat. Add onion and cook, stirring until translucent, about 4 minutes. Add mushrooms, green beans and Herbe de Provence. Cook until beans are almost tender.
2. Add spinach and cook until spinach is wilted, about 5 minutes. Add chili flakes and stir to combine. Season with salt and pepper.
3. Pour into serving dish. Garnish with Parmesan cheese. Serve immediately.

Print Friendly and PDF

Where I link up my posts!

Mediterranean Style Chicken with Summer Grilled Veggies - Guest Post

Tuesday, August 13, 2013

Hi friends! Nothing says fresh to me than some fresh summer veggies grilled on the barbecue with some juicy seasoned chicken. I always try to incorporate veggies when I grill up anything on the barbecue. This Mediterranean Style Chicken with Summer Grilled Veggies is our favourite go-to recipe during the summer months. It is healthy, easy and delicious! Today I am sharing this recipe over at The Best Blog Recipes, so make sure to stop on by Shauna's blog and check it out!

10 Fresh Summer Salads

Thursday, July 25, 2013

I love the summer season, especially since a lot of fruits and veggies that I purchase are grown locally. I drive by at least four fruit and veggie stands on my way to and from work, so I always pick up my produce from them. The produce tastes just so much better since they were not frozen or picked too early in order to arrive "fresh" at the store. It is also great to support local farmers that feed our families! If you love the fresh varieties of fruits and veggies growing either in your back yard or local farmer's stands, then you will enjoy these fresh garden veggie recipes! Enjoy!

Warm Quinoa, Spinach and Shiitake Salad

Strawberry Broccoli Salad
Glazed Summer Fruit Salad

Eggplant Caprese Salad
Grilled Vegetable Summer Salad with Mozzarella
Broccoli Cauliflower Salad
Cajun Turkey and Fresh Melon Salad
Fresh Summer Fruit Salad
Italian Salad
Pesto Pizza Salad

Related Posts Plugin for WordPress, Blogger...