Chai Spice Smoothie

Recipe adapted from Coco Jenalle.

I can't get enough of this smoothie! It makes me very happy. I feel like I am treating myself, but it's so good for you that I don't need to feel guilty about eating it! It really does taste like your drinking a frozen chai drink...almost like a Chai Frappuccino. Yum!

What you'll need

Spice Blend

2 tsp ground cardamom

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground nutmeg

1 tsp ground ginger

1 tsp ground allspice

1 tsp ground black pepper

Smoothie

1/4 cup coconut milk

1/3 cup almond milk

1 frozen banana

1 heaping spoonful of almond butter

1 tsp chai spice

1 tbsp ground flax seed

1 squirt of pure maple syrup

How to

1.  Combine all the spices in a small bowl. Store in an airtight container.

2.  Combine all smoothie ingredients in a blender and blend until smooth. Enjoy!

Maple Almond Granola

Original recipe from The Curvy Carrot

Here is another delicious granola recipe. Andrew said it's his favourite granola so far. What I like best about this recipe is that it's sweetened with pure maple syrup, which is apparently very good for you (besides all the sugar of course). I like it best with yogurt, Andrew prefers to eat it with milk like cereal. However you like it, it's still wonderful!

What you'll need

4 1/2 cups old-fashoined rolled oats

3/4 cup shelled, raw, unsalted sunflower seeds

1 1/2 cups slivered or roughly chopped whole almonds 

2 tbsp ground cinnamon

1 1/4 cups pure maple syrup

1/3 cup canola oil

1 cup raisins

How to

1.  Preheat oven to 325F. Line a large, rimmed baking sheet with parchment paper.

2.  In a large bowl, combine oats, sunflower seeds, almonds and cinnamon. 

3.  Add syrup and oil, and stir until combined.

4.  Spread granola onto baking sheet in an even layer.

5.  Bake granola for about 40-50 minutes, stirring ever 15 minutes or so, until granola is golden brown. 

6.  Remove granola from oven and immediately stir in the raisins until combined. Let cool completely. Store in an airtight container at room temperature for up to one month. 

Toasted Almond and Chocolate Granola

Recipe from Love and Olive Oil

I love this granola! My favourite way to eat it is with plain yogurt and dark cherries (shown above). President's Choice now sells frozen dark cherries. I thaw them and add them to my yogurt. This granola is also delicious to snack on plain. My husband and I actually snack on it while watching TV. I like to think it's a little healthier that many other snack choices. 

I couldn't find the cocoa nibs at the grocery store (and with a newborn, I'm not about to start making extra trips to a specialty grocery store), so I omitted them. I can't tell you if it makes a difference or not, but I can tell you that this granola is super yummy even without the cocoa nibs!

What you'll need

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

1 cup slivered almonds

3 tbsp cocoa nibs

1/8 tsp salt

1/2 cup honey

1/4 cup coconut oil

1/2 tsp vanilla extract

1/4 tsp almond extract

1/4 cup cocoa powder

1/2 cup chocolate chips

How to

1.  Preheat oven to 300F. Line a baking sheet with parchment paper.

2.  In a large mixing bol, stir together oats, coconut, almonds, cocoa nibs, and salt.

3.  In a heatproof bowl or glass measuring cup, microwave honey and oil on high power until mixture is hot and bubbling, about 45 seconds. Whisk in cocoa powder until smooth. Stir in vanilla and almond extracts. Pour over dry ingredients and toss to coat.

4.  Spread granola onto prepared baking sheet in an even layer. Bake, stirring every 10 minutes, until granola is fragrant and not longer sticky, about 30-35 minutes. Let cool, stirring occasionally to break up the large pieces, for about 20 minutes.

5.  When granola is just barely warm, stir in chocolate chips. You want the chips to soften ever so slightly so they stick to some of the granola, but not melt completely. Granola will keep, stored in an airtight container, for up to 4 weeks. 

Blueberry Waffles with Grand Marnier Whipping Cream

Recipe modified. Original recipe from Flavours Magazine.

Yesterday was my graduation convocation, so Andrew took the day off and we started our day with a lovely breakfast together. I've been meaning to try this recipe forever and now that I finally have I will keep it close at hand because it was delicious! I warned Andrew that this would be the best whipping cream he'll ever have, and I think it was. It was really quite yummy!!

What you'll need

For the whipping cream:

2 cups (500 mL) whipping cream

2 tbsp icing sugar

2 tbsp Grand Marnier

1 tsp grated orange zest

For the waffles:

3/4 cup all purpose flour

1/2 cup whole-wheat flour

1/2 cup toasted walnuts, finely ground

1 1/2 tbsp baking powder

1/2 tsp salt

1 tbsp honey

3 eggs

1/2 cup butter, melted

1 1/2 cups milk

1 cup fresh blueberries, divided

How to

1.  For the whipping cream: Place the bowl from an electric mixer into the fridge and chill for 15 minutes. Remove from fridge and fill with the whipping cream, sugar, Grand Marnier and zest; whip until stiff peaks form. Cover and chill until ready to use.

2.  For the waffles: Preheat a waffle maker. In a large bowl, whisk together the flours, walnuts, baking powder and salt.

3.  In a separate bowl, combine honey, eggs, butter, and milk; whisk to combine. Pour wet ingredients into the dry ingredients and mix until blended.

4.  Add 3/4 cup blueberries to the batter and gently mix in (if using frozen blueberries, fold in very gently so as not to turn all the batter blue), reserving the rest for garnish.

5.  Pour batter into the waffle maker and cook following the manufacturer's instructions. When ready, top each waffle with a scoop of whipping cream and a few of the reserved berries. Serve immediately. 

Blueberry Coconut Pecan Breakfast Cookies

Recipe from www.kumquatblog.com

Well, it's been a long time. I admit it. My nursing senior practicum wiped me out! Also, the fact that I'm nearly 12 weeks pregnant probably had something to do with my extreme exhaustion and lack of motivation. I hope the worst is over however and that my energy for cooking has returned!

I found this recipe on Pinterest and I have to say they are quite delicious!! I didn't have everything it called for, so I put in brackets the changes I made, in case you find yourself in the same boat. These little snacks are tasty, chewy and they don't crumble apart on you! They're a good alternative to those chocolate filled granola bars I like to convince myself are healthy.

What you'll need

1 1/2 cups rolled oats

1 cup unsweetened coconut flakes (or sweetened if you like)

1 tbsp golden flaxmeal

1/2 tsp salt

3/4 cup coarsely chopped pecans

1/2 cup dried blueberries (I used raisins, because it's what I had on hand)

3 very ripe bananas, mashed

1/4 cup coconut oil, warm enough to be liquid

1 tbsp agave nectar (I didn't have any, so I used corn syrup)

1 tsp vanilla extract

Cooking spray (or parchment paper)

How to

1.  Preheat oven to 350°F. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

2.  Press 2 tbsp of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray (or lined with parchment paper). Continue with remaining mixture.

3.  Bake for 25 minutes or until fragrant and golden. Cool on pan. Makes about 15 cookies.

Cranberry Croissant Bread Pudding

Recipe modified. Original recipe from Canadian Living Magazine.

I can't really think of anything better to eat for breakfast. This bread pudding just seems perfect for Christmas morning. In fact, this is the second time I've made it for Christmas day brunch. It might be a good idea to make it the night before, storing it in the refrigerator overnight, and then just baking it in the oven the next morning. If you happen to have any leftovers, do not be dismayed, even the leftovers are scary delicious!

What you'll need

1 bag (375g) Mini croissants (about 24)

1 1/2 cups Dried cranberries

2 cups Whipping cream

1 cup Milk

5 Eggs

1/2 cup Granulated sugar

1 tbsp Vanilla

How to

1.  Grease 13x9-inch glass baking dish (or line with parchment paper); set aside.

2.  Slice 16 of the croissants in half lengthwise; set tops aside. Cube the remaining croissants and bottoms; place in prepared dish. Sprinkle with half the cranberries; stir to combine. 

3.  Arrange croissant tops attractively over surface. Sprinkle with remaining cranberries.

4.  In bowl, whisk together cream, milk, eggs, all but 1 tbsp of the sugar, and the vanilla; evenly pour over croissants. Cover tightly with foil; refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

5.  Using spatula, gently press croissant into cream mixture; sprinkle with remaining sugar. Loosely cover with foil; bake in centre of 350°F oven until puffed, about 40 minutes.

6.  Uncover and bake until golden brown, and knife inserted in centre comes out clean, about 10 minutes. Let stand for 5 minutes before serving. 

Gingerbread Pancakes

Recipe from www.teaandcookiesblog.com

This is a fun way to switch up your pancakes and they're perfect for Christmas! The blogger suggested eating them with roasted pears and lemon curd, which I bet would be amazing! I just did these up the old fashioned way with a bit of icing sugar, butter and syrup.

What you'll need
3 cups All-purpose flour
1 cup + 2 tbsp Brown sugar
1 tbsp Baking powder
1 1/2 tsp Baking soda
1 tsp Salt
1 1/2 tsp Ground cinnamon
1 1/2 tsp Ground ginger
1/4 tsp Nutmeg
1/8 tsp Cloves
1/2 cup Water
1/2 cup Brewed coffee, cold or at room temperature
4 Eggs
1/2 cup Unsalted butter, melted and cooled
1/4 cup Fresh lemon juice
Butter or vegetable oil for brushing griddle

How to
1.  Whisk together flour, brown sugar, baking powder, baking soda, salt and spices in a bowl.

2.  Whisk together water, coffee, eggs, butter and lemon juice in a large bowl. Add the flour mixture and whisk until just combined. Let stand for 15 minutes (batter will thicken). (I found the batter a little too thick and stirred in a couple extra tablespoons of water).

3.  Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

4.  Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1-2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1-2 minutes more.

5.  Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

Spinach, Ham and Cheese Strata

Recipe from Canadian Living magazine.

I had the craziest day at Superstore the other day. I generally hate Superstore to begin with, but I go there because they usually have more options and better prices. Well, the other day was a very frustrating experience. They were out of everything! The produce section was filled with empty rows. They were out of tomatoes, kale, fresh spinach and I grabbed the very last head of romaine lettuce. It was quite a sad experience. That is all to say, that I didn't have spinach for this recipe, so I bought swiss chard instead. It still turned out quite great and I would recommend swiss chard if you find yourself in a similar situation. I really did enjoy this meal. We had if for dinner, but it would be great for breakfast or lunch too.

What you'll need

1 tbsp Olive oil

1 bunch Spinach, chopped

1 Garlic clove, minced

1/4 tsp Salt

1/4 tsp Pepper

6 cups Cubed sourdough bread

3 Green onions, thinly sliced

175 mL Swiss cheese, shredded (about 3/4 cup)

1/2 cup Chopped sliced ham

4 Eggs

1 1/4 cups Milk

1 1/2 tsp Dijon mustard

How to

1.  In skillet, heat oil over medium-high heat; saute spinach, garlic, salt and pepper until wilted and no liquid remains.

2.  In large bowl, stir together spinach mixture, bread, onions, cheese and ham. Spread in greased 8-inch (2 L) square glass baking dish.

3.  In bowl, whisk together eggs, milk and mustard; pour over bread mixture and let stand for 20 minutes, or cover and refrigerate for up to 24 hours.

4.  Bake in 375°F oven until puffed and golden, about 45 minutes.

Whole Wheat Pecan Waffles

Recipe by Canadian Living.

These waffles are rich and delicious. A nice change to your ordinary waffles.  The only thing I was missing was a nice dollop of whip cream on top, then they would have been perfect.

What you'll need

1 cup All-purpose flour

3/4 cup Whole wheat flour

1 cup Pecans, chopped

2 tbsp Sugar

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Cinnamon

1/4 tsp Salt

Pinch Nutmeg

1 1/4 cup Buttermilk

2 Eggs, separated

1/4 cup Unsalted butter, melted

1/3 cup Vegetable oil

1/2 tsp Vanilla

How to

1.  In bowl, whisk together flours, 3/4 cup of the pecans, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.

2.  In another bowl, whisk together buttermilk, egg yolks, butter, 1/4 cup of the oil, and vanilla; pour over dry ingredients and stir just until combined. Let stand for 10 minutes.

3.  In separate bowl, beat egg whites until stiff peaks form; fold into batter.

4.  Heat waffle iron; brush with remaining oil. Using about 1/2 cup batter per waffle, pour onto waffle iron. Close lid and cook until crisp (I like mine soft), golden and steam stops, about 4 minutes. Serve sprinkled with remaining pecans. Makes 8 large waffles.

Fluffy Waffles

Recipe from Allrecipes.com

I love waffles, but the last thing I want to do in the morning is make a recipe that involves yeast or folding in whipped egg whites. Finding a simple waffle recipe that makes light and fluffy waffles can be a tricky thing. Too often the waffles turn out rubbery or dense and heavy. Well, I've finally done it. I've found a simple recipe that makes the most delicious light and fluffy waffles. The trick though is to make sure you don't over cook them (unless you prefer them crispy). Either way, this weekend treat yourself to a simply delicious morning waffle.

What you'll need

2 Eggs

1 3/4 cup Milk

1/2 cup Vegetable oil

1/2 tsp Vanilla extract

2 cups All-purpose flour

1 tbsp Sugar

4 tsp Baking powder

1/2 tsp Salt

How to
1.  Beat the eggs with an electric mixer until fluffy. Add the milk, oil and vanilla and mix until combined.

2.  In a separate bowl mix the flour, sugar, baking powder and salt.  Add the the egg mixture and beat on low until smooth.

3.  Heat up the waffle iron.  You can spray the iron with non-stick cooking spray, but I prefer to melt some butter and brush it over the iron with a silicone basting brush.

4.  Pour the batter onto the waffle iron and cook until golden brown (or a bit longer if you prefer your waffles crispy).  Serve immediately with your choice of topping (picture shows butter, maple syrup and cinnamon).

Cinnamon Toasted Granola

Recipe modified. Original recipe by Anna Magazine.

Granola is so easy to make that I wonder why I ever buy it. You can eat this granola as cereal or topped over a dish of plain yogurt.  The original recipe called for dried cherries and blueberries, which I am sure would be delicious.  I however didn't have any, so I omitted them here.  Feel free to mix it up though and use any of your favourite dried berries!

What you'll need

5 cups Large, flaked rolled oats

1 1/2 cups Sweetened shredded coconut

2 cups Unsalted almonds, coarsely chopped

1/2 cup Sesame seeds

1/2 cup Canola oil

1/2 cup Honey

1 tsp Vanilla

1 tsp Ground cardamom

1 tsp Ground cinnamon

1/2 tsp coarse Salt

1 1/2 cups Dried cranberries

1 1/2 cups Raisins

How to

1.  Preheat oven to 350°F. Line two 13-inch by 9-inch baking pans with parchment.

2.  Mix together oats, coconut, almonds and sesame seeds in large bowl.

3.  In small bowl, whisk together oil, honey, vanilla, cardamom, cinnamon and salt; add to oat mixture and mix well.

4.  Spread onto prepared pans. Bake, stirring occasionally, until mixture turns light golden brown, 25 to 30 minutes. Remove from oven and let cool in pan for 5 minutes.

5.  Toss with cranberries and raisins.

6.  Granola can be stored in airtight container for 2 weeks. Makes 12 cups.

Pumpkin Spice Muffins

It was 6:00am and I was about to leave the house for my shift at the hospital (I'm a student nurse by the way), when my instructor called in sick.  So what did I do instead?  Baked muffins of course.  There is something wonderful about warm pumpkin muffins on a chilly fall morning.

What you'll need
1 3/4 cup All-purpose flour
1/4 cup Granulated Sugar
3 tsp Baking powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Cloves
1/4 tsp Nutmeg
1/2 cup Raisins (optional)
2/3 cup Milk
1/2 cup Pumpkin, pureed
1/3 cup Vegetable oil
1 Egg
Brown Sugar

How to
1.  Sift all the dry ingredients into a large bowl.  Stir in the raisins.

2.  In another bowl, combine the milk, pumpkin, oil and egg.  Stir into dry ingredients just until moistened.

3.  Fill greased muffin tins 3/4 full.  Sprinkle generously with brown sugar.

4.  Bake at 400°F for 20 minutes.  Yields 12.

Pineapple with Mint

A friend told me this secret years ago and I've been hooked since.  The mint and pineapple together bring out a whole new flavour that will amaze you!

What you'll need
1 Pineapple, peeled and cut into bite size chunks
1 small handful fresh mint leaves, roughly chopped

How to
Put the pineapple and mint in a bowl together and mix.  Let it sit in the fridge for a couple hours, so that the flavours really blend together.  Delicious!

Apple Streusel Muffins

A friend from work shared this recipe with me.  The crumbly topping is what makes them especially delicious.

What you'll need
2 cups Flour
1/2 cup Sugar
3 tsp Baking powder
1 tsp Salt
1/2 cup Butter
1 Medium apple, peeled, cored and diced
2 tsp Grated lemon rind
1 Egg
2/3 cup Milk
1/4 cup Chopped nuts of your choice (I like pecans)
2 tbsp Sugar

How to
1.  Sift flour, 1/2 cup sugar, baking powder and salt in a bowl.  Cut in butter until mixture is crumbly.  Reserve 1/2 cup for the topping and set aside.

2.  Stir the apple and 1 tsp of the rind into the flour mixture.

3.  In a small bowl, beat the egg with the milk.  Add it to the flour mixture, stirring lightly.

4.  Grease a muffin tin and fill each individual muffin cup 3/4 full.

5.  Blend reserved crumbs with remaining rind, nuts and 2 tbsp sugar.  Sprinkle over muffins.

6.  Bake in a 425°F oven for 20 minutes.  Makes 12 muffins.

Apple Rhubarb Turnovers

Recipe from Canadian Living.

I made these turnovers last week with fresh rhubarb from my husband's grandmother's garden. I have to be honest....these are the best turnovers I have ever had! Perhaps I'm an inexperienced turnover eater...but I really think these are amazing! My husband agreed and ate most of them in less than 24 hours.

What you'll need
Filling:
1 large Golden Delicious apple
1 large Granny Smith apple
1 cup Rhubarb, chopped
1/4 cup Granulated sugar
2 tbsp All-purpose flour
1/2 tsp Lemon juice
1/4 tsp Cinnamon
Pinch Ground nutmeg
Pinch Salt
1 Egg

Pastry:
2 1/2 cups All-purpose flour
2 tbsp Granulated sugar
1/2 tsp Salt
3/4 cup Cold unsalted butter, cubed
3/4 cup Ice water (approx)

Cream Cheese Icing:
1 cup Icing sugar
1/4 cup Cream cheese, softened
2 tsp Lemon juice
1 tsp Water

How to
1. In a bowl, mix together flour, sugar and salt. Using a pastry blender or 2 knives, cut in butter until mixture is in large crumbs.

2. Drizzle with water, tossing with fork until dough comes together adding 2 tbsp more water if needed. Divide in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes.

3. On lightly floured surface, roll out each disc to 18 x 18 inch rectangle. Let rest for 5 minutes. Cut into 4 rectangles.

4. Meanwhile, peel, core and chop apples into 1/2 inch chunks.

5. In a bowl, toss together apples, rhubarb, sugar, flour, lemon juice, cinnamon, nutmeg and salt.

6. Spoon into half of each rectangle. Fold remaining half over filling to enclose. Press edges with fork to seal.

7. Whisk egg with 2 tsp water; brush over turnovers. Bake on baking sheet in 425°F oven until golden, about 30 to 35 minutes. Let cool completely.

8. In bowl, beat together icing sugar, cream cheese, lemon juice and water. Using a fork or pastry bag with fine tip, drizzle icing over turnovers.

Strawberry Rhubarb Jam

It's strawberry season! My sister and I went strawberry picking last week and picked more strawberries than I knew what to do with. What better way is there to use a lot of extra fruit than to make jam?

What you'll need
2 cups Fresh Strawberries, crushed
2 cups Rhubarb, chopped
1 package Pectin crystals
4 1/2 cups Sugar

How to
1. Stir the fruit and pectin together in a large saucepan and bring to a boil over high heat.

2. Add the sugar and bring to a rolling boil for 1 full minute.

3. Remove from heat. Stir for 5 minutes to prevent the fruit from floating, skimming off the foam.

4. Pour into sterilized jars 1/4 inch from the top. Screw lids on tightly.

Banana Bread

My first job when I was 16 was at a bagel shop. We made our own banana bread and I was always allowed to eat the ends. I loved it so much that when the shop closed I made sure to bring the recipe with me! It is quite delicious, but warning...there's nothing healthy about this banana bread!

What you'll need
2 Ripe banana's, mashed*
2 Eggs
1/2 cup Vegetable oil
1/2 cup Buttermilk
1 tsp vanilla
1 1/2 cups Sugar**
1 3/4 cups Flour
1 tsp Baking soda
1/2 tsp Salt
1 cup Pecans, chopped (optional)

How to
1. Preheat the oven to 325°F. Grease and flour a 9 X 5 inch loaf pan and set aside.

2. Mix together the first 6 ingredients until well blended.

3. In a separate bowl mix together the flour, baking soda and salt. Add to the wet mixture and stir just until blended. Stir in the pecans.

4. Transfer mixture to pan and bake for 1 hour and 20 minutes or until golden brown and splits slightly.

*Note: You can use 3 banana's if you like a stronger banana flavour, but for the batter to fit in the pan, be sure to leave out the pecans.

**Note: If you'd like a slightly healthier version, you can put in half the amount of sugar. It still tastes great and does not change the consistency of the bread.

Crepes

I love crepes. Growing up my mom would make them for us almost every Saturday. We'd eat them fresh off the pan while watching our favourite cartoons. My sister and I used to fight over who got the first one, that is until we realized the first one was never as good. It's true, sometimes I just toss the first one, or I put it to the side to nibble with my coffee as I make the rest. For Saturdays, or holiday's or a late evening snack, crepes are always sure to please.

What you'll need
2 Large eggs
3/4 cup Milk
1/2 cup Water
1 cup Flour
3 tbsp Butter, melted
1 tsp Vanilla
2 1/2 tbsp Sugar

How to
1. Beat together the eggs, milk, water, butter, vanilla and sugar until well blended. Slowly add the flour. Beat until smooth.

2. Heat up a large non-stick pan or a crepe pan over medium heat. You may need to add some butter to the pan to prevent sticking.

3. Use a 1/3 cup measuring cup to ladle the batter onto the pan. Quickly turn the pan from side to side until the batter evenly coats the pan.

4. Fry until the batter is dry and the bottom is slightly golden, then flip. For crispier crepes, fry until the edges turn golden, then flip.

5. They're best if you eat them right away, but if you're not watching cartoons while eating, then place in the oven at low heat until ready to eat.

6. Top with your favourite crepe filling and roll!

Filling ideas
Jam
Lemon juice and sugar
Fresh fruit
Pie filling
Nutella
Nutella and banana's
Whip cream and strawberries
Good old maple syrup