This creamy & comforting healthy, spaghetti squash casserole is also super-healthy. No one will miss the pasta, I promise!
Too many carrots!! Had to clear out the veggie drawer before the next farm share box this week, and this carrotty deliciousness was the result. Creamy and tangy, this is a very healthy, versatile soup recipe.
Let the Official Week of All Things Chocolate (and “healthier”) begin! Can you believe the secret ingredients in these delicious nuggets of chocolatey goodness is white beans? The ingredient list may be surprising, but my kids absolutely go crazy for these cookies. They are really good. (And flourless and gluten-free.) In case you were about to cry … Continue reading “Triple” Chocolate Cookies
Got winter cabbage? This healthy coleslaw is a slightly-spiced, peanutty crowd-pleaser. Perfect as a side with grilled meat or fish or as a light lunch with some chickpeas or cooked chicken tossed in.
I use this spice in most of my holiday baking and it’s so easy and inexpensive to make yourself I never buy it pre-made anymore. It also makes a great hostess gift if you package it in a simple mason jar with some festive twine.
This is a simple & delicious make-ahead breakfast that can also be eaten cold for a quick, energy-rich snack. Warm it up in the morning and top with some sliced bananas, applesauce or greek yoghurt. Drizzle it with a little maple syrup if you’re feeling indulgent! Ingredients: 2 c. slow cook rolled oats 1/2 c. … Continue reading pumpkin pie baked oatmeal
Creamy & delicious (not to mention dead-easy!) Oven-Baked Butternut Squash Risotto
Don’t throw out your Jack O’ Lantern’s brains! Pumpkin seeds are super healthy and so simple and fun to toast up post-carving! Pumpkin seeds, or “pepitas”, are a very good source of magnesium and manganese, and a good source of zinc, various phytochemicals and vitamin E. Lightly toasting them brings out the flavour, and is … Continue reading toasted pumpkin seeds
We have literally eaten the entire batch of crockpot applesauce I made yesterday at one meal. It’s THAT GOOD. We had a couple extra kids here for a sleepover but still, that’s saying something….It’s dead easy, and a great way to use up all of those fall apples!
This makes a perfect weekend brunch or lunch, and it just so happens to be gluten and dairy-free! The sauce whips up in 3 minutes in a food processor or good blender, and if you have leftover rice you can throw the rest together in about 5 minutes.
These whole grain biscuits are just a wee bit sweet and a whole lot tasty. They whip up in just a few minutes and make a perfect side to any meal. Keep them vegan by using non-dairy milk.
September 2014 Newsletter: Top 10 Kitchen Timesavers & Beta Butternut Soup
These are dead easy, delicious and look way fancier than they are. Does it get any better than that? No cooking involved, your kids can make these even at a young age with some basic supervision. Pop them in the freezer, and you’ll always have a sweet, real food treat when you need one, whether you’re serving it with a glass of milk or a glass of red.
This is the perfect late summer supper. Light and flavourful, with this recipe you don’t even need to turn on the stove and as a bonus, it uses up the last of the zucchini bounty. For Zucchini Noodles for Two as a Main Course (or a side dish for 4-6) you will need: 3-4 small or … Continue reading “zoodles” with avocado spinach pesto
Simplest healthy breakfast for a busy family? Mason Jar Oats, sweetened naturally. Assemble the night before, let sit in the fridge overnight, grab and go in the morning.
This is an easy kid-friendly, crowd-pleasing, veggie-packed, freezable school lunch solution. Freeze in individual one cup portions, defrost overnight, then reheat and send to school in a thermos.
I love fresh tarragon with eggs, and I love quiche, but what I don’t love is making pastry. This recipe is the perfect way to avoid the pastry, impress the brunch or dinner crowd, and use up your leftover rice. Rice is a great solution for a whole-grain savoury pie crust if you’re avoiding or … Continue reading zucchini pie with tarragon & asiago rice crust
Packed with protein, iron and tons of flavour, this lentil salad makes a perfect summer lunch served over greens, or a simple tasty side at a picnic or BBQ.
This is a quick, delicious, school-safe sandwich filling. Wrap it up with some spinach and sliced tomato in a tortilla or spread in on whole-grain bread. It’s also scrumptious (and gluten-free) in lettuce wraps. Perfect for a packed lunch or picnic!
This is a very simple, yet delicious, moist, and pliable whole wheat tortilla recipe. So much cheaper than buying pre- packaged tortillas, and instead of the usual mammoth list of unpronounceable ingredients on the commercial varieties, these have just 4 simple ingredients.
You know it’s officially springtime when the fiddleheads are out! We love them steamed with oil and garlic, but they are make a great addition to a light soup. Here’s another “no-cream of” soup that’s made with almond milk, but you can use cow’s milk if you’re dairy-lovers and it will taste equally yummy. My … Continue reading springtime fiddlehead soup
Sweet potato and applesauce allow for a lower-sugar, super-moist wholegrain chocolate muffin. Cocoa, cinnamon, cloves and cardamom amplify the chocolatey flavour. Perfect treat for a lazy afternoon!
I first had this dish on a midsummer getaway to Maine. A lazy brunch “sans kids” and several coffees later I had rough notes on how to create a healthier, simplified, yet equally delicious version. Here’s my best shot, which opened to rave reviews with the whole family! Ingredients: 2 c. packed spinach, chopped 1/2 … Continue reading torta rustica
We love a good spicy chai tea around these parts, so I thought, why not create a healthy muffin to go with my cuppa? Entirely whole grain, no added fat and only 1/3 cup of maple syrup to sweeten the batch, these fit the bill. Enjoy!
You can make this simple dinner in less than half an hour from start to finish. Baked not fried, these gluten-free babies are made with oats instead of flour.
Quick healthy tacos two ways, fish or vegetarian, both healthy and delicious, with the same delicious cilantro-lime yoghurt and cabbage & avocado slaw. You choose!
Here’s a comforting, yet healthy Chicken Pot Pie for this endless winter we seem to be in. Dairy-free, packed with lean chicken, veggies & flavour, and topped with wholegrain biscuits. Yum.
One of our favourite “pre-kid” memories is our low-budget trip to Costa Rica. We backpacked, took the rickety bus through the mountains, rode horses with a friendly rastafarian guide named “Mr. Joseph” to a hidden waterfall, and drank cold beer on the beach. We also ate a whole lot of “Sopa Negro” or Black Bean … Continue reading sopa negro
Instead of an artificial breakfast syrup, we prefer this healthier topping alternative that takes only 5 minutes to prepare. My fruit-based Ain’t Jemima syrups are higher in fibre and nutrients than a store-bought syrup, and free of refined sugar. There are three different flavours featured in my cookbook: Ain’t Jemima Berries, Strawberry Banana and Strawberry … Continue reading ain’t jemina berries syrup
This quinoa, roasted tomato, feta, fresh basil and pinenut-stuffed squash is a yummy side or main dish that looks gourmet but really isn’t. My favourite kind of recipe!