Almond Joy Granola

We have been LOVING this granola recipe we found over at The Lemon Bowl. It is called Almond Joy Granola, but we used pecans because that's what we had on hand. My 4 year old and I have been gobbling it up all week! I know this one will be a family favourite and I love that the chocolate chips and shredded coconut are added AFTER baking the granola! Genius! 

Ingredients

3 cups oats

1/2 cup sliced almonds (I used pecans)

1/3 cup honey

1/4 cup coconut oil

1/4 cup cocoa powder

1 tsp vanilla

1/4 tsp salt

1/2 cup shredded, unsweetened coconut

1/2 cup chocolate chips (optional)

Directions

Preheat oven to 275 degrees and line a baking sheet with silicone baking mat or parchment paper. In a large bowl, toss together the oats and nuts; set aside. Heat honey, coconut oil, cocoa powder, vanilla and salt in a small saucepan over medium heat. Stir until smooth and melted. Remove and pour chocolate mixture over the oats mixture. Stir until everything is evenly coated. Spread evenly on baking sheet and bake for 50 minutes, stirring halfway through the cooking time. Let cool completely, then add in the chocolate chips (if using), and the shredded coconut. Enjoy! - Alex

*stores up to 3 weeks in an airtight container

 

Healthy Breakfast Cookies

Sorry that we have been so absent lately! Although things are quiet here, we have been posting a ton of recipes as well as healthy meal ideas on our instagram account. Give us a follow over there if you like and we will try to be a bit better at blogging our recipes over here as well!  

I think a cookie recipe is a great way to bring this old blog back to life don't ya think? I thought so too. My friend brought over some of these cookies a while ago and I have been craving them ever since! We finally got around to making some today and the hardest part was not eating them all off the plate! I know they are healthy, but a treat is STILL a treat (that is what I have to tell myself). They will last a week on the counter, or up to 3 months in the freezer. I say that like you will actually have them for sitting around for that long. Not likely. 

Ingredients 

2 cups gluten free quick oats

3/4 tsp salt

1 tsp ground cinnamon

1 cup nut butter (I used peanut butter)

1/2 cup pure maple syrup

1 large banana, mashed

1/4 cup dried cranberries

1/4 flax seeds

1/4 cup enjoy life chocolate chips

Directions 

Preheat oven to 325F degrees. Line a large cookie sheet with parchment paper and set aside. Combine all of the above ingredients in a large bowl or a stand mixer. Mix until well combined. Drop by spoonfuls on cookie sheet and flatten the tops. They will not spread out while baking. Bake for 12-15 minutes or until edges are slightly brown. Allow to cool on cookie sheet before removing or they will fall apart. Try not to eat the whole plate. Enjoy! - Alex

*Slightly adapted from Sally's Baking Addiction*

Kim's Famous Chicken Soup

I have a friend named Kim. While you may not know her, she deserves to be famous because of this chicken soup, hence why I called the recipe, Kim's Famous Chicken Soup. I had the luxury of eating this at her place a couple of times and I am not kidding you, YEARS later I was still craving it. I finally got around to asking her for the recipe and I am so glad I did. We made this the other night and everyone in my family LOVED it, just as I suspected they would. All chicken soups are good, but the trick to this one is the homemade broth using a whole chicken. It really does take the soup from being good to great! 

 I also love that this recipe is so versatile. You can use whatever veggies you have on hand. We used the typical carrots, celery, onions, and garlic.  I didn't give exact amounts on the veggies because it it totally up to you how much you like of everything. I like mine really garlicky and probably added 6-8 garlic cloves. Next time I will probably add even more. My girls ate theirs with a scoop of rice in their bowls, you can always add noodles if that's what you like. I chose to squeeze a little fresh lemon juice in mine just for fun. All options are delicious and totally up to you. Make sure to read the full recipe before starting to make things easier, and thank you Kim for this wonderful recipe, I hope I got it right! 

Ingredients

1 whole organic chicken

water

carrots

celery

onions

garlic

vinegar

salt and pepper

Directions

Place the whole chicken in a large pot and fill with water until chicken is completely covered with 1 inch of water over top. Cover and bring to a boil. Reduce heat to medium-low and boil chicken for 1 1/2 hours. Keep adding water in the pot if needed since some of it will boil out. Once the chicken is cooked through, remove chicken from pot (leave the water in the pot) and set aside to cool. 

Once the chicken is cool enough to work with, remove the meat from the bones and place on a plate for later. Take the chicken bones and place them back into the water along with some roughly chopped carrots, celery, onions, garlic, 1 tbs vinegar, salt and pepper. Bring to a boil then reduce to low, cover and simmer as long as possible (up to 8 hours) adding water when needed.  Place the meat in the fridge for later. I usually end up with a lot of meat so I take half of it and freeze for later, or keep it in my fridge to use later that week. If you like soup with a lot of chicken, then leave it all in. It's totally up to you. 

When you are ready to make your soup, ladle out all of the veggies and chicken bones. I usually place a large bowl in my sink with a colander sitting inside of it and strain everything out that way. I take half of the broth and freeze it for later, but again, this is up to you. Once everything is strained out, you can place fresh diced onions, carrots, celery, and garlic back into the broth along with your chicken. Bring to a boil, reduce to medium-low and cook for 20 minutes or until the veggies are cooked through. If you want to add noodles, then do so after 10 minutes to make sure everything is done at the same time. I added in some oregano at the end and some more salt and pepper to taste. I hope you enjoy it as much as we did - Alex

Lemony Pasta with Tuna and Peas

Okay, so this might not be the healthiest dinner, but it screams comfort food for me. My Mom used to make this when we were little and I will always have a soft spot for it in my heart. I have changed it up a bit since the good old days (adding a bit of lemony flavour to it), and both versions are so good. It is a quick and easy dinner for a rushed weeknight, or when you're feeling like a good meal Mom used to make. 

Ingredients

1 box whole grain, whole wheat pasta (375g)

1/2 cup or more of frozen peas

1 can tuna

1/4 cup miracle whip/mayonnaise 

zest and juice of 1 lemon

sat and pepper to taste

Directions

Make the pasta according to directions on box. When the pasta only has 5 more minutes of cooking, add in the frozen peas and finish cooking together. Meanwhile, place tuna, miracle whip, zest of 1 lemon and juice of 1 lemon in a large bowl and stir to combine. Drain the cooked pasta/peas and place in bowl along with the tuna mixture. If you're finding the mixture too dry then add in a little more miracle whip/mayo. Sprinkle with salt and pepper to taste and a little more lemon zest if desired. Serve warm. Enjoy - Alex

No Bake Peanut Butter Chocolate Granola Bars

I was in the mood to do a little baking today and decided it would be a good day to eat some granola bars. I turned to pinterest and found some on Averie Cooks that looked absolutely delicious. They were so easy that no baking was even required, but they satisfied my sweet tooth just fine. I did change the directions ever so slightly (I don't have a microwave), so if you're looking to make them even faster than how I made them, then follow the recipe on her blog. I also used puffed rice instead of crispy rice because I didn't have any on hand. If you're looking for something with a little more crunch, I suggest getting the crispy rice, but if you're looking for something chewier, then go with the puffed rice. Either one would be delicious! 

Ingredients 

2/3 cup honey

1/2 cup natural peanut butter

1/4 cup coconut palm sugar (or brown sugar)

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

1/2 teaspoon salt (optional, to taste)

2 cups quick oats

2 cups crispy rice cereal (I used rice puffs)

chocolate chips (optional- I didn't use)

Directions 

Line and 8x8 inch pan with aluminum foil leaving overhang. Spray with cooking spray and set aside. 

Place the honey, peanut butter and sugar in a medium sized pot and cook on medium-low until melted. Whisk in the cocoa powder, vanilla and salt and bring to a low boil while stirring constantly (watch that it doesn't burn). Remove from heat and set aside. 

In a medium sized bowl stir together the oats and krispy rice cereal. Pour the dry mix into the wet mix and stir. Add the chocolate chips (if using) and mix well. 

Turn the mixture onto the prepared pan and press down firmly with your hands or a spatula. If the mixture is really sticky, wet your hands or the spatula with a little water and press down again. Cover and place in the freezer for 1 hour so it can set, or 2-3 hours in the refrigerator. 

Using the foil overhang, remove bars from the pan, place on a cutting board and slice into bars. 

Enjoy - Alex

Simple Roasted Pumpkin Seeds

 Every year I make my own pumpkin puree, and every year I am leftover with crazy amounts of pumpkin seeds. I have tried several different flavours now, but I always find myself coming back to this one. It is so simple, that it is hard for me to even call it a "recipe," but I thought I'd post it anyways. My daughter and I snacked on this all afternoon. Sometimes simper is just better!

Ingredients 

2 cups dried pumpkin seeds (from 2 medium pumpkins)

1-2 teaspoons olive oil 

sea salt

Directions

Place dried pumpkin seeds in a medium sized bowl. Drizzle with olive oil and sprinkle with sea salt. Place the seed mixture on a pan and bake at 350 degrees for 5 minutes. Remove from oven, stir and bake another 4-5 minutes or until golden brown. You will hear the seeds popping and crackling in the oven - this is a good thing! Once done, remove, cool and enjoy! - Alex

Homemade Fruit Cereal Bars

I did not even consider making my own fruit cereal bars until I saw this recipe. The simplicity of the ingredients when compared to any store-bought cereal bar is astounding. I'm so glad I found this!

And so is my 11 month old...

Slightly adapted from recipe found at Super Healthy Kids

Ingredients

1/2 cup melted coconut oil

1/2 cup pure maple syrup or honey

1/2 teaspoon vanilla

2 eggs

2 cups whole wheat flour

1 cup rolled oats

1/2 teaspoon salt

1 teaspoon baking powder

1 cup of fruit of your choice*

1 Tablespoon water

In a large mixing bowl, whisk together the oil (cooled), syrup, vanilla, and eggs. In a separate mixing bowl combine flour, oats, salt, and baking powder. Slowly add the dry mixture into the wet mixture, stirring until well incorporated. Wrap the dough in plastic wrap and refrigerate for 1 hour.

To make the filling, place the fruit in a small saucepan with the water and cook over med-high head for about 5 minutes stirring frequently. Transfer the fruit into a food processor or blender and pulse until smooth. 

Preheat oven to 350F. Roll the refrigerated dough on a floured surface. Cut off rough edges, and cut the dough into 3x3 inch squares. Place the filling in the middle of each square, then fold the dough over on top of itself and pinch the open edges. Place on a baking sheet and bake for 10-12 minutes. 

Enjoy!

- Arianne

*Blueberry pictured above. I've also used strawberries. Mango, Raspberry, or cherry would also be tasty!

Strawberry Watermelon Smoothie

This strawberry watermelon smoothie is a favourite around our house. It is SO simple to make and is a refreshing way to start the day.

Ingredients

4 cups cubed watermelons
10 frozen strawberries
Handful of ice

Directions

Blend watermelon in a blender until smooth. Add frozen strawberries and a handful of ice and once again blend until smooth. Serve immediately. Enjoy, Alex

Recipe from Tara's Multicultural Table

Whole Wheat, Maple Oat Mini Muffins

Just a delicious and simple muffin recipe that my girls love from Modern Healthy Mom

Ingredients

1 cup old fashioned oats
1/2 cup almond milk, or milk of your choice
1/2 cup pure maple syrup
1/4 cup butter, melted (I have used melted coconut oil with success)
1 egg
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup chopped walnuts, (optional)

Directions

Preheat oven to 400 degrees. Grease the bottoms of a mini muffin pan or line with paper cups. In a large bowl, mix the oats, and milk together. Let it sit for 5 minutes, then add syrup, butter, and egg. Mix well, then add flour, baking powder, cinnamon and nuts if using. Stir until dry ingredients are just moistened. Bake for 10-12 minutes or until toothpick inserted in the centre comes out clean. Wait a couple of minutes, then remove the muffins from the pan. Enjoy!

Butternut Squash and Red Lentil Soup

A few months ago, I got a fabulous cookbook from a friend who was de-junking her house. It just so happened to be written by one of my favourite food bloggers, Heidi Swanson! I placed it in with my other cookbooks and swiftly forgot about it (darn you pinterest) ha ha. Today though, I was going through my cookbooks (also de-junking over here), and came across it again. I flipped through the pages hoping to find something quick and easy for dinner. 

I stumbled upon a recipe called, "Chunky Lentil Soup." I was super happy that I had almost all of the ingredients on hand and got to work right away. I had to improvise as I didn't have any French or black beluga lentils, but I did have red lentils that needed to be used up, and they worked out perfectly. 

This recipe was really easy, quick and both of my girls (as well as myself), gobbled this up! I can't wait to eat the leftovers tomorrow as I'm sure they will be even better than today.

Ingredients

1 1/4 cups red lentils
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 cups diced butternut squash
4 large tomatoes, diced
1 cup water or vegetable stock
1 teaspoon fine grain sea salt
pinch of smoked paprika

Fresh basil leaves, julienned  (optional)
Parmesan cheese (optional)

Directions

Bring 5 cups of water to boil in a large soup pot, add the lentils and cook for 20 minutes, or until tender.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until tender (about 3 minutes). Stir in the squash, tomatoes, and water and cook until squash is tender (10-15 minutes).

Once tender, transfer the squash mix to the large pot with the cooked lentils. Let the soup return to a gentle simmer and stir in the sea salt and smoked paprika. Garnish with julienned basil leaves, Parmesan cheese, or both. Enjoy - Alex

Mini Apple Blueberry Muffins

Ingredients

1 medium sized apple, grated with peel

2 eggs

4 Tablespoons milk

2 Tablespoons olive or coconut oil

1 Tablespoon pure maple syrup

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon 

1 cup frozen blueberries

Preheat oven to 400F. Combine the apple, eggs, milk, oil, and syrup in a small mixing bowl. Mix the dry ingredients and the blueberries in a separate medium sized bowl. Add the wet ingredients to the dry and stir until just combined. Spoon into a well oiled mini-muffin tin, or line tin with cupcake liners. Bake for 15 minutes then enjoy!

- Arianne

Healthy Pumpkin Oat Muffins

Slightly adapted recipe from Ambitious Kitchen

Ingredients

3 cups oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon nutmeg

pinch of ground cloves
2 apples peeled and diced

1 can pumpkin puree

2 teaspoons pure vanilla extract

1/2 cup pure maple syrup
1 Tablespoon olive or coconut oil
1/3 cup chocolate chips*


Preheat oven to 350F and brush a muffin tin with oil. Place the oats in a blender or food processor and blend until it resembles flour. Place the oat flour in a medium sized mixing bowl then whisk in baking powder, baking soda, and all spices. Place the apple slices in a small pot and cover with water. Boil until the slices are soft, then drain and blend in a food processor or blender. In a separate mixing bowl, whisk together apple puree, pumpkin, vanilla, maple syrup, and oil. Slowly add the oat flour mixture and stir until just combined. Fold in the chocolate chips, then divide into your muffin tin. Bake for 15 minutes. Cool on a wire rack and enjoy!


*omit chocolate chips to make baby-friendly, or use Enjoy Life chocolate chips to make vegan/dairy free!


- Arianne

Honey Almond Granola

I like to eat granola now and then, but THIS granola has taken over my life. I made it a couple of days ago and already my family has gone through 2 batches! Maybe I am crazy, but the combination of honey, coconut oil, and almonds just gets me every time. My husband even ate a bowl of it this morning for breakfast and said it was the best he had ever tried. He even added raisins to his just because (what the?). I am happy that he has FINALLY found something he can enjoy using almond milk because I am always trying to get him to try different cereals with it, but he says it's just not the same. We both gave up drinking cows milk a couple of years ago due to dairy intolerances and I am so happy that he was able to enjoy a good old bowl of cold cereal again! I have a feeling I will be making this one quite often, which I am perfectly okay with.

1 cup slivered almonds, divided

3 cups, old fashioned oats

1/4 teaspoon salt

1/3 cup coconut palm sugar (or brown sugar)

1/3 cup honey

3 tablespoons coconut oil

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract (optional)

Preheat oven to 350 degrees. In a food processor or blender, pulse 1/2 cup of the slivered almonds until they are finely chopped. Pour them into a large bowl along with the oats, salt, sugar and the other 1/2 cup of slivered almonds. Stir to combine. In a small pot melt the honey and coconut oil and stir to dissolve the coconut oil. Once melted, remove from heat and add the vanilla extract and almond extract if using. Pour the honey mixture over the oats and mix well. Pour the oats evenly on a lined baking sheet and bake in the oven for 5 minutes. Remove from oven and stir them around, then return to the oven and bake them for another 3-5 minutes or until golden brown. Watch them carefully, as they brown VERY quickly and you do not want them to burn! Pour the granola on a piece of wax paper and spread it out into a thin layer. After it cools completely, break into little granola clusters and store in an airtight container. Makes about 4 cups.
Enjoy - Alex

No Bake Energy Bites

These are a perfect healthy snack! Super delicious and assembly takes mere minutes. They are just sweet enough that you don't feel the need to gorge yourself on them. Why did it take me so long to try these??

Original recipe found at Gimme Some Oven

Ingredients

1 cup dry oatmeal

1/3 cup chocolate chips

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey or maple syrup 

1 teaspoon vanilla

Combine all ingredients in a medium sized mixing bowl. Press into golf-balled sized balls. Refrigerate or throw in the freezer.

Enjoy!

- Arianne

Homemade Baby Biscuits

If you have a baby that's anything like mine, then they looove to eat! My little one has just mastered feeding herself little bits of food and loves to practice all the time (with anything she finds on the floor). I find I always need to have snacks on hand, but just cannot bring myself to buy the baby snacks at the store. I figured it could't be too hard to make some myself! That way I know exactly what goes into it, and it's easier on the wallet!

Original recipe found at Family Feedbag

Ingredients

1/2 cup pureed prunes (or 1 128ml jar)

1 egg

2 Tablespoons coconut oil

1 3/4 cups whole wheat flour

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

Preheat your oven to 375F. Combine the prunes, egg, and coconut oil in a small bowl and mix well. Combine the dry ingredients in a separate small bowl. Slowly add the dry mixture to the wet until it forms a ball. Further knead the ball on a floured surface. Roll out on a floured surface to be about 

1/2 inch thick. Cut away the rough edges to form a rectangle. Cut into small rectangles, about 

1 inch by 3 inches. Dot with a fork in the centre, then place on a baking sheet. Gather remaining dough and repeat rolling and cutting until all the dough is used. Place in the oven and bake for 15 minutes. Remove and make sure they're very cool before serving to baby! 

I broke mine into little bite sized pieces and kept a close eye on her, as always should be done when feeding babes.

I hope your little one enjoys them as much as mine did! There was more than a bit of protest when I tried to take away the one I gave her.

- Arianne

Happy Pancake Day!!

It's National Pancake Day and to celebrate, we made these delicious gluten free pancakes from Super Healthy Kids. They are really easy to make and packed with protein! We have been making and enjoying this recipe for a couple of years now - it's a keeper! 

Ingredients

1/2 cup gluten free oats
1/2 cup cottage cheese
2 eggs or 4 egg whites
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbs olive oil

Directions

Place all ingredients in a blender and blend until smooth. The batter will be super runny but it cooks up just fine. Cook like you would regular pancakes and top with your favourite toppings. We enjoyed ours with honey, bananas, chia seeds and coconut flakes. Enjoy- Alex

*If you're looking for a great make ahead pancake mix (non gluten free), look no further! 

We have the perfect one right HERE on our blog. 

Clean Eating Blueberry Oatmeal Cookies

Heathy cookies never really sound terribly appealing, but I thought I'd give these a shot. Turns out they are very appealing! So simple and tasty

Original recipe found at Foods for the Soul

Ingredients

1 cup rolled oats

3/4 cup whole wheat flour

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

2 Tablespoons coconut oil, melted

1 egg

1 teaspoon vanilla extract

1/2 cup honey

1/4 cup frozen blueberries

Whisk together dry ingredients in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, vanilla, and honey. Mix the wet ingredients in with the dry. Fold in the blueberries. Chill the dough for about 20 minutes, while the oven pre-heats to 325F. 

Drop onto a baking sheet and flatten slightly. Bake for 13-25 minutes.

Enjoy!

- Arianne

Porridge breakfast bowl

We have porridge at our house at least 3 times a week. One of the things we love so much about it is that it is so versatile! My oldest daughter loves her porridge with a scoop of yogurt on top. My other daughter loves it with just about anything she and I can come up with. Can you tell who is the more adventurous of the two? :)

We have tried several different combinations and this one has been a huge hit at our house lately so I thought I would share the recipe. You can change the ingredients if you're not keen on them ( I do understand most people are probably not a fan of raisins like we are), or keep the ones you think would be good. It is a perfect, filling and healthy breakfast to start your day right! 

Ingredients

1/3 cup quick cooking oats

3/4 cups water

1 banana, sliced

1 teaspoon chia seeds

handful of raisins, craisins or blueberries (whatever you like)

2 tablespoons unsweetened shredded coconut flakes

1 tablespoon natural peanut butter, melted

Directions

Bring water and oats to a boil. Reduce heat and simmer for 3 minutes or until the oats are done. Place in a bowl and top with sliced bananas, chia seeds, raisins, coconut flakes, and drizzle with melted peanut butter. Feel free to put whatever else you think might be good such as nuts, seeds, more fruit etc. This is our favourite so far, but the combinations are endless! Enjoy - Alex

Chewy Chocolate Chip Granola Bars

                 

I have tried several granola bar recipes lately, and they've all been good, but I just found they needed a little something more. I found this one today from chewoutloud and they were a huge hit at my house! I love the hint of cinnamon in this recipe, and they are so easy to throw together. Just keep in mind to press them FIRMLY into the pan so they stay nice and chewy instead of crumbly. 

 

Ingredients

2 cups quick cooking oats

1 cup crispy rice cereal

1/4 cup coconut sugar, or brown sugar

1/4 cup honey

4 tablespoons coconut oil, or salted butter

2 teaspoons cinnamon

1/2 teaspoon vanilla extract 

chocolate chips, to taste

Directions

Butter an 8 x 8 baking pan and set aside. In a large bowl, combine oats and rice cereal. In a saucepan, melt the coconut sugar, honey, and coconut oil over medium heat, stirring until it reaches a low boil. Reduce heat and boil another 2 minutes. Remove from heat and stir in the cinnamon and vanilla extract until fully incorporated. 

Carefully pour honey mixture, over top of cereal mixture. Stir well. Press granola mixture into the buttered pan and sprinkle chocolate chips on top. Using the back of a spoon, or slightly wet hands, press the chocolate chips into the mixture. Place in fridge and wait until fully cooled before cutting into bars. Store in an airtight container. Enjoy!

5 minute, Blender Mini Muffins

I am so happy I came across these muffins from wholelifestylenutrition!

They literally take 5 minutes to throw together, thanks to a blender doing all the work for you. You can top them with whatever you like. I did half chocolate chips, and half coconut. Other topping options are nuts, craisins, cinnamon, jam, or whatever else you can think of! 

Ingredients

1 cup nut butter (peanut, almond, cashew etc)

2 medium sized bananas, the more ripe, the sweeter the muffins

2 large eggs

1 teaspoon vanilla

2 tablespoons honey

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

Directions

Preheat oven to 400 degrees F.

Place all ingredients in a blender or food processor. Blend until well mixed. Pour into greased mini muffin tins and add toppings of your choice. Bake for 10 minutes. Eat and enjoy!