This is great on a salad, or just as a dip with veggies. It is very light and fresh. It is unbelievably easy to make, and I don't think I will ever buy one out of a jar again. Try it with different herbs, but make sure they are fresh. Dried herbs won't give it the same flavour.
1 cup fresh herbs (I used parsley, basil and dill)
1 cup plain yogurt
1 tbsp maple syrup
1 tbsp dijon mustard
1 small clove garlic
In a blender, combine all ingredients. You're done!
Friday, August 19, 2011
Crunchy Granola
In our household, granola is a must! We eat it for breakfast with milk, on top of yogurt, as a snack by itself – you name it. So I thought I would experiment with some ingredients that I had in the pantry, and I think I’ve found a great combination that is really tasty, and super crunchy – which I love.
This recipe makes about 4 cups. But next time, I would double it because it will be gone before you know it.
Dry ingredients
2 1/2 cups oats
1 cup uncooked buckwheat (can be found near the dried beans in the grocery store)
1/3 cup each sunflower seeds, pumpkin seeds and sliced almonds
Wet ingredients
5 tbsp each agave syrup and maple syrup (can substitute honey if you want)
1 tsp vanilla
¼ cup oil
½ tsp cinnamon
¼ tsp salt
1 cup coconut - added at the end of cooking
Preheat oven to 300 degrees.
In a large bowl, combine dry ingredients. In a medium bowl, combine dry ingredients. Add dry ingredients to wet ingredients.
Place onto a lined cookie sheet and bake for 1 hour, stirring occasionally. Once it has cooled, add the coconut, and store in a large container.
This recipe makes about 4 cups. But next time, I would double it because it will be gone before you know it.
Dry ingredients
2 1/2 cups oats
1 cup uncooked buckwheat (can be found near the dried beans in the grocery store)
1/3 cup each sunflower seeds, pumpkin seeds and sliced almonds
Wet ingredients
5 tbsp each agave syrup and maple syrup (can substitute honey if you want)
1 tsp vanilla
¼ cup oil
½ tsp cinnamon
¼ tsp salt
1 cup coconut - added at the end of cooking
Preheat oven to 300 degrees.
In a large bowl, combine dry ingredients. In a medium bowl, combine dry ingredients. Add dry ingredients to wet ingredients.
Place onto a lined cookie sheet and bake for 1 hour, stirring occasionally. Once it has cooled, add the coconut, and store in a large container.
Wednesday, August 17, 2011
Pizza Muffins
I am always looking for quick snacks for my daughter, and this is such a great solution. They are packed with veggies, full of whole grains, and very filling. I made them into mini-muffins, so I put them in the oven for a couple minutes less than the 20 minutes that are recommended. Just keep an eye on them because I find mini-muffins burn fast.
My daugter's response when I gave her one, was "more"! And when I gave her another one - "more"! Needless to say, they were a hit in this house.
3 cups spelt flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp pepper
¼ cup egg whites (or 2 whole eggs)
1 1/3 cup skim milk
5 tbsp olive oil
½ cup cheddar cheese, grated
1 10oz package frozen spinach, rinsed and drained
1/3 cup roasted red peppers, finely chopped
3 basil leaves, finely chopped
¾ cup your favourite marinara sauce
½ cup mozzarella cheese
Preheat oven to 400 degrees.
In a large bowl, mix together the flour, baking powder, baking soda, salt and pepper.
In a medium bowl, combine eggs, milk and oil. Add to the flour mixture. Mix in spinach, red peppers and basil. Pour evenly into a 12-cup muffin tin. Top each muffin with a spoonful of marinara and mozzarella cheese (before baking the muffins).
Bake for 20 minutes, or until toothpick comes out clean.
My daugter's response when I gave her one, was "more"! And when I gave her another one - "more"! Needless to say, they were a hit in this house.
3 cups spelt flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp pepper
¼ cup egg whites (or 2 whole eggs)
1 1/3 cup skim milk
5 tbsp olive oil
½ cup cheddar cheese, grated
1 10oz package frozen spinach, rinsed and drained
1/3 cup roasted red peppers, finely chopped
3 basil leaves, finely chopped
¾ cup your favourite marinara sauce
½ cup mozzarella cheese
Preheat oven to 400 degrees.
In a large bowl, mix together the flour, baking powder, baking soda, salt and pepper.
In a medium bowl, combine eggs, milk and oil. Add to the flour mixture. Mix in spinach, red peppers and basil. Pour evenly into a 12-cup muffin tin. Top each muffin with a spoonful of marinara and mozzarella cheese (before baking the muffins).
Bake for 20 minutes, or until toothpick comes out clean.
Cauliflower Soup
One of my daughter’s favourite foods is soup. I could put anything into a soup, and she would gobble it down. So I thought I would try to make a healthier version of cream of cauliflower soup. She couldn’t get enough of it!
6 cups cauliflower, chopped
1 red onion, chopped
8 cloves garlic, peeled
3 tbsp olive oil
1 litre vegetable stock
½ cup red lentils
Salt and Pepper to taste
Parmesan or Asiago cheese for topping
Preheat oven to 400 degrees. On a baking sheet, bake the cauliflower, onion and garlic for about 40 minutes.
Add cauliflower, onion and garlic to the stock, and add the red lentils. Cook for approximately 15 minutes more. When the cauliflower is soft, it is done. Puree until smooth. Top with fresh asiago or parmesan cheese.
6 cups cauliflower, chopped
1 red onion, chopped
8 cloves garlic, peeled
3 tbsp olive oil
1 litre vegetable stock
½ cup red lentils
Salt and Pepper to taste
Parmesan or Asiago cheese for topping
Preheat oven to 400 degrees. On a baking sheet, bake the cauliflower, onion and garlic for about 40 minutes.
Add cauliflower, onion and garlic to the stock, and add the red lentils. Cook for approximately 15 minutes more. When the cauliflower is soft, it is done. Puree until smooth. Top with fresh asiago or parmesan cheese.
Black Bean Tacos (similar to fish tacos)
When we were on a recent vacation, my husband fell in love with fish tacos. I came home, and tried to replicate these for him, but in a vegetarian version. They turned out really good, and were so simple and easy to make. To be honest, they took about 10 minutes to make (and even less time to eat)!
6 soft corn taco shells
1 19oz can black beans, rinsed and drained
1 tbsp cumin
4 cups cabbage, finely sliced
Juice of one lime
2 tbsp fresh cilantro, finely chopped
1 avocado, sliced
1 cup salsa
In a medium bowl, combine beans and cumin. Set aside.
In another medium bowl, combine cabbage, lime juice and cilantro.
To assemble tacos, do a layer of black beans on a taco shell, followed by some of the cabbage mix, and top with the avocado and salsa. Enjoy!
6 soft corn taco shells
1 19oz can black beans, rinsed and drained
1 tbsp cumin
4 cups cabbage, finely sliced
Juice of one lime
2 tbsp fresh cilantro, finely chopped
1 avocado, sliced
1 cup salsa
In a medium bowl, combine beans and cumin. Set aside.
In another medium bowl, combine cabbage, lime juice and cilantro.
To assemble tacos, do a layer of black beans on a taco shell, followed by some of the cabbage mix, and top with the avocado and salsa. Enjoy!
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