Author: Anne Marie

Maple-Cinnamon Apple & Pear Baked Oatmeal

Serves: 6

Source: Oh She Glows

Ingredients:

  • 2 1/4 C rolled oats
  • 2 Tbsp brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 2 C unsweetened almond milk
  • 1/2 C applesauce
  • 1/4 C maple syrup
  • 2 tsp vanilla
  • 2 apples, peeled and diced
  • 1 pear, peeled and diced
  • 1/2 cup chopped walnuts

Instructions:

  1. Preheat oven to 375˚F. Lightly grease a 2-quart baking dish.
  2. Combine oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
  3. In a separate bowl, stir together milk, applesauce, syrup, and vanilla. Pour the syrup mixture over the oats and stir until combined. Fold in the apples and pear.
  4. Pour the mixture in the baking dish and smooth the top. Bake for 35-45 minutes or until bubbly around the sides. Cool for 5-10 minutes.

Note: To save time in the morning, prepare this oatmeal the night before and cover and refrigerate. While the oven is heating, uncover and gently stir to redistribute the milk.

Carrot Baked Oatmeal

Serves: 6

Source: Oh She Glows

Ingredients:

  • 2 1/4 cups rolled oats
  • 1 1/2 teaspoon of cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1 1/2 cups lightly packed shredded carrots
  • 2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons freshly grated ginger (or try ½ tsp ground ginger)
  • 1/4 cup raisins
  • 1/2 cup chopped walnut halves.

Instructions:

  1. Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8″ x 11″ rectangular casserole dish.
  2. In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.
  3. In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.
  4. Add the wet mixture to dry mixture and stir until combined.
  5. Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.
  6. Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
  7. Let cool for about 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
  8. Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer. This is merely a guess because we tend to demolish all leftovers within a day. Enjoy it warm, at room temp, or chilled straight from the fridge.

Maple Cranberry Sauce

Serves: 2 cups

Source: Oh She Glows

Ingredients:

    • 2 cups frozen or fresh cranberries
    • 1 ripe pear, peeled and finely chopped
    • 1/2 cup pure maple syrup
    • small pinch fine grain sea salt

Instructions:

  1. Add the cranberries, pear, and maple syrup into a medium pot. Bring to a low boil over high heat and then reduce heat to medium. Simmer, uncovered, for 10-20 minutes until thickened. Use a potato masher to mash up the pear.

Cornbread with Cheddar

Serves: Makes 16 Squares

Source: Bonnie Stern, The Best of Heart Smart Cooking

Ingredients:

  • 1 cup of all purpose flour
  • 1 cup of cornmeal
  • 3 tablespoons of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup grated light cheddar
  • 2 eggs
  • 1 cup of milk
  • 3 tablespoons of olive oil

Instructions:

  1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in cheese
  2. In a separate bowl, combine eggs, milk and oil.
  3. Stir milk mixture into flour mixture until just combined.
  4. Transfer batter to a non-stick oil oiled and parchment lined 8 inch square baking dish.
  5. Bake in preheated oven 400 ° for 25 minutes or until golden.

Cider Vinaigrette


Source: London Free Press, October 18, 2014

Ingredients:

  • 1 teaspoon Dijon mustard
  • 1 tablespoon of maple syrup or honey
  • 3 tablespoons of cider vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste

Instructions:

  1. Place ingredients in a bowl and whisk together until combined.

Blueberry Raspberry Cobbler

Serves: 6

Source: Canadian Living Test Kitchen

Ingredients:

  • 4 cups (1 L) fresh blueberries
  • 3 cups (750 mL) fresh raspberries
  • 1/3 cup (75 mL) granulated sugar
  • 1 tbsp (15 mL) cornstarch

Biscuit Topping

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (60 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • pinch salt
  • 1/4 cup (60 mL) cold butter
  • 1/2 tsp (2 mL) cinnamon
  • 3/4 cup (175 mL) buttermilk

Instructions:

  1. In large bowl, gently toss blueberries and raspberries with sugar and cornstarch. Scrape into 8-inch (2 L) square glass baking dish.
  2. Biscuit Topping: In bowl, whisk together flour; sugar; baking powder; baking soda and salt. Using pastry blender or 2 knives, cut in butter until crumbly.
  3. In measuring cup, stir cinnamon into buttermilk; drizzle over flour mixture, stirring with fork to form soft, sticky dough. With spoon, drop dough in 9 evenly spaced mounds over fruit.
  4. Bake in 400°F (200°C) oven for about 35 minutes or until bubbly and topping is light golden and no longer doughy underneath when lifted with spoon.

Country Inn Granola

Source: Chef Michael

Ingredients:

  • 1 cup honey
  • 1 cup vegetable oil
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 8 cups rolled oats
  • 1 cup wheat germ
  • 1 cup wheat bran
  • 1 cup flax meal
  • 1 cup unsalted sunflower seeds
  • 1 cup almond slivers
  • 1 cup chopped walnuts
  • 1 teaspoon salt
  • 2 cups raisins or sweetened dried cranberries

Instructions:

  1. Preheat your oven to a gentle browning temperature—325°F (160°C)—hot enough to toast the granola but not hot enough to burn it.
  2. Pour the honey, oil, cinnamon, nutmeg and vanilla into a saucepan and bring them to a simmer over medium heat. Gentle heating brightens the flavours of the spices and melts the normally thick honey, so it combines evenly with the dry ingredients.
  3. Toss together the oats, wheat germ, wheat bran, flax meal, sunflower seeds, almonds, walnuts and salt until they’re evenly combined. When the oil mixture is hot enough to simmer, pour it over the dry ingredient mixture. Stir well until everything is evenly coated.
  4. Spread the raw granola into a single even layer on a rimmed baking sheet or two. Bake for 40 minutes or so, until the oats are evenly toasted. Every 10 minutes or so, stir the works to help it cook evenly. Continue baking and stirring until the granola is baked golden brown.
  5. Rest at room temperature until completely cool, then stir in the raisins (or cranberries).

    Granola can be stored in an airtight container for up to a week.

California Pesto Turkey/ Chicken Burgers

Serves: 4

Source: Rose Reisman

Ingredients:

  • 1 lb    ground white and dark ground turkey or chicken
  • 1    egg
  • 1⁄3 cup    seasoned dry breadcrumbs
  • 2 Tbsp    pesto sauce
  • 2 tsp    crushed garlic
  • 3 Tbsp    minced green onions
  • pinch    salt and pepper
  • 4 thin slices       Monterey Jack or aged cheddar cheese
  • 1/4 cup    diced avocado
  • 4 slices    ripe tomatoes
  • 8    basil leaves (optional)

Instructions:

  1. Combine the chicken, egg, breadcrumbs, pesto, garlic, green onions, and salt and pepper. Form into 4 burgers. Either grill or bake at 425°F until no longer pink, about 8 minutes per side, or until internal temperature reaches 165 F. Add the cheese and cook just until melted.
    2.    Garnish with avocado, tomatoes and basil leaves.
  2. …
  3. …

Dark Chocolate Avocado Mouse

Serves: 4 to 6

Source: Fresh Juice Magazine, Winter 014

Ingredients:

  •  6 oz  (170 g)  good-quality dark chocolate (at least 70% cocoa), chopped
  •   1/2 cup  (125 mL)  chocolate soy milk or almond milk
  • 1 tsp  (5 mL)  instant-coffee granules
  •   2 tbsp  (30 mg)  liquid honey
  • 1/4 tsp  (1 mL)  cinnamon
  • 2 large very ripe avocados, peeled, pitted and cut in chunks
  • 3/4 cup  (175 mL)  gingersnap cookie crumbs (about 6 to 8 cookies
  • 1/2 cup  (125 mL)  sliced peeled kiwifruit, plus extra for garnish (about 4)
  • 1/2 can  (125 mL)  sliced peeled mango
  • 1/2 cup  (125 mL)  diced pineapple, plus extra for garnish

Instructions:

  1. In heatproof bowl over simmering water, melt chocolate with milk, coffee, honey and cinnamon, stirring occasionally, until smooth. Place avocado in blender with chocolate mixture; puree until smooth and creamy.
  2. Place small dollop of mousse in bottom of each serving cup; layer 1 tbsp/15 mL cookie crumbs, scant 2 tbsp/30 mL mousse, 2 tbsp/30 mL fruit, scant 2 tbsp/30 mL mousse, 1 tbsp/15 mL cookie crumbs, scant 2 tbsp/30 mL mousse. Top with remaining fruit.

Tip: To switch up flavours, use shortbread cookies in place of gingersnaps, then substitute raspberries, blackberries and strawberries in place of tropical fruit.

Pumpkin Muffins

  • 1 1/4 all purpose flour
  • 1/2 cup wheat bran or whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of pure canned pumpkin
  • 1/2 cup plain low fat yogurt
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup melted butter
  • 1 egg
  • 1 tsp vanilla
  • 1 cup finely grated carrots
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped walnuts or pecans
  1. Preheat the oven to 375 F. Lightly spray or line with papercups/parchment paper, a 12-cup muffin pan or a 9″ square baking pan. Set aside for now.
  2. In a large bowl, combine flour, wheat bran/whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
  3. 3. In a medium size bowl, whisk together the pumpkin, yogurt, maple syrup, butter or olive oil, egg, and vanilla. Stir in the grated carrots. Add in the wet ingredients to the dry ingredients, and stir using a wooden spoon until just moist. Fold in the mini chocolate chips and walnuts. The batter will be a bit thick.
  4. Divide the batter evenly among the 12-muffin cups or pour all of the batter into the square baking pan. Place it into the oven and bake it for 20-22 minutes for the muffin pan OR 45-50 minutes for the square baking pan. Insert a toothpick into the center of the baked muffin, and if it comes out clean then it’s done! Cool completely, and slice if necessary.