Incredibly Moist Applesauce Loaf

“Love doesn’t grow on trees like apples in Eden – it’s something you have to make. And you must use your imagination too.” – Joyce Cary

This recipe is a great way to enjoy a bucket of fall apples.  We made a quick homemade applesauce using fresh royal gala apples and then also grated in a whole apple.  Using whole wheat flour and a little bit of coconut oil lends itself to an incredibly moist and warm loaf cake.

Taken from  Hungry Healthy Girl

  • 1 large (1 cup) apple, peeled, cored and grated
  • 1 tsp cinnamon + 1/4 tsp
  • 1/2 tsp lemon juice
  • 1/4 cup honey + 1 tbsp.
  • 1 1/2 cup unsweetened homemade applesauce (or store bought)
  • 1 1/2 cup whole wheat pastry flour (spelt or whole wheat)
  • 1/2 cup coconut sugar or brown sugar
  • 1 tsp baking soda
  • 1/4 tsp nutmeg
  • pinch of all spice
  • 1/4 tsp salt
  • 2 tbsp. coconut oil
  • 1 egg
  • 2 tsp vanilla

Prepare a 9 x 5 loaf pan with cooking spray and preheat oven to 350 degrees F. Combine grated apple, 1/4 tsp cinnamon, 1 tbsp. honey and lemon juice in a small bowl and set aside. Combine all dry ingredients in a large bowl and combine all wet ingredients and sugar in a medium bowl and beat together. Add dry ingredients to wet ingredients and blend on low. Don’t overmix. Fold in apples. Pour mixture into loaf pan and bake at 350 for 55 minutes. Cool for about 20 mins before slicing.

Green Energizer Smoothie

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” – Doug Larson

We hope you had a St. Patricks Day full of good food and celebratory drinks! After chugging all those green beers, we thought you might appreciate this delicious and healthy green smoothie. We love our Vitamix, as it grinds the whole flaxseed, while blending the other ingredients. Enjoy this smoothie as a snack or for a complete meal, add in a few scoops of your favourite protein powder.

Makes 2 servings

3 cups baby spinach
1 cup red seedless grapes
1 cup strawberries
1/2 cup plain yogurt
1 tbsp. whole flaxseed

Put ½ cup of cubed ice into your Vitamix. Add all the ingredients and blend until smooth.

Superfood Breakfast Cookies

“I can’t cook! It’s genetic. My grandmother can’t cook, my mother can’t cook. I was raised to believe you eat because your body needs fuel for energy, so I eat super foods.” – Jada Pinkett Smith

Sometimes you just need a grab-and-go breakfast.  Filled with super foods and sweetened ever so slightly with brown sugar and honey,  these cookies might just remind you of our Super Granola, as you can swap in any add ins you like.  Change up your breakfast with these portable and healthy cookies- we guarantee them to be a hit!

Taken from Rachel Ray

3/4 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tbsp butter, softened
1/4 cup brown sugar
3 tbsp honey
1 egg
1/2 cup applesauce (can substitute any pureed fruit)
1 tsp vanilla
1/2 cup oats
1/2 cup bran flakes
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup raisins
1/4 cup chocolate chips

Preheat oven to 350 degrees F.

Whisk together the flours, baking soda, cinnamon, and salt in a medium-sized bowl.

Combine the butter, sugar and honey in a bowl and beat with an electric mixer until well combined. Scrape down the sides of the bowl as needed. Add egg, applesauce, and vanilla, and beat until well combined. Add flour mixture and beat until well combined. With a rubber spatula, fold in the oats, cereal flakes, sunflower and pumpkin seeds, raisins and chocolate chips until just combined. The dough will be sticky.

Score the dough into four equal portions and, using wet hands, form three dough balls from each fourth, for a total of 12 cookies.

Place dough balls evenly spaced on the prepared cookie sheet. Using wet hands, slightly flatten each dough ball, as cookies will not spread as they bake.

Bake for approximately 14 minutes or until cookies are light brown and soft.

Let them rest on the cookie sheet for 10 minutes, and then transfer to cooling rack to cool completely.

Healthier Waffles

“Waffles are just awesome bread.” – John Green

When you can make homemade whole-wheat batter with the added kick of wheat germ, you might convince yourself to whip up this delicious breakfast treat a little more often!  Cutting up waffles in manageable pieces makes them a perfect finger food for babies.  The batter can be prepared ahead of time and kept in the fridge for up to two days.

Serves 4

½ cup all purpose flour
½ cup whole-wheat flour
2 tbsp wheat germ
2 tsp sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
1 cup milk
2 tbsp butter, melted and slightly cooled
1 egg
2 tsp vanilla extract
1/3 cup water

In a large mixing bowl, combine the flours, wheat germ, sugar, baking powder, cinnamon and salt.  In a small mixing bowl, beat together the milk, butter, egg and vanilla extract.  Pour the wet mixture into the dry ingredients and stir just to combine (lumps are ok, never overmix waffle batter).  Let the batter rest on the counter for 10 minutes.

Turn on the waffle maker and preheat your oven to 200 degrees F.  Add 1/3 cup of water to the batter and stir slightly.  Use a non-stick spray to coat your waffle maker and pour the batter into it (refer to your model instructions for the amount of batter to use).  Keep the waffles warm in the oven while you make the rest.

 

 

Strawberry Stuffed Muffins

“Oh yeah.  It’s the best part.  It’s crunchy, it’s explosive, it’s where the muffin breaks free of the pan and sort of (makes hand motions) does it’s own thing.  I’ll tell you.  That’s a million dollar idea right there.  Just sell the tops.” – Elaine, from Seinfeld

Strawberry stuffed muffins.  Have you heard of anything better? Tyler makes these muffins kid friendly, as you have the option of making mini muffins or regular ones.  We opted for the adult version, but don’t worry, your child will still be satisfied! The tablespoon of baking powder is key here, as it creates that beautiful muffin dome and the strawberry inside each one is a nice and juicy surprise!  Happy Valentines Day to you!

Taken from Start Fresh by Tyler Florence

Makes 12 *

2 cups unbleached all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup whole milk
2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
12 medium strawberries, halved
1/2 cup confectioners’ sugar
2 teaspoons fresh lemon juice

Preheat oven to 400°F. Line a 12 cup muffin tin with paper liners. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a large measuring cup, whisk together eggs, milk, butter, and vanilla. Add milk mixture to flour mixture and stir just until well blended. Scoop batter into prepared muffin cups, filling each 2/3 full. Top each with 2 strawberry halves. Bake muffins until tops are golden and a toothpick inserted in the center comes out clean, 18-20 minutes. Cool in pan for 10 minutes before glazing. In a small bowl, mix confectioners’ sugar with lemon juice (add a little milk to reach consistency if needed) and stir until smooth. Drizzle muffins with glaze and allow to cool completely.

*To make 24 mini muffins, bake for 10-12 minutes and top each muffin with a strawberry halve.

Homemade Baby: Berry Breakfast

“I’m just like you.  I enjoy the forbidden fruits in life, too.” – Mike Tyson

This is a healthy and delicious puree to mix into your baby’s oatmeal cereal for breakfast.  Blueberries, often referred to as “super foods”, are rich in antioxidants, Vitamin A and Vitamin C.  What a great way to start your little one’s day!

Makes about 2 cups
Suitable for 8 months 

1 medium royal gala apple, diced
1 anjou pear, diced
1/2 cup blueberries
pinch of cinnamon

Place all the fruit in a steamer basket over a pot filled with an inch of water.  Steam fruit for about 10 minutes, until tender.  Immersion blend, adding a little of the reserved water to create a nice consistency.  For an added flavour boost, add a pinch of cinnamon and stir into your baby’s oatmeal.  Breakfast is served!

Check with your baby’s paediatrician before introducing any new foods.

Morning Blueberry Bran Muffins

“Over weeks and months …you will get addicted to the awesome taste of healthy food…and start wondering why you never did it earlier!”  – The Fitness Doc

These blueberry bran muffins really take no time at all, and you can feel good about putting something so healthy into your body. Don’t forget the cinnamon-it adds great depth and dimension to this scrumptious muffin!

Adapted slightly from Allrecipes

Makes 12 muffins

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.  Mix together wheat bran and buttermilk; let stand for 10 minutes.  Beat oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, baking soda, baking powder, cinnamon, and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in blueberries and spoon batter into prepared muffin tins.  Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Skillet Breakfast Hash with Peppers

“Every single diet I ever fell off of was because of potatoes and gravy of some sort.” – Dolly Parton

This breakfast hash is great to serve to a crowd – just in time for your upcoming New Years Day Brunch! The color from the bell pepper is lovely and the potatoes develop a nice flavor from browning in the skillet.  To keep things easy, serve up the potatoes right from the skillet.

Makes 6-8 servings as a side dish

5-6 potatoes, chopped
1 red bell pepper sliced thin
1 small onion sliced thin
1 garlic clove minced
1 jalapeno, seeded and sliced thin
1 tbsp butter
salt and pepper to taste

Blanch potatoes in salted water for about 10 minutes. Drain and set aside. Melt butter in cast iron skillet over medium high heat and add onion. Saute for 3 minutes and then add peppers, garlic and potatoes. Stir and cook for a further 5-10 minutes until potatoes are cooked through and browned. Sprinkle with salt and pepper.