1c whole wheat flour
5tsp baking powder
1c almond milk
2tbsp honey (optional)
big spoonful of natural peanut butter
handful of dark chocolate chips
1 banana chopped
1. Mix the flour, oats, and baking powder.
2. Fold the wet ingredients in with a spatula. Adding the milk gradually. Don’t get crazy with the stirring. You should be able to see it fluffing up as you fold.
*add the banana chunks last so that they don’t get all squashed up.
3. Portion into your muffin tray and bake on 375° for 20 minutes.
Alright, let’s do this thing, Monday!
Quick and dirty recipe for O & E’s favourite pasta salad!
– 2c pasta (half a box in this case)
*This is our fave pasta. The only ingredient is whole grain wheat, and it’s almost always on sale which is a bonus!
– 1 carrot
– slice of onion
– 2 pickles
– hand full of olives
-cheese of your choice
-handful of raisins
Mix all of that with your pasta, in a big bowl.
-big scoop of mayo or plain Greek yogourt
*You can see who like’s what based on their bowls. O prefers a heavy noodle/side of avocado bowl, where E prefers a heavy cheese/cucumber/olive combo! Unfortunately for G, she lost her raisins, cucumber and apple peels, and raw carrots. None of them eats the onions, but I do!
*I like mine on a bed of spinach and lettuce.
I like to add a protein on the side, like chickpeas, egg, or (in most cases) sliced avocado.
Because sometimes you need a little brightness on a dark, winter, morning!
1c almond milk
4tsp baking powder
1/4c sesame seeds
1/4c shredded coconut
1/2c frozen blueberries*
1. Combine the oats, flour, baking powder, oil, and almond milk, folding it together with a spatula. (Do not over stir)
2. When batter is mixed and fluffy, fold in the coconut, seeds.
3. Add the blueberries at the very end and fold over two or three times. If you mix them in too much your entire batter will turn blue!
4. Portion into your muffin tray, and bake for 25 minutes on 375°
I hope these bring a little brightness to your day!
*Since blueberries aren’t in season it can be hard to find good ones, so I use frozen for baking. I prefer the President’s Choice Canadian Wild Blueberries. They aren’t weird huge berries, they’re tiny balls of flavour! Plus Canadian!
When I was 13 and learning how to be a vegetarian, my access to the internet was limited to the school library computer. I realize that makes me sound very old, but I’m really not! That’s just how far technology has come in such a short period of time! In the “old” days we had to scour the shelves of the school library, book store, or Salvation Army, which is where I found this gem.
The Forget-About-Meat Cookbook by Karen Brooks. I can’t find any information about her in a quick Google search, so I can’t “link” you to the recipe that I use for cornbread. I’ll just give you this photo instead:
There is a lot of great staple recipes in here and an ingenious index of spices/herbs and what foods they go best with at the front. That was a great tool for a budding veggie enthusiast!
So, wherever you are Karen Brooks, thank you! Your book has been a tremendous resource for me over these last 19 years.
Sometimes I add a tsp of cinnamon for a breakfast cornbread and serve it with apple jelly.
1tbsp. Butter (of your choosing)
1/4c. Chopped Red Onion
1 (medium) Chopped Sweet Potato
1 Chopped Carrot
2 PC veggie “chicken breasts” broken up
Fluffy handful of Spinach
8c water (or half vegetable broth)
3 bay leaves
Rosemary, salt, and pepper to taste
(I make the noodles separately so that they don’t get soggy in the leftover soup. Make however much you need for your family)
1. Melt butter in slow-cooker. Add the onions and let them sweat for about 10 minutes.
2. Add all of the other stuff!
3. Cook 2-3 hours or until the sweet potatoes and carrots are soft. (The smaller you chop them, the faster they will cook)
4. Enjoy with your favourite cornbread!
Two out of three kids have barfed in their beds thus far! They are both fine, happy and playing now. What are the odds that E escapes this fiasco puke-free?
Colder days bring apples in season, dried fruits, and darker chocolates. As a celebratory lunch, the kids are having sweet roll ups (instead of our customary pickles, cucumbers, olives, and cheese).
-whole wheat wrap smeared with cream cheese (we use spinach dip when we are having a savory roll up)
-chopped dried cranberries
-chopped dark chocolate and almond bar
-roll, slice, and enjoy!
Set up your sink before unloading your bags, that way you can wash as you go. All you need is one cup of white vinegar and cold water.
If you have a two compartment sink, you can fill one side with vinegar and water and then put a colander in the other sink for easy rinsing.
If you only have one sink, you can place your colander inside a large mixing or salad bowl and then fill that with vinegar and water. When your produce is done soaking, all you have to do is lift the colander out and rinse the whole thing in cool water.
-Produce should sit for 10-15 minutes.
-Always rinse with cold water.
-Berries, cherry tomatoes, and things that come in a plastic basket can by dunked in still in the basket since it has holes in it. Just open the top to rinse after.
-Pile the produce up in your dryer rack for a bit to drain excess water.
-After you drain the water check out how gross your sink is. You will never go without washing again!
Enjoy your squeaky clean produce and the piece of mind that comes with knowing all the random things your toddler snatched from the fridge was already washed!