The ultimate cookie that I loved growing up was Monster Cookies!!! They were so delicious, chewy sweat oatmeal cookies with peanut butter and smarties AND chocolate chips. What’s not to love? I actually find that this recipe tastes like a monster cookie and the perk is, it’s healthy AND I get to eat it for breakfast! I eat it for breakfast most mornings.
A good nutrition tip is to include protein in your breakfast. Why? Because it keeps you fuller longer, helps with weight management, kids can stay focussed better in school and it makes you more satisfied with your meal. Enjoy this simple and tasty breakfast idea. Serve with some fruit for a complete meal!
1/3 cup quick cooking oats
3/4 cup of water or enough to cook it
1 tbsp peanut butter
1 tbsp maple syrup or brown sugar
Splash of milk
Cook oats according to package directions. When cooked add peanut butter and sugar, stir until melted. Add milk to achieve desired consistency.
My fiancé LOVES potatoes. Can’t say I say the same. But I know they are nutritious. So I am finding new ways of serving them up so that both he and I like them. French fries are ladened with fat and sodium…and don’t fall on Canada’s Food Guide. Roasted potatoes have the crunch and flavour of fries without all the extra calories.
Roasted Potato Wedges
Canola or olive oil
Seasonings of your choosing – I use garlic powder, basil, oregano, rosemary
1. Chop up potatoes (as many as desired). Place into large mixing bowl.
2. Add dried spiced and mix to coat potatoes.
3. Add a drizzle of oil enough to coat wedges but not too much that is it dripping (I use 1 tbsp for about 6 potatoes).
4. Spread onto baking sheets without crowding the potatoes.
5. Place into preheated 350 degree oven for about 45min to 1 hour. Flip once during cooking. Cook until brown and crispy!
I had a bunch of red cabbage sitting in my fridge so I used a recipe out of Mennonite Girls Can Cook recipe book! I have some leftover cranberries in the fridge so I through them in there too for flavour pazazz! Lots of great flavours all together in the pan. The vinegar helps to preserve the rich colour of the cabbage.
Sauted Red Cabbage with Fruit
1/2 red cabbage, chopped
1 small onion, chopped
1 green apple, chopped
1/2 cup cranberries (optional)
1/4 cup white vinegar
2 tbsp white sugar
2 tbsp margarine
1. Melt margarine in a pan, cook cabbage and onion for about 5 minutes then add the rest of ingredients.
2. Cook for about 15 -20 minutes or until ingredients are softened.
My collegue forwarded on this recipe for me – it’s a homemade version of a pumpkin spice latte!!! So delicious : ) It’s simple, easy to make, and tastes close to the real this without having to pay $7.
1 cup of milk or milk substitute
1 tbsp pureed pumpkin
1/2 tsp pumpkin pie spice
1 tbsp or so of brown sugar
1. Mix together in a measuring cup. Microwave on high for about 2 minutes or until steamy and hot.
2. For a latte add some strong brewed coffee to the mixture after heating.
This is basically bliss in a bowl. I LOVE pumpkin and vanilla yogurt. Seriously it’s the best thing ever and you must try it. Tabitha posted the pumpkin ice cream recipe earlier. This is similar to it only you do it with yogurt which makes it more of an everyday kind of a recipe. It’s also a great way to use up the rest of that pumpkin that you have made pumpkin muffins, etc. By the way – pumpkin counts as an “orange vegetable” on Canada’s Food Guide which recommends getting at least one in your body per day.
Pureed pumpkin (couple heaping spoonfuls)
Vanilla yogurt Or Greek yogurt with a splash of vanilla and some brown sugar/maple syrup
1/2 tsp pumpkin pie spice (or to taste)
Stir together and enjoy!!!
We make this recipe almost every week. It’s a simple weekday meal that is a great way to add more fish into your meal plan. These tuna cakes takes less than 10 minutes to prepare and is a quick and simple recipe to have in your box.
Fresh and Tasty Tuna Cakes
- 2 6-ounce cans tuna
- 1/4 cup gluten free breadcrumbs or wheat free quick oats
- 2 Tbsp chopped fresh chives, green onions, or shallots
- 1 egg
- 2 tbsp light mayonnaise
- Salt and freshly ground black pepper
- 1 tsp of dill
- 2 tbsp chopped fresh parsley, optional
1. Mix together all ingredients and form into patties.
2. Bake in preheated over at 350 F for about 30 minutes. For a special treat you can fry in a pan until golden brown.
I had some orange juice leftover from my cranberry loaf. Usually I don’t buy juice because I don’t really enjoy the taste of it. I also discourage people from drinking juice because by the time it makes it’s way to your glass there aren’t that many nutrients left in there, there’s no fibre like in actual fruit and it’s really easy to drink to much of it….our brain doesn’t recognize liquid calories either. Think about it – which would make you more satisfied eating an orange or drinking a glass of juice? And think about how many oranges were used to fill up that glass. In terms of sugar content it’s the same as pop – so for you parents out there who think it’s a healthier alternative….it all comes down to “less is more”. Limit 100% juice to 1/2 per day.
Anyway this was a nice a refreshing drink and a “healthier” lower sugar version of orange pop by cutting it with carbonated water. Tasty! Only 8 grams of sugar vs. 25 grams in pop or juice and no artificial sweetners.
– 1/3 cup orange juice (100%)
– 1 cup carbonated water
Mix together, add ice if desired!
Ever tried to soak hard boiled eggs in leftover pickle brine? If you haven’t hooooo baby are you in for a treat!
What do you do? Hard boil some eggs….slip them into a pickle jar with brine…wait for at least 24 hours (I know it’s hard) and you have yourself a dill pickle flavour infused egg.
Seriously. Try it.
My husband actually showed me how to make these simple tasty treats when we were dating. The make a super good salad topper or meal accompaniment.
How to boil the perfect egg:
1. Place eggs in a pot. Fill with cold water until they are covered with about 1 inch of water.
2. Heat on the stove to a rolling boil.
3. Turn off heat, put on lid and remove from heat. Let sit for 20 minutes (set the timer). When time is up, dump out water and fill with cold water, replacing it every minute until cooled.
4. Peel the eggs and rinse off with cool water. Place eggs in pickle brine for a couple days or longer depending on your flavour preference.
In autumn I’m all about the pumpkin.
Pumpkin soup, pumpkin muffins, pumpkin and yogurt, and pie…..pumpkin pie.
I am getting excited about going to buy a pumpkin on the weekend so I can start cooking with fresh pumpkin! It’s going to be awesome.
Pumpkin pie is good once a year but lets be real….making gluten free pie crust? Not fun. It’s possible! But not fun.
Instead you can actually make it WITHOUT the crust and it’s delicious without the extra work of making pastry! Bliss!
14 oz can of pumpkin
12 oz can of evaporated skim milk
1/3 cup packed brown sugar
1 -2 tbsp pumpkin pie spice (I like it spicy to I used 2 tbsp – cut back it you like subtle cinnamon)
1. Combine pumpkin, beaten eggs, evaporated milk, brown sugar and spices in a bowl, whisk until very smooth.
2. Pour filling into greased pie dish or glass baking dish.
3. Bake in a preheated oven at 350C until set and knife inserted comes out clean, about 45 minutes.