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 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.

Watermelon, Cantaloupe & Tequila Salsa

Recipe from Flavours Magazine.

Here is a fun alternative to that same old salsa you've been eating all winter long. It's summer and time for fresh fruit. This salsa is refreshing and slightly addicting.

What you'll need
3 cups Seedless watermelon, cubed
1 cup Cantaloupe, diced
1 Yellow bell pepper, cored, seeded and diced
1 cup Cucumber, seeded and diced
1/2 cup Red onion, finely diced
1 Jalapeno, stemmed, seeded and minced
1/4 cup Cilantro, finely chopped
2 tbsp Lime juice
2 tbsp Orange juice
2 tbsp Tequila
1/4 cup Canola oil
Salt and pepper

How to
1.  Combine watermelon, cantaloupe, pepper, cucumber, onion and jalapeno in a large bowl.

2.  In a separate bowl, combine cilantro, juice, tequila and oil, whisking to mix. Season lightly with salt and pepper and pour over watermelon mixture. Gently stir to mix.

3.  Cover and refrigerate for 15 minutes before serving. Use as a dip or with tortilla chips or serve on top of grilled chicken or white fish. Makes about 5 cups.

Apricot Almond Energy Bars

Recipe by Canadian Living

I am so excited about this recipe. These bars have no added sugar and they taste great! They take quite a bit of time to make, but it's nice to have a heathy snack to pack in our lunches. 

What you'll need

3 cups Whole dried apricots

1 cup Whole almonds

1 1/2 cups Large-flake rolled oats

1 cup Dates, pitted

1/2 tsp Cinnamon

1/2 tsp Ground ginger

1/2 tsp Salt

1/4 tsp Cloves

How to

1.  In bowl, pour 2 cups boiling water over apricots; let soak at room temperature until almost all liquid is absorbed, about 12 hours

2.  Meanwhile, cook almonds on rimmed baking sheet in 350°F oven until fragrant and toasted, about 10 minutes. Let cool and coarsely chop. Set aside.

3.  Toast oats on rimmed baking sheet in 350°F oven until fragrant, 8-10 minutes. Set aside.

4.  In food processor, puree together apricots, soaking liquid and dates until almost smooth. Scrape into heavy-bottomed saucepan. Bring to oil over medium heat, stirring constantly; boil, stirring until very thick and mixture can mound stiffly on spoon, 10-13 minutes.

5.  Add oats, cinnamon, ginger, salt and cloves; cook, stirring, until mixture becomes solid mass that is difficult to stir, 8-10 minutes. Fold in almonds.

6.  Scrape into parchment paper-lined 9-inch square cake pan, smoothing top. Bake in 200°F oven until dry to the touch, about 1 hour. Let cool in pan on rack. Turn out onto rack and remove paper. Let dry for 12 hours. 

7.  Cut into 2 1/4 x 1 1/2 inch bars; wrap each in plastic wrap. Makes 24 bars.

Nutrition information per bar:

123 calories

3 g protein

4 g fat

23 g carbohydrates (3 g dietary fibre, 15 g sugar)

0 mg cholesterol

51 mg sodium

8% iron

7% vitamin A

2% folate

Spicy Cereal Mix

Recipe from Food Network Magazine.

Here's a little something different to snack on. I have to say, spicy Chex mix is slightly addicting.

What you'll need
3 tbsp Extra-virgin olive oil
1 tbsp Worcestershire sauce
1 tsp Hot sauce
1/2 tsp Garlic powder
1/2 tsp Ground cumin
1/2 tsp Onion powder
1/4 tsp Cayenne pepper
1/2 tsp Kosher salt
3 cups Rice cereal squares
1 cup Cornflakes
2/3 cup Whole-grain pita chips, broken into small pieces (I used melba toast)
1/2 cup Hulled pumpkin seeds, unsalted

How to
1.  Preheat oven to 350°F.

2.  Whisk the olive oil, Worcestershire sauce, hot sauce, garlic powder, cumin, onion powder, cayenne and salt in a bowl.

3.  Combine the rice cereal squares, cornflakes, pita chips and pumpkin seeds in a bowl. Toss with spice mixture.

4.  Spread on baking sheet. Bake, stirring occasionally, until golden, about 40 minutes (I found it didn't take quite that long).

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.

Jalapeno and Tomato Guacamole

Modified recipe. Original recipe by Chatelaine.

My husband said this was the best guacamole I've ever made. The cilantro and lime juice give it the fresh taste, while the cayenne pepper gives it that little bit of heat.  

What you'll need

4 Ripe avocados

Juice of 1/2 a lime

1 Clove garlic, minced

1 to 2 pinches Cayenne pepper

Salt to taste

1 large Jalapeno, seeded and finely chopped

1/4 cup Fresh cilantro, finely chopped

15 to 20 Grape tomatoes, quartered

How to

1.  Cut avocados in half and remove pits. Scoop flesh into a bowl. Mash until fairy smooth with just a few chunks remaining.

2.  Stir in the lime juice and garlic. Add the cayenne pepper and salt to taste.

3.  Add the jalapeno, cilantro and half the tomatoes.  Stir.

4.  Spoon into a serving bowl and top with remaining tomatoes. Serve with tortilla chips.