Granola Bars

When Z was a baby, almost everything she had to eat was homemade. Then I went back to work full time and while she still gets healthy snacks, they aren't always made with love by mom. I had a bit of a baking spree a couple weekends ago to fill our freezer with healthy, easy to grab snacks, including this granola bar.  

In a food processor combine: 

• 1 cup dates
• 1/2 cup dried apricot  
• 1/2 cup peanut butter  
• 2 TBSP honey  

Once blended well, stir in:

• 1 TBSP ground flaxseed
• 1 TBSP chia seeds
• 1 TBSP hemp hearts  
• 1 cup quinoa puffs

Mix well and press into parchment paper lined 9 x 12 pan. Place in fridge to set. Cut into squares to serve or freeze for a future snack. Enjoy!

Peanut Butter Date Bars

Z loves Larabars for a snack on the go, or when we are traveling, so I thought it would be great to make a home made version. Very simple and very tasty! 

Add 2 cups pitted dates to a food processor and start to process. Once the dates start getting chopped up, add 1 cup peanut butter (we used a natural, crunchy version). Continue to process until there are no large date pieces left and the two ingredients are well blended. You have an option to add in 1/2 cup dark chocolate chips at this point if you desire. 

Press mixture into a 9 x 12 cake pan lined with wax paper and put into the fridge or freezer to set. Once set, cut into squares and store in the fridge or freezer for a tasty snack. Enjoy!

Butter Chicken

I love ethnic food – the more flavor the better and butter chicken is definitely a favorite of mine. As with many things I cook, I am always looking at ways to make recipes just a little bit healthier – this one actually doesn’t involve any butter, but still offers that delicious richness of butter chicken. Depending on time and what tools you have in your kitchen, the recipe can either be made in a wok if you are pressed for time, or cooked for 6-7 hours on low in a slow cooker. 

Combine the following ingredients in a wok or slow cooker – for enhanced flavor, combine in a bowl for a couple of hours (or overnight) to let the flavors start mingling:

– 5 chicken breasts

– 1 white onion, sliced

– 2-3 red, yellow or orange peppers depending on size

– 28 oz can of crushed tomatoes

– 1 1/4 cups plain yogurt (preferably greek for a creamier texture – for less fat use a 0% milk fat variety)

– 100 g ground almonds

– 3 tsp chili powder

– 1/2 tsp crushed bay leaves

– 1/2 tsp ground cloves

– 1/2 tsp ground cinnamon

– 2 tsp garam masala

– 1 tsp cardamom

– 2 tsp ginger pulp

– 2 tsp garlic pulp or 2 garlic cloves crushed

I like to serve mine over whole grain basmati rice, or with naan or roti. Topping it off with some homemade mango chutney adds the perfect finishing touch. Enjoy! 

Berry Breakfast Pizza

After a bit of a hiatus, life finally gave me a chance to play in the kitchen. Z was asking for pizza this morning and has been all about helping mom out, so we experimented and created a new fruity breakfast pizza this morning. I have posted a breakfast pizza in the past, but the crust today was extra delicious.  

In a bowl combine:

• 1/3 cup almond flour
• 1/3 cup coconut flour
• 1 tsp vanilla 
• 1 tsp baking powder
• 1/2 cup apple sauce

Press dough onto a greased or parchment paper cover pizza pan. 

Top dough with sliced bananas and fresh or frozen berries of your choice.  

Combine the following to crumble on top: 

• 1/3 cup oats
• 1/3 cup quinoa puffs
• 1 TBSP honey (ours was cinnamon infused) 
• 1/4 cup apple sauce  
• 1/4 cup raisins
• 1/4 cup crushed pecans

Crumble on top and bake in a 350 degree oven for 20-25 minutes. Serve topped with Greek yogurt. Enjoy! 

Banana Blueberry Pancakes

Unfortunately when Z asks for pancakes in the middle of the week it is not always possible unless I have some frozen ones on hand. This means that weekends are prime pancake time and it is always nice to mix it up a bit. 

On the menu this weekend were banana blueberry pancakes and they were a big hit with Z and daddy and mommy.

I had a lot of help from Z this morning to mix the following in a bowl:

• 1 mashed banana
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened applesauce
• 2 TBSP flaxseed
• 1/3 cup quick oats
• 3/4 cup flour of your choice 
• 1 tsp baking powder 
• 1 tsp vanilla
• 1/2 - 3/4 cup almond milk (or milk of your choice)

Once the batter is well mixed, add in 1 cup fresh or frozen blueberries. Pour batter into a warm frying pan and cook both sides until golden brown. We topped these with yogurt this morning, but they would go well with any topping of your choice. Enjoy! 

Apple Pumpkin Soup

Baby it's cold outside! We've been in a bit of a cold freeze and when the temperature drops, there is nothing better than a warm bowl of soup.  

In a pot combine: 

• 2 cups pumpkin
• 2 apples
• 2 tomatoes
• 1 medium sweet potato cooked (~1.5 cups) 
• 1 cup water
• 1 chicken bouillon cube

Bring to a boil and simmer until all the fruits and vegetables are softened. Using a hand mixture or blender, purée everything until smooth. Mix in:

• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• dash of nutmeg & cloves  

Serve hot off the stove and enjoy! 

Pumpkin Muffins

For some reason when the weather cools, pumpkin seems like a great ingredient to infuse in baking and cooking. These muffins are great fresh out of the oven, or stored in the freezer for a snack later on.  

In a bowl combine:

• 1 cup pumpkin (not pie filling) 
• 2 eggs
• 3/4 cup apple sauce
• 2 TBSP avocado oil 
•  2 TBSP honey 
•  1 tsp vanilla
• 1/2 cup quick oats
• 1/2 cup oat flour
• 1 cup flour of your choice
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 1/2 cup raisins

Pour batter into greased muffin tins and bake in 325 degree oven for 25 min. Enjoy!

Black Bean Bison Chili

We have a busy week ahead, so that means a lot of preplanning and a big batch of chili in the slow cooker. It's an appliance in the kitchen that I really should use more often as I love the tasty smells throughout the house all day! In a slow cooker combine:

400g browned ground lean bison
1 cup onions
1 can (796 ml) diced tomatoes
2 cups chopped broccoli
1 can (341 ml) whole corn kernels
1 can (540 ml) black beans - rinsed
2 cups diced yellow pepper
1.5 cups diced mushroom
1 cup salsa
1 finely diced jalapeño pepper
2 TBSP crushes garlic
1 TBSP chili powder
1/2 TBSP Cayenne pepper
1/2 TBSP ground chipotle

Cook on low in slow cooker for 6-7 hours

If you want, take the top off for the last 30 minutes and turn to high. Add Tabasco sauce or Mexican hot sauce to taste. Top with part skim mozzarella cheese and diced avocado. Serve with corn bread or whole grain bread. Leftovers are great to freeze and pull out for a quick meal.

Asian Slaw

One of my favourite side dishes to make, this slaw makes for a colourful and tasty bowl of veggies!

In a bowl combine:

2 cups chopped red cabbage
1 cup chopped yellow pepper
1 cup thinly sliced cucumber
1 cup thinly sliced tomatoes
1 cup slivered carrots
1 avocado cut into strips

In a separate bowl whisk together:
1/2 cup rice vinegar
1 TBSP soya sauce
1 tsp lime juice
1 TBSP peanut butter
1 tsp sambal oelek

Toss veggies with dressing and enjoy!

Carrot Lentil Soup

As soon as fall hits I am all about thick, hearty soups for dinner and we have learned that Z is a huge fan of this. This soup can be prepared ahead and warmed up for dinner or cooked and served the same day. 

In a pot combine two cups water with 1 cup of split red lentils and cook until tender.  

While the lentils are cooking, in another pot combine: 

• 2 cups carrots
• 2 cups apple
• 1.5 cups butternut squash
• 1.5 cups water with a boullion cube dissolved or 1.5 cups of chicken broth
• 1/2 bell pepper
• 2 tsp red curry paste
• 1/2 tsp garlic powder

Bring water to a boil and cook until vegetables and fruit are tender. Add in the cooked lentils (with the excess water) and use a hand mixer or blender to purée the soup. Serve hot or store for a later meal. Enjoy! 

Pumpkin Pancakes

In the spirit of Halloween, we had a little fun with breakfast this weekend and experimented with a little pumpkin pancakes.  

In a bowl combine: 

• 1/2 cup pumpkin purée (not pie filling) 
• 1 mashed banana
• 1/2 cup cottage cheese
• 2 eggs  
• 1/2 cup eggs whites
• 2/3 cup rolled oats
• 2/3 cup oat flour (or flour if your choice) 
• 1 TBSP ground flaxseed
• 1 TBSP honey
• 1 tsp baking powder
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• dash of cloves  

Pour batter into frying pan and cook until golden brown on both sides. Top with your favourite pancake topping. Enjoy! 

Grain & Seed Granola Bars

Love Child makes a simple ingredient granola bar that Z really likes so I thought I would try to make a version of my own. While it is a completely different flavour - Z was definitely a big fan!

In a food processor combine:

• 1 cup pitted dates
• 1 cup peanut butter
• 1/3 cup oats
• 1/3 cup quinoa flakes
• 2 TBSP hemp hearts
• 2 TBSP chia seeds
• 2 TBSP ground flaxseed  
• 1/3 cup raisins
• 1 tsp vanilla

Press into a 9 x 13 pan (or smaller if you want a thicker square) lined with parchment paper. Let set in the fridge and cut into squares. Refrigerate or freeze for later. Enjoy! 

Sweet Potatoe Brownies

Overall we eat pretty healthy in our house, but I am a big believer that everything in moderation is ok. Life is too short not to enjoy a little treat every so often. Luckily, this is a guilt free recipe that you can pull out when you are craving chocolate or something a little sweet. Made with all natural ingredients, this is a favourite in our house.  

Using a food processor or hand mixer, combine the following:

• 1 cup cooked, mashed sweet potato
• 1 cup pitted fresh dates
• 1 banana
• 1/2 cup peanut or almond butter
• 2 eggs
• 1/2 cup unsweetened apple sauce
• 1/3 cup cocoa or carob powder
• 1/2 TSP baking soda

Spoon mixture into muffins cups or greased muffin tins and bake for 15-20 minutes at 375 degrees. You could also bake in a greased 9 x 9 pan but you may need to bake for slightly longer. Enjoy!

Hearty Home Chili

As fall settles in, the slow cooker becomes a staple in our kitchen for delicious weekday meals. Not only does it take away the stress of getting dinner on the table in a timely manner, but it allows for us to spend more quality time with Z after not seeing her all day. 

Chili is one of my favourites because it always makes leftovers for a meal later in the week, or can be frozen to take out at a later date. 

In a crockpot combine: 

• 2 cups sliced mushrooms
• 2 cups chopped broccoli
• 2 cups shredded zucchini  
• 1 cup diced bell pepper
• 1 cup shredded carrot
• 1/2 cup chopped onion
• 796 ml can of diced tomatoes
• 796 ml can of crushed tomatoes
• 540 ml can of red kidney beans
• 500 g of ground beef
• 3 tsp garlic
• 2 tsp oregano
• 2 tsp parsley
• 2 tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp cayenne  

Cook on low for 6-7 hours. I made the flavour family friendly, but for those looking for a little extra heat, serve with a splash or two of hot sauce. Enjoy!

Banana Pancakes

We had an over abundance of bananas at our house this weekend, so I thought it might be fun to experiment with a pancake that slightly resembled banana bread. Lucky for me this little experiment turned out well and we were able to enjoy a tasty Saturday morning breakfast. 

In a bowl combine: 

• 3 mashed bananas
• 4 eggs
• 1 cup oat flour
• 2 tsp baking powder
• 1 TBSP honey
• 1 tsp vanilla
• Dash of cinnamon 
• Dash of nutmeg

Pour batter into greased or non stick pan and cook until both sides are golden brown. Top with yogurt, syrup, fresh fruit or your favourite pancake topping. Enjoy! 

Strawberry Rhubarb Muffins

Now that we have a toddler in the house, I always try to have healthy muffins or mini loaves in the freezer to pull out or a quick snack. These muffins are great for kids young and old to enjoy. Preheat oven to 350 degrees. 

In a bowl combine: 

• 2/3 cup rolled oats
• 1/2 cup almond milk
• 1/2 cup Greek yogurt
• 1/2 cup Apple sauce
• 2 tbsp flaxseed
• 1 tsp baking powder
• 1 cup flour of your choice (I use oat or gluten free)
• 1 cup rhubarb
• 1 cup sliced strawberries
• Dash of Cinnamon
• Dash of Nutmeg

Pour batter into greased muffin tins and bake for 20-25 minutes. Enjoy fresh out of the oven or freeze for later.

Zucchini Cake

Apparently zucchini grows very well in Alberta and I know a few people with great crops who were willing to share! This means a lot of experimenting in the kitchen to dream up new recipes. This cake was very moist and I thought pretty delicious (Z thought so too). 

Preheat oven to 325 degrees and in a bowl combine: 

• 2 cups almond flour
• 1.5 cups gluten free all purpose flour (or flour of your choice
• 1/3 cup quick oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup cocoa powder
• 1/2 tsp cinnamon
• 1 cup egg whites
• 1/2 cup applesauce
• 1/4 cup avocado oil
• 1/4 cup honey
• 3 cups grated zucchini  

Pour batter into greased cake tin and bake for 45 min. Let cool in the pan for 15 minutes before moving to a cooling rack. Top with a cream cheese icing (I blended up a package of cream cheese with icing sugar to desired sweetness). Enjoy!

Zucchini Carrot Apple Loaf

My sister has a fabulous garden and we are lucky enough to enjoy lots of garden fresh veggies. She gave us some zucchini and we had some early apples from our tree so I figured that was the perfect reason to bake.  

In a bowl combine: 

• 1 cup shredded zucchini  
• 1 cup shredded apple
• 3/4 cup grated carrot
• 2 eggs
• 1/4 cup Greek yogurt
• 1/2 cup apple sauce
• 1/3 cup ground flaxseed
• 1/3 cup almond flour
• 1.5 cups gluten free flour (or flour of your choice) 
• 1 TBSP honey
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 cup almond milk
• optional 1/2 cup raisins

Pour batter into greased loaf pan and bake at 325 degrees for 50-55 minutes. Let sit in pan for 15 minutes after you take it out of the oven and then transfer to cooling rack to cool. Enjoy! 

Mini Zucchini Loaves

One of my favourite things about summer is garden fresh fruits and veggies. We had some leftover zucchini that needed to be used up, so I figured what better way than a little baking. I used this recipe in mini loaf tins, but you could easily make this into muffins or a larger loaf by adjusting the baking time. 

in a bowl combine:

• 1 mashed Banana
• 1 egg
• 1/3 egg whites
• 1/2 cup apple sauce
• 2 tbsp honey
• 1 cup shredded zucchini
• 1 cup almond flour
• 3/4 cup quinoa flour
• 1 tsp baking soda
• 1 tbsp flaxseed
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon

Pour batter into greased mini loaf tins and bake at 350 degrees for 30 min (this made 4 mini loaves). Enjoy fresh out of the oven or freeze to enjoy later. 

Lime Garlic Kale Chips

Z and I headed to the downtown farmer's market yesterday and scored some tasty eats including a lush bunch of kale. Being a cool, rainy evening, I figured it was the perfect night to bake some kale chips. ​

Preheat your oven to 350 degrees. Wash and tear the kale into a large bowl. Massage 1 TBSP lime infused oil (we have a delicious one from Evolution here in Edmonton)​, 1/2 tsp garlic powder and a few cracks of sea salt into the kale. 

Spread kale onto parchment paper and bake in the oven for 15-20 minutes depending on desired crispness. Let cool before storing chips  (otherwise they may get soggy). Enjoy!