Congratulations to Momstown who has just launched their new website and Program Pass today! It looks amazing so be sure to drop in and take a look. As part of the re-launch Momstown Meals is now Momstown Recipes, and to kick off some new content for the site I wrote a post about March Break Meal Planning! Congratulations to the Momstown Team and thank you for continuing to have me as one of your contributors. I plan to spend March Break planning more fantastic recipes for you!
Well, March Break is quickly approaching (like on Friday!) and that should give everyone a nice break from the regular school-week grind (yes I am looking forward to a break from packing lunches!). With a bit more time on your hands why not try some of these recipes – and get the kids involved too. Check out my post over at the new momstown.ca! http://momstown.ca/recipe/meal-planning-march-break
Happy March Break everyone! Figures crossed that Spring is on the way soon!
Delicious breakfast cookies packed with oats, coconut, nuts and dried fruit. The perfect accompaniment to a cup of tea or coffee or alongside fruit and yogurt. Also a great after-school treat for the kids!
- 1 1/2 cups of large flake oats, or your choice of gluten-free oats
- 1 cup of unsweetened coconut (flaked or shredded)
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/4 cup of almond flour
- 1/4 cup of chopped pecans
- 1/4 cup of chopped walnuts
- 1 cup of your choice of dried fruit – I used 1/4 cup each of diced dried apricot, currants, raisins and dried cranberries
- 1 large organic egg
- 1 large banana, mashed
- 1/4 cup of coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- Preheat the oven to 350 degrees and line 2 baking sheets with silpat liners or parchment paper
- In a large bowl combine oats, coconut, salt, cinnamon, almond flour, nuts, and fruit.
- In a small bowl mix together egg, banana, oil, maple syrup and vanilla until smooth.
- Pour wet mixture into dry and stir to combine and coat all the dry ingredients well.
- To form cookies you can place a round cookie cutter (I used a 3″) on the baking sheet, and scoop 3 tbsp of “cookie dough” into the cutter (I happen to use my large cookie scoop). Press the “dough” down firmly with a small fork to form the cookie. Lift off the cookie cutter gently, leaving a nice uniform circle. You can also just use a 1/4 cup measuring cup and then press down “dough” with your hand or the bottom of a glass. Note that the cookies will not expand so you can place them close together. They will also seem delicate before baking, but after baking and cooling completely they are very easy to pick up without breaking.
- Bake for 15-20 minutes until golden.
- Remove from oven and let cool completely on the baking sheets.
So, I am not only a food blogger, mom and wife but I also work in sport. I am a former athlete and coach in the sport of synchronized swimming and I have worked the past 10 years as the Sport Development Manager at Synchro Swim Ontario (go visit our site – it’s pretty cool!). My synchro family have been hugely supportive of my blog so thank you everyone – I love spreading my food love!
This time of the year is competition season, and we have our Provincial Championships coming up this weekend. With that in mind, I thought why not highlight some of my recipes that are good, nourishing choices for packing for competition whether for the athlete or coach who needs to stay fuelled, and also for the amazing judges who volunteer their time (shout out officials!).
Better Blueberry Banana Muffins made with Coconut Oil & Maple Syrup - Great packable snack – my #1 healthy muffin recipe.
Almond Milk, Peanut Butter & Banana Smoothie - A great way to get nutrition in if you don’t have a lot of time.
Healthy Pumpkin Cranberry Banana Muffins made with Coconut Oil - Another healthy muffin recipe
Fiona’s Yummy Granola - Excellent to pack as a yogurt topper
Best. Quinoa. Salad. Ever - Make ahead and pack in the cooler
Quinoa Tabbouleh - Another great quinoa recipe (one of my favourites)
Extra Crunchy Broccoli Salad - Delicious salad packed with broccoli, carrot and cashews
Danielle Walker’s Zucchini Bread - Not nut-free, but a great gluten-free recipe
It’s the day before Valentine’s Day – do you need a quick and easy treat idea? Try these delicious sweet and salty milk chocolate covered pretzels with Valentine’s sprinkles!
- A bag of your favourite pretzels (My fave’s are Rold Gold Tiny Twists)
- A big good quality milk chocolate bar (I like President’s Choice Milk Chocolate bar – 300g size)
- Your choice of sprinkles (make these any time of year customized for the holiday)
- Line a baking sheet or large platter with parchment paper (you will place wet pretzels on this, and into the fridge if desired to help them set faster).
- In a small glass or ceramic bowl melt a chunk of your chocolate bar in 20 second intervals in the microwave, stirring in between until smooth. Do not overheat the chocolate. Note: Melt enough for however many pretzels you will be making . . . better to start with less, then melt more if needed.
- Using a wooden skewer (or fork) dip pretzels into the melted chocolate, lift out and let excess drip off, and place onto parchment lined baking sheet/platter. Immediately top with your sprinkles.
- Let dry fully on the counter, or pop into the fridge to make this happen quickly!
Valentine’s Day is approaching quickly, and every year I like to create a new Valentine’s breakfast creation. This year (with the help of my ingenious 7 year old daughter) we created delicious and adorable individual crust-less heart quiches. The key is finding a heart shaped muffin tin (either silicon or metal). They seemed to be everywhere this year – either in a circular shape (which I found) or 2 rows of 3 hearts. They are really fun, and more uses than just for desserts! Recipe is written for 2-3 quiches, double the recipe for 4-6.
- 2 large eggs
- 2 tbsp milk
- 1 tbsp finely diced green pepper
- 1 tbsp finely diced onion
- Pinch of salt and pepper
- 2 tbsp grated light sharp cheddar (or other cheese of choice)
- 2 slices of bacon, cooked, drained, and then cut lengthwise in half.
- Grease a 6-heart cavity pan (I found a Wilton 6-heart pan at Sears, but there are other pans available – silicon as well)
- Whisk together eggs, milk, green pepper, onion, salt, pepper and cheese together in a bowl.
- Divide egg mixture equally among 2 or 3 cavities (depending on the size of your pan). I just did two, but I have to admit the quiche puffed up quite high! I will do 3 next time.
- Bake at 350 for 10-15 minutes until slightly golden on top and fully cooked through.
- Remove from pan and place on a plate with a bacon arrow.
- Serve to your sweetheart!
It is a Momstown Meals Thursday, and just for Momstown’s Valentine’s Day celebrations I have created a special kid-friendly treat. One of my favourite candy indulgences is chocolate covered marshmallows. You know the 3 to a stick kind you can get at a chocolate shop? Yum! I was inspired to create my own twist, but much easier, and especially kid-friendly. These Valentine’s pops are super-easy and a really fun “candy shop” treat to make with your kids. All you need is 4″ lollipop sticks, jumbo marshmallows, a bar of milk chocolate and some Valentine’s sprinkles. Have fun and create your own candy shop treats at home!
Link to my Momstown Meals post on how to make these adorable, easy and delicious creations! http://momstown-meals.momstown.ca/node/670
A new sweet and sour twist on my famous Plum Cake recipe with luscious red sour cherries just in time for Valentine’s Day! A perfect coffee cake packed with sour/tart cherries (find them frozen) and a delicious streusel topping.
For the Crumb Topping:
- 3/4 cup all purpose flour
- 1/3 cup granulated sugar
- 6 tablespoons of cold unsalted butter, cut into small cubes
For the Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- Pinch of kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons of sour cream (regular or light)
- Approximately 3-4 cups of frozen sour cherries (place onto batter frozen – do not defrost)
- Preheat the oven to 350 degrees, and line a 15 x 10 baking pan with parchment paper.
- Pulse the 3/4 cup flour, 1/3 cup sugar and 6 tablespoons of butter in a small food processor until the mixture is coarse crumbs. Set aside the mixture in the fridge to stay cold, until you are ready to top the cake.
- In a large bowl whisk together the 2 cups of flour, 2 teaspoons of baking power and pinch of salt. Set aside.
- Cream the butter and sugar together in an electric mixer with the paddle attachment until light and fluffy.
- Add the 4 eggs one at a time until incorporated. Add in the vanilla extract.
- Add in the flour mixture and sour cream and mix well until the batter comes together. The batter will be thicker in consistency and a beautiful yellow colour.
- Pour the batter into the parchment lined pan and smooth evenly over the entire surface (Tip: I use a small Wilton icing spatula which spreads the batter really well).
- Distribute the cherries evenly over the top of the batter and press into the batter slightly.
- Remove the crumble from the fridge and spread it evenly over the top of the plums.
- Place the cake into the oven and bake for 45-60 minutes until the cake is golden, and a toothpick comes out clean. Remove the cake from the oven and let cool completely.