Hey guys! So I’ve been on a bit of a hiatus from cooking lately. Brian and I are expecting a new addition to the family in April 2015! We are over the moon and couldn’t be happier. I have been … Continue reading
I hope everyone is enjoying their start to summer! We just got back from an amazing trip to Itay and are getting settled back in Calgary. The food in Italy was to die for!!! After two weeks of stuffing our faces with pasta, pizza and gelato it’s back to the grind as summer training has commenced for Brian.
I’ve been craving Kale the last few days so I made my favourite Kale salad tonight. I discovered this recipe at The Tavern Restaurant while we were living in Nashville. I posted this recipe last season, below is the re-post. 🙂
Kale, Parmesan & Currant Salad
1 large bunch of kale, washed, de-stemmed and finely chopped
Juice of 1 freshly squeezed lemon
1/4 cup olive oil
1-2 tbsp agave nectar or honey
1/2 cup freshly grated Parmesan
1/2 cup of currants
1/2 cup of roasted almonds (whole, slivered or chopped)
Salt & pepper to taste
In a small bowl whisk the olive oil, lemon juice and agave nectar/honey. Pour onto the prepared Kale and massage it in with your hands. Add in the Parmesan, currants, almonds, salt & pepper and toss well. If you have time, cover the salad and let it sit in the fridge for 1-2 hours before serving to let the dressing soak in.
This is for all of my peanut butter lovers out there! Here is a lighter, healthier version of the classic Peanut Butter Ball without powdered sugar and butter that the classic recipe normally calls for. Betcha can’t eat just one. 😉
PEANUT BUTTER BALLS
(Gluten free, vegan)
- 1 cup natural smooth peanut butter, stir well
- 4 tbsp pure maple syrup or honey
- 2 tbsp coconut flour
- 3/4 cup of gluten free crispy cereal (I use Nature’s Path Crispy Rice Cereal)
- 3/4 cup Enjoy Life chocolate chips
- 1/2 tbsp coconut oil
In a large bowl, mix together the peanut butter (make sure the peanut butter is well stirred) and maple syrup/honey until it thickens. Stir in the coconut flour until combined. If it seems dry add a touch more of maple syrup/honey, or if it’s too runny add a tad more coconut flour. Stir in the crispy rice cereal and shape into small balls. I made about 16.
In a small pot, add in the chocolate chips and coconut oil and stir frequently over low heat until melted. Remove from heat.
With a fork, dip the balls into the melted chocolate, shake off any excess chocolate and place them onto a plate or cutting board lined with parchment paper.
Place balls in the freezer for around 8-10 minutes and enjoy!!!
Hi guys! I’ve been on a bit of a hiatus from the site as its been a busy few months. We just got back from our Olympic Break trip to Maui and I have been prepping to become a Booty Barre instructor here in Calgary at The Sweat Lab, what a killer workout! It’s a high energy 60min class that combines pilates, yoga and ballet. No ballet shoes, jazz hands or dance experience is necessary…your buns will feel burn. 🙂
With being busy I still try to create exciting healthy meals for the big man, keeping him full is a full time job in itself ;). I made this a few weeks back it was awesome and super easy!
ROASTED SPAGHETTI SQUASH WITH BISON AND BROCCOLINI
(Makes 2-4 Servings)
- 1 spaghetti squash, whole
- 1 onion, diced
- 1 celery stalk, diced
- 1/2 cup shredded carrots
- 3 cloves of garlic, minced
- 1/3 cup fresh basil, chopped
- 1 lb. of organic ground bison meat
- 1 jar of organic, low sugar pasta sauce
- salt & pepper to taste
- organic shredded parmesan
- cooking spray
- 1 tbsp olive oil
- 2 bunches of broccolini
Preheat oven to 375 degrees.
Using a sharp knife, pierce the squash all over. Place the spaghetti squash in a baking dish and roast for about an hour and 15-20 minutes, rotating half-way through. (Note: roasting time may vary slightly depending on size of squash you use.) Let cool. When cool enough to handle, slice in half lengthwise and scoop out the seeds. Scrape squash with a fork to remove in strands. Season with salt & pepper.
Spray a large non-stick pan with cooking spray and put onto medium-high heat. Add the celery, carrot, and onion and sauté until translucent. Add 2 cloves of minced garlic and sauté for 1 minute.
Add ground bison and cook until browned through and add salt & pepper to taste. Add in the tomato sauce & basil, reduce heat and let simmer for at 5-10 minutes, uncovered.
In the meantime bring a large pot filled with water and salt to a boil. Remove and discard the bottom third of the broccolini stems. When the water comes to a full boil add the broccolini and cook over high heat for 2 minutes until the stalks are crisp tender and drain. Heat the olive oil in a saute pan. Add 1 clove of minced garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through and season with salt & pepper.
Once the bison and sauce is finished, place over the roasted spaghetti squash and sprinkle with parmesan cheese. Serve on a plate with the sautéed broccolini and enjoy!
Can you believe Christmas is already next week? It’s such a special time of year. This will be my first Christmas away from home, we will be spending it in Banff which should he pretty magical! I’m currently back in Ontario with family and normally create tons of new cookies recipes but this year I just re-created them from last year. 🙂
Sometimes “life” happens and can create a bit of disappointment which is harder to deal with around the holidays. But one thing we should never lose is HOPE and positivity, not just around this time of year, but everyday.
With that said, here are 4 of my favourite cookie recipes that are sure to brighten up any day!
Hope you all have a Very Merry Christmas!
Healthy Thumbprint Cookies – https://babycupcakeshealthyeats.com/2012/12/07/healthy-thumbprint-cookies-gluten-free-vegan/
Gluten Free Cranberry Pistachio Cookies – https://babycupcakeshealthyeats.com/2012/12/14/gluten-free-cranberry-pistachio-cookies/
Gluten Free Date Squares – https://babycupcakeshealthyeats.com/2012/12/18/healthy-date-squares-gluten-free/
Double Chocolate Gluten Free M&M Cookies – https://babycupcakeshealthyeats.com/2012/12/23/double-chocolate-mm-cookies-gluten-free/