Monday, October 30, 2017

Chia Seed Pudding

Chia pudding brings me back to when I was little and I would devour a big bowl of creamy tapioca pudding topped with whip cream and berries.

 With this, the flavor combinations are endless!  You can use any milk you love, cows, coconut, rice, almond or even chocolate milk! I love to add in different fruits or nuts or just about anything.

This is the perfect breakfast, quick snack or even dessert. I like to make a large batch and it lasts in my fridge for up to a week.

It literally takes 2 minutes to pull together and you won't regret it!

So wash them mitts, lets get cookin'.

Chia Seed Pudding

1/4 cup plus 1-2Tbsp chia seeds
1 cup milk of choice
1 tsp honey, brown sugar, molasses or sweetener of choice
Optional add ins: collagen powder, flax seeds, wheat germ, bee pollen, coconut oil etc

In a mason jar add all ingredients. Replace the lid and shake, shake, shake.  Put it  in fridge for 2 hours or overnight.  After about 1 hour shake or stir and check for desired thickness.  If you like it really thick like I do then add another teaspoon or so of seeds then mix and return to fridge.
After pudding has been chilled and you are ready to enjoy you can top or stir in anything your little heart desires but here are a few of my favorites. Enjoy!

Cherries and cocoa powder
pumpkin puree and pecans
Any and all fruits
Grated apples and cinnamon
Coconut and almonds

*If the texture is too much for you don't give up just place all ingredients and even fruit in the blender and give it a whirl then place in fridge.  With this method you may not need as many seeds so start with the 1/4 cup.

Thursday, July 20, 2017

Asian Beef Atop Purple Cabbage

This is one of our families go-to week night meals.  It comes together in minutes and is gobbled up every time.  Its filling and nutritious. I love using the purple cabbage instead of noodles or rice, it turns such a great purple/ blueish colour, you know its packed with vitamins. The sweet and salty of the sauce is made perfect with a little kick from the red pepper flakes. You are going to love this one!

So wash them mitts, lets get cookin'.

Asian Beef Atop Purple Cabbage

1lb ground beef
1/4tsp red pepper flakes (more or less depending of taste)
1/3c chopped green onions
1tsp minced garlic
1tsp grated ginger
1/3c brown sugar
1/3c soy sauce
1tsp sesame seeds
1 head of purple cabbage shredded

In a large pan begin to fry ground beef breaking it up into small pieces.  Meanwhile in a large pot bring water to a boil to cook cabbage.  Boil cabbage for a 3-5 minutes, it won't take long depending on how small they are shredded.  You just want them tender but still a little crisp.  Drain and set aside to stay warm. When the beef is all browned add in the ginger, garlic and red pepper flakes and stir for a minute then add in soy sauce and brown sugar. Let it simmer for until the liquid is reduced, about 2 minutes. Just before serving toss in the green onions and sesame seeds.  Plate up by putting a generous helping of cabbage with the beef on top. More sesame seeds and onions to garnish. Enjoy!

Thursday, July 13, 2017

Mint Limeades

What is a girl to do when her garden is over run with mint?!? You could bask in the delicious scent filling the air, you could fight to keep it under control or you could just keep making Mint Limeades. 

That is exactly what I have been doing for the past couple week. I can't stop and if I did there may be a revolt heard from my children.
You have to make this! You won't regret it. I promise it will only take minutes and it is such a cool and refreshing treat.

So wash them mitts, lets get cookin'.

Mint Limeades

4 limes, juiced
1/2 c sugar
1/4 c fresh mint leaves
4c ice cold water
ice to serve

In a large mason jar or otherwise, juice the limes and add in the sugar and mint. Mix well and smash the mint around with a wooden spoon. Add in the ice cold water and ice. Mix and serve.  Enjoy!

Thursday, June 15, 2017

Baked Chicken Taquitos

I remember the first time I had a taquito. It was in a hole in the wall type restaurant (aren't those the best?!?) I can almost taste the crispy corn shell with the juicy tender meat dipped in the perfect creamy guacamole. My mouth is watering now, how about you?

These totally hit the spot! They are a cinch to make and have all the crispiness of the fried ones.

So wash them mitts, lets get cookin'.

Baked Chicken Taquitos

16 corn tortillas
2 chicken breast
1/4c taco seasoning (homemade or otherwise)
1c Monterey jack cheese, grated
1/4c coconut oil, melted

In a crock pot place the chicken and seasoning with a 1/4c water. Cook on high for about 4 hours.
Preheat oven to 400F.
Shed the chicken and mix in the liquid. You want the chicken moist but not watery so remove juices as needed. Add in the grated cheese. Wet two paper towels placing one on a large plate put three tortillas then cover with the other wet paper towel. Microwave for 25-30 seconds.  You are wanting to soften them so they will roll easily and not tear.  Take 2 tablespoons of the chicken and cheese mixture and place on one tortilla, roll up and place on a cookie sheet. Repeat these steps until you have rolled all the tortillas. Using a pastry brush, brush each one with coconut oil. Bake for about 15-20 minutes until golden brown and crispy. Serve with hot sauce and guacamole. Enjoy.

Morning Hash

I love an easy hot breakfast full of protein, fiber and all the vitamins and minerals to start your day.  This is a easy hash that I cook up ahead of time and store it in the fridge for about a week at a time. In the morning I heat up my portion in a pan and I love to have it with a fried egg but I will not confirm nor deny any adding of cheese in large portions.

This is a great recipe to play with and add in all sorts of vegetables. It's a clean out the fridge and throw it all in kind of thing.  I have added kale, spinach, asparagus, broccoli, sweet potatoes, carrots, and who knows what else.

So wash them mitts, lets get cookin'.

Morning Hash

3 potatoes, washed and diced (sweet or otherwise)
1 onion, chopped
1-2 bell peppers, washed and chopped
pinch of red pepper flakes (optional)
1lb sausage,
*any flavor you wish, I have used sage, maple and original
Any other vegetables you wish

In a large pot of cold water bring the potatoes to a boil.  Boil for about 5-10 minutes, until fork tender, depending on how small you have diced them. Meanwhile in a sauté pan fry up the sausage until nicely browned. Remove from pan and add in the onions. Let them cook until slightly translucent, about 5 minutes, then add in the peppers and any other vegetables you wish and sauté another 3 minutes.  Add back in the sausage and the drained potatoes and the red pepper flakes.  Serve immediately or let cool and place in an air tight container and store for up to a week.
Each morning remove desired amount and either heat in a pan or microwave. Top with scrambled, fried or boiled eggs and a little cheese can't hurt. Enjoy!

Tuesday, May 16, 2017

Tropical Parfait

 Coconut, mango, kiwi, pineapple, banana... need I go on? Parfaits are so easy but look so elegant with all the colorful layers.  They just make me happy, don't they make you smile?!?

This one is so refreshing with the coconut yogurt topped with all the mangos, kiwi, bananas and fresh pineapple.  You can substitute any tropical fruit or if you don't fancy one or have it on hand then just omit it and no ones the wiser.

So wash them mitts, lets get cookin'.

Tropical Parfait

4c greek yogurt
1/2tsp coconut extract
1/2tsp vanilla bean paste
4-6tbsp honey
3c chopped mango, kiwi, banana and or pineapple
Toasted coconut (optional)

Mix the coconut extract, vanilla bean paste and honey into yogurt and whip by hand until smooth.
Begin layering four parfaits in cups or mason jars by using 1/4c fruit then 1/2c yogurt. Repeat. Top with any remaining fruit and toasted coconut. Enjoy!

Saturday, May 13, 2017

Oatmeal Brown Sugar Muffins

I'm not someone to normally buy muffin mixes but there is an amazing oatmeal muffin mix in Canada. My family loves them! So instead of having to stock up while I'm home or wish I had some I recreated it. And they ended up pretty darn good if I say so myself.

I love to eat these slathered in melting butter and always with a side of hard boiled egg.  Not sure why but to us that is how you eat them.  These light, fluffy muffins with their hint of cinnamon are a perfect weekend breakfast!

So wash them mitts, lets get cookin'.

Oatmeal, Brown Sugar Muffins
Makes 12

1c white flour (you can use half wheat but it make the muffins a little more dense)
1c oat flour (blend the oats in the blender until smooth)
1c brown sugar
1/2tsp salt
1c milk
1/4c butter, softened
1 1/4tsp cinnamon
2 1/2tsp baking powder
2 eggs

Preheat oven 400F
In a large bowl mix together all the wet ingredients until smooth. Add in all the dry ingredients on top and then, by hand, mix in until the batter is well combine but not to much, you don't want heavy cakie (is that a word? That should be a word. You know what I mean right?!?) batter. To make them pretty you can top with oats and a sprinkle of sugar but I only did that for the picture usually I throw them in as is. Divide batter into the muffin pan with liners or greased and bake for 15 minutes. Remove and top with butter, jam or just eat them.😉 Enjoy!