Have you ever made your own crackers? This recipe is so quick and easy, once you make them you will probably never go back to store bought crackers. These crackers are also very healthy. With a combination of fibre rich seeds like chia and flax, protein from hemp, sunflower and pumpkin seeds, plus healthy and important fat from many of the seeds these super seed crackers are super nutritious. Continue reading Super Seed Crackers
Tag: gluten free
Lentil Amaranth Stuffed Portobello Mushrooms
This recipe for stuffed portobello mushrooms is elegant and completely delicious. Using both lentils and amaranth, these are a great source of plant based protein and packed with many valuable nutrients. Adding roasted peppers compliments the meaty flavour and texture of the portobellos and the tangy, creamy goat cheese brightens the dish. To make this meal vegan, pine nuts would be a suitable substitute. Continue reading Lentil Amaranth Stuffed Portobello Mushrooms
Roasted Corn, Black Bean and Ancient Grains Salad
I am so excited to join the Recipe Redux Group! I have been following some of these blogs for a long time and it is just so fun to be part of the group. I love that the recipes are healthy, delicious and that we all support each other. The June theme is just that, celebrating each other. Continue reading Roasted Corn, Black Bean and Ancient Grains Salad
Whole Bowls by Allison Day
I was pretty excited to review “Whole Bowls” by Allison Day. As a nutritionist I tend to seek out other nutritionists or dietitians or those with a strong health focus. It is just my natural affinity. I enjoy her blog, Yummy Beet, which is fun and friendly and has terrific recipes, all written with her easy going style. Continue reading Whole Bowls by Allison Day
“Take me out to the ball game….buy me some peanuts and Cracker Jack” Remember the old baseball song? Continue reading Cracker Jack
Pear Cardamom Granola with Pecans
There is something about cardamom that is hard to describe. At first it is a spicy peppery taste that makes me think of savoury dishes, but then there is a hint of sweet and a nut taste too. It is a unique powerful spice that is very aromatic. I love it. I keep finding more and more ways to use it. Cardamom is delicious in coffee, hot chocolate, warm milk or of course chai tea. It is wonderful in combination with apples, pears and oranges and it goes very well with ginger and cinnamon. Much more commonly used outside of North America in India, Asia, Sweden and Finland, it isn’t a spice I know very well, but I am looking forward to trying more recipes with cardamom as it makes dishes extra special.
This granola is extra special. Spicy, sweet, crunchy, nutty; it is one terrific bowl of cereal that is hearty and satisfying. Perfect for busy mornings, it provides a nutritious breakfast that is completely delicious. Filled with toasty oats, coconut, pecans, just enough sweetness and lovely warm spice from cardamom, cinnamon and ginger it is great for cold winter mornings. I usually make a batch on the weekend to last for a couple of breakfasts throughout the next week or so.
Speaking of batch cooking and planning ahead, that is my January project. There is something about the New Year that makes me want to get organized. Determined to do meal plans, cook ahead, and organize the kitchen it helps us to save money and time, reduce our food waste, plan to include lots of colours and increase variety in our diets. Make ahead breakfasts, crock pot dinners, batch cooking – it all just helps so much to reduce stress and provide healthy food for our busy family even on the most hectic of days.
Pear Cardamom Granola with Pecans
Makes 12 servings (1/2 cup)
4 cups oats (Large Flake or Old Fashioned Oats) *
1/2 cup coconut
1/2 cup pecans
1 cup pear sauce (or apple sauce)*
2 tablespoons oil
1/3 cup brown sugar*
1 tsp ground cardamom
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/2 cup dried cranberries
Directions: Preheat oven to 300 degrees and prepare cooking pans by lining them with parchment paper. In a large bowl, mix together oats, coconut and pecans and set aside. In a small saucepan mix together pear sauce, oil, brown sugar, spices and salt. Heat over low heat until sugar is dissolved. Pour sauce mixture into oats and stir well. Spread out onto prepared pans. Bake for approx 45 minutes until toasty. Stir every 15 minutes and add the dried cranberries during the last 10 minutes of baking. Let cool completely and store in a jar. Makes approx 6 cups granola.
*To make gluten free ensure gluten free oats are used.
*To make pear sauce, wash pears, core and chop. Add to small saucepan with a little water and cook on low until tender. Mash or blend.
*Substitute 1/4 cup honey or 1/4 cup maple syrup if desired.
Creamy Carrot Soup with Coconut Milk
This creamy carrot soup is so perfect for these cooler fall days when you want something comforting yet nourishing. Made with rice to thicken and is creamy and delicious with the added coconut milk. Simple yet elegant it is complimented perfectly by any variation of fresh herbs.
Creamy Carrot Soup (with coconut milk)
1 tablespoon coconut oil
1 tablespoon olive oil
1 large onion
2 garlic cloves
4-5 small fresh thyme sprigs
4 cups chopped carrots
6 tbsp white rice
4 cups vegetable stock
1 1/2 cup coconut milk (unsweetened)
salt and pepper
Garnish with coconut butter and finely chopped fresh herbs.
Melt coconut oil and heat along with olive oil in large saucepan, over medium heat. Add onion and garlic and cook until translucent and slightly browned. Add thyme, carrots, vegetable stock and rice. Bring to boil and then simmer until vegetables are very soft and rice is well cooked, about 1 hour. Cool slightly, then puree. Return to saucepan and add coconut milk, adding extra coconut milk or water to desired consistency. Season with salt and pepper to taste .
Dark Chocolate Peanut Butter Brownies (with black beans)
Filled with protein, fibre, low in sugar, no added oil or fat, high in antioxidants and incredibly delicious? You will never believe the main ingredient in these dark chocolate peanut butter morsels is…..BLACK BEANS! I was skeptical too when I read about black bean brownies on various blogs, but honestly if you haven’t tried them yet, you will be amazed at just how good they are. I have a lot of combinations, coffee, chili powder, candied ginger, but the family favourite is this recipe with peanut butter.
Simple and quick, these come together in about 10 minutes (with the help of the food processor) and they bake quickly too, especially these small size square ones. This dessert or treat is truly guilt free!
Dark Chocolate Peanut Butter Brownies (with Black Beans)
Makes 24 squares
1 can or 1 3/4 cup cooked black beans (if using canned beans, rinse well and drain them well)
2/3 cup cocoa
1 tsp vanilla extract
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 cup sugar
2 tablespoons milled flax
1/4 cup water
1/4 cup natural peanut butter (Natural peanut butter contains only peanuts and salt)
few tablespoons of chopped peanuts
Directions: Heat oven to 350 degrees. Mix flax with water and set aside while you put everything else in the bowl of the food processor, and then add the flax and water mixture. Blend well until beans are pureed and everything is well incorporated. It will look like hummus with an easy spreading consistency. Add a little water or milk to thin if necessary. Scoop into prepared pan and top with chopped peanuts or chocolate chips if desired. I used a silicone baking sheet with squares so no greasing was necessary. If using a conventional muffin tin, line with parchment cups or grease well. Bake at 350 degrees for 10- 25 minutes. My silicone baking squares made 24 and took just over 10 minutes but a conventional muffin pan would make 12 brownies and take about 20-25 minutes. They are done when the look dry on top and they have moved a little away from the edges of the pan. They should be moist in the middle. Let cool in pan before removing gently. Best enjoyed the day they are made.
The inspiration for this recipe came from many blogs, especially Minimalist Baker and My Little Celebration.