~ real food, balanced living ~
These cookies are probably the most unusual love bites I’ve ever made.
Unusual, in part, because they are not only grain free but also flour free – no dehydrated chickpeas or coconuts here! But what amazes me most is that despite their lack of flour, baking soda/powder, butter and refined sugars, they turn out as though they were… yes, almost a customary cookie, with such a yummy flavor!
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Even under the least desirable conditions (rain, snow, sleet, ice, and let’s not forget those – 40 C wind chill temperatures), I always come back to thinking that walking my dog first thing in the morning is pretty much the best possible way to start the day.
An ideal opportunity to welcome the new and rinse out the old before the chaos of the inevitable takes over and the monkey mind sets in.
And this time of year, well, it’s hard not to be in love with the outdoors. Everything is lush, fresh and inviting. Flashes of life and color on every corner.
Even our cat is getting in on the action! Our frolicking feline will actually walk to the park with us (au naturel) and hang out while we throw balls with our dog. Then, unprompted, he makes the pilgrimage home, several blocks, turns and obstacles away. Since most cats have a brain the size of an edamame bean anatomically, I find it remarkable. The sense of direction, desire to socialize, ability to navigate; mysterious and kinda miraculous, too; cats are utterly cool creatures.
Here’s to your morning glory!
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Today I am honoring the season of growth, renewal and new life by paying tribute to mothers around the world. Those who are still with us and those we carry in our hearts.
Mother’s Day is this coming Sunday, May 12th and I can’t think of a better way to celebrate than by gathering over lovingly prepared food.
And I’m in good company too.
Some of my favorite healthy food bloggers are here with me today sharing their gorgeous work as we tip our hats to moms of all ages and stages of life.
So sit back, relax and enjoy the scenery.
(be sure to apply your oxygen mask securely before visiting her site!)
Recipe Here
No faux meats here folks, just the real deal.
Apricot Crostini by Oh My Veggies Recipe Here
Grain Free Granola and Fruit Salad by The Healthy Foodie
Recipe Here
of recipes including a special segment devoted to kids cooking!
Recipe Here
to create delightful, full-flavored meals in a snap!
Recipe Here
(psst! she has a particular knack for baking and pastry arts)
Recipe Here
Did I tell you I was in great company, or what?
Baked Egg & Veggie Bites (Grain Free, Gluten Free)
In a medium size bowl, combine eggs, milk and yogurt, whisking to combine. Add cheese and veggies and mix to combine.
Pour egg and vegetable mixture, about 3/4 full, into paper lined muffin cups that have been lightly sprayed with Canola/Olive oil. Silicone cups also work very well here if you happen to have them.
Bake mini muffins for approximately 12-15 minutes or until puffed and just firm to the touch. Regular sized muffin cups will take approximately 15-20 minutes.
We are all born of mothers ~
I love a good cornbread straight from the oven with generous chunks of spicy jalapeno and a warm pat of melting butter (I mean, who doesn’t right?) but lately I’ve had visions of plump, juicy black beans tossed into the mix.
I’ve been imagining these perky fibre-rich fellows dotting the muffin tops for months now – some dipping below the surface some dancing on top – and finally had an opportunity to act out my fantasy ;0).
And since I was busy transforming, I decided to amp things up further by pairing the lovely coarse texture of cornmeal with another full-bodied big boy in the form of the nutty quinoa seed.
I tell you it was like discovering a couple of long lost family members.
Where have you been all my life?
So happy with the result. These muffins not only taste delish they are also packed full of nutrients to the point of being a mini-meal. Perfect on their own as a hearty snack (great grab-n-go) or for dunking in soups, stews and chilis.
Unlike many other bready things that will send insulin levels surging, enhance sugar cravings and efficiently store body fat (three for the price of one!), these little puppies pack over 10 grams of protein and 4.9 grams of fibre in every serving keeping them low on the glycemic index, which in turn helps keep our blood sugar levels stable, our tummies satisfied and our moods humming along happily.
A beautiful thing!
Quinoa Cornbread with Black Beans, Arugula and Parmesan (Gluten Free)
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Serving: Makes 12 regular sized muffins
Notes:
Quinoa increases about 4 times in volume when cooked. A 1/2 cup of dry quinoa should generate about 2 cups of cooked quinoa. I used 1 cup of dry when preparing this recipe to create leftovers for quinoa salad. Simply pop leftovers in a sealed container in the fridge until you are ready to use it.
If heat is not your thing, simply skip the jalapeno pepper and add another tablespoon of minced arugula if you wish. I like using fresh jalapeno peppers but you could equally use bottled and sliced jalapeno peppers here.
Directions:
Heat oven to 375 F
Cook quinoa according to package directions (generally 1:2 ratio quinoa to water) and allow the cooked quinoa to cool.
In a large bowl combine cooked and cooled quinoa, cornmeal, Parmesan cheese, sugar, salt, baking powder, baking soda and arugula stirring to combine. Add 3/4 cup black beans (reserving the other 1/4 cup for topping) and stir gently to combine taking care not to mash the beans.
In a separate bowl lightly beat eggs and whisk in milk, jalapeno peppers and olive oil.
Add wet ingredients to dry mixing only until combined.
Divide batter among 12 gently oiled muffin cups (I like to use silicone liners). Top each muffin with a few more black beans and some additional pieces of torn arugula.
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.
The recipe featured in this post is my own version and does not in any way reflect the official BEAVERTAILS® recipe
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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).
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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
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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.
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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.
