Creamy Sweet Potato Curry Soup

A nice variety of winter vegetables mixed with grains! It’s a complete meal in a bowl!

Ingredients
1 yellow pepper, seeded and cut into large chunks
1 sweet potato cut into large pieces
1 parsnip, peeled and chopped
1/2 a turnip, chopped
1/4 cup quinoa
1/4 cup barley
3 cups broth
1/2 red onion
1 TBSP curry powder
1/4 cup cream cheese salt and pepper
1 TBSP dijon mustard

Combine first 9 ingredients into a pressure cooker, turn on high and lock lid. Once lid locks into place turn heat down to medium and allow to simmer away for 30 minutes until everything is nice and soft.

Add final ingredients and combine with an immersion blender or in a regular one. Check seasonings and adjust salt and pepper if necessary.

Chia Bread

Chia Seeds are being labeled the next super food, mostly for their Omega 3’s (per weight they have more than salmon) and antioxidants along with helping to keep you full and satisfied while being easily added to most anything you already make. Here is a quick, no knead bread recipe that uses them!

Ingredients
3 cups warm water
1 1/2 TBSP yeast
1 TBSP sugar
1 1/2 TBSP salt
6 1/2 cup flour ( I like a 2.5 cup whole wheat to 4 cup all purpose mixture)
1/4 cup chia seeds

 

In a large bowl add warm water, yeast and sugar. Allow to sit for 5 minutes so that it can ‘wake up’ the dry active yeast.

Add salt, flour and chia seeds. Stir with a wooden spoon to combine. Cover with a towel and leave in a warm spot (I like to leave it near my oven, but not ON the oven) and leave for at least 4 hours until it rises. Leaving overnight is best.

Spray two loaf pans with olive oil and add a sprinkling of cornmeal to the bottom of the pan. Split the dough in half and add to each loaf pan. Recover with the towel and allow to rise back up for 2 hours.

Bake at 300 degrees until golden brown on top, about 30 – 45 minutes. If you are browning your bread too quickly, turn down the temperature.

Sweet Potato Muffins

These started out as carrot muffins, only for me to discover that I had neither sugar, carrots or enough eggs. A few quick substitutions and I ended up with something even better! Sweet potato muffins!

Ingredients
3 eggs
1 cup all purpose flour
1 cup whole wheat flour
2 cups packed brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1 medium sweet potato, shredded
3/4 cup canola oil

Mix all ingredients together in a bowl. Put into greased or lined muffin tins and bake at 35o for 20 minutes or until a fork inserted in the centre of the muffin comes out clean.

Peanutbutter Gingersnaps

These cookies are low in sugar but high on flavour!

Ingredients
3/4 cup flour
1/4 cup whole wheat flour
1 tsp each baking soda and cinnamon
1/4 tsp each ground ginger and salt
1/2 TBSP grated fresh ginger
1/3 cup peanut butter
3 TBSP melted butter
1 cup brown sugar
1 egg
1 TBSP molasses
1 tsp vanilla

Add first 5 ingredients to a large bowl. Mix and make a well in the centre. And remaining ingredients. Stir to combine.

Roll into little balls and place on an oiled cookie sheet. Press down with fork. Bake at 350 for 7 minutes. They will be quite soft when they come out of the oven but will harden as they cool.

Pasta With Avocado Sauce

Avocados, in addition to being super tasty are one of those foods that help to control blood pressure and manage cholesterol levels. For many women this becomes an issue when pregnant, so why not help the situation out naturally!?! They also do wonders for your hair, and their soft creamy texture makes a wonderful pasta sauce without adding heavy cream.

Ingredients
1 zucchini, diced
1/4 cup olive oil
1/2 cup sliced mushrooms
Salt and Pepper to taste
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp dried thyme
1/2 TBSP garlic powder
1 – 2 ripe avocados, mashed
Pasta, cooked via package directions, drained with a little cooking water reserved
Grated cheese if desired

Heat a skillet over medium high heat, add first 8 ingredients and cook until mushrooms and zucchini are soft. Add avocados and reserved cooking water from the pasta. Stir until creamy, add more water or olive oil if you prefer a lighter consistency. Add pasta to skillet, turn off heat, and toss to coat. Grate a little cheese over the top for an added boost of calcium!

Enjoy!

Quinoa Tabbouleh

Quinoa is truly a super food with so many amazing health benefits it deserves a post all its own. It is the only complete protein that is not from an animal source and has many antioxidants. Tabbouleh is a middle eastern side dish that is light and flavourful and traditionally made with bulger. Using quinoa pumps up the healthiness of this dish, but feel free to substitute for bulger if you want a more traditional tabbouleh.

Ingredients
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

 

In a saucepan bring water to a boil.  Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes.  Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley.  Stir in cooled quinoa.

** Recipe and picture courtesy of Syneva B on AllRecipes.com

 

Asian Marinara Sauce

Noodles of any kind are always a big hit at my house. There is something about them that the whole family loves. So warm, so comforting. But sometimes I grow tired of the same old same old. That’s why when I saw a recipe for Japanese Noodles in my Moosewood cookbook I was keen to give them a go. But of course in the hustle that is my week night I needed to make a couple of changes to the recipe for time sake. The finished product was something a little off the beaten path, but close enough to home that the kid gave it a thumbs up!

Ingredients

3 single serve packages of Udon Noodles (you can find these in most grocery stores near the rice noodles)
2 TBSP sesame oil
2 TBSP soy sauce
1 TBSP olive oil
2 cups diced salt free canned tomatoes
5 spring onions chopped finely
Salt and pepper to taste

In a small pot add all ingredients minus the udon noodles. Bring to a simmer and let sit on low heat to warm through.

Bring a large pot of water to a boil and cook the udon noodles for 3 minutes, or by package instructions. Drain and return to large pot. Add heated sauce and serve immediately.

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.

Ingredients
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.

Enjoy!

Bruschetta Quinoa Salad

I made a version of Anna Olson’s Bruschetta Quinoa Salad this weekend and it turned out so lovely I had to share! For the original recipe check out the bulk barn website here.

Ingredients
1/2 cup Quinoa
2 cups water
2 ripe tomatoes diced
1 TSP garlic powder
1 TBSP each red wine vinegar and pesto
Salt and Pepper to taste

Cook Quinoa in lightly boiling water until tender, about 6 minutes. Drain. Add rest of ingredients while quinoa is warm. Allow to cool. Adjust seasonings once cooled. Serve cold.

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 😉

Ingredients
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.