healthy

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

Olive Oil Butter Spread

By in Condiments 10 Comments Tags: , , , , , ,

I generally try to stay away from margarine as best I can, but butter is just so darn hard to spread straight from the fridge, that I always have a small tub in my fridge for spreading on toast or other such things. I”ve been using olive oil margarine for years – it”s supposed to be the healthy kind. I”ve known for a long time that it really can”t be that healthy because there”s still tons of additives in there and when I was finally brave enough to check the back, I found there were sixteen ingredients in that little tiny tub. Sixteen! This recipe has three. And, it works like a dream.

The final product is a little more set then the store-bought stuff but it spreads just as easily. If you take a taste with your finger it does have a strong olive oil flavour (which is kind of the point) but I don”t notice the olive oil flavour at all once it”s spread on toast. It”s perfect tossed with cooked veggies, spread on toast or sandwiches, used for grilled cheese, tossed with pasta – you name it!

Now that I”ve realized just how easy it is to make my own “margarine” at home, I”m not ever going back. Our eating habits are definitely not perfect, but one by one we”re making healthier changes and recipes like this, that take no effort with great results, make our end goal that much more achievable.

Olive Oil Butter Spread

  • 1 cup softened (not melted) unsalted butter

  • 2/3 cup extra virgin olive oil

  • 1/4 teaspoon salt

Whip butter until loose. Slowly beat in olive oil, scraping down sides of bowl occasionally, until fully incorporated and smooth (mixture will be runny). Beat in salt. Pour into storage container and refrigerate until set.

Adapted form The Highlandview Pantry.

Apple-Cinnamon-Raisin Oatmeal

By in Breakfast, Fall, GF Mains, Gluten Free 1 Comment Tags: , , , ,

Hello friends! I kind of disappeared off the face of the earth for a little bit there didn”t I? The wonderful thing about fall and your son being in preschool is that you get all sorts of wonderful bugs brought back to your home. Let”s just say that food has been the last thing on my mind and health has been at the foremost. Probiotics are being consumed daily and I have a newly spurned desire to make sure, even more, that what we”re eating is not only tasty but nourishing for our bodies too. And a healthy day starts with breakfast!

This oatmeal was actually Max”s idea. I was going to make our usual Banana Walnut Oatmeal when he protested that today he wanted Apple Oatmeal! So I decided to take my go-to and give it an apple-cinnamon spin. It was a hit and it will now be going into our morning oatmeal rotation.

Apple-Cinnamon-Raisin Oatmeal

Use gluten-free certified oats to make this gluten-free.

  • 1 cup water

  • 1 cup milk (or almond/coconut milk)

  • 1 small apple (or 1/2 large), peeled and diced

  • 1/2 teaspoon vanilla

  • 1 teaspoon ground cinnamon

  • pinch nutmeg

  • pinch salt

  • 2 tablespoons maple syrup

  • 1 cup rolled oats

  • 1/3 cup raisins

Place water, milk, apple, vanilla, cinnamon, nutmeg, salt and maple syrup in a medium-sized saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir in oats and raisins. Simmer over medium heat for 8 minutes or until desired thickness. Top with additional milk, cinnamon and apple slices before serving, if desired.

Makes: 2-3 servings

Watermelon Milkshakes

By in Beverages, Cold No Comments Tags: , , , ,

Watermelon Milkshakes

I know for most people summer is coming to an end. School is starting and that automatically makes our thoughts turn to fall. But, the thing is, my kids aren”t school age yet, and I still have plenty of veggies in my garden and nice sunny days to enjoy. So I”m going to hold onto summer just a little bit longer. I just can”t let it go! :) My time will come when I won”t have that luxury, so I”m going to enjoy it now, while I can. That”s why this week we enjoyed some Watermelon Milkshakes - twice!

I think this would be a nice treat for the kiddos as a celebration of the end of summer or just because it still is summer. Show them that school won”t ruin all the fun. ;P This brilliant shake comes from the same person who came up with the Last-Minute Iced Tea, Jennifer of Foodess. I have to apologize to her for sharing two of her drink recipes in a matter of a week. But when I tried this healthy version of a milkshake I just knew I had to share it with you.

It”s got the cool, refreshing taste of watermelon with the creaminess of milk and a hint of vanilla, blended together until frothy and thick. This is one refreshing drink. And, so much healthier and guilt-free then a true milkshake.

The first day I made it I substituted almond milk for regular milk and it turned out to have more of a slush consistency. It was still darn tasty, just slightly different then I was expecting. So, just keep this in mind if you make such a substitution.

I know that next year this will become a regular during the summer and I”m sure I won”t be able to resist making it a couple more times before the leaves start to turn.

Enjoy the weekend! I hope the sun is shining where you are!

Watermelon Milkshakes

To freeze watermelon: cube it, place it in a single layer on a parchment lined baking sheet and place in the freezer. Once frozen, transfer to a resealable freezer bag for storage.

  • 3 cups cubed frozen watermelon

  • 1 cup milk

  • 1/2 teaspoon vanilla

  • 2 tablespoons sugar

Place all ingredients in a blender and process until smooth.

Serves: 2

Adapted from Foodess.

Chicken Barley Soup

By in Main Dish, Poultry, Soup 6 Comments Tags: , , , , , ,

chicken barley soup

My family (like most families right now) has been struggling with being sick pretty much non-stop. By the time the weekend comes my son has something new to spread around the house. It makes it’s way through the family just in time for something new to catch on. But that’s ok, it’s part and parcel of having kids and having those kids hang out with other kids.

Us adults are lucky, our immunities have already built up and we don’t catch it near as much, or as bad, as the kids. Yay! But it does mean less sleep, lowered immune systems and a general groggy, I’m-feeling-old-and-may-keel-over-at-any-moment feeling. That’s when we turn to chicken noodle soup to boost our immunities again.

Or at least we used to. But recently we tried this Chicken and Barley Soup and I think this may be our go-to from now on. It’s easy, healthy and tastes so unbelievably comforting your mood can’t help but be instantly lifted. It’s easy to throw together and completely homemade, which is just what you need when you’re feeling under the weather.

And, of course, we won’t just be enjoying it when we’re sick. It’s too good to be left on the sidelines. I’m sure we’ll be making and enjoying it often throughout this fall and winter.

Hopefully it can bring some comfort to your family as well, on a cold and sniffley day.

On the day it’s made it’s much broth-ier then shown in the pictures. These were taken the day after and the barley soaked up a lot of the broth overnight. It was still just as comforting and delicious but definitely thicker and heartier. Just FYI. :)

Chicken Barley Soup

For the greatest health benefits use homemade chicken broth or stock.

  • 1 tablespoon olive oil
  • 4 carrots, diced
  • 4 celery stalks, diced
  • 1 medium onion, diced
  • 2 boneless, skinless chicken breasts, diced
  • salt and pepper, to taste
  • 6 cups low-sodium chicken broth
  • 5 sprigs thyme
  • 1 cup quick-cooking barley
  • 5 ounces (5 cups) fresh baby spinach

In a large pot, cook carrots, celery and onion in oil just until tender. Add chicken; season with salt and pepper. Cook until chicken turns white on the edges. Add broth and thyme; bring to a boil. Stir in barley. Lower heat and simmer, covered, until barley is tender and chicken is cooked through (10-12 minutes). Add spinach and cook until wilted. Season with salt and pepper before serving.

Serves: 4-6

Adapted from Martha Stewart.

Healthier General Tso’s Chicken

By in GF Mains, Gluten Free, Main Dish, Poultry 45 Comments Tags: , , , ,

general tso"s chicken

In exactly two weeks my mom will be getting on a plane to come and help us with the new baby. I could not be more excited! It’s been over a year since I last got to hug her. That’s far too long! Thankfully I’ve been able to see her beautiful face on Skype almost every week. I don’t know what I would do without Skype!

I’m already dreading when she’ll be leaving but I’m so thankful that we’ll get to spend this time with her. I wish my dad could come too and I know he wishes he could be here as well. Maybe we’ll just have to kidnap my mom and keep her for ransom. ;)

I’m now spending far too much time worrying over whether the baby will make it’s appearance on time. Not too early. Not too late. But, right when Grandma is visiting please!

I’ve reached the mark where the baby could arrive at any moment, so if there’s a sudden lull in my posting with no explanation you can send up a prayer and give me a big push!

But, enough baby stuff. That’s not really the reason you came here is it? :)

This is a healthified version of General Tso’s Chicken. Normally the chicken is coated in the egg white/cornstarch mixture and deep fried till golden brown. This version however is pan fried in a drizzle of oil until crisp and tender, making it not only quick enough to eat on a weeknight, but healthy enough to eat as often as you like.

The fact that it requires no special ingredients, pastes or sauces makes it a great last minute dinner too. You could swap out the snow peas for whatever veggies you have on hand in your fridge or freezer. I like to store some fresh ginger in the freezer as well so that it’s there when I need it.

We generally like having some sort of stir-fry one night a week because it’s a healthier meal and we love Asian flavours. With it’s sweet and slightly spicy sauce, this one has definitely become a favourite.

What are some of your favourite stir-frys?

One Year Ago: Fresh Berry Crisp with Brown Sugar Cream

Healthier General Tso’s Chicken

adapted from Martha Stewart

Sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 cups snow peas, trimmed and halved diagonally
  • 4 garlic cloves, sliced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 1/4 – 1/2 teaspoon red pepper flakes
Chicken and Coating
  • 2 large egg whites
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken, cut into bite-size pieces
  1. For sauce: Mix together water and cornstarch until smooth. Stir in remaining ingredients. Set aside.
  2. For chicken: Whisk together egg whites, cornstarch, salt and pepper. Stir in chicken.
  3. To cook: Heat skillet over medium-high heat. Add a small amount of oil. Add half of chicken to pan, dripping off excess coating. Cook, stirring occasionally until golden brown and cooked through. Remove from pan, add more oil if necessary and repeat with remaining chicken. Set the chicken aside.
  4. Add sauce to skillet and cook until snow peas are tender and sauce is thickened. Add chicken (and any collected juices) to skillet.Toss to coat.
  5. Serve with rice.

Serves: 4

*Make sure to use gluten-free soy sauce if cooking for those who cannot handle wheat.

* Feel free to add as many veggies as you like.

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