Pumpkin Applesauce Muffins

I love to find healthy and tasty meals for my family, 

without added sugar, 

or fat 

and these muffins fit the bill to the T!

Pumpkin Applesauce Muffins

1 cup old fashioned oatmeal (not instant)

1/2 cup unsweetened applesauce

1/2 cup canned pumpkin

2 large egg whites plus one yolk

2 Tbsp canola oil

1 Tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp ground nutmeg

1 tsp pumpkin pie spice (just google pump. spice mix to make at home)

1/2 cup milk (or almond milk)

3/4 cup of whole wheat flour

1/4 cup maple sugar flakes (I didn't have any so I added a bit of 100% maple syrup (3 Tbsp)

1/2 cup dried cranberries (or dried fruit of choice)

my optional additions:
1/4 cup wheat bran (I like to add for extra nutrition)
1-2 Tbsp wild salmon fish oil or Omega 3 Oil

1. Add dry to wet and mix just until combined. 
2. Fill cups 2/3 full of the way. 
3. Bake @350 degrees for 15-20 minutes or until lightly browned on top!

Rollatini with Spinach and Cilantro (Meat Version and Vegetarian)

Remember how I said I 

LOVE LOVE LOVE 

LOVE LOVE LOVE

LOVE LOVE LOVE 

LOVE LOVE LOVE

Italian food!

Well I'm at it again :) 

If you want to check out the last two, click on these 2 words:

                                        Tomato Feta Salad (you have to scroll down)

Gnocchi

And I have to say this is my all-time favourite one yet!

My husband, Dustin, said that he takes it seriously when he says, 

"This is...the...best meal I've EVER had" 

so c'mon friends, if you have to try one recipe this week, try this!

Now, yes, it does take a bit of time, but indulge yourself. 

Your family will thank you!

(the vegetarian recipe is at the bottom)

(Vegetarian Recipe on the Left, Meat version on the right)

 

Photo Corresponds with Step 5

Photo Corresponds with Step 6

Pasta Rollatini with Spinach (MEAT version) (blue highlights are for vegetarian recipe)

Pasta: 

1 1/2 cup Flour

2 egg yolks

2 Tbsp EVOO

1/2 tsp Salt

1/4 - 1/2 cup Water

Filling:

8 oz Spinach (cooked)

1/2 zucchini (sauteed together with onions)

1 large onion (sauteed)

3 slices of proscuitto (thinly sliced and diced)

1/2 cup cottage or ricotta cheese

1/3 cup parmesan (or mozzarella)

1 egg yolk (use egg substitute for Vegan's)

1 clove of minced garlic

2 Tbsp EVOO

1 Tbsp butter (room temp)

small bunch of minced cilantro

1/4 tsp salt

1/4 tsp pepper

For the pasta: 

1. In a food processor, pulse together the flour egg yolks, olive oil, and salt. 
2. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. 
3. Place the dough on a floured work surface and knead for 2 minutes until smooth. 
4. Cut the dough in half and shape into discs. 
5. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling: 

1. Place the drained spinach in the middle of a clean kitchen towel.
2.  Fold the towel in half and squeeze out any excess moisture. 
3. Place the spinach in a medium bowl and add the prosciutto, cottage cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. 
4. On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. 
5. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough.  (SEE PIC 1)
6.  Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine. (use a tea towel if you don't have cheesecloth) (SEE PIC 2)
7. Oil a 9 x 13" baking dish. 
8. Bring a large pot of salted water to a boil over high heat. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
9. Slice into 1/2 inch pieces and lay in a baking dish. Sprinkle with Parmesan or Mozzarella.

Vegetarian Rollatini (alterations)

Use the same recipe as above, however, OMIT the ingredients highlighted in blue (above) and you can also add roasted red peppers for more flavour! Mmm...my tongue tingles just thinking about it). I highlighted the dairy items as well as my husband is Vegan Vegetarian. Enjoy!

This recipe is "created" by Giada DiLaurentis (fav chef) however it's been tweaked quite a bit by myself, as well as I altered it for the vegetarian. 

Summer Skewer Sass!!

i. love. summer. 

 Like....a lot!

I don't really like a lot of sun, but knowing that I can hang out in my backyard, watch the kids happily play in the sandbox while my husband fires up the grill and makes magic out of simple ingredients, makes the long summer days savoury!

If you're not well acquainted with your BBQ, introduce yourself, 

offer him a match 

and make sweet BBQ love 

(okay this is getting awkward but you know what I mean ladies :)

This recipe is fast, easy and oh so yummy! 

I don't like bland food. I don't think most people do, but sometimes people settle for that. 

You don't have to!

This veggie and meat skewer is VERY healthy (#1 requirement!) 

so you can feel good about that. 

BUT I have loaded it with SO much flavour, you'll think you're really indulging! 

Try it this summer, before summer slips on by :) 

And let me know if you tried it and like it!!

Savoury BBQ Skewers  (dressing is for 6 skewers)


Cherry Tomatoes
Red Pepper
Broccoli
Onion
Pineapple Slices
Asparagus
Steak, Italian Sausage or chicken breast
Wooden Skewers, (soaked in water beforehand)

Dressing:
1/4 cup soy sauce
2 Tbsp crushed garlic
4 Tbsp Red Wine Vinegar
1 Tbsp mustard
2 tsp turmeric
3 Tbsp BBQ sauce (I recommend chicken and rib)
1 tsp salt
1 tsp pepper

1. Soak your wooden skewers in water for at least 10 minutes
2. Chop your veggies and meat
3. Make a pattern and skewer them (meat, onion, tomato, meat, onion..etc)
4. Put them in a 9 x13 dish 
5. Make the dressing by mixing all ingredients in a bowl with a whisk
6. Using a pastry brush, rub the dressing all over the skewers, continuing to twist them to get the dressing all over. 
7. Let sit in marinade for 2 hours and keep flipping and basting, OR if you're in a rush,  you don't need to let them marinate. They'll still taste great!
8. Put them on the BBQ on med - low heat until the meat is cooked 
9. Eat as is, or over a bed of rice! 

Fiesta Quinoa Salad

Some of you may know I recently decided to try Quinoa.

 I have seen and heard of it before, but never tried it. 

So what better place to try something new than a restaurant!

I ordered an amazing roasted veg and greens salad, topped with goat cheese and quinoa. 

I fell in love.

Now my goal was to see if I could make something that I had never made before

 (and only eaten once)

 taste okay?

Not a problem. If you're concerned about screwing it up, not likely. It's pretty fool-proof!

I know there are SO many health benefits to Quinoa. A big one for me is that it's gluten free (I'm trying to cut as much gluten as I can, because I don't think it's good for our bodies), but this as well

It's stacked with: 

• phytonutrients
• antioxidants
• can even help balance your blood sugar
• complete protein
• magnesium
• fibre
• manganese and copper

Plus...YUM!

So there are many ways to enjoy it I"m sure 

(and as I create or find new recipes I'll post them) 

but here's one I created today. I really enjoyed this, and so did my little one :)

No one can deny how good it is when they see this cute lil' face diving RIGHT in!

Fiesta Quinoa Salad
2/3 cup of cooked Quinoa (see label for directions)
1 cup of coloured pepper (red/orange/yellow) chopped
1/2 avacado, sliced
1/2 medium-sized zuchinni (or 1/2 cup), shredded on cheese grater
1/2 onion, diced
1 Tbsp minced parsley
(add any veg you like, and try a new one too!)
Dressing: 
1 lemon (juiced) 
1 lime (juiced)
1 tsp salt
1/2 tsp pepper
1 - 1 1/2 tsp concentrated chicken broth 
1 tsp balsalmic vinegar
1 tsp fig-balsalmic dressing (if you have it on hand)
2 Tbsp red wine vinegar
2-3 Tbsp EVOO (extra.virgin.olive.oil) -this is my abbreviation, keep it in mind :)\
1/2 tsp ginger powder
1 clove garlic, minced


Once the Qunioa is cooled in the fridge, add the dressing, toss and serve cold. Mmmm....


Leave a comment below and let me know what you think!

Pumpkin-Apple-Pecan Muffins...Oh My!!

Well my friends, yes, it's been a while. 

Time has flown by and I hope you know I still love you, my friends! 

But I'm hoping to keep up with it again now that I'm refreshed from a much needed "life-break." 

(ps: I apologize for no picture! I took one but my camera won't load)

As I've said before (and will continue to say again...sorry!) I LOVE healthy food and live healthy food. But healthy food doesn't have to taste bad!!

A story.

I love muffins. But I don't like that they're actually cake, disguised as muffins. They come packed with TONS of calories, and not the good kind! One commercial muffin can contain up to 900 calories! WHAT?? 

And no offence Mr. Bran, but you taste like...well...the opposite of what yummy is! 

So here's a super healthy, but super yummy, muffin! 

You can feel GREAT about eating this one!

Pumpkin-Apple-Pecan Muffins
1 Cup Old Fashioned Oatmeal (not instant)
1/2 cup unsweetened Applesauce
1/2 cup Canned Pumpkin
2 large Egg Whites plus one yolk (lightly beaten)
2 Tbsp + 1 tsp Canola Oil
1 Tbsp baking Powder
1/2 tsp baking Soda
1 tsp Cinnamon
1/4 tsp ground Nutmeg
1 tsp Pumpkin Pie spice
1/2 cup of milk (or milk alternative)
3/4 whole wheat flour
1/2 cup honey
1-2 Tbsp flax seed (ground)
3/4 cup pecans (or walnuts)
(toss in cranberries for flavour if you like!)

1. Preheat oven to 375
2. Line muffin pan with liners
3. Mix just until moistened
4. Fill cups 2/3 full
5. Bake about 15-20 mins

I eat mine with just a smidge of jam spread thinly. 
Leave a comment below and let me know how you like them!
(recipe adapted from: Tosca Reno "The Eat-Clean Diet Cookbook")

Curry? Yes. Tomatoes? You bet!

Do you like Curry? If yes, read on.

This delish dish is the perfect comfort food. It's quick, easy and goes amazing with anything you put under it......

Curry Chicken a' la Sour Cream  (adapted from BC)

1 lb of Chicken Breast (about 2 fillets)

2 Tbsp Oil

1/4 cup water

1/4 tsp salt

1/2 onion (sliced or diced)

1 clove garlic

1/4 tsp cumin

1/4 tsp ground ginger

2-4 Tbsp curry (varied on your preference)

1/4 cup 3% milk

1/2 cup Sour Cream

dash salt and pepper

1. Cut chicken into slices

2. Sautee in 2 Tbsp Oil, then add onions and garlic.

3. 1 minute after adding onions, add the water. Sautee for 3 mins or until cooked.

3. Once chicken is cooked through (check a thicker piece, by cutting in half), add the rest of the ingredients.

4. Add in cumin, ginger, and curry. Stir around, then add in sour cream and milk and then take off the heat (or it may curdle).

5. Serve over a bed of brown rice

~TIP~

Find rice boring? Try this! I never make my rice without adding these flavours.

I have "perfected" the taste I like over a couple of years, and now I think it's the best rice ever (in my, tiny opinion at least).

To your rice, add:

(based on 1 cup of brown rice)

~1 clove of garlic

~1 tsp italian seasoning (ClubHouse brand)

~2 tsp chicken boullion (I buy the liquid, but can use the powdered XOXO)

 Now onto tomatoes!!!

I always think, "tomatoes are so healthy, but...so boring!"

Our new international student ONLY likes tomatoes, so I decided I had 

better get creative with 

her only favourite veg

  (or fruit, you crazy ones :)

Fast Tomato and Cilantro Salad
2 cups diced tomatoes
2 tsp fresh minced cilantro (fresh is the ONLY way!)
4 Tbsp (approx) feta, diced
dash salt and pepper

Healthy, right? 

Simple, right?

Delicious, right?

Enjoy, alright!

What I've been up to.....Decadent Christmas Baking!!

I know I haven't been on blogging my recipes lately. 

Sometimes, life just tells you to take it easy and

 enjoy the

 food 

and 

family. 

So that's what I've been doing. 

That being said, I have been baking up a storm for Christmas.

 Sydney really enjoys baking with me, 

and it's a passion we share together. 

It makes it that much more alluring to do baking, when I get to spend time with her, baking sweet treats. 

 I'm pretty sure she might be 

dipping her finger in the treat, every time I turn around though...hee hee!! 

I thought it would be nice and simple for you to check out the Christmas baking on this one post. And if you want to try the recipe, follow these directions:

Click on the picture 

of the recipe you want.  

It will take you to the recipe via a link.

Merry Christmas to you all! 

 (: Let me know if you tried any of these, and your reviews :)

Gnocci...I love you.

It began with a love affair: italian food.

I bought a book at the grocery store for $8....a steal! 

It was called, "The Food of Italy" and I already
knew I would love it.

Now, some of you know (and some don't know)
 that there is some books and shows that claim to have "italian cooking." Be wary of these shows because they are not rustic, true Italian cooking.

How can you tell? True Italian cooking is very simple, few ingredients and very "natural" forms of food. You'll know right away :)

So anyways, like I was saying.

I went through this book and found many recipes I wanted to try. 

They were amazing!

Then I found my love....Gnocci.

(Healthy Garden Veg & Garlic)

OR

(Cheesy Gnocci Bake)
(I apologize for the lower-quality picture. This dish tastes amazing! It's my favorite!!)

Oh man! It was amazing!! My mouth had its own little party.

My hubby was even more in love with it than I was.
Because he has limited eating,
 he dived right into these because he could have them.

(Truth be told, I almost (but not quite) regret making them because now my
husband asks for them ALL the time,
and they're a fair amount of work, but I do love him lots :)

Yes, they are a fair amount of work, but you don't have to make them everyday. And my best tip, is to make lots at once, then freeze the rest.
They freeze amazingly! 
Taste as fresh as the day you made them!!!

Gnocci

2 lbs yellow potatoes, peeled or not (your choice. I do)

2 egg yolks

2 Tbsp grated parmesan

1-1 1/2 cups all purpose flour

1. Dice and boil potatoes until soft.
2. Mix up to release steam and cool down.
3. Add rest of ingredients to potatoes.
4. Mix until dough-like consistency.  (see below, just before kneading)
5. 
6. You don't want it stiff, but not sticky either.
7. Put flour on the counter, and break dough into about 5 sections.
8. Roll each section into 1 inch diameter logs.
9. Once into log shape, cut the log every 1 inch into little squares.
10. They will look like pillows.
11. Boil "pillows" in salted water until the float to the top.
12. Pull out (use a spoon with holes)
13.  Put on wire rack to dry.
14. Once dry, do one of the following:

• Freeze for later:  (taste just as amazing as fresh)
• Freeze the gnocci on a rack or large pan, making sure the gnocci is separated, none are touching each other.
• Once frozen that way, you can throw them all in a Ziploc bag, making sure it's sealed tightly.
• Store for up to 2-3 months.
• To re-heat:
• Boil them in a pot of water for 2 minutes, to thaw them.
• Continue with however you want to make them

• Healthy Garden Veg and Garlic Recipe
• Stirfry any fresh veggies, making sure they're sliced thinly
• Add in a bit of EVOO, salt and peper, and 1 clove of garlic.
• In a non-stick pan, fry up the gnocci with butter, and 1 clove of garlic, until lightly browned on either side.
• Put veggies and gnocci together.
• Sprinkle with Parmesan if desired.

• Cheesy Gnocci Bake
• Put gnocci in a casserole dish.
• Make a cheese sauce (flour, milk, butter, cheese).
• Add any veggies you may want (carrots and parsnip, pan fried)
• Slice up some pancetta into small bits.
• Pour cheese sauce over gnocci.
• Sprinkle pancetta over cheese sauce.
• Top with grated parmesan cheese
• Bake in 375〫 for 15 minutes, uncovered.

Healthy Chicken Tenders!!

This is a recipe I make constantly for my two little kids.

What little child doesn't like breaded chicken?

I'm sure they would love to chow down on unhealthy,

 deep-fried chicken tenders, 

however their body and mind would not thank me. 

It's not good for their body, 

or eating habits.

It's not good for their brain development.

And it's not good for the bank account 

(By this, I mean its more expensive to buy 3 chicken strips 

than make your own).

I have said before, I am unfailingly strict with healthy eating. 

I believe that if you children

 are raised with things like

  whole wheat bread, vegetables, lentils, etc, 

they will  use those as the basis for the eating. 

They will take that with them when they're 14 and mom can't tell them 

what to eat (as much) anymore.

I personally only use organic meat because I can't believe what is in the "other stuff." 

Hormones, antibiotics, pesticides, etc.

It is a bit more expensive, but I personally believe it's important to know what we put in our bodies. We only get one :)

(this is just my personal opinion, and not necessarily yours)

The nice thing is, these are easy and fast! 

The kids won't even know

 how healthy they are!!

Healthy Chicken Tenders

2 large chicken breasts   (doesn't that make way more sense than lbs? or grams?)

Dressing:  (mix these each in a separate bowl)

1st bowl:

1 cup Whole Wheat Flour

2nd bowl:

2 Eggs (beaten with a fork)

3rd bowl:

3 tsp Chili Powder (it's not hot, just smoky flavoured)

1/4 tsp curry powder

1/4 tsp ground ginger

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

3 Tbsp fresh chopped Cilantro and Flat Leafed Parsley

2 cups of bread crumbs 

~quick recipe~

4 slices of whole wheat bread.

Break these up into a fine grind of bread crumbs.

Toast in the oven on broil until just barely toasted (very pale tan)

Once out of oven, break up chunks and toss in bowl.

Add rest ingredients, mix well.

1. Slice chicken into 1" x 1" x 1" strips.
2. Make sure to coat each layer thoroughly!!
3. (use tongs) Dip into first bowl of flour. 
4. Then Second bowl of eggs.
5. Then Third bowl of bread crumbs.
6. Put on sheet of parchment paper.
7. Bake in 375〫oven for 10 minutes one side, then flip and put in for another 10 minutes.

Cut one in half to make sure it's done as this time is for convection oven, 

not convention oven.

Serve with Honey Mustard Sauce (or plum, BBQ)

Notasti + SPF = YUM!

Want a quick, easy, tasty (somewhat healthy) dinner?

Try this noodle stir fry, paired with SPF (sweet potato fries)

Notasti  (Noodles + Tasty=Notasti....work?) Makes 4 servings
Any veggies you like for a stirfry (try something new this time!)
1/4 cup Butternut Squash (cook first for 10 mins on its own)
4 carrots, peeled, then use a peeler to peel them to the core, which will look like stringy carrots.
1/2 cup broccoli
1/2 zucchini
1/2 bunch chives
Chopped fresh Cilantro
Chopped fresh Parsley
3 Tbsp Olive Oil
HP Thai Sauce
1 Tbsp peanut butter
Salt
Pepper

In a seperate saucepan:
2 cups Steam Fried Noodles

1. Bring 1 inch of water to boil in a non-stick frying pan
2. Cook carrots and squash by themselves for 10 mins first.
3. Add in the rest of the veggies, Olive Oil,  and sizzle for 8 minutes
4. You don't want the veggies to be soft, but "al dente" 
5. Add sauce.

1. In a seperate saucepan, bring water to a boil and add noodles.
2. Cook for 1 minute. Drain water.
3. Add the 2 dishes together, and stir.

          

Sweet Potato Fries and Chipoltle Mayo
McCain SP Fries
Seasoning Salt

Mayonaise
Chipoltle Sauce

Bake fries as directed.
Mix Mayo and Sauce.
Serve together.

Back to School Cookies

Well my little big girl was not all that excited about going to school. She wants to stay home with mommy. So to try and get her in the "festive" school mood, we did the following:

~ buy her a new princess lunch kit (her favorite)

~ show her her new princess backpack (courtesy of Auntie Lacey)

~Schedule her in for the same days as her cousin

~talk to her many times about how FUN preschool is

~make her the coolest, girliest, most decorative lunchbox cookies ever 

Crossing my fingers that tomorrow will be a smooth day :)

This may look like a lot of work, (cuz it looks SO fab) but it's really not much more work than scooping out chocolate chip cookies (I'm really all about fast and easy, but delish!)

Lunchbox Envy Cookies  *recipe courtesy of Jean Pare
They are a typical shortbread style cookie, but a bit sweeter, and much more fun to eat!
1 cup Butter
2/3 - 3/4 cup Icing Sugar
1/2 tsp Vanilla
1 1/2 cups Flour

Easy right?

1. Preheat oven to 350〫
2. Mix the butter and icing sugar together. Cream them.
3. Add in the vanilla and flour. 
4. Mix thoroughly.
5. Divide dough into 3 even sections.
6. Put each section in a small bowl.
7. Add corresponding colours and mix thoroughly. When mixing colours, begin by stirring with a spoon, but as it becomes mixed throughout, pull out of bowl and knead and roll the colour thoroughly into the dough (unless you want colourful hands!)
8. Seperately, roll each coloured ball into a "rope" or "snake" or "log"                                                  (you may find it easier to roll these between 2 sheets of waxed paper)
9. If your dough is too soft or sticky, throw the balls (squished down into a ball the size of the palm of your hand) throw it in the freezer for 8 minutes.
10. Lay logs on a sheet of waxed paper and put in freezer for 8 minutes.
11. Pull them out, and on the sheet of waxed paper, put two rolls on the bottom, and one on top, making a pyramid.
12. Slice 3/4 - 1 inch thick.
13. Lay on sheet of parchment
14. Bake 8 mins convection, 11 mins conventional.

Oodles of Noodles

Who doesn't like pasta? Anyone? No? Didn't think so.

The question is, how do you like your pasta?

Cold?

Hot?

Creamy?

Herby?

Salty?

Spicy?

Plain?

Cheesy?

Healthy?

White pasta?

Whole Wheat pasta?

Spinach/Vegetable pasta?

The possibilities are quite endless.

Here is one way to make your pasta.

Cold. Herby. Healthy. YUM!

MacaCrazy Salad

This pasta is packed with veggies, flavour and whole lot of zing. Not your traditional, boring mac salad.

3 cups of dry pasta (your choice but spiral, conchiglie, rigatoni are my reccomendations. They hold sauces nicely)

1 Red Pepper

3 small pickles (sliced and diced)

2 sticks Celery (chopped)

1 cup Cherry Tomatoes

1/2 Cucumber
1 avacado, sliced

Dressing:

1 cup Mayo

3 Tbsp Dill Mustard

3 small pickles (sliced and diced)

1/4 cup Ranch Dressing

1/2 cup Sour Cream

1 Tbsp Dill

1/2 Tbsp Parlsey (fresh, chopped)

1 Tbsp Cilantro

2 tsp salt

2 tsp pepper

Cook pasta with 1 tsp salt and 1 Tbsp of oil.

Chill pasta in fridge.

Chop and dice veggies.

Mix up dressing.

Add pasta with veggies, and dressing.

*suggestion: add choice of favorite cheese, either Parmesan or Asiago.