Healthy Momma OUT!

March 1st, 2011, I posted my first recipe to this blog. February 28th, 2012, I posted my last (I didn't try to be sneaky and take advantage of the leap year!). Over the course of the past year, life changed in ways I couldn't predict, so therefore, this blog certainly didn't finish out how I originally intended. I had to bend the rules and accept the new path for what it was. Am I still proud of it? You betcha! Do I feel I let anyone down? Um, I certainly hope not (if you really had your heart set on this blog being something else, I apologize. I also suggest you lighten up in life! HA!)

All jokes aside, I have genuinely enjoyed doing this blog. For a short while there, I was starting to feel as though it was more of a burden. I regret feeling this way, but it's the truth. Nevertheless, once I changed my course, I began to have fun with it again and knew I had to see it through to the end. Here we are - 365 recipes later. 365 relatively healthy and homemade recipes later. I know a few of you have made some of these recipes and unless you were just being nice, they were enjoyed! Woo-hoo!

I appreciated any and all feedback I received on my recipes (mostly verbal, hence a serious lack of written comments....thank JB for pretty much every written comment ;) I thank you all for the encouragement and for the congratulations on achieving my goal.

However, the best feedback/comment/reply I could hear from someone, was them telling me that this blog actually made them change something about their cooking and/or eating habits. The challenge certainly had me seeing food in a different light and definitely put our family on the right path of eating! I hope that my tips, notes, insights, etc really, truly were listened to (and not over-looked, with the thought that I'm some nut-job-all-natural preacher). I care about what foods I put in mine and my family's mouths, and I tried to extend that care to whomever was reading a recipe on here. We each have our own passions; cooking a homemade, healthy diet for my family just so happens to be mine.

Now, just because my 365 days of healthy blogging are over, doesn't mean I won't continue to practice what I preach. We are nicely settled into this new lifestyle and we will continue with it for as long as we can. I invite you to join me. I'll still be here, or there, or whereever my next (blogging?) endeavour takes me. I plan to close the doors on this blog, but may open another cooking one. Who knows?!

All I know now is that it is time to say Good-Bye. Thank you for a wonderful, supportive year. Happy cooking and always remember to ENJOY!

Bailey's Creme Brulee

#1 - Creme Brulee. Yup - this is definitely my all-time favourite dessert. I came across a recipe that uses Bailey's in it. Pretty sure a little (tasty) booze can only make a recipe that much better! Enjoy!

Bailey's Creme Brulee

• 2.5 cups heavy whipping cream
• 1 vanilla bean, split, seeds scraped (or 1 tsp pure vanilla extract)
• 1 egg, plus 3 egg yolks
• 1/3 cup white sugar
• 1/2 cup Bailey's
• 1/2 cup brown sugar (ish)

1. Preheat oven to 325 degrees F.
2. Place cream and vanilla in a saucepan over low heat. In a separate bowl, whisk together egg, extra yolks and sugar until light.
3. Remove cream from heat and slowly pour into eggs, whisking continuously. Finally, whisk in Bailey's.
4. Pour mixture between 6-8 ramekins. Set ramekins in baking pan and pour enough hot water in pan to come up 1/2 way on side of ramekins.
5. Place pan in oven and bake for 35-45 minutes, or until just set (slightly jiggly).
6.  Remove from oven and place ramekins in a 2nd pan, filled with cold water. Leave in cold water bath for 15-30 minutes, then transfer to fridge for at least 2 hours before serving.
7. Right before serving, remove ramekins from fridge and top each evenly with 1/2-1 tbsp brown sugar. Using a torch, melt sugar until golden and crispy. Allow creme brulee to sit for a few minutes before serving. ENJOY!

Goat Cheese and Blueberry Pie

#2 - Goat Cheese. Oh man, how I love goat cheese. You can add this to anything and it will taste better. While watching an episode of Diners, Drive-Ins and Dives, M and I saw them making a pie using goat cheese. I was immediately enthrawlled and practically salivating when I saw the final pie on the TV. I definitely wished for taste-O-vision that day! You can imagine my excitement when I found the recipe online! It comes from a little cafe in Indiana (recipe posted to foodnetwork.com). This is a must try pie! Enjoy!

p.s. While I personally would use butter, in leui of the called for margarine, I am posting this recipe as written, giving full credit to the chef! Oh - and since it contains blueberries (which are full of antioxidants) and almonds (also a superfood), it's healthy in my books! :)

Goat Cheese and Blueberry Pie

• Crust:
• 1/2 to 3/4 cups cold margarine
• 1 tablespoon sugar
• Pinch salt
• Cold water
• Filling:
• 1/2 cup soft goat cheese
• 1/2 cup heavy cream
• 1 large egg
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• Pinch salt
• 1 tablespoon finely chopped fresh basil
• 5 cups fresh blueberries
• Topping:
• 1 cup sliced almonds
• 1/2 cup sugar
• 1/3 cup melted margarine

1. For the crust - Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers

gathering and crumbling until you have a crumbly mixture, about the size of peas. In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.
2. For the filling - Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.
3. For the topping: Mix the almonds, sugar and margarine in bowl, set aside.
4. Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through. Let cool, serve and ENJOY!

Whipped Mascarpone and Raspberries

#3 - Mascarpone Cheese. Mmmmmmm. If you've never tried mascarpone cheese, run to the grocery store and get yourself a tub of it now! It is sooooo good. I will warn you, it is a bit pricey - but worth the treat now and then! There is a small Italian shop near us that often puts it on sale. I will grab a tub when I'm there and try to come up with as many different uses for it as I can. I love to savour the flavour of it in my favourite recipes that use regular cream cheese. Mascarpone Stuffed French Toast is amazing, but in honour of trying to post more healthy recipes, here's a recipe for a dessert using one of my favourite foods whipped up with some fruit (oh and a teensy sugar). You can serve this in a glass dish as is, garnished with a few raspberries....or you can have the best of both worlds and stuff it between some slices of sweet french toast. Hungry yet? I sure am! Enjoy!

Whipped Mascarpone and Raspberries

• 2 cups fresh raspberries, washed (plus a few extra for garnish)
• 2 cups mascarpone cheese
• 1-3 tbsp sugar (depending how tart your raspberries are)
• 1/2 tsp pure vanilla extract

1. Puree raspberries in food processor. Pour through a fine sieve (or cheesecloth) to remove seeds (this is optional - seeds don't really bother me!).
2. In a large bowl, cream together raspberry puree, mascarpone cheese, sugar and vanilla until smooth and fluffy.
3. Divide mixture into serving bowls, then chill for an hour before serving. ENJOY!

Chicken Enchilladas

#4 - Mexican Food! I love most Mexican food, but have a real soft spot for fajitas and enchilladas (heck - I love almost anything stuffed in a tortilla shell! ha!). So here is final recipe #4 - Chicken Enchilladas. Tyler Florence is well known for making a recipe "Ultimate", so here is his amazing recipe (from foodnetwork.com). Enjoy!

Chicken Enchilladas

• 3 tablespoons vegetable oil (or EVOO)
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 tortilla shells (I have 2 great recipes for these, posted on this blog!) 
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, about 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

2. Preheat oven to 350 degrees.

3. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

4. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

5. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, and place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

6. Bake for 15 minutes in preheated oven, or until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. ENJOY! ENJOY! ENJOY!

Healthy Dessert Pizzas

Alright folks - here we go. The home stretch. I am down to 5 final recipes. In honour of the final five, I'd like to post recipes that are made using my favourite foods. This recipe - #5 - is definitely a combination of some of my favourite things. Chocolate, check. Peanut butter, check. Pizza, check. And a few other ingredients are mixed in that aren't too shabby, either. Dark chocolate is definitely a healthy indulgence. Bananas and peanut butter are also good for you. So this recipe (slightly modified from familyfreshcooking) makes the cut for my blog. Enjoy!

#5 - Dark Chocolate, Peanut Butter, Banana Pizza

• 1 pound homemade pizza dough, divided into 8 portions (roughly half batch of my recipe)
• 4 ounces (fat free) Ricotta Cheese
• 4 tablespoons natural Peanut Butter
• a pinch of sugar, to taste (original recipe calls for Stevia drops)
• 1 large Banana Sliced thin
• 2-3 ounces Dark Chocolate, broken into pieces

1. Preheat oven to 425 degrees. Lightly grease or line large baking sheet.
2. Flatten each portion of dough to about 1/2 thick. Place on baking sheet (or two, if they don't all fit).
3. In a medium sized bowl, mix together ricotta, peanut butter and sugar, until creamy. Evenly spread between each portion of dough. Top each with some slices of banana, and finally with a piece of dark chocolate.
4. Bake in preheated oven for 10-12 minutes, or until dough is cooked and chocolate is melted. ENJOY!

Homemade Crackers

The other night, while obsessing thinking about this blog, I suddenly realized that I have yet to post the one recipe that truly got me kick-started in making as many things from scratch as I could. The boys and I made these crackers (recipe found at kimberlys-cup.blogspot) and really enjoyed them. Crackers are a staple in a toddler's diet (okay, in my diet, too), so we were pleasently surprised to know we could make our own, tasty, additive/preservative free ones. Here's the recipe. Enjoy!

Homemade Crackers

• 1 cup grated cheddar cheese
• 1 cup flour (we prefer AP, but try whole wheat for yourself!)
• 4 tbsp butter
• 1/2 tsp salt, plus more to sprinkle on top
• dash of paprika and cayenne pepper, to taste
• 1/4 c water

1. Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or lightly grease.
2. Add all ingredients to bowl of food processor, except water. Process for a few seconds, then add water and blend an additional 10 seconds.
3. Dump mixture onto cookie sheet. Using your hands, press dough together and being to smooth/spread it out on cookie sheet. Next, place a pc of waxed paper over the dough and roll out to fit cookie sheet, using a rolling pin. Remove wax paper and sprinkle with a little salt (gently pat or roll salt on crackers). Finally, carefully cut crackers to desired shape, using a pizza cutter or pastry wheel.
4. Bake in preheated oven for 8-12 minutes, or until golden brown and crispy. Watch closely, so they don't burn!
5. Allow to cool before carefully removing from pan. Make sure they are completely cool before storing in air-tight containers. ENJOY!

Sunflower Seed Bread

Sunflower seeds are another immunity boosting food. According to wholeliving.com - "Two tablespoons give you more than a third of your daily requirement of vitamin E. This vitamin helps you resist the flu and upper-respiratory infections by boosting production of T-cells, a type of white blood cell that fights infection."

Sunflower seed are great on their own, in a healthy trail mix, on a salad, and even in baked goods. Here's a recipe for a wonderful bread (from allrecipes.com). Bake some up, serve it with Garlic Soup and you'll be fighting off that cold in no time! Enjoy!

Sunflower Seed Bread

• 1 1/3 cups warm water
• 3 tablespoons honey
• 1 teaspoon active dry yeast
• 2 tablespoons butter, softened
• 1 1/4 - 1 1/2 cups bread flour
• 1 1/3 cups whole wheat bread flour
• 1 teaspoon salt
• 1/2 cup flax seeds
• 1/2 cup sunflower seeds

1. In bowl of stand mixer (or large bowl), mix togther warm water, honey and yeast. Let proof for 10 minutes.
2. To yeast mixture, add butter, flour, salt and seeds. Add any necessary flour and knead for about 10 minutes, or until dough is soft and slightly sticky to the touch.Let rise in an oiled bowl for 1 hour (in microwave - see tips from my original bread recipe).
3. Gently punch down dough and shape into loaf. Place in large, greased loaf pan then let rise again for 45 min (covered). While rising, preheat oven to 375 degrees F.
4. Bake in preheated oven for 30 minutes. Let cool slightly, slice and ENJOY!

Ginger Lemon Tea

There are many natural remedies one can take to help ward off the side-effects of a cold or the flu. As soon as I feel the slightest hint of an illness coming on, I begin to take zinc. I swear by it! I even give it to my boys, when needed. I also try and drink a tea with a tsp of honey, each night (even though I am not a fan of honey). Honey has been proven to shorten the duration of a cold, it helps soothe sore throats, and can even suppress a cough! Here's a great, natural recipe (using honey and ginger) that's sure to provide great relief when you are in the middle of a nasty cold or flu. It will warm you and hopefully decrease your body aches. Recipe comes from lindsayfields.com. Enjoy!

Ginger Lemon Tea

• 2 tbsp fresh grated ginger
• 1 tbsp honey
• 2 tbsp lemon juice
• pinch ground cayenne pepper

1. Simply combine all ingredients with 1 1/2 cups hot boiling water. Strain and drink as a warm tea. ENJOY!

Roasted Garlic Soup

It's the heart of cold and flu season right now. I am currently fighting off a cold (which I must note that I caught from M). Pretty sure Big D brought it into the house. I just want to send it OUT of the house now, without it wreaking any more havoc! I was reading wholeliving.com earlier, in the search of immune boosting recipes. One that sounded very appealing to me was Roasted Garlic Soup. Did you know that garlic is "regarded as one of the most potent cold and flu fighters"? This soup recipe does double duty when you're feeling down - it will warm you up and it will help you fight off your illness more quickly! Enjoy!

Roasted Garlic Soup

• 2 garlic bulbs, cloves separated, plus 2 cloves, thinly sliced
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 1 large yellow onion, peeled, and cut into six-inch wedges
• 4 fresh sage leaves
• 1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
• 1 1/2 teaspoon coarse salt
• Freshly ground pepper
• 1/3 cup good quality dry sherry
• 3 1/2 cups homemade or low-sodium store-bought chicken stock
• 1 teaspoon fresh lemon juice
• 6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
• snipped fresh chives, for garnish

1. Preheat oven to 400. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
2. Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
3. Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
4. Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
5. Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives. ENJOY!

Rosemsary Chicken and Potatoes

This was tonight's dinner. It is truly healthy and delicious. I only had chicken thighs on hand, but you could just as easily make these with chicken breasts. Enjoy!

Rosemary Chicken and Potatoes

• 6 med-sized potatoes, cut into wedges (I used both red and white)
• 1 tbsp EVOO (plus a drizzle)
• 1 tsp dried rosemary, crushed
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp coarse sea salt
• 6 boneless, skinless chicken thighs
• s&p

1. Preheat oven to 375 degrees F.
2. In a shallow baking dish, place potato wedges and drizzle with oil. Toss to evenly combine. Sprinkle rosemary, oregano, garlic powder and salt over the top. Place in preheated oven and bake for 15 minutes.
3. Remove from oven, stir/flip potatoes, then lay chicken pcs on top. Drizzle chicken with a tiny amount of oil and sprinkle with s&p.
4. Bake in oven for 35-45 minutes, or until chicken is fully cooked. Remove, serve and ENJOY!

Fresh Rhubarb Pie

Spring is right around the corner. Which means soon we can enjoy fresh, local fruit and veggies again. Here's a recipe using one of Spring's first offerings - Rhubarb. Rhubarb is full of vitamins, protein and antioxidants. It can be pretty tart, which is why this recipe (from allrecipes.com) uses a good amount of sugar. If you can find a natural sweetener, you could substitute the sugar with that (but again - avoid products with aspartame!). Enjoy!

Fresh Rhubarb Pie

• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tbsp all-purpose flour
• 1/2 -1 tbsp butter
• 1 - 9 inch double crust pie pastry (use my Pate Brisee recipe for a wonderful crust!)

1. Preheat oven to 450 degrees F.

2. Combine sugar and flour. Sprinkle 1/4 of the mixture over the bottom pastry in pie plate. Top with chopped rhubarb, then sprinkle remaining flour/sugar over top. Finally, dollop with a little butter and cover with top crust.

3. Place pie on lower rack in preheated oven. Bake for 15 minutes, then turn oven temp down to 350 degrees. Bake for an additional 40 minutes (cover edges of crust if starting to brown too much).

4. Remove from oven and let cool slightly before slicing. ENJOY!

Easy Irish Beer Bread

Last recipe for St Patrick's Day (btw - I know I am early, but today is the last day, so I won't be able to share these next month!). This recipe is super easy and super yummy! Original on food.com. Enjoy!

Irish Beer Bread

• 2 1/2 cups flour
• 2 tbsp white sugar
• 3 tsp baking powder
• 1 tsp salt
• 12 ounces STRONG, room temperature beer

1. Preheat oven to 375 degrees F. Grease 1 loaf pan.
2. In a large bowl, gently mix all ingredients together until just combined.
3. Pour into greased loaf pan and bake in preheated oven for about 45 minutes.
4. Let cool, serve and ENJOY!

Colcannon Irish Potoates

Colcannon is a traditional Irish dish consisting of cabbage and potatoes. Cabbage has numerous health benefits. This dish is tasty and healthy. Enjoy!

Colcannon Irish Potatoes

• 2 lbs potatoes, peeled and cubed
• 2 cups cabbage, chopped
• 1 leek, chopped
• 3/4 cup milk
• 3 tbsp butter
• s&p to taste

1. In a large saucepan, bring potatoes to a boil, then cook for about 8 minutes, or until they are almost tender. Add cabbage and leek, cover, and simmer for 5 minutes, or until cabbage is tender.
2. Drain well, then mash everything with milk, butter and s&p. Serve and ENJOY!

Irish Corned Beef and Cabbage

Here's a recipe for a delightful St Paddy's day Dinner. It's traditional and delicious. And like the other recipes I'm posting, a homemade meal or dinner party serving is much better than prepackaged foods! Enjoy!

Irish Corned Beef and Cabbage

• 3-4 lbs corned beef brisket
• 3/4 cup brown sugar
• 10 small potatoes
• 5 large carrots peeled and chopped (or a small bag of mini carrots)
• 1 small head cabbage, cut into small wedges
• 1 bottle Irish Stout Beer (eg. Guiness)

1. Preheat oven to 325 degrees F.
2. Place brisket in dutch oven or roasting pan, and rub with brown sugar. Arrange veggies around beef, and then pour beer over everything.
3. Cover and bake in preheated oven for 2 hours.
4. Remove from oven, let cool for a minute, then slice and serve. ENJOY!

Irish Soda Bread

Next series of recipes- ideas for your St Patrick's Day Party. First step for a good party - green beer (no recipe needed there! ha). Next step - great food. Here are a few recipes you can use. This bread could be died green for an added effect. Or - toss in some raisins, if you'd like. This an easy recipe, slightly adapted from one found on allrecipes. Enjoy!

Irish Soda Bread

• 3 cups all-purpose flour
• 1/2 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate (pourable) bowl, blend together egg and buttermilk. Pour into flour mixture and mix until just combined. Finally, stir in melted butter.

2. Pour mixture into a well-greased loaf pan. Set pan on counter and let rest for 20 minutes.

3. While mixture is resting, preheat oven to 325 degrees F.

4. Bake in preheated oven for 60-70 minutes, or until toothpick inserted in centre comes out clean. Let cool, then wrap in foil for several hours or overnight, for best flavour. ENJOY!

Baked Chicken Parmesan

Last night we had a delicious dinner. I'll confess, I fried THEN baked my chicken parm, and was it ever good. You could cut some fat in this recipe and bake the entire thing, OR justify a little oil, since this meal is homemade and you can control everything else about it! It is worth it! Enjoy!

p.s. recipe inspired by another recipe from none other than allrecipes.com!

Baked Chicken Parmesan

• 2 eggs, beaten
• 1 cup Italian bread crumbs (homemade if you can!)
• 1 cup finely grated parmesan cheese
• 4 boneless, skinless chicken breasts, cut into thirds
• 1 tbsp vegetable oil (see - it's not THAT much oil!)
• 2-3 cups homemade pasta sauce (I have a great recipe on here, posted last March)
• Lots (or a little) shredded mozzarella cheese
• 4 servings spaghetti noodles, cooked

1. Place beaten eggs in a small bowl. In a large, shallow bowl, mix together bread crumbs and parm cheese.
2. Dip each piece of chicken in egg, then into the bread crumb mixture to coat. Set on a large plate and place in the fridge for 30 minutes.
3. Preheat oven to 375 degrees F. Also start to heat oil in a cast iron skillet over med-high heat (you can use a non-stick pan, but a skillet is best).
4. Once oil is good and hot, place chicken breast pcs in skillet and cook for 1-2 minutes on each side, or until chicken is cooked through.
5. Pour about 2 cups of pasta sauce into a baking dish. Set chicken on top, and sprinkle with a small amount of cheese. Put a small dollop on top of cheese, on each pc of chicken.
6. Bake in preheated oven for 15 minutes, remove and sprinkle with more mozzarella cheese. Bake an additional 5 minutes, or until cheese is melted and bubbly.
7. Serve over cooked spaghetti. ENJOY!

*If you want to skip the frying step, bake for a total of 30 minutes, or until chicken is fully cooked*

Stuffed Carrot Cake Muffins

Seriously - does a muffin (cupcake) get any better than this??? I found this recipe on Pinterest (the original is from kingarthurflour.com). In honour of Cedar's birthday today, here's a carrot cake recipe. This one uses less sugar and fat than traditional carrot cake recipes. Plus, the icing on the inside makes for a wonderful suprise! Enjoy!

Stuffed Carrot Cake Muffins

• 8 ounces cream cheese, softened
• 1/4 cup white sugar
• 1/2 tsp vanilla extract
• 2 1/4 cups AP flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil (or try using apple sauce!)
• 1 cup grated carrots
• Coarse Sugar (*optional)

1. Preheat oven to 400 degrees F. Line a muffin tray with papers.
2. In a small bowl, mix together cream cheese, 1/2 cup sugar and vanilla until smooth. Set aside.
3. In a large bowl, whisk together flour, 1/2 cup white sugar, brown sugar, baking powder, cinnamon, ginger, salt and baking soda.
4. In a pouring cup (or bowl), mix together eggs, water and oil, until well combined. Pour into bowl with dry mixture and stir until just combined. Add carrots and gently stir.
5. Scoop about 2 tbps of the carrot mixture into each muffin cup. Top with a heaping tbsp of the cream cheese mixture. Cover each with more batter, so each cup is almost full (leaving about 1/4" headroom). Sprinkle each with a little coarse sugar, if desired (nice effect).
6. Bake in preheated oven for about 20 minutes (or until tops of muffins feel firm to the touch).
7. Remove from oven and immediately tilt them at a 45 degree angle in the tin. Allow to cool about 30 minutes, then ENJOY!

Granola Cups

I found this recipe on pinterest and knew I had to make it. It's from mommiecooks.com. These little cups are just way too cute. They are perfectly proportioned for a yummy breakfast. Top with yogurt and fresh fruit and you will have a filling and healhty breakfast. Enjoy!

Granola Cups

• 4 Tbsp Butter
• 1/4 Cup Honey
• 1/4 Cup Molasses
• 2 Tbsp Brown Sugar
• 1 tsp Cinnamon
• 1/2 tsp Ginger
• 1/4 tsp Cloves
• 1/4 tsp Salt
• 1 tsp Vanilla
• 2 Cups Old Fashioned Oats (Not Quick Cook)
• 1/2 Cup Wheat Germ
• 1/4 Cup Flax Seed
• 1/4 Cup Sliced Almonds
• 1/4 Cup Dried Cranberries

1. In a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.
Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.
2. In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries. Pour the liquid over the dry ingredients and stir until completely coated. Place the mixture into the fridge for about 30 minutes to cool.
3. When ready to bake, preheat oven to 325 degrees F and lightly grease a muffin tin.
4. Fill each cup of muffing tin about 2/3 full. Using your fingers, press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.
5. Place the muffin tin into preheated oven. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.
6. Let cool completely before removing from the tin. ENJOY!

Strawberry Oatmeal Smoothie

Last smoothie recipe. This one makes a delicious (and healthy!) breakfast treat. Adapted from allrecipes.com. Enjoy!

Strawberry Oatmeal Smoothie

• 1/2 cup rolled oats
• 1 cup milk
• 1 banana, broken into chunks
• 1 cup frozen strawberries
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons white sugar

1. Place oats in blender and process until powdery. Add remaining ingredients and puree until smooth. Pour into glass and ENJOY!

Fruit and Veggie Smoothie

Want to "sneak" even more veggies into your's or your kiddo's diet? I posted the recipe for a smoothie with spinach. Try tossing in some carrots while whipping up your next smoothie. Or if you are feeling really adventurous, try adding broccoli, tomatoes, celery, cucumber, beets, or whatever you have on hand. Each combo will give you a new smoothie. Make it a game to see who can come up with the best flavour. Enjoy!

Fruit and Veggie Smoothie

• 3 cups frozen fruit (or fresh - just add ice cubes to smoothie)
• 2 cups fresh veggies of choice
• 1 cup orange or apple juice
• few ice cubes, if needed

1. Place all ingredients in blender and puree until smooth. ENJOY!!!

Peanut Butter Banana Smoothie

Another healthy breakfast idea. Enjoy!

Peanut Butter Banana Smoothie

• 1 frozen banana
• 2 tbsp peanut butter
• 1 tbsp honey
• 1/2 cup milk

1. Blend all ingredients in blender until smooth. Pour into glass and ENJOY!

Green Smoothie

This recipe allows you to sneak some spinach into your kids' (or your own) diet, without really noticing. Healthy and delicious! (from allrecipes.com) Enjoy!

Green Smoothie

• 1 banana, cut in chunks
• 1 cup grapes
• 1 (6 ounce) tub vanilla yogurt
• 1/2 apple, peeled, cored and chopped
• 1 1/2 cups fresh spinach leaves

1. Place all ingredients in a blender and puree until smooth. Pour into a glass and ENJOY!

Peach Mango Smoothie

Okay, we're in the final stretch! I need to post about 2 dozen recipes in the next 4 days in order to finish up my 365. Woo-hoo! I will start with a series of yummy smoothie recipes. Smoothies make for a healthy breakfast, or anytime snack! They are easily modified to your prefered tastes. Enjoy!

Peach Mango Smoothie

• 1 peach, sliced
• 1 mango, peeled and diced
• 1/2 cup milk OR yogurt (vanilla or tried a flavoured kind to mix things up!)
• 1/3 cup orange juice

1. Place all ingredients in a blender and puree until smooth. Pour into glass and ENJOY!

Creamy Potato and Leek Soup

This was last night's dinner. Perfect ending to a cold day. I love to grab a pot and create a soup as I go. Potato soup is a favourite in our house. This was my take on it last night. Leeks are a wonderful match in this soup. Remember to use recipes as a guideline and never be afraid to deviate! You'll be proud to create your own masterpiece! Enjoy!

Creamy Potato and Leek Soup

• 3 large russet potatoes, peeled and cubed
• 1 tbsp butter
• 1 small leek, washed and chopped (reserve 1 tbsp)
• 3 cups chicken broth
• 1 cup half and half cream
• 1 cup shredded cheddar cheese (reserve 1-2 tbsp)
• s&p to taste

1. In a large pot, boil cubed potates until soft.
2. While potatoes are boiling, melt butter in a med-sized saucepan. Sautee leeks in melted butter until soft and just starting to brown. Add chicken broth and bring to a boil.
3. Drain soft potatoes and add back to large pot. Pour chicken broth on top and begin to blend using an immersion blender. While blending, pour in cream.
4. Once mixture is smooth, simmer on low for 10 minutes. After 10 min, stir in cheese, until melted and smooth. Sprinkle with salt and pepper, to taste.
5. Serve immediately with a little shredded cheese and a few leeks on top. ENJOY!

Sweet Potato Hummus

Here is a truly healthy snack recipe. Sweet potatoes are full of vitamins and iron, among other things. They are on the list of superfoods you should be eating. Try them in your favourite hummus recipe, or in the one below. Enjoy!

Sweet Potato Hummus

• 2 medium sized sweet potatoes, cooked until soft
• 2 cups chickpeas
• 2 cloves garlic
• 3-4 tbsp EVOO
• 2 tbsp lemon juice
• 1 tsp ground cumin
• s&p to taste (pepper is optional - substitute with cayenne pepper if you like a little heat)

1. Remove skins from cooked sweet potatoes and scoop into food processor. Add remaining ingredients, except EVOO. Turn food processor on and being to process. Stream in EVOO, stopping when mixture is smooth. Can be stored in fridge for a few hours before serving. ENJOY!

Pulled Pork Pizza

The best part about making pulled pork this week - the leftovers! I turned it into a pizza that was amazing. I'm not even going to try and say this is healthy. But is is homemade....and I need to make up quite a few recipes still, so trying to use some of my own ones, too! Enjoy!

Pulled Pork Pizza

• 1 homemade pizza crust
• 1 cup (homemade) BBQ sauce
• 2-3 cups pulled pork (smaller chunks)
• 2 cups mozzarella cheese, shredded
• 1/4 cup jalepenos
• 2 tbsp chopped onions
• fresh cracked pepper

1. Preheat oven to 425 degrees F (convection if you have it). Lightly grease pizza tray.
2. Roll pizza crust to fit tray. Place on tray and poke a few times with a fork.
3. Evenly spread BBQ sauce over crust, followed by pork. Sprinkle with mozza cheese, then top with jalepenos and onions. Finely, sprinkle a bit of fresh cracked pepper over top.
4. Bake in preheated oven for 12-14 minutes, or until crust is starting to lightly brown and cheese is melted and bubbly.
5. Let cool for a minute or two before slicing and devouring. Dip in a little ranch dressing for an even yummier taste. ENJOY!

Slow Cooker Pulled Pork

I made this for dinner a few night's ago. To make it easier, you could use bottled BBQ sauce. Also, the Coke can be substituted with Root Beer. But don't use diet pop! This recipe makes for an easy, homemade, week-day dinner. It only takes a few minutes to whip up! Enjoy!

Slow Cooker Pulled Pork

• 2-3 lb pork loin roast
• 1 cup Coke
• 1 cup ketchup
• 1/4 cup cider vinegar
• 2 tbsp brown sugar
• 1 tbsp honey dijon mustard
• 1 tbsp worcestershire sauce
• 1/2 tsp each s&p

1. Place pork loin in slow cooker. Pour coke over top and turn cooker to low.
2. In a small bowl, mix together ketchup, vinegar, sugar, mustard, worcestershire sauce and s&p. Pour all but 1/4 cup of sauce over the pork.
3. Place lid on slow cooker and let cook on low for 7-8 hours, or until pork shreds easily with a fork.
4. Remove pork from slow cooker and shred with excess sauce. Add a little drippings, if desired. ENJOY!

One Week Left!

Wow - I am in the home strech. Only 1 week left of my 365 days. I'm still a few recipes behind, but finishing is definitely possible. I'm partly excited and partly sad to see this come to an end. It's been a fun and interesting year :) This is your final chance to request any recipes!

As you'll see from today's recipes - it's a day of celebration today. So Happy Mardi Gras, Happy Shrove Tuesday, Happy Pancake Day or Happy-Whatever-YOU-Celebrate Day!

And as always - Happy Cooking! Enjoy!

Creole Chicken Breasts

Here's my final Mardi Gras recipe post. This healthy recipe comes from tasteofhome.com. Served over rice, this makes a wonderful (and easy) dinner. Enjoy!

Creole Chicken Breasts

• 2 boneless, skinless chicken breasts, cut in half
• 1 tsp olive oil
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1/3 cup julienned green pepper
• 1/4 cup chopped celery
• 1/4 cup sliced onion
• 1/2 to 1 tsp chili powder
• 1/2 tsp dried thyme
• 1/8 tsp pepper

1. In a large non-stick skillet, cook chicken breast halves in oil over med heat, about 5-6 minutes per side (or until fully cooked). Set aside on plate, covered to keep warm.

2. Combine remaining ingredients in the same skillet, over med heat. Bring to a boil, then reduce heat and simmer for 10 minutes, or until veggies are only slighty crisp. Return chicken to pan, and simmer an additional 5 minutes. Serve over rice and ENJOY!

Cajun Seasoning

Here's a recipe for homemade cajun seasoning (from allrecipes.com). Using this, as opposed to pre-mixed kinds found in the spice aisle, assures that you won't be eating msg or any other artificial additives and preservatives. Plus - you can control the heat and salt. Enjoy!

Cajun Seasoning

• 2 tbsp salt
• 1 tbsp dried oregano
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp ground black pepper

1. Combine all ingredients in a sealable container or bag and shake until thoroughly mixed. ENJOY!

Blackened Salmon on Crusty Roll

Another healthy Mardi Gras recipe! This one is from eatingwell.com. These sound absolutely delicious. Remember - try to incorporate fish into your family's diet as often as you can! Enjoy!

Blackened Salmon on Crusty Roll

• 4 salmon filets, skin removed
• 2 tsp cajun seasoning (see next recipe)
• 1 small avocado, pitted
• 2 tbsp low-fat mayo
• 4 crusty rolls
• tomato, lettuce (or arugula), and/or other desired toppings

1. Fire up your BBQ to med heat. Lightly grease grills.
2. Rub each salmon filet with cajun seasoning. Cook on grill for 3-4 minutes per side, or until thoroughly cooked.
3. In a small bowl, smash avocado with mayo.
4. Spread a layer of avocado mix on one side of crusty roll. Top with salmon, and any other desired toppings. Serve and ENJOY!

Bananas Foster

Okay, not a particularly healthy recipe - BUT, it is a dessert recipe that uses fruit, so we'll let it slide. It's also on my list for today's chosen Mardi Gras recipes. I'm sure this recipe (from allrecipes.com) will impress at your next dinner party. And the best part - it's super easy to make! Enjoy!
Bananas Foster

• 1/4 cup butter
• 2/3 cup (dark) brown sugar
• 3 1/2 tbsp rum (*or 1/2 tbsp rum extract mixed with 3 tbsp water)
• 1 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 3 bananas, peeled and sliced lengthwise and crosswise
• 1/4 cup coarsely chopped walnuts (*optional)
• vanilla ice cream

1. In a large saucepan over med heat, melt butter. Stir in sugar, run, vanilla and cinnamon.

2. As soon as mixture begins to bubble, place banans and walnuts in pan. Cook until bananas are just warm, about 1 minute.

3. Serve immediately over vanilla ice cream. ENJOY!

Collard Greens and Ham

Shrove Tuesday to me is an excuse to cook (and eat) pancakes for dinner. To others, it's the celebration of Mardi Gras. Here are a few healthy Mardi Gras recipes, starting with collard greens. Collard greens are very healhty; they are full of many vitamins and minerals, as well as fiber and anticancer properties. Enjoy!

Collard Greens and Ham

• 1 bunch collard greens - rinsed, trimmed and chopped
• 1/2 lb cubed ham
• 5 cups chicken broth
• 1 tbsp white vinegar
• 1 tbsp brown sugar
• s&p, to taste

1. In a large pot over med-high heat, bring all ingredients to a boil. Reduce heat and simmer for an hour. ENJOY!

Whole Wheat Blueberry Pancakes

Another pancake recipe for Shrove Tuesday. These are a very healthy alternative to traditional pancakes. Recipe modified from allrecipes.com. You can replace the sugar with any sugar substitute (however - avoid using products containing aspartame!). Enjoy!

Whole Wheat Blueberry Pancakes

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1 egg
• 1 cup milk, plus more if necessary
• 1/2 teaspoon salt
• 1 tablespoon brown sugar (or substitute)
• 1 very ripe banana, mashed (*optional - substitute with 2 tbsp milk)
• 1/2 cup fresh or frozen blueberries

1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sugar in a bowl. Stir in flour until just moistened, add banana and blueberries, and stir to incorporate.
2. Preheat a heavy-bottomed skillet, or non-stick fy pan, over medium heat, and lightly grease. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown. ENJOY!

Cornmeal Pancakes

Pancake Tuesday is here again! Throw away your box of pancake mix and give these a whirl instead. (You could also try my other recipes for homemade pancakes, posted last March!). These are a delightful treat. Serve with pure, local maple syrup and Enjoy!

Cornmeal Pancakes

• 1/2 cup cornmeal
• 1 1/2 cups cold water
• 1 1/4 cups buttermilk
• 2 cups sifted all purpose flour
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 egg, beaten
• 2 tablespoons butter, melted

1. In a med saucepan, bring cornmeal and water to a boil. Reduce heat and simmer for about 5 minutes.

2. Remove from heat and stir buttermilk into cornmeal mixture (either in saucepan or a separate bowl).

3. Sift together flour, sugar, salt, baking powder and baking soda. Beat egg and melted butter together. Stir flour mixture and egg mixture into cornmeal/buttermilk until just combined. 

4. On a lightly greased griddle or non-sitck pan, cook pancakes for about 2-3 minutes per side (or until golden brown on both sides). Serve with butter and syrup. ENJOY!

Spinach Ricotta Cannelloni

One of the meals we made this week-end was spinach and ricotta stuffed cannelloni. Every part of this dish was made from scratch. And let me tell you - it was well worth the effort. AMAZING! I could eat this every single day! ha! Sure, this meal requires a lot of time and effort, but you will be thankful when you taste it. Plus - it's a pretty cheap meal to make (roughly $10 for 8 servings!). Enjoy!

Spinach Ricotta Cannelloni

• 1 batch homemade pasta and homemade sauce (see recipe here - Jenno's Fresh Pasta and Sauce Recipe)
• Cannelloni Stuffing
• 1 tub ricotta cheese (1 lb)
• 1 bag/tub fresh, organic baby spinach, boiled for 2 minutes and chopped
• 1 egg
• 1 cup mozzarella cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, finely shredded

1. Preheat oven to 400 degrees F. Lightly grease large baking dish.
2. Make fresh pasta sauce as per recipe, and leave to simmer on stove until ready to use.
3. Prepare fresh pasta, as per recipe, and roll out (using pasta roller or rolling pin) to make 8 sheets approx 6" x 9". Cook in boiling water for about 4 minutes, or until sheets are tender.
4. In a med. sized bowl, mix together ingredients for stuffing.
5. Evenly divided stuffing between 8 pasta sheets, spreading it out lengthwise in the middle. Roll each, lengthwise, to create 1" wide x 9" long cannellonis.
6. Spead about 1/2 cup sauce over the bottom on greased baking dish. Place 8 cannellonis on top, then pour about 2 more cups of sauce over top. Sprinkle with mozza and parm cheeses.
7. Bake in preheated oven for 20 minutes. Turn on broiler, and broil for 2-3 minutes, or until cheese is golden brown.
8. Remove from oven and allow to sit a few minutes before serving. ENJOY!

Ham and Potato Soup

Here's another soup recipe. This one is rich and filling! But - it's a better alternative to canned! This recipe gets rave reviews on allrecipes. Try making this for your next dinner party and I bet everyone will be impressed! Enjoy!

Ham and Potato Soup

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. Remove a few potatoes and set in a small bowl. Mash them until only small lumps remain. Stir back into pot.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Caramelized Chicken

Here is a recipe for a deliciously sticky chicken dish (inspired from allrecipes). You can use chicken breasts, thighs or even wings. This makes a great alternative to deep fried wings! Enjoy!

Caramelized Chicken

• 1 cup water
• 1/3 cup white sugar
• 1/3 cup soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 2 teaspoons white wine vinegar
• 3 cloves garlic, minced
• 6 chicken thighs, cut in half OR 3 chicken breasts, cut in thirds OR 12 large chicken wings, tips removed and wings cut in half at joint
• 1 teaspoon sesame seeds, or to taste (optional)

1. Preheat oven to 375 degrees F. Lightly grease shallow baking dish.
2. In a small saucepan, mix together water, sugar, soy sauce, peanut butter, honey, vinegar and garlic until smooth and sugar is dissolved.
3. Place chicken in greased baking dish and pour sauce over top. Bake in preheated oven for 40 minutes covered, then an additional 20 minutes uncovered. Sprinkle with sesame seeds, in desired. Serve immediately. ENJOY!

Baked Sausage and Potatoes

I forgot to post this recipe earlier in the week. We ate this for dinner on Monday and it was truly delicious. I used turkey sausage for the recipe, but pork sausage would work as well. This is on the list of repeat dinners for sure! Enjoy!

Baked Sausage and Potatoes

• 1 lb organic potatoes, quartered (skin on)
• 1/2 lb baby carrots
• 1 onion, sliced
• 5 cloves garlic, smashed
• 2 tbsp butter, melted
• 1 tsp dried rosemary, crushed
• 1/2 tsp salt
• 1/2 tsp fresh cracked pepper
• 1 lb turkey sausage, cut into 1" pcs

1. Preheat oven to 400 degrees F. Lightly grease shallow baking dish.
2. Place potatoes, carrots, onions and garlic in baking dish. Pour melted butter overtop. Gently toss to evenly coat. Sprinkle rosemary, salt and pepper over potato mixture,.
3. Bake in preheated oven for 20 minutes. Remove from oven and add sausage pcs to dish, stirring to combine.
4. Continue baking an additional 20-30 minutes, or until sausage is fully cooked and potatoes are browned.
5. Serve immediately and ENJOY!

Baked Fish Sticks

Another alternative to the frozen fish found at the grocery store. This recipe is from parentconnect.com and is sure to please even the pickiest of appetites. Enjoy!

Baked Fish Sticks

• ½ cup flour
• 1 egg
• ½ cup plain dried bread crumbs
• 2 tbsp grated Parmesan cheese
• 2 tbsp cornmeal
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp paprika
• 1 lb tilapia fillets, cut into ½-inch strips

1. Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray and set aside.
2. In a small bowl, add flour and set aside.
3. In another small bowl, beat egg and set aside.
4. In a third small bowl, combine the bread crumbs, Parmesan cheese, cornmeal, salt, garlic powder, and paprika, and set aside.
5. Dip each fish strip in the flour, turning to coat all surfaces. Shake off any excess flour. Dip floured fish into egg, then dip into bread crumb mixture, gently pressing so mixture sticks. Arrange fish sticks on prepared baking sheet.
6. Bake in preheated oven until the breading is golden brown and crisp, and the fish is cooked through, about 10 minutes. ENJOY!

Salmon Cakes

Looking for a way to get your kiddos (or yourself!) to eat more fish? Here's a recipe that's sure to please. You could pan fry these if you wanted, but baking them is healthier. These "fish cakes" are far superior to the mystery meat fish cakes found in your grocer's freezer! Enjoy!

Salmon Cakes

• 2 cans flaked salmon, bones removed OR 8 oz salmon filet, cooked
• 1/2 cup fresh bread crumbs OR crushed butter crackers
• 1/2 small onion, minced
• 2 eggs
• 1/4 cup finely shredded cheddar cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp worcestershire sauce
• splash of hot sauce
• s&p
• 1/4 cup finely shredded parmesan cheese

1. Preheat oven to 375 degrees. Lightly grease baking sheet (or line with parchment paper).
2. In a large bowl, gently combine all above ingredients, except the parmesan cheese. Using your hands, form mixture into 8 patties. Cover each patty with a sprinkling of the parm cheese (both sides), then place on baking sheet.
3. Bake in preheated oven for 15 minutes, turn patties over, then bake an additional 15-20 minutes, or until they are golden brown. ENJOY!

Oven Dried Apple Rings

Here's a snack recipe that is simple, tasty AND healthy! Plus, it only uses 2 ingredients - apples and cinnamon. We all know the saying - "An apple a day keeps the doctor away". But did you know that cinnamon has many health benefits, too? It has been known to lower cholesterol, help control blood sugar, decrease arthritis pain, plus boost your memory and energy levels! Definitely a super food! Enjoy!

Oven Dried Apple Rings

• 1 large apple, sliced thin (skin on)
• 1-2 tsp cinnamon

1. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.
2. Arrange thinly sliced apples in an even layer on parchment paper. Sprinkle generously with cinnammon.
3. Bake in preheated oven for 20 minutes, flip each slice over, then return to oven for an additional 15-20 minutes. Keep a close eye on them, to ensure they don't start to burn. Remove from oven and allow to cool on rack. ENJOY!

Cinnamon Vanilla Syrup

Yesterday morning I really wanted to make heart-shaped pancakes for my boys for breakfast. After I planted the seed, I realized we were out of maple syrup, so needed a new plan. I found a recipe for a homemade syrup online and slightly modified it, using ingredients I had on hand and flavours I prefer. The result was amazing! The boys said they loved it as much as real maple syrup! We will definitely be making this one again (but likely stick to pure, local maple syrup for the most part). This recipe beats a bottle of "pancake syrup" found on the shelves at the grocery store. And lucky for you - it's free from high-fructose corn syrup and preservatives! Enjoy!

Cinnamon Vanilla Syrup

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup buttermilk
• 1 tbsp honey
• 2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking soda

1. In a med-sz saucepan, melt butter and sugar together. Add buttermilk, honey, vanilla, and cinnamon, and bring to a simmer over med heat, stirring frequently. Once simmering, stir in baking soda (mixture will foam up!). Leave on heat for 15 seconds, then remove and serve warm. ENJOY!

Classic Bran Muffins

Last breakfast food post of the evening. I hope you are inspired to bake something in the near future! Here's a recipe for a classic bran muffin, that doesn't use All-Bran cereal, like the others. Add some raisins to these, if that's your thing (like nuts, I don't enjoy raisins in baked goods, with the exception of cookies!). Enjoy!

Classic Bran Muffins

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil (or applesauce)
• 1 egg (or 2 egg whites)
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

1. Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.

2. Mix together wheat bran and buttermilk; let stand for 10 minutes.

3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended and spoon batter into prepared muffin tins.

4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and ENJOY!

Pumpkin Bread

Another top rated bread recipe from allrecipes.com. This one can also be modified to make a little healthier. Substitute some or all of the oil for applesauce and reduce sugar by up to a cup, if desired. Pumpkins are full of vitamins, minerals and many other healthy nutrients! Enjoy!

Pumpkin Bread

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil (or unsweetened apple sauce)
• 2/3 cup water
• 1-2 cups white sugar
• 1 cup brown sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Let cool and ENJOY!

Zucchini Bread

While not the healthiest bread recipe, at least this one has zucchini in it (which is rich in dietary fibre - thus, helps to lower cholesterol and regulate bowel movements!). This is a top rated recipe from allrecipes.com (slightly modifited). You can easily substitute the oil for applesauce (or half anyway), which should make you feel a little less guilty about eating this! Enjoy!

Zucchini Bread

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional! Personal sidenote - I HATE nuts in a bread!!!)

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

4. Bake for 40 to 60 minutes in preheated oven, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. ENJOY!

Blueberry Popovers

Here's another fun breakfast treat. It's a cross between a yorkshire pudding and a pancake. Delish! Blueberries offer many health benefits, including bacteria fighting compounds. However, this is a versatile recipe, and can be easily adapted to many other flavours! Enjoy!

Blueberry Popovers

• 2 eggs
• 1 cup AP flour
• 1 cup milk
• 1 tsp sugar
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1/2 cup blueberries

1. Preheat oven to 425 degrees. Lightly grease 8 muffin cups of a 12 cup pan.
2. In a med bowl, beat eggs slighty, then beat in flour, milk, sugar, vanilla and salt until just smooth.
3. Divide the batter between the 8 muffin cups. Drop a few blueberries in each. Half-fill the empty cups with water.
4. Bake in preheated oven for 20 minutes, then reduce heat to 350 degrees and bake for an addition 10-15 minutes, or until golden brown, risen and just starting to crisp at edges. Serve immediately and ENJOY!

Quinoa Porridge

Quinoa has many health benefits, so why not add it to the breakfast table, too?! Here's a recipe from besthealthmag.ca that brings a new twist to a simple breakfast staple. Enjoy!

Quinia Porridge

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/2 tsp cinnamon
• pinch of salt
• 1/2 cup low-fat milk
• 1 small apple, diced
• 1/2 cup blueberries or sliced strawberries
• 1/4 cup chopped walnuts or pecans (optional)
• 1 tablespoon pure maple syrup (optional)

1. Add quinoa, water, cinnamon and salt to a small pot and bring to a boil, reduce heat, cover and simmer for 15 minutes or until most of the water has been absorbed. Add milk and simmer uncovered for an additional 10 minutes.
2. Stir in apple, berries and nuts. Let sit, covered for 10 minutes before serving. The porridge will thicken during this time. Drizzle with maple syrup before serving if desired. ENJOY!

Breakfast Sausage Patties

This breakfast sausage recipe is compliments of Rachael Ray. We really enjoy these and they are much better for you than the commercial packages of sausage. Using ground chicken (or turkey) keeps them low fat, too! Enjoy!

Breakfast Sausage Patties

• 1 pound ground chicken
• 1 small apple, peeled and finely chopped
• 1/4 cup pure maple syrup
• 1 tablespoon Montreal Steak Spice
• 1 teaspoon poultry seasoning (*optional - I always omit)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Splash olive oil

1. In a large bowl, gently mix together all ingredients, except the oil, using your hands. Divide into 4 even sections and form each into a patty.

2. Heat a splash of oil in a large, non-stick skillet, over med-high heat. Place patties in oil and cook for about 5 minutes on each side (or until patty is fully cooked through).

3. Serve on a homemade english muffin or with a side of pancakes and/or eggs. ENJOY!

English Muffins

Another breakfast favourite for someone in this house - English Muffin Egg Sandwiches! Yum! Here's a recipe for homemade English Muffins (from allrecipes). These are better than store bought, for so many reasons. Enjoy!

English Muffins

• 1 cup milk
• 2 tablespoons plus 1 tsp white sugar
• 2 tsp active dry yeast
• 1 cup warm water
• 1/4 cup melted shortening
• 6 cups all-purpose flour
• 1 teaspoon salt

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 2 tbsp sugar, stirring until dissolved. Let cool until lukewarm.
2. In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Let stand until creamy, about 10 minutes.
3. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise until double.
4. Gently punch down dough and roll out to about 1/2 inch thick (try not to handle the dough too much, or you will not have as many nooks and crannies in your muffins). Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
5. Heat greased griddle. Cook muffins on griddle about 8 minutes on each side on medium heat. ENJOY!

Cheese Bagels

Another coffee shop favourite in our house! Enjoy!

Cheese Bagels

• 4 tsp active dry yeast
• 1 1/2 cups warm water
• 3 tablespoons white sugar
• 4 - 4 1/4 cups all-purpose flour
• 1 tablespoon salt
• 1 cup shredded cheddar cheese
• 3 quarts water
• 2 tbsp brown sugar
• 1 egg white
• 1/2 cup finely shredded cheddar cheese

1. In a large bowl (or stand mixer bowl), mix together yeast, water and white sugar. Let stand 10 minutes.

2. Using dough hook or wooden spoon, stir in 3 cups of the flour and the salt. Continue to add more flour until you have a stiff dough, that is slightly sticky when touched. Knead with dough hook, or by hand, for 8-10 minutes. Once dough is smooth and elastic, fold in 1 cup cheddar cheese. Set dough in lightly greased bowl and cover. Let rest for 30 minutes.

3. Divide dough into 10 portions and form each into a bowl. Using your thumb, poke a hole in the centre of the ball and gently stretch to form a bagel shape. Cover with a damp towel and let rise unti double, about 30-40 minutes.

4. While dough is rising, bring water and brown sugar to a boil. Also, preheat oven to 375 degrees. Place bagels in water for one minute, flip, then leave for another minute. Remove to a wire rack to drain for a few seconds, then set on lightly greased baking sheet.

5. Beat egg whites and brush each bagel with it. Sprinkle about 1 tbsp of finely shredded cheddar on top of each bagel.

6. Bake in preheated oven for 20-25 minutes, rotating baking sheet after 10 minutes. Bagels are done once golden brown. Let cool, serve and ENJOY!

Cranberry Blueberry Bran Muffins

One of M's favourite kind of muffins is cranberry blueberry bran. This kind of muffin is one of very few items that he will order from Tim Hortons. While delicious, it is VERY high-fat. I found a few low fat recipes online that copy the taste of these muffins, but in a healthier way. Here is one of the recipes (from SparkRecipes). Enjoy!

Cranberry Blueberry Bran Muffins

• 1/2 C whole-wheat flour
• 3/4 C all-purpose flour
• 1/ C brown sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 2 C All-Bran cereal
• 1 1/4 C 100% cranberry juice
• 2 egg whites
• 1/3 C unsweetened applesauce
• 1/3 C fresh or frozen blueberries
• 1/4 cup fresh or frozen cranberries

1. Preheat oven to 400 degrees F. Prepare 12 regular-sized muffin cups.
2. Stir together flours, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
3. In a large mixing bowl, combine All Bran and cranberry juice. Let stand 5 minutes. Add egg whites and applesauce, beat well. Add flour mixture and stir until just combined. Add berries and fold in.
4. Bake for 20 minutes in preheated oven (or until muffins spring back when gently touched). ENJOY!

3 weeks left....

WOW! It's hard to believe that I only have 3 weeks left before my 365 days are up. I posted the first recipe to this blog on March 1st, 2011. While I can't say the blog has turned out completely as I envisioned it would be last March, I can say that I am still happy with it and proud to have made it the full year (almost....3 weeks to make up a few extra recipes - I can do it!!!). This blog definitely has a homemade theme to it, not  always a true healthy theme. Although, for anyone who religiously followed it, you will know that to me, a homemade diet, lacking additives and preservatives, and instead full of fresh, local ingredients, is a much healthier way of eating and therefore - healthy in terms of my blog. Sure we enjoy a lot of desserts that certainly are not diet friendly and we definitely enjoy our carbs and sometimes sugars, but at least when we indulge in those things, they are almost always made from scratch. I think we all do what we can to make our lives healthier. We each have our own definition of what is healthy and we each make personal choices to strive for that heathy lifestyle. At the end of each day, I am proud to think that my family enjoyed meals and snacks made from scratch, with LOVE, and not from a drive-thru window or a box in the freezer. I don't mean to judge those who choose otherwise. I know it's easier for us since I am home during the day and have 2 great helpers in the kitchen. I just hope that if anything, this blog opened up at least one person's eyes to the possibilities of making homemade food instead of pre-packaged. Cooking can be intimidating, but it doesn't need to be. I hope this blog offered a lot of recipes that were easy to make and most importantly - inspiring! Get yourself in the kitchen and get creative. The more fun you have, the more apt you'll be to bake and cook from scratch. To me, the kitchen is a place to have fun. Sure, there will be some failures....but we can always learn from what went wrong and know how to change it next time. Once you start looking at everyday ingredients differently, you open yourself to a whole new world of cooking. There is great satisfaction in eating a meal, or enjoying a treat, that is made with your own two hands.

Happy eating everyone. 3 weeks left to further inspire and indugle you. I hope you've enjoyed this ride as much as I have! Enjoy!

Eggplant Parmesan

I love chicken parmesan. There is a little restaurant in my hometown that makes it in a way that is so unhealthy, but oh so good. Deep fried breaded chicken breast, drenched in sauce, then smothered in more cheese than you can imagine. All baked to gooey perfection. It's a treat to enjoy, not something to eat often. Baked eggplant parmesan is a great HEALTHY way to get your chicken parm fix. This is Mario Batali's recipe. It is well received and reviewed. Vegetarian or not, this recipe is sure to please. Enjoy!

Eggplant Parmigiana

• Extra-virgin olive oil
• 2 large eggplant
• Salt and pepper
• 2 cups basic tomato sauce (see my recipe from March 2011)
• 1 bunch fresh basil leaves, finely chopped
• 1 pound fresh mozzarella, sliced 1/8-inch thick
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh bread crumbs, lightly toasted under broiler

1. Preheat the oven to 450 degrees F. Lightly oil a baking sheet.

2. Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the in preheated oven until the slices begin turning deep brown on top, about 12-15 minutes. Remove the slices from the baking sheet and place them on a plate to cool.

3. Lower oven temperature to 350 degrees F. In an 8 x 12-inch pan, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.

4. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately. ENJOY!

Squash Soup

Here's a recipe for a healthy, delicious soup. This would be good anytime of the year, but of course best when squash is in season at your local market. I love homemade soup. It's much easier to make than most people think. And way healthier than opening up a can of pre-made soup, loaded with sodium and preservatives! Not to mention the fact that no canned soup tastes as good as homemade - EVER! Enjoy!

Squash Soup

• 5 cups roasted squash, skins removed
• 1 cup half and half cream
• 1/2 cup (homemade) apple sauce
• 1/4 cup fresh apple cider
• pinch of cayenne pepper
• s&p to taste (optional)

1. To roast squash, slice each in half, scoop out the seeds, and place face down in a shallow baking pan with a little water. Roast at 375 F for 40-50 minutes, or until tender.
2. Scoop roasted squash from skins and place in a blender (or food processor). Add remaining ingredients and blend until smooth. Serve immediately or transfer to pot and simmer on med-low until ready to serve. Sprinkle wtih a little pepper or cinnamon for presentation. ENJOY!

Cauliflower Pizza Crust

I think this recipe has been gaining lots of popularity on the net lately. You may have seen it and wondered if it actually tastes good. I know I was wondering. My cousin gave it a try and recommend I put it on the blog, as it certainly qualifies for a healthy recipe and she didn't think it tasted too bad. This "crust" is a great alternative to traditional crusts if you are dieting, if you can't eat gluten, or if you want to sneak extra veggies into your (or your family's) diet! I decided to give it a try myself last night, and I am definitely sold. This will be a recipe we make again. My boys literally gobbled this pizza up (mind you, they devour most pizza you put in front of them....but it was a good sign that they didn't say no to it!). M knew something was off, but guessed I made it from tortilla shells, since it was pretty thin. After 3 slices, I confessed what the crust was made of. He went for another slice and only then said he noticed the cauliflower taste. The cauliflower is well hidden by the sauce and toppings, plus it's actually pretty mild anyway. I dare you to give this a try and see if you can taste the cauliflower. Note - this is more a knife and fork kind of pizza! Enjoy!

Cauliflower Pizza Crust

• 1 med head cauliflower, cut into florets
• 2 large eggs, beaten
• 2 cups finely shredded mozzarella cheese
• 2 tsp dried oregano
• 1 clove fresh garlic
• 1 tsp garlic salt
• TOPPINGS - sauce, cheese, veggies, meat, etc

1. Place cauliflower florets into bowl of food processor. Pulse a few times until the cauliflower looks like grain (don't over-pulse, or you'll puree it). Dump cauliflower into a microwave safe bowl and microwave on high for 8 minutes. You don't need to add water, nor do you need to stir.
2. While cauliflower is in microwave, preheat oven to 450 degrees F. Lightly grease 2 pizza pans.
3. Remove bowl of cauliflower from microwave and add remaining ingredients to bowl. Stir to evenly combine.
4. Divide mixture between 2 pizza pans. Using your hands, press together (and pat down) to form 2 - 9" round "crusts". Bake in preheated oven for 12-15 minutes, or until top becomes golden. Watch you don't leave too long, or you may burn the edges!
5. Remove from oven and immediately top with sauce, cheese and whatever else you'd like. Place under the broiler for about 3 minutes per pizza, or until cheese is melted and bubbly. Serve and ENJOY!

Carrot Fries

In honour of Super Bowl Sunday, it's party recipe day on my blog. Here's a healthy appetizer (or sidedish) recipe for carrot fries. Most kids (and adults) will love these! They are super simple to make and much healthier than regular fries. Enjoy!

Carrot Fries

• 3-4 large carrots, peeled and cut into small sticks
• 1 tbsp olive oil
• salt

1. Preheat oven to 425 degrees F.
2. Place carrots on baking sheet and drizle with oil. Sprinkle a little salt over top, then gently stir/toss them to evenly coat.
3. Bake in preheated oven for about 20 minutes. Serve hot. ENJOY!

Cranberry Feta Rollups

Here's another party and/or snack recipe that's sure to be a crowd pleaser. We really enjoy these at our house. Enjoy!

Cranberry Feta Rollups

• 4 large tortilla shells
• 1 pkg cream cheese, softened
• 1 cup dried cranberries
• 1 cup feta, crumbled
• 4 tbsp chopped green onion

1. Spread 1/4 pkg of cream cheese on each tortilla shell. Sprinkle each with 1/4 cup cranberries, 1/4 cup feta, and 1 tbsp onion. Roll each tightly, then wrap in plastic wrap and chill for at least 30 minutes (these can be made a few hours ahead of party, but best when made the same day).
2. Remove plastic, slice rolls into 1" pcs and serve. ENJOY!

Homemade Meatballs

It's Super Bowl Sunday, so that means it's a good day to eat lots of party foods and snacks! A favourite party food in this house is crockpot meatballs. Here's a good recipe for meatballs that you can bake and serve as is, bake and freeze, or bake and then transfer to your slow cooker and simmer for a few hours with your favourite BBQ sauce. These are great as a party meatball OR pair well with pasta and sauce. Enjoy!

Homemade Meatballs

• 1.5 lbs lean ground beef (or turkey. Today I actually used Ground Round, which is super lean beef)
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup finely grated parm cheese
• 1 tsp garlic powder
• 1 tsp season salt
• 1/2 tsp black pepper

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Place all ingredients in a large bowl and gently combine using your hands. Once evenly combined, roll into 48-52 small balls (about 1" diam). Place meatballs on parchment.
3. Bake in preheated oven for 18-20 minutes, or until browned and thoroughly cooked. Remove from oven and serve. Or cool and freeze. Or transfer to crockpot. ENJOY!

Morning Glory Muffins

Another healthy breakfast treat. These can be made in large batches, popped in the freezer, and enjoyed anytime! Recipe slightly modified from a top-rated one on allrecipes.com. Enjoy!

Morning Glory Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 cups white sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 apple - peeled, cored, and chopped
• 1 cup raisins
• 1 egg
• 2 egg whites
• 1 cup apple sauce
• 1 tablespoon vanilla extract
• (1/2 cup chopped walnuts - optional)

1. Preheat oven to 375 degrees F. Lightly oil (or line) 18 muffin cups.
2. In a medium bowl, whisk together eggs, egg whites, apple sauce and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins (and walnuts, if using). Stir in apple sauce mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. Bake in preheated oven for 15 to 20 minutes, or until the tops are golden. ENJOY!

Raspberry Smoothie

Here's a calcium-rich recipe to get your day started. Enjoy for breakfast, or any other time of the day, if you'd like! Enjoy!

Raspberry Smoothie

• 1 ripe banana, peeled
• 1/2 cup fresh (or frozen) raspberries
• 1/2 cup vanilla whole-milk yogurt
• 1/2 cup orange juice
• 1 tbsp honey

1. Place all ingredients in a blender and mix until smooth. Sweeten with more honey, if desired. ENJOY!

Shredded (Stewing) Beef for Tacos

Here's a recipe for super easy, but super tender, taco meat. My Aunt mentioned the other day that she cooked up a whole bunch of stewing beef to use in tacos, by slowly cooking it on low in the oven. I knew I needed to try this, but since we are in and out a lot during the day, I thought I'd use my slow cooker, so I didn't have to leave the oven on while not at home. This is a great way to use up a generally cheap cut of beef. By the time it's ready to serve, it literally falls/shreds apart with a light touch of a fork. And the taste is wonderful! Enjoy!

Shredded Taco Beef

• 2 lbs stewing beef
• 1 cup cold water
• 1 tbsp cornstarch
• 1 recipe from blog for Taco Seasoning

1. Place beef in an even layer in slow cooker. Mix cornstarch with cold water, then pour over beef. Sprinkle meat with taco seasoning, and gently toss to combine, making sure meat is still in an even layer. Put lid on slow cooker, turn to low, and leave for 8 hours.
2. After 8 hours, shred beef in slow cooker with forks. Stir to mix in juices with the meat. Serve with taco shells and all the fixin's. ENJOY!

Parmesan Quinoa Cakes

Okay, this recipe is similar to the other recipe for quinoa patties that I posted earlier...... BUT - this one uses ingredients found in almost any kitchen, year round. We don't always have fresh herbs on hand, and while dried is a good substitute, I am not a fan of dried thyme, so would much rather eat it fresh (which I don't currently have). These ones also have less filler (ie. breadcrumbs and extra eggs). Here's the new quinoa cake recipe. These were VERY declicious and thoroughly enjoyed by all members of the family. Enjoy!

Parmesan Quinoa Cakes/Patties

• 2 cups cooked quinoa
• 1 egg, lightly beatened
• 3/4 cup finely grated paremsan cheese
• 3 tbsp AP flour
• 1/2 small onion, diced
• 1 tsp each salt and pepper
• few tbsp olive oil for frying

1. In a large bowl, mix all ingredients together, except for the oil. Once fully combined, allow to sit a few minutes.
2. Pour oil into a large skillet and head on med-high heat. Form quinoa mixture into patties, then place in hot oil in skillet. Fry on each side for a few minutes, or until golden brown. Repeat until all patties are browned. Serve (w/ Garlic Aioli) and ENJOY!

Garlic Aioli

Jamie Oliver has a recipe for garlic aioli that sounds wonderful. However, I have yet to convince myself that it's okay to eat raw egg. I think I'd be okay with it if my boys weren't eating it, too. For now, I will use store-bought mayo (*gasp*) and make my aioli as adapted below. Enjoy!

Garlic Aioli

• 1 clove garlic, peeled
• salt and pepper
• 1/2 cup mayo
• 1 tsp dijon mustard
• lemon juice, to taste

1. Using a mortar and pestle, smash garlic with 1/2 tsp of salt, until it's "pasty". Remove any fleshy parts that won't smash down.
2. In a small bowl, whisk together mayo, mustard and lemon juice. Add smashed garlic then sprinkle with s&p. Taste and season as necessary. ENJOY!

Healthy Frappuccinos

If you are a frappuccino lover, then here's a recipe for you! This recipe (from laaloosh.com) is a low-cal alternative to the high-priced drinks found at your local coffee shop. Save yourself some money AND extra calories, by whipping this up in no time at home. Enjoy!

Healthy Frappuccinos

• 2 tbsp instant coffee granules (regular or decaf)
• 2 tbsp fat free coffee creamer (vanilla or any other flavour)
• 1/2 cup fat free milk
• 8 - 10 ice cubes

1. Blend everything together until smooth. Add a little (natural!) sweetener, in desired. ENJOY!

Healthy Blondies

Another recipe from chocolatecoveredkatie. This one is truly a healthy dessert choice AND it's gluten free! Serve these at your next dinner party and see if anyone notices they aren't the real thing. Enjoy!

Healthy Blondies

• 1 1/2 cups chickpeas (1 250g can, drained and rinsed) *OR white bean of choice*
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• heaping 1/8 tsp salt
• 3/4 cup brown sugar
• 1-2 tsp vanilla extract
• 1/4 cup ground flax
• 1/4 cup peanut butter
• optional: 1/3 cup chocolate chips

1. Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased 8×8 pan.
2. Bake in preheated oven for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. Let cool, slice, serve and ENJOY!