Beet Hummus

Time spent in the kitchen is what makes the holidays.  The wonderful food we prepare to share with family and friends over laughter and love.

Tonight, Christmas Eve will be spent following the tradition of the past few years of going to my sister's house where everyone brings appetizers, desserts and drinks.  The kids all look forward to this evening as do we.

This year, I was going to make two dips.  Well, two turned into many.  I made fruit salsa, guacamole, baked eggplant dip, sundried tomato hummus and last but not least, beet hummus.  This is simply a beautiful dip and if you love beets, you will love this dip!

beet hummus

2 cups chickpeas (if using canned, drain and rinse)
3 medium beets, roasted 
    - To roast, wrap unpeeled beets in tinfoil.  Place on baking sheet in 400 deg oven for one hour.       
      Remove from oven and let sit until cool.  Remove from foil, peel will slide of very easily.
1/4 cup tahini
5 cloves roasted garlic
    - Put a whole garlic bulb in the oven with your beets, unwrapped.  Take them out when soft, 30-40    
      minutes.
3 tablespoons olive oil
juice of 1 lemon
1/4 teaspoon salt

1. Put all ingredients in food processor and pulse until desired consistency.
2. Serve with chips, crackers, rice cakes or as a side to mashed potatoes...yum!

Thank you to all who read this blog in 2012, last week marked the 1000th view,  and that was very exciting for me!  I love seeing how people from all over the world can come across this site: Canada, USA, Russia, Australia, Germany, Poland, UK, France, Ukraine and Israel.  From my kitchen to yours,  Happy and Safe Holidays to you and yours....Monique xox

Butter Chicken with Chickpea Flatbread

I'm surprised I haven't posted this recipe yet.  It has been a family favourite for a few years now.  I've made it in Mexico, Guatemala, Nicaragua and Costa Rica.  I've made it for many friends and it's always a big hit.  Gluten-free, very healthy, hearty, what more can you ask for? 

This whole recipe freezes very well.  Double the recipe and store some in the freezer!  I put it in individual containers with rice on the bottom and sauce on top.  The flatbread freezes very well also, I put them in ziplock bags, separated by parchment paper.

butter chicken

3 tablespoons butter
1 onion, chopped
1/2 teaspoon cinnamon
2 cloves garlic, minced
2 teaspoons ginger, freshly grated
1/2 teaspoon ground turmeric
2 teaspoons chili powder
1 teaspoon crushed chilies (optional for heat)
2 tablespoons cilantro, chopped
1 pound skinless, boneless chicken (thighs or breasts), cubed
1/3 cup almond flour (you can also use almond meal)
1 1/2 cup tomato puree (or 10 oz can tomato sauce or crushed tomatoes)
1 cup tomato, chopped
curry powder, and salt to taste

1. Heat a large saucepan and melt butter until frothy.
2. Fry onions and cinnamon for 5 minutes, until onions turn soft
3. Add garlic, ginger, turmeric, chili powder, crushed chilies and cilantro.  Stir for a couple of minutes.
4. Add the chicken and cook until the chicken turns white
5. Add ground almonds and tomatoes.  Mix well, cover and simmer for 20-30 minutes.
6. Taste, and add curry powder and salt to taste.

Yield: 5-6 servings

The best way to prepare this recipe is to get all the ingredients measured and combined in bowls in the order they are added to the recipe (garlic, ginger, turmeric, chilli powder, crushed chillies and cilantro in one bowl, etc.)
This tastes even better the next day.  If you're having friends over, make this the day before, then store in the fridge.  Come the next day, cook your rice and flatbread and re-heat the butter chicken.  More time for drinking wine with your friends!


chickpea flatbread

3/4 cup chickpea (gram) flour
1/4 cup olive oil
1/2 cup water
small handful fresh coriander, chopped
zest of 1 lemon
juice of 1 lemon

1. Put the flour in a bowl and pour olive oil into a well in the middle.  While whisking, add the water. 
2. While still mixing, add the lemon zest, lemon juice and coriander.
3. Drop by spoonfulls onto a oiled frying pan on medium high and cook a couple of minutes per side.

If on Candida diet or Wild Rose Detox program, you might want to omit the flatbread until you've reintroduced flour.

Celery Storage

Well the Christmas tree is up, the outside lights are on, shopping almost done, and  I haven't been cooking up anything fancy these past couple of weeks.  I've been eating lots of salads, fruit and smoothies.  Keeping it simple during this busy time of year.

Celery has always been one of these vegetables that I put in the drawer, used whatever I needed for a certain recipe, and the rest would go soft so quick.  I knew about this trick, but never really bothered with it.  Now that I buy organic veggies, I'm more attached to the coins that I've spent if we don't eat it, so no more of that!  If the celery is washed, cut and ready to eat, I don't end up throwing any out.  So easy to put on our plates as a side with some baby carrots, and I always pack some for my snack at work.

1. Wash celeri.
2. Cut into preferred serving size
3. Place in container and cover with cold water
4. Put in fridge and it they will keep well over a week and remain nice and crunchy!

Chocolate Chip Cookies



Chocolate chip cookies made with almond flour


I've been making these cookies for a at least a couiple of years now, and the feedback from tasters is always very positive.  Most times, I hear that these are the best chocolate chip cookies they've ever had.  I have to agree.  When I make a batch of these gluten-free chocolate chip cookies, I usually put half of the baked cookies in the freezer and half in the refrigerator.  They freeze really well.

I've tried to make them with a few different almond flours and have to say that not all almond flours are created equal.  For baking, I use JK Gourmet almond flour, which I order on-line.  I use enough of it to buy in bulk and it is much more cost effective and is delivered to my front door!  I've tried Bob's Red Mill Almond Flour and ended up with a flat cookie pie, although it was still delicious!

As usual, this is quite a large batch as this is how I do my cooking, love love love to make enough to freeze!  If trying almond flour for the first time, you're probably not going to buy a large amount.  You can find it at health food stores, although it can be quite pricey for smaller amounts.  If needed, just cut the recipe in 1/2 or 1/3.


chocolate chip cookies

5 cups blanched almond flour (at room temperature)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup dark chocolate chips
3/4 cup grapeseed oil
3/4 cup agave or raw honey
1 tablespoon vanilla
1 egg

1. With metal whisk, mix all dry ingredients in a large bowl.
2. With metal whisk, mix wet ingredients in smaller bowl.
3. Mix wet ingredients into the dry with wooden spoon.
4. Form 1 inch balls and press down on parchment paper-lined baking sheet (kids are a great help with this part!)
5. Bake at 350 degrees for  13 minutes, or until golden
6. Remove from oven, let sit in baking sheet for 5 minutes
7. Place cookies on rack to cool completely.

Vegan: These cookies can easily be made vegan by omiting the egg.  The cookies will still have a nice texture and will not crumble.

Cranberry Sauce



Sugar-Free Cranberry Sauce



Oh how I love the holidays!  Spending time with the people we love, and most certainly surrounded by delicious food! 

For people with dietary restrictions, the holidays can sometimes be a little daunting because we are around so much food and in general, they're not the types of foods that people like us eat.  I have found it much easier year after year to simply bypass the flour and sugar treats and just stick with the things I know won't make me feel sick.  I'm always the happier for it when I feel well at the end of the day.

That being said, I still enjoy some indulgences and just have to make them " my style"!  I've got a few tricks up my sleeve this year and this Cranberry Sauce is one of them!  I made a turkey dinner last Sunday, I called it my Pre-Christmas Christmas Dinner and had my in-laws over to share this delicious meal.  So many components of a traditional turkey dinner are naturally gluten-free, the turkey, vegetables, gravy(thicken with something other than wheat flour) and cranberry sauce.  Now the stuffing, I haven't converted over to gluten-free yet.  I'm so attached to the good ol' family recipe.  It's one of the very few things that I will cook that's not gluten-free. 

Now let's talk about that cranberry sauce:  I love cranberry sauce.  The canned stuff, I'll eat it, but it's no match for the home-made cranberry sauce.  Since I started cooking Christmas dinner, I've always bought a bag of fresh cranberries and followed the instructions on the bag: one cup water and one cup sugar, add cranberries.  This year, I was thinking, there's no way that I can possibly make this recipe anymore!  It seems so wrong to add a cup of sugar when there are so many alternatives!  So this is my recipe for sugar-free cranberry sauce. I made it, we ALL loved it, and agreed that we would prefer to eat this over any other cranberry sauces we've had in the past as it is sweet but kept some of the tartness of the fruit, which is really lovely!

cranberry sauce

3 cups fresh cranberries (I would imagine that frozen cranberries, thawed, would yield the same result)
1/2 cup orange juice, freshly squeezed (appx 2 oranges)
1/2 cup water
1/2 cup agave syrup (or use raw honey)

1. In a medium saucepan, bring water and orange juice to a boil. 
2. Add cranberries and agave syrup.
3. Bring up to boil again and stir occasionally for 5 minutes.
4. Remove from heat and let sit to cool.
5. Once cool, put in refrigerator.
6. Take it out about an hour before serving to get it to room temperature.

Tips to a successful Christmas dinner:

I remember the first Christmas dinner I cooked for family.  I was in the kitchen all day, completely stressed out and didn't get to do any visiting.  I felt jipped!  Over the years, I've become much more organized and I keep it simple.  Here is some of the pre-work you can do the day before:

1. Make cranberry sauce, put in fridge
2. Peel and chop potatoes, put in pot of cold water, ready to cook, put in fridge
3. Peel and chop carrots, put in pot of cold water, ready too cook, put in fridge

If your vegetables are organic, no need to peel them!  Except for potatoes if you want to make velvety mashed potatoes!

***HAPPY HOLIDAYS AND ENJOY YOUR TIME WITH FAMILY AND FRIENDS!***

Buckwheat Pumpkin Pancakes

Kid-Approved Buckwheat Pancakes!

My energy levels have been very low for the past couple of weeks and added sleep has been of no help, so I started the Wild Rose Detox program yesterday morning.  I've done this one many times in the past few years and the results a person will get from doing this 12-day program are amazing.  There is a large variety of allowed foods, along with a great recipe book available to purchase, which makes it much easier to stick with than some other detox programs out there.  The most recommended foods, which you can eat as much of as you want are: fish, almonds, buckwheat, brown rice and millet.  I don't eat millet myself, as it contains a substance which suppresses thyroid activity.  Consumed in small amounts is considered safe, however, I'd rather stay away from it as I already have an underactive thyroid: hypothyroidism. 

While eating a very healthy diet, I need to keep it economical.  This isn't easy when buying gluten-free and organic!  When I started shopping this way,  I was spending way too much on groceries.  Over the years, I've learned that if I buy the whole food and make recipes from scratch, my penny goes much farther. 

Let's take pancakes for example. I've bought pre-made gluten-free pancake mix once before.  My boys really enjoyed them, but they were a bit crumbly and quite light.  They were able to eat half the box in one sitting and that's not economical for me!  This buckwheat pancake recipe includes only whole foods, nothing's been turned into a flour, which means I, too, can eat it! (for myself, I've realized it's not just the gluten-free I need to follow, but also to not eat any grain or legume that's been processed into a flour).  This is the first pancake recipe that I make with buckwheat that my two sons liked, so, even though I have another buckwheat pancake recipe on this blog, here's a second one!  They are so hearty and fluffy and are not at all crumbly.

buckwheat pumpkin pancakes

6 eggs

2 cups hulled buckwheat

1 cup water

1 cup pumpkin puree

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

coconut oil for frying

1. In a medium bowl, whisk 6 eggs. 
2. Add buckwheat and water, let sit for 30 minutes to soften the grain.
3. Pour in blender along with the rest of the ingredients.
4. Mix until the mixture turns into a batter.  Some small grits left in the batter is just fine.
5. Preheat frying pan to medium-high.
6. Add some oil to coat the bottom of your pan and drop in batter by large spoonfuls.
7. I make mine about 3 inches in diameter.
8. My kids eat them with agave syrup drizzled on top, and I have it with a mixture of almond butter and apple sauce, which I prefer to syrup anyways!  I had them this morning at room temperature and they were great.  Even better was if you can pop them in the toaster when eating them as leftovers.

Yields about 30 pancakes.

Note: This is quite a large batch.  If you'd like to try a smaller batch first, just try cutting the ingredients down.  Use 2 eggs, 2/3 cup buckwheat, 1/3 cup water, 1/3 cup pumpkin gpuree, 1 teaspoon cinnamon, 1/3 teaspoon nutmeg and 1/4 teaspoon salt.  This will give you very similar results.

Pumpkin puree tip: I've mentioned this before, one thing I haven't yet tried is making my own pumpkin puree.  That is one of the very few things I buy pre-made, although it is just organic pumpkin, but it is in a can and the ones who make it themselves would never go back.  Maybe next year when the pumpkins come out, I will buy some and freeze a bunch!  But for now, I buy it pre-made and for the recipes I use it in, never use the whole can.  No matter if I have the best intentions to use the left-overs in a few days, it usually doesn't happen and I throw it out. 

Two weeks ago I made some pumpkin cookies and put the rest of the pumpkin puree in the freezer.  I thawed it out yesterday to make these pancakes and it was great.   The texture does change a bit, so I probably wouldn't use this pre-frozen pumpkin puree to make, say, pumpkin pie filling as it's not as creamy, but for recipes such as the ones on my blog, it's a great way to make another one of my ingredients last!

                                   

Curried Rice Salad

This is one of the recipes I made this past weekend on one of my power cooks.   It was a productive weekend that resulted in healthy desserts, guacamole, soups, pakoras and this wonderful rice salad, in my fridge, ready to eat.  For a gal like me, spending hours in the kitchen is time well spent and enjoyed!  I realize not everyone enjoys cooking or have the time to spend hours in the kitchen:  this salad will take minutes(not counting cooking the rice) to make and you'll have this in your fridge ready for easy lunches or side dish to your meals.

I've been making this salad regularly for the past two years, and I still relish at the flavour of this dish.  I make a large batch and place in two-cup containers for easy lunches.  Mornings for most of us are already hectic enough.  Being able to go in the fridge and grab a couple of containers that contain my healthy breakfast and lunch to bring to work is worth so much to me!  I've never frozen this salad as peppers would get soft, but it lasts a good week in the fridge.  If using meat instead of almonds, which I've never tried, would shorten this time for sure.

curried rice salad

6 cups brown rice, cooked (2 cups uncooked)
1 cup roasted almonds, chopped (bake whole raw almonds at 350 degree oven on cookie sheet for 15 minutes)
1 cup celery, diced
1 green pepper
1 red pepper
1 yellow pepper
1/2 red onion, diced finely
1/4 cup cilantro, chopped
1/2 cup lemon juice, freshly squeezed
4 tablespoons olive oil
3 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper

1. In a large bowl, combine rice, almonds, celery, peppers, onion and cilantro.
2. In smaller bowl, mix lemon juice, olive oil, curry powder, salt and pepper together.
3. Pour dressing into salad mixture and stir well.
4. Taste and adjust seasoning to your taste(add more curry powder, salt, etc.)

Yield: 10 cups.  If this is too large an amount, especially when trying it out for the first time, just cut the ingredients in half!

Note: For nut allergies, try using 2 cups of cooked diced chicken instead of the almonds.

Beef Tacos with Fried Plantains



Beef Tacos - NOT from a box !

The first time I made my own plantain chips was in Nicaragua.  We were on vacation there for 2 months and invited our new neighbours to come over and watch the Superbowl.  Tony and Michele who are from Vancouver, go to their beautiful vacation home in San Juan del Sur for a few months every year.  They quickly became very dear friends of ours.  Well Tony and Michele, lucky duckies, are back there now and will be for a few months.  So this post is for you guys!  I'm sure you're having a blast in your backyard oasis, stargazing, hanging out at the beach and eating the awesome food!  We miss you!

In my previous life, tacos always started with the purchase of a box containing taco shells, salsa and spice mix for the beef.  There is definitely a fresher taco to be had than that!  Seriously, those boxes make life easier, yes, but only short term.  We are healthier and feel so much better when we take a bit more time to make our meals with whole, natural foods!

beef tacos

1 lb ground beef

1 medium onion

3 garlic cloves, minced

3 medium roma tomatoes, pureed in food processor with skin on

cumin, ground coriander, chili powder, salt and pepper

1. In a medium frying pan on medium-high heat, cook ground beef until almost done.
2. Add onion and garlic, cook until onion is soft.
3. Add tomato puree and spices.
4. Stir, cook, taste, adjust spices to your taste!
5. Suggestions for toppings: lettuce, diced tomatoes, Guacamole, shredded cheese and salsa. 

Paleo, Candida and Wild Rose D-Tox: Serve on lettuce shell (no cheese!!)

Gluten-Free: Serve on corn tortillas

__________________________________________________________________________

plantain chips

green plantains

oil, for frying (I use grapeseed oil)

salt

1. Peel plantains
2. Slice thinly with a slicer.  (You can also slice them lengthwise)
3. Heat pan to medium-high, put about 1/2 inches oil and fry in batches, making sure to separate the plantains before placing in the oil.
4. Stir often, until just starting to turn golden brown.
5. Put on paper towel to absorb excess oil and sprinkle with salt.

Note: Green plantains can be very tricky and difficult to peel.  My friend Jorlene in Nicaragua, showed me the way the locals do it, just follow these steps: http://latinfood.about.com/od/cookingbasicstips/ss/peelplantain.htm.  On TV, I've seen green plantains parboiled, with skin on, prior to peeling.  This made peeling much easier, but I've never tried it.  I'd rather save myself (or hubby) having to wash another pot!
           In Nicaragua, they serve plantain chips with a mayo/ketchup mixture.  Or have them plain and enjoy!

Carrot Soup

Easy peasy carrot soup!

As with most weekend mornings, my sunday morning started with a power cook.  It's when I have the most energy to chop, cook and clean, many times over.  It's my favourite time in the kitchen, and afterwards, have prepared, healthy food for my family for at least a few days.

One of the recipes I made this morning was my Mom's carrot soup.  It's really easy and simple to make and the flavour of this soup is amazing.  It's not always easy to get my kids to have their quota of vegetables every day and this soup sure helps!

carrot soup

5 cups water
2 1/2 cups carrots, chopped
1/4 cup basmati rice (for paleo, simply omit the rice.  It will still be nice and creamy)
1 onion, chopped 
2 garlic cloves, chopped
3 tablespoons butter
salt and pepper to taste

1. Put all ingredients in a large pot.
2. Bring to a boil and simmer for 30 minutes.
3. Let it cool for a bit, then blend in food processor, blender, or with handheld blender until smooth.
4. Return to pot, add salt and pepper to taste.
5. Heat and enjoy!  

Rice tips: There are many different kinds of cooking rices out there.  Make sure to use a rice that cooks in less than 30 minutes.  

                If I have cooked brown rice in the fridge, I use 3/4 cups of it instead of the basmati rice, resulting in an equally smooth textured soup.

Chocolate Black Bean Brownies

Gluten-Free Chocolate Black Bean Brownies

Imagine sending your kids to school every day with a chocolate brownie in their lunchbox and knowing that it's healthy!  I know, the black bean thing is a little offsetting, but you need to try making these brownies at least once to see how amazingly simple and delicious this recipe is.  

The first time I tried a chocolate black bean recipe was in a birthday cake for my nephew a few years ago and I was very pleasantly surprised, as was everyone else who ate it, children and adults alike.  My sister has been treating my nephew's ADHD naturally and has accomplished amazing things.  It has been years of changing many things in their lives and one of the major shifts was the foods they put in their precious bodies.  If anyone reading this has ADHD, children with ADHD, or is curious how healthy changes in our daily lives can change our whole lives, please click here to read about their journey.  

Gluten-Free Black Bean Brownies

2 cups black beans (cooked and drained)

3 eggs
1/2 cup agave nectar or honey

1/3 cup coconut oil

1/3 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1. Put all ingredients in a blender and mix until smooth
2. Pour into lined 9" square pan or divide into 12 muffins cups (I like the muffins for easy school snack)
3. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in the centre comes out clean
4. Let cool 10 minutes before transferring to wire cooling rack as they need to set a bit so they don't break
5. Once completely cooled, store in refrigerator for up to a week.
6. These also freeze very well!  Enjoy!

Tip: I cook large batches of beans and freeze them in 2 cup portions to make this recipe easy-peasy!     

       I've also seen this recipe calling for canned beans.  Just rinse very well and measure the same.

Update: I now add a few dairy free chocolate chips to each filled muffin cup.  We enjoy them even more!

Roasted Vegetables

Roasted Autumn Vegetables

The reason I love fall so much is all the colours that come with it.  The colours are plentiful outside on our trees and shrubs that turn to their autumn colour.  We can also bring the beautiful colours of fall in our kitchen!  This time of year produces delicious root vegetables.  It's so easy to chop some up and pop them in the oven.  Here's just one of the many root vegetable medleys I've made so far this year.

This one has sweet potatoes, beets and onions.  I leave the skins on all my vegetables, it adds so much flavour to roasted vegetables.  I tossed them generously in olive oil, added fresh rosemary, fresh thyme, salt and pepper.  Baked in 400 degree oven for about 45 minutes, stirring them around twice.  Simply delicious!

Use whatever you have: butternut squash(I don't leave the skins on this one!), potatoes, yams, carrots, mushrooms, garlic, the possibilities are endless.  This way of roasting vegetables is no fuss!!!

Curry Peanut Soup

Better-Than-Restaurant Soup!

I got a recipe for Curry Peanut Soup from my sister, which is a new favourite in their household.  An easy to make, delicious soup.  The first time I made it, I followed the recipe and had delicious soup for the week to bring to work.  This weekend, I made it again and decided to change it up a little bit.  Partly because I was missing some ingredients and I also wanted to add some heat to it.

When my man took his first bite, he melted a bit and said: "This soup is better than at the restaurant!" I can tell you that here in Calgary, Alberta, the days are getting increasingly colder.  We've already had a couple spells of snow, and this soup hits all the right buttons to make you feel warm and cozy.  It's easily adaptable to different diets and as usual, will make some suggestions at the bottom of this post.

Here's my take on this delicious, gluten-free soup!

curry peanut soup

2 tablespoons Bragg's Soy Seasoning (you can use soy sauce if not following specific diet)
1 onion, chopped
1 medium sweet potato, diced
1 large carrot, sliced
1 celery stalk, sliced
1 red bell pepper, diced
1 lb small shrimp, cleaned and deveined
5 medium roma tomatoes, chopped roughly and pureed in food processor with skin on
1 cup coconut milk
3 cups water
2 cups chickpeas, cooked (or 1 can chickpeas, drained and rinsed)
1/2 cup fresh cilantro, chopped
2 tablespoons green curry paste
2 tablespoons peanut butter 
1 tablespoon fish sauce

1. Heat 1/2 cup water and soy seasoning in a large pot
2. Add onion and sweet potatoes.  Cook for 5 minutes over high heat, stir occasionally.
3. Add carrot, celery and pepper.  Cover and cook 3 minutes, stir occasionally.
4. Add shrimp and tomato sauce and cook until white, about 5 minutes.
5. Stir in coconut milk, water, chickpeas and cilantro
6. In a small bowl, mix peanut butter with 1/3 cup water, fish sauce and curry paste with a fork.  Add to soup.
7. Mix well, cover and simmer for 10 minutes.

Candida: replace raw shrimp with cooked chicken or meat of choice.  Find curry paste with only acceptable ingredients.  I found one in the ethnic section at Superstore with no added sugars.  Also use almond butter instead of peanut butter and omit fish sauce (you might need to add a little salt).

Paleo: Omit chickpeas and soy sauce (use oil for frying instead of water/soy sauce mix)

Vegetarian: use firm tofu instead of shrimp.

Candida: use almond butter instead of peanut butter

Note: this soup was ready from start to finish in 30 minutes.  If you have fresh tomatoes, don't skip this step, it's so worth it!  If you don't have fresh, use 15 oz can of crushed tomatoes.  But I tell you, the taste is so much better if you crush your own!

Pasta Sauce

pasta sauce with ground bison on brown rice spaghetti

I can't believe how long it's been since I've posted a recipe!  Since school has started, I've been busier in the kitchen than ever, especially on the weekends doing "power cooks", but haven't had time to post anything!  Tonight, I'm making the time, even though I really should start transcribing my shorthand meeting minutes from the school council meeting from a week ago!   That'll just have to wait another day, or two...

The Farmers' Market right now is really in its prime time of year.  I absolutely LOVE the Farmers' Market.  I go to the Crossroads Market in Calgary and get all my meat, cheese (the best Ossau Iraty ever - it's a sheep cheese), and this time of year, tomatoes and peppers galore!  I've been making fresh salsas, pasta sauces and curries that are just to die for.  A 10 lbs box of tomatoes costs me $10 and a huge bag of assorted peppers, about the same.  For $20, I can make sauces that'll last much longer than any store-bought bottle.  And the taste doesn't even compare.

Here's a pasta sauce I made that we all really enjoyed.  I've used it with ground bison for spaghetti sauce, used it on its own with polenta, as pizza sauce as well as mixed with some Ossau Iraty to make mac and cheese for the kids.

pasta sauce
1 medium onion, chopped
4 garlic cloves, chopped
1 red pepper, chopped
1 green pepper, chopped
7 large heirloom tomatoes, skin removed, chopped
3 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh oregano, chopped

1. Put all ingredients in a large saucepan.
2. Bring to a boil, then simmer, covered for 1 hour.
3. Uncover, and simmer for 30 minutes, stirring occasionally
4. Remove from heat and cool
5. Puree in food processor (don't do as I did, watch out for the liquid-fill line!
6. Put in refrigerator or freeze in smaller portions.

Vegetarian: use sauce on its own without adding meat to it and serve with your favourite pasta, polenta, gnocchi, pizza, etc....

Paleo and Candida: use sauce with ground meat or sliced sausages on spaghetti squash 

Egg Muffins

 Breakfast of Champions - Egg Muffins served with Yams

We've all heard it before, breakfast is the most important meal of the day.  It's so true and can really set the pace for the rest of the day.   I find this meal is top notch for breakfast.  So full of nutrients when made with vegetables and served with yams, and can be eaten on almost any type of diet: candida, paleo, vegetarian, gluten-free, dairy-free, etc.

This is usually the first of many recipes I make on Saturday morning as part of getting some pre-made meals for the week.  I make these with a good batch of grated yams and we have breakfast for the week.  Each container gets a couple of big spoonfuls of yams and two egg muffins.

I love the versatility of this recipe.  I've made them with only bacon, which my kids absolutely loved, made them with veggies and sausage, and also as in this recipe, with veggies only.  Play around and use what you have in the fridge!  If you eat dairy, add some cheese in there!  And these also freeze very well.

egg muffins
1 tablespoon coconut oil (or oil of choice)
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped 
1 jalapeño pepper, chopped 
1 cup mushrooms, chopped (not for candida diet)
2 tablespoons fresh basil, chopped
12 large eggs
Salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Heat oil in frying pan on medium heat.
3. Cook onions for 5 minutes.
4. Add peppers and mushrooms.  I like to cook these until they start to caramelize, about 10 minutes.
5. Remove from heat.
6. Add 2 basil and let cool.
7. In large bowl, beat 12 eggs.
8. Add cooled veggies to eggs, add salt and pepper and mix well.
9. Fill greased muffin tins to almost full and bake for 15-20 minutes, until edges are golden brown.
10. Let stand in muffin tin for at least 5 minutes before removing to serve.

          Makes 15 egg muffins

          Note: For the grated yams, I simply wash a few yams, grate them and fry in coconut oil.  I leave           the peel on for extra flavour and nutrients.  

Nut Butter

Homemade almond/pecan butter for dipping with my favourites: celery and apple

So the other day, I came across a recipe on how to make nut butter.  The instructions simply said put nuts in the food processor, turn food processor on, leave for 10 minutes, come back and it's done.  I had my doubts but decided to give it a go.  First, I used my roasted nuts, which are so completely packed with flavour!  I followed the instructions and abracadabra, had the best tasting almond butter I've EVER had!

Feel free to use any nut, raw or roasted, and try any combination of your favourites.

Candida Diet: serving suggestion - spread nut butter on a brown rice cake and top with fresh berries (if allowed small amounts of low-sugar fruit)

Paleo Diet: I have recently started following the Paleo diet and love this snack with the almond/pecan butter used as a dip for celery and apple slices.  The roasted pecans add even more sweetness to the butter....yummm!


almond/pecan butter

roasted almonds 

1. Place almonds in a single layer on cookie sheet.
2. Roast in oven at 350 degrees for 15 minutes.
3. Remove from oven and pour into a plate to cool

roasted pecans

1. Place pecans in a single layer on cookie sheet.
2. Roast in oven at 350 degrees for 13 minutes. (yes, 2 minutes less than the almonds)
3. Remove from oven and pour into a plate to cool

Once the nuts are cooled, put in the food processor (I used 2 cups of each) and leave for 10 minutes.  Pour into container or jar and refrigerate.  I've always hated having to mix in the hard almond paste from the bottom of the jar with the top layer of oil, when it comes to store-bought almond butter.  I find it messy, and depending on the brand, almost impossible.  I'll never have to do it again!  

If anyone comes up with some really tasty combinations, please leave a comment.  I'm sure hazelnuts would be heavenly!

Fish Tacos

Beautiful fish tacos, thanks Mathieu!

Mathieu's biggest catch yet!

Our last outing of the summer and we decided to go fishing for two days.  We went to Cow Lake, near Rocky Mountain House, Alberta with Grandpa and his boat.  Isn't that exactly what kids' memories are made of?  We spent many hours on the water, fishing, snacking or just taking in the warm sunny breaks and talking about things.  After our first day, grandpa had caught the only "keeper", an 11 lbs northern pike!  We went to my husband's cousin's house who has a beautiful family with two children, aged 8 and 5.  Perfect for our 7 and 4 year olds!  The kids had fun playing while grandpa put together his famous fish fry.  I wish I had a picture of that!  We had some catch-of-the-day with french fries, a perfect meal after a hard day of fishing.

Day # 2, Mathieu, our 7 year old son caught his first northern pike!  He was very apprehensive about bringing that 7 lbs fish in, but he did it and was very proud of himself afterwards, as were we.  And to top off his achievement, we made some delicious fish tacos with the 2 lbs of meat we got from it!  I swear he walked in to his first day of school the next day just a little taller! :)

fish tacos
2 lbs northern pike (or type of white fish i.e. walleye, tilapia, sole)
2 tablespoons oil
1 medium red onion, chopped
7 garlic cloves, minced
1-2 jalapeños, seeds included (I used 1 so it wouldn't be too hot for the kids but prefer it with 2)
2 cups tomatoes, chopped
1/2 cup cilantro, chopped 
6 tablespoons fresh lime juice
Salt and pepper to taste
1-2 avocados, sliced (or if already made, use homemade guacamole)

1. Heat oil in large frying pan to medium-high
2. Cook onions and garlic until soft, about 5 minutes.
3. Add fish, cook for about 4 minutes on first side.  Then turn and cook until it flakes easily, another couple minutes.
4. Flake the fish and add the jalapeños, tomatoes, cilantro, lime juice and salt and pepper.  
5. Cook for another 5-10 minutes.
6. Serve on lettuce leaf or tortilla of your choice (or lettuce leaves for paleo diet)
7. Thank son for a great catch!

      Serves 4-8 (depends if serving with lettuce or tortillas:  I had mine with lettuce and ate more of the          

      fish mixture than my husband who had his with corn tortillas.)

Guacamole

The possibilities are endless with this yummy guacamole!

It's been a busy time enjoying the last long weekend of the summer and having my son go back to school this year.  He's returning to school after a 1 year travelling hiatus and going to French immersion for the first time!  It's back to making lunches, checking backpacks, homework, early bedtimes, early wake-ups, basically mega-organizing for parents again once again.

Times like this make me go back to the basics and this guacamole recipe is one of them.   This famous Mexican recipe can be used as a dip for corn chips, rice cakes and vegetables and can also be used as a condiment for quesadillas, tacos, fajitas, burgers, hot dogs, wraps, sandwiches and whatever else you can think up!  So make a big batch, put it in the fridge, and it'll be gone before you know it!

We've all heard that avocados have healthy fats.  That means that they have a high mono and polyunsaturated fat content.  The more of this type of fat we eat, the less we crave the unhealthy fats.  And that's not even counting the 20 or so vitamins and minerals this wonderful fruit has to offer!

guacamole
4 large avocados
1/2 medium red onion, chopped
2 tablespoons chopped cilantro
juice of 1/2 lime
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes, diced

1. Put avocados in food processor and mix until velvety smooth.
2. Add the onion, cilantro, and lime juice to the food processor and mix some more until well blended.
3.  Spoon mixture in a small bowl and add the cumin, salt, pepper and tomatoes.
4. Mix with a spoon until everything is mixed.
5. Store in refrigerator.

     Makes 2 cups

Note: If you're not a fan of cumin, just leave it out.  Sometimes I make it without the cumin for a different flavour.  I've also added one chopped jalapeno (with seeds) to the food processor mix for a spicy and delicious result!

Buckwheat Pancakes

Buckwheat Pancakes served with fresh berry/cherry puree

Despite its name, buckwheat isn't related to wheat .  It is a gluten-free, versatile and easy to prepare grain.  Being on top of the list of healthy grains and one of the few foods I'm able to eat as much as I desire while on my candida cleanse, I'm experimenting with different ways to prepare and consume it!

If you're looking for buckwheat at the market, there are a few choices.  Hulled buckwheat and kasha are the most common.  Kasha is simply roasted buckwheat and has a stronger flavour.  I used regular buckwheat for these pancakes but if you really like kasha, you could use it in the same way in this recipe.

I ate these pancakes three times this week, packing them up in the morning and eating them at room temperature with some almond butter and berry/cherry puree.  I loved the texture and they kept me full until lunch!

buckwheat pancakes
1 cup buckwheat
1 cup water
4 eggs
1 teaspoon cinnamon
1/4 teaspoon salt

1. In a small bowl, mix buckwheat and water.
2. Let soak overnight or for 8 hours and drain.
3. Put softenend buckwheat in blender with the rest of the ingredients.
4. Blend on medium until the batter is smooth.
5. Heat skillet to medium-high.
6. Drop batter into oiled skillet by large spoonfuls.
7. Heat for a couple minutes on each side, until golden brown

     Makes 16 pancakes (3-4 servings)

Turkey Meatballs With Rice

This recipe has been part of our family menu for a couple of years now, and it's one of those meals that is guaranteed to end with empty plates all around.  I  use organic ground turkey and brown rice.  The sauce is my gluten-free, sugar-free interpretation of a honey garlic sauce.  

To make this recipe candida diet friendly, bake the meatballs for an additional 5 minutes in the oven.  Skip the "honey garlic" sauce and use a bit of Bragg's soy seasoning.

meatballs

1 lb ground turkey, dark meat

1/4 cup onion, grated

3 garlic cloves, grated

2 tablespoons oat bran

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1. Preheat oven to 350 degrees.
2. Put all ingredients in a medium bowl.
3. Mix well.
4. Form meatballs, about 1 inch in diameter and place on a greased cookie sheet
5. Bake for 25 minutes
6. Remove from oven

"honey garlic" sauce

1 teaspoon extra virgin olive oil

1 garlic clove, minced

3 tablespoons Braggs soy seasoning

3 tablespoons agave nectar

2 tablespoons water

1. In a large saucepan, sautee garlic in oil on medium heat for 2 minutes.
2. Add soy seasoning, agave nectar and water and bring to a simmer.
3. Add cooked meatballs to sauce and simmer for 10 minutes, stirring gently every couple minutes.
4. Serve meatballs on a bed of rice with a bit of the sauce and some steamed vegetables.
5. Enjoy!

     Makes 24 meatballs.

Chickpea Flour Banana Muffins

I'm reposting this gluten-free chickpea flour banana muffin recipe.  After slight modifications, they remained nice and moist the next day.

I'm enjoying experimenting with chickpea flour, also called gram or besan.  Not only is this flour very economical, it's also gluten-free and packed with protein (1 cup equals about 20g protein) !!

I hope you enjoy these healthy muffins as much as my three guys did!


chickpea flour banana muffins
dry ingredients
1 cup chickpea flour
1/4 teaspoon salt
1/4 teaspoon baking soda

wet ingredients
2 large ripe bananas, mashed
1/3 cup agave nectar
2 tablespoons apple sauce
1/2 teaspoon pure vanilla extract
1 egg, beaten

1. Preheat oven to 350 degrees.
2.  In a medium bowl, mix the dry ingredients together.  
3. In a small bowl, whisk the wet ingredients together.
4. Pour the wet ingredients into the dry and mix well.
5. Fill muffin cups about 3/4 full. (parchment paper muffin cups don't stick)
6. Drizzle muffin tops with agave nectar.
7. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

     Makes 8 muffins

Candida Cleanse Information

There are many different candida cleanses available out there and they all have slightly different variations of diet, supplements, etc.

The recipes I'm posting follow my candida cleanse diet plan but might not coincide with yours.  Please review your own dietary restrictions if following a plan, before following my recipes.  

I follow the Wild Rose Cand-Aid program, which allows for 1 serving of low-sugar fruit (apple, pear, berries) per day.  It also allows reintroduction of gluten-free flours after one month.  

Vegetable Pakoras

These vegetable pakoras have quickly become a new favourite at home, having made their way to our weekly must-have-my-fix list.  They are soft inside, crispy outside, and very flavourful.

Veggie Mix
2 1/2 cups diced potatoes
1 medium red onion, in thin strips
1 carrot, cut into 2" julienne strips (about 1 cup)
1 zucchini, cut into 2" julienne strips (about 2 cups)
3 cups cabbage, sliced thinly (about 1/2 small cabbage)

Spice Mix
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon ground chillies
2 teaspoons salt
1/2 teaspoon pepper

Coating
2 cups chickpea flour
1/2 cup water

1. Put vegetables in a large bowl 
2. Mix thoroughly
3. Add your spices and mix
4. Add flour to vegetable/spice mixture and mix well
5. Add the water and mix very well, by hand.  This is a bit of an arm workout and gets messy, but it's all part of the fun of making pakoras!
6. Heat oil to medium-high.  To test, place a strip of onion in the oil:  if it floats to the surface after 4-5 seconds, it's ready.  If it's too hot, reduce heat and re-test before frying.
7. Grab small amount of mixture and drop into hot oil.  Fry for about 2 minutes and turn to fry 2-3 minutes more.  Once golden brown, remove and place pakoras on a rack or paper towel lined plate.

This makes a large batch pakoras, but they probably won't last very long!  We enjoy eating these leftovers at room temperature or slightly heated.  

Vegetable Mix

Mixture before frying

Ready to enjoy!

My husband eats these dipped in indian chutneys.  Since I can't enjoy those chutneys while on my candida cleanse, I ate some without sauce and they're delicious on their own!  I also ate some with some of my homemade mayonnaise.

Oatmeal Pancakes

I love grab-n-go pancakes.  It's the simplicity of the ingredients and flavour I enjoy.  And these healthy, hearty gluten-free pancakes  keep me satisfied for hours!  My day starts before 5:AM, and even though eating healthy grains is important, I'm not always up for cooking up a fresh batch of hot cereal.  I want to make it from wake up to out the door as quickly as I can, so  I pack up these pre-made pancakes with some almond butter and apple sauce for dipping.  After my morning jog over to the office, this breakfast is delicious with my hot cup of coffee!  It's easy, no-fuss, perfect for a busy mom's schedule. 

oatmeal pancakes

4 eggs, beaten

1 cup quick cooking oats

1 teaspoon cinnamon

1/4 teaspoon salt

2 tablespoons coconut oil, for frying

1. Combine all ingredients and let sit for 15 minutes. 
2. Preheat 1 tablespoon oil in pan or griddle, over medium-high heat.
3. Add half batter by spoonfuls and cook about 2 minutes per side, until golden brown. Repeat with other half of batter.
4. Pancakes will get a little fluffier as they are cooking.  I like them 1/2 inch thick when cooked.
5. Serve hot or at room temperature.

   Makes 2 servings

Tip: If you like a smoother texture, mix your batter in the blender before letting it sit.