I call this everyday granola because I eat it everyday for breakfast. It’s my super simple, quick pared down recipe for granola. I make a big batch once a week. The method goes as follows:
Dump a bunch of oatmeal into a bowl. Add pumpkin seeds, oat bran, sunflower seeds, hemp seeds, ground flax and almonds. Stir it up and then add a couple drips something sweet. I use maple syrup. As well as a couple drips of oil. Stir it up again and then spread it out onto a pan (I cover mine in a silicone sheet) then pop it into a 250 degree oven for an hour. Let it sit until cool. Store in an air tight container.
You can change this recipe, adding and subtracting whatever you want. It’s is crunchy, healthy and delicious!
I generally don’t worry about getting enough protein. We very rarely eat meat, but we eat a lot cheese, nuts, eggs and beans. Lately I’ve been trying to train for the CN Tour Stair Climb, so I’ve been trying to eat some extra protein. These pancakes really make it easy. They are pretty much pure protein, but still taste like pancakes.
1 cup of cottage cheese
splash of vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 cup sugar*
3/4 cup flour (I used a mixture of spelt and white)
It will look a little gross, but don’t worry.
Cook in a frying pan with a little bit of oil. Make them small otherwise they are impossible to flip.
*I don’t usually put sugar in my pancakes, but otherwise you can taste the egg
Eat with fruit, syrup or whatever and enjoy the proteiny goodness!
I wanted to make banana bread since my freezer has more bananas in it than a Costa Rican market. I looked for a recipe to use, but I didn’t really find anything appealing, so I just made one up. It turned out surprisingly well. To make it special I melted a little chocolate and mixed that in. I tried to ‘marbelize’ it, but as you will see I didn’t do a very good job.
Here’s the recipe:
3 ripe bananas, mashed well
1/4 cup sugar
1/4 cup oil
splash of vanilla
1/2 cup flour
1/2 cup spelt flour (or other whole grain flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
sprinkle of salt
Mix the two together, just until combined.
Melt some chocolate in a double boiler over water. I used a chunk of chocolate easter bunny, but use whatever you want. If you use really dark chocolate you may want to add some more sugar. I added a splash of milk to help it smooth out. You will want to end up with about half a cup of chocolate.
Once the chocolate is melted, stir in about half of your batter.
Pour the two batters into a greased loaf pan, and then run a butter knife through to (hopefully) achieve a marble effect. You may prefer to add spoonfuls of each batter to better marble them.
Bake for 30-40 minutes at 350 degrees. Let it cool, then slice and eat!
Very moist, and super delicious!
This weekend I was struck down with my first and only sickness this school year. Not one cold, flu or bug afflicted me all through the long winter (which is a big deal to someone who works with children all day). But then Spring shows her face and bam, strep throat. Fever, aches, super sore throat, major headache and nausea were all suffered. But after a couple days of long naps, and lots of water I am already feeling better. Not one hundred percent, but just about. I think I must be doing something right, immune system wise. Or maybe after a few years of sneezing, coughing, nose running children, I’ve caught everything there is to catch!
I’m really hoping that this boasting about my run of health doesn’t jinx me, there is nothing worse than a long cold during Spring!
Hope everyone else out there is feeling well and enjoying lovely weather!
This is something I’ve been meaning to make for a while, but I put it off thinking it would be a lot of work. Turns out stuffed peppers are quite easy to make.
All I did was cook a pot of red quinoa and amaranth (you can use whatever you want: rice, lentils, couscous, millet, etc.). Once it was all cooked I added in some chopped onion, chopped tomato, chopped spinach, frozen corn, black beans, tomato paste and hot sauce. You can really add whatever you want. I let it all cook together for a bit, then threw in some cumin and chili powder.
While the mixture cooked I chopped the tops off of two red peppers, and cut out the white stuff, then knocked out the seeds (actually Kurt did all this). Once the peppers were ready I scooped the mixture in, then topped them with cheese. My peppers weren’t flat at the bottom, so they wouldn’t stand up. Next time I will trim them so that they are flat.
I put them in a pot (to try to hold them up), in the oven at 350 for about 20 minutes (until the peppers get soft). I didn’t get a picture of them after they were cooked because they were kind of a mess since they fell over while cooking. So you will just have to take my word for it!
This is really a simple meal, and you can even freeze the mixture, for a super quick meal.
It was delicious, healthy (lots of veggies!) and filling. Plus it’s kind of fun eating something out a edible bowl.
Give it a try!
My elimination diet is officially over. Here are the things I learned about myself, food and life in general though the process:
– flax milk is horrible and should not have ever been invented
– despite what everyone else seems to think, Bob’s Gluten Free All Purpose flour was, in my opinion, gross
– surprisingly with all of the restrictions, what I missed most was eggs
– also surprisingly, I did not crave anything
– life without an after school snack is almost not worth living
– when offered a donut, I am capable of saying no
– the time and money needed to eat healthy on a restricted diet is really shocking
– gluten-free products are almost all rice
– the second ingredient in Rice Crispies is sugar (silly me thought they were just rice)
And the most important thing I learned (the entire point of this endeavour):
– from what I can tell I have no food allergies or sensitivities, other than those I already knew of (whole wheat flour, pork and high fat foods).
I wish there were an ending to this story, but currently there is not!
So it turns out one good meal idea came out of my highly restrictive, not at all fun elimination diet.
This recipe is super quick, easy and adaptable to what you like/have around.
Cook short grain rice (sushi rice); you could also use regular old rice if you prefer. I mixed mine with a little red quinoa that was in the fridge. Once cooked add a splash of rice vinegar and a tiny bit of sort of sweetener (honey, agave, sugar, etc.) to the rice and stir it in.
While the rice is cooking chop up some of your favourite sushi ingredients. I used avocado, cucumber (cut out the seeds), green onion and canned tuna. I left the chunks fairly big.
Dish up your rice and add your toppings. Add any ‘garnishes’ you want. I added sesame seeds. Then cut very thin pieces of nori (the seaweed wrappers used for sushi). I just used scissors for this and it worked great. Sprinkle on top. Add soy sauce, wasabi or ginger if you so desire.
Super healthy, quick and easy, what’s not to enjoy?