Sesame Chicken With Fennel and Orange Salad

 

sesame-chicken-orange-fennel-cabbage-salad

Spring is finally making an appearance in our city, although there are still many remnants of winter, with snow on the ground and a chill in the air. My son has been dying to play in the park and ride his bike and it’s only been in the past week that we’ve been able to make that happen–even if only for 10 minutes at a time. Because it’s been such a brutally long winter, I’ve continued to stick to our usual go-to winter meals–hot steel-cut oats for breakfast and warm comfort foods such as soups, casseroles, stir-fries and pasta dishes for lunch and dinner. Needless to say, I was thrilled to be given the assignment by Canadian Living to test out this refreshing citrusy sesame chicken salad. It was about time that I switch things up and try something Spring-inspired. 

I have to admit, I rarely use fennel in cooking unless I’m making roasted root vegetable (usually at Christmas or Thanksgiving). Before I made this recipe, I don’t actually think that I had eaten fennel raw, which now that I’ve tried it, I can’t believe! It was delicious and paired perfectly with the red cabbage, orange and cilantro. Fennel tastes mildly like liquorice, which added to the complexity of the flavour in this salad.

fennel

 

fennel-cabbage-salad

The recipe (on the cover of the May issue of Canadian Living) calls for chicken breasts, but I happened to have boneless, skinless chicken thighs on hand instead, which worked out really well.  Both the sesame glaze and the dressing were a breeze to make, and I had almost all of the ingredients on hand (with the exception of apple cider vinegar, which I replaced with red wine vinegar). 

ingredients-chicken-salad

Because I had a sneaking suspicion that my 3 year old and 10 month old might not appreciate this meal as much as my husband and I would, we decided to feed them early and put them to bed so that we could enjoy dinner just the two of us–a rare “at-home date night” as we call it. My husband isn’t a huge salad fan, but he was pleasantly surprised when he tasted this one and even had a second helping. 

guy-eating-salad 

Because fennel and cabbage are fairly “sturdy” vegetables, this salad will make for great leftovers tomorrow (even though it is already dressed).  I would definitely recommend trying this refreshing Spring salad out–it was delicious, easy to make and allowed me to branch out from making the same old salad that I always do.  Not to mention the fact that this salad-that-eats-like-a-meal is jam-packed full of nutrition and is satisfying and filling. 

Enjoy!

sesame-chicken-salad

Check out the full recipe here: Sesame Chicken With Fennel and Orange Salad 

 

 

Disclaimer: This is a sponsored post by Canadian Living and I receive compensation for it. All opinions are my own. 

Souvlaki-Style Pork Tenderloin With Mixed Vegetables

souvlaki style pork tenderloin

Easy to make, healthy, delicious and kid-friendly! You can’t go wrong with this Souvlaki-Style Pork Tenderloin With Mixed Vegetables.

Aloha from Hawaii!

I have been enjoying the sun and surf with my family in Hawaii for the past week and a half and I’m trying not to think about the fact that we are flying home to the bitter cold in a few days. We’ve been getting updates from friends and family back in Calgary about the cold weather–it sounds like we decided to vacation at the optimal time (not to rub it in fellow Calgarians)!

We’ve been loving the beautiful weather here in Maui and have managed to get to the beach everyday for at least a couple of hours of swimming and soaking up the sun. Our three year old has been in heaven, building sand castles and “surfing” with his boogie board. Our 7 month old has never been happier, getting her fair share of ocean time and playing in the sand.

One of the highlights of our trip has been the amazing food. The fresh fish and seafood, fruits and veggies, macadamia nut treats and coconut drinks to name a few favourites. But one of the best meals that we’ve had so far on the island was tonight’s dinner, Souvlaki-Style Pork Tenderloin and Mixed Vegetables. I made this delicious recipe because it was my first assignment (so exciting!) as one of the Canadian Living Network bloggers. This recipe will be featured in Canadian Living’s March 2014 issue (hits newsstands today!), so I was asked to recreate it and write about it on my blog. A few months ago, I was thrilled to be chosen to be a part of Canadian Living’s “CL Voices Network”, which means that I will be writing blog posts (on this blog) for Canadian Living, testing and sharing tasty recipes like this one, writing about healthy products and taking advantage of any other exciting assignments that are thrown my way. As a longterm fan of Canadian Living, I am bursting with excitement about this new venture and am honoured to be a part of the Canadian Living team.

This is one of the best pork tenderloin recipes (my hubby and kids can attest to this) that I’ve ever tried. Although this recipe incorporates mostly greek flavours (which I love), I thought that is would be fitting to mention the fact that pork is actually a big part of the Hawaiian cuisine–being that traditionally, pigs were raised for religious sacrifice–and is often served at Hawaiian celebrations (such as Luau’s).  I had planned on barbecuing instead of baking (because the thought of turning on the oven in this heat and humidity was not appealing), but decided at the last minute to follow the recipe as is and bake it. I’m so glad that I did because it turned out perfectly! Not only was this delicious, but it is also very nutritious. Pork tenderloin is extremely lean, so it doesn’t send us over the edge calorie-wise like some higher fat red meats do, but it is also very tender and moist if cooked correctly. The medley of vegetables alongside the pork is colourful and nutrient-rich. There is no need for an additional starch or grain with this meal because the nutrient and fibre-rich sweet potato provides all of the starch needed. Any leftover pork will be perfect in sandwiches, on pizza or paired with leftover veggies for lunch or dinner the next day.

Here is a link to this delicious recipe: Souvlaki-Style Pork Tenderloin and Mixed Vegetables

 

souvlaki-pork-tenderloin-plated

mom-and-kids

dad-eating

boy-eating-pork-tenderloin

baby-eating-pork-tenderloin

Disclaimer: This is a sponsored post by Canadian Living and I received compensation for it. All opinions are my own.

 

Chewy Triple Ginger White Chocolate Cookies

Triple-Ginger-Cookies That’s a mouthful isn’t it? And a delicious one! These chewy ginger cookies have been holiday family favourite for a few years now and I’ve been meaning to share the recipe for a while. The original recipe (Chewy Triple Ginger Cookies from the Atco Blue Flame Kitchen) did not call for white chocolate chunks–my Mom so brilliantly decided to test out this addition and it worked beautifully (which isn’t surprising). These cookies, although not “healthy” overall (c’mon, it’s Christmas!), contain a lot of ginger, which on its own may possess many health benefits ranging from easing stomach upset and acid reflux, to treating bronchitis and menstrual cramps. But let’s face it- you the only benefit you will likely be thinking about when you eat one of these is how amazing it tastes.

If you are a fan of ginger, you will absolutely LOVE this recipe. I would double the recipe, because they will disappear in no time over the holidays. They make for a great hostess gift too! Oh, and you should also try out this amazingly delicious warm ginger cake recipe too.

Chewy Triple Ginger White Chocolate Cookies 

Ingredients:

  • 2 cups (500 mL) flour
  • 2 tsp (10 mL) ginger
  • 2 tsp (10 mL) baking soda
  • 2 tsp (5 mL) cinnamon
  • 1 tsp (5 mL) cloves
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) packed golden brown sugar
  • 3/4 cup (125 mL) butter, softened
  • 1 egg
  • 1/4 cup (50 mL) molasses (tip: spray your measuring cup with a oil spray first- the molasses will slip out much easier)
  • 1 tsp (2 mL) vanilla
  • 1/2 cup (125 mL) finely chopped crystallized ginger
  • 1/2 cup white chocolate chunks or chips
  • 1 tbsp (15 mL) grated fresh ginger (tip: keep your fresh ginger in the freezer- it’s easier to grate and lasts a lot longer)
  • Sugar for rolling

Directions:

  1. Combine flour, ginger, soda, cinnamon, cloves and salt in a bowl. Using medium speed of an electric mixer, beat together brown sugar and butter until fluffy. Add egg, molasses and vanilla; beat until blended.
  2. Add flour mixture and mix just until blended. Gently stir in crystallized ginger, white chocolate and fresh ginger. Cover and refrigerate dough for 1 hour.
  3. Shape dough into 1 inch (2.5 cm) balls. Roll balls in sugar and place 2 inches (5 cm) apart on parchment-lined cookie sheets. Bake at 350ºF (my oven is super hot so I had mine at 325)  for 12 – 14 minutes or just until cookies are cracked on top. Cookies will be soft to the touch; do not overbake. Cool on cookie sheets for 1 minute. Transfer cookies to racks and cool completely. Store in a tightly sealed container for up to 4 days or freeze for up to 2 months.

Makes 4 dozen smallish cookies.

Enjoy!!

 

Here are some of my latest posts on my Yummy Mummy Club Blog:

How to Avoid Food Battles With Your Kids Over The Holidays

Introducing Solids: Baby-Led Weaning vs. Spoon Feeding

Why Your Child May Become Smarter If They Play With Their Food

 

 

The Best Butternut Squash Soup Ever

butternut squash soup

I love soup- especially when it’s cold outside. I find that soup is one of the easiest ways to ensure that I get enough veggies throughout the winter months (because raw veggies and salads aren’t very appealing in – 20 C weather). Soup is also a great way to help control your appetite this time of year, because warm food is more satiating and tends to keep us fuller longer. During the winter months, our serotonin levels drop (increasing our cravings for carbohydrate-rich foods), we’re typically not as active and we don’t eat as many vegetables and fruits. These are a few reasons why many of us tend to notice a bit of a weight gain during the winter. It’s important that we consume enough veggies (at least 4 servings a day–1 cup of veggie soup= ~1 serving), we get enough sleep (something I will talk about in a future blog post) and that we continue to be as active as possible.

As a busy Mom, I also find that making big batches of soup (whether it’s an all-in-one meal soup or a veggie soup) is an easy way to ensure that my family eats a balanced, healthy meal and also provides as easy option on busy nights.

This velvety butternut squash soup is so delicious- you’ll want to make a big batch! We paired it with grilled chicken thighs and a salad, but it would be perfect with a panini or grilled cheese sandwich too.

The Best Butternut Squash Recipe Ever

Ingredients:

  • 2 large squash, cut in half lengthwise
  • 1/2 tsp cinnamon
  • 4 tbsp olive oil
  • 1 large yellow onion, diced
  • ½ tsp hot chili flakes
  • 2 1/2 tbsp grated fresh ginger (I keep mine in the freezer so that it’s easier to grate)
  • 6 cloves garlic, minced
  • 1/4 tsp  of each nutmeg, cumin and paprika
  • 8 cups of chicken stock
  • 2 tbsp maple syrup
  • 1 cup coconut milk (more or less to suit your taste)
  • Salt and pepper to taste
Directions:
  1. Preheat oven to 400 F
  2. Place squash halves on a greased large baking sheet. Rub the squash with oil and then Sprinkle squash with cinnamon and baked covered with foil for about 45 minutes to an hour (when you insert a fork, it should be soft.
  3. In a stockpot, heat oil over medium. Sauté the onions for about 5 minutes. Add the chili flakes and sauté for another 2-3 minutes. Add ginger, garlic, salt and sauté for another 2 minutes.
  4. When squash is ready, remove from oven and let cool for 10 minutes or so. Scoop out the squash- it should be very easy to remove from the skin. If not, you didn’t cook it long enough. Add Squash to the stockpot with the sauteed onions and other spices and along with the 8 cups of veggie stock. Simmer for about 15 minutes while stirring every so often to allow flavours to combine and deepen. Add the maple syrup.
  5. Transfer the soup in a blender or keep the soup in the stock pot and use an immersion (hand) blender and blend until smooth- I wanted mine extra smooth so I blended for at least 5 minutes until it was velvety smooth.
  6. Add coconut milk and blend for another 10-20 seconds or so.
  7. Return to the pot and warm again and serve. Test it out and add more spice and salt and pepper if needed.
Yields 10-12 servings.

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes

Happy Thanksgiving! We just arrived home from an amazing Turkey dinner at my parents house (which was extra special because we also celebrated my husband’s birthday today). For his birthday breakfast this morning, I wanted to make him something delicious, but easy to throw together (think crazy toddler and hungry baby), so I turned to a recipe that I’ve been eyeing on the Yummy Mummy Club Blog (“Pumpkin Pie Pancakes” by Karen Humphrey). I changed the recipe slightly, but they turned out amazing. It was the perfect Fall/Thanksgiving/birthday breakfast. For some reason I was out of fresh fruit (that never happens, but it did today!) so I made smoothies with yogurt, milk, and frozen blueberries and mango to go along with the pancakes. If you don’t have any breakfast plans for tomorrow morning, you must try these!

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 tbsp sugar
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice (you can make this yourself by combining 3 tbsp cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1 tsp ground cloves, and 1 tsp allspice)
  • dash of salt
  • 1 cup milk
  • 2/3 cup pumpkin puree
  • 2 tbsp vegetable oil
  • 1 egg
  • 2 tsp butter for frying

 

Directions:

  1. Combine flours, sugar, baking powder, pumpkin pie spice and salt in a large bowl
  2. Beat egg, milk, oil and pumpkin puree in another bowl
  3. Combine wet and dry ingredients until just moistened
  4. Heat a large skillet or frying pan on medium heat and melt butter
  5. Using a 1/3 cup measuring cup, drop 1/4-1/3 cup dollops of batter into heated pan, turn once  when golden brown

*Makes 6-7 medium size pancakes. Drizzle with maple syrup and serve with a yogurt and fruit smoothie (or yogurt and fresh fruit).

Enjoy!!

Come on over to my Facebook page (if you haven’t already) because I am now posting a nutrition “tip of the day” every week day for Moms, kids and families as well as helpful resources, blog posts, articles and questions/answers from other Moms.

Also, if you are someone who tosses their food out on the “best before date”, read this.

 

 

Herb and Garlic Spaghetti Squash Recipe

 spaghetti-squash-recipe

This is one of those gourmet sounding (and tasting) dishes that is actually super easy to throw together. The only thing that you will have to keep in mind is the roasting time (1 hour 15 minutes). I had heard of people using spaghetti squash to replace actual spaghetti noodles in dishes and always thought that it would be sacrilegious (c’mon…veggies for pasta?). I was very pleasantly surprised though- it made for a wonderful pasta alternative, not to mention a healthier and more filling one. It’s kid-friendly too.

Why do I love squash? It’s nutritious (it actually has 120 mg of Omega 3 fatty acids per cup!), extremely versatile, very reasonable in price, SO tasty, and easy to cook with. Besides being a source of Omega 3, it also contains calcium, magnesium, potassium and Vitamin C.

Here’s the recipe!

Ingredients:

  • 1 spaghetti squash
  • 2 tbsp olive oil
  • 2-3  green onions, chopped
  • 2 tbsp fresh rosemary, chopped finely
  • 2 tbsp fresh basil, chopped
  • 1/4 cup fresh parsley, chopped finely
  • 2 garlic cloves sliced thinly
  • salt and pepper to taste

Directions:

  1. Preheat oven to 375 F
  2. Place squash on a cookie sheet, stab with a sharp knife all over. Roast for 1 hour and 15 minutes
  3. Remove squash, slice in half, remove seeds and “fork” squash out into a bowl.
  4. Heat olive oil in a shallow pan over medium heat (2 mins). Add garlic, green onion, and rosemary. Sautee for a couple of minutes
  5. Toss squash into pan and sautee for another 2-3 minutes until herbs are dispersed evenly. Transfer squash mixture into a pretty bowl and top with fresh parsley.
  6. Serve alongside BBQ chicken (I marinated mine in balsamic vinegar, garlic and salt and pepper) and a salad.

More recipes, tips and resources for Moms can be found on my Facebook Page.

My latest blog posts over at the Yummy Mummy Club are:

I’m Becoming A “Fooditarian”

The Top Shortcuts To a Healthy Weeknight Meal

Homemade Raincoast Crisps

 

 

Delicious Spiced Pumpkin Bran Muffins

 pumpkin-spiced-muffin-001

I must admit- I’m not completely devastated that summer is coming to a close (even though I LOVE summer), because Fall is my absolute favourite time of year. The warm days but cool mornings and evenings, the beautiful leaves, the Fall wardrobe, and of course, warm comfort foods and drinks like butternut squash soup and pumpkin spice lattes. I’d be in heaven if it was Fall all year round. As we head into September this weekend, try to focus on the fact that it will still be warm out for a while, there are many yummy Fall foods to enjoy and that it’s the perfect time to set some personal goals, “start fresh” or tackle a project that you’ve been meaning to get to. Personally, I will be focusing on this blog more, as well as my Facebook page. I have started posting daily nutrition tips for Moms on my facebook page, so do check it out and share with your Mommy friends!

To send you into the long weekend, I have a yummy recipe to share. Enjoy!

Spiced Pumpkin Bran Muffins

Gather two 12-cup muffin tins, lightly greased or lined with paper cups (makes 2 dozen medium sized muffins or 3 dozen small muffins) and preheat oven to 375 F (or 350 F if you have a super hot oven).

Ingredients

  • 1 cup bran cereal (I use bran flakes or all-bran)
  • 2 1/2 cups whole wheat flour
  • 1 cup raisins, walnuts or pecans (your choice)
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 3 eggs, lightly beaten
  • 2 cups buttermilk
  • 1 cup granulated sugar
  • 1 can (14 oz) pumpkin puree
  • ½ cup vegetable oil (I use canola)

Instructions

  1. In large bowl, combine whole wheat flour, bran, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and raisins or nuts.
  2. In another large bowl, combine eggs, buttermilk, pumpkin and oil.
  3. Make a well in the centre of the dry mixture and pour in wet mixture all at once. Gently fold together until just combined- do not over-mix.
  4. Spoon batter into muffin tins and bake in pre-heated oven for 18 minutes

Recipe adapted from the Dietitians of Canada “Great Food Fast” Cookbook.

 

Quick And Easy Turkey Taco Pizza

taco-pizza-007

 

Need a new kid-friendly dinner idea? If you have leftover taco fixings or if you just need a quick and easy (but healthy) dinner option, you’ll love this one:

 

Ingredients:

  • 2 thin pre-made (or home-made) crust pizza shells (we got ours from Costco)
  • 1 package ground turkey
  • 1 low sodium package of taco seasoning (or you can use half like I did)
  • 1/4 cup water
  • 1 small can of refried beans (or 1/2 larger can)
  • 1/2-3/4 cup cup fresh salsa
  • 2 large fresh tomatoes, chopped
  • 1 large bell pepper (I used yellow because that’s what I had), finely chopped
  • Any other fresh veggies that you would like to add (chopped)
  • 1.5-2  cups grated cheddar cheese (or Fiesta Mix grated cheese would be good too)

Instructions:

1. Preheat oven to 400 F

2. In a skillet over medium-high heat, brown ground turkey until fully cooked (no pink), add taco mix and add water and stir. Cook until water has evaporated. Remove from heat and let cool.

taco-pizza-1

3. Lay your two pizza shells out

4. Mix together the refried beans and fresh salsa in a bowl to make the base pizza sauce and spread over pizza shells evenly

taco-pizza-2

5. Add the cooked ground turkey mixture on top of the pizza base, spread evenly between both pizzas.

6. Sprinkle chopped peppers, and any other veggies (besides the tomato) evenly over top of the ground turkey mixture.

7. Sprinkle cheese evenly over veggies and then top with fresh tomato
Place the pizzas in oven, directly on oven racks (for crispy crust)

taco-pizza-4

8. Cook at 400 F for 15-20 minutes, until cheese is melted and crust is golden brown along edges.

9. Allow to cool for 10 minutes or so, cut and serve along side a salad or raw veggie tray.

Enjoy!

 

 

Oatmeal Five Ways

 baked-oatmeal-2

Oatmeal is my favourite winter breakfast (my 2 year old son LOVES it too). Comforting, filling and easy, oatmeal is the perfect way to start a day. Oats are high in soluble fibre- a type of fibre that keeps you fuller longer, naturally decreases your cholesterol levels and stabilizes your blood sugar levels. You’ll find that if you switch from packaged breakfast cereal to oatmeal, you’ll have more energy and stay fuller longer throughout the morning. Whole oats are a great source of thiamine, iron, certain anti-oxidants and dietary Fibre.

Tip #1: When you are choosing oats in the grocery store, there are several varieties to choose from. I usually choose large flake oats (old-fashioned rolled oats) or steel-cut oats (which take longer to cook) instead of instant or quick oats. Large flake or steel cut oats are less refined and processed, are lower on the Glycemic Index (are digested slower) and have a grainier texture (which I like) as compared to quick and instant, which cook quicker and produce a smoother, thicker texture. Be careful with instant oats packages which often contain added sugars/sweeteners, hydrogenated oils and other additives.

Tip#2: I’ve made these recipes with busy Moms in mind, so most of them (with the exception of #5) are cooked in the microwave. You can also cook oats on the stovetop (works well for bigger batches and if you’re using steel-cut oats). When you cook in the microwave, make sure to use a tall microwave-safe bowl or dish so that your oatmeal doesn’t come pouring over the sides as it cooks.

Tip #3: I’ve given the option of using milk, soymilk or water in most of the recipes. I choose milk or soymilk most of the time, because it adds more protein and makes for a creamier oatmeal. Water, almond milk or any other milk work too. I’ve kept these recipes fairly simple, but feel free to add extra ingredients like chia, hemp or flax for an extra boost of fibre.

Here are five of my favourite oatmeal recipes (I used large flake oats for all recipes):

1. Peanut Butter and Banana Oatmeal:

Ingredients (1 serving): 

Peanut Butter and Banana Oatmeal

Peanut Butter and Banana Oatmeal

  • 1/3 cup oats
  • 2/3 cup milk or soymilk
  • 1 tbsp peanut butter
  • 1/2 banana
  • 1/2 tsp honey
  • Pinch of salt

Instructions:

  1. Combine oats, salt and milk in a microwave-safe bowl. Cook uncovered for 2 minutes
  2. Add peanut butter, banana and honey and a bit more milk if needed. Enjoy!

 

apple-cinnamon-oatmeal

Nutty Apple Cinnamon Oatmeal

2. Nutty Apple Cinnamon Oatmeal

Ingredients (1 serving): 

  • 1/3 cup oats
  • 2/3 cup milk, soymilk or water
  • 1 tbsp almond butter
  • 1/2 apple chopped coarsely
  • 1 tsp maple syrup
  • 1/4 tsp cinnamon
  • Pinch of salt

Instructions:

  1. Combine oats, milk, and salt in microwave safe bowl and cook on high for 2 minutes, uncovered
  2. Add apple, cinnamon, almond butter, and maple syrup. Add extra milk if desired. Enjoy!

 

blueberry-oatmeal

Maple Blueberry Oatmeal with banana slices on top

3. Maple Blueberry Oatmeal

Ingredients (1 serving): 

  • 1/3 oats
  • 2/3 cup milk, soymilk or water
  • 1/3 cup blueberries (fresh or frozen)
  • 1 tsp brown sugar or maple syrup
  • Pinch of salt

Instructions: 

  1. Combine oats, milk, and salt in microwave safe bowl and cook on high for 2 minutes, uncovered
  2. Add blueberries and sweetener and then top with sliced banana. Add more milk if desired. Enjoy!

 

4. Spiced Carrot Cake Oatmeal:

Spiced Carrot Cake Oatmeal

Spiced Carrot Cake Oatmeal

Ingredients (1 serving):

  • 1/3 oats
  • 2/3 cup milk, soymilk or water
  • 1/4 cup finely grated carrot (about 3 mini carrots)
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 cup raisins
  • 1 tsp brown sugar
  • 1/2 tsp vanilla
  • Pinch of salt

Instructions:

  1. Combine oats, carrots, milk, vanilla, cinnamon, ginger, nutmeg and salt in a microwave safe bowl or container and cook on high for 2 minutes
  2. Add brown sugar and raisins and more milk if needed. Enjoy!

 

5. Baked Blueberry and Banana Oatmeal:

* recipe adapted from http: So How’s It Taste?  via The Curvy Carrot and Annie’s Eats

Ingredients (6-8 servings)  

Baked Blueberry Banana Oatmeal

Baked Blueberry Banana Oatmeal

Baked Blueberry Banana Oatmeal

Baked Blueberry Banana Oatmeal With Vanilla Greek Yogurt

  • 1.5 cups oats
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 cup milk or soymilk
  • 1 large egg
  • 2 tbsp butter, softened
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 2-3 ripe bananas, mashed
  • 1 cup blueberries (or other berries), fresh or frozen

Instructions: 

  1. Preheat oven to 375 and grease a square baking dish
  2. In a medium size bowl mix together mashed banana, milk, vanilla, egg and maple syrup, and butter (I used an electric hand mixer). Add in blueberries and mix until dispersed.
  3. In another medium size bowl, mix together oats, cinnamon, baking powder and salt.
  4. Combine wet and dry ingredients and stir until just mixed. Pour into greased baking dish
  5. Bake at 375 for 30 minutes or until edges are golden brown
  6. Serve once cooled a bit with vanilla greek yogurt. Keep the rest in the fridge and enjoy for an entire week by heating a serving for 20-30 seconds in the microwave and adding yogurt.

ps. all of these recipes are toddler and kid-friendly too!

 

 

 

 

Best Ever Oatmeal Chocolate Chip Cookies

oatmeal-chocolate-chip-cookies

I’ve promised many friends that I’d share this recipe, and finally I’ve gotten around to doing it. It’s probably the best oatmeal chocolate chip cookie recipe ever. Not only are these cookies soft, chewy and delicious, but they also contain a healthy dose of heart-healthy oats that are rich in soluble fibre. This recipe also contains much less butter or margarine than other cookie recipes do. I often make these cookies (along with these amazing muffins) for friends who have just had new babies and are needing fast, quick (higher fibre) snacks. If you’re a Mom, you know that the best gift ever is homemade meals or baking, am I right?

No matter what the reason for making these cookies, you will not be disappointed. They are so easy and quick that you can have a batch or two done by the time nap time is over (and you might even be able to sneak a quick nap in yourself!).

Best Ever Oatmeal Chocolate Chip Cookies

(makes 4-5 dozen)–> you can cut the recipe in half, but why?

Preheat oven to 325 (or 320 if your oven is really hot)

Ingredients: 

  • 1/2 cup butter or non-hydrogenated margarine (or a combo of both) at room temperature
  • 2.5 cups brown sugar
  • 4 large eggs (room temperature)
  • 4 tsp vanilla
  • 1.5 cups whole wheat flour
  • 1.5 cups all-purpose flour
  • 2 1/4 cups large flake oats
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups dark chocolate chips

 oatmeal-chocolate-chip-cookie-dough

Instructions:

  1. In a large bowl, beat the wet ingredients and sugar (eggs, sugar, vanilla and butter) together until smooth
  2. In another large bowl, sift flours, oats, baking soda, salt and cinnamon until well blended.
  3. Add the dry mixture to the wet mixture and stir by hand until almost combined, then add chocolate chips and stir until well blended
  4. Spray cookie sheets or cover with parchment paper and drop spoonfulls of cookie dough about 2 inches apart on cookie sheets
  5. Bake for 10-12 minutes until a light golden color on around the edges, but still soft on the inside.
  6. Allow to cool and transfer to a wire rack.

 

Enjoy!!!

Sarah xo