Clean Eating - Cucumber Sandwiches

Clean party? Why not invite your friends over for a cleanse friendly hors d'oeuvres
And exotic herbal teas! Start a healthy trend!

Ingredients:

1 cucumber, sliced

1 avocado
1 lemon, zest and 1 tsp zest
1 can chunk tuna, drained
1 green onion, sliced
1 clove garlic, grated
1 tsp salt
1 tsp pepper
1 tsp olive oil

Instructions:

Mash the avocado in a small bowl

Stir in lemon zest and juice to loosen

Toss the remaining ingredients in the avocado

Season with salt and pepper

Spoon onto sliced cucumbers and top with another slice

Drizzles the sandwiches with olive oil and sprinkle with freshly cracked pepper

Pictured below garnished with green onion and red chili

Clean Eating - Quinoa and Stewed Lentils

Stewed Yellow Lentils

Ingredients:

1\2 cup yellow lentils
1 onion, diced
2 cloves garlic, minced
1 tsp ginger, grated or minced
1 tbsp curry powder
1 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp olive oil

Instructions:

Heat a medium sized sauce pan over high heat

Add the olive oil and onion, fry until softened

Add the garlic, spices and lentils, stir until coated

Cover with water and bring to a boil

Reduce heat to simmer and cook until lentils have softened


Quinoa

Ingredients:

1\2 cup organic quinoa
3\4 cup water
1 tsp salt

Instructions:

Combine ingredients in a small saucepan and bring to a boil

Reduce heat to simmer and allow to cook until water in completely absorbed

Allow to sit for fifteen minutes and then fluff with a fork


Pictured below drizzled with olive oil and served with steamed green beans, carrots and cucumbers

Clean Eating - Grilled Salmon with Clean Salsa, Rice and Aduki Beans

Grilled Salmon
Ingredients:

2 salmon fillets, skinless
1 tsp salt
1 tsp pepper

Instructions:

Preheat your grill to high heat

Season the salmon heavily with salt and pepper

Ensure you oil the grill to prevent sticking

Grill salmon 3 minute on each side (do not move around on the grill fish will stick)

Grill some asparagus seasoned with salt, pepper and olive oil along side

Rice and Aduki beans

Ingredients:

1\2 cup aduki beans
1\2 cup water
1 cup brown rice
1 tsp salt
1 tsp cumin
1 tsp ginger
1 tsp garlic
1 tsp olive oil
2 cups water

Instructions:

In a medium sized saucepan bring the aduki beans and water to a boil and then drain and rinse

Return the beans to the pan and coat with olive oil

Add the cumin, ginger, garlic and salt and fry until fragrant

Cover with water and bring to a boil

Reduce heat and simmer until all the liquid is absorbed


Clean Salsa

Ingredients:

1\2 cucumber, seeded and diced
1 mango, diced
1 avocado, diced
1\4 cup red onion, diced
1 tbsp chopped cilantro
1 tbsp olive oil
1\2 tsp salt
1 tsp pepper

Instructions:

Combine all ingredients in a medium sized bowl and stir

Refrigerate until ready to serve

Makes an excellent sauce for heavier fish like snapper and salmon

Pictured Below

Cleanse Friendly Recipes All This Week!!!!

I guess the story for this week's blog begins at my Naturopath who shattered my fantasy world (LOL.) Skinny apparently doesn't mean healthy. Apparently, my body was full of yeast and I needed a "cleanse" to rid myself of toxins. I received the diet plan a single sheet of paper which made me immediately wince! No tomatoes, potatoes, peppers, eggplants, sugar, yeast, white rice, condiments, starch etc...

What would I eat? Childhood memories flashed back of brown rice, vegetable stir-fry and aduki beans :( No fun and absolutely no flavour!! As a Chef I knew this didn't have to be the case. There are so many flavourful ways to eat clean, stay full and satisfy my palates cravings for diversity.

This year I began a cleanse highly recommended by a celebrity. The first day I was starving and nauseous all day,  I started to eat their recommended supper (fried onion,garlic and broccoli simmered in water and pureed) and half way through I vomited. I went up to bed early miserable and laid their confused as to why I was choosing to punish myself? Cleansing should be invigorating, NOT punishment!

If you have decided to cleanse for health benefits don't leave yourself hungry. Eat plenty, eat well just eat clean!

Clean Eating - Brown Rice, Chicken and Hummos

Clean Food doesn't have to leave you hungry and unsatisfied!  This menu is full of flavour and tailored to meet most "cleanse" restrictions. 

Brown Rice & Lentils

Ingredients:
1 shallot, diced
1/4 green lentils
1 clove garlic minced
1 tsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp cardamom
1 tsp pepper
1 tsp salt
1 cup brown rice
2 cups water

Instructions:

In a medium saucepan heat the olive oil over medium-high heat

When the oil is hot fry the shallot until softened

Add the lentils, garlic and spices and stir until fragrant

Add the rice and stir until coated

Pour in the water and bring to a boil

Reduce heat to simmer and allow to cook until all of the water is absorbed

Chicken

Ingredients:

2 boneless skinless chicken breasts
1 tsp cumin
1 tsp tandoori seasoning
1 tsp olive oil

Instructions:

Heat your grill to medium-high heat

In a large bowl rub the chicken with the spices and oil

Grill for 5 minutes on each side

Slice and serve with hummos as sauce

Hummos Sauce

Ingredients:

1 can chick peas, drained and rinsed
2 tbsp tahini
1 tsp salt
1 tsp pepper
1 clove garlic
1 lemon, zest and juice
1\4 cup water

Instructions:

Combine all ingredients in a food processor or blender

Pulse into a smooth paste

Serve as a sauce or dip

Salad

Ingredients:

Lettuce
Red onion
Avocado
Cucumber
Cabbage

Dressed in lemon juice and olive oil

Pictured Below

Weekend Treat - Pizza Casserole

An easy belly-buster supper sure to get those kids off to bed!

Ingredients:

1 package penne shaped pasta
2 sticks pepperoni, or turkey pepperoni, sliced
1/2 green pepper julienned
10 mushrooms sliced
1/2 onion diced
2 tsp oregano
1 tsp pepper
1 jar marinara sauce, such as tomato and basil

1 cup grated mozzarella cheese

Instructions:

Preheat your oven to the lowest broil setting

Bring a large pot of water to a boil and salt it heavily

Cook the pasta as per the package directions for Al dente

In a non-stick skillet fry the pepperoni, mushrooms and greens pepper until the pepperoni begins to sweat

Add the onion, oregano and pepper and stir to remove all the brown bits stuck to the bottom of the pan

Add the sauce and reduce heat to simmer

Drain the pasta and pour into sauce, stir to coat

Pour the pasta into a heat-proof baking dish and top with cheese

Bake until cheese is hot and bubbly, approximately 10 minutes

Pictured below

Desserts - Easter Bun

A sweet after dinner treat! Best served with butter or cheddar cheese.

Ingredients:

3 cups flour
1/2 cup brown sugar
1/2 cup white sugar
3 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
1 tsp allspice

1 cup sultana raisins
1/2 cup dried cranberries (cherry flavoured)

2 eggs
1 tbsp vanilla
1/4 cup melted butter
1 cup stout beer (like Guinness)

Instructions:

Preheat your oven to 300 degrees

Sift the flour, sugar, powder and spices in a large bowl

Make a well in the center of the dry ingredients and pour in the butter and eggs

Mix until well combined and then pour in the beer

Add the raisins and cranberries

Kneed dough together and bake in a loaf pan for 1 hour

Recipe yields two loafs

Pictured below with aged cheddar cheese

Easter Bunny Bakes A Field of Cupcakes!

Ingredients:

A bunch (at least 6) extra ripe bananas
A can of crushed pineapple
2 boxes french vanilla cake mix
6 eggs
2 1\2 cups milk
1 tbsp cinnamon
2\3 cup cooking oil

Icing:
4 cups icing sugar blended with 1\8 cup milk

Instructions:

Preheat your oven to 375 degrees

Mash the bananas in your largest mixing bowl

Add the pineapple and stir until well combined

Add the eggs one by one stirring constantly

Add the mix alternating with the milk until combined

Stir in the oil and beat the batter for a few minutes until most of the lumps are gone

Spoon the batter into muffin cups using a quarter cup measure

Bake 20 minutes or until lightly brown

Allow cupcakes to cool completely before frosting

Pictured Below

Desserts - Easy Lemon Shortcake

A Super easy Weeknight Dessert!

Ingredients:

1 lemon cake mix (and ingredients required)

1/2 cup whipping cream
2 tbsp sugar
1 tsp vanilla
(or real whip cream spray)

1 pint strawberries
2 tbsp sugar

1 tub vanilla icing

Instructions:

Prepared cake as per package directions.

Bake in two round 9 inch cake pans

Whip cream with sugar and vanilla and set aside in fridge

Slice strawberries and toss with sugar

Once cake has cooled place first layer on your serving dish

Spread a thin layer of whip cream on the bottom layer and then arrange the berries on top

Spread the remaining cream over the berries and then top with the second layer of cake

Mix the icing to soften it and ice the cake starting with a big glob in the middle and then working your way down the sides

Pictured below garnished with lemon zest 

Dessert - Oatmeal Raisin Coconut Cookies

For an ever more decadent treat, sandwich cookies around a scoop of your favorite ice cream!

Ingredients:

1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, softened
1 egg
1/4 cup milk
1 tbsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/3 cup flour
1 cup oats
1/2 cup raisins
1/4 cup coconut

Instructions:

Preheat oven to 325 degrees

Cream butter and sugars to a smooth paste

Stir in vanilla, egg and milk

Add powder, soda and salt, beat one minute

Add flour and stir to form thick batter

Add oats, coconut and raisins and stir until well distributed

Spoon onto cookie sheet a few inches apart

Bake 8 - 10 minutes

Pictured Below

Desserts - Banana Cake Garnished with Coconut and Cinnamon

Ingredients;

4 ripe bananas
1/4 cup butter
1/2 cup milk
2 eggs
1 cup sugar
1 tsp vanilla
1 tbsp baking powder
2.5 cups all-purpose flour
1 tsp cinnamon

1 tub cream cheese frosting
1 tbsp vanilla
1 tsp cinnamon
4 tbsp shredded coconut


Instructions;

Preheat oven to 375 degrees

Add the butter to your pan and bake until the butter is melted, set aside

In a large bowl mash 2 of the bananas into a paste

Add the vanilla, milk and eggs and whisk until combined

In a separate bowl sift together the powder, flour and cinnamon

Add the dry ingredients to the wet alternating with the melted butter

Dice the remaining two bananas and stir into batter

Spread the batter into your favorite lightly greased cake pan (I use a cast-iron skillet)

Bake for 45 minutes or until a cake tester appears clean when removed

Pour the vanilla into the tub of frosting and stir until combined

Spoon the frosting over the hot cake and spread towards edges

Sprinkle the cinnamon and coconut all over the top


 

Feeling a little stressed? Did you know?...

Stressed spelled backwards is DESSERTS!!

I recently found out that eating desserts releases endorphins, the same happy feelings you get from exercise, love or excitement!

Further to this..... I've decided to make the world a happier place with this week's easy, delicious dessert recipes to sooth your sweet tooth or troubled soul.

As a chef and constant recipe composer, trying out new recipes at home is exciting for me but it can be far less so for my daughter's. Dessert is often the motivation.... Ok, bribe for trying a spicy new dish or finishing a plate of veggies.

Picky eater's can be a headache so sweeten them up and you'll both be happy!

Weekend Treat - Chicken Parmesan Sandwiches

Ingredients:

2 Whole wheat buns
2 Chicken breasts, scallopini
Salt and pepper
2 eggs
1/4 cup milk
1 cup flour
1 cup breadcrumbs

2 tbsp butter
2 tbsp olive oil

1/2 cup Parmesan, shredded mozzarella or provolone cheese

1 can crushed tomatoes
1 tbsp olive oil
1 clove garlic
5 leaves basil, torn
1 tbsp sugar
1 tsp salt
1 tbsp crushed chili's (optional)

1 small eggplant, sliced
1 green pepper, julienned
10 mushrooms, sliced
1/2 onion, sliced
1 red chili, sliced
1 clove garlic, crushed

Instructions:

Over medium-high heat warm the olive oil, garlic basil and crushed chili's

As soon as it starts to bubble add the crushed tomatoes, salt, pepper and sugar

Reduce heat to low and simmer for one hour

Season the chicken breasts with the salt and pepper and set up 3 bowls

In the first bowl the flour

In the second bowl beat the eggs and milk until combined

In the third bowl the breadcrumbs

Start from the first working to the third dip the chicken in each bowl each time shaking off excess

Once you have finished set the chicken aside on a baking rack to set-up

Melt the butter and olive oil together in a non-stick pan over medium heat

Once sizzling begin to fry the chicken until brown on both sides (5 Min's per side)

Preheat your oven to 350 degrees and store the chicken in the warming oven

Drain the excess fat from the pan and add the vegetables, stir-fry until softened

Remove the chicken from the oven and top with a spoonful of sauce and cheese

Return to the oven and allow the cheese to melt

Slice the buns and put a layer of vegetables on the bottom

Top the vegetables with a spoonful of sauce

Remove the chicken from the oven and add on top of the sauce

Serve immediately

Picture below

A Week of Fabulous Breakfasts Leads To......

Break, you need one! Fast, you just were by sleeping!

The health benefits of eating breakfast are endless not to mention the fact that eating breakfast regularly is linked to maintaining a healthy body weight.

Breakfast is important for adults but it's even more important for your developing children. It has been proven that children who eat breakfast perform better in the classroom and on the playground. They have better problem-solving skills, concentration and hand-eye co-ordination. So if you want to raise A-students and Star Athletes ensure that you make breakfast part of your daily routine!

I hope you enjoy this past week's breakfast recipes! Next week I'll be sweetening things up with DESSERTS!

Chow for Now!

Fab Faith

Breakfast - Grilled Veggie and Spinach Omelet

Ingredients:

4 eggs
1/4 cup milk
1 tsp salt

1/2 green pepper (2 slices)
3 slices onion
1/2 tomato, diced
1 cup baby spinach
1 clove garlic
1 tsp butter
1 tsp pepper

1/4 cup grated cheddar cheese

Instructions:

Heat your grill or grill-pan on high heat

Heat a large non-stick skillet over medium high heat

Grill the pepper and onion until charred on both sides

In a medium sized bowl mix the eggs, milk and salt

Spoon 1/2 of the egg mixture in the pan and swirl the pan around to create one flat layer

Lift the edges of the pancake up to ensure its not sticking

Continue to cook until all the eggs are set and slide gently onto plate, cover

Repeat process with remaining egg mixture

Chop the peppers and onions roughly and add the the pan

Add the tomato and fry until the vegetables are softened (1-2 minutes)

Grate the garlic into the pan and add the butter and pepper

Stir in the baby spinach and spoon the mixture equally down the center of each egg pancake

Sprinkle the cheese over the top and roll up both sides to cover the mixture

Depicted in photograph below

Breakfast - Triple Berry Brancakes

Berries are rich in the anti-oxidants that help protect your bodies cells; therefore, prevent disease and AGING!!  So I guess they should be called Beautiful Berries?

The pigment that gives berries their beautiful red and blue colours are not just for show, they are known to be good for your health. The flavonoids and phytochemicals in berries may also help to reduce your risk in developing several types of cancers. 

This super breakfast is bound to kick off your day with a berry big bang!

Ingredients:

1 cup pancake mix
1 cup bran muffin mix
2 eggs
1.5 cups milk
2 tbsp butter

1/2 cup blueberries
1/2 cup cranberries

1 cup strawberries, chopped
1/4 cup sugar
1/4 cup water

Maple Syrup

Instructions:

Heat a large non-stick pan over medium with butter

In a large bowl whisk together mixes, eggs and milk

When the butter is melted add it to the batter

Heat a saucepan over medium heat

Spoon the batter into the pan and place a few berries on top

Add the strawberries and sugar to the saucepan

Once beginning to bubble flip the pancakes and brown on the other side

Once bubbling add the water to the saucepan 

Continue to boil until the strawberries are soft and the sauce is thickened

Pictured below garnished with maple syrup

Breakfast Treat!! Cinnamon Rolls with Maple Icing

Great for Breakfast or any other time of day!

Ingredients:

2.5 tsp dry yeast
1 cup room temperature milk
1 tsp vanilla
1/2 cup sugar
1/3 cup room temperature margarine
1 tsp salt
2 eggs
2.5 cups white flour
2 cups whole wheat flour

3/4 cup brown sugar
3 tbsp cinnamon

1 tub cream cheese frosting
2 tbsp maple syrup:

Instructions:

In a large bowl combine yeast and milk, whisk until yeast is dissolved and mixture is frothy

Add the vanilla, sugar, margarine, salt and eggs and whisk until smooth

Using a spatula or wooden spoon gradually add the flour until you form a stiff dough

Kneed the dough into a large ball and place it in a greased bowl to rise for an hour

45 minutes later......

Preheat your oven to 400 degrees

In a small bowl mix the brown sugar and the cinnamon

Punch the dough down and roll it out on a lightly floured surface until it's 24 inches by about twelve

Sprinkle the sugar mixture over the dough and roll it into a log

Cut the roll into one inch slice and bake for 10 - 15 minutes (or until brown  and bubbly)

Pour the maple syrup into the tub and stir

Drizzle over the rolls and serve

Pictured below

Breakfast Carrot Cakes

A delicious way to eat vegetables for breakfast!

Ingredients:

2 cups pancake mix
2 eggs
2 cups milk
1 tsp vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
1/2 cup grated carrots

2 tbsp butter

Instructions:

In a large bowl whisk eggs, vanilla and milk

Add cinnamon and nutmeg and continue to whisk until combined

Slowly pour in the pancake mix and stir until lump-free

Add carrots and stir until the batter is speckled with carrots

Heat a non-stick pan over medium heat and melt the butter, stir into batter

Fry the cakes in the pan until lightly brown on both sides

Recipe yeild's 2 dozen cakes and is depicted below

Breakfast - Mango Cornmeal Porridge

A hearty breakfast sure to keep you full all morning!

Ingredients:

4 cups water
1 cup fine ground cornmeal

1 tsp vanilla
2 ripe mangoes, peeled and sliced (or 1 can)
2 tsp butter
1 tsp cinnamon

Instructions:

In a large saucepan over medium heat combine the water and the cornmeal

Whisk continuously until thickened (10 - 15 minutes)

In a blender or food processor combine vanilla and mangoes, blend until smooth

The porridge is ready once the cornmeal has thickened and grains have dissolved

Add the butter and the cinnamon and continue to whisk until glossy

Stir-in the mangoes

Serve with toast and topped with condensed milk

Pictured below with toast and fried plantain, garnished with cinnamon and condensed milk

Weekend Treat - Teriyaki Pizza

Ingredients:

1 ball fresh pizza dough
2 tbsp teriyaki sauce
1 clove garlic,  minced
1/2 cup cheddar cheese, shredded
1 grilled chicken breast
2 tbsp leftover sushi rice
1 green onion, chopped
Slices Pineapple
10 slices red pepper
10 pickled hot peppers
Olive oil, for drizzling

Instructions:

Preheat your oven to 450 degrees

Roll out the pizza dough to match the size of your pizza pan (or cookie sheet)

Spread the teriyaki sauce over the crust and sprinkle the minced garlic on top

Sprinkle the cheese over the pizza and then the chicken

Arrange the rest of the toppings on the pizza and then drizzle the pizza with olive oil

Bake 10 - 15 minutes until cheese is bubbly and the crust is brown

Weekend Treat - Tropical Fruit Pancakes

BREAKFAST ALL NEXT WEEK! Next week on my blog I will be featuring healthy and delicious breakfast recipes.  Here is one to get started and hopefully sweeten-up your weekend!

Ingredients:

2 cups pancake mix
2 eggs
1/2 cup crushed pineapple
1 banana
1 tsp orange zest
1 tsp cinnamon
1 cup milk

Instructions:

Mash banana with cinnamon in a bowl

Add pineapple, orange zest, and eggs one at a time

Stir in the mix alternating with the milk

Heat a non-stick pan to medium heat

Spoon into pan and cook two minutes per side

Recipe depicted below, garnished with an orange slice and zest

After-School Snacks - Jello Shots with Fruit People

Ingredients:

1 cup red grapes
1 package grape jello

1/2 cup green grapes
A few strawberries

Wooden skewers and / or toothpicks

Instructions:

Bring your kettle (or a pot of water) to a boil (I do this in the morning when I'm making tea)

Empty the package of jello into a large bowl and prepare as per package directions

Wash the red grapes and distribute them evenly in four small clear glasses

Pour the prepared jello mixture over the grapes and then put the cups in the fridge to set-up

For the Fruit people insert a large Wooden skewer into a strawberry

Then put a flat piece of banana underneath for the body

Use toothpicks to the attach the green grape feet and hands

Pictured below

After-School Snacks - Kids Sushi!!

Before reading the title and thinking that I'm crazy! Here is proof that kids like this recipe!

Japanese food is definitely one of my favorite cuisine's; however, they never seem to have any child friendly menu options. Convincing a small child to eat raw fish in not only unsafe but near impossible.  The following is a child-friendly, healthy, vegetarian recipe to help introduce your kids to SUSHI!! 

Ingredients:

1 cup sushi rice

2 cups water
1 tsp sugar
1 tbsp lemon juice
1/2 tsp salt

1 celery rib

3 tbsp peanut butter

1 nori sheet

1/4 cup strawberry (or your favorite) jam

Instructions:

Rinse sushi rice under cold water in a colander for around one minute

Combine rice and water in a large saucepan and bring to a boil

Reduce heat until and simmer, covered until all the water is absorbed

Remove from heat and allow to sit covered for 15 minutes

Mix sugar, salt and lemon juice in a small bowl until combined

Fork the rice and then flip the rice into a bowl

Using your fingers flick the lemon juice mixture over the rice until lightly coated

Mix the rice and cover with plastic wrap, refrigerate

Take a large sheet of plastic wrap and spoon the peanut butter in a line down the center

Roll the peanut butter into a log with the plastic wrap and stick it in the freezer for at least an hour

Once everything has cooled.....

Melt the jam in a saucepan over medium heat until thin and liquid

Lay a sheet of plastic wrap (or a bamboo mat) on your counter with a sheet of nori (shiny side up)

Arrange the rice on the nori leaving a once inch seam at the top and the bottom

Lay the celery rib across the middle (parallel to the seam) and the peanut butter stick on top

Lightly moisten the seams with water to help the sushi to stick

Grab the seam closest to you and push it around the middle filling and continue to roll with the mat away from

you until closed

Press down firmly on the roll to ensure that it seals

Using your sharpest knife slice the sushi into one inch slices and serve with melted jam as dip

Pictured below with peanut butter cookies



After-School Snacks - Pineaposaurus

The name alone will draw your children to these healthy fruit!

Ingredients:

1 ripe pineapple
1 orange
2 cranberries
2 strawberries
2 grapes

1 package wooden skewers

Instructions:

Cut a thin slice off both sides of the orange to create a flat surface

Cut two triangles out of each slice to make a paw shape, and place all three pices on a tray

Cut the top off the pinapple and put in on top of the orange

Cut the bottom off the pineapple to create a flat surface, discard

Begin slicing off the think rind from ONE side of the pinapple

Once one side is clean cut a thick lengthwise slice to create another flat surface

Run your knife along the rind keeping the rest of the rind in one large piece

Remove the rest of the fruit from the stem in long strips

Put the stem on the tray and cover with the semi-circle rind

Insert skewers in the strips of pineapple and stick into the rind in a straight line down the center

Eyes - Cranberries

Tail - Skewered stawberries and pinapple

Arms - Orange slices

Ears - Grapes

Mouth - Strip of pineapple leaf

Pictured Below

After School Snacks - Kids Nachos

Nachos with familiar cheese can encourage your children to try out new flavours, like the guacamole recipe below!

Ingredients:

Multi-grain Nachos
Shredded cheese (cheddar or your child's favorite)

Guacamole:

1 avocado
1/2 tomato, diced
the juice from a lime
1/2 tsp salt
1/2 tsp pepper
1 clove garlic grated

Salsa

Instructions:

Preheat your oven on full broil

Arrange the chips on a baking sheet and top with cheese, set aside

In a bowl mash avocado and then combine with the other ingredients, stir until combined

Put the sheet into the oven and stay right beside it checking every 30 seconds

Serve with salsa as plated below

Celery Boats - 5 minute After-School Snack!

Celery burns more calories when chewing than it contains!

Nuts are an excellent source of protein giving your kids energy and brain power for projects and homework!!

Ingredients:

3 celery stalks
3 tbsp nut butter (peanut, almond, cashew etc.)

Toppings:

Dried Cranberries
Raisins
Shredded Coconut

Instructions:

Wash celery thoroughly and arrange on cutting board

Spread the nut butter into the ribs of the celery with your finger

Garnish with you child's favorite toppings

Pictured below with orange slices, green and red grapes

After-School Snacks

When kids arrive home from school they are always hungry! Not addressing their hunger immediately will quickly turn them into impatient, grumpy kids.  Having an arsenal of quick recipes is a winning strategy to ensure your kids aren't dipping into sugary snacks or nagging you for supper early.

This week's blog entries will highlight quick and healthy snack ideas to soothe the hungry mouths in your house. I myself am very unpleasant when my blood sugar is low (understatement.) I remember coming home as a child and looking into the fridge puzzled as to what to eat, often filling up on sugary juice or cereal.

Remember your kids have bad days too! A colourful plate, some natural fruit sugar and a little emphasis on presentation can be a welcome after-school pick me up; hopefully, leading to a more pleasant evening.

Fab Faith

"Birds Nest" 5 Minute Breakfast - Weekend Treat

Ingredients;

1 slice of bread
1 tsp butter
salt and pepper

Optional:

Fried plantain
Sliced tomato

Instructions:

Heat the butter in a non-stick frying pan over medium-high heat

Punch a hole in the center of the bread with a cup or bowl

Place the bread in the pan once the butter is melted

Crack the egg into the center of the pan, season with salt and pepper

After two minutes, when you can no longer see through the egg white, flip over

Allow to cook another minute for over easy or 2 - 5 minutes for over hard

Pictured below with optional items

Weekend Treat - Pizza Margherita

Ingredients:

Pizza Dough

1 tomato, sliced
10 fresh basil leaves
1 large ball fresh mozzarella, sliced

1 clove garlic, crushed
2 tbsp olive oil
1 tsp salt
1 tsp pepper

Instructions:

Preheat oven to 450 degrees

Lightly oil your pizza pan or a cookie sheet with a little olive oil

Roll out pizza dough and cut into 5 rounds using a bowl or large cup

Roll-up 5 of the basil leaves and slice thinly

Mix chopped basil with olive oil, garlic, salt and pepper

Top pizza rounds with herb oil

Lay one slice of tomato on each pizza

Lay one whole basil leave on top of each  tomato

Top basil with a slice of mozzarella and then a few drop of herb oil

Bake for 8 - 10 minutes or until edges are lightly brown and cheese is bubbling

Pictured below garnished with parsley

20 minute Salmon and Asparagus - **Fish Friday :)

Ingredients:

2 cups white or brown basmati rice
4 cups water
1 tsp salt

4 skinless salmon fillets
1 tbsp pepper
1 tsp salt

1 pound asparagus
1 tsp salt
1 tsp olive oil

Instructions:

Heat a large saucepan and your grill (or grill pan) on high

Add water, rice and salt to saucepan, cover and bring to a boil

Season the salmon fillets on both sides with salt and heavily with pepper

Grill the salmon fillets for 3 minutes on each side (reduce heat to medium-high and increase cooking time for larger fillets)

Once rice is boiling reduce heat to simmer until all of the water is absorbed

Move the cooked salmon to a plate and cover with foil, allow to rest covered until serving

Season the asparagus with salt and olive oil, add to hot grill pan once salmon is cooked

Grill asparagus 2 - 3 minutes until slightly softened and browning

Fluff the rice with a fork

An example of plating with fresh mango salsa is below