Archives for the month of: July, 2016

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My muffin this week incorporates more fibre into our diets with ground flax seeds.

Here is  a list of some foods that are high fibre.

  1. Flax seeds
  2. Chia seeds
  3. Apples
  4. Pears
  5. Broccoli
  6. Brussel Sprouts
  7. Carrots
  8. Spinach
  9. Whole Grains
  10. Quinoa

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup ground flax seeds

2 ripe bananas mashed

1/2 cup safflower oil

3/4 cup pure maple syrup

1/4 cup plain greek yogurt

1/4 cup unsweetened vanilla almond milk

2 large organic eggs lightly beaten

1/2 – 3/4 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners. In a bowl mix both flours, baking powder, baking soda, sea salt and ground flax seeds. In a separate bowl blend together mashed bananas, safflower oil, pure maple syrup, greek yogurt, unsweetened vanilla almond milk and eggs. Add dry ingredients to wet ingredients and mix only until blended. Add chocolate chips to the batter. I only  added half the chocolate chips to the batter and kept the other half plain. Scoop batter into muffin cups. Bake for 25 minutes and then take out of oven and let them rest for 5 minutes. Transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

 

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I recently bought the summer issue of the Rachael Ray Every Day Magazine for July/August 2016. I found a simple recipe for a cold gazpacho soup that i decided to try. This soup is light and refreshing on a hot summer’s day. A must recipe to try if you like tomatoes. The original recipe called for tomatillos but i substituted them for  regular tomatoes instead. i also didn’t add the bread into the soup.

INGREDIENTS

5  large tomatoes roughly chopped

1 avocado pitted and scooped out of skin

1 small sweet onion roughly chopped

2 large celery sticks roughly chopped

1/2 english cucumber peeled and roughly chopped

1/2 cup flat leaf parsley or cilantro

1 large jalapeno chile roughly chopped

Juice of one lime or 1/4 cup of lemon juice

1-2 large garlic cloves

2 tbsp olive oil

sea salt to taste

1 handful of ice cubes

DIRECTIONS

Puree all ingredients together in a food processor or blender. You might have to do it in two batches. Season with salt. Serve as a side dish or as a main meal with a piece of  your favourite bread. Enjoy!

 

 

 

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i am always trying to find ways to add extra fibre to my diet. I was so excited to find this recipe from weelicous which uses spinach in the pancake batter. How simple of a concept and you really don’t taste the spinach at all! I changed the buttermilk to unsweetened almond milk with lemon juice.

INGREDIENTS

1 cup of fresh baby spinach

1 cup milk – unsweetened almond or organic milk with 1 tsp lemon juice

1 large organic egg

1 tbsp safflower oil

1 cup whole wheat flour

1 tbsp cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

DIRECTIONS

Using a hand blender mix the spinach, milk with lemon juice, egg and oil together. In a separate bowl mix whole wheat flour, cane sugar, baking powder, baking soda and sea salt together.Mix the dry ingredients into the wet ingredients until smooth. Lightly spray a  frying pan on medium heat. Pour about a 1/4 cup of batter onto frying pan. When the pancake batter starts to bubble flip onto other side for about 1 minute and then place onto a plate. Add some fresh fruit to the pancakes with some pure maple syrup. Enjoy!

 

 

 

 

 

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This weekend my husband wanted me to make something with peanut butter, so I decided to whip up some very easy peanut butter cookies.

INGREDIENTS

1 cup natural peanut butter

1 cup cane sugar

1 large organic egg

3/4 cup of chocolate chips of choice

DIRECTIONS

Pre-heat oven to 350 degrees. Line a tray with parchment paper. In a bowl beat egg and then add natural peanut butter and cane sugar. Mix together until completely combined. Stir in chocolate chips. Form dough into tablespoon size balls and then flatten gently with a fork. Bake for 8 minutes. Let cool on tray for a few minutes and then transfer to a cooling rack for 5 -10 minutes. I put them in the freezer after for a harder cookie. Yummy!! Enjoy!

 

 

 

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