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
- 4 cups strawberries
- 4 cups rhubarb
- 1 tbsp. flour
- 1/2 cup sugar
- 1 1/2 cup rolled oats
- 1/2 cup flour
- 1/2 cup butter (softened)
- 3/4 cup brown sugar
- 1 tbsp. cinnamon
- Preheat oven to 375 degrees C. Grease a baking dish with cooking spray or butter. Set aside.
- In a large bowl, mix fruit with sugar and flour. Put in the baking dish.
- In a separate bowl, mix all ingredients for the crumble until it has a granola-like texture.
- Place crumble on top of fruit mixture.
- 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.
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)
- 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)
- Preheat oven to 350 degrees C. Line a muffin pan with paper liners. Set aside.
- In a large bowl, mix together flour, oats, brown sugar and cinnamon.
- In a small bowl, add egg, vegetable oil and milk. Whisk them together. Add pumpkin puree.
- Add the wet ingredients to the dry ingredients and mix together with a spatula. Make sure all ingredients are combined.
- 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.
Ever get tired of reading labels of granola/breakfast bars and wondering what the HECK are these ingredients?! …You may love snacking on granola bars, maybe your kids do… and we’re okay with that!…but when you are choosing them because they’re a nutritious option…let’s make sure they are…and if you’re confused…Make them from scratch!
We created this amazing Peanut Butter Breakfast …inspired by @sallysbakeblog Breakfast Cookies that are SO easy to make and will blow your mind with how good they taste. You can actually taste EVERY ingredient. So…take 30 minutes to make this recipe and enjoy!
Peanut Butter Breakfast Bars
(makes approx. 15 bars)
- 2 cups of quick oats
- 3/4 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup peanut butter (or almond butter/cashew butter/sunflower seed butter – you choose!)
- 2 tsp. organic agave syrup (because we had some in the pantry!..you can sweeten with honey too)
- 2 tbsp. Greek yogourt (2% used here, but you can use 1% or fat free…why not?)
- 1 large banana (mashed)
- 1/4 cup dried cranberries
- 1/2 cup shelled pumpkin seeds
- Preheat oven to 325 degrees F. Line cookie sheet with parchment paper and set aside.
- Combine all ingredients into one large bowl. Mix until combine. Dough will be stiff.
- Spoon 1 tbsp. of dough and place onto cookie sheet. Flatten the top to make the bar desired thickness.
- Bake for 16-20 minutes or until edges are brown. Allow to cool completely. You can freeze them in batches to take out and eat throughout the week!
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 🙂
- 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)
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!
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
Mix all the ingredients together and pour into popsicle holders. Freeze until solid. Easy as that!
Recipe created by Elis Halenko @elis_eats
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
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
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!