This time of year has always inspired me. There’s an excitement in the air, almost tangible in the crisp weather that’s making it’s appearance when the sun goes down.
When I was younger I looked forward to going back to school because it meant I got to see my friends every day. Plus I was a little bit of a nerd and enjoyed learning, for the most part.
At 2, I don’t need to start thinking about school time for my son just yet, but I still get that feeling of excitement as others gear up for the year ahead. Planning school lunches is a big part of that preparation and I’m hoping to help relieve some stress with these Guacamole Turkey Wraps.
“School lunches can feel like a chore for both the parent that makes them and the child that feels like they’re eating the same thing day in and day out. Coming up with new and exciting things to put in your child’s lunchbox can get a little stressful. Especially when your trying to work out the best way to pack in nutrition while guaranteeing that your child won’t just trade it for something else.
Wraps are a great way to break out of the normal sandwich routine so that your children feel they’re getting a special treat. Meanwhile, you can be happy knowing they’re getting the same nutrition, sometimes more…”
Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!
Guacamole Turkey Wraps
Some good add-ins: green onions, sliced black olives, chopped canned jalepenos, bell peppers, cheese, salsa, shredded carrots
1, 8 inch flour tortilla
1/4 cup guacamole*
4 slices sliced deli turkey
1/2 cup chopped lettuce
Spread guacamole onto half of tortilla. Layer on turkey and lettuce. Fold in top and bottom. Roll up starting at the filled side. Wrap in plastic wrap or parchment paper for the lunchbox.
2 ripe avocados
1/2 small onion, finely chopped
1 garlic clove, minced
1 medium sized ripe tomato, seeded and chopped
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Peel and mash avocados. Stir in remaining ingredients. Put into a sealable container. Place a piece of plastic wrap directly on the surface of the guacamole so that there is no air in between (this helps to keep it from browning). Seal container closed. Refrigerate at least 30 minutes to blend flavors. Season with additional salt, pepper and lime juice if necessary.
I may not have an actual garden, but in the summer months, it seems as though I have one strewn around my kitchen. Pasta Primavera is such a great way to use up the plethora of vegetables in your garden, whether that be in your backyard or your fridge.
Over at Simple Bites I’m sharing the recipe for this tasty pasta (seriously, it’s so good that Max can’t get enough of his veggies when I serve them this way) and some tips on freezing and cooking vegetables so you can enjoy it all year long.
“The end of summer marks the time that we start scrambling to use up all the fresh produce bursting from our gardens. It can be hard to find ways to use up so many vegetables at one time. That’s why the Italians created Pasta Primavera..”
I have been obsessed with tea and cookies ever since I saw the recipe for this Chai Concentrate on Hilary”s blog: Let Her Bake Cake. James is in heaven because I make a new batch of cookies practically every week.
These Peanut Butter Oatmeal Chocolate Chip Cookies have been a long time fave and are one of the cookies I turn to most when I”m looking for something to dip in my tea. Don”t get me wrong, these are by no means just a side-kick to tea. These cookies stand alone in their awesomeness.
One thing that keeps me coming back for more peanut butter deliciousness is the fact that these cookies actually seem to get softer as the week goes on. I”m guessing this has to do with the peanut butter and oatmeal? Whatever the case, it takes a long time for these cookies to go stale, which means you can make a large batch and gorge on them all week long.
This is a twist off of my mom’s Broccoli Salad recipe. Hers is packed full of yummy goodness like grapes, sesame seeds, grated carrots and crumbled bacon. Although it is one of my favorite salads to eat, I’m much to lazy to make it for a weeknight dinner. This is my simplified version with a bit different ingredients which I think is just as yummy.
The dressing on this salad is sweet and tangy lending itself to all sorts of fruit and nut combinations. You could really mix this up with any type of fruit and nuts you like. Strawberries and almonds would be a nice change. Or, how about apples and walnuts. Mmm.. apple season. I’m actually getting quite excited about fall and all it’s produce.
I chose to fill mine with broccoli, mandarin oranges, cashews, dried cranberries and red onion. It’s a stunning combination. And, this is a great do ahead too, although you’ll want to add the nuts just before serving as they tend to get soggy.
What yummy combinations would your salad consist of?
Mandarin Orange Broccoli Salad
1 head of broccoli florets (4 cups)
1 can mandarin oranges, drained
1/2 cup cashews
1/4 cup chopped red onion
1/4 cup dried cranberries
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon white vinegar
1 tablespoon canola oil
pinch dry mustard
Place broccoli, oranges, cashews, onion and cranberries in a large bowl. Set aside.
Mix together mayo, sugar, vinegar, oil and mustard. Pour over salad ingredients and mix lightly to coat.
* If making ahead leave out cashews until just before serving or they will get soggy.
I was debating whether to call these muffins or cupcakes. But I think anyone that eats chocolate muffins for breakfast understands that, that distinction is always hard to make when your having chocolate for breakfast. The only real reason I’m calling these “muffins” is because I took my Blueberry Sour Cream Muffin recipe and altered it slightly to make itDouble Chocolate Raspberry. Can I get a whoop whoop?
My husband isn’t really a fan of raspberries but he devoured these for breakfast, snack and dessert, so I’m guessing he thought they were pretty good. I’m a die-hard chocolate-raspberry fan so these were pretty much heaven in cupcake form for me. A moist chocolate batter with gooey chocolate chips and fresh bites of sweet and tangy raspberry. Mmm.. what could be better?
Whether you decide to call these muffins or cupcakes I advice that you make them a super-indulgent breakfast sometime soon.
What’s your favourite breakfast splurge?
Double Chocolate Raspberry Muffins
1 1/4 cups flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1/3 cup milk
1 teaspoon vanilla
1/2 cup sour cream
1 cup raspberries
1/2 cup chocolate chips
Sift together flour, cocoa powder, sugar, salt and baking powder in large bowl.
In another bowl whisk together oil, egg, milk and vanilla. Pour into dry ingredients and stir just until moistened.
Stir in sour cream until combined. Fold in raspberries and chocolate chips.
Pour batter into 12 paper-lined or greased, regular size muffin cups.
Top with additional chocolate chips and raspberries if desired.
Bake @ 400ºF for approximately 20 minutes or until toothpick inserted in centre comes out clean.
Last week I was feeling good enough to break my six weeks of baking silence. Let me tell you, it felt wonderful! My poor hubby has been deprived of homemade goods for so long that he was almost giddy when he found out I was actually going to bake him a pie (and one of his favourites at that!). So giddy in fact, that he decided to capture the process on film. He did such a good job of capturing why I love to bake.
James and I love pie so much that we had it at our wedding instead of cake. Our mothers went through lot’s of work that summer making and freezing pies for the big day. Strawberry Rhubarb was definitely one that we requested be on the menu.
This recipe is a little bit different then your average Strawberry Rhubarb Pie. The obvious reason being that it has a crumble, which makes it that much more of a breeze if you have frozen pie shells in your freezer. The other reason is that the filling is infused with the flavours of cinnamon and ginger. They give such a warmth and richness to the pie. I think I may need to make another soon.
Toss rhubarb, strawberries, cornstarch, cinnamon, ginger and salt in a bowl until well combined. Pour into pie shell. Cover with crumble topping. Bake at 400ºF for 20 minutes then lower the heat to 350ºF and bake for an additional 40 minutes until crust and crumble is golden brown and filling is bubbly.
2/3 cup flour
1/2 cup sugar
1/4 teaspoon nutmeg
1/4 cup butter, melted
Mix together all ingredients until crumbly. Sprinkle over pie.
* I used this recipe for the crust. It has been my go to for years. Except I make it with butter instead of shortening and I froze the other half for another day.