This easy breakfast is a nutritional powerhouse. It’s also a great weekday make-ahead option which can be portioned out over a couple days.
Kefir is a fermented milk that’s kind of like an unsweetened yogurt drink. It’s thinner that yogurt and thicker than milk. It’s made with milk, bacterial cultures, kefir grains and kefir yeast. It contains more probiotics that yogurt and has a broader range of nutrients. It’s great for your digestive health and your immune system.
Chia seeds are full of essential fatty-acids, fibre, omegas, anti-oxidants, protein, and vitamins and minerals including calcium and iron, which support good heart, brain and bone health. They stabilize blood sugar and fight belly fat and inflammation.
If you like yogurt you should give this recipe a try. I love it and so do the kids!
142g/5oz baby spinach (or go spinach heavy like I usually do and use 312g/11oz)
a handful of chopped fresh herbs such as parsley, basil or dill and/or a couple sliced green onions
1 cup cherry/grape tomatoes, halved
1/2 cup feta cheese, cubed
8 eggs, whisked
fresh cracked pepper to taste
pinch of chili flakes (optional)
Preheat oven to 350F.
Heat olive oil or garlic confit over medium heat in cast iron or non-stick pan.
Add handfuls of spinach and toss as it wilts. Continue adding and tossing spinach until the entire package has been added.
Add herbs and/or green onions and toss.
Pour eggs over spinach then top with the tomatoes, feta, fresh cracked pepper and chili flakes (if using), making sure to distribute evenly.
Transfer frittata to oven and bake for 20 minutes.
To release the frittata run a spatula or knife around the edge of the pan. You can cut it into wedges in the pan and serve it family style (with one less dish to clean). Or transfer the frittata to a plate or cutting board and cut it into wedges for a nicer presentation.
I love eating this frittata with chipotle hot sauce or a hot pepper relish.
Chia pudding has to be the easiest make-ahead breakfast and it’s incredibly versatile.
It’s also very healthy as chia seeds pack a big punch. These little gems are full of essential fatty-acids, fibre, omegas, anti-oxidants, protein, and vitamins and minerals which support good heart, brain and bone health. They also stabilize blood sugar and fight belly fat and inflammation. It’s no wonder this superfood is becoming so popular.
If you find it hard to manage breakfast before work, chia pudding is a great option to have ready to simply grab and go. My husband often rushes off to work in the morning and loves to bring this to eat at his desk.
At home I take the time to turn my chia pudding into a pretty breakfast bowl with an assortment of fresh fruits or chia jam and sprinklings. It’s a lovely way to start my day.
The most basic version is simply 1 cup of milk to 1/4 cup chia seeds. For vegan options you can use nut milks such as almond or cashew, or soy milk if you wish to go nut-free.
Give the mixture a stir after 15 minutes or so, otherwise the chia can clump together which yields an undesirable texture.
Garlic confit is incredibly easy to make and it’s a staple that we always have in our fridge. Compared to raw garlic it is rich, sweet and creamy. It’s great in marinades, mashed potatoes, sauces, soups and stews. I love using it as a base when I cook up greens. You can even spread it on bread. The garlic infused oil is perfect for roasting vegetables, in dressings and dips and adding to tossed pasta. Really, it can be drizzled on anything you fancy. It is so versatile.
There are two ways to make it – on the stovetop or in the oven.
2 or 3 heads of garlic, peeled (you can easily double or triple the recipe – use as much as you want)
enough olive oil to completely cover the garlic
Place peeled garlic cloves in a small saucepan, completely cover with olive oil, and slowly poach at a very low temperature for about 45 minutes until golden brown. Allow to cool and refrigerate immediately.
Preheat oven to 275F. Place peeled garlic cloves in an oven proof dish, completely cover with olive oil, and bake for about an hour and a half until golden brown. Allow to cool and refrigerate immediately.
The garlic confit can be stored in an airtight container in the fridge for several weeks. The cloves should be completely covered with the oil.
We make homemade salt dough ornaments every Christmas. It’s a lovely tradition that we look forward to every year.
If you have never made them and want to, it is incredibly easy. Simply mix 2 cups of flour with 1 cup of salt, then mix in 1 cup of warm water. Roll out dough, cut out shapes, poke a hole in the top with a straw, then bake at the lowest temperature that your oven allows until the dough is completely dry. This can take several hours depending on the temperature and the thickness of the dough. Allow the ornaments to completely cool, paint, and add glitter glue if inclined. Lastly, thread a ribbon or string through the hole and tie for hanging. Done!
2 cups flour
1 cup salt
1 cup warm water
In a bowl, combine flour and salt.
Add water and mix together.
Remove dough from bowl and place on counter, shape into ball, and knead with your hands until thoroughly combined.
With rolling pin, roll out dough.
Using cookie cutters, cut out desired shapes. Using a straw, poke a hole in the top of the ornament. Continue to combine dough scraps into a ball and re-roll out until dough is used up.
Place ornaments on parchment paper lined cookie sheet.
Bake ornaments at 200F or the lowest temperature that your oven allows until the ornaments are completely dry. This can take about 2-3 hours depending on the temperature of your oven and the thickness of the dough. Allow to cool completely.
Paint – we use acrylic paints. Add glitter glue (if desired). Allow to dry.
Thread a ribbon or string through hole and tie for hanging.
The ornaments puff up at higher temperatures which is why I recommend the lowest temperature possible. My old oven could be set to 200 F but my new one only goes as low as 250 F. A dehydrator can also be used and gives very consistent results.
If the dough mixture is a little dry simply add a tbsp of water at a time until it comes together. If the dough is too sticky simply sprinkle and knead in a tbsp of flour at time until the dough is no longer sticky.
We love collard greens. We adore them. We can’t get enough of them. BUT we’re trying to eat healthier and we also have friends and family that are vegan. I switched up my traditional collards recipe with pleasing results. The key was keeping that lovely smokey flavour in the recipe that a ham hock or bacon can provide. Adding a little liquid hickory smoke did the trick.
I make a batch of fresh chia jam every week with seasonal fruit. It’s great for topping oatmeal, pancakes, or toast. This week I was able to get my hands on some lovely local pears. Chia jams are insanely easy to make and so healthy. Give it a try.
This fresh jam can be put together in less than 10 minutes. Then you simply pop it in the fridge and wait for it to thicken.
1 cup chopped pears (peeled, if you prefer a smoother texture)
1 tbsp chia seeds
1/2 tsp vanilla
1 tbsp maple syrup (optional)
Cook pears over medium heat for about 5 minutes until the fruit breaks down, mash, then add chia seeds, vanilla, and maple syrup (if using). Refrigerate for several hours while the chia seeds plump up and thicken the jam.
This recipe can easily be doubled. Store in fridge for 4 or 5 days or freeze. Canning is not recommended.
We picked up some lovely fresh carrots from our local farmers’ market. It is amazing how much sweeter they are. Using good carrots and garnishing this soup with some chopped cashews for crunch and fresh herbs really elevates this dish.
This fuss-free recipe has simple measurements, basic techniques and is extremely forgiving.
I love to bake with my kids and we do it often. We picked up some lovely blue plums from a local fruit and veg stand and put together an easy plum oatmeal crisp. I like to keep my recipes really simple when I can. In this instance it couldn’t be any easier – it’s a great one to make with kids.
I set up shop on my kids’ little table to create a kid-friendly work space. I sliced the plums down the center while my 3-year-old twins removed the pits. Then they did a mix of eating the fresh plums and putting them in an oven proof vessel. With this recipe the quantity of plums can be casual – whatever makes it in. Then we made the topping. We used one measuring cup, taking turns to scoop this and that into a mixing bowl, added a spoonful of cinnamon and a generous pinch salt, mixed and then mashed in some coconut oil. You can use forks, a pastry blender, or your hands to do the mashing. We placed the crumple mixture on top, popped it into the oven and celebrated 45 minutes later. They loved this dessert. It was an easy and relaxed one to make with them and they were so very proud of their accomplishment.
I am always trying to make my recipes healthier than the classics I grew up on. This dessert is whole grain and coconut oil has replaced the butter.
Easy Plum Crisp
2 lbs of plums (more or less will work fine)
1/2 cup whole wheat flour
1/2 cup brown sugar
1/2 cup rolled oats
1 tsp cinnamon
pinch of salt
1/2 cup coconut oil
Preheat oven to 375 F.
Slice plums in half, remove pits.
Place plums in ovenproof dish.
Mix the dry ingredients together. Add the coconut oil to the dry mixture and use a pastry blender, fork or your hands (my preference), and simply mash the coconut oil into pea sized chunks. This recipe is forgiving so don’t stress about getting it perfect.