Banana Oatmeal Muffins
Banana Oatmeal Muffins
Yield: 12 large
Bake: in 400ºF oven for 20 minutes
11/4 cup rolled oats
1/2 cup yogurt, plain
1/2 cup almond milk
2/3 cup molasses
1/4 cup sunflower oil
2 bananas, large, ripe, mashed
1 egg, large, lightly beaten
1 1/2 cups oat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3 tsp baking powder
1 tsp baking soda
Instructions:
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add molasses, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.
Honey Apple Dressing
Some of my best creations in the kitchen come from my complete lack of organization. For instance, just the other day I wanted to make poppy seed dressing for my salad. The recipe called for raw sugar but I wanted to try the recipe with honey instead. So I started throwing ingredients in the blender only to realize I was missing dry mustard. Then I couldn’t find the apple cider vinegar, remembering I left it at the cottage. And then the real kicker, I was out of poppy seeds. After coming to terms with the fact that there would be no poppy seed dressing, I put on my creative hat and this is what I came up with. I call it Honey Apple Dressing.
Honey-Apple Dressing
1 egg, large, lightly beaten
1 1/2 cups oat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
3 tsp baking powder
1 tsp baking soda
Instructions:
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add molasses, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.
Honey Apple Dressing
Some of my best creations in the kitchen come from my complete lack of organization. For instance, just the other day I wanted to make poppy seed dressing for my salad. The recipe called for raw sugar but I wanted to try the recipe with honey instead. So I started throwing ingredients in the blender only to realize I was missing dry mustard. Then I couldn’t find the apple cider vinegar, remembering I left it at the cottage. And then the real kicker, I was out of poppy seeds. After coming to terms with the fact that there would be no poppy seed dressing, I put on my creative hat and this is what I came up with. I call it Honey Apple Dressing.
¼ cup honey
½ tsp cumin
1 tbsp red onion
2 tbsp red delicious apple
3 tbsp red wine vinegar
½ cup sunflower oil
Blend all ingredients except oil. Once well blended, keep blender running slowly. Add oil slowly so it thickens. Add to any salad that needs some pizzazz!!
Kim's Butternut Squash Soup
Kim's Butternut Squash Soup
Fall is a difficult time for me. Learning to accept the fact that summer, my favorite season is over and that winter is just around the corner, does not come easy. Yes, I may be from Montreal but I am a wuss when it comes to cold weather! And as beautiful as fall is with all the magnificent colors, really the fact is, this color change is just a slow transition to death. Soon the trees will be bare and grey.
To keep me from curling up in the fetal position and not leaving my house until May, I cook! Fall is probably the best season for food as farmers put on display like trophies, all their hard work of the season. As people slowly slip away from those chilly outdoor patios and move back inside around their dinner tables, fall cooking is perfect for gathering together in that cozy comfortable setting.
With Thanksgiving just around the corner, I wanted to share one of my favorite fall recipes. For those who need some last minute ideas for the family dinner or for those who just want to curl up with a movie this weekend, my butternut squash soup recipe will be the perfect companion.
Kim’s Butternut Squash Soup
1 medium butternut squash (approx. 2.5lbs)
1 medium onion, diced
1 Tbsp ginger, freshly grated
3 Tbsp unsalted butter or coconut oil
3 cups vegetable broth
1 can coconut milk
Dash of cinnamon
Salt & pepper to taste
Preheat oven to 350 degrees
Cut squash in half lengthwise and scoop out the seeds (can save seeds and roast just like pumpkin seeds – yum!). Brush squash halves with some melted butter or coconut oil and arrange cut side up in a roasting pan. Bake for 35-40 minutes or until tender. Set aside and cool.
When squash is cool, scoop flesh from the skin and set aside. In a large cooking pot, cook onion in butter or coconut oil until tender. Add ginger and cook for a few more minutes. Add broth and simmer for 5 minutes. Add squash, cover and let simmer for 5 more minutes. Turn off heat and either transfer to food processor or using a hand blender, puree until smooth. Add coconut milk, stir and return to low heat. Add cinnamon, salt & pepper. Serve and enjoy!
Banana Date Macaroons
Banana Date Macaroons
The hardest part about being on a cleanse for me is the absence of sweets. Even though I cut sugar out of my diet a long time ago, my sweet tooth is more present than ever, especially at the beginning of my cleanse.
It is then, in my pure desperation for something to fulfill my ravenous desire for something sweet that I discover that world I was looking for all along. The ‘Sugar-free Sweets World’!! It does exist! And everyday (especially during my cleanse;) I discover more and more beauty in this wonderful world.
Today I will share with you a small part of the 'Sugar-free Sweets World' that soon, I hope we will all live happily ever after in.
Banana Date Macaroons
Banana Date Macaroons
8 medjool dates, pitted
1 ripe banana
1.5 - 2 cups coconut flakes, always unsweetened
1 ripe banana
1.5 - 2 cups coconut flakes, always unsweetened
- Preheat oven to 325 degrees F.
- In a food processor, process above three to a smooth paste. It should have a sticky consistency - but not be too gooey. Depending on how ripe the banana is, more coconut flakes may be required.
- Line a cookie sheet with parchment paper.
- Drop spoonfuls of the date-banana-coconut paste on the sheet, leaving at least 2 inches between them.
- Bake for 10-15 minutes. Macaroons are done when bottom has browned. Top will be soft.
And after you finish one, then another, then another, you will experience something you never felt before while consuming numerous amounts of sweets: the feeling of being guilt free!
Recipe by
Cabbage Rolls
I love rolling my food!! What ever I can stuff and roll, I know I'll love before I even try it. Lucky for you, these cabbage rolls have been tested and tried many of times and never fail to be absolutely delicious!!
Not only are cabbage rolls fun to make & eat, but they are super nutritious too. Many people don't see cabbage as highly nutritious but this hardy vegetable is full of vitamins A,B & C and is known to have anti-viral and anti-bacterial properties. There are even studies showing how cabbage can help prevent cancer.
Cabbage Rolls
6 whole cabbage leaves
1 medium onion, chopped
1 clove garlic, minced
2 tbsp olive oil
½ cup brown rice
½ cup green or red lentils
2 ½ cups water
1 tbsp fresh parsley, minced
1 tsp oregano
1 tsp curry powder
Pepper to taste
Organic tomato sauce of choice
1. Preheat oven 350 degrees
2. Rinse rice and lentils and cook in water.
3. Carefully remove 6 whole leaves from cabbage (this is the hardest part! Take your time & try not to rip leaves.
4. Wash and cut out stems of cabbage leaves
5. Steam leaves in water until soft but not mushy. Set aside.
6. In skillet, sauté onion and garlic in oil.
7. Add rice/lentil mixture to onion in skillet. Add oregano, curry and 2 tbsp tomato sauce, pepper and parsley. Mix well.
8. Place mixture in cabbage leaves and roll.
9. Place in baking dish. Pour tomato sauce over and bake for 30 minutes.
Sweet Potato Leek Soup
This a nice change from the common potato leek soup. I absolutely love regular potato leek soup, however white potatoes are part of the nightshade family, known to cause inflammation and I wanted to avoid this. The sweet potatoes add a nice sweet flavor while maintaining the ‘zing’ from the leeks. This is a wonderful soup on a cold January day.
Ingredients:
3 large sweet potatoes, peeled and chopped
3 large leeks, sliced
1 large onion
1 clove garlic
1 can coconut milk
4 cups vegetable broth
2 cups water
2 tbsp butter or coconut oil
salt & pepper to taste
1. In saucepan, cook sweet potatoes in vegetable broth until soft.
2. Meanwhile, in a large cooking pot, sauté onions in butter for 3 minutes then add leeks and garlic. Saute until translucent.
3. When potatoes are ready add to leek and onion mixture. Add the water. Bring to boil then let simmer for 10 minutes.
4. When everything is tender, use hand blender or food processor to puree soup.
5. Once well blended, transfer back to pot (if using processor) and add coconut milk, salt & pepper. Stir well and serve.
