Chocolate Cherry Tart

It's cherry season and living in B.C for the first time I am definitely trying to take advantage of all the amazing fruit! I bought these individual tart molds and have been so excited to use them. Thinking of what I already had at home and with the fresh cherries I bought at the farmers market, I came up with this recipe. Using the leftover cinnamon cream cheese filling from the turnovers, I mixed in thickened plain yogurt to make a nice light filling. I was really pleased with the results, the cream cheese wasn't too rich and the touch of tartness from the yogurt was a nice compliment to the sweet cherries and chocolate crust. I usually find these individual tarts have decadent rich fillings like lemon curd, chocolate and pastry cream (oh and don't you worry, that will be coming soon to this blog...!) but today it was a nice change to do a lighter healthier version.


Chocolate Cherry Tarts (makes 4 tarts using 4" tart pans)
*Note if you don't have tart pans this can be made in a 8" pan)

Tart Shells
1 3/4 cup oreo baking crumbs
4 tbsp rapadura unrefined sugar (or white sugar)
4 tbsp butter, melted

1.Preheat oven to 350 degrees F. Combine all ingredients and press firmly into tart shells or pan. Bake for 10 min. Let cool.

Filling
1/2 cup low fat cream cheese, softened
3 tbsp agave nectar (or honey)
1 tsp vanilla
2 tsp ground cinnamon
1/2 cup plain yogurt that has been strained (or Greek yogurt)
*see note below*
24 cherries, halved and pitted (or whatever fruit is in season)

1.Combine cream cheese, agave, vanilla and cinnamon. Fold in yogurt and set in fridge.
2.To assemble pop tarts out of their molds (or not, if using a pan) spread filling into the molds and top with cherries.

*To strain yogurt I start with plain yogurt with at least 2%MF. Place a bowl under a strainer and line the strainer with a coffee filter or paper towel. Place yogurt in strainer and let sit in fridge for at least 30min.

Pear, Goat Cheese, Hazelnut Crusted Chicken over Farmers Market Fresh Greens

I was at the farmers market this morning trying to get an idea of what to make for dinner, thinking I haven't made a proper meal in a long time. All I seem to be eating lately are salads and what do I end up making? A salad! Granted, a bit more effort put in than usual. Instead of my usual seasoned chicken breast I opted for a chicken breast which I spread with pear jam (from France it is naturally sweetened with grape juice and soo good but any jam would be great), goat cheese and hazelnuts. Super simple, just shove it in the oven for 15 min at 350 and it's ready! Served over mixed greens (this time kale, beet greens, swiss chard etc) local zucchini, shredded carrot and green beans and you have a fab dinner worthy salad.

Pear, Goat Cheese, Hazelnut Crusted Chicken
1 chicken breast
1 tbsp pear jam (any jam will work, as goat cheese pairs nicely with all
fruit!)
2 tbsp crumbled goat cheese
3 tbsp roasted hazelnuts, chopped (or any nut you like, pistachio, almond
etc)
1. Preheat oven to 350 degrees F. Using a heavy pot or the flat side of a meat tenderizer, pound chicken until it is even thickness. (Can also butterfly chicken)
2. Spread jam on one side of chicken, sprinkle on goat cheese and top with nuts pressing down so it sticks.
3. Bake for 15 min or until done.
*Serve over your favorite mixed greens, veggies and dressing

Not shown, is the dressing I put on after, my healthier rendition of a creamy dressing:

Creamy Raspberry Dill Buttermilk Dressing
1 cup plain yogurt that has been strained to thicken (or Greek yogurt)
2 tbsp buttermilk
2 tbsp raspberry vinegar
1 tbsp agave nectar (or honey)
1/4 cup fresh dill, chopped
1/2 clove garlic, minced
s+p
1. Combine all together and chill in fridge.

5 minute Chocolate Cherry Buttermilk Cake (No Joke!)

11:52pm and I am on my computer when I came across this recipe for 5 minute chocolate cake. Noo wayy...I said to myself, this I have to try!! 5 minutes later I'm in the kitchen grabbing flour, cocoa powder and other ingredients, thinking of how I can change the recipe. Instead of milk I used buttermilk and kahlua, unrefined rapadura sugar and threw in some chocolate chips and bing cherries leftover from my turnovers that I had pitted and froze. Three minutes in the microwave and dessert was ready! Okay, so maybe its not the same as a cake from the oven, but how else can you have cake when you only have 5 minutes to spare!? So fun, if my roomies woke up and came into the kitchen I might have looked like a crazy person I was so delighted with this recipe..haha! I'll definitely make this again. Everything is mixed right into the mug so there is no mess either!


5 Minute Chocolate Cherry Buttermilk Cake (Serves 1)

4 tbsp flour

3 tbsp unrefined sugar (or white sugar)

2 tbsp unsweetened cocoa powder (I used the good stuff Valrhona)

pinch of salt

2 tbsp buttermilk (or milk)

1 tbsp Kahlua (or just use 3 tbsp milk)

1 egg

2 tbsp oil

1 tbsp chocolate chips

1 tbsp bing cherries (or other berries)

splash of vanilla

1 mug

1. Combine all dry ingredients in mug, add in buttermilk, oil, vanilla and egg and stir till combined. Fold in chocolate chips and cherries

2. Microwave on high for 3 minutes. Serve warm and if available, with ice cream or whipped cream

Peanut Butter Chocolate Chip Banana Bread

So I was thinking about the Better For You Banana Bread Recipe I did awhile back and wanted to try the idea I had for substituting peanut butter for the oil. For all you Kraft/Jiffy peanut butter lovers out there, if you've never tried natural peanut butter you should give it a try! Once you try it, I swear you won't go back. If you see peanut butter that looks creamy all the way through, it's probably because it contains hydrogenated oils (which are not good for you!) and are used to help keep the oil from separating from the peanut butter, as well lets you store it at room temperature in your cupboard for years! Look for peanut butter with ingredients that say just peanuts or peanuts and salt. There should also be a layer of oil on top, which just has to be stirred in and then kept in your fridge. Okay enough of the lesson...I was super stoked, I couldn't think of a better loaf recipe then something that combines banana bread, peanut butter and chocolate! I tweaked the recipe again this time using my new rapadura sugar (which is unrefined and still maintains most of its vitamins and minerals and tastes amazing) but sadly I was disappointed with the results! Okay, I think I may have over baked it a tad too, but I think the peanut butter and banana competed with each other so neither flavours really stood out. It was still good, just not as moist as I would have liked and not up to my standards so I didn't really want anyone to taste it! A day later I was still wondering what to do with this whole loaf to myself when I remembered what I used to do with banana bread after it had gotten past its fresh state and started to dry out (if it ever lasted that long!) TOAST it! Oh man...I don't know if it was a good idea or a bad idea because now I have almost consumed the whole loaf....it was sooo good when I toasted it! The spelt flour really came through and made it crispy and nutty and slathered with more peanut butter and strawberry jam, it is ridiculously good! I will definitely make this banana bread again, if only to use it to make the best toast ever!

Peanut Butter Chocolate Chip Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
3 eggs
2 1/2 cups whole grain spelt flour
1 cup rapadura sugar which is unrefined whole cane sugar (or use 1/2 white 1/2 brown sugar)
3/4 cup natural peanut butter
1/2 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup ground flax seeds (flax meal)

1.Preheat oven to 350
2.Butter and flour pan
3. Mash bananas
4.Beat egg, sugar and oil, add mashed bananas and vanilla
5.Mix dry ingredients together.
6. Alternate adding dry ingredients into liquid mixture with buttermilk, starting and ending with dry ingredients.
7. Bake for 1 hr or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean

Summer Salad with Balsamic Yam Croutons

I'm addicted to this new salad bar that just opened up down the street from me a couple weeks ago, the dressings are soo good (it's all about the dressing!) and pretty healthy for you, but it's getting pretty ridiculous how often I have gone considering it just opened! My new solution is to just buy the dressing and make the salads at home. Like every other recipe I've been making these days it's just a mix of some of my favorite foods thrown together. I always seem to start with a base and then start rummaging in the fridge to see what else I can throw in. Haha I should mention that I have 3 other roommates, but I take up more than half of the fridge, all of the freezer (except the corner where Ty keeps his ice cream and perogies) and 3 packed cupboards with all of my food! They know by now not to try and open one of my cupboards for fear of something falling on their head as every space seems to be packed to capacity! Anyways..back to salad, this one had spinach, iceberg for crunch, feta, baby raw zucchini, marinated artichokes and yams which I cubed, threw in a pan and crisped up with a bit of oil, sprinkle of unrefined sugar, sea salt, pepper and balsamic vinegar. It's such a good combo with the sweet, saltiness and tang, I highly recommend adding yams to your salads! Top with your fave dressing (mine is creamy herb tahini at the moment) and you're set!

Summer Salad with Balsamic Yam Croutons
-Favorite lettuce (I like spinach, mixed field greens, romaine, iceberg)
-Favorite cheese (I like feta cheese, goat cheese, shaved fresh parmesan)
-Favorite veggies (My faves at the moment are raw baby zucchini, shredded raw carrot and artichokes)
-Favorite protein(I like chicken, grilled flank steak, chickpeas or Italian tuna packed in olive oil)
-Other options: Wheatberries, couscous, toasted nuts (almonds and walnuts are my fave) flax seeds, pumpkin seeds, garlic butter croutons
-Fave Dressing
Balsamic Yam Croutons
1 large yam (or 2 small yams) cut into small chunks
1 tbsp olive oil
3 tbsp water
2 tsp unrefined sugar (or brown sugar/white sugar)
sea salt
black pepper
2 tbsp balsamic vinegar

1.Heat pan on med-high with oil. When hot, throw in yams and let them get a bit of color. Add in water and place a lid on top for 2 min to help soften.
2. Remove lid and when all the liquid has evaporated add in sugar and salt and pepper. Cook until just tender but crispy on the outside.
3. Add in balsamic vinegar and cook until balsamic has reduced and coated the yams. Serve warm, room temp or cold.

Cherry Chocolate Cinnamon Cream Cheese Turnovers

This morning I woke up at 8:30, pulled on my gym clothes and had a plan, I would work on my school case studies for a little bit and then do a good session at the gym. I must've been in total school mode (this doesn't happen as often as it should!) when I looked up at the clock and thought whoally sh#*@! It's 4:00! Ended up eating a very late lunch and then went back to work. Since I am on a time crunch and have way too much studying to do in way too little time, my plan was to stay home and do more work. Then I got a call from a friend wanting to make homemade pizza's tonight for a dinner party. Who can say no to that? I decided I needed a break anyway, so we split up duties and I offered to make the dough, while she made the fab toppings (homemade tomato sauce, caramelized onions etc). With the pizza dough done it was then that I decided we needed dessert...staring into my freezer I spotted some puff pastry dough and than it came to me what I wanted to make: a fresh cherry chocolate turnover. Whenever I come up with an idea in my head I always need to go through with it...so I raced to the produce store and got some cherries. What I really wanted was mascarpone cheese to put in as well, but none could be found! I remembered I had some low-fat cream cheese at home so I used that instead. (That makes up for using buttery puff pastry and chocolate right!?ha) After pitting a pint of cherries by hand, one stained apron, purple stained hands, three pizzas, a salad, some wine and cherry chocolate turnovers later I realized I never did make it to the gym...oh well it was soo worth it! Turnovers are so easy to make, you can stuff em with whatever you want, fruit and cream cheese, curried ground beef and leeks...anything encased in buttery flaky puff pastry will always taste good!

Cherry Chocolate Cinnamon Cream Cheese Turnovers
1/2 package of puff pastry
1 cup pitted and sliced fresh bing cherries
1/4 cup dark chocolate chips
1/2 cup low fat cream cheese, softened (or mascarpone cheese)
2 tbsp agave syrup (or icing sugar)
1 tsp vanilla
2 tsp ground cinnamon
1 egg, beaten with splash of milk (or water)
2 tbsp coarse sugar (I used raw sugar)

1. Preheat oven to 425 degrees F. Mix together cream cheese, agave, vanilla and cinnamon. Set in fridge
2. Cut the puff pastry into squares. Place cinnamon cream cheese filling on the bottom, cherries than chocolate chips.
3. Brush the outside rim of the square and fold into triangle
4. Using a fork press the edges together until sealed
5. Make 3 small slits with a knife into each turnover, brush with egg wash and sprinkle with coarse sugar
6. Bake for 20-25 min or until golden brown
7. Serve warm or at room temperature

Light Chocolate Chunk Brownies VS Double Chocolate Brownies

I was curious to try a Martha brownie recipe I found that used unsweetened applesauce and reduced fat-sour cream (I used strained plain yogurt instead and a mixture of whole wheat and white flour: the first picture above me)and was pleasantly surprised! I did find it more cake like than dense fudgy brownie like but it was still delicious. Compared to Martha's regular brownie? Okay really, how do you go wrong with a brownie made with butter, sugar and white flour? Of course it's going to taste fantastic! If we're talking texture wise, I think I would have to go with the dense and rich double chocolate brownie..if we're talking feeling a bit better about eating a chocolate dessert, I'd go with the low fat version. How much lower in fat, I don't know, there was no breakdown! When I'm giving baked goods as gifts (like the ones in the box for my friends birthday), I usually opt for the full fat version of things, it's usually more when I bake for myself or family that I try these alternative methods! (For now anyways). As for the cookies in the picture with the brownies, I'm sorry to say I cannot give out this recipe as it is from my old work Crave. This recipe will have to go to the grave with me...! I hate to tell you it is a great chocolate chip cookie recipe, so soft and chewy with a nice crispy edge, this version also made with toffee bits (ok I'll stop!). So I guess the only way you can get a taste of em is if you go down to Crave yourself, or you are really nice to me and I will make them for you! In the meantime check out these brownie recipes!

Light Chocolate Chunk Brownies (adapted from Martha Stewart)
2 tbsp vegetable oil
1/2 cup whole wheat flour
1/4 cup white flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 cup packed dark brown sugar
1/2 cup unsweetened applesauce (I made my own with 2 apples peeled and diced, cooked with a splash of vanilla and mashed)
1/2 cup strained plain yogurt (or plain Greek yogurt)
4 oz semi-sweet chocolate (2 oz melted, 2 oz coarsely chopped)
2 large eggs

1.Preheat oven to 350 degrees F. Line a 9 inch square pan with baking paper.
2. Whisk together flours, cocoa, salt and baking soda together in a bowl
3. In a mixer combine eggs with brown sugar. Add in applesauce, yogurt, oil and melted chocolate. Slowly add in dry ingredients just until combined
4. Pour batter into pan and top with remaining chopped chocolate. Bake for 30-35 min or until toothpick comes out with a few moist crumbs on it.

Double Chocolate Brownies (adapted from Martha Stewart's cookies)
6 tbsp butter
6 oz semisweet chocolate
1/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp coarse salt
1 cup sugar
2 large eggs
2 tsp vanilla

1. Preheat oven to 350 degrees F. Line a 9 inch square pan with parchment.
2. In a pot combine butter and chocolate, stir constantly until mixture is smooth. Add in cocoa powder and stir until there are no lumps.
3. Whisk together flour, baking powder and salt in a separate bowl.
4. In a mixer combine eggs, sugar and vanilla until creamy. Add in melted chocolate mixture. Slowly add in flour mixture until just combined
5. Pour batter into pan and bake for 30-35 min or until toothpick comes out with a few moist crumbs.

Loaded Spicy Veggie Walnut Burger

Geez! Two veggie sandwich posts in a row? I swear I'm not becoming a vegetarian...these sandwiches just taste fab! This would be round 2 for me on an attempt of a veggie burger, this time a success! I finally got the right consistency for the patty, it holds together and gets nice and crispy when pan fried. What's this burger loaded with? I could have continued adding more things onto the burger but it was hard enough to take a bite as it was! The spicy chickpea walnut based burger was topped with a roasted portobello mushroom, fresh spinach, tomatoes, caramelized onions and a roasted red bell pepper and basil aioli. Yum yum I have two that I froze for another day, those just might be saved for my bbq which I have yet to use!

Spicy Veggie Walnut Burgers

1 15 oz can chickpeas, rinsed and drained

1 parsnip, grated

1 small yam, grated (yield approx 1 cup)

2 green onions, chopped

1/4 onion, fine diced

6 cloves garlic, fine diced

12 white button mushrooms, chopped

1 bunch fresh cilantro, roughly chopped

1/4 cup walnuts

1/8 cup chili garlic sauce

1 tsp cumin

1 tsp montreal steak spice

2 eggs

1/2-1 cup breadcrumbs (explained below)

s+p

4 whole wheat buns

1. Using a potato masher, mash chickpeas until it becomes a chunky paste.

2. In a pan saute garlic, onions and mushrooms, let cool and combine with chickpeas.

3. Add all the rest of the ingredients in, except for breadcrumbs.

4. When well combined slowly add in bread crumbs until mixture comes together and is no longer moist. Form into patties and set in fridge, preferably for atleast 30 minutes

5. Heat oil in a pan and pan fry until golden and crispy on each side

Condiments:

Fresh Spinach

2 Firm Tomatoes

Caramelized onions (the quick way)

1 large Vidalia onion, thinly sliced

s+p

sugar (optional)

1. Heat a pan on high with oil, add in onions and spread out evenly in pan. Only stir when you see the onions start to go brown, lower heat a bit and saute until caramelized. Season with s+p and if for some reason the onion isn't sweet enough, add a pinch of sugar

Roasted Portobello Mushrooms

4 portobello mushrooms, stems and gills removed

Oil

Montreal Steak spice

2 cloves garlic, chopped

1. Preheat oven to 400 degrees F. Toss portobello's in oil, steak spice and garlic. Roast for 12 min or until portobellos turn slightly soft.

Roasted Red Bell Pepper and Basil Aioli

1 cup plain Greek yogurt (or regular yogurt that has been strained)

3 tbsp roasted red bell pepper spread (or pureed, roasted red bell peppers)

1 clove garlic

3 tbsp fresh basil, chopped

1. Combine all ingredients and let sit in fridge.

Open Face Veggie Sandwiches

Ahhh life on the island is goood! This past weekend me and some girlfriends went over to Vancouver Island for a little getaway and got to stay at one of my friends beautiful summer houses with the most amazing view. Seeing as two of my friends are vegetarian, the first night we did all veggie. So simple and not too heavy for a nice light summer meal, all I did was slightly toast a multigrain baguette in the oven, caramelize some onions and saute up some mushrooms and bell peppers. To the rescue was store bought roasted garlic hummus, jarred artichokes, fresh baby spinach and basil, black olives and feta. Served with a simple tomato salad, nice cold glass of vodka spiked pink lemonade and a side of wicked sunset...heavenn!

Open Face Veggie Sandwiches
1 multigrain baguette
1 container roasted garlic hummus
2 cups sliced mushrooms
2 large handful fresh baby spinach
1 large handful fresh basil
1 red bell pepper, julienne
1 jar artichoke hearts
1/4 cup black olives, sliced
1/2 cup feta, crumbled
2 large vidalia onions, julienne
s+p

1.Preheat oven to 375 degrees F. Place baguette in oven to warm through and crisp up.
In a large skillet heat oil on high heat (this is my quick method to caramelize onions). When hot, add in onions and spread out evenly on pan. Only start to stir when you see the onions turn golden brown, reduce heat to medium high. Season with s+p
2. After onions are cooked take out and saute bell pepper and mushrooms, season with s+p
3. Slice baguette in half lengthwise and cut into desired length
4. Spread roasted garlic hummus on baguettes, top with fresh basil, spinach, mushrooms, artichokes, red bell pepper, caramelized onions, black olives and feta.
5. Place in oven for 5-7 minutes or until warmed through

Do you know what this is?

Do you know what this is? I didn't! I saw them at my local farmers market and found out they are garlic scapes! I love finding something new I've never seen before and making a dish out of it. Tonight's dinner was a pasta primavera, with most of the ingredients found at the farmers market. Fresh made spelt pasta, amazing tomatoes, local zucchini and the garlic scapes. I tasted the garlic scapes raw and it had a very strong garlic flavor, but after sauteing them the flavor mellowed out and I found they were like a crunchy green bean with a hint of garlic, delish! A challenge for you this week is to try something new that you've never tried before. Who knows, you might just like it!

Pasta Primavera

1 bottle pureed tomatoes
3 garlic cloves
1 tsp chili flakes (optional)
1/4 onion, fine diced
fresh basil, chiffonade
pinch of sugar
s+p
1 /2 zucchini
2 cups sliced button mushrooms
1 handful cherry tomatoes, halved
1 bunch garlic scapes, chopped (optional)
favorite pasta
fresh parmesan

1. Saute onion and garlic in olive oil till soft. Add in tomato puree, sugar to taste, s+p and fresh basil. Let simmer
2. In a pan saute zucchini, garlic scapes and mushrooms. Add in cherry tomatoes at the last minute just to warm through.
3. Boil pasta till al dente, strain out water and place back on stove.
4. Add a couple ladles of tomato sauce, just until pasta is coated, add in veggies.
5. Grate fresh parm over top.

Apple Pecan Streusal Muffins

Oh man...I am addicted to these!! I usually try and stay away from muffins, since they're never as healthy as you think they are. Really its just a cupcake with fixins without the icing, so I mine as well go all the way and eat a really good cupcake! But these just might be the exception. A take on a healthier muffin, it's still loaded with all the flavor, fluffiness and cakey goodness a muffin should have. I had to freeze half the batch to keep from devouring all of them, but their good to have on the mornings when you are running out the door, just take one out of the freezer the night before, grab a piece of fruit and you're good to go.

Apple Pecan Streusal Muffins
3/4 cup plus 2 tbsp firmly packed unrefined sugar
1/4 chopped pecans (toasted)
1/2 tsp cinnamon
1 cup all purpose flour
1 cup spelt flour (or whole grain flour)
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
2 large eggs
1 cup natural unsweetened applesauce
1 tsp vanilla
3/4 cup buttermilk
1 gala apple, cored, peeled and cut into bite size chunks

1. Preheat oven to 400 degrees F. Line muffin tins with cupcake liners
2. Mix together 2 tbsp of brown sugar with the pecans and cinnamon
3. In another bowl mix together the two flours, baking soda and salt
4. In a mixer combine remaining 3/4 cup of brown sugar and oil. Add eggs
5. Add in applesauce and vanilla. Alternate adding flour and buttermilk until just combined
6. Scoop batter into muffin tins using an ice cream scoop and top with pecan brown sugar mixture.
7. Bake for approx 20 min or until toothpick comes out clean.

Note: I made my own applesauce, just peel, core and dice 3 apples, toss in a small pot with a splash of vanilla and let the apples soften and release their juice. When they are soft use a potato masher to mash them into a puree. (Chunks are fine too).

Coconut Almond Granola

I was at Gourmet Warehouse awhile back, looking at their varieties of coconut when I got to talking to one of their knowledgeable staff members. I was asking if they had sweetened coconut and she told me to try the unsweetened variety. She said to toast it in the oven and once you try it you won't ever go back! I guess I never realized coconut has its own subtle sweetness to it, I was always used to using the sweetened variety. I found this recipe on a new fave blog of mine and finally had an excuse to try using my unsweetened coconut flakes. This recipe is great, stores nicely in a tin and its a great addition to my morning yogurt and fruit.

Coconut Almond Granola (from Kath Eats Real Food)
2 cups rolled oats
1/2 cup sliced almonds
1/2 cup unsweetened coconut
2 tbsp honey
1 tbsp brown sugar
2 tbsp canola oil
1 tsp vanilla

1.Preheat oven to 350
2. Warm honey and add in brown sugar, oil and vanilla
3. Toss together with oats, almonds and coconut and spread out evenly on a cookie sheet.
4. Bake for 15 minutes or until golden

Double Chocolate Banana Cookies aka MUFFIN TOPS

I told you I was on a banana kick...I think I went a little overboard and bought one too many, they ripen too fast before I can eat them all. Not a problem! All I had to do was google banana recipes. I was entrigued when I found a recipe for banana cookies, I like bananas! I loove cookies! SOLD.
Of course I like chocolate even more so I took the concept of the recipe and made up my own. After sampling them with a friend, I realized they aren't cookies at all! Yes, same cookie making procedure, but the end result tasted like a muffin top! Even cakier than a muffin too. What's better than a muffin top!? My friend was reminded of a Seinfeld episode about the muffin top, where the muffin top bakery gives away their bottoms to the homeless and they get offended. I had to youtube it to see for myself and ohh mann is it hilarious!! See for yourself. Top of the muffin to youu!

Double Chocolate Banana Cookies/Muffin Tops
1/2 cup butter, softened
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup agave syrup (or use maple syrup/honey)
1 egg
1 cup mashed bananas
1 tsp baking soda
1/2 tsp baking powder
1 cup Robinhood nutriblend flour (or 1/2 cup whole wheat, 1/2 cup white)
1/2 cup spelt flour
1/4 cup flaxmeal
1/4 cup cocoa powder
1 tsp ground cinnamon
1/4 cup chocolate chunks, roughly chopped

1. Preheat oven to 350 degrees F
2. Cream butter with sugars and agave until fluffy
3. Add in egg then mashed banana
4. Mix together dry ingredients and add into banana mixture, just until combined
5. Add in chocolate chunks and drop onto a lined cookie sheet
6. Bake for 12-15 min or until tops are set and aren't soft in the middle

Cold Soba Noodles with Miso Peanut Dressing

I'm always looking for alternatives to white pasta and had been wanting to make a pasta salad that I can throw in my bag and take for lunch. Soba noodles aka buckwheat noodles were this weeks choice! Going along with the Asian theme I threw together a miso peanut dressing. I apologize in advance because sometimes when I'm trying new recipes I start tossing things in and forget to write down my exact measurements! All I can suggest is taste as you go! Not salty enough? Add in a little more miso paste or soy sauce, not sweet enough? Add in some honey, agave syrup or sugar. Only problem I have is I always make too much pasta, I may be eating this one for a week...

Cold Soba Noodle Salad
1 small pkg soba noodles (I know helpful right? I'd tell you the exact amount, if only I could read the Japanese writing on the package..)
1/2 red bell pepper, julienne
1 carrot, julienne
1 bunch green onions, cut on a diagonal
1/4 cup toasted sesame seeds
shredded chicken (optional)

Miso Peanut Dressing
1/2 cup natural peanut butter
3 tbsp miso paste
2 tsp sesame oil
1/2 tsp chili flakes
1 tbsp grated ginger
1 clove of garlic, minced
1/4 cup rice vinegar
2 tbsp honey or 1 tbsp agave syrup
enough hot water until you get the consistency of a dressing

1. Boil pasta until al dente, drain and rinse under cold water, using paper towel dry off noodles so the dressing will stick to them.
2. Toss everything together and chill in the fridge. Reserve extra dressing on the side as the noodles tend to absorb alot of it.

Better For You Banana Bread

I'm on a banana kick right now and besides bananas slathered with whole nut butters, banana bread is my favorite! I grew up eating alot of banana bread and everybody knows my moms is the best! In fact her recipe is even called Best Ever Banana Bread which is why I wanted to take her recipe and turn it into Better For You Banana Bread. I used less sugar and substituted in maple syrup and agave nectar, whole grain spelt flour instead of white flour and ground flax seeds. Thanks to the mashed banana it was still nice and moist and had a nice nutty texture from the spelt flour and flax seeds. Now if only I could substitute out the oil, maybe next time I'll try using peanut butter instead, peanut butter banana bread?! Oh yum. Oh and if you have any leftovers it makes great banana bread french toast topped with fresh strawberries or a nice banana bread pudding.


Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
3 eggs
2 1/2 cups whole grain spelt flour
1/4 cup sugar
1/2 cup maple syrup
1/4 cup agave nectar (if you don't have just use maple syrup)
3/4 cup vegetable oil
1/2 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup ground flax seeds (flax meal)

1.Preheat oven to 350
2.Butter and flour pan
3. Mash bananas
4.Beat egg, sugar and oil, add mashed bananas and vanilla
5.Mix dry ingredients together.
6. Alternate adding dry ingredients into liquid mixture with buttermilk, starting and ending with dry ingredients.
7. Bake for 1 hr 20 min or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean

Triple Berry Chocolate Shortcakes

I went to a dinner party at a friends place and wanted to bring a dessert that was A. Chocolate (for selfish reasons as I was craving chocolate and hey who doesn't love chocolate?!) B. Summer worthy and C. Transportable. I thought about a cake but without a cake container or cake box they are a helluva pain to transport and in a hot car with icing? No Thanks! The answer? Individual chocolate shortcakes! Easier to make than a cake, all you have to do is pack your shortcakes in a tin, berries and whipped cream in separate containers and throw it all in a small cooler. As a bonus individually plated desserts always just seem to look nicer too. Also if you are in a time crunch (which I was!) this dessert can be made start to finish in about half an hour. Nobody needs to know you didn't sweat it out in the kitchen all day!


Triple Berry Chocolate Shortcakes
2 cups all purpose flour
1/4 cup cocoa powder
3 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup buttermilk
1/2 cup chocolate chunks, roughly chopped
1 egg lightly beaten
3 tbsp raw sugar (or any coarse sugar to sprinkle on top)

2 cups whipping cream
1/2 cup icing sugar
1 tbsp vanilla

fresh berries (I used strawberries, blueberries and raspberries)
fresh mint (for garnish)

1. Preheat oven to 425 degrees F. In a bowl combine flour, sugar, baking powder, baking soda and salt.
2. Add in cold butter and using a pastry blender or your hands mix until butter is the size of small peas. Mix in chocolate chunks
3. Add in buttermilk just until combined
4. On a lightly floured board knead dough gently until it all comes together.
5. Roll out approximately 2 cm thick, round.
6. Cut into circles using a 6cm round cutter and place on a baking sheet lined with silpat or baking paper
7. Brush the tops of the shortcakes with the beaten egg and sprinkle with raw sugar
8. Bake for 12-15 min. Transfer to a cooling rack and let cool.
9. While shortcakes are cooling, in a mixer whip the whipping cream, slowly adding in the icing sugar and vanilla. Whip until soft peaks form
10. Slice strawberries if using.

Spicy Tortilla Soup & Spelt Cornbread with Jalapeno Honey Butter

I had a version of this soup at this modern Mexican restaurant the other night and have been wanting to try my own rendition of it since. It also gave me a reason to make one of my favorite sides that I thought would go nicely along with it, cornbread! I absolutely love cornbread and wanted to do a healthier version then my usual recipe, this time using whole grain spelt flour and a touch of Robin Hood nutri blend flour (a mix of white flour and ground wheat bran). I also used less white sugar and some agave syrup as well. (Honey or maple syrup would work well too). The base for this soup is so simple yet so tasty but I think the real highlight is all the garnishes, fresh farmers market tomatoes, avocado, cilantro, crispy oven baked tortilla strips, shredded chicken and a squeeze of lime. This is one soup I can eat in the summertime!

Spicy Tortilla Soup
8 cups low sodium chicken stock
1 28 oz can San marzano tomatoes
1 white onion, fine diced
6 cloves garlic, minced
1 jalapeno, fine diced
1 tbsp chipotle chili powder
1 tsp chili flakes
1 tbsp cumin
2 bay leaves
1 tbsp sugar
s+p

Garnishes
4 skinless chicken thighs (or 2 cups cooked roasted chicken, shredded)
2 avocados, cut in half
2 limes, cut in wedges
1 bunch cilantro
2 cups cherry tomatoes, sliced in half

2 soft tortilla shells
oil,cumin, chipotle chili powder, salt

1. If using raw chicken thighs: In a stock pot bring chicken stock to a simmer and place chicken thighs in it. Poach until done. Remove chicken thighs, let cool and shred. Remove excess fat from chicken stock.
2. In another pot add a little oil and saute onion and garlic just until soft. Add 1/2 the can of tomatoes, chicken stock, sugar and spices in. Using a hand blender puree until smooth. Add the rest of the tomatoes in and the shredded chicken
3. While soup is simmering pre-heat oven to 375 degrees F. Cut tortillas into strips, toss with oil and spices and spread out on a baking sheet. Bake in oven until crispy approx 5-10 min
4. To serve place half an avocado in the bottom of the bowl, ladle soup on top, place tortilla strips into the avocado, and cherry tomatoes and cilantro in the middle, serve with lime wedges.

Spelt Cornbread
1 egg
1/4 cup sugar
1 1/2 tbsp agave nectar
1/4 tsp salt
1/2 cup oil
1 cup spelt flour
1/2 cup Robin Hood nutri blend flour (or use 1/4 white flour and 1/4 whole
wheat flour)
1 tsp baking powder
1/2 cup buttermilk
1/2 cup cornmeal
1/2 tsp vanilla

1. Preheat oven to 350 degrees F. In a mixer blend egg, oil, sugar, agave nectar, vanilla and buttermilk together. In a separate bowl combine flours, salt and baking powder.
2. Slowly add dry mixture into the wet mixture. Add in cornmeal
3. Place in a greased 9" square pan and bake for 35 min or until toothpick comes out clean.

Jalapeno Honey Butter
1 cup softened salted butter
1 jalapeno, fine diced, reserve a sprinkle for the top
2 tbsp honey

1. Combine all ingredients together. Sprinkle extra jalapeno on top and a drizzle of honey

Insalata Caprese: Tomato Basil Bocconcini Salad with 15 Year Old Balsamic Vinegar

I think I might have said watermelon feta salad was my favorite summer salad, but I was mistaken...THIS is my favorite summer salad! So simple and such clean flavours. It also doesn't hurt that there is the most amazing tomato stand at the farmers market right now. There are so many varieties, you know it's good when the lineup to fill a paper bag full of these little gems goes all the way down the whole market! These tomatoes are so good that I even pulled out my 15 year old balsamic vinegar that I brought back from Italy. Since it's aged so long, its thick and sweet and compliments the tomatoes nicely. I know it's not traditional to use balsamic vinegar in a caprese but I love the tang and sweetness it adds. Another good salad to bring to the beach!
Insalata Caprese
Tomatoes of your choice
Bocconcini
Fresh Basil (chiffonade)
Olive Oil
Balsamic Vinegar
Fleur de sel



1.Depending on the amount you make, drizzle just enough to coat everything. Toss and serve.

Rhubarb Blueberry Blackberry Crumble Cake

Ahh how I love summer farmer's markets...so inspiring! In season right now is the oh so lovely rhubarb, actually what am I saying? I used to hate rhubarb! Unless it was dipped in a pound of sugar of course. I think I may have found a new appreciation for it, the rhubarb I picked up this weekend at the market didn't taste anything like the stuff we used to pick from our backyard! I sauteed it quickly in a pan with a splash of vanilla and a sprinkle of sugar just until soft. I know strawberry and rhubarb are usually the complimentary couple but I wanted to switch it up a bit and there were some nice looking blueberries and blackberries at my local grocer. I also doubled this cake recipe since I was feeding a bigger crowd for a bbq. Thanks to Dinner with Julie for another great recipe!

Rhubarb Blueberry Blackberry Crumble Cake (from Dinner with Julie)
Cake:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 tsp vanilla
1/2 cup low fat sour cream or plain yogurt
Fruit of your choice


Crumble:
1/2 cup whole wheat or all-purpose flour
1/3 cup packed brown sugar
1-2 tbsp ground flax seed (optional)
2 tsp cinnamon
3 tbsp butter (not softened)

1.Preheat oven to 350 and grease a 8" pan
2.Combine all crumble ingredients until well combined
3.For cake, combine flour, baking powder and salt in a bowl
4. Using a mixer cream butter and sugar together. Add egg and vanilla
5.Alternate adding the dry ingredients and sour cream in, starting and finishing with flour.
6.Place batter in pan, top with fruit and then crumble
7.Bake for 35 min or until toothpick inserted comes out clean

Chocolate Banana "Pudding"

I think I might be the only one excited about this new discovery...but I'm sharing it with you anyways! For my birthday I recieved some Valrhona cocoa powder and I was trying to think of new ways to use this amazing product and it came to me, what if I combined my favorite yogurt with cocoa powder?! Much more healthy than homemade pudding and super easy, I just took some strawberry yogurt I had in my fridge and mixed it with the cocoa powder and voila! I layered the bottom of the glass with sliced banana, spooned the "pudding" in and topped it with amaretti cookies ala Giada De Laurentiis style. Next time I might try whipping some egg whites and folding it in, then you can call it chocolate mousse. Instant dessert!

Chocolate Banana "Pudding"
1 cup favorite yogurt (Greek style would make it more rich)
1 tbsp cocoa powder
1/2 banana sliced
1 ameretti cookie, crumbled

Summertime Salads: Watermelon Feta Salad and Cucumber Mango Salad Rolls

Summer is here! Okay, well it was last weekend anyways....prime beach weather and with that goes bbq's on the beach! I was in charge of the sides so I picked two of my favorite summer salads. Shown here is the watermelon feta salad and I also made my cantaloupe bocconcini salad. Cool, refreshing and light these are perfect for hot sunny days and pack and travel way better then a wilted green salad. Really it goes back to the basics, fruit and cheese, how can you go wrong? The mango cucumber salad rolls stuffed with fresh cilantro and mint made for good appys (and are good snacks for on the go). I just figured out how to use my mini charcoal bbq so stay tuned for anything I can get my hands on that goes good on a grill! Ohh yeaaa.

Watermelon Feta Salad
Watermelon, cubed
Feta, crumbled
Fresh mint, rough chopped
Fresh basil, rough chopped
Red onion, thinly sliced (optional)
Radishes, thinly sliced (optional)
Black olives, sliced (optional)

Dressing:
Lime Juice
Honey (if needed)

1. Toss together and chill in fridge.


Cucumber Mango Salad Rolls
Rice wrappers
Rice vermicelli noodles, cooked and chilled
Cucumber, sticks
Mango, sticks
Red pepper, sticks
Fresh Cilantro
Fresh Mint
Shrimp (optional)
Chicken (optional)
Favorite dipping sauce ( I used a sweet mango curry dipping sauce)

1.Dip rice wrapper in hot water, lay on flat surface and fill with ingredients. Wrap like a spring roll and keep covered with saran wrap.
2.Serve chilled.

Birthday Dinner: Hoisin Baked Trout w/ Lemon and Leeks, Wild Rice and Roasted Asparagus

Can you see where I get my love of food from? My ma! Now I can’t take credit for this dinner because this is my mom’s cooking! Ok, I did give her the idea for a hoisin glaze which she ran with and made her own and even then, I can’t even take credit because I got the idea from Dinner with Julie’s salmon rendition! When I was in town for mother’s day we also celebrated my birthday. Why is it there’s nothing like a home cooked meal made by mom? A trip home was just what I needed!

Hoisin Glazed Salmon
Hoisin Sauce
Sesame Oil
Chili flakes
Black Pepper
Warm Water

1 Salmon fillet
Leeks, sliced
1 Lemon, sliced


1. Preheat oven to 375 degrees F. Combine sauce ingredients to your taste and add enough warm water till you have sauce consistency.
2. On a lined baking sheet sprinkle leeks and lemon on the bottom and salmon fillet on top, skin side down. Top with hoisin glaze and bake for 20-25 min or until just cooked.

Mother’s Day Brunch: Tropical Coconut Pineapple Banana Pancakes & Open Faced Smoked Salmon Sandwiches

Ahh brunch, who doesn’t love a good brunch!? The only problem I have with brunch is what to order! I’m always torn between choosing something sweet or savoury. I had a chance to fly home for mother’s day and have had Cumin & Coriander's coconut pancakes on my mind for sometime, so I decided to make a similar version for brunch. Topped with toasted coconut, crushed pineapple, fresh mango, macadamia nuts and warm maple syrup, I think this could have even been a dessert! (Hey for real, when I was in Spain we ate at a restaurant that did a take on Americanized food and they had pancakes on their dessert menu! Oh and don't even ask why we were eating at a restaurant like this...I know it was so wrong!). Seeing as I was in charge of the menu planning and cooking, there was no need to choose between sweet or savoury! Toasted spelt bread was the base for the open faced sandwich topped with a low fat cream cheese, smoked salmon, cucumbers, red onion and the first of the chives growing from our garden. Oh and ever wonder what to do with those leftover pancakes? Just freeze them and pop them in your toaster on those mornings you’re to lazy to make anything else, I swear I think they taste even better the second time around.

Tropical Coconut Pineapple Banana Pancakes

3/4 cup all purpose flour

3/4 cup whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 tsp ground cardamom

1 cup buttermilk

3/4 milk

1 tbsp honey

1 tsp coconut extract

1 banana, pureed

1/4 cup crushed pineapple, drained

1/4 cup shredded coconut, sweetened

Pancake Garnishes

1 cup crushed pineapple, drained

1 cup fresh mango, diced

1 cup banana, sliced

1/2 cup toasted coconut

1/2 cup macadamia nuts

warm maple syrup

butter

Open Faced Smoked Salmon Sandwiches

Spelt bread (or any other kind you like), toasted

Low fat cream cheese

Smoked salmon

Cucumber, sliced

Chives

Red Onion, thinly sliced

Capers (optional)

To Market To Market: Farmers Market Fresh Salad & Local Italian Pork Sausage

I flew back to Calgary this weekend and one of the first stops I always try and make is to the Calgary's farmers market. I don’t think I realized what great local products we have. From the local organic Italian pork sausage from Sunworks Farm to Sylvan Star’s gouda and gruyere cheese, these products are fantastic! My school course at the moment is called Eco-Nutrition and we are learning about the benefits of eating local and organic. I know I know, you hear it all the time, local, organic…but what does it really mean? Organic meaning free of pesticides, chemicals etc, local being products made, grown or produced near your area. When I first started school I even snubbed the idea of local and organic because I didn’t quite understand what it meant. An apples an apple right? I was wrong! I truly understood what it meant when last year at one of the Vancouver farmer’s market I tasted the crispiest sweetest apple, the ripest juiciest pear you could ever imagine and a tomato that tasted like a TOMATO. Sweet as candy I had never tasted anything like it, I can’t even tell you, it was outrageous! I literally had my paper bag of sungold cherry tomatoes and walked around popping them in my mouth like candy. I won’t preach because I rolled my eyes every time I heard “organic” at first, but the proof is in the product. What could be better then an apple picked fresh off the tree and sold to you days later? I can definitely taste the difference between that and a waxy apple that has been sprayed with chemicals, picked unripened and then gassed to ripen, sent across the country and sold to you a month later. I must admit I don’t eat local and organic all the time, but I definitely appreciate my food a lot more when I do! Today’s dinner incorporated products I found at the Calgary farmer’s market, from the Italian sausage to the whole grain baguette to the beets, apples and green beans, it was a nice light meal that would be perfect for those hot summer nights.

Sun gold cherry tomatoes from last years Vancouver's Trout Lake farmers market. I can hardly wait, next week is when Vancouver's farmers markets start to make their appearances!

Farmers Market Fresh Salad
Favorite greens (spring mix, spinach, baby romaine)
Shredded raw beet
Shredded raw carrot
Green beans, blanched
Apple, julienne
Avocado, diced
Feta, crumbled
Walnuts
Favorite vinaigrette (I used my fave homemade red wine garlic dijon dressing)

Midnight Baking:Double Chocolate Chunk Cookies

Yesterday night I got home from a friends and not being tired just yet, I came up with the brilliant idea that I wanted to make cookies! It being 1:00 in the morning, I grabbed a pillow and stuffed it in the crack of my roommates door so not to wake them…I measured everything out and then proceeded to turn on my extremely loud Kitchen Aid mixer. How loud do you ask? You know that annoying sound of your neighbor’s lawn mower that seems to go off at hours way to early for any human being to be awake? That’s what mine sounds like! Now I know what you’re thinking, how inconsiderate of me! But hey, my roomies crank the blender for their smoothies at 5:30 in the morning everyday before work, so I think we’re even! It was all a fantastic idea until 1:45 rolled around and I was standing over the oven waiting for batch number three to come out and getting extremely sleepy…but it was all worth it in the end! I substituted some things such as using spelt flour instead of whole wheat flour, adding baking soda for a little extra rise and adding ground flax seeds in for texture and those good ol omega 3’s. For an even healthier version I think next time I will try using all spelt flour, no white flour and even cut back on the sugar. It tastes just like every other fabulous double chocolate chunk cookie so I definitely suggest you try making these! Just maybe not at 1 in the morning...

Double Chocolate Chunk Cookies
(Adapted from Ellie Krieger's The Food you Crave)
1/4 cup butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour (or whole grain spelt flour)
1/4 cup ground flax seeds (flax meal)
1/4 cup unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
4 ounces dark chocolate chunks

1.Preheat oven to 350 degrees F.
2.In a mixer cream butter and sugars. Add oil, egg and vanilla.
3. In a seperate bowl combine flours, cocoa and salt. Slowly incorporate into wet mixture. Add chocolate chunks.
4.Bake until cookies are just set, about 12 minutes.

Salade Nicoise

I love a good salad and one of my favorites would have to be Nicoise Salad. A couple years ago on a trip to Paris I tried to eat as many traditional French dishes that I could, Nicoise Salad being one of them! Sitting in a little bistro doors wide open, sun shining, over looking the street, it was hands down one of the best salads I’ve ever had! Why is it some of the most memorable meals have to do with good family, good friends and a good setting? The one I had in Paris had an anchovy mayo based dressing so I tried to lighten up my rendition with a garlic Dijon vinaigrette instead. I only realized after I started eating that I forgot the anchovies (along with tomatoes)! I know some people think yuck anchovies! But it really does add a nice salty depth of flavor and for all you haters, why do you think your ceasar salad dressing tastes so good! I also used Italian olive oil packed yellow fin tuna, it’s sooo good and so different from the water packed stuff. My favorite brand is called Rio Mare and you can usually find it at your local Italian grocer.

Nicoise Salad
yields 4 portions
1 package mixed field greens
1 package green beans
2 cans tuna
1/2 cup black olives, pitted
4 hard boiled eggs, sliced
3 tomatoes, quartered
6 anchovies (optional)

Garlic Dijon Vinaigrette
1 tbsp garlic, minced
1 shallot, minced
2 tbsp dijon mustard
1/2 cup red wine vinegar
1 cup olive oil
2 tbsp honey or 1 tbsp agave syrup
s+p


1. Mix all ingredients for vinaigrette together and chill in fridge.
2.In a boiling pot of water, drop green beans in and cook until tender. Drain and shock in cold water to stop them from cooking. Toss beans in 1tbsp of vinaigrette.
3. Place mixed greens on a platter and assemble tuna, egg, olives, tomatoes, green beans and anchovies on top. Pour dressing over top and serve immediately.

Ladies Night

• Roasted Garlic Caramelized Onion Goat Cheese Baguette
• Cantaloupe Bocconcini Prosciutto Salad
• Roasted Cauliflower White Bean Dip
• Individual Strawberry Shortcakes
• Cinnamon Caramel Popcorn

Last night my close girlfriends and I got together for girls night so I thought what better way to start out the night then appy’s and drinks before going out downtown? It was a bit of a random selection, but recipes I’ve been meaning to try, or in the strawberry shortcake case, a poundcake from the freezer that needed some lovin! The crackers I used for the white bean dip are Lesley Stowe's Raincoast Crisps and if you've never had them before, you need to go out and get some right now! The caramel popcorn recipe is from Dinner with Julie and I decided to add cinnamon to the recipe since I think caramel and cinnamon are the most amazing combo together. I also had picked up the cutest little popcorn containers from Gourmet Warehouse and have been meaning to use them. I love how the box says delicious and nutritious, this popcorn may not be nutritious but it sure is delicious! Nothing better than good food, good friends and a little dancing...

Cinnamon Caramel Popcorn (Adapted from Dinner with Julie)
8 cups air popped popcorn (about 1/2 cup kernels)
1 cup brown sugar, packed
1/2 cup corn syrup
2 tbsp butter
1 tbsp ground cinnamon
1 tsp. vanilla
1/4 tsp baking soda

1.Preheat oven to 250 degrees F. Spray a large bowl with non-stick spray and put the popcorn in it
2.Combine brown sugar, corn syrup and butter in a medium saucepan and bring to a boil over medium heat. Add cinnamon and mix in.
2.Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda.
3.Quickly pour over the popcorn and stir to coat well. Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Individual Strawberry Shortcakes
1 Poundcake
1 cup whipping cream
3 tbsp icing sugar
1 tsp vanilla
3 cups frozen strawberries
1/4 cup sugar
mint garnish (optional)

1.In a mixer whip cream with icing sugar and vanilla until soft peaks form. Chill in fridge
2. In a pot add frozen strawberries and sugar.Cook on med-high heat. When strawberries soften, mash them and let reduce until sauce because thick and syrupy. Serve warm or cold.

Caramelized Onion Goat Cheese Baguette
1 baguette
2 garlic bulbs
1/4 cup butter, softened
1 tsp thyme or rosemary, chopped
2 large white onions,sliced
1 tbsp sugar
1/4 cup nicoise or kalamata olives, chopped
1/4 cup goat cheese, crumbled
s+p

1.Preheat oven to 375 degrees F. Cut tops off garlic, drizzle with olive oil and wrap in foil. Roast in oven for 30 min or until garlic is soft.
2.In a large pan heat oil on med-high heat. Add onions and saute with sugar and thyme until soft and caramelized. Salt and pepper to taste.
3. Slice baguette in half and warm in oven for 5 minutes. Take baguette out and turn broiler on.
4.Combine softened butter with roasted garlic and spread over baguette, top with caramelized onions, crumbled goat cheese and olives. Place in broiler for 2 minutes and serve warm.

Roasted Cauliflower White Bean Dip
1 can white beans (Cannellini,White Kidney, rinsed)
1 bulb roasted garlic
1 head cauliflower
1/2 lemon, juice
1/4 tsp chili pepper flakes
3 tbsp warm water
s+p

1.Preheat oven to 375 degrees F. Cut cauliflower into small pieces and toss in oil, salt and pepper. Roast until caramelized. Let cool
2. In a food processor combine white beans, roasted garlic, lemon juice, chili flakes, water and 1/2 of the roasted cauliflower. Puree until smooth. Season with s+p and adjust consistency of dip by adding more water if necessary. Add in the rest of the cauliflower (saving a few florets for garnish) and pulse until chunky. Chill and serve.

Cantaloupe Bocconcini Prosciutto Salad
1 Cantaloupe
1 cup bocconcini
8 basil leaves, chiffonade
1 lime, juice
2 tbsp honey
6 slices prosciutto, julienned

1.Slice cantaloupe in half and scrape out seeds. Using a melon baller scoop out balls.
2. Mix honey and lime juice together. Toss everything together and serve chilled.

Salsa Fest: BBQ Chicken Quesadilla with Mango Avocado Lime Salsa

Every year in Calgary they have a summer event called the Sun and Salsa Festival where stores along the Kensington area participate by making their own versions of salsa for people to try as well as vote for their favorite. I helped participate in it when I was working at Crave at the time and man did I learn a lesson the hard way…! I was helping fine dice a massive amount of jalapenos needed for the salsa (I’m talking a huge buckets worth) and started off wearing rubber gloves, but they were getting in my way, so I took them off so I could chop faster. 10 minutes later I said to a colleague who was helping, boy my hand feels funny, how bout yours? She replied, yea it’s feeling a bit tingly…we finished and started cleaning up and by then the tingling turned into burning! We tried scrubbing with salt, soap and water (which of course made it worse, letting the oils from the peppers spread even more!) then I remembered you're supposed to drink milk if you eat something spicy so we tried dunking our hands in a cup of milk, well that didn’t work! Driving home it felt like my hand was on fire and by night I was sitting in a drop in clinic to see what the doctor could do for me. (I swear I usually have a high tolerance for pain!). Have you ever ate something so damn hot there’s nothing you can do but wait it out? Well that’s what he told me I had to do, just waait it out…2 days later the burning went away!! All I can say is at least we won that darn contest!! (Okay to counter my stupidity I have chopped jalapenos before with no side effects, just not a big buckets worth!). Last nights dinner involved a different salsa, more of a sweet salsa using mango's and avocado's that I thought would pair well with a BBQ chicken quesadilla using ground flax seed tortillas, "sour cream" aka thickened plain yogurt and a mixed field green salad with feta, toasted pecans and a raspberry vinaigrette. Careful with those jalapenos!


BBQ Chicken Quesadilla with Mango Avocado Lime Salsa

2 ground flax seed soft tortilla

1 chicken breast, cut into bite size pieces

1 cup fresh corn kernels (or canned)

1/2 red pepper, diced

3 green onions

1/4 cup favorite bbq sauce

1/2 cup sharp cheddar cheese, grated

1.Saute chicken until almost cooked through, add in red peppers and cook until softened. Take off heat and add green onions and bbq sauce.
2. In a pan add a little oil and heat on med-low. Place tortilla in pan and on 1/2 the tortilla place chicken mixture and cheese. Fold over. Pan fry until golden and flip and crisp the other side. Serve warm

Mango Avocado Lime Salsa
1 mango, small dice
1 avocado, small dice
3 tbsp onion (red or white), small dice
1/4 cup cilantro, chopped
1 lime, juice only
2 tsp honey
1/2 jalapeno (optional)
1/2 tsp chipotle chili powder (optional, but adds a bit of smokiness)
s+p

Sour Cream
3 cups plain yogurt

1.Place yogurt in a strainer that has been lined with paper towel or a coffee filter and place over a bowl.
2.Let sit in the fridge to drain the liquid and become thick, at least 1 hr.

Go Fish: Crispy Halibut Fish Burger with Lemon Dill Tartar Sauce

The title is fitting because that is exactly what I did! I went to Go Fish for lunch today. Go Fish is a little fish shack located right near Granville Island and with only outdoor seating, it is best to go when the sun is shining so you can sit out over the dock. I was supposed to go down to Granville Island Market to the fish vendor and pick up some halibut for dinner tonight but of course I got a little sidetracked with thoughts of the salmon tacone and had to go get one. While finishing it I thought, do I really want fish again for dinner tonight? ( yea that’s me, already thinking of my next meal, while still eating the meal before it!) but then I remembered the plain yogurt I had straining in the fridge being thickened, for my healthy version of a tartar sauce. So off to the market I went! Lately I have been trying to do a healthy twist on foods that I love so this is my version of a fish burger, a whole grain bun instead of a white bun, breaded, pan fried and finished in the oven crispy halibut instead of deep fried battered halibut and tartar sauce made with thickened yogurt instead of mayonnaise. As you can see from the picture I looove tartar sauce and now I don't have to feel guilty about using so much!

Crispy Halibut Fish Burger with Lemon Dill Tartar Sauce
(for 1 person)
1 whole grain bun
1 tomato
1 handful mixed greens
1 halibut filet
1/4 cup whole grain flour
1/4 cup bread crumbs
1 egg
2 tbsp milk
s+p

1.Preheat oven to 350 degrees F and preheat small frying pan with a little oil in it. Mix together egg and milk and season flour and bread crumbs with salt and pepper.

2. Dredge halibut in flour, then egg wash then bread crumbs. Pan fry on both sides until golden brown finish in the oven until done, about 5-6 min depending on thickness of filet.

Lemon Dill Tartar sauce
3 cup plain yogurt
1/4 cup fresh dill, chopped
1/2 cup sweet pickles, diced
3 tbsp capers, chopped
3 tbsp fresh lemon juice
1/2 clove garlic
s+p

1.To thicken yogurt place a strainer with paper towel over a bowl, place yogurt in strainer and set in fridge for atleast 1 hr or more.
2.Combine ingredients together with thickened yogurt and chill in fridge.