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

 

Vegetable Soup

I must admit, I've never really been a fan of vegetable soup. The reason for this is that I've only ever tried the nasty canned stuff. But THIS vegetable soup is leagues above any canned soup out there. So delicious! Even my picky 2 year old enjoyed it.

Recipe slightly adapted from Cooking Classy

Ingredients

2 1/2 Tablespoons olive oil

1 1/2 cups chopped yellow onion (1 medium)

2 cups peeled and diced carrots (about 4)

3 cups diced potatoes (about 3 medium)

4 garlic cloves pressed

4 cups vegetable broth

1 can diced tomatoes

2 bay leaves

1/2 teaspoon dried thyme

1 teaspoon dried parsley

salt and pepper to taste

1 1/2 cups chopped frozen or fresh green beans

1 cup frozen or fresh corn

1 cup frozen or fresh peas

Heat olive oil in a large pot over medium heat. Add onions, carrots, and potatoes and saute 3-4 minutes. Add garlic and salute 30 seconds more. Pour in the broth and diced tomatoes and add the bay leaves, thyme, parsley, salt, and pepper. Bring to a boil then add green beans and reduce heat to medium-low. Cover and simmer until vegetables are tender. Add corn and peas and cook 5 minutes longer.

Enjoy!

- Arianne

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*

Creamy Vegan Roasted Tomato Soup

This soup is one of my favourites. So simple, yet so rich in flavour. And sooooo much better than any canned tomato soup out there. 

Slightly adapted from recipe found at Life As A Strawberry

Ingredients

8 roma tomatoes, halved

3 cloves of garlic, peeled

2 bay leaves

2 Tablespoons + 2 Tablespoons extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

salt and pepper to taste

1/2 onion, roughly chopped

3 cups vegetable stock

1 can tomato paste

1 cup coconut milk

2 large fresh basil leaves

juice from half a lemon + 1/2 teaspoon zest

pinch of paprika

Preheat oven to 400F. Spread tomatoes, garlic, and bay leaves in a large baking dish in a single layer. Drizzle with 2 Tablespoons of olive oil then season with thyme, oregano, salt and pepper. Roast for 35-40 minutes in heated oven. When garlic has roasted and tomatoes have caramelized, remove from oven, discard bay leaves, and set aside. 

In a large pot, heat the remaining 2 Tablespoons of olive oil over medium-high heat. Add the onion and sauté until translucent. Add the roasted tomatoes, garlic, and tomato paste and sauté 1 minute. 

Add the vegetable broth. Bring to a low boil, then reduce to a simmer.

Remove from heat and carefully transfer the pot contents into a blender. Add coconut milk and basil leaves to the soup in the blender. Puree until very smooth.

Return soup to the pot and bring again to a simmer. Add lemon juice, zest, and paprika. 

-Enjoy!

Arianne

Power Salad

It's funny how your body tells you things sometimes.

Like that you NEED to eat a salad. It's great when you can have a craving that you have no regrets whatsoever giving in to! 

Slightly adapted from recipe found at What's Gaby Cooking?

Ingredients

2-3 cups fresh spinach

1 cup canned chickpeas, drained and rinsed

1 yellow bell pepper, diced

1/2 cup cherry tomatoes, halved

1/2 long english cucumber, chopped or sliced

6 green onions, sliced

1/2 cup crumbled feta cheese

1 avocado, sliced

Place spinach in a large bowl, then arrange remaining ingredients on top of the spinach. 

I topped this salad with this delicious raspberry vinaigrette. 

Enjoy!

- Arianne

Vegetarian Brown Lentil Chili

Chili is a staple in my house. It is definitely one of my go-to meals when I don't have much time or many groceries. Sometimes, though, meat and I are not the best of friends. When I found out I could use brown lentils to replace the meat in chill, I could not wait to try it out!

I was not disappointed! The meat was not missed at all, and even my husband liked this version!

Ingredients

1 Tablespoon olive oil

1 small onion diced

1 bell pepper diced

1 can brown lentils, drained and rinsed

1 can kidney beans, drained and rinsed

2 19oz. cans diced tomatoes

2 teaspoons chili powder

1/2 teaspoon cumin

3 Tablespoons honey

salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and pepper to the pot and cook until tender. Add the rest of the ingredients and bring to a boil. Reduce the heat and simmer at least 15 minutes. 

Top with avocado, sour cream, cheese, tortilla chips, or all of the above!

Enjoy!

-Arianne

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

Quinoa Veggie Burgers

I recently ordered the cookbook 100 Days of Real Food by Lisa Leake. She is a whole food blogger that I have been following for years and I was so excited when she announced that she had a cookbook coming out. Of course I bought it the second I could. I have been trying the recipes this week and all of them are so good. No I am not being paid to say this, the recipes are just THAT good!

Today I tried out her quinoa veggie burgers and it was like I had died and gone to heaven. It was one of the best tasting veggie burgers I have had in a long time! Full of flavour, filling and healthy! What more could you ask for? I was so excited about it I shared one with my neighbours ha ha. 

(She loved it too by the way.)

I usually don't include dairy in my recipes but this called for sharp cheddar cheese and I'm glad I didn't sub anything out in the recipe. I just made it exactly as it was written on the paper. If you are looking to get rid of the dairy, maybe try nutritional yeast in replace of the cheddar cheese. Let me know if you try it and it works out, but DON'T pass up making this delicious burger!

(I halved the recipe and it made about 5 burgers.)

Ingredients

1 cup uncooked quinoa - cooked according to the package directions

2/3 cup grated sharp cheddar cheese

3/4 cup minced carrots 

1/3 cup minced onion

3 garlic cloves, minced

2 eggs

1/4 cup whole wheat flour

3/4 teaspoon ground cumin

3/4 teaspoon salt

3 tablespoons raw sunflower seeds (optional)

2 tablespoons olive oil 

Directions 

In a large bowl combine all ingredients except the olive oil. Wet hands and form the quinoa mixture into 8 patties about 1 inch thick. Place on a clean plate or cutting board. In a large pan, heat the olive oil over medium-low heat. Add the burgers to the pan, cover and cook until the bottoms are browned (6-8 minutes). Covering the pan will ensure the burgers cook all the way through the middle without overcooking on the outside. Flip and repeat. If the pan is looking dry, add in a little more oil. 

Serve warm topped with hummus and an avocado and wrapped in lettuce leaves. These make great leftovers and can be frozen.  Enjoy - Alex

Roasted Butternut Squash and Pear Soup

It's fall time and you know what that means.. soup season! 

 My soup addiction is hitting me once again with full force. This soup is dairy free, yet creamy and because the ingredients are roasted first, it has a rich flavour to it.  How many times can I say soup in one post? Just go make it okay?

Ingredients

1 butternut squash, peeled, de-seeded and chopped

1 medium onion

2-3 large pears, chopped 

1 tsp fresh rosemary, chopped

olive oil

kosher salt

1-2 cups chicken or vegetable broth

Directions 

Preheat oven to 400 degrees

Place the squash, onion, pears and rosemary in a glass dish and drizzle with olive oil and kosher salt. Bake for 40-60 minutes or until squash is cooked all the way through. Place in blender and blend until smooth and creamy. Pour in chicken stock until desired consistency is achieved. Pour into bowls and top with more fresh rosemary, sour cream, or homemade croutons. Enjoy - Alex 

Wild Rice and Barley Salad with Dried Cranberries

Slightly adapted from recipe found on Scrumpdillyicious

Ingredients

1/2 cup uncooked brown and wild rice mix

1/2 cup uncooked pearl barley

1 3/4 cups vegetable or chicken broth

1 can chickpeas, drained and rinsed

2 Tablespoons vinegar

1 1/2 teaspoon extra virgin olive oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tablespoons chopped fresh basil

1/2 cup dried cranberries

Place the rice, barley, and broth in a medium sized saucepan and bring to a boil. Reduce the heat to low and simmer for 40 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 minutes. Place the rice mixture into a medium sized bowl then add chickpeas and cranberries.

Combine the vinegar, olive oil, mustard, salt and pepper in a small bowl and whisk together. Pour this over the rice mixture and toss well. Cover and chill until ready to serve, then add the chopped basil and mix well.

Enjoy!

- Arianne

Tomato Corn Salad with lime Dressing

A simple refreshing summer salad!

Ingredients

For the Salad : 

1 tablespoon olive oil

1 1/2 fresh or frozen corn kernels 

2 cups halved cherry or grape tomatoes

2 tablespoons chopped, fresh cilantro

crumbled feta cheese

For the dressing : 

1 tablespoon fresh lemon zest

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon olive oil

1-2 garlic cloves, minced 

Directions  

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the corn, and heat until soft (3-5 minutes). Cool corn slightly and set aside. In a small bowl, whisk together the lemon zest, lemon juice, vinegar, olive oil and minced garlic cloves. In a medium bowl, combine the tomatoes, cilantro, cheese and corn. Toss the salad with the dressing, and sprinkle with salt and pepper to taste. Serve warm or cold. Enjoy - Alex

Slightly adapted from Mels Kitchen Cafe

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

Oatmeal Banana Chocolate Chip Bread

Slightly adapted from recipe found at Baker Bettie 

Ingredients

2 1/2 cups dried rolled oats

2-3 rip bananas

1/2 cup pure maple syrup

2 teaspoons baking powder

1/2 teaspoon cinnamon

1 cup chocolate chips (Use Enjoy Life to make dairy free)

Banana slices for garnish if desired

Preheat oven to 350F. Lightly oil a bread pan and set aside. Place the oats in a blender or food processor and blend until fine and floury. Add all remaining ingredients except the chocolate chips and blend until well combined. Fold in 1/2 cup of chocolate chips and pour the batter into your bread pan. Top with banana slices and the remaining 1/2 cup of chocolate chips. Bake for 25-30 minutes.

Enjoy!

- Arianne

Creamy Vegan Butternut Squash and Pear Soup

While I'm not normally a pureed soup kind of girl, I just can't say no to butternut squash. This soup was incredibly quick easy to whip up for lunch today!

Ingredients

1 butternut squash peeled and diced (seeds removed)

1 half red onion loosely chopped

2-3 pears peeled and cored

4 cups vegetable stock

1 teaspoon thyme

salt and pepper to taste

1 can coconut milk

Place the chopped squash, onion, and pears in a large pot and cover with the vegetable stock. Season, then bring to a boil. Reduce heat and simmer until vegetables are cooked through. Stir in the coconut milk, then transfer everything into a blender. Blend until very smooth and 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