Old Fashioned Soft & Buttery Oatmeal Cookies

Good evening,

I have been searching for a good oatmeal cookie recipe for so long! To hard, to crunchy, did not flatten, who knew a cookie would cause so much trouble? These were perfect and took some tweaky but I got it! Do not skip beating the egg and sugar together because it helps them stay light and fluffy!

Ingredients:

1 cup unsalted butter, softened, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 large egg, 2 teaspoons vanilla extract, 1 2/3 cups all-purpose flour, 1 teaspoon ground cinnamon, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1/8 teaspoon baking powder, 1/8 teaspoon ground nutmeg, 1 1/2 cups quick cooking oats

Instructions:

  1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
  2. In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, baking soda, salt, baking powder and nutmeg in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
  3. Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared bakingsheet (I fit 9 per sheet). Flatten with the bottom of a measuring cup dipped in sugar.
  4. Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to a wire rack to cool completely.

 

Advertisements

Mexican Millet Salad with Chili Lime Tofu

Hello all, I tried this recipe yesterday on my family and it was such a hit I had to share it with all of you! Great for a BBQ as a side or a lunch for work. The tofu can be substituted for shrimp or chicken.

Millet salad with chili lime tofu (serves four)

  • ½ tsp of dried chile flakes
  • 2 tsp of grated lime zest
  • 3 tbsp of olive oil
  • 1 cup of hulled millet
  • 20 slices of tofu
  • 2 large ears of sweet corn
  • 1 bunch of asparagus
  • 1 firm ripe avocado, peeled pit removed and diced
  • ½ cup cilantro leaves, coarsely chopped

Dressing

  • 3 tbsp lime juice
  • 3 tbsp olive oil
  • Chile flakes
  • ½ tsp of sugar
  1. Add the chile flakes, lime zest and 1 tbsp of olive oil in a shallow glass or ceramic bowl, add the tofu and stir to coat then cover and set aside.
  2. Heat a large saucepan over medium-high heat, add the millet and cook, stirring, for 3 minutes or until fragrant
  3. Add 2 cups of water to the millet and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes or until the water is absorbed. Removed from the heat and set aside, covered, to steam for 10 minutes. Fluff the grains with a fork and transfer to a large bowl to cool completely.
  4. Heat a large skillet over high heat, drizzle the corn and asparagus with the remaining oil, cook the corn, turning 6-8 minutes, or until lightly charred and tender. Remove and set aside to cool slightly, then cut the kernels from the ears. Cook the asparagus and tofu for 2 minutes each side until tender crisp and to tofu is crisp. Add all but the tofu to the millet.
  5. Make the dressing, add to the salad and top with the tofu.

Blueberry Banana Muffins

Wow! How has a week gone by since I posted last?! I spent the week working and helping a friend prepare to leave for an opportunity of a lifetime. I decided to create the individual a “care package” encasing these muffins, and oatmeal cookies which will be posted tomorrow!

I always like to make recipes healthier, adding my own tweaks, I tried to make these as healthy as possible, my family loved them, they were very moist! If you do not like large quantities of sugar in your diet you can reduce the sugar within this recipe.

Ingredients (makes 15 muffins)

1 egg, 3 very ripe medium bananas, 1/2 cup of unsweetened applesauce, 1/2 cup of sour cream (fat content does not matter), 2 cups of flour (all-purpose or whole wheat), 1/2 cup of brown sugar, 1 tbsp of baking powder, 1/2 tsp of salt,  2 cups of fresh or frozen blueberries.

Instructions 

  1. Preheat the oven 350 F
  2. In a large bowl mash the bananas, add the egg, applesauce, and sour cream, blend well
  3. In a medium bowl mix all dry ingredients
  4. Add the dry ingredients to the wet ingredients and mix well until all incorporated
  5. Add 1 tsp of flour to the blueberries, ensure that all the blueberries are coated in flour, add to the mix, fold in lightly
  6. Add the mixture to greased muffin tins or lined muffin tins, bake for 25 minutes, check and bake until a toothpick comes out clean and brown on top

Note: In step five, flour is added to the blueberries to stop them from sinking to the bottom of the muffins, it is very important you do this if you do not want your blueberries sitting in the bottom of the muffins!

Vegetarian Italian Meatballs Recipe

Hello, folks! Happy long weekend to all of those celebrating, for the long weekend a family gets together with a delicious dinner is always on schedule, and for this dinner, an abundance of meatball subs and vegan peanut butter pie was enjoyed!

This recipe is super easy and can be doubled which will allow you to freeze the meatballs for later to have with pasta! Vegetarian meatballs can get expensive so making your own is a great way to save money and to be honest, these are better than any store bought vegetarian meatball!

Ingredients (serves 8-10) 

2 lbs of vegetarian ground beef substitute (I use Yves original ground round), 2 eggs, 2/3 cup of Italian breadcrumbs (I use panko breadcrumbs with Italian seasoning), 1/2 cup of parmesan cheese, 1/3 cup of fresh minced parsley, 1/3 of cooked chopped spinach, 1/3 cup of minced onions, 3 cloves of minced garlic, 1 tsp of Italian seasoning, 1/4 tsp of pepper, 1/2 tsp of salt

Note: You need just enough milk to moisten the breadcrumbs, moistening the bread crumbs with milk allows the meatballs to stay moist

Instructions 

  1. Moisten the breadcrumbs with the milk
  2. Whisk the eggs and mix with the ground round, add all the other ingredients, I noticed that the recipe was quite salty if you are sensitive to salt like me, omit the tsp of salt, mix well so all of the ingredients are well incorporated
  3. Shape all of the meat balls into the size of your choice, for pasta, larger meatballs are better, for subs smaller meatballs are preferred
  4. Bake the meatballs on a cookie sheet at 350 for 25 minutes
  5. While the meatballs are cooking prepare a large baking pan 9×13 with sauce at the bottom, once the meatballs are done cooking, place in the sauced pan, add a very small amount of sauce on top of each meatball
  6. Baked covered for 20 minutes, bake uncovered for 10 minutes, and enjoy

Note: If you plan on freezing the meatballs omit steps 5 and 6, this leaves the meatballs par-baked, bake for another 30 minutes at 350 from frozen

Super Easy Veggie Stir Fry

It’s Monday?! That’s how I feel every week because I’m lucky enough to work weekends. Today was such a gorgeous day and I spent it inside at work, that’s when I decided to make this veggie stir fry so I could enjoy the beautiful gifts of the Earth inside! I love to make this with rice or noodles, but my favourite is quinoa! Did you know quinoa has 10g of protein for just a 50g (1/4 cup) serving size, this is a great alternative to animal products (chicken 12.5g/50g, beef 18g/50g, pork 15g/50g) and is filled with vitamins and minerals so you can enjoy your meatless Monday without sacrificing nutrition!

Another reason why I love this recipe is that you can use really any set of vegetables you have in your fridge and are not limited to what is listed below, when in season I also love to use zucchini, eggplant, and cauliflower!

Ingredients (serving size: 6 people)

1 bell pepper chopped, 1 onion diced, 2 cups of sliced mushrooms, 1 cup of sliced cabbage, 1 cup of chopped carrots, 2 cups of chopped broccoli, 1 cup of snap peas, 2 cups of fresh spinach, 2 cups of a grain of your choice (quinoa, rice, noodles, etc.), 1 tbsp of oil

Sweet Garlic Sauce: 1/2 soy sauce, 2 cloves of mined garlic, 1 tbsp of minced ginger, 1 tbsp of honey (maple syrup if vegan)

Note: This recipe can be made with or without an added protein, I like to enjoy it with stirfried tofu, for non vegans/vegetarians chicken, fish, beef, etc. would all go well with this vibrant dish

Steps 

  1. Prepare all vegetables as stated above, heat a large skillet on medium heat and add oil, at the same time, prepare grain of your choice to package specifications
  2. Add onions to pan, cook for 5 minutes until translucent, add mushrooms, cook for another 5 minutes, add all the other vegetables except the spinach and cook for 10 minutes, until vegetables soften and brown slightly
  3. While vegetables are cooking add soy sauce and honey/maple syrup to a small sauce pan, bring to a gentle boil stirring often, add garlic and ginger, simmer for 10 minutes, taste sauce adjust sweetness by adding more honey/maple syrup
  4. Once the vegetables are cooked, add the spinach, cook for 2 minutes until wilted, add the desired amount of prepared sauce ontop of the vegetables, simmer the vegetables in the sauce for two minutes
  5. If desired add grain to the vegetable mixture, serve ontop of the grain, or serve along side the grain

Note: Omit step 3 if you are using your own store bought sauce, if this sauce does not appeal to you, plain soy sauce works great as well.

 

 

Vegan Enchiladas

Happy Thursday,

I had a wonderful day today, I had a nice long sleep, visited with a friend for lunch, went for a nice walk, made vegan enchiladas and apple crisp. Then after dinner, I have plans to go shopping. The only thing that would make this day better would be if I didn’t have to work tomorrow!

Ingredients (Serving Size: 6)

  • 6 whole grain tortillas, 3 cups of enchilada sauce, 1 can of corn, 1 can of black beans, 1 large sweet potato, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp paprika, 1 medium onion, 2 cloves of garlic, juice of 1/2 lime, 1 cup of uncooked brown rice

Steps 

  1. Preheat oven to 375 F
  2. Cube sweet potato, dice garlic, and onion add 1 cup of water to the bottom of your roasting pan, add sweet potato garlic, onion, and spices, roast for 45 minutes, stir half way through
  3. Cook brown rice according to directions, once cooked, add lime juice, corn, and beans
  4. Once vegetables are roasted and rice mixture is complete, combine together
  5. In a large baking dish, add 1 cup of enchilada sauce to the bottom of the dish
  6. Fill each tortilla with 3/4 cup of filling, add 1 tbsp of enchilada sauce, and fold shut, place into the baking dish, continue with all of the tortillas
  7. Once all tortillas are filled, top with remaining enchilada sauce bake at 375 F for 30 minutes, uncovered
  8. Once baked top with avocado, salsa (add cheese and sour cream if you are not vegan)

 

Lasagna Roll-ups

Hello, friends!

I have just recently explored the world of Lasagna roll-ups and I was very impressed! They are a great substitute for lasagna on busy nights because they are fast to prepare and only take 30 minutes to bake! They were a hit at our dinner table so hopefully, they will be at yours too!

Ingredients (serving size: 5, 1 lasagna roll-up per person, if hungry, two lasagna rolls per person and double cheese mixture) 

1 package of lasagna noodles, 2 cups of ricotta, 1 tsp of lemon zest, 1/2 tsp of nutmeg, 2 cloves of garlic (minced), 1 tbsp of oregano, 1 tbsp of rosemary, 1 tbsp of basil, 1 tbsp of thyme, 1/2 cup of parmesean, 1 cup of cooked spinach, 1 cup of mozzarella, 4 cups of tomato sauce

Steps 

  1. Preheat oven to 350 degrees Celcius
  2. Cook lasagna noodles according to directions, some require to be boiled, some required to be soaked
  3. While lasagna noodles are cooking mix together ricotta, lemo zest, nutmeg, garlic spices, spinach and parmesean cheese
  4. Once noodles are cooked lay them out flat and add 2 tbsp of the cheese mixture, spread evenly across the noodle and roll
  5. In a baking dish, spread 1 cup of tomato sauce into the bottom of the pan, put the rolls into the dish, top with the rest of the sauce and mozzarella
  6. Bake covered for 30 minutes, bake uncovered for 15 minutes
  7. Enjoy!

Baking Soda Shampoo

The sun is finally shining and I am trapped inside at work…go figure! Yesterday I tried a DIY baking soda shampoo and I was very impressed! I have used lots of “no poo” shampoos before and have always enjoyed the soft sensation they leave on my hair. The baking soda shampoo left my scalp slightly drier than I wished but I just compensated with a touch of coconut oil! 

Instructions

1. Mix 3 tbsp of baking soda with 1 tsp of water, the consistency must be a paste, add more water if needed 

2. Fully wet hair and apply baking soda paste as if you were washing your hair, remember, there will be no bubbles! 

3. Let baking soda paste sit in your hair for 5 minutes 

4. Rinse baking soda out with water, then rise with diluted apple cider vinegar (1 cup of water, 1 tsp of apple cider vinegar) 

5. Once finished in the shower apply 1/2 tsp of coconut oil to ends and work your way up to your scalp

Greek Quinoa Salad

TGIF, right? How can you say TGIF if you work weekends? I love to make this salad to take camping, on picnics or at the beginning of the week to take for lunches to work.

Ingredients (serving size 4 people) 

2 cups of uncooked quinoa, 1 cup of chickpeas, 1/2 cucumber (diced), 2 roma tomatoes (chopped), 1/3 cup of pitted kalamata olives, 1/2 cup of crumbled feta (omit if vegan), 1/4 cup of red onion minced, 1/2 cup of celery minced

Dressing: 3/4 cup of olive oil, 1 cup of red wine vinegar, 2 tsp of salt, 2 tsp of oregano, 2 tsp of dried basil, 1 tsp of pepper, 1 1/2 tsp of onion powder, 1 1/2 tsp of yellow mustard, 2 garlic cloves minced, 1 tbsp of honey (or maple syrup)

Steps 

  1. Cook quinoa according to package directions, I like to use vegetable broth instead of water to add another depth of flavor
  2. While quinoa is cooking mix together dressing, adjust the amount of honey as needed to your taste preference
  3. Combine all the vegetables and chickpeas together in a bowl and add 1/4 cup of dressing, let sit for 10 minutes
  4. Once quinoa is cooled, add the dressed vegetables feta and 1/2 cup of dressing, mix thoroughly
  5. Let sit for at least one hour in the fridge before consumption

Banana Bread Recipe

Its Friday and its raining again!

I’ve decided to post this recipe because it’s super easy to make! I like to make this recipe early in the week so I can take a slice for breakfast, or put it in my lunch for work during the week.

Ingredients (Makes one loaf) 

3 very ripe bananas, 1/3 cup of melted butter, 1 tsp of baking soda, 1 pinch of salt, 1/2 cup of brown sugar, 1 large egg, 1 tsp of vanilla extract, 1 1/2 cups of all-purpose flour

Note: chocolate chips, nuts, and raisins can be added if you wish

Steps 

  1. Preheat oven to 350 degrees Celcius
  2. In a large bowl, mash the bananas, add the melted butter, egg and vanilla extract, mix together until smooth
  3. In another large bowl, mix baking soda, salt, brown sugar, and flour
  4. Add the dry ingredients to the wet ingredients and slowly mix until evenly incorporated
  5. Pour into a greased loaf pan (8×4 or 9×6) and bake for 50 minutes to an hour, check the loaf about 35 minutes through with a toothpick through the middle.
  6. Once the loaf is fully cooked, allow to cool in the pan, once cooled remove from the pan and store in a large glass container for up to a week.