Breakfast Potatoes with Bacon and Garlic Oil

Just a little diner-style homemade breakfast!

Ingredients:
1 lb small red potatoes, unpeeled and quartered
1 tbsps olive oil
zest of 1 lemon
2 tbsps parmesan cheese
salt and pepper to taste
4 slices of bacon, cut in thirds

Garlic oil:
2 tbsps olive oil
2 garlic cloves, minced
pinch red pepper flakes
pinch salt

Toss the potatoes, olive oil, lemon zest, parmesan, salt and pepper together and arrange on a lined baking sheet. Lay the bacon throughout.

Place in a 450 F oven for 20 minutes then remove the bacon, toss the potatoes and return the potatoes to the oven for another 20-25 minutes.

Return the bacon to warm in the oven for the last 3 or 4 minutes.

Heat the garlic oil ingredients together for 2 minutes on medium heat, don't burn the garlic you just want it fragrant.

Drain any extra bacon grease from the potatoes/bacon then drizzle with the garlic oil and serve with your favourite eggs.

Chocolate Pudding

Dessert that's good for you and easy to make. The only work to do is cutting up the dates...

Ingredients:
1/2 cup packed dates, pitted and cut in half
3 large avocados 
6 tbsps cocoa powder
2-3 tbsps maple syrup or honey
1 tbsp vanilla

Start by cutting the dates in half to ensure there are no pits. Even though the package may say no pits you sure don't want any bouncing around inside your food processor! I like to use kitchen scissors to snip them in half rather than chopping with a knife.

To re-hydrate the dates pour  warm water over them and soak in a bowl for 15-20 minutes.

Drain the dates and put them in the food processor along with the rest of the ingredients.

Process until smooth and creamy. That's it!

And if you'd like it a bit smoother simply add a little milk while processing. Adjust the sweetness to taste and serve.

Adapted from: Jessica Victoria NourishingMomsMtl.com

Meat Mac

One of my husband's most favourite meals...
(he would probably skip the kale though!)

Ingredients:
3/4 lb ground beef
1 small onion, diced
1 red pepper, diced
1 cup kale, chopped
1 celery stalk, sliced
2 garlic cloves, minced
1 - 28 oz can diced tomatoes
1 - 10 oz can Rotel chopped tomatoes and green chilies 
1 - 10 oz can tomato soup
2 cups elbow macaroni
1  1/2 cups shredded cheddar cheese

Begin by browning the meat in a large skillet. Once there is no longer any pink left, add the onion, red pepper and celery and cook 3-4 minutes. Stir in the kale and garlic.

Add both cans of diced tomatoes (the plain and the Rotel) and the can of soup (undiluted). Bring to a boil, then simmer uncovered for 15-20 minutes.

While the meat/tomato mixture simmers cook the macaroni. When it's ready stir the cooked and drained macaroni into the sauce.

Mix in half the cheese then spoon into a 10 X 10" baking dish.
Top with remaining cheese and bake at 375 F for 15-20 minutes.

That's one hearty comfort food right there!

Apple and Berry Crisp

Juicy berries, apples (an apple a day keeps the doctor away!), and good-for-you topping of oats and flax makes this crisp one you'll make over and over!

Ingredients:

5 apples, thick sliced

2 cups mixed frozen berries

2 tbsps sugar

1 tbsp cornstarch

1/4 tsp cardamon

1/2 tsp cinnamon

2 cups oats

2 heaping tbsps ground flax

1/4 cup cornstarch

1/4 cup flour

1 tsp cinnamon

pinch salt

1/2 cup melted coconut oil

1/4 cup maple syrup

In a large bowl combine apples, berries, sugar, cornstarch, cardamon and cinnamon and stir to coat. Spoon into a greased 8 X 8" baking dish.

In that same large bowl mix the oats, flax, cornstarch, flour, cinnamon and salt together. Melt the coconut oil and maple syrup together, microwaving 10 seconds at a time until the coconut oil is melted. Add it to the oats mixture and combine well.

Top the fruit layer with the oat mixture and press down gently with the back of a spoon.

Bake at 375 F for 35-40 minutes.

Serve warm or at room temperature.

Plain or à la mode with this berry frozen yogurt.

Sweet Chili Chicken Buddha Bowl

The latest trend in healthy eating is Buddha bowls. Well it's been around for a few years, but lately I'm seeing it all over the place.  Simply put it's a bowl full of colourful veggies, fruits, seeds and protein.

Ingredients:
2 boneless chicken breasts, cut in strips
1/2 - 3/4 cup sweet chili sauce, store bought or homemade
1 tbsp vegetable oil
1 tbsp olive oil
salt to taste
brown rice, quinoa or noodles for the base of the bowls
1 - 1  1/2 cups chopped kale
1 tsp fresh lemon juice
1 tsp olive oil
1 carrot, shredded
1 celery stalk, shredded
1 red pepper, sliced
1 avocado, sliced
1 mango, sliced  
a variety of seeds like sesame, poppy and sunflower

Begin by tossing 2 or 3 tbsps of sweet chili sauce with the chicken and let marinate in the fridge for 2 hours.
If you'd like to try your hand at making sweet chili sauce check out this recipe, it's just like the real thing!

https://hotandcoldrunningmom.blogspot.com/2019/02/asian-sweet-chili-sauce.html 

Next squeeze the lemon juice over the chopped kale and massage in along with the olive oil. Set aside.

I used brown rice this time around and I love preparing it! Rinse and drain 1 cup of brown rice, then add 3-4 cups of water and let soak for 4 hours. Drain off any excess water, then season to taste and serve at room temperature or warm in the microwave.

As you can see I used about 3 tbsps of seeds in my buddha bowls, but the quantity and variety is up to you.

So once the chicken has marinated, heat vegetable and olive oil in a large skillet and brown the chicken strips until no pink remains. Salt to taste.

Then start building your buddha bowl your way! 
Place a serving of rice in the bottom of the bowl along with some of the softened kale then add vegetables (and fruit) along with the chicken and more sweet chili sauce on top! Oh and don't forget the seeds!

This makes 3-4 servings.

Carrot Apple Soup

"Beta" you're looking for ways to up your beta carotine intake. "Orangcha" glad you found this recipe?!?

Ingredients:

1 tbsp vegetable oil
1 medium onion, cut in chunks
3 garlic cloves, sliced
2 tbsps fresh ginger, unpeeled
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp turmeric
12 large carrots, unpeeled and thickly sliced
1 apple, unpeeled and cut in wedges
6-8 cups vegetable stock or add a bouillon cube to water
1-2 tsps sea salt
juice of 1/2 lemon

Give the ginger, carrots and apple a good brushing to clean but leave the peel on for maximum nutritional benefits.

In a large pot heat the vegetable oil and add chunks of onion. Cook until onions begin to soften, then add the garlic, cumin, cinnamon, nutmeg and turmeric. Sauté 1 minute. 

Add the carrots and apple, toss to coat and cook 3-4 minutes.
Add the stock or water and bouillon cube and bring to a boil. Then lower heat, cover and simmer for 30 minutes or until carrots are soft.

Add the lemon juice for a pop of flavour and sea salt to taste then whirl everything in a food processor. This texture was with 6 cups of liquid but if you want a soupier soup use more stock.

Bugs Bunny would love this!

Serves 6-8

Adapted from Jessica Victoria - NourishingMomsMtl.com

Sheet Pan Thai Salmon and Veggies

Tasty, quick to make, healthy and easy to clean up... what else can you ask for?

Ingredients:

2 salmon fillets
2 red sweet peppers
1 onion
2 small white turnips
2 carrots
1/2 cup sweet chili sauce
1/4 cup soy sauce
1 tbsp fresh grated ginger
1 tbsp lime juice
pinch red pepper flakes
chopped greens to serve

Place the salmon on a parchment lined baking sheet and surround with the sliced vegetables.

Mix the chili sauce, soy sauce, ginger, lime juice and red pepper flakes together. Reserve 1/4 cup then spoon the rest over the salmon and veggies.

Cover pan with foil and bake in a 375 F oven for 15-20 minutes. Remove the foil and broil for 5-7 minutes.

Brush the reserved sauce over the salmon, add some greens like chopped parsley, cilantro, spinach or kale to serve.
(Yes the salmon is really in there, in that sea of veggies!)

Serves 2

Adapted from therecipecritic.com