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Category Archives: from the kitchen

Wholewheat Raspberry Scones

11 / 16 / 1211 / 18 / 12

A few months ago, I bought a cookbook for kids put out by the Mayo Clinic.  Gracen loves flipping through the recipes and selecting new “projects” for us to try, and without fail, if I ask her what she thinks we should have for dinner, she’ll respond with, “Just a minute, Mama.  Grae Grae checks recipes!”  She’s had the book open to a recipe for chocolate raspberry scones for a couple of days now, so today we finally got around to whipping up our version of the recipe.

We went all out and used butter (I always replace butter and margarine with grapeseed or olive oil), but I justified it with the fact that it was organic butter and it was a pretty small amount. I just didn’t know if scones would have the proper texture without it.  Though they aren’t very sweet {at all}, I’m happy to say that they are moist, tender, and perfect when paired with jam.

IMG 2405Here are our ingredients… Whole wheat flour, plain organic yogurt, baking soda, baking powder, organic butter, honey, frozen raspberries, vanilla, and a lemon.

IMG 2406We started by combining the dry ingredients.

IMG 2409Then we added the butter and cut it into the flour mixture with a fork because I could not for the life of me find my pastry cutter (perhaps I owned one in Kuwait, but not in Canada? Hmmm…)

IMG 2414Next, we added the frozen raspberries and lemon zest into the dry mixture and gently stirred them in. 

IMG 2417Then, in a separate bowl, we mixed the yogurt, honey, lemon juice, and vanilla together.

IMG 2419IMG 2421Grae then poured the wet mixture into the dry mixture and gently stirred it until just combined.

IMG 2422Afterwards, we plopped in onto a piece of parchment paper, kneaded the dough a few times, and shaped it into a circle about an inch thick.

IMG 2424Our dough was pretty sticky at this point, and probably could have used a little extra flour, but we just went with it and cut it up into triangles.

IMG 2425Then we carefully moved the scones onto a parchment-lined sheet, and popped them in the oven to bake.

IMG 2429Voila!  A delicious homemade snack or breakfast.


Wholewheat Raspberry Scones

  • 2 cups of wholewheat flour
  • 1 tablespoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/3 cup of organic butter
  • 1/2 cup of frozen raspberries
  • zest of 1 lemon
  • 1 cup of plain organic yogurt
  • 2 tablespoons of honey (more if you prefer a sweet scone)
  • 1 teaspoon of pure vanilla
  • juice of 1 lemon

Preheat oven to 350 degrees.  Mix dry ingredients well.  Using a fork or pastry blender, cut in the butter.  Add the raspberries and lemon zest and stir gently.

In a separate bowl, mix the wet ingredients together.

Add the wet ingredients to the dry ingredients and stir until just barely combined.  Spill dough out onto a countertop and knead it a few times.  Shape it into a circle that is approximately an inch thick.  Using a sharp knife, cut the circle into triangles, as you would a pizza.  

Gently place the wedges onto a parchment-lined baking sheet and bake for approximately 12 – 14 minutes.

Allow to cool and serve.

Enjoy!

10 Comments

Healthy Trail Mix Cookies

11 / 6 / 1211 / 6 / 12

This weekend, Gracen and I tried a new healthy cookie recipe.  Knowing how most healthy cookies turn out (good, but very healthy tasting), I didn’t have my hopes set too high.  Much to my surprise, however, these cookies turned out to be delicious.  Slightly crunchy on the outside while still soft on the inside, super sweet, and chocked full of yummy seeds and nuts.  Even Brad commented on how good they were.  So today, only a few days after making the first batch, we made another.  

Healthy Trail Mix Cookies

Here’s a quick rundown on how we like to make our new favourite cookies…

IngredientsGather the ingredients.  

IMG 1796Place the pecans on a baking sheet and pop them into the oven to toast for about 10 minutes.

IMG 1802In the meantime, put some of the oats into a blender or food processor and turn them into oat flour.

IMG 1803Pour the oat flour into a large mixing bowl.

IMG 1804Add your regular old-fashioned oats.

IMG 1806Then the ground flax and hemp hearts…

IMG 1809Plus the salt, baking soda, and cinnamon.

IMG 1812Give all of the dry ingredients a good stir.

IMG 1814Next, pour in the pure maple syrup.

IMG 1817Coax the coconut oil into coming out of its bowl…

IMG 1820Add the honey…

IMG 1821And vanilla.

IMG 1824Stir the sticky mixture well.

IMG 1825At this point, it’ll be crumbly and sticky all at once and you’ll wonder how on earth it’ll ever become cookies.  Don’t fret.

IMG 1826By now, your roasting pecans will smell lovely and will be ready to come out of the oven.

IMG 1829Allow them to cool a moment and pop them into a blender or food processor, pulsing them just a handful of times to create small bits.

IMG 1831Then add them to your cookie mixture.

IMG 1832Next up, the add-ins.  Dump in your raisins…

IMG 1835Plus the sunflower seeds and almond slices…

IMG 1838And stir everything up really well.

IMG 1841Now for the tricky part…  With a bowl of warm water nearby, wet you hands, scoop out a heaping tablespoon of cookie dough, and shape into a ball, pressing firmly.  Repeat for the remainder of the dough, rewetting your hands every couple of cookies.  

Now pop them in the oven…

IMG 1844And take them out approximately 10 – 13 minutes later, when the outsides are golden and crispy, but the centre is still very soft to the touch. Let the cookies cool completely before removing from the pan.

IMG 1846Serve with a glass of cold milk, or if you prefer ‘the Gracen special’, with a small bowl of plain yogurt (she plops the cookie in, then smashes it into the yogurt with her spoon – I think they remind her of granola ☺).

 

Healthy Trail Mix Cookies

Adapted from this recipe from Oh She Glows

  • 1 cup of pecans, toasted
  • 1 cup of old-fashioned oats, blended into oat flour
  • 1/4 cup of rolled oats
  • 1 tablespoon of ground flax seed
  • 1 tablespoon of hemp hearts
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • 1/4 cup of pure maple syrup
  • 2 heaping tablespoons of honey
  • 1tablespoon of coconut oil
  • 1/2 teaspoon of pure vanilla
  • 1/3 cup of raisins
  • 3 tablespoons of sunflower seeds
  • 3 tablespoons of sliced almonds

 

Preheat oven to 300 degrees.  Spread pecans onto a parchment-lined baking sheet and bake for 10 minutes.

In the meantime, use a blender or food processor to grind your oats into oat flour.  Put the flour, along with the other dry ingredients, into a large mixing bowl and stir.  Add in the wet ingredients and mix really well.  

By now, your pecans should be ready.  Remove them from the oven and crank up your oven’s temperature to 350 degrees. Pop the pecans into your blender or food processor, and give them just a few pulses to break them up into small bits.  Add the pecans, as well as the raisins, sunflower seeds, and sliced almonds to the cookie mixture and stir well.  

With a bowl of warm water nearby, wet your hands and press firmly to shape approximately 1 heaping tablespoon portions of cookie mixture into a balls.

Bake the cookies at 350 degrees for 10 – 13 minutes.  When you remove them from the oven, the cookies should be golden, crispy on the very top, but very soft to the touch still.  Allow them to cool completely before removing from the cookie sheet.

Enjoy!

1 Comment

Mango Coconut Chia Breakfast Pudding

11 / 5 / 1211 / 5 / 12

Mango Coconut Chia Breakfast Pudding

This is a breakfast both Gracen and I love.  I love it because super healthy and I can throw all of the ingredients into a mason jar before I go to bed and wake up to an already prepared breakfast.  I’m sure she loves it because it’s sweet, creamy, and it feels like you’re having dessert for breakfast.  And that’s okay with me. I agree!

If you haven’t yet tried chia seeds, you definitely should.  They’re often called the “super seed”, and for good reason.  They’re packed with essential fatty acids, fibre, calcium, and a bunch of other vitamins and minerals, plus they can absorb up to 12 times their weight in liquid.  Besides using them in puddings, around here we add them to yogurt, muffins, cereal, and smoothies too.  In fact, they quickly became my secret smoothie ingredient when I learned that adding a tablespoon of chia to a blender of our favourite smoothie would keep it thick and prevent it from separating (even when kept in the fridge overnight!)

IMG 1716But onto the recipe.  Here’s what we use to make our overnight mango coconut chia pudding…  Your choice of milk (coconut milk is especially delicious in this recipe), pure maple syrup, chia seeds, pure vanilla, unsweetened coconut, and a mango (not pictured because it isn’t needed until morning).

IMG 1718I like to make this recipe in a mason jar because it seals well and I can give the jar a little shake every now and then, but any sort of bowl or container that has a lid will do.  

To get started, add your chia seeds to the milk.

IMG 1722Then add the coconut…

IMG 1728The maple syrup…

IMG 1730And the vanilla.

IMG 1735Give everything a stir…

IMG 1736Pop the lid on and put the jar in the fridge.  If you come back to the fridge again that night, give the jar a gentle shake to prevent clumping.  If not, it’s not a big deal.

Now go to sleep.

Zzzzzzzzzzzzzz….

IMG 1740When you wake up in the morning, retrieve your mason jar of pudding.  It’ll be thick  and creamy by now and will resemble the insides of a passionfruit. Grab a mango too.  (Though mango / coconut is one of our favourite combinations, strawberries, bananas, and blueberries pair well with the coconut too.)

IMG 1742Now peel and chop up your mango into small pieces…

IMG 1744And add them to the jar.

IMG 1748Mix everything together well.

IMG 1749Breakfast is ready!

IMG 1753

Serve with fresh or frozen berries, mint leaves, or almond slices.
 
 
Mango Coconut Chia Breakfast Pudding
Adapted from this recipe from SkinnyTaste
  • 2 cups of your favourite type of milk
  • 6 tablespoons of chia seeds
  • 3 tablespoons of unsweetened coconut
  • 1 tablespoon of pure maple syrup
  • 1 teaspoon of pure vanilla
  • 1 medium-sized ripe mango
Put the first set of ingredients into a jar and stir. Put the lid on the jar and put in the fridge overnight.  If you come back to the fridge later in the evening, give the jar a shake or two (if not, don’t worry about it).  
 
In the morning, retrieve your jar and a mango.  Peel and dice the mango, add it to the jar, and give everything a stir. 
 
Serve with berries, mint leaves, or almond slices.
Enjoy!
 
 
19 Comments

Frozen Banana Bites

10 / 24 / 1210 / 24 / 12

Frozen Banana BitesOnly I would try to amp up the nutritional value of bananas… Haha! I kid. (Kinda.)  The truth is, Miss G has been on a two ingredient ice cream kick lately.  After asking for it for the third afternoon in a row, I decided it was time to switch things up a little bit.  Though we’ve made frozen banana pops before (which Grae loved), I wanted to try something smaller and easier to snack on this time around.  So along came the frozen banana bite.  With only 3 ingredients, they’re a breeze to make, plus, dare I say they taste like banana cream pie? I do.

IMG 0941Here’s the ingredient lineup… Bananas (ripe, but not overripe), roasted ground flax seed, and cinnamon.  

IMG 0943Start off by peeling the bananas and making sure all of the white stringy things are removed.

IMG 0946Chop them into coins (maybe about a half inch thick?) and set them aside.

IMG 0947Next, pour some roasted ground flax seed into a container with a lid (or a zip close bag).

IMG 0949Enthusiastically dump some cinnamon in too.

IMG 0950Put the lid on the container and give it a little shake.

IMG 0953IMG 0957

Next, place the banana coins on top of the cinnamon/flax mixture.

IMG 0960Place the lid on the container again and shake until all of the banana coins are well coated.

IMG 0961Next, place the coated banana pieces onto a parchment-lined baking sheet.

IMG 0962Place the tray in the freezer for at least an hour.

IMG 0966Serve them frozen to your excited toddler and watch them disappear. (Without a word of a lie, Gracen gobbled up our entire batch – and that was after a full meal!)

 

Frozen Banana Bites (that taste like banana cream pie)

  • 2-3 large ripe (but not over ripe) bananas
  • 3 tablespoons of roasted ground flax seed
  • 1/2 teaspoon of cinnamon

Peel the bananas and slice them into coins about a half inch thick, then set aside.

Put flax seed and cinnamon into a container with a lid or zip close bag and shake.  Add the banana coins to the flax mixture and shake again.  Place the coated banana pieces on a parchment-lined baking sheet and put in the freezer.

After about an hour in the freezer, the banana bites will be frozen, but still a tiny bit soft, making them perfect for serving.  If you aren’t serving them right away, transfer the bites into a airtight container.  When you’re ready to eat them, you can serve them completely frozen, or let them sit on the counter for 5 to 10 minutes beforehand (my preference).

Enjoy!

16 Comments

Whole Wheat Lemon Poppy Seed Pancakes

10 / 21 / 122 / 5 / 19



I’ve made these pancakes for special occasions few times before, and let me tell you, they are delicious.  Super healthy, however, they are not.  So this morning, my little sous chef and I set out to make a healthier, wholewheat version, sans refined sugar and butter.  I’m happy to say, they turned out amazingly well!  While not the fluffiest pancakes in the world, they were light, tender, and full of lemony flavour, just the way we like them.

Now, I must admit, I was being a little bit chicken and didn’t go for all wholewheat flour this time around (don’t know what got into me – using white flour is not normally even an option in our house!)  Next time, I’d just go all in and use wholewheat flour only.  Here’s the version we made this morning…

Wholewheat Lemon Poppy Seed Pancakes

  • 1 1/2 cups of wholewheat flour
  • 3/4 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teeny tiny pinch of sea salt
  • 1/3 cup of poppy seeds
  • 2 cups of skim milk
  • 2 tablespoons of white vinegar
  • 2 organic egss
  • 1/4 cup of pure maple syrup
  • 1 tablespoon of your favourite oil
  • 1/2 teaspoon of pure vanilla
  • zest of 4 large lemons
  • 1/2 teaspoon of pure lemon extract (optional)

Pour milk into a measuring cup or bowl.  Add vinegar and stir gently. Set aside. (Or just use store bought buttermilk instead.)

Measure out all dry ingredients into a large mixing bowl and mix well.

In a separate bowl, add all of the wet ingredients, including the homemade buttermilk and lemon zest, and mix well.

Add the wet ingredients to the dry ingredients and gently mix until just combined (this is important – do not over mix!)

Cook on a 300 degree griddle, flipping when bubbles begin to form.

Serve with berries and pure maple syrup.

Enjoy!

UPDATE:  Since making these the first time, we now always use only wholewheat flour, and the end result is just as delicious.  Cutting the pure maple syrup down a little too doesn’t hurt a thing and when in a pinch, chia seeds make for a great poppy seed replacement.

6 Comments

Healthy Wholewheat Pumpkin Spice Muffins

10 / 10 / 1210 / 10 / 12

Pumpkin Muffins‘Tis the season for all things pumpkin, so today Grae and I decided to experiment with making a healthy, but delicious, pumpkin treat.  I must say, we were definitely ‘winging it’, but our version of pumpkin spice muffins turned out great! They’re soft and moist inside, full of flavour, and perfectly sweet.  Not to mention, they contain no white flour, butter/margarine, or refined sugar.  Yay for that.

IMG 0389Here’s our line up of ingredients… Wholewheat flour, organic old-fashioned oats, ground flax seed, walnuts, pecans, baking powder, baking soda, cinnamon, nutmeg, ginger, pure organic pumpkin puree, grapeseed oil, organic eggs, pure maple syrup, and pure vanilla.

IMG 0390Of course, having a sweet little wispy haired sous chef helps too.

IMG 0394Start by putting the flour into a large mixing bowl.

IMG 0395Add the oats and ground flax.

IMG 0397Be sure to cram as many oats into your mouth as possible when no one’s looking.

IMG 0399Next up, add the baking powder, baking soda, and spices.

IMG 0401Give everything a good stir.

IMG 0405In a separate bowl, pour in the pureed pumpkin.

IMG 0407Add the maple syrup and vanilla…

IMG 0409The grapeseed oil…

IMG 0411And the eggs.

IMG 0413Then give everything a good mix.

IMG 0415Next, add the dry mixture into the wet one.

IMG 0417Mix until just combined.

IMG 0418Then add the nuts…

IMG 0422And gently fold them into the batter.

IMG 0425Prepare a muffin tin by lining it with silicone baking cups or a light layer of grapeseed oil.

IMG 0426Fill the muffin cups almost to the top, but not quite, then pop them in the oven.

IMG 0430Take them out once the tops are cracked and a toothpick comes out clean.

IMG 0434Let them cool for a couple of minutes and serve to your  very excited and very silly little munchkin.

Healthy Wholewheat Pumpkin Spice Muffins

(loosely based on this recipe by Bake or Break)

  • 1 3/4 cups of wholewheat flour
  • 1/2 cup of old-fashioned oats
  • 3 tablespoons of ground flax seeds
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of ginger
  • 1 cup of pure pureed pumpkin
  • 1/2 cup of grapeseed or olive oil
  • 1/2 cup of pure maple syrup
  • 2 large organic eggs
  • 2 teaspoons pure vanilla
  • 1/4 cup of pecans, chopped
  • 1/2 cup of walnuts, chopped 

Preheat oven to 350 degrees and prepare muffin tin.

Mix together the dry ingredients (except the nuts) and set aside.  In a separate bowl, mix together the wet ingredients.  Add the dry mixture to the wet one and stir until just combined.  Fold in nuts.

Transfer batter into the muffin tin.  Bake for 18 to 22 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool, then serve or store in an airtight container.

Enjoy!

 

See our favourite banana muffins here and our favourite carrot zucchini muffins here.

 

24 Comments

Sugar-Free / Dairy-Free / Flour-Free Breakfast Cookies

9 / 29 / 1210 / 1 / 12

This morning Miss G and I decided to try making something new for breakfast…  Cookies!  Not the traditional kind, of course.  Healthy, hearty ones that fill you up and start your day off right.  And I’m glad to say that despite my nonchalant ‘Ah, sure we’ll throw that in too’ attitude, they turned out pretty well.

IMG 0051Here’s our line up of ingredients… Old-fashioned oats, pumpkin seeds, raisins, ‘just apples’ applesauce (we just used the store bought stuff this time around, but homemade would of course be better), ripe bananas, cinnamon, and organic coconut oil and vanilla (which somehow didn’t make it into the photo…)

IMG 0053To start, my mini sous chef peeled our bananas and popped them into the food processor.

IMG 0054Then she added a capful of pure vanilla…

IMG 0056A generous amount of applesauce…

IMG 0058Some cinnamon…

IMG 0059And a dollop of coconut oil.

IMG 0060Then we blended everything up until it was mostly smooth, with just a few little chunks.

IMG 0064With our wet mixture transferred into a large mixing bowl, Grae added some organic old-fashioned oats…

IMG 0066Some raw pumpkin seeds…

IMG 0067And some raisins…

IMG 0071And gave everything a good stir.

IMG 0072The result was oats that were completely coated in the banana/applesauce mixture, but not ‘wet’ or batter-y (if that makes any sense).

IMG 0073We then dropped large spoonfuls of the mixture onto a parchment-lined baking sheet, using the back of the spoon to shape them into little mounds, and popped them into the oven.

IMG 0076Fifteen minutes later, out came these soft, moist little oatmeal mounds.  Now… Do they taste like a real cookie?  No.  Do they taste like a healthy bowl of cinnamon oatmeal compacted into a portable little serving? Yes!  And the best part is that they’re not at all crumbly. To the point where I let Grae snack on these while in the Ergo on our recent house hunting adventures because I knew they wouldn’t crumble all over our potential landlords’ floors… Win!

Sugar-free, Dairy-free, Flour-free Cinnamon Raisin Breakfast Cookies

(recipe loosely based on this one from irocksowhat)

  • 3 small ripe bananas
  • 3/4 cup of ‘just apples’ applesauce
  • 1 teaspoon of organic coconut oil
  • 1 teaspoon of cinnamon
  • 1 capful of pure vanilla
  • 2 cups of organic old-fashioned oats
  • 1/3 cup of raw pumpkin seeds
  • 1/3 cup of organic raisins

Preheat the oven to 350 degrees.

Add the wet ingredients (plus cinnamon) to a food processor (or good blender) and mix well. Pour the contents into a large mixing bowl and add dry ingredients.  Mix until everything is evenly coated.  

Drop spoonfuls of the mixture onto a parchment-lined baking sheet, using the back of a spoon to form them into mounds.  Bake for 15 minutes and allow a couple of minutes to cool.  Store in an airtight container on the counter for a few days, or pop them in the freezer and defrost as needed.

Enjoy!

9 Comments

Our Favourite Homemade Pizza {Two Ways}

9 / 23 / 129 / 24 / 12

Today Miss G and I made one of our favourite weekend dinners… Homemade pizza.  Though I do find it takes a little advanced planning to make pizza from scratch, making the dough just after breakfast and letting it sit on the counter all day until we’re ready to make dinner in the evening is easy enough for us.  Plus, this recipe makes two BIG thin-crust pizzas, which allows for a few (or at least a couple) of good meals {even when your husband scarfs down 12 pieces in one sitting… hi babe! ☺}

IMG 9925Here are the ingredients for our go to dough, adapted from the lovely Pioneer Woman’s recipe…  Wholewheat flour, dry active yeast, table salt, olive oil, and warm water.

IMG 9926First, sprinkle the yeast over the warm water and set it aside.

IMG 9928Next, add the flour…

IMG 9929And the salt to the bowl of your electric mixer. (This could be done by hand too, of course.)

IMG 9930Put the paddle attachment on your machine…

IMG 9931And give the dry ingredients a quick mix.

IMG 9933Next, measure out the olive oil…

IMG 9934And slowly pour it into the bowl while mixing.

IMG 9938Next, give the yeast and water a quick stir…

IMG 9939And with the mixer on, slowly add the yeast water to the flour/salt/oil mixture.  Mix on low until the dough starts to come together in a sticky mass.

IMG 9945Prepare a separate large mixing bowl by drizzling it with olive oil.

IMG 9946Use your hands to pull the edges of the dough downwards and shape it into a ball.  Place your dough in the bowl and gently toss it to coat it in olive oil.

IMG 9947Now cover your bowl tightly with plastic wrap.  It can be put in the fridge and stored for 3 or 4 days, or it can be used later on in the day. If we’re making pizza the same night, we just leave ours on the counter. 

IMG 9949Now, for my favourite… A very simple roasted veggie pizza.  Chop up a bunch of vegetables of your choice (these are my favourites), drizzle them with a little bit of olive oil, and put them in a 400 oven for about 10 minutes.

Pizza PrepWhile they roast, grate some cheese (we use fresh mozzarella or, like tonight, an all-natural extra sharp cheddar) and slice some fresh mushrooms.

IMG 9950Take your veggies out of the oven when they’re slightly soft and just beginning to turn golden in some spots.

IMG 9955With your toppings ready, it’s time to retrieve the dough you made earlier in the day.  By now, it should be well over double its original size and soft and spongy to the touch.

IMG 9957Prepare a baking pan by lining it with parchment paper and sprinkling on little cornmeal (this is completely optional, but it does add a nice texture).

IMG 9958Using 1/2 of the dough, press it down into a thin rectangular shape.  Don’t worry too much about holes – just patch them up as you go along.

IMG 9963For this pizza, we often use a fresh pesto sauce, which is really yummy.  Equally delicious, however, is just a drizzle of olive oil and a tiny sprinkle of sea salt.

IMG 9965Next, arrange the veggies on the dough {stuffing as many of the red peppers into your mouth as possible, if you’re like Gracen}.

IMG 9967Top with cheese (adding some feta into the mix is really good too!} and pop it into the oven.

IMG 9971Remove when the cheese is bubbly and the crust is golden brown and let cool for a few minutes.

IMG 9953Now onto the one Brad prefers… A BBQ chicken pizza. Tonight we used roasted chicken breasts cut into small chunks, raw diced orange pepper and sweet onion, and some white kernel corn (adding jalapeños is really tasty too).

IMG 9968Prepare your pan and dough the same way as before, then spread a thin layer of BBQ sauce onto the  uncooked crust (this is one of Miss G’s favourite jobs).

IMG 9969Add the toppings…

IMG 9970Cover with cheese…

IMG 9972And bake ’til golden.

Voila!  Dinner is done.  Serve on its own, or with a fresh salad.
 
Wholewheat Pizza 
  • 1 teaspoon of active dry yeast
  • 1 1/2 cups of warm water (not hot, but not lukewarm)
  • 4 cups of whole wheat flour
  • 1/2 teaspoon of salt
  • 1/3 cup of olive oil
Sprinkle yeast over warm water.
 
Mix flour and salt together.  Add olive oil while mixing.   Give the yeast/water mixture a quick stir and add it to the mixture while stirring also.  The mixture will be sticky and wet, which is perfect.  
 
Prepare a separate mixing bowl by drizzling it with olive oil. Using your hands, shape the dough into a ball by gently working the edges downwards and underneath. Gently toss the dough in the bowl to coat in olive oil, then cover tightly with plastic wrap.  Store dough in fridge for up to 4 days, or leave on counter if using later in the day.  
 
When ready, prepare a baking sheet by lining it with parchment paper and sprinkling it with cornmeal.  Flatten the dough on the pan, top with sauce and toppings, and bake for 10 – 15 minutes in a 450 degree oven. Remove from oven when the cheese is bubbly and the crust is golden.  Cut into squares and serve.
 
Enjoy!
 
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Mini Fruit Skewers

9 / 12 / 129 / 12 / 12

Today, after a trip to our fruit and vegetable market, Grae and I came home and put together some fun mini fruit skewers.  We washed the fruit together, I did the chopping, and Gracen did the assembling.  Grae had a ton of fun poking the fruit pieces onto the toothpicks and sliding them along to make room for more. As she created her snack masterpieces, she counted the pieces and named the fruits in her singsongy voice, adding each skewer to the plate when finished.

IMG 9569IMG 9570IMG 9572IMG 9577IMG 9580IMG 9582Now although we could have just mixed up our chopped fruit and eaten it as fruit salad, everything is better on skewers, right? Not to mention, making them was the best part – just look at that proud little face. Plus, they’d be great finger snacks for a play date or party… Or just as dessert for a mama and a babe. ☺

♥

5 Comments

The Best {No Sugar Added} Banana Muffins

9 / 9 / 126 / 12 / 19

The BEST No Sugar Added Banana Muffins | Mama.Papa.Bubba.I originally made these muffins as a healthy alternative to the sugar-filled, buttercream-topped Pioneer Woman vanilla cupcakes I made for Miss G’s 2nd birthday party, and they’ve quickly became a favourite.  Gracen loves them, Brad gobbles them up, and I often pack an extra in the diaper bag to eat while on the go. So this morning, on the first football Sunday of the year, Miss G and I whipped up a fresh batch.

IMG 9467

Here’s our line up of ingredients…

  • very ripe bananas (fresh or previously frozen and defrosted)
  • oil (olive or coconut or grapeseed – I actually think olive might be my fave)
  • an egg or egg replacer (we’ve used a chia egg or a flax egg* for the last several years and both work perfectly)
  • pure vanilla
  • wholewheat flour
  • baking soda
  • baking powder
  • cinnamon
  • salt (which you can easily leave out if making these for really little ones – there’s not really a noticeable difference if you skip it to be honest)
  • walnuts or chocolate chips or a combination of both if you wish (Gracen always wishes for nuts, and I agree –  the crunch definitely makes these muffins yummier)

*To make a chia or flax egg, put one tablespoon of ground chia or flax seed into a small bowl and add 3 tablespoons of warm water.  Mix it well and let it sit for approximately 10 minutes before using it.

IMG 9471

{this post contains affiliate links}

First off, add your bananas and the other wet ingredients to a large mixing bowl.

IMG 9474

Mix until mostly smooth and only slightly chunky.

IMG 9476

Next, place all of the dry ingredients, except the nuts and or chocolate chips, in a separate bowl.

IMG 9479

And give them a good stir.

IMG 9483

Once mixed, add the dry mixture to the wet mixture.

IMG 9484

Mix just until blended.

IMG 9485

If you’re adding nuts to your muffins, crush them up a little bit…

IMG 9487

Add them to your muffin batter… If you’re adding chocolate chips, no need to crush them first obviously.

IMG 9490

And give the mixture a stir.

IMG 9492

Lastly, grease a muffin tin with some oil (or use silicone muffin liners) , scoop the mixute into the cups, and top with a walnut if desired.

IMG 9494

Bake until cooked through and golden brown.

IMG_8530

The BEST {No Sugar Added} Banana Muffins (adapted from Bob Ewing‘s recipe)

  • 4 large ripe bananas
  • 1  egg (we use a chia egg or flax egg)
  • 1/3 cup of your favourite oil (we use olive or coconut)
  • 1 teaspoon of pure vanilla (this vanilla is the BEST)
  • 1 1/2 cups of whole wheat flour
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt (completely optional – I’d choose to leave it out in the future if making these for littles)
  • 1/2 cup of walnuts, crushed – plus more for topping, or chocolate chips (or a 1/4 cup of each)

Preheat oven to 350° . Prepare a 12 cup muffin pan by brushing it with oil or using silicon baking cups.

If you’re using a flax or chia egg, mix 1 tablespoon of ground chia or flax seed with 3 tablespoons of warm water in a small bowl and allow it to sit for 5 or 10 minutes to thicken. Mix the bananas and other wet ingredients until the mixture is mostly smooth and only slightly chunky.  In a separate bowl, mix the dry ingredients (save the walnuts and chocolate chips) well. Gently stir the dry ingredients into the wet ingredients.  Fold in walnuts and/or chocolate chips if adding them.  Fill the prepared muffin tin with the mixture and top each muffin with a whole walnut.  Bake at 350 degrees for 20 minutes.  Let cool.

Enjoy!

 

95 Comments

Nutrient-Rich Beet Berry Smoothie

8 / 15 / 128 / 15 / 12

Miss G and I got to experimenting in the kitchen this afternoon…  We had been out in the garden collecting some goodies earlier in the day, and although we’d eaten most of our finds with lunch, we had a few measly beets left over.   We’d decided we’d make a smoothie, and since we regularly add spinach and kale to our blends, I figured, why not beets?  The result was a BRIGHT magenta smoothie that was yummy enough for Grae to label it “pink ice cleam” and have two cups full instead of just one.

IMG 8462Here’s our list of ingredients:  Plain organic whole milk yogurt, frozen no-sugar-added strawberries and raspberries, a ripe frozen banana, a handful of baby beets, a few teaspoons of chia seeds, and some whole organic milk.

IMG 8463Another must for this recipe? Supergirl and her super girl baby.

IMG 8465Get started by dumping your frozen berries into your blender.  Closing your eyes makes for a better challenge.  Nothing Supergirl can’t handle though.

IMG 8466Chuck in your frozen banana.  Again, amp up this step by trying it with your eyes closed.

IMG 8467Next, add your beets in one. by. one.

IMG 8469And then dump your chia seeds in too.

IMG 8471Next, carefully add your milk.  The more you can get into the blender, the better.

IMG 8473Lastly, add a generous scoop of yogurt.

IMG 8479Blend everything up until thick and bright.

IMG 8480Serve with a straw or a spoon.  Or both.

IMG 8493Watch your little superhero gobble it up.

Nutrient-Rich Beet Berry Smoothie

  • 1/4 cup of plain organic whole milk yogurt
  • 2/3 cup of frozen raspberries and strawberries
  • 1 ripe frozen banana
  • 5-6 baby beets (or one regular sized one), steamed and peeled
  • 3 tablespoons of chia seeds
  • 1/2 cup of organic whole milk

Put everything into a blender and mix until smooth.  

Enjoy!

Another perk, besides the added nutrients, to adding chia to your smoothies?  They keep overnight without becoming separating and getting watery.  Try it!


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Simple Blueberry Popsicles

8 / 11 / 128 / 12 / 12

With our {essential} popsicle stash running on low, Gracen and I decided we’d whip up a new batch this afternoon.  I really had no recipe or flavour in mind, but as we rummaged through our fridge and freezer, Grae caught sight of frozen blueberries (her favourite!) and our decision was quickly made.

IMG 8263In addition to the blueberries, we gathered up some plain organic whole milk yogurt (with just a tiny touch of honey added), our new Ring Pop-esque popsicle moulds, and our food processor.

IMG 8264Gracen started us out by putting the blueberries into the food processor (at least the ones that were lucky enough to not be eaten).

IMG 8266Then she added our yogurt and honey…

IMG 8268And we blended it up for a decent amount of time. That’s it.  Tout fini!

Now, if you don’t enjoy a bit of texture in your popsicles {and you have the patience}, you could strain the mixture at this point, but since we don’t mind the grit and I feel like they must be more nutritious with the skin bits left in, we left it as is.

IMG 8269With some help, Grae scooped a little bit of the mixture into each mould…

IMG 8273Then snapped the lids on and into the freezer they went.

Simple Blueberry Popsicles

  • 2 parts frozen blueberries
  • 1 part plain yogurt
  • 1 tiny drizzle of honey (if desired)

Blend everything well in a food processor or blender. Scoop into popsicle moulds and freeze for at least a few hours.

Enjoy!

Oh, and be forewarned… There’s sure to be a similar fig popsicle recipe happening soon. We’ve got a tree bursting at the seams with fresh figs and I’m going to have to start getting creative.  Surely figs must make good popsicles, right?

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Healthy Two Ingredient Ice Cream (& a PBJ Twist)

8 / 6 / 128 / 6 / 12

There’s no doubt that we’ve jumped on the one ingredient ice cream band wagon feet first this summer.  Only we like ours made with two ingredients…

IMG 7983Here they are.  

I know, when I first heard about bananas turned ice cream, I was a little skeptical too.  But trust me – it’s sweet, creamy, and perfectly satisfying on a hot day.  Here’s how we like to make our two ingredient soft serve…

IMG 7990In the morning, peel a few bananas. (Grae loves this part.)

IMG 7995Then slice them up.

IMG 7997Place the banana coins on a parchment-lined baking sheet and pop them in the freezer for at least a few hours. 

IMG 8064In the afternoon, once they’re completely frozen through, take the bananas out of the freezer.

IMG 8065Place approximately 1/3 of the banana coins into a good food processor. 

IMG 8071Mix through the chunky stage, past the crumby stage, and right into the smooth, soft serve texture stage. You may have to stop the processor once or twice to mix things up a little with a spatula, but it’s not always needed.

IMG 8073Once the mixture is thick and creamy, stop the food processor and add a capful of good vanilla.

IMG 8076Plus another 1/3 of the banana coins and mix to bring to a soft serve texture again.

IMG 8082Then, add the last batch of banana coins and blend again.  If you’re feeling like a vanilla-flavoured treat, you can stop here and serve immediately, or put the ice cream into the freezer for a while for a more hard ice cream texture.

IMG 8084BUUUUUUT, if you want  peanut butter and jelly neopolitan-esque treat, divide your ice cream into thirds, leaving one portion in the food processor.  Place the two other portions in the freezer in the meantime.

IMG 8086First up, make the jelly flavoured ice cream.  Add a spoonful of no-sugar-added fruit preserves…

IMG 8090And a few frozen strawberries.

IMG 8092Then blend until smooth.  Pop the berry ice cream in the freezer and give your work bowl and blade a quick rinse.

IMG 8094Remove one of your vanilla-flavoured ice cream portions from the freezer, pop it in the processor, add a heaping tablespoon of all-natural peanut butter, and mix. When blended, transfer the peanut butter ice cream back into your bowl and pop it in the freezer.

IMG 8099While you tidy up a tad, let your toddler ferociously lick the bowl and spoon.

IMG 8103If possible, let your soft serve firm up in the freezer for 5 to 10 minutes.  Or, if your toddler is like mine, serve immediately to appease the begs for “iceth cleam”.

IMG 8105Enjoy!

7 Comments

{No Sugar Added} Nectarine Apricot Applesauce

7 / 23 / 129 / 1 / 14

Gracen’s been talking about applesauce {and the fact that her Mama may have eaten what was left of our strawberry applesauce during nap time one day a few weeks back} for a long time now, so I decided we’d make a new batch today.

There were a ton of yummy nectarines laying around Grandma Charlotte’s kitchen and we just picked up some local apricots during our most recent visit to Davison Orchards, so we decided to switch things up a bit… This time around, it was going to be nectarine apricot applesauce. Sounds yummy, right?

IMG 7287

 

 

 

 

 

 

 

 

 

 

 

Here’s our list of ingredients… A few apples, a couple of small nectarines, a couple of apricots, a little water, and some of the most delicious smelling Mexican vanilla you’ve ever come in contact with.

IMG 7300You’ll have to excuse our ‘vacation look’… Messy hair, no make-up and comfy clothes is the way to go when in relaxation mode. Plus, you don’t have to look nice to whip up a delicious snack, now do you? ☺

To get started, wash, peel, and chop all of your fruit.

IMG 7313And put it in a pot.

IMG 7315Next, pour in a little water…

IMG 7316And a capful of really good vanilla.

IMG 7318Give everything a little stir…

IMG 7319And pop it on the stove. Cover the pot and let the mixture simmer on medium low for the better part of an hour.

IMG 7320When the fruit is nice and soft, remove it from the heat.

IMG 7325After it’s cooled for a few minutes, arm your little one with giant oven mitts and get mashing.

IMG 7328Eat it while it’s still warm, or transfer it into a mason jar and store in the fridge for later.

 

{No Sugar Added} Nectarine Apricot Applesauce

  • 3 small apples
  • 2 small nectarines
  • 2 apricots
  • 3 – 4 tablespoons of water
  • 1 capful of good vanilla

Wash, peel, and chop all fruit. Put it in a pot with the water and vanilla. Give the mixture a quick stir, then cover and simmer over medium low heat for 45 minutes to an hour. When the fruit is good and soft, remove the pot from the heat. Mash until your desired consistency is reached. Serve warm or refrigerate for future use.

Enjoy!

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Healthy Homemade Strawberry Creamsicles

7 / 19 / 127 / 20 / 12

During the last couple of weeks of gorgeous weather, our popsicle supply has been hit hard.  With one lone popsicle left in the freezer, it was time to replenish our supply.  I came across this idea a while back on Super Healthy Kids and loved the simplicity of it. Just two ingredients? Yes please.

IMG 7093Here is everything you need to whip up a batch of your own… A bowl of strawberries (washed and hulled), plain organic full-fat yogurt (the thicker the better), a food processor (or good blender), and some popsicle moulds (these are my makeshift moulds that I love because of their small size – cheap containers with slits cut in the lids). Ooh – and a spoon. Can’t leave that out.

IMG 7094Get started by putting your strawberries into your food processor.

IMG 7097Let them mix until they start to turn into a puree.  You can stop while the mixture is still chunky, or blend a little longer for a smoother texture, depending on your child’s preferences.

IMG 7098Take a little taste.  If desired, you can add a touch of pure maple syrup or honey at this point and then mix again, but Grae’s enthusiastic “Mmmmmm” and request for more told me that ours was plenty sweet.  (Keep in mind that the finished product will be slightly more tart.)

IMG 7102Transfer your strawberry puree into a measuring cup for easy pouring.

IMG 7103Now you’re ready to put the popsicles together. Start by adding a little scoop of yogurt into each mould. (We used plain yogurt because it’s what Gracen is used to eating, but if you don’t mind the added sugar, you could easily use a vanilla, honey, or berry flavoured yogurt. If possible, try to pick a thicker yogurt as it will make the ‘layering’ easier. Greek yogurt would be perfect.) 

IMG 7105Next, cover the yogurt with strawberry puree.

IMG 7107Then add another spoonful of yogurt.

IMG 7108Continue layering until your moulds are nearly full.

IMG 7110Secure the lids onto your moulds and add the popsicle sticks (if needed).

IMG 7111Done! Place your strawberry creamsicles into the freezer overnight (or at least for a few hours)

IMG 7113And now for the best part – let your munchkin slurp up the remaining strawberry juice if there is any. Yuuuuum.


Healthy Homemade Strawberry Creamsicles 

  • Approximately 15 large strawberries, washed and hulled
  • Approximately 1 cup of plain organic full-fat yogurt

Place strawberries in food processor or blender and mix until they form a puree, then transfer mixture into a measuring cup for easy pouring. Fill your popsicle moulds with layers of yogurt and puree until nearly full. Freeze overnight.

Enjoy!

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