Archive for June, 2011

June 30, 2011

Apple Breakfast Bars

Here’s a guest post from my friend Elise who made these for her beautiful baby Leo! Though she likes them too ūüėČ

1 1/2 cups quick rolled oats
1/4 cup whole wheat flour
2/3 cup dates, chopped
1/2 teaspoon salt
1/4 cup orange juice
1 1/2 cups raw apples, shredded

Combine all ingredients. Let stand 10 minutes. Press mixture into 8″ x 8″ baking dish. Bake at 375 degrees¬†until lightly browned, about 25 minutes. Loosen with spatula, and cut into bars while warm. Serve hot for breakfast or snack.¬†¬†Freezes well.

June 29, 2011

Blueberry Brown Rice Muffins

Light and fluffy, these blueberry muffins are hiding a secret, good for you punch… brown rice and bran! They are a wonderful way to make sure you are getting complex carbs in your diet. They give you energy that lasts, and help you to feel full in between meals.

2 cups all purpose flour
1 cup cooked short grain brown rice (though medium or long would work too) cooled, and ground up in a food processor or blender until a fine grain
1 TBSP baking soda
1/2 TSP salt
2 large eggs
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup wheat bran

Preheat your oven to 400 degrees. Grease or line a muffin tin.

In a large bowl, whisk together flour, rice, baking soda and salt. Separately beat together eggs, syrup, sugar, oil and milk. Stir egg mixture into the flour mixture. Add berries and bran. Fill the muffin cups 3/4 full.

Bake for 25 minutes or until golden brown. Cool completely before removing from the pan.

Makes 12 large muffins

June 22, 2011

Chickpea Divan

This is a spin off Anna Olson’s Turkey Divan – same idea but no meat!

2 cups broccoli, cooked half way and then chilled in cold water to stop the cooking
3 TBSP butter
1 small onion, diced
2 cloved garlic, minced
2 carrots, shredded
2 spoonfulls all purpose flour
1 TBSP minced fresh oregano
2 cups veggie broth
1/4 cup half and half
1/2 cup white wine
2 TBSP mustard
1/4 cup un-cooked quinoa 
2 cups shredded cheese of your choice (I used cheddar), divided
2 cups cooked chickpeas
1 cup bread crumbs
2 TBSP minced chives

In a non stick pan, melt butter, saute onions, garlic and carrots until soft. Add flour and stir to coat. Add liquid, mustard and quinoa and reduce until quinoa is soft and it is a thicker consistency.

Melt in 1.5 cups of cheese, add chickpeas and cooked broccoli.

Transfer to an oven safe dish, top with bread crumbs, left over cheese and chives. Bake at 400 for 10 minutes or until top is golden brown.

June 15, 2011

BBQ Soy Marinade

This is a great recipe that works well on shrimp,  fish or chicken. I would also imagine that thick slices of eggplant, tofu or Portobello mushrooms would be very tasty in this as well! Just remember to marinade the fish or chicken separately from the vegetables and be sure to toss any left over marinade from the fish or meat.



1/2 cup Soy sauce
1/2 cup lime juice
2 TBSP fresh parsley
1 TBSP dry mustard
2 TBSP garlic powder
1 TBSP Worcestershire sauce

Combine all ingredients in a mixing bowl and mix thoroughly. Soak shrimp in mixture for 30 minutes before grilling.

June 9, 2011

Couscous and Bean Salad

Here is another great salad recipe that takes your thinking out of the box! Light and refreshing this salad offers grains, protein and some veg! Have with a glass of milk and you have got yourself a balance meal.


1/2 cup  green beans
1/2 cup diced carrots
1 sweet yellow pepper, diced
1 cup whole wheat couscous
2/3 cup each cooked or drained canned chickpeas and red kidney beans
1 green onion, thinly sliced
1/4 cup extra-virgin olive_oil
1/2 TSP grated lemon zest
3 TBSP lemon juice
1 TSP Dijon mustard
1/2 TSP each dried oregano
Pepper and salt to taste

Cut green beans into 1/2-inch pieces. In saucepan, bring 2 cups water to boil; boil green beans, carrots and yellow pepper for 2 minutes. Drain, reserving water; set vegetables aside.

In large bowl, stir couscous with 1 cup reserved water; cover and let stand for 5 minutes. Add cooked vegetables, chickpeas, kidney beans and green onion; set aside.

In small bowl, whisk together oil, lemon rind, lemon juice, mustard, oregano, salt and pepper. Pour over couscous mixture and toss to combine.

*Recipe courtesy of Canadian Living Magazine

June 2, 2011

Moroccan BBQ Roasted Vegetables

Last night I made the most fab roasted veggie dish – it’s a¬†variation on one from Moosewood (a great series of vegetarian cookbooks). Theirs they make in the oven, but with BBQ season I figure why not roast over a flame?!?


1  onion, cut into 1/4-inch thick slices
1  zucchini, cut into 1/4-inch thick circles
1  eggplant, cut into 1/2-inch thick semi-cirlces
1  sweet potato, peeled and cut into 1/4-inch thick semi-cirlces
1  red pepper, cut into 1/4-inch strips
2  tomatoes, chopped
1 1/2 cups cooked chickpeas or 1  can (15.5-ounces), drained
3  cloves garlic, minced or pressed
2 TBSP vegetable oil
1 TBSP fresh lemon juice
1 TBSP ground cumin
1 1/2 TSP turmeric
1 1/2 TSP ground cinnamon
1 1/2 TSP paprika
1/4 TSP cayenne
2 teaspoons salt
Optional rice for serving
Add all ingredients to a very large bowl, stir to combine.
Wrap mixture in two large foil packets while your BBQ is preheating over medium high heat.
Cook at 400 degrees for 20 minutes. Carefully open the packets, stir contents, re-seal and cook another 20 minutes or until vegetables are cooked through. The sweet potato will take the longest so use that as your guide.
Serve on its own, with rice or another grain for a great meal! Also awesome with nuts, raisins or other dried fruit sprinkled on top.
June 1, 2011

Lentil and Vegetable Salad

This unusual salad is great for those summer nights when you don’t feel like cooking. It helps keep a balanced diet with lentils which are a great source of protein. It’s also great to bring to gatherings or parties because you can pack up the salad and the dressing separately and easily put them together before serving.

 1 cup green or brown lentils
1 lb yellow beans, trimmed and cut in half
1 bunch arugula, trimmed
Half red onion, diced
1 sweet red pepper, diced
1 can (14 oz /398 ml) artichoke hearts, drained and quartered
1/3 cup olive oil
1/4 cup white wine vinegar
2 TBSP chopped fresh mint
1 TSP mild curry paste (or 1 TSP curry powder mixed with 1 TSP olive oil) 
Salt and pepper

In large pot of boiling salted water, cook lentils for 30 minutes or until tender. Drain and chill under cold water; drain. Spoon lentils into large deep bowl or wide jar.

Meanwhile, in separate pot of boiling salted water, cover and cook beans for 4 to 7 minutes or until tender-crisp. Drain and chill under cold water.

Tear arugula into bite-size pieces. Top lentils with layer each of onion, red pepper, yellow beans and arugula. Top with artichokes.

In bowl, whisk together oil, vinegar, mint, curry paste, salt and pepper. To serve, drizzle over salad and toss to coat.

* Recipe courtesy of Canadian Living Magazine