Inspired Edibles

~ real food, balanced living ~

Jamaican Jerk Chicken with Mango Salsa and Creamy Coconut Millet

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Now that winter has officially returned to this fine country (-15 C wind chill the last two mornings), I am more determined than ever to set my mind (and body) back to the beautiful Caribbean.

Anyone else feeling like they could use a little tropical inspiration?

Ya Mon.

This was our family’s first trip to the beautiful island of Jamaica but certainly not our last.

You see, although there were many things we got to – daily tennis, ocean kayaking, skin diving, zip-lining, a haunted house tour and an unforgettable afternoon cruising the hip strip (my boys do not appear to be able to sit for more than 6 minutes at any given time) – there was one special destination that we didn’t get to.

We didn’t make it to Scotchies. What is Scotchies?  If you ask any the locals where to go to get the best jerk chicken in Jamaica, they will point you without hesitation to this unassuming food stand just outside of Montego Bay that serves up the tastiest and most authentic Jamaican jerk chicken on the island.  Now we probably sampled jerk chicken at least four times during our stay but never at the famed Scotchies.  So, in a sense, by not going to Scotchies, I have essentially guaranteed our family’s return trip to Jamaica because although we may be new to the island, we are not new to jerk chicken nor our love for it.

In my prior life as a lawyer, my husband and I would often abscond to the Real Jerk in Toronto to indulge in our favorite signature Jamaican dish and perhaps a Red Stripe (or two).  Sadly, I am told the Real Jerk is no longer in operation (another reason to head to Scotchies!).

I have been playing with this jerk chicken recipe for the last couple of years and I’m quite certain I will continue perfecting my Scotchies grade dish for quite some time. Having said that, our family loves this recipe and if you’re looking for flavour, this one is hard to beat.  With a make-ahead marinade that locks in the delicious aromas of the Carribean, this may well become your spring/summer get-away too!


Jerk Chicken with Mango Salsa and Creamy Coconut Millet

For the Jerk Chicken:

  • 4 garlic cloves, minced
  • 4 green onions (scallions), stemmed and coarsely chopped
  • 2 scotch bonnet chili peppers, seeded and stemmed* (substitute habanero or 1/4 tsp cayenne powder)
  • 2 Tbsp fresh grated ginger root, substitute 2 tsp ginger powder
  • 2 tsp dried thyme
  • 2 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp cardamom 
  • Dash of sea salt and ground pepper to taste
  • 1 Tbsp honey
  • 2 Tbsp malt vinegar
  • 1/4 cup olive oil
  • 4 skinless, boneless chicken breasts
For the Mango Salsa:
  • 1 lovely ripe mango, peeled and cubed
  • 1 cup cucumber, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, roughly chopped
  • juice of 1 lime
For the Creamy Coconut Millet
  • 1 cup hulled millet
  • 1 + 1/2 cups water
  • 2 Tbsp cold-pressed coconut oil 
  • 1/4 cup shaved almonds
~~~~~
 

The Blue Mountains Dominate the Eastern Third of Jamaica

Notes: Scotch bonnet chili peppers are said to be the classic inclusion in jerk chicken however if you cannot find them, or prefer not to use them, habanero or cayenne pepper are suitable substitutes. You can also skip the heat if you prefer.
 
*Scotch bonnet and habanero peppers are very hot and their oil can cause extreme pain if it comes into contact with your eyes.  Wearing protective gloves is a good idea when handling these peppers and making this paste.  (If you wear contact lenses, you will know of what I speak!).

Plan to make the marinade for this jerk chicken a day ahead – you can also make the salsa in advance to simplify.
 
My preferred method of cooking jerk chicken is on the grill.  However, when it is -15 C and hailing outside, pan seared works just fine (!)
~~~~~

Our boys were in zip-lining heaven

Directions:

Serves 4

For the jerk chicken, place all ingredients except chicken (first 14 ingredients) in a blender or food processor and process until well integrated into a paste-like mixture.

Transfer jerk mixture into a large plastic bag.

If you are planning on pan-searing the chicken, I recommend you butterfly the chicken or cut it into slightly thinner pieces.

If you are grilling the chicken, you can open up the breast but not necessarily cut it.

Place chicken (pieces or whole) in the plastic bag with the jerk mixture and massage the mixture into the chicken before sealing the bag and allowing it to marinade in the fridge for at least 6 hours or overnight. (If you can, take the bag out from time to time to massage the chicken – you can do this by simply handling the bag with your fingers).

We bought these fabulous bamboo mugs from Ricardo on the hip strip!

For pan searing, place some coconut oil in a cast iron skillet.  Get the skillet nice and hot (coconut oil has a higher smoke point than olive oil) and pan sear the marinated jerk chicken for about 4 minutes on each side (depending on thickness of breast).

For grilling, heat grill to high temperature and then lower just before placing marinated jerk chicken on the grill.  Grill chicken for approximately 6 minutes on each side (depending on thickness of breast).

While chicken is cooking, prepare the millet according to package directions (generally 1 part millet to 1 + 1/2 parts liquid).  Add coconut oil to boiling water or rice cooker.  Once cooked, season with sea salt and pepper and top millet with a sprinkling of almonds and cilantro.

For the mango salsa, simply assemble the ingredients in a bowl or container and mix to combine.  You can make the salsa ahead – it will store nicely in the fridge for up to 24 hours.

When ready to serve, simply plate the chicken and top with a generous portion of salsa. Accompany with coconut millet.

~~~~~~
Black for the people, green for the land, yellow for the sun

and red for the blood that unites us all

Kumato® and Fresh Mozzarella Salad with Sweet Basil and Balsamic

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Irie.
In Jamaican Patois, irie represents a condition of complete peace and contentment with one’s current state of being.  Or, more literally, irie means everything is alright.
So as our family returns from a glorious week on the island of Jamaica and the snow continues to fall outside my window, I find myself hanging on to this beautiful way of life that gently seduces and disarms even our most tightly wound North American ways.
Sometimes we have to quiet the noise inside ourselves to begin hearing the beauty that surrounds us.  That’s what Jamaica represented for me.
I will be sharing some of our favourite island recipes and memories over the coming weeks but for today, I’m easing back into things with a simple and delicious salad featuring the novel and rather handsome looking kumato tomato.

Spotlight: Kumato® Tomato

 
If you haven’t heard of the kumato® tomato, you are not alone!
 
First grown in Europe, the kumato® is said to originate from the wild tomato and has been developed over the past decade or so through a careful process of cross-breeding by plant specialists Syngenta.  The kumato® is actually a patented hybrid tomato that is now grown across Europe, Mexico and in Canadian greenhouses. 
 
Syngenta owns the patent to the kumato® and as such, retains all rights to the kumato’s growth.  Syngenta is said to handpick its select growers who, according to the company website, are required to follow ‘strict protocols and crop management procedures’. However irksome and manipulative – if not highly unusual – a patent ownership on a tomato may sound, this is not to automatically infer that the kumato® is genetically engineered.  In fact, Syngenta goes out of its way to dispel this notion on its website where it provides details regarding its tireless efforts to apply traditional plant breeding techniques and natural cultivation methods.  The fact that the tomato is a hybrid does not automatically make it a genetically modified food. In fact, almost all tomatoes found in supermarkets today are the more resilient hybrid varieties. 
 
What distinguishes the kumato® dramatically from other supermarket hybrids however is its outstanding taste which stands in sharp contrast to the mealy and tasteless commercial varieties typically available throughout the winter.  While delightful heirloom varieties are available at local markets and some grocery stores through the summer months, for most of us,the winter time represents pretty minimal and undesirable choices for tomatoes.
 
I had my first kumato® tomato about a month ago.  My husband and I both agreed that this is one of the tastiest tomatoes we had ever experienced.  Is it better than the kind you would find at the market or grown in your backyard? Not necessarily.  Is it better than the kind you will find from November through May in virtually every grocery store? Heck, yes!
 
So until I see some firm evidence to support the idea that Syngenta is performing witchcraft on the kumato®, I am quite happy to have a delicious, succulent and highly flavourful tomato to enjoy through the long winter months. 
 
By the way, Whole Foods Market just announced a few days ago that it will require all products sold in its stores in the United States and Canada to carry labels indicating whether they contain genetically modified ingredients by 2018.  Let’s see whether kumato® is left off the list.

 

 
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As for my featured salad today, it is really more of an idea than a detailed recipe. Simple, elegant and yes, very tasty!  I do hope you enjoy it.
 
Kumato and Fresh Mozzarella Salad with Sweet Basil and Balsamic
  • 4 Kumato® tomatoes, sliced
  • 1 package of fresh mozzarella (I used the kind that is soaked in its own milk), sliced
  • 1 avocado, sliced
  • Handful of fresh basil leaves
  • Olive oil and Balsamic vinegar
Instructions
Serves 4
 
Simply assemble sliced kumato® and mozzarella medallions in alternating stacks on four separate plates.  Add some sliced avocado and basil leaves.  Sprinkle with sea salt, cracked black pepper, olive oil and balsamic vinegar.  Savour with delight.
 
Dear reader, have you ever tried a kumato®?

 

Cranberry Chia Energy Bars (Raw, Vegan, Gluten Free)

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We just can’t seem to get enough of these delicious, nutrient dense energy bars!

They have taken over as the ‘granola’ bar of choice in this home and every couple weeks I try and come up with a new set of ingredients to keep things interesting.

Not only are these energy bars a snap to make – 10 minutes is all you will need to assemble these no-bake beauties – but they are also filled with health building nuts, seeds, fibre, protein and natural fats.  They make a perfect snack or grab n’ go breakfast.

A concentrated energy source with a low glycemic index, these bars will help you feel fuller longer and assist in preventing major jags in insulin/energy levels.

The best part though?

They are just so darn *delicious*

I made this cranberry chia version last Sunday for the boys’ school lunches and, well, err… there were non left by Monday to put in their lunches! (happily, it didn’t take long to assemble more…).

You have to try them for yourselves to see!

 
Cranberry Chia Energy Bars (Raw, Vegan, Gluten Free)
  • 1 heaping cup raw almonds or any other nut of choice
  • 1/2 heaping cup dried, pitted dates that have been soaked in boiling water for 2 minutes to soften (substitute dried cherries, figs or prunes for dates)
  • 1/3 cup just nuts walnut butter or nut butter of choice
  • 3 heaping Tbsp chia seeds
  • 1 tsp pure vanilla extract
  • 1 Tbsp honey or pure maple syrup
  • 1/4 cup dried cranberry
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Spotlight:

Chia – chia seeds offer plant-based omega-3 fatty acids, fibre, antioxidants and an impressive array of minerals. Unlike flaxseed, chia does not have to be ground to be bioavailable (ie: to be absorbed and usable by the body). Flaxseed has a similar nutrition profile to chia (with slightly less nutrients – fibre, omega-3s, minerals – per serving) but flaxseed has the added benefit of containing lignans – plant compounds believed to be protective of breast health – which chia does not.  Chia is more expensive than flaxseed but due to the highly concentrated nature of its nutrients on a gram per gram basis, a small amount of chia goes a long way.


Notes:

You can easily double the quantity of this recipe and play around with different ingredient choices as desired.

Be sure to read through the directions for best results.

 
Directions:

 Makes about 8 bars or 16 squares
 
 Place almonds in blender or food processor and blend for about 30 seconds or until nuts are fairly well ground.  Add drained dates, walnut butter, 2 Tbsp chia seeds, vanilla and honey/maple syrup blending until the entire mixture is well combined.
 
 
 
The most important part of the recipe: you want to make sure that the mixture is sticky – if it is too dry, your bars will crumble to pieces and you won’t be happy.  Add a touch more nut butter to achieve sticky consistency.  The sticky factor will also help adhere cranberries and chia to the surface of the bars. If the mixture is too wet, your batter will never gel into a bar (it will end up like a blob of cookie dough – yummy but a bar it will never be).  If you find yourself in the latter situation, you can add some dry nuts/seeds to the mix.

 
Meanwhile, place a piece of wax or parchment paper into a loaf pan (the pan should be in the range of  8″ x 4″) such that it hangs over the sides.

Remove mixture from blender and press it into the base of the loaf pan using the back of a spoon or other implement to flatten and smooth it down.

 
 
 
Sprinkle the surface of the mixture with cranberries and remaining Tbsp of chia seeds, pressing down gently with your fingers so that they adhere to the surface.

 
 
Fold both sides of the hanging wax or parchment paper inward, one at a time, over the mixture and gently press down one last time with your hand on top of the paper resting over the mixture.

Place the pan in the fridge and allow the mixture to gel somewhat into a singular slab for about 1 hour or so.  If you wish to accelerate the process, you can pop the pan in the freezer for 30 minutes or so and return it to the fridge.

When you’re ready to slice the bars, simply remove the pan from the fridge and gently elevate the slab by pulling up on the ends of the wax/parchment.

 

Slice the slab into bar shapes or squares as desired.  Store any remaining portions in the fridge.

Happy Friday everyone, I’m going to be taking some time off to enjoy the March break with my family next week.  See you again soon.

Vanilla Bean Matcha Latte

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vanilla bean matcha latte
Some of you may recall my spring overture in the last post.

You know, the one where I talk about the signs of spring fluttering all around us. Visions of daffodil greens and tulip heads pushing ground…

Yeah.

Well, let me just share with you a view from our home window taken that same day at twilight – about 8 hours after publishing said love note to spring:
 matcha snow storm
Yup, I did get a big belly laugh.  20 or more centimeters of snow fell that day (about 8 inches for my American friends) and the only thing sprouting these days is white. But how cool is that cyclist? (always something to be inspired by).

And, I’m not deterred.

Nope.

I’m back this week with another spring ditty for you.  Today, I’m featuring one of my favourite afternoon beverages: vanilla bean matcha latte.

If you’ve not yet tried the heavenly combination of vanilla and green tea, I invite you to do so.  And there are plenty of reasons why you will want to make this drink a regular part of your rotation beyond it’s wonderful taste.

vanilla bean matcha latte

Why Matcha?

Matcha tea is made from green tea leaves that have been finely milled into a silky, radiant green powder. When you drink matcha you are benefiting from the entire green tea leaf, not just the brewed water from the leaf. Matcha is considered amongst the highest quality green teas with one of most concentrated antioxidant contents.

Why Green Tea?

Numerous studies suggest that drinking green tea may provide broad-spectrum health benefits including: boosting metabolism (assisting with fat burning), lowering the risk of cancer (especially breast, prostate, endometrial and ovarian cancers), reducing the severity of arthritis, alleviating symptoms of depression and protecting the liver from toxins.

A recent study published in the American Journal of Clinical Nutrition also revealed that drinking green tea may help reduce LDL (harmful) cholesterol levels. According to the study, antioxidants known as catechins – found in high concentrations in green tea – may inhibit the absorption of cholesterol from the intestinal tract and interfere with cholesterol synthesis in the liver. Earlier research also credited green tea catechins to reduced inflammation in blood vessels and inhibiting blood clots.


~~~~~

Vanilla Bean Matcha Latte

  • 2 tsp matcha powder
  • 1 vanilla bean cut in half, substitute 1 tsp pure vanilla extract
  • 10 or so fluid ounces of water
  • 6 or so fluid ounces of milk of choice (almond, hemp, coconut, soy, dairy…)
  • 1/2 tsp of honey or pure maple syrup, as desired
 
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Notes:

I like to use 1 tsp of matcha powder per 4-6 ounces of water.  Matcha does have a strong taste but I find it very pleasant and grassy.  If you are new to matcha, you may wish to begin with a smaller amount or add more water to suit your taste until you habituate.

How you drink matcha is a very personal thing.  Some matcha drinkers have a strong preference for drinking the beverage straight up – no milk, no cream, no sweeteners, no funny business.  My husband likens this hard-core approach to ‘mud’ and prefers a touch of cream and honey to take the edge off.
 
This recipe rests somewhere in between.  A solid amount of matcha is used with some delicious, frothy milk and just a touch of sweet. The vanilla comes through nicely but complements rather than distracts from the green tea.  A beautiful symphony of flavours.
Directions:

 Makes one 14 fluid ounce latte.
Bring 10 ounces of water to boil (ideally, just before the boiling point).
 
Cut vanilla bean in half and place the two pieces in a small dish.  When water has boiled (or nearly boiled) pour just enough water over the vanilla pieces to cover them.  This will soften the bean and make extraction of the black paste (seeds) easier.

Place the 2 teaspoons of matcha powder in a latte bowl or mug and add 8 ounces of boiling water.  Using a matcha whisk pictured above (or an ordinary whisk if you do not have) whisk to integrate powder and water.

Carefully remove vanilla bean pieces from dish.  Using a dull knife, run the blade along the pod to release the tiny black vanilla seeds (like a paste) from the open end of the bean and add this paste to the tea, mixing to combine with whisk. Add a touch of honey or maple syrup, if desired, and stir to combine.
 
Meanwhile, using a milk frother, froth about 6 fluid ounces of milk.  Transfer frothed milk to a microwave safe jar (the jar should be big enough to hold 16 fluid ounces) and heat for approximately 35 seconds or until frothed milk rises to about double its size (a thing of beauty).  Carefully remove jar from microwave and pour warmed frothed milk over matcha green tea.
 
No matter how well you mix your matcha, you may find that some of it inevitably sinks to the bottom of the glass.  I like to use a spoon while I drink my matcha to give it an occasional stir and make sure I’m benefiting from all those wonderful antioxidants!
 
Having said that, I have happily discovered that using an actual matcha whisk (thank you DAVIDs TEA) is wonderfully helpful in improving the integration of the matcha powder.

Cheers to your health (and to spring – whenever it happens!)

matcha snow dog

Balsamic Poached Chicken

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Balsamic poached chicken
I glanced out the window at the signs of spring
the sky was almost blue
the trees were almost budding
and the sun was almost bright
–Millard Kaufman
~~~~~

Can you feel it in the air?  Little whispers, hints and glints of spring.

Flashes of hope and surrender.

The transition has begun.

And in the cautious spirit of optimism, I am offering up this simple and delightful dish that is lean, clean and full of protein.

If you’ve never been entirely moved by the thought of poached food, I think this recipe may sway you!  Twenty minutes is all you will need to plate this moist and tasty chicken infused with complex flavours and aroma.  It’s hard to believe this dish does not contain one ounce of added fat.

I first made this recipe about a decade ago to very positive reviews.  I played it over and over again in the weeks and months that followed and then, as these things often go, I eventually forgot about it and it got archived from memory. Something in the spring air, reminded me of this simple, lovely number.

I hope you enjoy it as much as we do!

Balsamic Poached Chicken (recipe adapted from Real Simple Magazine)

  • 4 skinless, boneless chicken breasts
  • 2 cups chicken stock
  • 1 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 Tbsp palm sugar or other coarse grain sugar (sub brown sugar)

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Notes:

You can use the leftover sauce from the pan to drizzle over the cooked chicken.  I served this balsamic chicken last night with wild rice which sopped up the sauce beautifully.  I also tossed some mushrooms and onion right into the broth and poached them as well.  Delish.

Balsamic poached chicken_1Instructions:

In a saucepan large enough to accommodate the four chicken breasts, combine chicken stock, vinegar, soy sauce and sugar, whisking to combine.  Place chicken breasts in the pan ensuring they are separated from each other (not stacked) and immersed in the sauce (you can add a little water or stock if necessary to cover the breasts).

Bring sauce to a boil with chicken in the pan and allow it to simmer at a gentle boil for 3 minutes.  Remove pan from heat, cover, and allow the chicken to sit in the pan for 15 minutes or until chicken is cooked through.  (If the chicken pieces are particularly large/thick, it may take a couple minutes longer).

Remove chicken from saucepan – it will be a gorgeous dark burgundy colour – slice into chunky pieces and plate.  Add a drizzle of leftover sauce from pan if desired.

Balsamic poached chicken_2

Homemade Beaver Tails (A Canadian Classic gets a little makeover)

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homemade beavertails_inspired edibles

 

The recipe featured in this post is my own version and does not in any way reflect the official BEAVERTAILS® recipe 

———————-

I couldn’t let another winter go by without dedicating a post to our beloved national treasure: the beaver tail.

That’s right.

Now I’ll admit that the process nearly killed me. I don’t think I’ve ever spent as much time nor created as many versions of a food item in my life (a fine baker and pastry maker I am not).  But in the end, I ended up with something not entirely dissimilar in taste and appearance to the Canadian winter classic! (or so I like to think).

…

Read More »

DIY Chocolate Fondue for Two

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No fancy fondue pot?  No problem.

Enchant your Valentine with this delightful homespun chocolate fondue for two. Adorable and fully portable (oh, the places you’ll go!), it makes its home in a humble muffin tin.

Sometimes it only takes the smallest departure from the ordinary to make a moment memorable. I’m always tickled by the magic of a thoughtful gesture and delight in the unexpected.  I think that’s what grabs me the most about this idea – it’s so simple yet unconventional.  Fun and playful without any fuss or pretense.  I hope you like it too!

Be sure to read the notes section below for best results.

DIY Chocolate Fondue for Two

Ideas for the the Fondue Base ~ (when melted, each of these options should fill 2 medium-sized muffin cups):
  • 100 grams (roughly 1 cup) 75% cocoa chocolate, chopped 
  • 100 grams (roughly 1 cup) Carob chips
  • 100 grams (roughly 1 cup) milk chocolate, chopped
  • 100 grams (roughly 1 cup) white chocolate, chopped
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Ideas for varying the Flavour of the Fondue Base:
  • For mint chocolate: add 1/2 tsp natural peppermint extract
  • For vanilla chocolate: add 1 tsp vanilla extract or the contents of a vanilla pod
  • For a spicy Mexican version: add 1/2 tsp red chili pepper flakes or ancho chili powder
  • For a zesty version: add 1 Tbsp of orange zest (works particularly well with chocolate) or try lemon/lime zest
  • For a java version: add a pinch of espresso powder
  • For a matcha (green tea) version: whisk in a pinch of matcha powder
  • For a boozy version: add 2 tsp or so of liquor of choice such as: Bailey’s Irish Cream, Grand Marnier or Amaretto 

~~~~~~~~

Ideas for Dipping ~ aka: ‘The Dippers’:
  • Any variety of fresh fruit – look out for some original additions with wow factor – star fruit (carambola) and dragon fruit are always fun!
  • Mini marshmallows (I have never been a fan but some enjoy)
  • Chunky pieces of cheese – if you like the combination of cheese and chocolate, a soft cheese like Brie might be especially nice here 
  • Salted pretzels
  • Biscotti
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Notes:

Because the melted chocolate will sit without a heat source in this case, it will not stay liquid as long as it would if lit by a flame or candle.  You will still have time to enjoy your chocolate fondue but you won’t be able to let it linger, as it were, without it solidifying on you.  You can use a silicone lined muffin cup for the chocolate and that way, once it solidifies, you can simply pop the block of chocolate out and back in the pot to reheat if you wish.  (You will never get solidified chocolate out of a non-lined muffin cup I’m afraid – not without scratching the heck out of your tin anyway, and even that would be a stretch).I like to use a quality dark chocolate as the base of my chocolate fondue (generally 75 % cocoa) but if you’re unaccustomed to dark chocolate, you can use a lower cocoa percentage or add some milk chocolate chips or squares to the dark chocolate to reduce the bitterness factor and add a little sweetness.

If you know your sweetie loves white chocolate, why not fill a cup with melted white chocolate and another with dark/milk chocolate.  There’s no reason you can’t use a 12 cup muffin tin here! ;o).

Carob is another option.  It is a caffeine free substitute that can also be used in place of chocolate.  It does not melt as effortlessly as chocolate however but with the addition of some coconut oil and a gentle heating system, (double boiler is most often recommended), it is possible to achieve good results.

Directions:

Peel and chop fruit into bite sized pieces (you can do this the night before and store in the fridge until show time).  Assemble any other desired dippers.

If you are planning on doing several varieties of chocolate and flavorings, you may wish to use multiple pots (you can leave the clean-up for morning ;0).  Or, you can do your flavour mixes in the muffin cups themselves.

When you are ready to go, place chocolate of choice in a small sturdy pot on the stove over lowest heat.  Allow chocolate to melt, stirring to assist.

Once the chocolate has melted, carefully add flavour enhancers of choice to the chocolate.

Using a 6 or 12 cup muffin tin, fill one or several cups with chocolate varieties and remaining cups with fruit and other dippers of choice.

Relax. Recline. Enjoy.

Here’s to your Happy Healthy Hearts!

Protein Quinoa Muffins with Fresh Apricot, Walnut and Dates (Gluten Free, Dairy Free)

By 47 Comments

You can’t see me right now but I’m doing a little February happy dance.

That’s right.  We’ve turned the corner on the longest and coldest (let’s hope) month of the year and that’s cause enough for me to engage is some celebratory toe tapping.  But just wait until spring arrives, when things really get afoot.  (cue the groans).

I haven’t posted a muffin recipe in ages!  It seems that energy bars have taken over as the favored lunchbox snack in this house over the past year or so and I’ve been making endless variations of this simple recipe. Still, there’s just something about cranking up the oven on a dark February morning and smelling the aroma of home baked goodness wafting through the air that’s really hard to beat. Plus, a little change now and then is always a good thing.

These quinoa muffins are not only delicious and moist, they are also packed with nutritious ingredients to get your day off to a good start.

You can easily double the recipe and pop whatever you don’t need in the freezer. Thaw muffin/s in the fridge overnight and warm in the oven for 5 minutes or so and you’ve got a healthy, warming, winter’s breakfast to go!

Protein Quinoa Muffins with Fresh Apricot, Walnut & Dates

  • 1 + ½ cups quinoa flour
  • 1/3 cup packed ground walnut
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • 1/3 cup pitted dates, finely chopped
  • 1/4 cup coconut palm sugar, substitute a coarse grain sugar
  • 1 cup fresh apricot, chopped
  • 2 large or 3 medium size bananas, mashed + 12 slices for topping
  • 1 tsp vanilla
  • 2 eggs, gently beaten
  • 1/2 cup coconut milk
  • 1/4 cup olive oil 
  • 1/4 cup quinoa flakes for topping
  • 1/4 cup pepitas for topping

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Notes:

Many large grocers now stock a variety of flours and sugars however you can also find these items at health food stores.

I use a dedicated coffee grinder to grind nuts and seeds because my large blender is not effective in the least at this task (I’m overdue for a multi-function blender upgrade) but, in the meantime, the coffee grinder works pretty well for me.

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Directions:

Makes 12 regular sized muffins

Heat oven to 400 F.

In a large bowl, combine quinoa flour, ground walnut, baking powder, cinnamon, dates and palm sugar, mixing to combine.  Add the fresh apricot and mix gently taking care not to mash the fruit.

In a separate smaller bowl, combine the bananas, vanilla, eggs, coconut milk and olive oil, mixing well to combine.

Add wet ingredients to dry, mixing just until combined.

Divide batter among 12 paper-lined muffin cups that have been dabbed with olive oil.  Place a slice of banana in the center of each muffin and sprinkle with pepitas and quinoa flakes.

Cook for approximately 20 minutes or until muffins are cooked through.

Allow muffins to cool on a rack for 10 minutes or so before enjoying.  (I sprinkled a few more quinoa flakes on top of the muffins for presentation).

Store muffins in the fridge for up to 3 days or in the freezer for a month or so.

 

Roasted Miso-Glazed Portobello Mushrooms on Hazelnut Quinoa

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Well, you’ll be happy to know that I’ve returned to some wonderful, warming foods this week.

As much fun as it was flirting with ice cream in January, I think the taste buds will adapt quite nicely to this soft and succulent oven roasted delight.

I’ve been on something of a quinoa-hazelnut frenzy these pasts weeks.  A dynamic taste duo that my husband and I can’t seem to get enough of.  So, I thought I would share our quinoa obsession with you as the base of today’s recipe and crank up the heat a bit with a topping of miso-glazed portobello mushroom.

The result is a lean and protein-rich meatless meal that is wonderfully satisfying in texture and taste.

The roasting process melds the miso and mushroom together beautifully. Roasting intensifies the flavor of the mushroom while the miso transforms it into a tender and savory meal that is positively brimming with flavor.

Roasted Miso-Glazed Portobello Mushrooms on Hazelnut Quinoa
For the Mushroom
  • 4 portobello mushrooms, gently washed
  • 1 Tbsp coconut oil, melted, (substitute olive oil)
  • About 8 tsp red miso, brought to room temperature
  • 2 Tbsp chopped green onion (scallions) for garnish
 
For the Hazelnut Quinoa
  • 1 cup uncooked quinoa
  • 1/2 cup chopped hazelnut
  • 1/3 cup dried cranberries
  • 1/4 cup snipped fresh tarragon leaves
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Notes:
 

One of the neat things about this recipe is that you won’t need a dressing for the quinoa.  Miso is savory by nature and the roasting process liquefies the paste somewhat such that it releases delicious juices as you eat the mushroom.  You will have plenty of taste coming from each bite of the mushroom to flavor the quinoa.

You can make the hazelnut quinoa ahead of time if you wish and simply store it in the fridge until you’re ready to make the roasted mushrooms.

Quinoa cooks beautifully in a rice cooker by the way, so if you happen to have one, don’t be shy to pull it out!

Directions:

Makes 4 servings

Heat oven to 400 F.

Snip the tips of the mushroom stems such that the remaining portion is roughly at the same level as the cap of the mushroom.

Place mushrooms stem side down on a foil lined baking sheet and brush backs of caps with coconut oil.
Place mushrooms in oven (stem side down) and roast for approximately 6 minutes or until mushroom have achieved a rich deep golden color.
Flip mushrooms over…
Spread about 2 tsp of miso along the interior of each mushroom cap surrounding each stem.  Caution: a little bit of miso goes a long way.  Miso is very salty so you don’t want to overdo it.  You will also want your miso to be soft – if you have some stored in the fridge bring it to room temperature – otherwise it will be too hard to spread and will break the delicate gills.

Return miso-glazed mushrooms (stem side up) to oven for another 5 minutes until miso softens and warms – you may start to see juices running – and that’s a good thing!  (Just be cautious as you transfer the mushrooms from the sheet to the serving plate).

Meanwhile, prepare quinoa on stove top or in rice cooker according to package directions (generally 1:2 cup ratio quinoa to water).

Placed cooked quinoa in a mixing bowl and add hazelnut, cranberry and tarragon. Mix gently to combine.

Divide hazelnut quinoa among 4 plates.  Top each plate with a warm miso-glazed portobello mushroom.   Garnish mushrooms with green onion and a few nuts, cranberries, etc. as desired.

 

Green Smoothie Ice Cream

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I’m going for pure shock effect here folks.
We woke up to -39 C wind chill temperatures in the Canadian capital today.  So quite clearly, ice is part of the picture.  Why not run with it.
Insane?  Almost certainly.
But today I’ve decided to embrace the homeopathic philosophy of meeting like with like.  That’s right.  Take a big dose of this frozen ice cream weather man!  Besides, today also happens to be the second year anniversary of this little blog.  It’s my party and I’ll freeze if I want to!
If you like the idea of a green smoothie but you (your kids or anyone else you know) do not especially like it in liquid form, this is a great way to transform the ordinary into a creamy delicious concoction that is sure to please even the pickiest eaters. The great news is that you will still benefit from all the healthful goodness of a green smoothie only served up in a whole new way.  This is a cream free, egg free, refined sugar free delight that does not require an ice cream maker.
The other neat thing about this recipe is that you don’t even have to freeze the smoothie at all.  You can serve it right out of the blender with a spoon in the form of a soft serve ice cream – which is my favourite way to enjoy it – creamy, smooth and oh so yummy!
Green Smoothie Ice Cream
  • 1/2 cup pistachio 
  • 2 cups packed spinach
  • 1 medium sized ripe avocado
  • 1/2 cup cucumber, unpeeled
  • 1 large banana (I used frozen)
  • 1/2 cup 2% Greek yogurt
  • 1 tsp vanilla
  • 2 Tbsp or so honey

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Makes about 4 cups of creamy green smoothie mixture

Notes:

Because this green smoothie ice “cream” does not actually contain cream (nor commercial stabilizers/emulsifiers), if you freeze it for more than 1 or 2 hours (depending on the temperature of your freezer), it will freeze like ice and become hard and crystallized and you will be disappointed.  To avoid this situation, you can either enjoy it as a soft serve ice cream directly from the blender or freeze the mixture for a shorter duration, until desired consistency is achieved.

Directions:

Place pistachio in a coffee grinder or small blender and grind until well broken down. (I have to do this because my blender is not effective at this task.  If you have a powerful blender/food processor, you can skip this step).

Place ground pistachio in a blender or food processor along with all other ingredients and blend/process until smooth.

Enjoy directly from the blender/food processor as a soft serve ice cream (my favourite) or transfer mixture to a container and freeze for approximate 1 hour or so – testing for desired texture.