RECIPE: GRANOLA

I wake up each morning craving this granola. It is salty, sweet and incredibly satisfying when paired with an acai bowl and berries. Yum! Make it with gluten-free rolled oats and you have a vegan, gluten-free granola to start your day. This recipe is from Gwyneth Paltrow's latest cookbook, It's All Easy, which is easily one of my favourite cookbooks.

Ingredients:
2 cups gluten-free rolled oats
1/2 cup whole grain buckwheat
1 cup unsweetened coconut flakes
1/4 cup hemp seeds
1/2 cup walnut pieces, very roughly chopped
1 teaspoon coarse sea salt
1/3 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon turmeric (this is my addition!)

Directions:
Preheat oven to 250◦F.

Combine all the ingredients in a large bowl and mix well. Line a baking sheet with parchment paper and transfer the mixture to the baking sheet. Bake for one hour. 

Using a spatula, stir and break up the granola. Return to the oven for 15 minutes. 

Let cool completely before eating. 

Enjoy!

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RECIPE: OAT CHOCOLATE ENERGY BALLS

These energy balls have become my favourite afternoon pick-me-ups -- they are so tasty that I can rarely have just one. My friend introduced me to these satisfying little gems, and the recipe is originally from Natural Nutrition.

Ingredients:
1 cup oats
1 cup flaxseeds
1/2 cup shredded coconut
1/2 cup dried cranberries (I've used dried cherries and dried blueberries too)
1/2 cup dark chocolate chips
1/2 cup natural peanut butter
1/3 cup raw honey

Directions:
Combine all ingredients together in a large bowl. Roll into golf-sized balls and freeze until firm. Keep in the freezer to easily find whenever you need an afternoon boost.

Enjoy!

RECIPE: BANANA CHOCOLATE CHIP MUFFINS

These banana chocolate chip muffins are in heavy rotation at our house. It is another crowd-pleasing recipe from At Home: Sarah Style. This recipe makes about three dozen mini-muffins, so I always make a dozen at a time and freeze the remaining batter, making it fairly easy to always have fresh muffins on hand for snack. My favourite part is that it uses a nutritious flour blend that can be swapped for all-purpose flour in most recipes.

Ingredients:
3 very ripe bananas
1/4 cup butter
1/4 cup coconut (or cane) sugar
1 cup organic yogurt
3 large eggs
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup unsweetened coconut flakes
2 cups flour blend (see below)
1 cup dark chocolate chips

Flour blend:
Mix equal parts of dark rye flour, ground flax and ground almond meal. I use two cups of each to create 6 cups of flour blend, and store in an airtight container. Use quinoa flour instead of dark rye flour for a gluten-free version.

Directions:
Preheat oven to 350°F.

In a food processor or blender, combine bananas, butter and sugar and purée until whipped smooth. Add yogurt, eggs and vanilla, and purée again until blended.

In a large bowl, combine and mix salt, baking soda, coconut and flour.

Pour banana mixture into the dry mixture and stir with a spatula until just mixed. Do not overmix. Add chocolate chips and fold them in until just combined. 

Spoon the batter into mini muffin tins and bake for 18-22 minutes. 

Enjoy!

RECIPE: BANANA OATMEAL COOKIES

These are the most simplistic cookies ever. Monkey made our first batch with just a little help from me to find and measure out the ingredients. You start with two ingredients -- bananas and oatmeal -- and from there the cookie is up to you. We added dark chocolate chips, cranberries and cinnamon for a yummy cookie that the kids devoured.

Ingredients:

2 ripe bananas
1 1/2 cup of large flake oats
1/4 cup dark chocolate chips
1/4 cup cranberries
1 teaspoon cinnamon

Directions:

Preheat oven to 350◦F. In a medium bowl, mash bananas and add the oats. Add any additional ingredients you crave (dried cherries, nuts, etc.).

Using a tablespoon, scoop out the batter and place the balls on a cookie sheet lined with parchment paper. Bake for 15 minutes, until the cookies are firm and turning golden brown around the edges.

Enjoy!

The original recipe was found here on GlobeandMail.com.

RECIPE: WEEKNIGHT FRITTATA

A good cookbook is like a good friend. You want to spend time with it, uncovering new recipes and admiring the photos as though you were having a good chat. My cookbooks often end up sticky, splattered and smeared, but I end up revisiting them time and time again.

Right now, I'm making my way through At Home: Sarah Style, a style guide and cookbook created by Canadian designer Sarah Richardson. Flipping through the book you'll find exquisite interiors and design tips along with recipes designed for everyday living.

This recipe for a weeknight frittata was easy to make and devoured by our whole family. The original recipe included asparagus, which I wasn't able to find (a common occurrence in Bermuda) so I used leeks instead. In fact, you could use any fresh produce combination that you like.

Ingredients:
6 large eggs
1/2 cup milk
Freshly ground sea salt and pepper
8 mushrooms, washed and thinly sliced
1 tablespoon extra-virgin olive oil
1/2 cup fresh or frozen corn kernels
1 leek, washed and thinly sliced
1 cup spinach, washed and chopped
1/2 cup grated sharp cheddar cheese

Preheat the oven to 425°F. 

Combine eggs and milk in a mixing bowl, beat well and season with sea salt and pepper.

In a medium-size, oven-safe skillet, sauté the mushrooms and leeks in olive oil over medium-high heat for 5 minutes, until they soften. Add corn and sauté for 3 minutes. 

Once the vegetables are done, mix in the spinach and add the egg mixture, gently stirring to make sure everything is well blended. Heat for 3 to 4 minutes to start cooking the eggs (do not stir!), then grind salt and pepper on top and cover the surface with cheese.

Move the skillet into the oven to finish cooking for about 15 minutes, until the cheese is melted. Your frittata is finished when the eggs are cooked and don't move if you jiggle the pan. 

Remove the skillet from the oven, let stand a few minutes, then cut into wedges and serve.

Enjoy!

RECIPE: NO-BAKE ALMOND OATMEAL BARS

I'm on a quest to perfect a delicious, healthy snack bar. It's been a daunting search with many disappointments along the way, but I finally found a recipe that is a special treat. These no-bake almond butter oatmeal bars actually taste like a candy bar. Trust me. The kids double-fist these bars at snack time.

Ingredients:
1 cup creamy, unsalted almond butter
1/3 cup raw honey
1/2 cup virgin coconut oil
2 cups old-fashioned rolled oats
1 cup unsweetened coconut flakes
3 tablespoons slivered unsalted almonds
3 tablespoons dried unsweetened cherries
1 cup dark chocolate chips

Directions:
In a medium saucepan, melt almond butter, honey and coconut oil over low heat. Stir frequently.

Remove from heat and add oats, coconut flakes, almonds and dried cherries. Stir until combined then add chocolate chips.

Transfer to a baking dish (8 in x 8 in) lined with parchment paper and refrigerate to set bars. Keep bars refrigerated until you're ready to devour them.

Enjoy!

RECIPE: ALMOND FLOUR BREAD

I recently found out that I have an overgrowth of candida (yeast) that is playing havoc with my body. My issue was likely caused by antibiotic doses without properly compensating with probiotics to prevent the evil bacteria from overtaking the good.

To beat this beast, I'm following a very restrictive diet that doesn't allow for yeast, sugar, grains, dairy or carbohydrates. The list of foods to avoid is long and daunting. Fruit doesn't even make the cut, which pains me. I was feeling sorry for myself -- although I could eat (homemade) guacamole and hummus, I had nothing to dip or spread it on. Then I found this recipe for almond bread and rejoiced. This bread is dense, filling and perfect for dipping in olive oil or my favourite spreads.

Dry ingredients:
2 1/4 cups blanched almond flour*
1/4 cup ground flaxseed
1/2 teaspoon baking soda
1/2 teaspoon fine texture sea salt

Wet ingredients:
4 large eggs
1 1/2 tablespoons honey (I used 5 drops of Stevia, an organic sweetener to avoid all sugar)
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar

Herbs:
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves

Directions:
Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan.

In a food processor, combine the dry ingredients and pulse them until well combined. Add the wet ingredients and mix until well combined, about 20 seconds. Add the fresh herbs and pulse until combined.

Spread the dough into the prepared loaf pan (it will fill it halfway). Bake for 30-35 minutes, until it meets the toothpick test. Let cool in the pan before serving.

Enjoy!

* An alternative is to use 2 cups blanched almond flour and 2 tablespoons coconut flour

RECIPE: SWEET POTATO MAC & CHEESE

Our family loves a good macaroni and cheese dish. Served with a big green salad, it makes everyone happy. This recipe comes from my new favourite cookbook, How to Feed a Family: The Sweet Potato Chronicles Cookbook, and with sweet potatoes, whole wheat pasta and peas, it packs more nutritional value than its traditional counterpart. Try it -- I think you'll love it!

Ingredients
1 cup sweet potato purée (I've also used pumpkin purée to mix it up)
3 cups whole wheat macaroni
1/4 cup butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheese (and maybe just a small handful more!)
1/2 cup grated Parmesan cheese
Salt and pepper
1 cup frozen peas

Directions
Cook the pasta according to the package instructions. 

In the meantime, melt the butter in a large heavy-bottomed saucepan over medium-low heat. Sprinkle the flour over the butter, stir and allow to cook for a minute. 

Slowly add the milk and stir continually until it thickens ever so slightly. Add the cheeses and stir as they melt. Add the sweet potato purée and stir well to combine. Season with salt and pepper to your liking. 

In the last two minutes of the pasta's cooking time, add the frozen peas. Drain the pasta and the peas and add to the saucepan with the sauce. Stir well and serve. 

Enjoy!

RECIPE: SLOPPY JOES

When was the last time you had a Sloppy Joe? I had a hankering for this messy sandwich this past week and it did not disappoint. Take a trip back to your childhood with this recipe ...

Ingredients:
1 tablespoon canola oil (or vegetable oil)
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
Coarse salt
Ground pepper
1 pound ground beef (I use extra lean)
1 can (15 ounces) tomato sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
4-6 buns, split and warmed (Monkey picked fresh Portuguese buns)

Directions:
In a large skillet, heat oil over medium-high heat. Add the onion, green pepper, celery and garlic. Add a pinch of salt and a few grinds of pepper. Cook, stirring frequently, until vegetables are softened, 5 to 7 minutes.

Add ground beef and cook (breaking it up with a wooden spoon) until it is no longer pink, 6 to 8 minutes.

Add tomato sauce, ketchup and Worcestershire sauce. Simmer until the mixture thickens, 6 to 8 minutes. Add more salt and pepper if needed. Spoon onto buns and enjoy!

RECIPE: PASTA SALAD

Barbecue season is now in full swing and picnic lunches have started. It is the season of dining al fresco! This pasta salad recipe is an easy side dish for barbecued chicken or grilled salmon, and it's satisfying for a park feast too. Here's how to make it ...

Ingredients:

• 2 cups short pasta
• 2 cups spinach, chopped
• 1 cup grape tomatoes, cut in half 
• 4 ounces fresh mozzarella, cut into pieces
• 2 ounces salami, cut into pieces
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground and black pepper

Directions:

Cook pasta according to the package directions; drain and rinse under cold water. Toss in a large bowl with the spinach, grape tomatoes, mozzarella and salami.

Whisk together the olive oil, white wine vinegar, salt and black pepper. Transport the pasta mixture and vinaigrette separately; drizzle the salad with the vinaigrette before serving.

(Note: I suggest doubling the recipe if using this for a main dish with more than 3 adults.)

Enjoy!

RECIPE: ZUCCHINI BREAD

This week we've been munching on some delicious zucchini bread from How to Feed a Family: The Sweet Potato Chronicles Cookbook. Slice it, spread cream cheese on it and you're good to go. It's a snack that has Monkey's stamp of approval.

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup wheat bran
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1/2 cup granulated sugar
1/2 cup plain Greek yogurt
1/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1/2 cup grated carrot
1 cup raisins
1/2 cup dried apricots, chopped
1/2 cup pecan pieces

Directions:
Preheat oven to 350°F. Lightly grease a 9- x 5-inch loaf pan.

In a large bowl, whisk together both flours, wheat bran, salt, baking powder, baking soda, cinnamon and nutmeg. 

In another bowl, mix eggs, sugar, yogurt, vegetable oil and vanilla until well combined. Add the dry mixture and stir to combine well.

Stir in zucchini, carrot, raisins, apricots and pecan until everything is evenly distributed throughout the batter.

Pour the batter into the loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 15 minutes before turning the loaf out onto a rack to cool completely. 

Enjoy!

RECIPE: PEAR APPETIZER

Sliced pears with goat cheese, cranberries and pistachios is an easy yet impressive appetizer. I was tasked with preparing appetizers for a recent family gathering and this recipe was a definite success. I really wish I had taken a picture of my platter of pears because I promise they looked exactly like the picture (above) in the cookbook. It is that easy ...

Ingredients:
2 pears, cored and cut into two dozen slices
1/2 cup goat cheese
2 tablespoons pistachio pieces
2 tablespoons cranberries
1 tablespoon orange or lemon juice

Directions:
Toss sliced pears in orange or lemon juice to keep from browning. Spread goat cheese on the widest part of each slice and top with some cranberries and pistachio pieces. Alternatively, you can mix goat cheese, cranberries and pistachio pieces in a bowl and spread on each pear slice.

Enjoy!

RECIPE: ROASTED BROCCOLI

Until last week broccoli was probably my least favourite vegetable. I know it is one of the healthiest foods to eat (contains Vitamin C, Vitamin A and Vitamin K, dietary fiber and aids in lowering cholesterol), but the only way I could swallow it was smothered in cheese. Then, I discovered roasted broccoli. It is delicious.

Ingredients:
1 large bunch of broccoli
2-3 tablespoons olive oil
Sea salt and pepper to taste
2 tablespoons Parmesan cheese (optional, I can't shake the notion that broccoli needs cheese)

Directions:
Preheat oven to 425°F.

Wash broccoli and dry thoroughly. Cut into medium-sized spears and toss well with olive oil and Parmesan cheese. Spread onto parchment-lined baking sheet and sprinkle with salt and pepper.

Bake for 10 minutes, stir and then bake for 10 more minutes. 

Enjoy!

RECIPE: CAESAR SALAD WITH A TWIST

I typically order the same dishes over and over again at our local restaurants. At Terroni it's the C'T Mang pizza. At Swan it's the grilled pork chop. At Kalendar, it's Scroll 5. Tried and true, ol' faithful, call it what you will, I rarely stray from 'the usual'.

The other night we had dinner at Politica, one of our favourite neighbourhood restaurants. My husband and I always split the Caesar salad, but that night a slightly different salad caught our eye. It was a Caesar salad with apple and avocado. It was delicious and a welcome twist on the traditional version. I have since recreated this gem at home. Next time you make a Caesar salad, toss in apple and avocado chunks -- you won't be disappointed.

RECIPE: AVOCADO MELTS

A few weeks ago, Monkey came down with a bad bug that lasted two weeks. I assume it could only have been the nasty flu (even though we got our flu shots this year). He lost weight, which on his little frame was very apparent, so ever since I've been making good meals that are high in calories to get his weight back up. These avocado melts are delicious, easy to make and have now landed a spot in our regular lunch rotation.

Ingredients:
1 ripe avocado
2 English muffins
1 tablespoon mayonnaise
4 slices of cheese

Directions:
Preheat oven to 350°F. Slice English muffins in half, lay out on a baking and lightly toast in the oven for two or three minutes. Mash avocado in a bowl, mix in mayonnaise and spread on toasted English muffins. Top with a cheese slice and pop it back in the oven until the cheese melts (about five minutes).

Enjoy!

RECIPE: HERBED BALSAMIC PORK ROAST

The picture does not do this recipe justice. In fact, I hesitated posting a picture at all because who wants to look at a pork roast? Trust me though, it is easy to make and delicious to eat. This recipe makes me love my slow cooker all the more.

Ingredients:
One pork roast, 3-5 lbs
1 cup balsamic vinegar
1/4 cup honey
2 teaspoons dried rosemary
5-10 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
1/4 teaspoon black pepper

Directions:
Place pork roast in slow cooker and top with ingredients. Cook on low for 6-8 hours, or high for 4-6 hours (depending on the size of the roast).

Remove the cooked roast, cover and keep warm. Pour the accumulated liquid into a saucepan and bring to a boil, letting it reduce by half. Slice the roast and serve with the sauce.

Enjoy!

RECIPE: GRANOLA BARS

My family loves a good granola bar. My husband takes one to work every day, and Monkey asks for one every time he gets buckled in his stroller. Baking my own granola bars seemed like a daunting task, but the chilly weather has kept us indoors for far too many days and Monkey and I were up for a new challenge.

I stumbled upon this recipe and I'm happy to report it's straightforward, yields a very tasty treat and now reduces the amount of ready-made foods in our cupboard. We added dark chocolate chips and pumpkin seeds so feel free to add the bits you like.

Ingredients:
1 1/2 cup rolled oats
1/3 cup oat flour (or pulse 1/3 cup oats in a food processor until ground to a fine powder)
1/2 cup brown sugar (next time I will only use 1/4 cup as the bars are sweet)
1/4 cup flax meal
1/2 cup dried apricots, chopped
1/2 cup dried cranberries
1/3 cup pecans, finely chopped
1/4 cup maple syrup
1/4 canola oil
2 tablespoons corn syrup
1/4 cup dark chocolate chips
1/4 cup pumpkin seeds

Directions:

Preheat oven to 350°F. In a medium bowl, combine oats, oat flour, brown sugar, flax meal, fruit and nuts; mix to distribute evenly.

In a small bowl, combine maple syrup, oil and corn syrup; mix well, pour onto dry ingredients and mix well.

Line 8-inch square cake pan with parchment paper so it extends a few inches over the rim. Press oat mixture into the pan, using the back of a spoon to smooth out the top. 

Bake for 30-35 minutes, until the top is evenly golden. Let cool for 30 minutes before lifting out of the pan. Let them cool even more before cutting into 24 bars (they'll be hard to cut if you don't wait). 

Enjoy!

RECIPE: GLUTEN-FREE CHOCOLATE CHIP COOKIES

This recipe from the Sprout Right cookbook is my go-to recipe for chocolate chip cookies for Monkey. The cookies are gluten-free, sugar-free (aside from the yummy chocolate chips) and have protein, iron and potassium in each cookie. You could also add cranberries or raisins -- whatever suits your taste buds.

Ingredients:
1 cup unsalted butter, at room temperature
2 1/2 tsp vanilla
1 egg
1/4 cup plus 2 1/2 tbsp agave syrup
1 1/2 cups brown rice flour (I've used white rice flour when I can't find brown rice flour)
1/4 cup potato starch
1/4 cup tapioca starch
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
Chocolate chips, dark chocolate (optional)

Directions:
Preheat oven to 325°F. Beat butter, vanilla and egg in a mixer. Add agave syrup and beat.

Add the dry ingredients and mix thoroughly. Mix in the chocolate chips (if using). If possible, let batter stand 10 minutes at room temperature.

Drop spoonfuls of dough onto parchment-lined baking tray and bake for 15 to 20 minutes, until golden brown around the edges. 

Enjoy!

RECIPE: TURKEY VEGETABLE BARLEY SOUP

Cooler temperatures are prevailing, which means for the next two seasons I can devour hearty soups that warm and comfort your soul. As much as I love soup, it just doesn't appeal to me in the heat of summer. This recipe for hearty turkey vegetable barley soup comes from the Looneyspoons cookbook and is a staple in our house. Add a fresh baguette with olive oil and balsamic vinegar for dipping and you have one of my favourite meals.

Ingredients:
2 teaspoons vegetable oil
1 pound boneless, skinless turkey or chicken breasts, cut into cubes
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped
1 cup onion, chopped
4 cups chicken broth
1 can (28 oz) whole tomatoes
1/3 cup pearl barley
3/4 teaspoon dried marjoram
1/2 teaspoon ground thyme
1/2 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup fresh parsley, chopped for serving

(Makes approximately 6 servings)

Directions:
Heat oil in a large pot over medium-high heat. Add turkey cubes and cook until no longer pink.

Add all remaining ingredients. Mix well (I use my big wooden spoon to chop up the whole tomatoes). Bring soup to a boil over high heat. Reduce heat to low, cover and simmer for 30-35 minutes until turkey and barley are tender.

Enjoy!

RECIPE: PEANUT BUTTER CHOCOLATE PIE

Growing up, peanut butter chocolate pie was my mom's go-to recipe when she made dessert for guests, and it has since become one of my favourites. I'm not sure if it's considered a pie or a cake, but regardless, it is a rich and decadent treat that is easy to make.

Ingredients:
8-ounce package of cream cheese, diced
1 1/2 cup peanut butter
1 cup icing sugar
2 tablespoons milk
4-ounce container Cool Whip
Chocolate syrup, for drizzling
Crushed peanuts
1 chocolate pie crust (it's very easy to make one using the Oreo cookie baking crumbs, recipe on package)

Directions:
In a bowl, mix cream cheese and peanut butter using a mixer. Add icing sugar and milk, continue to mix.
Scoop in Cool Whip and stir gently. Spoon mixture into pie crust, sprinkle peanuts and drizzle melted chocolate syrup.

Enjoy!