Archive for August, 2011

August 25, 2011

Zucchini Pancakes

This is a great dish for you or your baby! Easy to make and it adds a veggie kick to an otherwise carb rich dish.

2 small zucchini
1/2 cup whole wheat flour
2 eggs
4 TBSP milk
Olive oil

Grate the zucchini and set aside.

With a whisk, combine the eggs and the flour, slowly adding the milk as you do so. You should be left with a smooth batter. Stir in the zucchini.

Heat a drizzle of oil in a frying pan. Add the batter, (one tablespoon at a time if making finger food sized pancakes for your little one, a small ladle full if for yourself) and cook for 2 mins until the edges start to dry. Lift carefully with a spatula and check the undersides – they should be golden brown. Turn the pancakes over and cook for a further 2 mins.


August 18, 2011

Moosewood Mushroom Walnut Spread

Here is a great little recipe from ‘Moosewood Restaurant: Cooking for Health’. It takes about a half hour to put together, then 2 hours in the fridge but the results are well worth the effort!

2 TBSP Olive Oil
1 cup chopped onions
3 chopped garlic cloves
3 cups sliced mushrooms – use a variety of button, portabella and chremini, or anything you fancy
1 TSP fresh rosemary, minced
3 TBSP dry sherry (optional – add water if you choose to omit)
Salt to taste
3/4 cup toasted walnut pieces
15oz can of red kidney beans, drained and rinsed
2 TBSP light miso paste
1/4 cup chopped fresh parsley
Pepper to taste

Warm the oil in a skillet on medium low. Cook onion and garlic until soft, about 6 minutes. Add mushrooms, rosemary and sherry and sprinkle with a little salt. Cook 5-10 minutes until mushrooms are soft and juicy.

In a food processor process beans, mushrooms and walnuts until smooth. Add miso, parsley and pepper.

Chill well before serving.

August 10, 2011


These great little Mexican rolls really adapt themselves to any flavours you want to add. Start with this base then try one of the suggested flavour combos below!

1 cup masa harina (a type of corn flour. I found it at my regular grocery store so not to worry)
3/4 cup vegetable broth
1/8 cup olive oil
Pinch of salt and pepper
Stuffing of your choice
Banana leaves or corn husks (you can buy dried ones that you need to soak for 10 minutes prior to using, or I just used my fresh corn husks after shucking my corn for dinner)

Mix the masa harina, broth, oil, salt and pepper together to form a cookie dough like texture paste. If needed add more liquid or masa harina until you have the proper consistency.

Make your flavoured filling – come up with one of your own or try one of the suggestions below!

Place two husks or leaves on top of each other with narrow ends going in opposite directions. Add 2 TBSP of the masa harina mixture and press down until it’s flat. Add 1 TBSP of filling and wrap in the corn husks like you would a burrito. Tie the ends with string or a strip of the husk.

Place in a steamer basket over boiling water for 25-30 minutes until the dough is solid but not hard. Unroll and enjoy!

Topping suggestions
– diced zucchini with cumin, olive oil and cilantro
– spicy salsa
– cooked squash or sweet potato with cinnamon

There are so many ideas for flavourings! What kind are you going to try?

August 4, 2011

Fish Marinade

When you are expecting it is best to limit the amount of large fish you eat, meaning those that eat smaller fish themselves. The higher up on the food chain a fish is, the more contaminants it contains from its environment. But, as they say everything in moderation! It is recommended to limit your servings of fish to 2 per week. For more information click here. 

So when you do eat fish make sure it’s worth it! Here is a killer marinade for fish that you grill.

1/3 cup lemon juice
1 TSP lemon rind
2 TSP horseradish
1 clove garlic, halved
1/2 TSP dried oregano
1/2 TSP dried basil
1/2 TSP salt
1/4 TSP pepper
1/3 cup olive oil

Combine all ingredients together in a bowl and add the fish of your choice. Allow to marinade overnight in the fridge before grilling like normal.