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

raspberries

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.

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!

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!

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!

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!

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!

Mojito Mocktails

There is just some sort of magic that happens when mint and lime are together! Enter Mojitos! They are one of my favorites and I love different versions. Mango, coconut, blackberry or even just plain. 

After my last trip I came home and one of the first things I did was recreate this mocktail. I feel like I'm on a tropical beach when I drink this and so will you. Get creative and add whatever flavors you can find.

So wash them mitts, lets get cookin'.

Mojito Mocktails

(Serving for one, so double, triple, quadruple as needed)

Juice of half a lime

1/4c simple mint syrup (recipe to follow)

4 mint leaves

1/4c fruit of choice (optional)

3/4c club soda

crushed ice

In a large tumbler squeeze lime juice in with mint, syrup and fruit. Use a muddler or the end of a wooden spoon and muddle it (smash all the contents in the glass). Add in ice and then the club soda. Give it a stir and enjoy!

Simple Syrup

1c sugar

1c water

2 sprigs of fresh mint

In a sauce pan add the sugar and water and bring to a boil. Once boiling remove from heat and throw in mint. Let it cool then remove the mint and it is ready to use

Tomato, Basil Pasta

I love this light flavorful pasta.  You can throw it together in ten minutes. So perfect for those busy summer nights when everyone is running every which way.

The simplicity of the flavors are perfection with that hint of garlic covered in parmesan cheese with the pop of sweet warm tomatoes. I'm not sure it can get any better. 😃

So wash them mitts, lets get cookin'.

Tomato, Basil Pasta

2c cherry tomatoes, sliced
1/2c basil, freshly chopped
1tsp minced garlic
16oz angel hair pasta
1c parmesan cheese, grated
Salt and pepper to taste

Bring water in a large pot to a boil, add in pasta and cook to package directions.  Meanwhile chop basil, tomatoes and grate cheese. *Before draining pasta save 1c pasta water and set aside. Drain pasta and leave it in the colander for a few minutes. Return empty pan back to stove and over medium heat add in garlic, half of the reserve water with generous amounts of salt and pepper. Heat until bubbling then add back in the pasta.  Toss it all around then add in the cheese and basil and tomatoes. If it seems a little dry and not mixing well add in a little more of the reserved pasta water.  Toss it all together and check for seasoning. Serve and enjoy!

Onion Soup

When I was a small, my family went on a safari. On the last night they held an amazing banquet outside in a huge forted area with meats and vegetables of every kind.  The only thing I ate that night was from a large pot that was suspended under three post above the fire. There was the cutest old man that would serve it and after my, maybe fifth, time of returning for more he started grinning and laughing at me. That is where my love of onion soup began. In the deserts of Africa with a caldron about the size I was.

This recipe has been my favorite for so many years now. I love the bacon and tomato in it and the dynamic full flavors that they add. Onions are so full of vitamin C, folic acid and even calcium. They are full of antioxidants and antibacterial properties. They are so good for you raw or cooked but trust me if you like onion soup this is it for you.  You can top it with bread, cheese and broil it if that is how you prefer it.

So wash them mitts, lets get cookin'.

Onion Soup

3 med onions, sliced thinly
6 bacon slices
6c chicken broth
1c diced tomatoes with juice
1/4c fresh basil, chopped
1c parmesan cheese
fresh ground pepper

Chop bacon into small bite size pieces and in a large sauce pan fry over medium to high heat until crispy.  Set aside.  Drain most of the bacon fat off leaving about 1/4c cup and add in the onions. Over medium heat sauté onions until transparent, about 5-10 minutes but be careful not to brown the onions. Then add in the broth and tomatoes with juice and bring to a boil over medium/ high heat.  Then turn down and simmer for about 30 minutes.  Return the bacon to the pot and add in a few grounds of pepper and add basil.  Simmer for about 5 more minutes. Then get ready to serve.
To prepare bowls place about 1/4c of parmesan cheese in the bottom of the bowl then top with soup.  This is my absolute favorite way to eat it as the cheese is like a delightful surprise all melted in the bottom. Top the soup with more cheese, bacon and basil. Enjoy!

Lemon Cream Scones

Doesn't the smell of lemons just brighten your day? I love lemons and I love scones. So of course I had to put the two together and it turned out divine.

These little babies are so delicious hot out of the oven with a glass of cold milk or you can kick it up a notch and drizzle this silky lemon glaze over top. Either way I'm pretty sure these will not disappoint.

So wash them mitts, lets get cookin'.

Lemon Cream Scones

2c flour

4tbsp sugar

2 1/2tsp baking powder

1/2tsp salt

4tbps butter

2/3c heavy cream

1/4c fresh lemon juice

zest of 4 lemons

extra sugar to sprinkle on top

Preheat oven to 425F. In a food processor or large bowl combine all dry ingredients and lemon zest.  Add in cold butter and either use a pastry cutter and cut into the dry mixture or pulse on the food processor, until the butter is in small rice size pieces. Slowly add in the cream and lemon juice and mix until it is combined evenly.  Remove from bowl or processor and shape into a long rectangle. Cut diagonally to form triangles then place on a baking sheet lined with parchment. Sprinkle with a little sugar and bake for 10-12 minutes or until the bottoms are golden brown.  Remove and enjoy or wait for them to cool slightly and drizzle with this glaze.

Lemon Glaze

1/4c lemon juice

1/2-3/4c icing sugar

Whisk together both ingredients and drizzle over warm scone. Enjoy!

Yogurt Parfait

In our family we love our yogurt parfaits.  Mostly, I will make them as a dessert but when I am industrious I will make extra and have them for breakfast.  We top them with hemp seeds and granola and all our tummies are so happy.

Lots of times in the middle layer I will just put more fruit but lately, I am loving the layer of chia seeds for extra protein. When I do this I let them sit overnight in the fridge so the seeds can soak and release all their goodness. They also get that nice chewy, gooey texture to them that I love. You can make this with any combinations of fruit and yogurt that you wish, My favorite is to use my homemade greek yogurt ( just search yogurt for the recipe) with some vanilla bean paste and honey mixed in then I layer it with chopped mangoes. Another great combo is to use coconut yogurt with pineapple and kiwi chunks and top with toasted coconut. Get creative and I know you will find a combo that you love too.

So wash them mitts, lets get cookin'.

Yogurt Parfaits

Serves 4

4c yogurt, flavor and style of your choice

2c fruit of choice, fresh or frozen

1c chia seeds

If using frozen fruit thaw in the microwave for about a minute they will still be slightly frozen but will thaw and be perfect. Chop fruit into bit size pieces and divide in half on cutting board. In four glasses or mason jars use one half of the fruit and place in the bottom of glasses then layer in about 1/2c yogurt into each.  Next, layer in 1/4c of chia seeds then again 1/2c yogurt then divide the remaining fruit for the top layer.  Cover and place in fridge overnight or at least 2 hours.  When ready to enjoy top with granola and whatever else your little heart desires.

*I mostly use frozen fruit because it is what I always have on hand and I love all the juices they have when they thaw. I also love using combinations of  2-3 fruits.

Ideas for fruit; peaches, mango, nectarines, strawberries, raspberries, bananas, blueberries. 

Caesar Salad

Slowly over the years I have stopped buying salad dressings and started making my own. My family loves caeser salad and I have tried and tried recipes for it but I always went back to our favorite bottled brand even though it contained ingredients that I do not like to feed my family like soy oil. I couldn't find a recipe that had the great creamy taste that we love.

So I threw them all out and decided to just do what I wanted and guess what?! It has become a favorite!  Throw some rotisserie chicken and avocados on it and make it a perfect summer time meal. Or for those very adventures types fry up some bacon and cut up a pineapple to top it.

So wash them mitts, lets get cookin'.

Caesar Salad Dressing

1/2c greek yogurt (if the yogurt is very tangy, as some brands are then use less. You don't want the acid to strong)
1tsp garlic, minced
1tsp anchovy paste
1/4c apple cider vinegar
3/4c parmesan cheese, grated
1/4c vegetable oil
a good dash of salt
1/4tsp pepper, freshly ground

In a blender place all ingredients except oil. Blend up until smooth and then while the blender is going slowly pour in the oil.  Serve over tossed romaine and your favorite toppings.

Basic Croutons

6 slices of day old bread
1/2tsp garlic salt
1/2tsp onion powder
several grinds of black pepper
6Tbsps olive oil

Preheat oven to 350F. Slice bread into bite size pieces and place in large bowl.  Toss in the salt, pepper, onion powder and oil. Mix well and lay out evenly on a cookie sheet. Bake in oven for about 15 minutes, stirring once. Bake just until they are golden brown.  Remove and cool then enjoy in your favorite salads

Warm Overnight Oatmeal

I could never really get on the overnight oatmeal train. If I'm going to have oatmeal I want it creamy and warm. I love to wake up and have a hot breakfast that ready when I am.

On our trip to Mexico there was so many delicious breakfast choice it took me all the way to day five of our week long trip to try the oatmeal.  Then I thought why have I not been eating this every morning! It was so creamy and filling with just a hint of cinnamon, then I would load it with fresh fruit. I could have eaten it all day. So I have recreated it here. You can substitute the cows milk in for other milks if you wish. Coconut works well.

So wash them mitts, lets get cookin'.

Warm Overnight Oatmeal

2c rolled oats

6-7c milk

1/2c dried milk (optional)

2 cinnamon sticks

Place all ingredients in your crock pot and give it a stir. If you have a start time on your crock pot set it for 3 hours before you wish to enjoy it. Otherwise turn on low for about an hour then switch to warm and it can remain here for 6 hours.  I usually put it all in an hour before I go to bed and then just switch it to warm right before bed. If for any annoying reason you happen to be awake in the night you are welcome to give it a stir and check to see if it needs liquid but this is not necessary.

When you are ready fill your bowl and top with whatever you wish. Ideas to follow. Any leftovers can stay in the fridge for a week.

Enjoy!

*You can use steel cut oats but I would only if you have a timer as these seem to just keep absorbing the liquid and you will end up burning it. 

Toppers

-Fresh or frozen fruit (thawed)

-Crushed nuts and brown sugar
-Pumpkin puree and pecans
-More cinnamon and a swirl of cream
-Maple syrup

Canadian Hot Cocoa

When you wake up to snow in April you know you need a cup of hot cocoa! The creamy ice cream mixed with the deep maple flavors make this the perfect cup to have while you are curled up by the fire with a good book.

So wash them mitts, lets get cookin'.

Canadian Hot Cocoa

*This is a dark chocolate flavor. If you prefer to have a light milky flavor you can substitute the cocoa in for 3 Tbsps. of milk chocolate chips and lessen the maple syrup.

2 Tbsp. Cocoa

3 Tbsp. Maple Syrup

1 1/2c Milk

1 Scoop of Vanilla Ice Cream

In a small sauce pan heat 1/2 c of milk mix with cocoa and maple syrup, whisk until smooth then add in the remaining milk and heat until just before boil.  Remove from heat and pour in mug. Add in the ice cream and enjoy!

*You may also choose to mix up the flavors of ice cream too. Peanut butter, chocolate, caramel etc.

Greenest Green Smoothie

When I say green smoothie I don't mean I throw in a handful of spinach.  This is the real thing loaded with all the fiber, antioxidants, vitamins, minerals and all the greens to alkalinize your body for better health. If you do start to drink this on a daily basis make sure you are rotating your greens to avoid alkaline build up. 

I really love this smoothie and the more I have it the more I crave it.  It makes me smile when I drink it because I know I'm doing so much good for my body.   This will make a big batch that can last 2-3 days.  So drink half today and you have one ready for you bright and early tomorrow morning.

So wash them mitts, lets get cookin'.

Greenest Green Smoothie

1 1/2 c Coconut water or water

6-7c Greens, use a combinations of any or all of these (celery, spinach, kale, chard, broccoli, cucumber, dandelion greens, cabbage, romaine)

1 1/2c Pineapple, frozen or fresh

1-2 Oranges, rinds removed

1-2 Tbsp. of each add in that you desire. Ideas include, chia seeds, coconut oil, hemp seeds, aloe vera juice, freshly ground flax, wheat bran, oats, bee pollen, nuts or other seeds etc..

Throw it all in the blender and let it go. Serve and enjoy!

Not Your Normal Stuffed Peppers

This stuffed pepper is nothing like what you are used to. Even if you are not a fan of stuffed peppers I bet you will love these. I don't fancy the normal stuffed peppers with the over-cooked pepper, rice and hamburger so I decide to come up with something better, and better I did! 

This is totally a clean-out-the-veggie-drawer kind of meal.  I have put spinach, kale, asparagus, green onions, and so on in this. Anything you have will probably taste great in it.

So wash them mitts, lets get cookin'.

Not Your Normal Stuffed Peppers

1c Quinoa, uncooked
1tsp Chicken bouillon
1/4 tsp Onion powder
1/4 tsp Garlic powder
1 pinch or 1/4 tsp Red pepper flakes
6 Peppers
1c peas
2 links Farmer Sausage
2 Celery stalks, chopped
2 Carrots, peeled and chopped
1c Havarti cheese, grated
Salt and pepper

Cook quinoa as package directs but add in the chicken bouillon, onion powder, garlic powder and red pepper flakes.
Cut 5 of the peppers in half and remove stem and seeds and lay on a cookie sheet with the inside up.  Place in oven under broiler for a few minutes.  You are not trying to get too much colour just warm then up.  Remove and set aside.
Chop up the farmer sausage in bite size pieces. I like a farmer sausage that I get home in Canada but any good kielbasa will work too.
In a large pan sauté the sausage for about 5-10 minutes. Meanwhile chop up the remaining pepper and all vegetables and place in pan, adding a bit of salt and pepper.  Cook all the vegetables until just tender. Don't over cook. Once cooked scoop large portions into the peppers and top with cheese. Return to broiler. When the cheese is nicely melted serve and enjoy!