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Category: Fun with Food

Simple & Sweet Strawberry Rhubarb Crumble!

Simple & Sweet Strawberry Rhubarb Crumble!

Here’s a simple recipe that is definitely a good reminder of spring/summer when you make it during the Winter months!  …if you have strawberries and/or rhubarb stored in your freezer from the summer, even better…perfect time to bust them out!

Simple & Sweet Strawberry Rhubarb Crumble 

Serves: approx. 8 people

Ingredients 

Filling:

  • 4 cups strawberries
  • 4 cups rhubarb
  • 1 tbsp. flour
  • 1/2 cup sugar

Crumble:

  • 1 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup butter (softened)
  • 3/4 cup brown sugar
  • 1 tbsp. cinnamon

Directions:

  1. Preheat oven to 375 degrees C.  Grease a baking dish with cooking spray or butter.  Set aside.
  2. In a large bowl, mix fruit with sugar and flour.  Put in the baking dish.
  3. In a separate bowl, mix all ingredients for the crumble until it has a granola-like texture.
  4. Place crumble on top of fruit mixture.
  5. Bake for 45 minutes, until crumble is golden brown and fruit mixture is bubbling and fruit is tender (use a toothpick to check).

*Note: for frozen fruit, thaw beforehand or the final product will be too watery – cooking time may need to increase slightly.

 

 

Pumpkin Pie Muffins!

Pumpkin Pie Muffins!

That was FAST!  October has come and gone…and what’s left is a whole lot of pumpkins! …Maybe you even have some extra cans of pumpkin puree kicking around…if you’re not all “pumpkin’ed out”…you have GOT TO TRY these amazing healthy Pumpkin Pie Muffins!  Super simple and easy to make…and taste amazing for breakfast with a little bit of almond or peanut butter on them…#yum!

Here’s the recipe 🙂

Pumpkin Pie Muffins (makes 12 muffins)

Ingredients

  • 1 1/2 cups flour
  • 1/2 cups oats
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 cup pumpkin puree
  • 1 cup skim milk
  • 1 egg
  • 1/4 cup vegetable oil
  • walnuts halves or chopped almonds (optional)

Directions

  1. Preheat oven to 350 degrees C.  Line a muffin pan with paper liners.  Set aside.
  2. In a large bowl, mix together flour, oats, brown sugar and cinnamon.
  3. In a small bowl, add egg, vegetable oil and milk.  Whisk them together.  Add pumpkin puree.
  4. Add the wet ingredients to the dry ingredients and mix together with a spatula.  Make sure all ingredients are combined.
  5. Add approximately 1 tbsp. of the batter to the lined muffin cups.  Top with chopped almond slivers or walnut halves.  Bake for 20-23 minutes or until golden brown.
Preppin’ for Thanksgiving Eats!

Preppin’ for Thanksgiving Eats!

Thanksgiving weekend is HERE…and what’s not to love?  Like most holidays ..the 4 F’s are in play…Have you heard of the 4 F’s? – we’re talking about FAMILY, FRIENDS, FOOD & of course FUN!

Whenever the family gets together for holiday festivities, there is usually a lot of food – and a lot of thought that goes into planning that incredible food for specific events.  On a holiday, the focus tends to stray away from “healthy” and move towards “indulgence” “moderation” “sometimes foods”…BUT …question for you?  Is there …maybe…a place for a bit of healthy on a Thanksgiving weekend?

We’ll let you decide…

We’ve gathered a few tips to help you enjoy your flavourful harvest feast without all the full, sleepy, bloated-ness after. But don’t worry we won’t be messing with the pumpkin pie!

First…

If you’re the cook or bringing a main dish the power is in your hands! Try making the dressing from scratch. You’ll impress the family and feel good about avoid using high-sodium boxed stuffings that are often found in the grocery store.  We found an awesome Crockpot Cranberry Apple Stuffing and a Classic Stuffing. Not up for a bread based side dish? Maybe you need a gluten free option that everyone will love! Turn things around all together with this stuffed butternut squash.

Second…

How does your plate look? Try for 50% vegetables. I’m talking grilled asparagus, roasted Brussels sprouts, peas or salad, all the good stuff. Then we do 25% starchy carbs; maybe you choose the mashed potato with gravy, maybe you choose the whole wheat bun your grandma made fresh, or, or, orrrrr a spoonful of stuffing. And – Yesss you can do half stuffing, half potato. Lastly, 25% of that juicy turkey, or any other protein of choice.

Third…

Let’s talk about leftovers. Everyone wants that turkey and gravy sandwich the next day after we have SOMEHOW digested all that food. But you can have way more fun with leftovers than that. How about a cranberry salad with added turkey, a turkey sandwich amped up with lettuce and cranberry sauce (hold the gravy), or making a turkey soup (save the bones for soup!).

This is what we are trying in our kitchen this weekend:

  • Roasted Sweet Potatoes with Garlic & Rosemary
  • Roasted Brussels Sprouts
  • Homemade Stuffing

Stayed tuned for some instagram updates on those recipes this weekend! @balanceyourcart

Happy Thanksgiving!

xo Kelly & Johanna

Take the Complicated out of September!

Take the Complicated out of September!

We’re well into the back to school groove…slowly getting adjusted to the lunch making routine and the need for speedy dinners.  How have you been making out?  Maybe it’s still feeling a bit overwhelming…and that’s okay!  Sometimes it can take a couple weeks to get back into a routine.

Keep things simple …especially during times where a lot of change is taking place.  First place to keep it simple is…in the kitchen!  Don’t overcomplicate your life with elaborate weekday meals.  Here we have a delicious Pear & Apple Chicken Salad Wrap that can easily be made as a quick weekday dinner…or even for work/school lunches if you have leftover chicken from the night before! Enjoy 🙂

Ingredients

Serves 4-6

  • 2 chicken breasts, cooked in garlic and lemon juice
  • 2 cups of salad greens of your choice
  • 1 Bartlett Pear, washed, cored and sliced
  • 1 Gala Apple, washed, cored and sliced
  • 1/8 red onion, thinly sliced
  • 1 celery stalk, chopped finely
  • 4-6 whole-wheat tortillas
  • 4 Tbsp. of Mayonnaise
  • 1 Tbsp. chopped dill
  • 2-3 Tbsp. Feta Cheese (optional)

Directions

1. Cook chicken at 375 F in oven for about 40 minutes – until internal temperature reaches 165 F. Slice into bite sized pieces and set aside.

2. In a small bowl, mix mayonnaise with the chopped dill to make a dressing.

3. Wash and chop apple, pear, red onion and celery.

4. Spread each tortilla with the mayonnaise mixture. Divide the salad greens and bite sized chicken pieces between each tortilla. Top with apple, pear, red onion, celery and feta cheese.

5. Fold the sides of the tortilla to enclose the filling.

Place in a container for school lunches. Make sure it’s kept in the refrigerator or a cooler if going to be in room temperature for more than 2 hours!

Your Child’s Favourite Teacher!

Your Child’s Favourite Teacher!

Happy Labour Day!

Summer is a time for kids to learn and explore…and the learning definitely doesn’t stop after today – because yes, it’s BACK TO SCHOOL.    Do I hear any cheers?!?!  Maybe from the parents ..and hopefully from the kids too!  It’s an exciting time and as a parent, you are definitely a teacher for your child everyday.  You may even be your child’s FAVOURITE teacher…hopefully you get a back to school present for that award 🙂

What your kids will learn in school this year can be supplemented with what you teach them in your kitchen.  It doesn’t need to be about hitting the books all the time!

Make your kitchen a classroom to teach your kids a ton of practical applications of their studies:

Math: working with fractions and measuring ingredients

Reading: following recipes and naming ingredients on labels

Writing: Making grocery lists, weekly family meal plans

Science: Watching how ingredients work together to make a final creation

Check out the following article to find quick and easy meals that can be created with your kids as helpers!

Lemonade Fruit Popsicles

Lemonade Fruit Popsicles

Hydrating is SUPER important in the summer, fall, spring and even winter.  Sometimes even when you aren’t feeling thirsty – you are still on the verge of becoming dehydrated.  Symptoms of mild dehydration could be as simple as a headache or feeling tired.  Bottom line: make sure you stay hydrated!  Of course the go to is good old H2O (water)…but you can also stay hydrated with flavour 😉

Try this recipe for Lemonade Fruit Popsicles …great for kids after playing sports or being in the pool all afternoon!

Lemonade Fruit Popsicles: (Serves 8)
Lemonade with 1.5 freshly squeezed lemons

1 tsp of rose water, 1-2 Tbsp

brown sugar or agave (depending on preferred sweetness)

1 liter of water.
Assorted fruits: 1 cup of assorted strawberries, kiwis, blueberries and raspberries

Directions:

Mix all the ingredients together and pour into popsicle holders.  Freeze until solid.  Easy as that!

Recipe created by Elis Halenko @elis_eats 

Go Smashed Potatoes!

Go Smashed Potatoes!

Looking for an awesome side dish for your long weekend BBQ?  Potatoes always come to mind…Here we had a bit of an issue…

One wanted mashed, the other wanted roasted…so what to do? Go with SMASHED!  Try the below awesome recipe that’s a healthy addition to your BBQ favourites.

Go Smashed Potatoes

Ingredients
Serves 6-8 people as a side dish

1 lb. pre-washed mini potatoes (any colour)
5-6 tbsp. Extra virgin olive oil
2 sprigs of fresh rosemary
3 pinches Himalayan pink salt

Directions:

1. Fill a large pot with water. Add the pre-washed mini potatoes to the pot. Cover the pot and bring to a boil for 12-15 minutes or until potatoes are tender/soft. Once cooked, you should be able to put a fork through the potatoes.

2. Strain cooked potatoes and place them evenly on a cookie sheet lined with parchment paper. Using the bottom of a glass/container flatten the potatoes so they are all smashed!

3. Preheat oven to 400 F. Drizzle olive oil and sprinkle Rosemary sprigs and salt evenly over the mini potatoes. Roast in the oven on convection for 30-35 min until potatoes are golden brown.

4. Serve as a tasty and healthy side dish with chicken, pork or beef.

NUTRITION FUN FACT! Potatoes are a great source of potassium which is important for heart health! Keep the skin on your potatoes to get even more potassium!

Grillin’ & Chillin’

Grillin’ & Chillin’

One of my favourite things about summer is having BBQs! What’s not to love?  It’s one of the only cooking methods that allows people to connect over food and relax while they cook…Seriously, do you ever just hang out with your friends while watching your stew cook in the slow cooker?  If you do, no judgement! 😉 …but chillin’ while you’re grillin’ is a state of mind for sure.

Another thing that I love is that fact that when you are BBQing, you can make a variety of options  to suit different dietary preferences.  Veggie Burgers, Chicken, Steak – whatever protein you choose can be cooked at the same time!  No need for a completely different cooking method! #timesaver

Grilling is also a very healthy way to cook!  Check out the following article I wrote on chicken.ca about Grilling for the Health of It!  

What are your favourite foods to BBQ?

Keep Shining!
Kelly

Eating Healthy on Summer Vacation – Is it possible?!

Eating Healthy on Summer Vacation – Is it possible?!

It’s August – and the weather is HOT HOT HOT..For those who are lucky enough to take summer vacations – where does health and nutrition come in to play?  Or do you think about it at all?

I get it …vacations aren’t suppose to be a time to stress about …anything really…But that doesn’t mean you can’t eat somewhat healthy on your summer vacation.

Read the following tips to find out how on my article about How to Eat Healthy on a Summer Vacation 

Trust me …your vacation will still be fun! 😉

Keep Shining 🙂
Kelly